Tender greens, delicate mushrooms, crunchy cucumber and fragrant lychee fruit make this an especially refreshing salad. And with only 241 calories, it won’t weigh you down.
Calories: 241
Fat: 14 grams
Calories: 241
Fat: 14 grams
Ingredients
1/4 cup rice wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 pint fresh or 1 (16-ounce) can lychees, rinsed
1 (3.5-ounce) package enoki mushrooms
8 ounces mâche lettuce
1 pint mixed cherry tomatoes, halved
2 lemon cucumbers, sliced into half-moons*
1 English cucumber
1/4 cup rice wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 cup extra-virgin olive oil
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 pint fresh or 1 (16-ounce) can lychees, rinsed
1 (3.5-ounce) package enoki mushrooms
8 ounces mâche lettuce
1 pint mixed cherry tomatoes, halved
2 lemon cucumbers, sliced into half-moons*
1 English cucumber
Preparation
1. To make dressing, whisk together first 3 ingredients (through sugar) in a bowl. Add oil in a thin stream, whisking constantly. Season with salt and pepper; set aside.
2.Peel and chop lychees. Gently separate mushrooms from one another.
3.For each serving, toss 1 cup mâche with some cherry tomatoes, mushrooms, lemon cucumber, and English cucumber with 1 tablespoon dressing in a bowl. Top with 1 teaspoon chopped lychees and a dash of sea salt. (Add more lychees if you'd like a stronger floral flavor.)
*Note: If you can't find lemon cucumbers, use 8 red radishes.
1. To make dressing, whisk together first 3 ingredients (through sugar) in a bowl. Add oil in a thin stream, whisking constantly. Season with salt and pepper; set aside.
2.Peel and chop lychees. Gently separate mushrooms from one another.
3.For each serving, toss 1 cup mâche with some cherry tomatoes, mushrooms, lemon cucumber, and English cucumber with 1 tablespoon dressing in a bowl. Top with 1 teaspoon chopped lychees and a dash of sea salt. (Add more lychees if you'd like a stronger floral flavor.)
*Note: If you can't find lemon cucumbers, use 8 red radishes.
The luscious, fleshy fruit gives this classic combo a refreshing twist.
Calories: 212
Fat: 7 grams
Calories: 212
Fat: 7 grams
Ingredients
1 Sharlyn melon, peeled, seeded and cut into medium cubes (about 4 cups)*
1 honeydew melon, peeled, seeded and cut into medium cubes (about 4 cups)
1 cantaloupe, peeled, seeded and cut into medium cubes (about 4 cups)
3 ounces prosciutto di Parma, julienned
1 bunch basil
8 fresh dark-skinned figs, trimmed and quartered
1/4 pound arugula
1 tablespoon extra-virgin olive oil
1 (4-ounce) block ricotta salata, shaved, for garnish
1 tablespoon crushed red pepper, for garnish
1 Sharlyn melon, peeled, seeded and cut into medium cubes (about 4 cups)*
1 honeydew melon, peeled, seeded and cut into medium cubes (about 4 cups)
1 cantaloupe, peeled, seeded and cut into medium cubes (about 4 cups)
3 ounces prosciutto di Parma, julienned
1 bunch basil
8 fresh dark-skinned figs, trimmed and quartered
1/4 pound arugula
1 tablespoon extra-virgin olive oil
1 (4-ounce) block ricotta salata, shaved, for garnish
1 tablespoon crushed red pepper, for garnish
Preparation
For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.
*Note: If you can’t find Sharlyn melon, use extra honeydew or cantaloupe.
For each serving, place 1/2 cup of each melon in the center of the plate; place about 1/3 ounce prosciutto on top of the melon, followed by a few basil leaves, 4 fig quarters, and a few arugula leaves. Drizzle each serving with a little olive oil, and garnish with the shaved ricotta salata and a dash of crushed red pepper.
*Note: If you can’t find Sharlyn melon, use extra honeydew or cantaloupe.
This steak-and-potatoes dish is guaranteed to make salad lovers out of the staunchest meat eaters. Calories: 441
Fat: 27 grams
Fat: 27 grams
Ingredients
2 large Yukon Gold potatoes, diced
1 tablespoon extra-virgin olive oil
4 thyme sprigs
2 rosemary sprigs, roughly chopped
1/2 cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh garlic
1 teaspoon sliced shallot
1 teaspoon honey
1 teaspoon fresh thyme leaves
1 teaspoon sugar
1/2 cup plus 1 tablespoon canola oil, divided
1/4 teaspoon sea salt, divided
1 teaspoon freshly ground black pepper, divided
1 large yellow onion, chopped
4 (6-ounce) prime filet mignon steaks
2 heads red leaf lettuce, leaves separated
2 large tomatoes, quartered and sliced
1/4 pound Roquefort blue cheese, crumbled
2 large Yukon Gold potatoes, diced
1 tablespoon extra-virgin olive oil
4 thyme sprigs
2 rosemary sprigs, roughly chopped
1/2 cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh garlic
1 teaspoon sliced shallot
1 teaspoon honey
1 teaspoon fresh thyme leaves
1 teaspoon sugar
1/2 cup plus 1 tablespoon canola oil, divided
1/4 teaspoon sea salt, divided
1 teaspoon freshly ground black pepper, divided
1 large yellow onion, chopped
4 (6-ounce) prime filet mignon steaks
2 heads red leaf lettuce, leaves separated
2 large tomatoes, quartered and sliced
1/4 pound Roquefort blue cheese, crumbled
Preparation
1. Preheat oven to 375° and grill to high.
2. Toss first 4 ingredients (through rosemary sprigs); place on a baking sheet. Roast the potatoes for 25 minutes or until golden; set aside.
3. Combine vinegar and next 6 ingredients (through sugar) in a blender. Add 1/2 cup oil in a thin stream; blend. Add 1/8 teaspoon each salt and pepper; set aside.
4. While potatoes roast, heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion 10-12 minutes or until caramelized; set aside.
5. Season steaks with remaining salt and pepper. Reduce grill to medium-high; cook steaks for about 7 minutes per side or until desired degree of doneness. Remove from grill; let rest 3 minutes before slicing into 1-inch cubes.
6. Toss lettuce with tomato and blue cheese; add the potatoes and onion. Drizzle with dressing; toss. Top with steak; serve.
1. Preheat oven to 375° and grill to high.
2. Toss first 4 ingredients (through rosemary sprigs); place on a baking sheet. Roast the potatoes for 25 minutes or until golden; set aside.
3. Combine vinegar and next 6 ingredients (through sugar) in a blender. Add 1/2 cup oil in a thin stream; blend. Add 1/8 teaspoon each salt and pepper; set aside.
4. While potatoes roast, heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion 10-12 minutes or until caramelized; set aside.
5. Season steaks with remaining salt and pepper. Reduce grill to medium-high; cook steaks for about 7 minutes per side or until desired degree of doneness. Remove from grill; let rest 3 minutes before slicing into 1-inch cubes.
6. Toss lettuce with tomato and blue cheese; add the potatoes and onion. Drizzle with dressing; toss. Top with steak; serve.
