Make Mealtime a Breeze with Salad and Kebabs

By Cat Rooney, Epoch Times
September 20, 2013 7:54 pm Last Updated: September 23, 2013 9:49 pm

One of these salads combined with homemade chicken, beef, or fish kebabs makes a satisfying and easy-to-prepare meal. Pre-made bought kebabs will work as well.

Start by preparing the salad. For the kebabs, arrange well-seasoned meat or fish on a skewer along with wedges of red, green, or yellow peppers, onions, whole fresh mushrooms, and cherry tomatoes or large green tomato wedges. Grill to desired doneness.

Place a layer of arugula or leaf lettuce on each plate and top with salad (about 150 ml or 2/3 cup). Once the kebabs are cooked, remove ingredients from the skewers and place on top of the salad. Add a few more lettuce leaves and you have a great meal.

Herb Cherry Tomato Salad

1 pint cherry tomatoes (mixed colours and types or one variety)
15 ml (1 tbsp) rice vinegar
15 ml (1 tbsp) virgin olive oil
One or a combination of fresh basil, chives, salad baronet, cilantro, parsley, cut with herb scissors or finely chopped
150 to 250 ml (2/3 to 1 cup) Feta cheese
Corn kernels from one grilled or boiled corn on cob or 50 ml (1/4 cup) canned corn
Salt and coarsely ground pepper

Mix all ingredients together.

Cucumber, Peach, and Poppy Seed Salad

1 medium cucumber, peeled and finely diced (about 375 ml or 1 1/2 cup)
2 large peaches, peeled and finely diced (approximately 125 ml or 1/2 cup)
15 ml (1 tbsp) olive oil
15 ml (1 tbsp) vinegar (fruit-infused balsamic, red wine balsamic, or rice vinegar)
10 ml (2 tsp) poppy seeds
Salt and coarsely ground pepper
10 ml (2 tsp) maple syrup

Mix all ingredients together.

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