Salad equals easy, right? This may be right, however, it’ll take you some 35 to 50 minutes for this one, depending on how you organize yourself. You’ll have to boil the chicken breast and the potatoes first, then it’s all about simply mixing all the ingredients together. Nothing new, right?
Welcome to the ever-nutritious pearl barley! We’ll mix it with vegetable goodies and herbs. We’ll flavor with lemon juice and olive oil and we’ll use this salad to stuff tomatoes. The result will be a no-brainer refreshing starter dish, a vegan treat, or even a side-dish for that matter.
This warm salad has pretty much everything in it: meat and cereals, greenies and legumes. Therefore, you should try and use one of the largest bowls in your kitchen. These quantities are for 3 servings. Eat responsibly.
You only need 10 minutes to assemble a couscous salad that is both meaty and fruity. Give couscous 7 minutes to soak, then mix it with the pulled chicken. This time we’ll go all the way on the citrus path and toss one wedged juicy orange, then drizzle everything with a lemony orange dressing.
We’ve made this warm salad with beans in mind. Well, red beans, green beans, yellow beans, and snap peas, to be more precise. Whether you’ll serve it as a vegan salad or as a side dish, that’s entirely your choice.
This vegetarian rich salad can also be consumed as a main course, too. It’s a low-fat low-cal mildly sweet and sour mixture of boiled green beans, vinegar-soaked red onion, cherry tomatoes, and panko. We made it even more interesting by flavoring it with soy sauce and serving it drizzled with lime juice.
Let’s bring together the salmon and the green goodies. Salmon gets fried in a pan, broccoli and peas get boiled for just a few minutes and then they all get tossed together in a bowl. Oh, and serve this one warm! (duh)
Incredibly long name for a salad? Well, it’s an incredibly scrumptious salad! It’s not only about the successful blend of lamb’s lettuce (also known as ‘corn salad’), pear, red currants, and protein-rich Brie. It’s also about the vinaigrette based on orange and lemon juice.
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?
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!
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!
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.
