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Quince and Red Cabbage Salad

Quince and Red Cabbage Salad

Nutritious red cabbage salads are yummy and crunchy, so let’s make one. We want it to be refreshingly sharp and only mildly sweet. We achieve this with balsamic vinegar, mustard, and quince. This salad has texture, all right, but you may want to augment it further with crumbled pecan nuts. What do you say about that?

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Ingredients Needed for Quince and Red Cabbage Salad

1 tablespoon olive oil
1 teaspoon balsamic vinegar
pepper
salt
1 teaspoon mustard
½ red cabbage, shredded
0.5 quince, cut into sticks
1 tablespoon pecan nuts, crumbled

How to Make Quince and Red Cabbage Salad

  1. For the dressing, add the olive oil, balsamic vinegar, and mustard to a small bowl. Season with salt and pepper and mix until even.
  2. Add the red cabbage to a bowl and drizzle the dressing over it. Mix until even.
  3. Add the quice and pecan nuts. Mix more and serve.
Black Rice-Stuffed Chicken with Red Cabbage Salad

Black Rice-Stuffed Chicken With Red Cabbage Salad

You can stuff a chicken with pretty much anything. Let’s try the highly nutritious black rice, this time. And it is always a good idea to pair a meaty crunchy-crusted roasted chicken with a refreshing salad. Use red cabbage, another highly nutritious veggie, which you’ll spike a bit with lemon juice and balsamic vinegar.

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Ingredients Needed for Black Rice-Stuffed Chicken With Red Cabbage Salad

1 tablespoon turmeric
salt
1 teaspoon crushed red pepper
1 whole chicken (2 pounds)
1 cup cooked black rice
1 tablespoon vegetable oil
1 red cabbage, shredded
1 tablespoon olive oil
2 teaspoons of lemon juice
2 tablespoons of fresh parsley, chopped
2 teaspoons of balsamic vinegar
pepper

How to Make Black Rice-Stuffed Chicken With Red Cabbage Salad

  1. Add the turmeric and red pepper to a small bowl. Season with salt and mix until even.
  2. Place the chicken on the work surface and coat it with this mixture.
  3. Stuff the chicken with the cooked black rice. Transfer it to a roomy baking dish. Drizzle with vegetable oil and bake for 40 minutes at 380⁰F/190⁰C.
  4. Add the red cabbage, olive oil, lemon juice, parsley, and balsamic vinegar to a bowl. Season with salt and pepper and mix until even. Serve with chicken.
Tequila Shrimp Salad

Tequila Shrimp Salad

A healthy and satisfying experience and a richly flavored full meal. This is what tequila shrimp salad has to offer. Spike it with tequila. Its sweetish and kind of fruity taste really upgrade the whole thing. And so is sweet corn. Also, play the sour card and increase the sour factor with grapefruit, lime, and soy sauce.

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Ingredients Needed for Tequila Shrimp Salad

8 ounces of shrimp
1 fluid ounce tequila
3 tablespoons of grapefruit juice
2 tablespoons of lime juice
3 tablespoons of coconut milk
1 tablespoon cajun seasoning
1 tablespoon sesame oil
1 medium onion, quartered
salt
pepper
1 tablespoon fresh parsley, chopped
7 ounces of salad mix
⅓ cup sweet corn
1 fresh chili, sliced
1 teaspoon soy sauce
1 teaspoon olive oil

How to Make Tequila Shrimp Salad

  1. Add the shrimp, tequila, grapefruit and lime juice, coconut milk, and Cajun seasoning to a bowl. Mix until even.
  2. Cover with plastic wrap and marinate for 30 minutes.
  3. Heat the sesame oil in a skillet over low heat and add the onion. Cook and stir for 30 seconds.
  4. Add the marinated shrimp and season with salt and pepper. Cook and stir until opaque and pinkish. Stir in the parsley in the process. Remove from heat.
  5. Add the salad mix, sweet corn, chili, soy sauce, and olive oil to a bowl. Mix until even using two spatulas.
  6. Serve the salad with shrimp. Optionally, garnish with grapefruit and lime.
Fish Roe Salad

Fish Roe Salad

Roe salad is a Balkan dish (Bulgaria, Greece, Romania). Be it “haiver”, “taramasalata”, or “salata de icre” it’s an incredibly delicious spread. Moreover, it is a 20-minute no-brainer. Basically, you just use your hand mixer to bring together vegetable oil, semolina, fish roe, and onion. You can serve it with some lemon.

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Ingredients Needed for Fish Roe Salad

½ cup water
2 tablespoons of semolina flour
3.5 ounces of fish roe
3 tablespoons of vegetable oil
1 small onion, diced

How to Make Fish Roe Salad

  1. Heat the water in a pot over low heat and add the semolina. Cook and continuously whisk until thickened. Remove from heat.
  2. Add the fish roe and cooked semolina to a bowl. Mix until even using a mixer. Keep mixing while gradually adding the oil. Add the onion and mix a little more.
  3. Transfer to a bowl and serve it with some sliced lemon.
Apple, Walnut and Yogurt Salad

Apple, Walnut and Yogurt Salad

Try this healthy and refreshing salad, a salty and sweet 5-minute no-brainer. Just mix together fresh green apple and celery, both diced or finely chopped. Bring in the smooth yogurt and upgrade with deliciously crunchy walnuts.

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Ingredients Needed for Apple, Walnut and Yogurt Salad

1 large, green apple, diced
3 celery sticks, chopped
2 ounces of walnuts, crumbled
3 tablespoons of yogurt
salt

How to Make Apple, Walnut and Yogurt Salad

  1. Add all the ingredients to a bowl, season with salt, and mix until even.
  2. Optionally serve garnished with walnuts and/or leafy greens.
Chicken, Bacon and Strawberry Green Salad with Tomato Dressing

Chicken, Bacon and Strawberry Green Salad With Tomato Dressing

Give a try to a salad with pretty much everything in it. It has green healthy goodies, slightly pungent radish, and fruity strawberries. Mix these with crispy bacon and chicken, cooked together and flavored with balsamic glaze. Perfect this combo with a basil, thyme, and mint-flavored but slightly sweet tomato dressing.

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Ingredients Needed for Chicken, Bacon and Strawberry Green Salad With Tomato Dressing

For the dressing:

⅔ cup canned tomatoes
2 fresh thyme sprigs
3 fresh basil leaves
3 fresh mint leaves
1 teaspoon brown sugar
1 garlic clove, crushed
1 teaspoon olive oil

For the meat:

2 ounces of bacon, chopped
5 ounces of chicken breast, chopped
salt
pepper
1 tablespoon curry powder
1 teaspoon balsamic glaze

For the salad:

1 large radish, sliced
3 ounces of lettuce
3 ounces of arugula
2 ounces of strawberries, quartered
1 teaspoon vegetable oil
salt

How to Make Chicken, Bacon and Strawberry Green Salad With Tomato Dressing

  1. For the dressing:

    Add the ingredients for the dressing to a tall mixing glass. Blend them until smooth using a hand blender. Set aside.

  2. For the meat:

    Heat a skillet over medium heat and add the bacon. Cook and stir until fat is rendered, then add the chicken breast.

  3. Season with salt and pepper, then add the curry powder. Cook and stir for 4 – 5 minutes. Add the balsamic glaze and stir for 2 minutes more. Remove from heat.
  4. For the salad:

    Add the lettuce, arugula, radish, cooked meat, and strawberries to a bowl. Drizzle with vegetable oil, season with salt and mix until even.

  5. Serve drizzled with tomato dressing.
White Wine-Baked Duck Legs with Cabbage Salad

White Wine-Baked Duck Legs With Cabbage Salad

Baking the duck meat with onion and white wine results in a savory meal. Serve the duck on a crunchy and refreshing red and white cabbage salad enhanced with a lemony olive oil dressing.

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Ingredients Needed for White Wine-Baked Duck Legs With Cabbage Salad

2 duck legs
salt
pepper
1 tablespoon cloves
1 cup white wine
1 medium red onion, quartered
¼ red cabbage, shredded
0.25 white cabbage
1 tablespoon olive oil
1 tablespoon lemon juice

How to Make White Wine-Baked Duck Legs With Cabbage Salad

  1. Place the duck legs on the work surface. Season them both sides with salt and pepper. Insert the cloves into the meat.
  2. Heat a frying pan and add the duck legs. Turn the heat to high and sear for 4 – 5 minutes.
  3. Transfer the seared duck legs to a roomy baking dish. Add the white wine and onion. Cover with aluminum foil and bake for 130 minutes at 380⁰F/190⁰C.
  4. Add the red and white cabbage to a bowl. Also, add the olive oil and lemon juice and season with salt and pepper. Mix until even. Serve as a side with duck legs.
Tabbouleh, Bok Choy and Fig Salad

Tabbouleh, Bok Choy and Fig Salad

Let’s give this Tabbouleh salad an interesting Chinese touch with lemony and buttery sauteed bok choy. Spike this multi-cultural salad with jalapeno, chili, and lemon. Do not forget to add some figs, for a sweet touch.

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Ingredients Needed for Tabbouleh, Bok Choy and Fig Salad

⅓ cup bulgur
1 cup hot water
1 cup fresh parsley, chopped
2 medium tomatoes, minced
salt
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
1 medium jalapeno, finely chopped
1 tablespoon lemon juice
1 tablespoon butter
1 bok choy head
1 teaspoon chili flakes
1 teaspoon lemon zest
3 figs, wedged (for serving)
2 teaspoons of olive oil for garnishing

How to Make Tabbouleh, Bok Choy and Fig Salad

  1. Add the bulgur to a bowl. Cover it with hot water and let it soak for 20 minutes.
  2. Add the parsley, tomato, jalapeno, and lemon juice to a bowl. Season with salt, white and black sesame seeds. Mix until even.
  3. Transfer the soaked bulgur to the bowl and mix it in. Set aside.
  4. Melt the butter in a skillet over low heat.
  5. Add the bok choy and season it with chili flakes and lemon zest. Cook and stir until tender.
  6. Serve the bok choy with bulgur salad and fig wedges. Garnish with some olive oil.
Salmon and Couscous Salad with Lemon Honey Dressing

Salmon and Couscous Salad With Lemon Honey Dressing

What about this easy as pie salad (pun intended), made with grilled salmon, creamy couscous, avocado, and sweet corn, tossed together with juicy tangerines, dried cranberries, and pumpkin seeds. Prepare a sweet and sour dressing with honey and lemon to transform this into a slightly refreshing delight.

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Ingredients Needed for Salmon and Couscous Salad With Lemon Honey Dressing

2 salmon fillets (7-ounce each)
salt
pepper
1 tablespoon olive oil
2 teaspoons of lemon juice
1 tablespoon honey
1 ½ cups of cooked couscous
1 cup baby spinach
⅔ cup sweet corn
1 medium red onion, sliced
2 tangerines, wedged
2 tablespoons of dried cranberries
1 small avocado, sliced
2 tablespoons of pumpkin seeds

How to Make Salmon and Couscous Salad With Lemon Honey Dressing

  1. Place the salmon fillets on the work surface and season both sides with salt and pepper. Rub in.
  2. Grill them for 10 – 12 minutes
  3. Add the olive oil, lemon juice, and honey to a small bowl. Season with salt and pepper and mix until even. Set aside.
  4. Add the couscous, baby spinach, sweet corn, red onion, tangerines, dried cranberries, avocado, and pumpkin seeds to a bowl. Mix all until even.
  5. Shred the grilled salmon and toss it in the salad bowl. Drizzle with the lemon and honey dressing and mix in.
Sweet and Sour Walnut and Pear Salad

Sweet and Sour Walnut and Pear Salad

This salad combines in a valiant way sweet and sour. Mix juicy pear slices and honey with baby spinach and pomegranate seeds. Toss these together with crunchy roasted walnuts, tangy vinegar, and mustard.

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Ingredients Needed for Sweet and Sour Walnut and Pear Salad

2 ounces of walnuts
1 teaspoon olive oil
1 teaspoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
salt
pepper
8 ounces of baby spinach
2 ounces of pomegranate seeds
1 medium pear, sliced
4 ounces of blue cheese, crumbled (for serving)

How to Make Sweet and Sour Walnut and Pear Salad

  1. Add the walnuts to a baking dish and roast them for 10 minutes at 360⁰F/180⁰C. Set aside.
  2. Add the olive oil, apple cider vinegar, honey, and mustard to a bowl. Mix them using a teaspoon. Season with salt and pepper and mix more.
  3. Add the baby spinach, pomegranate seeds, sliced pear, and roasted walnuts. Mix all using two spatulas. Serve topped with the crumbled blue cheese.
Celery Root, Apple and Egg Salad

Celery Root, Apple and Egg Salad

Shredded celery root, leek, apple, and hard-boiled eggs all tossed together? You can say about this salad that is vegetarian and complete. And also, that it is not a salty one. Yes, because we give it a spike by quickly preparing a sweet and sour dressing.

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Ingredients Needed for Celery Root, Apple and Egg Salad

1 tablespoon powdered sugar
3 tablespoons of olive oil
2 tablespoons of lemon juice
1 tablespoon mustard
1 ½ cups of celery root, shredded
1 medium leek, sliced
1 small apple, sliced
2 hard-boiled eggs, quartered

How to Make Celery Root, Apple and Egg Salad

  1. Add the powdered sugar, olive oil, lemon juice, and mustard to a small bowl. Mix them until even. Set this dressing aside.
  2. Add the celery root, leek, apple, and hard boiled eggs to a bowl. Drizzle with the dressing and mix until even.
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