The other night we had a very summer-y dinner. I like to buy chuck flanken style ribs when they are on sale and I got a really nice package of them that I marinated in a bottled chipotle marinade from Fronterra Grill. Then I broiled them and served with fresh corn on the cob and a big salad.
Here is the mixed green salad I have been making lately:
I head of lettuce or salad mix
Blue cheese crumbles
Sun dried tomato crumbles
Croutons
Sliced cucumbers or radishes
A balsamic vinaigrette
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