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
- 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.
Epicure Products Used
Nutritional Information
Per serving: Calories 150, Fat 10 g (Saturated 1.5 g, 0 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.