Whine Jerk Grilled Fruit Salad Recipes

GRILLED FRUIT SALAD WITH HONEY-YOGURT DRESSING

Steps:

• Preheat grill to medium.
• Lightly brush fruit with oil and place on the grill. Cook until pineapple and plums are nicely caramelized, turning once, about 8 to 10 minutes. Remove to a plate. Meanwhile, in a medium bowl whisk together yogurt, honey and mint. Place 2 rings and 4 wedges on each plate and drizzle with dressing. Garnish with pine nuts.

FRUIT SALAD WITH VANILLA YOGURT

Steps:

• In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.

JENNY ALLEN'S FRUIT SALAD

Steps:

• Whisk oil, lemon juice, mustard, sugar, salt, white pepper, and black pepper together in a bowl until smooth.
• Toss lettuce, onion, blueberries, almonds, mandarin oranges, and strawberries together in a large bowl. Drizzle dressing over salad and toss to coat.

GRILLED JAMAICAN JERK CHICKEN SALAD

Steps:

• Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
• Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.

GRILLED FRUIT SALAD

Steps:

• Heat a stovetop grill over medium heat. Arrange pineapple, apple, raspberries, and banana on heated grill surface; cook 5 to 7 minutes. Stir and cook until fruit is heated through, 7 to 8 more minutes. Transfer cooked fruit to a bowl and stir in chocolate chips.

GRILLED FRUIT SALAD

Steps:

• Preheat the oven to 350 degrees F. On a large sheet tray, spread the pound cake cubes evenly and drizzle with the melted butter. Bake for 10 minutes, until golden brown and toasted.
• For the whipped cream, combine the heavy cream and sugar in a bowl and whisk until soft peaks begin to form. (Alternatively, use an electric beater to whip the cream.) Add the lemon zest and juice and continue to whip to combine. Store in the refrigerator until ready to use.
• Meanwhile, preheat a grill to medium heat. Brush the fruit with oil. Grill until the fruit is caramelized and fragrant, 3 to 4 minutes per side for the bananas and pineapple and 1 to 2 minutes per side for the strawberries. If the strawberries are small, skewer them to grill. Remove from heat; when slightly cool, slice the fruit into large pieces.
• Place the toasted pound cake in a large bowl and top with the whipped cream, grilled fruit, sliced almonds, honey and mint.

GRILLED STEAK SALAD WITH FRUIT

Steps:

• In a small bowl, combine the first 7 ingredients. Pour 3 tablespoons marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing., Divide the romaine, mango, jicama, onion and steak between two serving plates. Stir honey into reserved marinade; drizzle over salads.

GRILLED JERK CHICKEN

Steps:

• Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl. While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice. Add onion, green onions, and chile pepper and mix well. Add chicken breasts, cover, and marinate for at least 1 hour, up to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade; reserve.
• Cook chicken on the preheated grill, basting with the reserved marinade frequently, until no longer pink in the center and juices run clear, 6 to 8 minutes per side, depending on the thickness of the chicken. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED STONE FRUIT SALAD

Steps:

• In a large shallow bowl, whisk together 3 tablespoons lemon juice, melted butter and mint. Add fruit; marinate 30 minutes, turning once. Drain, reserving marinade., Grill fruit, covered, on a greased grill rack over medium-high direct heat 4-6 minutes. Turn; brush with reserved marinade. Grill, uncovered, brushing again, until fruit is tender but not mushy, 4-6 more minutes. Remove from heat; cool 5-10 minutes. When cool enough to handle, cut fruit into quarters., Whisk together olive oil, honey, kosher salt, allspice and remaining lemon juice. Drizzle half the dressing over arugula, tossing until well coated; place arugula on a large serving platter. Add grilled fruit; drizzle with remaining dressing. Sprinkle with crumbled feta cheese.

GRILLED JERK SHRIMP ORZO SALAD

Steps:

• Cook orzo according to package directions. Drain and rinse with cold water; drain well. Meanwhile, toss shrimp with jerk seasoning; thread onto metal or soaked wooden skewers. Brush corn with oil., On a covered grill over medium heat, cook corn until tender and lightly browned, 10-12 minutes, turning occasionally; cook asparagus until crisp-tender, 5-7 minutes, turning occasionally. Grill shrimp until they turn pink, 1-2 minutes per side., Cut corn from cob; cut asparagus into 1-in. pieces. Remove shrimp from skewers. In a large bowl, combine orzo, grilled vegetables, shrimp and red pepper. Whisk together dressing ingredients; toss with salad.

JIVIN JERK SHRIMP SALAD

Steps:

• Make http://www.recipezaar.com/95953.
• Set aside.
• **Just a note of caution. When cutting hot peppers use gloves. Do not touch fingers to mouth or eyes.
• Place shrimp in a zip top bag. Add 2 to 3 T. of jerk seasoning and alow to marinate at least 30 minutes
• Meanwhile make dressing, by mixing all dressing ingredients and put in fridge to let flavors marry. (Pineapple juice is from the reserved juice for the salad).
• Place 2 cups lettuce in each of four plates.
• Divide black beans equally among plates and put in fridge.
• Heat grill to med high.
• Skewer pineapple, green peppers and onion equally among 4 skewers.
• Skewer shrimp equally among 4 skewers.
• Place pineapple skewers on grill about 5 mins before shrimp. These will take about 5 mins per side.
• Place shrimp skewers on grill and grill 3 to 4 mins per side, or until opaque.
• Layer one skewer of shrimp and one skewer of pineapple and vegetables on lettuce and beans, top with dressing and enjoy.

JACKFRUIT "CHICKEN" SALAD

Steps:

• Separate jackfruit pieces and shred into a bowl. Add apple, grapes, almonds, mayonnaise, red onion, and cilantro. Mix until well combined.

WHINE & JERK GRILLED FRUIT SALAD

Steps:

• Very, very lightly schmear the pineapple, mango, papaya & peach with the jerk seasoning. A little goes a LONG way! Unless you like blistering spice, that is.
• Grill both sides until heated through & have nice grill marks. Let cool slightly then cut into bite sized pieces. Place in a medium bowl.
• Add the rest of the fruit & stir gently.
• Combine well the yogurt, lime zest & juice, sugar & salt. Add to the salad and stir together gently until well combined.