Rainbow Salad

Culinary Tools:

  • Round Grill
  • Chef’s Knife
  • Shears
  • 5-quart Mixing Bowl


  • 1 cups corn on the cob, chopped
  • ½ cup strawberries, sliced
  • ¼ cup red onion, sliced
  • ½ cup orange bell pepper, seeded and sliced
  • ½ cup fresh basil
  • 4 cups spring mix
  • 1/8 cup red wine vinegar
  • 1/8 cup olive oil


Preheat the Round Grill at medium heat for 3 minutes. Place the corn cobs; cook each side for 3 minutes or until dark golden brown (about 18 minutes in total). Remove from grill and let cool.

Using the Chef’s Knife, cut the kernels from each cob. With the same knife, slice strawberries, onion and bell pepper. Using the Shears, cut the basil leaves and the spring mix. Mix all ingredients in the 5-quart Mixing Bowl; season to taste and serve.