This is one of our favorite salads, quick, easy, and delicious!
BLT chopped salad with corn & feta
- 2 romaine lettuce hearts, chopped
- 1 pint grape tomatoes, quartered
- 8 slices thick cut bacon, fried and crumbled
- 1 cob corn, roasted
- 4 ounces feta, crumbled
- 1 1/2 Tbsp olive oil
- 1 lime, juiced
- 1 Tbsp honey or agave syrup
- 1/2 tsp salt
- 1/2 tsp pepper
- In a large bowl, combine lettuce, arugula, tomatoes, and corn.
- In a small bowl, combine salt, pepper, olive oil, honey, and lime juice.
- Whisk vigorously.
- Pour over salad and toss.
- Fold in bacon and feta.
We have been loving the Vietnamese flavors this summer and thought we would try one at home. This is definitely quick and easy and no cooking in the house to keep things cool. You could also toss some chopped peanuts on it as well for some extra crunch.
- 1/2 head green cabbage, shredded
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 large shallot, thinly sliced
- 6 cloves garlic, coarsely chopped
- 1 Tbsp lime juice
- 1 Tbsp fish sauce
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1 tsp honey
- 1 tsp apple cider vinegar
- 2 carrots, julienned
- 1 jalapeno, seeds removed and thinly sliced
- 1 small handful cilantro leaves, coarsely chopped
- 1 small handful mint leaves, coarsely chopped
- Shred the cabbage and place it in a large bowl.
- Fill the bowl with cold water and add a bit of salt; stir to combine.
- Set aside to soak for 20 minutes.
- Rub the Chicken breasts all over with olive oil, and season with a bit of salt and pepper.
- Place on a hot grill and cook until cooked through, flipping every couple of minutes.
- Heat the olive oil in a small skillet over medium high heat.
- Add the shallot and sauté until translucent.
- Then add the garlic and stir fry until golden, stirring constantly to prevent scorching.
- Pour the oil into a bowl through a strainer, catching the shallots and garlic to drain
- Reserve the oil and set aside to cool.
- When the oil has cooled, make the dressing.
- Combine the oil, lime juice, fish sauce, salt, pepper, honey, and apple cider vinegar.
- Shred the chicken along the grain, using two forks, and set aside.
- Drain the cabbage and pat dry with paper towels.
- In a large bowl, combine the cabbage, chicken, carrots, jalapeno, cilantro, mint, and the salad dressing.
- Toss to combine and add salt to taste.
- Serve topped with the fried shallots and garlic.
This is basically a copycat of the Asian Chicken Salad at Panera. This is also a recipe for one, obviously you can multiply as needed. It is for one because my wife is on the road with my son headed back to his second year of college. I was looking for something quick and easy to make. You can use any form of chicken, grilled, sauteed, baked, or already cooked from the store. Whatever works best for you.
- 1 heart of Romaine chopped or torn into bite size pieces
- 1/4 cup sliced almonds
- 8 ounces boneless skinless chicken breast cut into bite sized oieces
- 3 Tbsp Panera Asian Dressing
- Combine all ingredients in a bib bowl and toss!
I bought some fresh spinach at the farmers market this morning. While shopping, I also found some very nice blackberries and raspberries. I thought that would make a nice salad with candied pecans and goat cheese. Adding sliced grilled pork tenderloin in the middle made it an easy dinner salad. I cheated and bought some crispy onion topping from the store. Unfortunately, you could tell they were store bought.
Berry Spinach Salad with Pork Tenderloin
- 2 pound pork tenderloin, seasoned the way you like it
- 2 bunches fresh spinach
- 1/2 pint black berries
- 1/2 pint raspberries
- handful pecans
- crumbled goat cheese
- crispy onions
- 1 Tbsp butter
- 1 Tbsp brown sugar
- 1/4 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1/2 lemon, zested and juiced
- Start grilling the pork tenderloin on low.
- Melt butter and brown sugar in a skillet.
- Throw in the pecan and a little salt.
- Thoroughly coat and cook them until covered.
- Set aside to cool.
- Wash and arrange your spinach on your favorite platter.
- Add berries, crispy onions, goat cheese, and pecans.
- In a bowl, whisk olive oil, balsamic vinegar, lemon juice and zest with some fresh cracked black pepper.
- Once the pork tenderloin is done, allow to rest fr 5 minutes.
- Slice and arrange in the center of your salad.
- Drizzle with balsamic dressing and serve.
Our son left for Italy yesterday for a school trip, volunteering for an archaeological dig for his Latin class, and I am cooking for only two. I really need to get used to that as he heads off for college next year. I completely failed and did not have anything planned. I stopped at the store and grabbed a roasted chicken with plans to make a quick salad. Below are the results.
Chicken Apple Walnut Salad
- Combine all ingredients in large bowl.
- Toss with dressing.
- Halve onto two plates.
- Serve with crusty bread.
Sometimes, a nice hearty salad with big bold flavors is what you want for dinner. Add some grilled chicken on top of this salad and serve with some crusty bread, and you got a hearty dinner that is just a salad.
Caramelized Onion, Pear, and Goat Cheese Salad with Maple Vinaigrette
- 8 ounces spring mix
- 6 ounces baby spinach
- 1 Tbsp olive oil
- 1 onion, thinly sliced
- ¾ cup chopped pecans
- 1 pear, sliced thin
- 1½ cups red grapes, halved
- ¾ cup dried cranberries
- 4 ounces crumbled goat cheese
For the vinaigrette:
- 1 Tbsp real maple syrup
- 1 Tbsp Dijon
- ¼ cup balsamic vinegar
- ½ cup olive oil
- Salt and pepper to taste
- Heat a Tablespoon of olive oil in a skillet over medium heat.
- Add the thinly sliced onion, toss to coat.
- Cook until the onion is soft and caramel brown.
- Set onions aside on a plate.
- In 350 degree oven, toast the pecans for 5-7 minutes.
- Toss together the greens, caramelized onions, pecans, pear, grapes, cranberries and goat cheese.
To make the vinaigrette,
- Place all ingredients but the olive oil in a jar, seal, and shake until well combined.
- Add the oil and shake again until smooth.
- Serve salad with vinaigrette.
I made this yesterday as an accompaniment for the grilled chicken with maple whiskey glaze. This feels like an Italian side, so it was a little odd with this particular version of grilled chicken. It would be good with other Italian style dishes as an alternative to pasta. It can be served either warm or cold. I served it cold, but my family said they would have preferred it warm. It really needs a good dose of salt and fresh ground pepper right before serving. Also, make sure you mix it up one last time too.
Chickpea and Red Pepper Salad
- 1 red pepper, roasted and sliced
- 1 can of chickpeas, rinsed
- 1/4 cup of fresh basil, chopped
- 1 Tbsp of fresh lemon juice
- 1 clove of garlic, minced
- 3 Tbsp of extra virgin olive oil
- salt and freshly ground black pepper
- Cut the peppers into half-inch wide strips and put them in a large bowl.
- Add the chickpeas and the basil.
- In a small bowl, whisk together the lemon juice, salt, pepper, garlic and oil.
- Pour over the chickpea mixture and toss to combine.
- Serve immediately, or refrigerate it for a day to get the flavors to mingle.