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Potato and Beef Salad with Pickles and Mustard

Potato and Beef Salad With Pickles and Mustard

Although it has some carbs, we think this hearty salad really is worth your time. The secret to it is to cut and chop the root veggies and especially the cooked beef as finely as possible. Mix everything well and you end up with a creamy, tasty, and nutritious dish. In fact, is this a complete meal, or what?

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Ingredients Needed for Potato and Beef Salad With Pickles and Mustard

1 large potato
1 large carrot
1 parsley root
8-ounce beef
water
2 pickles
7 ounces canned peas
2 tablespoons mustard
2 tablespoons vegetable oil
salt

How to Make Potato and Beef Salad With Pickles and Mustard

  1. Add the potato, carrot, parsley root, and beef to a saucepan over medium heat.
  2. Cover them with water, cover the pan with the lid and boil for 30 minutes.
  3. Dice the cooked potato and carrot, the beef and pickles and finely slice the parsley root.
  4. Transfer all to a bowl and add the peas.
  5. Mix the mustard and oil in a small bowl or a cup, then add them to the bowl.
  6. Season with salt and mix everything until even.
Hot Pineapple and Avocado Salad

Hot Pineapple and Avocado Salad

This fruity salad is not just a simple and healthy mishmash of fruits. It’s really hot, energizing, and refreshing, it’s juicy and meaty, so it is so much more. Feel free to increase the hotness factor by seasoning with chili flakes. Also, flavor with parsley and garnish with lime wedges if you want.

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Ingredients Needed for Hot Pineapple and Avocado Salad

1 tablespoon pineapple juice
2 teaspoons lime juice
1 tablespoon honey
1 jalapeno, finely sliced
10 ounces canned pineapple
1 red onion, sliced
1 avocado, cubed
2 teaspoons olive oil
coriander seeds
pepper
parsley, chopped
chili flakes

How to Make Hot Pineapple and Avocado Salad

  1. Add the pineapple juice, lime juice, honey, and jalapeno to a bowl. Mix them.
  2. Add the pineapple slices, broke them into chunks and mix them in using a spatula.
  3. Add the onion and avocado and mix more.
  4. Add the olive oil, season with coriander seeds and pepper and mix.
  5. Transfer the salad to two serving bowls or ramekins. Season with chili flakes and parsley and serve.
Chicken Thighs with Hot Pineapple Salad

Chicken Thighs With Hot Pineapple Salad

Chicken thighs, everyone! There is nothing new here, right? Wrong. We serve them over a hot pineapple cherry tomato and red onion salad, but not before marinating them in agave syrup, soy sauce, and ginger.

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Ingredients Needed for Chicken Thighs With Hot Pineapple Salad

2 pineapples
10 ounces cherry tomatoes, finely sliced
2 chilis, finely sliced
2 red onions, minced
2 tablespoons, olive oil
2 teaspoons balsamic vinegar
2 teaspoons sesame seeds
2 tablespoons parsley, chopped
1 tablespoon lime juice
salt
pepper
8 chicken thighs, 3-ounce each
1 tablespoon agave syrup
2 teaspoons soy sauce
1 teaspoon ginger powder

How to Make Chicken Thighs With Hot Pineapple Salad

  1. Peel the pineapple and slice it. Set aside 4-5 slices and dice the rest.
  2. Add the diced pineapple to a bowl together with the cherry tomatoes, chili, and red onion.
  3. Keep adding 1 tablespoon of olive oil, the balsamic vinegar, sesame seeds, and parsley.
  4. Drizzle with lime juice, season with salt and pepper, then mix until even. Set aside.
  5. Add the thighs to a bowl and pour over them the agave syrup and soy sauce.
  6. Keep adding the ginger powder and salt to taste, then add the remaining olive oil.
  7. Mix to entirely coat the chicken thighs with the mixture.
  8. Seal the bowl with plastic foil and marinate for 1 hour.
  9. Transfer the marinated chicken thighs to a roomy baking dish and top with the slices of pineapple.
  10. Bake for 1 hour at 380⁰F/190⁰C.
  11. Serve the baked thighs with salad.
Apple and Walnut Salad with Buttermilk Dressing

Apple and Walnut Salad With Buttermilk Dressing

Welcome to a fancy fruity salad where thinly cut apple slices get a sweet kick from honey and an acidic sting from the lemon juice and cider vinegar. All enhanced by buttermilk, cheese, celery, and walnuts. Seriously yummy stuff!

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Ingredients Needed for Apple and Walnut Salad With Buttermilk Dressing

2 apples, cored and thinly sliced
2 teaspoons lemon juice
⅓ cup buttermilk
1 teaspoon apple cider vinegar
2 teaspoons honey
sea salt
pepper
2 ounces blue cheese, crumbled
1 celery stalk, finely chopped
¼ cup walnuts, crumbled

How to Make Apple and Walnut Salad With Buttermilk Dressing

  1. Drizzle the apple slices with lemon juice.
  2. Add the buttermilk, vinegar, and honey to a small bowl. Mix until even. Season with salt and pepper in the process.
  3. Serve the apple slices stacked on 2 plates, dressed with the buttermilk sauce and seasoned with walnuts, celery, and blue cheese.
Waldorf Salad

Waldorf Salad

This is not Tschirky’s original Waldorf salad. Instead, we played a little with the ‘classical’ recipe. We kept the walnuts, apples, and celery, but we substituted grapes with pineapple and tossed cognac-soaked dried fruits into the mix. No mayonnaise! And no bed of lettuce or other leafy greens, this time. Try it. It’s good!

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Ingredients Needed for Waldorf Salad

3 tablespoons dried fruit mix
1-ounce cognac
1 canned pineapple, diced
½ celery root, shredded
1 apple, grated
4 tablespoons walnuts, crumbled

How to Make Waldorf Salad

  1. Add the dried fruits to a smaller bowl and pour the cognac over them. Let them soak for 15 minutes.
  2. Add the pineapple, celery root, and apple to a bowl and mix.
  3. Strain the cognac-soaked dried fruits, add them to the fruit mixture bowl and mix them in. Discard the cognac.
  4. Top with the crumbled walnuts and serve.
Waldorf Salad with Tuna and Sunflower Seeds

Waldorf Salad With Tuna and Sunflower Seeds

We felt the need for a hearty salad around here and someone came with the idea: the Waldorf salad (like in Waldorf-Astoria). We settled for a nut-free version of it and we substituted the walnuts with sunflower seeds. We added yummy tuna and dressed everything with yogurt instead of mayo.

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Ingredients Needed for Waldorf Salad With Tuna and Sunflower Seeds

1 celery stick, sliced
1 apple, cored and cubed
5 ounces of canned tuna
3 ounces Greek yogurt
2 teaspoons sunflower seeds
2 ounces grapes
2 ounces valerian salad (corn salad)

How to Make Waldorf Salad With Tuna and Sunflower Seeds

  1. Add the celery, apple, tuna, yogurt, and sunflower seeds to a bowl. Mix until even.
  2. Mix in the grapes and season with salt.
  3. Mix the corn salad and arugula and layer them on a plate.
  4. Serve the salad on this bed of green goodies and garnish it with more sunflower seeds.
grilled-pear-and-halloumi-salad

Grilled Pear and Halloumi Salad

You’ve come to the right place for a fruity and cheesy, salty and sweet warm salad. We’ve chosen Santa Maria pears, but this is not cast in stone. You can choose Anjou, or Bosc pears, or what have you. It doesn’t really matter as long as they are pears. Bake them with onion, grill some Halloumi and serve them together on a bed of valerian, also known as corn salad or lamb’s lettuce.

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Ingredients Needed for Grilled Pear and Halloumi Salad

2 Santa Maria pears
2 small-sized red onions, wedged
1 tablespoon olive oil
3 ounces of halloumi cheese, sliced
1-ounce fresh valerian (corn salad)
fresh thyme
2 tablespoons of peanuts, roasted

How to Make Grilled Pear and Halloumi Salad

  1. Add the pears to the work surface, cut off their stems and scoop out the seeds.
  2. Cut them into wedges and transfer them to a baking dish.
  3. Add the red onion wedges and drizzle with olive oil.
  4. Roast for 15 minutes at 360⁰F/180⁰C.
  5. Add the Halloumi cheese to a grill pan. Grill them for 4 minutes on both sides.
  6. Serve the pear wedges and onion wedges on a bed of corn salad. Garnish with thyme and roasted peanuts.
fruity-beetroot-salad-and-smoked-mackerel-with-pomegranate-sauce

Fruity Beetroot Salad and Smoked Mackerel With Pomegranate Sauce

You’ll need a smoked mackerel ready for this one because we’ll concentrate on the side-dish and sauce. It’s a no-brainer warm and fruity ‘salad’ made with grilled beetroot slices and apricots wherein we add some quartered figs. We serve the fish and side-dish drizzled with a lemony pomegranate sauce.

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Ingredients Needed for Fruity Beetroot Salad and Smoked Mackerel With Pomegranate Sauce

1 teaspoon lemon juice
1 teaspoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon pomegranate juice
4 apricots, pitted and halved
1 beetroot, sliced
2 figs, quartered
1 smoked mackerel

How to Make Fruity Beetroot Salad and Smoked Mackerel With Pomegranate Sauce

  1. Add the lemon juice, balsamic vinegar, olive oil, and pomegranate juice to a small bowl. Mix them.
  2. Heat the grill pan over low heat and add the beetroot slices and the apricot halves, cut-side down. Grill for 3 minutes.
  3. Transfer on a plate and serve with figs and smoked mackerel. Drizzle all with the pomegranate sauce.
Green Bean and Potato Pasta Salad

Green Bean and Potato Pasta Salad

What about a creamy and filling pasta salad with white potatoes and green beans? We’ll enhance its creaminess with heavy cream and flavor the whole thing with pesto sauce. This is a meal per se, a vegetarian one that is. It can also be served as a side dish and part of a complete meal.

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Ingredients Needed for Green Bean and Potato Pasta Salad

4 white potatoes, quartered
salt
3 ounces of pasta
5 ounces of green beans
⅓ cup pesto sauce
⅓ cup heavy cream
pepper

How to Make Green Bean and Potato Pasta Salad

  1. Fill a pot halfway with water and salt it. Add the potatoes and boil them for 10 minutes. Set aside.
  2. Fill a pot halfway with water and bring it to a boil. Add the pasta and some salt, stir in, then boil for 8 minutes. Set aside.
  3. Fill a pot halfway with water and bring it to a boil. Add the green beans and boil them for 3 minutes. Set them aside.
  4. Add the pasta, potatoes, green beans, pesto sauce, and heavy cream to a bowl. Season with salt and pepper and mix until even using two spatulas.
Warm Beet and Green Bean Salad

Warm Beet and Green Bean Salad

Beetroots and green beans. These are the main ingredients for this simple warm salad, which can be very well served as a side dish, too. And to enhance this veggie pairing we’ve used the ever-delicious sautéed onion.

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Ingredients Needed for Warm Beet and Green Bean Salad

2 beetroots
7 ounces of green beans
2 teaspoons of vegetable oil
1 red onion, sliced
salt
pepper

How to Make Warm Beet and Green Bean Salad

  1. Fill a pot with water and heat it. Add the beetroots and boil them for 35 minutes.
  2. Fill a pot halfway with water and heat it. Add the green beans and boil them for 7 minutes. Transfer them to a bowl and set them aside.
  3. Peel the cooked beetroots and slice them. Set aside.
  4. Heat the vegetable oil in a pan over low heat and add the red onion. Cook and stir until softened.
  5. Add the cooked green beans and stir them in. Season with salt and pepper and stir a little more.
  6. Serve the sliced beetroots and green beans together.
Apple and Walnut Salad with Amaretto and Honey

Apple and Walnut Salad With Amaretto and Honey

Try your hand at this refreshing and fruity summer salad, which can also be a healthy and tasty dessert. Juicy apple dices and slightly crunchy walnuts mixed together and sweetened with honey will join forces with Amaretto and cinnamon in order to offer you a mega-delicious experience.

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Ingredients Needed for Apple and Walnut Salad With Amaretto and Honey

3 ounces of walnuts
4 apples, peeled and diced
2 tablespoons of honey
1 ounce amaretto
1 teaspoon cinnamon
salt

How to Make Apple and Walnut Salad With Amaretto and Honey

  1. Add the walnuts to a blender and crush them.
  2. Add the apples, honey, Amaretto, cinnamon, and a dash of salt to a bowl. Also, add the crushed walnuts and mix all until even.
  3. Refrigerate for 30 minutes.
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