Salads Make a Meal

Southern Living, Aug 2007 by Poellnitz, Vicki A

Enjoy the best of both worlds with a main-dish salad for supper. Just toss together a meat and a side dish with mouthwatering dressing for a one-bowl meal. For 10 more delicious salads, visit southernliving.com/august2007. -VICKI A. POELLNITZ

Calypso Steak Salad

MAKES 4 SERVINGS

PREP: 20 MIN., GRILL: 10 MIN., STAND: 10 MIN.

To make the salsa mixture ahead, just cover and chill up to 8 hours. Let stand at room temperature about 20 minutes, while steaks marinate in lime juice mixture.

1 ½ lb. beef strip steaks

1 ½ tsp. grated lime rind, divided

3 Tbsp. fresh lime juice, divided

1 (8-oz.) can pineapple tidbits, drained

½ cup peach-mango salsa*

1/3 cup diced red onion

1/3 cup diced green bell pepper

¼ cup chopped fresh cilantro

½ tsp. salt

1 tsp. Jamaican jerk seasoning

1 head romaine lettuce

Garnish: chopped fresh cilantro

1. Place strip steaks in a shallow dish, and add 1 tsp. grated lime rind and 1 ½ Tbsp. lime juice, turning to coat.

2. Stir together pineapple, next 5 ingredients, remaining ½ tsp. grated lime rind, and remaining 1 ½ Tbsp. lime juice until blended.

3. Remove steaks from lime juice mixture, discarding juice. Sprinkle steaks evenly with 1 tsp. Jamaican jerk seasoning.

4. Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or to desired degree of doneness. Let steaks stand 10 minutes, and cut into thin strips.

5. Arrange lettuce leaves on a serving platter, and top with sliced steak and salsa mixture. Garnish, if desired.

DIANE SPARROW

OSAGE, IOWA

*½ cup salsa maybe substituted.

Note: For testing purposes only, we used Desert Pepper Trading Company Peach Mango Salsa.

Lettuce Meets Meat

Raspberry-Turkey Salad starts with a simple dressing from raspberry preserves, wine, and mango chutney. You may substitute 1 Ib. chicken cutlets for turkey.

Raspberry-Turkey Salad

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 24 MIN.

½ tsp. seasoned salt

½ tsp. garlic powder

½ tsp. onion powder

1 lb. turkey breast cutlets

1 Tbsp. butter

1 Tbsp. olive oil

½ cup seedless raspberry preserves

½ cup chicken broth

½ cup white wine*

½ cup hot mango chutney

1 (7-oz.) package mixed salad greens, thoroughly washed

1. Stir together first 3 ingredients; rub evenly over turkey cutlets.

2. Melt butter with oil in a large skillet over medium-high heat; add cutlets, and cook 3 to 4 minutes on each side or until lightly browned. Remove from skillet, and keep warm.

3. Stir raspberry preserves and next 3 ingredients into skillet over mediumhigh heat, stirring until preserves melt and to loosen particles from bottom of skillet. Cook, stirring occasionally, 14 to 16 minutes or until mixture is reduced by half.

4. Toss salad greens with ¼ to 1/3 cup warm preserves mixture in a

large salad bowl just until greens are thoroughly warmed and lightly coated with preserve mixture. Arrange on salad plates, and top with turkey Cutlets.

LYNDASARKISIAN

SENECA, SOUTH CAROLINA

* ¼ cup chicken broth and ¼ cup fruit juice (such as white grape, orange, or apple) may be substituted.

Serve Calypso Steak Salad on romaine lettuce leaves for an impressive presentation.