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Grilled Garden Salad
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Grilled Garden Salad

30 Min(s)
30 Min(s) Prep
Healthy Living
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.
What You Need
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8 servings
Original recipe yields 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 tomato es, 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
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Let's Make It
1
Heat grill to medium-high heat.
2
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.
3
Cut kernels off cobs; place in medium bowl. Chop squash and zucchini. Add to corn with tomatoes; mix lightly.
4
Mix dressing, lemon juice and garlic. Add to vegetable mixture; mix lightly. Top with cheese and basil.
Kitchen Tips
Tip 1
Special Extra
Add 6 slices crumbled cooked OSCAR MAYER Bacon to corn kernels with the dressing and remaining ingredients.
Tip 2
Serving Suggestion
Use leftover salad as a filling for tacos.
Nutrition
Calories
70
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 160mg
7%
Total Carbohydrates 9g
3%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 3g
6%
Vitamin A
10%
Vitamin C
20%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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