all things food
This flavorful Thai Grilled Eggplant Salad is simple, light, and refreshing with a tangy, umami dressing made from fresh lime juice and fish sauce. Healthy and tasty, this Thai Salad comes together in 35 minutes! (Vegan-adaptable) Serve it with jasmine…
The cool refreshing taste of cucumbers combined with the sweet and spicy homemade dressing pairs up to make the best Spicy Chinese
The post Chinese Cucumber Salad appeared first on Salty Side Dish Recipes.
The cool refreshing taste of cucumbers combined with the sweet and spicy homemade dressing pairs up to make the best Spicy Chinese
The post Chinese Cucumber Salad appeared first on Salty Side Dish Recipes.
Here is a collection of fresh and healthy beet recipes. Full of gorgeous color, earthy flavor and abundant versatility, beets are a nutrient powerhouse! Our Best Beet Recipes! Whether you are looking for beet appetizer recipes, beet side dishes, beet s…
This panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.
The post Panzanella appeared first on Budget Bytes.
My friends, don’t sleep on this simple Panzanella salad! It’s a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time. What’s not to love?!?!
Panzanella is a hearty Tuscan salad and an OG food waste recipe. It was created by Italian peasants to keep stale bread out of the trash and to use up garden produce before it spoiled. It can be made with almost any combination of fruits and veggies, but traditionally, the stars of the show are juicy summer tomatoes and crusty bread that’s had time to absorb the salad’s tangy dressing.
You’ll need some day-old bread, ripe tomatoes, some fresh greens, and any other summer fruit and veg you want to take advantage of. You can dress it with your favorite bottled dressing, or you can use our easy homemade balsamic vinaigrette. Beth and I added mozzarella pearls because, YES. Then we just drizzled it with a little olive oil and vinegar that we emulsified in a mason jar. (That’s just chef-speak for shaking the ever-living life out of it until the oil and vinegar transform into a creamy dressing.)
While it lives forever in my dreams, in real life, Panzanella doesn’t last longer than a day. You’ll need to make it an hour or so before serving to give the bread time to soak up the dressing.
I’ve had lots of success prepping Panzanella components ahead of time. Chop and toast the bread, cool it, then store it in an air-tight container with a folded paper towel in it to absorb humidity. Slice and salt the tomatoes and store them in an airtight container as well. The salt forces them to release their juices, which you can then incorporate into your dressing. Chop the rest of your ingredients and also store them in your fridge in an airtight container. Then it’s as easy as mixing everything together with greens and dressing. Toasted bread will stay fresh at room temperature for a few days. Chopped produce will also stay fresh for a few days in the fridge.
Slice three cups of day-old (or fresh) bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.
While the bread toasts, wash all of the produce. Slice the pint of cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine into 1/2 inch thick slices. Slice half of a red onion in 1/4 inch thick half moons.
Once the bread has toasted, pull it from the oven, and allow it to cool.
Add the toasted bread to a very large bowl and top with 10 oz. of salad greens. Top the greens with tomatoes, nectarines, cucumbers, and red onions. Finish with mozzarella pearls (not pictured here.)
Add the remaining 3 tablespoons of olive oil, the tablespoon of vinegar, and the teaspoon of salt to a small mason jar or another container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.
Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!
The post Panzanella appeared first on Budget Bytes.
Cool and crisp Little Gem Wedge Salad with beets, tomatoes, radishes, herbs and coconut bacon, topped with Creamy Gorgonzola dressing. The clearest way into the Universe is through a forest wilderness. John Muir The classic wedge salad gets an upgr…
This easy and delicious roasted sweet potato salad recipe is a little bit sweet and a little bit savory. Perfect for the
The post Sweet Potato Salad appeared first on Salty Side Dish Recipes.
This easy and delicious roasted sweet potato salad recipe is a little bit sweet and a little bit savory. Perfect for the
The post Sweet Potato Salad appeared first on Salty Side Dish Recipes.
Strawberry and Papaya Salad never tasted better than when combing with fresh papaya and a light homemade dressing. The summer lunch idea,
The post Papaya & Strawberry Salad appeared first on Salty Side Dish Recipes.
Strawberry and Papaya Salad never tasted better than when combing with fresh papaya and a light homemade dressing. The summer lunch idea,
The post Papaya & Strawberry Salad appeared first on Salty Side Dish Recipes.
Here is a collection of our 20 favorite Cucumber Recipes to try this summer! Crisp, cooling and refreshing cucumbers are low in calories and delicious in many things!
This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!
The post BIG Kale Pasta Salad appeared first on Budget Bytes.
I probably wouldn’t survive the summer if it wasn’t for big cold “meal salads” like this Big Kale Pasta Salad. It’s cold, filling, has tons of flavors and textures to keep me interested, and it’s just super easy to pull together. Oh, and it holds up REALLY well in the fridge, too. So yeah, it pretty much wins the “perfect summer meal” prize. :)
I combined a few of my favorite things for this BIG kale pasta salad. I used my favorite homemade balsamic vinaigrette to massage the kale and make it a little more tender, then added some chickpeas for extra bulk, grape tomatoes for freshness, red onion for a savory note, and a little Parmesan for more umami. This one is hitting all the bases!
If you’re not into balsamic dressing or you just don’t want to make your own, any store-bought vinaigrette-style dressing will be great with this salad. Italian dressing, Caesar dressing, or tomato basil vinaigrette would also be good.
As with most salads, this Big Kale Pasta Salad is extremely flexible. Here are some other great ingredient options that you could add in place of or in addition to what I used:
This salad will stay good in the fridge for about 4-5 days. Kale holds up beautifully to dressing and pasta salads in general also hold up very well. If you plan to meal prep the salad, I do suggest that you reserve the rest of the dressing after massaging the kale to add to the salad just before serving (to prevent the salad from drying out as it’s refrigerated).
Make the dressing first. Whisk together ⅓ cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp mayonnaise, ½ Tbsp Dijon mustard, 1 clove of minced garlic, ½ tsp dried basil, ¼ tsp salt, and ¼ tsp pepper. Set the dressing aside.
Bring a pot of water to a boil, then add ½ lb. of pasta (any short shape). Boil until tender and then drain in a colander.
Meanwhile, begin to prepare the kale. I use this pre-chopped kale because it’s super convenient and also inexpensive. If you are using a bunch of kale instead of pre-chopped, simply remove the stems and chop the kale into 1-2 inch pieces. I used half of this one-pound bag for my salad.
Before massaging the kale, it has a lot of volume and entirely fills my big salad bowl.
Add about ⅓ of the prepared dressing to the kale and then use your hands to massage the dressing into the kale. The kale will get softer and lose volume as it is massaged. Set the kale aside.
Slice ½ of a red onion. If red onion is a bit too strong for you, you can soak it briefly in ice water to take the sharp edge off.
Slice one pint of grape tomatoes in half.
Add the drained and cooled pasta, tomatoes, sliced onions, one drained 15oz. can of chickpeas, and ½ cup grated Parmesan to the bowl with the kale. Pour the remaining dressing over top.
Stir everything together, then season the salad to taste with salt and pepper.
Enjoy the salad immediately or refrigerate for later!
The post BIG Kale Pasta Salad appeared first on Budget Bytes.
Delicious & hearty Spinach Salad with grilled mushrooms, red onions, sweet peppers, and optional grilled chicken breast, tossed with tangy French Dressing, topped with Coconut Bacon, Feta and hard-boiled eggs. A tasty entree-sized salad, perfect f…
