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Asian Chicken Salad

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!

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. Fresh Pea and Radish Salad Photo by Katie Morris Adapted from Bon Appetit. What You'll Need: 1 pound fresh peas (a mix of sugar snap and snow peas), washed and with ends trimmed 3 tablespoons olive oil 1 tablespoons fresh lemon juice 1 tablespoon white balsamic vinegar (substitute white wine vinegar if necessary) 1/2 teaspoon lemon-pepper seasoning (or a mix of fresh ground pepper and lemon zest) 1 bunch radishes, washed and roots trimmed 1/2 cup fresh feta cheese, crumbled 2 tablespoons fresh mint, chopped What to Do: Prep the veggies: Remove any tough outer strings from peas, then slice in half along the diagonal.

Strawberry Pretzel Salad I’ve said it before, and I’ll say it again – one of the best things about food blogging has been meeting an incredible group of people along the way. And today a group of us has come together to celebrate one of our own with a virtual baby shower. Aimée is the editor of Simple Bites, a wildly popular site that focuses on bringing your family together at meal time with real, wholesome food. Simple Bites provides its readers with healthy recipes, fantastic meal plans, and practical tips. This month, Aimée and her husband are expecting a baby girl – turning their family of four into a party of five. For Aimée’s virtual baby shower, I wanted to put a modern spin on the retro Strawberry Pretzel Salad. Whether you’re making these for a baby shower, or just because – I hope you enjoy this modern take on a classic dessert. Be sure to check out the links below for more delicious recipes from some amazingly talented food blogger friends. If you enjoyed this recipe, you may like...

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)

Greek Pasta Salad Recipe If you follow my nonsense on Facebook, you may have caught my post this morning asking which recipe you’d like to see tonight. The choices were this Greek Pasta Salad or a Ricotta Cheesecake. I sat back and started to write the post for the Ricotta Cheesecake because I figured that would be the hands-down winner. Clearly, you guys are looking for a simple and delicious recipe for the 4th of July weekend. The ingredient list may seem a little bit long, but the beauty about pasta salad recipes is that you can totally adapt them to meet your taste or the ingredients that you have on hand. The true star of this pasta salad is the incredible homemade Greek salad dressing that pulls all of the flavors together to create what is in my opinion, the best pasta salad you’ll ever eat. I hope this Greek Pasta Salad recipe is a last minute addition to your 4th of July barbeque. Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life

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. This seasonal shift brings me to salads and other cooler preparations for food. Another note on salad eating: the default mode of extra flesh-baring in the summertime has me gravitating towards raw foods for sure. So I give you a big bowl of broccoli. broccoli salad with sprouted wild rice and citrusy avocado & basil dressing serves: 6-8special equipment: a blender for the dressingnotes: I simply sprouted the rice by soaking it for a day or so, changing the water 3-4 times. dressing: 1 medium, ripe avocado, pitted and peeled juice of 1 orange juice of 1 lemon juice of 1 lime 2 tbsp apple cider vinegar 1 tbsp agave nectar 1 small jalapeno, seeds and veins removed (optional) 1 cup lightly packed basil leaves salt and pepper 3 tbsp grapeseed oil You might also like…

Strawberry Pretzel Salad This is always a favorite amongst the Thanksgiving feast. It’s a perfect combination of salty and sweet. A great addition to any Thanksgiving table!! Strawberry Pretzel Salad Recipe Courtesy: Paula Deen Printable Recipe: Strawberry Pretzel Salad Ingredients: • 2 cups crushed pretzels • 3/4 cup melted butter • 3 tablespoons sugar, plus 3/4 cup sugar • 1 (8-ounce) package cream cheese • 1 (8-ounce) container whipped topping • 2 (3-ounce) packages strawberry gelatin dessert mix • 2 cups boiling water • 2 (10-ounce) packages frozen strawberries • 1 (8-ounce) can crushed pineapple • Whipped topping or whipped cream, to garnish Directions: Preheat oven to 400 degrees F. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. To serve, cut slices and serve with a dollop of whipped topping.

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)

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.

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.

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. Thai Corn Salad Yield: 6 – 8 servings as a side, 2 – 3 servings as a light meal Ingredients: *Or replace with a pinch or two of salt, if you’re vegetarian. Method:

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. Cucumbers are great in summer salads and side dishes! Cucumber, Tomato, and Onion Salad If you have a vegetable garden, you may may have planted some cucumbers and tomatoes. In "Food and Recipes" Corn and Blueberry Salad Sometimes you come across a recipe that sounds so different, you just have to try it! Tabouleh Salad from Quinoa Cuisine In "Cookbooks"

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. 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.

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? Most of my friends know how much I think about food. The cards captured the essence of simple eating: using the finest ingredients to create something delicious. I give you salad number two: grapefruit and fennel salad. Ingredients 2 large pink grapefruits 1 medium-sized fennel bulb 1 small bunch of fresh dill 1/4 cup goat cheese, crumbled Extra-virgin olive oil Freshly ground black pepper and sea salt Preparation Recipe here!

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