23 Healthy And Delicious Low-Carb Lunches. These Nine Mason Jar Salad Dressings Are Perfect For All The Summer Salads You'll Be Eating. Diy home sweet home: 8 Deliciously, Refreshing Summer Salads. Pages 8 Deliciously, Refreshing Summer Salads Tired of the same old 'lettuces & tomato' salads?
Here are a few guaranteed crowd pleasers to try out at your next get-together. Spinach Salad with Chicken Avocado and Goat Cheese via Recipe Girl Ultimate Greek Chopped Salad via The Garden Grazer Spinach Salad with Salmon Avocado and Blueberries via Gimme Some Oven Sweet Potato Pomegranate Salad via Two Peas & Their Pod Bacon and Brussel Sprout Salad via Pinch of Yum Quinoa Avocado Spinach Power Salad via The Garden Grazer Broccoli Salad via Damn Delicious Summer Tortellini Salad via Snap Creativity Stay up-to-date on any new tips and tutorial by joining DIY Home Sweet Home's social networks. Email ThisBlogThis! Links to this post Create a Link Newer PostOlder PostHome. How to Make Vegan Mason Jar Salads for Make Ahead Lunches. Put that canning on hold.
Mason jars are becoming not only an interior accessory, but also a household necessity that stems far beyond pickling. Easy to store dry goods in, sip some iced tea out of, or use as a to-go container, these little glass jars are inexpensive and convenient. Mason jars are just the right size to pack an on-the-go lunch, like salad, in. Mason jar salads have gained much popularity these days, and for all great reasons! They are pretty, portable, and you can add any ingredients you like to make a satisfying midday meal. Mason jar salads are all about proper layering so eating them is as simple as possible. Here are some tips on making proper mason jar salads that are fun, filling and way more delicious than just a boring jar of spinach. Layer 1: Dressing Putting dressing in your jar first is crucial. Layer 2: Grains and Protein Grains and proteins come next in your mason jar layer. Layer 3: Veggies. Chickpea, Pesto, Tomato, and Mozzarella Salad Recipe. Chickpea, Pesto, Tomato, and Mozzarella Salad Chickpea, Pesto, Tomato, and Mozzarella Salad-this simple salad is fresh, flavorful and can be made in less than 10 minutes!
In less than a month, unless I am really overdue, I will be having a baby! YAY…and YIKES! I am excited, but I am starting to get nervous. I know this is my second time around, I should be a pro, but you really can’t plan for your labor and delivery…and since I am a planner, this makes me nervous! Luckily, I am extremely busy and don’t have too much time to worry. Strawberry Black Bean Salad. Some things just naturally go together swimmingly.
Effortlessly. Like cheese + crackers. Summer + corn on the cob. Cake + birthdays. Pizza + movie night. Chocolate + ladies. Those pairings need no explanation. It’s when you venture into the strange world of things like strawberries + black beans that you have to explain yourself. I promise you that this salad is as delicious as it is strange – and that’s saying a lot because it sounds pretty strange. I think crumbled blue cheese might be a nice substitution for the crumbed goat cheese, but that might be throwing a little too much crazy into the mix. It reminds me of one of those fancy salads I like to order when lunching out (for some reason it always makes me giggle when “lunch” is used as a verb, lol). Plus, if I’m alone for lunch it means there’s enough left over for the next day too.
6 Chilled Soups for Hot Nights. Creamy Potato Salad. Tossing potatoes with a little good vinegar while they are still warm infuses them with flavor.
Capers, gherkins and a touch of anchovy give this old-fashioned salad a piquant finish, while red bell pepper and celery give it an appealing crunch. photographer: Ken Burris Servings Per serving Calories Carbohydrates. Chicken Salad Stuffed Tomatoes. Veggie Egg Salad. Crunchy carrots, cucumbers and scallions are a colorful addition to this vegetarian egg salad recipe.
Pack it with some crunchy crackers and tomatoes for a healthy, light lunch. photographer: Ken Burris Ingredients Total Time: 25 minutes3 tablespoons nonfat plain yogurt3 tablespoons reduced-fat mayonnaise1/4 teaspoon freshly ground pepper1/8 teaspoon salt8 hard-boiled eggs, (see Tip)1/2 cup finely chopped carrot1/2 cup chopped cucumber, peeled and seeded if desired1/4 cup sliced scallions Directions 4 servings, about 3/4 cup eachCombine yogurt, mayonnaise, pepper and salt in a medium bowl.Halve eggs and discard 4 of the yolks (or save for another use).
Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Sweet & Tangy Watermelon Salad. Sweet Potato & Cabbage Slaw. Sweet potatoes can be eaten raw as well as cooked.
Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish. photographer: Ken Burris Ingredients Total Time: 15 minutes2 tablespoons canola oil1 tablespoon lime juice1 1/2 teaspoons toasted sesame oil1/2 teaspoon salt3 cups coarsely grated peeled sweet potato, (about 1 large)3 cups thinly shredded napa, or Savoy cabbage4 scallions, trimmed and thinly sliced1 teaspoon finely minced serrano, or jalapeno pepper with seeds (optional) Directions Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.6 servings, 1 cup eachWhisk canola oil, lime juice, sesame oil and salt in a large bowl.
Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using; toss to combine. Serve immediately. Servings Per serving Calories Carbohydrates 7g. Melon Panzanella. Traditional panzanella, Italian bread salad, was the inspiration for this dish.
This variation uses sweet, ripe melon instead of tomatoes, plus peppery arugula and a touch of sizzled prosciutto to complement the taste of the melon. Try firm-textured orange- or green-fleshed melons, such as honeydew, casaba, cantaloupe or Galia. We even like it with watermelon. photographer: Ken Burris Ingredients Total Time: 50 minutes4 ounces whole-grain bread, torn into bite-size pieces (about 2 1/2 cups)3 tablespoons extra-virgin olive oil1 ounce thinly sliced prosciutto, cut into thin strips (about 1/3 cup)2 cloves garlic, minced2 tablespoons red-wine vinegar1/4 teaspoon salt1/4 teaspoon freshly ground pepper4 cups torn arugula leaves2 cups cubed firm ripe melon2 tablespoons chopped fresh basil Directions 6 servings, about 1 cup eachPreheat oven to 250°F.Spread bread pieces on a baking sheet. White House Salad for "The Biggest Loser"