Barbeque Sirloin and Blue cheese salad
2t. chili powder 1 Lb sirloin steak trimmed
¾ t. ground cumin cooking spray
½ t. garlic powder 2T. white wine vinegar
½ t. salt divided 2 t. Dijon Mustard
¼ t. black pepper 1 T. extra virgin olive oil
6 cups torn Bibb Lettuce
¾ cup thinly sliced cucumbers
1 cup red bell pepper strips
½ c. thinly sliced shallots
½ c. crumbled bleu cheese
1. Combine chili powder, cumin, garlic powder, ½ t salt, 1/8 t. black pepper: rub evenly over both sides of steak.
2. Heat a grill pan over medium-high heat. Coat pan pan with cooking spray. Add steak to pan, cook 5 minutes. Turn steak over, cook 4 minutes or until desired doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
3. Combine vinegar, mustard, remaining ¼ t. salt, 1/8 t. pepper in a small bowl stirring with a whisk. Gradually add oil, stirring with a whisk. Combine lettuce, cucumbers, bell peppers, and shallots in a large bowl. Drizzle vinaigrette over salad.
Turkey Pasta Salad
8 oz. fusilli pasta 4 oz. cooked turkey chopped into pieces
2/3 c broccoli 3 scallions, thinly sliced
¾ c. halved cherry tomatoes
1 c. canned corn
Dressing
5 T. olive oil 1 ½ T lemon Juice
2 T Soy sauce freshly ground pepper
1 ½ T honey
Cook pasta according to package. Steam broccoli for 3-4 minutes. Whisk together the dressing ingredients in a small bowl. Drain pasta place in large bowl; and combine it with broccoli, cherry tomatoes, corn, turkey, and scallions. Toss with dressing and serve.
Roasted Root Salad
2 parsnips, peeled ½ to 1 cup halved or chopped walnuts
Extra virgin olive oil 2 heads watercress
2 carrots 2-4 oz bleu cheese
1 small turnip balsamic vinegar dressing
Preheat oven to 350*, slice parsnips into very thin coins, and place on a nonstick baking sheet. Drizzle a little olive oil on top and toss coins with hands, coating with oil and arranging into one layer. Bake 15-20 minutes, until slices are lightly browned. Repeat with carrots. Quarter the turnip through the root end then thinly slice the quarters. Roast the veggies individually as they cook in different rates. Place walnuts on baking sheet and bake 350* until fragrant and lightly browned 8-10 minutes. Cut the top leaves off the watercress and immerse in water. Save stems to sauté later with garlic. Spin dry. To assemble place watercress in large bowl and add roasted vegetable and nuts, and drizzle with vinaigrette and toss. Crumble half cheese on top and toss gently. Balsamic vinegar dressing- Use balsamic vinegar and mixture of red wine vinegar.
Oriental chicken pasta salad
8-10 oz uncooked vermicelli ½ t. ground ginger
1/3 c mayo 2 chicken breasts grilled or fried and cut into pieces
1/3 c plain yogurt 1 red bell pepper, cut into pieces and cooked until crispy tender
1 T. sugar ½ c. slivered peanuts
1 T. soy sauce 1 can water chestnuts sliced
½ c matchstick carrots ½ cucumber peeled and cut into chunks
Salt and pepper to taste ¼ c. fresh cilantro snipped
Cook vermicelli, make dressing by mixing mayo, yogurt, sugar, soy sauce, and ground ginger together. In a large bowl toss the pasta, chicken pieces, red bell peppers, almonds, water chestnuts, cucumbers, carrots with the dressing. Salt and pepper to taste. Garnish with cilantro.
BLT Bread salad
6 cups cubed French bread 2 ½ t. sugar
Cooking spray 2 t. olive oil
¼ c white wine vinegar ¼ t. salt ¼ t. pepper
2T. water 1/8 t .ground red pepper
2 T. mayo 3 cups torn lettuce
2 c. seeded tomato 2 T. thinly sliced green onions
4 bacon slices cooked and crumbled
Preheat oven to 400*. Place cubed bread spray lightly with cooking spray. Bake at 400 * for 10 minutes or until golden, stirring once. Combine vinegar and next 7 ingredients through red pepper. Add toasted bread, lettuce, and tomatoes. Toss gently to coat, sprinkle with onions and bacon.
