Week 29: Salads that don’t suck

Back in November 2010 when I started this blog, I facetiously wrote that this was for “people who hate the gym and think salads suck.”

It’s been a year now, and while I’m still struggling with that whole gym thing, I will readily admit that salads don’t suck. A year ago, my vegetable intake seriously consisted mostly of french fries and grilled onions. (I just asked Wifey Nadia and she couldn’t think of anything past those two either.)

In that spirit, I asked Chef Brian to whip up a menu of “salads that don’t suck.” I’ve known for some time that Brian is a salad machine, but surprisingly, he said that this menu stumped him a little because he’s turned a lot of his favorite salad combinations into dinner entrees for this supposed salad hater.

But here we are, and here’s the menu:

Week 29, Meal 1: Glazed salmon over spinach salad with mango, avocado and coconut-peanut dressing

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

Week 29, Meal 3: Grilled chicken tossed in pistachio and herb salsa verde over arugula salad with roasted beets, goat cheese and lemon vinaigrette

As always, each recipe makes two servings. Follow the jump for the shopping list.

Week 29, Meal 1: Glazed salmon over spinach salad with mango, avocado, and coconut-peanut dressing

Fish
12 oz. salmon (2 6 oz. pieces)
1 T fish sauce
1 T honey
1 T water
salt and pepper, to taste
cooking spray, as needed

Salad
6 oz. baby spinach stemmed
1 avocado, large diced
1 mango, large diced

Dressing
2 T light coconut milk
1 lime, juiced
1 T fish sauce
1 T peanut butter
1 T water
1  jalapeño, minced
1 t honey
1 T cilantro, chopped
1 shallot, minced

Week 29, Meal 2: Smoked paprika dusted chicken “milanese” with mixed greens, manchego, dried cherries, pine nuts and orange-sherry vinaigrette

Chicken
12 oz. chicken breast, butterflied, pounded thin
1 – 1/2 t smoked paprika
salt and pepper, to taste
cooking spray, as needed

Salad

5 oz. mixed greens
2 oz. manchego cheese, shaved
1/3 c dried cherries
2 T pine nuts, toasted

Dressing

1 T orange juice concentrate
1 T sherry vinegar
1 T vegetable or grapeseed oil

Week 29, Meal 3: Grilled chicken tossed in pistachio and herb salsa verde over arugula salad with roasted beets, goat cheese and lemon vinaigrette

Chicken
12 oz. chicken breast, butterflied
1 clove garlic, minced
1 small shallot, minced
1/2 T tarragon, chopped
1/2 T parsley, chopped
1/2 T chives, thinly sliced
1/4 c pistachios, chopped
1 T olive oil
1 lemon, juiced

Salad
5 oz. wild arugula
6 baby beets, different colors if possible
salt and pepper, as needed
1 t olive oil
1 oz. chevre goat cheese

Dressing
1 lemon, juiced
1 T vegetable or grapeseed oil

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