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Salads

Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

Posted Tue, 06/30/2009 - 8:47am by Corey
Almond Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing
The combination of fried chicken strips and nectarines made this salad a tasty treat after a long day at work. We particularly enjoyed how the sweetness of the nectarines complimented the dressing for this salad, making every bite of the dish a savory and sweet combination that was entirely satisfying. The almond crumb coating for the chicken was also a nice departure from traditional flour breading, providing a nutty crunch to the salad. Despite our satisfaction with this salad, there were a few minor gripes to report. First, our local market does not carry white balsamic vinegar so in our lack of planning we substituted a tradition dark balsamic from our cupboard. Although the taste of the dressing was fine, the appearance was rather muddy looking and slightly unappetizing when compared to the rest of the dish. Secondly, although the end product is delicious, the process of frying the chicken is time consuming and you should be prepared for a bit of a mess in your kitchen.
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Baby Greens with Chicken, Dried Cherries, Pears & Pecans

Posted Mon, 06/01/2009 - 12:23pm by Corey

Baby Greens with Chicken, Dried Cherries, Pears & Pecans

This recipe has been sitting in our pile of recipes to try since last Fall when it appeared in Fine Cooking. A hankering for fruit and vegetables as we put together our weekly menu last week made it an ideal choice because this salad incorporates a healthy dose of both fruit and vegetables into one satisfying meal. The sweetness of the dried cherries and pears shinned when paired with the acidity of the balsamic based dressing. Toasted pecans (which we chopped contrary to the recipe’s directions) are an additional shot of protein that made this a filling meal.

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Smoked-Salmon Cobb Salad

Posted Fri, 05/08/2009 - 1:31pm by Leslie

Smoked Salmon Cobb Salad

On some evenings, a large dinner salad is the perfect way to round out a long day. This recipe was a classic take on a Cobb salad taken from Martha Stewart Living. When we prepared this dish, we substituted oven roasted salmon for the smoked salmon called for the recipe, combining it with apple wood smoked bacon and hard boiled eggs (which were actually boiled using Martha’s guidelines that I learned many years ago). The final product was a salad that created a complete, round meal. Although a little labor intensive, this is a salad that we will likely make again.

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Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

Posted Fri, 04/24/2009 - 2:28pm by Corey

Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

This salad is full of spring vegetables and flavors, making it a great idea in theory that did not quite work out as well as we expected. Admittedly we did have to have to make a last minute pasta substitution of elbow macaroni for the shells that the recipe called, which definitely threw off the texture of the dish. Our final product was a bit watery and our lettuce wilted more than expected. If we gave this dish a second pass, we would be certain to take a little more time to make sure that it was executed properly.

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Arugula with Roasted Salmon and New Potatoes

Posted Sun, 11/16/2008 - 3:59pm by Leslie

Arugula with Roasted Salmon and New PotatoesWarm salads are one of life's many wonderful things, and this salad is no exception to that rule. The roasted potatoes, the smooth texture of the salmon, and the subtle spiciness of the vinegar in this dressing worked so nicely with the bite of the arugula greens in this dish, making a subtly warm salad that was interesting to eat and delicious at the same time. This salad also came together very quickly, with few steps, that made it perfect for a weeknight meal that turned out marvelously with little effort.

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