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Chopped Salad With Asian Vinaigrette

Ingredients
For the salad:
  Corn 1 , shucked
  Asparagus 1⁄2 Pound
  Olive oil 2 Tablespoon
  Salt and pepper To Taste
  Romaine lettuce 1 , chop
  Celery stalks 6 , chop
  Green onions 6 , chop
  Cucumber 1 , chop
  Cherry tomatoes 10 , chop
  Sweet onions 1 , chop
  Sprouts 4 Ounce
  Parmesan cheese 1 Cup (16 tbs)
  Sunflower seeds 1⁄2 Cup (8 tbs)
For the asian vinaigrette:
  Soy sauce 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Safflower oil 1⁄2 Cup (8 tbs)
For the tuna:
  Tuna 1 Pound
  Olive oil 3 Tablespoon
  Blackened seasoning 3 Tablespoon
Directions

GETTING READY
1. In a plate, add the corn and asparagus and drizzle olive oil, salt and pepper.
2. For the vinaigrette: In a bowl, whisk together the soy sauce, red wine vinegar and safflower oil.
3. For the tuna: In a plate, pour out the olive oil along with the blackening seasoning.
4. Drench the tuna in this mix on all sides.

MAKING
5. Place the seasoned corn and asparagus on a grill between 450-500 degrees Fahrenheit. This should take between 6-8 minutes to finish.
6. Remove from the grill and let the corn and asparagus cool off in the refrigerator for a few minutes. Once cooled, chop the asparagus and the corn off the cob.
7. In a bowl, mix together the chopped corn, asparagus, romaine lettuce, celery stalks, green onions, cucumber, cherry tomatoes, sweet onions, sprouts, Parmesan cheese and sunflower seeds.
8. Add the dressing to the bowl and toss well.
9. On a hot grill between 400-500 degrees Fahrenheit, place the seasoned tuna and grill for 3 minutes on each side for a medium rare consistency.

SERVING
10. Plate the salad with the tuna over it and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling
Ingredient: 
Tuna
Restriction: 
High Fiber, High Protein
Preparation Time: 
40 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
3

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