Salads

Chicken and Summer Vegetable Tabbouleh

Chicken and Summer Vegetable Tabbouleh
Serves 4
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Ingredients
  1. 4 boneless skinless chicken breasts
  2. 1 cup uncooked bulgur
  3. 1 cup boiling water
  4. 1 cup fresh parsley, chopped
  5. 1 cup cucumber, chopped
  6. 1 cup red onion
  7. 1 cup plum tomoatoes
  8. 1/4 cup fresh squeezed lemon juice
  9. 1/4 cup fresh mint, chopped
  10. 1 garlic clove, minced
  11. 2 tablespoons olive oil
  12. 1/2 teaspoon salt
  13. 1/8 teaspoon ground black pepper
  14. Extra virgin olive oil as needed
Instructions
  1. Heat grill or grill pan to medium high heat. Brush extra virgin olive oil onto chicken breast, coating each side. Grill chicken for 4 minutes on each side or until done.
  2. Allow chicken to cool before adding continuing. Combine bulgur and boiling water in a large bowl, let stand thirty minutes. Add cooled chicken breast and combine parsley, cucumber, red onion, plum tomato and mint. Gently toss.
  3. Combine lemon juice, olive oil, salt, pepper and garlic into small bowl and stir with a whisk. Drizzle this mixture over the salad.
Additional Comments
  1. Refrigerates well for left over salad the next day.
Notes
  1. Courtesy of Springer Mountain Farms
Cooks Recipes http://recipe.cookswarehouse.com/

Suzi Sheffield’s Quinoa and Baby Butterbean Salad

Suzi Sheffield’s Quinoa and Baby Butterbean Salad
Serves 8
This cool, refreshing salad is perfect for summer — with fresh butterbeans and lots of herbs. Beautiful Briny Sea’s Suzi Sheffield developed it to use with her French Picnic salt, which contains thyme, lavender, garlic, pink peppercorn. But you may use any salt of choice. The addition of a roasted Meyer lemon adds a nice gentle zing.
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Ingredients
  1. 1 lemon (preferably Meyer), thinly sliced
  2. 3 cups cooked baby lima beans, chilled
  3. 3 cups cooked quinoa, chilled
  4. ½ cup toasted sliced or slivered almonds
  5. ½ cup toasted pumpkin seeds
  6. ¼ cup fresh dill, chopped
  7. ¼ cup fresh mint, chopped
  8. ¼ cup fresh cilantro, chopped
  9. ¼ cup fresh Italian parsley, chopped
  10. 3 green onions, thinly sliced
  11. 2 teaspoons Beautiful Briny Sea’s French Picnic salt (may add more to taste)
  12. ½ cup basil-mustard vinaigrette (recipe below)
Instructions
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Arrange lemons in an even layer on the parchment. Bake for 20 minutes. Cool. Chop roughly and set aside.
  2. In a large bowl, mix lima beans, quinoa, almonds, pumpkins seeds, dill, mint, cilantro, parsley, green onions, lemon and salt. Stir gently to mix. Add vinaigrette, and stir gently to incorporate into salad. Chill for at least 1 hour before serving. Serves: 8
Cooks Recipes http://recipe.cookswarehouse.com/

Grilled Romaine with Maytag Blue Cheese

Grilled Romaine with Maytag Blue Cheese
Serves 2
If you’ve never grilled a salad before, you have to try this!
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Ingredients
  1. 1 package hearts of romaine lettuce
  2. Olive oil
  3. Kosher salt
  4. Black pepper, freshly ground
  5. Red wine vinaigrette
  6. Maytag Blue Cheese
Instructions
  1. Set the EGG for direct cooking, without the convEGGtor and stabilize at 400°F/204°C.
  2. Rinse romaine and cut in half lengthwise, leaving the base of the romaine to hold leaves together while grilling. Drizzle the inside of the romaine with olive oil then lightly sprinkle the inside with salt and pepper. Grill the romaine cut side down for about 2-3 minutes. Remove from grill. Add blue cheese crumbs. Top with your favorite vinaigrette.
Notes
  1. Courtesy of Big Green Egg®
Cooks Recipes http://recipe.cookswarehouse.com/