Take-out Tuesday, Grilled Summer Salads
Now that summer is almost here and you’re dusting off the grill,
these salads can be cooked outside too!
Grilled salad greens
topped with roasted fruits and vegetables,
and some melty cheese
makes for delicious summer eating!
I must tell you that all these salads are made with bleu cheese
BUT
for you blue cheese haters
there are substitutes for it in each recipe
Grilled Romaine Salad with Oranges, Ham and Bleu Cheese
Start with some washed crispy Romaine lettuce leaves
The salad features chopped orange segements,
shallots, ham or prosciutto, and crumbled bleu cheese
Heat a grill pan to medium high heat, on the grill or stove top
The salad comes together in 3 steps
1. Saute the shallots and ham,
2. Grill the romaine leaves
3. Top romaine with oranges and bleu cheese*
*or grated Manchego, Gruyère, feta or Swiss
Let the leaves sit on the pan
just long enough for the cheese to start melting
Plate the salad immediately,
using a spatula to remove lettuce from pan
keeping toppings in place
Distribute warmed ham on top of salad
and drizzle with fresh orange juice and season with S & P
Roasted Stone Fruit and Berry Salad
Slice a peach, a plum, a few strawberries
and add raspberries or blueberries
Place on a medium high heated grill
or in a 400 degree oven for 10 minutes or until
the cheese melts and the fruit softens and renders a sweet juice
{substitute goat cheese, Brie, or greated Fontina if desired}
Place this luscious mixture on top of a bowl of mixed greens
The juices from the roasted fruit
and the melted gorgonzola {or other cheese]
will coat the greens
and your eyes will roll and you’ll want to smile,
but you’ll be too busy chewing and eye rolling and sighing with delight
Add a sprinkle of Praline Pecans
and a piece or two of maple bacon for even more flavor
Grilled Romaine Salad with Pear, Grapes and Brussels Sprouts
Roast the sprouts and the grapes on a piece of foil
in the oven or on a hot grill
Serve it all up atop grilled romaine
You can grill the romaine in a pan on the grill
or on the stove top
You can’t believe how much flavor the heat gives the lettuce,
all it needs is a little salt and pepper
I got a little char on mine using a hot skillet and a drizzle of olive oil
Put the pears and pecans in a skillet over medium heat
and cook for 3-5 minutes until pears start to caramelize
and nuts are just fragrant
Add bleu or sharp white Cheddar cheese* and stir to melt
*you can also skip cheese and dress the salad
with a dash of your favorite creamy dressing
or vinaigrette
GRILLED ROMAINE SALAD with ORANGE & BLEU CHEESE
Ingredients
- 10 romaine leaves washed and crisped
- 1 T olive oil
- Kosher salt and freshly cracked black pepper
- 1/4 cup crumbled blue cheese*
- 1 navel orange, peeled
- 1 shallot
- 2 slices Deli Ham [I used Boar's Head Honey Maple Glazed Ham] or prosciutto
- 2 Tbsp fresh orange juice
Instructions
- Drizzle the pan with Olive oil and put the ham over to the side to warm while preparing the lettuce.
- Add the shallot and cook 1-2 minutes.
- Lay leaves on hot pan and turn to coat in the shallot and oil. Top with bleu cheese and orange and cook just until cheese begins to melt.
- Remove to plates and top with ham. Drizzle with orange juice and season with S & P. Serves 2
Notes
Roasted Stone Fruit & Berry Salad
Ingredients
- 1 peach peeled if desired
- 1 plum
- 4-5 strawberries
- 6-8 raspberries and or blueberries
- 1 oz reduced fat Gorgonzola cheese crumbles*
- 1 slice maple bacon cooked and crumbled optional
- 6-8 Praline Pecans or any nuts, optional
- Salad greens such as romaine spinach, kale, arugula
Instructions
- Place fruit on a silpat or olive oil sprayed foil lined baking sheet. Fruit pieces should be in an even layer but placed tightly together.
- Sprinkle evenly with cheese. Bake at 400 degrees for 10 minutes.
- Top salad greens with fruit and sprinkle with bacon and nuts if desired. Makes 1 large salad
Notes
Grilled Romaine Salad with Pears, Grapes Brussels & Bleu
Ingredients
- 6 large romaine leaves
- 1 ripe pear
- 20 seedless red grapes
- 10 Brussel sprouts
- 1/2 cup pecan halves
- 2 oz bleu cheese*
- olive oil
- salt and pepper
Instructions
- Wash lettuce and grapes and pat dry
- Chop the pear, pecans and bleu cheese
- Cut stems off Brussels sprouts and cut in half
- Place the sprouts and grapes on a foil or parchment lined baking sheet, drizzle with olive oil and season with salt and pepper
- Roll sprouts and grapes around in oil and seasonings to coat
- Roast in a 400 degree oven for 20-25 minutes until sprout begin to char
- Heat a skillet to medium high and add a scant amount of olive oil
- Add romaine leaves to skillet in batches, and cook 1-2 minutes per side, and set aside and keep warm
- Add pears and pecans to skillet and saute in a little olive oil until pears soften
- Add cooked sprouts and grapes to skillet, add cheese and stir to melt and combine
- Place warm romaine leaves on plates and top with skillet mixture
- Serve immediately
Notes
Fire up that grill!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Love Your Creativity
What’s for Dinner/ Between Naps on the Porch
All About Home/ Common Ground & Follow the Yellow Brick Home
Oh My Heartsie Girl / Turn About Tuesday
Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators
Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things
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Hooray for grilling season Jenna! We’re fans of blue cheese and love it paired with fruit. One of our favorite combos is fig and blue cheese. We’re hoping to beat the birds and wasps to the fig tree this year. 🙂 Happy Tuesday. ♥
I love figs and bleu cheese too Mary, such a yummy combo 🙂
Jenna, what a fabulous idea. Last Sunday I grilled a whole chicken on the grill and was looking for ideas to use the side of the grill with heat to complete the meal. Now I know what to do next time. Thank you.
Thanks Bernadette, I hope you enjoy!
Love grilled veggies!
Jenna, those three salads all look amazing. I must try them. I love blue cheese, but not RM. I had a delicious burger this past weekend with blue cheese and house-made pepper jelly and it was fabulous. Wishing you a wonderful day, Jenna!
Your burger sounds divine…I love bleu cheese on burgers…I will put bleu cheese on just about anything 😂
Love grilled elements in a salad!
Grilling the romaine??? Well, blow my mind! I love salads and this is a needed new take on one that contains all my favorites. Mmm. Thanks for the recipe.
The warm toppings and melty cheese literally make their own dressing for the salad greens, soo good!
Simple, fresh and so summery!
thanks Angie!
Grilling season is always fun eating and I love to experiment on the grill. We grill veggies and I’ve grilled peaches but I have never thought to try greens. I’ll have to try this because you know I am a salad lover. So many delicious tempting grilling recipes Jenna.
I love a salad for dinner in the summer, and topped with grilled fruit or vegetables is so good! Also, romaine is so good after a minute or two on the grill!
These look great. I love the idea of the juices from the fruits coating it all like a lovely dressing!
Thanks Jeanie, very yummy!
Jenna… these salads look fantabulous. I LOVE a grilled salad so I sent your link to the Mister so hopefully he’ll catch the hint. Hope you have a wonderful summer!!
These look wonderful, but my favorite picture is the assembled unprepared fruits. It is a work of art. I have come around with blue cheese gradually. I think you have try it in various dishes to see how really good it is.
Thanks Linda, I love salads like these for dinner in the summer time…I’m glad you’re learning to like bleu cheese, it can work magic in so many things.
Oh Jenna… you just reminded me of our favorite salad at a restaurant in Pennsylvania. It’s Grilled Romaine Caesar Salad. It’s outstanding! Now we can add your recipes to our favorite salads. Thank you Jenna!
Thanks Nancy, these are my favorite go to summer dinners!
I haven’t heard of grilling lettuce. Will have to try that.
Jenna, such an awesome grilled salad. With summer temps, sometimes a nice salad is perfect. Thanks for sharing a delightful recipe, except for the bleu cheese.
Thank you Linda! Don’t worry about the bleu cheese, sub whatever you like!
Thanks for posting these wonderful salad recipes! I can’t wait to show this to Trip because he’s a member of the Big Green Egg Cult! ;P
I love salads like this for dinner, yes pass this along to your grill master so he can cook them for you!
These all look so yummy Jenna!….Happy almost Summer!!!
Thanks so much Shirley!!