Salads make the perfect appetizer for any main dish. If you’re planning a meaty barbecue, a fresh salad will whet your appetite perfectly. For a hot summer day, they are the perfect snack. They are light but filling. Enjoy a healthy grilled salad in your backyard instead of the usual mixed salad.
The next time you fire up the grill, try these 3 healthy grilled salads:
1. tomato delight and Corn
You will need:
- six ears of yellow corn
- two plum tomatoes, diced
- A green bell pepper, diced
- one cup chopped onion
- two bunch cilantro, chopped
- two teaspoons olive oil
- salt and ground black pepper to taste
Grill the corn lightly oiled. Over medium heat, cook corn, turning occasionally, for at least 12 minutes. Let cool. After cutting the kernels off the cob, place them in a large bowl. Add the plum tomatoes, green bell pepper, onion, olive oil, and salt and black pepper to taste. Combine all ingredients well. Allow flavors to meld for 20 to 30 minutes. Served with grilled meat.
2. sun salad
You will need:
- 1 medium pineapple, sliced into wedges
- 1 1/4 oranges, mandarin
- 1 1/4 cups of baby spinach
- 1/4 cup (oz) pine nuts
- 1 kg. Tenderloins of chicken breast
- 1 1/2 cups of bottled beer
- 1/2 tablespoon of honey
- 1 1/3 cups Dijon mustard
- 6 tablespoons poppy seed dressing
- Two tablespoons. Oil of olive
- One tablespoon. Rosemary fresh
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- 1/8 tsp fresh black pepper
Combine beer, honey, mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag. Shake the bag to evenly coat the chicken tenderloin. Refrigerate overnight, turning bag occasionally. Thread chicken onto skewers and discard excess marinade when ready. Grill the chicken and pineapple wedges for 10 to 15 minutes or until the juices run clear and the pineapple is tender. Mix the chicken and pineapple in a salad bowl before serving.
3. Mayonnaise-free potato salad
You will need:
- A kilo. The red potato
- 2 tbsp. Olive oil extra virgin
Dressing room:
- 6 slices of cooked bacon, chopped
- 4 chopped green onions
- 1 minced garlic clove
- 1/2 a cup of extra virgin olive oil
- 2 tbsp. Parsley, thin
- One tablespoon. Vinegar of apple cider
- 1 tsp. black pepper
- 1 teaspoon of kosher salt
- 1/2 teaspoon of white sugar
Add 2 tablespoons of olive oil to the red potatoes in a medium bowl. Mix well to coat evenly. Cook over medium heat on a preheated grill for 20 to 30 minutes or until tender. Let cool, then cut into quarters. A large bowl should be filled with 1/2 cup olive oil, garlic, salt, pepper, vinegar, and sugar. Toss the bacon, parsley, onion, and potatoes until they are evenly coated. Prepare and serve immediately.
Enjoy these healthy salads at your summer barbecue for some freshness and nutrition!
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