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Caption: Best Salads Made Easy
Caption: Using Pinterest for inspiration, I’ve learned how to make Easy, Healthy, Delicious Salads
in No Time. 🥗🍴
Pinterest became my favorite cookbook because in addition to pictures and recipes, it now offers
step by-step videos for immature cooks like me. ☺️👌
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Caption: Baby Greens with Goat Cheese, Beets and Candied Pecans
Caption: Ingredients
Salad
5 oz Chavre goat cheese log with honey
8 cups mixed baby greens
4 small red beets, cooked
2 oz glazed pecans
Balsamic vinaigrette
2 tbsp balsamic
2 tbsp extra virgin olive oil
1/2 tbsp honey
Caption: Instructions
1. Make vinaigrette by whisking olive oil, balsamic, and honey until smooth.
2. In a large bowl toss greens and vinaigrette and mix well.
3. Evenly divide greens between 3-4 bowls, top each bowl with one beet,
1 oz goat cheese and pecans.
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Caption: Tomato Cucumber Avocado Salad
with Basil Pesto
Caption: Ingredients
1/2 pound red cherry tomatoes or grape tomatoes, halved
1/2 pound yellow cherry tomatoes or grape tomatoes, halved
2 avocados , diced
1 cucumber , sliced
1/3 cup red onion , diced
1/4 cup basil pesto
1 tablespoon lemon juice
salt and pepper to taste
Caption: Instructions
1. In a large bowl, combine halved red and yellow cherry or grape tomatoes, diced avocado, sliced cucumber, diced red onion.
2. Add basil pesto and lemon juice to the salad and toss to combine.
3. Season with salt and pepper.
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Caption: The Best Pasta Salad
Caption: Ingredients
1 lb short cut pasta
3 Roma tomatoes, chopped
1 cucumber, peeled and chopped
6 oz pepperoni, chopped
2.25 oz can sliced olives, drained
Salad Supreme Seasoning
Italian Zesty Italian Dressing
Caption: Instructions
1. Cook pasta in salted boiling water.
2. Drain then rinse under cold water to stop the cooking process and cool pasta.
3. Add pasta, tomatoes, cucumber, pepperoni, black olives, Salad Supreme Seasoning, and 3/4 of the Italian Salad Dressing to a large bowl then toss to combine.
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Caption: Spinach Pear Salad with Gouda and Hazelnuts
Caption: Ingredients
Salad
1/3 cup hazelnuts, chopped
5 oz baby spinach (140g)
1 pear, cubed
1/4 cup pomegranate seeds
1/2 cup Gouda cheese, cubed
Vinaigrette
2 tbsp olive oil
2 tbsp white wine vinegar
2 tsp maple syrup
1/2 teaspoon dijon
salt & pepper to taste
Caption: Instructions
1. In a pan, toast hazelnuts over medium heat, stirring frequently, until fragrant and golden brown. This will take around 10 minutes.
2. Shake together all vinaigrette ingredients.
3. Combine all salad ingredients and toss in dressing. Serve immediately.
Notes
* Do not slice pear or toss salad in the vinaigrette until just before serving.
** This salad does not keep well and must be eaten within an hour of dressing.
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Caption: Strawberry Feta Spinach Salad
Caption: Ingredients
4 cups Spinach
1 tbsp Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar
1/8 tsp Black Pepper
2 cups Strawberries, sliced
1 cup Walnuts
1/2 cup Feta Cheese
Caption: Instructions
1. Put spinach, olive oil, balsamic vinegar and pepper in a large salad bowl. Toss to combine.
2. Add strawberries and walnuts. Toss again.
3. Add feta and toss gently.
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Caption: Caprese Pasta Salad
Caption: Ingredients
Salad
1 lb. fusilli, cooked
8 oz. ciligini, halved
2 pt. grape tomatoes, halved
1/4 c. thinly sliced basil, plus more for garnish
Balsamic glaze, for drizzling
Dressing
1/2 c. extra-virgin olive oil
3 tbsp. red wine vinegar
1 tsp. Italian seasoning
1 clove garlic, minced
salt & pepper to taste
Caption: Instructions
1. In a large bowl, combine fusilli, ciligini, tomatoes and basil.
2. In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined.
3. Pour dressing over pasta salad and toss to combine. 4. Garnish with sliced basil, drizzle with balsamic glaze and serve.
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Caption: French Niçoise Summer Salad
Caption: Ingredients
Salad
4 potato
7oz green beans
1 bunch of lettuce
10-12 cherry tomato or 2 Roma tomatoes
10 olives
3 eggs
1 can of tuna *
Dressing
1 tbsp Dijon mustard
3 tbsp lemon juice + zest of 1 lemon)
1/2 tsp salt
1/4 tsp pepper
1/2 cup olive oil
Optional: capers, anchovies
* Tuna can be substituted for baked salmon.
Caption: Instructions
1. Peel and cut potato into chunks. Cover with water, add 1 tsp salt and cook until tender. Drain and let cool.
2. Boil eggs.
3. Use the same water to cook green beans 2-3 min. Place in ice water to prevent from cooking further.
4. In a Mason jar combine Dijon mustard, lemon juice, lemon zest, salt, pepper, and olive oil. Shake well.
5. Cut lettuce, pour some dressing, mix well. Divide between plates. On top artfully arrange potato, green beans, tomatoes, eggs, and tuna. Drizzle with more dressing.
Caption: Thank you for inspiration
☺️ 🙏🏻
Sweet Peas and Saffron
Mama Likes To Cook
Average Betty
Iowa Girl Eats
Delish
Julia’s Album
Skinny Taste