2 yellow squash or crookneck squash, trimmed, cut diagonally into 1/4-inch-thick slices
1 large onion, peeled, cut into 1/4-inch-thick slices
6 cups chopped lettuce
2 roasted red peppers (about 3/4 lb.), cut into thin slices
1/4 cup chopped fresh cilantro
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Let's Make It
Heat grill to medium-high heat.
Mix dressing, mustard and chipotle peppers until blended. Remove half the dressing mixture; refrigerate until ready to use.
Brush zucchini, squash and onions with remaining dressing mixture. Grill 8 min. or until crisp-tender, turning after 4 min. Cool slightly.
Cover large platter with lettuce; top with grilled vegetables and roasted red peppers. Drizzle with reserved dressing mixture; sprinkle with cilantro.
For an extra flavor boost, substitute GREY POUPON Dijon Mustard for the yellow mustard.
Prepare using your favorite fresh vegetables, such eggplant, carrots and/or corn.
How to Know if the Grill is Ready
The grill is medium-hot when you can comfortably hold your hand 5 inches above the cooking surface for 3 to 4 seconds.
Fire up the grill! The vegetables in this low-calorie, low-fat side salad are rich in vitamin A and contain vitamin C.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.