Friday Foodblogging: Hot Salad

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Grilled hot salad

Salad isn’t always the most exciting thing to eat. It’s healthy, to be sure, but not always as savory or rich as we’d like – at least not without losing all the health benefits.

A hot salad is one way to deliver a bit more punch to the dish without overloading on high calorie dressings. It delivers a nice grilled flavor while still being healthy.

You’ll need a barbecue and a frying/sauté pan, as well as a large metal bowl.


  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 1/2 head cauliflower, thickly sliced
  • 1 head of broccoli, thickly sliced
  • 1 bag or 4 cups of uncooked spinach, dry
  • Garlic salt
  • Non-stick Cooking spray
  • Optional: peeled uncooked shrimp


Spray broccoli and cauliflower with cooking spray on both sides of each slice.

Lightly salt with garlic salt.

Put the thick slices of broccoli and cauliflower on the grill over very high heat. Cook them like burgers, turning every 3 minutes or so until the stem is softened and a few fringes are blackened. I find this takes about 12 minutes total. Place in the metal bowl.

Once blackened on the edges, spray, salt, and put the onions and bell peppers on. Cook those similarly; I find they take only 6 minutes (3 minutes per side). Place in the metal bowl.

Spray the frying pan with cooking spray and add the spinach. Toss over high heat until the spinach is wilted but not cooked thoroughly; you still want a vibrant green leaf. Once done, put in the metal bowl. This takes less than a minute usually. If you’ve got shrimp, repeat this step with shrimp.

Place the metal bowl on the grill over low heat and toss vigorously to reheat all contents to roughly the same temperature. Mix, add additional garlic salt or other non-fat dressings (balsamic vinegar or lemon juice are both quite nice) and serve while hot.

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