Feta and Green Onion Couscous Cakes over Tomato-Olive Salad

October 22, 2010 at 6:09 pm (black pepper, cholesterol-free egg substitute, european-style salad mix (mescalun), feta, fresh tomatoes, kalamata olives, Main Dish, olive oil, parsley, red wine vinegar, scallions, stovetop, Summer, vegetable cooking spray, whole-wheat couscous)

This recipe is a great way to highlight the flavor of fresh summer tomatoes.

Serves 2.

Cakes:
1/3 C uncooked whole-wheat couscous
1/2 C boiling water
1/4 C (1 oz) crumbled feta cheese
3 T egg substitute
2 T finely chopped green onions
1/8 t freshly ground black pepper
2 t olive oil
Cooking spray
Salad:
2/3 C chopped seeded tomato
2 T chopped pitted kalamata olives
2 T chopped fresh parsley
2 t red wine vinegar
1/2 t olive oil
1/8 t freshly ground black pepper
3 C mescalun or other gourmet salad greens
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1. To prepare cakes, place couscous in a medium bowl; stir in 1/2 C boiling water. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Cool slightly. Add cheese and the next 3 ingredients (through pepper). Heat 2 t oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 C couscous mixture into 4 mounds in pan. Lightly press with a spatula to flatten to 1/2″. Cook 2 minutes or until lightly browned. Coat tops of cakes with cooking spray. Carefully turn cakes over; cook 2 minutes or until heated.

2. To prepare salad, combine tomato and next 5 ingredients (through 1/8 t pepper). Arrange 1 1/2 C greens on each of 2 plates. Top each serving with 1/2 C tomato mixture; arrange 2 cakes over tomato mixture.

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Arugula Salad with Chicken and Apricots

July 28, 2010 at 2:31 pm (apricots, baby arugula, black pepper, boneless skinless chicken breast, european-style salad mix (mescalun), grill, Main Dish, olive oil, parsley, plums, Quick Dishes, red onion, Salad, salt, Summer, tarragon, vegetable cooking spray, white wine vinegar)

This main course salad is an ideal lunch or light supper option. Plums would be a delicious substitute for the apricots.

Serves 4.

2 (6 oz) skinless, boneless chicken breast halves
1 T minced fresh parsley
2 t minced fresh tarragon
1/2 t salt, divided
1/4 t freshly ground black pepper
Cooking spray
3 T olive oil
4 t white wine vinegar
Dash of freshly ground black pepper
4 C baby arugula
4 C gourmet salad greens
3 apricots (about 8 oz), pitted and thinly sliced
1/3 C thinly vertically sliced red onion
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1. Prepare grill to medium-high heat.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2″ thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 t salt and 1/4 t pepper.

3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.

4. Combine oil, vinegar, remaining 1/4 t salt and dash of pepper in a small bowl, stirring with a whisk.

5. Combine arugula, greens, apricots and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 C arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.

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Pear Chicken Salad

July 31, 2009 at 10:02 am (Autumn, black pepper, dried cranberries, european-style salad mix (mescalun), feta, granulated sugar, no-cook, olive oil, orange juice, oranges, pears, pecans, Quick Dishes, Salad, salad greens, salt, sliced roasted chicken, walnuts, white wine vinegar, Winter)

Makes: 4 servings
Total Time: 15 min

6 cups spring mix salad greens
1 medium pear, sliced
1 1/2 cups cooked chicken strips
1/4 cup crumbled feta cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1 1/2 teaspoons sugar
1/2 teaspoon grated orange peel
1/8 teaspoon salt
Dash of black pepper
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On four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts.

In a small bowl, whisk together remaining ingredients; drizzle over salads. Serve immediately.

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Grilled Steak and Vegetable Salad

July 17, 2009 at 3:07 pm (7 ingredients or less, balsamic vinaigrette dressing, boneless beef sirloin steak, european-style salad mix (mescalun), fresh tomatoes, grill, Quick Dishes, red onion, Salad, salad greens, Summer, yellow bell pepper)

Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings

1/2 cup balsamic vinaigrette dressing, divided
1 boneless beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick
2 large yellow peppers, cut lengthwise in half
8 cups spring greens or torn mixed salad greens
2 large tomatoes, cut into wedges
1/2 cup thinly sliced red onions
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Preheat grill to medium-high heat. Reserve 1/3 cup of the dressing. Brush remaining dressing lightly onto one side of the steak and onto cut sides of peppers.

Place steak and peppers on grill, dressing-sides down. Grill steak 5 min. on each side or until medium doneness (160°F) and grill peppers 10 min. (Peppers do not need turning.) Meanwhile, cover four serving plates with greens; top with tomatoes and onions.

Cut steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with the reserved 1/3 cup dressing.

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