Melon and Prosciutto Salad with Parmigiano-Reggiano

This week, our produce box included a Charentais melon so I decided to make this salad. I actually combined two recipes, one that I read and this one. The one I read used burrata cheese so I cut back on the Parmigiano-Reggiano and used it as an accent and added burrata to the salad. I don’t think you can go wrong either way. This was divine. I paired it with a Pinot Grigo, which was the perfect accent along with some pugliese bread. Summer time cooking doesn’t get better than this – although, it’s not officially cooking, is it?

melon salad

Ingredients:

3 cups (1/2-inch) cubed honeydew melon (about 1/2 medium melon)
3 cups (1/2-inch) cubed cantaloupe (about 1 medium melon)
2 tablespoons thinly sliced fresh mint
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese
Cracked black pepper (optional)
Mint sprigs (optional)

Preparation:

  1. Combine first 5 ingredients, tossing gently.
  2. Arrange melon mixture on a serving platter.
  3. Arrange prosciutto evenly over melon mixture; sprinkle with Parmigiano-Reggiano. Garnish with cracked black pepper and fresh mint sprigs, if desired.

Nutritional Information:
Calories 87
Caloriesfromfat 30 %
Fat 2.9 g
Satfat 1.5 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 5.3 g
Carbohydrate 11.1 g
Fiber 0.6 g
Cholesterol 11 mg
Iron 0.4 mg
Sodium 271 mg
Calcium 94 mg

July 2007 Cooking Light

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Spinach Salad with Bacon, Walnuts, and Blue Cheese

I’m on a salad kick and this recipe from Cooking Light sounded easy and flavorful. I added red onions, sauteed in a touch of the bacon grease because I thought it would be good with the maple – and it was. I also picked up a good blue cheese and elevated the salad a bit. The other change I made was blueberries instead of cranberries. They’re in season right now and so sweet. This was full of flavor and delicious. Easy to make and very satisfying. We had this with a Pinot Noir.

bluecheese salad with bacon

Ingredients:

5 teaspoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon maple syrup
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup dried cranberries
2 tablespoons toasted walnuts
1 (5-ounce) package baby spinach
2 slices cooked crumbled center-cut bacon
2 tablespoons blue cheese

Preparation:

  1. Combine first 5 ingredients in a bowl, stirring with a whisk.
  2. Combine cranberries, walnuts, spinach, and bacon in a bowl.
  3. Add oil mixture; toss. Top with blue cheese.

Nutritional Information:
Calories 141
Fat 10 g
Satfat 2.1 g
Sodium 219 mg

Cooking Light, May 2015

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

This was nothing short of delicious! Terrific meal for a hot day when you don’t want heat in the kitchen. I couldn’t find lump crab meat so I got dungeness crab and cracked and cleaned it at home. July is the perfect time to make this salad with tomatoes and corn in season. I served this on arugula and sprinkled micro greens on top., paired with a 2013 French Bordeaux (Sauvignon & Semillon) and some bread for a five star dinner.

crab and corn salad

Ingredients:

1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crab meat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato (I used heirloom)
2 cups cherry tomatoes, halved

Preparation:

  1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk.
  2. Reserve 1 1/2 tablespoons juice mixture.
  3. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
  4. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates.
  5. Drizzle about 1 teaspoon reserved juice mixture over each serving.
  6. Top each serving with 1 cup corn and crab mixture.

Nutritional Information:
Calories 242
Calories from fat 21 %
Fat 5.6 g
Sat fat 0.6 g
Mono fat 2.7 g
Poly fat 0.7 g
Protein 30 g
Carbohydrate 17.7 g
Fiber 3.6 g
Cholesterol 128 mg
Iron 1.8 mg
Sodium 613 mg
Calcium 1 mg

Cooking Light, June 2008

Grilled Corn and Snap Pea Salad

Nothing says summer like fresh corn. This was amazing – really fresh and full of flavor. Since I wasn’t going to a picnic and only feeding three, I halved the recipe, which is from July 2016 Cooking Light.

grilled corn and snap pea

 Yield: Serves 15 (serving size: 1/2 cup)

Ingredients:

1 1/2 pounds sugar snap peas, trimmed and strings removed
6 ears summer corn with husks
1 cup very thinly sliced green onions
7 tablespoons olive oil
1/4 cup fresh lemon juice
3 tablespoons minced fresh dill
3 tablespoons white vinegar
1 tablespoon sugar
1 1/4 teaspoons sea salt
1 teaspoon black pepper
1 serrano chile, minced

Preparation:

  1. Bring a large pot of water to a boil. Add snap peas; cook 3 minutes. Drain and rinse snap peas under cold water.
  2. Preheat grill to high.
  3. Soak corn in cold water 10 minutes; shake off excess water. Grill corn 20 minutes, turning frequently. Cool corn, in husks, 10 minutes. Shuck corn; discard husks and silk.
  4. Cut kernels from corn; place in a large bowl. Add snap peas and onions.
  5. Combine olive oil and remaining ingredients in a medium bowl. Add to corn mixture, tossing to coat.

Nutritional Information:
Calories 117
Fat 7 g
Satfat 1 g
Monofat 4.8 g
Polyfat 0.9 g
Protein 3 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 203 mg
Calcium 27 mg
Sugars 6 g
Est. Added Sugars 1 g

Watermelon and Arugula Chicken Salad

Looking for a light, refreshing and easy recipe? Try this from the June 2016 Cooking Light magazine. On top of being light and refreshing, it was also very satisfying and quick to pull together. I loved it and will make it again!

arugulawatermelon1

Ingredients:

4 cups cubed fresh watermelon
1/3 cup thinly sliced red onion
2 tablespoons chopped fresh mint
1 (5-ounce) package arugula
1/4 cup sliced almonds, toasted
8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation:

  1. Combine watermelon, onion, mint, and arugula in a large bowl.
  2. Add almonds and chicken; toss to combine.
  3. Combine oil, rind, juice, salt, and pepper in a small bowl, stirring with a whisk.
  4. Add oil mixture to watermelon mixture; toss gently to coat.

 

Nutritional Information:
Calories 238
Fat 12.1 g
Satfat 1.7 g
Monofat 7.6 g
Polyfat 1.9 g
Protein 20 g
Carbohydrate 16 g
Fiber 2 g
Cholesterol 50 mg
Iron 1 mg
Sodium 445 mg
Calcium 96 mg
Sugars 11 g
Est. Added Sugars 0 g

Summer Orzo Salad

Catching the last yields for the summer. This is a terrific, light and easy recipe and a great way to sneak in pasta and not feel bad about it. (I’m always seeking that!)

I found this recipe on the Oh My Veggies blog, a terrific vegetarian blog with lots of fresh recipes and great ideas. I followed the recipe almost exactly but I grilled the corn.

summerorzosalad

Ingredients:

8 oz. orzo
1 c. green beans, trimmed
2 ears corn, kernels removed
2 cloves garlic, minced
1 c. grape or cherry tomatoes, halved
1 tbsp. olive oil
2 tbsp. white wine vinegar
1/4 c. torn basil leaves
Salt and pepper to taste

Preparation:

  1. Cook orzo according to package.
  2. Two minutes before cooking time is done, add green beans to pot.
  3. Drain in a fine mesh colander and rinse with cold water.
  4. Transfer orzo and green beans to a large bowl.
  5. Stir in remaining ingredients and season with salt and pepper to taste.

Gilled Polenta and Sausage Salad

I had polenta in a tube and some sweet Italian chicken sausage in the refrigerator so I searched the intranet and found this recipe from The Telegraph, UK. I made some adjustments because I didn’t have a couple of the ingredients however, they weren’t missed. It was incredible! I’ve noted my omissions however, next time, I’ll try the recipe as is.

A lesson I learned grilling the polenta (compared to other times I’ve grilled it), let it cook until it doesn’t stick. If it’s sticking, wait. You probably already knew this. 🙂

polentasausage

We had this with Honoro Vera 2012 Garnacha. Great pairing! Yum!

Ingredients:

4 spicy sausages, such as chorizo (or sweet Italian chicken sausage)
4 slices of pancetta (omitted)
400g/14oz precooked polenta, cut into 1cm-thick slices (tube from Trader Joe’s)
4 handfuls of lambs lettuce or rocket (arugula)
A handful of black olives, destined (omitted)
2 tbsp balsamic vinegar
Olive oil
4 ripe tomatoes, sliced in half
Parmesan

I added cucumber, red onions and grilled sweet corn off the cob.

Preparation:

  1. Heat griddle pan or barbecue so it’s hot and smoking.
  2. Slice the sausages lengthways so they open like a book.
  3. Coat each side of the polenta with cooking spray and a little salt and pepper.
  4. If you’re using a barbecue, grill the sausages, pancetta and polenta at the same time until char marks appear and they are nice and crispy. If using a griddle pan, do it all in batches. Keep everything warm and put to one side.
  5. Place the lambs lettuce or rocket into a large salad bowl and add the polenta and olives. (I broke the polenta into chunks)
  6. Season well, and pour over the balsamic vinegar and about double the amount of oil.
  7. Gently toss everything with your hands so that it’s nicely coated, then transfer to plates.
  8. Break the pancetta over the plates.
  9. Roughly chop the sausages into quarters before also adding them to each plate.
  10. Place a couple of tomatoes on each plate and finish off with a few shavings of Parmesan, plus a good drizzle of oil.

Serves four.