ST. PAUL, Minn. -- With the State Fair going on, deep fried food is on everyone's mind. But healthy doesn't have to mean boring in the kitchen. Rob Barrett of cookingfordads.net suggests going to the grill. He joined us live at the State Fair to share a grileld salad recipe.
Rob's Grilled Salad
1 head Romaine lettuce
peppers of varying colors
3 strips of lean bacon
4-5 small round tomatoes
1/4 cup good Balsamic vinegar
salt and pepper
Wash, de-rib and cut peppers into medium sized pieces (about 1 1/2 inch squares). Lay peppers on grill over medium heat until grill marks appear, turning once. Remove and cut each piece into bite sized pieces.
Core each tomato and squeeze out some of the juice and seeds. Place tomatoes on grill and fill hole with balsamic vinegar. Cook for 3-4 minutes.
Lay bacon over grills and cook for 1 minute per side or until just crispy. Move to avoid flare ups. Cut bacon into small pieces.
Wash lettuce and cut in half. Sprinkle both sides with lemon juice, olive oil, salt and pepper. Lay sliced side down on hot grill until grill marks appear, about 30 seconds. Flip over until grill marks appear on other side. Remove and chop lettuce into small pieces.
Toss lettuce, peppers, tomatoes and bacon together in bowl. Add olive oil and balsamic vinegar to taste if needed.
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