A delicious and healthy Strawberry Spinach Salad is made with toasted pecans, feta cheese, blueberries, red onions and finished with flavorful homemade balsamic dressing. It is super quick and easy to make, perfect for lunch, lazy summer dinner or a potluck party.
This grilled panzanella salad incorporates a bounty of summer vegetables into one of the BEST SALADS EVER. With creamy mozzarella, grilled bread and a garlicky red wine vinaigrette, it’s a healthy meal or side dish that’s packed with flavor and texture. Feel free to use other vegetables according to what you have or like (such as eggplant, mushrooms, corn or asparagus). Also, you can swap out the mozzarella for other sources of protein, such as grilled chicken, canned white beans, feta cheese or good quality jarred tuna. I often add grated parmesan as well (simply because I love it). The anchovy in the dressing adds depth and complexity to the vinaigrette, but you won’t taste it. However, you can omit it for a vegetarian version.
This organic red quinoa with beets, olives, red onion and feta cheese is an absolutely irresistible salad super high in protein. A gorgeous lunch but also makes a healthy n’ filling dinner. A colourful and total blast of nutritious ingredients, all in one plate.
Adapted from Build-a-Bowl, by Nicki Sizemore (Storey Publishing, 2018). Caramelized butternut squash gets tossed with maple-roasted pecans, brown rice (or any whole grain you like, such as farro, quinoa, barley or wheat berries), crisp apples, creamy goat cheese and a roasted garlic dressing for a salad that’s savory, sweet and full of texture and flavor. It’s a fantastic side dish or healthy main course. Best of all, it can happily sit at room temperature for several hours, making it perfect for entertaining or for packing into work lunches. If you want to really gussy it up, garnish the salad with fried sage leaves just before serving (see the notes below). Baby arugula and/or white beans are also a delicious addition! *Take note that you’ll need cooked grains for this recipe.
If you want to go for something healthy and also tasty for dinner or lunch, go straight for this yummy salad, where there is roasted chicken, beans and also greens . This way you don't have to worry that you have left out anything in your meal. If you don't want to include chicken, then substitute it with paneer(Cottage Cheese) or Tofu or Mushrooms. In this salad, black beans are used which is high in fiber, folate, protein, and antioxidants, along with numerous other vitamins and minerals. Black beans are Soaked overnight in water and next day cooked in pressure cooker for upto 2 whistles. You can also prepare this by using canned beans. Use your choice greens . I have used kale and lettuce. The recipe is very simple and if you have roasted chicken ready, this is very quick meal for your hungry tummy.
Flavor-packed Mediterranean ingredients like kalamata olives and feta cheese combined with arugula, chickpeas and quinoa all tossed in a homemade sun-dried tomato vinaigrette makes Mediterranean Arugula Quinoa Salad a delectable, healthy salad that's a perfect summertime meal or BBQ side dish.
An easy delicious appetizer, grilled eggplant salad that is very healthy and easy to make. it's packed with nutrients, gluten free and vegetarian.
????????This festive, simple, colorful, healthy and good vegetarian salad is a dish inspired from a recipe book I love : Cantine California.????????
Black Bean and Corn Salad make for a healthy, low calorie lunch! With black beans, leftover chicken, corn from the cob, and feta cheese, it’s a quick and easy high protein dish.
I know most of you don't want to be eating only soups in fall and this salad is perfect to switch things up. All sorts of good stuff in there but basically : wheat, kale, cranberries, cashews and a healthy amount of goat cheese to brighten it all.
In this healthy chicken paillard recipe, pounded chicken breasts are topped with a buttery fingerling potato salad featuring fresh greens, kalamata olives and creamy goat cheese. It’s the ULTIMATE combination of flavors and textures! Dandelion greens work wonderfully in this recipe, but you can swap them out for arugula or spinach if you prefer (if using spinach or arugula, toss them with the potatoes right before serving to prevent the leaves from wilting). Be sure to mix the potatoes with the onion and vinegar while the potatoes are hot—the warm potatoes will absorb the vinegar, giving them more flavor, and they will soften the onion. Finally, if you prefer, you can grill the chicken breasts instead of cooking them in a skillet—brush the chicken with oil before grilling to prevent sticking. Don't miss my other tips (including ingredient swaps) in the Notes below!
Greece is known for its tasty vegetables and beetroots are no exception. Despite the funny colour, your tongue might get, I love having them in any way possible! My daughters also enjoy eating these healthy roots with me which just makes it all worthwhile. A simple method of preparing beetroots is to boil them until soft, then peel and cut them into large chunks. Drizzle them with high-quality Greek olive oil and you’ve got a great side for almost any meal! This is a great way to enjoy the natural sweetness of beets without sacrificing any flavour. However, when we combine the words beetroot and salad in my family, we’re talking about something quite distinct. A lot more delicious and capable of going with anything on the plate! In Greek, it’s called “Patzarosalata”. It’s a pretty common appetiser that you’ll find in most Greek restaurants and while the Greeks consider this dish to be salad rather than dip or spread; I would happily have it with crackers or a thick slice of sourdough! This simple beetroot salad is made with finely grated beets mixed with olive oil, vinegar, mayonnaise and garlic. In my version, I substitute some of the mayonnaise with Greek yoghurt because I like its tanginess and to make it a little bit healthier. Sprinkle crumbled feta cheese and a handful of crushed walnuts on top of the dish to add more saltiness and flavour. The feta and walnuts, while not part of the original recipe, add an interesting twist to this vegetable combination. This Patzarosalata recipe is incredibly easy to make, and it’s guaranteed to impress everyone with its vibrant colours and beautiful presentation!
Greek Chopped Vegetable Salad is a healthy and delicious salad loaded with veggies like cucumber, red bell pepper, artichoke hearts, and Greek additions like feta cheese, kalamata olives, and sliced pepperoncini. Greek Chopped Vegetable Salad:
As you may know by now, I’m a veggie - but the rest of my family aren’t! Although they’re happy to eat tasty veggie meals a lot of the time, they sometimes ask for meat. So when they have a craving for meat-based products, I find chorizo an easy addition - it’s something I can have in the fridge and its flavour packs a punch. A little goes a long way, I find. These mozzarella and chorizo peppers are great quick and easy snacks to make with that bag of mozzarella cheese that you have in the fridge, and work well to ease those afternoon hunger pangs - what’s better for a meat eater than a mozzarella chorizo snack, after all? They’re pretty healthy too, so they’re a snack I’m happy to dole out to my daughters when they’re hungry after school. Because there’s the bell pepper and the tomato sauce it means they’re getting two portions of veg, and I often serve them up with an accompanying side salad for a light lunch or dinner, too - the pizza-like taste of the peppers means everyone’s happy to nibble up some accompanying greens without complaint! For a veggie version, I do mozzarella peppers for myself - still scrumptious. If you’re avoiding the chorizo, like me, or just fancy playing with the recipe, why not add a shake of paprika to the mozzarella for smokiness, or simply add a couple of basil leaves for that Mediterranean summertime taste?
Kale and Barley Salad with Seared Salmon is a delicious and balanced macro bowl made with raw kale, pearl barley, blueberries, chickpeas and feta cheese. For an extra protein and healthy fat boost, it is served with seared salmon on top.
These sweet and spicy chicken wings are oven-baked with the skin removed, resulting in a healthier meal rather than the traditional deep-fried version with the skin left on. The glaze is made with butter and either a store-bought Franks Red Hot® or Texas-Pete® sauce or my homemade version. Reduce the amount of butter if you prefer to lower the fat content slightly.The blue cheese dipping sauce is made using strong blue cheese, low-fat if possible, and low-fat yoghurt and milk.In combination with plenty of celery sticks and a generous bowl of salad, this meal is good to go for those looking for some healthier meals to eat.
If you’ve decided to go gluten-free for either health or medical reasons, then you know just difficult it can be to go without garlic bread. The taste is incredible and addictive, not to mention that it makes the perfect side dish for a Caesar salad or pasta meal. But thanks to this delicious quinoa garlic […]
After a heavy week of wine and dine, it is time to detox our bodies (at least for me!). I hereby pronounce this week to be "Salad Week"! Who says it is boring to have salads? Let's chase the Monday blues away with this delicious salad. A classic Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. The BNF version does not use egg or croutons but rather anchovies and the irresistible bacon. To make it as a meal, protein such as grilled chicken or ham is added. Jerk Chicken is one of my family's favorite topping. Of course in these days, there are so many different versions, there is no right or wrong as long as they taste good, right?
This bean salad with mozzarella recipe is a vegetarian appetizer. The salad vegetables are great with the beans and the cilantro is aromatic.
These spinach and feta galettes are a mouthwatering veggie breakfast, or lunch, to satisfy and satiate. They work year-round, too. In the summertime, send your kids off with a healthy last-minute breakfast to eat on the school bus, pack them up for a picnic in the park, or serve as part of a dinner al fresco. Stick them in your kids’ (or your own) packed lunch to break up the monotony of sandwiches and wraps. In the winter? For me, the winter is a time when I cannot handle a cold salad for lunch, but I don’t always fancy a soup, or a big meal. Ditto for breakfast - something slightly warmed through made from buttery pastry ticks all my boxes! These galettes are the perfect light lunch, served warm with a fresh green side salad and a few juicy cherry tomatoes. Who am I kidding, any savoury pastry tarts are a go-to for me through those chilly months! The cheesy, buttery savouriness of flaking pastry and salty cheese complements the iron green tang of the spinach perfectly. These pastry morsels feel indulgent and satisfying, but allow you to feel slightly healthy at the same time. Those two things together? That equates to my favourite type of meal!