Tuesday, July 26, 2011

Grilled Chipotle Salad by Colleen Guenther

This grilled salad is to die for. The aftertaste lasts forever and keeps you wanting more! Now is the time to buy all of these fresh ingredients and enjoy them before fall is upon us.

What you need:

Serves 2

Lettuce dressing:
2 Tsp of chipotle sauce from the can (or make your own)
2 Tbsp of extra virgin olive oil
2 lime squeezes
2 minced garlic cloves
Salt and pepper to taste

Corn Dressing:
1 Tbs Mayo
1 tsp chipotle sauce
1 grilled corn

For the rest of the salad:
1 red pepper grilled and chopped
1/2 cup queso fresco crumbled or chopped
1 romain head split in half
1 can black beans rinsed


Soak your corn in water for 15 minutes (husks on). Grill until black on each side. Take off grill. Mix your lettuce dressing in a bowl, cut your romaine head in half and spread dressing over each halved romaine head. Place on grill. Also spread lettuce dressing on the red pepper. Grill both for a couple minutes while turning once. When done, shuck corn and spread corn dressing on the corn. Plate your grilled romaine. Shuck your dressed corn on top. Then, top with a couple spoonfuls of black beans, red pepper, and queso fresco. Pour a tad more lettuce dressing on top and voila.

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