We are firing up the grill for another tasty dinner recipe you can make during the busy work week. Cooking for Dads, Rob Barrett stopped by to make grilled salad.
We are firing up the grill for another tasty dinner recipe you can make during the busy work week. Cooking for Dads host Rob Barrett stopped by to make grilled salad.
- 1 head romaine lettuce,
- 1 onion, sliced in 3/4″ slices
- 4 pieces lean bacon
- red pepper, cut in 2″ squares
- 3 tomatoes cut in small pieces
- 2 handfuls sugar snap peas
- Olive oil
- Lucky’s Honey mustard
- Optional – Balsamic vinegar or favorite dressing
- Salt and Pepper
- Bread stick dough, chilled. (can also use store bought pizza dough)
Light, clean and warm your grill on high to about 400 degrees.
Lightly brush both sides of onions with honey mustard and place on grill for about 5 minutes a side or until dark grill marks appear. Remove and cut into small pieces.
Place bacon on grill and roast for 3 minutes a side or until golden. Remove and chop into small pieces
Coat pepper pieces with olive oil and place on grill, flipping once until grill marks appear, around 5 minutes total. Remove and cut into smaller pieces.
Sprinkle cut side of lettuce with olive oil and place right on hot grill for 10 seconds or just until small grill marks appear. flip over and repeat. Remove and chop into bite size pieces.
Combine all ingredients, sprinkle with olive oil, fresh squeezed lemon juice and salt and pepper (optional, add a small amount of balsamic or other favorite dressing). Toss to coat.
Roll out bread dough into flats and place on grill, turning once. About 2 minutes a side or until browned.