Fabulous Summer Salads

Are any of you feeling like you are in a salad making rut? Are you tired of making cucumber, tomato and Ranch dressing salads? Making a "gourmet" salad is actually very simple. You just need to understand some simple guidelines. I have created these guidelines to help you all successfully create salads that are flavorful and special. Pair your salad with a simple grilled meat for an effortless summer meal.

When creating a great salad remember to have fun and not to take it to seriously. The idea of gourmet salads seems to intimidate some cooks. It may take you a couple of times to get it right. But once you do you will enjoy your newly found salad making confidence. Using these simple guidelines will help you make a salad that compliments your meal and it will be an expression of your own taste and skills.

First....think of the flavors you are using in your meal and compliment them with the ingredients in your salad.

Combine ONE ingredient from each section to create your own gourmet salad...

1. Lettuce- This is the foundation of your salad. Some of my favorites include chopped Romaine, Butter, Spring Mix, or simply Green or Red leaf lettuce. After your lettuce is cleaned make sure that you dry it well so it doesn't water down your dressing.

2. Cheese..Feta, Blue Cheese, and Goat are all great options for salads. Cheddar pairs well with almost any fruit or veggie and is a great option if you are serving a picky crowd!

3. An Unexpected.... remember just one,this will help your salads not to become overwhelming and mushy. Here are some ideas:
Artichokes
Chopped Veggie..just feature one
Dried Fruit
Grilled Veggies...you can get away with featuring a couple on this one.
Fruit
Herb...several is OK on this one too...and you can pair with any veggie.

4. Homemade Croutons...left over crostini works great for this.Just crumble or chop leftover crostini over your salad.

5. Light Dressing.. Keep it simple and light.

6. Nuts...spiced or candied..I like to make these ahead and store them in my freezer.

Once you have combined an ingredient from each one of these categories, gently toss in a salad bowl and pass at the table.

If any of you would like some recipes for some of the basics (nuts, dressing, crostini) just let me know and I can post some.

Steak Tips with Mushrooms and Sour Cream Sauce

This recipe has turned into one of my favorites. In this recipe steak is topped with a rich and creamy mushroom sauce. You could put this sauce on any meat, chicken or pork and it would taste awesome. I like to serve this entree with roasted red potatoes and a side salad.

This is what I am making for dinner tonight so I thought I would share!

This recipe calls for sirloin tips, which please feel free to try. I always substitute flat iron steak in recipes that call for steak because it is so TENDER and you can't mess the stuff up! Plus, it freezes well. I like to keep some in my freezer for a quick steak dinner. You could really use this sauce on any sort of steak. This is also a great recipe to stretch your dollar or entertain with, because you slice it and then pour the sauce over it...so everyone does not need their own steak.

Steak with Mushroom and Sour Cream Sauce

1 1\2 pounds steak
Salt and Pepper
Olive Oil
10 ounces of white mushrooms, sliced
2 shallots, havled and sliced thin
3/4 cup low-sodium beef broth
1/2 cup brandy (you can buy those small bottles they are much cheaper and are great for cooking.)
1 1/2 teaspoons of fresh thyme ( I use about 1/2 teaspoon of dried)
1/2 cup sour cream
2 Tablespoons coarse -grain mustard

Season steak with salt and pepper. Heat oil in a skillet over medium heat. You want your pan hot. Add meat and cook until well browned all over, and steak reaches desired doneness. Transfer to a plate and tent with foil.

Heat remaining oil in empty skillet, add your mushrooms and put on a cover. Cook for about 3 minutes. You want your mushrooms soft. Stir in brandy, broth and thyme and simmer until reduced by half, about 7 minutes. Pull your skillet off the heat and add the sour cream, mustard and any accumulated steak juices. Season with salt and pepper if needed. Slice steak...make sure that you slice against the grain of the steak if you are using a cut like flat iron. Pour sauce over meat...and ENJOY! You'll love it I promise...and if you are like me, afterwards you'll be trying to figure out how many ways you can use that amazing sauce!