Spring is for grilled veggie salads

Today I made Cooking Light’s Summer Veggie Salad and it was so good I had two helpings!

I was missing mushrooms and a bell pepper, but even so, it was great. The next time I make it I think I think I will double the amount of dressing.

I actually grilled the veggies and added some grilled cherry tomatoes too. I served mine with couscous but it would be great with brown rice, whole wheat pasta, quinoa or even barley!

Veggies coated with cooking spray and a little Tony Chachere’s seasoning

Veggies after grilling

Salad ready to eat!


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