Summer Veggie Salad

Yield: Serves 4 (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Fat: 18.2g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 3.6g
  • Protein: 10g
  • Carbohydrate: 22g
  • Fiber: 5g
  • Cholesterol: 15mg
  • Iron: 2mg
  • Sodium: 244mg
  • Calcium: 213mg

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. 1. Preheat grill to medium-high heat.
  2. 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. 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.

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