Ready in 20 Minutes
Like many spinach salads,
Loaded Spinach Salad features lots of chopped-up
hard-boiled egg. But since most of the calories in an egg are in
the yolk, we use just two whole eggs, plus the whites from six
additional eggs. The result is a rich, eggy, satisfying spinach
salad that keeps the calories in check.
Finely chopped raw broccoli is tender and mild. In Broccoli Salad with Creamy Feta Dressing, it's tossed with a creamy dressing, meaty chickpeas and sweet bell pepper. A great lunchbox salad, side salad or double the serving for dinner.
Ready in 30-40 Minutes
Whenever I get a (huge) head of napa cabbage from my farm share, I
make
Asian Chicken Salad. Since it’s only my husband, Dan,
and me, I toss half the salad with half the dressing and split the
rest between two containers for us to take for lunch the following
day.
Steak & Purple-Potato Salad
This hearty salad is inspired by salpicón, a favorite dish in
Chile. The purple potatoes add vibrant color but you can substitute
small potatoes, such as fingerlings. Serve on a bed of spicy
mesclun greens. To make ahead: Prepare through Step 3, cover and
refrigerate for up to 1 day. Toss the steak and potatoes with the
dressing and vegetables (Step 4) just before serving.
1 teaspoon lime juice
1 teaspoon chili powder
1/2 teaspoon salt, divided
1 clove garlic, mashed into a paste
8 ounces sirloin steak, trimmed
3/4 pound small purple potatoes (see Tip), scrubbed
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
4 large radishes, sliced
3 scallions, thinly sliced
1/4 cup chopped fresh cilantro
1. Mix lime juice, chili powder, 1/4 teaspoon salt and garlic in
a small bowl to form a paste; rub onto both sides of steak.
Refrigerate the steak.
2. Place potatoes in a large pot, cover with water and bring to a
boil over high heat. Cook until tender when pierced with a fork, 15
to 20 minutes, depending on the size of the potatoes. Drain, let
cool for 10 minutes, then quarter.
3. While the potatoes cool, preheat grill or grill pan over
medium-high heat. Oil the grill rack (see Tip) or pan. Grill the
steak, turning once, until an instant-read meat thermometer
inserted into the thickest part registers 140°F, about 10 minutes
total on the grill or 16 to 20 minutes in a grill pan. Let rest for
5 minutes, then cut into 1/4-inch-thick slices.
4. Whisk vinegar, oil, cumin, pepper and the remaining 1/4 teaspoon
salt in a large bowl. Add the steak and any accumulated juices, the
potatoes, radishes, scallions and cilantro; gently toss to
coat.
Makes 2 servings, about 2 1/2 cups each.
Per serving: 360 calories; 12 g fat (3 g sat, 7 g mono); 42 mg cholesterol; 34 g carbohydrate; 27 g protein; 4 g fiber; 660 mg sodium; 413 mg potassium. Nutrition bonus: Vitamin C (70% daily value), Zinc (27% dv), Iron (20% dv), Vitamin A (15% dv).
Tips:
- Look for purple potatoes in well-stocked markets or substitute small yellow-fleshed potatoes, such as Yukon Golds.
- To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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