Showing 25 Result(s)
Salads

PENNE ARUGULA SALAD WITH SUN DRIED TOMATOES

PENNE ARUGULA SALAD WITH SUN DRIED TOMATOES
Peppery arugula tossed with nutty chickpeas, penne pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • 3 cups baby arugula
  • 6 oz Ronzoni Smart Taste penne pasta, use brown rice pasta for g.f.
  • ¼ cup sun dried tomatoes, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • salt and fresh ground pepper to taste
  • 1 cup canned garbanzo beans, chick peas, rinsed and drained
  • 4 tbsp Parmigiano Reggiano, freshly shaved
Instructions
  1. Boil pasta in salted water according to package directions for al dente.
  2. Drain and run under cold water to stop the cooking.
  3. Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste.
  4. Divide between 4 plates and top with remaining shaved parmesan cheese.

Watch the recipe video here:

Pasta Salad with Arugula and Chickpeas is so delicious, with sun dried tomatoes, shaved parmesan and balsamic vinegar….

Posted by Skinnytaste on Saturday, June 29, 2019

Salads

Asparagus ‘Guacamole’

Asparagus 'Guacamole'
This is an avocado-less recipe that can be served with veggies or low-fat chips. Very spicy so you may want to cut back on the hot pepper sauce or jalapeno peppers.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • 1½ pounds asparagus, cut into small pieces
  • 1 tablespoon fat-free Greek-style yogurt
  • 1 tablespoon lime juice
  • ¼ cup chopped fresh cilantro
  • 3 green onions, thinly sliced
  • ½ jalapeno pepper, minced
  • 1 tablespoon minced garlic
  • 1 tomato, diced
  • ½ teaspoon Worcestershire sauce
  • 1 dash hot pepper saucesalt and ground black pepper to taste
Instructions
  1. Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.
  2. Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.

Watch the recipe video here:

Asparagus 'Guacamole': https://trib.al/jNHTPS6

Posted by Allrecipes on Thursday, May 30, 2019

Salads

Farro Salad With Cucumber And Yogurt-Dill Dressing

Farro Salad With Cucumber And Yogurt-Dill Dressing
Farro Salad With Cucumber And Yogurt-Dill Dressing
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 1 ½ cups uncooked farro (255 g)
  • 1 english cucumber, seeded and chopped
  • salt, to taste
  • 3 plum tomatoes
  • ½ cup scallions, chopped (50 g)
  • fresh parsley, minced, for garnish
YOGURT-DILL DRESSING
  • ¾ cup greek yogurt (215 g)
  • ½ lemon, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon pepper
  • 1 teaspoon fresh parsley, minced
  • 1 teaspoon fresh dill, minced
Instructions
  1. Rinse the farro and add it to a medium saucepan. Add water until the farro is covered. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover, and cook for 25 minutes, until the farro is tender
  2. While the farro cooks, seed and chop the cucumber. Add it to a large bowl and sprinkle with salt. Let sit for 15-20 minutes. Rinse the cucumbers in cold water and drain well.
  3. Dice the tomatoes.
  4. Make the dressing: Add the yogurt, lemon juice, oil, pepper, parsley, and dill to a large bowl and stir to combine.
  5. Add the farro, cucumbers, tomatoes, and scallions to the bowl with the dressing and toss to coat. Sprinkle with parsley.
  6. Enjoy!

Watch the recipe video here:

Farro salad with cucumber and yogurt-dill dressing is SO refreshing 😋FULL RECIPE: https://tasty.co/recipe/farro-salad-with-cucumber-and-yogurt-dill-dressing

Posted by Proper Tasty on Friday, May 24, 2019

Salads

Good for You Greek Salad

Good for You Greek Salad
A yummy and low-fat Greek salad recipe. You can use two green onions instead of the small red onion, if you wish.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • 3 large ripe tomatoes, chopped
  • 2 cucumbers, peeled and chopped
  • 1 small red onion, chopped
  • ¼ cup olive oil
  • 4 teaspoons lemon juice
  • 1½ teaspoons dried oregano
  • salt and pepper to taste
  • 1 cup crumbled feta cheese
  • 6 black Greek olives, pitted and sliced
Instructions
  1. In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Watch the recipe video here:

Good for You Greek Salad: https://trib.al/SiI3g7d

Posted by Allrecipes on Saturday, May 18, 2019

Salads

Honey Mustard Chicken Salad

Honey Mustard Chicken Salad
This honey mustard chicken salad is perfect for an easy summer lunch 🥗🥑🍗
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • ⅓ cup honey (115 g)
  • ¼ cup dijon mustard (65 g)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 boneless, skinless chicken thighs
  • ¼ cup bacon, chopped (60 g)
  • 4 cups romaine lettuce, chopped (300 g)
  • 1 cup cherry tomatoes, halved (200 g)
  • ¼ red onion, sliced
  • 1 avocado, pitted and sliced
Instructions
  1. In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.
  2. Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.
  3. Flip the chicken thighs over, fully covering them in the marinade.
  4. Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.
  5. Heat a large skillet over medium heat, and place the chicken thighs in the pan.
  6. Cook for five minutes on each side, or until the chicken is cooked through.
  7. Remove the chicken and set aside.
  8. Wipe the pan clean and place back on the heat.
  9. Add the chopped bacon to the pan and cook until crispy, about ten minutes.
  10. Transfer the bacon to a paper towel-lined plate to drain.
  11. Add three tablespoons of water to the reserved marinade and stir to combine.
  12. Slice the chicken into strips.
  13. Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.
  14. Enjoy!

Watch the recipe video here:

Honey Mustard Chicken Salad

This honey mustard chicken salad is perfect for an easy summer lunch 🥗🥑🍗FULL RECIPE: https://tasty.co/recipe/honey-mustard-chicken-saladShop our exclusive kitchenware collection HERE: https://bzfd.it/2JFi6mz – We may make some $$ if you buy!

Posted by Tasty on Tuesday, June 12, 2018

Salads

Layered Salad

Layered Salad
Salad never looked so good! (Via The Pioneer Woman - Ree Drummond)
Author:
Cuisine: Italian
Recipe type: Salad
Ingredients
Salad:
  • 2 heads iceberg lettuce, chopped
  • 4 tomatoes, cut into wedges
  • 8 ounces baby spinach
  • 8 Perfect Hard Boiled Eggs, recipe follows, chopped
  • Salt and freshly ground black pepper
  • 1 pound bacon, cooked and chopped
  • 1 bunch green onions, thinly sliced
  • 8 ounces grated sharp Cheddar
  • One 10-ounce bag frozen peas, partially thawed
Dressing:
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1½ teaspoons sugar
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
Perfect Hard Boiled Eggs:
  • 8 eggs
Instructions
For the salad:
  1. In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
For the dressing:
  1. Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
  2. Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
Perfect Hard Boiled Eggs:
  1. Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

Watch the recipe video here:

Layered Salad

Salad never looked so good! (Via The Pioneer Woman – Ree Drummond)Save the recipe: https://foodtv.com/2S05j5K.

Posted by Food Network on Sunday, April 1, 2018

Salads

Shrimp Scampi Zoodles

Shrimp Scampi Zoodles
Zucchini noodles stand in for pasta in this low-carb shrimp scampi makeover. And you may not even need a spiralizer (the special gadget that makes veggies into curlicues). Check your supermarket produce section: some stores sell spiral-cut zucchini.
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 6 tablespoons unsalted butter, cut into cubes
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • Finely grated zest of 1 lemon
  • 1½ pounds medium peeled and deveined shrimp, tails removed
  • Kosher salt and freshly ground pepper
  • 6 cups zucchini noodles, from 2 medium zucchinis (about 1 pound)
  • ¼ cup roughly chopped fresh flat-leaf parsley
Instructions
  1. Special equipment: a vegetable spiralizer
  2. Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, ½ teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.
  3. Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.
  4. Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.

Watch the recipe video here:

How To Make Shrimp Scampi Zoodles

Recipe of the Day: Shrimp Scampi Zoodles Save this recipe: http://bit.ly/2Kln0ZD.

Posted by Food Network on Thursday, July 5, 2018

Salads

Dorito Taco Salad

Dorito Taco Salad
Obviously Doritos make the best taco salad topping. How did we not think of it sooner?
Author:
Cuisine: American
Recipe type: Salat
Ingredients
  • 1 lb. ground beef
  • kosher salt
  • Freshly ground black pepper
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 2 tbsp. tomato paste
  • 2 heads romaine lettuce, chopped
  • 1 cherry tomatoes, halved
  • 1 can black beans, drained and rinsed
  • 1 c. shredded Cheddar cheese
  • 1 avocado, diced
  • 1 c. Pico de Gallo
  • ¼ c. Chopped cilantro
  • sour cream
  • Lime wedges, for serving
Instructions
  1. Heat a large cast iron skillet over medium-high heat. Add the beef and break up the meat into small pieces with a wooden spoon. Cook, stirring occasionally, until browned all over and cooked through, about 5-7 minutes. Drain fat.
  2. Stir cumin and chili powder into the meat. Season with salt and pepper to taste. Add tomato paste and about 2 tablespoons of water. Cook until the water cooks off and the flavors have melded, about 2 minutes more. Turn off heat and set aside.
  3. Assemble salad: Toss chopped lettuce, cooked ground beef, cherry tomatoes, black beans, cheddar cheese, avocado, cilantro and pico de gallo together in a large serving bowl. Serve with sour cream and lime wedges.

Watch the recipe video here:

How To Make A Doritos Taco Salad

Doritos + Taco salad = best lunch EVER 🙌Full recipe: http://dlsh.it/7D8x7Er

Posted by Delish on Thursday, April 19, 2018

Salads

Big Mac Cheeseburger Salad

Big Mac Cheeseburger Salad
The perfect salad to satisfy those Big Mac cravings.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
FOR THE "BURGER"
  • 1 lb. ground beef ground beef
  • 1 tsp. garlic powder
  • 1 tsp. Worcestershire sauce
  • Kosher salt
  • Freshly ground black pepper
FOR THE DRESSING
  • ½ c. low fat greek yogurt
  • 1 tbsp. red wine vinegar
  • 2 tsp. mustard
  • 1 tsp. ketchup
  • ½ tsp. paprika
FOR THE SALAD
  • 2 heads romaine lettuce, chopped
  • 1 c. shredded cheddar
  • 1 c. grape tomatoes, halved
  • Dill pickle chips, quartered
  • ¼ red onion, thinly sliced
  • 1 tsp. sesame seeds, for garnish
Instructions
  1. In a medium skillet over medium heat, add ground beef, garlic powder, and Worcestershire sauce and season with salt and pepper. Cook, stirring occasionally, until no pink remains, 8 to 10 minutes.
  2. Make dressing: In a medium bowl, whisk together yogurt, vinegar, mustard, ketchup and paprika.
  3. Assemble salad: In a large bowl, toss together romaine, cheddar, tomatoes, pickles, and red onion. Drizzle with dressing and garnish with sesame seeds.

Watch the recipe video here:

How To Make A Big Mac Cheeseburger Salad

This low-carb cheeseburger salad tastes EXACTLY like a Big Mac.Full recipe: http://dlsh.it/EVvHGrZ

Posted by Delish on Tuesday, March 27, 2018

Salads

Ham & Cheese Tortellini

Ham & Cheese Tortellini
Ham & cheese, please!
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • ½ lb. deli ham, chopped
  • Freshly ground black pepper
  • 1½ lb. cheese tortellini
  • 2 c. frozen peas
  • ¾ c. low-sodium chicken broth
  • ⅓ c. heavy cream
  • 1 c. shredded swiss
  • ½ c. freshly grated Parmesan
  • Freshly chopped parsley, for garnish
Instructions
  1. In a large skillet over medium-high heat, heat oil. Add shallot and garlic and cook until soft, 3 minutes. Add ham and cook until crispy, stirring occasionally, 5 minutes. Season with pepper. Add tortellini and frozen peas and stir until coated, then pour over chicken broth. Simmer until tortellini are al dente, 6 minutes.
  2. Add heavy cream, Swiss, and Parmesan and stir until creamy.
  3. Garnish with parsley and serve.

Watch the recipe video here:

How To Make Ham & Cheese Tortellini

Ham & Cheese Tortellini is the definition of comfort food.Full recipe: http://dlsh.it/ryKWT6U

Posted by Delish on Monday, March 5, 2018