Grilled Ceasar Salad


Wow this was good.  We will be doing this one many times this summer I’m sure.

 

Its nice now that the girls are older as they can keep themselves busy on car rides without wanting to kill each other.  Sometimes I feel guilty about all of the electronics that they have for our rides, but then I remember the rides where they weren’t so content and that guilt subsides very quickly.  We did have a rousing game of “What Am I” on the ride up and that was fun.

 

One of the things that Jim and I do on long road trips is make lists.  On Monday while we were on our way back to North Carolina from Maryland we did two things: wrote a new workout plan (trying to step things up a bit) and a grocery list.  Somewhere along the way we decided that grilled Caesar salads sounded good for dinner.  I don’t know about you, but I crave salads when I come home from a trip.  I can’t explain it, but I crave them like I crave sugar (which is a lot.)  Its strange really.

 

So, if you have never grilled romaine, then I suggest you go and buy some and try this very soon.  We buy the ones in the package that are still in tact.  They come in packages of three or four and they are perfect for grilling.  All you do is cut the head of lettuce in half (the long way so they stay together) and then lightly brush with olive oil.   Place on the grill and cook both sides for about 30 seconds.  I didn’t have time to make dressing so I got Ken’s Light Caesar Vinaigrette and I have to say it was pretty darn good.  I was a little worried that the bottled dressing would take away from the great flavor of the grilled lettuce, but it didn’t at all.  Next time I might like a little more anchovy taste, but otherwise it was perfect.

 

The chicken was grilled and then sliced.  If you want a simple and quick marinade, this balsamic grilled chicken goes great on this salad.  We also grilled some onion which added a nice flavor.  Finally, we finished the salad off with some black olives and shredded Parmesan cheese.

 

Seriously, this salad was tasty and I can’t wait to have it again.  Grilling the romaine wilts it a bit, but also gives it a deeper flavor.  The ends even got a little bit crispy which was my favorite part.

 

The other thing that I liked about this meal was that everything cooks right on the grill which makes it easy to throw together and easy to clean up.  It’s also pretty healthy and a  perfect light grilled meal.

 

The bruschetta on the side had goat cheese and diced tomatoes – recipe will be later this week.

Grilled Ceasar Salad
 
Recipe type: Salad
Ingredients
  • 2 romaine hearts - washed and dried
  • 1 tablespoon of olive oil
  • 2 grilled chicken breasts sliced thin
  • ¼ cup shredded Parmesan cheese
  • Your favorite Caesar Dressing (we used Ken's light Caesar Vinaigrette)
  • Grilled onion rings
  • Black Olives
  • Salt and pepper to taste
Instructions
  1. Slice each romaine heart in half the long way so that the root keeps them intact. Lightly brush each half with olive oil. Season lightly with salt and pepper.
  2. Place romaine on grill over medium high heat and cook on each side for about 30 seconds.
  3. Place one romaine half on each plate and top with half of a sliced chicken breast. Add olives and onions. Sprinkle with Parmesan and salad dressing.
  4. Enjoy!

 

Mexican Pork Salad with Avocado Dressing

Salad

On Monday I posted the Chili Rubbed Pork Tenderloin and I said that I would post the salad that we made with the leftover pork. When we buy tenderloin it comes in a package of two. We usually only eat one  so we always have leftovers. I don’t always love reheating it, so a salad is always a great way to use up the second half. Plus, adding lean protein to a salad is a great way to make it a meal.

The real recipe here is the Avocado Dressing which Reeni posted on Cinnamon Girl Recipes. The recipe is originally from Everyday Food, however looking at Reeni’s picture of her chicken salad is what really prompted me to make this. She also did what I would have done and swapped the mint out for the cilantro.

If you are looking for a different way to get some avocado in your life, definitely try this dressing.   It’s extremely flavorful and you can pour it on so many things. It will keep for a couple of days, too.  Buttermilk is usually fat-free so it’s a nice healthy way to add some flavor. Plus you know how good avocado is for you, right?


Here is what I put on the salad :

Mixed field Greens
Avocado Pico de Gallo
Chili Crusted Pork Tenderloin – sliced as thin as you can get it
Shredded Cheese (I actually took a string cheese stick and pulled it apart and then chopped it up)
Crumbled Baked Blue Corn Chips
Sautéed Corn and Peppers – optional (I will share the recipe for this later, but you can also just add some canned or frozen and defrosted corn.)
Avocado Dressing – below

Avocado Buttermilk Dressing
 
Ingredients
  • 2 ripe avocados
  • 1 cup buttermilk
  • 2 scallions chopped
  • 1 good handful cilantro
  • ¼ cup chopped parsley
  • 3 Tablespoons lemon juice
  • salt and pepper to taste
Instructions
  1. In a blender or a food processor combine avocados, buttermilk, scallions, cilantro, parsley and lemon juice until smooth. Season with salt and pepper to taste.