Sizzling Summer Salads

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A sensational summer menu can be simple, yet satisfying; exotic, yet familiar. Instead of making salad a sleepy side item this summer, mix things up and add some sizzle to the table with a sumptuous entrée salad straight from the grill.

Grilling adds intense flavor to summer’s freshest salad ingredients. Try choosing a selection of colorful fruits, flavorful meats, crisp vegetables, delicious seasonings and luscious marinades that pop. Two delectable choices that can make your grilled salads sing are beef and fresh mango.

Beef is a traditional summer grilling favorite. In fact, according to a recent survey, conducted by Pelegrin Gray on behalf of the Beef Checkoff Program, 55 percent of Americans prefer to grill beef, such as a steak like filet, ribeye or T-bone, versus other meat. Also, mango is the world’s most popular fruit, and a year-round source of the naturally sweet, refreshing taste of the tropics.

For recipes and instructions on how to select and cut a mango, visit mango.org. Visit BeefItsWhatsForDinner.com for beef grilling guidelines and additional recipes.

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Family Features Photo

Roast Beef and Vegetable Salad

Beef Fajita Salad with Mango-Serrano Vinaigrette

Makes 4 servings

3 medium mangos, peeled, pitted and cheeks sliced off

Olive oil

2 medium poblano peppers

1/2 (half) teaspoon ground black pepper

1 pound beef top sirloin steak, 1 inch thick

1 large red onion, cut into 1/2-inch (half-inch) slices

1 cup radishes, thinly sliced

2 tablespoons chopped cilantro

Vinaigrette:

3 tablespoons lime juice

3 tablespoons water

1 to 2 serrano peppers

3 tablespoons olive oil

Brush mangos with oil. Place mango cheeks and poblanos on grill over medium, ash-covered coals. Grill poblanos, uncovered, 9 to 10 minutes (gas grill times remain the same) or until skins are blackened, turning occasionally. Grill mangos 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Seal peppers in food-safe bag and let stand for 15 minutes. Cool and cut mangos into 3/4-inch cubes and reserve.

Press black pepper onto beef steak. Brush onion with oil. Place steak on grill; arrange onion around steak. Grill, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) or until steak is medium rare (145 degrees) to medium (160 degrees) doneness and onion is tender, turning occasionally.

For vinaigrette, measure 1/2 (half) cup cubed mango and combine with lime juice, water and serranos in food processor. Cover; process until smooth. With motor running, slowly add oil, processing until well blended. Season with salt, as desired.

Discard skins, stems and seeds from poblanos; cut into 3/4-inch pieces. Carve steak into slices. Halve onion slices. Place beef, remaining mango, onion, poblanos and radishes on platter. Season with salt. Drizzle with vinaigrette; toss to coat. Sprinkle with cilantro.

Courtesy of The Beef Checkoff and

National Mango Board

Lower the salt, keep the taste

Lowering your sodium intake is a smart component to any healthful eating plan. With a little salt sense, it’s easy to create foods that taste good without reaching for the salt shaker. The key to reducing the amount of salt in a meal is to use high quality ingredients — from whole foods to simple spices. Products that are lighter in sodium allow the individual character of a food to shine through. Beef tastes like beef. Chicken tastes like chicken.

When there’s no time to cook, consider the wide range of lower sodium ready-to-eat foods available today. Boar’s Head, makers of quality deli products, offers lower sodium choices including meats, poultry, artisanal cheeses and beef frankfurters that are rich in natural flavors, proteins and essential nutrients.

For instance, two ounces of Boar’s Head Lower Sodium Turkey Breast (340 mg per 2 ounces) paired with two ounces of lower sodium cheese (35 mg per 2 ounces), lettuce and tomato on whole-grain bread, provides nutrition and flavor at a fraction of the recommended cap of under 2,400 milligrams of sodium per day. For salads, lower sodium roast beef works well with a yogurt dressing accented with the taste of garlic and poppy seeds.

Roast Beef and Vegetable Salad with Garlic Yogurt Dressing

Servings: 4

Dressing:

1 cup fat-free plain yogurt

1 medium clove garlic, minced

2 tablespoons olive oil

1 tablespoon poppy seeds

Salad:

6 cups mix of salad greens with radicchio

3 green onions, green tops only trimmed and cut into 1/2-inch (half-inch) pieces

1/2 (half) medium cucumber, sliced into thin rounds

4 ounces or more cherry tomatoes

1 pound (1/2-inch-thick pieces [half]) Boar’s Head Deluxe Low Sodium Top Round Roast Beef, cut julienne style

1/2 (half) pound (1/2-inch thick piece [half]) Boar’s Head Lower Sodium Provolone cheese, cut julienne style

In a small bowl, mix the yogurt with the garlic and slowly whisk in the oil; set aside.

In a salad bowl, mix the lettuce with the green onions, cucumbers, and tomatoes and toss lightly with a little of the dressing to moisten. Add the roast beef and cheese. Toss with more of the dressing. Transfer to serving individual plates; sprinkle with poppy seeds and serve. Add more tomatoes if desired, for color.

For more recipes and a free “Launch Your Own Assault on Salt” brochure, visit boarshead.com.

Source: Boar’s Head

Salads ... always in season

Today’s salads go way beyond the basic salad bowl of simple mixed greens tossed with vinaigrette. You can create a salad to suit any palate, occasion or ingredient. In fact, your pantry and refrigerator probably hold the makings for an impromptu salad right now.

Colorful Moroccan-Orange Beet Salad relies on flavors and ingredients prevalent in Moroccan cookery — orange, cumin, pepper and chickpeas — paired with pantry and refrigerator staples to make a simple, very flavorful main dish salad, 30 minutes start to finish.

Mixed greens are the base; use pre-washed and ready-to-eat from the supermarket and cut a few minutes’ prep time. Top with a combination of convenient canned chickpeas and jarred pickled beets, tossed with a savory, fragrant orange, cumin and olive oil dressing. Chickpeas provide a good source of protein for this salad. Just like homemade (but faster), ready-to-eat tangy-sweet pickled beets complement the mild, slightly nutty flavor of the chickpeas.

Using high-quality, jarred pickled beets saves time ... the peeling and pickling are done for you. Aunt Nellie’s beets are picked at their perfect ripeness, so they retain their farm fresh flavor and high antioxidant profile. A sprinkling of crumbled feta cheese and chopped pistachios adds the perfect finish. This salad served in smaller portions would make a good meal starter or salad course.

For additional recipes and serving suggestions, visit www.auntnellies.com.

Moroccan Orange-Beet Salad

Preparation time: 30 minutes

1, 16-ounce jar Aunt Nellie’s Whole Pickled Beets, drained and quartered

1, 15-ounce can chickpeas, drained

1 tablespoon grated orange peel

1/4 cup orange juice

2 tablespoons olive oil

1/2 teaspoon ground cumin

Salt and freshly ground black pepper

4 cups mixed baby salad greens

1/3 cup crumbled feta cheese

1/4 cup pistachios, chopped

Place beets and chickpeas in medium bowl. Whisk together orange peel, juice, olive oil, cumin, salt and pepper in small bowl; pour over beet mixture and toss gently to coat.

Arrange greens on four individual plates. Spoon beet mixture over greens; sprinkle with cheese and pistachios.

Makes 4 servings.

All materials courtesy of Aunt Nellie’s Beets

(Seneca Foods Corporation)

Mango, Ham and Avocado Salad

Servings: 2 main courses or 4 sides

Salad:

1 cup quinoa, cooked according to package directions

1 peeled mango, cut into a small dice

1 peeled avocado, cut into a small dice

1/2 cup golden raisins, plumped in warm water and drained

1-1/2-inch (one-and-one-half-inch) slice Boar’s Head Lower Sodium Deluxe Ham, cut into 1/2-inch (half-inch) pieces

Dressing:

6 ounces plain Greek yogurt

1 tablespoon white wine vinegar

1 tablespoon Boar’s Head Honey Mustard

1/2 cup Boar’s Head Deli Dressing

1 tablespoon olive oil

1/8 cup water

In serving bowl, toss quinoa with mango, avocado and raisins. Fold in ham.

Whisk together yogurt, vinegar, mustard, dressing and oil. Slowly whisk in water, thinning just enough for pouring. The dressing will make 1 cup. Drizzle over salad and reserve leftover dressing for another recipe.

The brochure, “Gluten Free with Boar’s Head,” shows how to indulge in a wide array of mealtime favorites with recipes using deli meats and cheeses. The guide also offers information regarding gluten in foods as well as tips for consumers to keep in mind when shopping. It’s available at local supermarkets and delis where Boar’s Head is sold, or can be downloaded at boarshead.com/glutenfree.

Source: Boar’s Head

From Family Features

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