This salad is sooooo good! I found it on Pinterest which lead me to the website therecipecritic.com.
I halved this recipe since I am the only broccoli lover in the house. I served it with dinner and had the leftovers for lunch. I highly recommend leaving out the pecans as they get soft the next day. If you like that added crunch then I would suggest adding the pecans to your salad when you serve it. Also, the apples did not brown, so you could make this as a make ahead dish.
For the dressing, I did use half mayo and half greek yogurt. Next time I would use just greek yogurt.
4 cups fresh broccoli florets, (about 2 medium heads)
1/2 cup shredded carrots
1/4 cup diced red onion
2 large apples, finely chopped (I used gala apples)
1/2 cup pecans, coarsely chopped
1/2 cup dried cranberries
1/2 cup light mayonnaise
1/2 cup low fat greek yogurt
2 tablespoons lemon juice
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1. In a large bowl combine broccoli, carrots, red onion, apples, pecans and dried cranberries.
2. To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.
3. Add the dressing to the salad and toss to coat. Chill until ready to serve.
Mary makes a great salad! I served this for lunch with friends and everyone had seconds.
I made my bacon ahead of time and kept it in the fridge until serving. I also cut up my apple just before serving as well to keep it from going brown. I also served my blue cheese on the side so that everyone could put on the amount they desired. I toasted my pecans in a skillet on medium high heat.
You can add more or less of one ingredient. Adjust to your liking.
The dressing makes a lot. I used a small amount and it was enough on the salad. When making the dressing. I did not add all the sugar. I used 1/4 cup.
The next time I make this salad, I would add chicken to make a fabulous dinner.
I found this recipe on Pinterest which lead me to the website sweetlittlebluebird.com.
1 bag spring salad mix
1 bag romaine
3 oz bacon
1/2 cup dried cherries or cranberries
1 large Granny Smith apple, chopped
1/2 cup toasted pecans or almonds
5 oz Gorgonzola or blue cheese, crumbled
1. Clean lettuce, place in large bowl and top with ingredients and toss.
1/2 cup vegetable oil or canola
1/3 cup sugar
3 tablespoons good balsamic vinegar
1/8 tsp dry mustard (or a little squeeze of yellow or Grey Poupon Mustard)
Few twists of fresh cracked pepper, or use 1/8 tsp of ground pepper
1. Whisk all the ingredients together until sugar and oil are blended. It takes a few minutes for the oil and sugar to blend.
The kids are almost back in school after the winter break…..time to get back to routine and prepping lunches for myself.
I found this salad on Pinterest which brought me to the website aheadofthyme.com.
I changed this recipe slightly. I pre-cook a bunch of Quinoa to use during the week, so I just took out a measured cup of Quinoa to make this salad. I find this easier than making a cup every time.
The best part about online recipes is the user feedback. I highly suggest that if you come across a great recipe…make sure to take a look at what people said about it. In this Quinoa salad recipe, lots of people swapped out the raisins. I did too. I added red onion. Other highly suggested options where pine nuts and feta. Someone also swapped out the spinach with kale with great results.
Make this salad your own! However, do not change the dressing! It is wonderful on this salad. I made the dressing and used it all on one cup of Quinoa with all my veggies and it was perfect. If you double this recipe, make sure you double the dressing too.
1/2 cup uncooked Quinoa
2 cups spinach, finely chopped
1 tomato, diced
1/2 cup diced cucumbers
1/4 cup raisins
1 1/2 Tablespoon lemon juice
1 1/2 Tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. In a medium bowl, rinse the Quinoa a few times
2. In a medium saucepan, boil 2 cups of salted water. Add the Quinoa and continue to boil for about 10 minutes until the Quinoa is tender.
3. Drain the Quinoa and let it cool.
4. In a large bowl, combine the spinach, tomatoes, cucumbers, raisins and cooled Quinoa.
5. In a small bowl, make the lemon vinaigrette. Combine the lemon juice, olive oil, salt and pepper. Pour onto the salad and toss to coat.
6. Season to taste with more salt and pepper, if needed.
I am so glad I found this salad recipe on Pinterest. I love the ingredients in this recipe, but I also love the dressing by itself. I will definitely use it other salads.
I used half spinach and half salad greens. I also toasted and added sugar to my pecans. I diced my cucumbers and red onions since I do not have a spiralizler.
If you can not find a ripe mango, you can also use an avocado.
This recipe is from wholesomelicious.com.
For the salad:
6 cups spinach (or your favorite greens), rinsed
1 cup blueberries, rinsed
1 mango, skinned and chopped
1/2 large red onion
6 inch cucumber
1 cup chopped pecans
For the dressing:
1 cup fresh loose basil leaves
1 clove garlic, crushed
3 Tbsp honey
1/2 tsp ground pepper
1/2 tsp coarse salt
1/3 cup apple cider vinegar
1/2 cup olive oil
1. Layer your salad beginning with the spinach (or greens)
2. If using a spiralizer, spiralize cucumber and red onion, and place on top spinach.
3. Top with blueberries, mango, and pecans. Set aside.
4. Prepare dressing: Place all ingredients into a blender or food processor, and pulse until smooth.
5. Toss salad dressing with salad, extra dressing can be stored in the fridge for up to 2 weeks.
This recipe makes for a quick dinner, especially on the nights of my son’s soccer games. You can have this flavorful salad on it’s own, in a croissant or on fresh rye bread.
I use a rotisserie chicken from Sobey’s. I usually grab the chipotle flavoured chicken, but the regular barbecue flavour is just as good.
4 cups chicken, cooked
1 cup mayonnaise, or greek yogurt
1 cup celery, diced
2 Tbsp dill, fresh
1 1/2 cups red grapes, quartered
2 green onions, chopped
salt and pepper to taste
1. Mix all ingredients together.
If you like kale…you’ll love this recipe. This salad makes a great base for your favourite toppings. I added grilled chicken, but you can add salmon, avocados, nuts, dried fruits or shaved Parmesan.
I massaged the dressing into the kale for about 1-2 minutes. I don’t mind the texture of kale but massaging it does make it softer. Also, the dressing gets really mixed in.
10 oz raw kale, ribs removed and discarded
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
3 garlic cloves, minced
Salt and pepper to taste
1. In a small bowl mix together the oil, lemon juice and garlic. Pour over the kale and with clean hands start massaging the dressing into the kale. Taste the salad and add salt and pepper and continue to massage again. Taste again and adjust seasoning accordingly.
2. Serve as a side to dinner or have as a lunch.
3. Refrigerate leftovers in an airtight container for up to 4 days.
Yum! I really liked this salad. I do wish however I had purple cabbage to add more colour. This salad is super easy to make, especially if you have a food processor to help you. In a pinch you could buy the package of pre-cut coleslaw.
I did not add the black sesame seeds. I cut up cashews and added to the top instead of mixing them in. You can also substitute almonds if you wish.
Shredded chicken or pork would be an excellent addition to this salad.
I found this recipe on Pinterest, which lead me to the website thekitchengirl.com.
6 cups shredded cabbage
1 cup cooked Quinoa
1 cup shredded carrots
1/4 cup chopped cilantro
1/3 cup chopped cashews
1 Tbsp toasted black sesame seeds
2 finely chopped green onions
1/2 cup Sesame Ginger Vinaigrette (see recipe below)
1. In a large bowl, combine cabbage, cooked Quinoa, carrots, cilantro, cashews, sesame seeds and green onions; cover and refrigerate until ready to serve.
2. To serve, toss in sesame ginger vinaigrette
SESAME GINGER VINAIGRETTE
1/4 cup rice vinegar
1/2 cup canola oil
2 Tbsp sesame oil
1 tsp finely grated fresh ginger
1 finely grated garlic clove
1 Tbsp honey
Salt and pepper to taste
1. In a bowl, whisk together rice vinegar, canola oil, sesame oil, Ginger, garlic, honey, salt and pepper; cover, refrigerate.
Makes 3/4 cup
I took on the project of staining our back deck this weekend and I knew that I would have little time to make a good lunch. I found this great recipe on Pinterest which lead me to the website gimmesomeoven.com. I pre-made my quinoa the day before so that it would be nice and cold. This salad is super fresh and delicious! It is easy to make and it doesn’t take long to put together. It was the perfect salad to have while working outside on a hot day.
I crumbled the feta on top of my serving and did not add it into the salad. I also only used half of the dressing. I will definitely use the other half on a garden salad.
1 English cucumber, diced
2 cups chilled cooked quinoa
1/2 cup diced red onion
1/2 cup crumbled feta cheese
1/3 cup julienned or roughly chopped fresh basil leaves
1 batch Lemony Italian vinaigrette (see below)
LEMONY ITALIAN VINAIGRETTE:
1/4 cup olive oil
2 tablespoons red wine vinegar (or apple cider vinegar)
1 tablespoon fresh lemon juice
1/2 teaspoon Italian seasoning, homemade or store-bought
Pinch of salt and black pepper
To make the cucumber quinoa salad:
1. Toss all ingredients together until combined. Serve immediately.
To make the lemony Italian vinaigrette:
1. Whisk all ingredients together in a small bowl until combined.
*If you add hot quinoa fresh out of the pan, it will melt the cheese and wilt the basil in this recipe. It is recommended to cook the quinoa beforehand and chill.
This recipe is so fresh and full of flavour. It is so easy to make too! I found this recipe on Pinterest. It lead me to thegardengrazer.com.
I served my salad with chicken for dinner. I made extra chicken to serve it again as leftover lunch.
1 hothouse cucumber
4-5 ripe roma tomatoes
1 large red bell pepper
1 small red onion
15 oz. can garbonzo beans, rinsed and drained
Optional: olives, dairy-free feta, pepperoncini
3 Tbsp red wine vinegar
2 Tbsp olive oil
2 tsp dried oregano
1/4 tsp salt
1. Make the dressing in a small bowl, combine all ingredients and whisk to combine. Set aside.
2. Dice the cucumber, onion, bell pepper, and tomoatoes (removing any excess liquid from tomatoes)
3. Put vegetables and garbonzo beans in a large bowl
4. Add dressing and toss to combine
5. Can eat immediately or refrigerate for at least an hour to let flavours combine. Some dressing will settle on the bottom, so stir before serving.
My son couldn’t get enough of these chicken bites. We are big pretzel lovers in this house, so combining chicken and pretzels are a sure bet! I found this recipe on Pinterest which linked me to sallysbakingaddiction.com .
This recipe is super easy to make. I used 3 chicken breasts and I also crushed 3 cups of Rold Gold Pretzel sticks. I also did not spray my chicken with the nonstick spray as my pretzels stayed on my chicken just fine. I lined a baking sheet with tin foil with excellent results.
Leftover bites are great chopped up and added to a salad.
1 and 1/2 pounds skinless, boneless chicken breasts or tenders
1/2 cup whole wheat flour (or all-ourpose)
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1 and 1/2 cups finely crushed Rold Gold Pretzel Thins (or more, as needed)
nonstick spray like Pam, or coconut oil spray
!. Preheat oven to 400F (204C). Line a large baking sheet with silicone baking mat or coat heavily with nonstick spray.
2. If using chicken breasts, pound down into little 1-1.5 inch pieces. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts – they can also be purchased separately.) – simply cut into 1-1.5 inch pieces
3. Combine flour, salt and pepper in a shallow dish. Beat eggs in another shallow dish. Pour pretzels into a third shallow dish. Coat each chicken piece in flour, shaking off excess. Then, dip in egg and let any excess drip off. Then generously roll in the pretzels, shaking off excess. Add more crushed pretzels to the dish if you are running low. Place the chicken bites on the prepared baking sheet. Lightly spray each with nonstick spray to “seal” the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken.
4. Bake for 8 minutes. Turn each piece over and continue to bake until the outside is crisp and the centers are cooked through, about 6-8 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, cook longer. Serve chicken bites with toothpicks (if using as an appetizer) and honey mustard. Store any leftovers in the refrigerator for up to 2 days.
5. Make ahead tip: Baked chicken bites freeze well up to 2-3 months. Bake frozen chicken bites in a 350F oven for 20 minutes or until warmed through.