Find new ways to use the grill with this Grilled Asparagus Salad. Grilled asparagus, portobellos, onions and peppers combine deliciously with ranch & Parm.
What You Need
Original recipe yields 6 servings
3/4 lb. asparagus spears
4 portobello mushroom s (3/4 lb.), stems and gills removed
2 red onion s, cut into 1/4-inch-thick slices
2 red pepper s, quartered
1/4 cup oil
12 cups loosely packed mixed salad greens
1/2 cup KRAFT Classic Ranch Dressing
1/3 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Heat grill to medium-high heat.
Brush asparagus, mushrooms, onions and peppers with oil. Grill 3 to 4 min. or until crisp-tender and slightly charred, turning occasionally.
Cut mushrooms and peppers into 1/4-inch-thick slices. Cut asparagus and onions into 2-inch pieces.
Toss greens with vegetables in large serving bowl. Drizzle with dressing; top with cheese.
Serve salad mixture on baked individual pizza crusts for a salad pizza.
How to Make an Entree Salad
Heat grill to medium heat. Grill 6 small boneless skinless chicken breasts (1-1/2 lb.) 6 to 8 min. on each side or until done (165°F). Slice chicken; top salad with chicken. Serve with grilled Italian bread slices.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.