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As the months heat up, sometimes the last thing you want to do is get stuck in the kitchen cooking over a hot stove. A big salad seems like the perfect alternative, but, let's face it, most salad recipes verge on the mundane and you're hungry an hour later. These five simple salad recipes -- combinations, really -- require virtually no time, keep you out of the kitchen and are remarkably satisfying.
Mexican Skirt Steak Salad
Skirt steak is one of the quickest cuts of meat to prepare and when combined with creamy avocados and zesty lime juice, creates a delicious meal.
In a bowl, mix lime juice, olive oil, red pepper flakes, garlic, salt and pepper. Reserve half for the dressing. Marinate a 1 1/2 pound skirt steak (this should serve 3-4 people) in the remaining dressing for 1 hour. Grill over high heat for about 2 minutes a side until medium rare. Let the steak rest and slice against the grain. Serve steak over a bed of Romaine lettuce, cilantro, avocado, sliced red onion, pepitas (roasted pumpkin seeds), and queso fresco (a spongy, slightly acidic white cheese that can be purchased in most Latin markets). A mild feta can substitute for the queso fresco. Top with the remaining dressing.
Grilled Peach Salad
This salad recipe is perfect on a hot summer night served alfresco.
Brush pitted peach halves with olive oil and grill about 3 minutes a side (or until grill marks develop). Combine the peaches with torn basil, cubed fresh mozzarella and Prosciutto. Drizzle with extra virgin olive oil and season with salt and pepper. Serve with a hunk of crusty bread and a glass of crisp white wine. Delicious!
Simplified Nicoise Salad
This simplified take on the classic Nicoise salad recipe replaces seared tuna with heart-healthy salmon.
Make vinaigrette of Champagne vinegar, whole-grain mustard, minced shallot, capers and olive oil. Season with salt and pepper. On a platter, arrange quartered hardboiled eggs, blanched haricots verts (green beans), kalamata olives, boiled new potatoes (halved), quartered tomatoes, and watercress. Top with flaked, chilled poached salmon (try this simple recipe) or smoked salmon, dress and serve.
Quick Quinoa Salad
Protein-rich quinoa serves as the base for this quick grain salad recipe.
Prepare boxed quinoa according to the instructions. Allow to cool. Combine the quinoa with diced cucumber, tomato, green onion, crumbled feta, fresh mint and parsley. Dress with lemon juice, olive oil, salt and pepper.
Shrimp and Mango Summer Salad
This salad recipe combines pre-cooked shrimp and juicy mangos in an island-inspired salad.
Cut cooked, peeled and deveined shrimp in half. Combine with diced mango, red onion, cilantro, and minced jalapeno. Dress with lime juice and olive oil. Season with salt and pepper, and serve over Boston lettuce.
Email This
As the months heat up, sometimes the last thing you want to do is get stuck in the kitchen cooking over a hot stove. A big salad seems like the perfect alternative, but, let's face it, most salad recipes verge on the mundane and you're hungry an hour later. These five simple salad recipes -- combinations, really -- require virtually no time, keep you out of the kitchen and are remarkably satisfying.Mexican Skirt Steak Salad
Skirt steak is one of the quickest cuts of meat to prepare and when combined with creamy avocados and zesty lime juice, creates a delicious meal.
In a bowl, mix lime juice, olive oil, red pepper flakes, garlic, salt and pepper. Reserve half for the dressing. Marinate a 1 1/2 pound skirt steak (this should serve 3-4 people) in the remaining dressing for 1 hour. Grill over high heat for about 2 minutes a side until medium rare. Let the steak rest and slice against the grain. Serve steak over a bed of Romaine lettuce, cilantro, avocado, sliced red onion, pepitas (roasted pumpkin seeds), and queso fresco (a spongy, slightly acidic white cheese that can be purchased in most Latin markets). A mild feta can substitute for the queso fresco. Top with the remaining dressing.
Grilled Peach Salad
This salad recipe is perfect on a hot summer night served alfresco.
Brush pitted peach halves with olive oil and grill about 3 minutes a side (or until grill marks develop). Combine the peaches with torn basil, cubed fresh mozzarella and Prosciutto. Drizzle with extra virgin olive oil and season with salt and pepper. Serve with a hunk of crusty bread and a glass of crisp white wine. Delicious!
Simplified Nicoise Salad
This simplified take on the classic Nicoise salad recipe replaces seared tuna with heart-healthy salmon.
Make vinaigrette of Champagne vinegar, whole-grain mustard, minced shallot, capers and olive oil. Season with salt and pepper. On a platter, arrange quartered hardboiled eggs, blanched haricots verts (green beans), kalamata olives, boiled new potatoes (halved), quartered tomatoes, and watercress. Top with flaked, chilled poached salmon (try this simple recipe) or smoked salmon, dress and serve.
Quick Quinoa Salad
Protein-rich quinoa serves as the base for this quick grain salad recipe.
Prepare boxed quinoa according to the instructions. Allow to cool. Combine the quinoa with diced cucumber, tomato, green onion, crumbled feta, fresh mint and parsley. Dress with lemon juice, olive oil, salt and pepper.
Shrimp and Mango Summer Salad
This salad recipe combines pre-cooked shrimp and juicy mangos in an island-inspired salad.
Cut cooked, peeled and deveined shrimp in half. Combine with diced mango, red onion, cilantro, and minced jalapeno. Dress with lime juice and olive oil. Season with salt and pepper, and serve over Boston lettuce.