To my Culinary Friends, it is almost summer and salads topped with protein are one of our go-to meals. This recipe was created after I saw a similar salad with many fewer ingredients in our local grocery store but it inspired me to come up with a hearty dinner salad perfect for a summer time meal. Try it with my homemade vinaigrette which is very quick to make, and a side of Grilled Beer Can Chicken. Salud! Donna:
Donna’s Grilled BBQ Beer Can Chicken
Ingredients:
One 4 pound organic chicken
2 cups barbecue sauce (or 1 cup sauce plus 1 cup Italian dressing)
1/2 cup Rosemary Garlic Seasoning or other spice rub
One 12 ounce can beer
Method:
One day before grilling, place chicken in bowl and cover all sides with sauce. Cover and marinate in refrigerator for 24 hours. When ready to grill, dip chicken on all sides in spice rub sprinkled on large pan using tongs.
Grill for about 1 hour until breast meat registers 165 degrees F and thigh meat is at 180 degrees. Remove to platter, allow to stand 10 minutes, then carve before serving.
Serves 4.
Donna’s Summer Berry Nut Salad with Tarragon-Champagne Vinaigrette
Ingredients:
Salad:
4 ounces baby spinach and spring mix leaves
8 - 10 strawberries, stemmed and chopped
1/2 pint raspberries
1/2 cup blueberries
1/2 red onion, chopped
1/2 cup whole raw pecans
1/2 cup gluten-free croutons
1/4 cup Bleu cheese, crumbled
2 Tablespoons Parmesan cheese, grated
Freshly ground pepper to taste
Dressing:
1/2 cup olive oil
1/4 cup honey
3 Tablespoons Champagne vinegar
1 teaspoon salt
1/2 teaspoon tarragon leaves
1/4 teaspoon cracked black pepper
Method:
Prepare salad by layering on large platter, or individual plates, in order given. Mix together dressing ingredients and chill. Top salad with dressing and serve immediately.
Serves 3 - 4.
Copyright 2016.
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