What gorgeous weather! Finally! Mark and I have been spending every possible moment in the yard trying to weed, plant, mulch and water while conditions are just right.
The window of yardwork opportunity always seems to be so narrow. Soon May thunderstorms begin to put a damper on outside chores, quickly followed by the scorching heat of summer. Once the temps and humidity rise, I'd rather be chilling by the pond than sweltering with a shovel.
One recent Sunday while we were busy outside, I baked a ham for for the evening's meal. Nobody had to fuss that night and there were plenty of leftovers for quick meals during the week. We gardened while dinner cooked.
Later in the week, leftover ham made a light (yet somehow substantial) salad for dinner. We grilled up a few mango halves, pineapple spears and slices of ham and plated those on top of Romaine leaves. Fresh blackberries, smoked bleu cheese crumbles and an easy Meyer Lemon Vinaigrette put the finishing touch on our quick weeknight dinner.
The time we saved on dinner? Yeah, we got back out into the yard for some weeknight weeding. Before the rain comes.
Grilled Pineapple, Mango and Ham Salads
with Meyer Lemon Vinaigrette
- 1 fresh pineapple, peeled, cored, cut into thick slices
- 1 mango, peeled, cut in half lengthwise, pit removed
- 2 thick slices ham
- 1/2 pint fresh blackberries
- 1/2 cup smoked bleu cheese (or regular bleu cheese)
- Romaine leaves
- 2 T. Meyer lemon juice (or 1 T. lemon juice and 1 T. orange juice)
- 1/4 C. extra virgin olive oil
- 1 t. sugar
- 1/2 t. Dijon mustard
- 1 t. Kosher salt
- freshly ground black pepper, to taste
- pinch cayenne pepper
Grill ham, pineapple and mango until they develop some nice grill marks. Remove to plate.
On two plates, arrange Romaine and top with the fruits, sprinkle with bleu cheese. Drizzle with the vinaigrette and serve.
Vinaigrette: While everything is on the grill, whip together the vinaigrette ingredients!
Print this post