My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Sunday, May 30, 2010

Make-Ahead Grilled Salad

This is great because it takes care of the vegetable and the salad for dinner. Perfect for this Memorial Day weekend.

Make-Ahead Grilled Salad
6 to 8 servings
print recipe

4 yellow squash, sliced lenghwise in half
4 zucchini, sliced lengthwise in half
1 large onion sliced in half through root end
2 Tablespoons vegetable oil
1 cup bottled Italian salad dressing
1 teasoon salt ( I use half the amount)
1/2 teaspoon ground black pepper

Heat grill to high. Brush the squash, zucchini and onion with oil. Grill, turning occasionally, until vegetables are slightly browned and softened. Remove from heat and cool. Slice the vegetables to bite-size pieces. Place all the ingredients in a large salad bowl and cover. Refrigerate for 8 hours or overnight. Drain and place back into bowl.

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