PFC Grilled Vegetable Salad

Written By admin • 1 min read

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