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Preserved Lemons

Preserved lemons are an indispensable ingredient used in Moroccan cuisine when cooking all kinds of dishes, especially tagines. But, Moroccan or not, it surely comes in handy having some of these at home and using them in vegetable dishes, salads or dips. They’re versatile, and delicious!

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Ingredients Needed for Preserved Lemons

8 lemons
1 green chili
1 red chili
2 teaspoons of salt
4 bay leaves

How to Make Preserved Lemons

  1. First slice the lemons in quarters.
  2. Thinly slice the chili peppers.
  3. Grab 2 jars, about 800 ml each.
  4. Add about 2-3 lemon quarters on the bottom of the jar. Sprinkle 1 teaspoon of salt and add half of the sliced chilies.
  5. Add more lemon quarters. Press down on them to release some of the juices. Fill the jar with about half of the lemon quarters. Top with 2 bay leaves.
  6. Secure this jar, and repeat the steps for the second one.
  7. Keep the preserved lemons for 1-2 weeks in a cold place!

Mexican Beef Salad

Have you ever tried beef salads? They’re probably the best kind of salads that you can ever try! Just cook a savory beef tenderloin the way you like it, and serve it alongside some fresh vegetables. Inspired from Mexican cuisine, this dish has a lot of amazing flavors that make it fantastic!

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Ingredients Needed for Mexican Beef Salad

1 tablespoon salt
1 tablespoon coffee
1 tablespoon brown sugar
pepper
8 ounces of beef tenderloin
2 tablespoons of of olive oil
1 romaine lettuce
1 red onion
2 ounces of sweet corn
5 baby corns
10 cherry tomatoes
fresh coriander
½ lime
1 tablespoon yogurt

How to Make Mexican Beef Salad

  1. Add the salt, coffee, brown sugar, and pepper in a bowl.
  2. Mix and use them to coat the beef.
  3. Heat a skillet and add 1 tablespoon of olive oil. Start frying the beef.
  4. Fry for about 3 minutes per side. Let it rest and slice it.
  5. Chop the lettuce and start preparing the salad. Also slice the onion.
  6. Separately, heat another skillet and add the sweet corn, baby corn, cherry tomatoes, and coriander.
  7. Stir and leave them on heat for about 1 minute.
  8. In a large bowl, add the salad, cooked veggies, and red onion.
  9. Season with olive oil, lime juice, and salt.
  10. Mix all together.
  11. Serve with beef slices and 1 tablespoon of yogurt as a dressing.

Smoked Salmon Salad

Summer is here, and we all crave for fresh salads that help us cool off a bit. Try the following, that has numerous flavors, just waiting to be discovered. Fresh lettuce, sweet and sour apple and smoked salmon make a terrific combo! That’s a breath of fresh air!

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Ingredients Needed for Smoked Salmon Salad

10 cherry tomatoes 4 ounces of smoked salmon 1 lettuce 4 ounces of mozzarella basil leaves 2 tablespoons of olive oil salt pepper dried oregano

How to Make Smoked Salmon Salad

  1. Slice the cherry tomatoes in halves and dice the smoked salmon.
  2. Thinly slice the apple. Chop the lettuce.
  3. Slice the mozzarella into small dices and throw all ingredients into a large salad bowl.
  4. Sprinkle a few basil leaves, salt, pepper, and olive oil.
  5. Mix everything together and serve.

Potato, Egg, and Bacon Salad

Are you feeling hungry but tired from work? Are you in no mood for cooking? Sure, you could order some takeout, but with a few simple ingredients, you can make one of the most delicious salads ever. Don’t worry! It’s tasty enough to make you feel like you’re eating comfort food! Have we made you curious?

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Ingredients Needed for Potato, Egg, and Bacon Salad

8 new potatoes, fried
2 eggs
5 bacon
1 spring onion, chopped
salt
pepper
American dressing

How to Make Potato, Egg, and Bacon Salad

  1. First thing you need to do is slice the new potatoes and the eggs for the salad. Slice your potatoes in halves and eggs in quarters.
  2. Heat a skillet, add 1 tablespoon olive oil and fry the bacon until golden.
  3. Move the potatoes and the eggs in a large salad bowl. Add spring onion and season with salt and pepper.
  4. Break small chunks of bacon on top.
  5. Pour American Dressing on the salad and stir well.

Cabbage, Carrot, and Pumpkin Seeds Salad

Sticking to a diet is not an easy thing to do! Luckily for you, there are ways not to starve yourself and eat things that still have a good taste. Salads might be the answer to your problems and the one below is highly recommended if you want to burn some calories!

Cabbage, Carrot, and Pumpkin Seeds Salad Read More »

Ingredients Needed for Cabbage, Carrot, and Pumpkin Seeds Salad

½ cabbage
1 carrot
10 olives, sliced
1 tablespoon olive oil
pepper
salt
1 ounce pumpkin seeds
1 ounce sesame seeds

How to Make Cabbage, Carrot, and Pumpkin Seeds Salad

  1. Start by chopping the cabbage and shredding the carrot. Put them in a large salad bowl with the sliced olives. Pour olive oil and season with salt and pepper.
  2. Sprinkle pumpkin and sesame seeds on top of the salad.
  3. Mix all of the ingredients together.
  4. For serving, we recommend peeling a thin slice of carrot, making a round shape out of it and adding salad in the middle.

Mustard Dressing Salad

Sticking to a diet is a hard thing to do, but it can be a lot easier by making tasty salads, like this one here! Did we mention it’s ready in 10 minutes?

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Ingredients Needed for Mustard Dressing Salad

1 romaine lettuce
4 teaspoons of olive oil
1 teaspoon vinegar
2 teaspoons of mustard
1 garlic clove, chopped
1 teaspoon Worcester sauce
¼ cup parmesan, grated
½ cup croutons
salt

How to Make Mustard Dressing Salad

  1. Remove the bottom end and chop the salad.
  2. Prepare the salad dressing in a large cup. Add olive oil, mustard, garlic, egg yolk, Worcestershire sauce, and parmesan.
  3. Mix together.
  4. Pour the dressing over the salad, sprinkle parmesan on top and serve with croutons.

Spring Salad With Bacon Topping

Simple vegetable salads no longer seem appetizing you? That’s OK, we usually feel the same! The secret is to add something extra to make your salad tastes special. This one is for all bacon fans out there! Try it! You won’t regret!

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Ingredients Needed for Spring Salad With Bacon Topping

5 bacon slices
4 cherry tomatoes
1 spring onion
1 red onion
1 lettuce, chopped
1 tablespoon olive oil
salt
pepper
parmesan

How to Make Spring Salad With Bacon Topping

  1. Heat a pan and fry the bacon slices until crispy.
  2. Slice the cherry tomatoes in halves.
  3. Slice the red onion and the spring onion.
  4. Put lettuce in a large salad bowl.
  5. Add the previously sliced vegetables.
  6. Break the fried bacon slices into small chunks and add them to the salad.
How to Cook Brown Rice

How to Cook Brown Rice

Brown rice or whole rice makes for a satisfying and nutritious dish, which is even pretty easy to make. The first time when you make something is always a challenge. But once you find out how to cook brown rice to perfection, you will make it again and again. It’s that easy! Fluffy, delicious and

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Pan-Fried Sea Bass with Salade Nicoise

Pan-Fried Sea Bass With Salade Nicoise

Welcome anew to the unmistakable Mediterranean flavors. Pair the healthy and delicious pan-fried sea bass with a salad carrying the name of the French city of Nice. It’s one of the best summer salads par excellence, refreshing and filling at the same time. Adding a sour and buoyant orange and Dijon mustard dressing is also a good idea for this one.

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Ingredients Needed for Pan-Fried Sea Bass With Salade Nicoise


For the dressing:

3 garlic cloves, halved
salt
1 tablespoon olive oil
1 tablespoon dijon mustard
2 tablespoons of orange juice

For the veggies:

2 medium potatoes, sliced
salt
1 tablespoon water
1 teaspoon vegetable oil
7 ounces of green beans

For the fish:

7 ounces of sea bass (2 fillets)
2 teaspoons of lemon juice
1 tablespoon olive oil
salt

For serving:

4 ounces of salad mix
5 ounces of cherry tomatoes
1 tablespoon black olives, sliced
2 boiled eggs, wedged

How to Make Pan-Fried Sea Bass With Salade Nicoise

  1. For the dressing:

    Add the garlic cloves to a grinding mortar, season with salt, and start grinding. Gradually add the olive oil, mustard, and orange juice, in the process. Set aside.

  2. For the veggies:

    Fill a medium cooking pot halfway with water and bring it to a boil, then reduce to simmer. Place a strainer or a simmer basket over the simmering pot, add the potatoes, and cover with a lid.

  3. Cook until tender (up to 15 minutes). Add the water, vegetable oil, and season with salt, in the process. Set aside.
  4. Use the same simmering pot to cook the green beans, too. Cook until tender, or for 5-6 minutes.
  5. For the fish:

    Insert the two fillets into a zip bag, add the lemon juice and 1/2 tablespoon of olive oil. Season with salt, shake the bag a little, then marinate for 30 minutes.

  6. Remove the marinated fillets from the bag and place them between kitchen towels. Pat gently.
  7. Heat the other 1/2 tablespoon of olive oil in a skillet over medium heat and add the marinated fillets. Cook on both sides until golden brown.
  8. For serving:

    Layer the salad mix on a tray, dress it with the orange-mustard mixture, add the green beans, potatoes, cherry tomatoes, black olives, and boiled eggs. Top everything with the cooked fish and garnish with fresh parsley.

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