Category Archives: Salads

Tomato Corn Salad

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This is a quick and flavorful salad that goes great with grilled chicken.  I found that it’s good cold, warm or even room temperature.

Ingredients

  • 2  cups  cherry tomatoes, quartered
  • 1/4  cup  sliced green onion tops
  • 2  tablespoons  thinly sliced fresh basil
  • 1  tablespoon  balsamic vinegar
  • 1  teaspoon  olive oil
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 1  (7-ounce) can whole-kernel corn, drained
  • Directions

    Combine all ingredients, tossing well.

    From: My Recipes

    Herb Crusted Salmon with Mixed Greens Salad

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    This recipe is very healthy and yummy! It’s the kind of salad I could eat every day and not get tired of.

    Ingredients

    • Salmon:
    • 1/2  cup  dry breadcrumbs
    • 2  teaspoons  chopped fresh oregano
    • 2  teaspoons  chopped fresh rosemary
    • 2  teaspoons  chopped fresh flat-leaf parsley
    • 1 1/2  teaspoons  grated lemon rind
    • 1/2  teaspoon  black pepper
    • 2  garlic cloves, minced
    • 4  (6-ounce) salmon fillets (about 1 inch thick), skinned
    • Cooking spray
    • 1/4  teaspoon  kosher salt
    • Salad:
    • 1  tablespoon  fresh lemon juice
    • 1  tablespoon  extravirgin olive oil
    • 1  teaspoon  Dijon mustard
    • 1/4  teaspoon  kosher salt
    • 1/4  teaspoon  black pepper
    • 4  cups  mixed salad greens

    Preparation

     

    1. To prepare salmon, combine the first 7 ingredients in a shallow dish or pie plate. Lightly coat both sides of fillets with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Dredge both sides of fillets in breadcrumb mixture.

    2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets to pan; cook 3 minutes. Reduce heat to medium; carefully turn fillets over. Cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

    3. To prepare salad, combine juice, oil, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add mixed greens; toss gently to coat. Place 2/3 cup salad on each of 4 plates; top each serving with 1 fillet.

    From: Cooking Light