GRILLED PLUM AND PISTACHIO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill pan over medium-high heat.
- In a large bowl, toss together the plums, 1 tablespoon olive oil and 1/4 teaspoon salt. Place the plum wedges on the hot grill pan and grill until nice grill marks have formed, 1 to 2 minutes per side. Remove to a plate to cool slightly.
- To the large bowl add the lettuce, basil, mint, white balsamic vinegar, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt. Using your hands, gently toss to coat the greens, being careful not to bruise the lettuce. Sprinkle the salad with the pistachios and gently place the plums on top. Sprinkle with the ricotta shavings and serve.
GRILLED PLUM SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to medium high.
- For the dressing: In a large bowl whisk together the honey, vinegar, extra-virgin olive oil and 1/4 teaspoon salt until emulsified. Set the bowl aside.
- For the salad: Drizzle the plums with the olive oil and season with 1/4 teaspoon salt. Place the plums on the hot grill and cook until golden brown all over, about 1 minute per side. Remove from the grill and let cool slightly before cutting into wedges.
- Add the radicchio and endive to the bowl with the dressing, season with 1/4 teaspoon salt and toss well to coat. Add the plums and toss gently. Sprinkle with the feta and pistachios.
GRILLED CHICKEN SALAD WITH PLUM VINAIGRETTE
What a beautiful salad this is! Grilling brings out the natural sweetness of the plums. A wonderful presentation, it's easy, awesome flavors, a recipe you will love and the family will request again and again!
Provided by FLUFFSTER
Categories One Dish Meal
Time 38m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak sixteen 5-6-inch long wooden skewers in.
- water for 30 minutes.
- For the vinaigrette:.
- Combine vinegar; plum sauce, preserves, or sweet-and-sour sauce; oil; coriander;; and pepper in a small mixing bowl. Reserve 1/4 cup for brushing sauce; set aside remaining vinaigrette for salad dressing.
- Thread chicken strips accordion-style on skewers. Cut each plum into 8 wedges; thread onto remaining 8 skewers.
- Grill skewered chicken on the rack of an uncovered grill directly over medium high coals for 8 to 10 minutes or until the chicken is tender and no longer pink, adding the skewered plums during the last 3 minutes and brushing occasionally with the 1/4 cup plum vinaigrette.
- Meanwhile, cook pea pods, covered, in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. (Or place pea pods and 2 tablespoons water in a 1-qt. microwave-safe casserole. Micro cook, uncovered, on 100% power (high) for 2 to 2 1/2 minutes or until crisp-tender). Drain.
- To serve:.
- Toss together pea pods and greens in a large bowl. Arrange pea pod mixture; chicken, and plums on 4 dinner plates. Serve with remaining plum vinaigrette.
Nutrition Facts : Calories 287.1, Fat 12, SaturatedFat 1.8, Cholesterol 65.8, Sodium 177.3, Carbohydrate 17, Fiber 1.6, Sugar 7.2, Protein 27.3
GRILLED CHICKEN SALAD W/SUGAR-GLAZED HAZELNUTS AND VINAIGRETTE
"Grilled Chicken Salad With Sugar-Glazed Hazelnuts and Toasted Sesame-Poppy Seed Vinaigrette": from mailtribune.com
Provided by gailanng
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the Toasted Sesame-Poppy Seed Vinaigrette: In a blender or food processor, combine the vinegar, sugar, sesame and poppy seeds, Worcestershire sauce, paprika, salt and 1 tablespoon minced onion.
- Blend until most sesame seeds are ground (stop motor several times and scrape down sides of container). Scrape contents into a small bowl, then whisk in the vegetable oil in a slow, steady stream. This makes 3/4 cup.
- For the Salad: Cut the cooked and cooled chicken into 1/4-inch pieces and combine with 1/2 cup vinaigrette, the salad greens, diced tomatoes, avocado, sugar-glazed hazelnuts and 1/4 cup minced onion. Add more vinaigrette as necessary to reach desired consistency. Season with salt and pepper to taste.
- To serve: Arrange additional salad greens on 4 plates, then divide salad mixture between them. Garnish with the pear slices, tomato wedges and sliced egg.
- Sugar-Glazed Hazelnuts: Place a sheet of waxed paper on countertop. In a nonstick skillet, warm 1 cup coarsely chopped, lightly roasted and skinned hazelnuts over medium-high heat. Sprinkle on about 2 tablespoons sugar, stirring continuously with either a silicone spatula or flat-sided wooden spoon; cook until sugar melts around hazelnuts. Sprinkle on more sugar as necessary to glaze all hazelnut pieces. Remove from heat and quickly scrape hazelnuts onto sheet of waxed paper to cool.
Nutrition Facts : Calories 1002.6, Fat 76.2, SaturatedFat 7.9, Cholesterol 75.5, Sodium 475.7, Carbohydrate 51.5, Fiber 17.7, Sugar 26.1, Protein 40
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