Tuesday, May 27, 2008

Summer salads

Here are a couple of my newest creations in the salad department. They are perfect for summer lunches or dinners.

Enjoy!


Berries & Greens Salad

4 main dish servings

16 cups mixed salad greens
2 chicken breasts, cooked and shredded (I use the rotisserie chicken from Costco)
2 cups mixed fresh berries (strawberries- sliced, blueberries, blackberries, raspberries)
2 avocados, diced
½ cup walnuts or pecans, chopped,

Dressing:

6 T. extra-virgin olive oil
2 T. Dijon mustard
3 T. orange juice or cider vinegar
1 T. sugar or honey
fresh pepper

Whisk all ingredients together, adjust to taste if necessary with more oil or vinegar.

Distribute salad greens onto 4 dinner-size plates. Top in the following order: chicken, berries, avocado, and nuts. Drizzle dressing over and serve.

Note: Citrus segments (grapefruit or orange) work well in place of the berries.



Grilled Vegetable Pasta Salad

Serves 4-6 as side dish

Salad:

1 eggplant
2 zucchini
2 red or orange bell peppers
½ large red onion
6 T. olive oil
½ lb. orzo pasta or any kind of pasta
1 4 oz. package crumbled feta cheese or diced fresh mozzarella cheese
handful of kalamata olives, optional

Vinaigrette:
Whisk together:
½ c. olive oil
¼ cup red wine vinegar
1 heaping tablespoon Dijon mustard
salt and pepper to taste
1 clove fresh garlic, if desired

Prepare vegetables for grilling: cut eggplant lengthwise into 1/2" slices, cut each zucchini lengthwise into 1/3" slices, cut each bell pepper into quarters (discarding seeds and center), and slice red onion into ½” thick slices. Season 6 T. olive oil with a little salt, pepper or lemon pepper, and dried herbs (I use herbes de Provence). Brush vegetables all over with the olive oil mixture, and grill on high until you see some nice grill marks (turn veggies frequently). Chop veggies into dice (Can be done a few days in advance).

Cook pasta al dente. Drain and cool a bit, then toss with veggies, feta cheese, and vinaigrette. Top with olives. Cover and chill several hours. When serving, taste and add a splash more vinegar or oil if it is too dry.

You can easily double this recipe, or add other ingredients to salad if desired: fresh herbs, cubed roasted chicken breast, chopped artichoke hearts, sundried tomatoes, toasted pine nuts, or whatever you like!

1 comment:

The Mom said...

Hi Mrs. Harasick...I found you via Myra Shealy. I hope you don't mind :o)

I love to blog, but I also really enjoy reading blogs that belong to older women in my life. I like reading your words, so often filled with wisdom after years of serving the Lord.

But, this post is also another reason I like to read blogs...I love to find recipes and tips that have been tested and found to be worthy of sharing.

I'll be back to visit often...

Terah (Sheahan) Madrid :o)