Grilled Vegetable Ranch Salad

Eggplant, summer squash, onion & bell pepper are seasoned, grilled and served on greens with ranch dressing. Add grilled chicken or fish for a main dish.

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Ingredients:

• Dressing:
• 1/3 cup fat-free mayonnaise
• 1/3 cup fat-free sour cream
• 1 package ranch salad dressing mix (dry)
• 1/4 cup low-fat milk
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• Salad:
• 1 medium eggplant, cubed
• 2 medium yellow summer squash, cut into 1/4-inch thick slices
• 2 medium zucchini, cut into 1/4-inch thick slices
• 1 large red onion, cut into 1/4-inch thick slices
• 1 red or yellow bell pepper, cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoons soy sauce
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon dried rosemary, crushed
• 6 cups mixed salad greens

Method

In a medium bowl whisk dressing ingredients until well blended; place in refrigerator. In a large bowl toss eggplant, squash, zucchini, onion, pepper, olive oil, vinegar, soy sauce, oregano, and rosemary until vegetables are well-coated. Heat grill to medium heat and place vegetable mixture in a wire grill basket or large foil pan coated with nonstick cooking spray. Grill covered for 7-10 minutes. Meanwhile divide salad greens among 6 plates. Divide hot grilled vegetables equally on each plate and serve immediately with dressing.

Notes: I love making this great salad in the summer with vegetables fresh from the garden. The smoked flavor of the grilled veggies pairs perfectly with the creamy ranch dressing. Turn it into an entree by adding grilled chicken, shrimp or salmon.

Number of servings: 6

Submitted By: tyxe
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