Summer Steak Salad

A classic steak salad with a robust vinaigrette takes this 30 minute summer meal up a notch!

Summer Steak Salad

Another 30 minute meal is coming your way!  I'm on a roll this summer with fast, easy to make, yet screaming delicious food.  Continual heatwaves have left me with very little appetite so light meals that are quick to prepare have been my go to this summer.  This dish is all that and more.

A main entree dinner salad, like you would get at a restaurant, is a great way to eat light during the hot summer months.    Juicy sirloin steak is seasoned and grilled then cut in to strips and laid on top of a bed of spring mix, tomatoes, and radishes.  Then we make a easy homemade vinaigrette that is robust and compliments the steak so nicely.  The secret ingredients in the dressing are tomato paste and some chicken broth.  You have to try this dressing, don't skip this part....it makes takes the salad up a notch!  

All this in 30 minutes.  You've got only 5 ingredients for the entree and 6 ingredients for the dressing.  I call this a summer dinner winner!

Enjoy!

What Ingredients do I need?

• extra virgin olive oil

• chicken broth

• balsamic vinegar

• Dijon mustard

• tomato paste

• garlic 

• sirloin steak

• Montreal seasoning

• Spring mix

• Cherry tomatoes

• Radishes 

• Bell peppers

• Avocado

Substitutions and Variations

• Veggies:  Add shredded carrots and cucumber slices.

• Greens:  try spinach or romaine for the lettuce choice.

• Protein:  try your favorite cut of steak such as New York, filet mignon, or flank steak.  Try grilled chicken or pork.

Kitchen Tips and Notes

• Allow the steak to sit out and come to room temperature before grilling, while you prepare the salad items.

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Summer Steak Salad

serves 4

1/2 cup extra virgin olive oil
4 Tablespoon chicken broth
2 Tablespoon balsamic vinegar
3 teaspoons Dijon mustard
3 teaspoons tomato paste
2 garlic clove, minced
1 pound sirloin steak
2-3 teaspoons Montreal seasoning
8 cups of spring mix
1 cup cherry tomatoes, halved
1/2 cup radishes, sliced thinly

1/2 orange bell pepper, sliced thinly

1/2 yellow bell pepper, sliced thinly

1 avocado, cubed

In a bowl or jar combine the first 6 ingredients.  Add salt and pepper to taste and whisk to combine.  Set aside.

Heat and outdoor grill or indoor grill pan over medium high heat.  Rub both side of the steak with the Montreal seasoning.  Rub with a little olive oil on each side and place on the grill/grill pan.  Cook to desired doneness.  About 8 minutes for medium-rare turning once or 10 minutes, turning once for medium.  Remove from heat and allow to rest 5 minutes.  Slice thinly against the grain.  

In a large bowl or platter arrange the lettuce spring mix, tomatoes, and radishes.  Top with the steak.  Drizzle with the dressing before serving and serve the remaining dressing on the side.  

Fattoush Salad with Chicken

Fattoush Salad is a light and fresh salad of Lebanese origin, that combines veggies and herbs and the use of day old pita bread.  This variation includes grilled chicken for that extra bit of protein and the whole salad is topped with a refreshing lemon vinaigrette.

Fattoush Salad with Chicken

If your following a more Mediterranean Diet then this salad fits right in.  There are many different variations out there for Fattoush Salad made in different Middle Eastern countries.  The key is the use of day old pita that is torn in to pieces that are toasted in olive oil and used in the salad.  Similar to the Italian Panzanella Salad, or any salad with homemade croutons.

This variation is filled with lettuce, cucumber, radishes, green onions, with fresh herbs.  I've added grilled chicken slices to the salad for more protein which turns this into more of an entrée salad.  Everything is combined and then tossed with a refreshing lemon vinaigrette.  Perfect for summer!

Enjoy!

What Ingredients do I need?

• extra virgin olive oil
• pita bread
• romaine lettuce
• cucumber
• green onions
• radishes
• mint
• parsley
• cooked grilled chicken
• lemon
• garlic
• sumac - a tangy, lemony spice used in many Middle Eastern dishes.  It can be found in the spice section of your grocery store.

Substitutions and Variations

• Use red leaf, green leaf, or butter lettuce

• Use Persian cucumbers

• Add any vegetables that you like, such as ripe summer tomatoes

• Add feta cheese

• Switch the dressing - try a different vinegar or add pomegranate molasses

Kitchen Tips and Notes

• Pita chips may be tossed with olive oil and toasted in a 350 degree oven for 10 minutes.

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Fattoush Salad with Chicken

serves 4

2 Tablespoons olive oil
1 pita bread round, torn into bite sized pieces
4 cups romaine lettuce, torn
1/2 of a large hot house cucumber, chopped
1/2 cup sliced radishes
1/2 cup sliced green onions
1/4 mixed chopped mint and parsley
2 cups of grilled, sliced chicken breast

Lemon Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground sumac

In a skillet over medium heat add 1 Tablespoon of olive oil and allow to heat.  Add half the pita pieces and toast in the skillet for about 2-3 minutes until golden brown.  Remove pieces to drain on a paper towel.  Repeat with the remaining 1 Tablespoon of olive oil and pita pieces.

In a small bowl or jar add the vinaigrette ingredients and whisk or shake until combined.  

In a large bowl add lettuce, cucumber, radishes, green onions, and herbs.  Toss with some of the salad dressing.  Add the pita chips and the chicken breast tossing to combine.  Serve with the remaining lemon vinaigrette on the side.

 

Spring Fling: Whipped Herbed Feta Dip

A thick, zesty dip that is bursting with fresh Mediterranean flavor. So hard to resist and great for so many Spring ocassions.

Whipped Herbed Feta Dip

I have the perfect simple dip for you.  If you like feta cheese then this dip is going to rock your world!  Essentially it is a block of feta cheese that is whipped in the food processor along with fresh mint and parsley, some garlic and olive oil and a dash of lemon juice.  Serve this with Spring vegetables as I have done here or add some pita chips, smear it on a baguette, or your favorite dipper.

This dip is easy to make and something you want to have on repeat.  It's perfect for any Spring event, Mother's Day, brunch, graduation party, or casual affair.  It would be great used in salads, as a smear for sandwiches or bagels or with crackers.  I'd love to see how you find ways to use this scrumptious dip.

Enjoy!

What Ingredients do I need?

• feta - a block or crumbled

• fresh mint

• fresh parsley

• olive oil

• garlic cloves

• pepper

• 1 lemon for juice

• vegetables for dipping (radishes, bell pepper, snap peas, carrots)

Substitutions and Variations

• Swith up the dippers - try pita chips, or pita or naan

• Change the vegetables - celery, broccoli, cucumbers, green beans

• Try basil instead of mint

Kitchen Tips and Notes

• Try this dip in other ways:
• salad topping
• sandwich smear
• bagel smear
• toast smear

• I use this hand small food processor a lot and it works perfectly for this dip.

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Whipped Herbed Feta Dip

makes 1 cup

1/4 cup packed fresh parsley sprigs
1/4 cup fresh mint leaves
1/4 cup olive oil
1 garlic cloves, peeled

1/4 teaspoon pepper
8 oz feta cheese (I used a block of cheese)
1 1/2 tablespoons lemon juice

bell pepper, radishes, carrots, and snap peas

In a food processor, combine the first 5 ingredients; cover and pulse until finely chopped. Add cheese and lemon juice; process until creamy. Serve with vegetables.

Spring Fling: Grilled Chicken Spring Vegetable Salad

When you take a base of arugula and spring mix and top it with asparagus, green beans, peas, radishes, goat cheese, and a fabulous grilled chicken you have one heck of a main dish salad perfect for Mother's Day!

Grilled Chicken Spring Vegetable Salad

It's time to use up all the abundance of spring produce. Yea Spring!  Today we are making a main dish salad that I served for Easter.  It's filled with spring greens, asparagus, green beans, carrots, radishes, and peas!  It's a smorgasbord of spring ingredients.  I then grilled some coriander rubbed chicken breasts to top the salad.  Finish with a sprinkling of goat cheese crumbles, pecans, and a few raspberries and you have an amazing main course salad!  Feel free to top this with your favorite dressing or use one of my suggestions below.

This is the perfect main course for light lunches, weeknight dinners, Easter, Mother's Day, bridal showers, spring brunches or eating alfresco on a sunny weekend afternoon.  You will be filled with good for your ingredients and have a happy tummy to go along with it!

Enjoy!

What Ingredients do I need?

• boneless skinless chicken breasts - I used thin cut
• 50/50 spring mix - part arugula and spring mix
• asparagus - thin spears
• fresh green beans
• frozen peas
• radishes
• goat cheese with herbs
• raspberries
• pecan halves
• ground coriander
• fresh mint

Substitutions and Variations

• Substitute roasted chicken, a rotisserie chicken, or leftover chicken

• Substitute the protein:  salmon, shrimp or pork tenderloin would be great in the salad

• Use the herb of your choice: basil, thyme, or chives would be great additions

• Use a plain goat cheese, or use feta or ricotta salata - or leave off the cheese

• Switch up the greens:  use red leaf, green leaf, spinach, or butter lettuce

• Use your favorite spring produce - get creative!

Kitchen Tips and Notes

• Chicken:  if you like cold or room temperature chicken on your salad, cook the chicken first, then prep all the rest of the salad ingredients.  If you like hot chicken on your salad, cook the chicken last.

• Vegetables:  To get bright green tender crisp vegetables blanch them in salted boiling water for 2-3 minutes, then drain them in a colander and rinse them with cool water to stop the cooking process.  They will be bright and green and tender crisp!

• Instead of using a large salad bowl for the entire group I plated the salads directly on each individual's plate.  It's easier, and the presentation comes out better than tossing a salad.

• See below for some of my suggested dressings.

What do I dress this salad with?:

Avocado Herb Dressing

Lemon Poppyseed Dressing

Apple Cider Vinaigrette 

Parmesan Peppercorn Dressing

Lemon Mustard Dressing

Herby Buttermilk Dressing

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Grilled Chicken Spring Vegetable Salad

serves 4

4 thin cut boneless chicken breasts
kosher salt & ground black pepper
2 teaspoons ground coriander
8 cups of spring mix with arugula
1 1lb of thin asparagus spears, woody ends discarded
1/2 lb of fresh green beans, ends trimmed
1/2 cup frozen peas
4 radishes, thinly sliced
2-3 oz of goat cheese with herbs, crumbled
1/2 pint raspberries 
1/4 cup pecan halves, toasted

Pre-heat an indoor grill pan over medium-high heat.  Pat the chicken breast dry with a paper towel.  Sprinkle with salt and pepper on both sides.  Sprinkle the coriander about 1/4 teaspoon for each side on all chicken breasts.  Place chicken on the grill pan and cook about 3-4 minutes per side or until chicken reaches 160 degrees internal temperature.  Set aside and allow chicken to cool.

Meanwhile bring a large pot filled with water to boil.  Cut the asparagus spears in half and the green beans in half.  Add asparagus, green beans, and peas to the boiling water and cook for 3-4 minutes until the vegetables are bright green and crisp tender.  Remove from heat and drain vegetables in a colander.  Run cold water over the vegetables until cool, to stop the cooking process.

Arrange salad on individual dinner plates by spreading about 2 cups of spring salad mix per each plate.  Divide the green vegetables among the plates.

Cut the chicken breasts in to slices.  Place the slices on each salad plate among the veggies and lettuce mix.  Add sliced radishes, a few raspberries, crumbles of goat cheese, and pecans to each plate.  

Dress with your favorite dressing.

Spring Fling: Ribbon Spring Salad with Buttermilk Dressing

This strikingly beautiful salad is filled with carrot and zucchini ribbons, and is mixed with spring vegetables such as asparagus, radishes, and snap peas.  

Douse this with a quick homemade buttermilk dressing and you have one gorgeous, yet light, salad!

Ribbon Spring Salad with Buttermilk Dressing

We can't go through the Spring Fling Recipe Series without adding a wonderful salad that is beautiful to look at and light and refreshing.  It's filled with Spring veggies such as carrots, zucchini, asparagus, snap peas, radishes, cucumbers, and spring mix.  This mixture grabs up the freshest produce for spring!  To make this salad attractive I've made ribbons out of the carrots and zucchini using a spiralizer.  You can accomplish a similar affect by using a vegetable peeler as well.

This salad is topped with a wonderful buttermilk dressing that is filled with herbs.  You won't regret making your own dressing with this one.  It's easy to mix up and the flavor is out of this world!  Enjoy this salad for Mother's Day, Spring Brunch, or as part of a wonderful weekend meal.

What Ingredients do I need?

• Carrots - try to buy large carrots so spiralizing is easier
• Zucchini
• Asparagus
• Radishes
• Snap Peas
• Cucumber
• Spring Mix or 50/50 Blend
• Buttermilk
• Mayonnaise
• Chives - use fresh herbs
• Dill - use fresh herbs
• Lemon
• Dijon mustard

Substitutions and Variations

• Use Spinach as your base or a butter lettuce
• You can use yogurt instead of Mayonnaise
• If you don't like fresh Dill use fresh Thyme
• Swap out some of the veggies for your favorite ones
• Use your favorite vinaigrette instead of a cream based dressing

Kitchen Tips and Notes

• I use a spiralizer to make my ribbons. I have this one and this one.

• Use a vegetable peeler to make long strips instead of ribbons

• Make sure to blanch your asparagus to keep it fresh and vibrant green

• I often make dressing in a jar. It easy to put all ingredients in and then close and shake to combine.

• Store your leftover dressing in the refrigerator for up to 2 weeks.

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Ribbon Spring Salad with Buttermilk Dressing

serves 6

Dressing:
½ cup whole buttermilk
¼ cup mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
½ teaspoon lemon zest
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper

Salad:
½ pound thin asparagus, blanched, and cut into 2" pieces
1 medium zucchini, cut into ribbons
1 medium carrot, cut into ribbons
4 oz sugar snap peas, trimmed and sliced
4-5 radishes, sliced
½ English cucumber, thinly sliced
4 cups spring green mix

In a medium bowl or mason jar, whisk together buttermilk, mayonnaise, chives, dill, lemon zest and juice, mustard, salt, and pepper.   Cover and refrigerate for 1 hour.

In a large bowl, toss together ribbon carrots and zucchini, asparagus, snap peas, radishes, and cucumber. Serve over spring green mix, and drizzle with dressing just before serving.

Meyer Lemon & Rosemary Chicken Salad

 A wonderfully fresh and easy to pull together winter salad that makes a great weeknight dinner.  It's bursting with the flavors of lemon and rosemary which make for one heck of a flavor combination! 

Yum

Meyer Lemon & Rosemary Chicken Salad

If you're in a pinch and need a quick meal I've got one for you.  This wonderful salad is bursting with bold flavors.  Meyer lemons and rosemary are the stars here but they also have some help from earthy radishes, slightly bitter escarole, and delicate shallots.  Meyer lemons can be found during the winter months, are less acidic and a little sweeter than regular lemons.  They are wonderful in this salad.

This is the perfect salad for lunch or a light dinner.  Serve it alongside some crusty bread, pita, cornbread, and even a bowl of soup if you would like.  This salad can be made from winter through summer using regular lemons.  It's full of protein, very satisfying and can be done in under 30 minutes.  We simply loved it!  

What is the best time for this salad?

• Meyer Lemons are available beginning in November and run through March.  This is a great winter salad
• Perfect for lunch or a light dinner
• Serve for a Garden Party
• A bridal shower
• A Ladies Tea
• Girls Night In
• Hectic family nights
• Weeknight meals
• Whenever you are short on time

What do I serve with this salad?

• One hour dinner rolls
• 7-Up Biscuits
• Simple Garlic Cheese Bread
• Simple Cheddar Biscuits
• Mom's Cornbread
• The Best Herby Bread
• 3 Ingredient Gnocchi Soup
• Homemade Minestrone Soup
• Tuscan White Bean Soup
• Easy Tomato Soup

What Ingredients do I need?

• Meyer Lemons (found in the Winter months)
• Shallot
• Escarole
• Chicken Breasts
• Fresh Rosemary
• Radishes

Substitutions and Variations

• Substitute regular lemons for the Meyer lemons
• Try navel or Cara Cara oranges for a different take
• Use chicken thighs instead of breasts
• Use Italian kale or spinach instead of escarole
• Use Easter radishes
• Use jicima or parsnips for the radishes
• Try to stick with fresh rosemary as it will provide you with the most pungent flavor, however you can use dried rosemary if necessary

Kitchen Tips and Notes

• Chop your ingredients before you start, to cut down on overall time
• Slice chicken breasts horizontally to make thin cutlets
• You can buy thin cutlets if you prefer
• The recipe can be enlarged or decreased as needed easily
• Oil the chicken breasts so the herbs adhere and stick to the meat while cooking
• Meyer lemons are found during the winter months - substitute regular lemons if unavailable

Enjoy!

Meyer Lemon & Rosemary Chicken Salad


servings: 4


2 Meyer lemons
1 small shallot, finely chopped
3 tablespoons olive oil
Coarse salt and freshly ground black pepper
2 8 ounces chicken breasts, halved horizontally
1 tablespoon finely chopped fresh rosemary
1 head escarole, trimmed and chopped - about 4 cups
4 – 5 radishes, thinly sliced

olive oil for cooking

Prepare the dressing:  Juice 1 lemon into a small bowl.  Stir in the shallot, and add a pinch of salt and pepper.  Add the olive oil and which until emulsified.  

Preheat a grill pan over medium-high heat. Season chicken with salt and pepper. Sprinkle with rosemary. Lightly douse the chicken with olive oil. Grill 5 minutes or until golden brown on one side. Turn; cook 5 to 6 minutes more or until they reach an internal temperature of 165°F.

Meanwhile, cut thin slices from the remaining lemon.  Cut those slices in to quarters.  Transfer to a large bowl.  Add the chopped escarole and radishes. Toss with enough dressing to coat.  You may have extra.  Place dressed greens on a platter and arrange chicken on top.  Drizzle with a little more dressing. 

adapted from bhg.com

Spring Fling: Carrot and Apple Matchstick Salad

Colorful, crisp and super-fresh says it all with this light Spring salad!

Let me introduce to you a new recipe series called Spring Fling!  They represent everything we love about spring.  They are are light and fresh and use the abundance of spring produce available now.  These will be your go to recipes for the season.

First up is a wonderfully light salad or side dish that's colorful, crisp and super-fresh.  What more could you want in a spring salad?  The stars of the salad are the apples and carrots that are cut into strips called matchsticks, or julienne strips.  This may require a little extra cutting time, but the result is eye catching and makes for some crunchy bites in the salad.  

Fresh Spring ingredients make up this salad.  Crisp sweet carrots, slightly tart apple, bitey radishes and celery are laced with a sweet lemony vinaigrette.  Simple and easy but oh so tasty!

Enjoy the fresh flavors of Spring and be sure to make this salad.  As it happens it is Vegetarian, Gluten free, and Paleo not to mention it has real personality and will become a favorite dish.

Be on the lookout for my next Spring Fling installment.

Enjoy!










Carrot and Apple Matchstick Salad


serves 4-6

• Juice of 2 lemons
• 1 Tbs. extra-virgin olive oil
• 2 tsp. honey
• Kosher salt and freshly ground pepper
• 3 carrots, peeled and julienned
• 2 celery stalks, thinly sliced 
• 1 apple, cored and julienned
• 2 radishes, very thinly sliced  

In a small bowl, whisk together the lemon juice, olive oil and honey. Season with salt and pepper.

In a large bowl, toss together the carrots, celery, apple and radishes.  Drizzle with the vinaigrette and toss again. Season to taste with salt and pepper. Transfer the salad to a serving platter.

adapted from:  Williams-Sonoma