Grilled Peach and Burrata Salad
Ingredients:
3 ripe peaches1 ball of burrata cheese4 cups mixed greens1/4 cup sliced almonds Fresh mint leaves Honey vinaigrette (1
Tablespoon honey, 2
Tablespoon olive oil, 1
Tablespoon white wine vinegar, salt, and pepper
Instructions:
Slice the peaches and grill them until they have nice grill marks.
Arrange the mixed greens on a serving platter place the grilled peach slices and burrata cheese on top of the greens.
Sprinkle with almonds and mint leaves. Drizzle with honey vinaigrette and serve.
Mexican Chopped Salad
Mexican Chopped Salad
Ingredients:
1 head romaine lettuce,
chopped1 cup cherry tomatoes,
halved1 cup corn kernels1 cup black beans,
drained and rinsed1 avocado,
diced1/2 red onion,
diced1/4 cup chopped cilantro1 cup crispy tortilla strips Cilantro lime dressing
Instructions:
In a large bowl,
combine the chopped romaine lettuce,
cherry tomatoes,
corn black beans,
avocado, and red onion.
Add chopped cilantro and toss to combine top with crispy tortilla strips.
Drizzle with cilantro lime dressing and toss gently to coat.
Watermelon and Feta Salad
Ingredients:
4 cups watermelon,
cubed1 cup feta cheese,
crumbled1/4 cup fresh mint leaves,
chopped
2 Tablespoon lime juice
2 Tablespoon olive oil Salt
and black pepper to taste
Instructions:
Combine watermelon cubes and crumbled feta cheese in a large bowl.
Add chopped mint leaves.
in a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
Drizzle the dressing over the salad and toss gently to combine.
Cucumber Tomato Avocado Salad
Ingredients:
2 cucumbers, sliced
2 tomatoes, chopped
1 avocado, diced
2 Tablespoon lemon juice
2 Tablespoon olive oil
2 Tablespoon olive oil
1/4 cup fresh cilantro, chopped
Salt and black pepper to taste
Instructions:
In a large bowl, combine sliced cucumbers, chopped tomatoes, and diced avocado.
Add lemon juice, olive oil, and chopped cilantro.
Season with salt and black pepper.
Toss gently to combine and serve immediately.
Pear and Blue Cheese Salad
Ingredients:
4 cups mixed greens
2 ripe pears, thinly sliced
1/2 cup blue cheese, crumbled
1/4 cup candied walnuts
1/4 cup candied walnuts
Balsamic vinaigrette (3 tbsp balsamic vinegar, 1 tbsp honey, 1/4 cup olive oil, salt, and pepper)
Instructions:
Arrange the mixed greens on a serving platter.
Add sliced pears and crumbled blue cheese on top of the greens.
Sprinkle with candied walnuts.
In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper.
Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
Greek Zucchini Salad
This Greek Zucchini Salad is a refreshing mix of zucchini, chickpeas, olives, red onion, and parsley, topped with feta cheese. It’s perfect for a light lunch or as a side dish for a Mediterranean-inspired meal.
Ingredients:
2 medium zucchinis, thinly sliced
1 can chickpeas, drained and rinsed
1/2 cup Kalamata olives, pitted and halved
1/4 cup fresh parsley, chopped
1/2 cup feta cheese, crumbled
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper to taste
Instructions:
In a large bowl, combine the zucchini, chickpeas, olives, red onion, and parsley.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Sprinkle the feta cheese on top before serving.
Sweet Potato Kale Salad with Creamy Honey Mustard Dressing
This Sweet Potato Kale Salad is a nutritious and flavorful dish with roasted sweet potatoes, chickpeas, avocado, and a creamy honey mustard dressing.
Ingredients:
2 medium sweet potatoes, peeled and cubed
1 can chickpeas, drained and rinsed
2 tablespoons olive oil
Salt and pepper to taste
6 cups kale, chopped
1 avocado, sliced
1/4 cup feta cheese, crumbled (optional)
For the Dressing:
1/4 cup Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Toss the sweet potatoes and chickpeas with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
in a large bowl, combine the kale, roasted sweet potatoes, chickpeas, and avocado.
in a small bowl, whisk together the dressing ingredients.
Pour the dressing over the salad and toss to combine.
Sprinkle with feta cheese if using and serve.
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