- 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.
Nutrition 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.