This has been a salad week for me. I’m trying to create a new salad every night for dinner. I’m having fun watching the food network and browsing Pinterest for ideas. I saw Paula Dean grill peaches yesterday for her salad and it gave me a great idea for last nights salad. I wonder what kind of salad I’ll make tonight!
Nothing better than fresh fruit grilled! To give a little more Hawaiian flavor to the fruit I added Lawry’s low sodium Hawaiian marinade. I sprayed the tin foil with cooking spray first and let them grill on both sides 4 minutes each.
Sweet onions are delicious grilled. They don’t even taste like onions if that made any since. These were perfect salad toppers. I used one sweet onion. I sprayed the tin foil with cooking spray then sprayed the top of the onions. I sprinkled about a tsp of Cajun seasoning on top. These cooked pretty fast, I had to keep flipping them so the wouldn’t burn. When they were all lightly browned I removed them.
Most croutons at the store are loaded in butter and made from white bread. They seem pretty low calorie, but most servings are only one tablespoon. Imagine fitting croutons into a tablespoon?? For my croutons I find whole grain bread (I use brownberry) garlic powder and cooking pray. I bake them in the oven for 5-6 minutes and flip them with a spatula half way through.
Putting it all together (for one salad):
- 1/2 Medium Grilled Peach
- 1 Grilled Pineapple Ring
- 3 Large Grilled Strawberries
- 1/2 Grilled Onion
- 10 Grilled Asparagus Cut Up
- 4 Cups Romaine Lettuce With 1 Tbsp Asian Sesame Dressing
- 1/4 Cup Homemade Croutons
Calories 240, Fat 4g, Carbs, 23g, Fiber 13g, Sugar 8g, Protein, 10.8g, Potassium 1,429g, Sodium 230g
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