#TangyDressing

[forkfulofflavor]

Sweet and Tangy Apple Coleslaw Salad Ingredients: For the Salad: 1 bag (16 oz) coleslaw mix 1 Granny Smith apple, sliced into thin matchsticks 1/2 cup diced celery 5 green onions, finely sliced For the Dressing: 1/2 cup apple cider vinegar 1/2 cup granulated white sugar 3 tablespoons olive oil 1 tablespoon Dijon mustard 1/4 teaspoon red pepper flakes 3/4 cup mayonnaise Instructions: Prepare the Salad: In a large bowl, combine the coleslaw mix, sliced Granny Smith apple, diced celery, and finely sliced green onions. Make the Dressing: In a saucepan over medium heat, whisk together apple cider vinegar, granulated sugar, olive oil, Dijon mustard, and red pepper flakes. Bring the dressing to a simmer, stirring until the sugar fully dissolves. Remove from heat. Combine Dressing and Salad: Whisk mayonnaise into the warm dressing until smooth. Pour the dressing over the coleslaw mixture in the bowl and toss until everything is well coated. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld and the slaw to chill. Serve cold. Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes Calories: 180 kcal | Servings: 6 servings This Sweet and Tangy Apple Coleslaw Salad combines the crisp texture of fresh coleslaw mix with sweet, juicy matchsticks of Granny Smith apple, making it an ideal fall side dish. The dressing—a warm apple cider vinaigrette with hints of Dijon and a touch of heat from red pepper flakes—adds a unique tangy sweetness that enhances the salad’s flavors. It’s tossed with creamy mayonnaise for a rich, satisfying finish. Perfect for holiday gatherings or as a fresh side for cozy dinners, this apple coleslaw is a flavorful twist on a classic. Chilling the salad allows the flavors to meld beautifully, ensuring each bite has a delightful balance of crunch, sweetness, and tang. It’s a deliciously refreshing dish to serve with any meal this season.

[askwindswept]

This Zucchini Salad is a refreshing and flavorful dish that's perfect for summer. Thinly sliced zucchinis are marinated in a zesty olive oil and lemon dressing, then topped with fresh herbs and optional shaved Parmesan cheese.

Ingredients: 2 medium zucchinis, thinly sliced. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper, to taste. 2 tablespoons fresh parsley, chopped. 1 tablespoon fresh basil, chopped. 1/4 cup shaved Parmesan cheese optional.

Instructions: Slice the zucchinis and put them in a large bowl. Add the olive oil, lemon juice, garlic powder, salt, and pepper. Toss the zucchinis around until they are covered all over. Place the bowl with the zucchini in the fridge with the lid on top for at least 30 minutes so that the flavors can mix. Add the chopped parsley and basil to the zucchini salad and toss it all together before serving. You can add shaved Parmesan cheese to the salad before serving if you want to. You can eat this tasty and refreshing zucchini salad as a side dish or for a quick lunch.

Prep Time: 10 minutes

Cook Time: 0 minutes

Krista M

[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!

[stumpleaf]

This raw Brussels sprouts salad tastes great and is good for you. When you mix thinly sliced Brussels sprouts with sweet cranberries and crunchy almonds, you get a tasty and filling dish. Adding the tangy dressing makes everything brighter and better together.

Ingredients: 300g Brussels sprouts, trimmed and thinly sliced. 1/4 cup dried cranberries. 1/4 cup sliced almonds. 2 tablespoons lemon juice. 2 tablespoons extra virgin olive oil. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: In a large bowl, combine Brussels sprouts, dried cranberries, and sliced almonds. In a small bowl, whisk together lemon juice, olive oil, maple syrup, salt, and pepper to make the dressing. Pour the dressing over the salad and toss until everything is evenly coated. Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Hugo

[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