Greens and Strawberry Salad with Chocolate Vinaigrette
This is one of those dishes you’ve got to try in order to believe. Chocolate adds new flavour notes to this entrée salad. The vinaigrette will solidify upon sitting, which can be rectified by whisking in some additional olive oil. Also consider adding toasted pecan halves.
1 lb (450 g) skinless, boneless, free-range chicken breast
3 cups (750 mL) baby spinach
2 cups (500 mL) arugula
2 cups (500 mL) strawberries, sliced
1 English cucumber, sliced
1/2 cup (125 mL) crumbled feta cheese
1/4 cup (60 mL) cocoa nibs
2 oz (57 g) dark chocolate
1/4 cup (60 mL) extra-virgin olive oil
1 1/2 Tbsp (22 mL) balsamic vinegar
2 tsp (10 mL) honey
1 tsp (5 mL) Dijon or grainy mustard
Pinch of dried chili flakes
Preheat oven to 350 F (180 C).
Place chicken on parchment or silicone-lined baking sheet and cook for 20 minutes, or until no longer pink inside and with an internal temperature of 165 F (74 C). Let cool and slice.
In large bowl toss together spinach, arugula, strawberries, cucumber, feta, cocoa nibs, and chicken.
Melt chocolate in double boiler or heatproof bowl set over saucepan of barely simmering water, stirring often until smooth.
With blender or food processor whirl together melted chocolate, olive oil, vinegar, honey, mustard, and chili flakes.
Divide salad among serving bowls and drizzle with chocolate vinaigrette.
Serves 4.
Each serving contains: 472 calories; 33 g protein; 28 g total fat (10 g sat. fat, 0 g trans fat); 24 g carbohydrates; 7 g fibre; 324 mg sodium
source: "Say Yes to Chocolate", alive #352, February 2012
Greens and Strawberry Salad with Chocolate Vinaigrette
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
GF Almond Tahini Ice Cream Cookie Cake
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Pork Tenderloin with Espresso BBQ Sauce
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
Everything-But-Meat Salad
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Grilled New Potatoes and Lentils with Creamy Lemon Dressing
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.