Ingredients

Vegetable Salad with Yogurt Cucumber Dressing
1 cup nonfat plain yogurt
1/2 cup buttermilk
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar , preferably white balsamic
1 clove garlic , crushed through a press
1 large cucumber , peeled, seeded, grated and squeezed to remove excess moisture
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
Pinch of cayenne
1/4 cup extra-virgin olive oil , for brushing the vegetables (or olive oil in a spray bottle)
1 pound asparagus , trimmed
2 medium zucchini , cut lengthwise into 1/2-inch thick slices
1 medium yellow squash , cut lengthwise into 1/2-inch thick slices
1 medium globe eggplant or 2 medium Japanese eggplants , cut lengthwise into 3/4-inch thick slices
2 medium red bell peppers (or use 1 red and 1 yellow pepper), tops and bottoms trimmed, flesh opened into one long strip, ribs and seeds removed. and freshly ground black pepper
4 cups assorted greens (preferably a combination of baby spinach, stemmed watercress, Bibb lettuce and Belgian endive leaves)
1 pint grape tomatoes
Chopped fresh chives , for garnish

Description

Salad Recipe With Chopped Grilled Vegetables From Art Smith's Cookbook, Back To The Table.

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