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Top Rated Salad Recipes
This salad is light, refreshing and so easy to make. It's perfect for meal prep, picnics, cookouts and potlucks.Recipe courtesy of Seasonal Cravings
Jam packed with flavor, this salad works great as an appetizer or even as a passed small bite during cocktail hour.
After months of warm winter dishes, this nutrient-dense quinoa salad is an ideal side dish for the spring and summer months. It is best served chilled, and you can top it off with grilled salmon to make a meal of it.
Named after the famous Waldorf Astoria hotel in New York City, the Waldorf salad is straight from another time, but it’s a salad worth bringing back for picnics and parties.
Steak can often feel like a heavy meal, so this recipe balances it out with a light, textured salad. It's perfect for a quick dinner or for impressing guests. The key to this recipe is the proper ingredients: you need fresh lettuce and crunchy jicama to ensure the salad stands out as much as the steak.Click here for Beef Recipes for Any Night of the Week
Breakfast salad; the breakfast of champions and health nuts alike. Enjoy this bright and fresh morning salad on days when the call back to bed sounds a bit louder.This recipe is courtesy of Simply Healthyish Recipes.
This recipe is a crowd pleaser, especially if the crowd loves avocados. The creamy dressing paired with the bite of arugula, the buttery taste of avocado, and the tang of Parmesan creates a unique and exciting contrast of flavors. It can stand to lose the chicken and can also be spruced up with some frisee or a sprinkle of almonds. If you love avocado, this is a quick and satisfying dish.
This is a quick, traditional potato salad that is so easy to make! White, red, or Yukon gold potatoes are all good choices for this recipe (Russet potatoes are not a great choice because they may fall apart). I don't peel my potato, but you can if you prefer. Please be sure to read the label to ensure your choice of Italian salad dressing is gluten-free.
This refreshing salad provides you just enough protein, carbohydrates, and healthy fats to get you through the day. Make your own citrus vinaigrette dressing to add a special touch.
I love a good salade niҫoise because it's a little more meaty than a regular salad with delicious vegetables that really make it into a full meal!Recipe courtesy of Miami-based, award-winning cookbook author, nutritionist, and culinary instructor Robyn Webb, who's hosting this year's Wellness Week at Mexico's "Beyond All-Inclusive, Beyond All Compare" Grand Velas Riviera Nayarit.
This bread salad is a Florentine favorite which is popular in summer. The basic ingredients are day-old bread, tomatoes, onions, basil, and a dressing made out of olive oil and vinegar.
For a dish rich in whole grains, try this warm farro salad with tender butternut squash.Click here to see 10 Quick and Easy Vegetarian Recipes
6 Gourmet Salad Recipes by Michelin-Star Chefs
Our Michelin Chefs Cook series always brings you the best videos of top chefs working their craft. Whether it’s a killer steak, better-for-you takeout foods, or warming soups and stews, there are always new tricks that you can learn from our Michelin-starred chef recipe collections.
Here we have scoured the internet for some of the best gourmet salad recipes from top chefs. Salad is great comfort food that can come together in a dash, but it's easy to get into a rut. Stop making ordinary salads and toss together a show stopper that everyone will want to dig into. Mix plant-based ingredients with meat, poultry or fish and you can always lean on the classics like potato salad, corn salad and caprese but adding your own twist.
Don't neglect your side salad, with these recipes form Michelin star chefs you can elevate your side dish to something that is just as appreciated as your main course. Green salads come alive with the addition of cherry tomatoes, feta cheese, toasted almonds, bell peppers goat cheese, red onions and of course high-quality olive oil. Pomegranate molasses and figs can really add excitement to your salad.
8 Delicious Salad Recipes to Reduce Inflammation
Inflammation is common place with Physical Therapy related Injuries. However, you may be unaware that inflammation can also silently lurk and cause disruption in the rest of your body. Do you suffer from Chronic Pain, Autoimmune disease, Obesity, Allergies, Metabolic Syndrome, Leaky Gut, Chronic Fatigue, or GI issues?
Instead of turning to your medicine cabinet, try looking in the refrigerator. A healthy diet is an important first step in reducing inflammation. Improving your diet reduces inflammation in your gut, improves the inflammatory reaction in your body, and may alleviate the need for anti-inflammatory medication.
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” (Doug Larson)
Wishful thinking, I know. Good news, when you eat vegetables you don’t need worry about their calories. Vegetables are the staple ingredient for fighting inflammation because they are packed with antioxidants, vitamins, nutrients, and fiber. Veggies should be the main focus of your meals and not a measly side dish. Being mindful of eating more vegetables may also help you cut down on foods that increase inflammation such as sugars, processed carbs, and refined vegetable oils.
I love smoothies, although whole fruits and veggies provide better fiber for the gut. Fiber helps to stabilize blood sugar, improve cholesterol, and reduce chronic inflammation. According to this study, fiber supports the microbiome in the gut and exerts a local and systemic anti-inflammatory effect.
Did you know some vegetables and spices have the same affect on the body as Aspirin? For example one teaspoon of ground Cumin may contain the same amounts of Salicylic Acid as one baby Aspirin.
So instead of reaching for the ice pack or the OTC medication to combat inflammation consider the foods you put into your body as a healthy remedy. Here is a list of top anti-inflammatory foods you can include in your meals.
Top Anti-inflammatory foods
Summer is salad season
When we first got married, my husband’s salad of choice was lettuce, cheese, and croutons. He has since seen the light, but what about you? Do you view salad like Kevin Hart…
“Ate salad for dinner, mostly croutons and tomatoes. Really just one big, round crouton covered with tomato sauce. And Cheese. I ate a Pizza.”
Today, I am going to help you get out of your salad making rut!
The anti-inflammatory foods listed above can make for superb salad choices. You can also try making your own dressing to liven up the flavor. I can’t even count how many times I have heard people complain about eating salads and comparing it to boring rabbit food that has no taste. Hog Wash! Salad can be rich and flavorful and when you add healthy fat you don’t have to walk away from the table hungry and depressed.
Try making my Kale, Broccoli, and Apple Slaw. This recipe (below) has even turned kale haters into kale lovers.
Kale Broccoli and Apple Slaw
- 2 bunches kale chopped
- 2 cups shredded broccoli
- 1/2 cup sunflower seeds
- 1/2 cup slivered almonds
- 1/2 cup dried cranberries
- 1-2 granny smith apples cored and sliced
- 2-3 TBS crumbled goat cheese.
- 1 avocado peeled, deseeded, and sliced
- Combine all ingredients into a serving bowl and mix together.
- Toss with Orange Muscat Champagne Vinaigrette
My go to fave dressing is what I call Orange Muscat Champagne Vinaigrette. It is adapted from My Father’s Daughter cookbook. You can find Orange Muscat Champagne Vinegar at Trader Joe’s. The vinegar is light, citrusy, and delicious.
Orange Muscat Champagne Vinaigrette
2 TBS Trader Joe’s Orange Muscat Champagne Vinegar
Sprinkle of sea salt and pepper
- Combine all ingredients in a glass jar
- Place the lid on the jar and shake vigorously
- Drizzle dressing over your salad
More summer salad inspiration
Do you need help reducing inflammation in your body and improving your health. Contact ME!
Ready to get started? You can Download 3 weeks of Remedy Meal Plans for the price of 2. Go here and click on the drop down box and select 2 week meal plan to get the meals plans delivered right to your inbox.
Here are other delicious anti-inflammatory salad recipes from around the web:
For more healthy, anti-inflammatory salad recipes visit my Pinterest Page
Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
20 Quick Side Salad Recipes for Any Occasion
No matter the season, one of the best dishes to serve alongside a main course is a delicious side salad. Whether you need something crowd-pleasing to complement grilled meat or a light accompaniment to broiled fish for a weeknight dinner, these quick side salad recipes make good use of a variety of seasonal ingredients and take less than 30 minutes to prepare.
We have plenty of recipes featuring bitter greens like radicchio, endive, and frisée, such as the Frisée Salad with Pistachios and Dijon Vinaigrette pictured here, as well as milder blends of mixed greens, spinach, and watercress. In the middle of summer, Garden Salad with Herbs and Sour-Cherry Dressing is a real stunner. Tart sour cherries are at their peak in June a big bunch of fresh herbs and leafy greens serve as the backdrop for bright red ingredients like berries and radishes.
Of course, salads don't have to have a green base. Take our recipe for Bloody-Mary Tomato Salad, which comes together in 15 minutes&mdashjuicy heirloom tomatoes in a variety of stoplight colors are garnished with classic Bloody Mary-inspired flavors like horseradish, celery, and Worcestershire sauce. There couldn&rsquot be a more apt salad to serve with your eggs at brunch.
You can also honor the season with a fresh, bright salad. Celebrate spring, for example, by serving Pea and Asparagus Salad, when these green vegetables are in season. But if you're look for something more universal, consider our Moroccan Barley Salad, which is great all year round. Best of all, any leftovers will be great for lunch the following day.
Your family, friends, and the dinner party crowd will adore these quick and delicious side salad recipes.
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Lemony Crab-and-Squash Salad
Just when it feels like there are no new combinations, this easy dinner salad comes into the picture. It&rsquos a cornucopia of flavors: a sharp mustard vinaigrette, bitter radicchio, rich crab, and tart tomatoes. The eggs add richness and also give the whole thing a refreshed Niçoise salad vibe. It&rsquos light, crispy, fresh, and perfect for warm nights. Shopping tip: It&rsquos worth splurging on nice crab since it&rsquos front-and-center here. Serve with a crisp white wine and if you want to make it more filling, add some fresh, crusty bread.
Corn Tomato Red Cabbage Salad from Valentina’s Corner
Pea Salad Recipe with Red Onions and Cheese from Salty Side Dish
Greek Tortellini Salad from Two Peas and Their Pod
Deviled Egg Macaroni Pasta Salad from Trial and Eater
Antipasto Tortellini Pasta Salad from Host the Toast
Hawaiian Cheesecake Salad from The Slow Roasted Italian
Dill Pickle Pasta Salad from Spend With Pennies
Chicken, Cranberry, Pecan Salad Wraps from Yummiest Food
Sweet Chili Bacon Pasta Salad from This Is Not Diet Food
Chicken Avocado Caprese Salad from Cafe Delites
Chicken Caesar Pasta Salad from Spicy Southern Kitchen
Broccoli Cauliflower Salad from Easy Peasy Pleasy
Easy Tex Mex Pasta Salad from Chelsea’s Messy Apron
A delicious Fall Salad with butternut squash, spinach, pecans, cranberries, pomegranate seeds and poppy seed honey-lime dressing from Julia’s Album
Our Best Salad Recipes to Take Weekday Lunch to the Next Level
Dylan + Jeni
Tired of your #saddesklunch? Mix up some next-level greens with these not-basic salad recipes. We’ve rounded up our favorite fun and fancy salads to make weekday lunch a little brighter.
If you’re a fan of straight veggie salads, try collard greens with potatoes or a three-beat salad with an orange vinaigrette. Asian salads also offer a chance to mix things up, whether that’s a cilantro-peanut mix or a cold soba salad.
Upgrading your proteins also makes for better salads: toss some sardines or chicken in with the produce for some more bite. From eggplant to pickled greens, here are our best salad recipes to upgrade your work lunch game.
Octopus Salad with Pickled Lemons
“We would go octopus fishing when I was a kid,” says chef Ash Heeger, who grew up in Transkei, a rural area in eastern South Africa. When making octopus for a crowd, she tosses grilled pieces with greens, loads of fennel fronds, and pickled lemons whose rinds are tender enough to eat and add citrusy punch. Get the recipe for Octopus Salad with Pickled Lemons »
Cilantro and Peanut Salad (Huāshēngmĭ bàn xiāngcài)
Due to its long, cold winters and hot, dry summers, Xinjiang is not renowned for its vegetable dishes, but fast-growing produce like spinach and cilantro often make it to the table during the brief respites between seasons. This refreshing salad is a perfect to accompaniment to fatty grilled meats. Use the most delicate cilantro you can find, so the stems can be eaten along with the leaves. Get the recipe for Cilantro and Peanut Salad (Huāshēngmĭ bàn xiāngcài) »
Lyonnaise Salad with Sausage and Walnuts
Sausage is the pride of Lyon, and here, instead of being served piping hot, it gets the cold treatment—tossed with a bright vinaigrette and chervil. “It’s the perfect way to eat sausage along with other salads,” says chef Daniel Boulud. Get the recipe for Lyonnaise Salad with Sausage and Walnuts »
Radish and Cilantro Salad with Goat Cheese
In this simple Japan-meets-California salad, radishes are tossed with cilantro and a fragrant rice vinegar and soy sauce vinaigrette before topped with goat cheese. Get the recipe for Radish and Cilantro Salad with Goat Cheese »
Soba Salad with Lemon-Miso Vinaigrette
This refreshing salad of soba noodles tossed with winter greens and mixed vegetables is brought together by a tart dressing of miso, ginger juice, and lemon. Get the recipe for Soba Salad with Lemon-Miso Vinaigrette »
Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing
Sprouted lentils, mung beans, and sunflower seeds add lightness and nutrient density to a hearty salad of beets and kohlrabi over an herbed dressing. Get the recipe for Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing »
Three-Beet Salad with Orange-Yogurt Dressing
In this bold salad, roasted, pickled, and raw beets tangle with a creamy orange–yogurt dressing. Get the recipe for Three-Beet Salad with Orange-Yogurt Dressing »
Fennel and Citrus Salad with Charred Squid
The zest and segments of four types of citrus enliven shaved fennel and charred squid in this winter salad. Get the recipe for Fennel and Citrus Salad with Charred Squid »
Shredded Collard Green Salad With Roasted Sweet Potatoes
The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. Get the recipe for Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews »
Rainy Day Chicken with Eggplant Salad
Brighten up any day with this simple roast chicken and fresh eggplant and herb salad. Get the recipe for Rainy Day Chicken with Eggplant Salad »
Apple and Kale Salad with Black-Sesame–Maple Cashews
Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad from chef Cara Stadler of Tao Yuan in Brunswick, Maine. This vinaigrette is sharper than most, so if you prefer less acidity, add up to 1/4 cup more vegetable oil. Get the recipe for Apple and Kale Salad with Black-Sesame–Maple Cashews »
Cucumber and Corn Salad with Pomegranate and Poppy Seeds
Pomegranate seeds add a pop of tart juice to each bite of this buttery sautéed corn salad with crunchy cucumbers and a toasty sesame oil vinaigrette. Get the recipe for Cucumber and Corn Salad with Pomegranate and Poppy Seeds »
Turnip Salad with Green Grape Vinaigrette
Ideally, you want unripe green wine grapes for this recipe by cookbook author Amy Thielen, but grocery store green grapes will also work. The caramel-coated pumpkin seeds lend a bittersweet crunch to the bright, crisp turnips and peppery arugula. Get the recipe for Turnip Salad with Green Grape Vinaigrette »
Bacon and eggs get the salad treatment complete with a zingy espresso vinaigrette and toasty croutons for crunch. Get the recipe for Breakfast Salad »
Sardine and Lemongrass Salad
Combining sardines with Thai spices moves the flavor away from purely fishy in this sweet and spicy salad. Get the recipe for Sardine and Lemongrass Salad »
Crab and tomato salad with horseradish dressing: Nathan Outlaw
Nathan Outlaw’s crab and tomato salad with horseradish dressing
A perfect, simple salad for a summer’s day, when tomatoes are plentiful, juicy and sweet. I always cook my own crab, but if you use a picked one, you can assemble the dish in next to no time. The horseradish adds a refreshing kick and really brings the dish alive. Serves four as a starter.
About 300g white crabmeat (if cooking your own crab, you’ll need a 1.5kg one)
12 ripe tomatoes (the best you can get)
1 shallot, peeled and finely chopped
100ml olive oil
50ml white-wine vinegar
1 tsp caster sugar
3 tsp chopped parsley
Sea salt and freshly ground black pepper
For the horseradish dressing
150ml soured cream
2 tbsp creamed horseradish
Freshly grated zest and juice of 1 lemon
100g brown crabmeat
Zest of 1 lemon (microplaned, ideally)
2 tbsp flat-leaf parsley leaves, sliced
Bring a large pan of water to a boil. Core the tomatoes and score a cross in the skin at the top of each one. Blanch the tomatoes in the boiling water for 20 seconds, then remove with a slotted spoon and transfer to a tray. When cool enough to handle, peel, then cut half the tomatoes into £1 coin-thick slices and the rest into wedges. Put all the tomatoes in a bowl and add the shallot, oil, vinegar, sugar and chopped parsley. Toss gently and season to taste.
Check the white crabmeat for fragments of shell or cartilage, then put it in a bowl and season to taste.
Whisk the dressing ingredients until smooth, and season to taste.
To serve, divide the tomato salad between four plates. Share the white crabmeat evenly between them, and drizzle the dressing on top. Finish with a sprinkling of lemon and shredded parsley, and serve.
Nathan Outlaw is chef/patron of Restaurant Nathan Outlaw in Port Isaac, Cornwall, and Outlaw’s at the Capital, London SW3. His most recent book, Everyday Seafood, is published by Quadrille at £20. To order a copy for £16, go to bookshop.theguardian.com.
What to drink I’d normally go for a sauvignon or riesling with crab, but this rich, creamy dressing suggests a smoother white. An own-brand chablis such as Sainsbury’s Taste the Difference Chablis 2015 (£10 12.5% abv) is a reliable go-to. FB
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Spinach Salad with Warm Maple Dressing
Penelope Wall, executive digital editor
Penelope has tasted countless salads since she joined EatingWell more than a decade ago. She&rsquos been making this salad for as long as she can remember&mdashboth for weeknights and for special occasions and holidays. &ldquoPeople always ask for the recipe and my husband often begs me to make it. In the fall, I like to use chopped apples instead of cucumbers and toasted pepitas instead of pecans. It&rsquos everything I love about Vermont autumn in salad form,&rdquo Penelope says.