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salads

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Simple Tomato Salad with Capers and Parsley

Simple Tomato Salad with Capers and Parsley When tomatoes are at their peak, don’t stand in their way. Ingredients 1 ½ pounds mixed ripe tomatoes, cored and sliced 1/4 inch thick 3 tablespoons extra-virgin olive oil 1 tablespoon minced shallot 1 tablespoon capers, rinsed 1 anchovy fillet, rinsed and minced 1 teaspoon lemon juice ½ … Continue reading »

Categories: Cook's Country, Cooking, recipes, salads, tomato | Leave a comment

Curried Red Quinoa Salad with Chicken

Curried Red Quinoa Salad with Chicken Ingredients 1 pound boneless skinless chicken breast, cut into 3/4 inch pieces ¼ teaspoon salt ¼ cup fat-free italian dressing 2 teaspoons curry powder 1 cup cooked red quinoa 1 large gala apple, cored and thinly sliced ¼ cup thinly sliced red onion Method 1. Spray medium skillet with … Continue reading »

Categories: breasts, chicken, cookbooks, recipes, salads, Weight Watchers Love It Cook It Eat It! | Leave a comment

Tahini Salad

Tahini Salad Ingredients 1 lb. zucchini ¼ cup olive oil 2 tablespoons fresh lemon juice, (juice of 1 lemon) 2 tablespoons tahini 1 pinch Salt and pepper, to taste 1 pinch Parsley for garnish, to taste Method 1. Slice zucchini into thin rounds with a knife or mandoline. 2. Whisk together olive oil, lemon juice … Continue reading »

Categories: New York Times, recipe sites, recipes, salads | Leave a comment

Marinated Zucchini Salad

Marinated Zucchini Salad Raw zucchini can be a dull ingredient, but when it’s very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to … Continue reading »

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Potato Salad Day

It seems like Saturday is potato salad making day being married to Michael – Roasted German Potato Salad! via PressSync

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Chipotle Potato Salad

Chipotle Potato Salad We packed these potato salads with as much flavor as possible by seasoning them in three different stages. Ingredients 2 lbs. Yukon Gold potatoes, unpeeled, cut into 3/4-inch chunks Salt and pepper ¼ cup finely chopped dill pickles, plus 3 tablespoons brine 1 tablespoon yellow mustard ¾ cup mayonnaise ½ cup finely … Continue reading »

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Green Goddess Potato Salad

Green Goddess Potato Salad We packed these potato salads with as much flavor as possible by seasoning them in three different stages. Ingredients 2 lbs. Yukon Gold potatoes, unpeeled, cut into 3/4-inch chunks Salt and pepper ¼ cup finely chopped dill pickles, plus 3 tablespoons brine 1 tablespoon yellow mustard ¾ cup mayonnaise ½ cup … Continue reading »

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Cauliflower, Pancetta & Olive Spaghetti

Cauliflower, Pancetta & Olive Spaghetti Don’t ditch your pasta-cooking water! The flavorful liquid retains a touch of the pasta’s starch, which helps your sauce cling to the pasta in this healthy pasta recipe. Ingredients 8 ounces whole-wheat spaghetti 1 tablespoon extra-virgin olive oil 4 cups finely chopped cauliflower ¼ cup diced pancetta2 cloves garlic, finely … Continue reading »

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Cucumber Caprese Salad

Cucumber Caprese Salad Ingredients 2 TBSP Olive Oil 1 TBSP Balsamic Vinegar 1 TBSP Dried Oregano 1 TBSP Dried Basil Dash Salt Dash Pepper 1 Cucumber Peeled, Skin Scraped w/Fork and Sliced Thin and Diced 1 ½ cups Cherry Tomatoes quartered 8 ounces Fresh Mozzarella ½ Large Red Onion Diced Method 1. In a small … Continue reading »

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Marie’s Classic Coleslaw

Marie’s Classic Coleslaw Ingredients ¾ cup Marie’s Original Coleslaw Dressing 1 medium head green or red cabbage, shredded OR 1 (16 ounce) bag shredded cabbage 1 cup shredded carrot ⅓ cup sliced green onion Salt and freshly ground black pepper to taste Method 1. Combine all ingredients; toss to coat with dressing. Cover; refrigerate at … Continue reading »

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