6 thoughts on “Grilled Veggie and Steak Salad With Honey BBQ Dressing

  1. Elizabeth, I LOVE your new series of videos!! So professional like the big ones out there. I agree with someone else’s post that you should say the amount of the ingredient you’re adding as you demonstrate it. One other thing which to me is frustrating is how to get to your video library without having to open one video recipe and get a link from there. It should be seamless and smooth unless I’m missing something. Please let me know. Keep up your great work. Hatzlacha !!


    maybe best to specifically mention in this recipe that the sour cream doesn’t go together with grilled meat…

    • Yes, thank you. The recipe specifies that it should be Tofutti sour cream or non-dairy sour cream but the video is more general. For proper kashrut, do not mix sour cream and meat, only use non-dairy sour cream or omit. Thanks again for pointing it out!

  3. What are all the ingredients, and what are the amounts of each ingredient i.e., oil, chili powder, bbq sauce, honey. It’s not mentioned anywhere.

    By the way, made the baked salmon with th red and yellow cherry tomatoes. Looked gorgeous,tasted fabulous. Many compliments.

    • Grilled Vegetable Salad with Barbeque Sauce Dressing

      1/4 cup barbecue sauce
      1/4 cup extra-virgin olive oil
      2 tablespoons fresh lemon juice
      1 teaspoon chili powder or smoked paprika
      2 tablespoons non-dairy sour cream or sour cream
      1 tablespoon honey
      Freshly ground pepper
      1 zucchini, sliced into ½ inch thick pieces
      1 red onion, sliced in half and then in slices
      1 red pepper, cut in large pieces
      1 yellow pepper, cut in large pieces
      3 tablespoons canola oil
      1 bunch of arugula, leaves torn
      5 cups romaine lettuce in bite size pieces
      Croutons, optional

      For the dressing:
      In a large bowl, whisk the barbecue sauce with the olive oil, lemon juice, chili powder, sour cream, and honey; season with salt and pepper.

      For the vegetables:
      Brush the vegetables with canola oil. Heat a grill to medium heat, approximately 375-450 degrees. Place the vegetables on the grill. Cook for 2- 3 minutes, undisturbed. Turn vegetables over and cook for another 2 – 3 minutes. The onions may take a little longer.

      To assemble: In a large salad bowl, mix together both types of lettuce, zucchini, onions, peppers, and croutons, if using. Pour dressing over salad and toss it gently. Serve immediately.

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