Salads

by Kelsey Bugjo

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Sizzling Summer Salads from Omaha Steaks

Summer salads are easy to prepare, and are light, refreshing and appetizing on a hot summer day. You can create restaurant-style salads right at home using fresh fruit, seasonal vegetables and your favorite Omaha Steaks topping. Here are a few salads options that are great for lunch or dinner in the summertime:

Buffalo Chicken Salad

2 cups of romaine lettuce
1 Roma tomato, diced or cherry tomatoes from your garden
Sliced red onion
3 Oven-Fried Chicken Tenders, baked
2 tablespoons ranch salad dressing
Chihuly Hot Sauce to taste

Chop and toss romaine lettuce with tomatoes, onion, and ranch dressing. Place salad in the center of a plate with oven-fried chicken tenders prepared and sliced on top (tip: to create perfect slices use your spatula to cut horizontally through the chicken tenders). Sprinkle chicken tenders with Chihuly hot sauce to your taste preference and enjoy!

Strawberry Poppy Seed Chicken Salad

3 cups mixed greens
5 strawberries, sliced
8 mandarin orange slices, drained from can
Sliced red onion
3 Oven-Fried Chicken Tenders, baked or 1 Boneless Chicken Breasts, grilled
2 tablespoons poppy seed dressing

Toss mixed greens with strawberries, mandarin oranges, sliced red onions and poppy seed dressing. Plate and top with sliced chicken.

Blackened Shrimp Caesar Salad

3 cups romaine lettuce
6 cherry tomatoes sliced in half
2 tablespoons Caesar dressing
6-8 Blackened Shrimp
1 tablespoon Parmesan, grated

Salt and pepper to taste. Chop and toss romaine lettuce with cherry tomatoes and Caesar dressing. Plate with blackened shrimp arranged on top. Sprinkle with grated parmesan and salt and pepper to taste.

Coconut Shrimp Salad

1 cup mixed greens
1 cup romaine
6-8 Coconut Shrimp
6 cherry tomatoes, sliced
3 miniature sweet peppers, sliced
Avocado, sliced (optional)
2 tablespoons zesty Italian dressing
2 tablespoons Apricot Mango Wasabi Sauce

Chop romaine lettuce and toss with mixed greens. Add in cherry tomatoes, miniature sweet peppers and zesty Italian dressing and toss again. Top with coconut shrimp and sliced avocado. Drizzle coconut shrimp with apricot mango wasabi sauce for the perfect finishing touch. Garnish any of the above summer salads with a sliced baguette or baked garlic toast, and enjoy on the patio or at the dinner table!






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