Monday, August 01, 2005
When it comes to dinner, salads are cool
Just as a bowl of stew is a perfect match for a cold winter day, a crisp salad is a perfect match for a hot summer day. Salads are easy to make and fun to eat, and they are a good way to take advantage of garden-fresh produce. The addition of meat turns a salad into a meal, and using the grill to cook the meat outside lets you keep it cool inside.
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Chicken Fiesta Salad
2 skinless, boneless chicken breast halves
1 1.27-ounce packet fajita seasoning, divided
1 15-ounce can black beans, rinsed and drained
1 11-ounce can Mexican-style corn
1/2 cup salsa
1 10-ounce package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
Shredded cheddar cheese and tortilla chips, optional
Rub the chicken with 1/2 of fajita seasonings. Grill chicken over medium heat until chicken juices run clear; cool and then chop. In a large saucepan over medium heat, mix beans, corn, salsa and remaining 1/2 of fajita seasoning; heat until warm. In a large bowl, toss salad greens, onion and tomato. Top salad with chicken and bean mixture. Serve with shredded cheese and tortilla chips if desired. Makes 4 servings.
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Greek Beef Salad
1 pound beef top round steak, about 1 inch thick
6 cups torn romaine lettuce
1 medium cucumber, thinly sliced
1/2 small red onion, cut into thin wedges
2 tablespoons crumbled feta cheese
8 Greek or ripe olives, optional
2 pita breads, toasted, cut into wedges
Marinade:
2/3 cup fresh lemon juice
1/3 cup olive oil
2 teaspoons dried oregano
1/2 teaspoon each salt and pepper
Whisk marinade ingredients in small bowl. Place beef steak and 1/2 of marinade in resealable plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or overnight, turning occasionally. Reserve remaining marinade.
Remove steak; discard marinade. Grill steak over medium heat to desired doneness. Let stand 10 minutes; cut into thin slices. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges. Makes 4 servings. Recipe adapted from http://www.beefitswhatsfordinner.com.
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Pantry Pointer
Lettuce keeps better if you wash it before storing. Drain it well on paper towels or in a salad spinner, then wrap loosely in plastic wrap or a plastic bag. Cut or tear lettuce into bite-size pieces just before serving to avoid bruising the leaves, which could cause browning.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com