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Grilled Garden Salad

Prep Time
Total Time

8 servings

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.

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What You Need

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Make It

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  • Heat grill to medium-high heat.
  • 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.
  • Cut kernels off cobs; place in medium bowl. Chop squash and zucchini. Add to corn with tomatoes; mix lightly.
  • Mix dressing, lemon juice and garlic. Add to vegetable mixture; mix lightly. Top with cheese and basil.

Special Equipment Needed

Special Extra

Add 6 slices crumbled cooked OSCAR MAYER Bacon to corn kernels with the dressing and remaining ingredients.

Serving Suggestion

Use leftover salad as a filling for tacos.


  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 2 Vegetable
  • 1/2 Fat

Nutrition Bonus

Fire up the grill and enjoy these colorful vegetables that are a good source of vitamin C.

Nutritional Information

Serving Size 8 servings
Calories 70
Total fat 3.5g
Saturated fat 1g
Cholesterol 5mg
Sodium 160mg
Carbohydrate 9g
Dietary fiber 2g
Sugars 4g
Protein 3g
% Daily Value
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 2 %DV

* 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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