Recipe: 5 Main Dish salads, and Gazpacho for Rae

Here are some more main dish salad recipes, and a recipe for Gazpacho for you Rae. I have not tried any of them but they all sound good to me:-)

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COUSCOUS SALAD WITH PORTOBELLO MUSHROOMS

1 (10-ounce) box plain couscous
6 large portobello mushroom caps
3/4 cup extra-virgin olive oil, divided use
2 large garlic cloves, minced and divided use
Salt, to taste
Freshly ground pepper, to taste
1/4 cup fresh lemon juice
1 pint grape tomatoes
2/3 cup pitted and drained kalamata olives
1/2 cup coarsely chopped pecan halves, toasted
1 cup finely crumbled cheese (such as feta, aged goat cheese, or ricotta)
1 cup chopped fresh mint leaves
6cups mixed greens (such as watercress, arugula, and fris e)
Garnishes: mint sprigs, dried tomatoes

Prepare couscous according to package directions.

Wipe mushroom caps clean with dampened paper towels. (Remove gills from underside with a spoon, if desired.) Drizzle with 1⁄4 cup oil, coating both sides, and season with 1 garlic clove, salt, and pepper. Transfer to heated grill pan or outdoor grill, and grill over medium heat 3 to 4 minutes on each side or until cooked. Transfer to a plate, reserving juices.

Combine remaining minced garlic and lemon juice in a medium bowl; whisk in remaining 1⁄2 cup oil. Season with salt and pepper.

Fluff couscous with a fork, and transfer to a large bowl. Add tomatoes and next 4 ingredients. Add all but 2 tablespoons dressing to couscous, and toss to combine.

Toss mixed greens with remaining 2 tablespoons dressing in a separate large bowl; arrange greens around rim of 6 serving plates. Mound couscous mixture in center. Slice mushrooms diagonally, and arrange on top. Pour mushroom juices over salad, and garnish, if desired.

Note from source: Couscous is a great base for quick meals: It's delicious warm or at room temperature and blends beautifully with an array of ingredients. The grilled portobello mushrooms transform this salad from a side dish into a filling entr e. You can substitute grilled fish or meat.

Servings: 6
Source: Cottage Living

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WILTED SPINACH SALAD WITH SESAME-COATED SALMON

2 (7- to 8-ounce each) wild salmon fillets
Sesame-Ginger Dressing, divided (recipe below)*
Salt, to taste
2 tablespoons white or black sesame seeds (or a combination)
1 tablespoon canola oil
6 cups baby spinach leaves, loosely packed
1 to 2 medium carrots, grated or julienned** (about 1 cup)
1/2 cucumber, sliced and seeded (about 2/3 cup)

Drizzle salmon with 3 tablespoons Sesame-Ginger Dressing, coating both sides; season with salt. Coat each side with sesame seeds, gently pressing seeds into flesh.

Heat oil in skillet over medium-high heat. Add salmon, and cook 3 minutes, being careful not to burn seeds. Turn and cook on opposite side 4 more minutes or just until fish begins to flake with fork. Remove from heat.

Combine spinach and next 3 ingredients in a large bowl. Add remaining dressing, and toss to coat. Arrange on 2 plates. Top with salmon. Serve immediately.

*To save time, you can substitute with your favorite store-bought dressing.

**To save time, you can buy grated or julienned carrots from your grocer's produce section or salad bar.

SESAME-GINGER DRESSING
Makes 1/2 cup

3 tablespoons rice vinegar
3 tablespoons sesame oil
1 to 2 tablespoons minced fresh ginger
1 garlic clove, minced
1 tablespoon teriyaki sauce
1 tablespoon honey

Combine all ingredients for the dressing in a blender or food processor until well blended.

Servings: 2
Source: Cottage Living

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ROASTED CHICKEN AND ARUGULA SALAD

3 (1/2-inch-thick) slices bread, cut into 1/2-inch cubes (about 3 cups)
1 tablespoon unsalted butter, melted
1/4 cup olive oil, divided
Sea salt, to taste
Freshly ground pepper, to taste
3 tablespoons red wine vinegar
1 (5-ounce) bag arugula leaves, rinsed and drained
2 cups chopped or shredded roasted chicken
5 fresh basil leaves, cut into thin strips
2 tablespoons chopped fresh parsley

Preheat oven to 400 degrees F.

Toss bread cubes with butter and 2 tablespoons olive oil; add sea salt and pepper. Spread cubes in a single layer on a rimmed baking sheet.

Bake at 400 degrees F for 12 to 15 minutes or until golden brown.

Mix remaining olive oil and vinegar in a large bowl to blend. Toss in arugula, chicken, toasted bread, basil, and parsley. Divide evenly onto plates, and top with Parmesan cheese. Serve warm.

Servings: 4
Source: Cottage Living

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GRILLED STEAK AND POTATO SALAD

1 (14- to 16-ounce) strip steak, cut 1 1/2 inches thick
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon freshly ground black pepper
3 fresh rosemary sprigs (about 2 tablespoons), divided
1/2 pound red new potatoes (about 8 small potatoes), cut in half
Sea salt, to taste
Freshly ground black pepper, to taste
1 red bell pepper, cored and seeded
1 red onion, sliced into 1-inch-thick rounds
1 (5-ounce) bag mixed baby greens, rinsed and drained
2 tablespoons chopped fresh cilantro
3/4 cup Mustard Vinaigrette (recipe below)

Preheat oven to 400 degrees F.

Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar. Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes.

Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper. Spread in a single layer on a rimmed baking sheet.

Bake at 400 degrees for 20 to 25 minutes or until golden brown, stirring occasionally.*

Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side.

Season steak on both sides with sea salt. Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side. Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130 degrees F for medium rare. Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.)

Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette. Divide evenly onto plates. Serve warm.

*You can also brush the potatoes with olive oil, season, and grill about 3 to 4 minutes per side, if you prefer.

MUSTARD VINAIGRETTE
Makes about 3⁄4 cup

1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
Juice of 1 lime (about 3 tablespoons)
1⁄3 cup extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste

Combine Dijon, wine vinegar, and lime juice in a small bowl. Slowly whisk in olive oil until well blended, and add sea salt and pepper. Store in an airtight container.

Servings: 2-4
Source: Cottage Living

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CHICKEN BERRY SALAD

1 (.75 ounce) packet honey mustard salad dressing mix
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
1 pound skinless, boneless chicken breast halves
8 cups mixed salad greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
8 ounces sugar snap peas
1/2 cup toasted pecans

In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.

Preheat the grill for high heat.

Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.

In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.

Servings: 6

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GAZPACHO

1 1/2 cups (3oz/90g) sourdough or coarse country bread crumbs
1/2 cup (4 fl. oz./125ml) extra-virgin olive oil
2 cloves garlic
1 red onion, finely chopped
1 cucumber, peeled, cut in half lengthwise, seeded and finely chopped
1 green bell pepper (capsium), seeded, deribbed and finely chopped
4 ripe tomatoes, peeled and coarsely chopped
2 cups (16 fl. oz./500ml) tomato juice, chilled
2 cups (16 fl. oz./500ml) water, chilled
1/4 cup (2 fl. oz./60ml) red wine vinegar
salt and white pepper
1 cup (8 fl. oz./250ml) sour cream
1 cup (1 1/2 oz./45g) small croutons (recipe below)
2 eggs, hard cooked, whites and yolks separated and finely chopped

In a food processor fitted with the metal blade, combine bread crumbs, olive oil and garlic and process until they form a smooth paste, stopping 2 or 3 times to scrape down the bowl. Set aside a small handful each of the onion, cucumber and bell pepper in a covered bowl in the refrigerator.

Add the remaining onion, cucumber and bell pepper and all the tomatoes to the processor and process until smooth. Transfer to a bowl, cover tightly and refrigerate until well chilled, 2-3 hours. Chill serving bowls.

TO SERVE:
Using a whisk, stir in tomato juice, water and vinegar. Season to taste with salt and white pepper. Ladle into the chilled bowls and garnish with the reserved vegetables, sour cream, croutons, and chopped eggs.

CROUTONS:
Cut slightly stale bread into slices 1/2 - 3/4-inch (12mm-2cm) thick. Brush generously with olive oil, melted butter or a mixture of both. Cut into 1/2 to 3/4-inch (12mm-2cm) cubes and spread on a baking sheet in a single layer. Bake in a 350 degreeF (180 degrees C) oven, turning occasionally, until crisp and golden brown, about 30 minutes. Scatter over a thick or robust soup. Croutons may be stored in an airtight container for 2-3 weeks; check for freshness before serving.

Note from source: A specialty of the Andalusia region of southern Spain, this chilled soup tastes as fresh as a salad, highlighting ripe summertime vegetables - particularly tomatoes. A food processor speeds the preparation. (A blender may also be used, but you may need to prepare soup in batches.) If good sun-ripened tomatoes are unavailable, substitute canned plum (Roma) tomatoes. For a spicy version, add a fresh green chili when you puree the vegetables, or a few drops of hot-pepper sauce before serving.

Servigns: 6-8
Source: Williams-Sonoma Cookbook: Soups