Summer Veggie Salad

MYRECIPES
15Ingredients
40Minutes
220Calories

Ingredients

US|METRIC
  • 4 portobello mushroom caps (4-inch)
  • 2 slices red onion
  • 2 ears shucked corn
  • 1 red bell pepper (large, quartered and seeded)
  • 1 zucchini (medium, halved lengthwise)
  • 1 yellow squash (large, halved lengthwise)
  • cooking spray
  • 2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon fresh thyme (minced)
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper (freshly)
  • 2 ounces manchego cheese (shaved, about 1/2 cup)
  • 1 ounce pine nuts (toasted, about 1/4 cup)
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    NutritionView More

    220Calories
    Sodium16% DV390mg
    Fat23% DV15g
    Protein20% DV10g
    Carbs4% DV13g
    Fiber16% DV4g
    Calories220Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol10mg3%
    Sodium390mg16%
    Potassium820mg23%
    Protein10g20%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber4g16%
    Sugars8g16%
    Vitamin A25%
    Vitamin C110%
    Calcium20%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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