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Kraft’s Grilled Garden Salad

Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: Donna Chestnut, Outpatient Dietitian at St. John`s Hospital

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 Roasted Red Pepper Dressing *
2 Tbsp.  lemon juice
1 clove garlic, minced
3 Tbsp. Kraft Grated Parmesan Cheese
2 Tbsp. chopped fresh basil or 2 tsp. dried basil
Heat grill to medium heat.

Grill corn 15 minutes or until kernels are tender and browned, turning occasionally; cool slightly.

Meanwhile grill squash and zucchini 5 minutes or until tender, turning occasionally.
Cut kernels off cobs; place in medium bowl. Chop squash and zucchini. Add to corn with tomatoes; mix slightly.
Mix dressing, lemon juice and garlic.  Add to vegetable mixture; mix slightly. Top with cheese and basil.
*May use Fat free or Lite Zesty Italian Dressing in place of Roasted Red Pepper Dressing.
This recipe aired August 13, 2013.
Kraft’s Grilled Garden Salad

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