Black Bean & Corn Salad with Chipotle-Honey Vinaigrette. 5 stars based on 180 votes Share on TwitterShare on FacebookShare on Pinterest Whenever I ask readers which Once Upon a Chef recipe is their favorite, the answer is almost always this Black Bean, Corn & Avocado Salad with Lime Vinaigrette.
It’s just one of those crowd-pleasing, make-ahead recipes that everyone loves. Homemade Italian Dressing. - Sallys Baking Addiction. Ditch the processed stuff because this homemade Italian dressing tastes 1,000x better.
You’ll actually crave salad. 4 years ago, I never thought I’d post SALAD DRESSING (yawn) on my baking blog. Shocking turn of events in the past 1460 days, am I right? I realize next to mocha cheesecake brownies this is… salad dressing. But stick with me. First, how was your weekend? Speaking of pics, I have a new post up on my photography blog this morning. Back to the salad dressing stuff. The ingredient list of most store-bought dressings is scary. Fiesta Corn & Avocado Salsa. - Sallys Baking Addiction. Completely addicting corn salsa packed with avocado, black beans, cilantro, and plenty of flavor!
A fiesta in a bowl, if you will. I brought a little piece of Mexico home with me this week. I went on a 4 day trip with a bunch of our friends to Riviera Maya last week. It was the perfect mini vacation. Just long enough to get away and feel relaxed, but not too long to break the bank. Waking up to reality back home on Monday, with sunburn on my shoulders, wasn’t pretty.
Alright, let’s turn up the party on my blog. CUCUMBER + CANTALOUPE SALAD - The Simple Veganista. Sunday brunch with family is one of my favorite past times.
I wish we could do it every weekend. Good food, good drink and good company makes for a good life! This recipe is inspired by one of my go-to salads at one of our favorite Mexican brunch locations. It’s one that I always fill a special plate with and love every time. With summer still under way it seemed a good time to share the recipe.
Start with just 7 ingredients. Slice your cantaloupe in half (doesn’t matter if you slice it horizontally or vertically). Slice your cantaloupe halves into 5 or 6 slices. Tortellini Salad Recipe. Greek Tortellini Salad June is here and that means summer is here.
I know summer doesn’t officially start until later in the month, but I am ready! How to Make the Best Potato Salad. This isn’t my first potato salad recipe rodeo on this bloggity blog, but it’s for sure my favorite and dare I say, the best.
Okay, that might be a pretty bold statement, stating this potato salad as the best. Tortellini Salad Recipe. Chicken Burrito Bowls / Six Sisters' Stuff. 0914 Quinoa Salad Recipes. Easy Cabbage Salad - My Whole Food Life. Roasted Vegetable Fall Salad - My Whole Food Life. I have another great guest post lined up for you!
This one is from Rama of Freshly Grown. I have known Rama since way back from the beginning of my blogging days. She has a pretty amazing story and is an all around awesome person! Today she is sharing this Roasted Vegetable Fall Salad. I am a huge fan of squash and beets, so I cannot wait to try this one! I was thrilled when Melissa asked me to do a guest post for you guys. Recipes are awesome, easy and best of all use whole food ingredients. Bit about me and then get right to the recipe I chose for you all. Greek Chopped Salad. Greek Chopped Salad Coming off this past three-day weekend, I am tired, my muscles are achy, and my cheeks are flushed pink from the sun.
And it feels so wonderful. We actually had a whole weekend that felt like summer and we took full advantage of it! Last fall, we started building a new fenced in raised beds garden area, and it just got completed this past week with the addition of a walking path and soil in the boxes. So I was antsy to get the garden planted, of course. Besides a bunch of other yard and house projects (our main level now has clean windows, yay!!) Great Summer Salads. Sunflower Broccoli Salad Recipe. Festive Broccoli-Cauliflower Salad Recipe.
Superfast Salads. Shrimp, Avocado, and Grapefruit Salad - Best Shrimp Recipes. Grandma’s Cucumber Salad. I can’t believe I’m about to give you this recipe: my precious, beloved Grandma’s cucumber salad recipe.
Technically it’s my recipe because my Grandma never wrote this one down for anyone. “Just make it until it tastes right.” Easier said than done, lady. SO, I tried to make it ’til it tasted right from what I remembered and this is the closest I’ve gotten. The last time I actually ate the real thing was at least 5 years ago. Since my Grandma is no longer with us, her recipes have become that much nearer and dearer to our hearts. So, without further ado, here is how I make this cucumber salad recipe. Start out by peeling and slicing as thinly as possible some cucumbers, onion and green pepper.
For the liquidy part of this recipe, measure out some vinegar and cold water. Stir in a little salt, a little more sugar, and some pepper. Caprese Pasta Salad. My mother in law just flew in to see the baby when she is born.
She will be here TOMORROW! Kind of freaking out a little bit. I am so exited to meet her! My boys have loved having their grandma here. They said that she gives the best back rubs. How to Store Lettuce - Video. Paula Deen Aunt Peggy’s Cucumber, Tomato and Onion Salad Recipe. How to Eat More Salads. Use squeeze bottles to prepare and store vinaigrettes for up to two weeks. Mark your preferred measurements right on the bottle. Randy Mayor Click to Enlarge Help Me, Kenji Kenji Lopez-Alt is the chief creative officer of Serious Eats, where he writes The Food Lab, unraveling the science of home cooking. How to Toast Nuts This technique for toasting nuts will impart a delicious warm flavor to your favorite dishes.watch Superfast Salads Eat healthy in 20 minutes or less with these superfast, easy main-dish salad recipes.more.
Skinny Taco Salad » Gimme Some Oven. Apparently I’ve had tacos on the brain lately. After making a batch of this Skinny Slow Cooker Taco Soup last weekend, I decided to use the leftover ingredients to make this Skinny Taco Salad. Then on Monday, I had tacos for lunch from my favorite neighborhood burrito bar and made taco popcorn for a neighbor girls’ night at my place. Then yesterday, I couldn’t resist and made round two of this salad just because it was that awesome.
I think it’s safe to say I like tacos. And really colorful food. It’s also topped with my favorite Skinny Cilantro Lime Vinaigrette, which is full of great flavor and light on fat. Ok, first, allow me to show you a little photo of the salad actually tossed together. Last night, I asked our Gimme Some Oven Facebook fans to vote between the rainbow photo or the tossed photo, and it was neck and neck!!! Ok, back to Rainbow Bright, just because the color nut in me thinks it’s fun. :) Also lighter? Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette < 5-Ingredient Salad Recipes. A mix of tastes and textures is key to this salad; it has sweet beets, crunchy pine nuts, bitter arugula, meaty roast beef, and creamy-and-tangy goat cheese. There's so much flavor in the salad that a quick toss with plain olive oil can replace the dressing easily. Pantry Checklist: Beets Arugula Deli roast beef Goat cheese Pine nuts Prep: 8 minutesCook: 8 minutes View Recipe: Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette.
Tomato & Mozzarella Potato Salad with Lemon-Buttermilk Dressing Recipes from The Kitchn. This is a quick and easy side dish, full of flavor. I loved how colorful it was, too — all those potatoes tumbled together with red tomatoes and green basil. It served a big crowd — a pack of family over to lunch. We numbered at least 10 or 11, but this easily fed them all, while leaving me a little container of leftovers to eat for lunch with chicken and a green salad. Recipes for Health - Grated Raw Beet Salad. Andrew Scrivani for The New York Times 1/2 pound beets 3 tablespoons freshly squeezed orange juice 1 tablespoon freshly squeezed lemon juice 1 tablespoon extra virgin olive oil 2 tablespoon minced chives, mint or parsley (or a combination) Salt to taste Leaves of 1 romaine heart 1.
Beet and Citrus Salad with Pinenut Vinaigrette. Roasted Cumin-Lime Carrots. Carrots could easily be the bastard child of the vegetable world. I think that needs to change. Carrots are such a tried-and-true, familiar sight in just about any kitchen; so dependable and ordinary that we don’t even notice them growing whiskers and getting limp in the refrigerator vegetable bin, probably right there next to a sad, yellowing bunch of celery. And just forget about those elderly, foot-long, Grand Canyon-cracked carrots with their greens lopped off that you buy individually and invariably taste like a mildewed bath math; who knows how long they’ve been hanging around in storage?
The kind of carrots I’m talking about are bunches of sweet babies you can take home with their fresh green tops still attached. I’ve been training myself to treat fresh carrots as well as any other vegetable; not as an afterthought. Cooking breaks down the cellulose in vegetables so they are a bit more digestible, but the healthy beta-carotene in carrots needs fat in order to be absorbed.