Salad Recipes

Raise your hand if you’re ready for warm weather and refreshing green salads! I may have jumped the gun on spring and summer veggies here, but I just couldn’t wait any longer. It feels like spring here in Kansas City today and I’m celebrating with Greek salad. This chopped Greek salad is crisp, fresh and overflowing with bold Greek flavors,  including tomato, cucumber, bell pepper, Kalamata olives and feta cheese. I opted for cherry tomatoes, since they’re delicious no matter what time of year. Combined with crisp lettuce and a simple homemade Greek vinaigrette, you have a big, irresistible Greek salad. Here’s my trick to making the best Greek salad:  I chop the ingredients small. That way, you get maximum fresh flavor in every bite. I made this salad with the help of my partner OXO’s handy kitchen tools, including their salad spinner (which I frequently recommend to friends), cutting board (love the grooved edges to catch liquid and the anti-slip edges), and their large

This salad for two has all the components of a steak house-style dinner in a simple, low-calorie main dish salad. And it's ready in less than 20 minutes. Resting the steaks is important, as it retains juiciness. If you were to cut a steak without resting, the juices leach out of the steak and the texture and flavor would be compromised. Also, if you haven't made your own Blue Cheese Dressing before, now's the time to start: It's preservative-free and with much fewer calories. Active Time 10 Mins Total Time    15 Mins Yield  Serves 2 (serving size: 1 salad and 3 tablespoons dressing)  Ingredients 2 (4-ounce) beef tenderloin steaks  Cooking Spray  4 cups sliced romaine lettuce hearts (1 1/2 hearts)  1/2 cup vertically sliced red onion  2 plum tomatoes, each cut into 6 wedges  Blue Cheese Dressing  1/2 to 1 teaspoon freshly ground black pepper How to Make It Step 1 Heat a cast-iron skillet over medium-high heat. Coat steaks with cooking spray. Add

It's all about layering flavors in this colorful company-worthy salad: a garlicky sumac yogurt sauce is spread on the plate, then topped with chewy sorghum, roasted carrots, blanched dandelion greens, and delicate celery leaves. 1 hour 20 mins 20 mins Serves 4 to 6 TOTAL TIME PREP YIELD INGREDIENTS 1 pound carrots, peeled and cut on the bias into 2-inch pieces 6 cloves garlic, skins on 1 dried bay leaf 3 sprigs thyme 2 tablespoons extra-virgin olive oil, plus more for drizzling Bertolli Rich Taste Extra Virgin Olive Oil 1.5 L $12.99 for 1 item thru 06/03 Kosher salt and freshly ground pepper 4 ounces dandelion greens, cut into 3-inch pieces 1 cup Greek yogurt DANNON Light & Fit Light Non-Fat Vanilla Greek Yogurt 5.3 Oz 4 pack $6.00 for 2 item thru 06/20 1/4 teaspoon ground sumac 1 cup Cooked Sorghum Flaky sea salt, such as Maldon, for serving 1/4 cup celery leaves, for serving DIRECTIONS 1. Preheat oven to 400 degrees. Toss carrots, g

Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado. 25 mins 15 mins 4 TOTAL TIME PREP SERVINGS INGREDIENTS 1/4 small sweet onion, such as Vidalia, or red onion, diced (1/4 cup) 1 small clove garlic, peeled 1 teaspoon Dijon mustard 1 tablespoon sherry vinegar 1/3 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound small tomatoes, such as Campari, sliced crosswise 1 yellow bell pepper, seeded and cut into 1-inch pieces 1 mini cucumber, cut into 1/2-inch half-moons 2 slices country-style bread (2 ounces), crusts removed DIRECTIONS 1. Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry. 2. Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper. 3.

We're obsessed with the crunchy coconut chicken. YIELDS:    4 PREP TIME: 10 mins TOTAL TIME: 30 mins Ingredients 1 lb. boneless skinless chicken breasts, cut into tenders 1 c. all-purpose flour 2 large eggs, beaten 1 c. shredded coconut kosher salt Freshly ground black pepper 1 head romaine 1 red bell pepper, thinly sliced 2 c. pineapple, chopped 1/2 c. coconut milk Juice of 2 limes Zest of 1 lime pinch of crushed red pepper flakes   Directions Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper. Bake until cooked through and coconut is golden, 12 minutes.Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken. In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt. Drizzle with dressing and serve. source: www.delish.com

Perfect on a sandwich or in a lettuce wrap! YIELDS:   2 servings PREP TIME:  0 hours 5 mins TOTAL TIME:  20 mins Ingredients FOR SALAD 1 lb. shrimp, peeled and deveined 1 tbsp. olive oil Kosher salt Freshly ground black pepper 1/4 red onion, finely chopped 1 stalk celery, finely chopped 2 tbsp. minced dill Butterhead or romaine lettuce, for serving FOR DRESSING 1/2 c. mayonnaise Juice and zest of 1 lemon 1 tsp. dijon mustard   Directions Preheat oven to 400°F and toss shrimp with olive oil on a large baking sheet. Season with salt and pepper and bake until shrimp are completely opaque, 5 to 7 minutes.  In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon mustard. Season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to the bowl and toss to combine. Serve on bread or over lettuce.  source: www.delish.com

Prep: 15 minCook: 20 min Yield: 8 servings Level: Easy Ingredients 3 pounds new potatoes 1 yellow onion, quartered 1/2 pound bacon, diced 1 large red onion, diced 3/4 cup cider vinegar 1 tablespoon Dijon mustard 1/4 cup canola oil or olive oil Salt and freshly ground pepper 8 green onions, thinly sliced 1/4 cup chopped fresh parsley leaves Directions Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm. Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 m

With just 20 minutes preparation and no cooking time you'll be able to whip up this colourful avocado and bread salad in no time Prep: 20 mins  No cook Serves 4 Easy Ingredients 1 garlic clove, crushed 1½ tbsp capers, drained and rinsed 1 ripe avocado, stoned, peeled and chopped 1 small red onion, very thinly sliced 175g ciabatta or crusty loaf 4 tbsp extra virgin olive oil 2 tbsp red wine vinegar small handful basil leaves Method Halve or roughly chop the tomatoes (depending on size) and put them in a bowl. Season well and add the garlic, capers, avocado and onion, and mix well. Set aside for 10 mins. Meanwhile, tear or slice the ciabatta into 3cm chunks and place in a large serving bowl or on a platter. Drizzle with half the olive oil, half the vinegar and add some seasoning. When ready to serve, pour over the tomatoes and any juices. Scatter with the basil leaves and drizzle over the remaining oil and vinegar. Give it a final stir and serve immediately.

Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour Prep: 15 mins  Cook: 10 mins  plus at least 1 hr marinating Serves 2 Easy Ingredients 1 tbsp tamari 1 tsp medium curry powder ¼ tsp ground cumin 1 garlic clove, finely grated 1 tsp clear honey 2 skinless chicken breast fillets (or use turkey breast) 1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible) 1 tbsp sweet chilli sauce 1 tbsp lime juice a little sunflower oil, for wiping the pan 2 Little Gem lettuces hearts, cut into wedges ¼ cucumber, halved and sliced 1 banana shallot, halved and thinly sliced generous handful coriander, chopped seeds from ½ pomegranate Method Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix w

A vegetarian Niçoise salad, that's packed with goodness - fibre, folate, iron, vitamin c and gluten-free too Prep: 10 mins  Cook: 10 mins  Serves 2 Easy Ingredients 2 tbsp rapeseed oil juice 1 lemon 1 tsp balsamic vinegar 1 garlic clove, grated ? small pack basil, leaves chopped 3 pitted black kalamata olives, rinsed and chopped 2 eggs 250g new potatoes, thickly sliced 200g fine green beans ½ red onion, very finely chopped 14 cherry tomatoes, halved 6 romaine lettuce leaves, torn into bite-sized pieces 6 pitted black kalamata olive, rinsed and halved Method Mix the dressing ingredients together in a small bowl with 1 tbsp water.  Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve. Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle