Summer Veggie Salad

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 Parmesans, if desired.

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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