I know that Labor Day means ‘end of Summer’. I have stayed off line on purpose as much as possible the last couple of days. I don’t want the truth. I can’t handle the truth.
But today, I accepted the reality that school starts tomorrow. Maybe it’s the cooler weather. Maybe it’s hosting two backyard birthday parties in six days. Maybe it’s finding two pair of jeans I bought for A.P. last spring that I completely forgot about, but fit perfectly.
I’m ready. Let’s do this thing.
One thing I’m not ready to do yet is pack up the grill. In fact, when it’s cooler I want to grill more. A few years ago, my sister in law introduced me to grilled salad, and I haven’t been the same since.
You’ll need:
- 2 heads (stalks? bunches? whatever you call it) Romaine lettuce
- any other vegetables that you love, like zucchini, tomatoes, peppers, etc. cut into pieces large enough to be grilled
- olive oil, about 1/2 a cup
- salt and pepper
- 1/2 cup feta cheese
Here’s how you do it:
Wash and dry the lettuce. Split them in half the long way. Cut the vegetables into big enough pieces to grill; if you cut them too small they will fall through the grill so leave them on the big side.
Toss veggies and lettuce with olive oil, then season with salt and pepper.
Grill for about 2 minutes, turning once. They don’t get cooked, like meat, they just get a little crunch and flavor.
If you want to make croutons, brush stale bread slices with olive oil, then grill about 3 minutes, turning once.
Cut everything into the size it should be (rough chop, as they will be hot) quickly, then toss feta cheese.
If this is a side salad, you can eat it while your meat is cooking. If this is dinner, cook it while the meat rests.
This is one way to make dinner healthy, and keep it interesting. If you’d like more ideas (or if you have some of your own!) go join the Aetna Healthy Food Fight. I was given the information about this program from SheSpeaks.
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