Ingredients
The following ingredients have 8 Servings
- 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
Instruction
- 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.
