Tag Archives | Salad

Grilled Romaine Wedge Salad

I’m really excited to have my new healthy foodie friend, Melanie Delude, guest post on the blog today. I met Melanie at Camp Blogaway back in May and we have remained blogger buddies ever since. I even had the chance to meet up with her when vacationing in New Hampshire this summer where she lives with her family. The recipe below looks amazing and I cannot wait to try it out. Enjoy 🙂

I am so honored to be guest posting on Desert Healthy today! This is my first ever guest post, and I am very excited to share my Grilled Romaine Wedge Salad with you. I hope you love it as much as I do!

The inspiration for this salad developed while I was working on my 100 Day Project a couple months ago. Each day, for 100 days, I posted a simple and healthy recipe idea and photo to Instagram. When I agreed to do the project back in April, it sounded so daunting to have to come up with something new on a daily basis. I was pleasantly surprised that because I prepare all the food that my family eats each day, as long as I planned ahead and included lots of variety into our meals, it was relatively easy to post new material. To see more of the work from my 100 Day project, head over to Instagram and search for the hashtag #100daysofeasyhealthyrecipes.

And now, for the recipe!

Yield: 4 small servings, or 2 large servings


  • 2 heads of romaine lettuce, cut lengthwise
  • ½ of a large sweet onion, sliced into thin strips
  • 3 slices cooked all-natural bacon or prosciutto, finely chopped
  • 1/3 cup of gorgonzola cheese crumbles
  • Extra virgin olive oil
  • Coconut oil (or similar high-heat oil option)
  • Fresh lemon juice
  • Salt and fresh ground black pepper

Step 1: Brush the romaine generously with olive oil, and season to taste with a sprinkling of salt and pepper. On a grill over medium heat, place the romaine cut side down, and cook for 4-5 minutes, or until nicely charred.

romaine 1 (1)

Step 2: Caramelize the onions until browned and softened. For great tips on creating perfect caramelized onions, check out this post by Plating Pixels.

Step 3: Plate the grilled romaine, then top with the caramelized onions, bacon or prosciutto, and gorgonzola cheese crumbles. Drizzle with olive oil and fresh lemon juice.

romaine 2 (1)


Melanie Delude profile imageMelanie Delude writes a self-titled blog (www.melaniedelude.com) which is focused on her passion for providing healthy recipes for her family, including her 2 young children. Her biggest passion beyond her blog is her love of running, and she has successfully completed 3 half marathons to date, and hopes to begin training for a full marathon within the next year. Other passions include frequent travel, hiking, downhill skiing, and curling up with a good book.





Greek Couscous Salad with Chickpeas and Feta

THIS salad. THIS salad. Yea, this salad makes me happy. Anytime I can jazz up a scrumptious salad, I am left satisfied, content and feeling like I just did a good thing for myself. Salad doesn’t have to be flavorless iceberg lettuce, cold & lifeless tomatoes, sad shredded cheese topped by a goop of ranch dressing with mysterious ingredients. Ew. It can be full of flavor and variety every time so you’re not bored. If you add a little extra effort to making a bomb salad, you’ll actually want to eat it and you’ll look forward to different variations you can create. It’s easy. Chop, toss, eat.

The idea behind this salad was to make it Greek-ish. It’s full of organic baby spinach, grape tomatoes, chickpeas, english cucumber, couscous, fresh parsley, kalamata & green olives, avocado, artichoke hearts and feta cheese. I topped it with a light citrus vinaigrette and dinner was done. I paired it with a 5 oz. filet of grilled salmon and it was perfect. There were leftovers for lunch the next day as well.

Greek Couscous Salad with Chickpeas & Feta

Greek Couscous Salad with Chickpeas & Feta

Greek Couscous Salad with Chickpeas & Feta

Greek Couscous Salad with Chickpeas & Feta

Greek Couscous Salad with Chickpeas & Feta

Greek Couscous Salad with Chickpeas & Feta


Greek Couscous Salad with Chickpeas and Feta
  • ½ Cup of English Cucumbers, peeled & diced
  • ½ Cup of Olives, sliced
  • ½ Cup of Artichoke Hearts, sliced (store bought in a jar or can is fine, but be sure to drain them)
  • ½ Cup of Grape Tomatoes, sliced in half lengthwise
  • 1 Avocado, diced into cubes
  • 1 Cup of Chickpeas/Garbanzo Beans, drained and rinsed thoroughly (allow to dry)
  • 2 Handfuls of Baby Spinach
  • ½ Cup of Couscous, cooked and cooled
  • 1-2 TBSP of Fresh Parsley, minced
  • 3 ozs. of Feta Cheese, crumbled
DRESSING - Whisk together the following in a small bowl. (this makes extra so store remainder in a mason jar and refrigerate for your next amazing salad)
  • ½ Cup of Avocado Oil (can use EVOO as well)
  • 1 TBSP of Fresh Lemon Juice
  • 1 Dash of Red Wine Vinegar
  • ½ TSP of Dijon Mustard
  • S&P to taste
  1. Lay the spinach down first in a large bowl or platter. Then add ALL of the salad ingredients.
  2. Dress the salad lightly with the homemade vinaigrette. Toss the salad until every spinach leaf and ingredient is covered in dressing.
  3. Store remaining salad dressing in a mason jar in the fridge and use for another meal. It's also great for marinades.