Watermelon Salad
(from the Salad Collection at emealsforyou.com)
This is a carryover from last year; but it’s still a winner. We were putting some chicken breasts on the grill and my wife wanted something “different” to go with it. As the spring heat turns into summer heat; cold, refreshing salads add color and a special touch to any meal.
The charm of watermelon salad is its versatility. Pair it with lunch meats, a can of tuna or even just some crispy crackers and you have a quick, delicious lunch… low in calories and good for you. Serve it as a dinner salad and watch the surprised looks you get. Having problems getting your kids to eat salad; come on what kid doesn’t like watermelon.
Well I have to go now… the photo made me think this is just what I need for tonight’s dinner.
Watermelon Salad
Recipe Summary
| Complexity: |
Easy |
| Serves: |
4 |
| Category: |
Salad |
| Meal: |
Summer’s Night (Quick Meals Planner) |
| 0.165 |
cup |
pine nuts, toasted |
| 3.5 |
cup |
watermelon |
| 0.5 |
cup |
cheese, feta |
| 0.25 |
medium |
onion, red |
| 0.5 |
cup |
arugula |
| 0.165 |
cup |
cilantro, chopped |
| 0.125 |
cup |
oil, olive |
| 1 |
Tb |
lemon, juice of |
| 0.25 |
tsp |
pepper, fresh cracked |
| 0.5 |
pinch |
salt to taste |
|
|
|
Toast pine nuts, Seed and cut watermelon into bite size pieces. Thinly slice onion, crumble feta and place in bowl with all other ingredients. Mix well, serve very cold.
This and many more salad ideas may be found at emealsforyou.com
June 17, 2008
Caesar Salad
(from the Salad Collection at emealsforyou.com)
Looking for a quick, easy, good for you and inexpensive idea? I know, anyone can make a salad, so what’s the big deal? The big deal is that many of us will order this salad when we are out to dinner but don’t think of making it at home. “Beef” it up with some chicken, shrimp, leftover steak or even a can of tuna and you have a perfect lunch. This is also an ideal way to get your kids to eat salad; for some reason most kids like the taste of lemon and cheese. Great for those of us who are watching our waists as well.
The major object I hear is, ” I don’t eat raw eggs” quickly followed by the dreaded, “I don’t eat those hairy little fish” ( anchovies). I say okay; leave them out. Really, just don’t put them in, you won’t miss them. The eggs are added by some to make the dressing more creamy and to help the cheese stick to the lettuce. Anchovies add a certain “richness” to sauces and dressings. Chefs say you don’t taste them in dishes, I say #X!&##. If I know they’re in there I am mentally tasting them. I find if you follow my recipe you will like this just as much as “restaurant” Caesar Salad.
Caesar Salad
| Complexity: |
Easy |
| Serves: |
6 |
| Category: |
Salad |
| Meal: |
French Bistro in under 30 Minutes (Distinctive Dinners) |
| 1 |
head |
lettuce, Romaine |
| 3 |
Tb |
oil, olive |
| 0.5 |
medium |
lemon, juice of |
| 2 |
cloves |
garlic, minced |
| 0.75 |
cup |
cheese, romano, grated |
| 0.25 |
small |
baguette |
| 1 |
spritz |
PAM |
| 1 |
pinch |
salt and pepper to taste |
|
|
|
In a large bowl place oil, lemon juice and garlic, press garlic into bowl with a wooden spoon to distribute. Whisk ingredients together. Cut baguette into 1/4 inch slices, spray with PAM and place in a 350-degree oven for 4 minutes or until gold brown. Tear (don’t cut) lettuce leaves into small pieces and place in bowl on top of dressing. When you are ready to serve, toss salad and add romano and toss again and add croutons broken into halves.
Find this recipe paired with French Fries, Steak au Poivre, Rex’s Tan Buick for dessert and let’s not forget the Bakes Garlic appetizer (French Bistro in under 30 minutes Meal Plan) at emealsforyou.com
February 27, 2008
