Katie Lee Salad Recipes

CHOPPED SALAD

Chopped Salad image

This salad is like one big antipasto. I love the combination of the garlicky, salty salami and spicy pepperoncini, cooled by the provolone cheese and paired with the crisp iceberg lettuce. I make the vinaigrette heavy on the vinegar--equal parts vinegar and oil--because the acidity helps balance the strong flavors of the salad.

Provided by Katie Lee Biegel

Categories main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

1 head of iceberg lettuce, chopped
1/2 English cucumber, chopped
1 red bell pepper, chopped
One 15.5-ounce can chickpeas, drained, rinsed
1 cup chopped salami
1 cup chopped provolone cheese
One 6-ounce jar marinated artichoke hearts, drained and chopped
1/2 medium red onion, finely minced
1 cup cherry tomatoes, halved
8 whole pepperoncini
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon minced fresh rosemary
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Mix all the salad ingredients in a large bowl.
Combine the vinaigrette ingredients in a small glass jar with a tight-fitting lid and shake well.
Toss the salad with the vinaigrette and serve immediately.

GRILLED CHICKEN AND KALE GREEK SALAD

Grilled Chicken and Kale Greek Salad image

Provided by Katie Lee Biegel

Categories main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 boneless, skinless chicken breasts
1/2 cup bottled Greek feta-herb salad dressing, such as Food Network Kitchen Inspirations, plus more for dressing the salad
Salt and pepper
2 Persian cucumbers, diced
1/2 small red onion, thinly sliced
One 9-ounce package baby kale
1/2 cup cooked whole-wheat pearl couscous, cooled completely
1/2 cup crumbled feta
1/2 cup cherry tomatoes, halved
1/4 cup whole Kalamata olives, pitted
2 tablespoons fresh dill fronds
1 cup store-bought or homemade crispy chickpeas

Steps:

Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour.
Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper.
Preheat a grill or grill pan over medium-high heat. Grill the chicken until cooked through (165 degrees F), 7 to 8 minutes per side. Let cool, then cut into bite-size pieces.
Toss together the cucumbers, onions, kale, couscous, feta, tomatoes, olives and dill in a large bowl. Add the grilled chicken and drizzle with the desired amount of dressing. Toss to coat. Season with salt and pepper. Garnish with the crispy chickpeas.

BARBECUE BACON WEDGE SALAD WITH GRILLED CORN

Barbecue Bacon Wedge Salad with Grilled Corn image

Provided by Katie Lee Biegel

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 tablespoon olive oil
1 ear corn, shucked
1/4 cup barbecue sauce
2 tablespoons apple cider vinegar
1 tablespoon dark brown sugar
1/2 pound slab bacon about 1 inch thick, halved lengthwise
1 head iceberg lettuce, quartered into wedges
1 cup cherry tomatoes, halved
Kosher salt and coarsely ground black pepper
Blue Cheese Dressing (recipe follows)
2 tablespoons Ryan's Pickled Red Onions (recipe follows)
1/2 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon white vinegar
1/4 teaspoon sugar
Dash hot sauce
Kosher salt and freshly cracked black pepper
1/4 cup crumbled blue cheese
1 medium red onion, thinly sliced
1 tablespoon whole black peppercorns
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
2 teaspoons kosher salt

Steps:

For the corn: Preheat the broiler. Line a baking sheet with foil.
Rub the oil on the corn on the prepared baking sheet. Broil the corn, turning every few minutes, until charred on all sides, about 10 minutes. Remove the corn and let it cool slightly, then cut the kernels from the cob and set aside; discard the cob.
For the bacon: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
Mix the barbecue sauce, vinegar and sugar in a small bowl. Put the bacon on the prepared baking sheet and brush with a layer of the sauce. Bake, flipping and basting with more sauce every 10 minutes, until the bacon is cooked through and juicy and the sauce is sticky and dark, 45 to 55 minutes. Cut the bacon in half crosswise to yield 4 pieces.
To assemble the salad: Arrange the wedges of lettuce on a large platter. Add the tomatoes, corn and bacon around the wedges. Season the lettuce and tomatoes with salt. Top with coarsely ground pepper. Spoon the dressing over the lettuce wedges and top with the pickled onions. Serve immediately.
Mix the mayonnaise, buttermilk, vinegar, sugar and hot sauce in a medium bowl. Season with a pinch each of salt and pepper, then fold in the blue cheese, leaving a few lumps of cheese.
Place the onions and peppercorns in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a medium bowl until the sugar is dissolved. Pour over the onions and refrigerate for 2 to 3 hours. The pickled onions will keep about 2 weeks in the fridge.

PURPLE CAULIFLOWER AND RED CABBAGE SLAW

Purple Cauliflower and Red Cabbage Slaw image

Provided by Katie Lee Biegel

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 cups (about 1/2 head) thinly sliced purple cauliflower
3 cups (about 1/2 head) shredded red cabbage
1/2 recipe Poppyseed Dressing, recipe follows
1/4 cup plus 1 tablespoon roasted, salted sunflower seeds
2/3 cup vegetable or canola oil
1/2 cup apple cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
Kosher salt and cracked black pepper
1 large egg, pasteurized if necessary
2 tablespoons poppyseeds

Steps:

In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.

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