Chopped Israeli Pasta Salad

This veggie-packed pasta salad actually tastes better after a day or two in the fridge. So if you make a big batch on the weekend, you'll have delicious healthy lunches for days. Talk about Mediterranean diet meal planning, made easy!

INGREDIENTS:

• 1/2 pound small bow tie or other small pasta
• 1/3 cup cucumber, finely diced (I like to use small Persian cucumbers)
• 1/3 cup radish, finely diced
• 1/3 cup tomato, finely diced (drain excess liquid)
• 1/3 cup yellow bell pepper, finely diced
• 1/3 cup orange bell pepper, finely diced
• 1/3 cup black olives, finely diced
• 1/3 cup green olives, halved
• 1/3 cup red onion, finely diced
• 1/3 cup pepperoncini, diced
• 1/3 cup feta cheese, finely diced
• lots of fresh thyme leaves
• 1 tsp dried oregano
• salt and fresh cracked black pepper to taste
• dressing
• 1/4 cup, plus more, olive oil
• juice of 1 lemon

INSTRUCTIONS:

1. Cook the pasta in well salted water until just al dente, don't over cook. I usually cook it at least 2 minutes under the time listed on the package. Drain and rinse in cold water.
2. Put the well drained (not dripping wet) pasta in a bowl and toss with a little olive oil so it doesn't stick together. Add the veggies, oregano, thyme, and salt and pepper. Hold out the feta cheese until the end.
3. Add the 1/4 cup olive oil and lemon juice and toss well. Gently fold in the feta cheese.
4. ........................
5. ........................

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Apple Cranberry Walnut Salad

Crisp apples, dried cranberries, feta cheese, and hearty walnuts come together in a fresh Autumn salad.

INGREDIENTS:

• 6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do)
• 1 red apple
• 1 green apple
• 1 cup walnuts, roughly chopped (such as Diamond of California)
• 1/3 cup crumbled feta cheese
• 1/3 cup dried cranberries

Dressing:

• 1 cup apple juice
• 4 tablespoons apple cider vinegar (or white vinegar in a pinch)
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup oil

INSTRUCTIONS:

1. Core and chop apples (thin slices or 1 inch chunks).
2. Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
3. ............................
4. ............................

You can find complete recipes click here!

CRANBERRY APPLE PECAN SALAD WITH CREAMY POPPYSEED DRESSING

An amazing fall salad with the best creamy poppyseed dressing that you will ever have!

INGREDIENTS:

• 6 ounces baby spinach
• 1 cup pecans, coarsely chopped
• 2 Granny Smith Apples, chopped
• ½ cup crumbled Feta Cheese
• ¾ cup dried cranberries

Creamy Poppyseed Dressing:

• ⅓ cup mayonnaise
• ¼ cup 2% milk
• 3 Tablespoons Sugar
• 4 teaspoons cider vinegar
• 2 teaspoons poppyseeds

Instructions

1. In a large bowl, toss baby spinach, pecans, apples, feta cheese, and cranberries.
2. In a small bowl, whisk together the mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Pour over the salad and toss to coat.
3. .............................
4. .............................

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CRAB LOUIE (SEAFOOD SALAD RECIPE)

Crab Louie is a refreshing seafood salad with lump crab meat, tossed with a spicy Louie dressing. Low carb, keto, and gluten free recipe.

INGREDIENTS:

• 8 ounces lump crab meat
• 1 6-ounce heart romaine lettuce cut lengthwise in half then crosswise into 1/2 inch thick strips
• 3 hard boiled eggs 2 cut into wedges and 1 chopped
• 1 large roma tomato chopped
• 1 large avocado chopped
• Louie Dressing:
• 1/2 cup mayonnaise
• 1/4 cup ketchup (I use Heinz sugar free ketchup)
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt

INSTRUCTIONS:

1. Stir together all dressing ingredients until smooth. Set aside.
2. Arrange a bed of lettuce on two salad plates.
3. Top with crab, eggs, tomatoes, and avocados.
4. ............................
5. ............................

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BROCCOLI CAULIFLOWER SALAD RECIPE

Flavorful and simple cauliflower salad with a creamy crunch! Filled with veggies, onions, bacon, sunflower seeds and cheese, this salad is sure to be a hit at any BBQ or get together.

INGREDIENTS:

• 12 slices bacon cooked and crumbled
• 1 head fresh broccoli diced
• 1 head cauliflower chopped
• 1/2 red onion diced
• 3/4 cup sunflower seeds
• 1 cup cubed cheese
• 3/4 cup light mayo
• 2 TB sugar
• 2 TB red wine vinegar or salad vinegar
• 1/4 tsp salt

INSTRUCTIONS:

1. In a large bowl, combine the crumbled bacon, cauliflower, broccoli, onion, cheese and sunflower seeds.
2. ............................
3. ............................

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Pasta Chicken Caesar Salad

Easy Pasta Chicken Caesar Salad Recipe. This salad is loaded with romaine and pasta with tomatoes, bacon and juicy chicken mixed with a homemade Caesar Salad dressing. The pasta salad is so original and perfect for parties or a hearty dinner.

INGREDIENTS:
Salad:

• 1 chicken breast
• 1 Tbsp Canola oil (or Olive oil)
• salt & pepper
• 6 oz uncooked pasta, about 3 cups
• 1 ½ cups cherry tomatoes
• 5 bacon strips
• 1 large romaine heart
• 1 cup croutons

Dressing:

• 3/4 cup mayonnaise
• 1/3 cup whole milk
• 2 1/2 Tbsp lemon juice, freshly squeezed
• 1/4 tsp Worcestershire sauce
• 1 tsp Dijon Mustard
• 1/4 tsp ground black pepper
• 1/8 tsp table salt
• 2 garlic cloves, minced
• 1/3 cup olive oil
• 1/2 cup grated parmesan cheese

INSTRUCTIONS:

1. Beat chicken breast until even in thickness. Season both sides of the chicken with salt and pepper.
2. On high heat, heat 1 Tbsp oil in a skillet. Sear chicken 2 minutes on both sides. Turn heat down to a low, close lid of the skillet and cook another 5-6 minutes, until chicken is tender.
3. Cook pasta according to the package. Drain pasta and rinse under cold water.

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PALEO WHOLE30 CHICKEN SALAD

P NF W This Paleo Whole30 Chicken Salad is easy, packed with fresh flavor, and so delicious! A great healthy no-cook meal for summer! The first time I remember having chicken salad was at my wedding shower. My husband’s aunt hosted and had so much delicious food, but chicken mixed with grapes and apples

INGREDIENTS:

• 2 pounds chicken, cooked and chopped into bite size pieces (about 5 cups)
• 1 cup sliced red grapes
• 1 green apple, diced
• 1/3 cup chopped green onion
• 2/3-1 cup paleo mayo
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

INSTRUCTIONS:

1. In a large bowl, stir all ingredients together. Start with 2/3 cup mayo and add more as needed. Every mayo is a little different. I used the full cup for mine.
2. Stir until evenly mixed and store in fridge.
3. ..........................
4. ..........................

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Italian Spaghetti Pasta Salad

This Italian Spaghetti Pasta Salad Recipe has all the flavors of Italy in one bowl. It's the perfect pasta salad packed with flavor!

INGREDIENTS:

• 1 lb spaghetti noodle, cooked
• 30 slices of pepperoni, halved
• 1 cup sliced black olives
• 1 cup cherry tomatoes, halved
• 1/2 cup parmesan cheese
• 1 medium cucumber sliced, and quartered
• 1/2 of a small red onion, thinly sliced.
• 1 cup Zesty Italian Dressing

INSTRUCTIONS:

• Combine all ingredients into a bowl.
• Toss until well combined.
• ...................................
• ...................................

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Corn Avocado Salad

This Corn Avocado Salad Recipe is so tasty, simple and refreshing for summer with fresh off the cob corn, cucumber, tomato, avocado and a hint of lime.

INGREDIENTS:

• 3 ears of corn (2 cups)
• 1 lb cucumbers, sliced
• 1 lb grape or cherry tomatoes, cut in halves
• 3 medium-large avocados, cubed
• 3 green onion sprigs, finely chopped
• 1 lime, zest and juice of
• 2 tbsp olive oil, extra virgin
• 1/2 tsp salt
• Ground black pepper, to taste

INSTRUCTIONS:

1. Cook corn by boiling it for 15 minutes or by grilling on medium heat for 20 minutes, turning every 5 minutes. Or even better – make Instant Pot corn in 2 minutes! Let cool and remove corn kernels off the cob.
2. ..........................
3. ...........................

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CHICKEN AVOCADO SALAD WITH PEANUT DRESSING

INGREDIENTS:

• 1 pound boneless skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 3  tablespoons honey
• 2 teaspoons apple cider vinegar
• 2 teaspoons peanut butter
• 3 cups chopped napa cabbage
• 2 cups slaw mix a mix of chopped cabbage and shredded carrots
• 1 avocado thinly sliced
• 1/2 seedless cucumber thinly sliced
• 1/4 cup peanuts chopped

PEANUT DRESSING

• 1/2 cup peanut butter
• 1 1/2 tablespoons low-sodium soy sauce
• 1 lime juiced
• 1 garlic clove minced
• 1/4 cup rice vinegar

INSTRUCTIONS:

1. Heat the broiler on your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.
2. Season the chicken on both sides with the salt, pepper and paprika. Place it on the baking sheet and broil for 7 minutes, the flip and broil for 7 minutes more. While the chicken is broiling, whisk together the honey, vinegar and peanut butter. Brush it on the chicken and broil for 2 more minutes. Flip the chicken one more time, brush with the honey mixture and broil 2 minutes more. Remove the chicken and let it cool slightly. Slice into pieces
3. .......................
4. .......................

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Thai Chicken Salad Recipe

INGREDIENTS:

• 1/2 Napa cabbage, thinly sliced (about 4 cups)
• 1/4 small red cabbage, thinly sliced (about 2 cups)
• 2 medium carrots, grated (about 1 cup)
• 3 green onion, thinly sliced
• 1/4 cup minced cilantro
• 2 cups cooked, shredded chicken breast
• 3 tbsp slivered almonds, toasted

The Dressing:

• 1 lime, juiced
• 3 tbsp natural peanut butter
• 2 tbsp low-sodium soy sauce
• 3 tsp agave nectar (or honey)
• 2 tsp fish sauce
• 2 tsp rice vinegar
• 1 tsp chili garlic sauce

INSTRUCTIONS:

1. In a large bowl, combine the Napa cabbage, red cabbage, carrot, green onion, cilantro and chicken breast.
2. Toss with the dressing. Garnish with the toasted almonds. Serve.
3. ....................
4. ....................

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AVOCADO EGG SALAD

This avocado egg salad is a delicious spin on the traditional egg salad recipe and perfect for spring or summer. Watch the video above to see how quickly it comes together.


INGREDIENTS:

• 1 large avocado, peeled, pitted and finely diced
• 3 hard boiled eggs, roughly chopped
• 2 tbsp red onion, chopped
• 2 tbsp mayonnaise
• 1 tbsp chives, chopped
• 1 tbsp parsley, chopped
• 1 tsp lemon juice
• salt and pepper
• lettuce leaves (optional, for serving)

INSTRUCTIONS:

1. Add all of the ingredients to a mixing bowl and stir to combine.
2. ..........................
3. ..........................

You can find complete recipes click here!

Mandarin Pasta Spinach Salad with Teriyaki Dressing

INGREDIENTS:

• 8 ounces bowtie pasta noodles
• 4 cups spinach leaves
• 1/2 cup craisins
• 1/3 cup Diamond of California Pine Nuts or cashews
• 1 4-ounce can mandarin oranges, drained
• 1/4 cup cilantro leaves, roughly chopped

Dressing:

• 1/3 cup teriyaki sauce (the thicker, the better!)
• 1/3 cup rice wine vinegar (may sub apple cider vinegar)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder (if you have it)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sugar
• 1/2 cup oil (such as vegetable oil, canola oil, olive oil)

INSTRUCTIONS:

1. Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
2. While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
3. ................................
4. ................................

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Tomato, Arugula and Avocado Salad

Fresh & tasty tomato, arugula & avocado salad - the perfect side dish, or light lunch! This healthy salad is vegan, low-carb and paleo!

INGREDIENTS:

• 1 cup arugula
• 5-6 basil leaves
• 2 tomatoes
• 1 avocado
• 1 cucumber
• 1 green pepper (small one)
• 1 tbsp olive oil
• 1tsp lemon juice
• salt
• pepper
• roasted sesame seeds (1-2 tbsp)

INSTRUCTIONS:

1. Wash all vegetables.
2. If cucumber not organic, better peel it.
3. Chop all vegetables, add to a bowl. Add olive oil, salt, pepper, then mix.
4. Sprinkle roasted sesame seeds on top
5. ...........................
6. ...........................

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UNBELIEVABLE CHEESY GARLIC BRUSSELS SPROUT BAKE

INGREDIENTS:

• 4-5 cups brussels sprouts, halved
• 2 tbsp butter
• 3 cloves garlic, minced
• ¼ cup flour
• 2 cups 2% milk
• 1 cup gruyere cheese, grated

INSTRUCTIONS:

1. Preheat oven to 375.
2. Fill a large pot with water and bring it to a boil. Add the brussels sprouts and cook for 5-6 minutes until slightly tender. Drain the water from the pot and run the brussels sprouts under cool water to stop the cooking process. Pat the brussels sprouts as dry as possible.
3. While the brussels sprouts are cooking, cook the minced garlic in the butter in a large saucepan until fragrant. Whisk in the flour and cook for 1 minute. Slowly add in the whole milk and cook for 5-6 minutes or until thickened, whisking to remove any flour clumps.
4. .............................
5. .............................

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Roasted Brussels Sprouts Quinoa Salad

This Roasted Brussels Sprouts Quinoa Salad is tossed in a flavorful, easy-to-make, citrus vinaigrette! A tasty side-dish that pairs perfectly with grilled pork, chicken or fish. For dairy-free or vegan friendly, simply omit the cheese.

INGREDIENTS:

• 1 lb. Brussels sprouts, ends trimmed and halved
• 3 cloves garlic, minced
• 4 Tbsp. olive oil (divided)
• 1/3 cup pecans
• ¼ cup dried cranberries or raisins
• ¼ cup shredded or crumbled cheese of choice such as parmesan, feta, etc. (optional – omit for dairy-free or vegan)
• ½ cup quinoa (rinsed in a fine mesh strainer) + 1 cup water (we used Tiny Hero Quinoa)
• 1 small orange, juiced
• ½ tsp. orange zest (optional)
• ½ tps. dijon mustard
• 1 tsp. pure maple syrup
• 1 tsp. fresh thyme (or ½ tsp. dried)
• Sea salt & pepper

INSTRUCTIONS:

1. Preheat oven to 400℉.
2. Combine Brussels sprouts and minced garlic on a sheet pan. Season with salt and pepper and toss with 2 Tbsp. of the olive oil.
3. Roast in the oven for 15-20 minutes or until Brussels sprouts are tender and golden brown. Toss once or twice during roasting time. To toast the pecans – add the pecans to the Brussels sprouts with 2-4 minutes of roasting time left.
4. .................................
5. .................................

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BIG MAC SALAD - KETO / LOW CARB

INGREDIENTS:

• 3 burgers cooked and broken into bit size pieces
• 2 cups broccoli slaw or shredded lettuce
• 1 cup mayo
• 1 cup diced tomatoes (canned or fresh)
• 1/3 cup dill relish
• 2 cups shredded cheddar cheese
• 1 tsp onion powder
• 1 tbs sesame seeds

INSTRUCTIONS:

1. We start with 3 cooked burgers broken into pieces
2. Mix remaining ingredients together, saving the sesame seeds for an optional garnish
3. ................
4. ................

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Edamame Salad with Cilantro Lime Dressing

INGREDIENTS:

• 2 cups shelled edamame
• 2 cups frozen organic corn
• 1 red bell pepper
• 1/2 cup finely chopped red onion
• 1/3 cup chopped green onion plus extra to taste
• cilantro to garnish

CILANTRO LIME DRESSING

• 3 TBSP lime juice (2 limes)
• 1/4 cup avocado oil (or light olive oil)
• 1 TBSP red wine vinegar
• 1/4 cup fresh cilantro leaves plus extra for topping
• 2 tsp honey or agave/sugar if vegan
• 1/2 tsp sea salt
• 1/8 tsp black pepper
• 1/8 tsp cumin

INSTRUCTIONS:

1. Cook edamame per package instructions and, if using edamame pods in place of shelled edamame, simply pop the soy beans out into a bowl. I do the latter and it goes crazy quick, if you can refrain from eating them all while shelling them.
2. While your edamame boils, cook corn by steaming or sautéing. You can 100% use fresh instead of frozen if desired!
3. Chop your bell pepper, red onion, and green onion and combine with edamame and corn.
4. .........................
5. .........................

You can find complete recipes click here!!!

The BEST Pasta Salad

INGREDIENTS:

• 1lb gluten-free short cut pasta
• 3 Roma tomatoes, seeded then chopped
• 1 cucumber, peeled, seeded then chopped
• 6oz gluten-free pepperoni, chopped
• 2.25oz can sliced olives, drained
• 1 recipe Salad Supreme Seasoning, recipe link below (or 1/2 - 3/4 bottle McCormick Salad Supreme Seasoning if dish does not need to be GF.)
• 1 recipe Italian Vinaigrette, recipe link below (or 1 large bottle Kraft Zesty Italian if dish does not need to be GF.)

INSTRUCTIONS:

1. Cook pasta in salted boiling water until al dente. Drain then rinse under cold water to stop the cooking process and cool pasta down.
2. Add pasta, tomatoes, cucumber, pepperoni, black olives, Salad Supreme Seasoning, and 3/4 of the Italian Salad Dressing to a large bowl then toss to combine. 
3. .....................
4. .....................

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MY MIND BLOWING KALE SALAD

Tangy, crunchy, full of incredible lemon flavor mixed with the amazing superfood KALE! This recipe is the best one you will find for Kale salad.

INGREDIENTS:

• 2 bunches (about 6 cups) of Lacinto Kale
• 2 lemons
• 1/4 cup Apple Cider Vinegar
• 1/4 cup Olive Oil
• 1 Tablespoon Maple Syrup
• 1/2 cup Golden Raisins
• 1/2 cup Chopped Pistachios (or any nuts you have on hand)
• 1/2 cup grated Parmesan Cheese
• Salt and Pepper

INSTRUCTIONS:

1. First, you want to rinse your kale thoroughly, send it through the salad spinner and then thinly slice it.
2. Place the kale in a large salad bowl or platter and set aside.
3. To make the dressing: Zest and juice the lemons, set aside. Add the ACV, lemon juice, half the lemon zest, maple syrup and salt and pepper to a small mixing bowl and whisk, slowly drizzling in the olive oil. Whisk well to emulsify.
4. ...................
5. ...................

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