Category Archives: Salad

Flank Steak Salad with Chipotle Lime Vinaigrette

22 Friday Jul 2016

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Flank Steak Salad w Chipotle Lime Vinaigrette

Flank Steak Salad with Chipotle Lime Vinaigrette
Yield:  4 servings
Time: 25 minutes active, 50 minutes total

For the flank steak:
1 lime
2 tbsp. chili powder
2 tbsp. brown sugar
1 tsp. cumin
1 tsp. chipotle chile powder
½ tsp. salt
¼ tsp. black pepper
1½ to 2 lb. flank steak

For the Chipotle Lime Vinaigrette:
1/3 cup lime juice (fresh squeezed is ideal but bottled works too!)
¼ cup extra virgin olive oil
¼ cup canola oil
1½ tbsp. adobo sauce (from a can of chipotle peppers in adobo sauce) –could substitute with 1 tsp. of chipotle chili powder, if needed
½ tsp. cumin
¼ tsp. garlic powder

For the salad:
8 cups mixed greens
¾ cup fresh blackberries
2 avocados, diced
24 grape tomatoes, halved
3 ears of corn, cooked and cut off the cob

  1. Zest the lime, then slice the zested lime in half.
  2. Mix together the lime zest, chili powder, brown sugar, cumin, chipotle chile powder, salt and pepper.
  3. Squeeze the lime over both surfaces of the steak.  Sprinkle half of the spice mixture onto the top of the steak, rubbing it into the meat.  Repeat with the remaining spice mixture on the underside of the steak.  Let stand at room temperature for 15-30 minutes.
  4. Meanwhile, prepare the vinaigrette:  Combine the lime juice, adobo sauce, cumin, and garlic powder.  Whisk together, and slowly drizzle in the oils.  Mix thoroughly.
  5. Grill the steak over medium high until well browned and the center registers 130ºF with a meat thermometer* (about 4-8 minutes per side, depending upon the thickness of the cut of steak).  Transfer to a cutting board and allow to rest at room temperature for 10 minutes before slicing.  Thinly slice against the grain.  (Note: flank steak is a fairly tough cut of meat.  Slicing it against the grain maximizes its tenderness.)
  6. Prepare the salads: Toss together the mixed greens, blackberries, avocados, tomatoes, corn, and prepared vinaigrette.  Split between four plates.  Top each salad with sliced flank steak.

PDF to Print Recipe for Flank Steak Salad with Chipotle Lime Vinaigrette

* When measuring the temperature of cooked meat, always insert the thermometer into the meat sideways, away from any bones.  This ensures an accurate reading.

Recipe Credit:  The flank steak recipe was modified from the Chili-Lime Flank Steak recipe that was published in the June 2016 edition of Food Network Magazine.

Orange Mint Orzo Salad

24 Monday Aug 2015

Posted by in Dinner, Fruit, Healthy, Lunch, Quick and Easy, Salad, Vegetarian

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Orange Mint Orzo Salad

I created this refreshing pasta salad for my housewarming party, which happened to be on a hot summer day.  I wanted to make a pasta salad that wouldn’t be too heavy.  Additionally, its dressing didn’t use a base of mayo or other creamy ingredients, so there was no need to worry about it sitting out in the heat for an hour or two.  My sister loved it so much that she requested I bring a big bowl of this orzo salad to her son’s birthday party this weekend.  The unexpected flavor combination was a hit with the kids and adults alike!  Try it for your next BBQ…perhaps Labor Day?!

Orange Mint Orzo Salad
Time:  40 minutes total
Yield:  12 servings

1 lb. orzo
¼ cup extra virgin olive oil
3 tbsp. lemon juice (or orange juice)
¼ tsp. salt
1/8 tsp. fresh ground pepper
zest of one orange (can come from one of the four below)
4 navel oranges
2 cucumbers
1 large bunch mint
16 oz. frozen edamame, defrosted
2 cups crumbled feta

  1. Cook the orzo according to the package instructions.  (To maximize on time, start on step 2 while it’s cooking.)  Once cooked, drain and rinse with cold water.
  2. Prepare the dressing:  Place the following ingredients into a small mixing bowl:  olive oil, lemon/orange juice, salt, and pepper.  Zest one of the oranges (after washing it thoroughly) and add it to the bowl.  Whisk all of the ingredients together and set aside.
  3. Peel the oranges and dice them into bite-sized pieces.  Place in a large mixing bowl.
  4. Remove the seeds from the cucumbers.  I find the easiest way to do this is to cut the cucumber in half along its length.  Cut it in half along its length again, so that it’s quartered and the seeds are exposed.  Slice the seeds out and discard.  Dice the flesh of the cucumbers into bite-sized pieces.  Place into a large mixing bowl with the oranges.
  5. Coarsely chop the mint and add it to the cucumbers and oranges.  Stir in the defrosted edamame and feta.  Add the orzo, and pour the dressing over top.  Toss to evenly coat all of the ingredients with the dressing.

Link to PDF to Print Recipe for Orange Mint Orzo Salad

 

Tijuana Caesar Salad

29 Wednesday Apr 2015

Posted by in Dinner, Healthy, Lunch, Quick and Easy, Salad, Vegetarian

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Tijuana Caesar Salad

Did you know that Caesar salad actually originated in Mexico?  It’s true!  The story goes like this:  apparently an Italian chef named Caesar Cardini created the salad at his restaurant in Tijuana when hungry customers arrived and the restaurant was running very low on food.  He didn’t want to send them away hungry, so he combined whatever ingredients he could find and voila–Caesar salad!

Here’s my South-of-the-Border version of the classic.  It makes for a great side dish to a Mexican-themed dinner, on Cinco de Mayo or any day of the year!  I absolutely love the Cilantro Jalapeno Agave dressing!  I hope you will as well.

Tijuana Caesar Salad
Yield:  4 servings
Time:  30 minutes total

For the salad:
8 cups romaine lettuce, roughly chopped
¼ cup fresh cilantro, coarsely chopped
2 oz. Parmesan cheese, finely shredded (I use a Microplane zester to get it super light and fluffy)

For the tortilla strip croutons:
2 flour tortillas
2 tbsp. extra virgin olive oil
½ tsp. chili powder
½ tsp. dried cilantro
¼ tsp. garlic powder
½ tsp. coarse sea salt

For the Cilantro Jalapeno Agave dressing:
2/3 cup plain yogurt
½ cup extra virgin olive oil
1 tbsp. agave (or honey)
¼ cup lime juice
2 tbsp. finely diced cilantro
1 tbsp. finely diced fresh jalapeno
½ tsp. salt

1.  Prepare the tortilla strips:  Preheat the oven to 400ºF.  Lightly grease a baking sheet and set aside.  Cut the tortillas into bite-sized pieces (roughly ¾-inch squares) and place in a medium-sized bowl.  Whisk together the olive oil, chili powder, cilantro, and garlic powder.  Pour over the tortillas and toss to coat evenly. Arrange the tortillas in a single layer on the prepared baking sheet.  Sprinkle with sea salt.  Bake at 400ºF for 12 minutes, then finish by broiling for 2-4 minutes, until golden brown.  Remove from oven and set aside to allow the strips to come to room temperature.

2.  Prepare the dressing:  Whisk all ingredients together.

3.  Toss the lettuce, cilantro and Parmesan cheese together in a large mixing bowl.  Drizzle in half of the dressing and two large handfuls of tortilla strips.  Toss to coat.  Serve with the remaining dressing and tortilla strips on the side, adding more as desired.

PDF to Print Recipe for Tijuana Caesar Salad

Sliced Ahi Tuna Atop Arugula

07 Tuesday Apr 2015

Posted by in Dinner, Fish, Healthy, Quick and Easy, Salad

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Sliced Ahi Tuna Atop Arugula

Sliced Ahi Tuna Atop Arugula
Yield:  2 dinner portions
Time:  15 minutes active plus up to one hour marinating

For the tuna:
Two 6-oz. filets of ahi tuna
3 tbsp. rice wine vinegar
¼ cup low sodium soy sauce
1½ tsp. wasabi powder

For the salad:
4 cups baby arugula
3 tbsp. rice wine vinegar
3 tbsp. low sodium soy sauce
½ tsp. sugar
½ tsp. wasabi powder
1 tsp. finely grated fresh ginger*
½ a large cucumber, cut into bite-sized pieces
1 avocado, sliced
4 tbsp. pickled ginger

1.  To prepare the tuna, whisk together the rice wine vinegar, soy sauce, and wasabi powder until the wasabi is fully dissolved.  Place this mixture into a ziplock bag with the tuna and marinate in the refrigerator for up to one hour.

2.  Lightly coat a non-stick skillet with cooking spray.  Heat the skillet over medium-high heat for 2 minutes.  Place the marinated tuna in the hot skillet and sear for two minutes per side (or longer if you prefer it to be a bit more cooked through).

3.  Meanwhile, prepare the salad:  Whisk together the rice wine vinegar, soy sauce, sugar, wasabi powder, and fresh ginger.  Toss with the arugula and cucumber.  Place in a heap in the center of a plate.

4.  Arrange the sliced avocado and pickled ginger in a fan shape around the arugula.

5.  Thinly slice the seared ahi tuna and place atop the arugula.  Enjoy!

PDF to Print Recipe for Sliced Ahi Tuna Atop Arugula

Lentil and Balsamic Skirt Steak Salad

26 Thursday Feb 2015

Posted by in Dinner, Healthy, Quick and Easy, Salad

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Lentil and Balsamic Skirt Steak Salad

Lentil and Balsamic Skirt Steak Salad
Time:  15 minutes hands-on; 45 minutes total
Yield:  4 dinner portions

For the steak:
1 lb. skirt steak
¼ cup balsamic vinegar
2 garlic cloves
¾ tbsp. fresh rosemary
1 tsp. dried oregano
1 tbsp. whole grain mustard
1/3 cup olive oil
½ tsp. salt
¼ tsp. pepper

For the salad:
1 cup dry green lentils
2 cups water
8 cups mixed greens
2 large handfuls cherry tomatoes
2 avocados, diced
4 oz. bleu cheese, crumbled
2 tbsp. balsamic vinegar
2 tbsp. olive oil
3 tbsp. reduced balsamic or balsamic glaze (usually available in a squirt bottle in the salad dressing aisle of your grocery store)

1.  Prepare the marinade for the steak:  Place the balsamic vinegar, garlic, rosemary, oregano and mustard in a food processor or blender.  Blend until the garlic and rosemary are pulverized.  Add the oil and blend until creamy.  Season with salt and pepper.  Place in a ziplock bag with the steak, massaging the marinade into the meat.  Marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours.

2.  Meanwhile, sort through the lentils, making sure there are no stones mixed in.  Rinse.  Place in a medium sized saucepan with 2 cups of water.  Bring to a boil, then reduce the heat to low and cover.  Allow to simmer for 30 minutes, until tender.

3.  As the lentils cook, begin to prepare the salads.  Toss together the mixed greens, cherry tomatoes, diced avocado, and bleu cheese.  Add 2 tbsp. olive oil and 2 tbsp. of balsamic vinegar.  Toss to coat.

4.  Once the lentils are tender, remove from the heat and stir in 3 tbsp. of reduced balsamic.  Toss with the other salad ingredients and divide between four plates.

5.  Spray a sauté pan with cooking spray and heat over high heat until screaming hot, about 2 minutes.  Place the steak in the pan, and sear each side for about 3 minutes.  Remove from the heat, slice against the grain (slicing with the grain will make it taste tough), and arrange over the prepared salads.  Enjoy!

Note:  Of course if you have access to a grill, grilling the steak is a great option!  If you do not have access to one (perhaps you live in a city like me or it’s just the middle of winter and you haven’t shoveled a path to your grill!), this stovetop method is a great alternative!

PDF to Print Recipe for Lentil and Balsamic Skirt Steak Salad