Recipe: Southwestern Grilled Salad



Recipe: Southwestern Grilled Salad

Yield: 4


  • - 1 head iceberg lettuce, cut into 4 wedges
  • - 1 tomato, diced
  • - 1 avocado, diced
  • - 8 oz chorizo
  • - blue cheese dressing
  • - Chili Dawg’s Chipotle Seasoning
  • - grape seed oil
  • Blue Cheese Dressing
  • - 2 oz blue cheese, crumbled
  • - 1/2 C sour cream
  • - 2 T mayo
  • - 2 T buttermilk
  • - 1 clove garlic, chopped
  • - 1/4 t paprika
  • - 1 canned chipotle in adobo (1 chile, not one can)
  • - 1 t white wine vinegar
  • - salt & pepper to taste


Preheat your cooker to 500ºF. Cook the chorizo in a 12" Lodge Logic Cast Iron Skillet and set it aside.

Rub lettuce wedges with grape seed oil. Dust with Chili Dawg’s Chipotle Seasoning. Grill wedges over direct heat until slightly wilted and showing grill marks.

Serve wedges with the blue cheese dressing, chorizo and diced avocado and tomato.

Blue Cheese Dressing

Combine the ingredients in a blender. Blend until smooth.


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