June 24, 2009
Summer Salad Meal
Thanks to all of the rain and the cooler than normal temperatures, our lettuce garden has exploded. SECRETLY, I have always wanted to be a SALAD CHEF and having an abundance of lettuce on the farm gives me the opportunity to CREATE, TEST, TASTE, AND SHARE my SALAD RECIPES with anyone who will try them. I love putting together salad ingredients that incorporate both carbs and protein. One of my tricks for this salad technique is to incorporate small roasted potatoes…they are WONDERFUL in green salads and replace the need for bread or pasta in a meal.
Here is one of my favorites:
Summer Salad Meal
Baby new potatoes (red)
Grilled Chicken Breast (cooked fresh)
Lettuce Mixture ( Cleaned and cut into bite sized pieces) Your choosing, I love red leaf, and bibb lettuce mixed)
Preheat Oven to 400 degrees
1. Boil potatoes until just fork tender, cool, cut into halves or quarters.
2. Cut zucchini into quarter sized pieces and then cut each piece in half.
3. Toss potatoes and zucchini in a couple of teaspoons of olive oil, sprinkle with a little sea salt and oregano. Cook vegetables in 400 degree oven until the outside of the potatoes look a little crispy (10-15 minutes). Remove from oven, let cool for 15 minutes.
5. Grill Chicken Breast (marinate for at least an hour in an italian dressing before grilling).
Assemble the salad in a large shallow bowl. Toss lettuce, chicken, potatoes, zucchini, feta cheese, and a few tablespoons of vinagarette….
(I love this recipe…so easy….nice flavor..seasoned rice vinegar has a little sugar which sweetens it up a bit).
1/2 cup extra virgin olive oil
3 TBS Seasons Rice Vinegar
1 tsp Dijon Mustard (this keeps the vinaigrette emulsified)
1 Shallot or a couple teaspoons of chopped vidalia onion
Blend, taste, adjust taste as needed…Keep for a week in the refrigerator.
Down home friends and what they say...
Funny, lately salads have become my too-lazy-to-cook-but-want-my-food-to-look-prepared meal. Literally, I put some lettuce in a bowl and grab the nearest single serving container of leftovers from the fridge and dump it on top.
Yesterday I had lettuce with cold rice and chopped pork cutlet on top, and I added a bit of the same dressing that had been used to marinade the pork. (Fresh, of course, not the actual marinade.)
I’ve also been known to dump leftover cooked pasta on top of lettuce, chop a few leftover slices of apples that the kids didn’t eat from their lunch box, throw in a couple of grapes and/or walnuts if I have any, and cover with ranch dressing. It is surprisingly good!
Your “real” salad looks much yummier, though… one of these days I might actually have to *gasp* PLAN a meal…
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