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3 Salads

July 16, 2008

I like to make main dish salads in the summertime, but they have to be pretty hefty to pass as dinner to me. These three each make a really filling dinner and the fact that they’re salads also make them perfect for summer (and lunch the next day). Two of the salads can be made on the grill so they don’t require cooking in a hot kitchen. Each of these dishes makes 4 servings and are great for leftovers.

Thai Peanut Tofu Salad

You can also add some noodles to this salad. One time I took some left over rice noodles and cooked them, seasoned with a little oil, rice vinegar, sugar and fish sauce and layered it into the salad. It was good, but the salad is filling enough without it.

  • Greens
  • Carrots, thinly shaved or julienne
  • Red bell pepper, julienne
  • Cucumbers, thinly sliced at an angle
  • Fresh bean sprouts
  • 1 lb. firm tofu, cubed into the size of dice
  • Soy sauce, if desired
  • Roughly chopped cilantro, mint and/or basil
  • Thai peanut dressing (I like a spicy kind you can get at Publix with a black label and red dragon on it)

Assemble vegetables into a salad. Cook diced tofu in a non-stick skillet coated with spray over medium-high heat until nicely browned. Sprinkle tofu with soy sauce, if desired.

Top salad with tofu and sprinkle with fresh herbs and dressing.

Grilled Chicken & Sweet Pepper Salad

Balsamic Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 small garlic clove, crushed with garlic press
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon coarsely ground black pepper

Combine all ingredients well.


  • 1 bunch arugula (you can use other greens, but peppery arugula works well with the sweet peppers)
  • 4 chicken breasts (seasoned with S&P and olive oil)
  • 1 c cherry or grape tomatoes, sliced in half
  • 4 bell peppers (mix of red and yellow works well, but no green)
  • Crumbled goat cheese

Roast peppers on grill or over gas flame until skins are charred. Seal in Ziploc bag or in covered bowl for about 10 minutes, or until skins are soft enough to remove, then slice into strips. Grill chicken breasts and assemble salads while you grill the chicken. Let chicken rest for 5-10 minutes, then place on salads, crumble goat cheese on top and serve with dressing.

Grilled Tilapia Salad

  • 4 fillets fresh tilapia, seasoned with olive oil and favorite seasoning, such as Cajun or Jerk
  • Mixed Greens
  • 4 plum tomatoes, diced
  • Cucumber, diced
  • 1 each fresh corn, kernals cut from the cob and sauteed in salt and pepper until just tender
  • 1 avocado, diced
  • Fresh cilantro
  • Optional- canned black beans, chopped hearts of palm and queso fresco or cojito cheese would work well also
  • Green Goddess dressing, or dressing of choice

Assemble vegetables into salads. Grill tilapia and put on top of salad. Sprinkle with cilantro and cheese, if desired and serve with dressing.

One Comment leave one →
  1. Lisa permalink
    July 23, 2008 7:33 am

    Some great ideas, salads are awesome and especially with something like chicken which provides a meal on it’s own. Keep on with the creative side!

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