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Salad on the Grill-YES!

  • Writer: Suzanne Clark
    Suzanne Clark
  • May 22, 2017
  • 1 min read

When I have guests over for dinner, I like to introduce them to something different. I like to use new ingredients, new cooking techniques, or interesting flavors from other countries. Cooking and entertaining should be an adventure!

Today I would like to introduce you to something new on the grill. I would like you to try this innovative recipe. It includes charred romaine lettuce, served with grilled avocados and shrimp skewers. A unique salad needs a fantastic dressing. How about topping those charred greens with my version of a homemade Cesar dressing that does not include raw eggs or anchovies? A quick and easy dressing you whip up in the food processor!

It is time to try something new on the grill, get adventurous! Don’t just limit your grill to burgers and steaks; surprise your guests with a modern take on a traditional salad. Make it a dinner to remember!


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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