Grilled Peach & Mozzarella Caprese | Teacher by Day - Chef by Night. Pesto Quinoa with Local Tomatoes and Corn | Sweet Remedy. Warm Quinoa Salad with 3-Herb Green Sauce | Oh She Glows. Spinach Salad with Salmon. Balsamic-Rosemary Vinaigrette. Chef's Salad with Turkey, Avocado, and Jack Cheese. Dairy-Free Ranch Dressing Recipe - Dairy-free.Food.com - 65119. Guacamole Remix: The Avo-Cobb-O | Lick My Spoon. Corn and Tomato Salad with Cilantro Dressing Recipe at Epicurious. Lemon Vinaigrette Recipe at Epicurious. Black Bean, Mango, Avocado and Quinoa Salad. I bring you an easy Summer side salad or a wonderful lunch salad full of flavor texture and healthful goodness.
Yes, it can taste good, be healthy and easy to make! Have you tried Quinoa (kween wa) yet? Oh, you should! Don’t be afraid…it’s a wonderful grain with an interesting texture but so many nutritional benefits. A recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. I like it because it’s high in protein which makes it a filling ingredient for a salad and its texture makes it a great accompaniment to grilled chicken or fish.
For today, I bring you one. This recipe has an interesting line up of ingredients combined with a simple lime/cumin dressing that compliments the fixings. Black beans, green onions, cherry tomatoes, and mango! I always buy avocados and mangoes and they usually sit on my counter top to sit and rot. And they sit and rot. Recipe type: Salad. Sicilian Style Tuna Salad Recipe with Capers and Olives. Some of the finest preserved tuna in the world comes from southern Italy -- tuna so good it would be a sin to mix it with mayo the way you would with regular canned tuna. This Sicilian style tuna salad recipe relies on high quality canned albacore, lemon, capers and green olives. The pistachio nuts add an unexpected crunch. Want to make it even better? Poach fresh albacore in olive oil yourself to make tuna confit. Prep Time: 15 minutes Total Time: 15 minutes Ingredients: 1 lb top-quality canned tuna, or homemade tuna confit20 Sicilian green olives, pitted and chopped2 chopped green onions or scallions2 T. capers (rinse if they were preserved in salt)4 T. finely chopped fennel stalks1T. finely chopped fresh oregano1T. finely chopped fresh parsley1/4 cup top-quality olive oil, or oil left over from making the confit1/2 cup pistachio nutsJuice of one lemonSalt and freshly ground black pepper Preparation: In a large bowl, mix all the ingredients except salt and lemon.
Ribbon Kyuri Salad with Asian Dressing and The Award! Southwest Chicken Salad with Avocado Lime Dressing. Southwest Chicken Salad with Avocado Lime Dressing You’ve heard me say like a billion times now how much I love Mexican food, so you probably aren’t surprised that Mexican-inspired salads are my fave! With Cinco de Mayo coming up this weekend, I thought I would share a recipe for those of you looking to celebrate with some healthier recipes. Who says you can’t have a salad for Cinco de Mayo?! As much as I love to have tortilla chips by the handfuls or eat some really cheesy enchiladas, a good salad sounds so perfect sometimes, especially when it comes with a really great dressing. Meet my latest lunch obsession. And hey, with the calories you save eating this salad, you can make up for it by drinking more margaritas!
Print Save Yield: makes 1/2 cup dressing (serves about 2) Prep Time: 15 minutes Ingredients: For the salad: 4 cups lettuce of your choiceSuggested Toppings: sliced chicken breast, black beans, corn, tomatoes, shredded cheese, crushed tortilla chips, etc. For the dressing: Rainbow Nicoise Salad and a KIller Vinaigrette. April 27, 2012 at 1:22 pm | Posted in Dinner, Healthy, Lunch, Rainbow, Salads, Seafood, Vegetables | 64 Comments Tags: Anchovies, Bell Peppers, Blue Potatoes, Carrots, Dole baby spinach leaves, eggs, French, garlic, Grape Tomatoes, Green Beans, Haricots Verts, Herbs, Monthly Mingle, Nicoise Salad, Olive Oil, Olives, Purple Potatoes, Rainbow Salad, Salad, Salad Nicoise, Seared Tuna, Vinaigrette So, here I am again. Life has thrown some nasty curveballs at me and loved ones the past month, so I haven’t been able to concentrate on cooking, baking, writing, and really LIVING.
Simply put, I’m on auto-pilot (last time I was on auto-pilot was when I was 16, if you’ve been reading BBFL) - functioning as best I can. However, I managed to take some photos of lunch, a lunch I made intentionally to take part in Monthly Mingle, founded by the lovely Meeta, of What’s for Lunch, Honey? “Mmm..a Salad Ni-swahz sounds delicious – maybe I’ll have one too!” …OR, just whisper it to them. I digress. 2. 3. 4. Roasted Pear Champagne Vinaigrette Recipe. Chipotle's Honey Vinaigrette Dressing. Watercress salad with kumquat dressing. Food blogging is largely about pictures and recipes. But somewhere between a gorgeous photo and a tasty recipe, real life can fall by the wayside. Inspired by this conversation about motherhood, and this one on food photos, I’m taking the challenge and am going to try to keep things real around here, and perhaps even start to document the swirling chaos and full sink of dishes that accompanies each recipe.
Of course, from house fires, to babies, to losing our dog, I’ve hardly held back; I just want to renew my effort to balance out the lacy leaves of watercress with the stuff of real life. So what’s up these days? We’re exhausted. With healthier eating in mind, I picked up a few kumquats last week and was determined to figure them out. Watercress Salad with Kumquat Dressing Combine the kumquats and water in a blender. In a large bowl, toss the watercress and beet greens with the dressing. Any leftover dressing should keep well in the fridge for a few days. Recipes » Spring Quinoa Salad. This recipe was the winner of our inaugural Recipe Contest.
It’s from long-time customer Linda Noble Brown, and is her husband Ken’s favorite use of our oil. As Linda says, it’s very quick and easy, keeps beautifully and shows off the oil. 3 cups organic chicken or vegetable broth (homemade preferable) 1-1/2 cups uncooked whole grain quinoa 1/2 pound steamed fresh asparagus, cut into 1/2 inch slices 1 large red bell pepper, chopped 1 small or 1/2 large sweet onion, chopped 1/2 large english cucumber, chopped 1/2 cup cherry tomatoes, cut in half 1/2 cup pitted kalamata olives, sliced 1/4 cup DaVero Extra Virgin Olive Oil 1/3 cup meyer lemon juice 1/2 Tablespoon Grey Poupon (or your favorite mustard) 2 cloves fresh garlic, crushed Sea salt and freshly ground pepper to taste Bring broth and quinoa to boil, simmer for 15 minutes or until broth is almost absorbed.
In a large glass bowl, toss cooked quinoa with vegetables and olives. Celery, Apple, and Fennel Slaw. Recipe: The Goddess Goes Light. Red Chile and Pecan Slaw Recipe at Epicurious. Warm Chestnut and Apple Salad Recipe at Epicurious. Rainbow Chopped Salad Recipe at Epicurious. Arugula and Roasted Pear Salad Recipe at Epicurious. Yield Serves 4 Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.
Preparation 1. Preheat the oven to 400°F. 2. 3. 4. 5. Tuscan Kale Caesar Slaw Recipe at Epicurious. Photo by Maren Caruso yield Makes 4 to 6 servings The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb. Preparation Combine the first 4 ingredients in a blender; purée until smooth. Separate egg white from yolk.
Toss kale and dressing in a large bowl to coat.