4 SERVINGS. LACTO Prepare a hot charcoal fire or preheat gas grill on high. Set a vegetable grill topper on rack to heat. Vinaigrette: In small bowl, whisk together all vinaigrette ingredients along with 1 tablespoon water. Place greens in large bowl and set aside. Spread mushrooms, onions, bell pepper and tomatoes on 2 baking sheets. Brush vegetables all over with oil and season with salt and pepper. Lightly oil grill topper. Grill vegetables in batches until nicely browned and tender, 2 to 4 minutes per side. Transfer cooked vegetables to baking sheet. Grill bread alongside vegetables until lightly toasted. Immediately rub warm grilled bread with cut sides of garlic. Add grilled vegetables and vinaigrette to greens and toss well. Divide salad among plates and sprinkle Parmesan shavings on top. Serve right away with garlic bread. PER SERVING: 420 CAL.; 15G PROT.; 15G TOTAL FAT (3G SAT. FAT); 60G CARB.; 5MG CHOL.; 498MG SOD.; 10G FIBER By Kathleen
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 367 (86%)|
|Amt Per Serving||% DV|
|Total Fat 40.8g||54 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 13.4g|
|Cholesterol 0mg||0 %|
|Sodium 30mg||1 %|
|Potassium 289.7mg||8 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 13.3g|
|Protein 1.8g||3 %|
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Calories per serving: 428
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