Summer Veggie Salad

Name: Summer Veggie Salad
Yield: Serves 4 (serving size: about 1 1/4 cups)
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; ½ teaspoon Dijon mustard; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 2 ounces Manchego cheese, shaved (about 1/2 cup); 1 ounce pine nuts, toasted (about 1/4 cup)

2 Ratings
2 Reviews

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.

By Elizabeth Nelson

Recipe by Cooking Light June 2014

Gallery

Credit: Iain Bagwell; Styling: Lindsey Lower

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 1
Preheat grill to medium-high heat.

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Step 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.
Step 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

Per Serving:

270 calories; fat 18.2g; saturated fat 5.1g; mono fat 6.5g; poly fat 3.6g; protein 10g; carbohydrates 22g; fiber 5g; cholesterol 15mg; iron 2mg; sodium 244mg; calcium 213mg.

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OxyJen

05/16/2015

I made this mostly as instructed, with nut and cheese substitutions. I used Parmesan and lightly salted pistachios that I shelled and chopped. I also used a combo of sprouted quinoa, millet, and buckwheat for the grain. Everything about this recipe was fabulous. It would be a great stand alone vegetarian meal or, as we did, a side dish with a larger grilled dinner (burgers, in our case, but anything grilled).

Nursejodie

05/12/2014

Excellent I decreased the oil in both recipes and it still tasted delicious. I used Parmesan cheese and pecans instead Pine nuts and Manchego cheese.

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Summer Veggie Salad

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (2)

All Reviews for Summer Veggie Salad

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Summer Veggie Salad

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (2)

All Reviews for Summer Veggie Salad