Grilled Vegetable Ranch Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Weâre thrilled when the garden starts providing the goodies needed for this simple salad. Itâs wonderful alongside grilled salmon or basic burgers and hot dogs.Trisha Kruse, Eagle, Idaho 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. Yield: 6 servings (1 cup dressing).
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