I always gain weight in the summer. I guess it’s because my event schedule is not as busy, and likely because I’m spending more time on the couch with my sweet kitty Belle, binge watching movies on Netflix. Yep. The couch is most certainly the culprit. I recently decided to get back on track and get rid of those pesky pounds before things totally got out of hand. I love salads, but I’m also a carnivore. I can easily forgo desserts if I can fill up on protein. My challenge was to come up with a selection of healthy and filling salads that included enough protein to be as satisfying as a complete meal. As it turns out, it was easy. This week’s photos are for salads that are beyond delicious and are also simple to throw together. The recipes this week are mostly for the vinaigrettes, condiments, and toppings. You can increase or decrease the salad ingredients to serve one or to serve twenty. We’re blessed with the best of the best summer fruits and vegetables in the Lowcountry. Take the time to slice, dice and chop. It’s worth it. I promise.
Greek Chicken Salad
Substitute fried chicken tenders from the deli if you don’t feel like cooking.
For the vinaigrette:
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon garlic salt
¼ teaspoon freshly ground black pepper
¼ teaspoon sugar
Place all ingredients in a small jar and shake to mix. Set aside until ready to serve.
For the tzatziki sauce:
Greek yogurt
English cucumber
Dried dill weed
Place yogurt in a bowl. Peel cucumber, remove seeds and dice into small pieces. Fold cucumber into the yogurt. Season to taste with dill weed. Cover and refrigerate until ready to serve. Store leftover tzatziki in the refrigerator for up with 5 days.
For the salad:
Chicken breast tenders
Green leaf lettuce, chopped or torn
English cucumber, sliced
Grape tomatoes, sliced
Red onion, thinly sliced
Kalamata olives
Pepperoncini peppers, sliced
Capers, drained
Feta cheese, crumbled
Cut chicken tenders into bite-sized pieces. Heat a skillet over medium-high heat and add a couple of tablespoons of the vinaigrette to the pan. Saute chicken pieces until chicken is cooked through and juices run clear. Season with salt and pepper. Place salad greens on a plate; dress lightly with prepared vinaigrette. Top with sliced cucumber, grape tomatoes, and red onion. Add chicken pieces, olives, peppers, capers, and feta cheese. Serve with tzatziki sauce on the side.
Grilled Summer Salad with Fresh Fruit
Grill the peaches (halved, skin on, pit removed) while you’re cooking the meat. Peaches cook quickly and are delicious served warm or cold.
For the beef:
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon paprika
¼ cup olive oil
1 (2 to 3-pound) London broil or flank steak
Combine balsamic vinegar, lemon juice, mustard, Worcestershire sauce, garlic, and spices. Whisk in olive oil. Place meat in a gallon-sized zip-lock bag. Pour marinade over meat. Marinate in the refrigerator for 12 to 48 hours. (The longer the meat marinates, the more tender it will be.) To cook, remove the meat from the marinade and let it come to room temperature. Preheat grill to high heat. Turn the grill down to medium high or let coals cool down before you put the meat on. Turn the meat about every 6 minutes. (Cooking time will depend on how hot the grill is and the size of your meat. The meat will continue to cook as it rests so it’s best to remove it from the grill when it’s a bit underdone.) When the meat reaches an internal temperature of 130 degrees, remove from the grill, and let rest for 10-15 minutes. Cut meat into thin slices across the grain.
For the salad:
Green leaf lettuce, chopped
Grilled peaches, sliced
Grape tomatoes, quartered lengthwise
Red onion, diced
Bacon, cooked and crumbled
Strawberries, sliced
Blueberries
Sliced almonds, toasted
Bottled balsamic dressing
Place lettuce on a plate. Add grilled slices of steak. Top with grilled peaches, tomatoes, red onion, bacon, strawberries, and blueberries. Garnish with sliced almonds. Dress with bottled balsamic vinaigrette.
Lady’s Island Shrimp Salad with Brown Sugar Vinaigrette
I love this vinaigrette! Besides being super easy to make, it’s fabulous on fruit salads.
For the vinaigrette:
1/3 cup balsamic vinegar
2/3 cup brown sugar
3 tablespoons extra-virgin olive oil
Place all ingredients in a clean jar and shake to mix. Shake again just before serving. Store leftover vinaigrette in the refrigerator for up to 10 days.
For the salad:
Shrimp, peeled and deveined
Green leaf lettuce, chopped
Red onion, thinly sliced
Bacon, cooked and crumbled
Boiled egg, sliced
Grape tomatoes, quartered lengthwise
Gouda cheese, shredded
Grill, sauté, or boil shrimp; season with salt and pepper. Place salad greens on a plate. Top with Warm shrimp, red onion, bacon, boiled egg, grape tomatoes, and shredded cheese. Dress with brown sugar vinaigrette.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.
