- Calories 270
- Fat 18.2g
- Satfat 5.1g
- Monofat 6.5g
- Polyfat 3.6g
- Protein 10g
- Carbohydrate 22g
- Fiber 5g
- Cholesterol 15mg
- Iron 2mg
- Sodium 244mg
- Calcium 213mg
Summer Veggie Salad
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.
How to Make It
Step 1
Preheat grill to medium-high heat.
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.
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Nursejodie's Review
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.
Great for grilling