CPK'S GRILLED VEGETABLE SALAD - MY VERSION
I had this salad at California Pizza Kitchen in Charlotte NC, and it blew me away! I couldn't find a recipe for it, so here's my attempt at recreating it. I used the ingredient list in their menu (and photo) for inspiration. It can be served without chicken or steak for vegetarian for a very satisfying salad. Posted for safekeeping. Servings are estimated.
Provided by Southernhopsing
Categories Chicken
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Grill asparagus, eggplant, zucchini, corn, and meat as desired.
- Suggestion: I put the olive oil in a 9x12 pyrex dish and added the vegs (but for the sake of presentation don't mix together), roasting them under the broiler.
- Put a bed of lettuce on plate,
- On top of that,mound each grilled veg separately around the edges.
- Top with sliced meat, if using.
- add chopped green onion and avo.
- Dress with dijon balsamic dressing (I used a recipe from this site).
- It makes a beautiful presentation when vegs are separate on the plate, then tossed to eat.
Nutrition Facts : Calories 424.5, Fat 23.9, SaturatedFat 3.5, Sodium 122.2, Carbohydrate 54.1, Fiber 18, Sugar 11.6, Protein 11.3
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