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Summer salads: Giada's artichoke and tomato panzanella, more

Salad can be a simple, light summer meal that makes great use of the season's fresh herbs and tomatoes. Here, Food Network star Giada de Laurentiis shares a few of her favorite summer salads including artichoke and tomato panzanella, Asian chicken salad and wheat berries with strawberries and goat cheese.

Asian chicken salad
Servings:

Makes 4 to 6 servings

Ingredients

  • For salad:

    • 1 large carrot, peeled
    • 3 cups shredded Napa cabbage, from 1 small cabbage
    • 3 cups shredded Romaine lettuce, from 1 small lettuce
    • 1 small red bell pepper, seeded and deveined, thinly sliced
    • 2 tablespoons Thai basil or fresh mint, chopped*
    • 2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
    • 1/2 cup slivered almonds, toasted (see note)
    • 1 tablespoon toasted white or black sesame seeds*
    • *Can be found in specialty Asian markets
  • For dressing:

    • 1/4 cup peanut or vegetable oil
    • 2 tablespoons low-sodium soy sauce
    • 2 tablespoons rice vinegar*
    • 1/2 teaspoon sugar
    • Kosher salt and freshly ground black pepper, to taste (optional)
    • *Can be found in specialty Asian markets
    • 1/2 cup chow mein noodles

Preparation

Baking Directions:

For the salad: Using a vegetable peeler, shave the carrot and place in a large salad bowl. Add the cabbage, lettuce, pepper, Thai basil, chicken, almonds and sesame seeds. For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar and sugar until smooth. Season with salt and pepper, to taste, if using.Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

Tips:

To toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree oven for 8 to 10 minutes until lightly golden. Cool completely before using.

Wheat berries with strawberries and goat cheese
Servings:

Makes 4 servings

Ingredients

  • For wheat berries:

    • 2 cups soft white wheat berries, rinsed and drained
    • 4 cups low-sodium chicken broth
    • 4 cups water
    • 1 teaspoon kosher salt
  • For dressing:

    • 1/2 cup fresh orange juice (from 2 oranges)
    • 1/3 cup extra-virgin olive oil
    • 2 tablespoons orange zest (from 1 large orange)
    • 2 tablespoons agave nectar or honey
    • 1/4 packed cup fresh mint leaves, finely chopped
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 10 medium strawberries, hulled and quartered
    • 1/3 cup (4 ounces) crumbled goat cheese
    • 1/2 cup chopped walnuts, toasted (see cook

Preparation

Baking Directions:

For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, about 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese and walnuts. Toss until all the ingredients are coated. Cook's Note:To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Artichoke and tomato panzanella
Servings:

Makes 4 servings

Ingredients

    • 1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
    • 3 cups whole-wheat bread, cut into 1 1/2-inch pieces
    • 3 large, red tomatoes, cut into wedges
    • 1 cup pitted black olives, halved
    • 3/4 cup chopped, fresh basil leaves (about 1 bunch)
    • 2/3 cup extra-virgin olive oil, plus more for drizzling
    • 1/4 cup white wine vinegar
    • 1/2 teaspoon salt, plus more for seasoning
    • 1/2 teaspoon freshly ground black pepper, plus more for seasoning

Preparation

Baking Directions:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl stir together the 2/3 cup olive oil, white wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.

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