Baked Mac & Cheese

Ingredients:
3 tablespoons plain dry breadcrumbs, (see Tip)
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-ounce or 10-ounce package frozen spinach, thawed
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups shredded extra-sharp Cheddar cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Directions:
1.Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.

2.Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.

3.Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.

4.Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.

5.Bake the casserole until bubbly and golden, 25 to 30 minutes.

http://www.eatingwell.com/recipes/baked_mac_cheese.html

Dig-Deep Layered Summer Salad

2 cup(s) hard wheat berries (pearl barley can be substituted)
2 quart(s) cold water
6 tablespoon(s) freshly squeezed lemon juice, about 2 lemons
1/4 cup(s) white-wine vinegar
4 teaspoon(s) Dijon mustard
1 1/2 teaspoon(s) coarse salt
1/4 teaspoon(s) freshly ground pepper
1 tablespoon(s) sugar
1/2 teaspoon(s) celery seed
1 cup(s) extra-virgin olive oil
2 1/4 cup(s) celery, strings removed, sliced thinly on the diagonal
1 1/2 cup(s) dried tart cherries
10 ounce(s) Maytag blue cheese, crumbled (2 1/3 cups)
1 small head green cabbage, thinly shredded (about 5 cups)
5 large carrots, peeled and grated (about 5 cups)

Directions
Place wheat berries in a small stockpot over high heat, and add 2 quarts water. Cover, and bring to a boil. Reduce the heat to low, and simmer the berries until tender, about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl.

Make the dressing: In a medium bowl, whisk together lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in olive oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries.
Arrange celery slices over wheat berries, and drizzle with 2 tablespoons dressing. Cover celery with cherries, and drizzle with 2 tablespoons dressing.
Crumble half the blue cheese over the top of the cherries, and drizzle with 2 tablespoons dressing.

In a medium bowl, toss together shredded cabbage and 3 tablespoons dressing; layer cabbage over the blue cheese. Layer carrots over cabbage, and drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and serve at room temperature.

http://www.delish.com/recipefinder/dig-deep-layered-summer-salad-mslo0510-recipe

Spaghetti al Forno

Ingredient:
1 1/2 tablespoon(s) olive oil, plus more for drizzling
1 small onion, finely chopped
2 carrots, peeled and finely chopped
1 stalk(s) celery, finely chopped
4 clove(s) garlic, minced
1 can(s) (28 ounces) diced tomatoes
Salt and freshly ground pepper, to taste
1/2 pound(s) whole wheat spaghetti or linguine
2 tablespoon(s) chopped flat-leaf parsley
1 large pinch red pepper flakes
3/4 cup(s) grated Parmesan cheese
2 tablespoon(s) whole wheat breadcrumbs


Directions

1.To make sauce: In a large saucepan, heat oil over medium heat. Add onion, carrots, celery and garlic. Cook, stirring frequently, until vegetables begin caramelizing, about 12 minutes. Turn heat to low; cook until very soft, 10-15 minutes. Raise heat to medium; add tomatoes. Bring to a simmer and partially cover. Cook 30-40 minutes, stirring occasionally. Season with salt and pepper.

2.Preheat oven to 450 degrees. Bring a large pot of water to a boil. Cook spaghetti according to package directions, subtracting several minutes off cooking time so it comes out very al dente.

3.Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2-quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes. Serve immediately

http://www.delish.com/recipefinder/spaghetti-al-forno-recipe

Super Bowl Special: Hot Spinach Dip

Ingredients:
2 teaspoon(s) olive oil, plus more for baking dish
1 medium onion, diced
2 clove(s) garlic , minced
2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
1/2 cup(s) milk
6 ounce(s) reduced-fat bar cream cheese
3 dash(es) Worcestershire sauce
3 dash(es) hot sauce, such as Tabasco
3/4 cup(s) shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving


Directions

1.Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

2.Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

3.In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

4.Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

http://www.delish.com/recipefinder/hot-spinach-dip-recipe

Green Tomato Salsa

Ingredients:
8 ounce(s) green tomatoes, chopped
8 ounce(s) ripe red tomatoes, chopped
1 cup(s) fresh corn kernels
1/4 cup(s) snipped fresh chives
2 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground black pepper

Directions
In medium bowl, gently stir tomatoes with corn, chives, lemon juice, salt, and pepper. Cover and refrigerate at least 1 hour to blend flavors, or up to 8 hours. Drain before serving if chilled longer than 1 hour.

http://www.delish.com/recipefinder/green-tomato-salsa

Broccoli-Bacon Salad

Ingredients:
1 clove(s) garlic, minced
1/4 cup(s) low-fat mayonnaise
1/4 cup(s) reduced-fat sour cream
2 teaspoon(s) cider vinegar
1 teaspoon(s) sugar
4 cup(s) finely chopped broccoli crowns (see Tips & Techniques)
1 can(s) (8-ounce) sliced water chestnuts, rinsed and chopped
3 slice(s) cooked bacon, crumbled
3 tablespoon(s) dried cranberries
Freshly ground pepper to taste

Directions
Whisk garlic, mayonnaise, sour cream, vinegar, and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries, and pepper; stir to coat with the dressing.

http://www.delish.com/recipefinder/broccoli-bacon-salad-recipe-6461

Seven-Layer Salad (Healthier Version)

Makes 10 servings, about 1 cup each

Ingredients

8 cups shredded romaine lettuce
1 cup frozen peas, thawed
1 medium yellow bell pepper, diced
1 cup halved grape tomatoes or quartered cherry tomatoes
1 cup sliced celery
½ cup sliced scallions
¾ cup nonfat plain yogurt
¾ cup low-fat mayonnaise
2 teaspoons cider vinegar
1-2 teaspoons sugar
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup shredded reduced-fat Cheddar cheese
½ cup thinly sliced fresh basil
3 strips cooked bacon, crumbled

Seven-Layer Salad Ingredients Cont.

Seven-Layer Salad
Instructions

1. Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.
2. Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil and bacon. Serve room temperature or chilled.

Seven-Layer Salad Instructions Cont.

Seven-Layer Salad
Tips

Cover and refrigerate for up to 1 day. Sprinkle with basil just before serving.

http://www.eatingwell.com/recipes/seven_layer_salad.html

Spinach Stuffed Mushrooms

Prep Time: 15 min
Total Time: 35 min
Makes: Makes 40 servings.

What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
40 fresh mushrooms (about 2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT Grated Parmesan Cheese

Make It!
HEAT oven to 400ºF.

MIX stuffing mix and water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing with spinach and cheeses; mix well.

SPOON into mushroom caps. Place, filled-sides up, in shallow pan.

BAKE 20 min. or until mushrooms are tender and filling is heated through.

http://www.kraftfoods.com/kf/recipes/spinach-stuffed-mushrooms-75374.aspx

Green Bean Casserole

Ingredients

Olive oil nonstick cooking spray
1 large (12-ounce) onion, cut into 1/2-inch-thick slices and separated into rings
5 tablespoon(s) all-purpose flour
Salt and pepper
1 1/2 pound(s) green beans, trimmed
1 tablespoon(s) margarine or butter
1 large shallot, finely chopped
1 container(s) (10-ounce) sliced cremini or white mushrooms
1 cup(s) reduced-sodium chicken broth
1/2 container(s) low-fat (1%) milk


Directions

1.Preheat oven to 425 degrees. Line large cookie sheet with foil; spray with nonstick spray.

2.In bowl, toss onion with 2 tablespoons flour and 1/8 teaspoon salt. Spread onion in single layer on prepared foil; spray onion with nonstick spray. Bake 14 minutes; toss to rearrange, then spray again. Bake 15 minutes or until crisp.

3.Meanwhile, in 5-quart saucepot, heat 3 quarts water to boiling on high. Add beans and cook, uncovered, 5 minutes or until tender-crisp. Drain beans in colander; rinse under cold water. Drain.

4.In 4-quart saucepan, melt margarine on medium. Add shallot; cook 2 minutes, stirring. Add mushrooms; cook 7 to 8 minutes or until tender, stirring often. Stir in 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 3 tablespoons flour; cook 1 minute. Add broth and milk; heat to boiling on high, stirring. Reduce heat to low; cook 2 minutes. Add beans.

5.Transfer mixture to 2-quart baking dish; bake 15 minutes. Stir mixture; top with onion. Bake 5 minutes or until sauce is bubbly.

http://www.delish.com/recipefinder/green-bean-casserole-thanksgiving-recipes

Vegetable Grill with Balsamic-Red Wine Glaze

Ingredients:
2/3 cup(s) balsamic vinegar
2/3 cup(s) red wine
2 pound(s) mixed vegetables such as tomatoes, carrots, radishes, sliced or quartered
2 tablespoon(s) olive oil
1/4 teaspoon(s) pepper
1/2 teaspoon(s) salt
3 ounce(s) proscuitto
1 sprig(s) summer savory, chopped


Directions

Make the balsamic glaze: Combine the balsamic vinegar and red wine in a medium saucepan and simmer until the liquid is reduced to 1/4 cup -- about 25 minutes.

Grill the vegetables: Gently toss the vegetables with the olive oil. Sprinkle with the pepper and salt. Grill until lightly golden and softened. For sturdier vegetables, such as carrots and radishes -- about 10 minutes; onions and beans -- about 5 minutes; tomatoes -- 1 1/2 minutes per side. Grill the prosciutto just until warmed. Transfer all of the grilled vegetables and prosciutto to a platter, drizzle with 2 to 3 tablespoons of the glaze, and sprinkle with the savory.

http://www.delish.com/recipefinder/vegetable-grill-balsamic-glaze-3266

Tri-Tomato Salad

Ingredients:
6 cup(s) cider vinegar (5% acidity)
3 cup(s) spring water
1 cup(s) sugar
1/2 cup(s) kosher salt
5 pound(s) small red cherry tomatoes
3 pound(s) yellow pear tomatoes
2 1/2 pound(s) green tomatoes, coarsely chopped
2 green bell peppers, seeded, cut into rings
1 bunch(es) green onions, cut into 1-inch pieces
1 pound(s) yellow onions, peeled and cut into rings
1/4 cup(s) mustard seed
5 sprig(s) tarragon
5 whole cloves


Directions

Prepare the salad: Combine vinegar, water, sugar, and salt in a large saucepan over high heat. Bring to a boil, reduce heat to medium, and keep hot.

Sterilize five 1-quart jars and keep hot. Divide remaining ingredients among the hot jars and set aside.

Process the salad: Pour the hot vinegar mixture into each jar, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 15 minutes.

Cool the jars, check for proper seals, and store in a cool, dark place for up to 1 year. Thoroughly cooled, unprocessed salad will keep refrigerated for up to 1 month.

http://www.delish.com/recipefinder/tri-tomato-salad-3550

Tomato Salad

Ingredients:
1/4 cup(s) white vinegar
1 teaspoon(s) finely chopped green chili (such as serrano, thai, or jalapeño)
3/4 teaspoon(s) salt
1 cup(s) thinly sliced yellow onion
4 large ripe tomatoes, cut into thin wedges



Directions

Combine the vinegar, green chili, and salt in a medium bowl. Toss with the onion and set aside for 5 minutes to allow flavors to blend. Add tomatoes and combine thoroughly. Set aside for 15 minutes before serving.

http://www.delish.com/recipefinder/tomato-salad-clv

Snap Pea and Marinated Mushroom Salad

Ingredients:
3/4 cup(s) extra-virgin olive oil
6 tablespoon(s) white-wine vinegar
1 1/2 teaspoon(s) coarse salt
1 teaspoon(s) fresh-ground pepper
9 ounce(s) button mushrooms, sliced 1/4-inch thick
8 cup(s) (about 1 pound) sugar snap peas
1 tablespoon(s) chopped fresh thyme leaves


Directions

Marinate the mushrooms: Whisk the olive oil, vinegar, salt, and pepper together in a medium bowl. Add the mushrooms, toss to coat, and marinate covered for at least 45 minutes, or up to overnight, stirring occasionally.

Cook the snap peas: Fill a large bowl with ice water and set aside. Bring a large saucepan of water and 1 tablespoon of salt to a boil. Add the snap peas and cook for 2 minutes. Drain the peas into a colander and immediately submerge in the bowl of ice water. Let sit until chilled, about 2 minutes. Drain and transfer to a large bowl.

Assemble the salad: Drain the mushrooms and discard all but 1 tablespoon of the marinade. Toss the mushrooms, snap peas, reserved marinade, and thyme and serve immediately.

http://www.delish.com/recipefinder/snap-pea-marinated-mushroom-salad-398

Skillet-roasted Edamame

Ingredients
1 pound fresh or frozen edamame (soybeans) in the pod
Sea salt

Preparation
1. If using fresh edamame (skip this step with frozen soybeans), bring a large pot of salted water to a boil. Add edamame and boil 2 minutes. Drain and let cool.

2. Heat a large skillet (preferably cast iron) over high heat. Toss in edamame, half at a time, and roast, turning with tongs, until blackened in several spots, 5 to 8 minutes. Pour into a bowl, toss with salt to taste, and serve immediately. To eat, pop peas out of pods with your fingers or teeth.

Jimaca Slaw

Ingredients
2 carrots, peeled and julienned
1 small jicama (about 1 1/4 lbs.), peeled and julienned
1 large red bell pepper, cored and very thinly sliced
1/4 head red cabbage, cored and very thinly sliced
1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
6 tablespoons olive oil
6 tablespoons unseasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon minced cilantro leaves, plus more for garnish
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon red chile flakes
Preparation
1. At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.

2. At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.

3. At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.

Caeser Coleslaw

RECIPE INGREDIENTS:
Caesar Dressing
1 cup low-fat mayonnaise
3 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper


Salad
8 cups shredded savoy or green cabbage (about 1 small head)
2 cups shredded carrots
4 scallions, thinly sliced
2 cups croutons
1. Make the dressing: in a large serving bowl, whisk together the mayonnaise, lemon juice, garlic, anchovy paste, mustard, and pepper.

2. Add the cabbage, carrots, and scallions to the bowl and toss to coat. Cover and refrigerate the salad until ready to serve. Top with croutons. Serves 6 to 8.

Mexican Grilled Corn

2 tablespoon(s) low-fat mayonnaise
2 tablespoon(s) nonfat plain yogurt
1/2 teaspoon(s) chili powder
4 ear(s) corn, husked
4 tablespoon(s) finely shredded Cotija (see Shopping Tip) or Parmesan cheese
1 lime, quartered


Directions

Preheat grill to medium-high.

Combine mayonnaise, yogurt and chili powder in a small bowl.

Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.

Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.

http://www.delish.com/recipefinder/mexican-grilled-corn-recipe-9904

Grilled Green Beans

Ingredients
12 ounces green beans, trimmed
8 unpeeled cloves garlic
1 tablespoon water
1 teaspoon cooking oil
1 or 2 jalapeno peppers, cut into thin strips (do not seed)*
2 teaspoons lemon-flavored olive oil (or 1-1/2 tsp. olive oil and 1/2 tsp. lemon juice)
Salt
Directions
1. In a large bowl toss together beans, garlic, water, cooking oil, and jalapeno pepper; set aside. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place bean mixture in center of foil. Bring together 2 opposite edges of foil; seal with a double fold. Fold remaining edges together to enclose the beans, leaving space for steam to build.

2. For a charcoal grill, place bean packet on the rack of an uncovered grill directly over medium coals. Grill for 20 minutes, turning once. Remove packet from the grill and cool slightly. Carefully open packet (some steam will escape). Return open foil packet to the grill rack. Continue grilling 5 minutes more or until beans are just browned and crisp-tender, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on grill rack. Cover and grill beans as above.)

3. Transfer beans to a serving bowl. Drizzle with lemon-flavor olive oil. Season to taste with salt. To serve, remove peel from garlic cloves, mash lightly, and divide cloves among servings of beans. Makes 4 servings.

http://www.bhg.com/recipe/vegetables/grilled-green-beans/

Grilled Tomato Melts

Ingredients
3 large tomatoes (about 8 oz. each) or a variety of smaller tomatoes (about 1-1/2 lb. total)
4 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded (1-1/2 cups)
1 small green, yellow, purple, or red sweet pepper, finely chopped (about 1/2 cup)
1/4 cup toasted sliced almonds
Directions
1. Preheat oven to 350 degree F. Cut each tomato into 4 slices, about 1/2 inch thick. If using smaller tomatoes, halve each one. For each of 4 servings, arrange 3 tomato slices, overlapping slightly, in a foil-lined, 15x10x1-inch baking pan. (Or, if using smaller tomatoes, arrange in a single layer in a foil-lined,15x10x1-inch baking pan.) Sprinkle with shredded cheese, finely chopped pepper, and toasted almonds. Bake about 15 minutes or until cheese is bubbly. Carefully lift with large metal spatula to individual plates, allowing excess juices to drain off.

2. To prepare on a grill, arrange ingredients as above in a shallow disposable foil pan. In a grill with a cover arrange medium-hot coals around the edge of the grill; test for medium heat above the center of the grill. Place the pan with the tomatoes in the center of the grill rack. Grill, covered, for 12 to 15 minutes or until cheese is bubbly. Makes 4 appetizer servings.

Make-Ahead Tip: Arrange tomatoe slices in baking pan and sprinkle with cheese, pepper, and nuts. Cover and chill up to 4 hours. Bake or grill as above.

http://www.bhg.com/recipe/vegetables/grilled-tomato-melts/

Grilled Vegetable Salad with Garlic Dressing

Ingredients
2 red and/or yellow sweet peppers
2 Japanese eggplants, halved lengthwise
2 medium zucchini or yellow summer squash, halved lengthwise, or 8 to 10 yellow sunburst or pattypan squash*
1 tablespoon olive oil
2 cups dried tortiglioni or rigatoni
3 tablespoons balsamic vinegar or red wine vinegar
2 tablespoons olive oil
1 tablespoon water
1 teaspoon bottled roasted minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup cubed fontina cheese (3 ounces)
1 to 2 tablespoons snipped fresh Italian parsley or parsley
Directions
1. Halve sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Brush sweet peppers, eggplants, and zucchini with the 1 tablespoon oil. To grill, place vegetables on the grill rack directly over medium-hot coals. Grill, uncovered, for 8 to 12 minutes or until vegetables are tender, turning occasionally. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.

2. Meanwhile, cook pasta according to package directions. For dressing, in a screw-top jar combine balsamic vinegar or red wine vinegar, olive oil, water, bottled roasted minced garlic, salt, and pepper. Cover and shake well.

3. Drain pasta. Rinse with cold water; drain again. In a large bowl combine pasta and grilled vegetables. Pour dressing over salad. Toss lightly to coat. Stir in cheese; sprinkle with parsley. Makes 4 servings.

*Note: If using sunburst or pattypan squash, precook for 3 minutes in a small amount of boiling water before grilling.

Make-Ahead Tip: Cut up cheese; wrap and refrigerate up to 24 hours. Prepare dressing; cover and refrigerate up to 24 hours. Remove from refrigerator about 15 minutes before tossing with salad.

http://www.bhg.com/recipe/salads/grilled-vegetable-salad-with-garlic-dressing/