GRILLED SALAD RECIPE RECIPES

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GRILLED VEGETABLE SALAD RECIPE | ALLRECIPES



Grilled Vegetable Salad Recipe | Allrecipes image

A savory side dish of grilled vegetables lightly dressed in a classic vinaigrette.

Provided by Ken Smedema

Categories     Salad    Vegetable Salad Recipes    Zucchini Salad Recipes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 Servings

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
2 zucchini, ends trimmed and halved lengthwise
2 yellow squash, ends trimmed and halved lengthwise
1 large red onion, sliced into 1/2-inch thick slices
2 red bell peppers, halved and seeded
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Arrange asparagus, zucchini, yellow squash, red onion, and red bell peppers on preheated grill; cook until vegetables are tender and slightly charred, 10 to 15 minutes. Remove vegetables from grill and cut into bite-sized pieces.
  • Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper together in a bowl to make the dressing. Toss vegetables with dressing in a bowl. Serve warm or at room temperature.

Nutrition Facts : Calories 234.5 calories, CarbohydrateContent 13.9 g, FatContent 19.2 g, FiberContent 4.7 g, ProteinContent 3.8 g, SaturatedFatContent 2.7 g, SodiumContent 74.5 mg, SugarContent 5.2 g

GRILLED SALAD RECIPE | MARTHA STEWART



Grilled Salad Recipe | Martha Stewart image

Who says only meats need apply? Barbecue a salad -- down to the polenta croutons.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 8

2 teaspoons whole-grain mustard
2 tablespoons red-wine vinegar
1/4 cup minced shallot
1/4 cup olive oil, plus more for drizzling
Salt and pepper
1 log (18 ounces) prepared polenta
1 halved head romaine
1 quartered head radicchio

Steps:

  • Whisk mustard, vinegar, shallot, and 1/4 cup olive oil. Season with salt and pepper.
  • Heat grill to high. Slice polenta into thirds lengthwise, drizzle with olive oil, and season with salt and pepper. Grill polenta until lightly charred, 2 minutes per side, then cut into croutons. Drizzle romaine and radicchio with olive oil and season with salt and pepper. Grill lettuces, cut sides down, until slightly wilted and charred, about 1 minute. Arrange greens and croutons on a platter and drizzle with vinaigrette.

Nutrition Facts : Calories 290 g, FatContent 17 g, FiberContent 5 g, ProteinContent 4 g, SaturatedFatContent 3 g

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