Have you ever gone to a restaurant and loved something that you’ve had so much that you had to figure out a way to make it at home? I’ve used “copycat” recipes like that for many different meals, and this week I’m sharing one of my absolute favorites – a wonderful copycat recipe for a Grilled Vegetable Salad from California Pizza Kitchen that I found from a website called California Pizza Kitchen at home.
The whole family loved it and I was so happy to find a veggie centered dish that both kids approved of. Veggies of choice were zucchini, asparagus, red bell pepper, and green onions. I’ve also added green beans, portobello mushrooms and eggplant to this – so feel free to experiment and use whatever your family loves. The veggies are great to use as a side dish later in the week, or to add for breakfasts & lunches so sometimes I’ll just double up on the veggies called for so that I’ll have them ready to go.
Sometimes I serve it with grilled shrimp, steak or chicken if we have it available, but this is also a meal that can easily be served meatless if that’s something you are trying to do more of. I would perhaps add some nuts or quinoa to the meal to make sure you’re getting protein to keep you satisfied for longer.
As usual, I made a couple of changes to the recipe, one of which is resizing the the dressing amount so we wouldn’t end up with 3 cups and came up with the measurements listed below, which was perfect to have for marinating some shrimp, dressing 2 salads, and had a little more than ½ cup left for future salads.
I hope you enjoy this healthy & delicious salad!
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- 6 Tbs olive oil
- 1 Tbs Soy Sauce
- 1/2 Tbs cumin
- 1/4 tsp cayenne pepper (dash of hot sauce, adjust to taste)
- 2/3 c. balsamic vinegar
- 1/3 c. olive oil
- 1 Tbs honey my addition to balance the dressing
- 1 1/2 Tsp. Dijon mustard
- 3 cloves garlic
- 1 tsp dried basil my addition
- 2-3 heads Romaine Lettuce chopped
- Avocado optional
- Crumbled Goat Cheese optional
- Pecans optional
Ingredients
Vegetable marinade:
Balsamic Vinaigrette:
Salad
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- Cut up the vegetables into bite-size pieces and place in a gallon sized zip-top bag large enough to hold all the vegetables.
- Combine ingredients for marinade, and pour over vegetables, marinating for at least 30 minutes. During this time you can make the dressing and prep the lettuce for the salad.
- Grill vegetables approximately 10-15 minutes, until done. I like to use grill baskets for this as it makes it super easy. You can also use an indoor grill, such as a george forman.
- For the dressing, I just combined all ingredients and used my immersion blender for an easy breezy dressing that was quite tasty if I do say so myself 🙂
- To serve, place lettuce on plate or bowl and top with grilled vegetables and any other desired toppings. Drizzle with dressing & enjoy.
If desired you can also serve with grilled shrimp, chicken or steak
Recipe Adapted from: http://cpkathome.blogspot.com/2012/07/grilled-veggie-salad.html
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