A great side dish to pair with anything hot off the grill—from steaks, to chops and fish.
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
- 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.
- 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.
- 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.
- Drizzle dressing on top and generously shake on topper.