A Summer Salad Send-Off

0 Shares

Nothing beats a good salad. There’s something about the symphony of ingredients, textures and tastes that makes mouths water. Say goodbye to the last few days of warm weather with these delicious and easy salads from Nakano Seasoned Rice Vinegar and Holland House Vinegar.

Chicken and Pear Salad

Makes 4 servings

This colorful dish combines the summer flavor of citrus, with the fall taste of pear to create a colorful dish perfect for lunch or a light dinner. Substitute extra virgin olive oil for salad oil in this recipe.

 

INGREDIENTS

1 can (16 oz.) pear halves in light syrup
2/3 cup salad oil
1/3 cup Holland House White Wine Vinegar
1/4 tsp. sugar
Dash salt
Mixed greens
1 orange, peeled and cut in sections
1/2 cup julienned carrots
2 tsp. olive oil
4 boneless, skinless chicken breast halves
1 tsp. tarragon, crushed
Salt and pepper to taste

DIRECTIONS
Drain pears reserving 1/4 cup syrup in small bowl. Stir in salad oil, vinegar, sugar and salt. Arrange pears, greens, oranges and carrots on 4 plates.

Heat olive oil in skillet. Season chicken with tarragon, salt and pepper. Cook 4 to 5 minutes per side. Slice and place on salads. Drizzle with dressing.

 

Nutrition information (Per serving): 570 calories, 28g protein, 22g carb, 41g fat (6g sat. fat), 75mg chol, 90mg sodium, 5g fiber

 

Quinoa Steak Salad

Makes 4 – 6oz. steak servings

Quinoa (keen´-wa), an ancient grain native to the Andes Mountains of South America, makes a terrific base for this Latin-leaning main-dish salad. Quinoa has almost twice as much protein as other whole grains. Cook it in the morning, or a day ahead, so it has time to chill.

 

INGREDIENTS
1 cup uncooked quinoa *
1/3 cup + 2 Tbsp. NAKANO Seasoned Rice Vinegar Roasted Garlic
2 Tbsp. vegetable oil
1/2 tsp. salt
1/4 to 1/2 tsp. hot pepper sauce or 1 small jalapeno, seeded, deveined and minced
2 medium tomatoes, diced
1 avocado, peeled and diced
2-3 Tbsp. diced red onion
4 Tbsp. chopped fresh cilantro
4 steaks, 4-6 oz. each
Ground cumin to taste
Salt & pepper to taste
Lettuce leaves


DIRECTIONS
Prepare quinoa as package directs.* Allow to cool 15 minutes then spread out on a shallow dish or tray. Cover and refrigerate until chilled.

For dressing, stir together 1/3 cup seasoned rice vinegar, oil, salt and hot pepper sauce.

Transfer chilled quinoa to a medium bowl. Stir in 2 tablespoons of the dressing and the 2 tablespoons additional rice vinegar. Sprinkle on 2 tablespoons of the cilantro; stir.

For salsa, combine the remaining dressing with tomatoes, avocado, red onion and the remaining cilantro; stir.

Coat a heavy frying pan with a little oil. Rub about 1/2 teaspoon cumin on each side of each steak. Sprinkle steaks with salt and pepper to taste. Cook until done as desired.

Lay lettuce leaves on four plates. Divide quinoa among each plate. Place cooked steaks on top and spoon salsa over.

* Notes: One cup raw quinoa makes about 4 cups cooked. Prepare more if desired; just splash on an extra tablespoon or two of Nakano when making the quinoa part of the salad. The steaks may be grilled.


Nutrition information (Per serving): 540 calories, 38g protein, 44g carb, 24g fat (5g sat. fat), 90mg chol, 810mg sodium, 7g fiber

 

Check out more great recipes at Mizkan Recipes.

Trackbacks

  1. […] More here: A Summer Salad Send-Off » The Mama Report […]