Directions:
- Slice the squash, zucchini and red onion; cube the eggplant and cut the red pepper into 1-in. pieces. Place in a large bowl; add the oil, vinegar, soy sauce, oregano and rosemary. Toss to coat.
- Transfer to a grill wok or basket. Grill, covered, over medium heat for 10-12 minutes or until tender, stirring once.
- In a small bowl, whisk the sour cream, mayonnaise, milk, dressing mix, garlic salt and pepper. Divide salad greens among six serving plates; top with grilled vegetables. Serve with dressing. Yield: 6 servings (1 cup dressing).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.73 Kcal (2143 kJ) | ||
| Calories from fat | 123.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.68g | 21% | |
|---|---|---|---|
| Cholesterol | 10.81mg | 4% | |
| Sodium | 327.7mg | 14% | |
| Potassium | 282.52mg | 6% | |
| Total Carbs | 13.48g | 4% | |
| Sugars | 7.51g | 30% | |
| Dietary Fiber | 5.29g | 21% | |
| Protein | 4.63g | 9% | |
| Vitamin C | 52.1mg | 87% | |
| Vitamin A | 4.7mg | 158% | |
| Iron | 168.2mg | 934% | |
| Calcium | 129.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 133.62 Kcal (559 kJ) | ||
| Calories from fat | 32.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 21% | |
|---|---|---|---|
| Cholesterol | 2.82mg | 4% | |
| Sodium | 85.57mg | 14% | |
| Potassium | 73.77mg | 6% | |
| Total Carbs | 3.52g | 4% | |
| Sugars | 1.96g | 30% | |
| Dietary Fiber | 1.38g | 21% | |
| Protein | 1.21g | 9% | |
| Vitamin C | 13.6mg | 87% | |
| Vitamin A | 1.2mg | 158% | |
| Iron | 43.9mg | 934% | |
| Calcium | 33.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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