At home one night with plenty of nicely marinated chicken but no pita to be found, I had an epiphany - if souvlaki is basically an undressed Greek salad with chicken on a pita, why couldn’t I eat it as a DRESSED Greek salad with chicken without a pita? And thus my new summer standby meal was born - the chicken souvlaki salad. This recipe will feed two very well and leave four wanting more (I suggest getting some baklava for dessert).
- 1/2 cup plus 2 Tablespoons olive oil
- 5 Tablespoons red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/4 teaspoon black pepper
- 2 boneless skinless chicken breasts
- 1 head of Romaine lettuce or 2 hearts of Romaine
- 2 tomatoes, diced
- 1 small red onion, diced
- 1 large cucumber, peeled and de-seeded
- 2 Tablespoons crumbled Feta cheese
Mix the marinade. Reserve half to dress the salad, and combine the other half in a zipper bag with the chicken. Marinate the chicken for 4 to 24 hours.
Grill (or saute) the marinated chicken breasts. Slice thinly. Prepare the salad vegetables. Top with the chicken and cheese, then the reserved vinaigrette. If you’re feeling really saucy, you can use tzaziki as a dressing instead of the reserved half of the vinaigrette. Or you could just use both.
It’s summer, and the food lobe of my brain turns to one thing when the weather starts warming up - avocados. Being on the East Coast, avocados are definitely my favorite summertime-only indulgence, and they are well worth the wait in all of their forms. Another recipe from Clean Eating magazine, these Avocado Salad Wraps are fantastic as a light lunch or, when paired with some bread or tortillas, a stove-free dinner on a hot day.
- 2 T Dijon mustard
- 1 medium ripe avocado, diced
- 1 medium ripe tomato, chopped into pieces the same size as the avocado
- 1/4 cup cilantro
- lime juice (optional)
- 4 big lettuce leaves (romaine works great)
Combine the first four ingredients in a bowl. If the wraps aren’t going to be eaten right away, toss some lime juice into the bowl with the salad.
Divide the salad between the 4 lettuce leaves, wrap and enjoy! Or, if you’re like me, eschew the lettuce altogether and eat the salad straight out of the bowl.
Read More | Clean Eating Magazine
This pasta salad is one of my favorite potluck contributions. Because of the fact that the pasta has to be completely cool - at most room temperature - before assembling the salad, it’s a great dish to start at night and finish the next day. Here’s a recipe for a great Summer Pasta Salad:
- 1 Lb smallish, shaped pasta (rotini, farfalle, macaroni, anything small and easily fork-able)
- 1/2 bottle of Italian dressing (not creamy)
- 4 T Salad Supreme
- 1 12 to 14 inch cucumber or two smaller ones, peeled and seeded
- 1 pint cherry or grape tomatoes, washed and halved
- 4 ounces Provolone cheese (this is usually 4 slices of prepackaged sliced cheese)
- 4 ounces salami (again, usually 4 slices of prepackaged sliced meat, but this can also be 4 ounces from a whole salami)
I prefer to have vegetables prepared with every dinner that I serve my family, so it is nice to come across a recipe that is easy to prepare while the entree is cooking away. True, the kids may pick and choose which veggie is their favorite, as my 4-year-old would, but I enjoy all three as I hope your family will. This recipe calls for frozen vegetables to save time, but I always love to use fresh when given the choice…up to your preference.
- 1 tablespoon olive oil
- 1 pkg. 10 oz. frozen corn kernels
- 1 pkg. 10 oz. frozen cut green beans
- 5 oz. fresh baby spinach
- 1/4 teaspoon dried thyme leaves
- 2 teaspoons white wine vinegar
- coarse salt and ground pepper
Heat oil in a large skillet over medium-high, add corn and green beans, and cook about 4-6 minutes, until green beans are warmed through. Next add the thyme and spinach, seasoning with salt and pepper. Toss until spinach is wilted, about 1-2 minutes, then stir in the vinegar. Season to taste with salt and pepper. Serve in a bright dish for added pizazz.
I absolutely love salads, so when I come across a new recipe, I have to share it with everyone - we all could use more veggies in our diets. This recipe is quite simple and tasty, as well as pleasing to the eye—because I am a huge believer in that we first eat with our eyes, before our mouths.
- 3 ounces baby arugula
- 2 scallions, thinly sliced
- 1 15 oz. can of chickpeas, rinsed and drained
- 1 cup halved cherry tomatoes
- 1/4 cup walnuts, toasted if desired(my preference)
- 2 TB red wine vinegar
- 2 TB olive oil
- coarse salt and ground pepper to taste
In medium bowl, layer the first 5 ingredients and set aside. In separate tightly lidded container, combine vinegar, oil, salt, and pepper; shake until blended. Pour directly onto salad and toss.
Enjoy a fresh, quick salad.
When our family is enjoying any kind of meat dish, I love to break out the horseradish and announce to whoever is within earshot, “Horseradish makes EVERYTHING taste better”. So when I came across this recipe in Everyday Food for beef skewers with rosemary (one of my favorite herbs to cook with), my mouth started watering at the thought of dipping the yummy skewers into a horseradish dipping sauce, bringing the whole dish to a new level.
- 3 flat iron (shoulder top blade) steaks (1 1/2 pounds total, with gristle removed)
- 1/2 cup reduced fat sour cream
- 1 tablespoon prepared white horseradish, drained
- 2 garlic cloves
- 2 tablespoon fresh rosemary leaves
- 1 tablespoon olive oil
- coarse salt and ground pepper
- Eight 6 inch wooden skewers
My friend Crystal is a creative cook, and she came up with this salad dressing recipe when we were over for dinner the other day. It was amazing! I was so glad when she shared the recipe with me. We enjoyed this dressed over a lush bed of greens tossed with candied pecans and dried cranberries, the salad was to die for! I plan to share a pasta recipe from Crystal later this week.
- 2 cups blackberries
- 1 tsp vanilla
- 1/2 cup maple syrup
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dry mustard
- 1/2 -3/4 cup olive oil
- 1/2-34 cup apple cider vinegar
Puree, douse a bed of delicious greens, and enjoy.
My husband Andru has come to the realization that a lot of the food we eat on a daily basis contains a lot of sodium. Not because I have chosen to dash everything we consume with a bit of salt here and there, but because some foods come into our home with so much added salt through processing. He was fuming about how he had chosen to purchase some soup simply because the label said “Organic” because in our mind set “organic” is supposed to mean good for you, but that is not necessarily true so he went off in a tirade after reading the label and seeing that in a one cup serving of this “good” soup there was 980 mg. of sodium, 41% of the sodium we need for the day in one cup of delicious death. He was very concerned that this percentage was in relation to an adult’s body mass, not a 3 year-olds tiny frame. How much sodium can a toddler take before a salt-induced coma? Anyway, to alleviate his worries, he is on a mission to eat more foods that are “living”, meaning less meat and processed foods and more fruits and vegetables.
In order to support his new found revelation, I decided one night to come up with a raw fruit and vegetable salad that is delicious despite not being smothered in dressing—and I aptly named it Rainbow Fruit & Veggie salad because after all was said and done, I threw in so many different colors of fruits and veggies, it became a taste sensation for the eyes. I was very tempted to add a touch of sugar to the natural dressing mixed in, but then thought, well that defeats the whole purpose, so instead added some strawberries for that touch of sweetness. Voila…a new recipe was born, and Andru loved it and the kids seemed to like it also, thank you strawberries. It is a great side dish and the recipe can be varied in so many ways, I added raw zucchini when I made it a second time and it was a hit at our Fellowship meal after church. I hope it pleases your taste buds also!
This is a great one for summer time cooking when it’s hot and all you can think about it staying away from the hot oven, and yet you still have to feed your family. The best way to prepare this recipe is to cook the chicken ahead of time before it gets hot!
CHICKEN CAESAR SALAD WRAP
Makes 4 Wraps
- 2 Chicken breasts, cubed and grilled or fried
- 2 Heads Romaine lettuce, chopped
- Johnny’s Caesar Dressing
- 1 cup fresh grated Parmesan cheese
- Dash of pepper
- 4 flour tortillas, whole wheat, spinach, plain, mulitgrain, you choose!
- Cook the chicken however you desire and set aside to cool.
- Toss together chopped lettuce, dressing, pepper, and cheese. Add chicken to the lettuce mixture and stir lightly.
- Warm tortillas and serve up the wraps at the table as the warmth from the tortilla will cause the lettuce to wilt if left to sit. Enjoy!
For some variety you can mix things up a bit. The other night we made the wraps with spinach and blue cheese dressing. Be creative, you can put any kind of salad in a wrap to add a little excitement to your salad! Try BBQ sauce on your chicken without dressing on the salad just use extra BBQ sauce. Hey McDonald’s is doing it, but I’m sure it’s much better homemade!
My friend Becky gave me this vinaigrette recipe - I tried it, and it was delicious! I love vinaigrette dressing for salad, they are light and tasty. She got the recipe from “America’s Test Kitchen Family Cookbook.”Basic Vinaigrette
Makes about 1 cup
Prep Time 10 minutes
- 3/4 cup extra-virgin olive oil
- 3 Tablespoons vinegar (I usually use basalmic, but the recipe calls for red or white wine vinegar)
- 2 teaspoons minced shallot or red onion (sometimes I’ll even use a bit of a mild yellow onion instead)
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons minced fresh herbs (thyme, oregano, basil, tarragon, parsely, rosemary or a combination, also you can use about 1/2 teaspoon dried thyme, rosemary or oregano)
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 7 days. When you want to use the dressing, remove from the refrigerator a couple hours ahead of time and bring to room temperature, then shake vigorously to recombine before using. If you are going to use the dressing in a few days you can just leave it out.
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