Giant Grilled Veggie Caesar Salad
20 min
8 servings
150 calories
Ingredients
2 tbsp Caesar Dressing Mix
1 tbsp mayonnaise or 2% Greek yogurt
1⁄4 cup olive oil
1⁄4 cup 2% milk
1⁄2 lemon
16 asparagus spears
1 Japanese eggplant
1 red onion
1 bell pepper
3 tbsp Oh Canada Dry Glaze
1 1⁄2 tbsp oil
8 cups mixed greens
1⁄2 pint cherry tomatoes, optional
Instructions
For dressing, in bowl, whisk together dressing mix, mayonnaise, oil, and milk. Using the 2-in-1 Citrus Press, squeeze in juice from lemon.
Preheat grill to medium-high.
Meanwhile, trim tough ends from asparagus.
Cut eggplant on the diagonal into thick slices.
Slice onion into thick rings.
Cut pepper into quarters; discard seeds.
Place all veggies in a bowl; add dry glaze and oil. If you have extra time, let stand to marinate for 10 min.
Place veggies on grill; close lid and grill, turning once, until tender, 12–15 min.
Place greens on a platter; top with grilled veggies and tomatoes, if desired. Serve dressing on the side.
Nutritional Information
Per serving: Calories 150, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 14 g (Fiber 4 g, Sugars 8 g), Protein 4 g.
Tips
Japanese eggplants are long and slender with smooth and shiny purple skin. They have a mild, sweet flavor with a tender meaty texture.
Perfectly Balance Your Plate
Serve with 4 oz (113 g) lean protein and 1⁄2 cup cooked grains.