GRILLED CHICKEN SALAD WITH ROMESCO SAUCE
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.
Provided by Anna Stockwell
Categories Grill Chicken Sherry Garlic Bell Pepper Lettuce Salad Cucumber Onion Parsley Lemon Juice Paprika Dinner Summer Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 25
Steps:
- Grill the Chicken:
- Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.
- Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Let cool.
- Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
- Make the Romesco:
- Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.
- Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .
- Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.
- Assemble the Salad:
- Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.
- Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.
SUMMER BUTTER BEAN SALAD WITH HOT SAUCE VINAIGRETTE
Are you wondering what butter beans are? They're what we call lima beans in the South because of their creamy, buttery texture. For this salad, I thought about succotash, a classic Soul Food dish made with butter beans, fresh corn and tomatoes, then I added a few more fresh summer veggies and herbs, plus a spicy, tangy vinaigrette. You really could add anything else from your garden or the farmers' market, like zucchini, bell peppers or snap peas-go ahead and make it your own!
Provided by Carla Hall
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the hot sauce vinaigrette: Put the hot sauce, vinegar, honey, mustard, garlic, oil and salt and pepper to taste in a lidded jar. Seal the jar and shake to combine. Set aside.
- For the salad: In a large bowl, combine the butter beans, corn kernels, cucumber, red onion, tomatoes and basil. Toss to combine. Start by adding 1/2 cup vinaigrette and gently stir to combine. Add more vinaigrette as desired. Season to taste with salt and pepper.
SUMMER SALAD WITH LEMON VINAIGRETTE
This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemon vinaigrette dressing at room temperature, so I make it first and let it rest on the counter while I toss the salad together. -Julie Kirkpatrick, Billlings, Montana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings (1 cup each).
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 96 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
VINAIGRETTE FOR GREEN SALAD
Steps:
- In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.
SUMMER SALAD WITH CITRUS VINAIGRETTE
I live in Orange County and, as you might guess by our county's name, there are plenty of orange trees here. This salad is one of my favorite ways to use this delightful fruit. It makes a nice light supper on a hot day.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Whisk together first five ingredients., For salad, in a large skillet, heat oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from heat. If desired, sprinkle with salt., Place romaine, fruit and beef in a serving dish. Toss with vinaigrette. If desired, top with walnuts. Serve immediately.
Nutrition Facts : Calories 265 calories, Fat 10g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 101mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
SUMMER SALAD WITH ROMESCO VINAIGRETTE
Steps:
- In a food processor, combine romesco, lemon juice, vinegar and mustard. Process to blend. With processor running, slowly add oil. Season to taste with salt and pepper. Cover and refrigerate. 2. Prepare vegetables for salad: heat oven to 450 degrees. Place beets in a small roasting pan with a lid. Place squash in another small roasting pan. Trim firm green leaves from garlic, and slice stalk into 1-inch pieces, and halve or quarter bulb. Place in a third pan, with potatoes. Drizzle all pans with olive oil, season with salt, and toss to coat. Cover pan of beets, and place pans in oven. 3. Cook all vegetables until they are tender, transferring them to a platter as they are ready. Vegetables are tender when a knife passes easily through center. Squash should take 12 to 15 minutes; potatoes and garlic about 20 minutes. Beets will be tender in 45 minutes to one hour. Allow roasted vegetables to come to room temperature, but do not refrigerate. When beets are cool, peel and cut in two or in quarters. 4. To assemble salad: Whisk vinaigrette briefly to mix. Pour a few tablespoons into a mixing bowl, add lettuce, and toss. Place on one side of a large platter. Add a few more tablespoons of vinaigrette to bowl, add potatoes and garlic, and toss again. Place in a separate pile on platter. Add undressed squash, beets and eggs to platter. Drizzle with vinaigrette, and serve.
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