Thai-Inspired Chickpea Salad. A couple of days ago, I set up a little game.
I gave you 5 ingredients (tamarind concentrate, green onions, red bell pepper, and jalapeno pepper) and asked you to identify which one of my old recipes I was using as the basis for a new recipe. The trick: The old recipe used only 4 of those ingredients. The prize: A FatFree Vegan refrigerator magnet. The results: So many of you responded correctly that I started to feel guilty about offering only 5 magnets.
So I searched around and found 3 more magnets, including the one from my own refrigerator. Miang Kum Rolls The correct answer was Miang Kum Rolls, though I realize now that Grilled Baby Eggplants with Korean Barbecue Sauce and Bean Sprouts and Broccoli Slaw Salad both fit the criteria. So, about the recipe. (printer-friendly version) Ingredients Instructions In a dry skillet, toast the coconut just until it becomes fragrant and starts to turn off-white.
Cooking time (duration): 20 minutes (plus refrigeration time) Nutrition Facts. Sesame Cucumber Salad Recipe. Will someone please tell me why it is 60°F and drizzly, at the end of May, here in Sacramento?
For my Memorial Day BBQ, we huddled around the fireplace, while the brave ones (or those more appropriately dressed for the weather) manned the grill. I don’t want to complain too loudly though, lest some of you enduring the heat wave that’s sitting on much of the country send those searing temps back towards us. Shaved Brussels Sprout Salad with Pineapple Poppy Seed Vinaigrette. I left my house.
Small miracle. I wore a cute dress. Purely accidental. I left my house with salad in my car to have dinner with food blog friends. So, So Sad and Chickpea Veggie Quinoa Salad. I think it’s time I shared something with you all… I’ve been trying to put it aside for a while and act as if it was business as usual for me, but you see, nothing could be further from the truth.
My dad, who some of you know has been diagnosed with a nasty cancer at the beginning of this year, hasn’t been doing well at all lately. In fact, he’s not going to be around much longer… a couple of days, at most, according to his nurse. Tomato, Onion, Avocado Salad Recipe. Tomato, Corn, and Avocado Salad. Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette.
Vegan Gluten-Free Bliss. Southwestern Black Bean Salad. I love making this colorful, salad when the weather warms, it makes enough to feed a crowd and makes a great side dish or appetizer if served with chips.
It's also great as a topping for taco salads or served with grilled meat and fresh tortillas. And BONUS, this salad is low in saturated fat and loaded with antioxidants. A perfect summer side dish for grilled meat, fish or chicken. It's best when you use sweet fresh roasted corn, but if corn is not in season, frozen, thawed corn will work just fine in it's place.
Makes about 6 1/2 cups. Black Bean, Avocado, Cucumber and Tomato Salad. A touch of lime and a little cilantro makes this a perfect companion for grilled chicken or steak.
Serve this as a side dish or also delicious served as a dip with nachos. My girlfriend made this recently at a party and I couldn't stop eating it. I knew I had to make it here. The cucumbers give this a wonderful fresh summer flavor. If you like this, you may also like my Southwestern Salad made with corn. Black Bean, Avocado, Cucumber and Tomato SaladGina's Weight Watcher Recipes Servings: 10 • Serving Size: 1/2 cup • Old Points: 2 pts • Points+: 3 ptsCalories: 126.9 • Fat: 5.7 g • Protein: 5.0 g • Carb: 16.0 g • Fiber: 6.7 g.
Spicy Black-Bean Salad. Skin Beauty Salad. I never really used to worry about my skin health back in Finland.
There was hardly any need to be concerned about sun damage, I didn’t have bad acne or other skin conditions and I was getting enough sleep, exercising and eating well. When I moved to Australia, I was surprised how many people were complementing me on my skin. No one had ever said anything about it to me before and I had just taken good skin for granted. After 6 years in Australia, however, my skin has clearly changed. Not just because I’ve aged (obviously), but also because it’s hard to avoid the harsh Australian sun. Karen Fischer, skin beauty queen and author of ‘The Healthy Skin Diet’, recommends increasing the amount of alkalising foods in your diet to promote healthy skin. Moisturising foods, especially those containing valuable omega-3 fats, are essential to your skin’s well-being. This beauty salad combines many of those ingredients vital for good skin health. Skin Beauty Salad (serves 2) 1/2 avocado, diced water.