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- 1/4 cup white balsamic vinegar
- 3 tablespoons almond oil, walnut oil, or grapeseed oil
- 3 tablespoons grapeseed oil
- 3 large bunches watercress, thick stems trimmed
- 2 fully cooked chicken breast halves, meat torn into bite-size pieces
- 3/4 cup crumbled feta cheese
- 4 apricots, pitted, each half cut into 3 wedges
- 1/4 cup sliced almonds, toasted
Combine vinegar and shallot in medium bowl. Whisk in both oils. Season dressing to taste with salt and pepper.
Place watercress, chicken, cheese, and apricots in large bowl. Add dressing; toss.
Divide salad among 4 plates. Sprinkle each with almonds.
Pear, Camembert and Watercress Salad
If you are looking for a different and delectable salad to serve with roasts and grills, you don&rsquot have to look very far. This salad of Pear, Camembert and Watercress came about as I foraged the fridge for something to have for lunch. It is not a conventional combination, as pear usually go very well with blue veined cheeses, however, this was a pretty classy meal anyhow.
Pears are caramelized on low heat, served on fresh watercress with creamy chunks of Camembert cheese, drizzled with a balsamic reduction. The sweetness of the pears came out while it was slowly caramelizing in melted butter &ndash and the Camembert gave the dish the creamy cheesy characteristic that matched unbelievably well with the sweet fruits. The meal was balanced off by serving it on crisp zesty watercress finished off with a balsamic reduction.
Not only is Pears widely available here in South Africa at the moment, it is also a very good source of dietary fiber and vitamin C. The goodness is in the skin of the pear, so remember to not peel this delicious juicy fruit when enjoying it fresh. Hope you give this recipe a try, it sure is a delightful salad!
Watermelon salad with ajo blanco and tarragon
Jane Baxter’s watermelon salad with ajo blanco and tarragon.
Prep 10 min
Cook 20 min
For the ajo blanco
250g charentais melon flesh
50g white bread
100g flaked almonds
1 garlic clove, peeled and crushed
50ml olive oil
Salt and pepper
For the dressing
1 tbsp chopped tarragon leaves
1 shallot, peeled and finely chopped
1 tbsp moscatel vinegar
1 tbsp maple syrup
2 tbsp grapeseed oil
For the salad
1 tbsp olive oil
300g watermelon flesh
10 cherry tomatoes
75g toasted pumpkin seeds
10 black olives, stoned and chopped
Put all the ingredients for the ajo blanco in a blender and blitz smooth. Add a little water until the mix is the consistency of double cream and season to taste.
Whisk together all the dressing ingredients and set aside.
Cut the halloumi into 0.5cm chunks, toss in the olive oil on a small baking tray and roast in a 200C (180C fan)/390F/gas 6 oven for five minutes, until golden brown and crisp.
Cut the watermelon into 2-3cm pieces – diamonds, triangles, whatever takes your fancy. Cut the nectarine flesh into 1cm dice and slice the tomatoes.
To serve, spread some of the ajo blanco on the base of a plate, arrange the fruit on top, sprinkle with halloumi crumbs, pumpkin seeds and olives, and drizzle over the dressing.
Quick Salad Recipes You Can Make for Dinner on Busy Weeknights
Whether you like steak in your salad or prefer a vegetarian meal, we've got you covered in the event that you'd like to make salad for dinner. These quick weeknight-ready salad recipes star all kinds of protein, many different types of salad leaves, a variety of other vegetables, and all kinds of tasty add-ins, from fresh herbs to tortilla chips to hard-boiled eggs. Simply put, we have a variety of delicious salad recipes that come together in a flash, which means there's always one you can make for a weeknight dinner.
When it comes to a meaty salad, beef can't be beaten. Our recipes make good use of cheaper cuts of steak, like flank, so you can have steak salad on a weeknight. Chicken is a favorite of families everywhere, and it's plain to see why: It's an easy-going protein that works so well in so many different salad recipes, including a straightforward grilled chicken salad to a many-layered taco salad. But think beyond the basics, too. We adore salmon with salad, as seen in the recipe here, and other types of fish&mdashboth fresh and canned. There are plenty of vegetarian and vegan options in our entrée salad recipes, including hearty mains that are bulked up with mushrooms, beans, and quinoa.
Romaine, baby spinach, arugula, and butter lettuce are just a few of the many greens available all year round, which means you can have a fresh, satisfying salad for dinner during any season. We do have salad recipes specifically for winter, though. One test-kitchen tip is to use roasted vegetables&mdashthey are a really good addition to salad when the weather is cold and your favorite tomatoes aren't as tasty as they are in the peak of summer.
Some say the dressing makes the salad. We're not entirely sure we agree with that, but we do agree that dressing can take a salad from good to great. And the options are endless creamy buttermilk, warm tomato vinaigrette, tropical dressings with pineapple, and Asian-accented dressings made with fish sauce and lime juice&mdashthey're all here, paired with the right combination of vegetables, leaves, and proteins to make your dinnertime salad routine a snap.
Celebrate seasonal produce year-round with our vibrant salad recipes, from chicken caesar and Greek, to creamy potato salad and winter platters.
Pick & mix pesto pasta salad bar
Put out all the ingredients for classic pasta salad with pesto dressing and let the kids pick whatever they like to stir in – it's great for fussy eaters
Avocado, roasted broccoli & sesame rice salad
Share this veggie avocado, broccoli and sesame rice salad with a friend or partner for an easy supper. Full of flavour, you'll also get 3 of your 5-a-day
Strawberry, tomato & watercress salad with honey & pink pepper dressing
Serve this strawberry, tomato and watercress salad as a side, or simply on its own as a light lunch. Pink peppercorns in the dressing give a gentle spice
Minty griddled chicken & peach salad
This colourful salad supplies lean protein and is packed with nutrients including vitamins C and E. It's also low-calorie and provides all 5 of your 5-a-day
This healthy twist on the traditional waldorf salad with packed with protein, folate, fibre and 2 of your 5-a-day – it's ready in under 30 mins, too
Roasted new carrots, cauliflower, grains & carrot-top dressing
Try this warm grains salad, featuring carrots, cauliflower and green beans. It uses the whole vegetables - stalks and all - which are just as delicious
Chicken & pistachio salad
Toss chicken breast, boiled eggs, Little Gem, sundried tomatoes and toasted nuts in a zesty dressing for a quick salad that's rich in calcium, folate and iron
Miso broccoli, egg & quinoa salad
Pack a lunch that will power you through the afternoon with this healthy miso and lime-dressed salad with broccoli, peas, boiled egg and radishes. It's tasty and full of goodness
Creamed goat’s cheese & roast beetroot salad
Combine creamy goat's cheese, crisp apple and earthy beetroot for a simple salad that's bursting with flavour and colour – and it looks impressive plated up
Sesame parsnip & wild rice tabbouleh
Get your fill of tasty veggies with our easy vegan parsnip & wild rice tabbouleh. Our simple winter salad is full of flavour, filling and 2 of your 5-a-day
Chargrilled chicken & kale Caesar salad
Try our healthy twist on a chicken Caesar salad with long-stem broccoli and a creamy mustard dressing. Perfect for a low-calorie lunch option
Harissa trout, beetroot & grapefruit salad with whipped feta
Rack up three of your five-a-day with our colourful trout, beetroot and grapefruit salad, which makes a healthy, low-calorie addition to any dinner table
Peanut butter & prawn noodle salad
Peanut butter is the secret ingredient in our Asian-style prawn salad. This budget meal takes just 15 minutes to make, so it's ideal for busy weeknights
Mango chutney baked feta with lentils
Pack in three of your 5-a-day with a baked feta and lentil salad, using mango chutney as a glaze for the cheese. An easy veggie supper for two
Cobb salad bowls
Combine eggs, chicken, bacon, lettuce, avocado and tomato to make this satisfying Cobb salad. Taking just 25 minutes, it's perfect for busy weeknights
Steak, beetroot, horseradish & warm lentil salad
Get four of your 5-a-day in one meal from this steak, beetroot and lentil salad. As well as being super-nutritious, it only takes 20 minutes to make
Tangy chicory salad
Dress this chicory salad with sherry vinegar, honey and orange for a taste of sunshine in winter. It's ideal for a Christmas buffet served with ham
Roasted root & chickpea salad
Serve up five of your 5-a-day with this vibrant vegan root veg and chickpea salad with toasted almonds for a light, but nourishing meal. It features butternut squash, celeriac and beetroot
Watercress, Strawberry & Feta Cream Salad – Recipe!
I have spring on the brain, even though most of the country is still fighting the cold weather. Here in Los Angeles we are lucky enough to have fresh organic strawberries already. Growing up in Southern California, we used to stop at the roadside stands and buy fresh strawberries as soon as the farmers started selling them. I love strawberries in a variety of things, but especially salads. Strawberries heighten the flavors of other vegetables when paired together, that’s why they go so well with greens.
Watercress is one of those greens that is sometimes overlooked, but it is actually packed with tons of vitamins and has a slight earthy taste, that’s unique. When strawberries and watercress are combined the flavors are delightful and the feta cream just adds some salty magic to the salad. This salad is great for lunch or dinner and you can double or triple the recipe if needed.
3 cups watercress, organic preferably
6 large organic strawberries
2 heaping tablespoon light sour cream or plain Greek yogurt
2 sprigs fresh thyme, leaves removed from stems
1/4 cup slivered almonds, toasted
1 teaspoon whole grain mustard
1 teaspoon agave nectar or honey
1. Wash and dry the watercress and place in a bowl. In a stand mixer or a large bowl, combine the feta, sour cream, thyme leaves and a pinch of salt and pepper. Blend the mixture together on high speed for 2 minutes, or until light and creamy. Place the feta cream in a bowl.
2. Wash and slice the strawberries and place them in a bowl. In a mason jar, combine the mustard, vinegar, agave nectar, olive oil and a pinch of salt and pepper. Shake the jar until the vinaigrette has thickened slightly, about 1 minute.
3. To plate the salads, get all the ingredients in place (mise en place) and make a schmear of feta cream on one side of the salad plate. You will probably have some feta cream leftover, but it makes a great dip with fresh veggies.
4. Then, add some watercress to the center of the plate and top with half the strawberries. Sprinkle the salad with almonds.
5. Using a teaspoon, drizzle a little vinaigrette over the entire salad. Enjoy!
Disclosure: This post is sponsored by Kraft. I am being compensated to share my experiences with their product all opinions are 100% my own.
I adore salads and while I eat them just about every day, I rarely make the same salad twice. There are so many options when it comes to nutritious salads! In this post, I want to show you how you, too, can be creative with salads, and how you can make a salad substantial enough to be a meal. I also want to tell you about a new favorite salad that I “discovered” this summer.
When you make a salad as a main course, you’ll generally want to start with some sort of greens. One to two cups per person is a good amount to shoot for, though of course you may use more. Depending on the season and what looks good in the garden/at the market, here are some ideas:
Red or green leaf lettuce
Mixed (mesclun) greens
Kale (remove tough stems)
Chopped herbs such as cilantro, parsley, mint and basil can also be added, as can wild greens (aka “weeds”) such as chickweed, purslane, and dandelion greens. Occasionally I use these instead of using any of the greens in the list above. (Greens should be very fresh. It’s best to rinse them in a bowl full of cool water, swishing around to remove dirt and other debris. Repeat with fresh water if necessary. Dry in a salad spinner or rolled in a kitchen towel to remove all moisture, then chop or tear and place in your salad bowl.)
Next, add 1-2 cups of any combination of the following, chopped into bite-sized pieces, or any other raw or cooked vegetable that’s not on this list that you like (roasted vegetables are terrific in salads).
Next, I add smaller amounts of one or more of the following:
Raw or toasted nuts/seeds (some of my favorites are almonds, walnuts, pecans, and cashews)
Chopped apples, pears, sliced stone fruit, and/or whole or sliced berries
Raisins or other dried fruit, chopped or sliced if necessary
¼ – ½ cup cooked rice, quinoa, millet, or another grain
If the salad is indeed going to be the main part of your meal, definitely add some protein* which could be:
Cooked tofu or tempeh
Chopped soft or hard boiled/poached eggs
Sliced cooked grass-fed meat, poultry, or wild fish
Cubed or crumbled cheese (some of my favorites are cheddar, feta, Fontina, and goat cheese)
*People’s protein needs do vary based on their size and activity level. I try to eat quite a lot of protein because I work out with weights and I am training for a competition right now, so I really load my salads with the high quality protein sources I mentioned above. I suggest becoming familiar with the amount of protein that you need each day: this will help you add the appropriate amount of protein to your salad.
Dress the salad with 1 to 2 tablespoons of dressing per person. I generally use olive oil and some balsamic vinegar or lemon juice to dress my salads, but sometimes I prefer something different. In that case, I may venture into homemade creamy dressing land (I enjoy buttermilk and yogurt-based dressings). Or I may reach for one of the bottled dressings I keep in the refrigerator when I want to change things up in a pinch. Though I used to stay away from bottled dressings as a rule, this is something I have relaxed about lately because I enjoy some of them and they make up a very small part of my diet.
I made the grilled chickensalad you see in these photos with organic Romaine lettuce (2+ cups), 1/2 cup raspberries, 1/4 cup raisins, 1 chopped grilled chicken breast, 4 tablespoons crumbled feta cheese, and 4 tablespoons chopped raw pecans. I dressed it with 1 tablespoon olive oil and 1 tablespoon Kraft Classic Ranch Dressing. It was so tasty!
Change up your dinner routine with Kraft. Visit KraftRecipes.com for great recipes and meal ideas, featuring Kraft. Because food deserves delicious.
This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.
Celebrate seasonal produce year-round with our vibrant salad recipes, from chicken caesar and Greek, to creamy potato salad and winter platters.
Herby orzo & lemon salad
Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day
Pesto chicken salad
Serve this pesto chicken and couscous salad in lettuce leaves for a healthy supper. With added sundried tomatoes and pine nuts, it has lots of texture
Quinoa, goat’s cheese & peach salad
Make this tabbouleh-inspired quinoa, chard, goat's cheese and grilled peach salad as something different for lunch. It's full of textures and fresh flavours
Tomato & mozzarella salad with tomato dressing
Enjoy this super-quick tomato and mozzarella salad as a side dish, or add some sliced avocado for a filling lunch. Top with basil leaves and crushed crostini for extra flavour and texture
Recipe: How to make Diana Henry’s feta and orange salad with honeyed almonds
Step 1: Make the dressing by whisking all the ingredients together. Taste to check the seasoning, then pour into a broad, shallow bowl.
Step 2: To make the almonds, heat the olive oil in a small frying pan and fry the almonds over a medium heat until they are toasted – make sure they don’t burn – then add the honey and spices and cook until the honey is bubbling and almost caramelised. Spoon the mixture on to a non-stick baking sheet or baking parchment. Leave to cool a little. You can chop these very roughly or leave whole.
Step 3: Cut a slice off the top and bottom of each orange so they have a flat base on which to sit. Using a very sharp knife, cut off the peel and pith, working around the fruit and cutting in broad strips from top to bottom. Slice the oranges into rounds and flick out seeds.
Step 4: Trim the fennel, reserving any feathery bits, and remove the tough outer leaves. Quarter the bulb lengthways (or cut the half bulb in half ) and cut out the core. Slice very finely (a mandoline is best) and throw into the dressing. Finely chop any feathery bits and add them.
Step 5: Discard any coarse watercress stalks. Put the oranges, watercress, feta and mint into the bowl and toss gently. Add the almonds and serve immediately.