#salad recipe

[strengthandsunshine]

Sour Cream and Onion Potato Salad combines your favorite potato chip flavor and potluck side dish! Made with tangy homemade vegan sour cream, tons of savory oniony flavor, and soft tender potatoes, you can skip the potato chips and enjoy this classic combination in one delicious forkful! Healthy, gluten-free, and allergy-free, this easy potato salad recipe will be a hit at every party!

Vegan Sour Cream & Onion Potato Salad https://wp.me/p4UrDz-9gu

[kitchenwitchtingss]

LUGHNASADH HARVEST SALAD

This a very fun salad to make! If you don't have all the ingredients you can always substitute things for things you already have in your pantry.

If you want the salad to be a meal, you can always add some grilled or fried chicken, tofu, or pork on top and it will be delicious!

Ingredients:

Arugula Salad with mixed leaves (As much as you want)

1 bunch of Tri-colored carrots (sliced diagonally in halves)

1/4 cup cooked quinoa

1/4 cup chopped almonds

1/4 cup sunflower seeds

1/4 cup pomegranate seeds

1/2 red onion (chopped)

1 sweet potato

Sesame Seeds (To top)

Poppy Seeds

Dressing:

3 tbsp Apple cider vinegar

1/4 cup Olive oil

Salt and pepper

Parsely

1/2 tsp paprika

1 tsp maple syrup

1 tbsp Dijon mustard

Cook your quinoa according to the directions on the package. Cover carrots and sliced sweet potatoes with oil, and salt and pepper. Bake at 400 F for 20 minutes.

In a large serving bowl add your arugula, tri-color carrots, sweet potato, red onion, cooked quinoa, pomegranate seeds, sunflower seeds, sesame seeds, poppy seeds, chopped almonds, and anything else you'd like to add.

To make the dressing mix all the dressing ingredients together until combined. Add as much salt and pepper as you'd like.

You could also top your salad with feta cheese, along with any dressing you like.

This is my final Lughnasadh post for the year, enjoy your Lughnasadh!

[askwhatsforlunch]

Halloumi Tomato Salad (Vegetarian)

This beautiful Halloumi Tomato Salad makes a light, flavourful and nourishing lunch, ideal if you're going to the stadium to watch some Olympic Rugby Sevens --should a player get injured -Heaven forbid!- you might be able to pitch in! Happy Saturday!

Ingredients (serves 1):

2 fluffy sprigs Garden Parsley

2 ripe tomatoes, rinsed

1/8 red onion

½ teaspoon freshly cracked black pepper

1/4 teaspoon fleur de sel or sea salt flakes

½ tablespoon olive oil

1/2 tablespoon Modena Balsamic Vinegar

50 grams/1.25 ounce Halloumi Cheese

Finely chop Parsley. Set aside.

Cut tomatoes into slices, and arrange onto serving plate.

Thinly slice red onion and scatter onto the tomatoes.

Season with black pepper and fleur de sel.

Sprinkle with half of the chopped Parsley.

Drizzle with olive oil and Balsamic Vinegar.

Heat olive oil in a small frying pan over a high flame.

Cut Halloumi cheese into slices.

Once the oil is hot, add Halloumi slices, and fry, a couple of minutes on each side until golden brown and crispy.

Top tomato salad with hot Halloumi slices. Sprinkle with remaining chopped Parsley.

Enjoy Halloumi Tomato Salad immediately, with a glass of chilled dry white wine like a Chablis or Chardonnay.

[chefcarolb]

Fresh summer vegetables and pantry ingredients combine for a crispy, crunchy healthy chopped salad recipe you'll want to put on repeat! Mediterranean Chopped Salad with Chickpeas is satisfying on its own or try it on the side with any Mediterranean-inspired entree!

[foodtiktoks]

by nutritionbykylie on tiktok

[eato]

Tomato Cucumber Lettuce Salad Recipe

[fastwiemagie]

My favourite salad (with a little bit of everything)

You need:

bag of mixed greens (I like to have rucola (dictionary says it's called arugula in English? Though rucola is Italian I think.. so idk you may know that one too!) and baby spinach in it, for example)

2-3 handfuls pasta of your choice (I like to use one's with fancy shapes for this salad, but it's not necessary)

smoked tofu (my favourite is Black forest tofu by Taifun, but you can use other tofu flavours as well)

can of chickpeas

3-4 little pickles (if you have bigger ones, you need less)

6-7 dried tomatoes in oil

half a big cucumber or 2-3 snack cucumbers (i like the snack ones but are a bit more expensive usually)

1 or 2 apples

add whatever else strikes your fancy! I've added walnuts before, blueberries, grilled vegetables I had leftover from a BBQ, etc. I've put edamame in this time for example.

For the dressing you'll need:

water

1-2 table spoons of lemon juice

1-2 table spoons of sweet-sour mustard (also works with spicier mustard though, I just like the sweet-sour kind most)

1-2 table spoons of agave syrup (you can use honey if you're not vegan)

1 table spoon of soy sauce

1-2 table spoons of (apple) vinegar (can use any vinegar though, just add a bit sour & acidic flavour)

binch of salt if it tastes too sweet

really make the dressing to your taste, I like these combinations.

I'll also drizzle some olive oil on top of the salad

For the salad ingredients: chop everything finely, even the mixed greens salad! It just incorporates better with the other ingredients if you chop it smaller as well. Cook the pasta until well done and fry the tofu.

You can prepare this salad in advance for your work lunch and bring it in a container with you. And enjoy! :)

@worth-beyond-a-number-scale asked to be tagged if I end up posting some of my favourite recipes, so here you go friend!

[mdrajabali]

Simple Cucumber Peach Salad Recipe @eatcolor

[forhadahamed]

Simple Cucumber Peach Salad Recipe @eatcolor

[lexiscooking]

i don’t get tumbler algorithms :(((

i think my pears were immaculate, and mum even asked to make her more!! well, everyone is entitled to their own opinion. today we have another astounding dish

shrimp salad 🍤

ingredients i used:

shrimpies

radish

sweet corn

cream

garlic

mozzarella

some greens (i used kale and arugula)

i often see those funny shaped shrimps when dining out, i dunno how to describe it.. they have a cut along their backs so it shapes them funny when fried (it also makes it easier to get the poopies out but im not concerned about that lol)

so i fry them with some olive oil and garlic, when they are nice and crispy i turn down the heat and add cream (this is the most delicious part 😋)

i chop up radishes and tear the greens and mozzarella into tiny pieces. also add corn, and then add shrimpies. the cream absorbs the shrimp and garlic taste and its just *chef’s kiss* 💋🤌🏻 mix it up and thats the salad.

i ended eating the grass first, added too much of it :/

think thats the best thing I’ve ever cooked honestly! at first i spent a whole afternoon thinking what to pair to shrimp and when i thought of radish i thought i made dumplings, but then i also thought of corn and thats how my baby was born!!

i hope this interests you! pif 🐭

[theantiinflammationstation]

Salmon steak with fresh cucumber and tomato salad, with a side of Greek yogurt

[therealcoolfooddude]

(via Fennel & citrus salad with smoky green onion dressing) Discover the perfect pairing of fennel and citrus in this versatile recipe. Elevate your culinary skills with a touch of green onion oil.

[askwhatsforlunch]

Lemon and Mint Creamed Cucumbers

A fragrant and refreshing Summer Salad, these Lemon and Mint Creamed Cucumbers can be eaten on their own, as a side to ss with toasts, or as a side to grilled meat!

Ingredients (serves 2):

1 large Green Onion

half a dozen large leaves fresh mint

half a large lemon

a pinch of salt and freshly cracked black pepper

1 1/2 tablespoons canola oil

2 heaped tablespoons sour cream or crème fraîche

half a large cucumber, rinsed

Finely chop Green Onion, and add to serving bowl, saving a bit of its green part for garnish.

Roll mint leaves together, and chop finely. Add chopped mint to the bowl.

Grate in about two teaspoons lemon zest. Season with salt and black pepper.

Stir in canola oil, mixing well.

Then, add sour cream, and give a good stir.

Finally, thoroughly squeeze in the juice of the lemon halve, stirring until well-combined.

Cut cucumber into thin slices. Add cucumber slices to the bowl, tossing well to coat generously.

Place in the refrigerator, to chill, at least one hour.

Serve Lemon and Mint Creamed Cucumbers cold, sprinkled with reserved chopped green part of the Green Onion.

[abramsbooks]

RECIPE: Burrata with favas, peas, and preserved lemon (from Salad Freak by Jess Damuck)

When English peas are in season and finally sweet, I can’t get enough of eating them straight out of their shells. Squeezing the fava beans out of their little jackets is pretty fun too—I love the moment the skin splits to reveal the brightest, most amazing green inside. This simple dish is so beautiful and clean and allows the flavors of the favas and peas to shine.

PRODUCE

1 cup (170 g) shelled fava beans, preferably fresh from 1½ pounds (680 g) beans

2 cups (290 g) shelled English peas, preferably fresh from 1½ pounds (680 g) peas

Fresh chive blossoms (or just some chopped chives, mint, or other fresh herbs)

DAIRY

2 balls burrata (about 8 ounces/225 g)

PANTRY

Kosher salt and freshly ground black pepper

2 tablespoons finely chopped preserved lemon

Extra-virgin olive oil (use your very good kind)

Flaky salt

COOK: In a small pot, bring heavily salted water to a boil. Prepare an ice bath with a fine-mesh sieve placed over the bowl (to contain your beans and peas). Blanch 1 cup (170 g) favas for 3 to 5 minutes. Transfer to the ice bath, and then to a paper towel–lined plate.

Boil 2 cups (290 g) peas for 3 to 5 minutes, until crisp-tender and bright green. Transfer to the ice bath. Once cool, transfer to a paper towel–lined plate. Unzip all of your fava beans by squeezing them out of their jackets to reveal the beautiful, bright green pod within.

ASSEMBLE AND SERVE: Transfer all of the fava beans and peas to a serving bowl. Add the 2 balls burrata and sprinkle 2 tablespoons finely chopped preserved lemon over everything. Drizzle with your very good olive oil and grind plenty of black pepper over it. Sprinkle with flaky salt and chive blossoms or fresh herbs.

One of TIME’s most anticipated cookbooks of Spring 2022 One of Food & Wine’s best cookbooks of Spring 2022 A USA TODAY and PUBLISHERS WEEKLY bestseller!

Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

For more information, click here.

[thoughtportal]

Cucumber potato salad with Tahini dressing

[innnochka]

Рецепт салата Оливье уже на моем канале