A lot of salads are on the menu this week! Not only are they fast but with the weather getting warmer, they are a nice light option for dinner. We pair them up with grilled meats, thick slices of home made bread, or even another salad for a delicious meal.
I had a craving for spinach salad, and so this one was one of those recipes that I threw together. You can barbeque your steak or fry up the strips in a saute pan, then toss everything together and serve with thick slices of focaccia.
The first recipe I tried from my new Jamie Oliver’s “Food Revolution” cookbook, this chili is delicious ladled over rice, then topped with fresh cilantro and a dollop of plain yogurt. It’s not spicy so you can bump up the heat as much as you wish.
Fresh herbs, garlic, chilie, and lemon come together in the food processor to make a very tasty marinade! The kebabs would do well on the grill as well as under your broiler, and with the rice salad you’ll feel like you ate a very light and healthy meal.
This salad is so easy to put together with items you’ll probably have in your cupboard and the fridge. I ran out of red onion so I substituted flowers from my chives, and they were delicious! Pretty, too.
Veggies and dip
Whole Wheat buns
So this picture isn’t exactly what I had in mind here, but it’s as close as I can get to the delicious bruschetta sandwich toasts that I whipped up on Monday and we all snarfed down before I realized that I had forgotten to take a picture. They are delicious served with a Caesar salad.
Bruchetta Focaccia Sandwiches
You will need:
a batch of bruschetta topping
Prepare the buschetta topping according to this recipe. One batch makes enough for 3 people. Cut three good sized portions of focaccia, split each piece in 1/2, and toast them. Top each 1/2 with a slice or two of proscuitto. Mound the bruschetta topping on the proscuitto so it’s like an open faced sandwich, and serve.
Makes 2-3 delicious sandwiches