Grilled Vegetable Salad with Creamy Blue Cheese Dressing

Ingredients

• ¼ pound carrots, peeled and cut diagonally into 1/2-inch-thick pieces
• ¼ pound green beans, trimmed
• Salad:
• ¹/₈ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup 1% low-fat milk
• ¼ cup (1 ounce) crumbled blue cheese
• + 10 more ingredients
• • ¹/₃ cup plain low-fat yogurt
  • ¹/₃ cup low-fat mayonnaise
  • ½ cup thinly sliced radishes
  • 1 cup (1/2-inch-thick) slices red onion
  • ¼ pound sugar snap peas, trimmed
  • Dressing:
  • 6 cups torn romaine lettuce
  • ¼ teaspoon garlic salt
  • ½ teaspoon freshly ground black pepper
  • Cooking spray

To prepare dressing, combine first 6 ingredients, stirring with a whisk until well blended. Cover and chill. Prepare grill to medium heat. 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 l...

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