salads

4.4M views · 27K reactions | Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans | Shaved Brussels Sprout Salad with Pomegranate and Candied Pecans | By Crowded Kitchen | Perfect holiday salad has to be packed with flavor but it also has to be easy to make in advance. This shaved Brussels sprout salad is super fresh and has a great balance of tart, sweet, and salty with pomegranate apple, dried cranberries, spiced candied pecans, shaved parmesan, and a creamy lemon vinaigrette. You can make it a day in advance recipe in caption below.

448K views · 17K reactions | Are you hosting a weekend party this weekend? This twist on a cesaer salad 🥗 will be perfect! The dressing though 😮 so delicious ! Please follow @sivanskitchen for all her great recipes. Reposted with permission 💕My #1 hosting salad !! No matter what kind of event, dinner, or lunch I’m hosting, i’ll always have this artisan lettuce spears salad on my table. It’s the one dish that always finishes and that I can never make enough of. The dressing is great to keep in the fridge and enjoy with anything, you will end up drinking it it’s so good ! Challah croutons are made from a left over challah bread cut into cubes. Tossed with some olive oil and salt, baked on a baking sheet lined with parchment paper at 350° Fahrenheit for about 15 minutes till slightly darker than golden brown. Ninja mini processor can be found in my amazon storefront in the kitchen section, a direct link is in my bio🥰 Dressing: •1/3 cup olive oil •1/3 cup fresh lemon juice •1/4 cup Dijon mustard with seeds •1/4 cup honey (you can use maple syrup if vegan) •1/4 cup rice vinegar •3 garlic cloves •1.5 tsp. salt •1 tsp. black pepper Directions: 1. Remove any outer layers from the Romaine lettuce. Cut into quarters, leaving the stem intact. 2. Soak the lettuce spears in a large bowl of water with 1/4 cup vinegar for 5-7 minutes. Rinse thoroughly a few times and shake off any excess water. 3. If not using a blender, mince the garlic for the vinaigrette. 4. Prepare the vinaigrette by blending or whisking together vinegar, garlic, olive oil, honey, salt, pepper, mustard and lemon juice. 5. Plate the lettuce spears on a platter, arranging them beautifully. 6. Drizzle each spear with the prepared vinaigrette. 7. Top with your favorite croutons or grated cheese of choice. 8. Enjoy your artisan Romaine lettuce spears! #salad #hosting #lettuce #lettucespears #lemon #vinaigrette #reels #instagood #instagram #sivanskitchen | Barbie RN/Botox Injector | therealbotoxbarbie · Original audio

Valerie Bertinelli Recipes | ONLY ACTIVE MEMBERS WILL SAY YUMMY ON THIS ONE ♥️ | Facebook

Pioneer Woman Ramen Noodle Salad

Polish Veggie Salad {Sałatka Jarzynowa} - Polish Your Kitchen

283K views · 19K reactions | LOWCARB “TABOULEH” SALAD . If you love GOOD salads, you need this lowcarb tabouli (or tabbouleh) salad in your life. It is so fresh, super flavorful, and the textures are unreal.. The cauliflower substitution is just magic! It’s of course my spin on it, so if you want the original, get the original version! . Here is how I made it: . 1.First, grab half a head of raw cauliflower. Wash well and dry it well. Cut off the white florets and put in a food processor and process well until super fine riced/snowflakes, but don’t overprocess. I wouldn’t recommend using pre packaged cauli rice for this recipe. Trust me on this. . 2.Add the processed cauli to a large salad bowl, then add 3-4 finely finely chopped Persian cucumbers, 2 finely chopped tomatoes, 4-5 finely chopped green onions or scallions, 1-2 bunches of flat leaf parsley finely chopped (these are the star of the show$, & half a handful of fresh mint. Parsley is the star of the show here. Let it shine… it’s never too much. . 3.Then let’s add a bunch of flavor by dressing it up with some good stuff. Add both the zest & juice of 1.5 to 2 large lemons, finely mince 2-3 fresh garlic cloves, then add 1/3 cup to 1/2 cup of a really really good olive oil. . 4.To top it off, add a few pinches sea salt, fresh ground pepper, and toss well. A good amount of salt is key, so feel free to taste and adjust as needed to your liking to make it perfect for you. . This is best served immediately! Enjoy it!! . As always, don’t forget to tag me or send me a photo of you make it! . . . #lowcarb #lowcarbrecipes #salad #saladrecipes #keto #ketorecipes #healthyrecipes #goodmoodfood #healthyfoodshare | Arash Hashemi | Flawed Mangoes · Killswitch Lullaby

6.5K views · 51 reactions | SHRIMP SPRING ROLL SALAD ✨ | SHRIMP SPRING ROLL SALAD ✨ This light and refreshing summer salad is having a moment in my house and you need to recreate it asap. It is bursting with... | By Kalejunkie | If you love spring rolls but don't want to go through the hassle of wrapping them up one by one, I've got you. You've gotta try this shrimp spring roll salad instead. Starts with a bunch of rice noodles which are gluten free and then I loaded up the salad with a bunch of different veggies for crunch and the best part is this creamy peanut ginger dressing. Now pour it over the salad, toss and enjoy the taste of spring rolls without any hassle. Enjoy.

Martha's Cooking School: Alexis's Chopped Vegetable Salad | vegetable | This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the... | By Martha Stewart | Next recipe is from my daughter Alexis who cooks three meals a day for anywhere from three to five people. So, she's really busy and she loves to make beautiful food and this is a beautiful salad and it's extremely delicious. The trick is to cut all of the vegetables into similar size pieces so that each bite offers a colorful mix of flavors. Uh first thing, corn goes into boiling water. I always add a touch of sugar tell Alexis and coarse salt. About a half a teaspoon of salt and just a big pinch of sugar and cook the corn for 6 minutes. Now, string beans are cut into about quarter-inch pieces and eliminate the tip that will look pretty in the salad. So, just cut them into quarter-inch pieces. Have a pot of water boiling and again, the water should be lightly salted. It does impart a very nice flavor to the beans. So, this ready to go right back into the bowl and this can go right into our pot of water. I'll put the green beans in first and yellow beans. These are called wax beans or yellow beans. I love the color of them. They're so pretty and Alexis's children love this salad. They've been brought up on a lot of vegetables and I think that when everything is cut up into a similar size, it's very appealing to young children. They think it's just for them. So here's the yellow beans. They're a little bit more tender than the green beans. And so they can be put in now. I have a bowl of iced water right here next to me. And you see the ice is in the water and then I have a strainer set into the iced water. That way no ice is going to get into the vegetables when I finally take them out. Look at the color. Isn't that great? So keep cooking those. Now, I've pre prepped all the other vegetables except the last tomato. Just to show you, a plum tomato is good to use for this particular salad because it doesn't really have very many seeds. It's a lot of pulp. Don't take the skin off. Just slice the tomato and squeeze out the seeds. Take the beans out of the water. Oh, they look perfect. Okay. We're just waiting for the corn. 6 minutes and it should be ready to cool off. Smells so good. Again, this can be chilled also to make it easier to handle. Dry the corn on a towel and you can take it off right onto the towel. It's perfect. And then just slice right close to the cob. But don't take the cob with it. Break up the corn. Mmm looks so pretty. So now we're ready to use this corn. This can go right into your salad bowl. And now the string beans can also be dried in the same towel. Oh, they look perfect. Add your tomatoes. Your English cucumber that's been peeled. Red pepper deveined and seeded. Yellow pepper deveined and seeded. Red onion. And of course you could use white onion, green onion. Beautiful cilantro leaves. Jalapeno pepper and dump in your string beans. Golden and green. Sprinkle with black pepper and 2 teaspoons of salt and best quality olive oil. About two tablespoons of olive oil. That's one, two, rice vinegar. This is Japanese rice vinegar. It is really good and this too, two tablespoons and toss. Wouldn't you like to have this for lunch today or dinner? It is a very very special and as you can see, easy to make salad. So, there you have chopped salad aloe elixis. This salad really became one of my favorites. I hope it becomes one of yours as well. Enjoy.

Chicken Paillard with Greek Farmer’s Salad and Black Olive Vinaigrette | Sara Moulton

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468K views · 22K reactions | Quick + easy summertime lunch 🔥 this makes 2 servings for me when paired with the sides shown = lunch packed + ready for 2 days 💪🏼 So great with chips…like Fritos 🤣 (OR quest chips for extra protein), on a salad, or even in a wrap! This one is from my Balanced Bites cookbook 🫶🏼 If you’re tired of guessing, spinning your wheels, or prepping food you don’t even enjoy—get all my realistic, easy meals in ONE spot + let’s crush our goals 😼💪🏼 makaylathomas . com #mealprep #healthymeals #highprotein #lunchideas #easymeals #mealideas #packlunch #healthyrecipes | MaKayla Kim Thomas | The Outfield · Your Love (Diplo Remix)

471K views · 1.2K reactions | Chicken salad infused with Asian flavour 🥗 This one is SO GOOD! Must try…the flavours packs a punch with every bite! Recipe 1 1/2 cup cups green cabbage 1 cup red cabbage 1/2 cup shredded carrot Some green onions chopped 2 cups shredded chicken Can of mandarin oranges drained well or fresh mandarins Top it with cilantro, sesame seeds and almonds Dressing: 1/4 cup rice vinegar 3 Tbsp sesame oil 2 Tbsp soy sauce Little bit of tablespoons water 2 Tbsp olive oil 1/2 tsp ginger 1 tsp garlic 1 Tbsp honey Enjoy! Side note: love that you are enjoying #CookinWSangi on Sundays, I only post recipes I love 🥰❤️ #Recipe #Salads #Dressing #Yum | Sangita Patel