Summer is almost over. I spend all winter waiting for summer and it just flies by in the blink of an eye. This year, I didn’t even get a chance at proper beach time. The one weekend I dedicated to working on my tan and being lazy on a beach chair was ruined by summer rain. So bad, that we left early making it a less than enjoyable weekend, to say the least. I have other things to say about that particular weekend, but I’ll keep that to myself.
So with summer slipping away, I want to take advantage of the week or so I have left before Labor Day weekend [the weekend that officially marks the end of summer, with pools closing despite the temperatures probably hitting the 90s]. I’m determined to make it back out to the beach — and it’s going to be a great time. I’m also going to grill up as much as I can, and eat as many fresh summer fruits and salads that I can get my hands on.
Grilled Salmon Salad with Chipotle Ranch Dressing
Ingredients1 cup Baby Spinach 1 cup Romaine Lettuce, chopped 1 large Tomato, chopped 1/2 large Green pepper, chopped 2 Yellow Potatoes 2 Salmon Filets 1/4 cup Croutons 1/2 small Red onion, sliced 1 Avocado, sliced Goat Cheese Lemon Pepper, to taste [ or mix fresh lemon juice with fresh cracked pepper and salt] For the dressing: Light Ranch dressing + Boar’s Head Chipotle Spread
DirectionsBegin by grilling the salmon. Heat your favorite indoor grill [ I have a cruisinart] Rub the salmon filets with lemon pepper and place on the grill, cook for about 15 minutes until flaky In the meantime, boil the potatoes in salted water until tender. Remove and cut into cubes, set aside Make the dressing by mixing together 2:1 light ranch to chipotle spread In a large bowl mix together the spinach, lettuce, tomatoes, potatoes, green pepper and croutons Add in the dressing and toss until coated Spoon the salad into individual dishes Top with sliced avocado, goat cheese and salmon Servings: 2 For more easy recipes by Miss Measurement, sign up for email updates.