Summer Veggie Salad

Summer Veggie Salad Recipe
Photo: Iain Bagwell; Styling: Lindsey Lower

If meatless Monday is part of your weekly menu, try Summer Veggie Salad. Pine nuts and Manchego cheese add protein to the salad. You can swap in less-expensive walnuts and Parmesan, if desired.

5

Outstanding

Yield:

Serves 4 (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 270
Fat 18.2 g
Satfat 5.1 g
Monofat 6.5 g
Polyfat 3.6 g
Protein 10 g
Carbohydrate 22 g
Fiber 5 g
Cholesterol 15 mg
Iron 2 mg
Sodium 244 mg
Calcium 213 mg

Ingredients

4 (4-inch) portobello mushroom caps
2 (1/2-inch-thick) slices red onion
2 ears shucked corn
1 large red bell pepper, quartered and seeded
1 medium zucchini, halved lengthwise
1 large yellow squash, halved lengthwise
Cooking spray
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Manchego cheese, shaved (about 1/2 cup)
1 ounce pine nuts, toasted (about 1/4 cup)

Preparation

1. Preheat grill to medium-high heat.

2. Coat mushrooms, onion, corn, bell pepper, zucchini, and yellow squash with cooking spray. Arrange vegetables on grill rack coated with cooking spray. Grill 5 minutes on each side or until tender.

3. Combine oil and next 5 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut kernels from ears of corn; add to oil mixture. Cut remaining vegetables into bite-sized pieces; add to oil mixture. Toss gently to combine. Top with cheese and pine nuts.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Elizabeth Nelson

,

June 2014
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