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Grilled Vegetable Salad

This Grilled Vegetable Salad will be the hit at the BBQ! Grilled corn, tomatoes, and asparagus with couscous and spring mix - so easy!
Course Salad
Cuisine American
Keyword grilled salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 servings
Calories 199kcal


  • 2 ears of corn husked and split in half
  • 16 asparagus spears trimmed
  • 8 roma tomatoes halved
  • 2 tbsp olive oil
  • salt and pepper
  • 1 bunch green onions sliced
  • 6 oz spring mix greens
  • 1 cup cooked couscous
  • 3/4 cup Member's Mark White Balsamic Dressing and Marinade


  • 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.


Calories: 199kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 14mg | Potassium: 328mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1070IU | Vitamin C: 17.3mg | Calcium: 20mg | Iron: 1.2mg