Grilled Steak-Corn-Spinach Salad

• YIELD: Makes 6 servings
• HANDS-ON: 30 MINUTES
• TOTAL: 30 MINUTES
• COURSE: Main Dishes, Salads

Ingredients

• 2 pounds rib-eye steak
• 4 tablespoons olive oil
• 4 garlic cloves, pressed
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 4 ears fresh corn, husks removed
• 1 (5-oz.) package fresh baby spinach
• 2 ripe avocados, thinly sliced
• 1 red grapefruit, sectioned
• Bottled peppercorn Ranch dressing

Preparation

• 1. Preheat grill to 350° to 400° (medium-high) heat. Rub steak with 2 Tbsp. olive oil and next 3 ingredients. Brush corn with remaining 2 Tbsp. olive oil.
• 2. Grill steaks and corn at the same time, covered with grill lid, 7 to 8 minutes, turning steak once and turning corn every 4 to 5 minutes. Let steak stand 10 minutes.
• 3. Meanwhile, hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob. Discard cobs. Thinly slice steak.
• 4. Layer spinach, grilled corn kernels, steak, avocados, and grapefruit on serving plates. Serve with bottled Ranch dressing.

Southern Living JULY 2011 p. 124

Tortellini-and-Tomato Salad

INGREDIENTS

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 1/2 cup olive oil
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons fresh lemon juice
• 2 garlic cloves
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 cups baby heirloom tomatoes, halved
• 1 cup fresh corn kernels
• 1/2 cup thinly sliced green onions
• 1/2 cup coarsely chopped fresh basil
• Salt and pepper

PREPARATION

• 1. Prepare tortellini according to package directions.
• 2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

KITCHEN NOTE:

It makes way to much dressing for the amount of pasta, I would recommend cutting it in half, or saving half of it away to make another salad with- with the price of EVOO best to save it back when you can!

Recipe is from Southern Living, July 2011 p. 127

bean and barley salad

Ingredients

• 3/4 cup quick-cooking barley
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) whole kernel corn, drained
• 1 large sweet red pepper, finely chopped
• 6 green onions, chopped
• 1/3 cup minced fresh cilantro
• DRESSING:
• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 2 garlic cloves, minced
• 1-1/2 teaspoons chili powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper

Directions

• Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving. Yield: 12 servings (3/4 cup each).

Taste of Home April,May 2010 p. 28

Sweet Potato Barley Salad

Prep: 20 minutesCook: 20 minutesMicrowave: 5 minutes
ingredients

• 
  
• 
  
• 1 cup regular (not quick-cooking) barley
• 1 cup frozen sweet soybeans (edamame)
• 1 large sweet potato
• 1/3 cup olive oil
• 1/4 cup balsamic vineger
• 1 tsp. garlic salt
• 1 cup fresh baby spinach
• 1 cup golden raisins
• 2 medium carrots, shredded
• 1/2 cup thin red onion wedges

directions

1. Rinse barley in sieve under running water until water runs clear. In medium saucepan bring barley and 3 cups water to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until tender; drain. Rinse cooked barley in a colander under cold running water until cooled; drain well.

2. Meanwhile, prepare soybeans according to package directions. Scrub sweet potato and pierce several times with fork. Wrap in paper towel. Microwave 5 minutes or until soft when gently pressed. When cool enough to handle, remove skin and dice potato. Makes 8 side-dish servings.

3. For dressing, in small bowl whisk to combine olive oil, vinegar, garlic salt, and black pepper to taste. On serving plates arrange barley, sweet potato, edamame, spinach, raisins, carrots, and onion. Pass dressing

nutrition facts

• Calories276,
• Total Fat (g)10,
• Saturated Fat (g)1,
• Monounsaturated Fat (g)7,
• Polyunsaturated Fat (g)1,
• Sodium (mg)159,
• Carbohydrate (g)43,
• Total Sugar (g)16,
• Fiber (g)7,
• Protein (g)6,
• Vitamin C (DV%)10,
• Calcium (DV%)5,
• Iron (DV%)12,
• Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipes/

Four-Bean Salad

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup honey
• 1/2 cup vinegar
• 1 tablespoon water
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (14.5 ounce) can wax beans, drained
• 1 (14.5 ounce) can green beans, drained
• 1/4 cup chopped onion
• 1 (2 ounce) jar chopped pimientos, drained

Directions

1. In a medium bowl, combine the first six ingredients; mix well. Add remaining ingredients; toss to coat. Cover and chill for at least 6 hours.

Bacon Spinach Salad

Prep Time: 15 minutes | Total Time: 15 minutes

what you need

5 cups torn spinach leaves

1 cup sliced fresh mushrooms

1/2 cup thin red onion wedges

4 slices OSCAR MAYER Turkey Bacon, crisply cooked, drained and crumbled

2 hard-cooked eggs, chopped

1/2 cup KRAFT Light CATALINA Dressing

make it

TOSS all ingredients except dressing in large bowl.

ADD dressing; mix lightly.

SERVE immediately.

kraft kitchens tips

SPECIAL EXTRA

Add 2 boneless skinless chicken breast halves, grilled and cut into strips.

SUBSTITUTE

Substitute OSCAR MAYER Center Cut Bacon for Turkey Bacon.

Tri-Color Vegetable Saute

INGREDIENTS:

1 Tbsp. olive oil

1 large onion, diced

2 cloves garlic, minced

1 cup frozen edamame, shelled

2 cups corn kernels, frozen or fresh

1 pint grape tomatoes, halved

3 Tbsp. finely chopped sun-dried tomatoes

1/3 cup lightly packed fresh basil leaves, cut in ribbons

1 Tbsp fresh lime juice

DIRECTIONS:

Heat oil in large skilled over medium-high heat. Add onion and cook until softened, about 3 minutes. Add the garlic adn cook 30 seconds more. Add teh edamame. Cook, stirring occasionally, until warmed through, about 3 minutes. Add the corn and cook until warmed through, another 3 minutes. Stir in grape tomatoes and sun-dried tomatoes and cook for 5 minutes more, until tomatoes are softened but still retain their shape. Stir in basil and lime juice. Season with salt and pepper.

makes 4 servings. Each serving 176 Cal, 6 g fat, 0 mg chol, 209 mg sodium, 29 g carbs, 5 g fiber, 7 g protein.

Greek Chick-Pea Salad

INGREDIENTS:

1 15 oz. can chick-peas, rinsed and drained
1 small tomato, seeded and chooped
1/2 cup diced peeled cucumber
2 green onions with green tops, sliced
1/4 cup coarsely chopped Italian parsley
2 Tablespoons red wine vinegar
2 Tablespoons extra virgin olive oil
1/4 cup (1 ounce) crumbled feta cheese
1/4 teaspoon freshly ground pepper

DIRECTIONS:

1. Combine the chick-peas, tomato, cucumber, onions and parsley in a medium bowl.

2. In a small bowl, whisk together the vinegar and oil, pour over the bean mixture and toss well to mix. Just before serving, sprinkle the salad with cheese and pepper.

Penne, Tomato, and Mozzarella Salad

Ingredients

• 1 (12 ounce) package penne pasta
• 1/4 cup olive oil
• 1 bunch green onions, chopped
• 1 clove garlic, minced
• 1 cup quartered cherry tomatoes
• salt and pepper to taste
• 5 ounces mozzarella cheese, diced
• 1/2 cup grated Parmesan cheese
• 4 ounces fresh basil
• 12 large black olives, halved

Directions

1. Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

Jamie's Cranberry Spinach Salad

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Ingredients

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Nutritional Information

Amount Per Serving Calories: 293 | Total Fat: 23.5g | Cholesterol: 4mg