hungry poodle

Top this salad with grilled salmon, shrimp, chicken or steak

I recently had a summer salad for lunch at a restaurant, and it was so delicious I made notes of the ingredients on my iPhone. Here are the basics: salad greens, grilled corn, grape tomatoes, avocado, yellow raisins, almonds and feta cheese. You can then add any main course protein if you wish. I had grilled shrimp at the restaurant, but they also serve it with chicken.

The ingredients work together to make this really special, even though none of them is particularly stellar on its own. Champ said it was the grilled corn that stood out; I simply grilled it over direct heat, let it cool and then sliced the kernels off the cob.

Tonight we had the best salmon of the year–fresh wild sockeye salmon, expensive but worth it for the brief moment it’s available. Most of the year I avoid salmon because of its fishy taste, but wild salmon in season is a different matter.

I wanted the vinaigrette to be simple and light, yet I didn’t want to buy another light bottled salad dressing as I find most of them to have a gummy consistency. (A shelf in the door of my refrigerator is lined with a variety of light dressings that I tried really hard to like. One of these days I’m going to purge and reclaim that shelf for real ingredients!)

Cooks Illustrated’s “Best Light Recipe” cookbook suggests adding water to vinaigrette in place of some of the olive oil, and to my surprise it not only worked, it was delightful. So much better than store-bought.

Basic salad ingredients:

Salad greens of your choice–I like baby greens
Grape tomatoes, halved (when summer delivers real tomatoes, use them)
Grilled corn, cut off the cob
Avocado, chopped into bite-sized pieces
Yellow raisins
Marcona almonds (Costco’s Kirkland brand in a tin can)
Grilled fresh salmon, shrimp, chicken or steak
Feta cheese (optional; I didn’t have any but I’ll add it next time)

Light Balsamic Vinaigrette

6 T. water
1/4 cup extra-virgin olive oil
3 T. balsamic vinegar
2 t. Dijon mustard
1 garlic clove, minced
1 t. fresh oregano, minced
1/2 t. salt
1/4 t. pepper

Shake all ingredients in a jar. This dressing can be refrigerated for up to a week.

WW points per 1 T. serving: 1 (35 calories)

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Last weekend we attended a wedding reception that featured a wonderful summer-themed dinner. Mother-of-the-bride Kathleen is a Francophile and a fabulous cook; the menu epitomized the way she approaches food–seasonal, fresh, using the highest quality ingredients you can get.

The salad contained fresh cherries–in season now–with pistachios and warm goat cheese toasts. Lovely. I made a version of it last night to go with our weekly roast chicken (I’ll have to post a recipe for that as soon as I can get a picture of it before Champ carves it up!).

Fruit is not a novel salad ingredient: strawberries have long been a staple in spinach salads. The key is to use whatever is in season–in the summer, cherries, blackberries, blueberries. In the winter, apples, oranges, pears.

Add your favorite extras–a few toasted nuts, hearts of palm, dried fruit. Or grill some large shrimp and make this a main-course salad.

Perfect summer accompaniment to roast free-range chicken

Fresh cherries, halved
Baby salad greens
Goat cheese
Lemon vinaigrette

Combine cherries and greens in a salad bowl and toss with vinaigrette. Crumble goat cheese onto individual servings.

Lemon vinaigrette

1/3 cup extra virgin olive oil
2. T. fresh lemon juice
1/2 t. Dijon mustard
1 garlic clove, crushed (but not broken-hearted)
1/4 to 1/2 t. kosher or sea salt

Whisk together ingredients and lightly dress salad.

Classic vinaigrettes are usually made with a ratio of one part vinegar or lemon juice to three parts oil. If you want to lighten yours, add more lemon juice; it will be tangier, but that’s not necessarily a bad thing. If your salad includes grilled shrimp, serve with lemon wedges.

Otherwise known as black bean salad, or salsa if you’re so inclined. Thanks, Kristin, for suggesting this very simple recipe, which can be modified according to your tastes and/or the amount of time you have to toss it together. Good rolled up in a lettuce leaf, on a green salad or with chips. Also a great high-protein snack that you can take to work in a plastic container.

Last night I grilled a whole chicken and brought it to the table on a platter with this as the only side. I added pickled jalapenos to kick it up, and squeezed fresh lime juice on as well. Refreshing, easy, healthy, not to mention totally delicious. We dined al fresco on the back patio with two hungry poodles keeping constant watch over the chicken.

BTW, I put up a similar recipe last year in the salad section, but this one deserves inclusion because of its stripped-down, ready-at-a-moment’s-notice nature.

Don’t laugh when you read the ingredients. There are a mere four. Think you can handle that?

1 15-oz. can black beans, rinsed well and drained
1 1/2 cups frozen corn, thawed and drained*
1 10-oz. can Rotel tomatoes (diced tomatoes and green chilies)
3 T. chopped fresh cilantro

Combine in a bowl. Ta da!

I squeezed some fresh lime juice on mine and gave it a few turns with the pepper grinder. You could also gild the lily and add chopped sweet onion, pickled jalapenos or jarred salsa.

*You can make this an all-pantry recipe by using canned corn, but I prefer the crispiness of frozen. It also has less sodium.

Serves: 4
WW Points per serving: 2