Chicken and Couscous Salad

Ingredients

• Salad:
• 1 1/4 cups fat-free, less-sodium chicken broth $
• 1 (5.7-ounce) box uncooked couscous
• 1 1/2 cups cubed cooked chicken (about 6 ounces)
• 1/2 cup thinly sliced green onions
• 1/2 cup diced radishes (about 3 large)
• 1/2 cup chopped seeded peeled cucumber $
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons pine nuts, toasted
• Dressing:
• 1/4 cup white wine vinegar
• 1 1/2 tablespoons extravirgin olive oil $
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Preparation

1. To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine

Heirloom Tomato Salad with Pomegranate Drizzle

Ingredients

• 3 tablespoons extra-virgin olive oil 
• 2 tablespoons pomegranate molasses*
• 2 pounds mixed heirloom tomatoes, sliced 1/4 in. thick
• Sea salt, such as Maldon*, to taste
• 1/2 teaspoon pepper
• 2 tablespoons fresh oregano leaves

Preparation

1. Whisk together oil and molasses. Arrange tomatoes on a platter. Drizzle with oil-molasses dressing. Sprinkle with salt and pepper and scatter oregano on top.
2. 
   

Egg Salad Recipe

Ingredients: 

1. 6 eggs, hard boiled, cooled, peeled and chopped

1. 1/4 cup mayonnaise
2. 1 1/2 teaspoon Dijon mustard
3. 1/2 teaspoon lemon juice
4. 1/4 cup green onion, thinly sliced
5. 1 clove garlic, chopped
6. black pepper to taste
7. salt to taste

Directions:

1) In a pot of water add 6 eggs and bring the water to a boil.  Turn heat off and set aside for 10 to 12 minutes. 

2) Drain the water from the pot, and place the eggs in the fridge until cool.  Then peel and chop the eggs.

3) In a mixing bowl, add the mayonnaise, mustard and lemon juice, mix together.

4) Add the eggs, green onion, garlic, salt and black pepper and mix with the mayonnaise mixture.

5) Best chilled before serving, but ofcourse can be served right away.

Feta Cheese Orzo Pasta Salad

This Feta Cheese Orzo Pasta Salad Recipe is the perfect find for those of you looking for a cold pasta salad with feta cheese.  Next time you are going to the beach or simply having a family gathering prepare this salad and you will soon realize that everyone is coming back for seconds. By using lemon juice for dressing and the usual Greek recipe regulars such as extra virgin olive oil and green pitted olives you will treat your guests with an amazing feta pasta salad.

Instructions:

1) Cook the Orzo in a pot of boiling water for about 8 minutes or until it is al dente.

2) Drain and rinse the Orzo under cold water. Allow to cool.

3) In a bowl, add the feta cheese, dill, tomato, parsley, and the orzo.

4) Whisk together the extra virgin olive oil, lemon, salt and pepper to taste.

5) Pour the dressing over the salad and chill for at least 2 hours before serving.

*NOTE - This salad can also be made with any pasta that you like.

Share with us if you have a variation of feta pasta salad? Questions and comments are always welcome.

Ingredients: 

1. 1 cup uncooked orzo pasta
2. 1/4 cup pitted green olives
3. 1 cup diced feta cheese
4. 3 tablespoons chopped fresh parsley
5. 3 tablespoons chopped fresh dill
6. 1 ripe tomato, chopped
7. 1/4 cup virgin olive oil
8. 1/8 cup lemon juice
9. salt and pepper to taste

Citrus and pomegranate salad with chilli-honey dressing

Ingredients

For the chilli-honey dressing

• 5 tsp white wine vinegar
• 4 tsp clear honey
• salt and freshly ground black pepper
• 5 tbsp extra virgin olive oil
• 1 small red chilli, cut in half, seeds removed, finely chopped

For the salad

• 4 small oranges, peeled, pith removed, segmented
• 2 ruby grapefruit, peeled, pith removed, segmented
• 1 plain grapefruit, peeled, pith removed, segmented
• 1 small red onion, peeled, very finely sliced
• bunch fresh mint leaves, torn
• 1 pomegranate, seeds only, to serve

Preparation method

1. For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste.
2. For the salad, arrange the segmented fruit in a broad shallow bowl.
3. Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad.
4. Just before serving, sprinkle the pomegranate seeds over the salad.

Caribbean Vegetarian Salad

The following recipe is a Caribbean vegetarian salad recipe which can be a healthy dinner option. Eating salad is considered as a healthy habit. You can include variety of fruits and vegetables into it. Research has always suggested that high doses of fruits and vegetables always keep you away from diseases.

It is recommended that daily 5 different varieties of fruits or vegetables should be included in your diet for healthy living and salad gives you opportunity to include more than one vegetable in a single plate.

The preparation time for this salad is around 30 minutes and cooking time is around 40 minutes.In salad you should always use raw vegetables like cucumber, onion which need not be cooked for eating every time. Today, we can see that salad preparation has become one of the main courses of dinner.

Ingredients:

• Canola oil – 1 ½ tablespoon

• Potato – ½ large

• Cucumber – ½ chopped

• Sweet potato - ½ sliced

• Corn - ½ cup frozen or fresh

• Red Onion – 1 chopped

• Mustard – ½ teaspoon

• Lime Juice – 1 tablespoon

• Coriander – 1 ½ tablespoon chopped

• Garlic clove – ½ minced

• Salt – a pinch

• Black pepper - a pinch

• Peanuts – handful

Method Of Preparation

1. Take a sauce pan. Put sliced potato in it with enough salt water in it. Simmer the flame for the next 5 minutes. 2. Add sliced sweet potato and cook for 5 minutes.

3. Add corn kernels into it and cook for few seconds( around 15 seconds)

4. Drain all the excess water.

5. Put all the vegetables in cold water pan and keep it for 5 minutes. Remove the water.

6. Take another bowl. Put oil in it and heat it. Now put mustard, lime juice, coriander and garlic into it along with salt and black pepper. Mix well.

7. Now add boiled potato as well as sweet potato into it. Mix it well.

8. Use red onions and cucumber for garnishing.

This salad should be served chilled. At the time of serving put handful of peanuts in it. In salad cook only those items which will not be eaten raw like potato and sweet potato. Corn kernels need not be cooked for more time.

Caesar Salad

Caesar salad recipe is one of the most popular salad recipes that you can make. Salads are one of the all time favorite foods popular all over the world. A salad ingredient ranges from the crunchy fresh green leaves to grains and nuts.

It has become popular since it has got the texture as well as taste which you can enjoy. It doesn't taste like other healthy food. It features jack cheese, tortilla chips, roasted peppers as well as beef.

To prepare this salad you need quite a few ingredients.

Ingredients:
• ½ pepper, roasted and julienned
• One cup jack cheese (grated)
• Tortilla chips needed for garnishing
• Two plum tomatoes
• ¼ Cup of olive oil
• One tablespoon nicely chopped garlic
• ¼ Cup of pinon nuts
• Four bunches of fresh basil
• ¼ Cup of lemon juice
• Half cup of Parmesan cheese (grated)
• One tablespoon of chili powder
• Half tablespoon of ground cumin
• 12 oz of beef fillet (should be in 1 piece)
• Three anchovy strips or as required
• One tablespoon of granulated garlic
• Half tablespoon of ground coriander
• White pepper


Method of preparing this recipe
Take a bowl and properly combine granulated garlic, coriander, white pepper, cumin, as well as chili powder. Properly with the help of spice mixture do coating on the tenderloin. The spice coating thickness must be 1/8 inch only.
Now roast it for about 15 to 20 minutes till the time it is not medium. Then take it out and leave the meat for cooling down. Meanwhile, take a bowl and combine garlic, lemon juice, pinon nuts, fresh basil, Parmesan and anchovies, after that put it in a food processor. In the mixture add slow drizzle of olive oil.
If possible you can also use feed tube. If the prepared mixture is very thick then add a little bit of lemon juice or warm water. You need to cut lettuce carefully across their leaves for a good Caesar salad, and then toss it along with dressing.
Now arrange for plates, top them with the shredded cheese then place 3 or 4 strips of cooked meat. Garnish it with the tortilla chips, pepper, and quartered tomatoes and dressing dollop over each strip of meat.