Magazine article Sunset

Supper Salads: Hearty Mixes Are the Perfect Summer Shortcut

Magazine article Sunset

Supper Salads: Hearty Mixes Are the Perfect Summer Shortcut

Article excerpt

Summer cooking always brings the same dilemma: how to make a dinner that's light and quick enough for hot weather but substantial enough to satisfy. A plain bowl of greens feels like deprivation, even when it's "too hot to eat."


Our summer dinner salads are just the thing. They combine warm and cool elements, revive your wilted appetite, and are hearty enough to make a filling dinner. Plus, they're full of fresh summer produce, and each takes only about a half-hour to make.

Hot and Cold Chicken and Spinach Salad

PREP AND COOK TIME: About 25 minutes

MAKES: 4 main-dish servings

NOTES: Have all the ingredients prepped before cooking. Serve salad with baguettes.

  1 pound boned, skinned chicken breast halves
  3 quarts baby spinach leaves (12 oz.), rinsed and crisped
1/4 cup white wine vinegar
1/4 cup olive oil
  1 tablespoon drained canned capers
  1 tablespoon Dijon mustard
  1 red onion (about 6 oz.), peeled and thinly sliced
  2 cloves garlic, peeled and minced
  1 cup cherry tomatoes, rinsed, stemmed, and cut in half
    Salt and pepper

1. Rinse chicken and pat dry. Slice crosswise into 1/4-inch-thick strips.


2. Put spinach in a large, shallow serving or mixing bowl. In a small bowl, mix vinegar, 3 tablespoons olive oil, capers, and mustard.

3. Set a 10- to 12-inch frying pan over high heat. When pan is hot, add remaining tablespoon olive oil and the chicken. Stir often until chicken is no longer pink in center of thickest part (cut to test), about 4 minutes. Add onion and garlic and stir until onion begins to soften slightly, about 1 minute. Add vinaigrette and stir until hot, about 30 seconds. Pour over spinach.

4. Sprinkle tomatoes on top and mix; add salt and pepper to taste.

Per serving: 315 cal., 43% (135 cal.) from fat; 29 g protein; 15 g fat (2.2 g sat.); 16 g carbo (6 g fiber); 426 mg sodium; 66 mg chol.

Warm Fingerling Potato and Smoked Trout Salad

PREP AND COOK TIME: About 30 minutes

MAKES: 4 servings

NOTES: Large salt-cured capers, sold in specialty food shops, open up dramatically when fried, but smaller, brine-packed ones will work too. …

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