Campfire Salad Recipes

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Using a fork or paring knife, prick the onion all over to allow the smoke to penetrate. Place the onion directly onto the coals and cook until charred and softened, about 5 minutes. Remove from the coals and when it is cool enough to handle, peel and finely chop.
• Add the onions, garlic, oregano, olive oil and red wine vinegar to a glass jar with a lid. Season with salt and pepper, then shake vigorously and set aside.
• Add the lettuce, chickpeas, salami, provolone, tomatoes and pepperoncinis to a large bowl. Dress with some of the smoky red wine-oregano vinaigrette and toss to coat. Add the Parmesan all over the top and serve with freshly cracked black pepper.

Steps:

• Cut the top off each bag of chips; set aside. Place chili in a saucepan; cook on a grill over medium heat for 10 minutes or until heated through, stirring occasionally. Spoon about 2 tablespoons of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce.

Steps:

• To prepare the oregano vinaigrette: In a small bowl or measuring cup, whisk together the vinegar, sugar, and oregano; season with salt and pepper. Slowly add oil, whisking constantly to emulsify. Set aside.
• To prepare the salad: To blanch the asparagus, bring a large pot of water to a boil, then drop the asparagus spears in for 3 to 5 minutes, depending on their size. Remove from the water and "shock" them briefly in a bath of ice water to stop the cooking and preserve the green color. Drain thoroughly. Repeat the same process with blanching the green beans, cooing a little longer, about 5 to 7 minutes.
• In a mixing bowl, combine the carrots, black beans, and green beans. Toss together until well mixed. Drizzle with half the Oregano Vinaigrette and mix thoroughly.
• Place a small pile of salad mix in the center of 6 small plates. Build a campfire stack by arranging 4 or 5 asparagus spears leaning against each other over the salad. Drizzle a little vinaigrette on each stack and serve.
• If taking to a picnic, keep salad mix and vinaigrette separate until ready to serve, then mix and plate.