Posts Tagged ‘salad’
It is the blah time of year people. Blah. Blah to the icky roads, blah to the I am over winter already just blah. This is the perfect time to make something sunny & bright.
This tasty salad will perk up your taste buds and your mood.
Start with picking the biggest and brightest peppers you can find.
After you have roasted your peppers cut them into long strips. Arrange them in a starburst pattern on a large plate alternating colors. No you don’t have to. You could just throw it all in a bowl and be done with it…… but c’mon it just makes it look pretty….. go with it.
Make sure to assemble the dressing in a small mason jar. There will be plenty leftover for another salad.
Sprinkle on some finely minced red onion, crumble on some feta, a few chopped scallions or herbs, then drizzle on the dressing. Seriously easy stuff.
Packed with flavor its a family favorite at our house. Its a blah buster. Enjoy.
Roasted Pepper Starburst Salad
- 4 large peppers roasted & cut into strips
- 1/2 cup crumbled feta
- 1/4 cup finely minced red pepper
- 2 tablespoons assorted chopped herbs (thyme, parsley, chives, dill)
- herb dressing (recipe below)
- 3/4 cup canola oil
- 1/4 cup red wine vinegar
- 2 tablespoons dijon mustard
- 2 teaspoons dried dill
- 2 teaspoons dried oregano
- 1 teaspoons dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Assemble all dressing ingredients into a small mason jar. Secure the lid and shake vigorously. Refrigerate any unused dressing.
I love a good grilled salad. I find that any grilling component combined with greens typically keeps me interested in eating something of the vegetable variety. This recipe is a riff on a friend of mines salad. Every year we host a potluck Christmas party. My friends Colleen, George and their 3 amazing kids come when they can. Colleen makes a terrific version of this salad with boiled potatoes (skin on) and sauteed chorizo with lots of parsley, salt, pepper and EVOO. I love how the paprika comes out of the chorizo and stains the potatoes in her version. Often you will find at this said party her dish is always pushed to the very back of the buffet table. I find that this inhibits our guests from eating too much and well I am left with more leftovers. Totally Selfish. Yes I know but heck at least I am honest about my strategic buffet placement. I have always had a hard time sharing her salad. It is great eaten hot or cold as is my version. Use whatever chorizo you can find. This was made with a mild Spanish version from PC.
Grilled Potato & Chorizo Salad
1.5 lb Small Potatoes ( I used PC Brand)
3 cup Flat Parsley leaves
3/4 cup Queso Fresco
1/2 cup Cold Pressed Olive Oil
3 tbsp Meyer Lemon Juice
1 tbsp dijon mustard
generous amounts of salt & pepper
In a small glass bowl mix the ingredients for the vinaigrette and set aside.
Preheat your grill to medium high heat.
Slice small potatoes in half and place in a microwave safe bowl. Microwave on high for 8 minutes. Remove plastic wrap and toss with the 2 tbsp EVOO and a generous sprinkling of salt & Pepper.
Grill the potatoes and the chorizo for 5 – 10 minutes on each side until the potatoes have crisped on the outside. Slice the chorizo into bite sized pieces. Toss the potatoes and the vinaigrette together. Add the chorizo to the potatoes. Serve tossed with the parsley and top with the Queso Fresco. Add salt & pepper to taste. Yummy cold or hot.
Its hot. Its humid and there is no way in HE double hockey sticks I am cooking indoors.
I cook on the grill constantly when the weather is hot. We eat a lot of super salads. Basically pick a protein whether it be poultry, seafood or beef and build a salad around it. The choices are endless and our kids love them. Lots of seasonal choices can add a lot of interest to a salad!
This week we enjoyed a BIG chicken salad. Enough to feed 8 ppl with enough for leftovers to take to work the next day. I used a rub I have been enjoying lately Bub-ba-Q all purpose rub.
- 6 boneless skinless chicken breasts
- 3 bunched romaine washed chopped
- 1 can black beans rinsed and drained
- 1/2 small red onion thinly sliced
- 2 cups frozen corn thawed
- 3 scallions finely chopped
- 1 cup shredded old cheddar
- 3 tomatoes chopped
- 2 green peppers chopped
- 2 cups torn baguette or croutons
- 1/2 cup BBQ Rub
- 5 roasted red peppers
- 1/3 cup apple cider vinegar
- 1 cup olive oil
- 2 tablespoons minced garlic
- 1 tsp ground mustard
- 1/2 tsp red pepper flakes
- 1/2 tsp ground chipotle
- 1/2 tsp salt
- 1/2 tsp pepper
Sunday. Hot as heck. I wanted something smoked but nothing heavy. Took freezer inventory and found a HUGE boneless turkey breast.
Thawed the turkey breast and gave it a quick brine for a couple of hours. Rinsed it off and generously sprinkled it with Plowboys Yardbird Rub. Off to the Traeger at 225F till the breast read 160F. Glazed it with Smoking Stampede Beer & Chipotle BBQ Sauce.
Grilled some corn sprinkled with lime zest & chipotle, as well as some lovely onions and tomatoes I had purchased from our local farmers market yesterday.
Also raided our pantry for some black beans and a few other ingredients.
Super simple and super filling this salad was a wonderful meal for all of us.
Start with shredded lettuce:
Add a medley of black beans, grilled corn, tomatoes, red pepper, yellow pepper, grilled onions, fresh chives, salt & pepper.
Top with slices of tomatoes and smoked turkey with a little extra BBQ sauce
Drizzle on a little salad dressing we had creamy poppyseed in the fridge it worked well with the BBQ sauce.
Yummy for the kids and the adults.