Sunnys Easy Grilled Garden State Salad Recipes

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SUNNY'S EASY WEDGE SALAD



Sunny's Easy Wedge Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 45m

Yield 2 servings

Number Of Ingredients 13

4 strips bacon
1 tablespoon brown sugar
1 teaspoon steak seasoning
3 tablespoons balsamic vinegar
1 tablespoon hot honey
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 small red onion, very thinly sliced
1/2 pint cherry tomatoes, halved
1/2 head iceberg lettuce, cut into 4 wedges, leaving the stem intact
1/4 cup blue cheese dressing
1/2 cup crumbled blue cheese

Steps:

  • Preheat the oven to 350 degrees F. Line a sheet tray with nonstick aluminum foil.
  • Place the bacon on the lined sheet tray. Sprinkle on the brown sugar and steak seasoning. Bake until crispy, 15 to 20 minutes. Allow to cool enough to touch, then chop into bite-sized pieces. Set aside.
  • In a medium bowl, whisk together the balsamic and honey, parsley and thyme. Season to taste. Add the onion and tomatoes. Let sit until the tomatoes are slightly darker in color and the onions have softened slightly, 25 to 30 minutes.
  • Place the wedges on plates. Top each with the onion and tomato mixture and any remaining liquid. Drizzle the wedges with the blue cheese dressing and top with the crumbled blue cheese and the bacon pieces. Serve immediately.

SUNNY'S GRILLED COBB PASTA SALAD



Sunny's Grilled Cobb Pasta Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

2 boneless, skinless chicken breasts
1/2 teaspoon hot Hungarian paprika
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
2 ears corn, shucked
Kosher salt
1 pound bowtie pasta
1/2 cup mayonnaise
1 avocado, flesh diced
1 scallion, cut into thirds
Zest of 1 lime plus 1 teaspoon lime juice
Kosher salt and freshly ground black pepper
4 sun-dried tomatoes in oil, chopped
4 hard-boiled eggs, sliced
8 slices crisped bacon, chopped
1/2 cup blue cheese or gorgonzola crumbles

Steps:

  • For the grill: Prepare a grill for high heat.
  • Cut each chicken breast open and in half to make 4 thin chicken fillets. With a meat mallet, gently pound each chicken fillet to even thickness. Sprinkle the chicken with the paprika and some salt and pepper. Drizzle with olive oil.
  • Put both the chicken and corn on the grill above the direct heat. Cook the chicken on one side for about 4 minutes, then flip and cook for another 2 to 3 minutes. For the corn, simply rotate to get charred and blistered kernels on all sides. This takes about the same time as the chicken, so tend to both simultaneously. Remove the chicken from the grill and cover with aluminum foil for 10 minutes. Allow the corn to cool enough to cut the kernels off, then do just that. Put the corn in a bowl. Once rested, finely chop the chicken: not big chunks, nice lil bits the size of peas.
  • For the pasta: Bring a pot of water to a boil and season with salt. Cook the pasta to al dente according to the package instructions. Drain and transfer to a large bowl.
  • For the dressing: In a small food processor, add the mayonnaise, avocado, scallion, lime zest and juice, a pinch of salt and a few grinds of black pepper. Blend until smooth; if needed, add a splash of water to thin to desired consistency.
  • For the salad: To the large bowl of pasta, add the sun-dried tomatoes and dressing and mix to combine. Arrange the chicken, corn, eggs, bacon and cheese on top of the pasta salad.

GARDEN STATE SALAD



Garden State Salad image

My state is known as the "Garden State" because it produces such a bounty of fine crops, and I like this recipe because it uses so many of them.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 17

2 medium potatoes
1 small bunch romaine, torn
2 large tomatoes, cut into wedges
1 cup diced cucumber
1/2 cup chopped celery
1/2 medium green pepper, cut into strips
1 small carrot, shredded
3 hard-boiled large eggs, chopped
1/2 cup pitted ripe olives
3 radishes, sliced
DRESSING:
1-1/2 cups mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce hear; cover and cook for 15/20 minutes or until tender but firm. Cool for 15-20 minutes or until easy to handle. , Peel and cube potatoes; transfer to a large bowl. Add the romaine, vegetables, eggs, olives and radishes. In a small bowl, combine dressing ingredients and stir well. Serve with the salad.

Nutrition Facts : Calories 392 calories, Fat 36g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 438mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

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

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 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

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

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.

GRILLED SUMMER SAUSAGE SALAD



Grilled Summer Sausage Salad image

I love grilling vegetables, especially those straight from the garden. The summer sausage is a fun twist, and the veggies really get to shine in this main dish salad. Fresh garden herbs also taste great mixed into this salad. To amp up the flavor even more, try grilling romaine lettuce instead of using a salad mix. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 pound garlic summer sausage, casing removed and quartered lengthwise
2 small zucchini, cut in half lengthwise
2 yellow summer squash, cut in half lengthwise
1 medium sweet red pepper, halved and seeded
1 medium sweet orange pepper, halved and seeded
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 English cucumber, chopped
2 celery ribs with leaves, chopped
1 package (5 ounces) spring mix salad greens
1/2 cup Italian salad dressing

Steps:

  • Brush summer sausage, zucchini, yellow squash and peppers with olive oil; sprinkle with salt and pepper. Grill sausage and vegetables on an oiled rack, covered, over medium heat for 5-6 minutes on each side or until crisp-tender. Remove to cutting board; roughly chop vegetables and sausage. , Place salad greens in a large bowl; add cucumber, celery, grilled vegetables and sausage. Drizzle with dressing; toss to coat. Divide among 8 bowls. If desired, sprinkle with additional black pepper.

Nutrition Facts : Calories 260 calories, Fat 21g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 1048mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

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