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Garlicky Spinach and Feta Salad in Tomato Halves

Spinach and Feta Salad in Tomato Halves

This is a regular spinach and feta salad served in a tomato bowl. You can have it as a light snack regarding the hour of the day because it has just a few calories.

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Ingredients Needed for Spinach and Feta Salad in Tomato Halves

4 ounces of baby spinach, coarsely sliced
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
pepper
2 ounces of feta cheese, crumbled
3 medium tomatoes

How to Make Spinach and Feta Salad in Tomato Halves

  1. Add the baby spinach to a bowl.
  2. Add the olive oil, garlic, pepper, and feta cheese. Stir to combine.
  3. Cut the tomato tops. Scoop out the inside and discard it. Drain the hollowed tomatoes.
  4. Spoon feta-spinach mixture into each tomato.
Anchovy and Cauliflower Salad

Anchovy and Cauliflower Salad

Being low-cal, low-carb, and low-fat this salad really is health on a plate (or in a bowl if you like). Furthermore, it is very suitable as a side-dish. So, bring together and enjoy the creamy cooked cauliflower, the slightly crunchy and sweet bell pepper, salty and just delicately bitter olives, and pleasantly fishy anchovies.

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Ingredients Needed for Anchovy and Cauliflower Salad

salt
8 ounces of cauliflower
1 tablespoon black olives, pitted and sliced
2 tablespoons of fresh parsley, chopped
1 medium red bell pepper, julienned
2 teaspoons of capers
1 tablespoon green olives stuffed with pimento, sliced
1 ounce anchovies
2 ounces of marinated artichoke heart, chopped
1 teaspoon fresh basil, chopped
pepper
2 teaspoons of vegetable oil

How to Make Anchovy and Cauliflower Salad

  1. Fill a medium cooking pot halfway with water and bring it to a boil. Add salt and the cauliflower florets and cook until fork-tender.
  2. Transfer the cooked cauliflower to a bowl. Add the black olives, fresh parsley, red bell pepper, capers, green olives, anchovies, marinated artichoke, and fresh basil.
  3. Season with salt and pepper, drizzle with vegetable oil and mix until even.
Orange and Goat Cheese Salad

Orange, Goat Cheese and Olive Salad

For this refreshing salad, pair juicy orange slices with intensely flavored goat cheese and slightly salty Kalamata olives. The combination is simple but full of flavors!

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Ingredients Needed for Orange, Goat Cheese and Olive Salad

2 oranges
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
salt
pepper
2 tablespoons of extra virgin olive oil
1 small red onion,
¼ cup pitted Kalamata olive
1 teaspoon fresh tarragon, chopped
2 ounces of goat cheese
2 tablespoons of almond, sliced

How to Make Orange, Goat Cheese and Olive Salad

  1. Squeeze one orange and add 6 tablespoons of juice in a medium bowl. Add white wine vinegar, Dijon mustard, salt, pepper, and extra virgin olive oil. Stir and set aside the dressing.
  2. Take the remaining 2 oranges. Use a small, very sharp knife to cut peels and outer membrane from the orange slices. Add the peeled orange slices to a bowl.
  3. Add the red onion, olives, and tarragon to the same bowl. Add dressing by taste and toss gently.
  4. Divide into two bowls and top with crumbled goat cheese and almonds.
Brown Rice Salad with Almonds

Warm Brown Rice and Almond Salad

Try this warm brown rice and almond salad for your next dinner – it’s both satisfying and healthy. For a bit of crunchiness, we topped it with lots of almonds. Always opt for brown rice because it’s highly nutritious, being full of fibers and low in calories.

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Ingredients Needed for Warm Brown Rice and Almond Salad

3 tablespoons of extra virgin olive oil
1 onion, julienne sliced
½ cup brown rice
1 ½ cups of water
2 medium cucumbers, peeled, seedes, and diced
½ teaspoon lemon zest
½ cup almond, sliced
2 tablespoons of fresh parsley, chopped

How to Make Warm Brown Rice and Almond Salad

  1. Heat the olive oil in a large saucepan on high heat. Add the onion and cook it until soft and translucent.
  2. Add the brown rice, salt, and pepper. Stir to coat well.
  3. Add the water and bring to a boil. Reduce heat to medium, cover and simmer for about 25 minutes, until the rice is tender and water is absorbed. If needed, add more water and cook until the rice is soft.
  4. When cooked, transfer the rice to a bowl.
  5. Add the cucumbers, lemon zest, almonds, and parsley. Mix well. Let the salad stand at least 15 minutes before serving, to allow flavors blend. Serve at room temperature.
Warm Lentil Salad with Smoked Mozzarella and Arugula

Warm Lentil Salad With Smoked Mozzarella

Why don’t you try this warm lentil salad with smoked mozzarella and arugula? This is one of your best options in case you’re trying to eat healthily… and also enjoy the taste. While we are at it let’s make things more interesting by adding some fennel, too!

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Ingredients Needed for Warm Lentil Salad With Smoked Mozzarella

2 tablespoons of extra virgin olive oil
1 red onion, chopped
1 small fennel bulb
2 garlic cloves, crushed
1 teaspoon dried tarragon
½ teaspoon chili flakes
¼ cup vegetable stock
1 cup French lentils, cooked
4 sun-dried tomatoes, drained and sliced
salt
2 tablespoons of red wine vinegar
2 ounces of smoked low moisture mozzarella, cubed
3 ounces of arugula
fresh parsley (optional)

How to Make Warm Lentil Salad With Smoked Mozzarella

  1. Heat the olive oil in a skillet. Add the onion and cook it until soft.
  2. Add the fennel, garlic, tarragon, chili flakes, and vegetable stock. Simmer until fennel is tender, about 2-3 minutes.
  3. Add the cooked lentils, sun-dried tomatoes, salt, red wine vinegar, and mozzarella cubes. Stir and cook for a few more minutes.
  4. Serve on a bed of arugula and garnish with fresh parsley, if you want.
Endive and Almond Salad

Endive and Almond Salad With Mustard Dressing

Pay attention when you buy endives – always opt for those which have a pale-yellow green color and are plump and crisp. Because they have a bitter taste, it’s recommended to sprinkle them with salt to mellow their strong flavor. Mustard also helps!

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Ingredients Needed for Endive and Almond Salad With Mustard Dressing

3 tablespoons of apple cider vinegar
1 teaspoon Dijon mustard
salt
pepper
4-5 tablespoons extra virgin olive oil
4 endives, cored and sliced
⅓ cup almonds, coarsely chopped
3-4 ounces of Gorgonzola, cubes

How to Make Endive and Almond Salad With Mustard Dressing

  1. Add the apple cider vinegar, Dijon mustard, salt, pepper, extra virgin olive oil in a blender and pulse until you make a thick dressing.
  2. Add the endive to a bowl.
  3. Add the almonds, Gorgonzola, and mustard dressing. Toss gently. Divide among four plates.
Smoked Trout Salad

Smoked Trout Salad

You can serve this smoked trout salad with raw vegetables that have low carb content, like bell peppers or cucumber. Enjoy as a tasty snack or as a starter when you have guests. Especially when you have guests!

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Ingredients Needed for Smoked Trout Salad

7 ounces of smoked trout
2 tablespoons of mayonnaise
½ onion, chopped
1 tablespoon lemon juice
pepper
salt

How to Make Smoked Trout Salad

  1. Add the smoked trout, mayo, onion, lemon juice, salt, and pepper to a blender and mash them together.
  2. Serve the salad with lemon. Optionally, you can refrigerate for one hour before serving.
Caprese Salad

Caprese Salad

Fresh mozzarella has a soft texture and a delicate flavor. It’s not mandatory to use both ovoline and perline mozzarella for the salad, but they look nice on the plate. Still, we suggest to combine those two mozzarella types and serve it when you feel the need to pamper yourself.

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Ingredients Needed for Caprese Salad

2 tomatoes
4 cherry tomatoes
6 ounces of fresh mozzarella (1 ovoline, 5 perline)
fresh basil
2 tablespoons of extra virgin olive oil
1 tablespoon red wine vinegar
salt
pepper

How to Make Caprese Salad

  1. Slice the tomatoes and cut the cherry tomatoes in half.
  2. Slice the mozzarella ovoline and halve the perline.
  3. Arrange the tomatoes, cherry tomatoes, and mozzarella on a plate. Add the basil.
  4. Combine extra virgin olive oil, red wine vinegar, and salt in a small bowl. Stir and use this dressing for the Caprese salad.
  5. If necessary, season with some more salt and pepper.
Walnut and Beetroot Salad

Walnut and Beetroot Salad

Let’s not get scared by the cooking time here. Of the 75 minutes or so necessary for putting together this tasty salad, 55 minutes are for roasting the beetroot. This lets you easily peel it. Moreover, your beetroot gets smooth-textured and mildly and irresistibly sweet. Upgrade it by tossing crumbled walnuts together with other vegetable goodies.

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Ingredients Needed for Walnut and Beetroot Salad


For the beetroot:

1 medium beetroot
1 tablespoon vegetable oil
2 garlic cloves, crushed
salt

For the salad:

1 small celery stick, chopped
1 tablespoon walnuts, crumbled
½ medium red onion, sliced
salt
pepper
2 teaspoons of vegetable oil
1 teaspoon balsamic vinegar

How to Make Walnut and Beetroot Salad

  1. For the beetroot:

    Lay an aluminum foil on the work surface and place the beetroot on it. Drizzle the beetroot with vegetable oil and wrap it with the aluminum foil.

  2. Roast for 55 minutes at 400⁰F/200⁰C.
  3. Remove from oven, unwrap it and peel it. Cut it half and slice it. Set aside.
  4. Add the crushed garlic to a small bowl, season with salt and mix until even.
  5. For the salad:

    Add the cooked beetroot, celery, walnuts, salted garlic, and onion to a bowl. Season with salt and pepper, drizzle with vegetable oil and balsamic vinegar then mix them until even.

Potato and Green Bean Warm Salad

Potato and Green Bean Warm Salad

This is not just a simple potato salad, but an upgraded one. Toss into the mixing bowl tender thyme-flavored green beans cooked in butter. Then dress this combo with a cheesy and slightly acidic basil-flavored pine nut dressing and see the result.

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Ingredients Needed for Potato and Green Bean Warm Salad

salt
2 medium potatoes, cubed
1 tablespoon vegetable oil
7 ounces of frozen green beans
pepper
1 teaspoon thyme powder
½ teaspoon butter

For the dressing:

½ cup parmesan, grated
1 tablespoon fresh parsley
3 fresh basil leaves
2 garlic cloves, diced
1 teaspoon pine nuts
salt
pepper
1 teaspoon lime juice

How to Make Potato and Green Bean Warm Salad

  1. Fill a medium cooking pot halfway with water and salt it. Bring to a boil over high heat and add the potatoes.
  2. Lower the heat to a simmer and cook for 10 – 20 minutes, or until the cubed potatoes are fork-tender.
  3. Meanwhile, heat the vegetable oil in a skillet over low heat and add the green beans. Season with thyme powder, salt, and pepper. Cook and stir for 1 minute.
  4. Add the butter and stir until it melts. Remove from heat.
  5. Make the dressing:

    Add the ingredients for dressing to a bowl and season with salt and pepper. Blend until smooth using a hand blender.

  6. Assemble the salad:

    Toss the cooked potatoes, cooked green bean, and dressing to a bowl. Mix until even.

  7. Optionally, serve the salad garnished with roasted pine nuts.
Bacon, Pecan, and Sweet Potato Arugula Salad for Two

Bacon, Pecan, and Sweet Potato Arugula Salad for Two

Why would you do double the work to make two salads? Make this bacon, pecan, and sweet potato arugula salad for two, and eat it with your friend from one huge plate!

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Ingredients Needed for Bacon, Pecan, and Sweet Potato Arugula Salad for Two

2 sweet potatoes, sliced
1 tablespoon olive oil
salt
pepper
½ cup pecan nut
6 bacon slices
1 tablespoon honey
1 teaspoon dijon mustard
½ lemon
3.5 ounces of arugula
3.5 ounces of goat cheese

How to Make Bacon, Pecan, and Sweet Potato Arugula Salad for Two

  1. Add the sweet potato slices to a bowl. Add the olive oil and season with salt and pepper. Mix to coat all the sweet potato slices with oil.
  2. Line a baking tray with parchment paper, add the sweet potato slices to it and bake for 30 minutes at 425˚F/220˚C.
  3. Add the pecans to a skillet, sprinkle salt, and roast them. Set them aside.
  4. Fry the bacon slices on both sides in a skillet. Set them aside on paper towels, to absorb the excess fat.
  5. Add the roasted sweet potato slices to a bowl. Also, add the honey, dijon mustard, and squeeze some lemon juice. Stir to combine the flavors.
  6. Add the arugula on a large salad plate. Add the sweet potatoes, goat cheese, roasted pecans, and crumb the fried bacon on top. If you want, drizzle some more olive oil before serving the salad.
Eggplant Salad with Red Onion

Roasted Eggplant Salad

Eggplant salad is a superstar appetizer, known all over the world in a lot of varieties. You can keep it simple, though. Flavor it skillfully to taste with red onion. But our advice is to not overdo it, just keep it subtle.

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Ingredients Needed for Roasted Eggplant Salad

2 eggplants
2 tablespoons of vegetable oil
salt
½ red onion, diced

How to Make Roasted Eggplant Salad

  1. Place the eggplants on a grill and cook them on all sides until they brown. This should take 10-20 minutes.
  2. Place them on the work surface, remove the stems, cut them in half and collect the pulp using a spatula. Chop the pulp very finely using a knife, then transfer it to a bowl.
  3. Add the vegetable oil, salt, and red onion and mix them together.
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