A great side dish to pair with anything hot off the grill—from steaks, to chops and fish.
Serve with 4 oz (113 g) grilled chicken and ½ cup grilled potatoes.
1⁄4 cup olive oil
1⁄4 cup milk, your choice
2 tbsp 2% plain Greek yogurt , or light mayonnaise
1 tbsp lemon juice
1 head iceberg lettuce
2 - 3 large tomatoes
1⁄2 English cucumber
1 cup corn niblets, fresh or frozen, defrosted
Toppings (optional): Crumbled blue cheese, sliced green onions
1. For the dressing, using the Funnel, measure oil, milk, dressing mix, yogurt, and lemon juice into Cruet. Screw on lid; shake to mix. If making ahead, cover and refrigerate up to five days.
2. For salad, cut iceberg into wedges. Slice tomatoes into wedges. Thinly slice cucumber into rounds. Cut avocado in half; discard pit. Scoop out flesh and slice.
3. To serve, fill top part of Sheet Pan with iceberg. Fill remaining parts of pan with tomatoes, cucumber, avocado, and corn. Sprinkle seasoning on top.
4. Drizzle dressing on top and generously shake on topper.