WHAT YOU'LL NEED:

• 1 medium Citrus Pear Balsamic Beef Kabob meal
• Romaine lettuce
• Blue cheese crumbles
• Red onion
• Avocado
• 4 cobs of corn

White balsamic dressing:

• 1 Tbsp dijon mustard
• 1 Tbsp Greek yogurt
• ¼ cup olive oil
• 1 Tbsp white balsamic vinegar (dark balsamic is fine, dressing will be darker)
• 1-2 Tbsp honey

Whisk together until combined.

HOW TO MAKE IT:‍

Thaw and cook Balsamic Beef Kabob meal according to directions.

Grill corn on the cob by leaving the corn husks on to prevent burning. Place on hot grill, close the lid and turn corn every few minutes for about 15–20 minutes.

Remove corn from the grill and let stand for 5 minutes to cool before removing from husks.

Wash and prep lettuce for salad.

Slice red onion into strips, dice avocado into a large dice, and cut grilled corn off the cob.

On each plate make a bed of lettuce and top with kabobs, onion, avocado, grilled corn and blue cheese crumbles.

Drizzle with White balsamic dressing.