Best Salad Recipes

Ingredients:

• 1 medium aubergine, cut into 1cm cubes
• 2 cloves garlic, smashed and roughly chopped
• 1 tbsp extra-virgin olive oil
• 250g orzo pasta
• 150g crumbled feta cheese, divided
• 100g diced red onion
• 4 tbsp minced Italian parsley
• 2 tbsp red wine vinegar
• 2 red peppers, roasted, peeled and chopped into 0.5cm pieces
• 1 medium cucumber, peeled, seeded and diced
• 3 tbsp capers
• 2 tbsp chopped sundried tomatoes (0.5cm pieces)
• 16 kalamata olives, pitted and chopped fine
• 50g chopped marinated artichoke hearts (0.5cm pieces)
• 2 tbsp liquid from marinated artichoke hearts
• 2 tsp lemon zest
• 2 tsp minced fresh mint
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 4 to 5 cos lettuce leaves

Preparation:

1) Heat the oven to 200C/Gas 6. In a small bowl, toss the cubed aubergine with the garlic and oil. Spread on a sheet pan and place in the preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning.

2) Meanwhile, cook the pasta according to the packet directions and drain. Remove the aubergine to a large nonmetallic bowl. Add the pasta and stir in half the feta while the pasta and aubergine are still warm. Set aside to cool while preparing the other ingredients.

3) Add in the rest of the ingredients, except the cos leaves, and gently stir to combine, adding the remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of cos leaves on a large platter.

Ingredients:

For the salad

• 350g pancetta, sliced 1cm thick
• 2 punnets cherry tomatoes
• Good olive oil
• Salt and freshly ground black pepper
• 2 large heads cos lettuce
• 90g freshly grated Parmesan
• For the dressing
• 1 extra-large egg yolk at room temperature*
• 2 tsps Dijon mustard
• 2 large cloves garlic, chopped
• 8 to 10 anchovy fillets (optional)
• 120ml freshly squeezed lemon juice (3 lemons)
• 2 tsps salt
• 1/2 tsp freshly ground black pepper
• 370ml good mild olive oil
• 45g frehsly grated Parmesan cheese

For the dressing

• 1 extra-large egg yolk at room temperature*
• 2 tsps Dijon mustard
• 2 large cloves garlic, chopped
• 8 to 10 anchovy fillets (optional)
• 120ml freshly squeezed lemon juice (3 lemons)
• 2 tsps salt
• 1/2 tsp freshly ground black pepper
• 370ml good mild olive oil
• 45g frehsly grated Parmesan cheese

Preparation:

For the salad:

1) Preheat the oven to 200°C/gas mark 6.

2) Cut the pancetta into 1cm cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain.

3) Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.

4) Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 3cm slices. place them in a large mixing bowl.

5) Toss the lettuce with enough dressing to moisten well. Add 90g grated parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.

For the dressing:

1) Place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth.

2) With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.

*Raw egg warning.

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. to reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade a or aa eggs with intact shells, and avoid contact between the yolks or whites and the shell.

All these ingredients can be made in advance. be sure they're room temperature when you assemble the salad.

If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise.

Pancetta is Italian rasher bacon which you can find it in your Italian grocery or a specialty food store. Insist that it's 1cm thick.

Ingredients:

• 250g good rasher bacon
• 1 extra large egg yolk, at room temperature
• 2 tsp dijon mustard
• 2 large garlic cloves, chopped
• 125ml freshly squeezed lemon juice
• 2 tsp salt
• 1/2 tsp freshly ground black pepper
• 24 tbsp good olive oil
• 50g freshly grated parmesan, plus 125g chunk very good Parmesan
• Mesclun greens for 4, washed and spun dry

Preparation:

1) Preheat the oven to 200°C/gas mark 6.

2) Lay the rasher bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice.

2) For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 50g grated parmesan and pulse 3 times.

3) Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the parmesan into large shards and arrange them on the lettuce. Sprinkle the diced rasher bacon over the salad and serve.

Ingredients:

For the peas

• 250g of frozen peas
• 2 tbsps pine nuts, toasted
• 300g baby spinach leaves

For the pesto

• 30g walnuts
• 30g pine nuts
• 3 tbsp garlic, chopped
• 100g basil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 350ml olive oil
• 100g grated parmesan

Preparation:

For the pesto:

1) Place the walnuts, pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.

2) Add the parmesan and puree for a minute. Use right away, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

For the peas:

1) Cook the peas in a saucepan of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water and leave to fully cool.

2) Meanwhile, place the pine nuts in a dry frying pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.

3) Place the spinach leaves in a salad bowl. Drain the peas and sprinkle them over the spinach. Sprinkle the toasted pine nuts over the top. Add 4 tablespoons of the pesto and toss to combine.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil on top or cover with cling film with all the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Ingredients:

• ¼ cup red-wine vinegar
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 8 cups chopped romaine (about 2 romaine hearts)
• 16 ounces frozen shelled edamame (about 3 cups), thawed (see Tip)
• 1 cup halved cherry or grape tomatoes
• ½ European cucumber, sliced
• ½ cup crumbled feta cheese
• ¼ cup slivered fresh basil
• ¼ cup sliced Kalamata olives
• ¼ cup slivered red onion

Directions:

Whisk vinegar, oil, salt and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, feta, basil, olives and onion; toss to coat.

Article from:  https://www.eatingwell.com/recipe/257315/greek-salad-with-edamame/

Ingredients:

• 4 cups chopped kale
• 1 ½ cups shredded cooked chicken
• 1 cup cooked quinoa
• ¼ cup sliced jarred roasted red peppers
• ¼ cup Greek salad dressing (see Tip)
• 1 ounce Crumbled feta cheese

Directions:

Place kale, chicken, quinoa and roasted peppers in a large bowl. Add dressing and toss to coat. Top with feta, if desired.

Article from: https://www.eatingwell.com/recipe/262450/greek-kale-salad-with-quinoa-chicken/

Ingredients:

• 2 cups mixed salad greens
• 4 dried figs, stemmed and sliced
• 1 ounce fresh goat cheese, crumbled
• 1 ½ tablespoons slivered almonds, preferably toasted
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• ½ teaspoon honey
• Pinch of salt
• Freshly ground pepper to taste

Directions:

Combine greens, figs, goat cheese and almonds in a medium bowl. Stir together oil, vinegar, honey, salt and pepper.

Just before serving, drizzle the dressing over the salad and toss.

Article from: https://www.eatingwell.com/recipe/259815/fig-goat-cheese-salad/

Ingredients:

• ½ cup extra-virgin olive oil
• 6 tablespoons red-wine vinegar
• 3 tablespoons chopped fresh oregano
• 1 ½ teaspoons honey
• 1 ½ teaspoons Dijon mustard
• ¼ teaspoon crushed red pepper
• 3 cups cooked quinoa, cooled (see Associated Recipes)
• 2 cups thinly sliced English cucumber
• 1 ½ cups thinly sliced red onion
• 1 cup halved grape tomatoes
• ½ cup halved pitted Kalamata olives
• 1 (15 ounce) can no-salt-added chickpeas, rinsed
• 1 cup crumbled feta, divided
• 3 cups baby spinach (about 3 ounces)

Directions:

Whisk oil, vinegar, oregano, honey, Dijon and crushed red pepper in a large bowl. Add quinoa, cucumber, onion, tomatoes, olives, chickpeas and 1/2 cup feta. Toss gently to combine. Cover and refrigerate for 30 minutes.

Add spinach, and gently toss to combine. Sprinkle with the remaining 1/2 cup feta and serve immediately.

Article from: https://www.eatingwell.com/recipe/278401/mediterranean-quinoa-salad/

Ingredients:

• 1 (8 ounce) boneless, skinless chicken breast, trimmed
• 4 tablespoons extra-virgin olive oil, divided
• ⅛ teaspoon salt plus 1/4 teaspoon, divided
• 2 small lemons, thinly sliced and seeded
• 1 cup low-sodium chicken broth
• ½ cup quinoa
• 8 ounces broccoli with stems (about 1 medium head)
• ¼ cup red-wine vinegar
• 1 tablespoon Dijon mustard
• 2 cups arugula
• ¾ cup chopped walnuts, toasted
• ½ cup dried cranberries
• ½ cup chopped fresh mint

Directions:

Preheat oven to 425 degrees F.

Place chicken on one side of a rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast for 10 minutes. Place lemon slices on the other side of the baking sheet. Roast, turning once, until an instant-read thermometer inserted into the thickest part of the chicken reaches 160 degrees F and the lemons are browned, 7 to 9 minutes more.

Meanwhile, bring broth and quinoa to a boil in a small saucepan. Reduce heat to maintain a simmer, cover and cook until the liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Cut broccoli florets from the stems. Trim, peel and thinly slice the stems and chop the florets into bite-size pieces.

Chop half of the lemon slices. Combine in a large bowl with vinegar, mustard and the remaining 3 tablespoons oil and 1/4 teaspoon salt.

Shred the chicken. Add the chicken, the remaining lemon slices, the broccoli, the quinoa, arugula, walnuts, cranberries and mint to the dressing; toss to combine.

Article from: https://www.eatingwell.com/recipe/268704/quinoa-chicken-broccoli-salad-with-roasted-lemon-dressing/

Ingredients :

• ½ cup packed fresh basil leaves
• ¼ cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 1 tablespoon finely chopped shallot
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 10 cups mixed salad greens
• 1 (15 ounce) can low-sodium cannellini beans, rinsed
• 1 cup halved cherry or grape tomatoes
• ½ cucumber, halved lengthwise and sliced (1 cup)

Directions:

Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor. Process until mostly smooth. Transfer to a large bowl. Add greens, beans, tomatoes and cucumber. Toss to coat.

Article from: https://www.eatingwell.com/recipe/265886/tomato-cucumber-white-bean-salad-with-basil-vinaigrette/

Ingredients:

• 8 ounces whole-wheat farfalle pasta
• 6 cups broccoli florets
• ½ cup chopped red bell pepper
• ¼ cup chopped red onion
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• ¾ cup mayonnaise
• ½ cup finely chopped sun-dried tomatoes in oil, drained
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper

Directions:

Place a large bowl of ice water near the stove. Bring a large pot of water to a boil. Cook pasta according to package directions, adding broccoli to the water during the final 2 minutes of cook time. Drain the pasta and broccoli; transfer to the ice water. Drain well. Transfer to a large bowl; add bell pepper, onion, parsley and basil.

Combine mayonnaise, sun-dried tomatoes, lemon zest, oregano, salt and crushed red pepper in a small bowl. Add to the pasta mixture; toss to coat.

Tips

To make ahead: Refrigerate in an airtight container for up to 1 day.

Article from: https://www.eatingwell.com/recipe/278020/mediterranean-broccoli-pasta-salad/

Ingredients:

• 8 ounces whole-wheat farfalle pasta
• 6 cups broccoli florets
• ½ cup chopped red bell pepper
• ¼ cup chopped red onion
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil
• ¾ cup mayonnaise
• ½ cup finely chopped sun-dried tomatoes in oil, drained
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper

Directions:

Arrange greens, cucumber and carrot on a large plate. Drizzle with oil and vinegar. Sprinkle with salt and pepper. Serve with pita and hummus.

Article from: https://www.eatingwell.com/recipe/259821/green-salad-with-pita-bread-hummus/

Ingredients :

• 2 cups mixed salad greens
• ¾ cup veggies of your choice, such as chopped cucumbers and cherry tomatoes
• ⅓ cup canned white beans, rinsed and drained
• ½ avocado, diced
• 1 tablespoon red-wine vinegar
• 2 teaspoons extra-virgin olive oil
• ¼ teaspoon kosher salt
• Freshly ground pepper to taste

Directions:

Combine greens, veggies, beans and avocado in a medium bowl. Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.

Article from : https://www.eatingwell.com/recipe/259819/white-bean-veggie-salad/

Ingredients:

• 1 medium sweet potato, peeled and cut into 1/2-inch-thick wedges
• ½ red onion, cut into 1/4-inch-thick wedges
• 2 tablespoons extra-virgin olive oil, divided
• ½ teaspoon garlic powder
• ¼ teaspoon salt, divided
• 8 ounces chicken tenders
• 2 tablespoons whole-grain mustard, divided
• 1 tablespoon finely chopped shallot
• 1 tablespoon pure maple syrup
• 1 tablespoon cider vinegar
• 4 cups baby greens, such as spinach, kale and/or arugula, washed and dried
• ½ cup cooked red quinoa, cooled
• 1 tablespoon unsalted sunflower seeds, toasted

Directions:

Preheat oven to 425 degrees F. Toss sweet potato and onion with 1 tablespoon oil, garlic powder and 1/8 teaspoon salt in a medium bowl. Spread on a large rimmed baking sheet and roast for 15 minutes.

Meanwhile, add chicken and 1 tablespoon mustard to the bowl; toss to coat. When the vegetables have roasted for 15 minutes, remove from the oven and stir. Add the chicken to the pan. Return to the oven and continue roasting until the vegetables are beginning to brown and the chicken is cooked through, about 10 minutes more. Remove from the oven and let cool.

Meanwhile, whisk shallot, maple syrup, vinegar and the remaining 1 tablespoon oil, 1 tablespoon mustard and 1/8 teaspoon salt in the large bowl.

When the chicken has cooled, shred it and place in the bowl with the dressing. Add baby greens, quinoa and the roasted vegetables. Toss with the dressing and sprinkle with sunflower seeds.

Article from: https://www.eatingwell.com/recipe/262573/quinoa-power-salad/

Ingredients:

• ¼ cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 1 15-ounce can white beans, rinsed
• 2 10-ounce swordfish steaks
• 1 teaspoon herbes de Provence
• 12 cups chopped escarole
• ¼ cup very thinly sliced red onion

Directions:

Position rack in upper third of oven; preheat broiler to high. Line a broiler-safe pan with foil.

Whisk oil, lemon juice, mustard and 1/4 teaspoon each salt and pepper in a large bowl. Transfer 2 tablespoons of the dressing to a small bowl. Add beans to the dressing in the large bowl and toss to combine.

Cut each swordfish steak in half so you have 4 equal portions; sprinkle with herbes de Provence and the remaining 1/4 teaspoon each salt and pepper. Place the fish on the prepared pan and broil on the upper rack until it just barely flakes when pressed with a knife, 8 to 10 minutes.

Toss escarole and onion with the beans. Serve the salad with the swordfish, drizzled with the reserved 2 tablespoons dressing.

Article from: https://www.eatingwell.com/recipe/251345/escarole-white-bean-salad-with-swordfish/

Ingredients:

• ¼ cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon chopped fresh oregano, plus more for garnish
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 large cucumber
• 1 cup halved cherry tomatoes
• ½ cup thinly sliced red onion
• ½ cup cubed feta cheese
• ¼ cup sliced pitted Kalamata olives

Directions:

Whisk oil, vinegar, oregano, salt and pepper in a large bowl.

Using a spiral vegetable slicer with the chipper blade attachment (for thick noodles), cut cucumber lengthwise into "noodles." Cut the noodles into 2-inch lengths.

Add the cucumber noodles, tomatoes, onion, cheese and olives to the bowl and toss to coat with the dressing. Serve topped with more oregano, if desired.

Tips

Equipment: Spiral vegetable slicer with chipper blade attachment

Article from: https://www.eatingwell.com/recipe/257558/spiralized-cucumber-salad/

Ingredients:

• 2 cups arugula
• ⅓ cup cherry tomatoes, halved
• ⅓ cup sliced cucumber
• 1 tablespoon chopped red onion
• 1 ½ tablespoons extra-virgin olive oil
• 2 teaspoons red-wine vinegar
• ⅛ teaspoon ground pepper
• 1 tablespoon feta cheese
• 1 4-inch whole-wheat pita
• ¼ cup hummus

Directions:

Toss arugula in a bowl with tomatoes, cucumber, onion, oil, vinegar and pepper. Top with feta. Serve with pita and hummus.

Article from : https://www.eatingwell.com/recipe/258521/cucumber-tomato-arugula-salad-with-hummus/

Ingredients:

• 2 tablespoons hummus, original or roasted red pepper flavor
• 1 tablespoon lemon juice
• 1 tablespoon chopped roasted red pepper
• 2 cups mixed salad greens
• ½ cup cooked quinoa
• ½ cup chickpeas, rinsed
• 1 tablespoon unsalted sunflower seeds
• 1 tablespoon chopped fresh parsley
• Pinch of salt
• Pinch of ground pepper

Directions:

Stir hummus, lemon juice and red peppers in a small dish. Thin with water to desired consistency for dressing.

Arrange greens, quinoa and chickpeas in a large bowl. Top with sunflower seeds, parsley, salt and pepper. Serve with the dressing.

Article from: https://www.eatingwell.com/recipe/259996/quinoa-chickpea-salad-with-roasted-red-pepper-hummus-dressing/

Ingredients:

• 1 ½ pounds 93%-lean ground turkey
• ½ cup panko breadcrumbs
• ¼ cup grated red onion, plus 3/4 cup quartered and thinly sliced
• 1 large egg, lightly beaten
• 1 tablespoon minced fresh oregano plus 2 tsp., or 1 1/2 tsp. dried oregano, divided
• 3 teaspoons minced garlic, divided
• 2 teaspoons olive oil plus 3 Tbsp., divided
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 3 (6 inch) whole-wheat pita breads
• 3 tablespoons red-wine vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 large English cucumber, sliced
• 1 ¾ cups diced plum tomatoes (3-5 tomatoes)
• ¾ cup sliced pitted Kalamata olives

Directions:

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Mix together turkey, breadcrumbs, grated onion, egg, 1 Tbsp. fresh oregano (or 1 tsp. dried), 2 tsp. garlic, 2 tsp. oil, salt, and pepper in a large bowl just until combined. Using a tablespoon, form the mixture into about 42 meatballs, each about 1 inch in diameter. Arrange on the prepared baking sheet. Bake the meatballs until browned and an instant-read thermometer inserted in the centers registers 165 degrees F, 10 to 12 minutes.

Split pitas in half horizontally into thin rounds, then tear into half-moon shapes. Arrange on a baking sheet and bake until golden brown and crisp, 5 to 7 minutes. Let cool, then break the pitas into bite-size croutons.

Whisk vinegar, the remaining 3 Tbsp. oil, 2 tsp. fresh oregano (or 1/2 tsp. dried), 1 tsp. garlic, honey, and mustard in a large bowl. Add cucumber, tomatoes, olives, and sliced onion; toss to combine. Stir in the pita croutons. Serve the salad with the meatballs.

Article from: https://www.eatingwell.com/recipe/280176/pita-panzanella-salad-with-meatballs/

Ingredients:

• 1 pound boneless, skinless chicken breast, trimmed
• ¼ cup pesto
• ¼ cup low-fat mayonnaise
• 3 tablespoons finely chopped red onion
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 5-ounce package mixed salad greens (about 8 cups)
• 1 pint grape or cherry tomatoes, halved

Directions:

Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle.

Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and toss to coat. Whisk oil, vinegar, salt and pepper in a large bowl. Add greens and tomatoes and toss to coat. Divide the green salad among 4 plates and top with the chicken salad.

Article from: https://www.eatingwell.com/recipe/251161/creamy-pesto-chicken-salad-with-greens/

Ingredients:

Crispy Tofu

• 1 14- to 16-ounce package extra-firm water-packed tofu, drained
• 5 tablespoons extra-virgin olive oil, divided
• ¼ cup lemon juice
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 1 teaspoon ground pepper
• ⅛ teaspoon kosher salt
• ¼ cup all-purpose flour
• 2 large eggs
• ⅔ cup grated Parmesan cheese
• ⅓ cup whole-wheat panko breadcrumbs

Salad

• 4 ripe medium tomatoes, each cut into 6 wedges
• 2 cups halved and thinly sliced sweet onion
• ½ cup Castelvetrano olives (see Tips)
• ¼ cup chopped pitted Kalamata olives
• 3 tablespoons chopped fresh basil, divided
• 2 teaspoons chopped fresh oregano, divided
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon lemon juice
• ¼ teaspoon ground pepper
• ⅛ teaspoon kosher salt

Directions:

To marinate tofu: Cut tofu crosswise into 8 equal pieces and press for 1 to 4 hours (see Tips).

Combine 2 tablespoons oil, 1/4 cup lemon juice, 2 tablespoons basil, 2 teaspoons oregano, 1 teaspoon pepper and 1/8 teaspoon salt in a 9-by-13-inch glass or ceramic baking dish. Add the pressed tofu and turn to coat. Cover and refrigerate for at least 2 hours and up to 24 hours, turning from time to time.

To prepare salad: Toss tomatoes, onion, olives, 2 tablespoons basil, 1 teaspoon oregano, oil, vinegar, lemon juice, pepper and salt in a large bowl. Set aside, tossing occasionally.

To cook tofu: Discard the marinade and pat the tofu dry. Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and panko in a third shallow dish. Dredge the tofu in the flour, shaking off excess, then dip in egg, shaking off excess, then dredge in the cheese mixture, pressing to coat.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Add half the tofu, reduce heat to medium and cook, turning once, until browned, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining 1 tablespoon oil and tofu.

Transfer the salad to a serving bowl. Top with the tofu and the remaining 1 tablespoon basil and 1 teaspoon oregano.

Article from: https://www.eatingwell.com/recipe/259673/tomato-onion-salad-with-crispy-tofu/

Ingredients:

• 3 cloves garlic, minced
• 1 teaspoon salt, divided
• 5 tablespoons extra-virgin olive oil
• 3 teaspoons fennel seeds, crushed, divided
• ½ teaspoon ground pepper, divided
• 10 ounces mushrooms, quartered
• 4 medium carrots, sliced 1/2 inch thick
• 1 medium onion, cut into 3/4-inch wedges
• 1 ½ cups water
• 1 cup quinoa
• 1 pound chicken tenders, halved crosswise
• 3 tablespoons sherry vinegar or red-wine vinegar
• 8 cups torn escarole or curly endive

Directions:

Preheat oven to 475 degrees F.

Mash garlic and 3/4 teaspoon salt into a paste with the side of a chef's knife or a fork. Transfer to a large bowl and whisk in oil, 2 teaspoons fennel seeds and 1/4 teaspoon pepper.

Combine mushrooms, carrots and onion in a medium bowl. Drizzle with 2 tablespoons of the oil mixture and toss well to coat. Spread the vegetables on a large rimmed baking sheet. Roast for 10 minutes.

Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes.

Combine chicken, 2 teaspoons of the oil mixture, the remaining 1 teaspoon fennel seeds and 1/4 teaspoon each salt and pepper in the medium bowl. Toss to coat.

Stir the vegetables and nestle the chicken among them. Continue roasting until an instant-read thermometer inserted into the thickest part of a chicken tender registers 165 degrees F, 8 to 10 minutes more.

Whisk vinegar into the remaining oil mixture. Add escarole (or endive) and the quinoa and toss with the dressing. Serve the salad topped with the roasted vegetables and chicken.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Article from: https://www.eatingwell.com/recipe/251244/roasted-chicken-vegetable-quinoa-salad/

Ingredients:

• 2 tablespoons plain hummus
• 1 tablespoon water
• 2 teaspoons extra-virgin olive oil
• ½ cup chopped red bell pepper
• ½ cup canned quartered artichoke hearts, drained and cut in half
• 1 cup lightly packed baby kale
• 4 pitted Kalamata olives, roughly chopped
• 1 (3 ounce) can no-salt-added light tuna in water, drained
• ½ cup cooked farfalle, preferably whole-wheat
• 1 tablespoon crumbled feta cheese
• 1 tablespoon toasted chopped walnuts
• 1 tablespoon Juice from 1/4 lemon

Directions:

Whisk hummus and water in a small bowl. Set aside.

Heat oil in a medium nonstick skillet over medium-high heat. Add bell pepper; cook for 1 minute. Add artichoke hearts, kale, and olives. Gently stir in tuna, trying not to not break up large pieces; cook until the tuna is warmed, about 1 minute more. Stir in pasta. Remove from heat and toss with the hummus sauce. Top with feta and walnuts and drizzle with lemon juice, if desired.

Tips

To make ahead: Cook pasta up to 1 day ahead and refrigerate.

Article from: https://www.eatingwell.com/recipe/273195/mediterranean-pasta-salad/

Ingredients:

• ¼ cup thinly sliced red onion
• ½ teaspoon ground cumin
• ⅓ cup whole-milk plain yogurt
• 2 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper
• 4 cups bite-size broccoli florets (about 8 ounces)
• 1 (15 ounce) can low-sodium chickpeas, rinsed
• ½ cup pomegranate seeds

Directions:

Soak onion in a small bowl of cold water for 10 minutes. Drain well.

Meanwhile, toast cumin in a small dry skillet over medium heat, stirring, until fragrant, 1 to 2 minutes. Transfer to a large bowl. Add yogurt, tahini, oil, lemon juice, 1/2 teaspoon salt and pepper; whisk until smooth. Add broccoli, chickpeas, pomegranate seeds and the onion and toss to combine. Let stand 10 minutes. Season with the remaining 1/4 teaspoon salt and toss again.

Tips

To make ahead: Refrigerate for up to 1 day.

Article from: https://www.eatingwell.com/recipe/259682/broccoli-chickpea-pomegranate-salad/

Ingredients:

• 3 tbsp extra-virgin olive oil
• 1 small red onion , sliced
• 1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
• 200g quinoa
• 500ml vegetable stock
• small bunch flat-leaf parsley , roughly chopped
• zest and juice 1 lemon
• large pinch sugar
• 250g pack halloumi cheese , cut into 6 sliced

Method:

Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.

Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt. Grill the halloumi until both sides are golden and crisp. Serve the salad with the grilled halloumi and the dressing poured over everything.

Article from: https://www.bbcgoodfood.com/recipes/quinoa-salad-grilled-halloumi

Ingredients:

• 300g quinoa
• 1 red onion, finely chopped
• 85g raisins or sultana
• 100g feta cheese, crumbled
• 200g pomegranate seeds from tub or fruit
• 85g toasted pine nuts or toasted flaked almonds
• small pack each coriander, flat leaf parsley and mint, roughly chopped
• juice 3 lemon
• 1 tsp sugar

Method:

Cook the quinoa following pack instructions – it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.

When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.

Article from: https://www.bbcgoodfood.com/recipes/herby-quinoa-feta-pomegranate-salad

Ingredients:

• 200g quinoa
• 1 tsp olive oil
• 1 shallot or ½ onion, finely chopped
• 2 tbsp tarragon , roughly chopped
• 14 400g can Puy or green lentils rinsed and drained
• ¼ cucumber , lightly peeled and diced
• 100g feta cheese , crumbled
• 6 spring onions , thinly sliced
• zest and juice 1 orange
• 1 tbsp red or white wine vinegar

Method:

Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool.

Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.

Stir the softened shallot and tarragon into the cooled quinoa along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss well together and chill until ready to serve.

Article from: https://www.bbcgoodfood.com/recipes/quinoa-lentil-feta-salad

Ingredients: 

• 3 Method Steps
• 600g nicola potatoes, unpeeled
• 2 middle bacon rashers, rind removed, chopped
• 1 medium brown onion, finely chopped
• 2 hard-boiled eggs, chopped (see note)
• 1/2 cup whole-egg mayonnaise
• 1 tbsp cider vinegar
• 2 gherkins, finely chopped
• 3 green onions, thinly sliced

Method:

Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. Cool. Peel and chop.

Meanwhile, heat a large nonstick frying pan over high heat. Add bacon and brown onion . Cook for 2 to 3 minutes or until onion has softened. Transfer to a large bowl. Add potato and egg . Combine mayonnaise and vinegar in a bowl. Add to potato mixture. Season with salt and pepper. Toss to combine.

Serve topped with gherkins and green onion. Serve. Notes: To hard-boil eggs, place in a saucepan. Cover with cold water. Cover pan. Bring to the boil over high heat. Reduce heat to medium. Simmer for 7 minutes. Place under cold water for 1 minute. Set aside to cool before peeling.

Article from: https://www.taste.com.au/recipes/classic-potato-salad/25089698-6579-4565-a239-4e5581c97417

Ingredients:

• 4 strips bacon
• 1 pound boneless and skinless chicken breasts or thighs
• salt and pepper to taste
• 1/2 cup bbq sauce
• 6 cups lettuce, sliced
• 1 cup tomato, diced
• 1 cup black beans
• 1 cup corn (~2 ears), preferably grilled or charred
• 1 large avocado, diced
• 4 hard boiled eggs, diced
• 1/4 cup feta, crumbled
• 1/4 cup green onions, sliced
• 1/4 cup cilantro, torn
• 1/4 cup cilantro lime ranch dressing

Directions:

Cook the bacon in a pan until crispy, about 10 minutes, before setting aside on paper towels to dream.

Season the chicken with salt and pepper to taste and grill or pan fry it over medium-high heat until cooked through and lightly golden brown, about 4-6 minutes per side, before setting aside to cool, slicing and mixing in the BBQ sauce.

Assemble the salad and enjoy!

Article from: https://www.closetcooking.com/bbq-chicken-cobb-salad-with-cilantro/