Sunnys Grilled Cobb Pasta Salad Recipes

SUNNY'S EASY GRILLED CABBAGE "STEAKS" WITH APPLE SALAD

Steps:

• Make the sauce. Stir together the hot pepper jelly, orange juice, vinegar, a pinch of salt and a few grinds of pepper in a bowl or liquid measure. Stir and set aside.
• Grill the cabbage. Preheat the grill to 350 degrees F.
• Brush both sides of the cabbage with olive oil and sprinkle with salt and pepper. Place the slices over the direct heat of the grill and cook until the bottom is slightly charred, about 5 minutes. Flip the cabbage and brush with the pepper jelly sauce. Cook for another 4 to 5 minutes and remove to serving plates.
• Top with the salad. Combine the apples, tomatoes, scallions, lemon juice and a drizzle of the sauce in a medium bowl (make it as saucy as you like). Toss to coat and place an equal amount of the salad on the center of each grilled cabbage slice. Top with a few basil leaves. Eat it!

GRILLED COBB SALAD

Steps:

• Prepare a grill or large grill pan for medium heat. Quarter the tomatoes, then slice each quarter into 1/2-inch-thick pieces. Combine with 1/4 teaspoon salt in a medium bowl; let sit at room temperature.
• Grate 3 of the garlic cloves into a 1-quart resealable bag. Add 1/4 cup of the oil, half the lemon zest and juice, and the chicken, and seal the bag tightly. Massage the marinade into the chicken, making sure it is evenly coated. Let sit at room temperature for 20 minutes.
• Meanwhile, grate the remaining garlic clove into the carafe of a blender. Add the avocados, scallions, 1/2 cup water, 1/3 cup of the oil, the remaining lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper, and puree until smooth. Place a piece of plastic wrap directly on top of the dressing, and refrigerate the carafe.
• Transfer the chicken to a plate or baking sheet, shaking off any excess marinade. Sprinkle liberally with salt and pepper. Place the chicken and the bacon on the grill. (Note: If you have a charcoal grill, cook the bacon in a grill pan. It should not be grilled over charcoal because of the risk of flare-ups.) Grill the chicken until charred on both sides and an instant-read thermometer inserted in the deepest part of each breast reads 165 degrees F, about 5 minutes per side; transfer to a cutting board, and let rest for at least 5 minutes. Grill the bacon, flipping as needed to ensure even cooking, until lightly charred on both sides and most of the fat has rendered, about 10 minutes; transfer to the cutting board.
• While the chicken rests, quarter the romaine hearts lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides with the remaining oil, and sprinkle liberally with salt and pepper. Grill, cut-side down, leaving 1/2 inch of space between each quarter (do not crowd; grill in batches if needed), until 1 cut side is lightly charred, 30 seconds to 1 minute; turn and repeat for the other cut side; transfer to a cutting board, and let cool slightly. Cut into 1-inch pieces, and mound onto a large platter.
• Cut the chicken into 1/2-inch pieces, and crumble the bacon. Arrange the chicken, bacon, hard-boiled eggs, tomatoes (along with the juices) and blue cheese in rows on top of the romaine. When ready to serve, toss with the dressing, season with salt and pepper and serve immediately.

GRIMM'S GRILLED COBB SALAD

Steps:

• Pre-heat grill.
• In a small bowl, combine 6 tbsp oil, red wine vinegar, Dijon, honey, and garlic. Season with salt and pepper and set aside for later.
• Toss lettuce halves with 2 tsp oil, salt, and pepper. Toss the tomato halves with 2 tsp oil, salt, and pepper. Split the avocados, remove the seeds, and keep them in the skins. Season the inside of the avocados with oil, salt, and pepper. Toss the corn with 2 tsp oil, salt, and pepper.
• Put the smokies and corn on the grill, making sure to char them outside and cooking them all the way. Now on high heat, char the inside of the lettuce, tomatoes, and avocados making sure to keep them mostly uncooked. You just want the charred flavour.
• Remove all the ingredients from the grill. Slice the smokies into half-moons, dice the tomato, remove the corn from the cob, and slice the avocados. Now it's time to assemble.
• Place the charred lettuce on a large platter, add a row of tomatoes, then the hardboiled eggs, followed by the sliced smokies, then the Cheddar, then a row of avocados, and finish it with the corn. Drizzle with the red wine vinaigrette and serve with grilled tortillas.

READY PASTA COBB SALAD WITH READY PASTA ELBOWS

Steps:

• Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; pour on a plate and let cool down.
• Toss pasta with all ingredients together in two individual serving bowls.

SUNNY'S EASY WEDGE SALAD

Steps:

• Preheat the oven to 350 degrees F. Line a sheet tray with nonstick aluminum foil.
• Place the bacon on the lined sheet tray. Sprinkle on the brown sugar and steak seasoning. Bake until crispy, 15 to 20 minutes. Allow to cool enough to touch, then chop into bite-sized pieces. Set aside.
• In a medium bowl, whisk together the balsamic and honey, parsley and thyme. Season to taste. Add the onion and tomatoes. Let sit until the tomatoes are slightly darker in color and the onions have softened slightly, 25 to 30 minutes.
• Place the wedges on plates. Top each with the onion and tomato mixture and any remaining liquid. Drizzle the wedges with the blue cheese dressing and top with the crumbled blue cheese and the bacon pieces. Serve immediately.

SUNNY'S SIMPLE SUMMERTIME COUSCOUS SALAD

Steps:

• Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
• Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
• Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.