Greek Orzo Salad

Greek Orzo Salad is fresh and bright, perfect for summer! Made with feta cheese, tomatoes, cucumber, olive, and plenty of herbs and lemon, this pasta salad is delicious on its own or alongside grilled chicken. INTRO WHAT IS ORZO If you’ve ever eaten orzo at a restaurant, you might think it’s a type of rice …

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Greek Orzo Salad is fresh and bright, perfect for summer! Made with feta cheese, tomatoes, cucumber, olive, and plenty of herbs and lemon, this pasta salad is delicious on its own or alongside grilled chicken.

White plate of greek orzo salad garnished with wedges of lemon

INTRO

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Mayo-less Tuna Pasta Salad

This Mayo-less Tuna Pasta Salad is the answer if you’re not a fan of mayonnaise and love a cold tuna pasta salad for lunch on a hot summer day. Mayo-Less Tuna Pasta Salad This healthy tuna salad is more green salad than pasta salad as you use only one cup of pasta but two cups […]

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This Mayo-less Tuna Pasta Salad is the answer if you’re not a fan of mayonnaise and love a cold tuna pasta salad for lunch on a hot summer day.

Cold Tuna Pasta Salad
Mayo-Less Tuna Pasta Salad

This healthy tuna salad is more green salad than pasta salad as you use only one cup of pasta but two cups of arugula. It has almost 25 grams of protein, making it excellent for a light lunch. Delicious, satisfying, and perfect for lunch – it’s tuna salad all grown up!  Some more canned tuna salad recipes you may like are Chickpea Tuna Salad, Italian Tuna and Brown Rice Salad (Riso e Tonno), and Canned Tuna Ceviche.

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Triple Melon Salad with Blue Cheese and Lemon Vinaigrette.

This savory triple melon ball salad is perfect for summer! Juicy, fresh melon drizzled with lemon vinaigrette, topped with blue cheese and toasted walnuts. A heavenly sweet and savory combo that I can’t get enough of! Raise your hand if you’re obsessed with any sweet and savory combo! Both hands raised here. I for SURE […]

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This savory triple melon ball salad is perfect for summer! Juicy, fresh melon drizzled with lemon vinaigrette, topped with blue cheese and toasted walnuts. A heavenly sweet and savory combo that I can’t get enough of!

Raise your hand if you’re obsessed with any sweet and savory combo!

triple melon ball salad with blue cheese and walnuts

Both hands raised here. I for SURE love a good savory and sweet salad or side dish. It brings so much to the table and you get the best of both worlds.

cantaloupe, watermelon, honeydew

Savory melon is a dream for me!

First, the melon is perfect. It’s so juicy and refreshing. So wonderful on a hot summer day – so cooling and just pleasant to eat. Especially on those days when it’s so hot that you barely have an appetite!

cantaloupe, watermelon, honeydew

And then, we go and add a lemon vinaigrette, so creamy blue cheese and super crunchy walnuts. It’s FANTASTIC.

P.S. can we talk about how pretty the chive blossoms are? My chives come back every year in full force and this year I had SO MANY chive blossoms. In fact, I still have a good bit. I love using them as garnish or in dishes this time of year. They are just so pretty and of course – flavorful. 

chive blossoms

Let’s chat about the rest of this beautiful melon bowl though. We’ve got watermelon, cantaloupe and honeydew. You could even swap the honeydew for cucumber, FYI! A pretty little bowl of melon that just screams summer.

pouring lemon vinaigrette on melon

I love it.

The vinaigrette/blue/nut combo comes from my green bean salad that we adore. Easily one of the most made recipes in my kitchen every summer. It’s crisp, refreshing and satisfying.

triple melon salad with blue cheese and walnuts

I knew I’ve love the combo on something sweet too, like maybe watermelon wedges. Savory melon is nothing new here, after all. I’ve made the melon mosaic salad with hot honey, this marinated melon mozzarella salad and even this savory watermelon wedge salad with orange dressing

In fact, I might eat melon in a savory situation more than sweet every single summer. I’m not complaining!  (more…)

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40 Best Salad Recipes

If you are in a salad rut or looking for the VERY best salads, I am here to help because I love a GOOD salad. I don’t do boring salads. Salads should be loaded with lots of different flavors, textures, colors, and toppings! Today, I am sharing 10…

If you are in a salad rut or looking for the VERY best salads, I am here to help because I love a GOOD salad. I don’t do boring salads. Salads should be loaded with lots of different flavors, textures, colors, and toppings! Today, I am sharing 10 simple tips for taking your salad to…

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Three Bean Salad (Better Than Grandma’s!)

Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. OK, Grandma: don’t be offended. But we’ve got an even fresher spin on that classic Bean Salad! You know, the kind that’s at picnics and potlucks long into the cicada-buzzing summer? This American classic has been gracing tables for generations, and everyone has their own take on it. Here we’ve taken the bean salad of our youth and transformed it into a fresh spin, with a little less sugar and more fresh ingredients. But it’s still an easy three bean salad that requires little more than dump and stir. Give it a try and let us know…is it actually better than Grandma’s? The anatomy of a bean salad! Bean salad is a classic American salad of canned beans marinated in a vinaigrette. It’s a staple at picnics and potlucks, because it doesn’t require refrigeration! It’s a side dish that can sit out in the heat for hours. The origin story of this classic is hazy, but it’s safe to say it originated in the 1950’s because that’s when recipes started appearing in cookbooks (per this […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks.

Bean Salad

OK, Grandma: don’t be offended. But we’ve got an even fresher spin on that classic Bean Salad! You know, the kind that’s at picnics and potlucks long into the cicada-buzzing summer? This American classic has been gracing tables for generations, and everyone has their own take on it. Here we’ve taken the bean salad of our youth and transformed it into a fresh spin, with a little less sugar and more fresh ingredients. But it’s still an easy three bean salad that requires little more than dump and stir. Give it a try and let us know…is it actually better than Grandma’s?

The anatomy of a bean salad!

Bean salad is a classic American salad of canned beans marinated in a vinaigrette. It’s a staple at picnics and potlucks, because it doesn’t require refrigeration! It’s a side dish that can sit out in the heat for hours. The origin story of this classic is hazy, but it’s safe to say it originated in the 1950’s because that’s when recipes started appearing in cookbooks (per this source). Either way: Alex and I have been enjoying it for our entire lives.

Bean salad recipes vary and most cooks have their own regional spin. The most common ingredients are kidney beans, green beans, and garbanzo beans (it’s often called three bean salad). Other ingredients you’ll often see are pinto beans, wax beans, and onions. It’s almost always marinated in a dressing of vinegar, oil, sugar and salt.

Bean salad recipe

How to make this three bean salad recipe

Our spin on Grandma’s three bean salad is just as easy to make as the 1950’s style classic. That means the main steps are “dump and stir:” open the bean cans and stir everything together! At the same time, we wanted to freshen up the classic by cutting back on the sugar and adding a little freshness. Here are the elements we added to this three bean salad to make a modern spin:

  • Kidney beans and pinto beans: Why no chickpeas? They can have a tough texture and don’t soak up the marinade as quickly. We prefer pinto beans in a bean salad.
  • Green and yellow beans: Use just green beans for a classic three bean salad. But we like the color contrast of adding yellow wax beans to the mix.
  • White onion and red onion: White onion is standard and has the most classic flavor. Red onion adds brightness with the lovely purple! It’s optional but makes a nice visual statement.
  • Curly parsley: The green confetti adds a fresh flavor and visual flair. Use curly parsley if you have it, but Italian also works.
  • White vinegar and olive oil: The salad where it’s appropriate to use white vinegar instead of white wine vinegar? Bean salad. (And German cucumber salad, of course.) It adds just the right astringent punch, balanced by the salt and sugar.
  • Dill and garlic powder: These spices aren’t standard, but they amp the flavors just enough.
Three bean salad

Eat immediately, or marinate at least 1 hour

You can eat your bean salad recipe right away and it’s very tasty. Or pop it in the refrigerator to let it marinate for at least 1 hour, and it’s even better. The refrigeration time really lets the flavors soak in.

The end result? This recipe has half the sugar as the standard, but it’s just as delicious! It’s got all the classic elements so you feel like you’re eating Grandma’s. We’ll be eating this for years to come.

Tip: how to slice the onions

One area where home cooks can be tripped up: how to cut the onions into slivers! The cut that looks best in this bean salad recipe is different from the standard half-moon shape. Some people call it French cut: it’s a way of making the onion slivers look attractive instead of long and floppy.

  • How to do it? It’s easiest to explain by showing you. Go to minute 1:40 of this How to Cut an Onion video!
  • The basic explanation? Cut slices from the tip to the root (instead of through the middle).

Storage info

How long does homemade bean salad last? Store it refrigerated for 3 to 5 days. Like a pickle, the flavor intensifies over time! It’s great for lunches throughout the week. Beans don’t last indefinitely refrigerated, so make sure not to leave it longer than the storage recommendation.

Three bean salad recipe

When to serve bean salad (really anytime!)

Last but not least: how to serve bean salad! We’re huge fans of this easy salad and we think it works anytime: picnics, potlucks, and meals any time of the year. It’s a great protein-packed vegan side dish, and it helps to make any vegetarian or plant-based meal more filling. It also is great for summer grilled meals. Here are a few other salads you could pair with it for a stellar summer salad spread:

This bean salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Bean Salad

Classic Bean Salad (Better Than Grandma’s!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Diet: Vegan

Description

Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s easy to throw together for picnics and potlucks. 


Ingredients

  • 15-ounce can kidney beans
  • 15-ounce can white beans or pinto beans
  • 15-ounce can green beans
  • 15-ounce can wax beans (or another 15-ounce can green beans)
  • 1/2 medium white onion
  • 1/4 medium red onion (optional)
  • 2 tablespoons chopped curly parsley (or Italian parsley)
  • 1/2 cup white vinegar*
  • 1/4 cup olive oil
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon each dried dill and garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Drain and rinse the beans. 
  2. Thinly slice the onions into slivers (go to minute 1:40 of this How to Cut an Onion video to see how!). Finely chop the parsley. 
  3. In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.

Notes

*Use standard white vinegar, not white wine vinegar! 

  • Category: Side Dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Bean salad, bean salad recipe, three bean salad, three bean salad recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Quinoa Salad with Kale, Cranberries and Mint

This healthy Quinoa Salad with Kale, Cranberries and Mint is perfect for bringing to a potluck or serving with anything you’re grilling, like chicken , fish, or steaks. Quinoa Salad with Kale, Cranberries and Mint Mint is always the first thing to pop up in my garden each spring, and I have tons of it […]

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This healthy Quinoa Salad with Kale, Cranberries and Mint is perfect for bringing to a potluck or serving with anything you’re grilling, like chicken , fish, or steaks.

Quinoa Salad
Quinoa Salad with Kale, Cranberries and Mint

Mint is always the first thing to pop up in my garden each spring, and I have tons of it growing right now. I love adding it to salads. If you’re like me and have a lot of it, too, then this quinoa salad will be an excellent way to use it up! The mint combined with quinoa, dried cranberries, fresh kale, and lemon juice results in a very flavorful salad that is also super easy to make. For more quinoa salad recipes, try my Grilled Mediterranean Chicken and Quinoa Salad and Southwestern Black Bean, Quinoa and Mango Salad.

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Strawberry Crunch Salad with Champagne Vinaigrette.

Say hello to the most delicious summery strawberry salad! This strawberry crunch salad is going to be theeeee most made salad in my kitchen this year. I think. I mean, I have a lot of salads that I love, and even more coming to you this season. But if you’re a strawberry freak like I […]

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Say hello to the most delicious summery strawberry salad!

strawberry crunch salad with champagne vinaigrette

This strawberry crunch salad is going to be theeeee most made salad in my kitchen this year. I think. I mean, I have a lot of salads that I love, and even more coming to you this season. But if you’re a strawberry freak like I am, you will adorrrrreee this bowl. 

It’s fresh, savory, creamy and crunchy. Ideal for what I require in a salad!

strawberries

Remember my blueberry (crunch) salad that I shared last year? It was such a huge hit all summer and I knew I had to make a strawberry salad version. Where that one is a bit simpler, this one has more substance and could totally be a lunch salad because it’s incredibly satisfying.

On the same note, it’s still a salad that you could serve as a starter to dinner. It definitely works! 

strawberry crunch salad

If I’ve rambled about anything (everything?) on this blog, it’s that I.love.texture. Not even that I love texture, but I NEED texture. Especially in my salads. I can’t tell you how often I google “crunchy things for salads” when throwing together a house salad for dinner. It’s imperative for my mental and emotional and physical eating state.

Very important, clearly.

strawberry crunch salad with champagne vinaigrette

So because of that, I like to use two varieties of nuts here. First, we’re making the sugared almonds from the blueberry salad because they are so fantastic. I highly suggest you don’t leave these out. They MAKE the dish. And they are easy too. You have to keep an eye on them but you can also prep them ahead of time. You can see me make them on instagram today!

Then on the flip side, I like to use roasted, salted pistachios. A sweet nut and a savory nut. Pistachios are one of my favorites – so buttery and rich. Having both nuts in the salad adds such a wonderful layer of crunch and flavor.

strawberry crunch salad with champagne vinaigrette

Next, the creamy avocado and goat cheese! I love using both of these too – the avocado is mild and the goat cheese is tangy. You can also sub in feta or leave out the cheese entirely if you don’t like goat. 

I love how the goat cheese melts into the whole salad when it’s tossed. It’s always my favorite part of goat cheese in a salad!

strawberry crunch salad with champagne vinaigrette

Finally, the strawberries!

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Watermelon Feta Salad

This easy Watermelon Feta Salad, made with only four ingredients, is a summer staple at your next summer BBQ! Watermelon Feta Salad Need an easy side dish for Memorial Day weekend, this is it! I had a few friends over for a BBQ for my friend’s birthday  and I served my Grilled Lobster Tails, grilled […]

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This easy Watermelon Feta Salad, made with only four ingredients, is a summer staple at your next summer BBQ!

Watermelon Feta Salad
Watermelon Feta Salad

Need an easy side dish for Memorial Day weekend, this is it! I had a few friends over for a BBQ for my friend’s birthday  and I served my Grilled Lobster Tails, grilled steaks, and this simple Watermelon Feta Salad with arugula and mint, which was such a hit! Watermelon is the best addition to any summer salad since it’s so light and refreshing. I have lots of other watermelon salads such as this Grilled Peach and Grilled Peach Watermelon Burrata Salad, and Watermelon Caprese Salad.

(more…)

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Goat Cheese Salad with Arugula & Apple

This arugula goat cheese salad is simple but a symphony of flavor! Apples, pecans and balsamic dressing make perfection on a plate. I don’t know about you, but we’re always in search of the perfect back pocket salad. You know, the one that’s easy enough to whip up on moments notice? The one that takes little effort but delivers massive flavor? Here’s one that’s on our new favorite back pocket concept: the Goat Cheese Salad with Arugula and Apples! It’s simple and comes together quickly, but my does it deliver on flavor! The crunch of the apples, creamy goat cheese, and fluffy arugula are the ideal pair for the tangy sweet dressing. We couldn’t stop eating this one! It’s a riff on some of our other salads, but it might be the best of the lot. Ingredients in this arugula goat cheese salad Goat cheese is one of our favorite ingredients for a salad, because it adds a creamy richness to every bite! Here are the elements that come together to make this salad a symphony of flavor: Goat cheese: Soft goat cheese or chevre is best here, though you can use the pre-packaged crumbles as well Baby arugula: Make […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This arugula goat cheese salad is simple but a symphony of flavor! Apples, pecans and balsamic dressing make perfection on a plate.

Goat Cheese Salad

I don’t know about you, but we’re always in search of the perfect back pocket salad. You know, the one that’s easy enough to whip up on moments notice? The one that takes little effort but delivers massive flavor? Here’s one that’s on our new favorite back pocket concept: the Goat Cheese Salad with Arugula and Apples! It’s simple and comes together quickly, but my does it deliver on flavor! The crunch of the apples, creamy goat cheese, and fluffy arugula are the ideal pair for the tangy sweet dressing. We couldn’t stop eating this one! It’s a riff on some of our other salads, but it might be the best of the lot.

Ingredients in this arugula goat cheese salad

Goat cheese is one of our favorite ingredients for a salad, because it adds a creamy richness to every bite! Here are the elements that come together to make this salad a symphony of flavor:

  • Goat cheese: Soft goat cheese or chevre is best here, though you can use the pre-packaged crumbles as well
  • Baby arugula: Make sure to get baby arugula; standard arugula is much too spicy
  • Apple: A crisp red apple is best, though you can use a Granny Smith as well
  • Shallot: A shallot is a milder version of a red onion, and completes the flavor
  • Pecans: Substitute in any nut you’d like, or see below on how to step up the flavor
  • Balsamic dressing: This creamy balsamic dressing is our go-to, but you can use others too (see below)
Arugula goat cheese salad

Best salad dressing, and a few alternatives

Our favorite vinaigrette for this goat cheese salad is our Creamy Balsamic Dressing. It’s got just the right sweet tart flavor and creamy, emulsified texture. All you need is balsamic vinegar, honey, Dijon mustard, and olive oil: and it comes together in a breeze! Memorize it and you’ll have a dressing for all of your future salads; it’s our best loved salad dressings in this house!

But looking to mix it up? There are a few other vinaigrettes we love that pair with a goat cheese salad. Here’s what we’d recommend:

Step up the pecans: toast them or glaze them!

Want to make this salad really pop? When we’re making this goat cheese salad with arugula on a weeknight, we use plain nuts. But for entertaining, there are two ways to really make this salad sparkle:

  • Toast the nuts. A quick toast in the oven or in a skillet makes a huge difference: it really brings out the nutty flavor. Try Toasted Pecans, Toasted Walnuts or Toasted Almonds.
  • Glaze the nuts. Even better: make Glazed Pecans! Throw them in a pan with maple syrup and caramelize them: when they dry, they’ll be sweet and crunchy on the outside. Also try Glazed Walnuts.
Balsamic dressing

Variations on this goat cheese salad

There are infinite variations on this goat cheese salad with arugula: just swap in different fruits, veggies, or nuts to make variations of all kinds! Here are a few options:

  • Use different nuts, like walnuts, almonds, hazelnuts or pistachios
  • Make a pear goat cheese salad with sliced pears
  • Make a beet goat cheese salad with roasted beets (it’s easiest with pre-cooked packaged beets from the store, or roast your own)
  • Use berries instead, like blueberries, blackberries, or strawberries
  • Swap fruit for veggies, like carrots (raw or roasted) or roasted sweet potatoes
  • Use different leafy greens, like baby mixed greens, spinach, or shaved Brussels sprouts

You readers always have the best ideas! So let us know the ways you’ve customized this salad.

Goat Cheese Salad

Goat cheese vs cows cheese

Did you know goat cheese is slightly healthier than a standard cow’s cheese, like Parmesan or mozzarella? Here’s a little breakdown on how it compares (source: Prevention):

  • More vitamins and minerals than cow’s cheese. Goat’s milk is richer in essential nutrients than cow’s milk. It has more vitamin A & B, calcium, iron, magnesium, and potassium.
  • Slightly less calories than cow’s cheese. Goat cheese has just 75 calories per ounce—less than cow cheeses like mozzarella (85 calories), Swiss (108 calories), and cheddar (115 calories).
  • May be easier to digest. Goat cheese has less lactose than cow’s milk and a slightly different protein structure, so people who are lactose intolerant many times can digest goat cheese.

This goat cheese salad with arugula recipe is…

Vegetarian and gluten-free.

Print
Arugula Goat Cheese Salad

Goat Cheese Salad with Arugula & Apple


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This arugula goat cheese salad is simple but a symphony of flavor! Apples, pecans and balsamic dressing make perfection on a plate.


Ingredients

  • 1 recipe Balsamic Dressing (or Citrus Salad Dressing or Dijon Dressing)
  • 1 crisp apple
  • 1 shallot
  • 5 ounces (8 cups) baby arugula (not standard arugula*)
  • 1/4 cup pecans, roughly chopped (toasted or glazed, if desired)
  • 2 ounces soft goat cheese (chevre), crumbled
  • Sea salt

Instructions

  1. In a medium bowl, make the dressing.
  2. Thinly slice the apple and shallot.
  3. Place the greens on a plate. Top with the sliced shallot, apple, pecans, and crumbles of soft goat cheese. Drizzle with dressing and top with a sprinkle of sea salt.

Notes

*Standard arugula has much too spicy of a flavor; look for the small baby arugula leaves like you see in the photo. It comes packaged in the produce section near the greens, or may be available at your local farmer’s market. 

  • Category: Side dish
  • Method: Salad
  • Cuisine: Mediterranean

Keywords: Arugula goat cheese salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

OCTOPUS AND POTATo SALAD

I buy already cooked vacuum-packed octopus tentacles. It’s enough to cook them lightly on a grill or in a skillet. Pay particular attention if you live far from the sea. There are also some very good options in the frozen foods section. I keep them in the freezer and take them out in the morning […]

I buy already cooked vacuum-packed octopus tentacles. It’s enough to cook them lightly on a grill or in a skillet. Pay particular attention if you live far from the sea. There are also some very good options in the frozen foods section. I keep them in the freezer and take them out in the morning at breakfast so they’re defrosted for the evening, just as I’m craving a Mediterranean dinner with a bottle of dry white.

If you have raw octopus, you first need to boil it whole until it’s soft, about 1-2 hours.

This dish is perfect with baby potatoes and fresh spinach, but you can also use regular potatoes and frozen spinach.

OCTOPUS WITH BABY POTATOES AND SPINACH

Recipe

PREP TIME COOK TIME MAKES
7 minutes 40 minutes 2 servings

INGREDIENTS (serves 2)

  • 3-4 cooked octopus tentacles
  • 8-10 baby potatoes
  • 2 large bunches of spinach
  • 2 cloves garlic
  • 3 tbsp cashews (50 g)
  • ⅓ chili pepper
  • 100 ml cream (20-30% fat)
  • 40 ml dry white wine
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Black pepper
  • Salt

INSTRUCTIONS

  1. Sort the spinach, tear off the leaves, pour cold water in a large bowl, rinse well to remove any sand, and dry in a colander. Peel the baby potatoes. Scrape them with a knife or rub with a brush or the hard side of a sponge. Or you can just wash the potatoes and not peel them at all.

2. Cover the potatoes with water in a pot. Bring to a boil, add ½ tsp salt and simmer until tender. Check readiness with a toothpick.

3. Slice the garlic and chili thinly.

4. Cut the octopus tentacles into small pieces. Drain and dry the potatoes.

5. Heat 2 tbsp of olive oil in a skillet and add butter. Add the potatoes and fry until golden. Add the octopus pieces. Stir.

6. Add the cashews and garlic. Fry over low heat for 1-2 minutes. Make sure the garlic doesn’t burn. Lightly salt and pour in the wine. Increase the heat to high to evaporate the wine. It takes about a minute.

Don’t worry, all the alcohol will evaporate, but it will leave us with the necessary tartness.

7. Pour in the cream, bring to a boil, and add the spinach. Add the spinach in batches and stir if it doesn’t fit in the pan all at once. Add the chili peppers, stir, lightly salt and pepper again. Remove from the heat as soon as the spinach is bright green.

Bon Appetit!

Don’t forget to serve white dry wine with your Mediterranean dinner!

Please help other readers by leaving a review in the comments.


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