Ultimate Summer Salad

by Courtney Sirotin on June 26, 2012

Post image for Ultimate Summer Salad

This isn’t a food blog but I am a food lover and on the rare occasions that I decide to post a recipe here its because its that good; so good that I just have to share it. This summer salad recipe is that good, if not better.

The first thing you need to know about this salad is that its substantial. Its got all four food groups and definitely counts as a meal. That said, its also really healthy and packed with nutrition so its not going derail your summer diet, should you have one.

The other thing you need to know is that there are a lot of steps to this recipe but they are all easy. Allot 45 minutes or so for the whole shebang. It will be time deliciously well spent.

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Seasoned and grilled corn on the cob meets creamy, lemony avocado, salty turkey bacon, cheesy croutons, lots of veggies and a thick balsamic glaze in this Ultimate Summer Salad!

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  • 4 ears of corn, shucked
  • 1 Tbs. butter
  • 1 clove garlic, minced
  • 1 lime, juiced
  • 1 cup balsamic vinegar
  • 1/2 lb. turkey bacon
  • 1 multigrain bagel
  • Drizzle olive oil
  • 1 pinch garlic and/or onion salt
  • 3 Tbs. parmesan cheese, grated
  • 1 big head romaine lettuce, trimmed and sliced into 1/4 inch strips
  • 2 avocados, peeled, largely diced and tossed in the juice of 1/2 lemon
  • 1/2 lemon, juiced (for the avocados)
  • 1/4 – 1/2 red onion, thinly sliced into quarter moons
  • 1/2 pint cherry tomatoes
  • 1 cup red cabbage, chopped (optional)
  • sea salt and pepper


Turn the grill on medium heat and preheat your oven to 375 degrees. The corn will go on the grill and the bacon and croutons will go in the oven. Prepare all ingredients as listed below and then toss them all in a big bowl (see “Assembly” below).


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Melt the butter in a small bowl in the microwave (about 20 seconds). Add lime juice, garlic, salt and pepper to the butter. Coat each ear of corn in the mixture and then set them on the grill, turning every few minutes, until they have grill marks all around. They should be a little crispy! Allow the corn to cool and then remove the kernels from the cob with a sharp knife.


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Line a cookie sheets with aluminum foil and lay the turkey bacon on the sheet in a single layer. Pop it into the oven and cook for roughly 10-15 minutes, or until it gets a little crispy. When its done remove it to a separate plate, allow it to cool and then slice it.


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Slice the bagel into 1/4 inch medallions. Lay them on a cookie sheet in a single layer, drizzle them lightly with olive oil, sprinkle with a pinch of garlic and/or onion salt, cracked black pepper and parmesan cheese. Toss and then arrange the medallions back into a single layer. Bake for 5-7 minutes or until lightly browned.

Balsamic Reduction

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Pour the vinegar in a metal saucepan set on medium heat and let it simmer and reduce down until it’s a very thick glaze. Once it’s reduced turn off the heat and let it cool. You will want to very lightly drizzle this reduction on each serving of salad rather than toss the whole thing in it.


Into a very large salad bowl add the romaine, cabbage, corn, onions and tomatoes. Sprinkle on some sea salt and crack black pepper and then give the veggies a toss. Next add the avocado and bacon and lightly toss again. Finally, add the croutons on top and a sprinkle of extra parmesan cheese if you feel like it. Drizzle a teaspoon or so of the balsamic glaze on each individual serving. Enjoy!

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{ 2 comments… read them below or add one }

RUSS June 29, 2012 at 3:00 am

When will you post your bacon stuffed Gourd recipe?


COURTNEY June 29, 2012 at 1:14 pm

When you give me your BBQ sauce recipe. 🙂


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