THREE SALAD SUPPER IDEAS

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When it’s too hot to turn on the oven, a salad for supper is just right. Make any salad dinner worthy by topping it with your favourite protein—chicken, turkey, beef, fish or seafood.

 

Spring Spinach and Strawberry Salad

8 cups of fresh spinach

2 cups sliced strawberries

½ thinly sliced red onion

 

Optional: ½ cup of sliced almonds

 

Dressing: Mix together 2 Tbsp vegetable or olive oil with 2 Tbsp of white wine vinegar, 2 tsp of honey and 1 tsp of Dijon mustard.

 

Tear spinach leaves into small pieces and place in a large salad bowl. Top with sliced strawberries and thin slices of red onion. Just before serving, sprinkle with almonds. Then make the dressing and pour over salad and stir gently. Serve immediately.

 

Caesar Salad Our Way

Dressing:

½ cup SOUR SUPREME®

1 Tbsp fresh lemon juice

2 Tbsp olive oil

A dash of Worcestershire sauce

1 tsp Dijon mustard

2 cloves of garlic, crushed

1 tsp anchovy paste from a tube

½ tsp of salt, few dashes of pepper

Homemade Croutons: 3 cups of day-old bread cut into cubes, 2 Tbsp olive oil, 1 tsp chopped garlic.

 

Salad: l large head of romaine lettuce

Wash and dry lettuce. Tear into small pieces and place in a large salad bowl. Set aside.

 

In a large frying pan, add olive oil and heat over medium. Add 1 tsp chopped garlic and gently cook. Add bread crumbs about 2 cups at a time and brown on all sides. Remove and add the rest of the croutons to brown. Set aside.

To make dressing, in a blender or the cup of a hand emulsifier, add all of the ingredients and blend until thick and creamy. Taste and adjust seasoning. Make ahead and store in the fridge to blend flavours.

 

Just before serving, pour dressing over salad and mix gently. Pour croutons over top and serve. For a meal salad add 2 cups of cooked, diced chicken.

 

Warm Pasta Salad with Salmon and Peas

 

This traditional pairing is a summertime classic but we’ve changed it up a bit by adding TOFUTTI BETTER THAN CREAM CHEESE® to make it rich and creamy—and dairy free!

 

1 ½ lb of fresh salmon

1 box of whole wheat shell or corkscrew pasta

1 cup frozen green peas (or fresh if in season)

1 Tbsp fresh lemon juice

1 Tbsp olive oil

1 tsp mint

½ tsp salt

1 cup Plain TOFUTTI BETTER THAN CREAM CHEESE®

 

In a large pot boil water, add salt, and cook pasta according to package directions. Add the peas the last 5 minutes of cooking. Drain pasta and peas but reserve about ½ cup of the water, leaving the water, peas and pasta in the pot. Stir in olive oil, lemon juice and mint. Then add TOFUTTI BETTER THAN CREAM CHEESE® and stir. Set aside.

 

Meanwhile, place salmon on a broiler pan and broil until fish is opaque and cooked through (about 5 minutes per side). Place fish on cutting board and use a large knife to cut into bite-size pieces. Add fish to the past mixture in the pot and carefully stir. Serve warm or salad can be cooled, refrigerated and enjoyed cold.

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