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Sizzling Grilled Summer Salads

Spinach and Scallop Salad Photograph; Howard L. Puckett for Coastal Living

Firing up the grill for weeknight meals is such a fantastic way to prepare quick and delicious meals that require little clean up.  Add a side dish or two, perhaps potato  or pasta salad prepped and added to the fridge the evening before, or even simply a great green salad with the grilled meat or seafood of your choice is another delicious option.

Our focus today is the latter, sizzling salads topped or tossed with a grilled meat, poultry or seafood.  We have our favs and would love to hear yours.

Grilled Pork Salad Photograph:  Nina Choi for Cooking Light Magazine

Grilled Pork Salad
Photograph: Nina Choi for Cooking Light Magazine

Grilled Pork Salad by Cooking Light Magazine.  Sometimes the best flavors are the combination of the simplest ingredients.  The toasted pecans in this recipe assist in giving it excellent flavor.  45 minutes start to finish, serves 6.  Shopping list;  Pecans, canola oil, salt, sugar, olive oil, white wine vinegar, black pepper, pork tenderloin, escarole, celery and red Bartlett or Comice pear.  Full recipe here.

Spinach and Scallop Salad Photograph;  Howard L. Puckett for Coastal Living

Spinach and Scallop Salad
Photograph; Howard L. Puckett for Coastal Living

Spinach and Scallop Salad by Coastal Living Magazine.  Toss fresh spinach in a delicious lemon vinaigrette, add grilled scallops and finish with a few tossed pine nuts and sun dried tomatoes.  Sound delicious?  It is a tantalizing combination of flavors that takes about 15 minutes to prepare and serves 8.  Shopping List;  Olive oil, shallots, green onions, pine nuts, dried tomatoes in oil, garlic, salt, pepper, sea scallops, lemon juice, baby spinach, balsamic vinegar and prepared mustard.  Full Recipe Here  While this recipe doesn’t call for “grilling” the scallops outdoors, either option is quick and delicious.

Before grilling, place your scallops on a cookie sheet between two towels for approx 10 mins to absorb excess water. For ease of transport ( and flipping ) skewer your scallops.  Since scallops are delicate, they require very little cooking time, approx 2 mins per side, so keep a very close eye on them.

Grilled Kale Salad with Ricotta and Plums Photo:  Romulo Yanes

Grilled Kale Salad with Ricotta and Plums
Photo: Romulo Yanes

Grilled Kale Salad with Ricotta and Plums by Bon Appetit.  We love the look and colors in this next dish.  For a quick and delicious twist at the grill, this recipe offers a mouthful of flavor.  20 mins start to finish, serves 6 – 8 beautifully.  Shopping list;  Extra-virgin olive oil, balsamic vinegar, fresh thyme, honey, ground pepper, plums, kale and fresh ricotta.  Full Recipe Here

About Basil & Salt Magazine (798 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

2 Trackbacks / Pingbacks

  1. Simple Summer Pairings; Pairing the Right Wine with Warm Weather Favorites | Your Home with Karie Engels
  2. Summer Grilling and the Creation of “Beerinades” by Ginger Johnson | Your Home with Karie Engels

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