Amazing Salads

Southern Living, May 2007 by Perry, Mary Allen

The best of the garden and grill come together in these savory combos.

These salads are perfect for busy week-nights or casual get-togethers. The shrimp, chicken, or pork can be grilled up to a day ahead. Store the prepared dressings in the fridge for up to a week; return to room temperature just before tossing with the salads. -MARY ALLEN PERRY

Grilled Shrimp-and-Green Bean Salad

MAKES 4 TO 6 SERVINGS

PREP: 30 MIN., SOAK: 30 MIN., COOK: 4 MIN., CHILL: 15 MIN., GRILL: 4 MIN.

8 (12-inch) wooden skewers

11/2 lb. fresh green beans, trimmed

2 lb. peeled, medium-size raw shrimp

Basil Vinaigrette, divided

6 cooked bacon slices, crumbled

1 1/3 cups shredded Parmesan cheese

¾ cup chopped roasted, salted almonds

Cornbread (optional)

1. Soak wooden skewers in water to cover 30 minutes.

2. Cook green beans in boiling salted water to cover 4 minutes or until crisptender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.

3. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.

4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers; toss with green beans, bacon, Parmesan cheese, almonds, and remaining ¾ cup Basil Vinaigrette. Serve over hot cornbread, if desired.

Basil Vinaigrette:

MAKES ABOUT 1½ CUPS

PREP: 10 MIN.

½ cup balsamic vinegar

cup chopped fresh basil

4 large shallots, minced

3 garlic cloves, minced

1 Tbsp. brown sugar

1 tsp. seasoned pepper

½ tsp. salt

1 cup olive oil

1. Whisk together balsamic vinegar and next 6 ingredients in a small bowl until blended; gradually add olive oil, whisking constantly until blended.

SHELLY KING

ST. PETERSBURG, FLORIDA

Note: 1 cup packed fresh basil leaves yields about ½ cup chopped.

Grilled Chicken-andArtichoke Salad

MAKES 4 SERVINGS

PREP: 20 MIN., CHILL: 2 HR., GRILL: 14 MIN., STAND: 15 MIN., COOK: 4 MIN.

1½ lb. skinned and boned chicken breasts

½ cup light Italian salad dressing

2 Tbsp. sesame seeds

1 (14-oz.) can artichoke hearts, drained and quartered

1/3 cup mayonnaise

2 Tbsp. chopped fresh basil

2 Tbsp. sesame oil

½ tsp. salt

1. Place chicken and dressing in a ziptop plastic freezer bag; seal and chill 2 hours, turning occasionally. Remove chicken from marinade, discarding marinade.

2. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes each side or until done. Remove from grill, and let stand 15 minutes; coarsely chop.

3. Heat sesame seeds in a small nonstick skillet over medium-low heat, stirring often, 4 minutes or until toasted.

4. Stir together grilled chicken, sesame seeds, artichoke hearts, and remaining ingredients in a large bowl just until blended. BETH MOORE

GERMANTOWN, TENNESSEE

Grilled Pork Salad With Spicy Peanut Dressing

MAKES 6 SERVINGS

PREP: 20 MIN., GRILL: 20 MIN., STAND: 15 MIN., COOK: 1 MIN.

Fresh peaches or nectarines make a great substitution for mangoes in this recipe.

1/3 cup ketchup

3 Tbsp. firmly packed brown sugar

1 Tbsp. cider vinegar

¾ tsp. garlic salt

¾ tsp. chile powder

1 (1½2-lb.) package pork tenderloins

½ Ib. sugar snap peas, trimmed

8 cups mixed salad greens

2 mangoes, peeled and sliced

½ cup roasted, unsalted peanuts

Spicy Peanut Dressing

1. Stir together first 5 ingredients until blended; brush evenly over pork.

2. Grill pork, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or until a meat thermometer inserted in thickest portion of tenderloins registers 155°. Remove from grill; let stand 15 minutes before slicing.

3. Cook sugar snap peas in boiling salted water to cover 1 minute or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry.

4. Arrange salad greens on a large serving platter; top evenly with sugar snap peas, mangoes, sliced pork, and peanuts. Serve with Spicy Peanut Dressing.

Spicy Peanut Dressing:

MAKES ABOUT 1 ¾ CUPS

PREP: 5 MIN.

¾ cup creamy peanut butter

¾ cup water

1 Tbsp. brown sugar

3 Tbsp. soy sauce

½ Tbsp. fresh lemon juice

½ tsp. crushed red pepper flakes

1. Whisk together peanut butter and remaining ingredients in a large bowl until smooth.

LINDA MORTEN

KATY, TEXAS