Tag Archives: romaine lettuce

Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing

Southwest Grilled Romaine and Corn Salad

With Cinco De Mayo right around the corner, I feel like all I’ve been thinking about in the kitchen is Mexican, Mexican and more Mexican!

Grilled Romaine Mexican Chopped Salad with Honey Lime Dressing

From Margaritas, to Chipotle Lime Chicken, it’s been a fiesta in my house every day for the last week!

Grilled Romaine, Corn and Black Bean Salad

My inspiration for this recipe came from my desire to create a grilled romaine salad and my current obsession with Mexican food!

The result was a seriously delicious salad with several ingredients that add varying layers of texture and flavor, from creamy to crunchy and salty to smokey!

Grilled Mexican Chopped Salad Ingredients

Ingredients

  • 1 ear corn
  • 1 red bell pepper
  • 1 jalapeño
  • 3 hearts of romaine lettuce
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 tomato (chopped)
  • 1 avocado (chopped)
  • 2 tbsp fresh cilantro
  • 1/4 cup goat cheese (crumbled)
  • 1/2 cup corn tortilla strips

Honey Lime Salad Dressing Ingredients

Ingredients (Honey Lime Dressing)

  • 1 garlic clove (chopped)
  • 1 jalapeño pepper (chopped)
  • 2 tbsp fresh cilantro
  • 2 limes (juiced)
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 tsp ground ginger

Prepare the salad dressing by placing the garlic, jalapeño and cilantro in a blender or food processor.

How to Make Honey Lime Dressing

Next, add the olive oil, honey, dijon mustard and ground ginger.

Honey Lime Salad Dressing Recipe

Blend into a smooth consistency.

Homemade Honey Lime Salad Dressing

I’m not going to say that this is the best salad dressing ever, but, ok, maybe I am.

I actually took a flour tortilla and dipped it in the dressing just to prevent myself from eating it with a spoon!

Now before you eat up all the dressing before the salad is even prepared, place the dressing in the refrigerator to chill.

Next, heat a grill to medium and place the corn, red bell pepper and jalapeño on the grill.

Grilled Vegetables for Salad

Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken, then remove them from the grill and add the romaine hearts.

Grilled Romaine Lettuce

Grill for 3-4 minutes on each side or until the lettuce begins to wilt.

Remove from the grill, chop the lettuce then add it to a large bowl.

Chopped Grilled Romaine Salad

Next, remove the grilled corn from the cob and place it on top of the salad.

Grilled Romaine and Corn Salad

Peel the red bell pepper and jalapeño, chop the peppers then add them to the salad with the black beans and tomatoes.

Black Bean Mexican Chopped Salad

Toss the salad, then top with the avocado, cilantro, goat cheese and tortilla strips.

Remove the salad dressing from the refrigerator and drizzle on top.

Chopped Mexican Salad with Honey Lime Dressing

Toss well and serve.

Grilled Romaine Chopped Salad

This is now my new favorite salad!  Such a great combination of so many amazing things!

Southwest Chopped Salad Recipe

Mexican Chopped Salad

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: This recipe is gluten-free.

Grilled Southwest Salad

Prep Time: 30 minutes

Serving Size: 2 (as meal) - 4 (as side dish)

Grilled Southwest Salad

Ingredients

  • 1 ear corn
  • 1 red bell pepper
  • 1 jalapeño
  • 3 hearts of romaine lettuce
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 tomato (chopped)
  • 1 avocado (chopped)
  • 2 tbsp fresh cilantro
  • 1/4 cup goat cheese (crumbled)
  • 1/2 cup corn tortilla strips
  • Honey Lime Dressing
  • 1 garlic clove (chopped)
  • 1 jalapeño pepper (chopped)
  • 2 tbsp fresh cilantro
  • 2 limes (juiced)
  • 1/4 cup Enzo Olive Oil
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 tsp ground ginger

Instructions

  1. Prepare the salad dressing by placing the garlic, jalapeño and cilantro in a blender or food processor.
  2. Next, add the olive oil, honey, dijon mustard and ground ginger.
  3. Blend into a smooth consistency.
  4. Place the dressing in the refrigerator to chill.
  5. Heat a grill to medium and place the corn, red bell pepper and jalapeño on the grill.
  6. Grill for 3-4 minutes on each side, then rotate until all sides of the corn are lightly browned and the skin on the bell pepper and jalapeño begin to blacken, then remove them from the grill and add the romaine hearts.
  7. Grill for 3-4 minutes on each side or until the lettuce begins to wilt.
  8. Remove from the grill, chop the lettuce then add it to a large bowl.
  9. Next, remove the grilled corn from the cob and place it on top of the salad.
  10. Peel the red bell pepper and jalapeño, chop the peppers then add them to the salad with the black beans and tomatoes.
  11. Toss the salad, then top with the avocado, cilantro, goat cheese and tortilla strips.
  12. Remove the salad dressing from the refrigerator and drizzle on top.
  13. Toss well and serve.
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