Grilled Vegetable Ranch Salad Recipe

Grilled Vegetable Ranch Salad Recipe photo by Taste of Home

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We’re thrilled when the garden starts providing the goodies needed for this simple salad. It’s wonderful alongside grilled salmon or basic burgers and hot dogs.—Trisha Kruse, Eagle, Idaho

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Grilled Vegetable Ranch Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

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

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.
Transfer to a grill wok or basket. Grill, covered, over medium heat for 10-12 minutes or until tender, stirring once.
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).

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

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.

Originally published as Grilled Vegetable Ranch Salad in Country Woman June/July 2010, p43