Grilled Peach, Corn and Zucchini Salad

1. For the dressing, in a small bowl whisk together oil, lime juice, vinegar, honey, zest, garlic and cilantro; season with black pepper to taste. Set aside.

2. For the salad, coat grill rack with nonstick cooking spray. Preheat grill to high (400°F to 450°F). Lightly coat zucchini with olive oil cooking spray. Place corn, zucchini and peach halves (cut side down) on grill. Grill peaches toward outer edge of grill. Grill corn 8 to 10 minutes or until charred, turning occasionally. Grill zucchini 2 minutes per side. Grill peaches 4 to 6 minutes or until just browned. Transfer to a cutting board; let cool slightly. When cool enough to handle, cut kernels from cobs and place in a medium bowl. Discard cobs. Cut zucchini crosswise into 1/2-inch slices. Cut peaches into thin wedges.

3. Place mixed greens in a large bowl. Add amaranth and onion. Drizzle with dressing; toss to coat. Place dressed greens on 4 plates. Evenly divide corn, zucchini, peaches and (if desired) walnuts; add to each salad, and serve.

• 12 g Fat
• 1.5 g Saturated Fat
• 0 mg Cholesterol
• 55 mg Sodium
• 39 g Carbohydrate
• 5 g Fiber
• 16 g Total sugars
• 2 g Added sugars
• 7 g Protein