Grilled Garden Salad Recipe

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
8 servings


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

Special Extra
Add 6 slices crumbled cooked OSCAR MAYER Bacon to corn kernels with the dressing and remaining ingredients.

Serving Suggestion
Use leftover salad as a filling for tacos.


8 servings

healthy living information
Good source of vitamin A or C
Diabetes Center

diet exchange
1/2 Starch + 1/2 Fat

nutrition bonus
Fire up the grill and enjoy these colorful vegetables that are a good source of vitamin C.

nutritional info per serving

Calories 70
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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