Quick & Easy

Grilled salad with creamy dressing

grilled salad with creamy dressing


Creamy dressing


1.Boil, steam or microwave potato and kumara until just tender; pat dry with paper towel. Cut potato and kumara into 1cm-thick slices.
2.Coat potato, kumara and mushrooms with cooking-oil spray; sprinkle with seasoning. Cook, in batches, on a heated, oiled grill plate (or grill or barbecue) for about 1-3 minutes each side, or until vegetables are browned and tender.
3.Meanwhile, to make creamy dressing: Cover tomatoes with boiling water in a small heatproof bowl until they are soft and rehydrated. Combine milk and sour cream in a small bowl. Stir in tomato, oregano and garlic; whisk in vinegar.
4.Serve grilled vegetables with spinach and lettuce; drizzle with dressing.

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