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Grilled Vegetable Salad
Recipes
Grilled Vegetable Salad
4 servings
20 minutes total

Ingredients

  • 1 medium mango
  • 1 medium red bell pepper
  • 1 medium zucchini
  • 1 small red onion
  • 4 oz baby arugula
  • 2 tablespoons lemon vinaigrette
  • Olive oil cooking spray

Steps

    1. Preheat grill. Peel mango and cut into 4 large slices. Core and quarter pepper. Quarter zucchini lengthwise. Slice onion into 2–3 thick rings. Place arugula and vinaigrette in large bowl.
    2. Coat vegetables with spray; grill 2–3 minutes on each side until charred and crisp-tender. Chop vegetables roughly; toss with arugula and vinaigrette. Serve.
    Note: Make this salad into a relish by chopping arugula and vegetables finely after grilling, then tossing with vinaigrette. Serve on top of grilled fish or chicken.

Amount per ¼ recipe serving: Calories 110, Total Fat 3.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 75mg, Total Carb 19g, Fiber 3g, Sugars 15g, Protein 2g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%