1 tiny apartment + 1 old window air conditioner + 100° weather = 1 oven out of commission for way too long!
If ovens could speak, mine would be expressing its disappointment with me over the past couple of months. I have to admit; when it’s hot outside I cannot bring myself to make my apartment any more of a hot box than it needs to be. Who likes standing over a hot stove when you are already doing everything possible to stay cool?? I’d say that’s a little counterproductive!
I know a few of you may be able to relate to my neglect-of-the-oven-state so I want to share some great salad recipes that I’ve been making lately. Hope they keep you cool, and perfectly satisfied – enjoy!
Wild Rice and Chick’n Salad
This recipe is perfect for lunch all by itself. My problem with a lot of salads is that they leave you still hungry – not this one though!
- 1 pkg Smart Strips® Chick’n
- 3 cups cooked wild rice
- 1 can sliced water chestnuts
- ½ cup chopped green onions
- 2/3 cup light mayonnaise (or vegan alternative)
- 1/3 cup fat free milk (or vegan alternative)
- 2 Tbsp lemon juice
- ¼ tsp dried tarragon leaves
- 1/8 tsp ground black pepper
- 1 cup seedless red grapes
- ½ cup unsalted cashews
In a large bowl, combine the Smart Strips® Chick’n, rice, water chestnuts and green onions. In a small bowl, combine mayonnaise, milk, lemon juice, tarragon and pepper. Pour over chick’n mixture; toss to coat. Cover and refrigerate for 2-3 hours. Just before serving, fold in grapes and sprinkle with cashews.
Spicy ‘Steak’ Salad
This one is another great choice – the combination of the jalapeno, mint, and ginger brings a unique twist to a salad.
- 1 pkg Smart Strips® Steak
- 1/3 cup lemon juice
- 1 Tbsp maple syrup (or honey)
- 1 Tbsp light soy sauce
- 1 Tbsp fresh basil
- 2 tsp fresh mint leaves
- 1 jalapeno pepper
- 3 cloves garlic
- 1 tsp fresh ginger root
- 1 large red pepper
- ½ medium cucumber
- 6 cup mixed salad greens
For dressing, combine the first five ingredients; set aside. In a medium non-stick skillet, coated with olive oil spray, sauté jalapeno, garlic, and ginger for 1 minute. Add Smart Strips® Steak and sauté 2-3 minutes, until heated through. Remove from heat. Add red pepper and cucumber; toss gently. Place mixed greens on plate; top with sauté mixture, reserve remaining liquid in pan. Add dressing to pan and bring to a boil. Drizzle over salad. Serve immediately, with hot crusty bread.
One of my all-time favorite salads though is mixed greens, tomatoes, toasted almond slices, Smart Wings Buffalo style, and ranch dressing.
Do you have a favorite salad recipe? What do you like to cook when it’s hot outside? What are you looking forward to cooking when the oven embargo is over?
Lightlife Team Member