In a medium bowl, whisk together yogurt, lemon juice, Dijon mustard, and garlic.
Slowly pour in buttermilk, whisking constantly.
Whisk in parsley or chives and season with salt and pepper.
Place in the refrigerator until ready to use.
In a large skillet over medium-high heat, cook bacon until brown and crisp, about 8 minutes.
Drain on a paper towel-lined plate until cool, then crumble.
Place romaine lettuce in a large bowl.
Arrange toppings into colorful stripes: avocado, tomatoes, corn, bacon, and chicken.
Drizzle with buttermilk dressing and serve.
Notes / Tips / Wine Advice:
Serving Tip:Serve immediately to maintain the crispness of the lettuce and bacon.Wine Advice:A crisp Sauvignon Blanc or a light-bodied Chardonnay would complement the creamy dressing and fresh flavors.
Heat vegetable oil in a large skillet over medium-high heat.
Cook shrimp until opaque, 4 to 6 minutes.
In a large salad bowl, combine arugula, cooked shrimp, sliced avocado, diced mango, and sliced red onion.
Make the dressing: In a jar, combine olive oil, lime juice, a pinch of sugar, and a pinch of cumin.
Secure the lid and shake well.
Toss the dressing with the salad.
Notes / Tips / Wine Advice:
Serving Tip:Serve immediately to enjoy the freshness of the mango and avocado.Wine Advice:A crisp Sauvignon Blanc or a light-bodied Pinot Grigio would complement the tropical flavors of this salad.
In a mini food processor, combine Parmesan, Greek yogurt, ¼ cup lemon juice, anchovy fillets, Worcestershire sauce, and garlic and pulse.
With the motor running, add 2 tablespoons olive oil and puree until smooth.
Season with salt and pepper.
Heat a grill or grill pan over high heat.
Season chicken with salt and pepper and rub with remaining olive oil.
Grill until golden and cooked through, 7 to 8 minutes per side.
Pour remaining lemon juice over chicken breasts and transfer to a cutting board.
Let rest for 5 minutes, then slice into thin strips.
In a large bowl, toss kale and tomatoes.
Add half the Caesar dressing and taste, adding more if desired.
Divide salad among 4 plates and top with grilled chicken and more Parmesan.
Notes / Tips / Wine Advice:
Serving Tip:Serve immediately to maintain the freshness of the kale and the warmth of the chicken.Wine Advice:A crisp Sauvignon Blanc or a light-bodied Pinot Grigio would complement the flavors of the salad.
Prepare 5 Minute Blender Tomatillo Ranch according to directions.
Chill before serving.
Prepare Easy Chipotle Chicken according to directions.
Chop cooked chicken into bite-size pieces and toss with ¼ cup barbecue sauce (or enough to coat).
To assemble, add salad ingredients, chicken, cheeses, and sunflower seeds to a large bowl and toss to combine.
Garnish individual servings with tortilla strips and drizzle with tomatillo ranch dressing
Notes / Tips / Wine Advice:
Serving Tip:Serve immediately to maintain the crispness of the lettuce and tortilla strips.Wine Advice:A light-bodied Rosé or a crisp Sauvignon Blanc would complement the smoky and tangy flavors of the salad.
In a large bowl, whisk together soy sauce, 2 tablespoons sesame oil, rice vinegar, sriracha, honey, garlic, and ginger.
Slowly whisk in vegetable oil until combined.
Place steak in a shallow baking dish and pour 1/3 of soy mixture over steak.
Let sit for 10 minutes.
Bring a large pot of water to a boil.
Cook soba noodles according to package directions.
Drain and rinse with cold water.
In a large bowl, toss noodles with carrot, cucumber, half of the green onions, and sesame seeds.
Pour remaining soy mixture over noodles and toss gently.
Heat a lightly oiled grill pan or grill over high heat.
Remove steak from marinade and season with salt and pepper (discard marinade).
Grill steak 5 minutes per side for medium.
Let rest for 5 minutes before thinly slicing on the diagonal.
Serve steak over soba noodle salad.
Drizzle with remaining 1 tablespoon sesame oil and garnish with remaining green onions.
Notes / Tips / Wine Advice:
Serving Tip:Serve immediately to maintain the texture of the steak and noodles.Wine Advice:A dry Riesling or a light-bodied Pinot Noir would complement the Asian flavors of the salad.
Place bacon in a large skillet and cook over medium heat until brown and crisp, about 8 minutes.
Transfer to a paper towel-lined plate, and once cool, crumble into small bits.
In a blender or food processor, pulse avocado, yogurt, lemon juice, basil, parsley, chives, garlic, and olive oil until a thick mixture forms.
With the motor running, add water 1 tablespoon at a time in a slow, steady stream until dressing reaches the desired consistency.
Season with salt and pepper.
Cut the head of lettuce into 4 wedges and place on 4 plates.
Sprinkle with tomatoes, red onion, and crumbled bacon.
Drizzle with green goddess dressing.
Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve immediately to maintain the crispness of the lettuce and the texture of the dressing.Wine Advice:A crisp Sauvignon Blanc or a light-bodied Pinot Grigio would complement the fresh flavors of the salad.
Spread pita quarters on a baking sheet and brush with 1 tablespoon olive oil.
Season with salt and bake for 8 minutes, or until golden brown and crisp.
Let cool.
In a food processor, combine mint, parsley, basil, lemon juice, and sugar.
Pulse until combined.
With the motor running, slowly add ½ cup olive oil in a steady stream until smooth.
Season with salt and pepper.
Roughly crumble pita crisps.
In a shallow serving dish, arrange sections of tomato, cucumber, feta, olives, and pita.
Drizzle with vinaigrette and serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve immediately to maintain the crispness of the pita and the freshness of the salad.Wine Advice:A dry Rosé or a crisp Sauvignon Blanc would complement the fresh and salty flavors of the salad.
In a large skillet over medium-high heat, heat 1 tablespoon olive oil.
Add onion and cook until soft, about 5 minutes.
Add balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft.
Season with salt and pepper, then remove to a bowl and let cool.
Rub a grill pan with 1 tablespoon olive oil and heat over high heat.
Season skirt steak generously with salt and pepper, and grill steak for 3 minutes per side for medium-rare.
Remove steak to a cutting board and let sit for 5 minutes.
In a large bowl, whisk together red wine vinegar with the remaining 4 tablespoons of olive oil, then season with salt and pepper.
Add arugula and tomatoes to vinaigrette and toss gently to combine.
Thinly slice steak diagonally across the grain.
Divide salad mixture among 4 plates.
Top each with caramelized onions, steak, and crumbled feta.
Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve immediately to maintain the warmth of the steak and the freshness of the salad.Wine Advice:A medium-bodied Cabernet Sauvignon or a dry Rosé would complement the richness of the steak and the tanginess of the salad.
