Posts Tagged With: Cucumbers

Beef & Peach Salad with Lime Vinaigrette

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.

Categories: American, Entrees, Recipes, Salads | Tags: , , , , | 1 Comment

Weeknight Dinner: Edamame Salad with Crisp Steak Bits

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
  1. Cook edamame according to package directions.  Drain.  Rinse with cold water; drain.
  2. 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.
  3. 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

Categories: Entrees, Recipes, Salads | Tags: , , , | 2 Comments

Taste of the Med: Greek Lemon-Dill Grilled Chicken Salad

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
  1. 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.
  2. 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.
  3. Grill chicken, turning as needed, until cooked through, about 10 to 15 minutes.
  4. Place lettuce on a serving platter; arrange vegetables, chickpeas, chicken, olives, and cheese on top.  Stir dill into reserved dressing; drizzle over salad.
Categories: Entrees, Greek, Recipes, Salads | Tags: , , , , , , | 2 Comments

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