Looking for a fast dinner option? Nothing beats salad. Mix and match based on a favorite ingredient, complementing with what you have in the fridge and/or cupboards. Check out these salad ideas that come together in an hour or less.
The first recipe is a perfect way to use up leftover salmon, and also works well with other leftover fish -- or even chicken -- just change up the herbs as desired to suit your taste. For this version, flake grilled salmon over a salad of steamed red potatoes, avocado and watercress and toss with a simply seasoned lemon and olive oil-based dressing. It takes only about 40 minutes to prepare.
Salads are a great way to clean out leftovers you have on hand. Take some greens, add a little of this or that, and get creative. You can pick up a few ingredients, like a roast or rotisserie chicken, from the store, or find ways to use the leftovers in the fridge. For a quick dinner salad that's saved me on many a weeknight, check out this recipe for mixed greens with chicken, goat cheese and pecans below.
If you love a good salad, dinner doesn't get much better than this
salad from Nancy Silverton. A simple yet colorful blend of nicely assertive lettuces (arugula, frisée and endive), the salad is tossed with a homemade anchovy dressing and topped with a sprinkling of freshly grated Parmigiano-Reggiano.
GRILLED SALMON SALAD WITH POTATOES AND DILL
Active work time: 40 minutes * Total preparation time: 1 hour
12 baby red boiling potatoes
2 1/2 teaspoons salt, divided
1 shallot, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
2 tablespoons lemon juice
6 tablespoons olive oil
Freshly ground pepper
3/4 pound grilled salmon
2 tablespoons chopped fresh dill
1 ripe avocado, cut into 1/2-inch dice
1 large bunch watercress
Place the potatoes in a saucepan, add cold water to cover and bring to a boil over medium-high heat. Add 2 teaspoons of salt, and reduce the heat so the water just simmers. Cook the potatoes until tender when pierced with a fork, about 12 to 15 minutes. Drain the potatoes and run them under cold water until cool enough to handle.
While the potatoes are cooking, whisk together the shallot, mustard, sugar, the remaining 1/2 teaspoon of salt, the lemon juice and olive oil in a small bowl. Add pepper to taste.
Cut the potatoes into thin slices and place in a large salad bowl. Use a fork to flake the salmon into bite-size pieces. Add to the salad bowl along with the dill and avocado. Cut off and discard the tough stems of the watercress. Coarsely chop the rest and add to the salad bowl. Gently toss the salad with the dressing. Divide the salad among 4 plates. Serve immediately.
4 main-course servings. Each serving: 484 calories; 438 mg sodium; 54 mg cholesterol; 35 grams fat; 6 grams saturated fat; 22 grams carbohydrates; 22 grams protein; 3.48 grams fiber.
MIXED GREENS WITH CHICKEN, GOAT CHEESE AND PECANS
Total time: 25 minutes
1 cup pecans
1/2 cup plus 2 tablespoons olive oil, divided
1/4 cup plus 2 tablespoons sherry vinegar
4 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground black pepper
1 prepared rotisserie chicken, warm or at room temperature
9 cups loosely packed spinach
6 cups arugula
3 cups torn dandelion greens
1/2 red onion, sliced lengthwise into very thin strips
1 cup brined olives, such as niçoise or kalamata
1/3 cup capers
1/2 pound fresh goat cheese
1. Heat the oven to 350 degrees. In a small bowl, combine the pecans with 2 tablespoons olive oil and a good pinch of salt. Spread the pecans in a single layer on a baking sheet and toast for 10 to 14 minutes. Remove and set aside to cool slightly.