Pineapple Salsa
Delicious summer topping for grilled meats or great with tortilla chips!
- 2 cups fresh pineapple, chopped
- 2 tablespoons fresh lime juice
- 1/2 cup cilantro
- 1/2 jalapeno pepper, seeded and chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup red onion chopped
- Salt to taste
- Place all of the ingredients but the salt in a blender or food processor and pulse until the ingredients are mixed but still chunky.
- Transfer the salsa to a bowl, salt it to taste, then cover and refrigerate it until ready to serve. Makes 2 cups.
Fruited Chicken Salad
- lettuce, greens
- 4 skinless, boneless chicken breast halves
- 3 cups 1-inch chunks ripe cantaloupe
- 1 medium English (seedless) cucumber, quartered length wise and cut into 1/4-inch pieces (2 cups)
Tarragon Dressing
- 1/4 cup plain lowfat yogurt
- 1/4 cup reduced-fat mayonnaise
- 2 teaspoons chopped fresh tarragon, or 3/4 teaspoon dried leaves, crumbled
- 1/4 teaspoon salt
- Preheat grill to medium-high heat. Sprinkle chicken with salt and pepper. Grill about 5 to 6 minutes on each side, or until no longer pink in the center. Let cool, then cut into strips.
- Make the dressing: In a large serving bowl, whisk the yogurt, mayonnaise, tarragon, and salt until well blended.
- Add the melon, cucumber, and chicken. Toss gently to mix and coat. Serve at room temperature.
Garlic-Mustard Grilled Beef Skewers
- 1 (2-pound) beef tenderloin, halved and cut into 1-inch slices
- 6-inch wooden skewers, soaked in cold water for 30 minutes
- 4 cloves garlic, finely chopped
- 1/4 cup grainy mustard
- 2 tablespoon mustard
- 2 teaspoons Spanish paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- Heat grill to high.
- Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat.
- Brush the meat liberally on both sides with the Garlic-Mustard Glaze.
- Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
- Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.
