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Summer Veggie Salad

Photo: Iain Bagwell; Styling: Lindsey Lower

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

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.


  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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