|
|
Examiner
  • Tracey Shaffer: Backyard barbecue salads

    • email print
  • It's a real shame that so many barbecue parties completely ignore all the great summer vegetables that are in season. I'm here to help you change that! The smoky flavor that the grill lends to your favorite vegetables and meats make them the perfect complement to fresh salads.
    Here are some delicious seasonal summer salad recipes to add some crunch and color to your barbecue!
    Grilled Caesar salad
    Grilled Caesar salad may seem a bit odd, but this dish is sure to wow your friends and it couldn't be easier! Making the salad dressing from scratch helps to cut calories without sacrificing flavor. Serves 6
    All you need:
    2 canned anchovy fillets
    2 garlic cloves, peeled and chopped
    Juice of 2 lemons
    1 teaspoon Dijon mustard
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon salt
    1 large pasteurized egg yolk
    1/4 cup extra-virgin olive oil
    Cooking spray
    3 romaine lettuce hearts, cut in half lengthwise
    1/3 cup shaved Parmigiano-Reggiano cheese, divided
    All you do:
    1. Preheat grill to high.
    2. Pat anchovy fillets dry with a paper towel. Combine garlic cloves, anchovy fillets, lemon juice, mustard, pepper, salt and egg yolk in a blender; process until smooth. With blender running, add oil, 1 tablespoon at a time; process until smooth.
    3. Place lettuce, cut sides down, on a grill rack coated with cooking spray; grill 2 minutes. Turn; grill 1 minute. Remove from heat; coarsely chop lettuce. Place lettuce in a large bowl; drizzle with dressing and tossing gently to coat.
    4. Sprinkle each serving with 1-1/2 teaspoons Parmigiano-Reggiano.
    Nutrition facts per serving: Calories 136, Total fat 11g, Saturated fat 1.5g, Cholesterol 36mg, Sodium 159mg, Carbohydrate 7g, Fiber 3g, Protein 8g
    Source: Hy-Vee dietitians
    Smoky maple-mustard salmon salad
    Sweet, smoky and salty - this dish is a treat for your taste buds. The grilled salmon and avocado provide wonderful heart-health benefits, which is an added bonus!
    Serves 4
    All you need:
    3 tablespoons stone ground honey Dijon mustard
    1 tablespoon pure maple syrup
    1/4 teaspoon smoked paprika
    1/4 teaspoon freshly ground black pepper
    1/8 teaspoon salt
    4 (4 or 5 oz. each) salmon fillets
    Cooking spray
    6 cups baby greens
    3/4 cup roasted corn kernels, thawed
    1 ripe avocado, peeled and diced
    Mustard vinaigrette
    1/4 cup extra-virgin olive oil
    2 tablespoons balsamic vinegar
    2 teaspoons Dijon mustard
    1 teaspoon honey
    Salt and pepper, to taste
    All you do:
    1. Preheat grill to medium-high.
    2. Combine the 3 tbsp. mustard, maple syrup, paprika, 1/4 tsp. pepper and 1/8 tsp. salt in a small bowl. Spray the salmon fillets with cooking spray and place on the grill. Cook for 4 minutes per side; brush with the mustard mixture. Transfer to a platter and cover with foil.
    Page 2 of 2 - 3. In a small bowl, combine vinaigrette ingredients.
    4. Place baby greens onto each plate and top with grilled salmon, roasted corn kernels and diced avocado. Drizzle with vinaigrette and serve.
    Nutrition facts per serving: Calories 367, Total fat 26g, Saturated fat 4g, Cholesterol 53mg, Sodium 276mg, Carbohydrate 10g, Fiber 3.5g, Protein 24g Adapted from: Eating Well
    Tracey Shaffer, RD, LD, is a Hy-Vee dietitian at the Blue Springs location The information provided should not be construed as professional medical advice. Email her at tshaffer@hy-vee.com.

        calendar