Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing might be a recipe you should try. For $5.74 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 940 calories, 27g of protein, and 51g of fat each. 866 people found this recipe to be scrumptious and satisfying. It is a pricey recipe for fans of Mexican food. Head to the store and pick up juice of lime, olive oil, honey, and a few other things to make it today. It works best as a salad, and is done in roughly 30 minutes. It is brought to you by Little Leopard Book. It can be enjoyed any time, but it is especially good for The Fourth Of July. Overall, this recipe earns an excellent spoonacular score of 99%. If you like this recipe, you might also like recipes such as Mexican Chopped Salad with Honey-Lime Dressing, Mexican Chopped Salad with Honey-Lime Dressing, and Mexican Chopped Salad With Honey-lime Dressing.

Servings: 2

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the salad dressing by placing the garlic, jalapeño and cilantro in a blender or food processor.Next, add the olive oil, honey, dijon mustard and ground ginger.Blend into a smooth consistency.Place the dressing in the refrigerator to chill.Heat a grill to medium and place the corn, red bell pepper and jalapeño on the grill. Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken, then remove them from the grill and add the romaine hearts.Grill for 3-4 minutes on each side or until the lettuce begins to wilt.Remove from the grill, chop the lettuce then add it to a large bowl.Next, remove the grilled corn from the cob and place it on top of the salad.Peel the red bell pepper and jalapeño, chop the peppers then add them to the salad with the black beans and tomatoes.Toss the salad, then top with the avocado, cilantro, goat cheese and tortilla strips.Remove the salad dressing from the refrigerator and drizzle on top.Toss well and serve.

 

Step by step:

1. Prepare the salad dressing by placing the garlic, jalapeño and cilantro in a blender or food processor.Next, add the olive oil, honey, dijon mustard and ground ginger.Blend into a smooth consistency.

2. Place the dressing in the refrigerator to chill.

3. Heat a grill to medium and place the corn, red bell pepper and jalapeño on the grill. Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken, then remove them from the grill and add the romaine hearts.Grill for 3-4 minutes on each side or until the lettuce begins to wilt.

4. Remove from the grill, chop the lettuce then add it to a large bowl.Next, remove the grilled corn from the cob and place it on top of the salad.Peel the red bell pepper and jalapeño, chop the peppers then add them to the salad with the black beans and tomatoes.Toss the salad, then top with the avocado, cilantro, goat cheese and tortilla strips.

5. Remove the salad dressing from the refrigerator and drizzle on top.Toss well and serve.

Nutrition Information:

covered percent of daily need