Showing 29 Result(s)
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

Salads

Guacamole Salad

Guacamole Salad
Turn your favorite dip into a healthy and hearty salad.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • ¼ c. extra-virgin olive oil
  • Juice of 1 lime
  • ¼ tsp. cumin
  • kosher salt
  • Freshly ground black pepper
  • 1 pint cherry tomatoes, halved
  • ½ c. black beans, drained and rinsed
  • ½ c. corn
  • ½ medium red onion, finely chopped
  • 1 jalapeno, minced
  • 2 ripe avocados, cubed
  • 2 tbsp. cilantro, chopped
Instructions
  1. In a small bowl, make dressing: Whisk together olive oil, lime juice, and cumin. Season with salt and pepper. Set aside.
  2. In a large bowl, combine remaining ingredients. Toss with dressing until well combined.

Watch the recipe video here:

How To Make Guacamole Salad

We could have Guacamole Salad for lunch every, single, day.Full recipe: http://dlsh.it/kdyQZop

Posted by Delish on Sunday, December 31, 2017

Salads

Everything You Need For the Ultimate Chili Bar

Everything You Need For the Ultimate Chili Bar
A guaranteed crowd-pleaser, whether you’re entertaining a crowd or serving a mid-week meal for the family.
Author:
Cuisine: Mexican
Recipe type: Salads
Ingredients
  • 3 cans of HORMEL® Chili with Beans3 cups corn chips (such as Fritos)3/4 cup sour cream3/4 cup prepared guacamole3/4 cup diced tomato3/4 cup diced avocado1/2 cup chopped green onion1/2 cup chopped red onion1/2 cup thinly sliced jalapeno pepper1/4 cup chopped fresh cilantro6 ounces sharp cheddar cheese, shredded
Instructions
  1. Keep HORMEL® Chili with Beans warm in a large pot.
  2. Place all remaining ingredients in small bowls with serving utensils. Allow guests to assemble individual servings of chili with desired toppings.

Watch the recipe video here:

Create the Ultimate Chili Bar

A guaranteed crowd-pleaser, whether you’re entertaining a crowd or serving a mid-week meal for the family. http://trib.al/bqM9Ydp

Posted by MyRecipes on Tuesday, October 3, 2017

Salads

Grilled Peach and Corn Salad

Grilled Peach and Corn Salad
Recipe of the Day: Grilled Peach and Corn Salad
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 4 ears corn, shucked
  • 3 peaches, each cut into 4 wedges
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ Fresno pepper, halved, seeded and thinly sliced into half-moons
  • ½ small shallot, finely minced
  • ⅓ cup toasted sliced almonds
  • ⅓ cup crumbled feta (2 ounces)
  • 4 cups baby arugula (2½ ounces)
Instructions
  1. Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly.
  2. Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, ½ teaspoon salt and a few grinds of pepper in a large bowl.
  3. Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
  4. Arrange a bed of arugula on a large platter. Top with the peach and corn salad.

Watch the recipe video here:

How To Make Grilled Peach and Corn Salad

Recipe of the Day: Grilled Peach and Corn Salad 🍑🌽

Posted by Food Network on Thursday, August 24, 2017

Salads

Crunchy Pecan Grape Salad

Crunchy Pecan Grape Salad
Tune in today while we make our favorite Crunchy Pecan Grape Salad!
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 2 cups green grapes, halve
  • 2 cups red grapes, halve
  • 1 (8 oz.) package cream cheese, room temperatur
  • 1 cup pecan
  • 1 cup sour cream
  • ½ cup sug
  • 1½ teaspoons vanilla extrac
Topping
  • 2 cups pecans, chopped
  • 1 cup brown sugar
Instructions
  1. In a large bowl, mix together cream cheese, sour cream, sugar and vanilla extract.
  2. Once smooth, fold in red and green grapes. Mix together, then fold in 1 cup pecans.
  3. In a separate bowl, toss together topping ingredients (pecans and brown sugar) until all nuts are coated.
  4. Sprinkle mixture on top of grape salad, then refrigerate for at least 2 hours, or until chilled.
  5. Serve chilled and enjoy!

Watch the recipe video here:

Crunchy Pecan Grape Salad

Tune in today while we make our favorite Crunchy Pecan Grape Salad!Written recipe: http://po.st/Wbp7IM

Posted by 12 Tomatoes on Thursday, August 24, 2017

Salads

Chicken Caesar Wraps

Chicken Caesar Wraps
Low-carb lovers, rejoice!
Author:
Cuisine: American
Recipe type: Salads
Ingredients
  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 16 leaves romaine
  • 1 avocado, sliced
  • 1½ c. grape tomatoes, quartered
  • 1 c. croutons
  • 1 c. Caesar dressing
  • ⅔ c. freshly grated Parmesan
Instructions
  1. In a large skillet over medium-high heat, heat oil. Add chicken and season with garlic powder, oregano, salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 5 minutes, then slice.
  2. Cut a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine then top with a few slice of chicken, avocado, and a handful of tomatoes and croutons. Drizzle with Caesar dressing and sprinkle with Parm, then top with another romaine leaf.
  3. Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around bottom. Poke with a toothpick to secure and top with more dressing. Repeat with remaining ingredients to make three more wraps.

Watch the recipe video here:

How To Make Chicken Caesar Lettuce Wraps

BRB, ditching carbs 4ever.Full recipe: http://dlsh.it/JeKIN1A

Posted by Delish on Thursday, August 24, 2017