#Salad

The sour rhubarb, sweet strawberries, and salty feta cheese in this Rhubarb Spring Salad go so well together. It’s the perfect salad for a spring meal that is light and bright.

Ingredients: 2 cups fresh rhubarb, diced. 4 cups mixed salad greens. ½ cup sliced strawberries. ¼ cup crumbled feta cheese. ¼ cup chopped pecans. ¼ cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Spread the diced rhubarb on a baking sheet and roast for 10-15 minutes, or until it starts to soften. Let it cool. In a large salad bowl, combine the roasted rhubarb, mixed salad greens, sliced strawberries, crumbled feta cheese, and chopped pecans. Drizzle the balsamic vinaigrette dressing over the salad and gently toss to coat all the ingredients. Season the salad with a pinch of salt and a dash of pepper to taste. Serve immediately and enjoy your refreshing Rhubarb Spring Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

alice model nursery school

Mini guacamole 🥑🍋

I’m a pretty picky eater but Caesar salad is really good, especially if you add stuff like chicken and croutons to it.

Happy Ides of March! To celebrate, stab a Caesar salad 23 times before eating it

Oven roasted pork ribs with homemade bbq sauce and spice rub, salad and homemade vinaigrette

Grilled chicken, ripe pears, creamy avocados, and a zesty balsamic dressing come together in this tasty and nourishing Paleo-friendly Fall Chicken Avocado Pear Salad. This salad is ideal for the upcoming fall season.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 2 ripe pears, sliced. 2 avocados, sliced. 6 cups mixed greens e.g., spinach, arugula. ½ cup pecans, toasted. ¼ cup dried cranberries. ¼ cup red onion, thinly sliced. For the dressing:. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Heat a skillet or grill to a medium-high temperature. Sprinkle salt, pepper, and olive oil on the chicken breasts for seasoning. The chicken should be cooked through after 6 to 8 minutes on each side of the grill. As an alternative, you can cook them for the same amount of time in a skillet. Take them off the stove and give them a few minutes to rest before slicing. Toasted pecans, dried cranberries, thinly sliced red onion, sliced pears, sliced avocados, and mixed greens should all be combined in a big salad bowl. To make the dressing, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. After adding the sliced chicken to the salad, top it with the dressing. Gently toss to mix everything together. Enjoy your Paleo Fall Chicken Avocado Pear Salad right away after serving!

Prep Time: 15 minutes

Cook Time: 15 minutes

tennisschool nossik versteeg

Ah well thank you :]

Time to stab a salad🔪

made a delicious hot honey carrot salad tonight and i immediately made more for tmrw.. adding this to my rotation 🙂‍↕️

Made a yummy crispy chicken salad.

A refreshing and flavorful Greek salad in a portable jar.

Ingredients: 1 cup cherry tomatoes, halved. ½ cucumber, diced. ¼ red onion, thinly sliced. ¼ cup Kalamata olives, pitted. ¼ cup feta cheese, crumbled. 2 tablespoons Greek dressing.

Instructions: Cherry tomatoes should be put at the bottom of the jar. Spread out diced cucumber on top of the tomatoes. Add Kalamata olives and slices of red onion. Put some crumbled feta cheese on top. Add Greek dressing on top of it. Place the jar in the fridge until lunchtime and close it up. Before you eat, shake it well. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

EFE Conference

(via Liz’s Bistro Salad Recipe - Pinch of Yum)

This gluten-free roasted beet salad is a delightful combination of sweet, earthy roasted beets, creamy goat cheese, crunchy walnuts, and tangy balsamic reduction. It’s a perfect side dish or light meal.

Ingredients: 3 medium beets, peeled and diced. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups mixed greens. ½ cup crumbled goat cheese. ¼ cup chopped walnuts. ¼ cup balsamic vinegar. 2 tablespoons honey.

Instructions: Preheat oven to 400F 200C. Toss diced beets with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender, stirring halfway through. In a small saucepan, heat balsamic vinegar and honey over medium heat until reduced and thickened, about 5 minutes. Set aside to cool. In a large bowl, combine roasted beets, mixed greens, crumbled goat cheese, and chopped walnuts. Drizzle the balsamic reduction over the salad and toss gently to combine. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

RMP International Conference in Social Sciences Research

This Couscous Salad with Mint, Feta, and Delicata Squash is a great mix of tastes and textures. The roasted Delicata squash gives it a hint of sweetness, and the fresh mint and tangy feta cheese make it taste even better. This salad is great for a light and filling meal because it has a tangy lemon-balsamic dressing on top of it.

Ingredients: 1 cup couscous. 1 small Delicata squash, diced. 2 tablespoons olive oil. Salt and pepper to taste. ½ cup fresh mint leaves, chopped. ½ cup crumbled feta cheese. Juice of 1 lemon. 2 tablespoons balsamic vinegar. 2 tablespoons honey. ¼ cup toasted pine nuts. ¼ cup dried cranberries.

Instructions: Turn on the oven and heat it up to 400F 200C. Add the diced Delicata squash to a bowl and season with salt and pepper. Add 1 tablespoon of olive oil. Place it on a baking sheet and roast it for 20 to 25 minutes, or until it’s soft and slightly caramelized. Wait for it to cool down. Bring 1 ¼ cups of water to a boil in a saucepan. Add the couscous, mix it in, cover, and take it off the heat. After 5 minutes, use a fork to fluff it up. Put the roasted Delicata squash, chopped mint leaves, crumbled feta cheese, toasted pine nuts, and dried cranberries in a large bowl. Add the honey, lemon juice, and the last tablespoon of olive oil to a different small bowl and mix them together using a whisk. Add this dressing to the salad and mix it all together. Add salt and pepper to the salad as needed. Delicata squash, mint, and feta should be added to a couscous salad. You can serve it cold or at room temperature. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

rob chapman

This Red Cabbage-Apple Slaw with Speck and Caraway Dressing is a delightful combination of sweet and savory flavors. The crispy speck and fragrant caraway seeds add a unique twist to the classic slaw, making it a perfect side dish for any occasion.

Ingredients: 1 small red cabbage, thinly sliced. 2 apples, thinly sliced. 200g speck or bacon, diced. 1 teaspoon caraway seeds. ¼ cup apple cider vinegar. 2 tablespoons olive oil. 1 tablespoon honey. Salt and pepper to taste. Fresh parsley leaves for garnish.

Instructions: In a large bowl, combine the thinly sliced red cabbage and apples. In a skillet over medium heat, cook the diced speck or bacon until crispy. Remove from the skillet and set aside. In the same skillet, add caraway seeds and toast for about 2 minutes until fragrant. Whisk together apple cider vinegar, olive oil, honey, and toasted caraway seeds to make the dressing. Season with salt and pepper to taste. Pour the dressing over the red cabbage and apple mixture. Toss well to combine. Sprinkle the crispy speck or bacon over the slaw. Garnish with fresh parsley leaves. Serve the red cabbage-apple slaw immediately or refrigerate for later.

Prep Time: 15 minutes

Cook Time: 10 minutes

First Congregational Church

The protein-rich quinoa in this Quinoa Couscous Salad is combined with fresh vegetables and herbs to make a tasty and healthy meal. You can eat it for lunch or as a side dish for dinner.

Ingredients: 1 cup quinoa. 1 ½ cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. ½ red onion, finely chopped. ¼ cup fresh parsley, chopped. ¼ cup fresh mint, chopped. ¼ cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the cooked quinoa with a fork and let it cool to room temperature. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa salad and toss to combine. Chill in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

bruno pedrini

~Lobster Salad with Old Bay Buttermilk Dressing & Toasted Brioche Croutons~

Recipe by: ’Plays well with Butter’

Just-Keeps-Getting-Better Lentil Salad

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