You walk in the door after a long summer's day of work and wilt as your face is hit by a tidal wave of heat that built up as the house baked all day in the sun.
You are hungry for something real -- and healthful -- for dinner but turning on the stove or oven is out of the question.
Walk directly to your barbecue. Throw in the coals or turn on the gas and light it up. While the grill is heating, run in the house and change into cool clothes.
Look in the fridge and see what you have to grill: maybe some chicken or seafood or beef or tofu. Prepare it quickly, brush it with oil and put it on the grill. In the meantime, wash some greens and vegetables and toss them with a nice light dressing.
Just about then the goodies on the grill are ready -- all sizzling and smoky and juicy -- and you just set them on top of the salad. Grab some French bread and a glass of wine and sit down outside in the shade.
Happy family grilled salad
boneless chicken breast, cut in strips
large shrimp, cleaned, shelled, grilled
sea scallops, grilled
extra virgin olive oil
red leaf lettuce
greens (dandelion, etc.)
red cabbage, julienned
snow peas, trimmed
red bell pepper, cut in strips
yellow squash, cut in strips
Start the barbecue. Wash, drain and chill lettuce and greens. Dress greens with vinaigrette dressing and arrange vegetables on top. Brush chicken and seafood with oil and place on the grill. Be careful not to overcook or burn it, then remove from grill and put on salad. Serve with extra dressing, a crusty loaf of whole wheat French bread and a glass of cheap, chilled white wine or soda water.
This is an adjustable recipe so feel free to mess around with it. Any greens may be used for the salad base and other vegetables such as fennel, celery, cucumber or jicama can be added or substituted. Adjust the quantity of seafood and chicken to the number of folks you're feeding. Grilled vegetables such as eggplant, zucchini, onions and green pepper are also a nice addition.