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Salads & sides

Grilled Garden Salad

Grilled Garden Salad recipe
photo by:kraft
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.
time
prep:
30 min
total:
30 min
servings
total:
8 servings
Magazine Acquisition

What You Need

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

Make It

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.
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