Lavender Salad Dressing Recipe. Cancel TOP Filters What's in Your Fridge?
Browse By: Jicama and Pomegranate Slaw Recipe. Lemon-Tahini Dressing Recipe. Sunny Creamy Tahini Pasta Salad Recipe. One day last week, I woke up earlier than normal with the sun shining brightly into my eyes.
I never used to consider myself a morning person, but when you don’t have window coverings on the windows of your still-new-ish house – guess what? You wake up with the sun… and as the sun rises earlier and earlier, you do too. I laid there for awhile trying to keep my eyes shut and I drifted into a half-sleep where I dreamed about a sunny, breezy picnic on the beach. Most importantly, I envisioned exactly what I wanted to be eating on that beach picnic, which is when this recipe floated into my mind. This is basically a big bowl of sunshine where curly noodles intermingle with sunny spirals of yellow squash. This recipe is slightly based off of the broccoli tahini pasta salad that so many of you already know and love.
Below is the undressed shot, I just thought these rainbow colors looked so magical together! Spicy Ginger Miso Slaw with Peaches Recipe. My favorite category of food is definitely…. summer salads!
Colorful, juicy, crunchy, sweet, bitter, herby, spicy… there are so many flavors and textures to put together with all of the great fruits and vegetables that are in season right now. I love a good salad all year round, but the summer salad will always have my heart. This one is a nice easygoing slaw – pack it up for lunch, take it to a picnic, bring it to a BBQ… it tastes just as great on the second day as it does the day it was made. So flexible. Here’s what’s in it: The sauce is a nutty/tangy ginger miso sauce that’s made with cashew butter, lime juice, and a little sesame oil.
It’s so delicious that you might want to make extra sauce to have on hand for salads and grain bowls throughout the week. We have a TON of basil and mint growing on our patio, so I added a very liberal amount of herbs here, which makes this salad taste really fresh. Love and Lemons. Warm Carrot and Adzuki Bean Salad Recipe. Nutritional information Serves 6 The combination of sweet and spicy roasted carrots, earthy adzuki beans, and tangy dressing is a taste sensation.
Salad 7 large carrots, sliced diagonally into 3/8-inch-thick ovals 2 Tbs. olive oil 1½ tsp. paprika 1½ tsp. ground cumin ½ tsp. cayenne pepper 1½ cups cooked adzuki beans 1 Tbs. red wine vinegar 5 cups baby spinach leaves 1 large avocado, sliced 1 Tbs. thinly sliced red jalapeño chile 1 cup cilantro leaves Dressing 1 cup cilantro leaves, finely chopped ¼ cup mint, finely chopped ¼ cup olive oil 3 Tbs. fresh lime juice 1 Tbs. red wine vinegar 1 clove garlic, minced (1 tsp.) ⅛ tsp. ground cumin 1 | To make Salad: Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. 2 | Toss carrots with oil, paprika, cumin, and cayenne in large bowl. 3 | Toss adzuki beans with vinegar in bowl. 4 | To make Dressing: whisk together all ingredients, and season with salt and pepper, if desired. 5 | Place spinach on large platter. Vegan Roasted Shallot, Squash, Grape, and Green Bean Salad. Nutritional information Serves 4 This salad’s earthy flavors heralds the arrival of fall.
Grating garlic on an Oxo or Microplane zester/grater delivers the same burst of flavor as crushing garlic in a press, but it’s faster and easier to clean up. 6 oz. green beans, trimmed 1 butternut squash with 4-inch neck 4 large shallots, peeled and quartered lengthwise 4 Tbs. olive oil, divided 1 cup red grapes 1 ½ Tbs. white wine vinegar 1 ¼ tsp. finely chopped fresh rosemary ½ tsp. finely grated garlic 1 large bunch watercress, thick stems trimmed (4 cups) 1. 2. Lazy Day Peanut Noodle Salad Recipe. I've been trying to cook from the archives a bit lately.
There are so many recipes that I'll cook on repeat for months, and then neglect when a new favorite makes an appearance. There are many, many recipes in my life, and to those that get sidelined on occasion, rest assured, I still love you. I dusted off this lazy day peanut noodle salad for lunch yesterday. SWEET POTATO NOODLE SALAD WITH CREAMY CHIPOTLE MISO SAUCE » The First Mess // Plant-Based Recipes + Photography by Laura Wright. Pin it!
Pin it! Our Hawaii trip had two distinct halves. When we transitioned from the loud, polished, jam-packed, super-happening Waikiki beach over to a cute cottage on the north shore of Oahu, I started to feel like I was in my truest of true elements. You could get a smoothie loaded with superfoods almost anywhere. Every restaurant had a thoughtful and complete vegan option. When we were staying there, Mark and I ate at this one modern hippie-dip café a couple times.
Tahini Noodles with Carrots & Chickpeas Recipe. Today, I’m taking a break from soup season (although I do have some good ones in the works!)
, because it’s been about 95 degrees lately and a big cold noodle salad just sounded good to me. This bowl is full of whole grain noodles and crunchy veggies that are all tossed in a delicious creamy-nutty tahini sauce. In an effort to feel some “fall spirit,” I roasted carrots and chickpeas and tossed those in too. Cooked carrots haven’t always been our thing – the trick is to roast them until they’re slightly tender but still have some bite (just don’t let them get mushy!). If you’re still not convinced, roasted broccoli or cauliflower would be delicious here instead. A creamy flavorful sauce is the key to not-boring noodles. If you eat this for dinner, don’t forget to pack up the leftovers (if there are any!) Moroccan-Spiced Millet-and-Lentil Salad Recipe. Nutritional information Serves 6 You might think of this salad as a versatile winter tabbouleh.
Feel free to use any fruits and vegetables you have on hand. Salad ½ cup millet ½ cup cooked lentils 2 medium carrots thinly sliced on sharp bias (½ cup) ½ medium red onion, thinly sliced (½ cup) ¼ cup sliced pitted Medjool dates ¼ cup chopped parsley ¼ cup roughly chopped pistachios ¼ cup pomegranate seeds 2 Tbs. minced green olives 1 Tbs. chopped mint 1 small orange, cut into pieces Dressing ¼ cup cooked lentils 1 pitted Medjool date 2 Tbs. olive oil 2 Tbs. orange juice 1 Tbs. lemon juice 1 tsp. ras el hanout spice blend 1 | To make Salad: Cook millet according to package directions.
October 2015 p.70. Chipotle Apple Sweet Potato Salad Recipe. This is my new favorite salad… and I don’t throw words like “favorite” or “best ever” around lightly.
You may have noticed that I love roasted sweet potatoes in just about any salad (as evident here, here, and here) but this combination – with roasted tomatoes, roasted apples, corn, and a tangy/smoky chipotle dressing – was so good that I made it for dinner two nights in a row. The first night, I made this as a lazy-girl dinner. Jack was out of town so for an easy “by myself” dinner I decided to roast the things (pictured above) that had just arrived in my Farmhouse Delivery box.
I made a quick (yet super delicious!) Dressing and tossed it all together with toasted pepitas for crunch. The second night, I was so excited to recreate it for Jack because I just couldn’t get it out of my mind. Vegan Cucumber Salad with Peanut-Lime Vinaigrette. Nutritional information Serves 6 30 minutes or fewer This cooling salad pairs especially well with Asian stir-fries.
Peanut-Lime Vinaigrette 1 Tbs. lime juice 1 Tbs. creamy peanut butter 2 Tbs. grapeseed or peanut oil 1 Tbs. toasted sesame oil ¼ tsp. salt, optional Salad 4 medium cucumbers, peeled and sliced Sriracha sauce for garnish, optional ¼ cup chopped dry-roasted peanuts 2 Tbs. cilantro leaves 1. Creamy Cashew-Dill Dressing That's Great On Any Salad! After you make this, you will never choose store-bought dressing again. It has zero oil, and it’s incredibly easy to make. Huge green salads will soon be a part of your daily eating routine. Your body is your temple. Don't forget to feed it as such. Black Bean, Quinoa and Mango Medley. Happy Monday, hope everyone had a nice weekend. Today is the first day of April and Spring is in the air! I started my morning with a two mile run which felt great, and I thought it would be the perfect day to enjoy this delicious quinoa salad which I am reviving from the archives. Black beans, sweet mango, and lots of colorful vegetables make a delicious zesty salad that has wonderful texture, color and flavor.
Serve this as a side dish at a potluck or enjoy this as a meatless main course with some corn tortillas (perfect for Meatless Mondays!!) Leftovers are perfect for lunch on the go as the flavors only get better the next day. Vermicelli Noodle Salad - Dirty Gourmet. Vermicelli Noodle Salad 2 Comments » | Posted by Mai-yan on Wednesday, May 23rd, 2012 Here is the recipe for the Vermicelli Noodle Salad that went with the Asian Wraps we posted last week. It was adapted from Guy Fieri’s Dang Cold Asian Noodle Salad. This salad is great extra cold and on its own as a light meal on a hot day, though we did put it inside our wraps when we were starving. This is another make-at-home meal that will thrill you to have out of the way so you can focus on the things your trip is really about.
Beet and Citrus Salad with Pinenut Vinaigrette. Green Bean and Pea Salad with Mustard Seeds - Dirty Gourmet. Green Bean and Pea Salad with Mustard Seeds 1 Comment » | Posted by aimee on Wednesday, July 3rd, 2013 I’m always looking for a new spin on the typical bean salad. Bean salads are great for camping or picnics because you can transport them dressed without worrying about them getting soggy. I love the toasty flavor and the texture of the mustard seeds, and the lemon zest gives it a little perk. Summer’s here, so even if it’s just to your local park, get out and pack a picnic. YieldAbout 3 cups Prep Time10 minutes Cook Time 5 minutes Activity Guide Car Camping, Picnic. Chickpea Salad with Fennel and Artichokes Recipe.
Nutritional information. Soba noodles with shishitos & avocado. People like to ask me “what’s your favorite recipe?” And I never have an answer. Easy Spiced Tomato Potato Salad Recipe - Dirty Gourmet. Lentil Spinach Salad - Dirty Gourmet. Zucchini & grilled corn salad. Oh zucchini, let me count the ways… julienned, coined, grilled, sauteéd, stuffed, kabob-ed, gratin-ed, muffin-ed, pancake-d… (I know I’m missing a few)… Right now, my zucchini method of choice is the simple ribbon. Just raw. Mint & Mango Marinated Zucchini Spaghetti. It has been awfully quiet around here lately. Vegan Curried Quinoa Salad. Nutritional information. Shaved Fennel Salad + The Lunchbox Fund. Today I’m partnering with The Giving Table, The Lunchbox Fund, and nearly one hundred other food bloggers to feed impoverished and orphaned schoolchildren in South Africa. We’re donating our posts and asking our readers to join us in raising (at least) $5,000 to provide a daily meal to 100 children for an a whole year.
Shredded Brussels Sprouts & Apples Recipe. I bought a three-foot stretch of brussels sprouts the other morning at the farmers' market. Pluot Summer Salad Recipe. A lot of the fruit salads this time of year are sweet. Chickpea Za’atar Salad. Black Pepper Cauliflower Salad Recipe. Bright spring green salad. Quinoa apricot & arugula salad. Brussels sprout & avocado salad. Warm lentil and potato salad.
Smoked Paprika Vinaigrette Recipe. Citrus Salad Recipe. Vegan Bok Choy Salad. California Barley Bowl Recipe. Bulgur Salad with Cauliflower, Herbs, and Pistachios. Avocado and Mango Salad with Passion Fruit Vinaigrette. Mango Avocado Salad - Vegan Recipe. Mango salad with rhubarb ginger dressing + chili almonds. Avocado and Grapefruit Salad with Edamame. Lemon Asparagus Couscous Salad with Tomatoes Recipe - Skinnytaste. Panzanella. Grilled Panzanella Recipe : Ina Garten. Spinach, Tofu, and Shaved Carrot Salad with Sesame Dressing and Spiced Pepita and Cashew Crunch. Quick and Easy Spinach Salad with Sun-Dried Tomato Dressing.
Warm Carrot Salad with Spiced Pepita and Cashew Crunch. Carrots, Watercress, and Chickpeas with The Greenest Tahini Sauce. Carrot salad with tahini and crisped chickpeas.