The Everything Salad Book (19 page)

Use dry sea scallops, or scallops that have not been soaked in salt water, to ensure the juiciest texture and best taste. If you cannot find dry scallops, rinse the soaked ones in cold water and pat dry.

1. Remove peel, pith, and membranes from around each orange segment. Cut the segments into 1-inch chunks. Toss the prepared segments, curly endives, and Boston lettuce together in a large mixing bowl. Drizzle vinegar and orange juice over salad and toss well to coat.
   

2. Sprinkle scallops with salt and pepper. Toss parsley, rosemary, and orange zest together in a small bowl. Press one side of each scallop into the herb mixture to lightly coat.
   

3. Heat oil in a skillet over high heat. Add seasoned scallops to the hot skillet. Cook for 2 minutes on each side, turning once. Remove skillet from heat.
   

4. To serve, divide lettuce between 4 salad bowls. Divide the seared scallops between the bowls and drizzle each salad with the pan drippings. Garnish salads with chives and serve immediately.
   

PER SERVING

Calories:..........137

Fat:..........7.5 g

Protein:..........11 g

Sodium:..........263 mg

Fiber:..........2 g

Carbohydrate:..........7 g

To sear scallops without overcooking, start with a very hot pan. This gives the scallop a crispy outside with a moist inside. Place the scallops on the pan and turn only once to get a nice sear without losing flavor.

If you don't care for oranges, or don't have any fresh ones handy, use drained capers to garnish the entrée salad instead.

1. Place a large grill pan over medium-high heat. Sprinkle each fillet side with 1 teaspoon of orange juice and lightly rub it in. Brush both sides of each fillet with oil. Sprinkle each side with a little lemon pepper, garlic salt, and paprika.
   

2. Add fillets to hot grill pan and cook for 5 minutes on each side. Remove fillets from pan as soon as they are cooked and place on a plate. Let fillets rest for 3 minutes, then slice each one by width.
   

3. Combine romaine, parsley, basil, and chives in a large salad bowl. Toss to mix. Split salad between two plates. Top each salad with a sliced fillet. Squeeze an orange slice over each salad, garnish with slice and serve.
   

PER SERVING

Calories:..........317

Fat:..........23 g

Protein:..........24 g

Sodium:..........179 mg

Fiber:..........2 g

Carbohydrate:..........5 g

If you're short on time, substitute honey mustard salad dressing for the homemade dressing in the recipe.

1. Prepare crab cakes according to package instructions. Remove crab cakes from oven when done and let cool for 2 minutes.
   

2. While the crab cakes are cooking, combine mayonnaise, water, lemon juice, mustard, chives, honey, and salt in a small bowl. Stir until fully mixed. Cover bowl and chill in refrigerator until needed.
   

3. Toss the lettuce, greens, and bell pepper together in a large salad bowl. Split salad evenly between 4 plates. Cut the cool crab cakes in half and place 4 half-cakes on each plate. Remove dressing from refrigerator and drizzle over each salad. Garnish with radish and serve.
   

PER SERVING

Calories:..........297

Fat:..........20 g

Protein:..........26 g

Sodium:..........589 mg

Fiber:..........0.5 g

Carbohydrate:..........3 g

Basic cakes consist of crabmeat, eggs, mayonnaise, herbs, and seasoned breadcrumbs. The patties are coated with flour or breadcrumbs and quickly fried on each side. It doesn't matter what recipe you follow, chilling the patties before frying is the key to making great crab cakes. Room temperature patties are much more likely to crumble during cooking, whereas chilled patties hold shape.

If you don't care for capers, this recipe also tastes amazing with Asiago, Romano, or Parmesan cheese grated over the top.

1. Combine romaine, lamb's lettuce, and radicchio in a large salad bowl. Add dressing to bowl and toss to coat. Add tomatoes to salad and toss gently to mix.
   

2. Split salad evenly between 6 plates. Slice fillets into 1-inch big pieces. Add 4 sliced anchovies over each salad. Garnish with croutons and capers. Serve immediately.
   

PER SERVING

Calories:..........58

Fat:..........2.5 g

Protein:..........5 g

Sodium:..........596 mg

Fiber:..........1 g

Carbohydrate:..........5 g

Turn this simple side salad into a full meal with some sliced chicken breast or diced Italian lunchmeat, such as salami.

Toss lettuce, tomatoes, mushrooms, olives, and mozzarella together in a large salad bowl. Drizzle dressing over the salad. Toss gently to mix and serve immediately.

PER SERVING

Calories:..........92

Fat:..........7 g

Protein:..........3 g

Sodium:..........341 mg

Fiber:..........1 g

Carbohydrate:..........5.5 g

Feel free to use canned white corn or fresh sweet corn for this recipe, it will still taste great.

Toss lettuce, corn, lunch meat, and cheese together in a mixing bowl. Add dressing and toss to mix. Serve immediately.

PER SERVING

Calories:..........369

Fat:..........29 g

Protein:..........11 g

Sodium:..........668 mg

Fiber:..........3 g

Carbohydrate:..........19 g

This salad is as easy to make as a ham sandwich, especially if you use drained canned peaches, but is a far better tasting lunch than a plain sandwich.

Toss watercress, peaches, ham, and walnuts together in a large mixing bowl. Add dressing to salad and toss well to coat. Serve immediately.

PER SERVING

Calories:..........341

Fat:..........30 g

Protein:..........13 g

Sodium:..........705 mg

Fiber:..........2.5 g

Carbohydrate:..........8.5 g

This recipe goes well with steak or pasta entrées. If you want a richer tomato taste, replace the cherry tomatoes with plum or grape tomatoes.

1. Toss the grapes and tomatoes together in a medium salad bowl. Drizzle with lemon juice and toss to coat. Drizzle with oil and toss to coat.
   

2. Sprinkle with feta and toss to mix. Salt and pepper to taste. Serve immediately.
   

PER SERVING

Calories:..........208

Fat:..........15 g

Protein:..........7 g

Sodium:..........426 mg

Fiber:..........1.5 g

Carbohydrate:..........13 g

This sweet and tangy recipe does not keep well, so make sure to throw it together right before eating. If you prefer a little more zing, add another tablespoon of lime juice and a sprinkle of cayenne pepper.

1. Drain juice from pineapple and place chunks in a large salad bowl. Mix onions and baby greens into the pineapple.
   

2. Sprinkle lightly with lime juice and salt. Toss to coat and serve immediately.
   

PER SERVING

Calories:..........28

Fat:..........0 g

Protein:..........0 g

Sodium:..........299 mg

Fiber:..........1 g

Carbohydrate:..........5.5 g

This light recipe works well as a quick lunch. If you want to make it into a filling entrée, add some chopped avocado to the salad and serve with tortilla chips.

1. Drain water from corn and add drained corn to a large salad bowl. Toss the lettuce and cheese into the bowl.
   

2. In a small bowl, stir together the salsa and sour cream. Drizzle the dressing over the salad and toss to coat.
   

PER SERVING

Calories:..........164

Fat:..........10 g

Protein:..........8 g

Sodium:..........214 mg

Fiber:..........2 g

Carbohydrate:..........13 g

This versatile and easy recipe works with any kind of canned meat, be it tuna, turkey, chicken, or crab.

1. Toss lettuce and croutons together in a large salad bowl. Split salad evenly between 4 plates.
   

2. Drain tuna. Combine tuna and dressing in a small bowl. Mix well. Split tuna evenly over each plate. Garnish with cheese and serve.
   

PER SERVING

Calories:..........257

Fat:..........15 g

Protein:..........25 g

Sodium:..........638 mg

Fiber:..........1.5 g

Carbohydrate:..........7 g

It's important to chop the lettuce for this recipe as opposed to shredding it. Chopping the iceberg leaves extra crunch, where shredding it reduces the crisp texture and causes the lettuce to blend in with the mozzarella too much.

Toss lettuce, pepperoni, and mozzarella together in a large salad bowl. Add dressing and toss to coat. Sprinkle with crushed croutons and serve.

PER SERVING

Calories:..........125

Fat:..........9.5 g

Protein:..........5.5 g

Sodium:..........233 mg

Fiber:..........1 g

Carbohydrate:..........5 g

This recipe's simplicity betrays its amazing taste. It's easy to dress up with additional ingredients, but tastes best when left plain.

Combine lettuce and carrots in a large salad bowl. Grate eggs into salad using a grater or by pushing the eggs through a fine mesh sieve to break them into small chunks. Add the mayonnaise, salt, and pepper to the bowl. Gently stir the salad together and serve.

PER SERVING

Calories:..........210

Fat:..........18 g

Protein:..........7 g

Sodium:..........345 mg

Fiber:..........1.5 g

Carbohydrate:..........5 g

This recipe tastes particularly good if served over, or with a side of, toasted focaccia bread. It also works well as a side dish to spicy Southwest or Mexican entrées.

Toss lettuce, avocado, onion, and olives together in a large salad bowl. Sprinkle salad with lime juice and salt. Toss well to coat. Sprinkle with pine nuts and serve.

PER SERVING

Calories:..........189

Fat:..........17 g

Protein:..........3 g

Sodium:..........322 mg

Fiber:..........6 g

Carbohydrate:..........10 g

This quick salad has a rich flavor that works in large portions as a side for a pasta dish or in small portions as an appetizer.

Mix greens and dressing together in a medium salad bowl. Toss well to coat. Add goat cheese and pecans to salad. Toss to mix and serve immediately.

PER SERVING

Calories:..........257

Fat:..........24 g

Protein:..........8 g

Sodium:..........158 mg

Fiber:..........2.5 g

Carbohydrate:..........5 g

This sweet and creamy salad is a versatile dish that pairs well with anything from bacon cheeseburgers to eggplant lasagna.

Combine lettuce and dressing in a large salad bowl. Toss well to coat. Add carrots and cucumber to bowl. Toss to mix and coat. Serve immediately.

PER SERVING

Calories:..........113

Fat:..........10 g

Protein:..........1 g

Sodium:..........214 mg

Fiber:..........1 g

Carbohydrate:..........4.5 g

This simple spinach salad tastes particularly good with fall recipes, such as turkey and stuffing or pot roast and mashed potatoes.

Combine baby spinach, onion, and dried cranberries in a large salad bowl. Drizzle dressing over salad and toss well to coat. Serve immediately.

PER SERVING

Calories:..........81

Fat:..........1 g

Protein:..........1 g

Sodium:..........54 mg

Fiber:..........1.5 g

Carbohydrate:..........18 g

You can skip adding the sugar if you prefer, but the sweet hint the sugar adds is what really makes this recipe come together.

Toss lettuce, tomatoes, and carrots together in a large salad bowl. Sprinkle vinegar and sugar over salad. Toss to coat. Garnish with green onions and serve.

PER SERVING

Calories:..........40

Fat:..........1 g

Protein:..........2 g

Sodium:..........23 mg

Fiber:..........2.5 g

Carbohydrate:..........8 g

This quick salad works as a light breakfast or served over mixed greens as a light lunch.

Toss cantaloupe, Gouda, and pecans together in a large mixing bowl. Sprinkle with vinaigrette and parsley. Toss well to mix and coat. Serve immediately.

PER SERVING

Calories:..........247

Fat:..........18 g

Protein:..........10 g

Sodium:..........263 mg

Fiber:..........3 g

Carbohydrate:..........14 g

Any kind of turkey lunchmeat works with this recipe, so try it with pepper-rubbed turkey, honey-roasted turkey, or even canned turkey breast meat.

Toss spinach, lunchmeat, and cranberries together in a large salad bowl. Add dressing and seeds to salad. Toss well to coat and mix. Serve immediately.

PER SERVING

Calories:..........102