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Tuesday, August 14, 2012

We found these delicious looking salad recipes on Martha Stewart and we can't decide which one looks more delicious.  As much as we love simple and healthy salads, we love having lots of ingredients that give flavor, nutrition and crunch!  These were our favorite four, but you can try all six recipes on her site here.  

 

 Steak Salad With Bacon, Crispy Potatoes, and Blue Cheese Dressing

 Serves 4| Hands-On Time: 30m| Total Time: 30m

 

Ingredients

-4  ounces  sliced bacon, cut into 1/2-inch pieces
-8  ounces  Yukon gold or fingerling potatoes, cut into 1/2-inch pieces
-kosher salt and black pepper
-2  teaspoons  canola oil
-1 1/2  pounds  sirloin steak (1 inch thick)
-3  ounces  blue cheese (such as Stilton or Roquefort), crumbled (3/4 cup)
-1/4  cup  sour cream
-1/4  cup  buttermilk
-1  teaspoon  red wine vinegar
-1  scallion, chopped
-1  head romaine lettuce, torn into bite-size pieces (about 8 cups)

 

Directions

1. In a large skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
 
2. Add the potatoes to the bacon drippings, season with ¼ teaspoon each salt and pepper, and increase heat to medium-high. Cook, tossing occasionally, until browned and tender, 12 to 15 minutes. Transfer to the paper towel-lined plate.
 
3. Meanwhile, heat the oil in a second large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper and cook 5 to 7 minutes per side for medium-rare.
 
4. Let rest at least 5 minutes before slicing.
 
5. In a small bowl, mix together the blue cheese, sour cream, buttermilk, vinegar, scallion, and ¼ teaspoon each salt and pepper. Divide the lettuce among plates, top with the steak, bacon, and potatoes, and drizzle with the dressing.

 

 

Grilled Shrimp Panzanella With Basil

 Serves 4| Hands-On Time: 15m| Total Time: 25m

 

Ingredients

-1 1/2  pounds  peeled and deveined large shrimp
-1  teaspoon  finely grated lemon zest, plus 2 tablespoons fresh lemon juice
-4  tablespoons  olive oil
-kosher salt and black pepper
-1  small baguette (about 8 ounces), split lengthwise
-2 1/2  pounds  heirloom or beefsteak tomatoes, cut into wedges
-2  cups  fresh basil leaves

 

Directions

1. Heat grill to medium-high. In a large bowl, toss the shrimp with the lemon zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper. Brush the baguette with 1 tablespoon of the remaining oil.
 
2. Grill the baguette and shrimp, uncovered, until the baguette is golden and crisp, about 1 minute per side, and the shrimp are opaque throughout, 2 to 3 minutes per side. Cut the baguette into bite-size pieces.
 
3. In a second large bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

 

 

Chopped Greek Salad With Pita Chips

Serves 4| Hands-On Time: 15m| Total Time: 15m

 

Ingredients

-2  pitas, split horizontally
-4  tablespoons  olive oil
-2  tablespoons  red wine vinegar
-1/2  teaspoon  dried oregano
-kosher salt and black pepper
-1  small head iceberg lettuce, chopped (about 8 cups)
-1  pint  grape tomatoes, halved
-1  green bell pepper, cut into bite-size pieces
-1/2  English cucumber, sliced
-1/2  red onion, chopped
-1  15.5-ounce can chickpeas, rinsed and coarsely chopped
-4  ounces  Feta, crumbled (1 cup)
-8  pepperoncini (optional)
-1/4  cup  pitted kalamata olives (optional)

 

Directions

1. Heat oven to 350° F. Place the pita halves cut-side up on a baking sheet, brush with 1 tablespoon of the oil, and bake until golden and crisp, 4 to 6 minutes. Let cool, then break into pieces. 
 
2. In a large bowl, whisk together the vinegar, oregano, the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the lettuce, tomatoes, bell pepper, cucumber, onion, chickpeas, Feta, pita chips, and pepperoncini and olives, if using, and toss to combine.

 

 

Grilled Chicken and Corn Salad With Avocado and Parmesan

Serves 4| Hands-On Time: 30m| Total Time: 30m

 

Ingredients

-1/4  cup  fresh lemon juice
-2  tablespoons  chopped fresh rosemary
-4  cloves garlic, finely chopped
-4  tablespoons  olive oil
-kosher salt and black pepper
-2  6-ounce boneless, skinless chicken breasts
-3  ears corn, shucked
-5  ounces  baby spinach (about 5 cups)
-1  avocado, cut into bite-size pieces
-2  ounces  Parmesan, shaved

 

Directions

1. Heat grill to medium-high. In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer half the dressing to a small bowl; set aside. Add the chicken to the remaining dressing and turn to coat.
 
2. Rub the corn with the remaining tablespoon of oil and season with ¼ teaspoon each salt and pepper. Grill the corn and chicken, covered, turning occasionally, until the corn is tender and lightly charred, 4 to 6 minutes, and the chicken is cooked through, 8 to 10 minutes. Cut the kernels off the cobs and slice the chicken.
 
3. Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.
 
Which one do you want to try first?
 
xo,
Ruche
 
Do you have a delicious family recipe that you would like to share with us?  We would love to feature it on our blog with our Cookbook collection!
 
 

 


  • I made this last night for dinner and it was delicious! I live in a high rise and don't have the ability to grill so I cooked the chicken on the stove and the corn in the oven. Everything turned out great! Thank you for sharing this recipe.

    Posted on August 16, 2012

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