Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!
A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 – 10 as a side, 4 as a meal with chicken.
Here’s an EASY dinner solution: tender chunks of chicken, breaded and baked until golden topped with Bang Bang sauce. I served this over mixed greens and swooned with every bite!
This salad has everything I love about a cheeseburger, sans the bun. Chopped romaine, tomatoes, avocado, pickles, shredded cheese topped with grilled burgers, red onions and drizzled with a seriously delicious dressing.
Mexican Corn Salad is a wonderful fresh corn salad made for summer BBQ’s and Mexican feasts! It’s a giant salad form of Esquites, a corn street snack sold in cups on the streets of Mexico. Corn kernels are sautéed in butter and garlic until golden brown, then dressed in a creamy lime dressing and finished fresh coriander/cilantro and a hint of zing from Jalapeño. It’s outrageously and insanely good!
Transform ordinary canned tuna into a zesty, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and avocado in this easy tuna ceviche – so good!
This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you’re grilling!
Asparagus Egg and Bacon Salad with Dijon Vinaigrette is the perfect easy Spring salad made with just a few simple ingredients – asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette.
This delicious light summer pasta salad is perfect for those hot summer nights made with arugula, chickpeas, sun dried tomatoes, shaved Parmesan and balsamic vinegar.
- 2 tomatoes, diced
- 1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
- ¼ cup coarsely chopped fresh basil
- 1 clove garlic, minced, or more to taste
- 1 tablespoon olive oil
- 1 pound flank steak
- 1 clove garlic, minced
- 1 tablespoon olive oilsalt and ground black pepper to taste
- 1 (6.5 ounce) bag butter lettuce mix
- 2 tablespoons balsamic vinegar, or to tasteolive oil, or to taste
- Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
- Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
- Divide lettuce onto 4 serving plates; drizzle about 1½ teaspoons balsamic vinegar and 1½ teaspoons olive oil onto each lettuce portion. Top each salad with ¼ the steak and ¼ the tomato mixture.