Low Fat Salad Recipes
Grilled Vegetable Salad Recipe
This Grilled Vegetable Salad Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Grilled Vegetable Salad Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Grilled Vegetable Salad Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Grilled Vegetable Salad Recipe, also visited the following
sections::
Grilled Vegetable Salad Recipe
Grilled Vegetable Salad Recipe
Ingredients:
8 slice round crusty bread -1 ounce each slice
3 garlic cloves -peeled and halved
1 zucchini, cut lengthwise -in 1/4-inch-thick strips
1 large spanish onion, cut -in 1/4-inch-thick rings
1/2 lb large mushrooms, stemmed
5 tbsp balsamic vineger, divided
1 tsp anchovy paste, optional
1 tbsp olive oil
1 tsp dijon mustard
1/2 tsp brown sugar
1/4 tsp salt
1/4 tsp freshly ground black pepper
3 bell peppers, halved and seeded -of mixed colors
2 bunch arugula or watercress, washed and dried
Instructions:
1. Preheat broiler, or prepare grill according to manufacturer's
instructions. Rub the bread with the cut sides of the garlic; reserve the
garlic. Place bread on the broiler or grill rack; broil or grill 6 inches
from the heat for 1 minute per side, or until lightly browned and crisp.
Set aside. Leave broiler or grill on.
2. Rub a large bowl with the cut sides of the reserved garlic; discard
garlic. Add zucchini, onion and mushrooms to the bowl, sprinkle with 2
tablespoons of the vinegar; toss to coat. Place zucchini, onion and
mushrooms on the broiler or grill rack; broil or grill for 10 minutes,
turning frequently, or until vegetables are lightly browned and
crisp-tender. Rinse and dry the bowl.
3. In the same bowl, whisk together the remaining 3 tablespoons vinegar,
the anchovy paste, oil, mustard, sugar, salt and black pepper. Add
zucchini, onion and mushrooms; toss to coat.
4. Place pepper halves, cut-sides down, on broiler or grill rack and broil
or grill for 10 minutes, or until the skin is charred. Transfer peppers to
a small bowl, cover with plastic wrap and let stand 5 minutes. Transfer the
peppers to a cutting board, remove the skin and cut in 1-inch wide strips.
Add pepper strips to the zucchini miuture and toss to combine. Add arugula
and toss again. Divide the salad and toasted bread among four plates and
serve.
Per serving: About 258 cal, 10 g pro, 44 g car, 6 g fat, 20% cal from fat,
0 mg chol, 543 mg sod, 4 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 4
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This Grilled Vegetable Salad Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Grilled Vegetable Salad Recipe, or any of our other low fat recipes, please let us know. |
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