Island Paradise Salad, Grilled Asparagus and Red Potatoes

Not every great meal requires meat. This salad looks like a yummy and great entree! I paired it here with additional Grilled Asparagus and Red Potatoes. So take a day off from the stove and light up the grill outside and enjoy a meal on the patio!

Island Paradise Salad

• 2 C. Frozen Sugar Snap Peas, thawed
• 3 C. Romaine Lettuce, torn
• 3 C. Bibb Lettuce torn
• 1 Avocado, peeled and sliced
• 1 Large Mango, peeled and cubed
• 1/4 C. Green Onion, sliced
• 1/2 C. Shredded Coconut

Lime Dressing:

• 1 tsp Lime Zest
• 2 TB Fresh Lime Juice
• 3 TB Honey
• 1 TB Canola Oil

Mix Salad Ingredients in a large bowl. In a bowl vigorously mix dressing ingredients until well combined. Serve dressing with salad.

Grilled Asparagus and Red Potatoes

• 2 TB Olive Oil, divided
• 1/2 tsp Salt
• 1/2 tsp. Lemon-Pepper Seasoning
• 6 small Red Potatoes, quartered and unpeeled
• 1 lb Fresh Asparagus, trimmed

Toss potatoes with the salt and 1 TB Olive oil and grill in a basket or in foil poked with holes for 15 minutes. Toss the asparagus with the lemon pepper seasoning and remaining olive oil. Add to the potatoes and grill 10 minutes longer.

BBQ Ribs, Sweet and Spice BBQ Sauce, Mandarin Orange Salad with Citrus Dressing, Baked Potatoes

The first time I had BBQ ribs was on my honeymoon in Jackson Hole, WY back in 2000 at Bubba's BBQ.  Since then I have spent a lot of time perfecting my BBQ ribs. Whether you use beef or pork ribs, you cook them the same way. Pork ribs are my favorite.  I personally buy a bottle of my favorite spicy and sweet BBQ sauce at the store to make things easy. But I have also included a recipe for a BBQ sauce. Try it or buy your favorite (safe) flavor. Don't forget the salad and baked potato. Please, Please don't wrap your potatoes in foil, it holds the moisture inside, which is the opposite than what is desired. you want a tender, flaky, soft interior and a yummy flavored skin reminiscent of fries.

BBQ Ribs

• 1 Full Rack of Pork or Beef Ribs
• 1 tsp each: Salt and Pepper
• 2 C. Sweet and Spicy BBQ Sauce

Sprinkle the ribs with salt and pepper. Wrap them tightly in parchment paper, then wrap them again tightly in aluminum foil. Place them on a baking sheet and bake them at 250 degrees for 6 - 8 hours. Remove the wrapping and heat the oven to 400 degrees. Spread the BBQ sauce over the ribs and bake, uncovered, at the higher temperature for 20 to 30 minutes until the sauce is heated through and bubbly. Remove from the oven and let it sit for 10 minutes before serving.

Sweet and Spicy BBQ Sauce

• 1 C. Ketchup
• 1 C. Cider Vinegar
• 1/2 C. Molasses
• 1/2 C. Honey
• 1 tsp. Liquid Smoke
• 1/2 tsp Garlic Salt
• 1/4 tsp Onion Powder
• 1/4  to 1/2 tsp. Cayenne Pepper

Mix all the ingredients together in a saucepan and bring it to a boil, Turn down the heat and let it simmer for about 30 minutes to reduce. Remove from the heat, it will thicken a bit as it cools.

Mandarin Tossed Salad

• 9 Cups Mixed Salad Greens
• 1 (11 oz) can Mandarin Oranges, drained
• 1/3 C. Green Onions, sliced
• 2 Celery Stalks, chopped
• 1 Cucumber, sliced
• 1 Green Pepper, chopped

Citrus Dressing:

• 3 Tb. Canola Oil
• 2 Tb. Honey
• 2 Tb. Lemon Juice
• 1 Tb. Orange Juice Concentrate
• 1 1/2 tsp. Water
• 1/2 tsp Ground Mustard
• 1/4 tsp Salt

Toss all the salad vegetables and greens in a large bowl. In a jar with a lid, combine all the dressing ingredients and shake vigorously until well combined. Serve with the salad.

Baked Potatoes

• 5-6 Large Russet Potatoes
• 1 TB Canola Oil
• Salt and Pepper
• 1/2 tsp Olive Oil

Wash and scrub the potatoes. Rub the potatoes with the canola oil and the poke holes with a fork all around the potatoes. Sprinkle them with salt and pepper and bake them at 350 degrees for 50- 60 minutes or until they are tender in the middle when poked with a knife. Let them rest for 10 - 15 minutes then squeeze the potatoes to smoosh the interior. then cut them open and drizzle them with olive oil salt and pepper.

Grilled Steak Salad with Balsamic Dressing and Cajun Sweet Potatoes

Salad is a staple at my house. There are a million ways to serve one, from a simple side dish to the main entree to even a dessert. So don't be surprised to see a lot of salad recipes here. The good news is: Salad is Healthy and very very yummy! And they don't need to be laden down with creamy dressings, and cheese.

Grilled Steak Salad

• 1/2 tsp each: Salt, Pepper and Garlic Powder
• 1 lb Beef Flank Steak
• 1 Red Onion, thinly sliced
• 1 Red Pepper, Sliced
• 5 oz Mixed Greens

Dressing:

• 1/3 C. Balsamic Vinegar
• 2 TB Fresh Basil, minced
• 2 TB Olive Oil
• 1 tsp. Dijon Mustard

Season the flank steak with the salt, pepper, and garlic powder. Grill the meat over medium heat for 6-8 minutes on each side. Let it rest while you prepare the salad. Mix the greens, onion and red pepper in a large bowl.

In a small jar with a lid, combine all the dressing ingredients and shake vigorously until it is well combined. Thinly slice the meat and toss both the meat and dressing into the salad and serve immediately. 

It's hard to go wrong with sweet potatoes. They are sweet, full of flavor and vitamins and jam packed with goodness. Toss these in the oven just before assembling the salad. 

Cajun Sweet Potatoes

• 3 lbs Sweet Potatoes, Peeled and Cubed
• 2 Tb Olive Oil
• 3 Tb Brown Sugar
• 1 tsp. Cajun Seasoning
• 1/2 tsp Salt

Toss the potatoes in a bowl with the oil and seasonings. Spread them out on a cookie sheet lined with parchment paper nad bake the potatoes at 400 degrees for 20 minutes or until tender.