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Summer Dinner Salads
Very Berry Chicken Salad
(Serves 4)
4 medium boneless, skinless chicken breast halves
Olive oil
Salt and pepper
2 cups fresh raspberries, divided
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon dried oregano
Salt and pepper
1/2 cup olive oil
1 (8-ounce) package mixed salad greens
1/2 cup blueberries
1/2 cup shelled pistachios
3/4 cup crumbled feta cheese
Brush chicken breasts with oil; season with salt and pepper.
Grill chicken on charcoal, gas or stovetop grill until done.
Allow to rest for 10 minutes.
To prepare the dressing:
In a blender or food processor, combine 1 cup of raspberries, vinegar, sugar, mustard,
oregano, salt and pepper.
Blend until smooth.
Slowly add oil until well combined.
(Dressing can be made ahead and refrigerated)
Divide greens among 4 salad plates.
Top with remaining raspberries, blueberries, pistachios, and feta cheese.
Drizzle the salad with some of the raspberry dressing.
Slice the chicken breasts and place one breast on each plate.
Pass remaining dressing with salads.
(Serves 4)
4 medium boneless, skinless chicken breast halves
Olive oil
Salt and pepper
2 cups fresh raspberries, divided
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon dried oregano
Salt and pepper
1/2 cup olive oil
1 (8-ounce) package mixed salad greens
1/2 cup blueberries
1/2 cup shelled pistachios
3/4 cup crumbled feta cheese
Brush chicken breasts with oil; season with salt and pepper.
Grill chicken on charcoal, gas or stovetop grill until done.
Allow to rest for 10 minutes.
To prepare the dressing:
In a blender or food processor, combine 1 cup of raspberries, vinegar, sugar, mustard,
oregano, salt and pepper.
Blend until smooth.
Slowly add oil until well combined.
(Dressing can be made ahead and refrigerated)
Divide greens among 4 salad plates.
Top with remaining raspberries, blueberries, pistachios, and feta cheese.
Drizzle the salad with some of the raspberry dressing.
Slice the chicken breasts and place one breast on each plate.
Pass remaining dressing with salads.
3 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 cup plus 1 tablespoon olive oil
Salt and pepper
2 garlic cloves, minced
1 pound shelled and deveined large shrimp
1 cup coarsely chopped jarred roasted red peppers
1 medium onion, coarsely chopped
1/4 cup minced chives or parsley
4 cups spinach leaves
Croutons (preferably homemade)
Combine vinegar, honey, mustard, and 1/4 cup of oil.
Season with salt and pepper and set aside.
In a large skillet heat the remaining 1 tablespoon of oil.
Add the garlic and shrimp and cook over medium heat until the shrimp are pink, about 2
minutes per side.
Transfer to a bowl and cool slightly.
Add the red peppers, onions, and chives to the bowl.
Pour the vinaigrette over and toss well to coat.
Spread the spinach leaves on a serving platter.
Mound the shrimp mixture in a middle of the spinach.
Scatter the croutons around the shrimp mixture.
Serve.
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 cup plus 1 tablespoon olive oil
Salt and pepper
2 garlic cloves, minced
1 pound shelled and deveined large shrimp
1 cup coarsely chopped jarred roasted red peppers
1 medium onion, coarsely chopped
1/4 cup minced chives or parsley
4 cups spinach leaves
Croutons (preferably homemade)
Combine vinegar, honey, mustard, and 1/4 cup of oil.
Season with salt and pepper and set aside.
In a large skillet heat the remaining 1 tablespoon of oil.
Add the garlic and shrimp and cook over medium heat until the shrimp are pink, about 2
minutes per side.
Transfer to a bowl and cool slightly.
Add the red peppers, onions, and chives to the bowl.
Pour the vinaigrette over and toss well to coat.
Spread the spinach leaves on a serving platter.
Mound the shrimp mixture in a middle of the spinach.
Scatter the croutons around the shrimp mixture.
Serve.
Flavors of Summer Salad
(Serves 4)
(Serves 4)
This salad combines some of the flavors that we associate with summer; fresh corn, ripe
tomatoes, fragrant basil, and tender crab meat. As an alternative to the crab, add some
grilled shrimp or chicken strips
Dressing:
5 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper
Salad Ingredients:
1 cup fresh corn kernels, (about 2 ears of corn)
1/4 cup julienned fresh basil leaves
1/4 cup chopped red pepper
2 tablespoons finely chopped red onion
2 cups cherry or grape tomatoes, halved
Baby greens
1 pound lump crab meat
In a bowl, whisk together the dressing ingredients until well blended.
Remove the corn kernels from the cob with a knife.
Blanch the kernels in boiling water for 3 minutes. Drain and rinse under cold water.
Add the corn, basil, red pepper, onion, and tomatoes to the bowl with the dressing.
Gently toss to coat.
Divide the baby salad greens among individual salad plates.
Top the greens with a portion of the corn mixture.
Add some of the crab meat on top.
Serve immediately or refrigerate until serving time.
tomatoes, fragrant basil, and tender crab meat. As an alternative to the crab, add some
grilled shrimp or chicken strips
Dressing:
5 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper
Salad Ingredients:
1 cup fresh corn kernels, (about 2 ears of corn)
1/4 cup julienned fresh basil leaves
1/4 cup chopped red pepper
2 tablespoons finely chopped red onion
2 cups cherry or grape tomatoes, halved
Baby greens
1 pound lump crab meat
In a bowl, whisk together the dressing ingredients until well blended.
Remove the corn kernels from the cob with a knife.
Blanch the kernels in boiling water for 3 minutes. Drain and rinse under cold water.
Add the corn, basil, red pepper, onion, and tomatoes to the bowl with the dressing.
Gently toss to coat.
Divide the baby salad greens among individual salad plates.
Top the greens with a portion of the corn mixture.
Add some of the crab meat on top.
Serve immediately or refrigerate until serving time.
Grilled Steak Salad with Crispy Onion Rings
(Serves 2 -3)
(Serves 2 -3)
This is a quick and easy meal for a summer evening. You can add anything extra
that you like to the basic ingredients. When I made this salad I had one ear of
cooked corn in the refrigerator, so I added it. You can make our recipe for Crispy
Onion Rings or you can use canned French-fried onions; or you can leave them out
and add some crispy croutons.
1 strip steak or small flank steak
6-8 white mushrooms, sliced
1 tablespoon butter
10 asparagus spears, ends removed
1 small corn on the cob, cooked (optional)
Romaine lettuce, torn into bite-size pieces
Gorgonzola cheese, crumbled
Crispy onion rings (recipe below)
Dressing:
Juice of half a lemon
5-6 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper
Grill the steak and allow to rest 10 minutes.
Whisk together the dressing ingredients in a small bowl. Set aside.
In a small skillet, saute the mushrooms in the butter until golden.
Place the asparagus on a plate with a little water.
Cover and microwave for 1 minutes.
Drain and rinse under cold water.
Cut the asparagus into 1-inch pieces.
If you are adding the corn, remove the kernels from the cob with a knife.
Put the lettuce pieces in a bowl.
Add the dressing and gently toss to coat.
Spread the lettuce on a serving platter.
Add the mushrooms, asparagus, and corn over the lettuce.
Slice the steak and arrange it on top.
Top with crumbled Gorgonzola cheese and fried onion rings.
Crispy Onion Rings:
One large onion,cut into 1/4-inch slices, rings separated
1 cup milk
4-5 dashes hot pepper sauce, such as Tabasco
1/2 cup flour
1 tablespoon baking powder
Salt and pepper
Club soda
Vegetable oil
Combine the milk and hot sauce in a wide shallow bowl.
Add the onion rings, toss to coat, and allow to sit for 30 minutes.
In a another shallow bowl, combine the flour, baking powder, and salt.
Add enough club soda to make a thin batter (similar to pancake batter)
Add about 1/2-inch of oil to a large skillet over medium-high heat.
Dip the onion rings in the batter and carefully add them to the hot oil.
Don't crowd the rings in the skillet or they will not brown properly.
Saute for about 2 minutes per side or until the batter is golden brown and crispy.
Transfer the cooked rings to a paper-towel lined plate to drain.
Season the rings with salt and serve hot.
that you like to the basic ingredients. When I made this salad I had one ear of
cooked corn in the refrigerator, so I added it. You can make our recipe for Crispy
Onion Rings or you can use canned French-fried onions; or you can leave them out
and add some crispy croutons.
1 strip steak or small flank steak
6-8 white mushrooms, sliced
1 tablespoon butter
10 asparagus spears, ends removed
1 small corn on the cob, cooked (optional)
Romaine lettuce, torn into bite-size pieces
Gorgonzola cheese, crumbled
Crispy onion rings (recipe below)
Dressing:
Juice of half a lemon
5-6 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper
Grill the steak and allow to rest 10 minutes.
Whisk together the dressing ingredients in a small bowl. Set aside.
In a small skillet, saute the mushrooms in the butter until golden.
Place the asparagus on a plate with a little water.
Cover and microwave for 1 minutes.
Drain and rinse under cold water.
Cut the asparagus into 1-inch pieces.
If you are adding the corn, remove the kernels from the cob with a knife.
Put the lettuce pieces in a bowl.
Add the dressing and gently toss to coat.
Spread the lettuce on a serving platter.
Add the mushrooms, asparagus, and corn over the lettuce.
Slice the steak and arrange it on top.
Top with crumbled Gorgonzola cheese and fried onion rings.
Crispy Onion Rings:
One large onion,cut into 1/4-inch slices, rings separated
1 cup milk
4-5 dashes hot pepper sauce, such as Tabasco
1/2 cup flour
1 tablespoon baking powder
Salt and pepper
Club soda
Vegetable oil
Combine the milk and hot sauce in a wide shallow bowl.
Add the onion rings, toss to coat, and allow to sit for 30 minutes.
In a another shallow bowl, combine the flour, baking powder, and salt.
Add enough club soda to make a thin batter (similar to pancake batter)
Add about 1/2-inch of oil to a large skillet over medium-high heat.
Dip the onion rings in the batter and carefully add them to the hot oil.
Don't crowd the rings in the skillet or they will not brown properly.
Saute for about 2 minutes per side or until the batter is golden brown and crispy.
Transfer the cooked rings to a paper-towel lined plate to drain.
Season the rings with salt and serve hot.
Nicoise Salad
(Serves 6)
(Serves 6)
Nicoise Salad is a classic French recipe but variations of it are found throughout the
Mediterranean region. It is named for the tiny black olives, nicoise olives, that are
one of its ingredients. This is a great recipe to plan ahead for, when you're cooking
green beans and potatoes during the week, make extra for this salad and most of
your work will be done. If you can't find nicoise olives substitute a good black olive.
Dressing:
1 shallot, peeled and minced
1/4 cup red wine vinegar
Juice of 1 lemon
Salt and pepper
3 anchovies, rinsed and chopped
1/4 cup olive oil
Salad:
8 cups chopped Romaine leaves
1-1/2 pounds small potatoes, cooked and cut into chucks
8 ounces green beans, cooked and cut into pieces
4 tomatoes, seeded and cut into 1-inch pieces
2 (6 ounces) cans tuna packed in olive oil
3 eggs, hard boiled
20 nicoise olives or black olives
To make the dressing:
Place shallots in a small bowl with vinegar, lemon juice and salt.
Let sit for 1 hour to soften the flavor of the shallots.
Whisk in pepper, anchovies, and olive oil
To make the salad:
Place Romaine, potatoes, beans, and tomatoes in a bowl.
Pour the dressing over and gently toss.
Put the greens on a serving platter.
Top with the tuna, eggs, and olives. Serve.
Mediterranean region. It is named for the tiny black olives, nicoise olives, that are
one of its ingredients. This is a great recipe to plan ahead for, when you're cooking
green beans and potatoes during the week, make extra for this salad and most of
your work will be done. If you can't find nicoise olives substitute a good black olive.
Dressing:
1 shallot, peeled and minced
1/4 cup red wine vinegar
Juice of 1 lemon
Salt and pepper
3 anchovies, rinsed and chopped
1/4 cup olive oil
Salad:
8 cups chopped Romaine leaves
1-1/2 pounds small potatoes, cooked and cut into chucks
8 ounces green beans, cooked and cut into pieces
4 tomatoes, seeded and cut into 1-inch pieces
2 (6 ounces) cans tuna packed in olive oil
3 eggs, hard boiled
20 nicoise olives or black olives
To make the dressing:
Place shallots in a small bowl with vinegar, lemon juice and salt.
Let sit for 1 hour to soften the flavor of the shallots.
Whisk in pepper, anchovies, and olive oil
To make the salad:
Place Romaine, potatoes, beans, and tomatoes in a bowl.
Pour the dressing over and gently toss.
Put the greens on a serving platter.
Top with the tuna, eggs, and olives. Serve.
RECIPES
Very Berry Chicken Salad
Flavors of Summer Salad
Shrimp Salad with Croutons
Nicoise Salad
Grilled Steak Salad with Crispy Onion Rings
Very Berry Chicken Salad
Flavors of Summer Salad
Shrimp Salad with Croutons
Nicoise Salad
Grilled Steak Salad with Crispy Onion Rings
Shrimp Salad with Croutons
(Serves 4)
(Serves 4)
Summer is the perfect time for serving dinner salads. Here are 5 of our favorites. Dinner salads are a
great way to use up leftover chicken or steak. Any kind of deli meat is good, too; turkey, ham, roast
beef, salami, and prosciutto are all great on salads. Or you can add a can of beans, some smoked
fish, tofu, cooked vegetables, or eggs. Toasted nuts are tasty, too. Toss some pecans, walnuts,
almonds or pine nuts into a skillet and stir over medium heat until the nuts turn a shade darker.
great way to use up leftover chicken or steak. Any kind of deli meat is good, too; turkey, ham, roast
beef, salami, and prosciutto are all great on salads. Or you can add a can of beans, some smoked
fish, tofu, cooked vegetables, or eggs. Toasted nuts are tasty, too. Toss some pecans, walnuts,
almonds or pine nuts into a skillet and stir over medium heat until the nuts turn a shade darker.
Croutons:
It’s quick and easy to purchase croutons in a box but
once you make your own all the others can’t compare.
Use a crusty, Italian (or similar) bread that is a day or 2
old. You only need to use a few slices. Cut the slices into
cubes; you can make them as large or small as you like
(I prefer about 1-inch cubes.) Slice a garlic clove into 2 to
3 pieces.
Coat the bottom of a skillet with some olive oil and add
the garlic slices. Heat the skillet over medium-high heat.
When the garlic starts to sizzle, add the bread cubes.
Stir them once to coat the cubes with the oil and then just
allow them to cook. Turn them occasionally so that they
brown evenly on all sides, about 5 to 6 minutes. Add
more oil if the skillet gets too dry. Remove and discard
the garlic slices when they start to brown. Transfer the
croutons to a plate and sprinkle them lightly with grated
Parmesan cheese. You can serve them with a salad
immediately or allow them to sit for up to 30 minutes.
You can also make the croutons in the oven. Cut the
bread into cubes, toss with some olive oil, place on a
baking sheet, and bake in a 400 degrees F oven until
crisp, about 8 minutes.
It’s quick and easy to purchase croutons in a box but
once you make your own all the others can’t compare.
Use a crusty, Italian (or similar) bread that is a day or 2
old. You only need to use a few slices. Cut the slices into
cubes; you can make them as large or small as you like
(I prefer about 1-inch cubes.) Slice a garlic clove into 2 to
3 pieces.
Coat the bottom of a skillet with some olive oil and add
the garlic slices. Heat the skillet over medium-high heat.
When the garlic starts to sizzle, add the bread cubes.
Stir them once to coat the cubes with the oil and then just
allow them to cook. Turn them occasionally so that they
brown evenly on all sides, about 5 to 6 minutes. Add
more oil if the skillet gets too dry. Remove and discard
the garlic slices when they start to brown. Transfer the
croutons to a plate and sprinkle them lightly with grated
Parmesan cheese. You can serve them with a salad
immediately or allow them to sit for up to 30 minutes.
You can also make the croutons in the oven. Cut the
bread into cubes, toss with some olive oil, place on a
baking sheet, and bake in a 400 degrees F oven until
crisp, about 8 minutes.
