Grilled Romaine Panzanella

Yield: 8 Servings

Photo by Better Homes and Gardens©

Ingredients: 

• 1 medium heart of romaine lettuce, cut in half lengthwise
• 1/4 of a loaf ciabatta bread, cut in half horizontally
• 1tablespoons olive oil
• 1 cup grape and/or cherry tomatoes
• 3 slices bacon
• 3 tablespoons finely chopped red onion
• 3 tablespoons red wine vinegar
• 1/2 teaspoon honey
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup torn fresh basil

Directions:

1. Brush cut sides of lettuce and bread with 1 tablespoon of the oil. Thread tomatoes onto skewers,* leaving 1/4 inch between each tomato. For a charcoal or gas grill, place lettuce and bread, cut sides down, and tomato skewers on the rack of a covered grill directly over medium heat. Grill for 2 to 4 minutes or until light grill marks appear on lettuce and tomatoes and bread is toasted, removing food from grill as it is done. Coarsely chop lettuce and cut bread into 1-inch pieces. Remove tomatoes from skewers.
2. For vinaigrette, in a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving drippings in skillet. Cut up bacon; set aside. If necessary, add enough of the remaining 1 tablespoon oil to the reserved drippings to equal 3 tablespoons. Add onion to the reserved drippings; cook until tender, stirring occasionally. Add vinegar, honey, salt, and pepper. Cook about 1 minute more or until reduced slightly, stirring to scrape up crusty browned bits.
3. In a large bowl combine lettuce, bread, tomatoes, bacon, basil, and cheese. Drizzle with vinaigrette; toss gently to coat. Let stand for 15 minutes before serving.

From the Test Kitchen
TIP: This recipe can easily be doubled to serve 14 to 16 people.

*TIP: If using wooden skewers, soak in water for at least 30 minutes; drain before using.

Nutrition Facts: 
Per serving: 135 kcal cal., 9 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 13 mg chol., 245 mg sodium, 8 g carb., 1 g fiber, 1 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Advertisement

Garlicky Buttermilk Dressing

Yield: 6 Servings

Photo by Real Simple

Ingredients:

• 4 cloves sliced garlic
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped chives

Directions:

1. Mash garlic and salt on a cutting board, using the back of a knife.
2. Cook the garlic paste in olive oil in a small skillet over medium-low heat, stirring, until light golden and very fragrant, 4 to 5 min.
3. Whisk the garlic, buttermilk, sour cream, and salt and pepper until smooth. Stir in chives just before serving.

Nutritional Information

Per Serving: Calories 50, Fat 4 g, Sat Fat 1.5 g, Cholesterol 5 mg, Sodium 270 mg, Protein 1 g, Carbohydrate 2 g, Sugar 1 g, Fiber 0 g, Iron 0 mg, Calcium 35 mg,

by Chris Morocco  (June 2015)

Italian Herb Salad Dressing Recipe

Photo by Taste of Home©

Yield: 10 Servings

Ingredients:

• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon grated Parmesan or Romano cheese
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano
• Pinch pepper

Directions:
In a jar with a tight-fitting lid, combine all ingredients; shake well. Refrigerate. Shake well again before serving over greens.

Nutritional Facts
1 serving (2 tablespoons) equals 150 calories, 16 g fat (2 g saturated fat), trace cholesterol, 127 mg sodium, 1 g carbohydrate, trace fiber, trace protein.

Originally published as Italian Herb Salad Dressing in Taste of Home October/November 1994, p16

Avocado Dressing

Yield: 2 cups or 16 Servings

Photo by Taste of Home©

Ingredients:

• 1 cup buttermilk
• 1/2c. fat-free plain yogurt
• 1 ripe avocado, peeled and sliced
• 2 green onions, chopped
• 1/4 cup minced fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. dill weed
• 1/8 tsp. pepper

Directions:
In a blender, combine all ingredients; cover and process until blended. Transfer to a jar with a tight-fitting lid or small bowl. Serve immediately or refrigerate.

Nutritional Facts
2 tablespoons equals 30 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 96 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 fat.

 

Originally published as Avocado Salad Dressing in Simple & Delicious May/June 2007, p52

 

Harvest Salad with Cherry Vinaigrette Recipe

Yield: 10 Servings

Photo by Taste of Home©

Ingredients:

• 1 package (15 oz) spring mix salad greens
• 2 medium apples, thinly sliced
• 3 medium fresh beets (about 1 pound)
• 1 medium carrot, shredded
• 1/2 c.  grape tomatoes, halved
• 1/2 c.  yellow grape tomatoes or pear tomatoes, halved
• 1/2 c. garbanzo beans or chickpeas, rinsed and drained
• 1/2 c. coarsely chopped walnuts, toasted
• 4 thick-sliced bacon strips, cooked and crumbled

Cherry Vinaigrette:

• 1/2 c. tart cherry preserves
• 3 Tbsp. olive oil
• 2 Tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• 1 garlic clove, minced
• 1/4 tsp. salt
• 1/8 tsp. pepper

Directions:

1. Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces.
2. In a large bowl, combine salad greens, apples, carrot, tomatoes, beans, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad. Yield: 10 servings (1 cup each).

 

 

Nutritional Facts
1 cup salad with about 1 tablespoon vinaigrette equals 181 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 221 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

 

Originally published as Harvest Salad with Cherry Vinaigrette in Taste of Home September/October 2013, p3-7

 

 

Grilled Shrimp Panzanella Salad Recipe

Yield: 21 servings

photo by Taste of Home

Ingredients:

• 1-1/2 cups Italian salad dressing, divided
• 1 pound uncooked jumbo shrimp, peeled and deveined
• 1 loaf (14 ounces) ciabatta bread, halved lengthwise
• 8 cups torn mixed salad green
• 3 plum tomatoes, quartered
• 1 cup (4 ounces) crumbled feta cheese
• 1 medium red onion, chopped
• 1/2 cup chopped ripe olives
• 4 garlic cloves, minced

Directions:

1. Pour 1 cup salad dressing in a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
2. Meanwhile, brush bread with 1/4 cup salad dressing. Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted. Cut bread into cubes; set aside.
3. Drain and discard marinade. Thread shrimp on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.
4. In a large bowl, combine salad greens and remaining dressing; toss to coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and bread cubes; toss to combine. Yield: 21 servings (3/4 cup each).

Originally published as Grilled Shrimp Panzanella in Taste of Home’s Holiday & Celebrations Cookbook Annual 2011, p219

 

 

Dirty Martini Salad

Tossed… not stirred. This martini salad is one that even 007 would enjoy.