This vibrant kale salad is a treat year-round. This one is on page 111 of our new cookbook, Love & Lemons Every Day.ġ3. One of my favorite green salads of all time! Crisp romaine gets lightly charred, then drizzled with an irresistibly tangy cashew vegan caesar dressing. A creamy, tangy dressing ties it all together. This plant-based riff on a classic Cobb salad swaps baked tofu for chicken breast and smoky toasted coconut for bacon. Enjoy this salad as a meal on its own, or serve it as a starter with fajitas or tacos. Savory shiitake walnut taco “meat” is the star of this salad, and zippy cilantro lime dressing gives it a fresh finishing touch. I’ll often make these recipes for lunch, but you could also toss them together to serve as a side dish at your next cookout or dinner party. In the winter, I use a bright, bold dressing to punch up hearty greens like kale. In the summer, the lettuces I find at the farmers market are so soft & sweet that a big green summer salad is really a treat. Not your average pasta salad! Tossed in a tangy sesame-ginger dressing and piled with green veggies and avocado, this soba noodle salad is a light, refreshing summer meal.Ī big green salad is one of my go-to meals all year round. With spiced roasted chickpeas, tangy feta, and big pearls of couscous, it’s hearty enough to be a meal on its own. Sun-dried tomatoes add delicious umami bites to this super green combination of summer veggies, basil, pasta, and pine nuts.Ī mix of jammy roasted cherry tomatoes and juicy fresh ones makes this guy one of my favorite summer salads. It’s a healthier version of the grocery counter classic, but it’s just as good. My veggie-packed take on a deli-style pasta salad! I swap spiralized summer squash for half the noodles and a creamy tahini dressing for a mayo-based one. Just whisk together the zippy lemon dressing at the bottom of a big bowl, add the other ingredients, and toss to create a heavenly tangy/creamy/crunchy/fresh summer combo.ĭiced mango adds a surprising sweet twist to this colorful orzo, red onion, bell pepper, herb, and cucumber salad. You couldn’t make a list of salad recipes without including this category! Pasta salads are the ultimate summer picnic food or party dish any time of year – they’re great to make ahead, they can double as a side and a main dish, and they’re a hearty showcase for the season’s best produce.Īs its name suggests, this one is a breeze to make. Made with just 7 ingredients, it’s a breeze to put together, but a bright lemon dressing, Parmesan cheese, pine nuts, and dried cranberries make it zippy, fresh, and satisfying. A lightly creamy, sweet & tangy dressing takes the whole thing over the top.Īs soon as the temperature starts to dip in the fall, I look forward to making this salad. Smoky roasted nuts take its place, adding delectable savory bites. You won’t miss the bacon in this lightened-up take on classic broccoli salad. I finish it with toasted pepitas for crunch. A tahini miso dressing gives it a creamy umami coating, while peaches add juicy pops of sweetness. Make this salad for your next picnic, and it’ll be a guaranteed hit. I like to accent the veggie base with a punchy dressing, herbs, and even fruit for maximum flavor. Typically made with hearty vegetables like cabbage, kale, or broccoli, they’re sturdy enough to be dressed ahead of time. Slaws are some of the best make-ahead salad recipes out there. With everything from green salads to pasta salads and beyond, these recipes are perfect for passing at potlucks, serving as dinner sides, and enjoying as full meals on their own. Whether you want to add more plant-based meals to your diet or are simply looking to change up your salad game, you’ll find tons of inspiration in the salad recipes below. On beautiful, warm days when I’d rather be outside than in the kitchen, summer salads are the perfect solution: they’re simple to toss together, but they’re totally delicious nonetheless. On cold winter nights, I like to brighten up our dinner table with a big, colorful mix of root veggies and hearty greens. Salad recipes are my favorite way to showcase vibrant, in-season produce – fruits and veggies that are so good on their own that you don’t need to do much to make them into a delicious meal.
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