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Posts Tagged ‘Salad Recipes’

my-salad

The temps at our house this week have been over the 100 degree mark.

In light of that misery, nothing sounds good to eat except salads and ice cream. (Talk about  balanced diet!).

Here’s one of our favorite salad recipes. It just takes a few minutes to grill the meat so you aren’t left outside melting into a puddle for long.

Flank Steak – can get tough if you don’t cook it quickly.

Ingredients

Season the meat.

Grill over indirect heat.

It takes about two minutes for each side to be done.

Captain Cavedweller’s version of the salad removes any attempt at healthy eating. It isn’t for the faint of heart.

Flank Steak Salad

1-2 flank steaks per person

lettuce (whatever kind you like best is fine – yes I was lazy and used bagged lettuce)

tomatoes (sliced)

cucumber (sliced)

sliced black olives (again, lazy and used pre-sliced)

shredded colby-jack cheese (pre-shredded – lazy and yes, there is a trend developing here)

salt

pepper

Mrs. Dash (or whatever meat seasoning you like)

Flank steaks are thin cuts of meat that cook really fast. Season them with salt, pepper and whatever seasoning you like best. Get creative – CC usually does which is why I ask for half-seasoning on my meat!

Grill the flank steak for just a few minutes. CC put these on a hot grill with indirect heat. It took just shy of two minutes per side for them to be done to perfection.

Once the meat is done, let it rest a few minutes before slicing. I made long, thin strips of meat and CC whacked his into bite-sized submission.

Layer lettuce, tomato slices, olives and cucumbers in a dish or bowl. If you want the cucumbers to look fancy, peel and then run a fork’s tines down the outside of it all around. It creates a nice pattern when they are sliced.

Place the meat on top and then finish with a sprinkle of cheese. I added Feta cheese crumbles to my salad and it was tasty. CC added croutons, sunflower seeds and almost everything except the kitchen sink to his salad. My point would be, add whatever tastes good to you.

Stay Cool!

She Who Loves A Good Salad for Dinner

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Compressed salad plated

If you want to impress your guests with a fancy little salad, this is super easy to do and makes for a fun start to your meal.

Ingredients - you can use whatever combo you want of lettuce, veggies and dressing. I tried to choose things with varied color.

Ingredients – you can use whatever combo you want of lettuce, veggies and dressing. I tried to choose things with varied color.

 

You need a mold to put the salad in. You can use a small mold and make individual salads (which would probably be easier than the gigantic mold I made).

You need a mold to put the salad in. You can use a small mold and make individual salads (which would probably be easier than the gigantic mold I made).

After you toss the lettuce with dressing, start layering it with the veggies. I think my layers went something like lettuce, tomatoes, cucumber, beets, olives, then repeat.

After you toss the lettuce with dressing, start layering it with the veggies. I think my layers went something like lettuce, tomatoes, cucumber, beets, olives, then repeat. Pack it tightly or it won’t hold the shape.

 

Let chill for about twenty minutes. This isn't something you'd want to let linger for a long time because the dressing makes the lettuce limp in a hurry.

Let chill for about twenty minutes. This isn’t something you’d want to let linger for a long time because the dressing makes the lettuce limp in a hurry. Remove from the mold and you have an amazing tower of salad!

 

Then serve!

Then serve! I garnished with some grated Parmesan and a tomato.

Compressed Salad

4 cups of lettuce (your choice)

1/2 cup sliced or diced tomatoes

1/2 cup thinly sliced cucumbers

1/4 cup sliced black olives

1/4 cup sliced pickled beets

1/4 cup salad dressing (I used a Caesar Vinaigrette)

2 tbsp. shredded Parmesan cheese for garnish

Mix the lettuce with the dressing. Using a mold or form, start layer lettuce with tomatoes, cucumbers, olives and beets, pressing down tightly until form is filled. Chill for fifteen to twenty minutes then remove from form. If you have an individual form you can use (like a silicone cupcake form) you can easily unmold on your individual serving plates. If you are making the salad in one big form, you may need an extra set of hands to get it out of the mold then divided into individual servings.

She Who Likes Things That Taste Like Spring

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Flank Steak - a long and flat cut of meat that can get really tough if not prepared properly. Grill it quickly and it is so good!

The other day I had a wild and crazy idea that I didn’t want to cook dinner and declared it would be salad night. Hubby agreed, as long as there would be meat involved, so we settled on Flank Steak Salad. It was pretty tasty, so I’ll share what we threw together here.

Salads are a great way to eat light (in theory) and not heat up your kitchen by cooking. Enjoy!

Ingredients for Flank Steak Salad

Season the meat before taking out to grill.

Flank Steak cooking on the grill. The heat should be indirect.

Grilled Flank Steak - my mouth is starting to water.

The manly-man Captain Cavedweller version of Flank Steak Salad. Not for the faint of heart or those on a diet.

The prettier, lighter version of Flank Steak Salad. I tossed on a few crumbles of Feta Cheese and, boy, was that a delicious decision.

Flank Steak Salad

1-2 flank steaks per person

lettuce (whatever kind you like best is fine – yes I was lazy and used bagged lettuce)

tomatoes (sliced)

cucumber (sliced)

sliced black olives (again, lazy and used pre-sliced)

shredded colby-jack cheese (pre-shredded – lazy and yes, there is a trend developing here)

salt

pepper

Mrs. Dash (or whatever meat seasoning you like)

Flank steaks are thin cuts of meat that cook really fast. Season them with salt, pepper and whatever seasoning you like best. Get creative – Hubby usually does which is why I ask for half-seasoning on my meat!

Grill the flank steak for just a few minutes. Hubby put these on a hot grill with indirect heat. It took just shy of two minutes per side for them to be done to perfection.

Once the meat is done, let it rest a few minutes before slicing. I made long, thin strips of meat and Hubby whacked his into bite-sized submission.

Layer lettuce, tomato slices, olives and cucumbers in a dish or bowl. If you want the cucumbers to look fancy, peel and then run a fork’s tines down the outside of it all around. It creates a nice pattern when they are sliced.

Place the meat on top and then finish with a sprinkle of cheese. I added Feta cheese crumbles to my salad and it was tasty. Hubby added croutons, sunflower seeds and almost everything except the kitchen sink to his salad. My point would be, add whatever tastes good to you. I used a light vinaigrette dressing and Hubby coated his in salt.

So much for a healthy meal… maybe next time.

Happy Entertaining!

Shanna

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It looks like spring is starting to make an appearance here in our little corner of the world. Daffodils and crocuses are blooming and the promise of warmer, sunnier days ahead is strong.

With the arrival of spring, our tastes also seem to shift from the heavier comfort foods of winter to lighter fare.

This salad is a great blend of flavors that are tangy and fresh. It can serve as a side salad or a main mail.

Gyro Salad with Tzatziki Dressing

Dressing:

1 cucumber, peeled and coarsely shredded

1/2 tsp. salt

3/4 cup plain yogurt

2 tbsp. white vinegar

1/2 tsp. dill weed

SALAD:

1/2 lb. ground beef

1/4 cup chopped onions or onion flakes

1 tsp. all purpose seasoning

1 package of romaine salad blend

2 Roma tomatoes, chopped

1 package of crumbed feta cheese (about four ounces)

1/2 cup pitted Kalamata olives, drained

Toasted Bread Wedges

In a medium bowl, sprinkle salt over cucumber and mix well. Let stand five minutes. Drain.  Stir in remaining dressing ingredients. Cover and refrigerate.

In a large skillet over medium heat, cook beef, onion and seasoning until onions are tender and meat is no longer pink. Drain.

Arrange greens on a large serving platter the top with tomatoes, feta cheese, olives and meat. Spoon dressing over salad. Serve immediately with toasted bread.

Happy Entertaining and Enjoy!

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Fresh salads bursting with flavor are a delicious part of summer dining. Here is one of my favorite salads, so easy to whip together and so tasty. Enjoy!

Summer Mediterranean Salad

8 cups of Baby Spinach or Tender Baby Greens, washed and dried

3 ounces of Calamata Olives, pitted and sliced(I buy them pre-pitted)

3 ounces of pimento stuffed Manzanilla Olives, sliced

small can of sliced Black Olives

1/2 cup crumbled Feta Cheese

1/4 cup Parmesan Cheese, freshly shredded

1 cup diced fresh Tomatoes

1 cup chopped Cucumber

Caesar Vinaigrette with Parmesan Dressing

Mix together all ingredients, toss with dressing and serve with a sprinkling of Parmesan cheese on top. Serve with sliced warm bread and you’ve got an easy summer meal!

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