Meal Planning

6/19 Salad of the Day
June 19, 2013 at 5:28 AM

Greens & Grilled Skewered Salad

Vegetable Salad
Number of Servings: 
18(1-inch) cubes day old sourdough or French bread baguette
2 Tbsp. extra virgin olive oil
1 Lb. fresh mozzarella, cut into 1/2 inch cubes*
2-5 oz. packages mixed baby greens
3 large ripe plum tomatoes cut into wedges
1/3 C. finely chopped red onion
18 pitted Kalamata olives, rough chopped
1/3 C. balsamic and olive oil dressing
*NOTE-keep cheese as cold as possible to prevent melting to fast when grilling.
Prep Instructions: 
Soak 6 wooden skewers in water for at least 20 minutes to prevent burning. Spray standard outdoor grill rack with non-stick cooking spray then heat to medium-high. Place bread cubes in medium bowl then drizzle with olive oil, toss to coat. Alternate threading mozzarella and bread cubes onto skewers. Grill skewers turning often until cheese begins to melt about 4 minutes total. To serve divide baby greens onto each of 6 salad plates top with tomato wedges, red onion and olives. Lay 1 skewer on top of each salad then drizzle with dressing.
Prep Time: 
30 minutes


  • louannwilkins
    June 19, 2013 at 7:16 AM

    sounds good!  I might would leave the olives out though.   :)

  • IncognitoOne
    June 19, 2013 at 7:35 AM

    sounds good

  • sara_7106
    June 19, 2013 at 2:16 PM

Meal Planning

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