I’m eating a lot more salads these days, mainly because produce is so nice, and my own tomatoes are beginning to yield enough that I have to keep up! Also have jalapeno peppers and cucumbers ripening. I really like any salad, but ones combined with cooked protein, usually chicken, and sometimes grain, make a salad into a cold meal, which is perfect for hot weather. Here’s one I made last week. I wish I had taken a picture, because it is really colorful. This isn’t my photo! It makes a large amount, so use your biggest bowl.
Chicken Veggie Rice Salad
1-1/2 Cup of dry rice, cooked and cooled. I used brown jasmine rice, but white rice or other grain is fine.
2 Cups of freshly chopped ripe tomatoes.
1 Cup mild peppers (red and yellow or other colorful peppers), finely chopped. Bell, Banana pepper or Cubanelle would be good.
1 Jalapeno pepper, finely chopped.
1 Small cucumber, finely chopped.
1 Medium red onion or sweet onion, chopped.
1 can (about 15 or 16 oz) of black beans, drained and rinsed.
1 can kernel corn (or equivalent frozen or fresh corn)
2 Cups of cooked chicken meat, cubed. Rotisserie chicken is great for this.
2 or 3 TB chopped fresh herbs like cilantro or parsley, or basil.
1/4 Cup olive oil
2 TB lime juice
1 tsp Balsamic vinegar
1/2 tsp salt
1/2 tsp chili powder (optional)
1/4 tsp black pepper
Mix vegetables and chicken with the vinaigrette, then fold in the cooked rice. You could use any grain, such as quinoa or wheat berries, or even a small pasta like couscous or orzo.
GREEK-STYLE WATERMELON SALAD
3 cups cubed watermelon
2 large ripe tomatoes
1 medium cucumber
⅓ cup pitted kalamata olives
⅓ cup crumbled feta
Some chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper
In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.
I’ve posted this recipe before too, and it is really good. My daughter ordered it recently when we met for lunch at a small restaurant in Grosse Pointe, MI, but it was an old-fashioned staple on the restaurant menu at J.L. Hudson Co. department store in Detroit; they served it with popovers!
FOR THE DRESSING:
2 Tablespoons White Vinegar
1-½ teaspoon Lemon Juice
1-½ teaspoon Onion Juice
1-½ teaspoon Sugar
1-½ teaspoon Dijon Mustard
¼ teaspoons Dry Mustard
1 cup Mayonnaise
2 Tablespoons Chopped Parsley
1 whole Hard-boiled Egg, Peeled And Diced
¼ teaspoons Salt, Or To Taste
FOR THE SALAD:
14 ounces, weight Deli Ham, Cut Into Small Strips (1/4″ X 2″)
14 ounces, weight Deli Turkey Breast Cut Into Small Strips (1/4″ X W 2″)
14 ounces, weight Deli Swiss Cheese, Cut Into Small Strips (1/4″ X 2″)
½ cups Sweet Gherkin Pickles Cut Into Small Slivers
1 head Iceberg Lettuce, Shredded
16 pieces Pimento Stuffed Olives
Prepare the dressing: In a medium-sized bowl combine vinegar, lemon juice, onion juice, sugar and mustards. Stir to dissolve sugar. Add mayonnaise, parsley, egg and salt to taste. Mix well.
Prepare the salad: Combine ham, turkey, Swiss cheese and pickles in a large bowl. Toss together with dressing.
Divide lettuce among plates. Top with salad, and garnish each plate with two olives.
I’m about to go to the kitchen right now to make a salad for a late lunch. I have chicken, lots of tomatoes, fresh asparagus, cooked broccoli, onion and peppers. Maybe with a small pasta and a nice vinaigrette? I’ll let you know how it turns out.
What is your favorite?