Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts


Beat hot summer with this delicious Greek salad filled with your favorite Greek ingredients! Nothing higher on a heat day than a chilly salad. Living in American state we have a tendency to had a great deal of that day even currently at the start of March, once it absolutely was still snow elsewhere. Even while not heat weather, this pasta salad is ideal for a visit or work as you do not need to harvest it!

There is associate degree endless choice with ingredients once creating food salads. i made a decision to travel the Greek route, as a result of i have been on a Greek dish kick of late. The flavors of Kalamata olives, feta, and cucumber, go thus well with Oregano and lemon sauce vinaigrette.


Another reason i like this salad instruction, is that the straightforward and fast to create. I shredded cherry tomatoes, Kalamata olives, cucumber, and parsley. I sliced the shallots on chordophone for them to be a lot of uniform, however please watch out and use the guards. If you do not have a mandoline, you'll simply simply slice thinly with a knife.

My favorite a part of any salad was the sauce or sauce vinaigrette that it came in once the food moistened all that flavor, each bite was delicious. For this instruction i made a decision to use vegetable oil, wine vinegar, lemon, Oregano, salt, and black pepper. These basic ingredients move to create such a bright sauce vinaigrette.



  • 8 oz Orzo pasta
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup English cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/3 cup kalamata olives, sliced in half
  • 1/4 cup feta cheese
  • 1/4 cup parsley, chopped
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 lemon, freshly squeeze juice
  • 1 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper


  1. In a small pasta pot, cook pasta al dente according to package instructions. Remove from heat, drain, rinse the pasta, then set aside.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. Set aside.
  3. In a large mixing bowl, add all the ingredients including the vinaigrette. Toss to ensure all the ingredients are combined. Place in refrigerator for at least an hour before serving to marinate.


This Strawberry pecan dish is loaded with recent fruit and sweets Fisher's Pecan Halves. it is also flat-topped with sweet, home-baked lemon poppyseed sauce.

Salad was one amongst the primary things i used to be curious about as a dish or BBQ. i like the distinctive twists folks placed on them, and that i love that others ought to chop vegetables!


Today's direction is super easy. I started by creating some lollipop pecans. It solely takes many minutes, and it's well worth the further effort. By baking them quick during a cooking pan it brings out their spicy flavor. And add a touch sugar to the cooking pan giving them a sweet tender coating! ensure you create further for your dish, as a result of if you are like American state, you may bite them before you assemble!

Carrying salads for the absence or BBQ is often an excellent plan. particularly once it's laden with sweet, ripe fruit still. I other recent strawberries, blueberries, and Mandarin oranges. I conjointly other chevre. i feel the couple is thus smart with all the fruit during this direction.



  •  1 cup Fisher Nuts Pecan Halves
  •  1/4 cup granulated sugar
  •  12 oz package Romaine lettuce, chopped
  •  8 oz fresh strawberries, halved
  •  4 oz fresh blueberries
  •  2 oz goat cheese, crumbled
  •  1/4 cup red onion, sliced (cut into small pieces)
  •  15 oz can Mandarin oranges, drained
  •  2 chicken breasts, cooked and diced


  •  1/2 cup granulated sugar
  •  1/2 cup lemon juice
  •  1 tsp dijon mustard
  •  1/2 tsp kosher salt
  •  2/3 cup olive oil
  •  1 Tbsp poppyseeds


  1. In a small skillet over medium heat, saute pecans with sugar. This will take several minutes for the sugar to dissolve as you stir the pecans. Set aside and cool.
  2. In a large bowl, combine romaine, berries, oranges, cheese and onion. Add diced chicken. Toss gently.
  3. In a small mason jar, combine dressing ingredients and shake with lid on.
  4. When ready to serve, add candied pecans and drizzle with dressing. ENJOY!


Broccoli dish could be a combination of broccoli, bacon, shallots, cranberries, helianthus seeds and cheese. And it's flat-topped with a yoghurt sauce salad dressing cream. very easy and delicious!

The great factor regarding broccoli dish recipes is however straightforward it's to regulate. The raw broccoli forms most of those salads and bacon, edible fruit, cheeses and seeds ar typically concerned. however you'll be able to tweak all to your personal Diet preference.


So if you would like to use raisins rather than dried cranberries or slivered almonds rather than helianthus seeds, go for it. I even have enclosed cheese rather than store cheese as a result of I like it in salads and that i assume it adds superb soupiness. however you'll be able to conjointly create this dish freed from milk.

The typical sauce for broccoli dish is that the cream, mayonnaise-based dressing. I did not add additional sugar to my dress, however I did the soupiness by adding a small amount of do-it-yourself yoghurt to the dressing. It adds solely the correct sweetness and Tang. And after all, i exploit do-it-yourself salad dressing as a start line.

In a separate tiny bowl create a sauce by stirring with salad dressing and yoghurt. Then augment the dish and stir everything along for the foremost delicious, flavorful, extremely habit-forming, healthy broccoli dish direction.


Broccoli Salad

  • 1 broccoli head, approx 5 cups of florets
  • 8 slices bacon
  • 1/3 cup red onion, diced
  • 1/2 cup dried cranberries
  • 1/2 cup sunflower seeds
  • 1/4 cup goat cheese, crumbled

Broccoli Salad Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt


  1. Preheat the oven to 400 degrees fahrenheit. Add the bacon slices to a parchment lined baking tray and cook for 15 minutes or until crispy. Remove the bacon from the oven and transfer to a paper towel to dry and cool.
  2. While the bacon is cooking, slice off all the broccoli florets and make sure they're in bite-sized pieces. Add them to a large mixing bowl along with the red onion, dried cranberries, sunflower seeds and goat cheese.
  3. To make the dressing, add the mayonnaise and yogurt to a small bowl and stir together. Add the dressing to the mixing bowl and stir until everything is well combined.


Italian shredded Salad-Italian dish laden with contemporary goodness, and sausage, provolone, pepperoncini, and olives. It's Light, yet warm, and further flavoursome with Italian sauce vinaigrette Zippy!

You will conjointly notice chickpeas within the original instruction. What i really like. however the remainder of our family isn't. therefore I crossed them off the ingredient list, for the sake of harmony.


And I accessorial some black olives. a lot of typically than not, i exploit the carvers, ripe black olives, as this pleases a lot of members of the family. however I conjointly wish to use the richer styles of Kalamata.

What i do know of course, though, is that the ingredient positively makes this Italian dish stand out. and that they add sincerity, enough to decision it the most course dish. Its simply plain awful for a cool, refreshing summer meal.



  • 2 large heads romaine lettuce
  • 1/2 of a medium red onion, peeled and then sliced into very thin rings - I like to use a mandoline for quick, easy, uniform slices
  • 1/2 c. sliced pepperoncini rings
  • 1/2 c. sliced black olives
  • 1/2 lb. provolone, sliced 1/8" thick and then cut into 1/4" ribbons
  • 1/2 lb. good quality salami, sliced 1/8" thick and then cut into 1/4" ribbons
  • 12 oz. cherry or grape tomatoes, sliced in half
  • freshly ground black pepper
  • kosher salt, if needed
  • Italian Vinaigrette


  1. For the lettuce, I like pieces that are manageable bite-wise. I don't want to also need a knife to eat my salad! So I first cut the romaine vertically two or three times, from the root end (don't cut all the way through the root, to keep the head intact) to the tips of the leaves. Then I make cuts crosswise, into 1/2" to 3/4" ribbons. Discard the root end.
  2. To assemble the salad: In a large bowl (my favorite salad bowl is a large stainless steel one), gently fold together red onion, pepperoncini, black olives, provolone, and salami. Drizzle about 1/2 cup of the Italian Vinaigrette over these ingredients, and then gently fold again.
  3. Add prepared lettuce and tomatoes, gently folding to incorporate. Taste for seasoning and add kosher salt and/or more of the vinaigrette, if desired. Sprinkle freshly ground black pepper over the top and serve immediately.


Avocado Doll Tuna may be a delicious low-carb, keto, Whole30 and Paleo-friendly lunch or snack direction. a straightforward combination of tuna fish salad and avocado, they're simple to form, loaded with healthy proteins, healthy fats and can cause you to fullness long once lunch ends.

This tuna stuffed avocado direction appears to tick several boxes of food – it's low in carbohydrates, keto, Whole30, Paleo, gluten-free and dairy-free. it's a high macromolecule (23g macromolecule per serving) and a high fat direction (from a spread of healthy) that may cause you to quite full. this suggests you'll tend to grab carby, sweet and unhealthy food decisions.


One of the items i like regarding this direction (other than sunny, recent flavors) is however simple it's to form. simply add tuna, mayonnaise, celery, onions, seasonings, city mustard, salt and pepper to atiny low bowl. Use a fork to interrupt up the tuna and completely combine all the ingredients along.

Then use a giant knife to chop your avocado in 0.5 and take away the seeds. Add one or two of tuna fish salad dollops to every avocado 0.5 and simply that – really easy. To eat AN avocado stuffed tuna, simply use a spoon or fork to scoop out a tuna fish salad bite with AN avocado Chuck. It's Creamy, savory, Herby and slightly tender from celery and onions. Very tasty.



  • 4 avocados
  • 2 5 ounce cans tuna (I prefer albacore tuna)
  • 1/4 cup mayonnaise
  • 1 stalk of celery, diced
  • 2 tbsp red onion, diced
  • 1-2 tbsp chopped parsley, chives and/or other herbs
  • 1/2 tbsp Dijon mustard
  • salt and pepper, to taste


  1. Add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl. Stir together until well combined.
  2. Slice the avocados in half and remove the seed. Dollop a few spoonfuls of tuna salad onto each avocado half.


Apple Pomegranate Harvest dish – A spirited fall salad with greens, apples, and pomegranates with balsamy vinegar. a simple healthy dish and also the excellent Thanksgiving aspect dish!

If you're trying to find a delicious and exquisite fall dish for your table look no additional than this Apple Pomegranate Harvest dish. it's really easy, healthy, Associate in Nursingd continually an absolute hit when it’s served!

Apple Pomegranate Harvest Salad
Apple Pomegranate Harvest Salad

This dish is that the excellent addition to a fall meal you've got planned or at your Thanksgiving feast. even though you aren’t into dish – I will nearly promise you may love this harvest salad! it's tart from the apples and sweet from the pomegranate seeds, and pairs utterly with the lemonlike balsamy dressing.

If you prefer this dish, you'll also love my hospital ward tossed salad yet, equally delicious and healthy!

Apple Pomegranate Harvest Salad


  • 1 cup pomegranate seeds
  • 1 honey crisp apple sliced thin
  • 1/4 cup chopped pecans
  • 2-3 tbsp feta cheese
  • Mixed greens


  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tbsp honey
  • 1/2 tsp black pepper
  • pinch of garlic powder


  1. Add greens to a medium to large bowl and arrange salad toppings as desired.
  2. In a medium bowl add all of dressing ingredients and whisk thoroughly to combine. Taste and adjust as needed.
  3. Drizzle dressing over top salad and serve! Dressing can be stored in fridge for 2 weeks sealed in mason jar.


Peach Pretzel Salad Dessert is a clean summer twist on the traditional fruit and jello pretzel dessert using fresh or canned peaches.

This Peach Pretzel Salad Dessert is a fresh mixture of tangy sweet peaches in peach gelatin, a velvet layer of whipped topping and cream cheese all over a salty pretzel crust. They’re the best stability of flavors! Peach pretzel jello salad is the clean-to-make, fantastic layered peach dessert as a way to be the hit of any summer season birthday celebration!

Peach Pretzel Salad Dessert

If you’ve been following along with me for some time you’ll recall the Marshmallow Peach Icebox Dessert recipe that became passed down in my family from my mom to me. We used to make it each August, and i appeared ahead to all of it 12 months. properly, this pretzel dessert recipe is another great family recipe to expend a number of the ones summer season peaches!

Jello salads are a staple for summer season picnics and potlucks round my neck of the woods, and i really like making new recipes that are based on old favorites. This jello pretzel salad is a scrumptious twist on a conventional recipe! most recipes for Jell-O pretzel cakes use strawberries, like this Strawberry Pretzel Salad. whilst my mother stated a peach jello salad, I knew it would be the perfect fit for one among my favorite end result!

Peach Pretzel Salad Dessert

Peach Gelatin Layer:

  • 2 1/3 c. boiling water
  • 1 6 peach gelatin
  • 4 c. sliced peaches fresh or canned

Pretzel Crust:

  • 2 1/2 c. crushed pretzels
  • 3 Tbsp. powdered sugar
  • 3/4 c. melted butter

Cream Cheese Layer:

  • 1 8 oz. package cream cheese
  • 1 c. powdered sugar
  • 1 pasteurized egg OPTIONAL
  • 1 carton whipped topping


  1. Preheat oven to 350°.
  2. Combine the gelatin with boiling water in a medium bowl. Whisk until gelatin is dissolved. Roughly chop the peaches and add them to the gelatin mixture. Allow to cool just until it is soft set.
  3. Add the pretzels to a resealable bag and using a rolling pin, crush the pretzels until they are small pieces. Add them to a medium bowl along with the powdered sugar and butter. Mix until the pretzels are coated.
  4. Press the pretzel mixture into the bottom of a 9x13 pan. Bake for 10 minutes at 350°. Cool.
  5. Meanwhile beat together the cream cheese, sugar, and egg (optional) until smooth. Gently fold in the whipped topping. Carefully spread over the pretzel crust.
  6. Pour the soft set gelatin and peach mixture over the cream cheese layer. Refrigerate the dessert until the gelatin is fully set. Serve chilled.


This autumn harvest salad is complete of fall flavors; roasted butternut squash, smooth wild rice, pepitas, candy apples, and hearty kale. and end the salad with a seasonal apple cider vinaigrette! a dish this is ideal to make in advance!

My mind is swirling! such a lot of fantastic mind flying around!

Final Thursday and Friday, I spent my days at Chopped Con here in KC. It became a couple informative days spent with a number of my preferred ladies from everywhere in the US. even though we may talk weekly thru our blogging worlds, the instances we absolutely spend in man or woman, are limited. So the ones few days have been packed with so much speaking and catching up. some thing this mama virtually needed!


Thursday afternoon I had the pride of gaining knowledge of new photography recommendations and hints from professional meals photographer, Matt Armendariz. thoughts blown! His potential to take a beautiful image of a simple and excellent bowl of radishes ignited a hearth inner of me to without a doubt take my images to the next degree. strive darkish images and really pay attention to what my thoughts is trying to inform me.

Images is a passion of mine yet one of the hardest duties i have ever battled. Granted strolling this weblog single-handedly is right up there, but photography may be very precise to anybody. Being capable of manage light and work with composition all at the same time can pressure a women mad, but convey a lot pleasure when those visions come to life.

Even as I bounce backward and forward between light and airy pictures to more moody, i'm searching for my style. however the most rewarding part of images is there may be usually some thing new to learn. by no means prevent gaining knowledge of!



  • 1/2 cup uncooked wild rice
  • 2 pounds butternut squash, peeled, seeds removed & cut into 1/2 inch cubes
  • 1 tablespoon olive oil
  • 5 cups kale, center rib removed, and sliced thin
  • 1 medium apple, cut into 1/2 inch cubes
  • 1/2 cup dried cherries
  • 1/2 cup toasted pepitas (or pecans)
  • Salt
  • Black Pepper

Apple Cider Dressing:

  • 2 tablespoons apple cider (or apple juice)
  • 2 tablespoons apple cider vinegar
  • 1/4 cup + 2 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder


  1. Preheat the oven to 375 stages F. Line a large baking sheet with parchment paper or foil. Toss the butternut squash with a piece of olive oil, salt and pepper. add to prepared baking sheet. unfold into even layer.
  2. area in oven and prepare dinner for 15 mins or until roasted. dispose of and set aside to chill.
  3. in the meantime, cook the wild rice in step with manufactures commands. once cooked, permit cool.
  4. In a large bowl, combine the kale, apple, dried cherries, pepitas, cooled butternut squash and wild rice. Toss until calmly combined.


  1. In a small bowl, whisk all substances collectively. Set aside.
  2. If serving right now, toss with the dressing and serve.
  3. If making ready the salad beforehand of time, shop the salad in an airtight box and the dressing in some other field. dress earlier than serving.

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