Spinach and Quinoa Salad with Grapefruit and Avocado. This salad is loaded with vitamin C, A, Potassium and good heart-healthy fats!! There is something wonderful to me about biting into a salad with grapefruit. It's juicy and refreshing and lends a sort of bitter-sweetness to each bite. If you are not a fan of grapefruit this is also great with oranges or you could even do a combination.
Let's talk about quinoa pronounced (KEEN-wah). It surprises me how many people have never even heard of quinoa. I love using it in soups, in place of rice, but it's also wonderful in salads. Spinach and Quinoa Salad with Grapefruit and AvocadoSkinnytaste.com Servings: 4 • Serving Size: 1/4th • Old Points: 5 pts • Points+: 6 ptsCalories: 222 • Fat: 12.9 g • Protein: 4.5 g • Carb: 25.5 g • Fiber: 5.9 g • Sugar: 1.6 gSodium: 26.8 mg (without salt) Ingredients: Rinse quinoa well under cold water and cook according to package directions.
Peel the skin and white membrane off the grapefruit and separate the pieces. Divide between four plates. Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing recipe from food52. Author Notes: Whenever I cook corn for my family, I cut off the tips, the better to fit the ears into my soup kettle. I always find myself nibbling the sweet kernels from those tips and wondering how else these little nubbins could be used. So when Amanda and Merrill announced the competition for best uncooked dish, I decided to try for a crunchy, chunky salad starring uncooked corn that would be colorful and satisfying. Here is the result. You could replace the shallots with some minced chives or scallions. This salad could replace cole slaw or potato salad as a side dish for a hefty sandwich. - creamtea (less)Author Notes: Whenever I cook corn for my family, I cut off the tips, the better to fit the ears into my soup kettle.
I always find myself nibbling the sweet kernels (…more) - creamtea Food52 Review: Creamtea's thoughtfully composed corn salad has none of the rough edges a raw salad often brings. Serves 6 as a side dish For the salad: For the dressing: Tags: sweet and salty. Quinoa Salad with Blueberries, Strawberries and Watermelon. Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette. Vegan Gluten-Free Bliss If you're looking for a fresh idea to liven up your ho-hum salad plate, Babycakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got teeth - er, I mean, quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. In fact, this is a salad even salad haters would eat. And you. You could smile back, sly and slow, as you reach for the serving spoon to comply with their new found desire. And feed their craving. Karina's Quinoa Salad Recipe with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette Recipe originally published October 2010.
Quinoa adds vegan protein and heft to simple green salads- perfect for lunch or a light supper. Ingredients: For the Maple Vinaigrette Dressing: 4 tablespoons extra virgin olive oil 3 tablespoons golden balsamic vinegar 2 tablespoons pure maple syrup Instructions: Rinse the quinoa thoroughly in a fine sieve. Quinoa Salad Recipe | Quinoa Salad with Mango, Avocado, & Tomatoes.
Black Quinoa Salad with Mango, Avocado, & Tomatoes Last week I made a Black Quinoa Salad with Mango, Avocado, and Tomatoes. Josh absolutely loved the salad. He can’t stop talking about it. He has been bugging me for a week to post the recipe. If you haven’t tried quinoa, what are you waiting for? I added all of my favorite flavors to this salad: mango, avocado, tomatoes, green onions, and cilantro. I whisked together a simple dressing of fresh lime juice, olive oil, and a hint of cumin and combined everything in a large bowl. I love the contrast of colors in this salad. If you are looking for a new salad to try, make this Black Quinoa Salad with Mango, Avocado, and Tomatoes. If you like this Black Quinoa Salad with Mango, Avocado, & Tomatoes, you might also like: Mediterranean Quinoa Salad from Eat, Live, RunQuinoa Salad with Blueberries, Strawberries, and Watermelon from Gluten-Free GoddessChicken and Avocado Quinoa Summer Salad from Picky Palate.
Zesty Lime Shrimp and Avocado Salad. Zesty lime juice and cilantro are the key ingredients to creating this light and refreshing salad, no heavy mayonnaise to weigh it down. Made with the freshest ingredients; jumbo shrimp, avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil. This will be a huge hit at your Cinco de Mayo fiesta or summer bash! Serve this as is for an appetizer, or over lettuce o tostadas for a lunch or light meal. You can easily adapt this to suit your taste by adding more or less cilantro, jalapeño etc. If you plan on making this ahead of time, you can combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them right before serving. This easily doubles for a large crowd.
Shrimp is low in fat and calories, but tends to be naturally high in sodium so if you are on a restricted sodium diet, you may want to limit your shrimp intake. Makes 3 1/2 cups. Chopped salad with feta, lime and mint. I’m sorry, guys, but I get really boring in the summer. Like, hey-isn’t-it-nice-when-the-sun-shines boring. Or, let-me-tell-you-about-that-time-I-got-the-apartment-painted boring. Okay fine, I’ll tell you anyway. Remember when I told you that on our Vacation From Parenting I had an ambitious to-do list but my husband was quite certain we’d be better off doing as little as possible? Well, Alex: 1, Deb: 0 and here it is encrypted on the permanent record of the internet. As it turns out, having to take your entire apartment apart to allow for painters is totally not fun at all.
It also kills all lofty cooking goals, but since we’re going for honesty, I should just admit that I didn’t have all that many. This week’s obsession is, indeed, and conveniently, virtually cooking-free. And yet, it wasn’t as much the market salad as the crazy, absolutely addictive interplay of feta, mint, lime and spectacularly well-toasted sunflower seeds on her chopped salad that I had to have again and again. Broccoli, Grape, and Pasta Salad Recipe. Southwestern Quinoa Salad with Chipotle Vinaigrette « Jazz in the Kitchen. As I mentioned the other day, I have been on a chipotle kick. I’ve been thinking about new creative ways to include chipotle-flavors in my meals for a while now, and while planning a side dish for tacos the other day, I realized that it would be the perfect flavor to add to a black bean and corn salad.
This Southwestern themed salad made a great side dish for tacos, but with the quinoa and black beans it was also substantial enough for a healthy lunch the next day. That makes it a double winner in my book. I make salad dressing all the time. I’m not a huge fan of commercial dressings, especially when it’s so easy to make a personalized, homemade vinaigrette with just few simple ingredients: oil, vinegar, Dijon mustard, salt and pepper. To start, you’ll want to cook the quinoa.
While the quinoa cools, prep the rest of the salad ingredients and make the vinaigrette. Now for the salad dressing. By now the quinoa should be cool, so add all of the ingredients to it. 1. 2. 3. 4. Like this: Couscous Salad Cups Recipe. Fresh & Fork-less: 10 Ideas for Salads on Skewers | Apartment Therapy The Kitchn. Gourmet Mom on-the-Go: Elegant Salad Cups. I'm in NYC for a few days, I can't wait to share the details with you when I get back!
The Holiday Season is upon us, can you believe it? I want to share with you one of my favorite "tricks" for elegant entertaining...Salad Cups! They are SO EASY and gorgeous on the table! The truth is, you could fill these cups with anything! Also, you could use large cookie cutters for a more shaped look (check out our pomegranate mousse in snowflake cups from last year) Elegant Salad CupsMakes 6Shell Ingredients:1 can Pillsbury Refrigerated Pizza CrustNonstick cooking sprayExtra large cupcake or muffin tinfresh herbs or parmesan, optional Directions:Preheat oven to 400 degrees F. Our Favorite Salad Ingredients:1 apple, diced2 green scallions, chopped fine½ c. slivered almonds (or candied pecans, yum!) Directions: Mix all salad ingredients and toss with dressing just before serving. Dressing:1 c. canola oil Directions: Mix all except oil and poppy seeds in blender. Grilled Zucchini and Grape Tomato Salad | Apartment Therapy The Kitchn.
Grilled Zucchini and Grape Tomato Salad serves 4 1 large zucchiniExtra virgin olive oil1 pint grape tomatoesHandful fresh herbs — chives, sage, basil, summery savory, oregano1 tablespoon extra virgin finishing-quality olive oil, or more to taste1 teaspoon balsamic vinegar1/2 teaspoon flaky sea saltFreshly ground black pepper, to taste1 tablespoon Parmesan cheese Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. (If you don't have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to brown.)
Cut up the zucchini into bite-sized pieces. Enjoy! Quinoa Tabbouleh | Apartment Therapy The Kitchn. Last week, I came home from the farmers market with my bag full of beautiful, bright red summer tomatoes. As I set them out on the counter, I spotted a container of quinoa that hadn't gotten put away the night before. I looked at the tomatoes. I looked at the quinoa. Tomatoes. Quinoa. And so this herby, lemony, tomato-flecked quinoa tabbouleh was born. Quinoa is one of my absolute favorite grains — breakfast, lunch, or dinner.
Recipe Tester's Notes History repeated itself the other week: I came home with a heavy bag of tomatoes and had a few leftover cups of quinoa in the fridge waiting to be used. This is just a fantastic salad — it's a fairly traditional tabbouleh, but the bulgar gets replaced with tender quinoa. Give this riff on tabbouleh a try and see if it doesn't make your list of top summer salads. . - Emma, July 2014 Serves 8 to 10 Rinse the quinoa under cool water, then combine with 2 cups of water and 1/2 teaspoon salt in a medium saucepan. Drain the red onions. Recipe Notes: Cool Melon Salad with Hot Bacon | Apartment Therapy The Kitchn. Cool Melon Salad with Hot Bacon Serves two for lunch or 4 as a part of a larger meal 4 or 5 strips of smoked bacon, cut into 3" pieces1 small, sweet melon such as cantaloupeSeveral small mint leaves, torn if bigA small handful of arugula or spicy cress, washed and dried well For the dressing:4 tablespoons olive oil1 tablespoon honey3 tablespoons lemon juice - about one large lemon Freshly ground pepperA few mint sprigs Start the bacon cooking.
Whisk the olive oil, honey and lemon juice in a bowl. Drain the bacon. Dana's hints: If you measure the olive oil first, and the honey second, the measuring spoon will be coated with oil and the honey will slide right out. Tomato Salad with Red Onion, Dill and Feta | Apartment Therapy The Kitchn. And yet, we were slightly stunned by the final result. Emma and I both agreed that this was one of the best examples of this sort of juicy, crunchy, savory, Mediterranean salad we'd ever had. It might have something to do with the mix of vegetables; it might be the whole 1/2 cup of olive oil. Regardless, this one is a keeper. All the proportions are just right, and the look is so bright and beautiful, you can bet we'll be making this one again. Tomato Salad with Red Onion, Dill and Feta serves 4 Cut the tomatoes into bite-sized chunks. Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Add the onion, red pepper, cucumber, olives, and herbs and let marinate for 15 to 20 minutes.
Place on a large platter and serve immediately. Summer Corn Salad Six Ingredients (and Salt) | Apartment Therapy The Kitchn. In the summer I'm always planning meals around what produce is in season at the farmers market. Gone are the days of cheesy casseroles and braised meats or stews — summer's all about celebrating fresh, colorful produce. And this salad does just that. I actually set out to make a cold succotash salad with sweet corn and lima beans and a nice, summery vinaigrette. But then I decided I really wanted to cook soley from the farmers market and not rely on any frozen or canned vegetables.
And that's how this Italian-inspired summer corn salad came to be. The corn and the tomatoes are a given, but I decided fresh mint would add a welcome brightness and the pine nuts a nice toasty crunch. So while this recipe cheats a little on the 6 ingredient recommendation (I didn't count the olive oil or salt and pepper!) Summer Corn Salad serves 4 to 6 Preheat the oven to 325°F and lay pinenuts out on a cookie sheet. In a medium-sized pot, boil the corn until kernels are just soft, about three minutes. Herbed Sweet Corn and Tomato Salad | Apartment Therapy The Kitchn. This is just a rough recipe, of course; this kind of summer salad is practically a genre all its own. Take whatever you have on hand and just mix it up into something that tastes good to you.
Herbed Sweet Corn and Tomato Salad serves 6 6 ears fresh sweet corn, shucked4 medium tomatoes, as ripe as possible1/4 cup (or small handful) fresh mint leaves1/4 cup (or small handful) fresh mixed herbs — like Italian parsley, basil, rosemary, sage1 tablespoon olive oilKosher salt and fresh black pepper, to taste3 ounces soft goat cheese, chilled and crumbled Bring a large pot of water to the boil over medium-high heat. Meanwhile, chop the tomatoes in quarters and scrape or squeeze out the juices and seeds. When the corn has cooled, stand each ear up in a wide, shallow bowl and slice the corn kernels off with a chef's knife.
Finely mince the mint and herb leaves and toss with the vegetables, along with the olive oil.