Grilled Vegetable & Basil Leaf Salad with Maytag Blue Cheese

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  • 4 servingsServings


  • 1/4 lb. grilled asparagus
  • 1/4 lb. grilled yellow peppers
  • 1/4 lb. grilled mushrooms
  • 1/4 lb. grilled zucchini
  • 1/8 lb. grilled onions
  • Olive oil for drizzling, optional
  • 1 bunch fresh basil
  • 4 oz. Maytag or other blue cheese


  1. Cut asparagus, yellow peppers, mushrooms, zucchini, and onions into bite-sized pieces. Combine in large bowl. Drizzle lightly with olive oil, if desired, and toss to mix. Season to taste with salt and pepper.
  2. Remove stems from basil, and stack 8-10 leaves on flat surface. Roll tightly into small tube. Using sharp knife, slice basil tube crosswise to make very thin shreds, about the thickness of a blade of grass. Repeat with remaining basil.
  3. Add basil chiffonade to salad, and toss to mix. Divide salad among four individual serving plates. Sprinkle with cheese, and serve immediately.

Nutrition Information

  • Calories: 130
  • Carbohydrate Content: 7 g
  • Cholesterol Content: 20 mg
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 400 mg
  • Sugar Content: 3 g
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