#TangyDressing

[stfuhatemongers]

This Couscous Salad with Roasted Vegetables and Chickpeas is a tasty and healthy dish that is full of different tastes and textures. You can eat it for lunch or as a side dish for dinner. The roasted vegetables make the dish sweet and smoky, and the chickpeas give the couscous base protein and body. It's all put together well by the fresh herbs and tangy dressing.

Ingredients: 1 cup couscous. 2 cups water. 1 cup cherry tomatoes, halved. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 zucchini, diced. 1 red onion, thinly sliced. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. In a large bowl, combine the diced red and yellow bell peppers, zucchini, and red onion. Drizzle with 2 tablespoons of olive oil, sprinkle with ground cumin, and season with salt and pepper. Toss to coat the vegetables evenly. Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes or until they are tender and slightly charred, stirring occasionally. While the vegetables are roasting, prepare the couscous. In a medium saucepan, bring 2 cups of water to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let it sit for 5 minutes, then fluff with a fork to separate the grains. In a small bowl, whisk together the remaining olive oil, lemon juice, and a pinch of salt and pepper to make the dressing. In a large serving bowl, combine the cooked couscous, roasted vegetables, cherry tomatoes, chickpeas, chopped parsley, and chopped mint. Drizzle the dressing over the salad and toss everything together gently to combine. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Serve the couscous salad with roasted vegetables and chickpeas as a delicious and nutritious meal or side dish. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Virtasalmen Kalastusalue

[defaultgenders]

A healthy and refreshing tabbouleh salad with chunks of tender chicken. This salad tastes like it came from the Middle East. It's full of fresh herbs, vegetables, and a tangy dressing.

Ingredients: 1 cup bulgur wheat. 2 cups boiling water. 2 cups cooked chicken breast, diced. 1 cup fresh parsley, finely chopped. 1/2 cup fresh mint leaves, finely chopped. 2 tomatoes, diced. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup olive oil. 1/4 cup lemon juice. Salt and pepper to taste.

Instructions: Place bulgur wheat in a large bowl. Pour boiling water over the bulgur and cover. Let it sit for 20 minutes or until it's tender and has absorbed the water. Fluff the cooked bulgur with a fork and let it cool to room temperature. In a separate bowl, combine diced chicken, chopped parsley, mint, tomatoes, cucumber, and red onion. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Add the cooled bulgur to the chicken and vegetable mixture. Pour the dressing over the salad and toss to combine all the ingredients thoroughly. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and garnish with additional mint leaves if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

Mull Highland Games

[jimmaybones]

This Fresh Corn Salad tastes great with its sweet corn, bright vegetables, and tangy dressing. It's a great side dish or light meal for summer!

Ingredients: 4 ears of fresh corn, kernels removed. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1 cup cherry tomatoes, halved. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Put the fresh corn kernels, diced red bell pepper, finely chopped red onion, cherry tomatoes, and chopped cilantro in a large bowl. To make the dressing, mix the olive oil and lime juice in a separate small bowl. Add pepper and salt to taste. Add the dressing to the corn salad and mix everything together well so that everything is covered. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy your fresh corn salad while it's still cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

Myla Reid

[jaymusics]

If you're looking for a light lunch or dinner, this Garden Pasta Salad with Chicken Sausage is a great choice. It's full of fresh vegetables, tasty chicken sausage, and a tangy dressing, so it tastes great and feels great. It's also great for lunch or a potluck!

Ingredients: 8 oz pasta. 2 chicken sausages, sliced. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, thinly sliced. 1/4 cup black olives, sliced. 1/4 cup feta cheese, crumbled. 2 tbsp fresh basil, chopped. 2 tbsp olive oil. 2 tbsp red wine vinegar. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions, drain, and rinse under cold water. Set aside. In a skillet, cook chicken sausages until browned and cooked through. Remove from heat and let cool. In a large bowl, combine cooked pasta, sliced chicken sausages, cherry tomatoes, cucumber, red onion, black olives, feta cheese, and fresh basil. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper to make the dressing. Pour dressing over the pasta salad and toss until everything is well coated. Chill in the refrigerator for at least 30 minutes before serving. Serve chilled and enjoy!

[trollny-stark]

This Quinoa Citrus Mango Avocado Black Bean Salad is a delightful combination of flavors and textures. It's a healthy and vibrant salad that's perfect for a light lunch or side dish. The citrusy dressing adds a zesty kick to the sweet mango and creamy avocado, while the black beans and quinoa provide protein and fiber to make it a satisfying meal.

Ingredients: 1 cup quinoa. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 ripe mango, diced. 1 avocado, diced. 1/2 red onion, finely chopped. 1 red bell pepper, diced. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh orange juice. 2 tablespoons fresh lime juice. 2 tablespoons olive oil. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: Rinse the quinoa under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce heat to low. Cover and simmer for 15-20 minutes, or until all the water is absorbed and the quinoa is tender. Remove from heat and fluff with a fork. Let it cool. In a large mixing bowl, combine the cooked quinoa, black beans, diced mango, diced avocado, finely chopped red onion, diced red bell pepper, and chopped cilantro. In a separate small bowl, whisk together the fresh orange juice, fresh lime juice, olive oil, ground cumin, salt, and pepper. Pour this dressing over the quinoa salad and toss everything together until well combined. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold and garnish with additional cilantro if desired. Enjoy your refreshing Quinoa Citrus Mango Avocado Black Bean Salad!

Miles R

[alicerbear]

This Seared Ahi Tuna Salad is a delightful combination of fresh flavors and textures. The tender, sesame-crusted ahi tuna contrasts beautifully with the crisp salad greens, creamy avocado, and tangy dressing.

Ingredients: 2 ahi tuna steaks 6 ounces each. 2 tablespoons sesame seeds. 2 tablespoons soy sauce. 2 tablespoons sesame oil. 1 tablespoon rice vinegar. 1 teaspoon grated fresh ginger. 4 cups mixed salad greens. 1 cucumber, thinly sliced. 1 avocado, sliced. 1/4 cup sliced green onions. 1/4 cup chopped cilantro. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Wet the ahi tuna steaks with paper towels and pat them dry. Salt and pepper the tuna steaks, and then sprinkle sesame seeds all over them. Grate ginger, soy sauce, sesame oil, and rice vinegar together in a small bowl. Whisk the ingredients together to make the dressing. Place the pan on high heat. When the pan is hot, sear the tuna steaks for one to two minutes on each side until they are just barely done. Take the tuna out of the pan and let it rest for a few minutes. Then, cut it into thin slices. Put mixed salad greens, cucumber slices, avocado slices, green onions, and chopped cilantro in a large bowl. Pour the dressing over the salad and gently toss it to coat it. Place some of the salad on each plate and top it with sliced tuna. Add lime wedges as a garnish and serve right away.

Christine B