Monday, January 11, 2010

5 Entree Salads for the New Year

This caught my eye today: After Holiday Gluttony, a Perfect Time for Entree Salads from the New York Times Recipes for Health column. I don't get a ton of recipes from this source - Martha's food never gets me excited - but I do like the idea she presents here. Naturally, the recipe that follows her great idea of a title is something I don't want to eat as a main course or otherwise, Curried Rice and Quinoa Salad.

It's very possible to eat light but still be totally satisfied with a entree salad just top a salad with grilled fish, chicken or steak, even a good canned tuna in a pinch. If you've grilled your protein, you want to let it rest for a minimum of five minutes after grilling/cooking, to lock in the juices - so it's not like you're going to wilt your greens. In my world, an entree salad is only really an entree is you've got some form of protein. Without protein, a big salad too closely resembles a refreshing glass of water.

1. Asian Grilled Salmon Salad (substitute steak, chicken or pork for the salmon)
2. Salad Nicoise
3. Skirt or Flank Steak Salad
4. Mixed Greens with Warm Goat Cheese and Roasted Beets
5. Chicken Salad on Greens. When I make this, I toss my greens with apple cider vinegar, olive oil, and pinches of salt, sugar and pepper. Mound the greens on a plate and top with chicken salad.

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