Showing 29 Result(s)
Salads

Eggplant Potato Tomato Stew

Eggplant Potato Tomato Stew
Eggplant Potato Tomato Stew recipe.
Author:
Cuisine: Italian
Recipe type: Salad
Ingredients
  • 4 medium yukon potatoes
  • 2 medium eggplants, chopped
  • 2 red bell peppers, seeded and chopped
  • 5 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste, divided
  • ¾ teaspoon pepper, plus more to taste, divided
  • 1 medium yellow onion, diced
  • 1 tablespoon tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • 3 medium beefsteak tomatoes, diced
  • 1 ½ cups low sodium vegetable broth (360 mL)
  • fresh parsley, for serving
Instructions
  1. Preheat the oven to 400ºF (200ºC).
  2. With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
  3. Drain the potatoes, and rinse with cold water. Peel off the skin.
  4. Cut the potatoes into ½-inch (1 cm) pieces and set aside.
  5. Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
  6. Bake for 25 minutes, flipping halfway through.
  7. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  8. Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
  9. Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
  10. Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
  11. Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
  12. Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
  13. Enjoy!

Watch the recipe video here:

Warm up with this delicious aubergine potato tomato stew 🍜RECIPE: https://tasty.co/recipe/eggplant-potato-tomato-stew

Posted by Proper Tasty on Thursday, February 28, 2019

Salads

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce
These quick Spiralized Summer Roll Bowls made with spiralized carrots and cucumbers were inspired by my shrimp summer rolls. I wanted to take those yummy rolls (which can be a bit more time consuming) and turn them into a super-quick meal, less than 10 minutes!
Author:
Cuisine: American
Recipe type: Salad
Ingredients
FOR THE HOISIN PEANUT SAUCE:
  • 2 tbsp creamy peanut butter
  • 2 teaspoons reduced-sodium soy sauce*
  • 1 tablespoons hoisin sauce*
  • 1 teaspoons sriracha
  • ½ teaspoon grated ginger
  • 4 tablespoons warm water, to thin
FOR THE BOWLS:
  • 24 jumbo peeled and cooked shrimp
  • 2 large English cucumbers
  • 1 thick carrot, I used 8 oz
  • 1 cup shredded red cabbage
  • 2 tbsp cilantro leaves
  • 12 basil leaves
  • 12 mint leaves
  • 2 tbsp chopped peanuts
Instructions
  1. Mix all the sauce ingredients in a small bowl and refrigerate until ready to use.
  2. Spiralize the cucumbers and carrots, then cut into 6-inch lengths. Divide the cucumbers, carrot, red cabbage between 4 bowls. Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.

Watch the recipe video here:

Spiralized Cucumber Summer Roll Bowls with Hoisin Peanut Sauce are so much EASIER than making rolls with rice paper, and…

Posted by Skinnytaste on Tuesday, August 13, 2019

Salads

LOW CARB POTATO SALAD

LOW CARB POTATO SALAD
A low-carb faux "potato" salad made with cauliflower instead of potatoes, perfect for Keto or if you're just looking to eat less carbs.
Author:
Cuisine: American
Recipe type: Salat
Ingredients
  • 1 pound cauliflower florets, chopped into ½ inch pieces
  • Kosher salt
  • ½ cup olive oil mayonnaise, I love Sir Kensington
  • 1 teaspoon yellow mustard
  • 1 ½ teaspoon fresh dill
  • Freshly ground black pepper, to taste
  • ¼ cup finely chopped dill pickle
  • 1 medium celery stalk, finely chopped
  • ¼ cup chopped red onions
  • 1 tablespoon pickle juice
  • 6 hard boiled eggs, sliced
  • paprika, for garnish
Instructions
  1. Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
  2. Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
  3. Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
  4. Add pickle, celery, ¼ teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

Watch the recipe video here:

Low Carb "Potato" Salad is actually made with cauliflower, you'll be surprised how good this is!!! 4 Freestyle Points • 222 Calories https://www.skinnytaste.com/low-carb-potato-salad/

Posted by Skinnytaste on Monday, July 15, 2019

Salads

Chicken Club Pasta Salad

Chicken Club Pasta Salad
Chicken club sandwich-style pasta! Substitute Monterey Jack cheese for the Muenster, if desired.
Author:
Cuisine: Italian
Recipe type: Salad
Ingredients
  • 8 ounces corkscrew-shaped pasta
  • ¾ cup Italian-style salad dressing
  • ¼ cup mayonnaise
  • 2 cups chopped, cooked rotisserie chicken
  • 12 slices crispy cooked bacon, crumbled
  • 1 cup cubed Muenster cheese
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 8 ounces cherry tomatoes, halved
  • 1 avocado - peeled, pitted, and chopped
Instructions
  1. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water.
  2. Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.

Watch the recipe video here:

Chicken Club Pasta Salad: https://trib.al/w858CLc

Posted by Allrecipes on Sunday, July 7, 2019

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