Spring Greens Salad with Chargrilled Baby Corn, Cherry Tomatoes and Balsamic and Thyme Dressing

A fresh vegetarian salad featuring chargrilled baby corn, crumbled feta, and spring greens tossed in a balsamic parsley dressing.

Vegetarian Healthy Quick Gluten Free Salad

Estimated Nutrition

Calories

712.4

kcal / serving

712.4 kcal total

Carbs

16.5g

per serving

16.5 g total

Fat

66.2g

per serving

66.2 g total

Protein

13.8g

per serving

13.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

Feta

crumbled

NutsSeeds

handful

Parsley

fresh leaves, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

for dressing

tbsp

Olive Oil

for corn

Vegetables

piece

Cherry Tomato

halved

0.5

head

Spring Greens

shredded

Baby Corn

Method

Combine feta, tomatoes, and spring greens in a large bowl and toss with dressing.

Whisk olive oil, balsamic vinegar, and parsley in a small bowl and season.

Heat a griddle pan until hot.

Toss baby corn with olive oil and seasoning.

Grill corn for 2 to 3 minutes on each side until tender.

Place grilled baby corn on a plate and top with the tossed salad.