Giant Grilled Veggie Caesar Salad

20 min

8 servings

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.

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.

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.