Salad Recipes (Most Popular)
Low fat, but not low in taste - and such a great way to use the herbs in my garden.
Found this recipe by Chef Benny Doro on Pinterest. A step-by-step tutorial can be found at http://tinyurl.com/3v62d2z.
This is my way of eating both of my fave salad dressings and having them.
The magic ratio for oil-vinegar dressings is usually a 3:1 ratio. In order to cut down on calories, I have added some honey to complement the tart vinegar. Also the silken tofu is an optional ingredient for a creamier texture.
Per mixing, blender is preferred but whisking is alright. Do not mix with aluminum because vinegar reacts with vinegar to give off a metallic flavor.
This salad is not only delicious and pretty, but also has almost 800 mg of potassium per serving, and takes less than 5 minutes to prepare.
Yummy, make you want more salad. Don't use all the dressing in salad. Only use to taste.
I use Penzey's Balti Seasoning in this recipe. Here's the ingredient list if you're curious (you'll see why I let them do the mixing!):
coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (kalonji, black onion seed), ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf
Tangy with a hint of sweet. I roasted the garlic so that it was mushy and mixed well. (2 heads 400 degrees for 30 minutes)
yummo...my family doesn't like celery or nuts so this is my twist on an old favorite.
This salad is loaded with color and flavor. Great dish for vegans, gluten free or a side salad for anyone.
Quinoa is a good source of protein and makes a wonderful substitute for rice in salads. Buy the pre-rinsed variety to save time.
just a quick way to add a tossed salad without having to find all the ingredients in the nutrition calculator…mmm fast and fresh!
