Grilled Vegetable Salad Recipe

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Most Helpful Positive Review

May 22, 2012

I loved this! I do agree with the first reviewer that grilled veggies are a stand out on their own....but I disagree in a 2 star rating....I thought this was really very good. I used leftover Simple Grilled Vegetables from this site...asparagus. zucchini, yellow squash, tomatoes, and mushrooms. This dish was perfect for leftovers. I roughly chopped the veggies and then made the quick dressing and tossed and chilled until dinner. I did decrease the dressing to 1 tblspn of olive oil, 2 tblspns red wine vinegar, 1 tablspn of dijon, the garlic, salt and cracked pepper. Great flavors and I would definately make again. Thanks!

—SLJ6

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Most Helpful Critical Review

May 18, 2012

This wasn't terrible, but we didn't really enjoy it. The tastes of grilled veggies are so wonderful on their own, the vinaigrette really masked and overwhelmed their flavors.

—GreenGirl24

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11 Ratings

Jun 27, 2012

Grilled veggies are the best. Rather than make a salad - I serve the dressing as a dip. 8 tablespoons of oil for 6 servings seems excessive so I also cut down on the oil. I like to serve with crumbled gorgonzola. Also grill some corn, pineapple, tomatoes, green onions, eggplantr, ... and make this a dinner.

—Frenchy

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Aug 30, 2012

The veggies are wonderful on their own. I served them without the dressing and with balsamic vinegar as a dipping sauce. They were a huge hit! I think next time, I will half some cherry tomatoes and grill them along with a few julienne strips of jalapenos. Salt is completely unnecessary to me.

—Simayanan

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Mar 22, 2013

I enjoyed this recipe, I kept to the dressing as written, and it was excellent. Since this dish can be served at room temperature, I took whole wheat rotini and added it to bowl with the bite size pieces of vegetables to make a pasta salad type thing. I'll make it again for sure!!

—jeff

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Jan 05, 2013

Perfect and easy!

—Amanda

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Sep 09, 2012

I think you can use this as a dressing or a dip, that is how good it is! I served this at a barbeque with some very picky eaters and it was a huge hit. I even subsituted Dijon mustard with regular mustard because that was all I had and everyone love it! If you can appeal to the masses, you have a hit on your hands!

—Noreen

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Nutrition

Calories
235 kcal
12%

Carbohydrates
13.9 g
4%

Cholesterol
0 mg
0%

Fat
19.2 g
30%

Fiber
4.7 g
19%

Protein
3.8 g
8%

Sodium
139 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Vegetable Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 235
Calories from Fat: 173

% Daily Value *
Total Fat 19.2g 30 %
Saturated Fat 2.7g 14 %
Cholesterol 0mg 0 %
Sodium 139mg 6 %
** Potassium 595mg 17 %
Total Carbohydrates 13.9g 4 %
Dietary Fiber 4.7g 19 %
Protein 3.8g 8 %
** Sugars 5.2g
** Vitamin A 41 %
** Vitamin C 122 %
** Calcium 6 %
** Iron 24 %
** Thiamin 21 %
** Niacin 19 %
** Vitamin B6 27 %
** Magnesium 15 %
** Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.