warm salad

Enjoy fantastic contrasts in this zingy salad - salt, sweet and sour flavours combine with warm duck and chilled fruit.

Crispy duck salad

duck legs

½ chilled watermelon, skin removed, flesh chopped

fresh pomegranate, seeds only

mint, leaves picked and roughly torn

leaves

red chillies (to taste)

tbsp dark soy sauce

tbsp Thai fish sauce

limes, juice only

½ tsp ground Sichuan pepper

Green beans are bundled in bacon and put on top of salad greens for a unique and delicious lo-carb meal

Green Bean Bundle Salad

green beans

salad greens (such

bacon

T unsalted butter (melted)

garlic powder

tsp kosher salt

T brown sugar

black pepper

Blanch beans in boiling water until barely tender, or microwave 2-3 minutes.

Microwave bacon in paper towels, 1-2 minutes until partially cooked.

Cut bacon strips in half.  Bundle beans into 6 piles and wrap 1/2 bacon strip around each bundle.

Place bundles in a shallow greased baking dish.

Mix garlic and salt with melted butter and pour over bundles.  Sprinkle with brown sugar.

Bake at 350 for 30 minutes or until bacon is done.  Divide green into individual serving dishes and top with 1-2 bacon bundles.  Pour pan drippings over salads.  Serve immediately with freshly ground pepper.   Makes 3-6 salads

This summery sweet and smoky chicken salad with guacamole makes a hearty lunch or an exciting option for any barbecue or summer party. Don't be put off by the long list of ingredients - they're mostly in your store cupboard.

Mesquite chicken with grilled peach salad

paprika

tsp cumin

onion powder

mustard powder

light brown sugar

rosemary sprig, needles very finely chopped

oregano

bay leaf, crumbled

tsp smoked salt

olive oil

garlic cloves, crushed

lime, juice and zest

tsp honey

chicken breasts, butterflied

red onion, finely chopped

cumin

avocados,

tomato, seeds removed,

red chilli, seeds removed and finely chopped

coriander,

sea salt and black pepper

peaches, stones removed and quartered

spring onions, trimmed

100 grams/3½oz baby salad leaves

fennel bulb, thinly sliced

red pepper,

cucumber,

red chilli, finely chopped

grams/4½oz burrata or mozzarella ball, torn up

tbsp sherry vinegar

smoked chilli

honey

salt and black pepper

Roasted until soft and sweet, juicy grape tomatoes taste great drizzled with our honey-infused dressing.

Roasted grape tomato salad

punnets grape tomatoes

tbsp balsamic vinegar

pkt toasted pine nuts

pkt baby spinach leaves

You may think salad for breakfast sounds crazy, but this ginger pear salad with toasted candied walnuts is so warm and inviting! Perfect healthy way to start off your day.

Warm Ginger Pear &#038; Walnut Breakfast Salad

pear

spinach leaves

oz raw walnuts

ginger powder

brown sugar

coconut oil

Greek yogurt

tsp cinnamon

coconut chips (optional)

Toss walnuts in coconut oil, brown sugar, and ginger and heat on medium in a large skillet. Stir periodically until the nuts begin to brown and the sugar begins to caramelize.

Add in pears and sear on both sides, just until they begin to soften. Remove from heat.

Plate by layering spinach leaves, warm nuts and pears, Greek yogurt, and sprinklings of ground cinnamon and coconut chips (optional). Eat warm.

https://www.youtube.com/watch?v=XYNCJV3T3OE

#warmpearsalad #foodtoliverecipe #easyveganrecipes 

You may think salad for breakfast sounds crazy, but this ginger pear salad with toasted candied walnuts is so warm and inviting! Perfect healthy way to start off your day.

Prep Time: 5 min | Cook Time: 5 min | Total Time: 10 min | Servings: 1

INGREDIENTS:
• 1/2 pear thinly sliced 
• 1 cup spinach leaves
• 3 oz raw walnuts (https://foodtolive.com/shop/walnuts/)
• 1/2 tsp ginger powder (https://foodtolive.com/shop/organic-ginger-root-powder/)
• 1 tbsp brown sugar (https://foodtolive.com/shop/organic-coconut-sugar/)
• 1 tbsp coconut oil (https://foodtolive.com/shop/organic-virgin-coconut-oil-cold-pressed/)
• 1/2 cup Greek yogurt
• 1/2 tsp ground cinnamon (https://foodtolive.com/shop/organic-ground-cinnamon/)
• A handful of coconut chips (optional) (https://foodtolive.com/shop/organic-coconut-chips/)

INSTRUCTIONS:
1. Toss walnuts in coconut oil, brown sugar, and ginger and heat on medium in a large skillet. Stir periodically until the nuts begin to brown and the sugar begins to caramelize.
2. Add in pears and sear on both sides, just until they begin to soften. Remove from heat.
3. Plate by layering spinach leaves, warm nuts and pears, Greek yogurt, and sprinklings of ground cinnamon and coconut chips (optional). Eat warm.


For more cool recipes, healthy tips have a look at our Healthy Blog https://foodtolive.com/healthy-blog/ 

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About Food To Live:
Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.

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Warm Ginger Pear and Walnut Breakfast Salad

I just love a good salad recipe. When it is cold outside, having a substantial salad with a warm dressing really is just the ticket. 



Pan-fried pear salad with pancetta, gorgonzola and a warm dressing

x 120 grams/4 ounces packets rocket

pine nuts

pancetta

butter

pears, peeled, cored, quartered

tsp honey, plus extra for the dressing

tsp balsamic vinegar,

Dijon mustard

Donal's Thai beef salad recipe combines sweet mango with crunchy peanuts and a lime and chilli dressing. As easy as it is delicious!

Each serving provides 509kcal, 41g protein, 30g carbohydrate (of which 29g sugars), 23g fat (of which 5g saturates), 9g fibre and 1.6g salt.

Thai beef salad

beef frying steaks

vegetable oil

soy sauce

carrots

spring onions

mango

baby gem lettuces lettuce

peanuts

garlic

lime, juice only

tbsp caster sugar

tsp chilli flakes

Donal Skehan shows you how to make a simple Thai inspired salad.

Thai beef and mango salad.mov

Warm Winter Salad - a hearty, Middle Eastern salad made on a sheet pan with roasted cauliflower, carrots, fennel and chickpeas, topped with wilting spinach, drizzled with Everyday Tahini Sauce and sprinkled with fresh dill and Dukkah. Vegan and Gluten-free.

Warm Winter Salad

cauliflower,

carrots (or parsnips), peeled and cut into 1 inch thick pieces

fennel bulb,

red onion, sliced ito 1/2 inch wedges

can chickpeas chickpeas

garlic cloves, garlic

coriander

sumac (optional, but tasty)

salt

cracked pepper

lemon

baby spinach

Everyday Tahini Sauce (thin out with a little water, to make it more like a dressing)

Dukkah (or a 2 tablespoons Zaatar)

dill

lemon juice

Aleppo chili flakes

Place the cauliflower florets, carrots, fennel, onion and chickpeas in a EXTRA large bowl. Toss with the olive oil, minced garlic, coriander, salt, pepper and lemon zest. Toss well.

Place in a single layer on one or two, parchement lined sheet pans. Bake  for 15 minutes, then toss veggies and rotate pans, bake 10-15 minutes more until cauliflower is tender, and edges crispy.

Make the Everyday Tahini Sauce and the Dukkah.

If serving on the sheet pan, move all the veggies onto one pan. Spread around evenly. Top with the baby spinach, drizzle the tahini sauce over top (diagonally is nice) and sprinkle with the Dukkah. Squeeze with a little lemon.

Garnish with the fresh dill and Chili flakes.

I like this strange salad.  I had Dukkah, didn't use dill, but will add fresh dill to the left-overs for sure.  The daily tahini sauce was very good, but this salad could take just about any dressing.  Thanks for the inspiration.

I made this tonight for dinner and I absolutely loved it! The tahini sauce and dukkah really make this dish. One question, how do you say dukkah? Like a ducka or dooka?

Absolutely delicious! Thank you so much for this wonderful recipe- easy to make, super healthy and amazing flavours! Every recipe I make of yours is so good- I am super grateful to you for providing them. I often make your sheet pan ratatouille and I will be making this one frequently too. I have never used fennel before as I was never quite sure what to do with it- so good- can't believe I've been missing out on it for all these years!  The tahini sauce was perfect with this. Thanks again.

LOVED this recipe!  Had to punt with the ingredients on hand since we are under 'Shelter In Place' order at the moment.  I had no fennel but did have the parsnips so used them and the carrots.   Had a packaged of chopped cauliflower, so added it after the first 15 minutes of cooking.  Added some kale leaves to the last 5-7 minutes of cooking b/c I needed to use them.  The tahini dressing was off the charts, especially with a big dash of hot sauce.  Will make this again!  Family loved it too.  Keep the awesome recipes coming!  Thanks you Sylvia!

I love this salad, Sylvia.  It is one of my all time favorites.  Just made it for the second time tonight.  Subbed arugula for the spinach because that's what I had in the fridge.  Equally yummy.  Plan to make it again in a week as we have snow in the forecast here in west Michigan for Monday, May 11th.  Brr rrr.

Excellent!!! I had to substitute a few veggies bc I used what I had, cauliflower, butternut squash, red onions. Chickpeas and spinach. It was wonderful!!!  Thank you for all the great recipes... per doc I needed to change by diet and your recipes make it so easy and tasty!!!!

This combination of earthy lentils, tangy goats' cheese and fragrant basil is really satisfying. Serve it with salad leaves and crusty bread.

Each serving provides 288 kcal, 20.5g protein, 24.5g carbohydrates (of which 1g sugars), 11g fat (of which 7g saturates), 6g fibre and 0.6g salt. 

Lentil and goats' cheese salad

100 grams/3½oz small green lentils,

garlic clove, crushed

½ lemon, juice only

tbsp extra virgin olive oil

basil,

75 grams/3 ounces goats' cheese

A superhealthy salad that makes a satisfying autumn lunch

Warm mushroom, lentil & goat's cheese salad

chestnut mushroom

tbsp red wine vinegar

red peppers

red onion

can lentil, drained and rinsed

Little Gem lettuces, leaves separated

goat's cheese

Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.

Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat’s cheese and serve.

A vibrant salad for sharing. Great value canned apricots are multitasking hard here, popping up in the sweet-spicy marinade, salad, and the dressing, where the juice replaces lemon to help keep costs down.

Apricot harissa pulled chicken & chickpea pitta salad 

500 g pack (typical weight) Essential British Chicken Legs

411 g apricot halves in fruit juice

Cooks’

tbsp Essential Olive Oil

Essential White Pittas

Essential Chickpeas In Water, drained and rinsed

g pack mint, leaves only

200 g Essential Greek Style Yogurt

clove/s garlic, crushed

Step 1

Preheat the oven to 180ºC, gas mark 4. Slash
the chicken deeply several times on the skin
side, then put into a snug-fitting roasting tin. 

Step 2

Drain the apricots over a jug. Using a blender,
blitz 100g apricots with the harissa and 1 tbsp
oil until smooth. Season, pour over the chicken
and rub in well. Roast for 45 minutes, until
thoroughly cooked and tender, with no pink
meat and the juices run clear. The sauce will
catch here and there. 

Step 3

Split the pitta, then tear into shards onto
a baking tray. Bake for the last 15 minutes of
the chicken roasting time, until crisp. Roughly
chop the remaining apricots and mix with the
chickpeas, 1 tbsp oil and 1 tbsp of juice from
the can. Season generously. Roughly chop
¾ of the mint and fold it in. 

Step 4

Mix the yogurt and garlic in a small bowl,
then season. Spread ⅓ over a large sharing
plate. Layer up ½ the bread and ½ the
chickpea salad, adding dots of yogurt and a
drizzle more juice in places, then repeat. Top
with the chicken and skin, pulled from the
bones in large shreds, and dot the apricot
harissa sauce all over. Top with the remaining
yogurt, mint and some black pepper. Drizzle
with 1 tbsp more oil to serve. 

Roasted Broccoli Salad with bacon, shallots, and crispy Panko in a Miso-Caesar dressing. Full of bold flavor and satisfying textures, this warm salad is sure to satisfy!

Roasted Broccoli Salad with Miso-Caesar Dressing

broccoli

raw uncured bacon, diced

shallots,

Tbsp. olive oil

Salt and black pepper

breadcrumbs

Pecorino Romano cheese

mayonnaise oil

white miso paste

anchovy paste ((or 1 tsp. finely chopped capers))

Worcestershire sauce ((or tamari))

garlic clove, grated or minced

Tbsp. extra-virgin olive oil

Preheat oven to 425ºF.Arrange broccoli florets on about two-thirds of a large rimmed baking sheet. Add diced bacon to remaining space, and scatter shallots over bacon. Toss broccoli in 2 Tbsp. olive oil, and season to taste with salt and black pepper. Roast for 30 minutes, tossing everything once after 20 minutes.Transfer contents to a bowl, leaving any residual bacon grease on the pan. Add panko breadcrumbs to pan, tossing in residual bacon fat. Place pan in the oven to toast breadcrumbs until golden, about 3 to 4 minutes, rotating the pan once halfway through. *Watch closely to avoid burning

Meanwhile, prepare dressing by combining mayonnaise, lemon juice, miso paste, anchovy paste, Worcestershire sauce, and garlic in a bowl; mix to combine. Gradually stream in olive oil, whisking constantly, until smooth. Season with a few grinds of black pepper.

To the bowl with roasted broccoli mixture, add toasted breadcrumbs, grated cheese, and dressing; toss to combine. Serve warm or closer to room temperature.

15 minute wilted lettuce (Killed Lettuce) salad recipe features simple greens coated in a savory warm bacon dressing for a delish southern side dish.

Southern Wilted Lettuce Recipe

Top 15 warm salad recipes from across the web

The most viewed warm salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crispy duck salad

Green Bean Bundle Salad

Mesquite chicken with grilled peach...

Roasted grape tomato salad

Warm Ginger Pear & Walnut Brea...

Pan-fried pear salad with pancetta,...

Thai beef salad

Warm Winter Salad

Lentil and goats' cheese salad

Warm mushroom, lentil & goat's chee...

Apricot harissa pulled chicken & ch...

Roasted Broccoli Salad with Miso-Ca...

Southern Wilted Lettuce Recipe

Warm Broccoli Couscous Salad

Roasted Broccoli Salad

Top 15 warm salad recipes from across the web

The most viewed warm salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy duck salad

Green Bean Bundle Salad

Mesquite chicken with grilled peach...

Roasted grape tomato salad

Warm Ginger Pear &#038; Walnut Brea...

Pan-fried pear salad with pancetta,...

Thai beef salad

Warm Winter Salad

Lentil and goats' cheese salad

Warm mushroom, lentil & goat's chee...

Apricot harissa pulled chicken & ch...

Roasted Broccoli Salad with Miso-Ca...

Southern Wilted Lettuce Recipe

Warm Broccoli Couscous Salad

Roasted Broccoli Salad

The most viewed warm salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Warm Ginger Pear & Walnut Brea...