Grilled chopped salad
Are you in need of the perfect Memorial Day recipe? Look no further, this grilled chopped salad will have everyone asking for seconds! Loaded with grilled veggies and protein, it makes a wonderful entree salad or the best side to pair with steak, hot dogs, hamburgers, whatever you’re grilling, the options are endless! Okay, it’s time to fire up that grill and let the festivities begin!
Grilled Chopped Salad
Ingredients
2 to 3 heads of romaine lettuce
4 hard boiled eggs
1 orange bell pepper, quartered
1 red bell pepper, quartered
1 red onion, sliced
1 bunch asparagus
2 corn on the cob, husk pulled back
1 avocado, cubed
1 cup cherry tomatoes
4 ounces salami, sliced
1 cup shredded mozzarella
1/4 cup pepperoncini peppers, sliced
Olive oil
Salt
Pepper
Dressing of choice, *I like Italian on this salad
Instructions
Drizzle olive oil, salt and pepper over bell peppers, red onion, asparagus, and corn on the cob. Rub the seasoning into the vegetables
Make hard boiled eggs: place eggs into a pan, fill pan with water over the top of the eggs. Bring to a boil, turn off heat, and place the lid on for 9 minutes. Drain and place ice into pan covering the top of the eggs
Heat grill to 375 / 400 degrees and place vegetables on the grill. Grill for about 15 minutes or until cooked and slightly charred, making sure to turn half way through
Chop romaine lettuce and place into a salad bowl
Remove vegetables from grill and chop peppers, onion, asparagus, tomatoes, salami, hard boiled eggs, and avocado. Cut the corn off the cob
Top the romaine lettuce with all the ingredients in step 5, plus shredded mozzarella and pepperoncini. Enjoy
