Lake Norman Magazine

Entree salad: a one-plate wonder

I have been guilty, when planning a meal for my family, to get stuck into the thought of always having a meat, starch and most times two vegetables. That is, until one evening I simply didn’t have the time to prepare a four course meal and get it on the table in a reasonable time.I was peering into the refrigerator hoping something would just hit me, like most nights, and hoping that a dinner idea would just fall into place. I grabbed few vegetables from the produce drawer and immediately knew that I would be grilling them. While lighting the grill I decided that I would make a medley with the vegetables and that I would toss them with a simple homemade vinaigrette.Still trying to figure out what protein and starch to pair with the grill vegetables it just hit me: ”I don’t need either -- I will top some mixed greens with the vinaigrette tossed vegetables, add some crunch, maybe some cheese and be done with dinner," I thought to myself.Of course it was unusual for us to only have a big platter of this grilled vegetable salad in the middle of the dinner table, but it was a tasty, fresh and complete meal all in one and more than satisfying.Looking for a great idea for a one-plate meal? Try this salad out on family and friends and feel free to add, take away or change any of the components to suit your style or taste.

Grilled Vegetable Salad with Honey Mustard Poppy Seed Dressing


12 ounces mixed field greens

1 each: zucchini, cut in half long ways

1 each: yellow squash, cut in half longs ways

1/2 pound green beans, stem removed, par boiled 2 minutes, cooled, drained

1 pound button mushrooms, whole

1 each: red onion, sliced into thick rounds

To brush, canola oil

To taste, Chef Troy’s Spice Mix or kosher salt/black pepper

4 each, corn or flour tortillas, cut into strips, fried, drained and seasoned

1 each, fresh mozzarella ball, halved and sliced


2 tablespoons dijon mustard

2 tablespoons honey

2 teaspoons soy sauce

1/4 cup rice wine vinegar

1/4 teaspoon back pepper

1/4 teaspoon crushed red pepper

1/2 cup canola oil

1 tablespoon poppy seedsDirections:1. In a mixing bowl or jar place the mustard, honey, soy sauce, vinegar, poppy seeds and both peppers. 2. Use a whisk mix to combine, while still mixing slowly drizzle in the oil until all has been incorporated. 3. Store in covered container in the refrigerator for up to a week, shake before using.


1. Preheat grill/grill pan/grill wok pan for direct heat grilling to high heat.2. Lightly oil and season all vegetables, skewer mushrooms and onion slices if desired. 3. Grill until all vegetables until slightly charred, about 1 to 2 minutes per side, remove from grill.4. Halve mushrooms, cut onion slices into quarters. 5. Slice both squash into half moons and leave green beans whole.


1. Equally distribute mixed greens onto separate plates or on a large serving platter. 2. Organize and pile vegetable in groups around the salad, leaving the center empty. 3. In the center arrange cheese and tortilla strips.4. Stir or shake dressing and drizzle on salad or serve on the side.