Mediterranean Salad with Garlic-Herb Bread

Mediterranean Salad with Garlic-Herb Bread

One of the benefits of working at Weber is having business lunches at the Weber Grill restaurant. I recently met a colleague there for lunch and I had the most amazing grilled vegetable salad with white balsamic vinaigrette. I had just returned home from vacation so something light and healthy was exactly what I was in the mood for and this salad hit the spot. You can easily recreate this salad at home with a few shortcuts to keep things super simple. Use your favorite bottled salad dressing – I like balsamic vinaigrette – and a rotisserie chicken instead of grilling your own. And since my grill is currently buried under several inches of snow, I roasted the asparagus instead of grilling it. I purposely didn’t include amounts or measurements for the salad ingredients. Use more or less of each ingredient depending on how much salad you want to make. Mediterranean Salad w/ Garlic-Herb Bread   Save Print Prep time 10 mins Cook time 25 mins Total time 35 mins   Author: The Krave Recipe type: Adapted from Weber Grill Restaurant Ingredients 1 bunch asparagus, tough ends trimmed Naan or pita bread Olive oil Kosher salt Fresh cracked black pepper Garlic powder Fresh thyme, minced Mixed greens Herbed goat cheese, crumbled Pepperoncini peppers, sliced Sundried tomatoes, sliced Jarred artichoke hearts, quartered Jarred roasted red bell peppers, sliced 1 rotisserie chicken, skin and bones removed Balsamic vinaigrette Instructions Preheat oven to 425 degrees. Trim tough ends off of asparagus. Place asparagus on a baking sheet and lightly drizzle with olive oil. Sprinkle with salt and pepper. Place baking sheet in...
Tomato and Fresh Mozzarella Salad

Tomato and Fresh Mozzarella Salad

After spending an indulgent week in Spain, I returned home and immediately found myself back at the office immersed in a 2-day BBQ bootcamp of sorts. Rough job, I know. ūüôā My colleagues and I spent time with award winning BBQ Grand Champion pitmaster Harry Soo, learning the art of competition-style BBQ. Harry flew in from LA to teach us about the art and science of low-and-slow barbecue.¬†Harry and his wife Donna showed us how to make brisket, ribs, pork shoulder, chicken, tri-tip and tuna. Before we got to chow down on all of the deliciousness, he started the day by serving us what he affectionately calls Breakfast Fatty’s – scrambled eggs, cream cheese and apple fritters wrapped in pork sausage and bacon. I need a Zantac just writing that! Seriously, my job is the best but¬†it’s a constant challenge to be around all of this food and stay in shape. I try really hard to eat healthy and stay fit, so this kind of food is just not what I normally eat, but it’s part of my job so I try to strike a balance which isn’t always easy. And because God obviously has a sense of humor, all of this waistline-destroying food was consumed just two very short weeks before a long awaited girls weekend in California. Aaarrrggghhhh! Breakfast Fatty’s and bikinis DO NOT go together! So needless to say¬†after all of that decadent, salty, protein-heavy food, I have been craving food that’s fresh, light and seasonal. I’ve been eating a lot of grilled salmon and vegetables with just a little olive oil, salt and pepper and...
Grilled Chicken Salad with Roasted Peppers, Avocado and Blue Cheese

Grilled Chicken Salad with Roasted Peppers, Avocado and Blue Cheese

This grilled chicken salad is a regular go-to weekday lunch for me. I always keep avocados and mixed greens in my fridge and thanks to the nature of my job I’ve usually got grilled chicken around, too. If I don’t have roasted red peppers handy, I slice up some¬†raw red peppers. They add a nice crunch to the salad when they’re raw, but I love, love, love the flavor of roasted peppers. On this day, I had blue cheese crumbles in the fridge but goat cheese, fresh mozzarella or parmesan would be just as delicious. I would love to tell you I made my own, homemade, super fresh salad dressing to go with this but that would be a lie. I didn’t. I rarely do. I know, I know….fresh tastes¬†so much better, it’s easy to make, there’s so much processed junk in the bottled dressings, blah, blah, blah. I hear ya’, but I live in the real world and things like fresh salad dressing don’t happen very often at my house. For this I use a bottled creamy balsamic and it was great. I try to always measure out my salad dressing so I don’t accidentally eat a day’s worth of calories in one salad. Enjoy!...


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