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Chicken Kale Waldorf Salad
Ingredients
1 bag baby kale (about 6-8 cups)
1 granny smith apple, chopped
1/2 cup seedless red grapes, halved
1/4 cup dried cranberries
1/4 cup crumbled goat cheese
1/2 medium ripe avocado, diced or sliced
2 leftover grilled chicken breasts (8 ounces), diced into cubes
1/4 cup walnuts halves (1 ounce)
Dressing
2 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 teaspoon dijon mustard
Salt and pepper, to taste
Directions
Preheat oven to 350 F. Spread walnuts on baking sheet, and toast in oven for 8 minutes until fragrant and golden. Remove from oven, allow to cool, then chop into small pieces.
In a small bowl, whisk the dressing ingredients together until smooth and well combined. Season with salt and pepper to taste. Set aside. In a large bowl, toss kale, apples, grapes and cranberries together. Pour dressing over the fruit and lettuce. Toss again to combine. Top the salad with goat cheese, avocado, chicken and toasted walnuts.
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Yellow Pepper and Corn Salad With Turmeric Dressing
Ingredients
3 ears of corn, husked
2 yellow bell peppers
4 ounces cherry tomatoes
2 endive, leaves separated, halved if large, or 1 large head of frisée, torn into bite-size pieces
2 cups dandelion greens or arugula
Kosher salt, to taste
Dressing
1 jalapeno, seeds removed, chopped
1 (4-inch) piece turmeric, peeled, chopped, or 3/4 teaspoon ground turmeric
1 (1-inch) piece ginger, peeled, chopped
1 garlic clove, crushed
1 cup coarsely chopped cilantro
1/4 cup olive oil
1/2 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
Kosher salt
Directions
Pulse dressing ingredients in a food processor until smooth. Transfer to a small bowl, and season with salt. Grill the corn on high heat for 6 to 8 minutes until charred and cooked through. Let cool. Cut kernels off the cobs, and place in a large bowl.
Broil peppers on a rimmed baking sheet, turning occasionally, until blackened in spots and nearly cooked through, 12 to 18 minutes. Let cool; cut into one-inch strips, retaining as much charred skin as possible; add to corn.
Broil tomatoes, tossing once, until blackened in spots and starting to burst, about 5 minutes. Let cool. Add tomatoes, endive and greens to corn; toss to combine. Drizzle dressing over, and toss to coat. Season with salt.
Recipe and image via epicurious.com
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Grilled Salmon Salad With Miso Vinaigrette
Ingredients
Four 8-ounce salmon fillets, with skin
1-1/2 tablespoons white miso
5-1/2 tablespoons fresh lemon juice
2-1/2 tablespoons grated fresh ginger
1/2 teaspoon Asian sesame oil
1-1/2 teaspoons soy sauce
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons snipped chives
Freshly ground pepper
1/2 pound baby spinach
Directions
Rub the salmon with 1/2 tablespoon of miso. In a bowl, mix 1-1/2 tablespoons of lemon juice, 1-1/2 tablespoons of ginger and the sesame oil. Add the salmon and turn to coat; let stand for 10 minutes.
In a bowl, mix the remaining tablespoon of miso with the remaining tablespoon of ginger. Whisk in the remaining 1/4 cup of lemon juice and the soy, then whisk in the olive oil. Add the chives and season with pepper.
Light a grill or preheat a grill pan. Add the salmon, skin side down. Cover the grill and cook the salmon over a medium-hot fire for 4 to 6 minutes, depending on the thickness of the fillets. Flip the salmon and grill for 2 to 4 minutes longer, or until the salmon is just cooked through. Arrange the spinach on a serving platter and top with the fillets. Drizzle with half of the vinaigrette, and serve immediately.
Recipe and image via foodandwine.com
