The nice weather has finally arrived and this is a great way to enjoy a lunch on the deck or a starter for dinner. Your choice…but maybe you’ll want both. A salad with a protein is always welcomed.
Soak wooden skewers in water for about an hour.
- uncooked pineapple wedges cut into 1 inch chunks 12-15
- 20-30 large raw shrimp, peeled and deveined
- 4-5 cups mixed greens
- add your favourites such as: green seedless grapes, halved,
- 4-5 strawberries- hulled, baby tomatoes, toasted pecans or salad toppings, raw mushroom slices
- The above ingredients will serve 4-5 people.
Marinade
- 1/2 cup Pear juice
- 1 tbsp. lime juice
- 5 tbsp. olive oil, divided
- 1 garlic clove, minced
- 1 tsp. sugar
- pinch of salt
In a blender, puree all the ingredients until really smooth.
In a small bowl briskly drizzle the olive oil and whisk into all the ingredients to form a dressing type of marinade. Reserve 1/4 cup of the marinade. Add the shrimp and toss to coat well. Set aside for 30 minutes.
In a separate large bowl, prepare the salad and your toppings.
Vinaigrette
- 1/4 cup of the reserved marinade
- 2 tbsp. wine vinegar
- 3 tbsps. pear juice
- 1/2 tsp, Dijon mustard
- 1 clove garlic, minced
- pinch of salt and pepper
Preheat your grill to a high heat. Remove the shrimp from the marinade and thread them onto the soaked skewers. Cook each side for 1-1 1/2 minutes until they are opaque throughout.
On separate skewers, thread the pineapple cubes and cook a few minutes longer than the shrimp so the centers become soft.
Serve the salad onto individual plates, add the shrimp and pineapple cubes and drizzle the Vinaigrette over the top. Here you get to use as much as you want on your plate.
Warm rolls and you have a wonderful meal.
Warm Mushroom Salad With Wonderful Additions
Warmer weather is upon us and the mind wanders to salads. Try this one, it is really yummy.
- 1 tbsp. shallot, finely minced
- 3 tbsp. sherry vinegar
- sea salt and ground pepper to taste
- 9 tbsp. olive oil, divided
- 1 -1 1 /2 lbs. white mushrooms, dusted clean and rough chop
- 2 tbsp. butter, divided
- 2 tsp. thyme leaves, divided
- 6-8 large handfuls of mixed green salad, washed, dried and chilled
- 1/2 cup finely chopped flat leaf parsley
- 1/4 lb. block Asiago cheese, shaved
- 1/2 cup toasted pecans, coarsely chopped
In a small bowl mix together the shallot, vinegar and a couple of pinches of salt and pepper to make the vinaigrette. Let this sit for 10-15 minutes, then add 5 tbsp. of the olive oil and set aside.
Heat a large frypan over high heat until hot. Add 2 tbsp. of the olive oil and 1 tbsp. butter to the pan. When the butter begins to foam, add 1/2 the mushrooms. Season with 1 tsp. of the thyme and generous pinches of salt and pepper. Cook for about 4-5 minutes, stirring occasionally. If you have to, reduce the heat. The mushrooms should be tender and a little crispy. transfer these to a plate and repeat the procedure with the remaining oil, butter, mushrooms and thyme.
When this is done, return the first batch of the mushrooms to the pan and stir to combine and heat through. Toss them and cook for about 1 1/2 minutes.
In a large bowl, add the greens and parsley. Spoon the hot mushrooms over this.
Return the pan to the stove and add 3/4 of the vinaigrette, scraping all the bits. When this is hot, pour over the entire salad and toss to coat the salad leaves and mushrooms. Salt and pepper to taste.
To serve, arrange the salad on a platter and, using a vegetable peeler, shave the Asiago cheese over the salad and top with the pecans. Enjoy!
Mediterranean Salad
This is a slightly different salad that bodes well with chicken. Try it and you will see what a great marriage it is. Try the chicken dish that is stuffed with vegetables on this site. In a word -YUM!
Dressing
- 5 tbsp. olive oil
- 3 tbsp. lemon juice
- 1 garlic clove, minced
- 1 tsp. dried dill
- 1/2 tsp. ground cumin
- 1 tsp. Dijon mustard
- pinch of salt and pepper
Whisk this together until well blended. Set in refrigerator until ready to use.
Rice
- 1 cup brown rice, long grain
- 2 cups water
Bring the rice and water to a boil and reduce heat to medium. Cover and let simmer until liquid has been absorbed (35-40 minutes). If you have a rice cooker, use it as it is less messy and will be timed perfectly. Remove from heat, keep it covered and let stand for 30 minute then fluff with a fork. Back to the salad. Add:
- 1 English cucumber, diced
- 1/2 cup sliced green olives
Transfer rice to a large bowl, add the cucumber, mixed spring greens and olives. Drizzle some of the dressing over the salad, toss to combine. Add additional dressing, as desired.
Berry Romaine Salad
This is light and refreshing and makes a lovely lunch to serve anyone.
- 1/4 cup sugar
- 1/3 cup pecans, coarsely chopped
- 1 bunch Romaine lettuce
- 2 cups Raspberries or Blackberries (or a cup of each)
In a small skillet over medium temperature, cook and stir the sugar until melted and a light caramel colour. This will take about 9-10 minutes. Now add the pecans and stir to coat. Spread out on parchment paper to cool. Break up in small pieces. Set aside.
In a large bowl, tear up the lettuce into bite-size pieces and combine the berries. Nothing is worse that a large piece of lettuce hanging out of a ladies mouth because it was too big. Right?
Creamy Dressing
- 1/4 cup mayonnaise
- 2 tbsp. sugar
- 1 1/2 tbsp. sour cream
- 1 tbsp. cream
- 1 tsp. poppy seeds
Whisk the ingredients together, and drizzle over the salad and toss to coat.
Sprinkle the top with the coated pecans. This will yield 10 servings unless you are all really, really enjoying it.
Serve with warm Brioche buns and a glass of the chilled white grape. Enjoy!
Wonderful Salad for Christmas Leftovers
This recipe is for 2 so increase the amounts as needed for those sitting at the table please. It is colourful, tasty and dressed with a pomegranate vinaigrette.
- 3 cups lettuce, torn into bite size pieces
- 1 Anjou pear
- 1/3 cup of pomegranate seeds
- 1 tbsp. Crisco oil
- 2 tbsp. pomegranate juice
- 1 tbsp. fresh lime juice
- 1 tsp. Dijon mustard
- 1/2 tbsp. honey
- crumbled goat cheese
- sprinkle of chopped pecans
Divide the lettuce between two plates, halve and core the pear, then into slices.
Divide the pear and pomegranate seeds and add to the lettuce. Mix together very gently.
Combine the next 5 ingredients in a saucepan. Bring to a boil over a high heat, then reduce and simmer until it thickens (2-3 minutes). Pour the warm liquid over the salad and top with the crumbled goat cheese and pecans.
Serve with warm dinner rolls, glass of the grape and enjoy.
In a word YUMMY!
Grilled Chicken Salad With A Twist
The days are finally in summer temperature mode and I thought this would help out for making a light supper to be enjoyed on the deck.
- 1/4 cup olive oil
- 3 tbsp. fig balsamic vinegar
- 1 tbsp. dried dill
- 1 minced garlic clove
- pinch of pepper and crushed oregano
- 4 skinless, boneless chicken breasts
- spring salad mix (about 7-8 cups)
- 1/3 cup seedless red grapes, halved
- 1/3 cup goat cheese, crumbled
- 1/4 cup toasted pistachios, chopped coarsely
Mix the first 6 ingredients in a jar with lid and shake well. Let stand for 1 -1 1/2 hours to allow them to mellow out.
Cook the chicken over the grill, uncovered for about 15 minutes, until tender and no longer pink. Cool slightly.
On 4 plates, arrange the salad greens, topping with the grapes, goat cheese and nuts. Slice each breast and arrange 1 per plate. Shake the dressing and drizzle over all.
Add a glass of your favourite chilled white wine and simply enjoy.
Fresh Cucumbers With Cream
This is a recipe that will wake up your taste buds. It is a little different, but try it out.
- 3 cucumbers, peeled
- 1 1/2 tsp. salt
- 2 green onions, if using
- 1 cup sour cream
- 1 tbsp. white vinegar
- 3 tbsp. sugar
Slice the cucumbers quite thin into a bowl and sprinkle with the salt. Let sit for about an hour. (Go make the coffee and pour yourself a cup).
Pour off the liquid, rinse well with cold water and place in a towel to carefully squeeze out any excess remaining water.
If using the green onion, clean it up and then slice thinly. Add to the cucumbers.
In a small bowl, combine the sour cream, sugar and vinegar, mixing well.
Pour over the cucumber mixture and toss to combine.
This salad is great with a baked fish entree.
Corn, Avocado and Rice Summer Salad With Or Without Chicken
RECIPE # 1727
Another great salad to enjoy. Easy peasy to make for four people.
- 1/2 cup rice, rinsed and drained
- 4 fresh ears of corn, husks and silk removed
- 1/2 cup toasted pecans, coarsely chopped
- 1/3 cup fresh baby spinach, torn into bite size pieces
- 3 tbsp. olive oil
- 3 tbsp. fresh squeezed lime juice
- 1 avocado, seeded, peeled and quartered
- slices of roast chicken, if using
In a large pot of boiling water, add the rice. Reduce the heat and simmer for about 35-40 minutes, or if you have one, use a rice cooker and set the timer.
While the rice is cooking, spray the corn with cooking spray and place on the barbecue grill for about 8 minutes, turning often. Remove from the grill and let cool to the touch. Cut the corn from the cobs.
Drain the rice. In a large bowl, add all the ingredients, toss to mix while still warm. Spoon in four equal portions and top with an avocado piece. If you wish to bring it up a level, add slices of roasted chicken on the side. (perhaps left-overs from Sunday dinner).
Serve with warmed Brioche buns. Ooohhhhh!
In a word…YUM!
Yellow Beet and Citrus Salad
Salads can be humdrum sometimes, and this one will change the whole picture.
- 2 tbsp. Olive Oil
- 1 tbsp. Fig Balsamic Vinegar
- 1 small radicchio head
- 1/2 fennel bulb, trimmed and sliced very thin
- 1/4 cup Italian parsley, pinched off stem
- 3 – 4 golden beets, cooked and sliced thin
- 2 small peaches, peeled and sliced
- toasted pecans, coarsely chopped
- pinch of sea salt
- squeeze of lime juice
Whisk together the oil, vinegar in the bottom of a large bowl.. Layer in the balance of ingredients, placing the radicchio first.
Cover with saran wrap and place in the fridge until dinner. When ready to serve, toss the salad together. Serve. This is a great salad to serve with a roast or barbecued chicken.
Roasted Corn Salad With Wild Rice
I love this salad. It is so flavourful, you won’t put your fork down.
- 1/2 cup wild rice, rinsed and drained well
- 4 medium corn on cob, husks and silks removed
- 1/2 cup chopped pecans, toasted
- 1/2 cup arugula, chopped
- 1/2 cup baby spinach, chopped
- 1/3 cup chopped basil
- 3 tbsp. good olive oil
- 1 large lime, juiced
- pinch of salt
- 1 avocado, halved, seeded and peeled. Cut in quarters
In a large saucepot, bring 1 1/2 cups water to the boil and stir in the rice. Reduce heat and simmer, covered, until cooked.
Coat the corn with olive oil and grill on a rack for about 7-8 minutes until charred. Turn frequently. Remove from the heat and let cool. Cut corn from the cob.
Drain the rice, stir in the corn, pecans, basil, arugula and spinach, oil, lime juice and salt. Stir to heat completely through. Remove from the heat. Divide equally among 4 lucky people. Top each serving with avocado.
Serve with Toasted brioche buns, and a chilled beverage of your own choosing.
Corn On The Cob/Avocado and Pistachio Salad
This is a little different but certainly tasty. There will be cries for ‘more please’.
- 1/2 cup Basmati rice, rinsed and drained
- 5 medium ears of corn, husk and silk removed
- 1/2 cup toasted pistachio nuts, chopped
- 1/3 cup chopped basil, fresh
- 1 tbsp. oil
- 2-3 tbsp. melted butter
- 1 large lime juiced (3-4 tbsp.)
- pinch of salt
- 1 avocado, halved, seeded, peeled and quartered
- Baby spinach and arugula for each serving
In a large saucepan, bring 1 1/2 cups of water to the boil, stir in the rice. Cover and simmer for about 30 minutes on a lower temperature.
On the grill, brush melted butter over the corn and grill for about 6-7 minutes until lightly charred, turn often. Remove from the grill and let cool down. Cut the corn from the cob.
Drain the rice and stir in the corn, pistachios, basil, oil, lime juice and salt. Return to the stove and stir to combine and heat through.
To plate, add a generous serving of the fresh greens, plate the salad on top and add the avocado evenly. Serve with toasted brioche bread, glass of chilled wine and you have a feast.
Enjoy!
Note: I added melted butter to the corn, and then drizzled the remaining butter over it all and simply mixed it lightly.
Blood Orange, Jicama and Caramelized Onion Salad
This is a new one for us but thought you would like it as well.
- 1 garlic clove, cut in half lengthwise
- 2 large blood oranges
- 1 Jicama (1 lb.) peeled and julienned
- 1 lb. Vidalia onions, peeled
- 2 tbsp. olive oil
- pinch of salt
- 1 cup flat leaf parsley, leaves cut in half
- 2 tbsp. fresh lime juice
- 1 tsp. balsamic vinegar
Heat broiler. Rub a medium size bowl with the garlic and discard. Remove the peel and pitch from the oranges.
Reserving the orange juice, cut the oranges into quarters, then each cut each quarter crosswise into thin triangles. Put the oranges, juice and julienned jicama in the bowl and set aside.
Slice the onions crosswise into 1/4 inch thick rounds, keeping them in tact. Brush each one with the olive oil (both sides) and arrange on a parchment lined baking sheet. Broil the onions about 5 minutes, remove from the oven and turn them over and then return to the oven to broil for another 5 minutes. Separate the rings and add to the salad bowl.
Add the parsley leaves, lime juice, vinegar to taste and add the remaining olive oil and toss to completely cover all the leaves.
Serve with a warm dinner roll and this will suit either a beef or fish entrée.