Thai Mango Salad with Cashews and Cilantro Lime Dressing
Thai Mango Salad with Cashews and Cilantro Lime Dressing Salads This Thai-inspired salad is refreshing and flavorful, with juicy mango, crunchy cashews, and a tangy cilantro lime dressing. It’s perfect for a light lunch or dinner and can be easily customized to suit your taste preferences. Ingredients 1 large ripe mango, peeled and thinly sliced 1/2 red onion, thinly sliced 1 red bell pepper, thinly sliced 1/2 cup roasted cashews 2 cups mixed greens 1/4 cup fresh cilantro leaves, chopped 1/4 cup fresh lime juice 1 tablespoon honey 1 tablespoon fish sauce 1 garlic clove, minced 1/2 teaspoon red pepper flakes Salt and pepper, to taste Instructions In a large bowl, combine the sliced mango, red onion, and red bell pepper.In a small bowl, whisk together the cilantro lime dressing by combining the lime juice, honey, fish sauce, minced garlic, and red pepper flakes.Season the dressing with salt and pepper to taste.Pour the dressing over the mango mixture and toss to combine.Add the mixed greens and chopped cilantro to the bowl and toss again.Sprinkle the roasted cashews on top of the salad and serve immediately. This refreshing Thai Mango Salad is packed with juicy mango, crunchy cashews, and a tangy cilantro lime dressing. It’s perfect for a light lunch or dinner! 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Easy Tuna Salad with Celery and Onion
Easy Tuna Salad with Celery and Onion Salads This easy tuna salad is a quick and tasty lunch or dinner option that’s perfect for meal prep. It’s made with canned tuna, crunchy celery, and flavorful red onion, and dressed with a simple mixture of mayo and lemon juice. Serve it on top of greens, as a sandwich, or with crackers for a satisfying and protein-packed meal. Ingredients 2 cans of tuna, drained 2 celery stalks, diced 1/4 cup red onion, diced 1/4 cup mayonnaise 1 tbsp lemon juice Salt and pepper, to taste Fresh parsley, chopped, for garnish Instructions In a medium bowl, combine the drained tuna, diced celery, and diced red onion. In a small bowl, whisk together the mayonnaise and lemon juice until smooth. Pour the dressing over the tuna mixture and stir to combine. Season the tuna salad with salt and pepper, to taste. Serve immediately, garnished with fresh parsley, or store in an airtight container in the fridge for up to 3 days. 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Quinoa and Black Bean Salad with Lime Vinaigrette
Quinoa and Black Bean Salad with Lime Vinaigrette Salads This quinoa and black bean salad with lime vinaigrette is a healthy and flavorful dish that’s perfect for a light lunch or dinner. Packed with protein and fiber from the quinoa and black beans, and tossed with a zesty lime vinaigrette, this salad is both delicious and nutritious. Ingredients For the Salad: 1 cup quinoa, rinsed and drained 1 3/4 cups water 1 can black beans, rinsed and drained 1 red bell pepper, diced 1/4 cup chopped cilantro 1/4 cup chopped scallions Salt and black pepper, to taste For the Lime Vinaigrette: 1/4 cup fresh lime juice 1/4 cup olive oil 1 tablespoon honey 1 clove garlic, minced Salt and black pepper, to taste Instructions For the Salad: In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Fluff the quinoa with a fork and let it cool to room temperature. In a large bowl, combine the cooked quinoa, black beans, red bell pepper, cilantro, and scallions. Season the salad with salt and black pepper, to taste. For the Lime Vinaigrette: In a small bowl, whisk together the lime juice, olive oil, honey, garlic, salt, and black pepper. Pour the vinaigrette over the salad and toss to coat. Serve the salad chilled or at room temperature. This quinoa and black bean salad with lime vinaigrette is a healthy and flavorful dish that’s perfect for a light lunch or dinner. Packed with protein and fiber from the quinoa and black beans, and tossed with a zesty lime vinaigrette, this salad is both delicious and nutritious. MORE TO DISCOVER Spicy and Smoky Chipotle Black Bean Soup Korean-style Beef Bulgogi Creamy Cauliflower Soup with Crispy Prosciutto Grilled Mahi-Mahi with Mango Salsa Vegetarian Lasagna with Spinach and Ricotta Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Buffalo Chicken Macaroni and Cheese Delectable Stuffed Mushroom Caps Classic Meatloaf with Homemade Ketchup Glaze Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Beef Bourguignon with Red Wine, Mushrooms, and Bacon Fresh Strawberry Shortcake with Homemade Biscuits Quinoa and Black Bean Salad with Lime Vinaigrette Homemade Strawberry Sorbet with Fresh Berries Roasted Beet and Goat Cheese Salad with Candied Walnuts Moroccan-style Chicken Tagine with Olives and Preserved Lemon Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Chocolate Peanut Butter Swirl Bars Pad Thai with Shrimp and Tofu Homemade Spinach and Ricotta Ravioli with Tomato Sauce Grilled Chicken Caesar Salad with Homemade Dressing Grilled Salmon with Mango Salsa Roasted Rack of Lamb with Rosemary and Garlic Homemade Hummus with Pita Chips and Veggies Mushroom Risotto with Parmesan and Truffle Oil Sweet and Spicy Sriracha Popcorn Beef and Broccoli Stir-Fry with Jasmine Rice Chicken Bruschetta Slow-Cooked Beef Ragu with Polenta Classic Pork Schnitzel with Lemon and Capers Spicy Grilled Shrimp Skewers with Mango Salsa Pan-Seared Scallops with Lemon Butter Sauce Creamy Artichoke and Roasted Red Pepper Dip Spicy Thai Coconut Chicken Soup Classic French Onion Soup with Gruyere Croutons Honey Glazed Carrots with Thyme Sauteed Spinach with Garlic and Lemon Vegan Pad Thai with Tofu and Vegetables Authentic Chicken Fajitas with Homemade Seasoning Grilled Lamb Chops with Mint Chimichurri Sauce Japanese Chicken Teriyaki with Sticky Rice and Vegetables
Roasted Beet and Goat Cheese Salad with Candied Walnuts
Roasted Beet and Goat Cheese Salad with Candied Walnuts Salads This salad is a perfect balance of sweet and savory flavors. Roasted beets are paired with creamy goat cheese and crunchy candied walnuts, all tossed in a tangy vinaigrette. It’s a delicious and healthy salad that’s perfect for any occasion. Ingredients 4 medium beets, peeled and chopped 4 cups mixed greens 4 oz crumbled goat cheese 1 cup candied walnuts 1/4 cup olive oil 2 tbsp balsamic vinegar 1 tsp Dijon mustard Salt and pepper, to taste Instructions Preheat oven to 400°F (200°C). Toss the chopped beets in 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes until tender. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette. In a large bowl, toss the mixed greens with the vinaigrette. To assemble the salad, top the dressed greens with the roasted beets, crumbled goat cheese, and candied walnuts. Enjoy the perfect balance of sweet and savory flavors in this delicious Roasted Beet and Goat Cheese Salad with Candied Walnuts. MORE TO DISCOVER Moroccan-style Chicken Tagine with Olives and Preserved Lemon Grilled Lamb Chops with Mint Chimichurri Sauce Korean-style Beef Bulgogi Grilled Chicken Caesar Salad with Homemade Dressing Slow-Cooked Beef Ragu with Polenta Delectable Stuffed Mushroom Caps Roasted Beet and Goat Cheese Salad with Candied Walnuts Grilled Mahi-Mahi with Mango Salsa Sauteed Spinach with Garlic and Lemon
Grilled Chicken Caesar Salad with Homemade Dressing
Grilled Chicken Caesar Salad with Homemade Dressing Salads This classic Caesar salad gets a delicious twist with grilled chicken and homemade dressing made with anchovy paste, garlic, and Parmesan cheese. The result is a fresh, flavorful, and satisfying salad that’s perfect for any occasion. Ingredients 2 boneless, skinless chicken breasts 1 head of romaine lettuce, chopped 1/2 cup croutons 1/4 cup grated Parmesan cheese 1/4 cup olive oil 2 tablespoons lemon juice 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon anchovy paste 2 garlic cloves, minced Salt and pepper, to taste Instructions Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper and grill for 6-7 minutes per side, or until cooked through. Allow the chicken to rest for 5 minutes before slicing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, garlic, and Parmesan cheese to make the dressing. In a large bowl, toss together the chopped romaine lettuce and croutons with the dressing. Divide the salad among four plates and top each with sliced grilled chicken. Serve immediately. Enjoy a fresh and flavorful Grilled Chicken Caesar Salad with Homemade Dressing that’s perfect for lunch or dinner! MORE TO DISCOVER Slow-Cooked Beef Ragu with Polenta Grilled Chicken Caesar Salad with Homemade Dressing Delectable Stuffed Mushroom Caps