vorace.: Summer Salad

Summer is in full swing here in the DC metro! We have actually had really beautiful weather this summer with very few scorching hot and humid days, so I am definitely thanking the weather gods this year. But no matter how comfortable the weather, summer still evokes the desire to eat light, fresh, raw ingredients. It just makes you feel good to be one with the season and eat what summer does best: lush produce!

A recent weekend trip to St. Michaels, MD...

[Milli's first swim in the open water!]

...left my boyfriend and I feeling that we mayyyy have gone a bit overboard in the pigging-out department, and not by indulging so much in the lush summer produce. Well, for me it started with that leisurely day at the pool with Michelle. We drowned ourselves in sangria and then made our way next door to the local watering hole for happy hour, which included various fried foods. Then the boyfriend and I were up and away, where we brunched and supped and gorged on ice cream (twice) and cupcakes. All of this lead to my boyfriend begging for a dinner of "big salad" upon our return, which was very uncharacteristic of him! Our grand plans turned into laziness, as Sundays are wont to provoke, and before we knew it, we had each placed delivery orders. Two.separate.ones. Him Thai, me Indian. Oink, oink.

Those large portions lasted for days until I couldn't take it anymore and vowed to make that "big salad" for dinner so we could finally feel human again. And that's where this little summer beaut comes into play.

While I am a life long salad enthusiast, it's not boyfriend's first inclination. He does enjoy salad, but a specific kind, so I knew I would have to work in some key ingredients to get him fully on board. He likes fruity, nutty, interestingly dressed salads vs. the usual carrot/cuc/tomato/ranch-dressing type. I like to try to work within the parameters of what I think he will like, but still try to come up with something different, and that's what I did this time as well.

The base of any healthful salad is the greens. Spinach is super healthy for you, packed with iron, calcium, and vitamins A, C, E, and K. I like to mix it up a little and toss in some additional greens so keep things interesting. Any fresh fruit you add is going to just kick up the nutritional value even more and nuts are great for protein. Making your own dressing is the best thing you can do. That way you control all of the ingredients and are able to keep your salad on the healthier side. Store bought dressings include so much sugar and who-knows-what. Making dressing at home is fun, first of all, and second, so easy, it's just silly to not do it.

This salad was filling enough for me to eat without any meat protein, but I did include the chicken recipe I made for my boyfriend. The same sauce would probably work over shrimp as well, if you really need something extra but you don't eat meat. Make the sauce the same exact way, coat the shrimp in it, stick the shrimpies on some skewers, and grill 'em up just like we did with the chicken.

P.S. If you're making a list for grocery shopping, make sure to scroll all the way down so you get the ingredients for the chicken, salad, and dressing :-)

OK, let's get cookin'!

Summer Salad

Ingredients:

Chicken
Servings: 1
Prep time: 10 minutes
Cooking time: 17 minutes

3 chicken tenders or one chicken breast
Juice from 1/2 naval orange
Pinch of orange zest
1/8 cup balsamic vinegar
1 rounded teaspoon Dijon mustard
1 teaspoon EVOO
1/4 teaspoon FCBP
1 large pinch salt - kosher or grey

Start by preparing the barbecue sauce for the chicken.

Place a small pot on the stove over medium heat. Add the orange juice and zest along with the balsamic and stir to combine.

Bring the mixture to a boil and let simmer for two minutes.

Remove the pot from the heat and turn the burner down to low.

Allow the burner to cool before placing the pot back over it.

Let the sauce reduce while you prepare the chicken, about five minutes.

Place the chicken in a food storage bag with tight closure. Use a meat tenderizer to gently pound out the meat.

Open the baggie and pour in the EVOO along with the FCBP and salt.

Seal the baggie and massage the oil and S&P into the chicken with your hands.

Check on the sauce - it should be slightly thickened by this time.

Remove the pot from the heat and stir in the mustard until it is completely combined with the initial sauce.

Open the baggie and pour the sauce over the meat.

Reseal the bag and use your hands to massage the sauce over the meat until all of the tenders are completely coated.

Now you're ready to grill!

Warm up the grill to medium heat. Once the grill is heated, place the chicken on the grate.

Allow to cook on the first side for about five minutes.

Then flip the meat to the second side and allow it to cook there for an additional five minutes.

Remove the meat from the heat (that rhymes!) and place it on a clean plate.

Allow the chicken to cool while preparing the salad.

Salad
Servings: 2
Prep time: 15 minutes
Cooking time: 2 minutes

1/2 bag of pre-washed mixed greens
1/3 bag of pre-washed baby spinach
5 brussel sprouts, shredded
1/3 of a pint of blueberries, washed
Seeds from half of a pomegranate
2 teaspoons extra virgin olive oil (EVOO)
2 handfuls feta cheese
1 handful candied (or not) walnuts

First I want to give a little instruction on two things: shredding the brussel sprouts & prepping the pomegranate.

Brussels: Cut off the stalk-y ends and discard.

Use a sharp knife to run through the sprouts to thinly slice.

Discard any of the thick centers.

Pomegranate: Follow this video.

Now to the recipe!

Place a non-stick pan on the stove over medium heat. Drizzle in the EVOO.

While the oil is heating up, layer two paper towels and place them on a clean plate next to the stove.

Once the oil is hot, add 2 brussel sprouts worth of the shredded sprouts to the pan.

The sprout shreds will begin to brown and crisp quickly, so only leave them in there for about 2 minutes, stirring constantly.

Remove the sprouts from the pan and drain them on the plate covered in paper towels while you prepare the rest of the salad.

Add the mixed greens and spinach to a medium sized salad bowl and toss to combine.

Next, add the shredded brussel sprouts and toss to combine them with the rest of the greens.

Sprinkle the pomegranate seeds...

...and blueberries onto the greens.

Toss to mix the seeds/berries in with the greens.

Now, add the cheese and toss again to spread it throughout the salad.

Sprinkle the fried brussel sprouts over the salad.

Finally, take the handful of candied walnuts and crush them in your hand before sprinkling them over the salad.

Toss one final time.

Scoop out half of the salad - making sure to get greens as well as all of the goodies - into one serving bowl and do the same with the remaining half.

Make the dressing...

Dressing
Juice from 1/2 naval orange
1/8 cup balsamic vinegar
1/4 cup EVOO
1/4 teaspoon fresh cracked black pepper (FCBP)
Pinch of salt

This is a quick one!

Combine all ingredients in a dressing shaker or a food storage container with a tight fitting lid...