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PFC Grilled Vegetable Salad

In the mood for something light and refreshing? You won’t want to miss this week’s delicious Grilled Vegetable Salad, created in the PFC kitchen. Combined with a flavorful dressing and greens packed with Vitamin D, this is sure to be a dish you’ll want to recreate over and over again!

INGREDIENTS

Salad:

  • 1 Medium Zucchini, halved lengthwise
  • 1 Ear Corn, husked
  • 1 Bunch Asparagus (about 16 pencil-thin spears)
  • 4 Scallions
  • 1 C. Mixed Greens
  • 1 Romaine Heart, chopped
  • ¼ Avocado, cut into bit-size chunks

Dressing:

  • 1 Tsp. Dijon Mustard
  • 1 Tsp. Fresh Lemon Juice
  • 1 Tsp. Fresh Lime Juice
  • ½ Tsp. White Wine Vinegar
  • ½ C. Extra-Virgin Olive Oil

PREPARATION

For Salad:

1. Heat grill to medium.

2. Spray zucchini, corn, asparagus, tofu, and scallions with oil.  Season with salt and pepper.

3. Grill scallions 2 minutes per side; tofu 2 minutes per side; zucchini and asparagus 3 minutes per side; corn 8 to 10 minutes, turning often.

4. Cut corn into chunks; slice some of the kernels.  Slice tofu into triangles. Combine veggies, tofu and remaining ingredients in a bowl.

For Dressing:

1. Combine all ingredients in a bowl; whisk until smooth. Season with salt and pepper.

2. Divide salad greens and veggies between 2 bowls; drizzle each with 2 tablespoons of dressing and serve!

Serves: 2

Calories: 356 calories

Fat: 13 g fat (5.2 saturated)

Carbs: 20 g.

Protein: 5.5

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