Grilled Mixed Green Salad Recipes

GRILLED CHICKEN AND MIXED GREENS SALAD

Steps:

• In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

GREEN SALAD WITH SALMON

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sprinkle the salmon with salt and pepper. Add the salmon to the hot skillet and cook for 7 minutes on each side. Remove from the heat.
• Combine the mixed greens, tomatoes, dried cherries, pine nuts, broccoli and blueberries together in a bowl. Whisk together the remaining 4 tablespoons olive oil, vinegar and chives. Season with salt and pepper and pour half over the salad. Place the salmon on top of the salad and pour over the remaining dressing. Serve with toasted bread on the side.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

GRILLED PORTERHOUSE STEAKS WITH MIXED GREEN SALAD

Steps:

• Purée anchovies with vinegar in a blender. With motor running, add oil in a slow stream and blend until emulsified. Transfer to a bowl. If dressing is too thick, whisk in water 1 teaspoon at a time to thin to desired consistency. Season with salt and pepper.
• Preheat oven to 450°F.
• Pat steaks dry and season generously with salt and pepper. Heat an oiled ridged grill pan over moderately high heat until hot but not smoking, then grill steaks, in batches if necessary, until well browned on both sides, about 14 minutes total.
• Transfer steaks to a shallow baking pan and roast in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 125°F, about 15 minutes. Transfer steaks to a cutting board, reserving meat juices in pan, and let stand 5 minutes.
• Toss greens, parsley, and olives with enough dressing to coat and season with salt and pepper. Cut steak across grain into thin slices. Drizzle with reserved pan juices or remaining vinaigrette and serve with salad.

GRILLED CHICKEN AND MIXED GREENS SALAD

Steps:

• First things first. If you are not using a pre-grilled chicked file, then first season your chicken and put it in a hot pan to grill on both sides for a couple of minutes. Remove from heat and set aside to cool, then cut into smaller bites.
• Cut the stale bread slice into cubes and put into the pan to toast for a couple of minutes. When toasted, set aside to cool.
• Wash and drain the mixed greens. Use any kind of lettuce you like, or a mixture of it.
• Peel and slice the cucumber. Wash and slice your bell pepper (I had a light-green variety in my garden). Peel the carrot and cut into thin slices (or grate it). Cut cherry tomatoes in half.
• For the dressing, pour in a bowl or small jar olive oil and balsamic vinegar (1:3 ratio), add a squeeze of lemon juice or water, a small pinch of salt and some pepper. Mix well with a whisk or shake in a jar until well combined.
• Assemble your salad. In a bowl, place your washed salad greens, cucumber and bell pepper slices, halved cherry tomatoes, carrot sticks and a tablespoon of canned corn. Add chicken bites and bread crutons.
• Top the salad with some shaved parmesan cheese and the balsamic dressing.

EASY TOSSED GREEK SALAD

Steps:

• In a large bowl combine lettuce, cucumber, olives, tomatoes, red onion, and cheese.
• Combine all dressing ingredients in a jar, cover and shake well. Pour over salad and toss to combine just before serving.

GRILLED MIXED GREEN SALAD

Steps:

• Brush the endive, romaine and with 3 tablespoons oil. Sprinkle with salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill the greens, uncovered, over medium heat for 30 seconds on each side or until heated through., Chop the greens and place in a large serving bowl. Whisk vinegar and remaining oil; drizzle over greens and toss to coat. Top with blueberries, apple, walnuts and cheese.

ZESTY GRILLED CHICKEN AND GREENS SALAD

Steps:

• Make your base salad.
• Add your grilled chicken on top. If you don't have any on hand, any chicken or turkey in your fridge will work.
• Add goat cheese.
• Add dried cranberries.
• Add sunflower seeds.
• Add balsamic vinaigrette.
• Mix the salad together really well - you could even chop it. Delicious.
• If you are watching your weight, use unsalted sunflower seeds, less cranberries, a reduced fat cheese, and a reduced fat dressing.

MIXED GREENS, PINEAPPLE & PECAN SALAD

Steps:

• Prepare the vinaigrette. Fit food processor with steel knife blade. With machine running, drop garlic through feed tube; process until finely chopped. Add cilantro, shallots, serrano pepper, orange juice and lime juice; process until pureed.
• With machine running, pour olive oil through feed tube in slow, steady stream. Season with salt and pepper to taste. Makes about 3/4 cup vinaigrette. Set aside.
• For the salad, slice pineapple into 8 rings. Lightly coat a large grill pan with non-stick cooking spray, then grill pineapple over medium heat until lightly caramelized, about 2-3 minutes on each side. Set aside to cool slightly.
• Combine greens and onions in a large bowl. Drizzle cilantro lime vinaigrette over greens and toss until well mixed. Arrange dressed greens on individual serving plates. Top each plate with a grilled pineapple ring, crumbled goat cheese and chipotle-glazed pecans.

GRILLED MIXED-VEGETABLE SALAD

Steps:

• Heat a grill or grill pan. Wash greens, and let excess water drain off. Place in a plastic bag lined with paper towels until ready to use.
• Cut vegetables into sizes that are manageable for the grill. For example, slice yellow squash and eggplant in half lengthwise, leaving small zucchini whole; cut bell peppers into quarters, and discard ribs and seeds; cut corn cobs in half crosswise; slice radicchio into wedges; and leave bunches of cherry tomatoes attached to the vine. Brush vegetables with olive oil, and grill until cooked through, turning as needed.
• While vegetables are cooking, transfer greens to a large serving dish. Vegetables will cook at different times, so as they are done, remove them from the grill and cut into smaller pieces. Add them to the bowl of greens, tossing well. The heat of the grilled vegetables will wilt the greens slightly. Season with salt and pepper, and serve.

BIG GRILLED VEGGIE SALAD

Steps:

• Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers.
• Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix.
• Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
• Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled.