Knife And Fork Grilled Vegetable Salad Recipes
KNIFE-AND-FORK CHILI TURKEY BURGERS
Rachel brought these outrageously different burgers to me one afternoon while I was hard at work on this book. Turkey is an especially lean meat, so you really have to add some moisture to it; Rachel's done that here by using veggies. She made a lot of these, like we always do, to be sure we have leftovers -- and I couldn't stop eating them for the next two days! Now, five years after we were introduced to eating low-carb, I've all but forgotten that burgers once came with a bun!
Provided by Food Network
Categories main-dish
Time 30m
Yield 5 servings (2 burgers each)
Number Of Ingredients 20
Steps:
- Make the Burgers: Mix all the ingredients together with your hands, except the oil, in a bowl.
- Divide the meat mixture into 10 equal-sized patties.
- Heat the oil in a large skillet over medium-high heat. Working in batches, cook the burgers, turning once, until lightly browned and cooked through, about 7 minutes per side. (An instant-read thermometer inserted in the center of the thickest burger should read at least 165 degrees F.)
- Divide the burgers among plates--2 to a plate. Dollop each serving with mayonnaise and stack lettuce, tomato, onion, and pickle on top.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
Nutrition Facts : Calories 713 calorie, Fat 53 grams, SaturatedFat 14 grams, Carbohydrate 9 grams, Fiber 2 grams
KNIFE AND FORK GRILLED CAESAR SALAD
A different Caesar salad and it is from your grill! Great with any grilled meat. I use a Caesar dressing from this site.
Provided by HappyGrandma
Categories Greens Side Dishes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for low heat and lightly oil the grate.
- Cut baguette on a severely sharp diagonal to make 4 long slices about 1/2-inch thick. Lightly brush each cut side with about half of the olive oil.
- Grill baguette slices on the preheated grill until lightly crispy, 2 to 3 minutes per side. Rub each side of baguette slices with the cut-side of garlic and cut-side of tomatoes. Set aside to cool.
- Brush 2 cut sides of romaine quarters with remaining olive oil.
- Grill romaine quarters until lightly seared, 2 to 3 minutes per side. Sprinkle grilled romaine with salt and set aside to cool.
- Place a grilled romaine quarter, cut-side up, on top of a grilled baguette slice. Drizzle each with Caesar dressing and top with Parmesan cheese. Season with salt and black pepper.
Nutrition Facts : Calories 744.8 calories, Carbohydrate 70.7 g, Cholesterol 30.1 mg, Fat 42.1 g, Fiber 4.8 g, Protein 20.6 g, SaturatedFat 8.4 g, Sodium 1554 mg, Sugar 4.6 g
KNIFE AND FORK GRILLED VEGETABLE SALAD
Use a gas grill with lots of power- at least 40,000 BTUs for this hearty salad drizzled with lemon vinaigrette.
Provided by BeccaB3c
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Light a grill.
- In a mortar, pound the halved garlic to a paste with 1 teaspoon salt- Stir in 3 tablespoons of the olive oil and the lemon juice.
- In a small skillet, cook the pine nuts over moderate heat until toasted, about 3 minutes.
- Thread the onion slices onto two parallel 10-inch skewers.
- Put the eggplant, zucchini and yellow squash slices on 2 large rimmed baking sheets; brush both sides with olive oil and season with salt and pepper.
- Brush the bell peppers and lettuce with olive oil.
- Grill the vegetables over a medium hot fire, turning occasionally, until lightly charred and just tender.
- The onion will take about 5 minutes per side; the eggplant, zucchini and squast, about 3 minutes per side; the peppers, about 3 minutes on each of 4 sides; the lettuce wedges, about 1 minute per side.
- Scrape the charred skin from the peppers, discard the stems and seeds and cut into strips.
- Put a lettuce wedge on each plate, then mound the vegetables on the lettuce and sprinkle with the feta cheese and toasted pine nuts.
- Pass the lemon vinaigrette at the table.
Nutrition Facts : Calories 403, Fat 25.8, SaturatedFat 7.9, Cholesterol 22.4, Sodium 181.6, Carbohydrate 36.5, Fiber 16.1, Sugar 14.8, Protein 14.9
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