This hearty knife and fork dinner salad brings together the best of vegetarian BBQ flavors, full of charred edges and fresh crunch. It is a smart way to put your gas grill to work and use up any grill ready vegetables of the season. On a lush bed of Romaine lettuce, kale and cilantro, layer smoky grilled vegetables and peaches, then finish with a scattering of crisp corn chips. Protein comes from beans, but you could just as easily add quinoa, grilled tempeh bacon or another plant based option. For the dressing, a quick mix of barbecue sauce and lime juice transforms into a tangy, sweet drizzle that pairs perfectly with the greens. Add a zigzag of ranch if you have some on hand, the combination tastes like a bright, herb studded Thousand Island. Enjoy this big summer salad straight from the grill, either on its own or with a side of cornbread.
