Currently viewing the tag: "Salad"
Potato Salad with Herbs and Grilled Summer Squash

Potato Salad with Herbs and Grilled Summer Squash

A cornichon is the French version of a gherkin. You’ll find these small, tart pickles in gourmet grocery stores; otherwise, gherkins will work just fine. Or, if you have capers on hand, you may substitute 1 tablespoon drained capers for the pickles. Make this potato saladrecipe up to two hours ahead.

Yield: 6 servings (serving size: 1 cup)





•  2 pounds small red potatoes

•  3/4 pound yellow squash, cut lengthwise into 1/2-inch slices

•  Cooking spray

•  1/4 teaspoon kosher salt

•  1/8 teaspoon freshly ground black pepper



•  1/3 cup chopped fresh chives

•  3 tablespoons chopped fresh parsley

•  2 tablespoons chopped fresh basil

•  1 tablespoon chopped fresh tarragon

•  1/4 teaspoon grated lemon rind

•  3 tablespoons fresh lemon juice

•  2 tablespoons water

•  2 tablespoons extra-virgin olive oil

•  2 tablespoons finely chopped cornichons

•  1/4 teaspoon kosher salt

•  1/8 teaspoon freshly ground black pepper



1.  Preheat grill to medium-high heat.

2.  To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.

3.  Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.

4.  To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.


Laura Zapalowski, Cooking Light

JUNE 2009


Source: CookingLight



Grilled Chicken Salad

Grilled Chicken Salad

Inspired by the popular curried chicken salad, this grilled chicken salad recipe calls for an Indian tandoori-style yogurt marinade for the chicken. Then it’s grilled, chopped, and stirred together with tangy dressing, which includes store-bought mango chutney. If you prefer more spicy heat, add a bit more ground red pepper.

Yield: 5 servings (serving size: about 1 cup)



•  1 1/2 cups 2% reduced-fat Greek-style yogurt (such as Fage)

•  1 tablespoon canola oil

•  1 tablespoon grated peeled fresh ginger

•  3 garlic cloves, minced

•  3/4 teaspoon salt, divided

•  1/2 teaspoon ground red pepper

•  4 bone-in chicken breast halves, skinned

•  Cooking spray

•  1 cup seedless green grapes

•  1/2 cup chopped red onion

•  1/2 cup mango chutney

•  1/3 cup finely chopped celery

•  1/3 cup canola mayonnaise (such as Spectrum organic)

•  3 tablespoons fresh lemon juice



1.  Combine first 4 ingredients, stirring to combine. Stir in 1/4 teaspoon salt and pepper. Place yogurt mixture in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning occasionally.

2.  Prepare grill to medium-high heat.

3.  Remove chicken from bag; discard marinade. Place chicken, breast side down, on grill rack coated with cooking spray; grill 10 minutes or until browned. Turn chicken over; grill 20 minutes or until a thermometer inserted in the meaty part of breast registers 160°. Remove chicken from grill; let stand 10 minutes. Remove meat from bones; discard bones. Coarsely chop chicken and place in a medium bowl. Sprinkle chicken with remaining 1/2 teaspoon salt.

4.  Add grapes and remaining ingredients to chicken mixture; toss gently to combine. Chill 30 minutes.


Wine note: With just a bit of heat from the ground red pepper and sweet-tart mango chutney, Grilled Chicken Salad matches perfectly with a glass of chilled Hogue Riesling 2007 ($9) from Washington. The tropical fruit and pear flavors nicely echo the chutney, while the wine’s refreshing sweetness and fresh acidity add zip and textural contrast to the creamy consistency of chicken salad. —Jeffery Lindenmuth


Cooking Light

JULY 2009



Source: CookingLight



Grilled Salmon with Cucumber-Yogurt Salad

Grilled Salmon with Cucumber-Yogurt Salad

 Yield: Serves 4

Cost per Serving: $2.62



•  2 cucumbers, peeled, halved lengthwise, seeded, cut into 1/4-inch slices

•  1 cup plain yogurt

•  1/2 small clove garlic, minced

•  1 teaspoon dried dill, or 1 Tbsp. chopped fresh dill

•  1 1/2 pounds salmon fillet, cut into 4 pieces

•  1 tablespoon olive oil

•  Salt and pepper



1.  In a medium bowl, combine cucumbers, yogurt, garlic and dill and mix well. Cover and refrigerate at least 15 minutes or up to 6 hours.

2.  Preheat gas grill to medium-high. Rub salmon with olive oil and sprinkle with salt and pepper. Oil grill and cook salmon, skin side down, 4 to 5 minutes. Use a wide spatula to flip salmon; grill until just opaque, another 4 to 5 minutes.

3.  Season cucumber salad with salt and pepper and serve alongside salmon.


All You

JULY 2010


Source: MyRecipes


Grilled Pork Salad

Grilled Pork Salad

Escarole, a variety of chicory, tastes less bitter than its cousins, frisée and endive. Apples are also abundant this time of year, so substitute your favorite red-skinned variety if you prefer a sweet-tart note.

Yield: Serves 6 (serving size: 1 salad)

Total: 45 Minutes



•  1/2 cup pecans

•  2 teaspoons canola oil

•  1 teaspoon salt, divided

•  Dash of sugar

•  2 1/2 tablespoons extra-virgin olive oil, divided

•  1 1/2 tablespoons white wine vinegar

•  1/2 teaspoon freshly ground black pepper, divided

•  1 (1-pound) pork tenderloin, trimmed

•  Cooking spray

•  5 cups chopped escarole

•  1 1/3 cups thinly diagonally sliced celery

•  2 cups thinly sliced red Bartlett or Comice pear (about 2)


1.  Preheat oven to 350°.

2.  Combine pecans and canola oil in a small bowl; toss well. Place pecans on a baking sheet. Sprinkle with 1/4 teaspoon salt and sugar. Bake at 350° for 5 minutes.

3.  Preheat grill to medium-high heat.

4.  Combine 1/4 teaspoon salt, 2 tablespoons olive oil, vinegar, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk.

5.  Brush pork with remaining 1 1/2 teaspoons olive oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Let stand 10 minutes. Cut, crosswise, into 1/4-inch-thick slices.

6.  Add escarole and celery to vinegar mixture; toss gently to coat. Place 1 cup escarole mixture on each of 6 plates; top each serving with 1/3 cup pears and 3 ounces pork. Sprinkle evenly with pecans.


Joanne Weir, Cooking Light



Source: MyRecipes



Grilled Vegetable, Arugula, and Yellow Tomato Salad

Grilled Vegetable, Arugula, and Yellow Tomato Salad

This colorful salad acquires sweet notes from the red bell peppers, Vidalia onions, and balsamic-honey vinaigrette. Use spinach or gourmet mixed salad greens in place of arugula, if you prefer.

Yield: 6 servings (serving size: 1 2/3 cups)



•  2 large red bell peppers (about 12 ounces)

•  Cooking spray

•  1 large Vidalia or other sweet onion, cut into (1/4-inch-thick) slices (about 10 ounces)

•  6 cups loosely packed trimmed arugula (about 10 ounces)

•  3 yellow tomatoes, each cut into 8 wedges (about 12 ounces)

•  2 tablespoons finely chopped shallots

•  2 tablespoons white balsamic vinegar

•  1 tablespoon extravirgin olive oil

•  1 tablespoon honey

•  1 teaspoon Dijon mustard

•  1/2 teaspoon salt

•  1/4 teaspoon freshly ground black pepper



1.  Prepare grill.

2.  Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides down, on grill rack coated with cooking spray. Grill 5 minutes on each side or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut bell peppers into strips.

3.  Place onion on grill; grill 7 minutes on each side or until tender. Cool 5 minutes; cut onion slices in half.

4.  Combine bell peppers, onion, arugula, and tomatoes in a large bowl; toss gently to combine.

5.  Combine shallots and the remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Serve immediately.


David Bonom, Cooking Light

JUNE 2007


Source: MyRecipes



Fire-Roasted Vegetable Salad

Fire-Roasted Vegetable Salad

Russell Moore of Camino in Oakland, cooks some of the vegetables for this dish right in the fire, infusing the salad with smokiness. Serve it with fried eggs or any type of grilled meat or fish.

Yield: Serves 6 (makes 10 cups)

Total: 2 Hours



•  1 garlic clove

•  2 tablespoons high-quality red wine vinegar

•  4 medium zucchini, sliced lengthwise 1/2 in. thick

•  3 ears corn, husks and silks removed

•  2 ripe tomatoes, cored

•  1/2 cup extra-virgin olive oil, divided

•  About 3/4 tsp. kosher salt, divided

•  About 1/2 tsp. pepper, divided

•  2 whole onions, unpeeled

•  2 red bell peppers

•  2 yellow bell peppers

•  1 cup lightly packed fresh mint leaves, torn into pieces



1.  Build a wood fire* in a camp grill or fire ring, using about 4 logs and some kindling; let burn to medium (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds), about 1 hour. Adjust fire so there’s a thick area of embers and smaller logs in the middle and larger logs to the sides.

2.  Smash garlic, put in a small bowl with vinegar, and set aside. In a large bowl, toss zucchini, corn, and tomatoes with 2 tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper.

3.  Place onions in embers between some smaller logs and cook, turning every 10 minutes or so, until completely black and soft when squeezed with tongs, 25 to 40 minutes. Meanwhile, set peppers on embers and cook, turning every few minutes, until completely charred, about 20 minutes. Transfer vegetables to a board and let cool.

4.  Set cooking grate in place, if using a portable one. Grill zucchini, corn, and tomatoes (in batches, if needed), turning occasionally, until grill marks appear, 5 to 35 minutes, depending on distance from fire.

5.  Pull off blackened outsides from onions and peppers. Cut corn kernels from cobs into large bowl. Cut remaining vegetables into slices or strips, discarding seeds; add to bowl.

6.  Stir remaining 6 tbsp. oil into vinegar with remaining 1/4 tsp. each salt and pepper. Toss gently with vegetables, add mint, and more salt and pepper if you like.


*Or cook all the vegetables over (but not in) a medium (350° to 450°) charcoal fire, adding 8 briquets every 30 minutes.


Note: Nutritional analysis is per 1 1/2-cup serving.


Russell Moore, Camino, Oakland, CA, Sunset



Source: MyRecipes




Cantaloupe and Grilled Fig Salad

The contrasting flavors of the sweet fruit and tangy lime juice plus the variety of textures in the fruits, nuts, and vegetables create an intriguing and beautiful first course.

Yield: 6 servings



•  1 1/2 tablespoons low-sodium soy sauce, divided

•  9 Black Mission figs, trimmed and halved lengthwise

•  3 tablespoons fresh lime juice

•  3 tablespoons honey

•  1 tablespoon canola oil

•  1/4 teaspoon minced garlic

•  1/8 teaspoon kosher salt

•  3 cups baby arugula (about 3 ounces)

•  3 cups baby spinach (about 3 ounces)

•  1/2 cup thinly sliced celery

•  1/2 cup thinly vertically sliced red onion

•  1/4 teaspoon freshly ground black pepper

•  12 thin wedges peeled seeded cantaloupe

•  3 tablespoons chopped walnuts, toasted



1.  Prepare grill to medium-high heat.

2.  Brush 1 1/2 teaspoons soy sauce over cut sides of figs. Place figs, cut side down, on a grill rack; grill 1 minute on each side or until lightly browned. Remove from grill.

3.  Combine remaining 1 tablespoon soy sauce, juice, honey, oil, garlic, and salt; stir with a whisk.

4.  Combine arugula, spinach, celery, onion, and pepper. Arrange 2 cantaloupe wedges on each of 6 plates. Top each serving with about 1 cup arugula mixture, 3 fig halves, and 1 1/2 teaspoons nuts; drizzle with about 1 1/2 tablespoons dressing.


Marie Simmons, Cooking Light



Source: MyRecipes



Grilled Apple Salad


Grill fresh apple slices and serve them on spring greens and spinach. Accent the sweetness of the apples with shaved Cheddar cheese and a cider vinaigrette.

Yield: Makes 8 servings



•  1 cup pecan halves

•  Vegetable cooking spray

•  4 Gala apples (about 1 1/2 lb.)

•  1 (6-oz.) package baby spinach, thoroughly washed

•  1 (5-oz.) package spring greens mix, thoroughly washed

•  3 ounces extra-sharp white Cheddar cheese, shaved

•  Salt and pepper to taste

•  Brown Sugar-Cider Vinaigrette


1.  Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

2.  Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Cut apples crosswise into 1/4-inch-thick rings, cutting from one side through the other.

3.  Grill apple rings, covered with grill lid, 2 to 3 minutes on each side or until crisp-tender. Arrange spinach and spring greens mix on a serving platter; top with apples, cheese, and toasted pecans. Season with salt and pepper to taste. Serve with Brown Sugar-Cider Vinaigrette.


Southern Living



Source: MyRecipes



Grilled Sirloin Salad

Opposites attract in this dish: hot steak sits atop cold salad, and tender meat contrasts with crunchy vegetables. The basic salad with red wine-lemon vinaigrette is easy and works great, but you can customize the salad with your favorite vegetables (or fruits) and dressing. Just about anything will match the steak.

Substitute flank steak for the sirloin if you prefer. Serve with thick slices of garlic bread and ice-cold beer.

Yield: 4 servings (serving size: 3 ounces steak and 3 cups salad)



•  1 tablespoon chili powder

•  2 teaspoons dried oregano

•  1 teaspoon dried thyme

•  1/2 teaspoon salt

•  1/2 teaspoon onion powder

•  1/2 teaspoon garlic powder

•  1/4 teaspoon black pepper

•  1 pound lean boneless sirloin steak, trimmed

•  8 cups spring-blend salad greens

•  1 1/2 cups red bell pepper strips

•  1 cup vertically sliced red onion

•  1 tablespoon chopped fresh parsley

•  1 tablespoon red wine vinegar

•  1 teaspoon olive oil

•  1 teaspoon fresh lemon juice

•  1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed



1.  Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.

2.  While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.


Robyn Webb, Cooking Light

JUNE 2003


Source: Cooking Light



Spinach Salad with Grilled Shrimp


An Asian-flavored vinaigrette with an orange juice kicker is the secret to this simple salad, while ginger and cumin give the shrimp skewers nice spice. Since the shrimp only cooks for three minutes, this recipe gives you a good chance to try a grilled dessert after dinner.

You can add a piece of crusty bread to make this simple salad a complete meal.

Yield: 6 servings (serving size: 1 1/3 cups salad and 1 shrimp skewer)





•  2 tablespoons rice vinegar

•  2 tablespoons fresh orange juice

•  1 1/2 tablespoons extravirgin olive oil

•  1 tablespoon honey

•  1 tablespoon low-sodium soy sauce

•  1/2 teaspoon grated peeled fresh ginger

•  1/2 teaspoon salt

•  1/8 teaspoon crushed red pepper


•  2 teaspoons extravirgin olive oil

•  1 teaspoon grated peeled fresh ginger

•  1/2 teaspoon ground cumin

•  1/4 teaspoon salt

•  1/4 teaspoon black pepper

•  2 garlic cloves, minced

•  2 pounds large shrimp, peeled and deveined

•  Cooking spray



•  8 cups baby spinach (about 8 ounces)

•  2 cups thinly sliced shiitake mushroom caps (about 4 ounces)

•  3/4 cup thinly vertically sliced red onion



1.  Prepare grill.

2.  To prepare dressing, combine first 8 ingredients in a large bowl; stir well with a whisk. Set aside.

3.  To prepare shrimp, combine 2 teaspoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Thread about 5 shrimp onto each of 6 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes or until done.

4.  To prepare salad, add spinach, mushrooms, and onion to vinegar mixture; toss gently to coat. Serve with shrimp skewers.



Caprial and John Pence, Cooking Light




Source: CookingLight