Tuesday, April 17, 2018

Spring Entree Salads

With the coming of spring (and it is coming someday), people start to look for lighter foods to eat.  They also are looking for foods that are refreshing to them.  One of the best foods for this are “Salads” and using them as an entrée instead of just a beginning dish to a meal.

There are thousands of different recipes out there for salads, both starting the entrée types.  For another food that is light and refreshing try fruits.

But something I have found to like very much is adding fruit to my salads.  It gives them (salads) a whole new look and appeal.

This week I have two for you to try.  “Strawberry, Avocado and Chicken Salad” is up on Wednesday.  Following that is “Refreshing Chicken and Fruit Salad” on Thursday.

One of the perks of these salads, they are on the healthy side of things.  Now you can make them go either way depending on how much of some items you use, of course.  But overall, they are much healthier than many other salads you might order in a restaurant.

One item I’d like to share with you is segmenting oranges and grapefruit.  It takes a little work but after doing a few, it really is easy.  The following comes from the recipe for the chicken and fruit salad recipe.  I hope it helps you.

For the oranges and grapefruits, wash and slice off the tops and bottoms of each.  Set them cut side on a cutting board and slice away the peals, taking as little of the segments as possible.  Do this with a chef knife.  Now with a paring knife, slice along the membrane on each side of a segment.  Drop them into a bowl and continue until done with each piece of fruit.  You might want to squeeze some of the juice from what is left of each piece over one of the salads.  This helps add flavor and reduces the amount of vinaigrette or dressing needed.

Please enjoy them and give me some feedback on what you thought of them.  Thanks and “Happy Cooking” until next week.  Please share the link for here too.

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