Chopped Salad with Roasted Corn Relish

Chopped Salad with Roasted Corn Relish
Servings: 8 Prep 15 mins Grill 34 mins


  • 4 tablespoons balsamic vinegar
  • 1 minced garlic clove
  • 1/4 cup chopped basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 tablespoons olive oil
  • 2 romaine hearts, washed and chopped into 1/2-inch slices
  • 2 large sweet red peppers, seeded and cut into 4 quarters
  • 4 ears corn, shucked and silks removed
  • 1 large red onion

Make It

1. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.

2. In small bowl, whisk together balsamic vinegar, garlic, basil, salt and pepper. Slowly whisk in olive oil; set aside. Place romaine in a large serving bowl.

3. Place peppers on grill and cover; grill for about 6 to 7 minutes per side or until skin is starting to turn black. Remove from grill and cut into 1/2-inch pieces; add to romaine in bowl.

4. Grill corn 10 minutes, turning, or until tender and beginning to brown. Remove corn from grill. Cut kernels from cob; add corn to romaine. Starting at root end, cut red onion into 1/2-inch-thick slices and secure with toothpicks to keep rings from separating. Grill slices 5 minutes per side, turning once. Remove and cut into 1/2-inch pieces; add to romaine mixture.

5. Toss salad with prepared dressing and serve immediately.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 172, Fat, total (g): 10, chol. (mg): , sat. fat (g): 1, carb. (g): 21, fiber (g): 4, pro. (g): 4, sodium (mg): 100, Percent Daily Values are based on a 2,000 calorie diet.