SALAD DRESSING RECIPES: Citrus-Glazed Salmon with Spinach . . . Asian Caesar Salad with Grilled Chicken and Wontons
By: Herald Staff and Wire Reports,
Citrus-Glazed Salmon with Spinach
1 large ruby red grapefruit
12 to 16 ounces fresh spinach
¾ cup white balsamic vinegar, or white wine vinegar with a touch of honey
3 tablespoons olive oil
¼ teaspoon salt
Freshly ground pepper
4 salmon fillets or steaks, about 4 ounces each
1 medium shallot, finely chopped
Peel and section grapefruit over a bowl, catching the juice; you’ll need about ¼ cup. Dice grapefruit segments; place segments and spinach in a large bowl.
Combine 2 tablespoons grapefruit juice, ½ cup balsamic vinegar, 2 tablespoons olive oil, salt and pepper to taste in a small bowl. Arrange salmon on a plate; pour ½ cup vinaigrette over salmon (reserving remaining vinaigrette). Let stand 15 to 20 minutes.
Meanwhile, heat broiler. Line a broiler pan or shallow baking pan with foil; brush with oil. Remove salmon from marinade, discarding marinade; place salmon in pan. Broil 8 to 10 minutes.
To dress spinach, put reserved vinaigrette in a heavy saucepan; reduce slightly over medium-high heat. Mix remaining 2 tablespoons grapefruit juice, ¼ cup vinegar and 1 tablespoon oil in a bowl with the shallots and reduced vinaigrette. Pour over spinach; toss to coat. Divide spinach among four dinner plates; top with salmon.
Yield: Serves 4.
Approximate nutritional analysis per swerving: 365 calories, 19 grams fat (3 grams saturated), 72 milligrams cholesterol, 19 grams carbohydrates, 29 grams protein, 281 milligrams sodium, 3 grams fiber.
Asian Caesar Salad with Grilled Chicken and Wontons
¼ cup rice wine vinegar
2 tablespoons light soy sauce
1 teaspoon sesame oil
2 cloves garlic, minced
¼ teaspoon Oriental hot sauce
4 boneless, skinless chicken breasts, about 1 pound
¼ cup fat-free or light sour cream
1 large head romaine lettuce, torn into pieces
2 green onions, chopped
2 stalks celery, chopped
½ cup frozen peas, thawed
2 tablespoons shredded Parmesan cheese
4 wonton wrappers, cut in half diagonally
1 teaspoon sesame seeds
Preheat oven to 375 degrees.
Whisk together vinegar, soy sauce, sesame oil, garlic and hot sauce. Place chicken breasts in zip-top bag. Measure out 3 tablespoons of soy mixture and pour into bag. Seal and massage bag to coat chicken; refrigerate 15 minutes or up to several hours.
Whisk sour cream into remaining soy mixture until smooth; set aside. Combine lettuce, green onions, celery, peas and Parmesan in a salad bowl. Toss gently.
Preheat grill skillet over medium-high heat. Drain chicken and discard marinade. Place chicken in grill skillet and cook 4 to 6 minutes per side or until done, meat is no longer pink inside and meat thermometer registers 170 degrees. Allow to rest 10 minutes and slice into ½-inch pieces.
Place wonton wrappers in a single layer on baking sheet. Spray with nonstick cooking spray and sprinkle evenly with sesame seeds. Bake 4 to 7 minutes or until brown and crisp.
Pour half of dressing over greens and toss. Divide salad between 6 plates. Top with chicken and serve with 1 wonton or 2 halves tucked under leaves. Pass remaining dressing for pouring on chicken, if desired.
Yield: Serves 4.
Approximate nutritional analysis per swerving: 287 calories, 5 grams fat (1 gram saturated), 72 milligrams cholesterol, 26 grams carbohydrates, 36 grams protein, 431 milligrams sodium, 5 grams dietary fiber.