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APPLE WALNUT CRANBERRY SALAD

This Apple Walnut Cranberry Salad includes a Mixed Green Spinach Salad with Green Apples, Dried Cranberries, Walnuts and Gorgonzola Cheese. This salad explodes with flavor.
To dress this salad, I made my Apple Cider Vinaigrette.  I rarely buy bottles of salad dressing anymore because it is so easy to make my own, especially vinaigrette.  This one starts with olive oil and adds apple cider vinegar, dijon mustard, garlic powder, dried oregano, black pepper and basil.  Easy!


Ingredients

  • Salad
  • 1 bag 50% blend mixed greens and spinach washed
  • 2 green apples sliced
  • 1/3 cup dried cranberries
  • 1/2 cup gorgonzola cheese crumbled
  • 1/2 cup walnut pieces
  • Apple Cider Vinaigrette
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • US Customary - Metric

Instructions

  1. In a large bowl, toss together all the salad ingredients.
  2. In a small bowl, whisk together all the vinaigrette ingredients. Drizzle vinaigrette over the salad and toss. Serve immediately.

for full instruction please see : flavormosaic.com

ASIAN CUCUMBER SESAME SALAD

This Asian Cucumber Salad is my celebratory ‘Spring is coming!’ recipe. *Here Comes the Sun plays softly in the background*
But first I’m serving up this salad with a side of #realtalk.
I always go back and forth about how much of Mike’s health problems to share on my blog. On the one hand, the main reason I started this thing was to share his story in hopes that other people who are going through similar problems might be able to relate. Living with an invisible illness of any kind is a uniquely frustrating experience that I don’t feel like gets talked enough.


INGREDIENTS

  • Salad
  • 2 large seedless cucumbers
  • 2 large carrots
  • 1 sweet pepper chopped
  • 1 teaspoon kosher salt
  • 1 tablespoon sesame seeds white or black
  • 1 green onion sliced use the green part only for low FODMAP
  • 2 tablespoon cilantro chopped
  • Dressing
  • 2 tablespoon rice vinegar
  • 1 tablespoon freshly squeezed lime juice about half a lime
  • 1 tablespoon Coconut Aminos for paleo or gluten free soy sauce/tamari
  • 1 tablespoons maple can sub with honey or sugar
  • 1 teaspoon grated ginger
  • 1 tablespoon sesame oil
  • pinch red pepper flakes or to taste
  • more salt to taste if needed

INSTRUCTIONS

  1. Salad
  2. Trim the ends of the cucumber and spiralize the cucumbers or use a julienne peeler. Place the sliced cucumbers in a colander and toss them with the 1 teaspoon of salt. Let the cucumbers sit in the colander in the sink for at least 5 minutes to draw out excess water/moisture..
  3. While the cucumber is sitting, spiralize or peel the carrots and chop the sweet peppers. You can also use this time to prepare the dressing.

for full instruction please see : www.asaucykitchen.com

bruschetta chicken pasta salad

bruschetta chicken pasta salad is a must make for any occasion! with italian seasoned grilled chicken and a good kick of garlic and parmesan cheese, this is one pasta salad that will impress!
bruschetta chicken pasta salad
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bruschetta chicken pasta salad is a must make for any occasion! with italian seasoned grilled chicken and a good kick of garlic and parmesan cheese, this is one pasta salad that will impress!
Bruschetta Chicken Pasta… It was time to make a kick-ass carb recipe that you won’t regret!
Bruschetta Chicken Pasta Salad is a must make for any occasion in minutes! Filled with Italian seasoned grilled chicken, garlic and parmesan cheese! | https://cafedelites.com
With nearly ALL of the salads on this site full of lettuce and good-for-you-vegetables, it was time to bust out some carbs and give you something different. This is one recipe that I had to go digging into the archives for! Two years ago, I made and posted this Chicken Bruschetta Pasta Salad which had been an emergency lunch for a few weeks (back then), and shared it before I knew how to focus a camera lens even. Anyway, the point is, that salad went crazy loco world wide with the embarrassing photo attached to it. The only problem, is, that recipe is a single serve recipe — a lazy girls recipe — and I’ve been busting to remake it ever since. Fast forward two years to a better lens and a bit more patience, and here we are. Again.

Ingredients

  • 1 pound (500 g) thin spaghetti pasta, (dry weight)
  • 1 pound (500 g) boneless skinless chicken breasts, (2 large breasts)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons red onion, finely chopped (about 1/3 of a red onion)
  • 2 tablespoons balsamic vinegar, (adjust to your tastes)
  • 8 roma tomatoes, diced
  • 1/2 cup grated parmesan cheese, plus more to serve
  • 2 tablespoons finely chopped fresh basil or parsley
  • Salt and pepper, to taste
  • Balsamic glaze to serve (optional) -- I use store bought

Instructions

  1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
  2. While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
  3. Add the remaining olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat. 

for full instruction please see : cafedelites.com
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