When dinner time usually rolls around, the one food that is usually neglected is the salad for being bland and not having enough flavor. This usually is the case, but those days are now over. Here are 10 revamped salad recipes that will have you craving a salad almost every day.
A Tomato Salad is a summertime delight. The dressing takes these tasty ingredients to a whole other level.
Ingredients-1 package spring mix salad greens, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 garlic clove, minced, 1/2 teaspoon sugar, 1/4 teaspoon dried oregano, 3 things of Asparagus, 3 large heirloom tomatoes, sliced, 1/2 cup fresh basil leaves, 1/3 cup pine nuts, toasted, 3 tablespoons chopped red onion and 2 ounces fresh goat cheese in crumbles.
Directions- Put the salad greens in a large bowl and mix the oil, vinegar, mustard, garlic, sugar, and oregano until it is nicely blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion, and cheese.
It is time to start serving up those green beans in a whole new revamped way, with a fresh healthy green bean salad recipe. The sweet tangy flavors and crunch of these balsamic green beans make any meal special and heart-healthy.
Ingredients- 2 pounds fresh green beans, trimmed and cut into 1 1/2-inch piece, 1/4 cup olive oil, 3 tablespoons lemon juice, 3 tablespoons balsamic vinegar, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon ground mustard, 1/8 teaspoon pepper, 1 large red onion, chopped, 4 cups of cherry halved tomatoes and 1 cup of crumbled feta cheese.
Directions- Place beans in a pot and add water until the top is covered. Cover for 10 minutes until the beans are crisp-tender. Drain and immediately place in ice water then drain. In a small bowl, mix oil, lemon juice, vinegar, salt, garlic powder, mustard, and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate and cover for at least 1 hour. Just before serving, stir in tomatoes and cheese.
Like most turnips, the items for this salad were freshly grown from a garden making its taste even more delectable.
Ingredients-1 bunch fresh turnip greens, 5 ounces fresh baby spinach,1 cucumber thinly sliced1 cup cherry tomatoes, 3/4 cup dried cranberries, 1/2 medium red onion, thinly sliced, 1/3 cup crumbled feta cheese, 1 garlic clove, 1/2 teaspoon kosher salt, 1/3 cup extra virgin olive oil, 2 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon pepper, 1/8 teaspoon cayenne pepper.
Directions- Slice the end of turnip greens and chop the leaves and cut stalks into 1-inch pieces. Place in a large bowl and add spinach, cucumber, tomatoes, cranberries, red onion, and feta. Place the garlic on a cutting board and sprinkle with salt. Crush the garlic with the flat side of the knife and mash until it is pasty. Transfer to a small bowl and mix in oil, vinegar, mustard, pepper, and cayenne until blended. Drizzle over salad and toss to coat.
Salads that have many different flavors make them all the more interesting to try. An Orzo salad tastes very delicious served either warm or cool.
Ingredients- 1 cup uncooked orzo pasta, 6 cups of arugula, 1/2 cup crumbled feta cheese, 1/2 cup sliced almonds, 1/2 cup dried cherries or dried cranberries, 2 tablespoons extra virgin olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and lemon wedges.
Directions- Cook pasta then drain the orzo; rinse in cold water and drain well. In a large bowl, mix the arugula, feta, almonds, cherries, oil, salt, and pepper. Add orzo and toss to coat. For some extra tangy flavor, serve with a side of lemon wedges.
The taste of Lemon adds a refreshing flavor that makes a risotto dish perfect for the spring and summertime.
Ingredients- 41/2 cups chicken broth, 2 shallots, 1 tablespoon butter, 1 1/2 cups uncooked rice, 1/2 teaspoon thyme, 1/4 teaspoon pepper, 1/3 cup white wine or additional reduced-sodium chicken broth, 3 tablespoons lemon juice, 1 cup frozen peas, thawed, 1/2 cup grated Parmesan cheese and 1 1/2 teaspoons grated lemon zest.
Directions-In a small saucepan, heat broth and keep warm. Sauté shallots in butter until tender in a skillet, 2 to 3 minutes. Add the rice, thyme, and pepper; cook and stir 2-3 minutes. Stir in wine and lemon juice; cook and stir until all the liquid is absorbed. Stir in the heated broth while stirring constantly. Allow the liquid to absorb between additions. Cook until the risotto has a creamy texture, and rice is almost tender. Add peas, cheese, and lemon zest; cook until heated through.
The perfect summer salad of melon, ripe olives, and feta cheese toasted with pumpkin seeds.
Ingredients- Whole Watermelon sliced, 6 olives, 1/2 a cup of olive oil, 1 /2 a cup of feta cheese, 1/2 a cup of toasted pumpkin seeds, and 1/4 parsley.
Directions- On a cutting board, slice the watermelon and parsley into thinly cut pieces. Place in a mixing bowl and drizzle some olive oil in the bowl and stir gently. Next, transfer the ingredients from a bowl to a platter and top it off with some sunflower seeds and olives.
A chunky salad of cucumbers, cherry tomatoes, peppery mint leaves drizzled with a black olive sauce.
Ingredients- Whole stock of romaine lettuce, 1 cup of olives, 1 cup of dried tomatoes, 1 cucumber, 1/2 of peppermint leaves, and 1/4 olive oil.
Directions- Cut up your cucumber, romaine lettuce, and tomato turning them into circular slices, and place them in a bowl. Drizzle some olive oil in a bowl and thoroughly mix the ingredients. Transfer the ingredients from a bowl to a plate and garnish the salad with some sliced peppermint leaves.
If you enjoy the taste of Ital, you will love this Italian salad recipe. From Juicy tomatoes and thick chunks of mozzarella cheese topped with some pesto sauce, this salad is fantastic.
Ingredients– 1 bottle of Basil pesto sauce, 1 large tomato, 1 chuck of mozzarella cheese, 1 bottle of extra virgin olive oil, Basil leaves, and uncooked pasta shells.
Directions- Cut up the mozzarella cheese into squares and 1 tomato into small circular chunks. Rinse the tomatoes and Basil leaves in a sink. Lay the mozzarella and tomatoes on a platter and drizzle 1/4 extra virgin olive oil basil pesto sauce on top and garnish with basil leaves. In a separate pot, boil your pasta shells until they are soft, then mix the two ingredients in the same bow
The fresh crunchiness and the ripe juiciness of tomatoes and the taste of olives are enough to make your mouth water over this amazing salad recipe.
Ingredients- 10 whole olives, 1 cucumber, 1 stalk of romaine lettuce, 1 whole tomato, and 1 red onion.
Directions- slice each vegetable into 1/4 slices, place into mixing bowl and toss it gently to mix ingredients. For some extra flavor, feel free to add some Italian seasoning.
The classic Caesar salad is not just easy to make but the perfect mix of cream and crunch.
Ingredients- 1 stalk of Romain lettuce, 1 bag of mozzarella cheese, croutons, and 1 bottle of ranch dressing.
Directions- Rinse off the romaine lettuce and cut it into 1/4 slices, place it on a plate and sprinkle some mozzarella cheese lightly drizzle some ranch dressing on top and enjoy with some croutons on the side.
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