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Grilled Zucchini Salad

Image for Grilled Zucchini Salad
plate

Yield

Serves 4

prep

Prep Time

10 minutes

cook

Cook Time

14 minutes

clock

Total Time

24 minutes

kikkoman products used:

ingredients

For Dressing
¼ cup Kikkoman® Rice Vinegar
2 tablespoons olive oil
5-6 fresh basil leaves
1 clove garlic
1 teaspoon Dijon mustard
2 teaspoon honey
¼ teaspoon sea salt

For Salad
1 corn on the cob, husk removed
1 French bread baguette, sliced in half lengthwise
2 medium zucchinis, sliced in half lengthwise
2 tablespoons olive oil
2 cups arugula
⅓ cup red onion, finely chopped

directions

  1. Combine ingredients for dressing in a blender andblend until smooth. Pour dressing into a small jar and refrigerate until serving.
  2. Preheat grill to 400ºF. Brush corn, bread and zucchini with olive oil. Place corn on grill and grill for 5 minutes. Turn corn and add zucchini to grill, cut side down. Grill an additional 5-6 minutes. Add bread to grill and grill for 3 minutes.
  3. Slice grilled bread into bite sized pieces. Slice zucchini into ½-inch thick slices on a diagonal angle and carefully slice the corn off the cob. Assemble on a serving plate with arugula and red onion. Drizzle salad with dressing and serve right away.

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