Entree Salad Recipe

Entree Salads - Lunch Or Dinner Gone Healthier
by Gregory Anne Cox

Warm additions to cool greens is a great combination for anytime of year but especially when the grill is handy.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

The base salads can be topped with any protein you like. Come on, you know the drill. Think outside the recipe!

This spinach salad is a healthier version made with turkey bacon and chunks of sautéed tomatoes. Complete it with slabs of rustic whole grain bread brushed with olive oil.

The Dressing
If you've never made a pan vinaigrette you are in for a treat. The yum factor rests in the bottom of the pan after sautéing and is released when you add vinegar and maybe a little oil or stock.

Servings
Recipes make 2 entrees but can easily be double or tripled for company

Warm Spinach Salad with Grilled Sea Scallops Sauteed Tomatoes and Mushrooms

5 Cups Fresh Spinach leaves
1 Cup of thin sliced button or cremini mushrooms

Dressing:
2 slices turkey bacon, slice into thin bits
1/2 Cup of Olive Oil-split in half
1/4 Cup of thinly sliced red onion
1/4 Cup of good Balsamic vinegar
1/4 Cup chicken stock
1 Ripe Medium tomato, split in quarters gently squeeze out seeds and rough chop
Salt and Fresh Pepper
2 1" thick slices of a rustic multi-grain bread brushed with olive oil
2- 4 ounce portions of fresh sea scallops*. Marinate before hand if you like.

* You can use salmon, swordfish, or other fish that holds up to the heat of a grill. I love this salad with sea scallops as the sweet of the scallops compliments the smoky bacon flavor and the bite of the spinach.

Method

Place the cleaned spinach in a mixing bowl with the mushrooms.

In a medium saucepan over low heat put 1/4 cup of the olive oil and the bacon bits.

Cook until they are browned, then add the onions. Cook for one minute. Now add the vinegar and stock and let simmer for about 2 minutes. Remove from heat and hold.

Heat your grill and cook the fish. Allow about 8 minutes to finish your salad ingredients and have the plate ready for the fish.

When the fish is almost done, place the bread slices down on a cooler part of the grill. It takes only about 2 minutes to add a nice grilled flavor to the bread.

Once the fish is on the grill set another medium sauté pan on a medium high heat and add the other 1/4 Cup of olive oil. When it is hot but not smoking add the tomatoes. Toss them repeatedly, season with salt and pepper. Turn off heat.

Place the bacon vinaigrette pan back on the heat just to warm it. When it bubbles around the edges pour it over the spinach and mushrooms. Use a rubber, high heat spatula to scrape all the goodness onto your greens.

Use the same spatula to toss the salad with the dressing til it is completely coated. Split this mixture on to two plates. Spoon tomatoes around the salad. Top with scallops. Cut the bread in half and complete the plate.

Need more recipes and healthy living ideas? Head over to http://midlifewithavengeance.com

Article Source: EzineArticles.com

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Entree Salads - Lunch Or Dinner Gone Healthierby Gregory Anne Cox

General Recipe Articles

Entree Salads - Lunch Or Dinner Gone Healthier
by Gregory Anne Cox