View Satisfying Salads Part 1
Watermelon and Feta Salad, Layered Turkey and Cornbread Salad, Spinach Salad with Strawberries and Warm Goat Cheese Cakes
Ingredients
- 2 Tbsp olive oil
- 2 boneless, skinless chicken breasts
- 6 c chopped romaine lettuce
- 1 Roma tomato, diced
- 3/4 c corn kernels, either fresh and cooked or canned and drained
- 3/4 c canned black beans, drained and rinsed
- 1/4 c diced red onion
- 1/4 c shredded Monterey Jack cheese
- 1/2 c shredded cheddar cheese
- 1/4 c ranch dressing
- 1/4 c barbecue sauce
- 1/4 c fresh cilantro leaves, chopped
- 1/4 c tortilla strips
Preparation
- Sauté the chicken breasts in olive oil, until cooked through, about 3-4 min per side
- Chop into bite sized pieces
- Place the dry ingredients, other than tortilla strips in a large bowl and lightly toss
- Drizzle ranch dressing and barbecue sauce over the top and toss again, leave behind a bit of each dressing to decoratively drizzle over the top
- Top with tortilla strips and serve

Ingredients
- 2 heaping cups of day old rustic white bread, cut into bite sized cubes
- 1/4 c plus 2 Tbsp extra virgin olive oil
- Kosher salt
- 1 small clove garlic, minced and sprinkled with kosher salt
- 1 1/2 Tbsp red wine vinegar
- 1 1-2 tsp Dijon mustard
- 1 tsp lemon juice
- 6 slices bacon
- 8 c baby spinach
- 4 lg eggs

Preparation
- Preheat oven to 350
- Toss the bread cubes with
- 2 Tbsp oil
- Spread them on a baking sheet and bake for 10 min, until golden and crisp
- Whisk garlic, vinegar, mustard and lemon juice
- Slowly whisk in remaining olive oil and set aside
- Cook the bacon until crisp
- Remove the bacon and place it on paper towels
- Save the fat
- Toss the spinach and croutons in enough dressing to lightly coat them
- Divide the salad onto 4 plates
- Fry the eggs in the bacon fat, 1-2 min each
- Place one egg on each plate
- Tear the bacon into pieces and distribute on each plate
Ingredients
- 1 1/4 tsp garam masala
- Vegetable oil for frying
- 1 lb okra, sliced down the length into thin strips
- Kosher salt
- 1/2 small red onion, sliced into very thin strips
- 1 med tomato, sliced into thin strips
- 1/4 c loosely packed fresh cilantro, coarsely chopped
- 2 Tbsp fresh lemon juice
Indian Shrimp
- 2 lbs cleaned shrimp
- 2 Tbsp coconut powder
- 1 Tbsp ginger paste
- 1 Tbsp garlic paste
- 2 Tbsp red chili powder
- 1 Tbsp coriander
- 1 Tbsp cumin
- 1 Tbsp garam masala
- 2 onions, chopped
- 6 green chilies chopped and seeded
- 7 curry leaves
- 1/4 c olive oil
- 1/4 c water
Preparation
- Toss the okra strips with garam masala
- Fry the strips in batches, about 4 min per batch
- Lay the cooked strips on paper towels to drain excess oil and sprinkle with kosher salt
- Toss the remaining ingredients together
- Add the hot okra last
- Toss lightly and serve warm with sautéed sole or Indian shrimp
Indian Shrimp
- Combine dry spices and pastes
- Marinate the shrimp in the mixture for about 15-20 min in the refrigerator ( we use a ziplock bag because it’s easy and disposable)
- While the shrimp is marinating, sauté the onions and chilies in olive oil on med low heat until golden
- Add shrimp and curry leaves
- Sauté for 2 min
- Add water and simmer until the sauce thickens and shrimp are cooked through
- About 3 min. Stir frequently.
- Serve with okra salad and basmati rice.
Enjoy your salads
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