Archive for the ‘Salad’ Category

Barefoot Bloggers: Panzanella

August 19, 2008

I’m late on posting for Barefoot Bloggers once again! Last Thursday was the posting date but that happened to fall on what was probably one of the hardest days of my life so far. I won’t go into details but last week was really rough. Luckily though, my wonderful husband and my parents are helping me get through this tough time and I’m feeling better everyday. I actually made this dish well in advance but completely forgot about posting it on the post date.

So now back to your regularly scheduled blogging! Melissa of Melissa’s Kitchen chose this month’s Barefoot Bloggers recipe which is Panzanella. Panzanella is basically a bread salad and the ingredients remind me a lot of gazpacho, except it is chunky and not a soup! I am a HUGE fan of gazpacho so I had always wanted to try panzanella and this was finally my chance!

Can I just say YUM!?! I really, really, REALLY enjoyed this dish. My husband was out in the field doing Army stuff last week when I made this so I was able to enjoy it as a nice, light summer dinner. The dressing is just delicious, too! I plan on using the dressing recipe for other salads as well. The only downside is that the leftovers are no good since the bread soaks up too much of the dressing and gets soggy. You will definitely want to serve this right away!

To check out the rest of the Barefoot Bloggers’ Panzanella go here. Thanks to Melissa for a great summer recipe choice!


Source: Ina Garten

3 Tbsp. good olive oil

1 small french bread, cut into 1 inch cubes (6 cups)

1 tsp. kosher salt

2 large, ripe tomatoes, cut into 1 inch cubes

1 cucumber, unpeeled, seeded and sliced 1/2 inch thick

1 red bell pepper, seeded and cut into 1 inch cubes

1 yellow bell pepper, seeded and cut into 1 inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

20 large basil leaves, coarsley chopped

3 Tbsp. capers, drained

For the vinaigrette:

1 tsp. finely minced garlic

1/2 tsp. Dijon mustard

3 Tbsp. Champagne vinegar

1/2 cup good olive oil

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

Heat the oil in a large saute pan.  Add the bread and salt; cook over low to medium heat, tossing frequently for 10 minutes or until nicely browned.  Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.  Add the bread cubes and toss with the vinaigrette.  Season liberally with salt and pepper.  Serve, or allow the salad to sit for about half an hour for the flavors to blend.


Grilled Steak Salad

July 2, 2008

This was a great summer salad! I used flank steak instead of the suggested sirloin to save on cost. It was refreshing and delicious!

Grilled Steak Salad

Source: Cooking Light

Substitute flank steak for the sirloin if you prefer. Serve with thick slices of garlic bread and ice-cold beer.


1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pound lean boneless sirloin steak, trimmed
8 cups spring-blend salad greens
1 1/2 cups red bell pepper strips
1 cup vertically sliced red onion
1 tablespoon chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed

Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.

While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.

4 servings (serving size: 3 ounces steak and 3 cups salad)
Nutritional Information

CALORIES 278(28% from fat); FAT 8.7g (sat 2.7g,mono 3.7g,poly 1g); IRON 6.1mg; CHOLESTEROL 76mg; CALCIUM 106mg; CARBOHYDRATE 22g; SODIUM 530mg; PROTEIN 30.4g; FIBER 6.1g

Tomato, Avocado, and Red Onion Salad

June 15, 2008

I took inspiration for this recipe from an episode of 30 Minute Meals with Rachael Ray that I had playing in the background the other day. It’s really simple and really delicious. I especially like the different way she suggested cutting the avocado into thick, round slices. I had never thought to do it that way. I hope my instructions below explain it well enough. It was the perfect accompaniment to the Beer Butt Chicken that Alex grilled.

Tomato, Avocado, and Red Onion Salad

Inspired by an episode of 30 Minute Meals

2 large ripe tomatoes

2 Haas avocados

1/2 red onion

drizzle of olive oil

drizzle of balsamic vinegar

salt and pepper

2 ounces of Queso Fresco (or the crumbled cheese of your choice…blue, feta, gorgonzola, etc.)

Cut the tomatoes into thick round slices and lay flat on a plate.

Slice the avocado around the middle (the opposite way you would normally do it) and pull out the pit. Then scoop out the flesh with a spoon in one chunk. Slice the avocado into rounds mirroring the thickness of the tomato rounds and then arrange a slice on top of each piece of tomato.

Cut the red onion into thick slices as well and place on the avocado rounds.

Drizzle the olive oil and the balsamic vinegar over the salad and sprinkle with salt and pepper.

Crumble the Queso Fresco on top and enjoy.

Santa Fe Grilled Chicken Salad

June 12, 2008

I saw this recipe on Elly Says Opa and decided it would be a perfect hot summer dinner. It did not disappoint! Alex and I both really enjoyed it…especially the tequila lime chicken marinade! We will probably use this marinade on chicken quite frequently whether we are making it for the salad or by itself.

Santa Fe Chicken Salad

Source: Elly Says Opa

Serves 2

Tequila Lime Chicken
2 boneless, skinless chicken breast halves (about 4.5 oz. each)
1 lime, zested and juiced
2 Tbsp. Tequila
2 Tbsp. orange juice
2 tsp. canola oil
1/2 tsp. cumin
1/4 tsp. oregano
1/4 tsp. chili powder
2 cloves garlic, smashed
salt and pepper

Combine the lime juice and zest, tequila, orange juice, canola oil, spices and garlic and whisk together. Pour into a dish or resealable bag along with the chicken and refrigerate for 30 minutes – 2 hours (any longer and the acid in the citrus could start to “cook” the chicken).

Sprinkle the chicken with salt and pepper and then grill or saute the chicken, basting with the marinade, until cooked through (about 4-5 minutes per side).

Nutritional information per piece, if consuming all marinade (which, you probably won’t): Calories: 225 / Fat: 7g / Carbs: 4g / Protein: 29g
1/4 cup salsa
2 heaping Tbsp. sour cream
2 Tbsp. ranch dressing
hot sauce (optional)

Combine all ingredients (and a few dashes of hot sauce, if you’d like) and refrigerate as you make the rest of the salad.
3-4 cups romaine lettuce, chopped
1 large tomato, diced
1/2 avocado, diced
1/3 cup black beans, drained/rinsed
1/3 cup corn
1/3 cup cheddar jack cheese
2 corn tortillas
cooking spray

Cut the corn tortillas into squares and spray with oil. Bake at 350 in your oven (or toaster oven, as I like to use for these small jobs) until crispy.

Combine the remaining ingredients in a large bowl. Toss with the dressing and then stir in the crispy corn tortillas. Top with chicken.

Green Salad with Strawberry Balsamic Vinaigrette

April 30, 2008

Green Salad

This salad was DEL-ICIOUS and went perfectly with our Croque Madames! Alex is a HUGE fan of balsamic vinegar so I knew he would love it. And love it, he did! He filled 3/4 of his plate with salad, which is not typical for him! We will definitely continue to make this salad.

Green Salad with Strawberry Balsamic Vinaigrette

Source: Rachael Ray 2, 4, 6, 8 Cookbook

2 teaspoons strawberry jam
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper, to taste
6 strawberries, sliced
4 cups chopped romaine or mixed greens of any kind

Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and greens to bowl and toss to coat evenly in dressing.