Corn, Kale and Tomato Salad served with lemon pepper salmon. This salad contains just 3 ingredients! Easy, delicious and perfect to serve with salmon. This
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My last post was a Blackened Chicken Salad with Feta Cheese recipe. Today’s recipe, is a Blackened Shrimp Salad with Red Kidney Beans. Same seasoning
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Blackened Chicken Salad with Feta Cheese. Doesn’t that sound mouth watering? I’ve been trying different seasonings, lately. Whether I mix the seasonings myself or buy
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Something about bean salads is just so good. It’s nice when you don’t want meat on your salad. and still get the protein you need.
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Aside from salmon being my favorite fish to eat, I’d say tilapia is my second favorite. Why? Well, just like salmon, you can serve it with just about anything. There is salad, tacos, serve with a side of rice and vegetables, and the list goes on. I probably make this at least once a week. And honestly, I rarely make the same exact meal with tilapia. I am always coming up with new ideas on how to serve it. Two great things about tilapia is that it cooks in just about 7 minutes tops and it’s an affordable fish! Many believe that fish is too expensive to buy every week, but it is actually cheaper than chicken or beef. It is also easier to digest! Give it a try, you won’t be disappointed! This week I made chili honey tilapia salad & dressing.
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Kale Caesar Salad is so good and just about everyone enjoys this salad. It’s easy to make and adults and kids, alike enjoy it very
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It’s funny how certain foods become part of a trend and people want to try that new diet or meal plan. Of course, I think
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Here is another yummy winter salad that is colorful and super filling. It is also meatless! Perfect for Meatless Mondays! It is a 4 Ingredient Kale Winter Salad with Roasted Sweet Potatoes, Roasted Chickpeas and Wild Rice. A fresh COLD salad ONLY screams spring or summer to me. During the winter I crave warm and cozy foods. The same goes for salads in the winter. To make this salad hearty, I sautéed the kale. I then roasted the chick peas and sweet potatoes. The fourth ingredient is wild rice, which I had as a leftover. All I had to do was heat it up. I served it with a vinaigrette dressing made up of olive oil, lemon and salt. And guess what? It only took me 20 minutes to make this DELICIOUS WINTER SALAD.
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Pomegranates are a winter fruit. Why not indulge and eat tons when they are sweet? The health benefits are amazing! Talk about all the vitamin C and antioxidants they have. Of course there are tons of other health benefits. I have been thinking of what to make for Christmas Eve and Christmas Day. After all, it needs to be special since we aren’t seeing family this year. Regardless, we are foodies, so there is always a special meal of some sort for the holidays! What about a Pomegranate Winter Salad? Perfect for the holidays right? You get all the winter colors that are so vibrant and beautiful! Setting the table gives it an extra pop of color, serving this dish!?
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I was thinking of what to call this salad. Besides the color orange, we have the colors of the rainbow in this salad. I decided on calling it the Rainbow Roasted Vegetable Salad. Here we have red peppers and red onions. The onions look purple. Not sure where red comes in! Then there is broccolini and kale, corn and chickpeas and lastly, the blue cheese. This salad was so filling and so good! I went shopping for the ingredients for a second time. On my list for dinner this week, AGAIN!
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