Grilled Fruit and Veggie Salad Fit for a King and Queen!
photo by Rita1652
- Ready In:
- 25mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Greens
- 2 heads lettuce greens (using whole heads of baby greens of choice, like romaine, red leaf, endive the choices are your favo)
- olive oil, to cover
- salt, to taste
- fresh cracked pepper, to taste
- 1⁄4 teaspoon dried herbs (I like an Italian mix)
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon onion flakes
-
Veggies
- 1 lemon, sliced in 1/2
- 1 tablespoon honey
- 1 fresh hot chili peppers, Serrano or 1 jalapeno, sliced
- 1 garlic clove, minced
- salt, to taste
- fresh cracked pepper, to taste
- 1⁄2 large onion, sliced lengthwise with end still intact
- 6 button mushrooms
- 1⁄2 bell pepper, sliced into 8 slices
- 1 granny smith apple, sliced into 8 slices
- 1 ounce feta cheese with herbs, crumbled (optional)
directions
-
Greens:
- In a zip lock bag add lettuce stem down.
- Mix the remaining Greens ingredients together, then pour over greens.
- Seal zip lock bag removing as much air as possible.
- Flip a couple times to distribute marinade.
-
Veggies:
- Squeeze lemon and place the lemon into zip lock bag.
- Add honey, chipotle pepper, garlic, salt and pepper: Mix bad to combine ingredients.
- Add the remaining ingredients; seal bag removing as much air as possible. Toss to coat all.
- Let both bags sit at room temperature for 1 hour or more in the refrigerator.
- Preheat grill and a oiled veggie grill pan to medium high-high heat.
- Place onion slices on first to cook for 2 minutes flip.
- Add the rest of the veggie bag to the grill pan saving to marinade.
- Grill till chard and tender to your liking.
- Remove for grill.
- Remove greens from bag combining marinades together, taste to adjust seasonings, set aside.
- Grill the greens of choice just to slightly wilt and chard, giving a nice smokiness to it.
- Plate greens topping with veggies.
- Drizzling the marinade if desired.
- Top with feta.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey