Enjoy the tastes of fresh veggies this Summer with this Classic Panzanella recipe from Tuscany!
Category: Salad
Roasted Broccoli Raisin Salad makes a delicious and healthy addition to any meal!
Ingredients
1 cup broccoli florets
1/3 cup raisins
1/3 cup pecans, roughly chopped
¼ cup mayonnaise
1 Tbsp vinegar
1 tsp sugar
Directions
- Place the broccoli florets on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and broil for 15 minutes. Cool.
- Mix mayonnaise, vinegar and sugar a to make the dressing.
- Mis the broccoli and dressing. Add raisins and pecans. Serve cold.
Delicious Red Quinoa Salad is simple and so satisfying!
Ingredients
- ½ cup organic red quinoa
- ½ cup diced tomatoes
- 1/3 cup cranberries
- ¼ finely diced zucchini
- 1/8 cup roughly chopped pecans
- FOR THE DRESSING:
- 3 Tbsps. olive oil
- 1 Tbsp. red wine vinegar
- 1 Tbsp. maple syrup
- 1/8 tsp salt
- ¼ tsp black pepper
Directions
- Cook the quinoa according to the package directions.
- Add the cooked quinoa, tomatoes, zucchini, cranberries and pecans to a bowl.
- Add olive oil, red wine vinegar, maple syrup and beat with a fork to mix well.
- Toss the salad with the dressing. Sprinkle with salt and pepper and mix well.
Categories
Red Cabbage Slaw
Red cabbage slaw is quick and super delicious! Makes a great side or use as a topping for tacos and burgers.
Ingredients
- ½ head red cabbage, sliced thin
- 4-5 baby carrots, julienned
- ½ cup cilantro, chopped
- For the Dressing:
- 1 Tbsp apple cider vinegar
- 3 Tbsps. olive oil
- 1 tsp honey/agave
- 1 tsp sugar
Directions
- Add the red cabbage, carrots and cilantro to a bowl.
- Mix vinegar, oil, honey and sugar in a bowl and beat with a fork till it forms an emulsion. Pour on top of the veggies.
- Toss to coat and refrigerate for ½ hour before serving.
Categories
Couscous Salad
This Couscous Salad is a delicious summery delight that is ready in minutes!
Ingredients
- 1 mango, peeled and cubed
- ½ cucumber, peeled and diced
- 1 Roma tomato, seeded and diced
- 1 can chick peas, washed and drained
- 5-6 large pitted black olives, sliced
- 1 block feta cheese, cubed (optional)
- ½ cup couscous
- 1 Tbsp balsamic vinegar
- 2 Tbsps olive oil
- 1/8 tsp black pepper
- ½ tsp oregano
Directions
- Boil ¾ cup of water and turn off the heat. Add ½ cup couscous and let it stand for 5 minutes. Fluff with a fork and let it cool.
- Add the diced mango, cucumber, tomato, chick peas, black olives and feta (optional) to a bow. Mix in the couscous.
- Beat the olive oil and vinegar with a fork to make an emulsion. Add black pepper and oregano to make the dressing.
- Toss the salad with the dressing and serve at room temperature.
Take your barbecue to the next level with this Classic Macaroni Salad !
Ingredients
- 8 oz. macaroni, dry
- 1 stalk celery, diced
- 5 baby carrots, diced
- 1 Tbsp relish
- 2 Tbsps. Mayonnaise (vegan mayo will work as well)
- 1 Tbsp. red wine vinegar
- 1/8 tsp black pepper
Directions
- Boil water in a pot and add the macaroni (without salt) and cook for about 15 minutes. Set aside to cool.
- Dice the celery and carrots.
- Add the celery, carrots, relish, mayonnaise, vinegar, and pepper to the macaroni and mix well. Serve chilled.
Categories
Mango Salsa
Mango Salsa is versatile and can be eaten as a salad or used as a topping for tacos and other proteins.
Ingredients
- 1 ripe mango, peeled and diced
- 1 roma tomato, seeded and diced
- ½ small onion, diced
- 1 tsp, jalapeno, diced
- 1 tsp oregano, fresh, roughly chopped
- 1 tsp marjoram, fresh, roughly chopped (optional)
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
Directions
- Mix the mangoes, onions, tomatoes, diced jalapenos and mix well.
- To make the dressing, beat the olive oil and balsamic vinegar till it forms and emulsion. Add the dressing to the salsa and mix well.
- Add the oregano and marjoram toss. Serve on top of tacos or use on the side as a salad.
Roasted Broccoli and Barley Salad is wholesome, delicious and full of flavor!
Ingredients
- 1 cup barley, cooked
- 1 cup broccoli florets, roasted, diced
- ½ cup onions, thinly sliced
- 1 plum tomato, seeded, diced
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice
- ¼ cup Italian dressing
Directions
- Cook barley per package directions.
- Drizzle the broccoli florets with a little olive oil and broil for 10 minutes. Dice into small pieces.
- Slice the onions thinly. Add a table spoon of lemon juice and let it sit for 10 minutes.
- Mix the barley, diced broccoli, diced tomatoes and onions. Toss with Italian dressing.
Cowboy Caviar aka Texas Caviar is a versatile dish that can be eaten as a dip, topping or as a salad!
Ingredients
- ½ cup black beans, washed and drained
- ½ cup pinto beans, washed and drained
- ½ cup frozen sweet corn
- 3 plum tomatoes, seeded and finely diced
- ½ cup onions, finely diced
- 1 Tbsp. jalapeno, seeded and diced
- ½ cup green/red bell pepper, finely diced
- ½ cup cilantro, chopped (optional)
- 3 Tbsps. olive oil
- 2 Tbsps. red wine vinegar
- ½ tsp pepper
- 1/8 tsp salt
Directions
- Microwave the corn for about 4 minutes and cool.
- Mix the black beans, pinto beans, corn, tomatoes, onions, jalapenos, re/green peppers.
- Whisk the olive oil, red wine vinegar, salt and pepper to make the dressing.
- Mix the vegetables with the dressing and top with cilantro (optional) and diced avocado (optional).
This three ingredient Spinach and Strawberry Salad can be made in a jiffy! Use either store bought or the homemade balsamic vinaigrette recipe from below.
Ingredients
- 4 cups spinach, chopped
- 1 cup strawberries, sliced
- ½ cup walnuts/ pecans (toasted)
- 1/4 cup balsamic vinaigrette
- For homemade balsamic vianigrette:
- 3 Tbsps olive oil
- 1 Tbsp balasmic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/8 tsp oregano
- 1/8 tsp black pepper
- For homemade balsamic vianigrette:
Directions
- Wash, dry and chop the spinach roughly.
- Add sliced strawberries and toasted walnuts.
- Whisk the oil and vinegar to make an emulsion. Blend in the mustard, garlic, oregano and black pepper. Drizzle with balsamic vinaigrette on the salad.