salad recipe

This Mediterranean White Bean Salad is a fast, easy, and fresh side dish that pairs nicely with any grilled or roasted meat.

Mediterranean White Bean Salad

olive oil (0.24)

Tbsp lemon juice (0.06)

garlic, minced (0.16)

salt (0.02)

tsp black pepper (0.02)

15 ounces. cans butter beans* (1.38)

parsley (0.40)

grape tomatoes (1.49)

feta cheese (1.10)

Prepare the dressing first. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Set the dressing aside.

Rinse and drain the canned beans. Allow them to drain while you prepare the rest of the ingredients.

Finely chop about 1 cup of fresh parsley (about ½ bunch). Cut the grape tomatoes in half.

Add the drained beans, chopped parsley, tomatoes, and 2 oz. feta cheese to a bowl. Pour the prepared dressing over top, then stir to combine. Serve immediately or refrigerate up to four days.

What to serve with mac and cheese? This "Goes with Anything" salad recipe is totally versatile, featuring colorful veggies, crunchy homemade croutons, and a variety of salad dressing options.

"Goes with Anything" Salad

recipe Homemade Croutons (optional)

romaine heart (3 cups chopped)

greens

red onion

green onions (thinly sliced)

cucumber (1 cup peeled and chopped)

carrot (shredded)

radishes (thinly sliced and halved)

pepperoncini

sunflower seeds

Sea salt,

Salad dressing: Homemade Ranch Dressing, Best Balsamic Vinaigrette, Italian Dressing, or Honey Mustard Dressing

Wash and chop the romaine. If necessary, wash the mixed greens. (You can use any mix of greens here; measure about 2 cups of greens per serving.)

Thinly slice the red onion. Thinly slice the green onion.

Shred the carrot (we used this  Handheld Julienne Shredder).

Make the dressing: Homemade Ranch Dressing, Best Balsamic Vinaigrette, Italian Dressing, or Honey Mustard Dressing.

Toss together the greens, red onion, green onion, cucumber, carrot, radishes, and pepperoncini. Top with sunflower seeds and croutons, and drizzle with dressing.

This crunchy cabbage salad holds up great in the refrigerator, so you can have a fresh crunchy vegetable side all week long!

Crunchy Cabbage Salad

cabbage

carrots (0.15)

onions

cilantro (0.40)

peanuts (0.25)

¼ cup neutral salad oil* (0.16)

Tbsp rice vinegar (0.27)

Tbsp soy sauce (0.06)

honey (0.18)

Tbsp tahini (0.10)

tsp toasted sesame oil (0.02)

garlic, minced (0.08)

Tbsp grated fresh ginger (0.15)

Prep the vegetables

Shred the cabbage as finely as possible. Grate the carrots and slice the green onion. Pull the cilantro leaves from the stems

Combine vegetables

Add the shredded cabbage, carrots, green onion, cilantro, and peanuts to a large bowl. Toss to combine.

Make dressing

To make the dressing, add the salad oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, garlic, and ginger to a blender. Blend until the dressing is smooth and creamy.

Add dressing and serve

When you&#039;re ready to eat, drizzle the dressing over the salad and toss until coated. Serve immediately

This Fattoush Salad&nbsp;is a delicious Lebanese salad with chicken, mint, and a special spice called sumac. This salad is fresh, loaded with tantalizing herbs, and so healthy!

Fattoush Salad

pita breads (broken in small pieces)

english cucumber (chopped)

green bell pepper (chopped)

tomatoes (chopped small)

radishes (sliced)

parsley (fresh, chopped)

tbsp mint (finely chopped)

olive oil

lemon juice

salt (or

tsp pepper (or

sumac

Prepare the pita chips: Break the pita bread into small pieces and fry them in some olive oil on the stove top. Take them out as soon as they are golden brown and crispy. Alternatively you can toss them with olive oil, salt, pepper, sumac and place them under the broiler for a couple minutes until crispy.

Chop up the base: Chop up your veggies into small cubes and add to a large bowl. Chop the herbs finely and add this to the same bowl.

Prepare the dressing: In a small bowl whisk the olive oil, lemon juice, salt, pepper, and sumac together till thick.

Combine your salad: Toss together the dressing, salad and pita chips. Serve up!

Recipe for Moroccan Matbucha- tomato salad with roasted peppers, jalapeno, garlic, olive oil and paprika. Salade Cuite, Matboucha, Kosher, Vegan.

Matbucha

green bell peppers ((2 peppers))

jalapeno

56 oz diced tomatoes, or 8 large tomatoes peeled and diced ((2 large cans))

garlic,

tbsp sugar ((or to taste-- some people prefer it less sweet))

tsp chili pepper flakes ((or more to taste))

tsp salt

extra virgin olive oil

paprika

Roast the bell peppers. Seed the peppers and peel off the charred skin. For instructions on how to roast bell peppers, click here. Chop the roasted skinned pepper flesh.

Seed the jalapeno, then mince it. If you have sensitive skin, use gloves for this step. You can add more jalapenos for more heat if you like a spicy matbucha. As written, the recipe has a little kick, but it's not overly spicy.

In a medium saucepan, combine diced tomatoes, roasted bell peppers, minced jalapeno, garlic, sugar, chili pepper flakes, and salt. Bring to a simmer over medium high heat.

Reduce heat to around medium low, till the matbucha is cooking at a medium and constant simmer. Monitor the temperature of the matbucha, stirring every ten minutes to make sure it doesn't start to stick to the bottom of the pan. Let the mixture cook for 65-75 minutes till most of the liquid has reduced and cooked down.

When most of the liquid has evaporated and the mixture is quite thick, you are ready to add your oil.

In a small bowl, whisk together olive oil and paprika.

Pour the seasoned oil into the pan and stir.

Let the matbucha cook for about 30 minutes more, stirring every 5 minutes. Towards the end of cooking, taste the mixture and adjust seasoning as desired-- more sugar for sweetness, chili pepper flakes for spice, and salt if needed.

Remove the matbucha from heat and allow to cool completely. The salad is best served at room temperature or chilled.

This super easy to make Asian Salad Recipe is packed full of healthy veggies and tossed in a tasty sesame ginger salad dressing. It's fresh and crunchy and a crazy delicious side dish.


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✨ If you love this Asian Salad Recipe as much as I do, make sure to give it a 5-star review in the comments below!

Asian Salad Recipe

carrots, grated

red pepper, finely diced

celery stalks, finely diced

red onion, finely diced

cilantro

sesame seeds

sesame oil

honey (omit

soy sauce (gluten-free

ginger

salt

Combine all the dressing ingredients in a small bowl and whisk together. Set aside.

Toss all the remaining ingredients together in a medium-sized bowl. Pour over the dressing and toss to coat.

Such gorgeous colors! And it sounds delicious too :)

I have become addicted to this salad! Its so good and dare I say....healthy? Perfect!

Just saw this recipe today, I have had Asian inspired recipes in  the past but they were made with noodles. I was going to the green grocer today and picked up a few of the ingredients that I was missing. All I can say is this is delicious :-) easy :-)

Thank you so much for this great salad! I'm not a huge fan of sesame oil but I loved the flavors in this recipe. I'm serving it tonight with grilled salmon and broccoli. I will definitely be putting this recipe into my regular rotation. Thanks again!

This was absolutely delicious, was a bit lazy and used pre-roasted(and salted) cashews as I didn't have raw peanuts to hand but they were a nice substitute. Thanks for the recipe :)

This salad is absolutely amazing.  I ate it nonstop for 2 days (made a double batch) and today I am going to make more.  It gets even better when it sits in the fridge.  Thank you so much for this healthy and lovely dish.

I just made this with your Bang bang shrimp.....oh my goodness, sooooo good. thank-you!!

I'm making this for the second time this week! It's amazing, I added red cabbage just so there would be more of it to have throughout the week.  Thanks for the great recipe!

This was absolutely delicious and so easy to make. Added a few salad leaves to  bulk it out a little and served it with baked salmon and new potatoes, everyone loved it! Will definately be making again, thanks for the recipie!

just had the salad and really liked it. Thank you.

Made this with grilled chicken and rice noodles for dinner - it was soooo good, and so easy. Bursting with flavour. Thanks for a great recipe!

Wow what a great recipe! I made it for BBQ &amp; everyone love it. I added chilies &amp; cucumber and still taste amazing.

Delicious!  I had it with a low carb Tom Ghan soup.  Perfect compliment dish. I added cucumber sliced and sliced almonds.  p.s. I'm also a nurse turned Product Manager and amateur cook!  Thanks for the dish... And keep up the good work!

Wonderful! Loved it so much i put it in my recipe box (on a handmade card), who does that anymore.... that's how much i loved it!

Absolutely superb! Cannot fault it. Thank you 🙂

Fabulous!  I've now made it quite a few times and each time friends &amp; family are really complimentary.  It's easy to make and the dressing really elevates it from 'good' to 'sublime'!!

Delicious and fresh! The dressing is amazing.

Easy, tasty and so pretty! I added store bought chopped slaw mix to it. Delicious!

I served this salad at a dinner party and received RAVES . . . thank goodness I increased the recipe because every single guest had seconds!  Unbelievably delicious and I now make it just for us and plan to do so for dinner tonight.  Thank you!!

This salad was great. Super easy to make, flavorful, colorful, and fun.

Simply amazing! Everyone at home loved it. Thanks for sharing it

This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper

Crunchy detox salad

broccoli,

ready-to-eat dried apricots,

red cabbage, finely shredded

chickpeas,

red onion,

ginger, grated

juice orange

tbsp balsamic vinegar

Blanch the broccoli in a pan of boiling water for 1 min. Drain and quickly cool under cold running water, then pat dry with kitchen paper. Put in a bowl with the apricots, broccoli, red cabbage, chickpeas and sunflower seeds.

Put the onion and ginger in a bowl with the orange juice, vinegar and oil. Mix well. Leave for 5 mins to soften the onion, then add to the salad and thoroughly toss everything together.

Bruschetta Salad

lettuce

cherry tomatoes (halved)

tbsp basil

Bocconcini

croutons

balsamic glaze

In a large salad bowl season romaine, tomatoes and basil with salt. Toss in croutons and bocconcini. Toss with olive oil. Drizzle with balsamic glaze, start with one tablespoon and add more as needed.

A mouthwatering salad with fresh strawberries, cranberries, goat cheese and almonds.  The strawberry balsamic dressing gives it the perfect flavor and is one amazing summer salad!

Strawberry Chicken Salad With Strawberry Balsamic Dressing

chicken (chopped)

romaine (chopped)

strawberries (chopped)

cranberries

red onion (sliced)

goat cheese (crumbled)

almonds (sliced)

strawberries

balsamic vinegar

Dijon mustard

garlic (minced)

tsp pepper

Strawberry Chicken Salad with Strawberry Balsamic Dressing

In a food processor or blender, pulse the strawberries, balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper until smooth. Set aside.

In a large bowl toss the chicken, romaine, strawberries, dried cranberries, red onion, goat cheese, and sliced almonds. Toss with dressing or drizzle on top of served portions.

To make the strawberry balsamic dressing:

Brussels sprouts are the hero of this hearty and nutritious bowl. This recipe is an edited extract from Community: Salad Recipes From Arthur Street Kitchen by Hetty McKinnon (Plum/Pan Macmillan, $39.99).

Roasted spiced brussels sprout and chickpea bowl with fennel salad recipe

garlic clove, finely chopped

tsp coriander

tsp cumin

milliliters extra virgin olive oil

brussels sprouts, trimmed, halved

cooked chickpeas, drained

Greek yoghurt

mint leaves

fennel bulbs (about 1kg), trimmed, fronds reserved

green chilli,

tbs toasted sesame seeds

lemon

This roasted sweet potato salad features black beans, bell peppers, and of course, roasted sweet potatoes with a simple dressing. Fresh and yummy!

Roasted Sweet Potato Salad

sweet potato,

jalapeno, minced

few tbs. chopped red onion

black beans

Heat oven to 400 degrees. Put sweet potatoes, jalapenos, red peppers and garlic on a large baking sheet, drizzle with olive oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with other ingredients.

Combine red onion, lemon/lime zest, black beans, and cilantro in a small bowl. Add sweet potato mixture and drizzle with a little more olive oil. Season with salt, pepper, and maybe a drop of honey. Serve warm or at room temperature, or refrigerate for up to a day.

This was wonderful! I made it last night &amp; everyone loved it! Sweet potato is a new favorite of mine &amp; I really enjoyed spicing it up instead of sweetening. Thanks!

I love this site. I was looking for recipes for sweet potato and I think this is a healthy and yummy recipe. I'm gonna give it a try!

This recipe was really, really good.  I more than doubled it and supplemented with pre-roasted red peppers since I only had one.  I also added the juice from the limes, in addition to the zest, because it was a tiny bit dry.  Took it to a party where it got rave reviews.  Definitely adding it to the rotation!

Pan seared salmon served with tricolor quinoa, chopped tomatoes, chopped onions, arugula, and a simple balsamic vinaigrette.&nbsp;

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