Category: Salad

Grilled Chicken and Cornbread Salad with Buttermilk Ranch

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Move over croutons, cornbread tastes better with this hearty salad. Garlic lovers will love the sautéed garlic scapes along with tangy ranch, crunchy bacon and buttery lima beans. It’s a perfect meal to make with leftover cornbread and grilled chicken. If you have extra cornbread, store it in the freeze and defrost for future salads.

Salad Dressing Ingredients:
⅔ cup plain, low-fat Greek yogurt
¼ cup buttermilk
2 tablespoons white wine vinegar
1 tablespoon finely chopped garlic scapes or green onion
½ teaspoon dried dill
¼ teaspoon white pepper
⅛ teaspoon salt

Salad Ingredients:
2 teaspoons olive oil
3 tablespoons garlic scapes or green onion, sliced
1 large head green leaf lettuce, leaves separated and torn
Cornbread, prepared
1¼ pound chicken breast, grilled
1½ cups lima beans, prepared from fresh, frozen or canned
8 slices of bacon, cooked and crumbled

Directions:

  1. In a small bowl, combine Greek yogurt, buttermilk, vinegar, garlic, green onion, dill, pepper and salt. Whisk until well combined. Cover and refrigerate salad dressing until ready to serve.
  2. Heat oil in a small skillet over medium-high heat. Add garlic scapes or green onion slices and sauté until lightly browned.
  3. Place an equal amount of lettuce on four plates and add a slice of cornbread in the middle. Top each plate with ¼ of chicken, lima beans, bacon and sautéed garlic scapes. Drizzle with ranch dressing and serve.

Servings: 4

Steak and Potato Salad with Blackberry Jam Vinaigrette

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This is a salad for all the meat and potato lovers in your life, but it is light enough for those who prefer smaller portions of red meat. It’s the perfect meal for couples who enjoy cooking together, since some of the steps require you to be in the kitchen and the other half is prepared on the grill. Complete this stay-home, date-night meal with your favorite red wine and maybe a chocolate dessert.

Salad Ingredients:
16 ounces small potatoes
1 pint cherry tomatoes
8 fresh sage leaves
2 teaspoons olive oil, plus more for brushing onions
16 ounces sirloin steaks, well-trimmed
½ teaspoon salt, divided
½ teaspoon pepper, divided
1 large onion, peeled and sliced ½ inch thick
Spring mix lettuce
2 ounces blue cheese, crumbled

Vinaigrette Ingredients:
2 tablespoons blackberry jam, preferably homemade
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons water
1 teaspoon Dijon mustard

Directions:

  1. Preheat oven to 425 degrees Fahrenheit. Place potatoes, tomatoes and sage leaves on a baking sheet and drizzle with olive oil. Sprinkle with ¼ teaspoon salt and pepper and toss with a spatula to evenly coat. Roast for 20 to 25 minutes. Remove from oven and set aside until sage leaves are cool enough to touch. Crumble sage leaves over roasted vegetables.
  2. Meanwhile, bring steak to room temperature and season with ¼ teaspoon salt and pepper. Brush both sides of onion with olive oil.
  3. Preheat an outdoor grill to medium-high heat and cook steak to desired doneness. Place onions on the grill and cook for 8 to 10 minutes. Remove both from grill and let rest for a few minutes. Carve steak into thin strips and separate onion rings when cool enough to touch.
  4. Combine dressing ingredients in a mason jar with a lid and shake well to combine. Add desired amount of lettuce to each plate and top with sliced steak, potatoes, tomatoes, onion rings and blue cheese. Drizzle with vinaigrette and serve.

Servings: 4

Spring Salad with Strawberry Champagne Vinaigrette

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What a glorious treat to receive fresh strawberries in my spring CSA share. Not only because they are beautiful and delicious, but because I know how much hard work and love the farmers put into growing them and protecting them during an up and down weather season. Thank you Sustainable Harvest Farm for all you do to provide produce for my family and many others.

This salad is one of my favorite ways to enjoy fresh strawberries. Serve it as a side salad or add grilled salmon or chicken for a main meal.

Ingredients:
1 head lettuce
2 tablespoons strawberry jam
2 tablespoons champagne vinegar
¼ cup olive oil
pinch of salt and pepper
1 pint strawberries
¼ cup chopped pecans, toasted
blue cheese crumbles for serving

Directions:

  1. Wash and tear lettuce leaves and place in a large bowl.
  2. In a small jar with a lid, combine strawberry jam, champagne vinegar, olive oil, salt and pepper. Shake until well combined.
  3. Drizzle lettuce with strawberry champagne vinaigrette and top salad with an equal amount of strawberries, pecans and blue cheese.