|Photo: Grilled Garden Salad Recipe|
Who says a smart salad has to be mostly lettuce—and cold? Heat things up with veggies warm from the grill and the bold flavors of garlic, lemon juice and Parm.
prep: 30 min
total: 30 min
2 ears corn on the cob, husks and silk removed
2 small yellow squash, each cut lengthwise into 3 slices
2 small zucchini, each cut lengthwise into 3 slices
2 tomatoes, chopped
1/3 cup KRAFT Zesty Italian Dressing
2 Tbsp. lemon juice
1 clove garlic, minced
3 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
HEAT grill to medium-high heat.
GRILL corn 15 min. or until kernels are tender and browned, turning occasionally; cool slightly. Meanwhile, grill squash and zucchini 5 min. or until tender, turning occasionally.
CUT kernels off cobs; place in medium bowl. Chop squash and zucchini. Add to corn with tomatoes; mix lightly.
MIX dressing, lemon juice and garlic. Add to vegetable mixture; mix lightly. Top with cheese and basil.
Kraft Kitchens Tips
Add 6 slices crumbled cooked OSCAR MAYER Bacon to corn kernels with the dressing and remaining ingredients.
Use leftover salad as a filling for tacos.
healthy living information
Good source of vitamin A or C
1/2 Starch + 1/2 Fat
Fire up the grill and enjoy these colorful vegetables that are a good source of vitamin C.
nutritional info per serving
Total fat 3.5 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 160 mg
Carbohydrate 9 g
Dietary fiber 2 g
Sugars 4 g
Protein 3 g
Vitamin A 10 %DV
Vitamin C 30 %DV
Calcium 4 %DV
Iron 2 %DV
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