GRILLED VEGETABLE RANCH SALAD

Grilled Vegetable Ranch Salad image

We're thrilled when the garden starts providing the goodies needed for this simple salad. It's wonderful alongside grilled salmon or basic burgers and hot dogs.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (1 cup dressing).

Number Of Ingredients 17

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

Steps:

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., Transfer to a grill wok or basket. Grill, covered, over medium heat for 10-12 minutes or until tender, stirring once., 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 : Calories 194 calories, Fat 14g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 766mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein.