Nothing gets me more excited about spring than the smell of a freshly cut lawn and charcoal burning in the evening air. I’m talking about grilling, of course! And one of my favorite things about grilling is turning delicious leftovers into even more delicious spring salads. Here are three of my favorite spring salads featuring ingredients fresh from the grill.
Grilled chicken salad
I love grilled chicken just about any way you serve it. One of the most refreshing ways to enjoy cold, grilled chicken is sliced thin or cubed and tossed into a fresh, green salad. Green, leafy lettuce and red, ripe tomatoes form the base of this salad, which can be livened up with some green onions and maybe even some peppers.
Toss in some cheese. I prefer crumbled cheddar or feta cheese, depending on what I have on hand. And of course, the star of the salad, the leftover grilled chicken breast from last night’s dinner. I season mine with McCormick California Garlic seasoning, just like I did for Easter dinner, because I enjoy the robust flavor of garlic and pepper very much.
Fiesta salad with corn salsa
If you’re firing up your grill, take advantage of the flames and try this delicious salad featuring grilled corn and onions. Grill four ears of corn, turning every few minutes to prevent overcooking on one side, and an onion, diced and grilled in a foil packet. Remove the kernels from the grilled corn and toss in a bowl with the onion.
Add a handful of chopped, fresh cilantro, the juice from a lime, a can of black beans, rinsed, and two or three fresh, diced tomatoes. Stir and refrigerate for at least 20 minutes so the flavors can blend. Then serve the salsa over beds of fresh lettuce and garnish with cheese, avocado, or toppings of your choice.
Cattle in the Pasture
Feeling anemic? This spring salad, known by a clever name, is sure to pep you up with its iron rich ingredients. First, season and grill a sirloin or flank steak, then slice into thin strips. Arrange a few strips of grilled steak over a bed of fresh greens, including plenty of baby spinach, and adorn with tomatoes, onions, olives, cucumbers, or whatever veggies you prefer.
Add a sprinkle of your favorite cheese. I prefer feta, but lots of folks like Parmesan or blue cheese. You could drizzle with a favorite dressing or leave the salad as it is and just enjoy the fresh flavors of spring. Enjoy!
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