Grilled Chopped Salad
Various bright veggies grilled & chopped on top of a crispy lettuce base with hard boiled eggs and a vinaigrette dressing make this chopped salad a must-have at your next gathering!
Make This Recipe
Ingredients
2 to 3 heads of romaine lettuce
4 Eggland's Best hard boiled eggs
1 orange bell pepper, quartered
1 red bell pepper, quartered
1 red onion, sliced
1 bunch asparagus
2 corn on the cob, husk pulled back
1 avocado, cubed
1 cup cherry tomatoes
1 cup salami, sliced
1 cup shredded mozzarella
1/4 cup pepperoncini peppers, sliced
Olive oil
Salt
Pepper
Dressing of choice (Italian recommended)
Preparation
- Drizzle olive oil, salt and pepper over bell peppers, red onion, asparagus, and corn on the cob. Rub the seasoning into the vegetables
- Make hard boiled eggs: place eggs into a pan, fill pan with water over the top of the eggs. Bring to a boil, turn off heat, and place the lid on for 9 minutes. Drain and place ice into pan covering the top of the eggs
- Heat grill to 375 / 400 degrees and place vegetables on the grill. Grill for about 15 minutes or until cooked and slightly charred, making sure to turn half way through
- Chop romaine lettuce and place into a salad bowl
- Remove vegetables from grill and chop peppers, onion, asparagus, tomatoes, salami, hard boiled eggs, and avocado. Cut the corn off the cob
- Top the romaine lettuce with all the ingredients in step 5, plus shredded mozzarella and pepperoncini
- Optional: Add dressing of choice
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 6 |
|---|---|
| Calories | 263 |
| Fat | 18g |
| Saturated Fat | 5.3g |
| Cholesterol | 140mg |
| Sodium | 447mg |
| Carbohydrates | 13.6g |
| Dietary Fiber | 5.1g |
| Protein | 13.7g |