Grilled Vegetable Salad With Creamy Blue Cheese Dressing

• Dressing:
• 1/3 cup low-fat mayonnaise
• 1/3 cup plain low-fat yogurt
• 1/4 cup (1 ounce) crumbled blue cheese
• 1/4 cup 1% low-fat milk
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• Salad:
• 1/4 pound green beans, trimmed
• 1/4 pound sugar snap peas, trimmed
• 1/4 pound carrots, peeled and cut diagonally into 1/2-inch-thick pieces
• 1 cup (1/2-inch-thick) slices red onion
• Cooking spray
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt
• 6 cups torn romaine lettuce
• 1/2 cup thinly sliced radishes

1. To prepare dressing, combine first 6 ingredients, stirring with a whisk until well blended. Cover and chill.
2. Prepare grill to medium heat.
3. To prepare salad, cook beans, peas, and carrots in boiling water 3 minutes or until crisp-tender. Drain and plunge into ice water; drain. Place mixture in a large bowl, and add onion slices. Lightly coat vegetable mixture with cooking spray. Sprinkle with 1/2 teaspoon pepper and garlic salt; gently toss to coat.
4. Place vegetable mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack, and grill 7 minutes on each side or until lightly browned. Arrange 1 1/2 cups of lettuce on each of 4 salad plates. Divide the grilled vegetables and radishes evenly among servings. Serve 1/4 cup dressing with each salad.
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dressing, lowfat mayonnaise, yogurt, blue cheese, milk, freshly ground black pepper, salt, salad, green beans, sugar, carrots, red onion, cooking spray, freshly ground black pepper, garlic salt, torn romaine lettuce, radishes

Taken from www.myrecipes.com/recipe/grilled-vegetable-salad-with-creamy-blue-cheese-dressing (may not work)