Giant Grilled Veggie Caesar Salad

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

Preparation

1. For dressing, in bowl, whisk together dressing mix, mayonnaise, oil, and milk. Using the 2-in-1 Citrus Press, squeeze in juice from lemon.
2. Preheat grill to medium-high.
3. Meanwhile, trim tough ends from asparagus.
4. Cut eggplant on the diagonal into thick slices.
5. Slice onion into thick rings.
6. Cut pepper into quarters; discard seeds.
7. Place all veggies in a bowl; add dry glaze and oil. If you have extra time, let stand to marinate for 10 min.
8. Place veggies on grill; close lid and grill, turning once, until tender, 12–15 min.
9. Place greens on a platter; top with grilled veggies and tomatoes, if desired. Serve dressing on the side.