3/4cupMember's Mark White Balsamic Dressing and Marinade
Instructions
In a large mixing bowl, toss ears of corn, asparagus, and tomatoes in olive oil and salt & pepper. Transfer vegetables to a grill basket. Secure lid.
Place basket on grill over high heat, about 8 - 10 minutes, turning half-way through, until vegetables are tender. Remove from grill and cool.
Slice kernels off of corn cobs, chop asparagus and tomatoes (they will be squishy), and place into a mixing bowl. Add green onion, spring mix, couscous, and dressing. Toss to coat well. Serve immediately on Member's Mark paper plates; refrigerate leftovers.