Summer Salads Part 3

I've actually made this salad as a meal several times.  Any salad that includes bacon* deserves a repeat!  The recipe is another one from Ray-Ray and can be found here.

Grilled Chicken Club Salad with Guacamole Dressing

INGREDIENTS

• 8 slices of smoky bacon
• 1 cup chopped chicken from rotissierre chicken
• 2 hearts of romaine lettuce, chopped
• 4 plum tomatoes, chopped
• 1 ripe Hass avocado
• 1/4 small onion, chopped
• 1 small garlic clove, smashed and peeled
• Juice of 2 lemons or limes
• 1 jalapeño, seeded and coarsely chopped
• 1/4 cup cilantro leaves (a palmful)
• Salt

PREPARATION

Cook bacon however you normally do.  I microwave for 1 minute/slice, give or take 30 seconds.

Combine the lettuce and tomatoes in a large bowl. Cut the avocado in half, pit it and spoon the flesh into a food processor bowl. Add the onion, garlic, lemon juice, jalapeño and cilantro to the avocado. Turn the processor on and add 1/3 cup of the EVOO in a thin stream; process until smooth. Season to taste with salt.

Chop the chicken into pieces and arrange on the salad. Pour the dressing over the salad, then scatter the bacon across the top.

*Have I mentioned I love bacon?  So much that I had to change the font to red each time it is mentioned!

Summer Salads Part 2

While I love the idea of eating salmon, I'm not a huge fan of it.  But, since Dr. Oz tells me it helps to ward off alzheimer's, I force myself to eat it every now and then.  This salad wasn't too bad, and my husband loved it.  The original recipe was one I found in Rachael Ray's "30-Minute Get Real Meals".

Added a pic just because...ha!

Smoked Salmon with Crushed Cherry Tomato Vinaigrette


6 eggs
1/2 pint cherry tomatoes, cut in half
2 Tablespoons rice wine vinegar
2 Tablespoons EVOO
8 slices "good quality" smoked salmon (whatever that means....ha!)
1 bag spring lettuce mix
1/4 cup fresh herb of your choice (recipe=parsley, monica=cilantro)
1/2 English cucumber, diced (you know--the one wrapped in plastic in produce)
1 1/2 Tablespoons chopped green olive or capers

Boil eggs (cover w/water, bring to boil, turn off heat, cover, let sit for 10 minutes, drain, peel, blah, blah, blah).

Make dressing by placing sliced tomatoes in bowl.  Add vinegar, EVOO, salt and pepper.  With a fork, crush tomatoes a bit.

Combine lettuce, fresh herb, cucumber, and olives in bowl.  Toss with crushed tomato dressing.

Place two slices salmon on plate.  Top with tossed salad.  Add a quartered boiled egg to top.  Enjoy!

Summer Salads Part 1

It's too hot to turn on my oven, so I've been making salads for dinner at least once a week.  I'll be posting a few of my favorites.  Part 1 is a version of Thai Steak Chili salad I found here.

what you need

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese (Just wait 'til you see what you do with this!)

1   beef sirloin steak (1 lb.), 1/2 inch thick (could also use chicken or fish)

1 pkg. (6 oz.) torn mixed salad greens1/2 cucumber, sliced

2 cups  fresh green beans, steamed in microwave for 2 minutes

1/4 cups sweet chili sauce

2 Tbsp.  rice wine vinegar

2 Tbsp. oil (1 each of sesame and olive oil)

1 tsp.  lime zest2 Tbsp. chopped fresh cilantro

1/4 cup PLANTERS Dry Roasted Unsalted Peanuts

make it

HEAT oven to 400°F.

CUT cream cheese into 8 slices; cut each slice diagonally in half. Place in single layer on parchment-covered baking sheet. Spray with cooking spray. Bake 10 min. or until golden brown. Set aside.

Season steak with salt and pepper.  Grill for 5 minutes on each side.  Let rest for 5 minutes, then slice across the grain.

Mix chili sauce, vinegar, oil, lime zest, and cilantro.  Toss greens, cucumber, and beans, and then chili dressing.  

Layer salad, cream cheese, peanuts,  and steak on plate.  Enjoy!