RECIPE: Summertime Grilled Vegetable and Fruit Salad - CulinArt Group

Eat Well Blog

RECIPE: Summertime Grilled Vegetable and Fruit Salad

Looking for a tasty and fresh dish to bring to a BBQ this summer? This sweet and savory recipe will be the hit of your cookout. Better your BBQ meals with this healthy, colorful, fiber-filled grilled side dish!

Summertime Grilled Vegetable and Fruit Salad

Ingredients (makes 8 servings):

Serving size: ½ cup

  • 8 Stalks fresh asparagus
  • 1 Red bell pepper, strips
  • 1 Yellow bell pepper, strips
  • 2 Small oranges, peeled, sectioned
  • 1 Medium peach, sliced thin
  • 1 Small avocado, cubed
  • 5 Grape tomatoes
  • 1 Tbsp Lemon juice, fresh
  • ¼ cup Mint, fresh, chopped
  • 1 Tbsp Italian parsley, fresh, chopped
  • 4 Tbsp Italian salad dressing
  • ¼ tsp Salt
  • ¼ tsp Black pepper

Instructions

  1. Grill asparagus, red bell peppers and yellow bell peppers.
  2. Refrigerate until cooled. Slice asparagus into 1 inch sections.
  3. Combine all ingredients except dressing, salt and black pepper; cover. Refrigerate until ready to serve.
  4. Add dressing, toss to coat. Season with salt and black pepper, to taste.
  5. Enjoy chilled.

 

 

  • 0
  • June 19, 2019

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“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

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“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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