Grapefruit and grilled fennel
Grill sliced prosciutto and fennel slices. Toss together fennel, baby arugula or other greens, grapefruit segments and thinly sliced green olives; dress with extra-virgin olive oil and fresh grapefruit juice. Top with prosciutto and shaved Parmesan.
Grill sirloin steak and red onion rounds. Thinly slice steak. Make a dressing with equal amounts sour cream and extra-virgin olive oil, and season with chopped chipotle chile in adobe and lime juice. Toss together steak, onion, spring mix or other greens, and dressing; top with toasted pepitas and shredded jicama or cucumber.
Grill salmon, then flake. Dress shredded carrots with vegetable oil, lime juice and toasted sesame oil. Toss with spring mix or other greens and slightly warm cooked brown rice. Top with salmon.
Grilled chicken and herbs
Grill boneless, skinless chicken breasts and bread slices. Cut chicken into pieces. Toss with romaine or other greens, sliced English cucumber, tomato wedges and fresh cilantro leaves. Dress with extra-virgin olive oil, lemon juice and soft, leafy herbs; serve with bread.
Avocado, egg and feta
Toss together thinly sliced celery, baby arugula or other greens and fresh dill. Dress with extra-virgin olive oil and lemon juice. Top with crumbled feta, sliced avocado and hard-cooked eggs, cut into wedges.
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Want some cool ideas for warm nights? Start with your favorite greens — like romaine, arugula or spring mix — try one of our tasty combinations and salad becomes the meal.
Add salt and pepper to your dressing rather than to the salad itself to evenly distribute the flavor.
Everyday Food magazine offers quick, healthy solutions for everyday meals - from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: email@example.com.
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