The post Get All Your Greens in One Dish With This Delicious Salad appeared first on foodisinthehouse.com.
]]>Ingredients (to serve 4):
- 2 ripe avocados
- 1/2 cup of green olives, pitted
- 1 romaine lettuce
- 1 1/2 cups of fresh spinach or similar leaves
- 1 cup of baby tomatoes
- 2 tablespoons of olive oil
- A small bunch of fresh basil
- 2 tins of butter beans
- Salt and pepper, for seasoning
- 1/2 cup of toasted nuts
Instructions:
- Carefully slice all of the olives in half.
- Slice all of the tomatoes into halves or quarters.
- Shred the fresh basil and mix this into the olive oil. Season well with salt and pepper.
- Remove the stones from the avocados, mash the flesh with a fork.
- Drain the beans and rinse them under cold running water.
- Finely shred the lettuce and tear around half of the spinach leaves in half (don’t worry about being too precise).
- In a large salad bowl, mix the spinach, lettuce, beans and tomatoes. Pour over the oil and mix again.
- Serve the salad into bowls or plates, then top with a quarter of the mashed avocado and a quarter of the nuts.
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]]>The post This Quinoa Salad Recipe is Delicious and Easy to Make appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup of quinoa
- 2 cups of water or vegetable broth
- 1 tin of black beans, drained and rinsed
- 1 cup of corn kernels (fresh, frozen, or canned)
- 1 bell pepper (any color), diced
- 1 cup of cherry tomatoes, halved
- 1/4 cup of red onion, finely chopped
- 1/4 cup of fresh cilantro, chopped
- Juice of 1-2 limes
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Optional toppings:
- Avocado slices
- Crumbled feta cheese
- Sliced jalapeños
Instructions:
- Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced bell pepper, cherry tomatoes, red onion, and chopped cilantro. In a small bowl, whisk together the lime juice, extra-virgin olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the quinoa mixture and toss until everything is well combined and evenly coated with the dressing. Taste and adjust the seasoning, adding more salt, pepper, or lime juice as needed.
- Serve the quinoa salad immediately, or refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, garnish with optional toppings such as avocado slices, crumbled feta cheese, or sliced jalapeños for extra flavor and texture.
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]]>The post Tasty Brazilian Vinaigrette Recipe for Your Next Barbeque appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 cups of cherry tomatoes
- 2 large bell peppers
- 1 white onion
- 1 cup fresh parsley
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- Salt and pepper to taste
Instructions:
- Finely slice the onion.
- Cut the cherry tomatoes into quarters.
- Chop the bell peppers into small pieces.
- Roughly chop the leaves of the parsley.
- Combine everything in a large salad bowl.
- Add salt and pepper and give it a good stir.
- Pour the vinegar and extra virgin olive oil into the bowl and stir well.
- Cover the bowl and leave it to stand at room temperature for 10-20 minutes before serving.
The post Tasty Brazilian Vinaigrette Recipe for Your Next Barbeque appeared first on foodisinthehouse.com.
]]>The post This Mango Salad Goes Great With So Many Mains appeared first on foodisinthehouse.com.
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| Creator | Food blogger | Home Chef | (@chavdaar_marathi)Ingredients (4 servings):
- 2 ripe mangoes
- Juice of 1 lime
- 2 teaspoons of chilli oil
- 2 teaspoons of soy sauce
- 1 1/2 cups of fresh spinach
- 1 cup of chickpeas, drained
- 1/2 cup of toasted nuts and seeds, of your choice
Instructions:
- Carefully peel and cube the mangoes.
- Juice the lime and combine this with the chili oil and soy sauce.
- Finely shred the spinach.
- Mash some of the chickpeas using a fork, but leave at least half of them whole.
- Combine the mango, spinach, and chickpeas in a bowl.
- Toss through the salad dressing and then sprinkle over the toasted nuts and seeds.
- Enjoy!
Healthy Recipes (@jackfruitfulkitchen)The post This Mango Salad Goes Great With So Many Mains appeared first on foodisinthehouse.com.
]]>The post Try This Delicious Orzo Salad appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup of orzo
- 1 cup of cherry tomatoes
- 1 cucumber
- 1/2 cup Kalamata olives
- 1/4 cup red onion
- 1/2 cup of feta cheese
- 1/4 cup of fresh parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt
- Black pepper
- Grilled chicken or chickpeas for extra protein
Instructions:
- Cook the orzo pasta according to package instructions. Drain and rinse under cold water to cool. In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, Kalamata olives, red onion, feta cheese, and fresh parsley. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the dressing.
- Pour the dressing over the orzo salad and toss gently to coat all ingredients evenly.Taste and adjust the seasonings if needed. If desired, add grilled chicken or chickpeas for an extra protein boost.
- Chill the orzo salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve this delicious orzo salad as a side dish, light lunch, or a refreshing main course.
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]]>The post Zest Up Your Salad Game With This Lemon-Shallot Vinaigrette Dressing Recipe appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1/4 cup of fresh lemon juice (approximately 2 lemons)
- 1 shallot, finely minced
- 1 clove of garlic, minced
- 1 teaspoon of Dijon mustard (the secret flavor enhancer)
- 1/2 cup of extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 teaspoon of honey or maple syrup (optional, for a touch of sweetness)
Instructions:
- Squeeze the fresh lemon juice into a bowl. The bright, zesty flavor of fresh lemons is the star of this dressing, so make sure it’s as vibrant as can be.
- Mince the shallot and garlic finely. These aromatic ingredients will add depth of flavor and a subtle sharpness to your dressing.
- Incorporate the Dijon mustard into the mix. This humble teaspoon does wonders to emulsify the dressing, creating a silky texture and enhancing the overall flavor.
- Slowly drizzle in the extra-virgin olive oil while whisking vigorously. This gradual process ensures that the oil and other ingredients come together harmoniously, creating a luscious and creamy dressing.
- Season your Lemon-Shallot Vinaigrette with a pinch of salt and a generous grind of black pepper. Taste and adjust the seasoning as needed. If you prefer a hint of sweetness, you can add a teaspoon of honey or maple syrup.
- Whisk everything together until your dressing is well-blended, and you notice that irresistible creamy texture. The lemony aroma will entice your senses, and you’ll know you’ve created something extraordinary.
- Pour your Lemon-Shallot Vinaigrette over your favorite salad, and toss to coat. Whether it’s a simple garden salad, a hearty grain bowl, or a fresh seafood salad, this dressing is the perfect companion.
The post Zest Up Your Salad Game With This Lemon-Shallot Vinaigrette Dressing Recipe appeared first on foodisinthehouse.com.
]]>The post Keep Your Salad Crisp with These Tips appeared first on foodisinthehouse.com.
]]>Minus the Moisture
Moisture is public enemy #1 when it comes to keeping salad crisp. Make sure to pat dry all ingredients before adding them to your salad. One way to ensure that your leaves remain lively is by placing paper towels between each leaf when storing them in the fridge.
Location, Location, Location
Have you ever given much thought to where you are placing your salad in the fridge? Well, you should. Avoid the bottom section to prevent anything from dripping down and causing contamination. You also want to avoid the back of the fridge as it’s especially cold there.
Hold Off on the Goods
The key to a great salad is a mixture of textures — you want to include crispy, creamy, and crunchy. And you definitely don’t want them to get soggy! Prevent the dreaded mushiness by keeping things like cheese, seeds, croutons, and nuts aside until you’re ready to serve.
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]]>The post 3 Delicious Salad Dressings You Should Try appeared first on foodisinthehouse.com.
]]>Balsamic
First up, we have the zesty and tangy balsamic vinaigrette. This classic dressing is a crowd favorite for a reason. Its combination of balsamic vinegar, olive oil, and a touch of sweetness creates a harmonious balance that enhances the freshness of any salad.
Honey Mustard
Last but certainly not least, we have the vibrant and refreshing honey mustard dressing. This golden elixir brings a touch of sweetness and a tangy kick to your salad bowl. The combination of smooth mustard, honey, and a splash of vinegar creates a symphony of flavors that will have you coming back for seconds.
Caesar
Next on the list is Caesar dressing. With its rich and velvety texture, it coats each leaf of lettuce in a blanket of decadence. The blend of garlic, anchovies, Parmesan cheese, and a hint of lemon gives this dressing its signature punch.
The post 3 Delicious Salad Dressings You Should Try appeared first on foodisinthehouse.com.
]]>The post How to Make Lentil and Quinoa Salad appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 onion
- Half a cucumber
- Half a sweet potato
- Handful cherry tomatoes
- 1 cup of lentils of choice
- 1 cup of quinoa of choice
- Tahini for drizzling
Instructions
- Cut the sweet potato into cubes, and place it on a tray.
- Roast it in the oven till soft and golden.
- While the sweet potato is roasting add quinoa and lentils to a saucepan and simmer until cooked.
- Transfer quinoa and lentils to a large mixing bowl and let it cool down.
- Cut your onion into thin slices, and cut the tomatoes and cucumbers into cubes.
- Once the sweet potato is roasted and the quinoa and lentils have cooled down add all vegetables to the bowl and combine well.
- Drizzle tahini over the salad for a perfect finish.
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]]>The post How to Make Mediterranean Fennel and Orange Salad appeared first on foodisinthehouse.com.
]]>Serve this fennel and orange salad alongside grilled meats, other Mediterranean-inspired dishes, or simply with toasted sourdough to mop up those yummy juices.
(@etncooks)Ingredients:
- 1 large fennel bulb (or 2 smaller ones)
- 2 oranges
- 1/2 red onion
- 1/4 cup Kalamata olives
- 2 tablespoons olive oil
- 1/2 cup feta
- Sea salt and black pepper
Instructions:
- Clean and trim the fennel, reserving the frondy tops. Slice the fennel with a mandoline slicer or as finely as you can with a sharp knife.
- Peel the oranges thoroughly, discarding any white pith, and slice the flesh into thin rounds.
- Combine the fennel and orange on a platter, drizzling any orange juice left over on your cutting board over the top.
- Finely slice the onion and scatter over the salad, along with the Kalamata olives. Crumble the feta over the top. Toss gently to combine.
- Drizzle with olive oil and add a grind of sea salt and black pepper.
- Top the salad with finely chopped bright green fennel fronds.
- Enjoy!
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