Posts tagged ‘Main Dish Salad’

May 31, 2017

Celebrate Spring with this Easy Salad

Sometimes you just don’t want a heavy dinner to celebrate with family and friends. Here’s a recent celebration dinner we had when we had an early flight over the Easter. We still wanted to get together and have a nice meal, so we opted for an early dinner featuring salad. It turned into a riff on Salade Nicoise, with Chicken instead of Tuna. Simple, clean and worked remarkably well for six people.

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Here’s how it’s done:

6 chicken breasts

½ lb of bacon, cooked crisp and cut into small pieces

Your favorite Teriyaki sauce

1 Pineapple

1lb haricot verte

1lb asparagus

1lb small mushrooms, halved or quartered

Chopped tomatoes

1 head Romaine

4c arugula

1 small package marble or fingerling potatoes

Olive oil

garlic

½ c blue cheese

½ c goat cheese

Preheat Oven to 375.

Preheat grill when ready to cook chicken.

Early in the day, marinate the 6 chicken breasts in teriyaki sauce (I prefer Soy Vay). Grill the pineapple.

image5Clean the greens and spin in a salad spinner. Wrap in a kitchen towel or paper towels until needed.

Toss cleaned, and quartered mushrooms into 1T olive oil and crush one clove of garlic over the mushrooms and toss. Add salt and pepper to taste and toss.

Put mushrooms in the oven for 35-45 minutes or until lightly browned and slightly dehydrated.

Bring a pot of water to a boil and blanch the haricot verte, plunge into ice water to cool and retain it’s color. Drain with strainer, dry and chill.

In the same pot blanch the potatoes until fork tender, drain and chill.

Meanwhile, prepare a mustard vinaigrette:

½ c. Olive Oil

1T Dijon mustard

3T Red wine vinegar

Juice of 1 lemon

Mix ingredients in a small jar and salt and pepper to taste.

Prepare a large platter by pouring 1T vinaigrette in the bottom and spreading around with a paper towel. Layer the chopped romaine, top with arugula. Put a quarter of the haricot verte on each corner of the platter, fill in with potatoes, tomatoes (if preferred you can toss the vegies in the dressing first). Slice the chicken and pineapple and serve on the top or the side along with the cheeses.

image1Serve with French bread and good butter.

This turned into a fun and clean eating Easter dinner which can be used for small events throughout Spring and Summer. What could you celebrate with this salad supper?

January 10, 2012

Salmon with Zucchini Mixed Green Salad

Every year seems to have a cycle. We enjoy the holidays by indulging on some of our favorite foods, not to mention lots of party food. Then you get to good old January and feel the need to set yourself right again. I am trying to do that with more veggies and protein and less carbs and alcohol. This is a great salad to get you on the right track! I like to experiment with textures and colors to make salads more interesting. It makes salad feel like a gourmet meal and will leave you satisfied. I served salmon here, but you could use any kind of protein you like. I especially try to incorporate fish when I find a special; here in Colorado, fish can be expensive and is not always the best quality. Try this one out, the warm zucchini is a great compliment to the freshness of the salad! Do you have any ideas for going healthier this month?

 

Salmon with Zucchini Mixed Green Salad

4 Cups mixed green salad mix

3 Zucchini, thinly sliced lengthwise

2 Carrots, shredded

1 Tomato, cubed

½ Avocado, cubed

1 Can sliced hearts of palm

1 oz. Goat cheese, crumbled

¼ Cup Vinaigrette (3 parts olive oil, 1 part balsamic vinegar, 1 T Dijon mustard, 1 clove crushed and peeled garlic, salt and pepper)

1 lb. Salmon

1/3 Cup Marinade (4 T each citrus seasoning, orange juice and apple cider vinegar; 2 T each soy sauce and lime juice, olive oil)

 

Combine all the marinade ingredients in a shallow dish and add the fish. Allow to marinade 1 hour to overnight turning several times.

Preheat your broiler. Place the zucchini on a lightly greased sheet pan. Sprinkle with coarse salt and freshly ground pepper and lightly spray with cooking spray.

Broil for about 5-7 minutes until golden (although I like them well done.) Wash and dry the vegetables and combine in a large bowl. Add the hearts of palm and goat cheese.

Combine vinaigrette ingredients in an airtight container and shake well.

Place the fish under the broiler for about 15 min (keep a close eye on anything you broil as it can burn quickly.) Remove the garlic then toss the salad with the desired amount of salad dressing.

Top with the zucchini and fish.

Enjoy!

June 12, 2011

Steak Salad for Supper

A trip to the farmer’s market left us with piles of early lettuce, arugula, French radishes and tomatoes. Instead of spending $100 on each of us getting a nice Filet, we bought one ½ pound beef tenderloin filet for $12 at the “nice” store, since we are hardly going to cook it. The question was whether to grill the steak or pan fry. I wanted this to be almost raw, a quick sear on each side to make a crust, so I didn’t know if the (disappointing Jenn-Air) gas grill would get hot enough. So I pulled out my old trusty cast iron pan. I figured, searing hot, 2 minutes per side, to break down the fat and get a nice crust. And, frankly, it came out perfect.

Prep your salad by washing and drying your lettuce. Make salad dressing by combining 2 T. good olive oil plus 1 ½ t. sherry vinegar, a crushed clove of garlic and salt and pepper. Shake well and set aside until later. You can do all this ahead and chill while you take a nap after the Farmer’s market!

After your nap, cut up tomatoes, radishes, cabbage and measure your capers and shave the Parmesan. We like to lay all the ingredients out in our salad bowl.

Next, trim off the silver skin (that the expensive store left on). Crush some peppercorns, with the heavy cast iron pan. The heavy pan will keep the pepper from flying away! Preheat the pan until SUPERhot on high. Add 1 T. Canola Oil and spread around the pan. Cover the steak with the crushed pepper and some Celtic salt. Press onto the meat so it stays on. Put the steak in the pan fat side down (on its side) for 2 minutes. It will smoke, don’t worry, just turn on your fan. Flip and cook 2 minutes per side. Let steak rest for 5 minutes.

Toss salad. Slice steak against the grain and into super thin slices.

Add cooked steak to the top of the salad. YUM!

Mary

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