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How to Make Pesto

How to Make Pesto

Wonderful, vibrant colors, deeply layered flavor, and lots of dishes to pair with. Pesto sauce is, based on merit, one of the most used out there. So if you want to make some tasty pasta, sandwiches, or go off the beaten path and make pizza, then you have to learn how to make pesto. Because

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How to Make Mayonnaise

How to Make Mayonnaise at Home

You won’t believe how easy and cost-efficient is to make your own mayo. For a burger, for sauces, for all kinds of sandwiches and tasty dishes. You have to learn how to make mayonnaise at home, to just experience for yourself how the flavors pop! I know, I know, ketchup is king, but I’m going to

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Warm Potato and Prosciutto Salad

This is not your regular leafy-green salad, but it doesn’t have to be. It is great on its own. No comparison needed. This recipe has a bit more calories than normal salads, but it more than makes up for it in flavor! All you need to do is fry some new potatoes and add prosciutto, olive oil, and seasoning to your taste.

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Ingredients Needed for Warm Potato and Prosciutto Salad

1 pound new potato
vegetable oil for frying
4 prosciuttos
dried thyme
olive oil
salt
cucumber slices

How to Make Warm Potato and Prosciutto Salad

  1. Peel off the skin of the potatoes.
  2. Heat a skillet, add the oil and let it get really hot before adding potatoes.
  3. Let them fry for about 15 minutes while stirring in the pan every 2-3 minutes so the potatoes don’t burn.
  4. Remove them from the skillet when they turn golden and crispy.
  5. Add fried potatoes in a large bowl and start making the salad.
  6. Rip prosciutto in small chunks and add it alongside dried thyme. Pour olive oil, season with salt and mix everything together.
  7. Serve alongside cucumber slices!

Beef Tenderloin With Asparagus and Bell Pepper

Are you starting a new diet? If you don’t know what you can eat besides salads and chicken breast, you can always go for beef. But in order to cut down on calories, eat it with non-starchy vegetables. We have the perfect recipe for you: beef tenderloin with asparagus and bell pepper.

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Ingredients Needed for Beef Tenderloin With Asparagus and Bell Pepper

½ red bell pepper
½ yellow bell pepper
½ asparagus
1 tablespoon vegetable oil
5 ounces of beef tenderloin
salt
chili flakes
1 tablespoon butter
pepper

How to Make Beef Tenderloin With Asparagus and Bell Pepper

  1. Start by chopping bell peppers into small dices and removing the heads of the asparagus.
  2. Cut the meat into small chunks. Heat a skillet, add vegetable oil and start frying the meat.
  3. Season it with salt and chili flakes and fry until the meat gets a dark brown color.
  4. Separately, heat another skillet. Add bell pepper dices while leaving room in the middle for the butter. Add it and let it melt.
  5. Add asparagus, season with salt and pepper and leave on heat for 1 more minute.
  6. Serve beef alongside vegetables.

Vinaigrette Dressing

Buying salad dressing may be convenient, but they’re packed full of sugar and artificial ingredients, and they’re not that cheap. That’s why we encourage you to make your own dressings at home. The Vinaigrette dressing is a classic recipe, and it has only a few ingredients, so it’s not that complicated to make. Use it for salads, to marinate meats or vegetables.

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Ingredients Needed for Vinaigrette Dressing

¾ cup olive oil
¼ cup wine vinegar
1 lime
salt
pepper

How to Make Vinaigrette Dressing

  1. Add olive oil and vinegar to a salad bowl. Squeeze the lime into the bowl.
  2. Season with salt and pepper. Whisk the dressing until all the ingredients blend together. You should have a smooth and silky mixture.
  3. You can use the vinaigrette to dress salads, but you can use it also to marinate meat, poultry and vegetables.
  4. Store the vinaigrette dressing in a jar or an air-tight container so it’s easy to shake it up when you want to use it. You can store it in the
  5. fridge up to 5 days.

Baby Spinach and Grilled Zucchini Salad

If you are on a diet, the last thing to do is to eat only leaves and vegetables. You’ll get bored of this kind of menu in no time. Instead, try to make tasty salads, like this one here! Put together baby spinach with grilled zucchini and top with mozzarella. Green & healthy!

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Ingredients Needed for Baby Spinach and Grilled Zucchini Salad

1 zucchini
2 ounces of fresh baby spinach leaves
2 tablespoons of vegetable oil
1 tablespoon balsamic vinegar
1 tablespoon lime juice
1 mozzarella
salt
pepper

How to Make Baby Spinach and Grilled Zucchini Salad

  1. Slice a zucchini diagonally.
  2. Grill the zucchini slices for 3-4 minutes.
  3. Put the baby spinach in a medium bowl.
  4. On the spinach, put the vegetable oil, the balsamic vinegar and the lime juice.
  5. Mix the salad.
  6. Top the spinach salad with the grilled zucchini slices.
  7. Grate the mozzarella and top it with the salad.
  8. Season it with salt and pepper.

Apple, Blue Cheese and Walnut Salad

Maybe you’ve made so many veggie salads that it’s time for a break in the routine. How about taking a break from them and trying something a bit… fruitier? We think you should add some apples and white grapes to your leafy greens, for an adventure in new textures and mixing of flavors. And don’t forget “la piece de resistance”: blue cheese!

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Ingredients Needed for Apple, Blue Cheese and Walnut Salad

½ cup yogurt 2 tablespoons of mustard salt pepper 1 tablespoon white wine vinegar 1 tablespoon olive oil 1 walnut 1 celery stick 1 parsley 1 grapes ½ lettuce ½ lettuce 3 romaine lettuces leaves 1 tablespoon raisin 1.75 ounces of blue cheese 12 chilis es, multi-colored

How to Make Apple, Blue Cheese and Walnut Salad

  1. Put the yogurt, mustard, a pinch of salt and pepper, white wine vinegar, and olive oil in a bowl. Mix with a spoon until you get a silky mixture.
  2. Heat a skillet on medium-high heat and toast the walnuts.
  3. Slice the celery stick and chop the parsley.
  4. Cut the grapes in halves. Slice the apple and then cut it into thin sticks.
  5. Tear the red leaf lettuce and green leaf lettuce and put them in a bowl. Add the grapes, parsley, and celery. Toss everything.
  6. Place the romaine lettuce leaves on a large plate and top them with the salad.
  7. Add the raisins and toasted walnuts.
  8. Crumble the blue cheese on top.
  9. Add the apple sticks and top with the yogurt dressing.

5-Veggie Nutritious Salad

Eating veggie salads keeps you fit and healthy, so how about trying this simple, yet nutritious, combo? Cabbages, cucumbers, and carrots all have lots of vitamins, minerals and anti-inflammatory properties. So if you’re looking for a healthy salad, you’ve just found it here, right at your doorstep!

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Ingredients Needed for 5-Veggie Nutritious Salad

1 tablespoon olive oil 1 tablespoon balsamic vinegar salt pepper ¼ cabbage head ¼ red cabbage heat 1 cucumber 2 radishes es 3 yolks

How to Make 5-Veggie Nutritious Salad

  1. You can start with preparing the salad dressing.
  2. Use a small bowl and add the olive oil and balsamic vinegar. Season with salt, pepper, and toss them.
  3. Thinly slice both types of cabbage. Add them in a salad bowl and pour the dressing over them.
  4. Thinly slice the red onion. Grab your vegetable peeler and shred long, thin slices of cucumber, carrot, and radish. Add them on top, drizzle with some olive oil and serve!

Warm Vegetable and Anchovy Salad

Salads are great, but sometimes we get tired of the same old recipes, right? In those moments, make room for warm salads with hearty vegetables! One of our new favorite combos puts together eggplant, celery and bell pepper, slightly cooked, and topped with savory anchovies. Better yet, you can mix and match the ingredients closest to your heart and customize the salad to your taste!

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Ingredients Needed for Warm Vegetable and Anchovy Salad

2 tablespoons of vegetable oil 1 eggplant, diced 1 onion, diced 2 celerys sticks 0.5 green bell pepper ½ red bell pepper 1 garlic 1 tomato chili flakes ½ tablespoon pine nut salt pepper 5 olives, pitted 1 teaspoon caper 1 tablespoon red wine vinegar 2 tablespoons of sugar 1 tablespoon olive oil

How to Make Warm Vegetable and Anchovy Salad

  1. Heat 1 tablespoon of vegetable oil in a frying pan on medium heat. Add the eggplant and cook it for 10 minutes, until brown and soft.
  2. In a separate skillet, heat the remaining oil. Add the onion and celery and cook for 2-3 minutes.
  3. Add the bell peppers and toss to mix. Set the heat on medium-high and cook the vegetables until they soften, around 5 minutes.
  4. Add the garlic and tomatoes and keep on heat for another 2 minutes. At the end, add the cooked eggplant and mix.
  5. Season with salt, pepper and chili flakes. Sprinkle the pine nuts, olives, capers and toss again.
  6. Stir in the red wine vinegar and the sugar. Cook for another 2 minutes, until the sugar is caramelized.
  7. Put the vegetables in a bowl and serve with anchovy fillets on top.
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