Quinoa with Roasted Broccoli and Arugula Salad

Quinoa with Roasted Broccoli and Arugula Salad

Ingredients:

• 1 cup of quinoa
• 2 cups of water
• 1 bouillon cube
• 1 head of broccoli – chopped – should equal roughly 4 cups
• 4 scallions
• 2 cloves of garlic
• 2 cups of arugula
• 10 olives
• ½ cup of Feta
• 1 large handful of walnuts
• 4 tbs of olive oil
• ½ lemon
• Pepper to taste

See full instructions on: greenvalleykitchen.com 

Read More

Fig and Pear Salad with Pistachio Crusted Labne and Honey and Lavender Dressing

Fig and Pear Salad with Pistachio Crusted Labne and Honey and Lavender Dressing

Ingredients

• ⅔ cup Greek yoghurt
• sea salt
• ⅓ cup shelled unsalted pistachios
• 6 figs, quartered
• 2 pears, firm but ripe, quartered
• 1- 2 tsp olive oil or butter
• 3 cups salad leaves
• HONEY & LAVENDER DRESSING:
• 3 tbs extra-virgin olive oil
• 1 tbs white wine vinegar
• 2 tsp honey
• 1 tsp dijon mustard
• pinch of lavender
• salt to taste

See full instructions on: www.deliciouseveryday.com

Read More

Bacon and Brussels Sprout Salad

Bacon and Brussels Sprout Salad

Ingredients:

For the dressing:

• juice of one lemon
• juice of one orange
• 2-3 tablespoons apple cider (not vinegar, just regular apple cider! for sweetness!)
• 1 shallot, minced
• ½ cup olive oil
• ½ teaspoon salt and pepper to taste

For the salad:

• 4 dozen brussels sprouts
• 1 cup almonds
• 6 slices cooked bacon, crumbled or chopped
• 1 cup grated Parmesan cheese (Asiago or Gruyere are also good)

See full instructions on: pinchofyum.com

Read More

Toasted Bread and Parmesan Kale Salad

Toasted Bread and Parmesan Kale Salad

Ingredients:

For the Dressing:

• ⅓ cup olive oil
• ¼ cup white wine vinegar
• juice of one lemon
• juice of one orange
• 1 shallot, minced
• ½ teaspoon salt

For the Salad

• 6-8 slices French bread or baguette
• 4 tablespoons butter, melted
• ½ cup grated Parmesan cheese
• 5-6 cups fresh kale, very finely chopped

See full instructions on: pinchofyum.com

Read More

Creamy Pasta Salad

Creamy Pasta Salad 

Ingredients:

For the pesto:

• 2½ cups packed fresh basil leaves
• 3 cloves garlic
• ⅓ cup pine nuts
• ½ cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• ½ cup olive oil

For the pasta salad

• 8 oz dried pasta
• 1¼ cups pesto, plus ¼ cup for tossing the pasta
• ½ cup mayonnaise
• ½ cup sour cream
• ¾ cup milk
• 1 15 oz can cannelloni beans, rinsed and drained
• 2 cups baby arugula
• ¼ cup pine nuts, toasted
• 15 sun-dried tomatoes
• 15 kalamata olives
• 15 mozzarella pearls
• 1 roasted red pepper, sliced into thin strips
• 2 oz Parmesan cheese, shaved

See full instructions on: hostthetoast.com

Read More