Grilled Vegetable Salad With Tarragon Vinaigrette Recipe

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Grilled Vegetable Salad With Tarragon Vinaigrette
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Ingredients
23
Count
Nutrition
409
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Chill salad plates.
  2. VINAIGRETTE:.
  3. Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
  4. In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.
  5. BLANCH BEANS:.
  6. Bring a large pot of salted water to a rapid boil.
  7. Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
  8. Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
  9. Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
  10. PREPARE VEGETABLES FOR GRILLING:.
  11. Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.
  12. Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes.
  13. To Grill Vegetables:.
  14. Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
  15. Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.
  16. Brush zucchini, onions, mushrooms and potatoes with olive oil.
  17. Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
  18. Remove from grill and cool slightly.
  19. Cut vegetables into 1-inch pieces.
  20. Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
  21. Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
  22. Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
  23. Pass remaining dressing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 408.75 Kcal (1711 kJ)
Calories from fat 273.83 Kcal
% Daily Value*
Total Fat 30.43g 47%
Cholesterol 13.59mg 5%
Sodium 242.61mg 10%
Potassium 681.03mg 14%
Total Carbs 27.74g 9%
Sugars 9.61g 38%
Dietary Fiber 6.12g 24%
Protein 8.18g 16%
Vitamin C 65.7mg 109%
Vitamin A 0.7mg 23%
Iron 2.3mg 13%
Calcium 152.1mg 15%
Amount Per 100 g
Calories 115.99 Kcal (486 kJ)
Calories from fat 77.7 Kcal
% Daily Value*
Total Fat 8.63g 47%
Cholesterol 3.86mg 5%
Sodium 68.85mg 10%
Potassium 193.25mg 14%
Total Carbs 7.87g 9%
Sugars 2.73g 38%
Dietary Fiber 1.74g 24%
Protein 2.32g 16%
Vitamin C 18.6mg 109%
Vitamin A 0.2mg 23%
Iron 0.6mg 13%
Calcium 43.2mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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