Recipe: Grilled Vegetable Ranch Salad

We’re thrilled when the garden starts providing the goodies needed for this simple salad.

Prep/Total Time: 30 min.

Yield: 6 Servings

Ingredients of Grilled Vegetable Ranch Salad:

• 1 yellow summer squash
• 1 medium zucchini
• 1 small red onion
• 1 small eggplant
• 1 small sweet red pepper
• 2 teaspoons olive oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons reduced-sodium soy sauce
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried rosemary, crushed
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/4 cup 2% milk
• 4 teaspoons ranch salad dressing mix
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 6 cups spring mix salad greens

Directions for Grilled Vegetable Ranch Salad:

1. Slice the squash, zucchini and red onion; cube the eggplant and cut the red pepper into 1-in. pieces. Place in a large bowl; add the oil, vinegar, soy sauce, oregano and rosemary. Toss to coat.
2. Transfer to a grill wok or basket. Grill, covered, over medium heat for 10-12 minutes or until tender, stirring once.
3. In a small bowl, whisk the sour cream, mayonnaise, milk, dressing mix, garlic salt and pepper. Divide salad greens among six serving plates; top with grilled vegetables. Serve with dressing. Yield: 6 servings (1 cup dressing).

Nutritional Facts:

1 cup salad greens with 1 cup vegetables and 8 teaspoons dressing equals 194 calories, 14 g fat (3 g saturated fat), 14 mg cholesterol, 766 mg sodium, 14 g carbohydrate, 5 g fiber, 4 g protein.

Source: http://www.tasteofhome.com