Summer-Fresh Salads

[Guest]

Quick & Easy Steak Salad

Prep Time:25 min

Total Time:25 min

Makes:4 servings

5 cups torn romaine lettuce

2 small plum tomatoes, sliced

1 yellow pepper, halved, grilled and cut into strips

1 lb. beef flank steak, grilled, sliced

1/2 cup Natural 2% Milk Reduced Fat Colby & Monterey Jack Cheese

Crumbles

1/2 cup Light Zesty Italian Reduced Fat Dressing

COVER four salad plates with lettuce.

TOP with tomatoes, peppers, meat and cheese.

DRIZZLE with dressing just before serving.

.

Chicken Fajita Salad

Prep Time:10 min

Total Time:40 min

Makes:4 servings, about 2 cups each

1/4 cup lime juice

1 tsp. chili powder

4 small boneless skinless chicken breast halves

1 each: red and green pepper, quartered

8 cups torn leaf lettuce

1/4 cup chopped red onions

1/2 cup Mexican Style Cheese Crumbles

1/2 cup Light Ranch Reduced Fat Dressing

MIX lime juice and chili powder; pour over chicken in shallow dish.

Cover; refrigerate 20 min. to marinate.

Remove chicken from marinade; discard marinade.

PREHEAT grill to medium heat. Grill chicken and peppers 5 min. on

each side or until chicken is cooked through and peppers are tender.

CUT chicken diagonally into thin strips; set aside. Cut peppers into

thin slices; place in large bowl. Add lettuce and onions; mix

lightly. Divide among four salad plates; top with chicken. Sprinkle

evenly with cheese; drizzle with dressing.

.

Crunchy Poppyseed Chicken Salad

Prep Time:15 min

Total Time:15 min

Makes:4 servings

4 cups broccoli slaw

2 large red peppers, thinly sliced (about 2 cups)

4 carrots, shredded (about 2 cups)

1 can (8 oz.) pineapple tidbits, drained

1 pkg. (6 oz.) Oven Roasted Chicken Breast Cuts

1/2 cup Creamy Poppyseed Dressing

1/4 cup Cashews

COMBINE all ingredients except dressing and cashews in large bowl.

ADD dressing; toss to coat.

SPRINKLE with cashews just before serving.

.

Thai Pork with Savoy Cabbage Printer Friendly

Prep Time:15 min

Total Time:1 hr 15 min

Makes:4 servings, about 1-1/2 cups each

3/4 cup Light CATALINA Dressing

1 pork tenderloin (1 lb.)

3 Tbsp. lite soy sauce

5 cups finely shredded savoy cabbage

1/2 cup thinly sliced red onions

2 Tbsp. sesame seed, toasted

2 Tbsp. chopped cilantro

POUR 1/4 cup of the dressing over meat in shallow dish; cover.

Refrigerate 30 min. to marinate, turning meat after 15 min. Remove

meat from marinade; discard marinade.

PREHEAT grill to medium heat. Grill meat 30 min. or until cooked

through, turning after 15 min. Cool slightly. Cut into thin strips;

set aside.

MIX remaining 1/2 cup dressing and the soy sauce in large

microwaveable bowl. Microwave on HIGH 20 sec. Add cabbage and onions;

toss to coat. Transfer to large serving platter; top with meat.

Sprinkle with sesame seed and cilantro.

.

SALAD TIPS:

Salad Tips

Here are tips for cleaning, storing, and preparing the greens you

have selected for your great salad recipe.Cleaning

How to Wash Greens

Place leafy greens in basket of salad spinner. With salad spinner in

sink, run cold water through spinner while turning the basket. Repeat

once or twice, if necessary, to make sure greens are clean and dry.

Pat dry with paper towels, if necessary. If you do not have a salad

spinner, rinse greens under cold running water until clean. Then, pat

dry with paper towels.

How to Wash Fresh Herbs

Always wash fresh herbs before use. Rinse small bunches under cold

running water, then blot dry. Or when needing to clean a large amount

of herbs, fill the sink with cold water and swish the herbs around to

remove any dirt. Remove the herbs from the sink and place in a salad

spinner to spin dry. Or, place on paper towels and gently blot dry.

Storing

How to store Leafy Greens

Store greens wrapped between dry paper towels, if desired, in a

perforated plastic bag or loosely wrapped in a plastic bag in the

refrigerator for up to 5 days.

How to Store Long Stemmed Herbs

Place long-stemmed fresh herbs, such as parsley, cilantro and dill,

in a tall glass with the stem ends down. Fill with about an inch of

cold water. Cover the leaves with a plastic bag and refrigerate until

ready to use, changing the water every 2 days. Herbs should stay

vibrant and fresh for about 5 days.

Preparing

How to Core Lettuce

Holding head of lettuce so that bottom, or core end, faces a flat

surface, bring the lettuce down hard against the surface to loosen

core. Pull out core and discard.

How to Prepare Lettuce

Remove the core from the head of lettuce, then pull the lettuce apart

from the core end and tear into bite-sized pieces. Do not chop tender

lettuces, such as butterhead, with a knife since this can cause the

lettuce to turn brown around the edges. Less delicate lettuces, such

as romaine, can be cut but be sure to use a sharp knife.

How to Shred Lettuce

Cut head of cored iceberg lettuce in half. Place each half, cut side

down, on cutting board. Cut across the halves into thin slices, then

separate slices into shreds.

[Author]

Posts