For the longest time I have been wanting to make a salad bar at home but just never got around to it. Too many excuses. I thought it would be time consuming and that I just didn’t have the space for it. I was definitely wrong! Here is how to make a salad bar at home!
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I love roasted vegetables and this salad is no exception. It’s bright in colors and has the crunch and creamy texture of the sweet potatoes! With just 3 ingredients, this salad is perfect to serve as a side this Easter! Roasted green beans and sweet potato salad (3 ingredients)!
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Avocados are so creamy and full of healthy fats. I haven’t made avocado dressing with cilantro and lime in a while. I serve it many different ways. However, this morning I really wanted avocado dressing for breakfast. It only takes 5 minutes to make and my avocados were already ripe. Why not! Avocados are especially great to have when you want a filling meal. Many times I have eggs and avocado for breakfast with fruit. I don’t care to have toast with eggs most of the time.
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There are days I don’t want meat or fish. A vegetable stir fry is perfect for a Meatless Monday Meal! Use up all the vegetables you have in your fridge, that you just have a little of. A little of this and that makes a great mix and that includes using up what you would probably through out because it’s not even a serving! It makes the perfect dish in just 5 minutes! Here is my 5 minute vegetable stir fry recipe you should try!
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Happy Spring! It’s finally here! Some days it feels like Spring is in the air but other days, it reminds me it’s still March and
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Salt and pepper shrimp is pretty tasty. Especially when it’s fried. Truth is I don’t fry food because of all the extra oil it takes to cook food and the smell of the oil. I prefer to bake or broil food instead of frying. For this recipe, I decided not to bread the shrimp. What would salt and pepper shrimp taste without the fried breading. After all it’s one of those appetizers that you can’t really say no to. Well I decided to take a chance and make salt and pepper shrimp (served 2 ways) in healthier way. Minus all the sodium in the salt! You really can’t make salt and pepper shrimp without the salt!
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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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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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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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Nectarines are one of my favorite fruits. Sweet and juicy with a soft bite. I could sit there and eat them as I would a bowl of popcorn LOL. Here is another 3 ingredient salad that is hassle free when you would rather be doing something else but still need to eat! Nectarine and blue cheese arugula salad. What’s not to love?
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