My Boyfriend Dated A Chef

For those on the fence as to whether or not a salad is a meal, give this recipe a go. Spicy, flavorful and delicious, this steak fajita salad is definitely ingredient heavy but worth all the effort.

Serves 4. Recipe adapted from Top Secret Recipes.

INGREDIENTS:
Marinade
2/3 cup water
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 large clove garlic, pressed
1 tablespoon granulated sugar
1 teaspoon liquid smoke
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
4 sirloin steaks (approx. 4 oz. each)

Fat-Free Ranch Dressing
1/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
3 tablespoons buttermilk
1 tablespoon water
1 1/2 teaspoons white vinegar
1/4 teaspoon plus 1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dillweed
dash garlic powder
dash ground black pepper

Fat-Free Santa Fe Dressing
1/3 cup fat-free Catalina dressing
1 tablespoon stone ground mustard
1 tablespoon water
1/2 teaspoon lemon juice
1/2 teaspoon white vinegar
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/8 teaspoon dried thyme

Pico De Gallo
2 medium tomatoes, chopped
1/2 cup chopped Spanish onion
1 jalapeno, seeded and sliced ( about 2 tablespoons)
2 teaspoons finely chopped cilantro
1/8 teaspoon salt

Southwestern Garnish
1 cup frozen corn, thawed
2/3 cup canned black beans, drained and rinsed
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/8 teaspoon salt

Mixed Greens
1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
1 carrot, shredded
1 cup shredded red cabbage

2 cups crumbled baked corn tortilla chips
1 cup guacamole

PREPARATION:
Prepare the marinade by combining all of the marinade ingredients in a small bowl. Stir well. Add meat to marinade, cover, and chill for at least 4 hours.

While meat marinates, prepare the dressings and garnishes. Combine the ingredients for each of the dressings in separate small bowls. Stir well, cover and chill. Combine the ingredients for each of the garnished in separate bowls, cover and chill these as well.

When the meat has marinated, preheat your barbecue grill to high heat or turn on your George Foreman.

Grill the steaks for 5 to 7 minutes per side or until done. If using the George Foreman, cook for 7 minutes total and do not flip the steaks.

While the meat is grilling, prepare your salad greens by combining lettuces, carrot and cabbage in a large salad bowl.

Split the greens onto each of four plates.

Spoon 1/4 of the pico de gallo on top of the greens on each plate, followed by 1/4 of the Southwestern garnish.

Sprinkle 1/4 of the tortilla chips over the greens on each plate.

Drizzle the ranch dressing and Santa Fe Dressing over the salads.

When the meat is done grilling, slice each steak into strips and arrange it over the top of each salad.

Spoon guacamole on top of each of the sliced steaks and serve.

SUBSTITUTIONS:
Buttermilk
Milk (just under one cup)
1 Tbs. white vinegar or lemon juice

Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes. Use as much as the recipe calls for.

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Absolutely amazing salad. So many delicious flavors and so simple to make. I even put the leftovers in a warmed tortilla for lunch the next day! I wish there was more. This will definitely be made over and over again.

Serves 4.

INGREDIENTS:
3/4 lb green beans
1 red onion, chopped
3 tbsp. chopped fresh cilantro
4-6 small radishes, thinly sliced
2 3/4 oz feta cheese (drained weight), crumbled
1 tsp. oregano
1 tbsp. red wine vinegar
1/3 cup extra-virgin olive oil
3 ripe tomatoes, cut into wedges

DIRECTIONS:
Steam green beans for about 5 minutes, or until tender. Drain.

In a large bowl add, steamed beans,  onion, cilantro, radishes, feta cheese, and oregano.

Mix the vinegar and olive oil together in a small bowl and pour over the salad. Toss gently to mix well.

Serve on a plate, with tomato wedges. Can be served warm or chilled.

Last night I was searching for a light and summery salad to accompany the fresh steamers I picked up at the local fish market. I happened across this pita salad recipe and since it looked simple enough to make, I decided to give it a try. It was so tasty and the perfect combination of flavors with the steamers in beer. I’m thinking of making more for lunch today!

Makes 2 servings. Recipe adapted from Epicurious.

INGREDIENTS:
1 cucumber, peeled and cut into 1/4-inch dice
1-1/2 large (7-inch) pita loaves, cut into 3/4-inch pieces
1/4 cup olive oil
1 tablespoon fresh lemon juice, or to taste
1 garlic clove, minced
1/2 red bell pepper, cut into 1/4-inch dice
1 tomato, chopped fine
1/4 cup thinly sliced scallion
3 tablespoons finely chopped fresh mint leaves

DIRECTIONS:
In a sieve sprinkle the peeled and cut cucumber with a pinch of salt, let it drain for 20 minutes. While the cucumber is draining, in a baking pan bake the pita pieces in the middle of a preheated 325°F oven, shaking the pan occasionally, for 18 to 20 minutes, or until they are golden brown and crisp. Let them cool slightly.

In a large bowl whisk together oil, lemon juice,  garlic, and salt and pepper to taste. Whisk until the dressing is emulsified, then stir in bell pepper, tomato, scallion, chopped mint, pita pieces, cucumber, and more salt and pepper to taste. Toss the salad to combine it well.

I have been dying to test out this recipe for so long and going to Maine this weekend with mom was the perfect opportunity. I packed all the necessary ingredients, including a bottle of wine, the Tilda and off we went. The results were nothing short of superb. The light taste of the salad with the fresh ginger dressing combined with the coconut shrimp makes mouths happy. I will definitely be making this again.

Makes 4-6 servings. Recipe from Love and Olive Oil.

INGREDIENTS:
Coconut Shrimp
24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon cayenne pepper
4 egg whites
2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
Canola or peanut oil, for frying

Spinach Salad
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1  avocado, halved, pitted, peeled, cut into 1/2-inch wedges

DIRECTIONS:
Prepare Shrimp
Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage.

In a large pan, heat about 1/2″ of oil to 350 degrees F and gently add the shrimp. Fry for about 3 minutes on each side or until golden brown. Remove them to a plate covered in paper towels to drain.

Prepare Spinach Salad
Whisk first 5 salad ingredients in large bowl. Season to taste with salt and pepper.

Add spinach to dressing; toss to coat.

Add avocado and orange; toss gently.

Enjoy!

I am totally on a salad kick lately and this might be my favorite so far. I love mexican food so if it can be in salad low-fat form, sign me up!

Serves 4. Recipe adapted from Our Best Bites.

INGREDIENTS:
Taco Chicken
1 lb. chicken breasts
2 juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Salad
4 c. chopped Romaine Lettuce
2 c. chopped grilled chicken
1 c. cherry or grape tomatoes
1/3 c. vertically-sliced red onions
1 avocado, cubed
1 15-oz. can black beans, rinsed and drained
1 8 3/4 oz. can corn, rinsed and drained

Dressing
1/3 c. chopped fresh cilantro
2/3 c. low-fat sour cream
1 1/2 tsp. chili garlic sauce
1 tsp. chili powder
4 tsp. lime juice
¼ tsp. salt

Optional
Nacho chips - broken

Yum! Another fresh chicken salad. I crave salads as the weather gets warmer and this is another winner!

Serves 4. Recipe from Top Secret Recipes.

INGREDIENTS:
Chicken Marinade
1 cup teriyaki marinade
4 chicken breast fillets

Dressing
2 cups water
1/2 cup sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika

Salad
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crisp chow mein noodles (I used crisp chinese noodles)

DIRECTIONS:
Combine teriyaki marinade and chicken breasts in a medium bowl or plastic bag. Marinate chicken for 3-4 hours.

Prepare dressing by combining all ingredients in a small saucepan over medium heat.

Bring mixture to a boil while stirring often with a whisk.

Remove pan from heat to cool. When it has cooled, pour into a covered container and chill.

When chicken breasts have marinated, preheat grill or skillet to high heat. Cook for 3-4 minutes per side or until done.

Combine lettuces,cabbages , and 1 cup carrots; toss with dressing in a large bowl.

Divide salad among four plates. Sprinkle green onions and chow mein noodles over each salad.

When breasts are done, slice each one widthwise into one inch strips, then cut again into small pieces.

Top salad with chicken and add rest of carrots to the center of each salad.

I love spicy food and this is just the perfect amount of spice for a salad to peak my interest and it’s low-fat (less than 5 grams)! At first glance, it looks ingredient heavy but, I had almost every one of the items necessary to make it…it’s just a bunch of basic spices and chicken.

Serves 2. Recipe from Top Secret Recipes.

INGREDIENTS:
Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire

Dressing
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon yellow mustard
1 tablespoon white vinegar
1/8 teaspoon paprika

Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper

2 boneless, skinless chicken breast halves
2 tablespoons light butter

Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced

DIRECTIONS:
Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. (2-4 will work)

Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.

When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if youve got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.

Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.

Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.

Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. (I used my George Forman Grill).

While chicken is cooking prepare the salad in one large bowl with lettuce, cabbage, carrots, cheese and diced tomato. Split onto two plates.

Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.