Fiesta Chop Salad

Farmer's Market season + hot weather: It's the formula for a main dish salad for a tasty meal.

I love main dish salads in the summer. Randy likes them, too, but, in his estimation, some sort of protein needs to be included. And he'd prefer it not be chicken. I've been rationing the few steaks we have left in the freezer, but I decided to pull a package out when I saw the Fiesta Chop Salad recipe in an email from a Hutchinson kitchen store, Apron Strings. 

Covid-19 threw off our butchering schedule, so my beef freezer stash is alarmingly low. But grilled chicken or grilled shrimp would be tasty as an accompaniment to this salad, flavor-packed with spices and cilantro.

The original recipe called for iceberg lettuce. I prefer romaine hearts. When available, I buy the package with three hearts packaged together and chop them myself as I need them. They stay fresher and I can control the size of the bite. 

However, you could use salad greens from your garden or the farmer's market. With this salad, there's a "fiesta" of Mexican-inspired flavors coating the greens and the other veggies. The recipe called for corn grilled and cut from the cob, cherry tomatoes and finely-diced red onion. Randy and I prefer leaving the onion out ... so I did. That's the beauty of recipes like this - mix and match to suit your taste!

I also didn't have corn on the cob, so I charred frozen corn in a hot skillet on my stove top. It worked well.

While I used drained and rinsed black beans, you could use slightly-drained chili beans (like the email recipe suggested) or kidney beans. Sharp Cheddar cheese added flavor, along with the salty crunch of the corn chips tossed in at the very end.

The dressing started with a yogurt base, to which I added vinegar and oil, along with several spices. 

The recipe serves 6 to 8. Because I was making it for just us two, I used the ingredients needed to prepare two servings and kept the rest dressing free. That way, I could make fresh salad for another meal - much better than rehashing soggy salad greens and soggy corn chips!  

We also had more dressing than we needed for our two main dish salads. Just store the extra in the fridge and use the next time you make a salad.

A light meal will likely be on the menu at noon today. Randy test-cut wheat yesterday afternoon, and it was still a little too wet. The elevator at Zenith says it needs to be 13.4% before they'll take loads of wheat. 

Randy is like a little boy waiting for his birthday. He's hopeful that today is the day. And, if you're keeping track of our friendly family wager on our start date, Brent is poised to be the winner ... IF we go today. Susan has June 18, and I'm on the calendar for June 19. (I don't think I'm going to win the contest, but I'll win if we can actually start. And remember: Like a good mom, I had last pick of the dates.)

Randy actually went out twice yesterday to test cut - once right after lunch and once at 5 PM to see if it had dried enough. I accused him of wanting to stack the deck, since he had the June 16 date. We might have had to call disqualification.

Whether you're trying this salad as a harvest meal or just the way to beat the heat on a day when temperature records may be broken, I hope you enjoy! And good luck to our fellow farmers! h

Fiesta Chop Salad

Adapted from Apron Strings kitchen store

Serves 6-8

 

Salad

1 head chopped iceberg lettuce or 1 pkg. of 3 hearts of romaine, chopped

10 oz. grape tomatoes, halved

1 can black beans, drained and rinsed

4 ears corn, grilled and kernels cut off the cob

Olive oil for brushing corn cobs

3 cups grated sharp Cheddar cheese

2 cups corn chips

1/4 red onion, finely diced (opt.)

 

To make it a main dish:

3-4 ounces per person to be served of your choice of grilled chicken, grilled steak, grilled shrimp, etc.

 

Creamy Cilantro Dressing

(Makes about 1 cup dressing)

1/4 cup white wine vinegar

1 tbsp. fresh lime juice

1/4 cup olive oil or vegetable oil

1/2 cup plain Greek yogurt

2 tsp. sugar

1/2 tsp. dried cumin

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/4 tsp. paprika

1/4 tsp. salt

1/4 tsp. black pepper

2 tbsp. fresh cilantro, minced

 

Dressing: Combine all the ingredients in a blender and mix well. Refrigerate until serving. 

 

For Salad: Grill corn over direct heat until char marks appear. Once it's cooled slightly, carefully cut the kernels from the cob. (Because I didn't have corn on the cob, I charred frozen corn in a hot skillet on my stove top.) Wash and chop lettuce (I used romaine.) Half the grape tomatoes. Finely dice onion (if you want to use it. We prefer leaving out the raw onions.)

Assemble: Toss all the salad ingredients (except corn chips) together in a large bowl and combine with dressing, as desired. Top with corn chips. Serve immediately. 

To make it a main dish salad, top with seasoned chicken, beef or shrimp. 

Note: Since we don't have 6-8 people to serve at our typical noon meal, I just used enough ingredients for the two of us and refrigerated the remaining ingredients separately for another meal. Once dressed, the salad isn't as good for leftovers.

 

Big Mac Salad

 

We don't eat out much. When you're 15 minutes from town, it hardly seems worth the effort. Plus, it's a lot more cost-effective to eat at home.

 

The pandemic impacted our limited dining out even more, mainly because we didn't seem to go anywhere at all. Even on our infrequent travels to see the kids, we took along a sack lunch and ate it at roadside parks, rather than going into a restaurant along the way.

 

McDonald's hasn't been on our regular dining out choices since our kids were little.  Happy Meals from the drive-through were part of the Wednesday night routine during the few years Jill and friends took dance lessons in Hutchinson. 

 

These days, if we go a fast-food franchise, it's usually Freddy's. And finding their sauce bottled and ready to eat at home has been a nice addition to the sandwich/tater toppings in my refrigerator door. 

So I'm not sure exactly why the recipe for Big Mac Salad appealed to me. Probably it's because I have hamburger readily available. And I'm always looking for new - and tasty - ways to use it. So the Big Mac Salad appeared on our noontime table this month, and it got good reviews from both Randy and me.

 

I just prepared enough lettuce for us for one meal and then topped with the toppings. I made each of us a main dish salad on separate plates. I had both hamburger and special sauce dressing leftover for another meal.  Just keep well-covered in the refrigerator until ready to use again. That's the beauty of this: Make as much or as little as you need. 

 

And make it how you prefer: We don't particularly care for raw onions, so I just included some chopped onion when I browned the ground beef instead.

 

And, by the way, it's Kansas Beef Month. Since it's always Beef Month around here, I didn't even think about the fact that this blog post could even be considered timely ... until after I wrote it. What a happy coincidence!

 

According to www.kansasbeef.org, there are more than 27,000 cattle farms and ranches in Kansas. This year, Kansas takes third place among U.S. states with cattle numbers, totaling 6.5 million head of cattle on ranches and in feedyards. That’s more than twice the state’s human population. Furthermore, Kansas ranked second among U.S. states in fed cattle marketed, with roughly 4.97 million in 2019. In total, beef cattle and calves represented 51.5 percent of the 2019 Kansas agricultural cash receipts, bolstering and enhancing the spending power in local economies across the state.

 

Kansas has about 45.8 million acres of farm ground. However, not all of this land can be used to grow crops. Grazing cattle is an ideal technique for efficiently utilizing grasses and plants growing on more than 15.3 million acres of Kansas pasture and rangeland. These acres would be wasted if not for ruminants like cattle who can turn these resources into essential protein and nutrients for humans. Additionally, grazing cattle helps maintain grasslands and reduce the fuel load which can spark destructive wildfires.

 

So enjoy a little beef for Beef Month!

 

 Big Mac Salad 

Adapted from Iowa Girl Eats

 

1lb. ground beef

Worcestershire sauce

Seasoned salt and pepper
3 heads romaine lettuce, chopped
1 red onion, thinly sliced (opt.)

Freshly shredded cheddar cheese

Cherry, grape, or vine-ripened tomatoes, chopped

Dill pickles, chopped
 

For the Special Sauce Salad Dressing:

1 cup mayonnaise
1/4 cup French dressing
2 tbsp. minced pickles
2 tbsp. minced onion (red or white)
1 tbsp. distilled white vinegar

For Special Sauce Salad Dressing: Add ingredients to a bowl then whisk to combine. Can be made several days ahead of time.

For Salad: Heat a large skillet over medium-high heat then add the ground beef. (I added onion to cook along with the ground beef.) Let the beef cook undisturbed until the bottom is golden brown then add a few shakes worcestershire sauce. Season with seasoned salt and pepper, and continue to saute until cooked through. Drain any fat, and cool slightly.

Once slightly cooled, divide lettuce between plates or bowls then top with the cooked ground beef, red onion, cheddar cheese, tomatoes, and dill pickles. Drizzle with Special Sauce Salad Dressing then serve.

Notes:

• Neither Randy or I prefer raw onions. I just incorporated some minced onion into the hamburger as I was browning it.  
• I just prepared enough lettuce for us for one meal and then topped with the toppings. I made each of us a main dish salad on separate plates. I had both hamburger and special sauce dressing leftover for another meal.  Just keep well-covered in the refrigerator until ready to use for another meal. That's the beauty of this: Make as much or as little as you need. 
• I kept all the components - including dressing - separate for photo purposes. Then we just tossed our own salads together and enjoyed!
  

BLT Farmer's Market Salad

It's farmer's market season. What better way to celebrate summer tidings with a yummy BLT Pasta Salad that can double as a main dish or side dish?

Jill sent me the recipe for this salad after she tried it from one of her favorite cooking blogs, Carlsbad Cravings. I'm always glad to get a little inspiration for something new. I don't know whether you're like me, but I can get stuck in a recipe rut. I suppose that's especially true since all our meals for nearly 3 months were straight from my home kitchen.

Even better? It was perfect timing to take advantage of the fresh vegetables that are beginning to ripen in Randy's garden. If you're like me and gardening isn't your thing, a farmer's market or the grocery store produce section will provide the seasonal summer flavor for your dinner table.

The recipe makes a lot, so I kept all the components separate. That way, I could use just enough romaine, Parmesan and bacon, and there were no soggy leftovers. Then I mixed it up fresh for the next meal.

Since our most abundant garden crop thus far is summer squash, I diced up some raw squash to include with the other veggies. Diced cucumbers and other fresh veggies found at the farmer's market would provide color and variety, too. And that dressing is good on anything.

 

Since it's not a meal without meat around here, I served seasoned and grilled chicken and steak along with the salad. If you're planning a 4th of July BBQ or a family potluck, you can feed a lot of people with the original recipe - with or without the meat - making it all at once.

Some of this may end up in to-go containers for harvest meals this week - something cool and refreshing on hot, windy Kansas summer days. (Randy tried a couple of test samples of wheat yesterday afternoon, but ours was too wet. He'll try again today. With a few others in their combine cabs, the peer pressure is mounting!)

My favorite flour brand - Hudson Cream Flour - posted this meme yesterday morning on their Facebook page. It made me laugh! This flour is produced in our county at Stafford County Flour Mills:

From Hudson Cream Flour's Facebook page - Stafford County Flour Mills

Whether it's part of your harvest meal line-up or just finds a spot on your dining room table, give it a try and let me know what you think!

BLT Farmer's Market Salad

Adapted from Carlsbad Cravings blog

12 oz. farfalle pasta or medium shells
1/2 lb. asparagus, tough ends removed then cut into 1-inch pieces
1 cup frozen peas, thawed
1 yellow bell pepper, chopped
1 pt. cherry tomatoes, quartered
4 cups roughly chopped romaine lettuce
1/2 cup freshly-grated or shaved Parmesan cheese
8 oz. thick cut bacon, cooked and chopped
Recipe of Lemon Chive Dressing

Lemon Chive Dressing

2/3 cup mayonnaise or salad dressing
1/3 cup olive oil
2 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
1 tbsp. freshly-grated lemon zest (approximately 1 lemon)
1 tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. EACH sugar, dried oregano, dried parsley, pepper
1/4 cup chopped fresh chives (or 1 tbsp. dried - You can also use the tops of green onion)

Dressing: Whisk together all ingredients for dressing. Refrigerate until ready to use. 

Pasta Salad: Cook pasta in salted water just short of al dente. Add asparagus to pot and cook with pasta for 1 additional minute. Drain the pasta and asparagus. Rinse with cold water, then toss with a drizzle of oil oil to keep pasta from sticking.

To serve immediately: Add all salad ingredients to a large bowl. Once pasta has cooled, add dressing and toss until evenly coated. Season with additional salt and pepper to taste. Serve immediately.

To serve later: Add pasta, asparagus, peas, bell peppers and cherry tomatoes to a large bowl and toss with half of the dressing once the pasta has cooled. Cover with plastic wrap and refrigerate. Prepare the lettuce, bacon and Parmesan and refrigerate separately. 

When ready to serve, add the lettuce, bacon and Parmesan and the remaining dressing and toss until evenly combined. Taste and add a splash more lemon if desired and salt and pepper to taste.

NOTES:

• Since I was just feeding the two of us, I kept ingredients separate. Then, as I wanted to make the salad, I combined enough lettuce, pasta/vegetable mixture, dressing, Parmesan and bacon to serve for just one meal. That way, I could have fresh salad every time! 
• I had green summer squash from the garden, so I diced up some raw squash and added it to the veggies. You could also add cucumbers and other in-season vegetables as they are available in your garden or from the farmer's market.  
• Add grilled chicken or grilled steak to make it a full meal.

Summer Abundance Main Dish Salad

Between raindrops, we've been enjoying the grill. Honestly, we grill year-'round since we have home-grown beef in the freezer, but, during the summer, there's more lingering on the backyard swing and listening to the birds call in the trees while the steaks or burgers are cooking. Winter or summer, the cats always linger longingly in the vicinity, hoping some of that aroma will end up in their dish. And they do eventually get the scraps.

This recipe combines grilled steak with the fresh fruits of summer. Farmers' markets may have Kansas-grown strawberries at their stands right about now, though the season is way too short. Even if you have to rely on the grocery store's produce section, there are plenty of specials on fresh fruits at this time of year. The season never lasts long enough to suit me. I'm always a little sad when the price for a box of blueberries or raspberries makes it a luxury, rather than an option. (I guess I should be happy for the berry farmers.)

Thankfully, Randy doesn't have to have a meat-and-potatoes offering every meal, so a main dish salad can take center stage at noon with this Summer Abundance Main Dish Salad. It's dressed up with a homemade raspberry dressing and Maple-Bourbon Pecans. If you don't have time to make homemade dressing, top with bottled raspberry vinaigrette.

You could also make a chicken farmer happy and use chicken instead. Or support a fishery with salmon to top the salad.

 

You can build these salads for any number of diners. That's why I didn't put amounts for the lettuces and fruits. For those with hearty appetites, arrange a big hand-full of greens as the salad's base. I used a combination of romaine and spinach, but mixed greens also are tasty. Use a luncheon plate for a smaller serving. Add your selected summer fruits. Sprinkle with feta cheese. Top with the freshly-grilled steak. Just before serving, add the dressing to taste and sprinkle with the pecans.

Summer Abundance Salad

with Grilled Steak and Maple-Bourbon Pecans

Seasoned, grilled steak - 3-4 ounces per serving
Spinach
Romaine lettuce or mixed greens
Strawberries
Blackberries
Raspberries
Peeled orange, cut up
Feta cheese
Maple-Bourbon Pecans (recipe below)
Raspberry Dressing (recipe below)

Maple-Bourbon Pecans:
2 tbsp. brown sugar
1 tbsp. butter
1 tbsp. real maple syrup
1 1/2 tsp. bourbon
1 cup pecan halves
Pinch of coarse sea salt

Raspberry Dressing
10 raspberries
1/4 cup white wine vinegar
1/4 cup real maple syrup
1 tbsp. Dijon mustard
1 tbsp. dried tarragon (or 3 tbsp. fresh)
1/4 tsp. salt
1/2 cup olive oil

For the dressing: Combine the 10 raspberries, vinegar, maple syrup, mustard, tarragon and salt in the bowl or a food processor or blender. Process until the raspberries are pureed. With the processor running slowly, pour the oil through the chute until combined. Store leftovers in the refrigerator.

For pecans: Place a piece of parchment paper or a silpat mat on the counter and set aside. Add brown sugar, butter and maple syrup in a small skillet over medium heat. Once melted and bubbling, stir in bourbon and then pecans. Cook while stirring constantly until mixture begins to crystallize around the pecan halves. Spread pecans onto prepared surface and sprinkle with coarse sea salt. Cool completely. If you don't use them all for the salad, store in a tightly-sealed plastic bag and use for more salads or for snacking.

To assemble the salad: Put a nest of mixed greens on each diner's plate. Top with fresh seasonal fruits and feta cheese as desired. Sprinkle with Maple-Bourbon Pecans. When ready to serve, top with homemade raspberry dressing. 

Main Dish Summer Berry Salad

With fresh summer berries still in the grocery store ad circulars, there's time to make a hearty salad part of the summertime dinner plan.

A few weeks ago, I met Kim from Sunflower Supper Club in Hutchinson at a blogging event and checked out her website when I got home. Several of her summery salads immediately caught my eye. I used her Raspberry and Blue Cheese Salad and homemade dressing for inspiration and made a few changes along the way.

I love main dish salads in the summer. Randy likes them, too, but, in his estimation, some sort of protein needs to be included. And he'd prefer it not be chicken. I thought salmon was the perfect accompaniment to the fruity flavors in this meal; however, seasoned and grilled steak or chicken would work well, too.

Prepare the salmon fillets in a nonstick pan sprayed with cooking spray. Cook until done and the outside is slightly browned. At the end, drizzle a little of the raspberry dressing over the top of each filet. Cook until it starts to brown and remove the fish from the pan. The dressing adds another layer of flavor to the fish. 

You can use any kind of salad greens from a spring mix to romaine to spinach. I used romaine because it's what I had in the refrigerator. I used raspberries and blueberries, since both were on sale. But different (and additional) fruits could easily be substituted to take advantage of the weekly grocery ads or to suit family's members' taste buds.

We had more dressing than we needed for our two main dish salads. Just store the extra in the fridge and use the next time you make a fruity salad. Enjoy!

 Summer Berry Main Dish Salad
 with Salmon

Adapted from Sunflower Supper Club

Serves 2 for main dish

2 (3 to 4 ounce) skinless salmon filet (salted and/or seasoned)
1 pkg. baby spring greens (or chopped romaine, spinach or other greens)
1 pkg. fresh raspberries, divided
1 cup fresh blueberries
4 oz. feta cheese (or blue cheese)
1/4 cup chopped green onions
1/4-1/2 cup walnuts, toasted and coarsely chopped (depending on whether you're using as a a main dish or individual salads)

Dressing
10 raspberries
1/4 cup white wine vinegar
1/4 cup real maple syrup
1 tbsp. Dijon mustard
1 tbsp. dried tarragon (or 3 tbsp. fresh)
1/4 tsp. salt
1/2 cup olive oil

To toast walnuts:  Place on a cookie sheet in a 350-degree oven for 8 to 10 minutes, taking care not to burn them. Toast the nuts before you chop them for less a chance they'll burn.

For the dressing, combine the 10 raspberries, vinegar, maple syrup, mustard, tarragon and salt in the bowl or a food processor or blender. Process until the raspberries are pureed. With the processor running slowly, pour the oil through the chute until combined.

Prepare the salmon fillets in a nonstick pan sprayed with cooking spray. Cook until done and the outside is slightly browned. At the end, drizzle a little of the raspberry dressing over the top of each filet. Cook until it starts to brown and remove the fish from the pan.

While the salmon is cooking, divide the lettuce on two dinner plates. Top with raspberries and blueberries. Add feta, onions and walnuts. Add the salmon filet to each plate. Drizzle with dressing, as desired.

Note:  The original recipe didn't use the salmon, but I wanted to make it a main dish salad for summer. You could also divide it among more servings as a side dish and leave out the salmon. (I did include the link to the original recipe in the text, if you want to check out the other Kim's version!)

Steak and Orzo Salad

I should probably say this is a lunch-sized plate, not a dinner plate, but the photo doesn't offer that perspective.

It's now Dairy Month, but why don't we backtrack to Beef Month for just a moment, OK? It was just a few days ago in May. And, technically, the feta cheese in this recipe would qualify for a nod to Dairy Month, so we're good, right?

I saw this recipe in the Summer 2015 issue of the Kansas Farm Bureau's Kansas Living Magazine, and I knew I wanted to give it a try. We weren't disappointed.

Perfectly grilled medium rare slices of seasoned sirloin steak are perched on top of orzo pasta combined with colorful grape tomatoes, chopped green onion and feta cheese in a light vinaigrette. The original recipe called for soy nuts. I didn't have time to make a run to Glenn's Bulk Foods, where I might have been able to purchase them (though I'm not sure about that). But, since Randy isn't the biggest nut fan (not counting me, of course - ha), I just deleted the nuts. Leaving out salted nuts makes the addition of some salt a must to this recipe, though. I did throw a few shelled and salted pistachios on my serving of leftover salad, which was delicious.

This made a lot, so we've enjoyed it as leftovers, too. The recipe says to keep 1/3 cup of the vinaigrette separate to be able to add later. Even though pasta salad often absorbs moisture, we haven't added any additional dressing as we've eaten the leftovers.

Dairy Month or Beef Month or any old month ... This recipe is a keeper!

Orzo Pasta Salad 

with Grilled Steak

From Kansas Farm Bureau's 

Country Living magazine, Summer 2015

1 1/2 to 2 lbs. beef steak, seasoned and grilled to desired doneness
1/2 cup red wine vinegar
Juice and zest of 1 lemon
1 tbsp. honey
1 tsp. chicken base paste (I used a bouillon powder)
3/4 cup extra virgin olive oil
1 lb. orzo pasta
Additional chicken broth, base or bouillon
2 cups red and/or yellow teardrop or grape tomatoes, halved
1 cup feta crumbles (can be plain and/or sun-dried tomato feta)
1/2 cup minced fresh basil or 1/2 tsp. dried basil
1 cup sliced green onions
Salt and pepper to taste
1/2 cup soy nuts (opt.)

Cook orzo pasta according to package directions, using chicken broth (or water flavored with paste or bouillon instead of water). While orzo is cooking, prepare dressing by combining vinegar, lemon juice, honey and chicken base pasta. Whisk in olive oil. (If fresh basil isn't available, add the dried basil to the dressing)

When orzo is cooked, drain completely, then place into large serving bowl. Toss with tomatoes, feta, basil and green onions.  Add all but 1/3 cup of dressing and toss to coat. Stir in soy nuts (if desired) and serve immediately with steak, which has been grilled to desired temperature and cut into strips across the grain.

Keep remainder of dressing on hand in the refrigerator for serving with salad at a later time. (Pasta absorbs moisture, so additional dressing may need to be added; however, we didn't find that to be the case with this salad.)

Note:  Soy nuts are not something I can get at my grocery store, so I did not use them. I did use some salted pistachios on some leftover salad, and that was tasty.

Summer Berry Main Dish Salad

Summer berries are still in season. While I am content to rinse them and eat them straight from the carton, I also like using them in fresh salads. The season never lasts long enough to suit me. I'm always a little sad when the price for a box of blueberries or raspberries makes it a luxury, rather than an option. (I guess I should be happy for the berry farmers.)

Anyway, I found a recipe for a salad and a blueberry vinaigrette online, but I wanted to make some revisions to make it a main dish salad. I chopped some hearts of romaine for the base, and I added some other seasonal fruits still on sale. For protein, add grilled chicken breast or grilled steak. (This beef-producing family would have used the photos of the steak, but we just may have gotten it a little on the medium well side instead of medium. Oh the joys of grilling! I did extra meat so that I could use it for fajitas for another meal.)

Crumbled goat cheese added smoothness and homemade candied walnuts added the contrast of crunch. The original recipe called for a couple ears of sweet corn, but I added some field corn instead, since that was readily available in the field across the road.

While I regularly use commercially-made dressings, this homemade blueberry vinaigrette with honey, balsamic vinegar and Dijon mustard added just the right mix of sweet and sour to the salad. Enjoy!

Summer Berry Main Dish Salad

Serves 4

2 hearts of romaine lettuce, chopped
2 ears sweet corn, shucked and kernels cut from cob
3/4 cup raspberries
3/4 cup blueberries
3/4 cup strawberries, sliced
3/4 cup Bing cherry slices (cutting away from the pit)
3/4 cup green grapes
4 oz. goat cheese
Sugared walnut or pecan halves (opt.)
Seasoned and grilled chicken or steak (about 3-4 oz. for each serving)

Blueberry-Balsamic Vinaigrette

(Dressing recipe from Iowa Girl Eats)

1/2 cup fresh blueberries
1/4 cup balsamic vinegar
1 tbsp. honey
2 tsp. Dijon mustard
6 tbsp. extra virgin olive oil
Salt and pepper to taste

For meat:  I marinated the chicken breasts in Kraft Zesty Lime Vinaigrette. I used a dry steak rub for the steak. Grill the meats until done. Let rest, then cut into strips and add about 3 to 4 ounces of grilled chicken or beef to each main dish salad.

For dressing: Combine all ingredients and use blender to mix well. Set aside. Stir before using.

Chop romaine lettuce and divide among four plates or bowls. Distribute fresh fruits and corn equally on the four salads. Using a fork to break it up, put about 1 ounce of goat cheese on each salad. Just before serving, top with sugared walnuts. Top with Blueberry-Balsamic Vinaigrette to taste.

Note:  You may purchase sugared walnuts or another nut of your choice. You may also make your own by putting 1 cup walnuts in a heavy-duty skillet. Add 1/4 cup sugar. Heat on high heat, watching it closely. When the sugar starts to melt, keep stirring and evenly coat the nuts, taking care not to burn them. Remove from heat and put on parchment paper; allow to cool before using. You won't use all of these nuts for the salads, but put in an airtight container for use in other salads, etc.

Another idea: If you prefer a saltier component, add shelled pistachios instead of the sugared nuts.

***

Today, I'm linked to Wake Up Wednesdays. Click on the link to see recipes from bloggers all over the country.

Crunch Lover's Salad

Summer and salads just seem to go together. Randy is fine with main-dish salads. I haven't tried to feed any other harvest helpers "just salad" - even when "just salad" is jam-packed with chicken and avocado, along with a kitchen-sink's load of crunchy ingredients.

The crunch comes from crisp apple, chopped cucumber, peanuts and homemade chili-lime tortilla strips, all tossed into an Asian-blend salad mix. Top it with a chili-lime vinaigrette for just the right blend of sour, sweet and spice.

Even if main dish salads don't make the cut at your house, you can still make the salad as a hearty side dish - with or without the chicken. It would be a nice accompaniment to any grilled entree - beef, fish or chicken.

If you go the side dish route, this would be a good addition to a 4th of July picnic. Our patriotic picnic will likely be in a wheat field (provided we don't get more rain). So maybe I'll take it to the church potluck on Sunday instead.

Enjoy!

Crunch Lover's Salad

with Chili-Lime Vinaigrette

adapted from Iowa Girl Eats

Serves 2 for main dish salad, many more for side dish

12 oz. bag chopped Asian blend salad mix
1 cup cooked and cubed chicken breast (see notes below)
1 red apple, chopped (I like Jonathan best)
1 small cucumber, seeded and chopped
1 avocado, chopped
2 green onions, chopped
3 tbsp. salted peanuts, chopped

Chili-Lime Tortilla Strips

2 white flour or corn tortillas, cut into 1/2-inch strips lengthwise and then cut in half
Extra virgin olive oil or cooking spray
Juice of 1/2 lime
Chili powder
Salt

Chili-Lime Vinaigrette

6 tbsp. extra virgin olive oil
2 tbsp. honey
2 tbsp. lime juice
1/2 tsp. chili powder
Salt and pepper, to taste

For chicken:  You may use leftover grilled chicken or, if you live in a larger place with deli chickens, you can use a portion of that. I thawed frozen chicken breasts and marinated in Kraft Zesty Lime Vinaigrette dressing. I then cooked the thawed chicken and dressing in the microwave until done and cut up the chicken. It was delicious, and it added to the lime flavor of this salad.

For Tortilla Strips:  Preheat oven to 350 degrees then add tortilla strips to a bowl. Mist or drizzle with oil or use nonstick cooking spray. Drizzle with lime juice and season generously with chili powder and salt. Toss to coat, then spread out on a baking sheet and bake until crunchy, 7-8 minutes. Set aside to cool.

For the Vinaigrette:  Combine all ingredients in a jar with a tight-fitting lid and shake to combine. (Or whisk together in a bowl.)

For salad:  Combine the rest of the ingredients. Toss with vinaigrette. Add the cooled, baked tortilla strips, then toss again and serve immediately.

***

I'm linked today to Wake Up Wednesdays. Click on the link to see recipes from blogs across the country. 

Date Night Salad

It's been a long time since I was set up on a blind date. A long, long, LONG time.

But I remember being a bit tense about meeting this person for the first time. This was way before you could "Google" someone or search for them on Facebook or Twitter. It was back in the 1970s when we actually had to talk to one another on the phone. Awkwardly, as I recall.

Even though I'm not in the market for blind dates anymore, there is something to learn from the experience, I suppose. You need to get to know someone before you judge them. Is it too much of a stretch to say the same for salad ingredients? Yeah, probably, but here goes anyway.

I found a recipe for Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan on Kristen's Iowa Girl Eats blog. How's that for a long, drawn-out recipe name? I wouldn't say I've used a lot of kale in my kitchen, but we do like it in some soup recipes. It definitely is in vogue among "foodie" writers.

This was the first time I'd tried it in a salad. It was fine, though I told Randy it had a texture like silage. (He wanted to know how I knew that. I revised my statement to say that it was what I imagined silage's mouthfeel to be.)

But I liked the salad, so I tried it with spinach the next time. Since it's a warm salad, the spinach doesn't hold up as well and wilts more. But we both preferred the more delicate green.

The original recipe also included some new-to-me ingredients. I searched all over Hutchinson for Medjool dates and Marcona almonds. I finally found the dates at Smith's Market, but I never found the almonds. The dates were yummy, but in my humble opinion, I'll substitute regular dates the next time - partly for cost and partly for convenience. I can buy regular dates in Stafford.

I also used the original recipe's shallots the first time. But I substituted sweet onion the second time because that's what is available at my local grocery store. I couldn't tell the difference, other than I sliced the sweet onion rather than keeping it in rounds.

So, I guess just like a blind date, don't be scared off by unfamiliar ingredients. It sometimes takes a getting-to-know you period.

Along with revising the recipe to fit us, I also shortened the recipe title. Yep, it's probably a stretch, too.

Date Night Salad

Inspired by Iowa Girl Eats blog

2 tbsp. extra virgin olive oil
2 large shallots, cut into thin rings (see recipe notes)
3 slices bacon
1 package spinach or 1 bunch kale (see recipe notes below)
5 pitted Medjool dates, chopped
1/4 cup slivered almonds, toasted
2 tbsp. shaved Parmesan cheese
1 recipe Maple-Balsamic Vinaigrette

Maple-Balsamic Vinaigrette
1 tbsp. real maple syrup
2 tbsp. balsamic vinegar
1 tbsp. extra virgin oil oil
2 tbsp. almond butter

For dressing: In small bowl, whisk together all ingredients. 

For salad: Make Maple-Balsamic Vinaigrette and set aside. 

Heat oil in large skillet over medium-high heat. Add shallots, then fry until golden brown, stirring frequently. Remove to paper-towel-lined plate to drain, then sprinkle with salt and set aside.

Turn heat down to medium and add bacon to the skillet. Cook until browned and crisp. Remove to paper towel to drain; set aside. Remove all but 2 teaspoons of the bacon grease from the skillet.

Add kale or spinach, dates and almonds; saute for 30 seconds. Add vinaigrette and then toss until just coated. Divide between two plates and top with reserved bacon, crispy shallots (or onion) and Parmesan cheese.

I served it as a main dish salad with salmon, but it would also be tasty with a grilled steak or grilled chicken breast.
 
Recipe notes:

• The original recipe said to use 1 bunch kale, about 8 cups, removed from the ribs then torn into bite-sized pieces. I made the salad that way the first time. The second time I made it, I used spinach. We preferred the more delicate green.
• The original recipe called for Marcona almonds. I knew I wouldn't find these specialty almonds at my local grocery store, but I couldn't even find them in the "big city" 40 miles away. So I substituted whole almonds one time and toasted slivered almonds the second. Both substitutions were good.
• I can't purchase shallots at my local grocery store. I used them the first time after a visit to a larger grocery. But, the second time, I just thinly sliced sweet onion and substituted them. It was just as tasty.
• I finally found Medjool dates at Smith's Market in Hutchinson. They were plump and chewy dates and were delicious, though pricey. Now that I've used them all, I'll just substitute regular pitted dates for future renditions of this recipe.

This shows the salad using kale. (I forgot to add the Parmesan cheese before serving.) That day, I served it with salmon and cheese grits. I also used extra Maple Balsamic Dressing as a sauce on the fish.

Today, I'm linked to Wake Up Wednesdays. Click on the link for more food recipes from across the country.

Power Bowl with Crispy Baked Garbanzo Beans

April has arrived. While I like soups all year 'round, it's also a time to think spring and main dish salads. Thankfully, my farmer likes salads, especially when they include homegrown beef.

I saw a recipe for Chicken Power Bowls on Iowa Girl Eats, a blog recommended to me by Jill's father-in-law, Alan, who works for Iowa State University Extension. Jill and I have both tried several of Kristin's recipes.

Kristin patterned her Chicken Power Bowls after the Panera version. Randy will eat chicken if that's what I offer, but in typical beef farmer fashion, he prefers red meat. I seasoned and grilled sirloin steak for this main dish salad. (You could also use your favorite marinade.)

We loved the crispy baked garbanzo beans so much that I bought another two cans so I could make more and add them to other salads. The next time I try them, I'll probably bake them just a little longer. I didn't want to burn them, but the ones that were crunchy inside and out were the tastiest. Plus, they need to be fairly dried out if you have any leftover for storage in an airtight container. They provided the crunch of croutons with more nutritional boost. Bonus!

I couldn't get chevre cheese at my local grocery store, so I substituted feta. However, by reading the comments on Iowa Girl Eats, goat cheese gives another dimension to this tasty main dish salad, so I'll likely try it again with the chevre once I get some at a larger store.

Notice those beautiful hard-cooked eggs with no unsightly green ring? If you cook them as recommended in the recipe directions, you, too, will have perfectly yellow eggs. Enjoy ... we did!

 Beef Power Bowls 

with Crispy Baked Garbanzo Beans

Adapted from Iowa Girl Eats blog

Serves 4

15 oz. can garbanzo beans (also called chickpeas)
About 16 oz. total Sirloin or T-bone steak
4 eggs
9 oz. spinach or other salad greens
1/2 cup shelled pistacios
1/2 cup dried cranberries
4 oz. chevre (goat cheese) or feta cheese

Lemon-Honey Vinaigrette
6 tbsp. fresh lemon juice
6 tbsp. extra virgin olive oil
2 tbsp. honey
1 garlic clove, microplaned or minced
Salt & pepper to taste

Preheat oven to 350 degrees. Drain garbanzo beans, then rinse and pat dry with a paper towel (the drier the better). Pour onto a baking sheet, then add extra virgin olive oil and toss to coat. Bake for 35 to 40 minutes, stirring halfway through cooking, or until caramel in color. Beans will continue crisping as they cool. Sprinkle with salt, then set aside to cool completely. This can be done ahead of time; beans can be stored in an airtight container after they are completely cooled.

Place eggs in a saucepan then cover with cold water 1 inch above the tops of eggs. Bring to a boil, place a lid on top, then remove pan from heat and let sit for 12 minutes. Drain, then plunge eggs into ice water or run under cold water for a few minutes. Peel eggs when cool enough to handle. This, too, can be done ahead of time. Cook, then peel eggs and store in refrigerator. Slice just before serving.

Prepare steak as you desire. I sprinkled with steak seasoning before grilling to desired doneness. Let rest before cutting into strips.

Divide spinach between four large bowls or plates. Top each with 1/4 cup crispy baked garbanzo beans, 1/4 of the prepared steak, 1 sliced hard-boiled egg, 2 tablespoons each pistachios and dried cranberries and 1 ounce crumbled goal cheese. (I had to use feta since my grocery store didn't have chevre.)

For the vinaigrette: Combine all ingredients in a jar or a bowl. Shake or whisk to combine. Taste and adjust seasonings, if necessary. Pour over salads and serve.

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I think the Orange Vinaigrette on this main dish salad would be tasty as well.

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Today, I'm linked to Wake Up Wednesdays with Wichita blogger Ashley's Kitchen Meets Girl blog. Check out what else is cooking in kitchens across the country by clicking on the link.

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I'm also linked to the Country Fair Blog Hop hosted by Tales of a Kansas Farm Mom, Dirt Road Charm and High Heels and Shot Gun Shells. Click on the links to check out their blogs. 

Autumn Chopped Salad

The calendar is quickly moving into soup weather. I'm all for that. I love homemade soup on a chilly fall day. In fact, I made this season's first pot of Vegetable Beef Soup this past drizzly Monday.

But I also love salads all year 'round. A few weeks ago, Jill told me she'd tried an Autumn Chopped Salad from the blog, Iowa Girl Eats. (Jill's father-in-law, Alan, steered both of us toward this blog awhile back. Good advice!)

I've now made this Autumn Chopped Salad three times, including once as a side dish for a ladies' luncheon, where it got great reviews. The last time I made it, I served it as a main dish salad by adding seasoned grilled steak. Randy is glad to eat salad as long as he gets some protein to go along with it. Even though the original recipe had bacon and it provided good flavor, that's not enough protein to make it a main dish at our Kansas-beef-raising house.

Pears and apples are favorite fruits for the fall. Throw in some dried cranberries, feta cheese and, of course, that bacon, and it's a winning combination. The dressing is a blend of purchased poppy seed dressing and balsamic vinegar. Yummy - no matter the season!

Autumn Chopped Salad with Marinated Steak

Adapted from Iowa Girl Eats blog

6 cups chopped romaine lettuce
3 slices center-cut bacon, cooked crisp and chopped
1 pear, chopped, with skin on
1 apple, chopped, with skin on
1/4 cup peanuts, coarsely chopped
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
1/4 cup Poppy Seed Salad Dressing (more or less)
2 Tablespoons balsamic vinegar (more or less)
Grilled seasoned steak (about 3 ounces per person)

Cook bacon until crisp (I used the microwave.) Cool and chop. Grill seasoned steak to desired doneness. Set aside to rest. 

Combine romaine lettuce, pear, apple, peanuts, dried cranberries, cooled bacon and feta cheese into a very large bowl. In a separate bowl, combine poppy seed dressing and balsamic vinegar to taste. Toss salad dressing with salad, coating well.

For main dish salad, put dressed, chopped salad onto serving plates. Top with sliced grilled steak. Serve immediately.

This generously serves 2 for a main dish salad. As a side, it serves a big crowd.

Notes:

• Even though I'm a vinegar lover, Randy is not. And we both preferred the dressing with only 1 tablespoon of the balsamic. 
• Next time I make it, I might try this homemade dressing, Orange Vinaigrette, which I've used on other main dish salads.
• I've used peanuts every time, but it would be great with walnuts or pecans, too. 

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Today, I'm linked to Wake Up Wednesdays through Wichita blogger Ashley's Kitchen Meets Girl. Click on the link to see what's cooking. 

Farmers' Market Salad

 

Colorful and tasty: That's what's for dinner. With both zucchini and tomatoes available from our garden and beef stocked in the freezer, it was a perfect summertime meal. 

And, even if you don't have the fresh produce available out your back door, many towns now have farmers' markets available once or twice a week. Even our small town has one! 

I've enjoyed searching the Beef: It's What's for Dinner website, especially recipes from The Healthy Beef Cookbook. Dieters may not think about beef as part of a plan for smart eating. However, the Beef in an Optimal Lean Diet (BOLD) study, conducted by researchers at Pennsylvania State University, found consuming lean beef daily as part of a heart-healthy diet lowered LDL “bad” cholesterol by 10 percent, which was just as effective as the DASH diet. That's good news for Kansas cattle producers like us.

This research provides support that nutrient-rich lean beef can be an everyday part of a heart-healthy diet:

• On average, a 3-oz. serving of lean beef is about 150 calories.
• Beef is an excellent source of nutrients, including protein, zinc, vitamin B₁₂, vitamin B₆ and niacin.
• Many of the most popular beef cuts sold at retail are lean, including T-Bone, Tenderloin, Top Sirloin and more. 

This salad will definitely be on our dinner table again!

My dietitian daughter would tell me to remind you that this is not a full-sized dinner plate, though it may appear so. I've used a smaller plate for portion control.

Farmers' Market

Vegetable, Beef & Brown Rice Salad

Adapted from   

The Healthy Beef Cookbook 

published by John Wiley & Sons

Marinade time: 6 hours or overnight

Total recipe time: 50 minutes

Makes 4 servings

1 beef top round steak, cut 3/4 inch thick (about 1 pound)

1 teaspoon olive oil

2 cups asparagus pieces (2-inch pieces)

1 small yellow squash,diced

1 small zucchini, diced

3 cups hot cooked brown rice

1 cup diced, seeded tomatoes

1 cup canned garbanzo beans, rinsed, drained

1/4 cup fresh basil, thinly sliced

1/2 teaspoon salt

Marinade:

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon minced garlic

1 tablespoon honey

2 teaspoons fresh thyme, chopped

1/4 teaspoon salt

1/8 teaspoon black pepper 

Combine marinade ingredients in small bowl. Place beef steak and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Reserve remaining marinade in refrigerator for dressing.

Remove steak from marinade; discard marinade. To grill, place steak on grid over medium, ash-covered coals or cook on medium heat on preheated gas grill. Grill, uncovered, 10 to 11 minutes until it is medium rare (145 degrees F) doneness, turning occasionally.

For salad: Heat oil in large nonstick skillet over medium-high heat until hot. Add asparagus and squash; cook and stir 7 to 8 minutes or until crisp-tender. Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl.

Carve steak into thin slices. Serve over rice salad. 

Notes: I used sirloin steak instead of top round. I also used dried thyme, since I didn't have fresh available. I used about 1/2 teaspoon, but you could add more to taste. The original recipe just called for a medium-sized yellow squash. However, since I had zucchini available, I used some of both.  The original recipe gave a broiler pan alternative for cooking:  Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare (145°F) doneness, turning once. Remove; keep warm. 

Nutrition information per serving: 514 calories; 15 g fat (3 g saturated fat; 8 g monounsaturated fat); 61 mg cholesterol; 593 mg sodium; 6 g carbohydrate; 7.3 g fiber; 36 g protein; 8.6 mg niacin; 1.1 mg vitamin B₆; 1.5 mcg vitamin B₁₂; 5.9 mg iron; 50.8 mcg selenium; 7 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc.

It's not too late to take the My Plate, My Way quiz and get personalized recipes for you and yours family.

My Plate, My Way

Where's the beef? Since our home-raised beef is in the freezer, it's the most common protein on our dinner plates. This Tenderloin, Cranberry and Pear Salad was a first-time recipe at our house, but it won't be the last time I serve it, especially as the hot summertime continues.

The Kansas Beef Council asked me to take an online personality assessment. The new My Plate, My Way interactive tool offers personalized tips and recipes to guide healthy eating choices that fit in with USDA’s new dietary guidelines.

The short quiz asks a series of questions. Once completed, users receive information and resources—including tips and recipes—tailored to the personality assessment. The profiles include:

• Lean Lover - "I'm always looking for foods and recipes to help me lose or maintain weight."
• Buff and Cut - "Food is a means of building muscle."
• Cost Slicer - "I have to stick to my budget."
• Health Seeker - "Food does more than fill me up—it has many health benefits!"
• Family Chef - "Family time is precious to me, so my meals have to please the whole gang."
• Time Tackler - "Just because I'm short on time, doesn't mean I want to compromise taste and health."
• Flavor Saveur - "It's all about the taste!"
• Two-Stepper - "I'm no top chef, but I'm willing to try to make a recipe if I think I can do it."

The quiz revealed that I'm a Family Chef. I wasn't surprised. I began cooking family meals when I was a teenager. I've been cooking them ever since. And while there are only two of us at home these days, I still consider myself a Family Chef, though I also see "time tackler" and "flavor saveur" as top vote getters in my book. 

You can take the My Plate, My Way quiz, too. Just click here. The salad recipe wasn't one that came up with my Family Chef profile. But it was one featured on the website that I thought would appeal to both Randy and me. 

Randy, who often chooses honey mustard dressing at restaurants, really liked the homemade dressing. I probably would prefer a little lighter taste, either a bottled raspberry vinaigrette or this homemade Orange Vinaigrette.

You could also add other seasonal fruits to this salad. Mix and match to suit your own family. For more beef recipes, check out this link to the Beef: It's What's for Dinner website sponsored by the Cattlemen's Beef Board and National Cattlemen's Beef Association. I'll be trying more of them, too.

Tenderloin, Cranberry and Pear Salad 

with Honey Mustard Dressing

Recipe adapted from

The Healthy Beef Cookbook

published by John Wiley & Sons, Inc.

4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each)
1/2 teaspoon coarse grind black pepper
1 package (5 ounces) mixed baby salad greens
1 medium red or green pear, cored, cut into 16 wedges
1/4 cup dried cranberries
Salt (to taste)
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat or feta cheese (optional)
Honey Mustard Dressing:
1/2 cup prepared honey mustard
2 to 3 tablespoons water
1-1/2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon coarse grind black pepper
1/8 teaspoon salt

Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally.  Note: Though the original recipe called for a stovetop preparation, I used my outdoor gas grill. Also, instead of seasoning the steaks with black pepper, I used a dry, commercially-prepared steak seasoning. For grilling instructions, refer to this Harness the Power of the Grill guide.

Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Note: I added two packets of non-calorie sweetener to the dressing to make it a little sweeter. You could add regular sugar, agave or honey as well. I used all 3 tablespoons of water.

Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.

Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired. Note: I substituted feta cheese for the goat cheese specified in the original recipe.

Cook’s Tip: To toast pecans, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.

Makes 4 servings. Total preparation and cooking time: 25 minutes.

Nutrition information per serving: 321 calories; 14 g fat (3 g saturated fat; 7 g monounsaturated fat); 67 mg cholesterol; 434 mg sodium; 21 g carbohydrate; 3.3 g fiber; 26 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.4 mg iron; 30.0 mcg selenium; 5.1 mg zinc.
 

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of fiber and iron.

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I was asked by the Kansas Beef Council to take the My Plate, My Way quiz and then try a recipe from their website. The opinions are my own, and I modified the recipe as indicated in the recipe notes. 

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So, what kind of chef are you? Take the quiz and let me know by leaving a comment!

A Taste of Sunshine

Peanut butter and jelly ... peaches and cream ... salads and summer. They just seem to go together - especially on a week with multiple days showing 100-degrees plus.

For a women's group meeting, I tried a salad I found on Our Best Bites, a cooking blog. They were trying to duplicate a summer salad served at Chili's Restaurants.

I make salads pretty much every day, but I rarely make homemade salad dressing. I usually use Kraft's Light Done Right raspberry vinaigrette on fruit and lettuce-based salads (and I recommend it).

But since this was a special occasion, I tried the homemade dressing. It was a hit with the ladies and when I served the leftovers here at home. The orange juice is like a little taste of sunshine. Enjoy!

Caribbean Salad with Sweet Orange Vinaigrette

adapted from Our Best Bites blog

1 large bunch romaine lettuce, torn
1 lb. boneless, skinless chicken breasts, grilled
8-oz. can mandarin oranges, drained
1 red bell pepper, diced or sliced
4 to 5 green onions, chopped
1/4 cup chopped fresh cilantro (or fresh parsley)
6-8 tbsp. dried cherries or cranberries
Optional: Fresh pineapple or other fresh fruits, as desired, or in season

Vinaigrette:
1/4 cup fresh squeezed orange juice (about 1/2 of a large navel orange)
3 tbsp. white wine vinegar
1 1/2 tsp. dry mustard
2 tbsp. sugar
1/4 tsp. salt
3/4 cup canola oil

To prepare dressing, combine orange juice, vinegar, dry mustard, sugar, and salt in the jar of a blender. Blend until sugar is dissolved. With blender running on low, slowly drizzle in oil, mixing until just combined. Store dressing in refrigerator until ready to use. Can prepare a day or two in advance.

To prepare salads, divide lettuce between four plates. Top with grilled chicken, chopped fruits and veggies. Sprinkle with dried cherries or cranberries. Drizzle with dressing. Serves 4 main dish salads or 6-8 side salads.