Summer is around the corner and it is natural to be a little less hungry as it gets hotter outside. Salads can be satisfying, healthy meals–even for dinner–and if you’re lucky (and talented) enough to have your own vegetable garden, they taste even better! Here are a few recipes for for satisfying, dinner-worthy salads.
Roasted vegetable and steak salad
Wash and chop your favorite veggies and place on a large baking sheet. Try red bell peppers, yellow neck squash, eggplant, carrots, onion, fennel, tomatoes and zucchini. Toss the veggie chunks in olive oil and salt and pepper. Roast at 400 degrees for 20-30 minutes. Allow to cool. Wash and assemble arugula on a large serving dish. Grill your favorite cut of steak and slice against the grain. Layer the steak over the bed of arugula. Top roasted vegetable pieces over top. Serve with blue cheese dressing or a mustard vinaigrette.
Salmon nicoise salad
Wash and half a pound of new potatoes. Toss in olive oil and salt and pepper. Roast at 450 for 25 minutes. Take out to cool. Chop butter and romaine lettuce and lay on a large serving dish. Top with thinly sliced red onion, kalamata olive, quartered tomatoes, chopped hard-boiled eggs and steamed green beans. Add potatoes around the rim of the platter. Turn down the oven to 400 and roast 2-3 seasoned salmon filets for 10-12 minutes. Serve with a lemon-mustard vinaigrette.
Grilled chicken Asian salad
Wash and chop a head of napa cabbage and lay on a large serving plate. Top with slices of red bell pepper and green onion. Add toasted slivered almonds and sesame seeds for crunch. Top with grilled chicken breast. To make a flavorful dressing, whisk together ¼ cup soy sauce, ¼ cup rice wine vinegar, ½ cup vegetable oil, ½ teaspoon fresh, grated ginger, 1 teaspoon Chinese-style hot mustard and 1 tablespoon brown sugar.
Kale and tart apple salad
Wash and chop two bunches of kale. Chop the kale is small, one-inch pieces. Thinly slice one green apple and mix into kale leaves. Top with parmesan cheese, croutons and grilled chicken or pork loin. Top with a mustard vinaigrette and fresh black pepper.