Sizzle-free Supper Salad

19 Jul

Want a great main course supper without turning on a single heat source? Try Style at Home magazine’s A Summer Salad with Honey-Mustard Dressing (June 2012 issue).

Summer Salad --- Healthy AND Beautiful

Summer Salad — Healthy AND Beautiful

A a single person, salads always seem like more work than they’re worth. To be tasty they must be prepared fresh every day.  Nothing savvy about prepping dinner every day, right? However, when I came across this recipe, I paused. The salad met many of my requirements for a savvy supper — nutritious, seasonal ingredients, colourful to the eye and a one-dish meal.

A quick stop at the grocery store for a rotisserie chicken and a small chunk of a creamy blue cheese and a few other ingredients from the market or your green grocers and you can have supper on your plate in 20 minutes. Without breaking a sweat. The recipe also solves the problem of what to do with left-over corn on the cob.

This was one of the most dazzlingly tasty salads I’ve ever eaten. I have generally resisted the charms of blue cheese, but trust me on this. In this salad combination its effect is stupendous.

Fresh Ingredients: crumbled blue cheese, cherry tomatoes, Honey Mustard dressing, avocado, baby spinach leaves, chopped chicken, corn off the cob

Fresh Ingredients: crumbled blue cheese, cherry tomatoes, Honey Mustard dressing, avocado, baby spinach leaves, chopped chicken, corn off the cob

SUMMER SALAD WITH HONEY-MUSTARD DRESSING         Serves: 2

Ingredients:

  • 4 cups [1000 mL]                          baby spinach leaves
  • 1/2 cup [125 mL]                           fresh corn kernels, cut from a cooked cob
  • 1/2 pound [225 g]                         rotisserie chicken, shredded or cubed
  • 6                                                        coloured cherry tomatoes, halved
  • 1/2                                                    avocado
  • 1/4 cup [60 mL]                             creamy blue cheese, crumbled (I used Bergader Blue Loaf)
  • 1/4 cup [60 mL]                            fresh basil leaves, torn

Honey Mustard Dressing:                                                    Makes: 4 servings

  • 2 Tbsp [30 mL]                              honey mustard
  • 2 Tbsp [30 mL]                              extra virgin olive oil (EVOO)
  • 2 Tbsp [30 mL]                              fresh squeezed lemon juice
  • 1 clove                                               garlic, minced
  • 1/2 tsp [2.5 mL]                              sea salt

Instructions (for each of 2 salads):

1.     Start by washing, trimming and spinning 2 full cups baby spinach. Spread on a dinner plate.

2.     Sprinkle 1/4 cup of corn kernels over the spinach.

3.     Add 1/4 cup of the bite-sized rotisserie chicken pieces to the salad.

4.     Wash and halve three ripe cherry tomatoes, preferably of different colours. Add to salad along with 1/8 cup of the crumbled blue cheese.

5.     Scattered 1/8 cup of torn fresh basil leaves over salad.

6.     Top salad with 1/4 of the avocado chopped into bite-sized dice.

Assembled Summer Salad

Assembled Summer Salad

Dressing Instructions:       [Make enough for 4 servings and have extra salad dressing in your refrigerator at the ready for other uses.]

1.     Into a 1 cup mason jar with a tight-fitting lid, add 2 tablespoons each honey mustard, EVOO, freshly squeezed lemon juice, 1 clove of garlic, minced and ½ tsp of sea salt. Shake well. Drizzle 1/4 of the dressing over the salad.

20 minute supper . . . add crusty loaf and a crisp, cold white wine.

20 minute supper . . . add crusty loaf and a crisp, cold white wine.

A glass of KWV’s Chenin Blanc and two chunks of a fresh Tuscan Ciabatta loaf completed this meal. The salad itself was a taste sensation, the blue cheese adding a creamy body and light tang that complemented the honey-mustard dressing. Ambrosial.

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