Sensational summer salad recipes were featured in July on the WRAL Local Dish segment with Lisa Prince and Brian Shrader.
WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina. Featured this month are salads made with fresh, local ingredients found at roadside stands, farmers markets and grocery stores throughout the state.
All month long we have been celebrating Got to Be N.C. and highlighting the bounty of good things that are grown, raised, caught and made right here in our state. These four salads showcase the wide variety and abundance of produce Grown in our state. Following are recipes for Steak Summer Salad, Asian Shrimp Salad, Pork and Peach Salad, and Grilled Chicken Lemon Salad. Click on the recipe name below for a printable recipe and video.
The first recipe features several locally available ingredients including tomato, bacon, kale, spinach, romaine and beef. Lisa suggest pairing this salad with grilled French bread for a delicious summer meal.
Ingredients:
- 2 filets of beef (grilled)
- 1 cup grape tomatoes (halved)
- 1⁄4 cup sunflower seeds
- 1⁄4 cup raisins
- 4 slices bacon (cooked and crumbled)
- 4 cups kale (torn from stem and torn into pieces)
- 2 cups spinach leaves
- 2 cups romaine (torn into pieces)
- 1⁄4 cup blue cheese (crumbled, optional)
Dressing:
- 1⁄2 cup mayonnaise
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
Instructions:
Grill beef until desired doneness and let rest. Divide salad ingredients onto four chilled plates. Slice filets and place on salads. Combine dressing ingredients and drizzle on salads.
This salad also features a wide variety of fresh N.C ingredients including shrimp, honeydew, pecans, spring onions, mixed greens and honey. Lisa notes that the salad can also be made with fried shrimp and cantaloupe.
Ingredients:
1 pound medium to large shrimp (peeled and deveined)
1 cup long grain rice (cooked and cooled to room temperature, 1/4 cup cooked rice per serving)
2 cups honeydew melon (cut into large chucks or balls)
1 cup candied pecans
1 cup rice noodles
1⁄4 cup spring onions (chopped)
8 cups mixed salad greensDressing:
5 tablespoons honey
3 tablespoons Dijon mustard
2 tablespoons rice wine vinegarInstructions:
Grill shrimp, turning after two to three minutes. Shrimp will be pink on both sides when done. Place ½ cup rice in center of 4 plates. Arrange other salad ingredients around the rice. Place grilled shrimp on the rice. Whisk together dressing ingredients and drizzle on the salad.
Pork, salad greens, basil, dill, peaches, tomatoes, pecans and goat cheese are the fresh and local ingredients in the Pork and Peach Salad. Lisa suggests packing this salad for a picnic. “Pack each ingredient in individual containers and lay out a buffet for your guests to make their salad,” she said. “Just have the dressing pre-mixed.”
Ingredients:
8 cups mixed salad greens
2 tablespoons basil, shredded
2 tablespoons dill, chopped
1 pound pork loin, marinated
1 peach, peeled and diced
1 heirloom tomato, sliced
1⁄2 cup pecans, chopped
3 ounces goat cheese, crumbledMarinade:
- 1 cup olive oil
- 1⁄2 cup white wine
- 2 tablespoons fresh rosemary, chopped
- salt and pepper to taste
Dressing:
- 1⁄3 cup white balsamic vinegar
- 1 clove garlic, minced
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
Instructions:
Combine marinade ingredients and pour over the pork. Marinate pork for at least one hour. Grill until internal temperature reaches 150 degrees. Remove from grill to rest. Combine salad greens with basil and dill then place onto four plates. Top the salads with remaining ingredients. Slice pork and place on top of the salads. Whisk together the dressing ingredients and drizzle on pork.
The final recipe in the month-long celebration of salads features chicken, bibb lettuce, red pepper and parsley. Lisa notes that the lemon vinaigrette also pairs well with pasta, rice, salmon cakes or fish.
Ingredients:
- 2 chicken breasts, grilled
- 2 cups orzo pasta, cooked and cooled to room temperature
- 8 cups bibb lettuce, torn into pieces
- 2 red peppers, sliced
- 4 tablespoons parsley, chopped
- fresh shaved Parmesan cheese
Vinaigrette:
- 1⁄4 cup freshly squeezed lemon juice, about 2 lemons
- 1⁄2 cup olive oil
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground pepper
Instructions:
Grill chicken until cooked through and set aside. Combine orzo, lettuce, red pepper and parsley. Place on four salad plates. Thin slice the chicken and place on top of salad. Add fresh shaved Parmesan. Whisk together vinaigrette and drizzle on salad.