Best Sunnys Easy Grilled Garden State Salad Recipes

CONTEST-WINNING GARDEN STATE SALAD

Contest-Winning Garden State Salad image

New Jersey is the Garden State, so I enjoy preparing this vegetable salad using some of my state's best products.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

3 tablespoons cranberry juice
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon honey
2 green onions, finely chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 medium head iceberg lettuce, shredded
2 medium carrots, shredded
2 celery ribs, chopped
2 green onions, thinly sliced
2 medium tomatoes, seeded and diced
1 small cucumber, sliced

Steps:

In a small bowl, whisk the first nine ingredients. Refrigerate for at least 1 hour., In a large salad bowl, combine the lettuce, carrots, celery, onions, tomatoes and cucumber. Just before serving, whisk dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein.

SUNNY'S EASY GRILLED RATATOUILLE

Sunny's Easy Grilled Ratatouille image

Provided by Sunny Anderson

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 pint cherry tomatoes, halved
1 cup frozen pearl onions
4 cloves garlic, grated on a rasp or finely minced
2 zucchini, seeded and chopped
2 yellow bell peppers, seeded and chopped
1 eggplant, seeded and chopped
2 tablespoons Italian Seasoning
2 teaspoons hot Hungarian paprika
Kosher salt
Olive oil, for drizzling
Zest of 1 lemon, plus lemon wedges, for spritzing
Freshly ground black pepper
Chopped fresh parsley, for sprinkling

Steps:

Heat a grill to 350 degrees F. (Or preheat the oven on its lowest temperature setting.)
Make a large aluminum foil pouch and add the tomatoes, onions, garlic, zucchini, bell peppers, eggplant, Italian seasoning, paprika, a pinch of salt and a drizzle of olive oil. Gently toss together and then tightly close the aluminum pouch.
Place the pouch over the indirect heat area of your grill (or in the oven on the lowest setting). Cook, picking up the pouch with tongs and tossing 2 to 3 times while cooking, until everything sounds soft inside, anywhere from 30 to 50 minutes depending on the cooking method.
Pour the aluminum pouch contents into a large bowl. Add the lemon zest and a spritz of lemon juice and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle over the parsley and serve.

SUNNY'S EASY GRILLED CABBAGE "STEAKS" WITH APPLE SALAD

Sunny's Easy Grilled Cabbage

Provided by Sunny Anderson

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup hot pepper jelly
1/2 cup orange juice
2 tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper
2 heads cabbage, each sliced laterally to make two 1 1/2- to 2-inch-thick slices
1/4 cup olive oil
Kosher salt and freshly ground black pepper
3 Gala, Honeycrisp or Fuji apples, cored and small diced
2 Roma tomatoes, seeded and chopped
3 scallions, white and green parts chopped
Juice of 1 lemon
8 to 10 fresh basil leaves

Steps:

Make the sauce. Stir together the hot pepper jelly, orange juice, vinegar, a pinch of salt and a few grinds of pepper in a bowl or liquid measure. Stir and set aside.
Grill the cabbage. Preheat the grill to 350 degrees F.
Brush both sides of the cabbage with olive oil and sprinkle with salt and pepper. Place the slices over the direct heat of the grill and cook until the bottom is slightly charred, about 5 minutes. Flip the cabbage and brush with the pepper jelly sauce. Cook for another 4 to 5 minutes and remove to serving plates.
Top with the salad. Combine the apples, tomatoes, scallions, lemon juice and a drizzle of the sauce in a medium bowl (make it as saucy as you like). Toss to coat and place an equal amount of the salad on the center of each grilled cabbage slice. Top with a few basil leaves. Eat it!

GARDEN STATE SALAD

Garden State Salad image

John Taylor invented Taylor's Prepared Ham in 1856 but had to change the name to pork roll after the government decided it didn't meet the legal definition of ham. Both names are used today: North Jerseyans tend to call it Taylor ham; those in the southern part of the state prefer pork roll. I call it pork roll, but to be fair, I've only lived in New Jersey 10 years. It's a benefit most military kids have - we are seldom from anywhere, so we can choose what works for us!

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons honey
1 teaspoon liquid smoke
2 1-inch-thick slices pork roll
2 ears corn
Olive oil, for brushing
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon deli mustard
1 teaspoon chopped fresh cilantro, plus more for garnish
2 sprigs fresh thyme, leaves stripped and chopped, plus more for garnish
1 clove garlic, grated
Kosher salt and freshly ground pepper
2 beefsteak tomatoes, seeded and chopped

Steps:

Preheat the grill to medium high (about 400˚ F). Prepare the pork roll and corn: Mix the honey and liquid smoke in a small bowl. Brush on both sides of the pork roll. Brush the corn on all sides with the olive oil. Grill the pork roll, flipping once when a peek beneath reveals grill marks, 3 to 5 minutes. Grill the corn, rolling it occasionally to get some charred kernels, about 10 minutes. Let cool slightly, then chop the pork into cubes small enough to fit on your fork and cut the corn kernels off the cobs. Add the pork and corn kernels to a large bowl.
Make the dressing: Combine the olive oil, vinegar, mustard, cilantro, thyme, garlic, a pinch of salt and a few grinds of pepper in a small jar with a lid or in a small bowl. Shake or whisk until combined.
Assemble the salad: Add the chopped tomatoes to the bowl with the pork roll and corn. Drizzle with the dressing and gently toss. Garnish with additional chopped cilantro and thyme.