Tag Archives: Lettuce

Caesar Salad

28 Jul

It’s been a salad-for-dinner type week at my house! My AC went out, so there was no cooking allowed. Plus, on holidays that allow fireworks, people in my neighborhood go crazy! We are total cheapskates and don’t ever bother purchasing our own. There really is no point! We just set up our lawn chairs and rotate as necessary – there are fireworks going off everywhere! My three year old is the most excited about the fact that she is not afraid of fireworks this year. People probably think she’s terrified because she runs around screaming like crazy. But she’s just so darn happy to enjoy them. 🙂

Fireworks are awesome (especially since aerials are legal now!), but they make for some late nights for little people ’round my house. But how do you say no? Especially since the booms would keep them up anyways? Plus we hit the water park, went horseback riding, ran a marathon…ok…just kidding. But we are worn out! And sometimes get distracted until everyone is way too hungry to wait for dinner to take forever to make. Anyone else run into this issue during the summer? Too much of too many good things…at least you can’t get too much of this too good salad. Whip it up, and enjoy it sitting in your lawn chair while you watch other people’s pyrotechnic displays.

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Ingredients:

1/3 cup mayonnaise

1 1/2 Tbsp Dijon mustard

3-4 garlic cloves, roughly chopped

3 Tbsp lemon juice

1/2 Tbsp white wine vinegar

1/4 tsp salt

1/4 tsp pepper

1 cup olive oil

2-3 Tbsp milk (if needed)

8 oz chicken breast

1-2 heads romaine lettuce (about 12 cups chopped)

1/2 cup shredded Parmesan cheese

Dressing:

Combine mayonnaise, mustard, garlic, lemon juice, vinegar, salt, and pepper in a blender and process until smooth. With blender running on low speed, slowly pour olive oil in a steady stream just until fully incorporated. Only if needed, add milk by the tablespoon until desired consistency is reached. Place 1/2 cup dressing in a zip lock bag with chicken and marinate at least 30 minutes or as long as overnight. Place remaining dressing in refrigerator to chill.

Salad:

Remove chicken from marinade and grill until cooked through. Wash lettuce and chop into bite-sized pieces. Toss with Parmesan cheese and prepared chicken (can add croutons). Toss with dressing, to taste.

 

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Summer Salad

30 Jun

Not sure why, but I lose my appetite when it’s hot. I just don’t feel like eating much. Snacking I can do, but full meals? Blah. We have been enjoying a heat wave in these parts (I have to remember that I was craving this kind of weather a few months ago when the snow didn’t seem to want to go away!), so lately, my creative dinner juices have just not been flowing. I have one little munchkin that loves salads and she begged me to buy some lettuce on our last trip to Costco. Costco sized lettuce means that you have to make a serious effort to eat salad…a lot…before it goes bad. Luckily, this Summer Salad hit the spot for all of us – light and fresh for me, full of lettuce for her and my Costco stash. I don’t have too many measurements for the ingredients – I usually have small bowls filled with optional toppings and let everyone make up their own. So have fun with this one! But make sure not to skip out on the candied pecans – there can never be enough of those on my plate!

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Ingredients:

Lettuce

1 or 2 diced apples

Cooked chicken – cubed or shredded

Candied Pecans

Craisins

*Grapes and strawberries are also a great addition

Toss together and top with dressing

Candied Pecans:

1/2 cup pecans

1/4 cup sugar

To make the candied pecans, pour the sugar in a small skillet and pour the pecans on top. Cook over medium heat until sugar melts and turns a caramel color stirring constantly so that the nuts and sugar do not burn. Once the sugar turns a caramel color coat keep stirring to coat the pecans with it. Pour pecans onto greased wax paper or aluminum foil to cool. Once pecans are cooled, break them into pieces. I usually double this – I like a lot of pecans 🙂

Honey Red Wine Vinaigrette Dressing:
1/2 cup red wine vinegar
1/2 cup honey
1-2 cloves garlic
1 teaspoon Kosher salt
1 teaspoon coarsely ground black pepper
1/2 cup canola oil
In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.