Celebrate summer produce with this light yet flavorful salad. Peppery arugula combines with basil for a rich, textured dressing, and summer squash is sliced as thin as possible, then seared on the grill. The dish comes together quickly and will satisfy completely.
Special Diets:
Ingredients
Method
Prepare a grill for medium-high heat cooking.
Slice zucchini and squash very thinly lengthwise (preferably with a mandoline).
Brush slices on both sides with oil.
Place on the grill, cover and cook until lightly charred and tender, 3 to 4 minutes, flipping occassionally.
Arrange remaining arugula, grilled squash, tomatoes and cheese on a large platter.
Coarsely chop remaining 1/4 cup almonds, sprinkle over salad and serve dressing on the side.
Nutritional Info
Serving Size
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.