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Sizzling Vegetable Salad
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Sizzling Vegetable Salad

1 Hour
30 Min Prep
1 Hr Cook
Be warned. This Sizzling Vegetable Salad is so fabulously flavorful that it may well throw the rest of the dinner menu into the shade!
What You Need
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8 servings
Original recipe yields 8 servings
Glazed Walnuts
6 Tbsp. sugar
2 Tbsp. water
1 Tbsp. brown sugar
1 Tbsp. lite soy sauce
2 tsp. LEA & PERRINS Worcestershire Sauce
1/2 tsp. vanilla
1/8 tsp. garlic powder
1 dash Chinese five-spice powder
1 cup PLANTERS Walnut Halves, toasted
Grilled Marinated Vegetables
4 baby bok choy (1/2 lb.), halved
1/2 lb. fresh asparagus spears
2 portobello mushrooms, stems and gills removed, cut into 1/2-inch-thick slices
1 red pepper, cut into 8 pieces
2 baby eggplants (1/2 lb.), cut into 1/2-inch-thick slices
1/4 cup canola oil
2 Tbsp. HEINZ Balsamic Vinegar
Dressing
3 Tbsp. rice wine vinegar
3 Tbsp. lite soy sauce
4-1/2 tsp. LEA & PERRINS Worcestershire Sauce
2 tsp. chopped fresh cilantro
1 small clove garlic
2/3 cup canola oil
8 cups tightly packed torn mixed salad greens
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Let's Make It
1
Glazed Walnuts
2
Bring all ingredients except nuts to boil in medium saucepan; simmer on medium-low heat 5 to 8 min. or until thickened to syrup-like consistency. Add nuts; stir until evenly coated with syrup. Spread onto rimmed baking sheet sprayed with cooking spray. Cool completely.
3
Grilled Marinated Vegetables
4
Heat greased grill to medium heat. Combine vegetables in large bowl. Whisk oil and vinegar until blended. Drizzle over vegetables; mix lightly. Grill 6 to 8 min. on each side or until vegetables are crisp-tender. Transfer to large nonstick skillet.
5
Dressing
6
Blend all ingredients except oil and salad greens in blender until smooth. With blender running, gradually add oil through feed tube at top of blender, continuing to blend until dressing is thickened.
7
Assembly
8
Add Dressing to Grilled Marinated Vegetables in skillet; cook on medium heat 2 to 3 min. or until heated through, stirring frequently. Cover large platter with salad greens; top with vegetables. Drizzle with any dressing remaining in skillet. Top with Glazed Walnuts.
Kitchen Tips
Shortcut
Substitute 1 cup KRAFT Asian Toasted Sesame Dressing mixed with 1 Tbsp. LEA & PERRINS Worcestershire Sauce for the prepared Dressing.
Nutrition
Calories
410
Calories From Fat
0
% Daily Value*
Total Fat 35g
45%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 360mg
16%
Total Carbohydrates 21g
8%
Dietary Fibers 4g
14%
Sugars 15g
30%
Protein 5g
10%
Vitamin A
120%
Vitamin C
25%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* 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.
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