Griechischer Salat – Greek Salad « Maras Wunderland. {scroll down for the English recipe} Letzte Woche Samstag haben wir gegrillt. Normalerweise gibt es als Beilage dazu immer einen grünen Salat, frisch aus Omas Garten. Diesmal haben wir uns überlegt noch einen zweiten Salat dazu zu machen. Der griechische Salat passt super zum Grillen, ist aber auch allein eine Wucht. . • • • passt perfekt zum Grillen | schnelle Zuberetung | Kandidat für Lieblingsgericht • • • Zubereitungszeit: ca. 25 min | ganz einfach | Zutaten (für 3 Portionen) 320 g Salatgurke350 g mittelgroße Tomaten1 mittelgroße Zwiebel180 g Feta50 g schwarze Oliven Für das Dressing 1 1/2 EL Weißweinessig4 El gutes OlivenölSalz, Pfeffer1 Prise Zucker Zubereitung Salatgurke schälen halbieren und in Scheiben schneiden.
. • • • perfect for barbecue | quick preparation | candidate for favourite dish • • • Prep Time: ca. 25 min | very simple | Preparation (for 3 portions) 320 g cucumber350 g medium tomatoes1 medium onion180 g feta50 g blackk olives For the dressing Quelle | Source: Dr. Mara Gefällt mir: Creamy Buckwheat, Fava Bean and Sun Dried Tomato Salad. You read that right: I’m serving fava beans… again! I think I’m getting seriously hooked on these!
I guess they would be in season now, for they’ve been going for a mere handful of pennies a pound at my local Ethnic Food Market. I’m not one to complain! I sort of get the feeling that they are very short seasoned, though, and that next time I go, which should be a little later this week, they will already have vanished from the shelves. Oh well. Cuz I really love the things. Not to mention that they have a VERY mild, yet extremely interesting flavor. In short, I’m completely sold! And you know what? This salad right here was simply spectacular. As a whole, it was super mild in flavor and creamy in texture, almost porridge like. Hmmmmm… tahini! But what turns this salad into such an experience is that, despite getting an overall feeling of creaminess, you also constantly get hit will all sorts of crunchiness and chewiness, mainly from the celery and almonds, fava beans and sun dried tomatoes.
Papaya, Chickpea and Feta Salad | Five Euro Food. Grapefruit and Fennel Salad. When I lived in Montreal, I hosted monthly dinner parties to fundraise for my volunteer trip in the Philippines, it was a great opportunity to feed my friends (one party had more than 30 dinner guests!) , though I really had an ulterior motive: to tackle the never-ending list of recipes I had collected. I’m the type to try out new recipes and techniques, I don’t usually repeat the same dish twice unless it’s a real game changer, but when your friends start requesting for the same thing, you know you’ve got a keeper. I give you: fennel and apple salad (See? Only two ingredients are needed, keeper right?). Thinly sliced fennel tossed with equally thin sliced apples dressed in a vinaigrette is enough to woo your diners. The crispness of each bite crackles in your mouth, leaving you feeling refreshed, charged and pumped for the next course.
My only complaint is the salad bowl might be emptied by the time its passed around the table, so make extra salad-- you can thank me later. Ingredients. Zesty Mexican Quinoa Salad | thefauxmartha. “Do you like kin-oh-ah?” My mom asked the other day while on the phone. You mean keen-whaaa? I replied snidely kindly. I confess, it’s hard to pronounce. I’m pretty sure I said it wrong the first 20 times. After giving her a hard time, I said, yes, I love it! And it’s nutty flavor.
Zesty Mexican Quinoa Salad Ingredients 1 c. uncooked quinoa 2 c. vegetable broth 1 tbsp. olive oil 15 oz. can black beans, drained 15 oz. can corn, drained 1 avocado, diced 1 c. grape tomatoes, diced 1/2 c. red onion, diced zest of half a lime salt and pepper cilantro, for garnish (optional) Dressing 1/2 c. olive oil 2 tbsp. cilantro, chopped 3 tbsp. white wine vingear 1/2 tsp. salt 1/4 tsp. cumin 1/2 tbsp. honey Instructions Cook quinoa in broth according to package directions.
Recipe adapted from The Dallas Morning News. Now excuse me while I go and make some healthy(er) chocolate chip cookies. Thai Corn Salad | sel et sucre. As we move into summer, I just don’t have the patience to spend a long time next to a hot stove or hot oven to cook. And I certainly don’t feel like eating anything too heavy or rich. So this easy Thai corn salad is perfect for a light lunch or as a side to a lazy summer dinner.
A dressing of fresh Thai basil and cilantro along with lime, honey, and ginger perfectly complements the sweet corn that will soon flood our markets and makes this a lot more exciting than your usual corn salad. And since the salad tastes great cold, at room temperature, or even a little warm (and there’s no dairy to spoil), this is the perfect dish to bring along to a picnic. It only takes about fifteen minutes to throw together (or maybe a little bit longer if you use cooked corn rather than raw – I recommend grilling if you’re going to cook the corn), so you’ll still have a lot of time to get out and enjoy yourself. Thai Corn Salad Yield: 6 – 8 servings as a side, 2 – 3 servings as a light meal Ingredients:
Grilled Vegetable Salad - Delicious Summer Salad. I have a confession to make… I am not a salad eater. I know I should be. I know it’s “good for” me. But in all honesty, most green salads make me feel like a goat chomping on grass. I like Israeli Salad, which has a cold crunch that makes it interesting. And yet, this Grilled Vegetable Salad has converted me. The following week, I created a salad in my own kitchen that captured everything I loved about The Ivy’s salad. This year, Memorial Day and the second day of Shavuot happen to fall on the same day. The American tradition is to grill for Memorial Day. I’m heading into this weekend grateful for the many gifts in my life– including the gift of you, my readers, and the joy you bring me each and every week. Pastry Brush Organic Olive Oil from Israel Blender Any purchase you make from The Shiksa Market helps to support my website, my recipes, and the free content I provide.
Salad Ingredients Dressing Ingredients Optional Toppings Total Time: 40 Minutes Kosher Key: Pareve Preheat your grill. Summer Rolls (Vegan) Ohh! Heyy, stranger :) Welcome to Culinary Adventures in the Kitchen. Pull up a chair and stay a while. Hope to see you around these parts again soon. Alison x Perhaps you have heard about the student protests going on in Quebec of late…? The protests have gone from bordering-on-being-peaceful street demonstrations to embarrassingly-chaotic metro and traffic disruptions to masses of people prowling the streets and banging kitchen equipment.
Being a recent graduate from University in Quebec, I have been, repeatedly, asked for my stance on the subject. My response? I have much better uses for my time and for my kitchen utensils. So as thousands swarmed the streets of Montreal in protest, I protested the protest by staying home and whipping up these lovely, vegan, summer rolls. Time better spent, I think. These are light and refreshing, and can be customized according to your tastes and to what you happen to have on hand.
Because that’s how I roll . Ingredients Rice papers Carrots, julienned 1. 2. Honey Roasted Carrot Salad. Years ago, I’ve tried some honey roasted carrots at a restaurant. I believe it was from a buffet restaurant when my Hubby and I visited Las Vegas. Those honey roasted carrots were amazing. Perfectly sweet and got a hint of the caramelized aroma from the honey along with the freshness from the carrot. They were tender and succulent.
I’m surprised that those carrots didn’t help on my cognitive wellness for better memories! Anyhow, I’m just glad that I was able to recreate those honey roasted carrots right at home. The Honey Roasted Carrots are perfect as is if you serve them as a side dish. Now that we’re done talking about the salad, it’s time for a confession. Is there a vegetable, or any type of food that you dislike at first but love them now? By the way, this salad is perfect if you serve them in individual glasses for gatherings as a healthy appetizer or side dish (such as your upcoming Memorial Day Grilling). Honey Roasted Carrot Salad: (Printable Recipe)Serves: 4 (as entrée) Fresh Pea and Radish Salad. This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door.
Learn more about Katie and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page! It doesn't get much more seasonal than this. Three quintessential spring ingredients — fresh sugar snap peas and snow peas, radishes, and mint — are combined with a light dressing and feta cheese for a nutritious salad that's easy to throw together and bursting with fresh flavor. It may seem simple, but it's quite satisfying — even my salad-avoiding boyfriend liked it. Fresh Pea and Radish Salad Photo by Katie Morris Adapted from Bon Appetit. What You'll Need: What to Do: Prep the veggies: Remove any tough outer strings from peas, then slice in half along the diagonal. Asian Chicken Salad.
One of my strengths as a teacher is the impromptu game. And since you asked, one such game that I often pull out of my back pocket is called Password. Here are the rules: you get one word clues that will help you guess the “password”. I think I might have stolen that from a real game, but I’m still considering it mine, and impromptu, especially since I’m going to make impromptu use of it right now.
Ready? Good luck. Peanutty. Fresh. Crunchy. Pretty. Green. Chilled. Juicy. Textured. Salty. Sweet. Colorful. Lover. Addicting. Full. Stuffed. Chinese? Japanese? Thai? Asian. Do you have a guess yet? Asian Chicken Salad Author: Pinch of Yum, recipe from my mom Serves: 8-10 Ingredients Instructions Toss all salad ingredients – green onions, lettuce, almonds, carrots, cilantro, edamame, and sesame seeds.Whisk together the soy sauce, garlic, ginger, sugar, and seasoning.
Notes Dressing: I used Panera’s Asian Sesame bottled dressing – yum! If you’re guessing the password was Asian Chicken Salad, you win! Chickpea Salad. Have you ever had that Cedar Point’s Chickpea Salad? It’s found by the hummus and like. Well, I did for the first time the other day and was shocked at how delicious I thought it was!
Chocked full of nutrients and a great sweet/savory/sour flavor combination, I was pretty impressed. SO- I thought I’d recreate my own at home : ) The Cedar Point’s salad contains chickpeas, edamame, cranberries, red peppers, carrots, and a rosemary herb oil dressing. And maybe you don’t like cucumbers or carrots so much, feel free to substitute one of your other favorite vegetables such as carrots, green bell peppers, etc. As far as making this a sweet/savory/sour flavor combination like the Cedar’s Point salad, I really decided to go mostly savory on this one. Chickpea Salad Author: Laura Machell Serves: 6 Combine chick peas with onions, peppers, and cucumbers.
#version# slightly adapted from Rachel Ray (Visited 5,540 times, 5 visits today) Healthy, summer feeling: broccoli, basil + avocado toss. Summer breezes really do make me feel fine. Maybe that’s a bit hokey, but it’s completely true. The celebration of Queen Victoria’s birthday translates to a long weekend, big time summer kickoff around here. Families will go up north to the cottages for the first time this year, barbecues in backyards are prevalent, hikes, fireworks, cold patio beers and other libations abound, commemorative mugs with pictures of the Queen adorn the gift shop windows in my town; happy feelings.
The warmth, sun, singing birds and lovely breezes draw us all outdoors, ready to enjoy each other’s company and stay in that precious light, later and later into the evening. This seasonal shift brings me to salads and other cooler preparations for food. I still love a piece of sticky, barbecued tofu or tempeh, a pizza cooked on a hot grill, a summery sauteed succotash, lightly charred veggies and the like, but ultimately I find myself craving salad-y things and cool, tossed together items more often. Honey-Sweetened Cucumber Salad. If you are growing cucumbers in your garden this summer, this is a great side dish to use them in! I found a recipe at Our Best Bites that I modified a little…I used honey instead of sugar as a sweetener, used a little less salt, and used white wine vinegar instead of rice vinegar.
I thought using honey in this cucumber salad worked out great! I’m trying to use honey instead of granulated sugar when I can because it’s healthier, and this seemed like a great recipe to try it in. The honey gives this salad a yummy sweetness, and there’s a little zing and spice from some diced red onion and red pepper flakes. Sweet and spicy…I love that combination in this salad! If you don’t want much spiciness, add a little less of the red pepper flakes and it should be just fine! This recipe makes about 4-6 servings, depending on how big your servings are. Cucumbers are great in summer salads and side dishes! Cucumber, Tomato, and Onion Salad In "Food and Recipes" Corn and Blueberry Salad In "Cookbooks" Healthy Greek Pasta Salad Recipe. The fresh air off the Pacific Ocean cleared not only our lungs but also our heads. Camped on a grassy hill above a sandy beach, glass of wine in hand, we relaxed and watched the waves roll in.
That was Friday evening as we joined friends for a picnic dinner. I packed this healthy Greek pasta salad to share. A friend invited us to join her and her husband in their new Friday evening ritual – a picnic dinner overlooking the ocean. They go to this jewel of a park not far from home and watch the sunset. What a perfect way to get out of the house and let the craziness of the week fade away. Fresh Greek Flavors Filled with sweet grape tomatoes, crisp cucumbers, Greek Kalamata pitted olives, artichoke hearts, light feta cheese and a lemon-oregano vinaigrette, this pasta salad is flavor-packed and healthy. Pasta Options If you are not familiar with quinoa, it’s considered The Mother Grain of the Inca Indians. The pasta I use is a corn-quinoa blend made by Ancient Harvest.
Complete the Picnic Plan. Miss Kait Online» Blog Archive » Quinoa Mustard & Agave Bean Salad. So if you saw my Mother’s Day post yesterday, I mentioned this amazing salad. This is one of my new favourites and it was really easy to make. You can make the dressing days, or weeks in advanced. It’s a chilled salad – perfect for a warm day either as lunch or a side at dinner. It can be surprisingly filling. Dressing: ♥ 1/3 c grapeseed oil ♥ 1/4 tsp dijon mustard ♥ 3/4 tsp mustard ♥ 1 tbsp + 1/4 tsp agave syrup ♥ 1 tbsp balsamic vinegar ♥ 1 tbsp lemon juice ♥ Dried spices – lemon & pepper seasoning, garlic powder, mustard seed, sesame seeds, salt and pepper. Salad: ♥ 1 bag green beans, cooked and then chilled ♥ 1 package gourmet grape tomatoes (yellow, orange, red, etc) ♥ 1/4 c quinoa Pour as much dressing as you like over the salad and let it marinate for half an hour to an hour in the fridge so that the beans really absorbe the flavour.
Asian Cabbage Mango Slaw. Charred Corn and Cabbage Salad « fig & fork. Spring carrot salad with harissa, herbs, and feta. Roasted Tomato and Cannellini Bean Salad | The Spontaneous Hausfrau. Curried Sweet Potato Salad with Cashews and Golden Raisins. Chinese Recipe Contest Winner. Lemon Pepper Garbanzo Salad. Cooking for your Health: Greek Couscous Salad. Florida Coastal Cooking: My Secret to Health and Weight Loss and a Recipe for Broccoli Raisin Apple Salad with Creamy with Honey Lemon Dressing.
Beetroot quinoa with feta and tomatoes and a book. Recipe: Yummy Feta Cheese Roll Ups. Pesto Potato Salad with Artichokes & Sun-Dried Tomatoes Recipe. A Greek Salad in Winter « Five And Spice. Blood Orange Black Bean Blini « local kitchen. » Recap: Try Something New Tuesday 97 Eat, Spin, Run, Repeat. Recipe: Tomato salad (with heart of palm and white beans) Tomato, red onion and gorgonzola salad - simple and delicious. Edamame Salad. Asian Slaw with Cashews, Pear & Ginger Dressing Recipe. Milliemirepoix. Bolillo Panzanella Salad | Life & Food. Asian Slaw with Almonds, Sesame and Sunflower Seeds — Recipe - Creative Culinary.
Carrot and Parsley Salad: Simple, Fresh, and So Healthy. Grated Raw Beet Salad | Day 6 of 31 days of Salad. Avocado Salad with Cumin Vinaigrette from Zestuous. Raw Christmas Starter | Naturelita. Apple and Roasted Beet Salad (and how to roast juicy beets) | Chef and Steward.