Cpks Grilled Vegetable Salad My Version Recipes

CPK'S GRILLED VEGETABLE SALAD - MY VERSION

Cpk's Grilled Vegetable Salad - My Version image

I had this salad at California Pizza Kitchen in Charlotte NC, and it blew me away! I couldn't find a recipe for it, so here's my attempt at recreating it. I used the ingredient list in their menu (and photo) for inspiration. It can be served without chicken or steak for vegetarian for a very satisfying salad. Posted for safekeeping. Servings are estimated.

Provided by Southernhopsing

Categories Chicken

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 bunch fresh asparagus, cut in 2-inch lengths
1/4 eggplant, cut in 1/2 slices
1 zucchini, halved lengthwise and cut into 1/2 inch slices
1 green onion
2 ears corn, kernels removed or 1/2 lb frozen corn
1/2 head romaine lettuce or 1/2 head red leaf lettuce, chopped
1 avocado, diced
2 tablespoons sun-dried tomatoes, chopped and soaked and drained
1 -2 boneless chicken breasts, seasoned and grilled (optional) or 1 steak, seasoned and seared (optional)
1 tablespoon olive oil

Steps:

Grill asparagus, eggplant, zucchini, corn, and meat as desired.
Suggestion: I put the olive oil in a 9x12 pyrex dish and added the vegs (but for the sake of presentation don't mix together), roasting them under the broiler.
Put a bed of lettuce on plate,
On top of that,mound each grilled veg separately around the edges.
Top with sliced meat, if using.
add chopped green onion and avo.
Dress with dijon balsamic dressing (I used a recipe from this site).
It makes a beautiful presentation when vegs are separate on the plate, then tossed to eat.

Nutrition Facts : Calories 424.5, Fat 23.9, SaturatedFat 3.5, Sodium 122.2, Carbohydrate 54.1, Fiber 18, Sugar 11.6, Protein 11.3

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