Chopped Vegetable Salad

1 head Romaine lettuce, washed and sliced thin
2 ears corn on the cob, shucked
3 large carrots, peeled and sliced thick lengthwise
1/4 lb. fresh green beans, ends trimmed
2 beefsteak tomatoes, sliced thick
1 bunch asparagus, ends cleaned
1 large green bell pepper, top and bottom sliced off
2 cloves garlic, minced
1/3 cup Dijon mustard
3/4 cup olive oil

In a large bowl add garlic and 2 ounces of olive oil.
Add all vegetables except lettuce, season with salt
and fresh ground black pepper.

Grill vegetables on medium heat and set aside. Chop
all vegetables into medium size pieces.

In a small bowl, whisk balsamic vinegar, Dijon
mustard, and remaining olive oil until blended. Just
before serving add vinaigrette, and place on top of
shredded romaine lettuce.

Nutritional Analysis
Per serving:

Calories - 258
Total Fat - 18 g
Carbohydrate - 22 g
Protein - 5 g
Cholesterol - 0 mg
Sodium - 85 mg