Asian Inspired Chopped Salad #mealstogether

Asian Inspired Chopped Salad  | Crumbs and Chaos  Tyson Grilled and Ready Chicken makes it easy to throw together a quick, healthy meal that can be enjoyed at home or on the go. #mealstogether #salad #asianinspired

Three things you may know about me…I have 4 children (under the age of 7), I enjoy cooking for my family and I love the sunshine

Three things you may not know about me…I homeschool my children, I help my husband run his exterior maintenance business (which is starting to get busy this time of year) and some days I don’t even feel like washing the lunch dishes, let alone cook dinner.  It’s those kind of nights that I’m thankful for leftovers or meals from the freezer.  As the weather gets nicer, we long to spend more time outside and going to fun places like parks, hiking trails and the beach.  So the dinner dilemma becomes even more of a challenge because we want to be out and about more, but still be able to eat a delicious meal.

Last week was one of those weeks, where I could hardly seem to get out from under the pile of dirty dishes that it was so darn easy to create.  By the time Saturday came around I was ready for a break from the daily grind.  I wanted to pack up the kids and head to the park for some downtime.

Asian Inspired Chopped Salad  | Crumbs and Chaos  Tyson Grilled and Ready Chicken makes it easy to throw together a quick, healthy meal that can be enjoyed at home or on the go. #mealstogether #salad #asianinspired

I took my youngest two and headed out to Walmart to pick up a few things so that we could pack a lunch to enjoy outside.  You can see our shopping trip on Google +.  The crowds were still slim since it was early in the day and I wanted to get in and out as soon as possible.  I was planning on making a healthy Asian Inspired Chopped Salad and was looking forward to trying out Tyson Grilled & Ready Chicken.  By the time that we got done shopping, the sky was overcast and the winds had picked up quite a bit.  We had to move on to plan B – indoor picnic time!

Meals Together | Image property of Crumbs and Chaos It took just a few minutes to put lunch together and while I did that, my 4 year old happily set up her favorite Hello Kitty blanket on the floor for us to dine on.  Please excuse the mess, we really live here ;).  The chopped salad came together quickly and the Tyson Grilled & Ready Chicken was versatile enough to please us all.  The girls had mini bow tie pasta – Zoe wanted hers with chicken and garlic sprinkles and Shiloh wanted her chicken and noodles with ‘spicy sauce’ (bottled Thai peanut sauce – she loves that stuff!).

Meals Together | Image property of Crumbs and Chaos Tyson Grilled & Ready Chicken is fully cooked and cubed or sliced, it’s found in the refrigerated section and it made packing an on-the-go picnic style meal super easy.  It comes in several flavor options – honey BBQ, ready for fajitas, grilled and cubed, as well as oven roasted, grilled or southwestern strips.  I really love a good chopped salad – everything the perfect size for drizzling lightly with dressing and eating with a fork.  Tyson Grilled & Ready Oven Roasted Diced Chicken Breast fit the bill for a chopped salad, already cooked and cubed, it went right in the bowl and got tossed together with everything else.

Asian Inspired Chopped Salad  | Crumbs and Chaos  Tyson Grilled and Ready Chicken makes it easy to throw together a quick, healthy meal that can be enjoyed at home or on the go. #mealstogether #salad #asianinspired

I took the same salad that I wanted to eat with a fork and stuffed it into a tortilla for my husband, to him that’s more of a meal than just a ‘salad’.  Both he and I love Asian flavors and this salad really brought them together.  Starting with Tyson Grilled & Ready Chicken, I loved all of the textures of this salad from the slaw, peppers and cucumbers, the dressing brought enough tang and a little sriracha sealed the deal with a little heat.  It was such a great flavorful way to enjoy a meal that I’m sure we’ll be making many more times as we pack a meal to go this summer.

Asian Inspired Chopped Salad  | Crumbs and Chaos  Tyson Grilled and Ready Chicken makes it easy to throw together a quick, healthy meal that can be enjoyed at home or on the go. #mealstogether #salad #asianinspired

Asian Inspired Chopped Salad

Serving Size: 2 adult servings

Ingredients

  • 1 pkg. Tyson Grilled & Ready Chicken (Oven Roasted or Grilled)
  • 1 8 oz. pkg. COLE SLAW MIX
  • 1/2 RED BELL PEPPER, diced small
  • 1/2 CUCUMBER, diced small
  • 1/4 cup CHOPPED FRESH CILANTRO
  • 2 GREEN ONIONS, thinly sliced
  • 2 Tablespoons UNSALTED PEANUTS, chopped
  • 3-4 Tablespoons ASIAN TOASTED SESAME DRESSING (or to taste), a Zesty Lime Vinagrette would work well too
  • SRIRACHA HOT SAUCE, to taste
  • 1 LIME, sliced into wedges for serving

Instructions

  1. If using the Grilled Chicken Chunks, you may want to chop them into bite sized pieces.
  2. Place chicken, slaw, red pepper, cucumber, cilantro, green onion and peanuts into a bowl. Drizzle with dressing and sriracha. Toss together using tongs.
  3. Put into containers to take on the go or inside a large tortilla to make a wrap. Serve with lime wedges.
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becca

“I am a member of the Collective Bias® Social Fabric® Community.  This content has been compensated as part of a social shopper insights study for Collective Bias® and Tyson. #cbias #SocialFabric #MealsTogether   As always, I’ve told you exactly what I think of it.

 

 

Chipotle Crusted Tilapia Tostadas with Raspberry Salsa and Avocado Confetti Salad

Chipotle Crusted Tilapia Tostadas with Raspberry Salsa | Crumbs and Chaos #KRAFTFreshTake #maindish #mexican  www.crumbsandchaos.net

I have completed my second Kraft Fresh Take meal challenge and I’m excited to share the results with you today.  Before we get into that, let’s review my first challenge where I took the Spicy Chipotle variety of Fresh Take and made Spicy Chicken & Bacon Sandwiches with Buttermilk Cilantro Slaw.  I was challenged to use my Fresh Take variety in a sandwich with BBQ side sauce flair and serve one of my favorite veggies as a side.

For my second challenge I took you to shop along with me as I went to Kroger and got what I needed to make a fresh and flavorful meal using Kraft Fresh Take.  Here are the details of today’s challenge:

1) Must include one protein other than chicken

2) Incorporate your favorite fruit into the meal

3) Create a side salad that can be prepared in under 10 minutes

I knew right away that I wanted to use tilapia, it’s a family favorite around here and I’m always looking for new ways to add it to the menu.  I’m head over heels in love with raspberries, so that was my fruit of choice for this challenge.  The side salad part took a little longer to figure out, but what it turned into was amazingly fresh and delicious.

Chipotle Crusted Tilapia Tostadas with Raspberry Salsa | Crumbs and Chaos #KRAFTFreshTake #maindish #mexican  www.crumbsandchaos.net

 

May I introduce the Chipotle Crusted Tilapia Tostada  with Raspberry Salsa?  A fresh, new take on your average tostada, taken to another level by Kraft Fresh Take Spicy Chipotle Cheddar variety.  For real, this is a meal you really can’t miss…a crisp tostada shell, spread with a layer of refried beans and sprinkled with shredded cheese, topped with Chipotle Crusted Tilapia, garnished with lettuce and drizzled with Raspberry Salsa.  Seriously, if you aren’t drooling by now, you must not like fish (you could easily use chicken) or Mexican food (can’t really help you there).

The side dish that I prepared with this main dish was so easy and it really hit the spot.  An Avocado Confetti Salad was the perfect complement to these tostadas.  By confetti salad, I mean a bunch of fresh veggies chopped and tossed with cilantro and lime juice – told you it was easy.

Below is the step by step for preparing the star of the show – the tilapia – using Kraft Fresh Take.  It’s convenient and takes the guess work out of spicing things up, which by the way isn’t too spicy at all, my kids love it.

Fresh Take Prep Collage | Crumbs and Chaos

 1. Make sure your fish is thawed and your Kraft Fresh Take Spicy Chipotle Cheddar Cheese & Breadcrumb Mix is ready and waiting.

2. Cut each piece of fish into equal size strips.

3. Open the Fresh Take, there will be spices and breadcrumbs on one side and cheese on the other.

Fresh Take Prep Collage | Crumbs and Chaos

4. Pull apart the center seal to make one big bag.

5. Mix well to combine both sides.

6. Beat two eggs in a shallow dish.  Dip each fish strip in the egg and then in the Fresh Take mixture.

7. Place on baking sheet, repeat with remaining fish.  You can press any remaining breadcrumb mixture onto the tops of the fish strips.

Bake 13-15 minutes.  Meanwhile, make the Avocado Confetti Salad.  When fish is baked, assemble tostadas.

chipotle crusted tilapia tostadas

Chipotle Crusted Tilapia Tostadas with Raspberry Salsa

Serving Size: 4

Ingredients

    Raspberry Salsa:
  • 1 cup FRESH or FROZEN RASPBERRIES
  • 2 GREEN ONIONS, sliced
  • 2 cloves of GARLIC, minced or crushed
  • 1/4 cup CHOPPED CILANTRO
  • 3 Tablespoons JARRED JALAPENOS, chopped (more or less to your liking)
  • 2 teaspoons SUGAR
  • Juice of 1/2 LIME
  • Tostadas:
  • 1 lb. FROZEN TILAPIA, thawed
  • 1 pkg. KRAFT FRESH TAKE SPICY CHIPOTLE CHEDDAR CHEESE & BREADCRUMB MIX
  • 2 EGGS
  • 8 TOSTADA SHELLS*
  • 1 cup REFRIED BEANS, regular or black, warmed
  • Your choice of LETTUCE, SPRING MIX or SHREDDED CABBAGE
  • Your choice of SHREDDED CHEESE

Instructions

    Make the salsa:
  1. In a food processor, pulse together all salsa ingredients 4 or 5 times. Chill at least 30 minutes to blend flavors.
  2. Make the fish:
  3. Preheat oven to 375°. Line a baking sheet with foil, use wire rack if desired, spray foil and rack with non-stick spray.
  4. Cut tilapia into strips. Beat eggs together in a shallow dish. Open Fresh Take and combine according to the package instructions.
  5. Dip each piece of fish into egg and then into Fresh Take mixture. Place on baking sheet and repeat with remaining fish.
  6. Bake 13-15 minutes or until fish is cooked through.
  7. Assemble tostadas:
  8. Spread a tostada shell with 2 Tablespoons of refried beans. Sprinkle with cheese and top with 2 strips of fish. Layer on lettuce and drizzle with salsa. Serve immediately.

Notes

*If you can't find tostada shells at the store, you can make your own by lightly frying corn tortillas in oil. Then place in 350° oven to crisp up a little more before topping.

*If you're short on time, you can leave the fish whole when breading and baking.

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Avocado Confetti Salad | Crumbs and Chaos  #sidedish #vegetables #avocados  www.crumbsandchaos.net

Avocado Confetti Salad

Yield: 4-6 as a side dish

Ingredients

  • 1 AVOCADO, diced
  • 1 cup FROZEN CORN
  • 1 cup CHOPPED BELL PEPPERS, any color
  • 2 GREEN ONIONS, thinly sliced
  • 1/2 cup CHOPPED CHERRY TOMATOES
  • 1/4 cup CHOPPED CILANTRO
  • Juice of 1/2 LIME
  • SALT & PEPPER

Instructions

  1. Combine all veggies in a bowl. Stir in cilantro and lime juice, season to taste with salt and pepper. Let stand 10-15 minutes before serving.
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becca

 

 

Fine Print:  I have partnered with Kraft Foods to create recipes using Fresh Take and have been compensated for my time.  As always, I have told you what I really think of it!

 

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Cilantro Ranch Pasta Salad #ranchremix


I promise that spring is on its way and it will bring the urgent need to run outside and fire up your grill.  With the incredible taste of freshly grilled meat, you will need a quick and easy side dish.  This cilantro ranch pasta salad fits that bill.  Cooking the pasta takes no time at all and while it’s cooking, mixing up a fresh dressing just takes a couple of minutes.  Toss it all together and you’re good to go.I love the versatility of pasta salad – add what you like, leave out what you don’t.  I took the classic creamy dressing and gave it a ranch remix with Hidden Valley ® Original Ranch ® Salad Dressing and Dip Mix.  You know the kind you find in the handy little packet in the salad dressing aisle?  Yep, that’s the one in the blue and green packet.  Grab it along with your favorite small pasta and a few things from the produce section and you’ll be enjoying an easy side dish with your dinner any night of the week.

The recipe below serves 6-8 as a side dish and is easily halved if you need to serve less or can be doubled it if you are serving a crowd.  You could even throw in some chicken and have a complete meal.

Ingredients

  • 8 oz. SMALL SHAPED PASTA, (such as gemelli, mini penne, etc.)
  • 1 Tablespoon HIDDEN VALLEY ® ORIGINAL RANCH ® SALAD DRESSING & DIP MIX
  • 4 Tablespoons PLAIN GREEK YOGURT
  • 2 Tablespoons MILK
  • 1/4 cup CHOPPED CILANTRO
  • 1/2 teaspoon CRUSHED or MINCED GARLIC
  • 1/2 LIME, juiced
  • 1 Tablespoon CHOPPED PICKLED JALAPENO (optional, but this doesn’t make it spicy at all)
  • 1/2 cup FROZEN CORN, thawed
  • 1/2 cup BLACK BEANS, drained and rinsed
  • 1/2 cup CHERRY TOMATOES, halved
  • 1/2 AVOCADO, diced

Directions

Cook pasta in boiling, salted water according to the package directions.  Drain and set aside to cool.

In a bowl, whisk together HIDDEN VALLEY ® ORIGINAL RANCH ® SALAD DRESSING MIX, Greek yogurt, milk, cilantro, garlic, lime juice and jalapeno, if using.

In a serving bowl, place cooled pasta, corn, black beans and tomatoes.  Pour dressing over and toss to combine.  You can cover and refrigerate at this point.  Right before serving add avocado and toss again.

Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix is a simple way to add a flavorful kick to a classic recipe.Click here to find more classic recipes remixed with Hidden Valley Ranch.  Also check out the Ranch Remix contest for your chance to win great prizes!

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch Remix. The opinions and text are all mine.

Quinoa Fruit Salad

If you are looking for a refreshing summer salad, this is it.  Combined quinoa with your favorite fresh fruit and enjoy!  This makes a great side dish or you could eat it for a meal for 2-3 people.  I loved the fruit combination in the recipe but you can use whatever fruit you have on hand or that you enjoy this time of year.  Enjoy this simple and delightful dish for your next barbecue or summer get together.

Quinoa Fruit Salad

Ingredients

  • 1 cup Quinoa
  • 2 cups water
  • pinch of salt
  • juice of 1 lime
  • 3 Tablespoons honey
  • 2 Tablespoons fresh mint, finely chopped
  • 1 1/2 cups blueberries
  • 1 1/2 cups strawberries
  • 1 1/2 cups mango
  • Extra mint for garnish, optional

Instructions

  1. Prepare quinoa according to package instructions. Cool to room temperature.
  2. To make honey lime dressing, combine lime juice, honey and mint. Whisk until combined.
  3. In a large bowl, combine quinoa and fruit. Pour dressing over mixture until well combined.
  4. Garnish with additional mint, if desired. Serve at room temperature or chilled.
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Candy Bar & Grape Salad

I’m here today in the name of butterfinger candy bars mixed up with juicy grapes in a blanket of sweet creamy goodness.  Yes, it’s one of those dishes that you aren’t sure which category it belongs in…is it dessert?  or maybe a salad?  how about a side dish?  Who knows?  And actually, who cares?
I had a grape salad at a potluck last summer, it had cream cheese, sour cream, brown sugar and nuts in it.  I really wanted to make it again, but never did.  Over Easter, my mother-in-law was visiting and telling me of this grape salad that I just had to try.  Her version had Butterfinger candy bars…didn’t have to twist my arm to get me to make this one.
If you have friends that are weary of different sounding dishes, this will honestly make a believer out of them. I have such a friend who enjoyed at least 2 servings of this a recent birthday party and couldn’t believe how amazing it is.
I cut back on the sugar and the amount of candy bars that were in the original recipe.  I would say the amounts below are a good starting place, if you like things sweeter add a little more sugar.  This really ought to make an appearance at your next cook out!

Candy Bar & Grape Salad

by Becca {Crumbs and Chaos}

6026520
Ingredients
  • 3 cups RED GRAPES
  • 3 cups GREEN GRAPES
  • 8 oz. block of CREAM CHEESE, softened
  • 1 6 oz. container VANILLA GREEK YOGURT
  • 1/4 cup SUGAR
  • 2 reg. sized BUTTERFINGER CANDY BARS
Instructions
Rinse grapes and place in a large bowl.
Beat together cream cheese, yogurt and sugar until well combined. Add to grapes, gently stir together.
Coarsely chop butterfingers. Add half of the candy bars to the salad and stir together. Sprinkle the remaining butterfingers on top.
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Quick & Easy Thai Chicken Salad

*This post was previously shared with the readers at Bakeaholic Mama.


I’m totally head over heels in love with the flavors of Asian food.  I’m also smitten with making dishes that are easy and made with accessible ingredients.  And now that Easter is over, we’re staring long and hard at spring and I, for one, don’t want to be inside making a time consuming meal.  I’d rather be outside playing referee of the sandbox.

This is the perfect thing for this time of year – it comes together quickly and is light and refreshing.  I mean, really, you’re cutting a couple of veggies and tossing everything together.  The flavors are a really lovely reminder of all of the things I love about Asian food.  
This salad makes a quick lunch or could easily be multiplied for a larger function. I can see myself toting this to picnics or BBQs this year, just setting the dressing aside to add right before serving.  It would be a welcome change from the usual BBQ side dishes.
However you decide to enjoy it, don’t wait…do it soon.  This one’s a keeper for sure!
Quick & Easy Thai Chicken Salad
by Becca {Crumbs and Chaos}

6021903
Ingredients
  • 1 (16 oz.) package COLESLAW MIX
  • 1/3 cup SESAME GINGER SALAD DRESSING
  • 2 cups COOKED CHICKEN, cubed or shredded
  • 1/2 cup THAI PEANUT SAUCE
  • 1 RED BELL PEPPER, cut into thin strips
  • 2 GREEN ONIONS, chopped
  • 1/4 cup FRESH CILANTRO, chopped
  • 1 lime, quartered
Instructions
In a large bowl, toss together coleslaw mix and salad dressing.
In a separate bowl, combine chicken and peanut sauce. Place on top of coleslaw, layer on red pepper, green onions and cilantro.
Serve immediately. Enjoy each serving with a fresh squeeze of lime juice.
* Alternatively, this could all be tossed together instead of layering and would travel well, just add the dressing right before serving.
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Recipe Source:  Adapted from the Taste of Home Magazine June/July 2010 issue

Proof that we can’t get enough asian food around here:

Crisp Fall Veggie Salad

I love when the seasons change because I always look forward to making foods from each season and I was pleasantly surprised when I found this recipe for the veggie salad as I find so many side dish recipes for Fall that are either served warm or more like casseroles.  This salad was a perfect addition to the beef brisket that my husband made.  You could also pick and choose which veggies you wanted to put in it.  I didn’t have carrots so I just added a little more of the other vegetables.
Crisp Fall Veggie Salad
1 tsp. Buttermilk Ranch Dressing Mix
1/4 tsp. Dill Weed
1 tsp. Water
2 Tablespoons mayonnaise
2 Tablespoons buttermilk
1 1/2 cups corn kernels (I used canned but I am sure fresh would be best)
1/2 cup peas
1/2 cup carrots, sliced in coins
1/2 cup grape tomatoes, cut in half
1/2 cup chopped green peppers
1/2 cup chopped cucumber
1/4 red onion, finely chopped
In a small bowl,  combine the buttermilk ranch, dill weed, and water.  Let stand for 5 minutes.  Add the mayonnaise and buttermilk and mix well.  In a serving bowl, combine all of the vegetables.  Add the dressing and stir to combine.  Cover and refrigerate until serving.
Serves 6, 1 cup servings
Enjoy!
Recipe from Penzeys Spices magazine Fall 2011
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Steak Salad

Sometimes in the summer I get unmotivated to cook just because I don’t like to have to get the kitchen hot while cooking.  For the past few weeks, the heat index has been around 100 degrees and this definitely makes it hard to heat up the kitchen when our air conditioning is barely keeping up as it is.  The other night when my husband decided to grill steak for dinner he suggested that we make a couple of extra steaks and make steak salads out of them the next night.  This sounded like a great idea because I knew it would be easy to throw together on a hot summer evening.  Here is what we used in our steak salad taking after a favorite at a local restaurant.
Steak Salad
Leftover Top Sirloin Steak
Romaine Lettuce
Tomatoes
Cucumbers
Feta Cheese
Creamy Italian dressing (We used Orlando’s dressing, if you live in the Des Moines area you can find this at the grocery story by the bagged lettuce.)
Crusty Bread
Slice steak into thin pieces, reheat if desired.
Combine lettuce, tomato, cucumber, feta cheese and dressing.  Toss to coat with dressing.
Place on place and top with steak.  Serve with a piece of crusty bread.
Enjoy!

Chicken Bruschetta Salad with Caesar Bread

My other favorite kind of bruschetta is a Bruschetta Salad!  Adding grilled chicken to this salad makes a wonderful meal.   Also, the bread I made with this is delicious and complements the salad perfectly!

Chicken Bruschetta Salad

6-8 Fresh basil leaves, chopped
3 Roma tomatoes, chopped and seeds taken out
1/4 Red onion, chopped
Black olives
Balsamic vinaigrette
Spinach
2 grilled chicken breast, sliced

Start by grilling your chicken.  (Or preparing it how you like it on a salad.)  After you chop your tomatoes, red onion and basil leaves, place in a bowl and drizzle on balsamic vinaigrette.  Place spinach on a plate and put tomato mixture on top.  Now you can add your chicken and a few black olives.  Your salad is ready to eat.  But before you enjoy, make sure your bread is ready!

Bread
French Baguette, sliced diagonally about 1/2inch
Caesar dressing
Shredded parmesan cheese

Preheat oven to 450 degrees.  After your baguette is sliced, spread on caesar dressing and top with shredded parmesan cheese.  Bake on top rack for about 5-7 minutes or until cheese is melted.  This bread is something you’ll definitely want to try!

(This meal was just for 2, so make as much bread as you want for the two of you.  Or of course more if for more people!)

(EASY) Watermelon Salad

One of the beautiful gifts of summer is fresh fruit.  So colorful and lovely, it’s one thing that we definitely crave right now.
When I saw this recipe in Food Network Magazine, I was smitten.  The recipe was simple and the ingredients were few.  It was a perfect side dish for dinner, absolutely refreshing and delicious.
In the produce department, they actually had mint plants that were the same price as the packaged herbs.  So I bought the plant in hopes that it will last longer and go further than the package.  If not, no money was lost on that idea.
WATERMELON SALAD
1/4 cup SUGAR
1/4 cup WATER
3 MINT SPRIGS
Zest and Juice of 1 LEMON
Pinch of SALT
2 cups FRESH BLUEBERRIES
3 cups WATERMELON, cubed
Extra MINT for garnish, chopped
Bring water and sugar to a simmer in a small saucepan.  Remove from heat, add mint sprigs and steep for 10 minutes.
Place watermelon and blueberries in a medium bowl.
Discard the mint.  Add the lemon zest, juice and salt.  Stir to combine.
Pour over fruit, toss gently.  Let stand 15 minutes.  Top with chopped mint.
Recipe Source:  Food Network Magazine, July/August 2011

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