11 May Can do! Salads get a convenient head start
While doing research for a grilling story last summer, I happily perused the newly released barbecue books at Barnes & Noble and stumbled upon “A Man, A Can, A Grill: 50 No-Sweat Meals You Can Fire Up Fast” by David Joachim.
Admittedly, the title alone made me laugh out loud. But I did take the time to flip through the pages. And by the time I had reached the last one, I had gained a new appreciation for the appeal of the open-acan- and-go cooking strategy, depending, of course, on what’s in the can.
Because most canned foods today are processed rather quickly, the fear of them lacking nutritional value is mostly unfounded. That said, as with all packaged foods, it’s wise to be a label-reader so you know exactly what you’re getting before you buy.
Convenience-wise, you just can’t go wrong with canned foods. When the only cooking utensils used to toss together a tasty salad are the trusty can opener, a mixing bowl and a spoon, both prep-time and clean-up duty are simplified.
Heading into the hot months of summer, there are sure to be days when firing up the oven just isn’t fun, and it’s always nice to have a few really simple no-cooking-required recipes in your repertoire. With a plethora of packaged protein options like salmon, chicken breast, shrimp and crabmeat already cooked, canned and on the grocery shelf, assembling an entree salad seems like a super summer solution.
A long-awaited and well-deserved summer is right around the corner, and with that comes a lengthy list of leisurely outdoor entertaining opportunities.
Each of these versatile recipes can be assembled quickly and then used either as a side salad or as an appetizer accompaniment with baguette slices, chips or crackers. Anything that does double duty is a winner in my book, especially if you’re headed out of town for a weekend getaway and want to contribute something. Get out the dependable can opener, mix up a quick and delicious salad, and you are on your way.
With high hopes for hot, sunny days on the horizon, I give you my Special of the Day: Can-Do Salads with recipes for Italian Antipasto Salad, Asian Chicken Salad and Mexican Fiesta Salad.
Italian Antipasto Salad
ITALIAN ANTIPASTO SALAD
Salad:» 15-ounce can garbanzo beans, drained » 4 slices hard salami, cut into bite-sized thin strips » ½ cup fresh mozzarella, diced » 10-ounce jar marinated mushrooms, drained » ½ cup roasted red pepper, drained and diced » ¼ cup (packed) fresh basil, minced Dressing: » 2 tbsp. balsamic vinegar » 2 tbsp. olive oil » 1 clove garlic, minced » Salt and freshly ground pepper, to taste Combine all salad ingredients in medium bowl and toss.
Combine dressing ingredients in small jar. Cover and shake until thoroughly combined.
Pour dressing over salad ingredients and toss until dressing is incorporated.
Serve as a side salad in small serving dishes or with thin baguette slices as an appetizer. Serves six as a side salad or appetizer.
- Asian Chicken Salad
Add salad ingredients and toss to mix.
Serve with rice thin snack crackers (organic foods section) or on crackers as an appetizer.
Serves six as a side salad or appetizer.
Mexican Fiesta Salad
Combine dressing ingredients in small jar. Cover and shake until thoroughly combined.
Pour dressing over salad ingredients and toss until dressing is incorporated. Serves eight as a side salad in small serving dishes or with chips as an appetizer.
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