Page 21 - Florida Sentinel 7-22-16 Online Edition

Recipes
Grilled Salmon -Strawberry Argula Salad
This is everything we want in a summer meal: Fast, easy and super fresh.
4 salmon pieces (about 2 lbs.) extra-virgin olive oil
kosher salt
Freshly ground black pepper 2 lemons, cut into wheels
2 tbsp. balsamic vinegar 1 tbsp. Dijon mustard
16 oz. sliced strawberries 10 oz. arugula greens
1/2 red onion, thinly sliced 2 tbsp. Chopped chives
Directions: Preheat oven 450 degrees F. Line rimmed sheet pan with parchment paper. Rinse salmon and pat dry thoroughly. Drizzle with olive oil, season with salt and pepper. Place 3 lemon wheels on top of each piece and bake for 10 to 12 minutes. (Time may vary depending on thickness of the fish.)
Meanwhile, in a jar add balsamic vinegar, mustard, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shake well and refrigerate until ready to serve.
Toss strawberries with arugula greens and red onion.
Divide greens between 4 plates and drizzle with dressing. Top with salmon and garnish with
chives. Top with the salmon. Recipe by Judy Kim
Antioxidant Salad
6 cups baby spinach
1⁄2 cup Marie's® Blueberry Pomegranate Vinaigrette 1⁄4 cup toasted walnuts
1 cup blueberries
1⁄2 cup pomegranate seeds
1⁄2 cup carrots, shaved
1⁄2 cup dried cranberries
Directions: Toss spinach with Marie's® Blueberry Pome- granate Vinaigrette. Add in walnuts, blueberries, pomegran- ate seeds, carrots and cranberries to the spinach salad. Serve immediately.
sired.)
Top with Parmesan, if you like parmesan.
Grilled Chicken Wedge Salad
We love eating our salad by the slice.
2 chicken breasts extra-virgin olive oil
kosher salt
Freshly ground black pepper 1/2 c. mayonnaise
1 tbsp. red wine vinegar
2 garlic cloves, grated
1/4 c. diced red onion
2 tbsp. minced chives, plus more for garnish 1 large head iceberg lettuce, cut into 4 wedges 2 avocados, pit removed and cut in half
Directions: Preheat a grill or stovetop grill pan over high heat. Rinse and dry chicken. Driz- zle with olive oil and season with salt and pepper. When grill or pan is very hot, (almost smoking) place chicken on grill. Cook until internal temperature is 165 degrees F, 5 minutes per side. Set aside to rest for 2 to 3 minutes and shred using 2 forks.
Meanwhile, prepare dressing. In a medium jar add mayonnaise, olive oil, red wine vinegar, gar- lic, red onion, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper; shake well. Keep in fridge until ready to serve.
Serve iceberg wedge with half of avocado, handful of shredded chicken, drizzle of salad dress- ing and garnish with chives.
Fresh Corn Salad
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion) 3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
Directions: In a large pot of boiling lightly salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temper- ature.
Mediterranean Salad with Lemon-Herb Vinaigrette
If you like Mediterranean...here is the salad for you.
2 whole-wheat pitas, cut into quarters
1/2 c. plus 1 tbsp. extra-virgin olive oil, divided 1/4 c. mint leaves, plus more for garnish
1/4 c. parsley leaves
1/4 c. basil leaves
Juice of 1 lemon (about 3 tbsp.)
1 tsp. sugar
kosher salt
Black pepper
2 c. roughly chopped tomatoes
2 c. roughly chopped, seeded cucumber
1 c. crumbled feta
1/2 c. pitted Kalamata olives, halved
Directions: Preheat the oven to 400 degrees F. Spread pita quarters on a baking sheet and brush with 1 tablespoon olive oil. Season with salt and bake for 8 minutes or until golden brown and crisp. Let cool.
In a food processor, combine mint, parsley, basil, lemon juice, and sugar. Pulse until combined. With the motor running, slowly add 1⁄2 cup olive oil in a steady stream until smooth. Season with salt and pepper.
Roughly crumble pita crisps. In a shallow serving dish, arrange sections of tomato, cucumber, feta, olives, and pita. Drizzle with vinaigrette and serve immediately.(Alternately, add tomatoes, cucumber, feta, olives, and pita to a large bowl, drizzle with vinaigrette, and toss gently to com- bine.)
FRIDAY, JULY 22, 2016 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B