Close-up of Ultimate Grilled and Chopped Salad, as seen on The Pioneer Woman, season 31.
Recipe courtesy of Ree Drummond

Ultimate Grilled & Chopped Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 6 to 8 servings
Ree enjoys presenting this salad on a big board, making small piles of the different elements on top of the green leaves. It looks abundant and impressive in the center of a big table, and everyone can help themselves.


Creamy Avocado Lime Vinaigrette:



  1. For the vinaigrette: Add the cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice and hot sauce to a mason jar. With an immersion blender, blend until smooth. (This can also be made in a regular blender or food processor). Set aside.
  2. For the salad: Preheat a grill or grill pan over medium heat.
  3. Toss the bell pepper, squash, asparagus, green beans and red onion with the olive oil. Season with salt and pepper. Grill the veg until well-marked and cooked, 4 to 5 minutes. Remove the vegetables to a cutting board. Slice into equal-sized strips/pieces.
  4. Add the lettuce to a large platter. Add the grilled peppers, squash, asparagus, green beans and red onion in little piles on top, along with the tomatoes and hard-boiled egg quarters. Sprinkle around the bacon and cubed cheese. Serve with the vinaigrette on the side. Can be served warm or at room temperature.