After eating out waaaaaay too much on vacation (we ate ourselves silly since we were near fresh seafood!), I really just needed a salad for dinner. I also was craving some beef seeing as I was practically a vegetarian the week before eating zucchini for breakfast, lunch, and dinner. So that led me to Cooking Light again and I used their recipe as a benchmark for this salad. The peaches up here are awesome right now (I got some of Bauman’s Orchard’s peaches), so this was a winner. The vinaigrette was awesome and light as well. So what are you waiting for…run out and get you some peaches while they’re ripe and make yourself a salad!
- 2 bunches of watercress or 4 c. artisan lettuce
- 1 English cucumber, roughly chopped
- 5 ripe peaches, cut into wedges
- 1/4 c. red onion, finely diced
- 1 lb roast beef, cubed
- 1/4 c. fresh lime juice
- 1 1/2 tsp. sugar
- Kosher Salt & Pepper
- 1 small clove garlic, minced
- 2 tsp. finely grated ginger
- 1/2 c. extra virgin olive oil
- 2 large shallots, thinly sliced
In a large bowl, combine the lettuce, cucumbers, red onions, peaches, and beef*
Pour the lime juice into a smal bowl and whisk in the sugar and 1/2 tsp salt dissolved. Add the garlic, ginger, and 1/4 tsp. pepper. Slowly add the oil in a steady stream, whisking constantly until emulisified. Stir in the shallots. Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.
*I seared my tip roast in a cast iron skillet on both sides before placing the pan in the 325° oven until the internal temperature of the beef was 145° (for medium rare). Let set for 10 minutes before cutting into cubes for the salad.
This quick and easy recipe comes to us from Cooking Light, which I subscribe to. I really appreciate their slimmed-down versions of traditionally unhealthy recipes in each issue and I really have never tried anything that wasn’t delicious. While searching for high protein, high fiber meals that were quick and easy for a weeknight (without sacrificing flavor, of course!), I found this yummy recipe. I followed the recipe completely and honestly wouldn’t change a thing. There is tons of flavor and its super filling and generally healthy (as long as you don’t eat the whole recipe in one sitting).
- 3 c. frozen shelled edamame
- 2 TBS low sodium soy sauce
- 1 TBS minced, peeled fresh ginger
- 1 TBS mayonnaise
- 1 TBS Dijon mustard
- 2 tsp. rice wine vinegar
- 1 tsp. dark sesame oil
- 1 pint cherry tomatoes, halved
- 1 1/2 c. chopped, seeded English cucumber (about 1)
- 4 green onions, chopped
- 1 TBS olive oil
- 8 oz. flank steak, cut into small pieces
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- Cook edamame according to package directions. Drain. Rinse with cold water; drain.
- Combine soy sauce and next 5 ingredients (through sesame oil) in a large bowl, stirring with a whisk. Add edamame, tomatoes, cucumber, and onions; toss to coat.
- Heat a medium cast-iron skillet over high heat. Add olive oil to pan; swirl to coat. Combine with steak, salt, and pepper, tossing to coat steak. Add steak mixture to pan; cook 5 minutes or until well browned and crisp, stirring frequently. Spoon 1 1/2 cups edamame mixture onto each of 4 plates; top evenly with steak.
Yield: 4 servings
And for those of you who are interested in the nutrition facts: 277 cal., 14.8 fat, 23.1 prot., 14.6 carb., 6.1 fiber, 20 mg chol., 3.5 mg iron, 540 sodium, 97 mg calcium
I found this recipe on Weight Watcher’s website while looking for something to do with the chicken breasts I had pulled out of the freezer. I was looking for something fresh and light for a Thursday night and this seemed like the perfect recipe.
Ever since spending a month in Greece a few years ago, I have yearned to recreate some of the flavors I experienced. This recipe got me a few steps closer with the lemon-dill grilled chicken that is reminiscent of chicken souvlaki. Branden and I both really enjoyed this salad and it was suprisingly really filling. The fresh flavors made this an instant summer time hit that would be beautiful served at a intimate dinner with friends in the back yard. Execution was a cinch and I can’t say I’d change anything about this recipe (except maybe add some more cucumbers because we pretty much devoured them!).
- 6 TBS water
- 1 1/2 TBS extra virgin olive oil
- 2 1/4 tsp lemon zest
- 4 1/2 TBS fresh lemon juice
- 1 1/2 tsp minced garlic
- 1 tsp salt
- 3/4 tsp black pepper, freshly ground
- 1 pound boneless, skinless, chicken breast
- 4 c. romaine lettuce, thickly shredded
- 1 c. canned chickpeas, rinsed and drained
- 1/2 c. roasted red peppers, packed in water, diced
- 1 cup English cucumber, sliced
- 10 medium Kalamata olives, sliced
- 1/4 c. crumbled feta cheese
- 4 1/2 TBS fresh dill, chopped
- 1/2 medium lemon, cut into wedges for garnish
- In small bowl, combine water, oil, lemon zest and juice, garlic, salt, and pepper; remove 1/4 cup of dressing and place in a large glass bowl.
- Add chicken to bowl and turn to coat; cover bowl and refridgerate at least 1 hour or up to 8 hours. Cover and refridgerate remaining lemon mixture for dressing.
- Grill chicken, turning as needed, until cooked through, about 10 to 15 minutes.
- Place lettuce on a serving platter; arrange vegetables, chickpeas, chicken, olives, and cheese on top. Stir dill into reserved dressing; drizzle over salad.