To prepare marinade, place green onions in food processor container. Cover; process 10 seconds or until chopped. Add remaining marinade ingredients. Cover; process 30 seconds or until smooth. Place beef roast and marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes or as long as 2 hours.
Meanwhile prepare dressing. Place mayonnaise in small bowl; gradually whisk in remaining dressing ingredients until blended. Cover and refrigerate.
Combine salad ingredients in large bowl. Cover and refrigerate.
Remove roast from marinade; discard marinade. Place roast on grid over medium, ash-covered coals. Grill, covered, 25 to 35 minutes for medium rare to medium doneness, turning occasionally. Remove roast when instant-read thermometer, inserted into center of thickest part registers 140°F for medium rare; 155°F for medium. Let stand 10 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
Add dressing to salad; toss lightly. Carve roast across the grain into thin slices. Serve with salad.
Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Nutrition information per serving: 267 Calories; 81 kcal Calories from fat; 9 g Total Fat; 3 g Saturated Fat; 4 g Monounsaturated Fat; 60 mg Cholesterol; 505 mg Sodium; 24 g Total Carbohydrate; 3.6 g Dietary Fiber; 25 g Protein; 3.7 mg Iron; 7.1 mg NE Niacin; 0.7 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.6 mg Zinc; 26.8 mcg Selenium;