A few years ago, I would never have considered grilling fruit. Summer is coming, and I am hoping to do a lot of produce grilling this year. The salad I’m sharing today was a side dish on Easter Sunday, but could be served any time and with a variety of different main dishes.
This salad is sweet and salty. It would go great with barbeque or grilled steaks!
We had family in from out of town recently, and I had planned to make shish kebobs while they were visiting. Unfortunately, they left earlier than I planned. I needed to use up all the parts, but didn’t want to go through all the effort of making kebobs just for my husband and me, so I decided to put everything in the crock pot instead. The sauce recipe is a marinade from The Settlement Cookbook.
The first time I ate at Genghis Grill, my friends had to practically drag me into the restaurant. I had visions of a lot of meat and not much else. Well, the Mongolian BBQ has become a favorite! I love their Island Teriyaki sauce. I found this a sauce recipe at allrecipes.com that sounded similar. I thought this would be a good way to use the spring onions and remaining bell pepper.