If you’re in a hurry, you can use store-bought salad dressing. I’m not a Ranch fan, though it would be okay. I prefer a vinaigrette. The recipe for my White Wine and Herb Vinaigrette is below. It’s akin to an Italian Vinaigrette, and goes well with this salad. Unlike Ranch, it won’t weigh down and drown out the flavors of the greens or avocado, and yet it’s plenty flavorful enough in and of itself.

Hubby and I ate this salad as a main dish, along with a loaf of Rosemary Garlic Bread, and a glass of Kestrel’s Mourvedre. Perfect meal for a warm summer night on the patio… or even a cool, rainy night at the kitchen table working on a puzzle…

If you like this recipe, try PLTA Croissant Sandwiches.

White Wine and Herb Vinaigrette

Combine ¼ cup high quality white wine vinegar (I used an artisan Pinot Grigio vinegar), ½ cup good quality extra virgin olive oil, 1 tsp. minced thyme, 1 tsp. minced rosemary, 1 tsp. chopped parsley, 1 clove garlic, peeled and smashed, and salt and pepper to taste. Mix well, and let sit for a minimum of one hour to let flavors marry. Remove garlic clove before serving.

PLTA Salad

Use in any amount you like:

Baby spring greens
Prosciutto, uncooked or cooked
Heirloom cherry tomatoes
Avocado
White Wine and Herb Vinaigrette

I realize I make a lot of salads, but this one is by far one of my favorites. (I don’t say that about every one, do I?!) The taco reigns supreme in my household, and this salad is really just an inverted version of the taco. Sans cheese. Really, you don’t need it. There are plenty of flavors and textures without it. But if you’re a huge cheese fan… Another optional ingredient is avocado. The most important part of this recipe is the chicken. It really needs a good coating of red chile sauce. If you don’t want to make your own tortilla strips, you could use store-bought chips, but they tend to pack a lot of oils and salt. I prefer the baked version below, myself.

Ingredients:

*Note: This salad will easily fill two people. Also note: The measurements aren’t precise. Adjust as necessary.

½ lb. boneless, skinless chicken breasts
enough romaine lettuce to fill a large salad bowl (6 cups? I use two small heads…)
½ red pepper, diced
½ cup corn kernels
¼ cup black beans
jalapeno, seeded and diced
4 corn tortillas, cut into strips
½- 1 cup chicken stock
¼ cup, plus 1 tbsp. red chile powder, divided
2 tbsp, plus 1 tbsp. cumin, divided
1 tsp. garlic powder
1 tsp. Mexican oregano

Dressing Ingredients:

juice of 1 lime
equal parts canola oil to lime juice
1 heaping tsp. cumin
a pinch of brown sugar

Baked Tortilla Strips:

Cut your tortillas into strips, about ½ wide. Season with salt, 1 tbsp. red chile powder, and 1 tbsp. cumin. Bake in a 400 degree oven for 10-12 minutes, or until they reach desired crispness. Check them around 8 minutes, to make sure they’re not burning.

Guidelines:

Simmer chicken breasts in plenty of water seasoned with salt and pepper for 30-40 minutes, or until they easily shred. Let cool briefly, then shred.

In a large bowl, combine ¼ cup red chile powder, 2 tbsp. cumin, the garlic powder, and oregano. Add ¼ cup chicken stock and mix well. Add the shredded chicken and toss until well combined. At this point, you may need to add more chicken stock to achieve a uniform spice coating. Add enough until you’re satisfied, but don’t add enough that the chicken is watery. Let sit while you prepare the rest of the salad.

Mix your dressing ingredients.

Make the baked tortilla strips.

Wash and chop the romaine. In a large salad bowl, combine romaine with vinaigrette.

Add corn, red pepper, black beans and jalapeno, and give the salad another toss.

Top individual plates with the salad. Top with spiced chicken and tortilla strips.

After the Crunchy Chicken Chinese Salad, I still had over half the bunch left. Luckily, Bok Choy keeps well… I decided to pair it with shrimp this go around, and came up with this Asian inspired salad. We’re salad lovers around here, if you can’t tell… So, I made this salad, and guess what? I STILL have Bok Choy left. What now??

Salad Ingredients:

Note: I don’t measure for salads. I throw stuff in a salad bowl until it looks balanced. That said, I’ll try my best to give you approximate measurements for feeding two people.

shrimp, about 15-20 small or 10 large
Bok Choy, about 5-6 cups
purple cabbage, shredded, about 1 cup
red pepper, 1 small- medium, diced
won ton wrappers for fried won-ton strips, see method below

Dressing Ingredients:

lemon juice, about ¼ cup
lemon zest (optional), from 1 lemon
peanut oil, about ¼ cup (use olive oil if you don’t have peanut oil)
rice vinegar, a couple tbsp.
fresh ginger, a 1-2 inch chunk, peeled and grated
brown sugar, a tbsp. or two, depending on taste
salt and pepper to taste

Fried Won Ton Strips:

Grab a stack of won ton wrappers, about 6-8, and cut them into strips. You should get 3-4 per square, and it’s easier to run your knife through the entire stack, not one won ton wrapper at a time. That way, you only make 3-4 cuts.

Fill a small fry pan ½- ¾ of the way full of canola oil or peanut oil. Heat over high until hot, then reduce the temp to medium or medium-high.

Working in batches, fry the strips. They take about 30 seconds per side before they burn, so don’t walk away from them!

Using tongs, remove the strips from the oil and drain on paper towels.

Salad Guidelines:

Start with the dressing, so the flavors have time to meld. Whisk the ingredients in a bowl and let stand until ready to use. Give it a final vigorous whisk before dressing the salad.

Prepare the won ton strips.

Cook your shrimp. If they are uncooked, they will take 3-5 minutes, depending on size. If they are previously cooked, you can warm them, or use them cold. Make sure they are de-thawed and the tails have been removed.

Wash and chop the Bok Choy. Place it in a bowl along with the shredded purple cabbage and the diced red pepper.

Dress the veggies with the salad dressing, and plate. Add shrimp and won ton strips to individual plates.

Wine Recommendations:

Washington State Riesling or a Marlborough Sauvignon Blanc

My husband suggested Chow Mein noodles for next time, so I’ll probably buy some and see if they work out, though I usually think they taste like bad grease. Ugh. Perhaps I’ll fry up some fresh wonton skins instead… But really, I don’t think this salad needs them. The peanuts are sufficient enough for me.

Ingredients:

Note: I cook for 2. If you’re cooking for more, adjust accordingly.

1 cup green cabbage, shredded
1 cup red cabbage, shredded
2 cups bok choy, sliced, diced, torn, or however you like it
2 tbsp. cilantro
1-2 bone-in chicken breasts, shredded (see note in intro)
1-2 large carrots
1-2 celery ribs
peanuts (add a palm-full to individual plates so they don’t get soggy)

Dressing Ingredients:

1/8-1/4 cup olive oil
3-4 tbsp. sesame oil
6-8 tbsp. lime juice
1 tsp. cilantro, chopped
1 tbsp. fresh ginger, grated or food processed

Muddle all ingredients and let sit while you prepare the salad. Give a final vigorous stir before dressing the greens.

Guidelines:

If you’re using bone-in chicken breasts, heat a large saucepan of water over medium-high heat. Add salt and pepper. Once the water starts to boil, add the chicken breasts, turn the heat down, and simmer for 30-40 minutes, or until the meat pulls away from the bone easily. Remove from pan, let cool, shred.

Toss green cabbage, red cabbage, and bok choy with the cilantro.

Chop the celery and carrot. Add to cabbage and bok choy.

Add shredded chicken.

Toss all ingredients with the salad dressing.

Put on individual plates and top with peanuts.

In my house, salad night is something we look forward to. It’s an important ritual that keeps our bodies, minds, and schedules healthy and functional. Wine is also an important part of our lifestyle and daily supper. A glass while cooking, or with dinner, helps us relax, and since we only drink red wine, it’s a heart-healthy addition to the meal. As always, feel free to use the ingredients and ideas that work for you and your family. For example, if you’re worried about your cholesterol, feel free to substitute the shrimp for a white fish or even chicken.

Enjoy!

Salad Ingredients:

Note: I cook for two people. If you’re cooking for more or less, adjust accordingly. Also, adjust the amount of ingredients you use depending on size of fruits and vegetables and individual tastes.

1 tomato, sliced
½-1 red pepper sliced
½-1 avocado sliced
1/2 -1 cup black beans
15-20 small shrimp, or about 10 large, deveined and shells removed
handful of cilantro, chopped
½ Anaheim chile, cut into rings; seeds and pith removed; (optional)
baby salad greens, about 6-7 cups

Dressing Ingredients:

1 clove garlic, finely minced
1 tsp. fresh ginger, grated
zest of 1 lime
juice of 1 lime
¼ cup orange juice
shy ¼ cup canola oil
dash of allspice
dash of salt
sprinkling of crushed red pepper flakes

Guidelines:

Whisk all the dressing ingredients together and let marry while you prepare the rest of the dish.

Cut all your fruits and veggies as called for in the ingredients, and set aside.

Drain the black beans and set aside.

Cook the shrimp and let cool. Shrimp are done in about 2-3 minutes per side.

In a large salad bowl, combine the greens and the chopped cilantro. Give the dressing a final whisk, then toss the greens with ½-3/4 of the salad dressing.

Top each plate with greens, then add the remaining ingredients. Drizzle some of the remaining dressing over the top. Serve.

Wine Recommendations from the Wine Editor:

Australian Sauvignon Blanc
Washington State Riesling
South American Carmenere

I made this salad as a light main dish. If you need a more substantial dinner with plenty of protein, however, it would make a great side salad. Pair it with roasted chicken or pork tenderloin, perhaps a loaf of country bread on the side, and you’d have a great, full meal.

Ingredients:

(Note: These portions are for two light meal main dish salads. Adjust the ingredients as necessary to fit your purpose and portions. )

spring greens (two full plates)
1 apple, cored and sliced
½ cup pecans
3 thick (about ¾”) slices of aged White Cheddar Cheese
1-2 eggs
1 cup flour
1 cup bread crumbs
several cups of canola oil for frying
a pat of butter

Dressing Ingredients:

(Note: The amounts you see below are only approximates. I rarely measure. Apologies!)

¼ cup hazelnut or walnut oil
1/8 cup white wine vinegar
1-2 tbsp. brown mustard
1-2 tbsp. honey
a couple sprigs of fresh thyme

Guidelines:

Whisk together all of the dressing ingredients. Let sit while you prepare the rest of the salad, then give a final vigorous whisk before serving.

In a small sauté pan, heat enough canola oil to fry the cheese sticks.

In three separate pans (I use pie pans), place the bread crumbs, flour, and eggs. Beat the eggs well. Cut your cheese into thick slices (about 3/4 of an inch), then cut them in half length-wise, and width-wise, if you choose. Dip the cheese sticks first in flour, then in the eggs, then in the bread crumbs. Fry until crisp. Remove from oil and place on paper towels to drain.

In the meantime, slice and core your apple. Sauté the slices in a pat of butter until just softening. You can add the pecans to the apples at this point, and let them heat through, or toast them separately.

To assemble the salad, place a healthy serving of spring greens on your plate. Arrange the apple slices around the perimeter, sprinkle the pecans over everything, and drizzle with dressing. Don’t toss. Mound the cheese sticks in the center and serve.

I also added spelt berries to the salad. I often add whole grains in lieu of meat, as a healthier alternative. If you prefer meat, however, I suggest adding a few grilled shrimp. Just a few… Shrimp are very high in cholesterol.

Spelt is an ancient, mild flavored grain. It’s related to wheat, though most people with wheat sensitivities find they can tolerate spelt, and it’s often used as a wheat alternative. It does contain some gluten, however, so those on gluten free diet should opt for a different grain. Spelt berries, in addition, to being high in fiber, are high in a variety of minerals, including manganese and niacin. They also contain some protein, so those of you worried about eating this as a main dish, don’t have to worry as much.

I don’t have exact measurements for this salad. They are more like guidelines. Add more or less of the ingredients you like. One large bowl of salad usually feeds both my husband and I. Sometimes we have a slice of bread on the side, or a smoothie to go along with it, but more often than not, the salad alone satisfies us. The same is true of the dressing–adapt it to fit your taste buds.

Ingredients:

1 bunch spinach, washed and spun dry
1 or 2 avocados, peel and pit removed and sliced
1 large grapefruit, sectioned, pith removed, then diced
½ jicama, peeled, julienned
6 large radishes, sliced
½ cup spelt berries, cooked according to package directions
honey poppy seed dressing (below)

Guidelines:

Toss spinach with honey poppy seed dressing.

Top plates with dressed spinach.

Top the dressed spinach with a handful of each of the above ingredients. Toss lightly.

Serve.

Honey Poppy Seed Dressing:

3 tsp. honey
¼ cup cider vinegar
1/8 cup olive oil
1 tbsp. Dijon mustard
1 tbsp. poppy seeds

Whisk all ingredients together. Taste. Adjust as necessary.