I make this salad whenever I have leftover grilled vegetables, steak or chicken or when I feel like barbeque flavors AND a really light meal. With weather this good, bbq season is not over yet. The dressing is creamy and tastes like a barbeque vinaigrette. The grilled vegetables and protein, make it hearty and full of color. Use any vegetables you like, but make sure they are grilled!
For the dressing:
1/4 cup barbecue sauce
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon chili powder or smoked paprika
2 tablespoons non-dairy sour cream or sour cream
1 tablespoon honey
Freshly ground pepper
For the grilled vegetables:
1 zucchini, sliced into ½ inch thick pieces
1 red onion, sliced in half and then in slices
1 red pepper, cut in large pieces
1 yellow pepper, cut in large pieces
3 tablespoons canola oil
For the salad:
1 bunch of arugula, leaves torn
5 cups romaine lettuce in bite size pieces
For the dressing:
In a large bowl, whisk the barbecue sauce with the olive oil, lemon juice, chili powder, sour cream (if you are dairy sensitive or do not eat dairy, use Tofutti non-dairy sour cream, it works perfectly as a substitute). Now add the honey and season it with salt and pepper.
For the vegetables:
You can check out my video on how to make grilled vegetables for extra tips and I’ll include a vegetable grilling chart so you can have an easy guide to cooking times for each vegetable.
But for this salad, all you need to do is, brush the vegetables with canola oil. Heat a grill to medium heat, approximately 375-450 degrees. Place the vegetables on the grill. Cook them for 2- 3 minutes, undisturbed with the cover on. Turn vegetables over and cook for another 2 – 3 minutes. The onions may take a little longer. (You can alternatively roast the vegetables in a preheated 400 degree oven for about 15-20 minutes each).
In a large salad bowl, mix together both types of lettuce, zucchini, onions, peppers, and steak, chicken or croutons, if you are using them. Pour dressing over salad and toss it gently. Serve it immediately.