Summer Salads for Dinner

[cookieee]

Hi, do you all have a favorite salad that you like to serve for dinner? The heat is getting pretty bad down here and DH has to work in it and has been coming home lately with very little appetite. I thought some nice light, cooling, refreshing salads would help. Any ideas please?

[swedish cook]

We like lemon flavors when it's hot.

Penne and Tuna Salad

6 ounces penne pasta
2 lemons
1/4 cup packed fresh basil leaves or more, cut into thin strips
1/4 cup chopped (Italian) parsley
1 cup pitted kalamata olives, halved and drained
1 cup cherry tomatoes, halved OR 8 slightly larger tomatoes, quartered
2 (6-ounce) cans good quality albacore white tuna in water, well drained and flaked
3 T olive oil (extra virgin olive oil if possible) -- divided use
freshly ground black pepper
kosher salt

Grate lemon rind so zest measures 1 tablespoon.
Squeeze half a lemon to yield 1 teaspoon fresh lemon juice.
Boil penne according to package directions.

While pasta is cooking:
In a large bowl toss together zest, juice, basil, parsley, olives, tomatoes and tuna.
Add 2 tablespoons olive oil and lots of ground black pepper; mix well.

When pasta is done, drain very well and add to salad together with 1 tablespoon olive oil and a good pinch kosher salt (or a little less regular salt); mix well.

Serve salad right away or refrigerate and serve next day. Almost better the next day.

Arugula, Tomato and Corn Salad with Shaved Parmesan

6 cups (lightly packed) fresh arugula (about 4 ounces)
1 1/2 cups (lightly packed) fresh basil leaves, torn
1 1/2 cups corn kernels (cut from about 2 small ears)
1 cup halved cherry tomatoes
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 2 1/2-ounce piece Parmesan cheese (optional IMHO)

Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

I serve it topped with thin slices of flank steak and grated Parmesan on the side. Grilling the corn would be great for added flavor.

Another good summer meal is Giada's Lemon Spaghetti topped with shrimp (for DH) and scallops (for me).

For more inspiration check out this thread.

[Natasha]

The Black Bean Taco Salad (old CL recipe) is a favourite summer salad around my house. I've made a ton of variations and more often than not leave out the chicken. Excellent with a summery beer.

http://find.myrecipes.com/recipes/re...cipe_id=222266

[Mary Ann]

Hey, Cookieee, long time, no see I really like bread salads when it's hot. In fact, I picked up some tomatoes at the local farm market so we can have one tomorrow night. The first recipe had been my go-to recipe, the second one I made for the summer-themed SGOTW. From my notes, it looks like I added some grilled chicken to it. I think I'm going to make the BLT version tomorrow. Now what to drink with it?


Tuscan Bread and Tomato Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 French baguette slices (1/2 loaf)
2 large tomatoes -- julienned
3 cloves garlic -- minced
1/2 cup vidalia or other sweet onion -- julienned
8 Kalamata olives -- pitted and chopped
1/4 cup basil -- julienned
1 1/2 tablespoons balsamic vinegar
1/4 pound fresh mozzarella bocconcini -- cut into bite-sized pieces
salt
pepper
1 tablespoon olive oil

Leave bread out overnight to become stale, or rub with garlic and toast under broiler. Cut into 1 inch squares. Place in bowl.

Top with tomatoes. Add garlic though cheese. Salt and pepper to taste. Add basil. Add oil and toss gently.

Let sit 1-2 hours at room temperature for flavors to meld.

Source:
"Adapted from foodstyles.com"

BLT Bread Salad


6 cups French bread or other firm white bread -- (4 ounces) cut into 1/2-inch cubes
Cooking spray
1/4 cup white wine vinegar
2 tablespoons water
2 tablespoons fat-free mayonnaise
2 1/2 teaspoons sugar
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
3 cups torn curly leaf lettuce
2 cups chopped -- seeded tomato
2 tablespoons green onions -- thinly sliced
4 bacon slices -- cooked and crumbled

Preheat oven to 400 F. Place bread cubes in single layer on jellyroll pan. Lightly coat bread cubes with cooking spray. Bake 10 minutes or until golden, stirring once.

Combine vinegar and next 7 ingredients in large bowl, stirring with whisk. Add toasted bread cubes, lettuce and tomato. Toss gently to coat. Sprinkle with onions and bacon. Serve immediately.

Serves 6
Source:
"Cooking Light Annual 2005"

[LakeMartinGal]

There are quite a few that I use during the hot days of summer! I think you've seen some of them, but maybe not. HTH!

Caribbean Shrimp Salad with Lime Vinaigrette

Ingredients
4 cups chopped cooked shrimp (about 1 1/2 pounds)
5 Tbs seasoned rice vinegar, divided
2 Tbs chili garlic sauce (such as Lee Kum Kee)
1 1/2 Tbs olive oil
1 Tbs grated lime rind
1/4 cup fresh lime juice (about 3 large limes)
1/2 tsp paprika
1/2 tsp ground cumin
2 garlic cloves, minced
dash of salt
8 cups fresh baby spinach
1 cup chopped peeled mango (about 1 large)
1 cup julienne-cut radishes
1/4 cup diced peeled avocado
1/2 cup thinly sliced green onions
2 Tbs unsalted pumpkinseed kernels

Procedure
1. Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.

2. Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.

3. Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.

Servings: 4

Nutrition Facts
Nutrition (per serving): 279 calories, 69 calories from fat, 8.7g total fat, 310.8mg cholesterol, 505.2mg sodium, 1019.1mg potassium, 22.2g carbohydrates, 3.8g fiber, 7.7g sugar, 36.2g protein, 7.1 points.

Source
Author: Katherine Hinrichs, West Boothbay Harbor, Maine

Author Notes
Everything except the avocado, because it turns brown, can be readied in advance and kept in separate containers, covered, and chilled.

Grilled Chicken Tostadas

Ingredients
12 oz skinless, boneless chicken breast halves
1 tsp fresh lime juice
1½ tsp 40% less-sodium taco seasoning
1/4 tsp sugar
Cooking spray
3 (8-inch) flour tortillas
3 cups packaged coleslaw
3 Tbsp green salsa
1 cups chopped tomato
1 Tbsp sliced ripe olives, chopped
3/4 cup fat-free refried beans
1/4 cup crumbled feta cheese
3 Tbs reduced-fat sour cream

Procedure
1. Prepare grill, or heat a grill pan over medium-high heat.

2. Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.

3. Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.

4. Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream.

Servings: 3

Nutrition Facts
Nutrition (per serving): 528 calories, 145 calories from fat, 16.5g total fat, 113.4mg cholesterol, 1319.3mg sodium, 691.9mg potassium, 47.3g carbohydrates, 7.2g fiber, 6.1g sugar, 47.1g protein, 12.7 points.

Source
Source: Cooking Light, APRIL 2003

Mexican Chicken Pasta Salad

Cool, refreshing salad with a Mexican flavor. This can be served as a side dish or entree. (Prep time includes 1 hour refrigeration time)

Ingredients
8 oz penne pasta (2 cups uncooked)
2 cooked chicken breasts, diced (about 2 cups)
1 (8 3/4 ounce) can whole kernel corn, drained
1 small zucchini, cut in half lengthwise, then sliced
1-2 stalk celery, sliced thin
1 medium sweet red pepper, sliced
1 medium green pepper, sliced (optional)
4 green onions, sliced
1 (4-7 ounce) can green chilies
1/2-1 cup shredded cheddar cheese (optional)
2 cups lettuce, chopped
1/4 cup chopped cilantro
Dressing
3/4 cup mayonnaise
1/4 cup sour cream or yogurt
2 Tbs ReaLime juice
2 tsp sugar
1/2 tsp salt
3/4 tsp cumin
1/2 tsp chili powder

Procedure
1. Cook pasta according to package directions, drain, rinse, and set aside.

2. Combine all vegetables in a large bowl.

3. Combine all dressing ingredients; stir thoroughly.

4. Pour dressing over salad; toss to coat.

5. Chill 1 hour, then serve.

Servings: 6

Nutrition Facts
Nutrition (per serving): 399 calories, 0 calories from fat, 0g total fat, 39mg cholesterol, 588mg sodium, 52.1g carbohydrates, 6.6g fiber, 15.6g protein, 8.8 points.

Author Notes
Note: Instead of mixing lettuce into salad, you can layer it on top to keep it from wilting.


Taco Salad(Everyone probably has their own, but this is ours. If I can't find chili hot beans, I use an envelope of taco seasoning with the mild chili beans.)

Ingredients
1 lb lean ground beef
2 Tbs dried onions
1 can chili beans
1½ cups shredded cheddar cheese
3/4 cups Doritos, crushed
6 cups lettuce
2 cups tomatoes
1 cup Italian salad dressing

Procedure
1. Brown meat and onions together. Drain. Add taco seasoning, if beans are mildly seasoned. Mix beans with meat mixture. Chill, if desired.

2. Let everyone mix their own salads to get proportions correct for them.

Servings: 4

Nutrition Facts
Nutrition (per serving): 675 calories, 322 calories from fat, 38.2g total fat, 440.5mg cholesterol, 1413.9mg sodium, 957.6mg potassium, 53.8g carbohydrates, 9.8g fiber, 5.1g sugar, 40g protein, 17.5 points.


Asian Chicken Salad

Ingredients
1/4 cup seasoned rice vinegar
2 Tbs low-sodium soy sauce
2 Tbs dark sesame oil
2 tsp bottled ground fresh ginger (such as Spice World)
2 tsp honey
6 cups romaine lettuce
3 cups chopped cooked chicken
1 cup matchstick-cut carrots
12 oz snow peas, trimmed and cut lengthwise into thin strips
2 Tbs sliced almonds, toasted

Procedure
1. Combine vinegar, soy sauce, sesame oil, ginger, and honey in a large bowl, stirring well with a whisk. Add salad greens, chicken, carrots, and snow peas; toss gently to coat. Sprinkle with almonds.

Servings: 4

Nutrition Facts
Nutrition (per serving): 259 calories, 81 calories from fat, 10.2g total fat, 0mg cholesterol, 710.1mg sodium, 1089.3mg potassium, 39.2g carbohydrates, 10.9g fiber, 17.6g sugar, 11.5g protein, 6.8 points.

Source
Source: Cooking Light, JUNE 2008 (adapted)

Caesar Chicken-Pasta Salad

Ingredients
3 cups (about 12 ounces) skinned, shredded roasted chicken breast
3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
2 cups thinly sliced romaine lettuce
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
1/3 cup Marzetti Light Caesar dressing (it's a 70-cal creamy Caesar dressing)
1/4 cup chopped fresh parsley
1 (4-ounce) package crumbled feta cheese
1 garlic clove, minced

Procedure
1. Combine all ingredients in a large bowl; toss well to coat.

Servings: 4

Cooking Times
Preparation Time: 10 minutes

Nutrition Facts
Nutrition (per serving): 447 calories, 99 calories from fat, 11g total fat, 114.9mg cholesterol, 621.4mg sodium, 574.5mg potassium, 41.2g carbohydrates, 3.4g fiber, 5.1g sugar, 43.3g protein, 10.5 points.

Source
Source: Cooking Light, SEPTEMBER 1997

Chicken and Cherry Salad

Ingredients
1/2 cup mayonnaise
2 Tbs chopped fresh tarragon or 1 1/2 tsp dried
1 Tbs fresh lemon juice
1/8 tsp black pepper
2 cups chopped roasted chicken breast
2 stalks bok choy chopped (original recipe calls for celery)
1/3 cup chopped dried cherries
1/3 cup chopped walnuts
1/4 cup chopped shallots
4 cups lettuce

Procedure
1. Combine mayonnaise, tarragon, lemon juice and pepper in a bowl. Toss chicken, celery, cherries, walnuts and shallots in another bowl. Stir in mayonnaise dressing.

2. Place on lettuce in large bowl, and enjoy!

Servings: 4

Nutrition Facts
Nutrition (per serving): 358 calories, 166 calories from fat, 19.1g total fat, 67.1mg cholesterol, 291.5mg sodium, 510.4mg potassium, 23.3g carbohydrates, 2.9g fiber, 3.3g sugar, 25.4g protein, 9.3 points.

Source
Author: October 2008 Issue Self Magazine

[jroseanne]

This one is fantastic! We make it all summer long...

INDIAN MINCED CHICKEN SALAD WITH TOASTED PITA BREAD --------------------------------------------------- 6 servings; approximate preparation time 30 minutes
1 pound boneless and skinless chicken breasts .
1 teaspoon vegetable oil .
3/4 teaspoon ground cumin, divided .
3/4 teaspoon salt, divided .
1 medium cucumber, peeled in a striped pattern, seeded and cut into a 1/2-inch dice .
2 plum tomatoes, seeded and cut into 1/2-inch dice .
2 green onions, minced .
1/3 cup plain low-fat yogurt .
1/4 cup low-fat mayonnaise .
2 tablespoons lime juice .
2 tablespoons minced cilantro .
1 tablespoon minced fresh basil .
1 jalapeno pepper, seeded and minced .
1/4 teaspoon cayenne pepper .
1/4 teaspoon turmeric .
2 whole wheat pita bread .
1. Mince the chicken very finely by hand. Or cut into cubes and drop into a food processor fitted with a metal blade and mince finely. In a large nonstick skillet heat the oil over medium heat; add the chicken, and 1/4 teaspoon each cumin and salt. Cook until the chicken is done, about 4 minutes. Spoon the chicken into a strainer and drain well. Cool in refrigeration.
2. Drain the cucumber and tomatoes well. When the chicken has cooled, combine with the cucumber, tomatoes and green onions. Stir together the yogurt, mayonnaise, lime juice, cilantro, basil, jalapeno, the remaining 1/2 teaspoon each of cumin and salt, the cayenne and turmeric. Stir into the salad and refrigerate until ready to serve.
3. Separate the top and bottom halves of the pita bread. Cut each half into 6 triangles. Place on a baking sheet and toast under a hot broiler until lightly browned.
4. Mound the salad onto a serving platter and surround with the toasted pita. Let each person spoon the salad onto the pita.
Data per serving Calories 257 Protein 24g Fat 8g Carbohydrates 22g Sodium 581mg Saturated fat 2g Monounsaturated fat 3g Polyunsaturated fat 3g Cholesterol 58mg
Copyright (c) 1991 Seattle Times Company, All Rights Reserved.

[jroseanne]

This one is great too.

North African Chicken and Couscous


Yield: 6 servings (serving size: 2 cups)


2 cups water
1 1/2 cups uncooked couscous
1/2 cup golden raisins
1/2 cup thawed orange juice concentrate, undiluted
1/3 cup lemon juice
2 tablespoons water
2 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 3 breasts)
2 cups chopped peeled cucumber
1 cup chopped red bell pepper
1/4 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
Sliced green onions (optional)

Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork.
Combine orange juice and next 6 ingredients (orange juice through black pepper); stir well with a whisk.
Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well. Garnish with green onions, if desired.


CALORIES 332 (18% from fat); FAT 6.6g (sat 1.2g,mono 3.9g,poly 0.9g); IRON 2.8mg; CHOLESTEROL 35mg; CALCIUM 51mg; CARBOHYDRATE 51.2g; SODIUM 498mg; PROTEIN 19.6g; FIBER 3.3g

Cooking Light, MAY 2000

[Kristilyn1]

The Black Bean Taco Salad (old CL recipe) is a favourite summer salad around my house. I've made a ton of variations and more often than not leave out the chicken. Excellent with a summery beer.

http://find.myrecipes.com/recipes/re...cipe_id=222266

this one is a favorite at our house too!

Kristi

[cookieee]

Holy Smokes

I came on line to thank the two people that posted and look what I found.

I like to thank peole individually, but this time I think I will just say, you guys are great. Thank you all for your time and effort you put in to help me out here. I love every single one that you all posted and I am sure DH will also. I just hope I don't run out of ink before I finish copying them. I will keep you all posted on which ones I make and DH's reaction.

Oh, please don't stop posting by all means. It is going to be a longggg hotttt summmmer.

Oh dear, I wonder who is going to have the 4th of July virtual Pool Party this year? Any volunteers? Hams duckys have to have someplace to go.

[beacooker]

This is one of our favorites-we had it tonight, actually.

Asian Chicken Salad


Dressing:
3/4 cup vegetable oil
6 tablespoons red wine vinegar
5 tablespoons sugar (or less)
1/2 teaspoon black pepper
seasoning packet from Ramen
Salad:
1 package Oriental flavor instant ramen noodles
1/2 cup sliced almonds -- (or peanuts)
1 package (16 ounces) coleslaw mix or broccoli slaw mix
2 cups shredded cooked chicken
1/2 cup fresh cilantro
2 scallions -- chopped

Break up the Ramen noodles and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6-7 minutes.

Whisl together the dressing ingredients in a small bowl and set aside.

Place the slaw mix, chicken, cilantro, and scallions in a large bowl. Toss to combine the ingredients well.

Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top to serve.

Source:
"The Dinner Doctor"

[Minky]

These two are summer staples for us. I sub soy crumbles for the ground turkey in the Tex-Mex Pasta Salad.



Tex-Mex Pasta Salad

This kid-friendly recipe is a takeoff on macaroni and cheese; it makes a large batch that holds well for two or three days. Serve with pickled jalapeno slices for grownups who like spicy food. Use rotini, seashell pasta, or penne rigate in place of radiatore, if you prefer.


1 pound uncooked radiatore pasta (short coiled pasta)
2 teaspoons olive oil
3 garlic cloves, minced
1 1/2 pounds ground turkey
2/3 cup water
1 (1.25-ounce) package 40%-less-sodium taco seasoning (such as Old El Paso)
2 cups (8 ounces) preshredded reduced-fat Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 (15.5-ounce) can black beans, rinsed and drained
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 (8-ounce) container reduced-fat sour cream
Salsa (optional)

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saut 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly.

Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.

Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.

Yield: 12 servings (serving size: about 1 1/3 cups)

CALORIES 344 (30% from fat); FAT 11.4g (sat 5.3g,mono 4.1g,poly 1.4g); PROTEIN 23.4g; CHOLESTEROL 51mg; CALCIUM 193mg; SODIUM 632mg; FIBER 3.6g; IRON 2.9mg; CARBOHYDRATE 38.5g

Cooking Light, SEPTEMBER 2005




Barbecue Chicken and Grape Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ancho chili powder
3/4 teaspoon salt, divided
1 pound skinless boneless chicken breast halves
1 teaspoon olive oil
3/4 cup seedless green graped, halved
3/4 cup seedless red grapes, halved
2/3 cup coarsely chopped celery
1/2 cup thinly sliced red onion
1/4 cup low-fat mayonnaise
1 tablespoon red wine vinegar
1 tablespoon fresh orange juice
1/4 cup coarsely chopped walnuts, toasted

Preheat oven to 350 degrees.

Combine onion powder, paprika, chili powder, and 1/2 teaspoon salt;
sprinkle over chicken.

Heat oil in a large nonstick skillet over medium-high heat. Add the
chicken, and saute 2 minutes on each side or until browned. Wrap handle
of skillet in foil; bake at 350 for 10 minutes or until done. Remove from
pan; refrigerate until chilled. Chop into bite-sized pieces.

Combine 1/4 teaspoon salt, green grapes, and next 6 ingredients (green
grapes through orange juice) in a large bowl. Add chopped chicken, and
toss to coat. Sprinkle salad with walnuts.

Yield: 4 servings (serving size: 1 1/4 cups). 266 cal, 8.5g fat, 29.1g
pro, 19.1g carb, 2g fiber, 66mg chol, 1.6mg iron, 676mg sod, 40mg calc.

Source:
"Cooking Light-6/02"

[memartha]

The July issue just arrived, and the Superfast section is all about Main Dish Salads! Take a look!

[Gilgamesh37]

The Caribbean Shrimp salad is hands down my husband's favorite recipe from the last several years. I also love the roasted chicken and bowtie pasta salad from CL maybe 2 yrs ago? it was in an article on lunches. Meanwhile, pretty sure I've posted all of these before, but worth repeating--I made the potsticker salad so many times that my DH finally asked me to give it a rest.


MY EVIL EX-SISTER-IN-LAW'S COUSCOUS SALAD

1 cup couscous
1 can niblet corn
3 tomatoes, chopped
3-4 green onions, sliced
2 cans tuna fish
3 stalks celery, sliced
3 cloves garlic, minced
3 Tbl olive oil
2 Tbl red wine vinegar
½ lemon
salt & pepper

Cook couscous according to directions and let cool. Place in large bowl and fluff; add vegetables and tuna. Mix olive oil, vinegar, garlic, salt & pepper to taste; pour over salad. Squeeze juice of half lemon over all. Serve room temperature.



POTSTICKER SALAD

¼ cup sesame oil
¼ cup black soy sauce
2 Tbl sugar
2 Tbl hot chili oil (less if you want a milder salad)
2 Tbl black vinegar or balsamic vinegar
1 pound meat-filled fresh ravioli or potstickers*
2 cups broccoli flowerets
½ carrot, peeled and julienned
1 stalk celery, julienned
½ red bell pepper, julienned
¼ cup sesame seeds, toasted
¼ cup pine nuts, toasted (sliced almonds would be a nice substitute)
¼ cup green onions, thinly sliced on the diagonal
additional sesame seeds and pine nuts

In a large bowl, mix together sesame oil, soy sauce, sugar, chili oil, and vinegar. Cook ravioli until very tender (if using frozen potstickers or dumplings, steam them—they get too mushy if you boil them). Drain well; toss with dressing. Let cool to room temperature. Meanwhile, blanch broccoli flowerets for a couple minutes in boiling water, then drain well and plunge into ice water. When ravioli has cooled, toss with carrot, celery, bell pepper, sesame seeds, and pine nuts. (I do this the night before and let the whole thing chill overnight) Place in serving bowl. Thoroughly drain broccoli. Arrange flowerets down the middle of the salad. Scatter green onions and additional sesame seed and pine nuts over the top. Serve at room temperature. Serve on bed of assorted lettuces.

* I’ve had this come out really good, and other times really meh. Trick is to get good potstickers and not overcook them.


ORIENTAL BEEF SALAD

1¾ - 2 lbs flank steak
¾ cup dry white wine
½ cup soy sauce
¼ cup honey
2 garlic cloves, minced
4 Tbl ginger root, minced
¾ lb snow peas
1½ lb asparagus, in 1" pieces
2 Tbl sesame oil
¾ lb raw mushrooms, sliced
1 Tbl toasted sesame seeds

Lightly score one side of steak; marinate steak in previously blended wine, soy, honey, garlic, and 3 Tbl ginger for a minimum of 2 hours and as long as overnight. Turn halfway through; reserve marinade. Broil steak 3"-4" from heat until medium rare (about 3 minutes on each side); cool to room temperature. Cover and refrigerate. Strain reserved marinade into small heavy saucepan. Boil on low heat until reduced by half, or to about ½ cup. Let cool, cover, and refrigerate. Blanch snow peas for 15-30 second, and plunge immediately into cold water for several minutes and then drain. Repeat with asparagus; pat vegetables dry, cover and refrigerate. 30 minutes before serving, remove all ingredients from refrigerator. Mince remaining 1 Tbl ginger; add it and sesame oil to marinade and whisk well (it should shine). Pour this dressing over sliced mushrooms, toss and set aside. Slice steak thinly across grain, cutting in half if slices are longer than about 2½". Just before serving, remove mushrooms from dressing (save it). Arrange steak, mushrooms, snow peas, and asparagus decoratively on platter or individual plates. Drizzle lightly with dressing and sprinkle toasted sesame seeds over all. Pass reserved dressing with meal. This takes some prep time, but it's worth it.

[dgeevanson]

Wow- a great selection of salads. I've put many into my To Trys in MC. I think the Potsticker Salad is up first. My son will think he's died and gone to heaven!!! Thanks for posting. D

We like this one. The marinade for the meat is a little bland but there are a lot of other flavors that carry it. I think I got this from Prudence Pennywise blog. I think she won a cooking contest with this recipe.


* Exported from MasterCook *

Buenos Aires Steak and Black Bean Salad with Tangerine-Chimichurri Dressing

2 cups orange tangerine juice
1 Tablespoon garlic
1 pound flank steak
Dressing
juice and zest of 1 tangerine or small orange
1/4 cup EVOO
2 Tablespoons red wine vinegar
1 Tablespoon grey poupon with horseradish mustard - did reg with some added bottled horseradish
2 Tablespoons orange marmalade
1/3 cup chopped cilantro
1 clove garlic
Salad
1 6 oz bag baby spring mix
1 15oz can black beans, drained and well rinsed
4 tangerines, peeled and sectioned
1/3 cup paper thin red onion slices
1 cup feta with black peppercorn - a high quality one like Mt Vikos
1/2 cup toasted, chopped walnuts I did toasted hazlenuts

Marinate meat in juice and garlic after putting salt and pepper on the meat. Let sit at least 30 mins. I did 2 hours. Put all dressing ingredients in blender and let sit in small bowl. Season s&p.

Grill steak and let sit for 5 minutes.

Place greens on platter. Top with beans, tangerines, onion, feta and walnuts. Top with slices of steak and drizzle generously with dressing . Serve immediately. Serves 4.

Oct 07 - Great presentation and great flavor. Love the dressing. The meat marinade was bland but there were lots of other flavors to carry it. The feta (Mt.Vikos)was wonderful.

[dgeevanson]

Oh- this was a good one too!


* Exported from MasterCook *

Crab, Mango, and Avocado Salad with Citrus Dressing-BA
3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion -- sliced paper-thin
1 pound fresh lump crabmeat -- picked over, separated into chunks
1 large mango -- (15-16 ounce) peeled, pitted, sliced
1 large avocado -- halved, pitted, peeled, sliced
12 large Boston lettuce leaves- I used butter lettuce

Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate for 15 minutes. I added a bit of salt.

Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Don't overmix- it looks best if it is hardly mixed. Overlap ends of 3 lettuce leaves in center of each plate, forming a bowl. Mound salad in lettuce bowls and serve.



This is another great one. I think I got it from a local cooking class.


* Exported from MasterCook *

Grilled Pork Tenderloin with Portobello Mushrooms and Beet Salad


1 pound beets, trimmed
2 pork tenderloins, about 1 lb each- I did 1-1lb
1 Tablespoon kosher salt
1 Tablespoon freshly ground black pepper
1 Tablespoon dried It seasoning or herbs de Provence
1 Tablespoon fennel seed
2 Tablespoons EVOO
2 portobello mushrooms, thinly sliced
1 sweet onion, thinly sliced, she did reg onion
2 Tablespoons EVOO
Dressing:
1/4 cup red wine vinegar
1 Tablespoon grainy country dijon
1 clove garlic, minced
1 teaspoon fennel seed
1/2 cup dark green Olive Oil
1 teaspoon kosher salt
1/2 teaspoon pepper
4-6 c mixed greens - 1 bag

Bring pan filled with water to boil, add beets and simmer for 30 minutes. Drain. Cool. Under cold water, rub off beet skins, then slice thinly.

Place pork on work surface. In a bowl combine salt, pepper, herbs, fennel and OO. Rub mixture over pork. Heat a lg skillet or grill pan and cook pork for 4-5 mins per side - 4 sides for about 20 mins total. Allow to rest before slicing. In a skillet, saute the mushrooms and onion in the OO

until soft. In bowl, whisk all ingredients for dressing. Spread greens on serving platter; slice the pork and place around the perimeter. Place the mushrooms and onions in the center of the platter, then sliced beets on top of mushrooms. Drizzle with dressing. Serves 4-6.

Garnish with chopped fresh parsley and sprinkled with parmesan.

Watch the salt amounts, it was fine as is but wouldn't want it any saltier. I browned the pork on all sides, then finished in the oven- or could grill.

This was very tasty. Beautiful presentation.

[cookieee]

Wow, 9 more great ideas.

Don't you just love the name of the one from Gilgamesh37

Thank you all very much. Everyone is printed out and put into a special folder to work from this summer. All your recipes get special priority over anything that I might have.

[Gilgamesh37]

Don't you just love the name of the one from Gilgamesh37

I really should rename the dang thing, just in case my ex-SIL ever shows up here at CLBB. I don't want her to start sending me hate mail again, that's how she got the moniker in the first place.

[heavy hedonist]

we like to take the makings for fajitas, which for us involve griddle-charred peppers, onions and zucchini or yellow squash, along with any kinds of cumin-spiced beans,
and throw it into a green salad with salsa for dressing. doesn't reaaly need cheese or the other fatty toppings to taco salad, but we've been known to use a few-- broken corn tortillas (less salt than the chips), grated monterey jack.

you can't beat panzanella, IMO. except with a giant caesar that has chunks of french bread ripped into it nstead of croutons.

[cookieee]

I really should rename the dang thing, just in case my ex-SIL ever shows up here at CLBB. I don't want her to start sending me hate mail again, that's how she got the moniker in the first place.

Oh dear . Hope she doesn't take this recipe personaly.

DH won't eat this so I probably won't be making this salad so I thought I would share it with you all. Hmmm maybe some day for my lunch.

Creamy Crabmeat Salad over Macaroni

serves 6 to 8 as an appetizer.

8 oz macaroni or small shell pasta
12 oz crabmeat, chopped
Sauce
1 cup tomato juice
1/4 cup chili sauce
1 tsp crushed garlic
3/4 cup chopped cucumbers
1/2 cup chopped celery
1/2 cup chopped sweet green peppers
1/3 cup chopped red onions
1/2 cup chopped parsley
1/4 cup light mayonnaise

Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in serving bowl. Add chopped crabmeat.

Make the sauce: In food processor combine rest of ingredients. Process on and off just until vegetables are finely chopped. Pour over pasta; toss and chill for at least 1 hour.

Calories: 205 per serving (8)

Source: Rose Reisman Brings Home Light Pasta

[PAMMELA]

We make "taco salad" variations a lot and use DH's homemade salsa as the dressing, blended in our vita mix to make smooth (could use a blender). It works really well as an easy lowfat dressing for this type of salad.

[Anne]

Great idea to give salsa a whirl to make dressing for taco salad - thanks for the idea Pammela.

[cookieee]

Yes, that does sound like a great idea. Especially one that DH will really like. Thanks.

[heavy hedonist]

just posting a go-see-- the Good Old Cl thread has some awesome salads posted by CrystalB-- a peppery Monterey jack salad, and a whole bunch of others I'd forgotten about.

the potsticker salad is, i think, a genius idea.

[cookieee]

Hey, Cookieee, long time, no see I really like bread salads when it's hot. In fact, I picked up some tomatoes at the local farm market so we can have one tomorrow night. The first recipe had been my go-to recipe, the second one I made for the summer-themed SGOTW. From my notes, it looks like I added some grilled chicken to it. I think I'm going to make the BLT version tomorrow. Now what to drink with it?


Tuscan Bread and Tomato Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 French baguette slices (1/2 loaf)
2 large tomatoes -- julienned
3 cloves garlic -- minced
1/2 cup vidalia or other sweet onion -- julienned
8 Kalamata olives -- pitted and chopped
1/4 cup basil -- julienned
1 1/2 tablespoons balsamic vinegar
1/4 pound fresh mozzarella bocconcini -- cut into bite-sized pieces
salt
pepper
1 tablespoon olive oil

Leave bread out overnight to become stale, or rub with garlic and toast under broiler. Cut into 1 inch squares. Place in bowl.

Top with tomatoes. Add garlic though cheese. Salt and pepper to taste. Add basil. Add oil and toss gently.

Let sit 1-2 hours at room temperature for flavors to meld.

Source:
"Adapted from foodstyles.com"

Hi Mary Ann, made this for dinner tonight. As written except a little bit more EVOO. We enjoyed it very much. Thank you Oh, which one to make next

[RiverFarm]

We also make a rough and ready pasta salad, usually with rotini or some other spiral-shaped pasta - often the three-color variety, and add whatever's in season in the garden, along with canned kidney beans, chick peas, and/or cannelini and whatever dressing seems to go. Our protein is usually tuna along with some feta cheese.

[beacooker]

Not technically a salad perhaps, but a very summery dish I make is tortellini in a sauce made from simply whirring a jar of marinated artichoke hearts, a pint of grape tomatoes, some basil and some capers together. I can post the recipe if you like, when I get home.

[bbenedict]

just posting a go-see-- the Good Old Cl thread has some awesome salads posted by CrystalB-- a peppery Monterey jack salad, and a whole bunch of others I'd forgotten about.

the potsticker salad is, i think, a genius idea.

Is there supposed to be a link? Would love to see the old thread.

Bonnie

[Missi]

What a great thread! I'm bookmarking it, as we haven't hit our hot streak yet.

[heavy hedonist]

Is there supposed to be a link? Would love to see the old thread.
Bonnie

I didn't link it 'cause it's up and active right now...

[MaryMorph]

We had LC's Basmati Chicken Salad yesterday and it was delicious. My normally picky son had 3 servings.




Hosford

Basmati Chicken Salad


Oil-packed sun-dried tomatoes and artichokes give this salad richness, as well as a nice tang.

Yield: 6 servings (serving size: about 1 cup)


Salad:
1 1/2 cups water
1 cup uncooked basmati rice
3 garlic cloves, minced
2 cups shredded skinless, boneless rotisserie chicken breast meat
1/2 cup thinly sliced green onions
1/4 cup chopped drained oil-packed sun-dried tomato halves
1 teaspoon grated lemon rind
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can artichoke hearts, drained and coarsely chopped

Dressing:
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
3 tablespoons extravirgin olive oil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano


To prepare salad, bring 1 1/2 cups water to a boil in a 3-quart saucepan; add rice and garlic. Cover; reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and let stand 5 minutes. Place in a large bowl. Add chicken, onions, tomato, rind, chickpeas, and artichokes to rice; stir gently to combine.
To prepare dressing, combine broth and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.


CALORIES 397 (23% from fat); FAT 10.1g (sat 1.6g,mono 6.2g,poly 1.5g); IRON 3.6mg; CHOLESTEROL 40mg; CALCIUM 69mg; CARBOHYDRATE 57.4g; SODIUM 762mg; PROTEIN 22.8g; FIBER 8.5g

Cooking Light, JUNE 2004


Another HUGE favorite of ours is the White Bean and Roasted Chicken Salad from CL. We have it at least twice a month, and I have requests for the recipe every time I serve it to others. I love the leftovers for easy work lunches---I think day 2 is better than day 1.

White Bean and Roasted Chicken Salad


Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture. Great for picnics or lazy-day suppers, this salad stirs together in a flash.

Yield: 5 servings (serving size: about 1 1/4 cups)


Salad:
2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained

Dressing:
1/4 cup red wine vinegar
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced


To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.


CALORIES 369 (25% from fat); FAT 10.1g (sat 2g,mono 5.7g,poly 1.7g); IRON 4mg; CHOLESTEROL 45mg; CALCIUM 117mg; CARBOHYDRATE 41.5g; SODIUM 342mg; PROTEIN 29.2g; FIBER 9.6g

Cooking Light, JUNE 2004