Salad, Salad, and more Salad Recipes

Hi Beautiful! I have found and tried many salad recipes, and I have to admit, salad is my ultimate favorite food! So, below I have compiled some unbelievably tasty salads that are packed full of the healthy stuff our bodies need! Are you ready to go beyond your traditional garden side salad? Drop me a message and let me know which one of these is your top salad pic! Talk to you soon!!

                                     

Mediterranean Tuna Salad

Ingredients:

• 2 5 ounce can  tuna packed in olive oil
• 1 15 1/2 ounce can  chickpeas, drained and rinsed
• 1/2 head  iceberg lettuce; chopped
• 4 cups baby arugula, chopped
• 6 tablespoons pesto
• 2 lemons; 1 juiced and 1 sliced into wedges
• salt
• 1 pinch cayenne
• 1/4 pound pitted kalamata olives, about 3/4 cup
• 1 1/4 cups grape tomatoes, quartered

Directions:

1. Drain the oil from the tuna into a medium bowl. Add the chickpeas and toss to coat.
2. In a large salad bowl, toss together the lettuce and arugula.
3. In a small bowl, whisk together the pesto, lemon juice, 1/4 tsp salt and the cayenne.
4. Just before serving, toss the greens with the dressing and divide among 4 plates. Top with the tuna, chickpeas, olives and tomatoes. Wilted Radicchio, Endive, and Asparagus Salad

Ingredients:

• 1/4 cup extra-virgin olive oil

• 1/2 cup pine nuts

• 1 bunch asparagus, trimmed and cut on an angle into 2-inch pieces

• Salt and pepper

• 1 head radicchio, quartered lengthwise and thinly sliced crosswise

• 1 pound endive (about 3 heads), halved lengthwise and thinly sliced crosswise

• 1 tablespoon chopped pepperoncini

• 2 cloves garlic, finely chopped

• 3 tablespoons balsamic vinegar

• 1/4 cup chopped fresh parsley

Directions

1. In a medium nonstick skillet, heat 1 1/2 teaspoons olive oil over medium heat. Add the pine nuts and cook, stirring occasionally, until golden, about 5 minutes; transfer to a plate.
2. In the same skillet, heat 1 1/2 teaspoons olive oil over medium-high heat. Add the asparagus and cook until bright green and crisp-tender, about 2 minutes; season with salt and pepper. Transfer to a large bowl and toss with the radicchio, endive and pepperoncini.
3. In the same skillet, heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic and cook for 1 minute. Stir in the vinegar and season with salt and pepper. Cook until slightly reduced, about 2 minutes. Pour over the salad, add the pine nuts and parsley and toss to coat.

 Citrus Beet Salad

Ingredients:

• 4 large beets

• 5 tangerines or clementines, separated into sections

• 1 small red onion, finely chopped

• 1 bunch mint, chopped

• 1 1/2 cups crumbled goat cheese

Directions:Add the beets to a large pot of boiling water; simmer until tender, about 40 minutes. Let cool. Peel and cut into 1/2-inch cubes. Add the tangerine segments, onion, mint and 2 tablespoons olive oil; toss. Top with goat cheese.Roasted Cauliflower Salad

Ingredients:

• 1 can chickpeas, rinsed and patted dry

• 1/4 cup pine nuts or sliced almonds

• 1 cup Greek-style yogurt

• 1 clove garlic, grated or finely chopped

• 1 teaspoon ground cumin (1/3 palmful)

• Juice of 1 1/2 lemons

• 1 1/2 cups vegetable or chicken broth

• 3 tablespoons extra-virgin olive oil (EVOO)

• 1 10 ounce box  couscous, or Quinoa to make gluten free

• 1/4 cup finely chopped fresh dill

• 1/4 cup finely chopped chives

• Roasted Cauliflower

• 1 cup packed flat-leaf parsley leaves

• Salt and pepper

• 4 flatbreads or pitas, warmed. Use gluten Free

Directions:

1. Preheat the oven to 425 degrees . On a baking sheet, spread the chickpeas and pine nuts in a single layer; roast until the nuts are golden and the chickpeas are warmed, 7 to 8 minutes.
2. Meanwhile, in a small bowl, combine the yogurt, garlic and cumin. Stir in one-third of the lemon juice.
3. In a small saucepan, bring the vegetable broth and 1 tablespoon EVOO to a boil. Turn off the heat and stir in the couscous, dill and chives. Cover and let stand for 5 minutes.
4. In a serving bowl, combine the chickpeas, pine nuts, cauliflower and parsley and dress with the remaining lemon juice and 2 tablespoons EVOO; season with salt and pepper.

Fluff the couscous or quinoa with a fork. Spoon onto 4 plates and top with the salad. Serve with the garlic yogurt and bread. Omit bread or purchase gluten free bread.

source: rachael ray everday