

This lush, summery grilled corn salad takes humble bologna to new, elevated heights. No one will believe how flavourful it is – or how easy it was to pull together.
Servings
6
Preparation
25 Mins
Cook Time
25 Mins
Level
3 ears corn, husks removed
5 slices (250 g) Schneiders® Blue Ribbon Thick Sliced Bologna
½ cup cherry tomatoes, halved
½ red onion, thinly sliced
1 ripe avocado, diced
⅓ cup chopped fresh cilantro, divided
2 romaine hearts, torn into bite-size pieces
½ cup goat cheese, crumbled
Sweet and Smoky Vinaigrette:
¼ cup olive oil
¼ cup lemon juice
2 tsp Dijon mustard
2 tsp honey
1 clove garlic, finely grated
¼ tsp each salt, smoked paprika and black pepper
Preheat BBQ to medium-high heat until temperature reaches 350°F. Grill corn, turning occasionally, until grill-marked all over, about 20 minutes. Grill bologna slices until grill-marked and heated through, about 3 minutes per side. Remove from grill; set aside.
Honey Vinaigrette: In large bowl whisk together oil, lemon juice, mustard, honey, garlic, salt, paprika and pepper.
Slice corn kernels off cobs; add to vinaigrette in bowl. Cut bologna into bite size pieces; add to bowl. Add cherry tomato, red onion, avocado and ¼ cup of the cilantro; toss lightly to coat. On platter or in large bowl, arrange romaine. Top with bologna mixture, Sprinkle with goat cheese and remaining cilantro.
Tips: Substitute baby arugula, butter lettuce or any mixed greens for the romaine.