I love having salads in the summer because the cool, crunchy vegetables are super refreshing. But when it is cold outside, I just don’t feel like eating something that is cold too. That’s when I saw the recipe for a California Chopped Salad. The original was made with romaine lettuce, corn, zucchini, bell peppers, onions and shrimp. Here is my version.
Potatoes cut into discs
Corn on the cob
Onions cut into rings/half circles
Tomatoes cut into full or half circles
Dressing of your choice (I used the Bolthouse Farms Zesty French Yogurt dressing)
Cheese of your choice (I used Gouda)
On a grill pan, grill the all the vegetables, including the lettuce. The potatoes will take slightly longer, so place them first. Once all the vegetables are grilled, chop into big chunks and add to your salad bowl. Mix in salt, pepper and the dressing, toss well and serve. Add some grated cheese and enjoy. Bon Appétit.
Easy way to cut corn demonstrated below