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Today we’re grilling up 3 incredible salad recipes! These recipes are prefect for the cottage or your next summer party!
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Grilled Caesar Salad
1-2 tbsp olive oil
1 head Romaine lettuce, quartered lengthwise
1 head radicchio, quartered
½ cup croutons
3-4 slices bacon, cooked and chopped
¼ cup Caesar salad dressing
3 tbsp Parmesan cheese, freshly grated
Drizzle the cut side of the lettuce with olive oil. Place the lettuce on the grill, cut-side-down, for 1-2 minutes. Flip and grill on the second cut side for an additional 1-2 minutes. Remove lettuce from grill and chop. Top it with bacon, croutons, dressing and Parmesan cheese.
Grilled Halloumi Salad
1 tbsp olive oil
1 bunch asparagus, trimmed
2 zucchini, finely sliced
4-6oz halloum cheese, sliced into ¼” discs
salt and pepper
1 cup cherry tomatoes, halved
2 tbsp balsamic glaze
Coat the asparagus and zucchini with olive oil and season with salt and pepper. Grill over medium-high heat, turning frequently, until they turn bright green and develop nice grill marks. Remove from the grill, chop and plate. Top the asparagus and zucchini with cherry tomatoes and balsamic glaze. Grill halloum over medium-high for 2-3 minutes per side. Serve immediately over the salad.
Grilled Corn Salad
4 ears corn on the cob, still in the husk
1-2 tbsp oil
1 red bell pepper
1 orange bell pepper
1 poblano pepper (optional)
1 small red onion, sliced into large rings
1 lime, zested and juiced
1 handful cilantro, freshly chopped.
Soak corn on the cob for 15 minutes. In the meantime, coat peppers and red onion with olive oil. Place them directly on the grill over high heat. Cook the red onion, flipping once, until it becomes soft and has lots of nice grill marks. Remove it from the grill and chop. Grill peppers on all sides until the skin is black and blistered all over. Place grilled peppers in a large heat-proof bowl and cover with foil or plastic wrap and set aside. The steam will help the skin peel away from the flesh. In the meantime, grill corn for 10-12 minutes, turning twice so it cooks evenly. Once the corn has cooled, remove corn from the husk and use a sharp knife to cut the kernels from the cob. Finally, once the peppers are cool enough to handle, peel off the skin and remove the cores. Finely chop the peppers and combine them in a large bowl with the red onion, corn, lime zest and juice and cilantro. Season with salt and pepper.