We are a salad family! We tend to have the same ones a lot so its nice to change things up and these are some perfect ones to do just that. I also love sneaking in so many nutritious veggies into our meals! The easiness of these recipes is a huge bonus and I hope you will try them and enjoy as much as we do!
Broccolini Salad
2 bunches broccolini
3 shallots sliced thin
12 white mushrooms cut in 1/4’s
2 tbsp olive oil
1 crushed garlic clove
Burrata cheese
1/2 cup black pitted Greek olives
Dressing
6 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp sherry vinegar
1/4 tsp Salt
1/4 tsp Pepper
Place 2 tbsp olive oil In a saucepan over medium heat . Add shallots mushrooms and garlic. Sauté until soft and golden.
While they cook, bring 6 cups of water to a boil. Add salt to water before boiling. When it is boiling add broccolini and cook for 3-4 minutes. Have an ice bath ready to place broccolini in and let cool for 5 minutes .
Mix dressing together
Drain broccolini and toss with half of the dressing
Place on platter or 4 separate plates. Top with Mushrooms and shallots and olives. Drizzle remaining dressing over top. Place chunks of burrata cheese on top and enjoy!
Kale Quinoa Chicken Salad
This salad is absolutely amazing! You have to try it and not just take my word for it!
2 Cups cooked Quinoa
1 cup Chopped kale
1 lb shredded or chopped
chicken breast (you can use rotisserie chicken )
1/2 cup Golden raisins
1/4 cup Sunflower seeds
1/4 cup Shredded Parmesan cheese
Dressing
1/4 cup Olive oil
1/4 cup lemon juice
2 cloves garlic minced
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Oregano
1 tsp Honey
I love how easy and tasty this salad is. The chicken and raisins add a great pack of flavor and protein! Theres plenty of saltiness which makes this delicious! People who don’t like Kale wont even notice it but will get all the vitamin benefits! The vinaigrette finishes this salad off perfectly.
Veggie Quinoa Salad
1 Cup Quinoa
2 Cups chicken broth (I like to use chicken broth instead of water when cooking )
3 tbsp olive oil
8 oz container feta cheese
1/2 cup dry roasted sliced almonds
1/2 cup dried cranberries
3 chopped scallions
1 cup sliced cherry tomatoes
1/2 Cup finely chopped carrots
Dressing
Olive oil
Juice of 1 Lemon
1/2 tsp Lemon zest
Red wine vinegar
Salt
Pepper
1/2 tsp oregano
Dash of cayenne pepper
Bring chicken broth to a boil over high heat. Add quinoa, reduce heat to medium, cover and cook until tender, 12-14 minutes. Stir in olive oil and fluff. Set aside to cool.
Mix dressing together and set aside.
In separate bowl mix scallions,carrots, tomatoes, almonds, cranberries and feta cheese. Add to quinoa and toss with dressing.
So which will you try first? I’m over here craving them all!
Can’t wait to try these salads! Thanks for sharing the recipes!