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Grilled Vegetable Ranch Salad

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

  • 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.

Nutrition Facts

1 each: 194 calories, 14g fat (3g saturated fat), 14mg cholesterol, 766mg sodium, 14g carbohydrate (6g sugars, 5g fiber), 4g protein.

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