BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette For the Vinaigrette (2 Tablespoons balsamic vinegar, 2 Tablespoons honey, 1/2 Tablespoon Dijon - style mustard, 2 Tablespoons mayonnaise, 1 teaspoon chili powder, 1teaspoon black pepper, 3/8
cup salad oil): In a blender, combine all ingredients except oil.
For the cake: 2 cups all - purpose flour 1 cup granulated sugar 4 tsp baking powder 1/8 tsp salt 2 large eggs, beaten 1/2
cup salad oil (* I use canola oil) 1/4 cup whole milk 1 tsp vanilla 2 cups fresh or thawed frozen blueberries, drained
Not exact matches
My favorite Spring
salad dressing; - Basil Vinaigrette - 1/2
cup Apple Cider Vinegar - 1/2
cup Olive
Oil -1 handful basil.
Made it tonight, minus the squash, as the
salad it's self is enough for me, and reduced the 1/4
cup if
oil to a table spoon and replaced the rest with water, mmm so yummy thank you..
Watermelon & Halloumi
Salad 1 kg / 2 lb watermelon 200 g / 7 oz halloumi 150 g / 1
cup good quality cherry tomatoes 1 can / 200 g / 1
cup cooked chickpeas 60 g / 1/2
cup pumpkin seeds / pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive
oil 1 lime Salt
paired with a big
salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2
cup olive
oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet).
Make
salad dressing: Combine 1/4
cup lemon juice, 1/2
cup olive
oil, mashed garlic pulp (use one or two cloves) and salt and pepper to taste.
4 to 6 big handfuls of mixed
salad greens, washed and dried 2
cups farro, rinsed and drained 5
cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3
cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2
cup good quality olive
oil a couple big pinches of salt 1/2
cup Spanish almonds, or toasted regular almonds 1/2
cup goat cheese, crumbled
1 boneless skinless chicken breast 2 tablespoons olive
oil 1/2 teaspoon dried oregano 1/4 teaspoon ground black pepper 3 dashes salt 4
cups chopped romaine lettuce 2 tablespoons sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (for the
salad) 2 tablespoons Caesar dressing (for inside the wrap) 2 large flour tortillas
Deconstructed Hummus
Salad 1 garlic clove, minced 3 tablespoons extra virgin olive
oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of mixed greens (note: I also had about 2
cups of leftover red kale and used that as well) 2 tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
Roasted Hatch Potato
Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6
cup olive
oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4
cup chopped cilantro or parsley Romaine, to serve (optional)
What You'll Need: 2 Tbsp Star Butter flavored Olive
Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper for seasoning 1/2
cup orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp cold water
Salad 2 Tbsp orange juice 2 Tbsp Dijon mustard 1 Tbsp Star Butter flavored Olive
Oil 1 apple, cored and chopped 1
cup mandarin or regular orange slices 1 fennel bulb, sliced
For added flavor, whisk together 1/4
cup of orange juice and 1 Tbsp of the Butter olive
oil and marinate the pork chops in it while you prepare the
salad ingredients.
Herb
Salad Dressing Ingredients Olive
oil Lemon wedges (2 peeled chunks) Fresh thyme Fresh rosemary Instructions Add the ingredients, in the order they appear to the Short
Cup.
For the
salad — 1/2
cup cooked wild or brown rice — 6 - 7 big kale leaves or 300 g spinach / swiss chard, chopped — 1 avocado, pitted and diced — 1/2
cup beans, soaked overnight, drained and cooked (you can use canned beans too)-- 2 - 3 cloves garlic, chopped — coconut or olive
oil — salt, pepper
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3
cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive
oil, divided 4
cups mesclun (mixed baby
salad greens — about 2 ounces)
Ingredients 1
cup cracked farro porridge 1/2
cup Greek yogurt 1 large egg 3 tablespoons fresh chives, minced 2
cups Gruyere cheese, shredded (6 ounces) 1/2 teaspoon freshly ground pepper 3/4
cup Japanese panko bread crumbs Salt to taste Olive
Oil 2 to 3 bunches of fresh
salad greens, washed and ready to serve Method... Continued
for the mung bean falafel bowl 1
cup rainbow quinoa or other grain of choice — cooked sea salt — to taste 1/2 tablespoon neutral coconut
oil about 20 asparagus — tough ends removed freshly ground black pepper — to taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other
salad greens handful cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
Summer Squash Herb
Salad (Adapted from The Raw 50) 1/2
cup sun dried tomato — soaked for 2 hours, drained, and chopped 2 tablespoons olive
oil 1 tablespoon white onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you like 2 yellow summer squash — sliced
french potato
salad 2 pounds fingerling or small new potatoes, halved (quartered if large) Coarse salt and ground pepper
cup olive
oil 3 tablespoons Dijon mustard 2 tablespoons sherry vinegar 1 small shallot, minced tablespoons) 3 tablesp
Barley Tomato
Salad 1 lb tomatoes on the vine 1/4
cup olive
oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2
cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1
cup pearled barley — soaked overnight and cooked for about 20 minutes, until soft, drained and cooled 1/2
cup heirloom forbidden black rice or other black rice — cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons chopped mint leaves handful basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
Ingredients 6 medium potatoes, diced 2 small onions, coarsely chopped 1/2 teaspoon salt, plus 1/2 teaspoon 2 tablespoons sunflower
oil, plus 2 tablespoons 7 eggs 1/4
cup milk Serving suggestion: tomato
salad drizzled with olive
oil Directions In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
ingredients EGG
SALAD SANDWICH: 12 eggs 1
cup Chive Mayonnaise (recipe below) 1/4
cup parsley (finely chopped) 8 slices pumpernickel bread Kosher salt and freshly ground black pepper (to taste) CHIVE MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1/2 teaspoon Dijon mustard 1 teaspoon Kosher salt 1 and 1/2
cups vegetable
oil 1/2
cup chives (roughly chopped)
ingredients GRILLED CORN AND TOMATO
SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2
cup extra-virgin olive
oil 1 ripe avocado, halved, pitted, peeled, diced 1
cup halved cherry tomatoes 6 scallions, thinly sliced 3/4
cup finely chopped fresh cilantro leaves freshly ground black pepper
carrot parsley
salad 2 medium carrots, shredded with a box grater 1/2
cup parsley leaves finely chopped 1 tablespoon cold pressed flax
oil 2 teaspoons apple cider vinegar salt to taste
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4
cup olive
oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1
cups bread crumbs (TK type not specified) 1
cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2
cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE
SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4
cup olive
oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2
cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
2 acorn squash • Olive
oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4
cup cooked brown rice 1/2
cup black beans 1/4
cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4
cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro
Salad (recipe below)
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1
cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4
cup parsley (finely chopped, to garnish) 1/2
cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT
SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2
cup olive
oil 6
cups mixed greens 4 large carrots (peeled, shaved into long strips) 1
cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
Chicken & chickpea
salad 400 g chicken filets + butter
oil to fry 3 tbsp tahini 3 Tbsp olive
oil Juice from 1 lemon Salt and fresh pepper 1/2 tsk ground cumin 2 sweet red apples, grated 3/4
cup edamame beans or sweet peas (2 dl) 50 g fresh spinach
-LSB-...] Cucumber & Carrot Noodle Thai
Salad Ingredients: Dressing 3 tablespoons olive
oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed
oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) **
Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1
cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4
cup crumbled blue cheese, or more / less to taste * 1/4
cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive
oil for drizzling on the
salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
4 - 6 tortillas 1 avocado, sliced 1/2
cup Chipotle Crema Mango
Salad (recipe follows) Cilantro leaves In a mixing bowl, combine the chili powder, lime juice, mustard,
oil and salt.
Cucumber and Yogurt
Salad ----------------- 2
cups low - fat plain yogurt, drained to 1 1/2
cups 2 garlic cloves, crushed to a paste with a pinch of salt 1 tsp crushed dried spearmint 1/2 tsp crushed tarragon 1/2 tsp dried dill 1/4 tsp oregano 1/2 tsp olive
oil 2 small cucumbers, peeled and seeded 2 tbsp lemon juice
Cellophane Noodle
Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola
oil 1
cup peeled, seeded and julienned cucumber 1/2
cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
Ingredients For the
salad 1
cup whole barley (hulled) 3
cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1
cup daikon sprouts fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive
oil 2 tablespoons -LSB-...]
Salad: -1 can chickpeas, drained and rinsed -2 cloves garlic -1 / 2
cup cashews -1 T taco seasoning -1 T olive
oil -1 head romaine, roughly chopped -1 / 2 c salsa (I love Pioneer Woman salsa!)
Radish
Salad Recipe Ingredients for 4 persons: 10 pieces of red radish 250 ml or 8.5 us fl. oz sour cream 1 clove garlic, minced 1/2
cup of extra virgin olive
oil salt and white -LSB-...]
Use this paste to create a creamy dressing sans cream, like the one the brothers use on their arugula
salad: one
cup olive
oil, one tablespoon apple cider vinegar, half a tablespoon mustard and one tablespoon puréed shallot confit.
Makes about 6 Cups
Salad ® Bluebird Grain Farms Ingredients: 1
Cup Potlach Pilaf 1 Teaspoon whole cumin seeds 2 Tablespoons finely chopped shallot 1 Tablespoon plus 2 teaspoons apple cider vinegar 1 Teaspoon kosher salt 1 Large pinch fresh cracked black pepper 2 Tablespoons olive
oil 1 Tablespoon mayonnaise 1
Cup cooked garbanzo beans 1... Continued
Pin It Ingredients (Couscous
Salad): Chicken stock: 2
cups Couscous: 280g Balsamic vinegar: 2 tbsp Lemon juice: 1/2 lemon Extra virgin olive
oil: 2 tbsp Cucumber: 1, core removed, diced Roma tomato: 3, diced Basil leaf (or mint leaf): 12,... Continue Reading →
Mix cornstarch, egg white, 1/3
cup of Lee Kum Kee Sauce for Korean BBQ Stir - Fry and
salad oil in a bowl and marinade flank steaks for 2 hours or overnight.
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's
Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale
Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel
Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado
Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive
Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's
Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!
Pin It Ingredients for 2 servings: • 1/3 melon • 1
cup blackberries or blueberries • arugula with corn
salad • 80 g feta cheese • 1 teaspoon extra virgin olive
oil Honey ginger sauce: • 2 tablespoons honey •... Continue Reading →
Ingredients:
Salad 1 small butternut squash (2 lbs), peeled, seeded, and cut into 1 / 2 - inch cubes 1 ripe pear (I used bosc), cored and thinly sliced into strips 1 tablespoon extra-virgin olive
oil 1/4 teaspoon sea salt 1 lb green beans, chopped into 1 / 2 - inch pieces 5 oz / 142 g (6 to 8
cups) arugula 1
cup cubed sheep's or goat's milk feta cheese 1/4
cup hulled sunflower seeds
For
salad: 1 medium bunch of lacinato kale, stems removed, chopped well 2 tablespoons extra virgin olive
oil Zest and juice of one large organic lemon 1 tablespoon pomegranate molasses (or substitute balsamic vinegar plus a touch of honey) 3
cups cooked chickpeas 1 1/2
cups cooked barley or farro (see note below) 1/2
cup roasted, salted cashews, roughly chopped (or substitute chopped tamari almonds) Salt and freshly ground black pepper to taste
Kale and Roasted Squash Quinoa
Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive
oil 1/2 teaspoon fine sea salt freshly ground black pepper 2
cups cooked, cooled quinoa 2
cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3
cup coarsely chopped toasted almonds or pecans
Probiotic Mint
Salad Dressing 1/2
cup packed fresh spearmint leaves 1/2
cup freshly squeezed lemon juice 1/4
cup brine (or more, to taste) 4 to 5 garlic cloves, peeled 1 teaspoon whole black peppercorns (omit for AIP) 3/4
cup extra virgin olive
oil
Salad and Dressing: 1 large head butter lettuce 1 medium orange 1/3
cup pomegranate arils (seeds) 1 tablespoon sherry vinegar 1 tablespoon fresh orange juice 3 tablespoons extra virgin olive
oil Fine sea salt and freshly ground black pepper
For tomato
salad 1 tablespoon olive
oil 1 teaspoon white wine vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 1
cup assorted red and yellow cherry tomatoes, quartered 1 tablespoon basil, roughly chopped
Butter Lettuce
Salad with Pomegranate and Walnuts Toasted Thyme Walnuts: 1
cup raw walnut halves 1 teaspoon olive
oil 1/4 teaspoon dried thyme leaves 1/8 teaspoon fine sea salt Dash cayenne pepper