Category: Salad

STEAK AND BLT SALAD

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Meat lovers rejoice for this salad that was made for you. The classic bacon, lettuce and tomato (BLT) sandwich is one of my favorite meals to make with farm fresh tomatoes. As an alternative to this time-honored dish, I created a salad and took it up a notch by topping it with grilled steak and blue cheese dressing. This hearty salad is perfect for a relaxing summer weekend and pairs well with your favorite red wine.

Ingredients:

2 (4 to 6 ounce) boneless rib-eye steaks, well-trimmed
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons plain Greek yogurt
2 tablespoons white wine vinegar
4 tablespoons blue cheese, divided
4 slices bacon, cooked and chopped
2 cups spring mix lettuce
2 medium tomatoes, diced

Directions:

  1. Bring steak to room temperature and season with salt and pepper. Preheat an outdoor grill to medium-high heat and cook steak to desired doneness. Remove from grill and let rest for a few minutes before carving into thin strips.
  2. Combine yogurt, vinegar and 2 tablespoons blue cheese in a mason jar with a lid and shake until salad dressing is well combined.
  3. Add equal amounts of bacon, lettuce and tomatoes to two plates. Top with steak, remaining blue cheese and salad dressing.

Servings: 2

Winter Vegetable Salad

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Butternut squash is the star of my Winter Vegetable Salad, creating a hearty meal that is satisfying for lunch or dinner. Caramelized onions, toasted pecans and creamy blue cheese give this salad a mixture of sweet, savory, crunchy and velvety goodness.

This colorful bowl of nutritious ingredients will brighten your mood, even on a cold and cloudy winter day. Enjoy it with ingredients warm from the oven and stove top or with chilled squash and onions that you have prepared in advance.

Ingredients:
1 large butternut squash, peeled, seeded and cubed
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
2 large onions, peeled and thinly sliced
1 teaspoon sugar
1 head romaine lettuce, washed and chopped
½ cup pecans, toasted and chopped
Blue cheese, crumbled
Bottled salad dressing, such as Champaign vinaigrette

Directions:
1. Preheat oven to 400 degrees Fahrenheit. On a large baking sheet, add butternut squash and drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over squash and toss to evenly coat. Arrange squash in a single layer and roast for 30 to 35 minutes until tender and lightly brown, flipping with a spatula halfway through cooking.
2. In a large skillet, heat remaining olive oil and butter over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
3. Add 2 cups of lettuce to each plate and top with equal amounts of squash, caramelized onions, pecans and blue cheese.
4. Drizzle with 2 tablespoons of your favorite salad dressing and serve.

Servings: 4 

Mediterranean Bean Salad

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I recently stumbled across cans of large fava beans at an international grocery store and was inspired to make this dish. If you can’t find fava beans at a store near you, you can order them on online or substitute with lima or cannellini beans. This is the perfect meal to make when you do not really feel like cooking. With just a little slicing, rinsing and assembling, you can have a healthy and delicious meal ready in less than 10 minutes. This is my kind of meal to enjoy on the patio while taking in the beautiful spring weather. 

Salad Dressing Ingredients:
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon white balsamic vinegar
1 tablespoon honey
1 teaspoon oregano
½ teaspoon garlic powder
Pinch of salt and pepper

Salad Ingredients:
1 head Romaine lettuce
1 medium cucumber
½ red onion
⅓ cup green olives
1 pint cherry tomatoes
15 ounce can fava beans
15 ounce can garbanzo beans
Feta cheese, crumbled

Directions:

  1. Combine all salad dressing ingredients in a mason jar with a secure fitting lid and shake until evenly combined.
  2. Wash and chop lettuce leaves and set aside.
  3. Slice cucumbers, red onion and green olives and set aside.
  4. Rinse and drain both types of beans and set aside.
  5. In a large bowl, combine all salad ingredients except the feta. Drizzle with salad dressing and toss to combine. Plate salads and top with feta cheese before serving.

Massaged Kale Salad with Roasted Sweet Potatoes

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Massages are the ultimate way to relax and unwind. Kale responses similarly to the human body after a massage as its tough leaves chill out and become smooth and soft. It sounds a little silly to massage kale, but it is worth the extra work to transform this hardy vegetable into a more delicate leafy green.

A little olive oil and balsamic vinegar go a long way when massaging kale, but I like to serve it with extra oil and vinegar at the table to let family or guests drizzle more if desired. Cranberries, blue cheese and roasted sweet potatoes turn this salad into a meal that’s satisfying enough on its own. It also makes a nice side dish with roasted turkey or pork tenderloin.

Roasted Sweet Potato Ingredients:
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil

Salad Ingredients:
1 bunch kale
2 tablespoons olive oil, divided
1 tablespoons balsamic vinegar
¼ cup blue cheese crumbles
¼ cup dried cranberries
½ teaspoon salt
¼ teaspoon pepper

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Place sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to evenly coat and arrange in a single layer. Roast for 20 minutes, flipping with a spatula halfway through cooking.
  2. Meanwhile, remove stems from kale and chop. Place kale in a large bowl and drizzle with olive oil and balsamic vinegar. Massage the leaves with clean hands for about two minutes, until well coated and kale begins to soften and wilt.
  3. Add blue cheese, cranberries, salt, pepper and roasted sweet potatoes. Toss to combine and serve.

Servings: 4

Grilled Cabbage Wedge Salads

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There’s something so beautiful about a wedge salad where you can see layers of green produce decorated with your favorite toppings. Instead of lettuce, I used cabbage grilled in foil packs with an orange-sage marinade that doubles as a warmed dressing. Crunchy bacon and melt-in-your-mouth blue cheese round out my Grilled Cabbage Wedge Salads. These are elegant enough for entertaining and simple enough to make on a busy night.

Ingredients:
1 medium head green cabbage, cored and cut into 4 wedges
1 orange
1 tablespoon olive oil
1 tablespoon fresh chopped sage
¼ teaspoon salt
¼ teaspoon ground black pepper
4 slices of bacon, cooked and crumbled
Blue cheese crumbles, for serving

Directions:

  1. Place cabbage wedges in a shallow dish and zest orange on top of cabbage.
  2. In a small bowl, juice the orange. Whisk in olive oil, sage, salt and pepper. Pour mixture over cabbage wedges and marinade for 30 minutes.
  3. Prepare a grill for medium-high heat. Place each cabbage wedge over a sheet of aluminum foil and drizzle any marinade from the bottom of the dish over the cabbage. Seal foil tightly around wedges and grill for 8 to 10 minutes per side.
  4. Remove from grill, unwrap and serve with bacon and blue cheese crumbles.

Summer Fruit and Vegetable Salad

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This salad tastes as splendid as a beautiful summer day feels, with sweet melon, refreshing cucumbers and juicy cherry tomatoes. Freshly chopped produce this time of year is delicious served uncooked and the combinations are endless. The addition of cantaloupe takes this salad from simple to spectacular. It is a great dish to pack for a picnic or enjoy at home along with grilled chicken on the patio.

Ingredients:
½ medium cantaloupe, peeled, seeded and cubed
2 medium cucumbers, sliced
1 pint cherry tomatoes
½ small red onion, thinly sliced
⅓ cup crumbled feta cheese
basil, cut into thin strips
salt and pepper
olive oil
balsamic vinegar

Directions:

  1. Combine equal amounts of cantaloupe cubes, cucumber slices, cherry tomatoes and red onion onto small salad plates.
  2. Top with feta cheese, basil, a pinch of salt and pepper, and drizzle lightly with olive oil and balsamic vinegar.

Servings: 4

Strawberry Salad with Baked Brie and Champagne Vinaigrette

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You can skip the cheese plate and go straight for the salad, because these leafy greens are served with creamy and decadent baked Brie with a sweet and nutty bourbon glaze. This salad is elegant enough to delight your dinner guests, but quick and simple to prepare. Add grilled shrimp or chicken to turn this side salad into a main dish.

Baked Brie Ingredients:
9.5 ounces Brie
2 tablespoons finely chopped pecans
1 tablespoon brown sugar
1 tablespoon bourbon

Strawberry Champagne Vinaigrette Ingredients:
2 tablespoons strawberry jam
2 tablespoons champagne vinegar
¼ cup olive oil
pinch of salt
pinch of pepper

Salad Ingredients:
1 head green leaf lettuce, washed and torn
1 pint strawberries, hulled and sliced

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Place brie in a Brie baker or small baking dish. In a small bowl, combine pecans and brown sugar. Spread pecan and sugar mixture on top of cheese and drizzle with bourbon. Cook for 10 to 12 minutes.
  2. In a mason jar or small container with a tight-fitting lid, combine strawberry jam, champagne vinegar, olive oil, salt and pepper. With lid securely tightened, shake vinaigrette until well combined. Refrigerate until ready to serve.
  3. Serve lettuce and strawberries on salad plates and top with a wedge of baked Brie. Drizzle with strawberry champagne vinaigrette and serve.

Servings: 4

Greek Chicken Salad Wraps

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A salad you can hold in your hand is the perfect backyard grub to serve on a hot summer night. The fresh vegetables make a colorful presentation for this build-your-own dinner, and you can change or add more protein options by grilling pork or tofu along with your chicken. Grill your meat and slice your toppings in advance to have a meal you can serve in just a few minutes on a busy night or on an evening when you’d rather kick back and enjoy the sunshine.

Wrap Ingredients:
1 head romaine lettuce
2 tablespoons fresh oregano, finely chopped
2 cloves garlic, minced
½ teaspoon grated nutmeg
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 pound boneless skinless chicken breasts
1 pint cherry tomatoes
1 small cucumber, thinly sliced
1 small red onion, thinly sliced
¼ cup feta cheese crumbles
¼ cup pitted Greek olives, thinly sliced

Tzatziki Sauce Ingredients:
1 small cucumber, roughly chopped
1 cup plain, low-fat Greek yogurt
1 lemon
1 clove garlic, minced
¼ teaspoon salt and pepper

Directions:

  1. Trim the bottom of the lettuce and separate leaves. Wash and set on a towel to dry.
  2. In a small bowl, combine oregano, garlic, nutmeg, salt, pepper and olive oil. Stir to combine and rub the mixture over chicken. Grill chicken breasts until they reach an internal temperature of 165 degrees Fahrenheit. Remove from heat and thinly slice.
  3. Combine cucumber and yogurt in a small bowl. Zest and then juice lemon, adding 1 teaspoon zest and 2 tablespoons juice to the bowl. Add garlic, salt and pepper and stir to combine.
  4. Add lettuce leaves, tomatoes, cucumber, red onion, feta cheese and olives to a couple of large plates along with the Zatziki sauce, and serve buffet style.

Servings: 4

Grilled Scallop Salad

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Firing up the grill is one of my favorite activities. I love it even more when I can cook my entire meal over the grill in a matter of minutes. I know, lettuce is not the first thing that comes to mind when you think of cooking out. However, this sweet and smokey salad with grilled radishes and scallops may become your favorite go-to dish. In less than 15 minutes, you will have a delicious meal for two that is perfect for enjoying on your patio with your favorite white wine. Cheers to fast and healthy seasonal meals.

Salad Ingredients:
8 large scallops
1 bunch radishes, trimmed and halved
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon pepper
Zest of 1 lemon
1 head romaine lettuce

Salad Dressing Ingredients:
Zest and juice of 1 navel orange
2 teaspoons fresh ginger, minced
1 tablespoon olive oil
2 teaspoons Dijon mustard

Directions:

  1. Brush scallops and radishes with half the olive oil and season with salt, pepper and lemon zest. Prepare a grill for medium-high heat. Grill scallops and radishes for 2 to 3 minutes per side, until scallops are cooked through and radishes are slightly tender.
  2. Cut lettuce in half, leaving the core intact on both sides. Brush flat side with remaining olive oil. Place lettuce cut-side down on the grill and cook for about 5 minutes, until grill marks appear and lettuce is slightly wilted.
  3. In a small bowl, whisk together salad dressing ingredients. Top each lettuce slice with half the scallops and radishes and drizzle with salad dressing.

Servings: 2

Fall Salad with Pecan Sorghum Granola

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Granola on a salad sounds weird, but trust me it is delicious! The first granola-topped salad I ever tasted was amazingly delicious, made with pine nuts from the BlueFire Bar and Grill. With just one bite it fueled my curiosity to create my own nutty sweet salad topping. My version, Pecan Sorghum Granola, features seasonal pecans and whole grain oats that are lightly sweetened with sorghum, adding the perfect crunch to this fall salad with earthy, tender-roasted beets and mildly sweet acorn squash.

A simple vinaigrette is all you need for this flavorful salad bursting with color and nutrients. For some extra protein, top with grilled chicken or shrimp. Save cook time by using leftover roasted squash and beets from last night’s dinner and granola from breakfast for a salad you can throw together in about two minutes.

Salad Ingredients:
1 bunch beets, scrubbed
1 acorn squash or butternut squash
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 bunch or 6 ounce bag spinach
¾ cup Pecan Sorghum Granola
4 ounces goat cheese

Vinaigrette Ingredients:
¼ cup olive oil
2 tablespoons white wine vinegar
1 tablespoon honey mustard
¼ teaspoon salt
¼ teaspoon pepper

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Leave the skin on the beets and wrap each in aluminum foil. Place on a baking sheet and roast until tender, about 35 to 55 minutes, depending on their size. Remove beets and set aside until cool enough to touch. With a small pairing knife, gently remove skin from the beets and chop into cubes.
  2. Meanwhile, peel squash and slice in half. Discard seeds and chop into cubes. Place on a baking sheet in an even layer and drizzle with olive oil. Season with salt and pepper and roast until tender, about 30 to 35 minutes.
  3. Combine olive oil, vinegar, mustard, salt and pepper in a mason jar. Tightly secure the lid and shake until well combined.
  4. Create a bed of spinach on four plates and top with an equal amount of roasted beets and squash. Crumble 1 ounce of goat cheese on each salad and sprinkle with my crunchy granola and a drizzle of vinaigrette.

Servings: 4