Farro Salad with Turkey & Roasted Squash from Sarah, Summerland Kitchen
This is another delicious salad that came out of my William and Sonoma cookbook. I substituted 4 delicata squash for the butternut squash. I like them better because they are smaller and easier to cut. I cut the squash in half, seeded them, then rubbed them with olive oil and salt. Then I roasted them until tender and just scooped out the insides, and added to the salad.
Fattoush Salad with Turkey & Pita Croutons from Sarah, Summerland Kitchen
With the recent heat wave we have been making a lot of salads to help us stay cool. This salad has the delicious flavors of the Mediterranean. The chicken/turkey and pita croutons turned the salad into a meal the whole family loved. I made the recipe as is except I added extra tomato, doubled the parsley and used a whole head of red leaf lettuce.
This recipe came out of a William and Sonoma cookbook.
Salmon and Vegetable Salad from Sarah, Summerland Kitchen
Stewart (Sarah’s husband) said, “This is a $500 meal!” This recipe came about because of the heat. It was so hot I didn’t want to heat up the house so we grilled everything. The salmon recipe I have so many times that the recipe is committed to my memory. It always turns out delicious, the key is to not over cook it. I got lucky combining the salad with salmon, it worked really well together.
Grilled Salmon Marinade Recipe
1/3 cup soy sauce
1/3 cup water
1 Tbsp maple sugar or brown sugar
about 1/2 Tbsp lemon pepper (more or less depending on how you like it)
1 heaping tsp crushed garlic
Mix everything in a bowl with a fork. Place roughly a 2 pound salmon fillet in a gallon size zip lock. Pour the marinade over the salmon. Let it set in the refrigerator at least 4 hours. Rotate it around every few hours to ensure it marinates evenly. Grill over a medium high heat, about 4-6 minutes per side depending on the thickness of the salmon.
Vegetable Salad Recipe
1 head red leaf lettuce (washed, dried, and torn into large pieces)
Assorted veggies for grilling all cut and sprayed with olive oil (we used sweet potatoes, carrots, corn, zucchini, poblano peppers, onion, and fennel)
Grill, turning once, until tender over a medium high heat
Salad Dressing Recipe
lemon juice, balsamic vinegar, olive oil, salt, pepper to taste
Assemble the salad when the veggies are cool enough to handle. Toss grilled vegetables with salad and dressing. Top with salmon.