To me, nothing says “summer is almost here” like dining outside. We “eat out” almost every night, once the weather warms up. Besides firing up the barbecue for grilling, my other favorite al fresco meals are main dish salads. Warm or cold, they’re a nice change of pace from dinners the rest of the year. Here are two of our family favorites:
Chinese Chicken Salad: Shred roasted chicken (pick one up from the deli) and toss with a mix of thinly shredded Napa and red cabbages, shredded carrot, thinly sliced green onion, sliced water chestnuts and drained mandarin oranges. Sprinkle with toasted sliced almonds and toss with a low-fat Asian style dressing. If you like heat, add a pinch of chili-garlic sauce to the dressing.
Summertime Steak Salad: Make a marinade of olive oil, lemon juice, minced garlic, thyme, oregano and a drizzle of honey; use half for marinating sirloin steak and save the rest in a separate container to use as dressing. Marinate steak in the refrigerator for up to 8 hours, and then grill. Cut steak into thin slices, and set aside. In a large bowl, mix hot cooked brown rice (to save time, use microwavable bags of brown rice) with grilled asparagus and yellow squash, seeded chopped tomatoes, chickpeas, sliced basil and reserved dressing. Portion salad on plates and top with sliced steak.
Do “toss” out any quick great-tasting salad ideas you’d like to share with me!