Nothing like a little breeze to cool things off. Nothing like some salad recipes and one for lemon chicken to keep things cool in the kitchen, too. Enjoy!
Spinach and strawberry salad (serves four)
1/2 shallot minced (about 1 tablespoon)
2 tablespoons raspberry vinegar
1/4 cup olive oil
6 ounces baby spinach leaves
5 fresh strawberries
1/3 cup sliced toasted almonds
2 ounces goat cheese
Combine the minced shallot and raspberry vinegar in a small bowl. Slowly add the olive oil to the mixture while whisking. Place the mixture in the refrigerator until ready to serve.
Chop or tear the baby spinach int large strips. Add to a large salad bowl. Prep the remaining ingredients of the salad, but keep separated. Slice the strawberries into thin, round slices. Crumble the goat cheese into medium-sized chunks.
When you are ready to serve the salad, add the strawberries, almonds and goat cheese and lightly mix together. Add the dressing slowly (you may not want to use all of it). Gently mix together and serve immediately.
This recipe is from Whole Foods Market.
Lemony Chicken and Red Grape Salad Recipe
1 pound skinless, boneless chicken breasts
Juice and zest from 1 lemon
1 teaspoon chopped fresh thyme (optional)
1 garlic clove, minced
1 teaspoon ground black pepper
1/2 teaspoon salt
3/4 cup plain yogurt
3 tablespoons mayonnaise
1/4 cup finely diced celery
1/4 cup finely diced green apple
2 tablespoons red wine vinegar
1 tablespoon chopped parsley
1 tablespoon chopped basil
1/2 cup seedless red grapes, halved
1. In a medium bowl, combine chicken, lemon juice and zest and juice, thyme and garlic and let sit in the refrigerator 30 minutes. Remove chicken from bowl and season with pepper and salt. Using an outdoor grill or stove-top grill pan, cook over medium heat 5 to 8 minutes on each side or until cooked through. Cool and cut into 1/2-inch cubes.
2. To make the dressing, combine yogurt, mayonnaise, celery, apples, vinegar, parsley, basil and grapes; mix well. Add cooked chicken and let sit in the refrigerator 10 minutes.
3. Cut pita in half and stuff with chicken salad. Serves 6.
Turkey salad with cherries and walnuts
3/4 lb. cooked turkey, chopped (about 2 cups)
2 cups Bing cherries, pitted, coarsely chopped
1/2 cup sliced green onions
1/2 cup sliced celery
1/3 cup KRAFT Mayo
1 bag (8 oz.) mixed baby salad greens or spring salad mix
1/2 cup KRAFT Light Red Wine Vinaigrette Dressing
1/2 cup PLANTERS Walnut Pieces, toasted
Mix turkey, cherries, onions, celery and mayo; cover. Refrigerate at least 30 min.
Toss salad greens with dressing. Divide among 6 salad plates. Top evenly with the turkey mixture.
Sprinkle with walnuts just before serving.
Green Beans and Tomatoes Italian
Makes 6 servings, 3/4 cup each
3 cups hot cooked fresh green beans (1 lb.)
2 plum tomatoes, cut into thin wedges
2 Tbsp. chopped fresh basil
1/4 cup KRAFT Light House Italian Dressing
Fresh-from-the-Cob Corn Salad
1/2 cup KRAFT Light House Italian Dressing
2 Tbsp. GREY POUPON Dijon Mustard
4 medium ears corn on the cob, cooked, cooled slightly
1/2 lb. green beans, trimmed, cut into 1-inch lengths (about 2 cups), cooked
1 cup grape tomatoes, halved
1/2 cup chopped fresh basil
Mix dressing and mustard until well blended.
Cut off the kernels from the ears of corn. Add corn to dressing mixture; mix well.
Add remaining ingredients; toss to coat. Serve immediately.
Kraft Kitchens Tips
How to Remove the Kernels from the Cooked Ears of Corn
Cut off the tips of the ears to flatten the ends. Stand the cobs upright on the flat ends. Using a very sharp knife, cut downward, removing 3 or 4 rows of kernels at a time.
The vegetables can be mixed together the day before and stored in a resealable plastic bag in the refrigerator. Toss with the dressing mixture just before serving.
Chicken with lemon-basil sauce
3 tablespoons olive oil
4 boneless skinless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or 1 tablespoon dried
Heat olive oil in a large, heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and saute until brown and cooked through (at least 5 minutes per side.) Transfer cooked chicken to platter and tent with foil.
Add lemon juice, garlic and lemon peel to the same skillet and stir over medium-high heat until fragrant (about 30 seconds) Add chicken broth; boil until reduced to sauce consistency (about 8 minutes). Mix basil into sauce and season with salt and pepper. Spoon sauce over chicken and serve.