Deconstructed BLT salad is easy to assemble

IMG_1420.JPG

This protein-packed salad is a filling meal that’s easy to assemble if you prepare each component ahead of time. It’s like a deconstructed BLT or club sandwich, and just as delicious. It’s another gem from “Raising the Salad Bar,” which I’ve been using a lot more lately for fresh salads for weeknight dinners.

I’ve found that I enjoy salads for dinner instead of lunch because I can assemble them instead of combining them in a tupperware to sit for hours before lunch rolls around. Heartier salads such as this are a great meal to come home to after a long day.

Ingredients
1 head of romaine lettuce, chopped
2 cups cooked, shredded chicken
5 slices bacon, cooked
1/4 cup mayonnaise
1/4 cup pesto
Salt and pepper
1 1/2 cups cherry tomatoes, quartered
1 1/2 cups garlic croutons (optional)

In a large bowl, mix the mayonnaise and pesto until well combined. Add the chicken and mix well. Season with salt and pepper to taste. Add the tomatoes, bacon, and croutons. Add lettuce and toss thoroughly.

Advertisements

Beets make for a satisfying salad

20140426-215105.jpg
Since I now have a job with normal hours, it’s a lot easier to plan meals ahead of time.

It wasn’t until I started cooking with beets about a year ago that I really started to enjoy them. I usually use them in either salads or cook them in my dutch oven with a roast.

This salad is all about texture. It has hearty beets, a nutty crunch, creamy goat cheese, and balsamic vinegar that really sets off the flavor. It’s one of the Barefoot Contessa’s recipes. Her version called for almonds and arugula, but I only had pistachios and romaine lettuce, so I went with it. Arugula probably would have been better, but it was good just the same.

This is a great meal on a warmer day. As we head into summer, I’ll be looking for more great salads to make at home.

Ingredients
3 medium-size beets, tops removed and peeled
1/4 cup balsamic vinegar
1/4 cup good olive oil
1 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula or romaine
1/4 cup raw pistachios
4 ounces soft goat cheese crumbled

Preheat the oven to 400 degrees.

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.