Have you ever tried grilled salad? And, yes, I mean grilled lettuce. It’s a thing! It really is. I know it sounds odd, but it’s actually quite delicious. I created this grilled salad recipe with romaine and portabella mushrooms and it’s a delicious light side dish that’s perfect to enjoy in the summertime. It’s very easy to make. Keep reading to see how easy.
This website uses affiliate links. Please see the disclaimer page for more details. Thank you:)
The mushrooms must be marinated prior to grilling and the romaine lettuce gets brushed with oil and seasoned. This recipe is quite simple and works great as a side dish alongside a meat entree or as a vegetarian main dish. I adore this recipe in the summer for a different way to enjoy a salad.
Ingredients Needed For Grilled Salad
The ingredients needed for this grilled salad recipe are very common ingredients that are easily found, at least in the United States anyway. To easily print this recipe, scroll back up to the top. To make this yummy unique salad, you will need the following for the marinade:
- 1 Tablespoon olive oil
- 2 Tablespoons soy sauce
- 1/2 teaspoon black pepper
- 1 Tablespoon chopped onions
- 1 Tablespoon sweet and sour sauce
- 2-3 large Portabella mushrooms
For the Romaine lettuce, you will need:
- 2 romaine lettuce heads or one large one
- 1/4 cup olive oil
- salt, amount to desired taste
- pepper, amount to desired taste
- salad dressing of choice
- 1 fresh tomato sliced
Directions for How to Make Grilled Salad
To begin, mix up the mushroom marinade. In a bowl, combine 1 tablespoon olive oil, the soy sauce, the black pepper, onions, and sweet and sour sauce. Stir well. Pour the marinade over the mushrooms in a larger bowl, spooning the marinade over the mushrooms, especially with the mushroom upside down so it really soaks into the underside. Let the marinade sit for at least a half-hour while basting periodically.
For the romaine lettuce portion, slice the romaine lettuce heads in half and place the halves on a cookie sheet. Brush about 1/4 cup olive oil all over the sides of the lettuce. Sprinkle it with salt and pepper to taste. Grill both the mushrooms and the lettuce until the mushrooms appear done and the lettuce gets browned.
Slice as desired and serve this delicious grilled salad with your choice of dressing and slices of fresh tomato. I’ve enjoyed this grilled salad both with ranch dressing and French dressing.
When to Serve this Salad
This salad is perfect anytime you grill:) I love it in the summertime when we are already grilling a meat. As a vegetarian, I often love to have the lush full marinated mushroom as my main entree. This salad is great for a side dish alongside grilled meat though as well. We have paired it with French fries or roasted potatoes as well, and that is a very delicious combo. My favorite is to top it with tangy rich French dressing. Topped with nuts would also be a great option, such as pepitas or sunflower seeds.
What are pepitas? They are shelled pumpkin seeds and they are delicious. They can often be found in the deli of a grocery store.
The other dressing I’d like to try on this recipe next is balsamic vinegar. I love the rich tangy taste of balsamic vinegar and I think it would be amazing to try on this yummy cooked salad.
This would be a tasty addition to a grilled camping meal as well.
Other Salads for Summer
Summer is a perfect time to enjoy a variety of salads with the abundance of fresh vegetables available. Plus, salads are so nice in the summer when they can be prepared ahead of time like the salad pictured below. This salad is a different take on the traditional potato salad where the carbohydrates are reduced by using the rutabagas to replace some of the potato bulk. I actually love this salad both cold and warm.
Cucumbers! I love salads with cucumbers in them for summer. Cucumbers give such a delightful mild crunch to a salad. The dressing for this salad is super yummy; I love it!
This next salad is a tasty one too. I love all the greens and the protein this salad provides, especially as a vegetarian. There is some cheese in this salad, but I certainly don’t want to get all my protein from cheese as that can add too many calories and fat to a person’s diet. A healthy fat, this recipe also has yummy avocado in it.Oh! Nuts Roasted, Salted Pumpkin Seeds | All-Natural Protein Power | Fresh, Healthy Keto Snacks | Resealable 2-Pound Bulk Bag | Shelled and Sprouted Pepitas | Vegan & Gluten-Free Snacking
This next side salad dish is one made with eggs. I love this one as a vegetarian as well for the protein boost. It’s creamy, tasty, and perfect for an entree as well. It’s a great addition to a meal for a side salad for lunch or dinner too.
Eat well and enjoy life!
I hope you enjoy these recipes and the other salad recipes on my site. I have more salad recipes that I haven’t listed here, so do a search if you’d like more. I’m really into creating salad recipes as it’s the best, and the tastiest way, to get extra vegetables into your diet. Hey, almost forgot! I’ve even created dessert salad recipes for the Fourth of July… see below!
This next one is a delicious treat, but must be prepared right before consuming. It’s a unique dessert salad that everyone will love with berries and bomb pop popsicles. It’s just so divinely delicious! Your whole family will love it:)
Thank you for visiting my site! Have a wonderful day:)
Copyright ©2020 Julie Hoag Writer. All Rights Reserved.
Consent to join Julie Hoag Writer
Leave a Reply