salad
Summertime, Summertime, Summertime! I just love garden fresh tomatoes don’t you? Fresh off the vine with a little sea salt or in this recipe with reduced balsamic dressing. No matter how you like your tomatoes, nothing is better than just off the vine! This recipe is super simple and is a terrific side dish for any summertime lunch or dinner!
INGREDIENTS
2 red tomatoes, sliced into wedges
3 yellow tomatoes, sliced into wedges
3 orange tomatoes, sliced into wedges
(any assortment of tomatoes you like is fine)
Sea salt
Pepper
3 Tablespoons of Balsamic vinegar
2 teaspoons brown sugar
2 Tablespoons olive oil
Fresh basil leaves
DIRECTIONS
Slice tomatoes into wedges and season with sea salt and pepper to taste. set aside.
Cook the balsamic vinegar and brown sugar together in a small saucepan over medium heat until mixture is reduced by half. This just takes a couple minutes. Remove from the heat whisk in olive oil and drizzle over the tomatoes sprinkle with basil leaves and serve immediately.
Enjoy,
I don’t know about your house, but at my house there always seems to be a bag of Dorito’s hanging around so when I was looking for something easy to make Dorito salad was it. Everyone has their own way of making it, but this is mine.
INGREDIENTS
Shredded lettuce
Diced cherry tomatoes
1/2 cup Monteray jack cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1 1/2 pounds ground beef
1 package low sodium taco seasoning
1 can black beans, rinsed and drained
1 can of corn, drained
French dressing
Crushed Dorito’s
DIRECTIONS
In skillet, brown ground beef over medium heat. Drain liquid from the bottom of the pan and add the taco seasoning mix well and add corn and beans to warm through. remove from heat. Shred lettuce, dice tomatoes, grate cheese (or use shredded).
Time to build your salad. Starting with the lettuce, add tomatoes, cheeses, ground beef, beans and corn. Add French dressing and crushed Dorito’s.
Enjoy,
If you are looking for something a little different might I suggest you give this a try? This pasta salad has a lot going on. I made it for an early spring dinner. I really enjoyed the flavor on the chicken as I used a bottle of Iron chef orange ginger sauce.
INGREDIENTS
3 boneless skinless chicken breasts
1 bottle Iron Chef orange ginger sauce
1 box bow tie pasta
1/2 cucumber
1/2 diced red pepper
1 carrot, shredded
1 small can mandarin oranges
Toasted almonds (optional)
Italian dressing
DIRECTIONS
Marinate the chicken in the orange sauce, overnight if possible. Grill chicken until cooked through. Chop into bite sized pieces.
Cook pasta until done, drain and put in a large bowl. Add all of the veggies and chicken. Add oranges and almonds. Add desired amount of Italian dressing (a light citrus dressing would also be great) and mix carefully trying not to break up the orange sections.
Enjoy,
I LOVE this SALAD! The moment I saw Guy Fieri make it in 2007, I knew it was a must have, and a keeper right away! I have made this over and over. At home, on camping trips, at neighbors houses, anywhere and everywhere! Give it a try, if you have never grilled salad before it is quick and easy and such a change of pace from the everyday salad!
INGREDIENTS
4 Tablespoons extra virgin olive oil
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads of romaine lettuce, cut in half lengthwise
Pepper
DIRECTIONS
Preheat grill to high heat.
Heat one tablespoon of olive oil in a sauce pan over high heat (stove top). Add the onion and bacon and cook until the bacon is crispy. Working quickly, add the balsamic vinegar and another one tablespoon of the olive oil and stir to combine. Remove from heat and set aside. Brush the romaine lettuce with the remaining two tablespoons of olive oil, place on the grill cut side down and quickly sear. Serve the lettuce, cut side up, and drizzle with balsamic dressing over the lettuce and sprinkle with blue cheese and pepper!
Enjoy,
This is a great summer salad! I know at this point in the winter we are all ready for a fresh salad! This salad has a couple steps but I would highly suggest DOUBLING the recipe for the sugared pecans as they are so tasty, we could not stop eating them!
I added chicken to this recipe and used the same chicken marinade and cooking method I did in the Thai chicken salad.
It made a wonderful lunch!!!
INGREDIENTS
Fresh baby spinach
Sliced strawberries
Fresh blackberries
Sugared pecans (recipe below)
Creamy poppy seed dressing (recipe below)
SUGARED PECANS
1 tablespoon unsalted butter
1 1/2 cups pecan halves
1/4 cup white sugar
Melt the butter in a large skillet over medium high heat. Add the pecans and stir to coat well.Sauté the pecans until they are fragrant, about one or two minutes. Sprinkle with sugar and continue stirring as the sugar melts and coats the nuts. This should take about five minutes. Remove from heat and place the pecans on parchment paper. Let cool and store in an airtight container.
POPPYSEED DRESSING
3/4 cup mayo
1/4 cup milk (I used 1%)
1/4 cup sugar
1/4 cup white wine vinegar
2 tablespoons of poppy seeds
1/2 teaspoon of dry mustard
pinch of salt
Combine all ingredients and whisk until smooth. Transfer to a mason jar or other container and store in the fridge for up to one week.
Enjoy!
Slightly adapted from barefeetinthekitchen.com
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