Clinica Sierra Vista WIC

Fresh from the Grill: Sizzling Summer Salads



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Asian Beef and

Wild Rice Salad

Makes 4 servings

2 beef top loin (strip) steaks,

3/4 inch thick

2/3 cup light Asian-style

dressing, divided

1 1/4 cups long-grain and wild

rice blend

2 1/2 cups water

1 medium red bell pepper,

cut into 3/4-inch pieces

1 1/4 cups hothouse cucumber,

cut into half-moon slices

1 1/4 cups frozen shelled

edamame, thawed

1/4 cup sliced green onions,

divided

2 tablespoons chopped

cilantro

Place beef steaks and 1/3 cup dress­ing in food-safe plastic bag; coat evenly. Close bag and refrigerate

15 minutes to 2 hours.

Cook rice in water according to package directions, omitting butter and salt, if desired. Cool in large bowl.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes (over medium heat on gas grill, covered, 11 to 15 minutes)

for medium rare (145°F) to

medium (160°F) doneness, turning occasionally.

Add pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining dressing to rice; toss to combine. Season with salt.

Carve steaks into slices. Place salad on plate. Arrange steak over salad; top with remaining green onion.

Courtesy of The Beef Checkoff

Honey Grilled Fruit with Lime-Mint Vinaigrette

Makes 8 servings

Lime-Mint Vinaigrette:

2 tablespoons fresh lime juice

1 tablespoon olive oil

2 teaspoons honey

1 teaspoon finely chopped

fresh mint

Honey Grilled Fruit:

1/4 cup honey

1 tablespoon fresh lime juice

1/2 teaspoon cinnamon

3 large firm but ripe mangos,

peeled, pitted and cut

into large spears

1/2 fresh pineapple, peeled,

cored and cut into spears

1 large peach, pitted and cut

into 8 wedges

2 plums, pitted and

quartered

Mascarpone cheese

Whisk together vinaigrette ingre­dients in a small bowl; cover and refrigerate until ready to serve. Whisk together honey, lime juice and cinnamon.

Grill all fruit over medium heat for a few minutes on each side or until grill marks appear, basting

with honey mixture several times. Remove from grill and place in a large bowl; let cool and chop pine­apple into large chunks.

Place grilled fruit back into bowl, add vinaigrette and toss lightly to coat. Cover and refrigerate for at least 1 hour, stirring several times. Transfer to salad bowls or plates and top each with a dollop of mascarpone cheese.

Courtesy of National Mango Board

Beef Fajita Salad with Mango-Serrano Vinaigrette

Makes 4 servings

3 medium mangos, peeled,

pitted and cheeks sliced

off

Olive oil

2 medium poblano peppers

1/2 teaspoon ground black

pepper

1 pound beef top sirloin

steak, 1 inch thick

1 large red onion, cut into

1/2-inch slices

1 cup radishes, thinly sliced

2 tablespoons chopped

cilantro

Vinaigrette:

3 tablespoons lime juice

3 tablespoons water

1 to 2 serrano peppers

3 tablespoons olive oil

Brush mangos with oil. Place mango cheeks and poblanos on grill over medium, ash-covered coals. Grill poblanos, uncovered, 9 to 10 min­utes (gas grill times remain the same) or until skins are blackened, turning occasionally. Grill mangos

8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Seal peppers in food-safe bag and let stand for 15 minutes. Cool and cut mangos into 3/4-inch cubes and reserve.

Press black pepper onto beef steak. Brush onion with oil. Place steak on grid; arrange onion around steak. Grill, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) or until steak is medium rare (145°F) to medium (160°F) doneness and onion is tender, turning occasionally.

For vinaigrette, measure 1/2 cup cubed mango and combine with lime juice, water and serranos in food processor. Cover; process until smooth. With motor running, slowly add oil, processing until well blended. Season with salt, as desired.

Discard skins, stems and seeds from poblanos; cut into 3/4-inch pieces. Carve steak into slices. Halve onion slices. Place beef, remaining mango, onion, poblanos and radishes on platter. Season with salt. Drizzle with vinaigrette; toss to coat. Sprin­kle with cilantro.

Courtesy of The Beef Checkoff and National Mango Board

Simple Steak Grilling Tips

* Use a medium heat setting on a gas or charcoal grill. For charcoal grills, carefully hold the palm of your hand at cooking height above the ash-covered coals. Count the number of seconds you can hold your hand in that position; approximately 4 seconds is medium heat.

* Always use tongs to turn steaks. Using a fork will pierce the beef, allowing flavorful juices to escape.

* For best results, cook steaks to medium rare (145°F) or medium (160°F) doneness. The most accurate way to determine tempera­ture is with an instant-read thermometer.

Make the Most of Mangos

* Mangos contain more than 20 dif­ferent vitamins and minerals, are an excellent source of vitamins C and A and a good source of dietary fiber.

* Color is not the best indicator of ripeness. Simply squeeze the mango gently to determine ripeness level. A ripe mango should give slightly, but not be too soft.

* To ripen mangos, store at room temperature. Once ripe, store mangos in the refrigerator for up

to five days.

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