Dinner At Sheila's
The web just got a lot more delicious.
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This is a very satisfying salad we enjoyed tonight which is really easy to put together.
1. Make a salad with whatever lettuces, and mixed veggies you like and chill.
2. Make a vinaigrette dressing.
3. Make a tomato topping as you would for bruschetta, and let it stand at room temperature.
(combine diced fresh tomatoes, extra virgin olive oil, a minced garlic clove, torn or julienned fresh basil, kosher salt and freshly ground pepper)
4. Grill boneless chicken breasts brushed with olive oil and seasoned with salt and pepper. You can add some herbs and garlic if you like.
When chicken breasts are done let them rest, covered with foil for a few minutes while you toss the salad lightly with your vinaigrette. Slice your chicken breast on the diagonal without cutting all the way through, and place atop the salad. Spoon the bruschetta tomato topping over the chicken. Enjoy.
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GRILLED SHRIMP SALAD WITH FETA, TOMATOES, AND WATERMELON
I picked up the Aug/Sept issue of Fine Cooking today, one of my favorite magazines, and found this recipe in the Make It Tonight feature…and so I did. A perfect solution for a cool dinner on a sizzling hot day!
The shrimp are marinated in lemon juice and smoked sweet paprika before grilling, and combined with watermelon, tomatoes, basil, and feta to make a great light summer salad.
