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Gone are the days when getting a salad at a restaurant is a choice reserved for women on awkward dates. Now, salads are a delightful pick for anyone. They've got add-ons, like chicken, shrimp or salmon, and savory dressings. They're also a pretty healthy option when dining out, assuming you don't go with the creamy dressing options.
The other great thing about entree-style salads, and their accompaniments, at restaurants is that they provide inspiration for quick, nutritious meals at home.
Here's an easy "House Salad" and yam fries, inspired by the Yardhouse in Calgary.
House Salad
Serves 2
4 cups baby spinach
1 vine ripened tomato cut into eight
1/2 English cucumber, sliced
1/4 cup dried cranberries
2 tbsp slivered almonds, toasted
Balsamic vinaigrette (1 part oil, 2 parts balsamic vinegar, 1/2 part honey, salt and pepper to taste)
2 chicken breasts, grilled, sliced, and seasoned with garlic, salt, and pepper
Divide spinach evenly on two dishes. Divide cucumber slices, arrange on dish, top with four slices of tomatoes. sprinkle with cranberries and toasted almonds, place sliced chicken on top of salad. Serve dressing on the side.
Yam Fries
Serves 2
2 small-medium sized yams, washed, peeled, and cut lengthwise (into about 16 pieces each)
1 tbsp olive oil
1 tbsp Mrs. Dash Garlic & Herb Seasoning
Salt and Pepper to taste
Preheat oven to 425 degrees Fahrenheit. Toss yam pieces in olive oil, seasoning, salt and pepper until coated. Spread out on parchment-lined cookie sheet, and bake for about 20 minutes, or until tender and browned. Place in a wax paper or parchment-lined bowl or basket. Serve with ketchup.
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