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Delicious Grilled Salads
Grilled Salmon Cobb Salad
Grilled Salmon Cobb Salad
Just about everything tastes better grilled; and you can use your charcoal, gas or indoor grill for more than just burgers and chicken.  If you’re looking for something lighter, healthier and tastier than typical grilled fare, then think about cooking up a salad on the grill. Not only can you cook the obvious chicken breast or steak for your salad, but the grill also does wonders with vegetables, fruits and even sturdy lettuces. You can even give a simple salad a boost of smoky flavor by just grilling the greens. 
Grilled Salmon Cobb Salad

(Serves 2-3)


2 hard-boiled eggs, chilled
1 (6-ounce) piece of skinless center-cut salmon
1 heart of Romaine lettuce, halved lengthwise
Olive oil
Salt and pepper
2 teaspoons butter
Kernels removed from 1 ear of corn
1 avocado, pitted and peeled
1 medium tomato, seeded and diced
Chopped chives for topping

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worchestershire sauce
1 garlic clove, minced
Salt and pepper


Peel the hard-boiled eggs, cut into bite-size pieces and set aside.

Preheat an indoor or outdoor grill to medium high.
Lightly brush the salmon and lettuce with olive oil; season with salt and pepper.  Grill the salmon, turning once, until cooked through, about 3-4 minutes per side.  Grill the lettuce until well grill-marked, about 2 minutes per side. Transfer the salmon and lettuce to a cutting board and let rest for 5 minutes.

Melt the butter in a skillet, add the corn kernels and sauté until the kernels are just beginning to brown. Transfer to a plate to cool slightly. (Alternately, you can also grill the corn on the cobs and then remove the kernels)

Roughly chop the lettuce and spread on a large serving platter.  Cut the salmon and avocado into bite-size pieces.  Arrange the salmon, avocado, corn, tomatoes and hard-boiled eggs in rows over the lettuce.

Make the dressing by whisking together all of the dressing ingredients.
Drizzle the dressing over all of the salad ingredients on the platter.
Sprinkle the chopped chives on top and serve.
Grilled Vegetable Salad

(Serves 4)


2 large carrots, peeled and cut diagonally into 1/2-inch thick slices
20 to 25 green beans, ends trimmed
2 portabello mushrooms, stems and gills removed
1 zucchini, cut into thirds lengthwise
1 small head of radicchio, cut into quarters
3 tablespoons olive oil
Salt and pepper
1 head of Bibb lettuce
Shaved Parmesan cheese, for garnish

1/4 cup olive oil
1 small shallot, finely chopped
2 teaspoons lemon juice
2 teaspoons red wine vinegar
1/4 teaspoon garlic powder
Salt and pepper


Bring a medium saucepan of water to a boil.  Add the carrots and green beans, reduce the heat to a simmer, and cook for 4 minutes.  Drain and rinse the vegetables with cold water to stop the cooking.  Spread on a kitchen towel or paper-towel lined baking sheet; pat dry.

Transfer the carrots and green beans to a large bowl.  Add the mushrooms, zucchini and radicchio.  Drizzle with 3 tablespoons of olive oil.  Use your hands to toss the vegetables to coat with the olive oil.  Season with salt and pepper.

Preheat a large grill pan over medium-high heat.
Grill the vegetables in batches until tender and grill-marked (about 3-4 minutes for the carrots and green beans and 7-8 minutes for the mushrooms, zucchini and radicchio).  Transfer the vegetable to a cutting board and cut into bite-size pieces.  Slice the radicchio into shredded pieces.

Remove the leaves from the Bibb lettuce and place them in a large serving bowl.  Add the grilled vegetables over the top.  In a small bowl, whisk together the dressing ingredients until emulsified.  Drizzle the dressing over the salad.  Sprinkle the shredded Parmesan on top.  Serve warm or at room temperature.
Grilled Chicken and Broccoli Salad
with Creamy Parmesan Dressing

(Serves 2-3)

This recipe can be made on an stovetop or outdoor grill.  If you are using any outdoor grill, you will need a grill basket for the vegetables.


1 boneless, skinless chicken breast
Olive oil
Salt and pepper
2 slices red onion, about 3/4-inch thick
3 thick slices of Italian bread
1 cup broccoli florets
2-3 cups Romaine or mixed green lettuce
1/3 cup salami cut into 1/2-inch cubes
1/2 cup canned garbanzo beans, rinsed and drained
1 medium tomato, seeded and diced

1/4 cup light mayonnaise
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon white wine vinegar
1 teaspoon finely minced fresh parsley
Lots of pepper
3-4 tablespoons reduced-fat milk


To make the dressing;
In a small bowl whisk together the mayonnaise, Parmesan, garlic powder, white wine vinegar, parsley, salt and pepper.  Stir in the milk, a little at a time, until the dressing is the consistency of a pourable salad dressing. Set aside.

Brush the chicken breast with olive oil and season with salt and pepper.
Also brush both sides of the onion slices and bread slices with olive oil and season.  Place the broccoli florets in a bowl, drizzle with olive oil, season with salt and pepper, and gently toss to coat the florets with the oil and seasoning.

Heat the grill to medium-high.  If you are cooking on an outdoor grill, place the vegetables in a grill basket.  If you are using a double-burner stovetop grill, you may be able to grill the chicken breast and vegetables at the same time; otherwise, grill them in batches. Grill until the chicken breast is golden brown and cooked through and the vegetables are crisp-tender, about 10 minutes.  Grill the bread until there are grill marks on both sides, about 2 minutes per side. Transfer the chicken, onion and bread to a cutting board and cut into bite-size pieces.

Place the lettuce, salami, garbanzo beans and diced tomato in a salad bowl.  Top with the broccoli and onion.  Add the salad dressing and gently toss. Arrange the chicken pieces and bread over the top of the salad and serve.
Grilled Salmon Cobb Salad
Grilled Vegetable Salad
Grilled Chicken and Broccoli Salad with Creamy Parmesan Dressing
Grilling Grids
If the food you're grilling is unsuited to being placed directly on your grill grates, whether it's too small or too delicate, your best bet is a grill pan.  The perforations allow for heat and smoke to reach your food while liquids drain out. Grilling grids are generally available in non-stick, stainless steel and porcelain-coated varieties. Always spray a grill pan with non-stick spray or a light coat of oil to prevent sticking. In addition to grilling vegetables, grill grids are great for cooking a tray of juicy kebabs or even a big batch of bacon.
Vegetable Grilling Baskets
This grill accessory is generally referred to as a 'vegetable' basket since it is perfect for grilling vegetables like peppers, onions and mushrooms without them falling through the grates. But it is also useful for grilling small foods such as shrimp or as a  wok pan to stir fry chopped chicken, beef or pork.  Simply spray or lightly coat the bottom and sides with butter or olive oil, place all ingredients inside the basket; sprinkle in spices and condiments, toss around as needed until golden brown. The raised sides allow you to flip food and keep it contained in the basket as compared to a flat-surfaced grill pan.
Cooking vegetables on a grill is a quick and healthful technique. It requires little or no fat, depending on the vegetable, and it won't leach away water-soluble vitamins, as with boiling.
Locking Grilling Baskets with Handle
This is another type of grilling basket that is often called a Fish Grilling Basket. It is a good tool to help cook seafood, vegetables and other delicate foods that may fall through your grill grate but it is especially ideal for grilling fish.  Fill the basket with your favorite fish filets and sliced vegetables and lock it in place. No more worries about your filet falling apart on the grill when you turn it. Just grab the elongated heat-resistant handle and turn. It also allows you to flip several burgers at a time and eliminates the need for barbeque skewers for kabobs.
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In a 13 x 9 x 3-inch disposable foil baking pan, combine 2 pints of red and/or yellow cherry tomatoes, which have been cut in half.  Add 1 tablepoon of oil, 2 to 4 cloves of minced garlic, 2 teaspoons of balsamic vinegar, and one teaspoon of your favorite fresh herb (oregano, basil, chives).  Season with salt and pepper. Place the pan on the grill rack over medium heat.  Close the lid and grill for 15 minutes or until the tomatoes are wilted, stirring occasionally.  Serve the tomatoes over hot cooked pasta, or with grilled meat or fish. 

Makes about 4 cups.
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