Sep 062011
 

I hope everyone had a great long weekend!  Did you try any of the recipes I suggested for an End of Summer BBQ?  My classes start today, and I am actually really excited about the new semester.  There’s a lot left to learn, and I want to keep moving towards the goal of being a Registered Dietitian.  But if you’re not ready for fall, don’t worry.  There’s at least a week of summer left on Recipes that Fit, and it will be full of tomatoes, eggplant, and corn.

This salad was at least partially made with ingredients from a Rhode Island farmer’s market, and  is a variation of the Mediterranean Chopped Salad from earlier this summer.  The corn, tomatoes, and onion can all be grilled in advance.

 

I got the idea for grilled croutons from Emeril, and added a Mexican flair by dipping the bread in a mixture of olive oil and chili powder.

 

Of course, any of the salad ingredients can be optional, and you could add sliced jalapenos if you’d like your salad to have more kick.  I used queso fresco, which is a soft and mild cheese, but shredded cheddar would also be good.  This might be the last time I eat fresh corn this season, and this salad was the perfect way to enjoy it!

 

Mexican Grilled Salad

Ears of Corn, husks removed
Onion, sliced thickly
Tomatoes, cut in half and seeds removed
Baguette slices
Olive Oil
Salt, Pepper, Chili Powder, and Cumin
Romaine lettuce, cleaned and torn
Black Beans, rinsed and drained
Avocado, diced
Queso Fresco, crumbled
Olives sliced
Limes

1. Place corn and onion slices directly on a hot grill.  Cook until nicely browned.  Cool slightly, and remove corn niblets with a knife.  Chop grilled onion.
2. Drizzle tomato halves with olive oil, and sprinkle with salt and pepper.  Grill until browned and softened, using a grill basket if available.  Cool slightly, remove tomato skins, and chop.
3. Dip baguette slices in a mixture of olive oil and chili powder.  Place directly on a hot grill, and cook until browned.  Cool slightly, and chop into croutons.
4. Mix 3 T olive oil, 2-3 T lime juice, 1/2 t cumin, 1/2 t chili powder, 1/8 t salt, and 1/8 t cayenne pepper in a small bowl. (Makes enough dressing for 3-4 salads.)
5. Assemble salads using all ingredients, drizzle with dressing, and serve.

 

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  One Response to “Mexican Grilled Salad”

  1. Yum! Looks good.. and I am not ready for summer to be over yet either!

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