Salads from the Grill

Today I've marinated three meats for the grill: adobo pork, mojo chicken and fajita steak. Serve any one on a bed of baby greens or shredded Napa cabbage, and you've got a dish worthy of hip Caribbean, Spanish or Mexican restaurants.


The flavoring mixtures, which account for most of the ingredients, are easy to assemble and, as a bonus, serve as both meat marinade and salad dressing. Simply siphon off some of the mixture as a marinade. Whisk extra oil into the rest for a first-rate dressing.

Follow my recipes or use them as guides. Try chicken with the adobo or fajita flavorings, or marinate the pork in the mojo juice. If arugula isn't available, use spinach. Don't like plums? Pick up some apricots. But do welcome summer with one of these satisfying salads.
By: Pam Anderson

Walk through any neighborhood in the late afternoon, and chances are you'll catch the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky fragrance smells like summertime.

Posted in: salad