Salad Archives - Mealraculous

Beetroot Broccoli Salad With Blood Orange Segments

Nejona — Thu, 02 Nov 2023 23:56:30 +0000

Try beetroot and broccoli salad with segments of blood orange ASAP! The crunchiness of the vegetables pairs so well with the squishiness and sweetness of the fruit. It’s the healthiest fast food you can possibly make!

Beets and broccoli are the perfect marriage! I have always liked beets for salad. Having that earthy flavor makes it very easy to combine, especially for citrus fruit. This is the easiest of the beet salad recipes.

I love to experiment with salads. Looking for some inspo?

Reasons To Try Beetroot Broccoli Salad

Uses seasonal vegetables – Broccoli and beets are in season and there is no reason not to celebrate them!

Vegan – This is a vegan beet and broccoli salad. However, according to your preference, you can turn it into a vegetarian salad by adding several proteins.

Dairy Free – I was recently informed that cheese is an addiction. LOL. For anybody who, like me, is struggling to leave cheese out of the diet, this salad with be as whole as if there were cheese in it.

Nut-free – allergy friendly. That does not mean the salad does not taste any better with nuts, because it absolutely does! Toast, crash and spread them with your fingertips over the salad.

A great quick lunch option – Add some quinoa, an egg, and voila! You have your (takeaway) lunch ready.

As always, quick and easy to make – While it takes around half an hour for the ingredients to cook, the active minutes are only a few. And it’s great for large gatherings too, because the salad tastes just as good when it is cold.

Ingredients For Beetroot Broccoli Salad

Beets – 1 medium beet is enough for this salad. However, feel free to use more than one according to your preference.

Broccoli – I used 1 head of broccoli, only the florets. Use the stem and leaves for soup or bouillon.

Blood Orange – Don’t skip this ingredient for this recipe, because first it adds the most colors and second it makes an incredible vinaigrette. Cut the orange into segments to make it look like in the picture. Don’t know how the heck to cut it? I learned how to do it when I worked in a restaurant, but these instructions explain it very well too.

Beets and Broccoli Salad Step-By-Step

Start with the beets. Remove top and bottom, wash, salt, and a drizzle of olive oil. Wrap with aluminum foil. Let it roast for 15 minutes at 390F/ 200C.

Cut broccoli into florets. Add water to the bottom of the pan. Let it boil, add salt, and throw in the broccoli for 7 – 8 minutes. Alternatively, roast broccoli in a separate baking tray for 20 minutes until fork tender.

In a bowl cut very finely spring onions, scallions, or chives. Add salt and pepper and let it rest. Squeeze in half a blood orange. Taste. If you prefer it sweeter (or you’re cooking for friends) squeeze in more juice. Mix until combined into a thicker texture.

Add the beets and the finely chopped parsley. Then, add the broccoli. You will want to mix gently.

Once combined, transfer the salad into a shallow bowl. Add the segmented orange on top. Not only does it look very decorative, but it also gives the salad freshness and flavor.

What More Can You Add To Beets And Broccoli Salad?

You can’t eat anything without cheese? Say no more. Add some nice soft cubes of feta cheese and please don’t comment to tell me how delicious it was. LOL

Want to make it a takeaway lunch? Boil an egg. Toast some nuts/seeds and crush them on top. Beets and broccoli salad + a bowl of soup = “What-more-do-you-want?!”-lunch.

Say yes to sourdough! There is very much room to accompany this beautiful salad with a slice of sourdough.

Other grains? Use quinoa or rice.

How To Store This Beet Salad?

If you are planning ahead for the week, it is safe to use the salad for up to 2 days.

How To Serve This Broccoli and Beets Salad?

Best practice says this salad is best served warm. However, from my experience, it is still divine (and certainly healthy) when you eat it cold. So, both hot and cold are perfectly fine to eat.

FAQ About the Beetroot Broccoli Salad Recipe

What Mixes Well With Beets?

As beets have an earthy flavor, they are pretty easy to mix with fruit and vinegar.

How Do You Know When Beets Are Cooked?

You know the beets are cooked when you poke the fork in there and it’s tender. Also, when the beet is fully cooked the edges start to get slightly brown.

Do You Have To Peel The Beets Before Roasting?

No, you don’t have to peel the beets before roasting. All you need to do is wash and make sure to remove any dirt with a brush. The skin is edible.

Beetroot Broccoli Salad With Blood Orange Segments

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No reviews

Author: Nejona
Total Time: 30 minutes
Diet: Vegan

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Description

Try beets and broccoli salad with segments of blood orange ASAP! The crunchiness of the vegetables pairs so well with the squishiness and sweetness of the fruit. It’s the healthiest fast food you can possibly make!

Ingredients

1 large head of broccoli, florets
1 medium beetroot
1 blood orange

For the beetroot salad dressing:

2 tbsp green onions, finely chopped
2 tbsp parsley, finely chopped
3 tbsp olive oil
salt, a pinch
juice of 1/2 orange

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Instructions

Start from the beets. Remove top and bottom, wash, salt, and a drizzle of olive oil. Wrap with an aluminum foil. Let it roast for 15 minutes at 390F/ 200C.

Cut broccoli into florets. Add water to the bottom of a pan. Let it boil, add salt, and throw in the broccoli for 7 – 8 minutes. Alternatively, roast broccoli in a separate baking tray for 20 minutes until fork tender.

In a bowl cut very finely spring onions, scallions, or chives. Add salt and pepper and let it rest. Squeeze in half a blood orange. Taste. If you prefer it sweeter (or you’re cooking for friends) squeeze more juice. Mix until combined into a thicker texture.

Add the beets and the finely chopped parsley. Then, add the broccoli. You will want to mix gently.

Once combined, transfer the salad into the shallow bowl. Add the segmented orange on top. Not only does it look very decorative, but it also gives the salad freshness and flavor.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: salad; vegan

The post Beetroot Broccoli Salad With Blood Orange Segments appeared first on Mealraculous.

Turkish Red Cabbage Salad With Pomegranate Vinegar

Nejona — Sun, 29 Oct 2023 00:45:30 +0000

Turkish red cabbage salad is the easiest pickled red cabbage recipe. It is packed with uncountable nutrients, probiotics, and it is so easy to make. This quick pickled cabbage will enhance all the flavors of your lunch/dinner/gatherings.

If you have no idea what to do with red cabbage this recipe will be your saviour! Cabbage and vinegar do make a perfect combo and it’s so perfect if you love fast food too. Mediterranean purple cabbage salad is a must-have!

Don’t think of this salad as a regular side salad, such as beet and cucumber salad, marouli or alkaline salad. I mean, they’re delish! Don’t get me wrong.

But this pickled salad will add so much flavor to anything you grill, or roast, to every souvlaki, kebabs, tacos, and everything! Even if you use only the vinegar, it’s still amazing!

Reasons To Try Turkish Red Cabbage Salad

Very healthy – Seriously, I had no idea that pickled red cabbage had this many benefits. It helps me with digestion, but give this a read to get as surprised as I did!

No need for sugar – Marinated cabbage calls for a little sugar when massaged. However, the use of pomegranate vinegar will avoid those crystals.

Perfect for lazy or busy people – Whether you’re too busy or too lazy, show yourself some love by making the easiest and quickest picked red cabbage salad that can possibly exist, throw it in the refrigerator, and thank yourself every time you have this side dish.

Versatile – I’m not saying it’s a dessert LOL, but if you are a kebab lover, taco lover, bean stew, or whatever other stew lover, this quick pickled red cabbage will always be there for you!

Ingredients For Turkish Red Cabbage Salad

Red Cabbage – You’ll need 1 medium head of red cabbage.

Salt – Be generous with salt here, because it will help you a lot while massaging.

Pomegranate Vinegar – I know that out there everybody recommends lemon or red wine vinegar, BUT I got this recipe from my Turkish landlady in Istanbul. Trust me, I know what I’m doing!

How To Pickle Red Cabbage

Grab a medium red cabbage and remove the two outer leaves, those ones are the hardest too. Wash it, dry it with a paper towel, and divide it in two halves.

Cut the stem away and then place each of the sides to start slicing them. If you don’t have knife skills, use a mandoline. It’s worth it!

Place the thinly sliced red cabbage in a large bowl, add salt, and start to massage it. You will massage until the cabbage gets soft.

The marinated cabbage should sit for 30 minutes.

Transfer into a jar and don’t use the juice that is left at the end of the bowl.
Cover with pomegranate vinegar and add a tablespoon of olive oil on top to keep it moist.

Tips For The Best Turkish Red Cabbage Salad

Slice as thin as you possibly can. The thinner you slice the easier it will be for the red cabbage to absorb the ingredients and then pickle.

Do not skip the massaging. It is very important for the cabbage to be soft.

Let it sit for at least 30 minutes.

Alternatively, you can use lemon or another vinegar of your choice.

Storage Tips For Red Cabbage Pickled

Store the pickled red cabbage in a sterilized jar for up to a month in the fridge.

FAQS About Turkish Pickled Red Cabbage

How Do You Know If Pickled Has Gone Bad?

You can tell the pickles have gone bad when you see mold. If this is the case and it is visible, throw it away. Also, when the pickles have an unusual smell and they taste more sour than normal, then it is also a sign that the pickles have gone bad.

Can You Reuse Vinegar From Pickled Cabbage?

No, you can not reuse that vinegar for the same purpose. However, you can use that vinegar to “awaken” the flavors of a certain dish, such as a bean stew, potato salad, etc.

Turkish Red Cabbage Salad With Pomegranate Vinegar

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Nejona
Total Time: 45
Diet: Vegan

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Description

Ingredients

1 medium red cabbage

2 tbsp salt (Celtic salt best to use)

Pomegranate vinegar, enough to cover the cabbages in the jar you are using.

2 tbsp olive oil

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Instructions

Grab a medium red cabbage and remove the two outer leaves, those ones are the hardest too. Wash it, dry it with a paper towel, and divide it in two halves.

Cut the stem away and then place each of the sides to start slicing them. If you don’t have knife skills, use a mandoline. It’s worth it!

Place the thinly sliced red cabbage in a large bowl, add salt, and start to massage it. You will massage until the cabbage gets soft.

The marinated cabbage should sit for 30 minutes.

Transfer into a jar and don’t use the juice that is left at the end of the bowl.

Cover with pomegranate vinegar and add a tablespoon of olive oil on top to keep it moist.

Prep Time: 10
Cook Time: 30
Category: salad; vegan
Cuisine: Mediterranean

The post Turkish Red Cabbage Salad With Pomegranate Vinegar appeared first on Mealraculous.

Beet Cucumber Salad That Is Actually Delicious

Nejona — Sat, 14 Oct 2023 22:43:35 +0000

Beet cucumber salad packs vibrancy, nutrition, texture, and freshness in one dish. Tender roasted beef, crunchy cucumbers, and tangy fruits dressed with an orange vinaigrette will make a salad you will want to eat every day.

This is one of the best salads with beetroot recipes, and I promise you’ll get back to it. The earthy tender roasted beetroots balance perfectly with the hydrating cucumbers. Fruits add a natural sweetness and herbs an extra dose of freshness.

More salad inspiration:

Reasons To Love Beet Cucumber Salad

It’s versatile. It can be served as a side dish, or as a light and healthy lunch. You can also customize it to your liking by adding different toppings or dressings.

Extremely nutritious. Beets and cucumbers are low in calories and high in fiber, making them an excellent addition to any healthy diet, especially if your target is weight loss.

Very easy to make. All you need to do is mix up the right ingredients and add a simple vinaigrette; voila, your takeaway lunch is ready.

It’s vegan and dairy-free. This recipe contains no cheese. However, feel free to add your favorite cheese if you are not restricted to dairy.

Easy to combine with fruit. You probably know that fruits are great in salad. They add a pinch of natural sweetness that balances the tanginess of a salad.

Ingredients For Beet Cucumber Salad

Beets are the star of this salad. You can use boiled or freshly roasted beets. If you’re short on time, boiled beets will work just fine. If you have more time, I recommend roasting the beets for a deeper flavor. You’ll need 1 medium beet for this recipe.

Cucumbers add a refreshing crunch here. You’ll need one cucumber, cut into bite-size pieces.

Apples help the tasty beets get even more enjoyable and interesting. Even though this salad is crunchy enough, all the ingredients are soft. That is why apples pair really well.

Strawberries make this beet and cucumber salad even more vibrant and fresh, in both taste and color.

Dill. The earthy flavor of the dill enhances this vegan beet salad. A beet salad with dill alone is also a minimalist and satisfying pairing if you don’t have all the ingredients.

Beet Salad Dressing

Orange vinaigrette goes fantastic with roasted beets. It infuses the beets and cucumber salad with a burst of citrusy freshness and a complementary flavor that can make it truly stand out.

Depending on how you cook the beets, you may need to reconsider the dressing. For example, an orange vinaigrette is perfect for this vegan roasted beet salad, but if you choose to boil the beetroots a balsamic vinaigrette is much more suitable.

Orange juice
Olive oil
A tiny pinch of black pepper just to “awaken” the liquids.
Very little salt

Assemble The Beetroot Salad

Wrap the beetroot in aluminum foil and put it in the oven for 20 minutes under 180 degrees.
In the meantime chop the cucumbers, apples, and the dill.
Prepare the dressing and add it right before eating. Add the finely chopped dill to the dressing.
Once the oven is roasted and cooled down, unpeel it and slice it as thinly as you want it. You can use a mandoline here. I avoided it.
Layer up the salad. The bottom part should be the roasted beetroot slices. From there add the slices of apples and cucumbers. Top it with the strawberries and some leaves of mint.
Dress it before eating.

Beet and Cucumber Salad Tips

Serving Tips – Avoid mixing the ingredients if you don’t want everything to turn into a pinkish color. Always add the dressing last minute before you serve the salad. Make sure your salad is at room temperature.

Troubleshooting Tips – In case you add more dressing than necessary, try topping some breadcrumbs and mixing the salad up for the breadcrumbs to absorb in the mixture.

Beetroot And Cucumber Salad Variations

Cook beets differently. Depending on how you cook the beets, the salad gets a different texture. Try slicing raw beets and mixing the same ingredients. Marinate the beets separately if you are using them raw.

Boil the beets. This is quicker, but use other vegetables to make up a boiled salad. Honey balsamic vinegar goes better with boiled vegetables.

Try pickled beets and cucumber salad.

Add quinoa or other gluten-free cereals.

Add steamed spinach.

Storage Tips

You can store the salad in the fridge for up to 3 days in a glass container. Make sure not to add the dressing or marinate it, so it won’t get soggy.

FAQs About Beet Cucumber Salad

How Can I Make an Indian-style Beet and Cucumber Salad?

To make an Indian-style beet and cucumber salad, try this recipe:

Peel and chop 2 medium-sized beets and 1 large cucumber.
Mix together 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1/2 teaspoon of ground cumin, 1/4 teaspoon of ground coriander, and salt and pepper to taste.
Toss the beets and cucumber with the dressing and let it marinate for at least 30 minutes.
Serve the salad topped with chopped fresh mint and toasted cashews.

Can We Eat Beetroot and Cucumber Together?

Yes, you can eat beetroot and cucumber together. The combination makes for a very healthy salad, a takeaway lunch, or a quick & easy dinner that is gluten-free and dairy-free.

Beet Cucumber Salad That Is Actually Delicious

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Nejona
Total Time: 35 minutes
Yield: 2-3 servings
Diet: Vegan

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Description

Ingredients

Units

1 medium beetroot
1 medium cucumber
half an apple
a cup of dill
1/2 cup strawberries

For the orange vinaigrette:

1/2 cup orange juice
1 cup olive oil
pinch of salt
pinch of black pepper

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Instructions

Preheat the oven to 400F.
Wash and cut the endings of the beetroot. Poke the beetroot with the tip of the knife, and then wrap it in aluminum foil. Let it roast for 30 – 40 minutes.
Wash, dry, and then slice the other ingredients.
Once the beet is roasted and cooled down, unpeel it.
Slice the beet or use a mandoline.
Layer up the salad.
Dress it last minute.

Notes

If you want the beets to roast quicker, cut them into smaller sizes.
To check whether the beet is cooked or not, poke it with the tip of a knife. If it slides in, then the beets are done. If there is resistance, they are not done yet. Bring them back to roasting for another 10 minutes.
Use a jar for the dressing, so if there are any leftovers it’s easy to store in the fridge.
Do not combine the ingredients if you want the salad to look nice. Just layer it and add the dressing last minute.
Store in the fridge for up to 3 days in an airtight container.

Prep Time: 5 minutes
Cook Time: 30
Category: salad; vegan
Cuisine: American

The post Beet Cucumber Salad That Is Actually Delicious appeared first on Mealraculous.

Marouli Salad – The Best Authentic Greek Lettuce Salad

Nejona — Tue, 15 Aug 2023 22:29:04 +0000

Marouli Salad is a crisp and vibrant Greek lettuce salad that comes with a tangy dressing. This crispy and vibrant salad goes with every meal.

Unlike other vegetarian salads, maroulosalata only wants you to have fresh romaine lettuce, a handful of earthy herbs, and a bunch of scallions. This Greek lettuce salad recipe comes with a dill salad dressing with vinaigrette and perfectly marinated feta cheese.

Other salad recipes:

Why You’ll Love Marouli Salad with Feta

Light and Satisfying – Maroulosalata makes a guilt-free meal that satisfies your hunger while keeping your calorie intake in check, making it an ideal choice as a weight-loss salad recipe.

Quick and Easy – Whip up this Greek lettuce salad in a matter of minutes, making it a go-to option for busy individuals seeking a nutritious and speedy meal.

Crisp and Refreshing – Enjoy the crunch of fresh romaine lettuce, invigorating your palate with each bite.

Easy To Customize – Tailor your Marouli Salad to your taste by adding protein-rich grilled chicken, shrimp, or creamy avocados – almost every other ingredient can blend in very well in this marouli salad recipe.

Heart-Healthy – The benefits of Marouli Salad’s leafy greens and unsaturated fats contribute to your overall well-being.

Marouli Salad Recipe and Greek Dill Salad Dressing Ingredients

Romaine Lettuce hearts – You will need 2-3 hearts for this fresh salad. Make sure you wether buy a pre-washed salad or if you wash it yourself, let it dry very well. It’s crucial for the romaine to be fresh, clean, and very crispy. According to the original recipes, you need to chop thinly (not finely) in order to absorb the dressing better.
Feta Cheese – Whether cut in bite-size cubes or crumbled feta cheese is a must-ingredient for this salad, so don’t skip it.
Dried Oregano – used as a spice for this recipe, the greek always sprinkle some dried oregano on top of their dishes. They’re not wrong! It unifies the taste so much and “wakes” a stronger flavor of the food.

Maroulosalata’s dressing

Scallions – Use seasonal scallions, clean them, and chop finely.
Dill and Parsley – Rinse and dry well both of these herbs. Then, chop finely as well.
Olive oil – all Greek cuisine is rich in olive oil, so you’ll need this too for this Greek lettuce salad.
Vinegar – Both white wine and red wine vinegar would go very well with the recipe, but I suggest red wine vinegar as per the original Greek taste. Alternatively, the Greek salad with dill and feta is just as tasty with lemon juice instead of vinegar.

How To Make Marouli Salad

Prepare the dressing in a jar and set half of it aside.

Chop thinly the romaine and toss it in the large bowl. Rub the salad gently as this softens the lettuce and helps combine the ingredients better.

Add the other half of the dressing and toss gently.
In a separate bowl, cut the feta cheese into cubes and marinate with a little lemon and sprinkle dried oregano.

Compose the salad into separate salad bowls and add the cheese on the top.
Add toasted sourdough to the side of your dish.

Greek Green Salad Tips and Tricks

Serving Tips – Keep the lettuce in the fridge for a couple of minutes before serving so the leaves can become even crunchier. Only use the dressing before plating the salad.

Troubleshooting Tips – In case you added more dressing, add more feta cheese to prevent the salad from getting soggy. Toast some sourdough and soak it in the dressing.

Storing tips – Never store the salad with the dressing unless you plan to eat it in a couple of hours. If this is your plan, know your salad is going to be soggier, but it still tastes perfect with some bread.

Place the dry Romaine lettuce and any other dry ingredients in an airtight container. Consider using separate containers for ingredients like dressing, croutons, or delicate herbs to prevent fogginess.

Possible Variations

Make it Mediterranean by adding tomatoes, cucumbers, red onions, Kalamata olives, and bell pepper.

Spice it up like an Asian by adding mandarin orange segments, sliced almonds or sesame seeds (toasted), wonton strips (crispy), grilled or poached chicken, and Asian sesame ginger dressing.

Make it Avocado BLT Marouli Salad with crispy bacon (crumbled), cherry tomatoes (halved), avocado (sliced), red onion (thinly sliced), hard-boiled eggs (sliced), creamy ranch or blue cheese dressing.

Don’t forget Berry Marouli Salad that you can make with mixed berries (such as strawberries, blueberries, and raspberries), goat cheese (crumbled), candied pecans or walnuts, and balsamic vinaigrette with a touch of honey.

Other salad suggestions:

Did you make this recipe? Send us your suggestions.

Marouli Salad – The Best Authentic Greek Lettuce Salad

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Nejona
Total Time: 5 minutes
Yield: 2-3 servings
Diet: Vegetarian

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Description

Marouli Salad is a crisp and vibrant Greek lettuce salad that comes with a tangy dressing. Cut thinly the lettuce; finely chop parsley, dill, and scallions and toss them in a red vinegar dressing.

Ingredients

Units

3 romaine lettuce heart
3 scallions
feta cheese
dried oregano
olive oil
sourdough, 1 slice

Greek Dill Dressing:

1/2 cup chopped dill
1/2 cup chopped parsley
1/2 cup olive oil
pinch of salt
4 tbsp red wine vinegar (or lemon juice)

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Instructions

Cut the feta cheese into cubes and marinate with olive oil, lemon juice, and dried oregano. Set aside.
Finely chop the herbs and toss them into the red wine vinegar and olive oil dressing. Shake the jar for a proper combination.
Cut thinly the romaine lettuce and the scallions.
In a large bowl place the scallions, a bit from the dressing, and mix.
Then add the lettuce and toss very gently to coat.
Transfer to the plates. Add cheese, and dressing as desired.

Notes

Wash and dry the lettuce and keep it in an airtight container for up to three days.

Prepare the dressing and use it safely for a week.

Cuisine: Mediterranean

Keywords: Greek lettuce salad; marouli salad

The post Marouli Salad – The Best Authentic Greek Lettuce Salad appeared first on Mealraculous.

Boiled Carrots Quinoa Salad

Nejona — Mon, 31 Jul 2023 21:51:58 +0000

Boiled carrots are just perfect! Read on to find out how long to cook carrots unit soft and a bonus recipe of quinoa salad with boiled carrots.

I’m a huge fan of vegan salads, green salads and whatever salad is on the menu. Unlike my other quinoa salad with cherries, this one is a savory boiled carrots recipe!

You’ll Love Boiled Carrots In Everything

Best-boiled carrots can give you that ideal fiber + protein + fat balance in a meal.
They are easy to combine with a wide range of ingredients. They even become more healthy once it gets boiled or steamed.
Cooked carrots taste beyond perfection with almost every seasoning.

Process + Tricks and Tips to Have The Perfect Boiled Carrots

Here is how to boil carrots. Each of the steps will have some tricks that will help you master the process. Overall, the process does not take longer than 10 minutes. Pay attention to each of the steps so your boiling carrots won’t get mushy.

Fill the pan with water and a little salt then put the steamer basket on it. If you want your carrots boiled, add water to the pan enough to cover your carrots. If you want steamed carrots, do not exceed the level of the steamer basket. Cover the skillet with a lid.
Wash your carrots and cut them evenly. The bigger the chunks the more time they need to boil. The smaller they are, the easier/quicker they boil.
Once the water comes to a boil, put the carrots on the steamer basket.
Check your carrots with a fork. You need to turn off the heat before they are completely tender. Once they are al dente pull the steamer basket out of the pan and run your carrots under cold water until they turn cold.
After that, return the steamer basket with carrots on the pan and put the glass lid back on (leave a little air gap so the lid doesn’t trap the heat). THIS IS THE SECRET TO PERFECTLY COOKED CARROTS.
The heat inside the pan will continue to cook the carrots for another 3-4 minutes. At this point, the carrots will get “sweaty”, beautifully orange, and ready to eat.
Once the water comes to a boil, put the carrots on the steamer basket.
Check your carrots with a fork. You need to turn off the heat before they are completely tender. Once they are al dente pull the steamer basket out of the pan and run your carrots under cold water until they turn cold.
After that, return the steamer basket with carrots on the pan and put the glass lid back on (leave a little air gap so the lid doesn’t trap the heat). THIS IS THE SECRET TO PERFECTLY COOKED CARROTS.
The heat inside the pan will continue to cook the carrots for another 3-4 minutes. At this point, the carrots will get “sweaty”, beautifully orange, and ready to eat.

Leftover Boiled Carrots Ideas

Use the water that is left. The amount of water we use when we steam vegetables is usually more controlled than the amount of water we need to use when we boil them. Use this stock as a soup/stew base.

Season and refrigerate them. Toss the boiled carrots with freshly chopped parsley, dill, rosemary, and garlic-infused olive oil. Zest some lemon, shred some parmesan, and sprinkle with sesame seeds.

Pair with fibers, such as rice or quinoa for tomorrow’s great lunch.

Try the recipe in the recipe card for a quinoa salad with boiled carrots, feta cheese, and an anchovy and walnut pesto dressing.

How To Store Boiled Carrots Salads

It would be best to make sure that carrots cool entirely before packing them for storage.

Use an airtight container to store them in the fridge for up to three days.

Reheat carrots salad in the microwave or on a pot with boiling water for a couple of minutes until they are warmed. Be watchful not to let them soften.

Do not forget to add a little dressing again before serving, so they look coated. You can also shred parmesan cheese or any other favorite cheese.

FAQs about Boiled Carrots

Is it good to boil carrots?

According to the 2008 report in the Journal of Agricultural and Food Chemistry, carrots have more antioxidants when cooked than when raw. The research found that boiled carrots have a 14% concentration of more carotenoids than the raw ones.

Is it better to steam or boil carrots?

Steamed carrots are healthier. The cooking method of steaming carrots prevents nutrient loss, increases the intake of potassium, vitamin K and vitamin A -according to SFGate.

Boiled Carrots + Bonus Salad Recipe

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No reviews

Total Time: 15 minutes
Yield: 2 people

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Description

This is how long to boil carrots, how to season them, how to store them. Try this recipe of a quinoa salad with boiled carrots.

Ingredients

5 carrots
salt
hot water

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Instructions

Fill the pan with water and a little salt, and bring to a boil.
Put the steamer basket on it.
Wash carrots and cut them evenly.
Once water comes to a boil, add the chopped carrots on the basket steamer and cover the pan with a glass lid.
Check with a fork. Turn off the heat when carrots are al dente.
Pull the steamer basket off the pan and run the carrots under cold water.
Once carrots are cold, bring the steamer basket on the steaming pan again and cover with a lid. DO NOT TURN ON THE HEAT!
Leave the carrots 3-4 minutes until they are soft and warm again.
Bring them to a glass jar and start composing your favorite salad.

Notes

BONUS BOILED CARROTS RECIPE:

1- Cut feta cheese into bite chunks and season with 1tbsp olive oil, 1/2 tbsp lemon juice, and dried oregano.

2- Add carrots, 1 cup of cooked quinoa. Mix gently with your hands.

3- Add the dressing: 2tbsp yogurt, 2tbsp olive oil, 1tbsp white wine vinegar, one anchovy, caperi, 1/2tbsp walnut pesto. Blend until you have a creamy consistency.

4- Decorate with your favorite herbs.

Enjoy for dinner or as a takeaway lunch.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Salad, Side Dish
Cuisine: Mediterranean

Keywords: boiled carrot, carrots recipe, gluten free salad, vegetarian salad

This boiled carrots salad combines fiber, protein, and fat to have a nutritious meal and an easy-to-pack takeaway lunch.

Carrots are rich in fiber, quinoa is rich in protein, and cheese in fat.

The post Boiled Carrots Quinoa Salad appeared first on Mealraculous.

Alkaline Salad Recipe (Favorite Raw Vegan Lunch Salad)

Nejona — Mon, 18 Apr 2022 22:15:58 +0000

Alkaline salads are my absolute favorite raw vegan lunch salads. Topped with a creamy high alkaline dressing, your fresh, colorful raw vegan lunch salad will turn heads and raise eyebrows at work.

It is hard to go wrong with an alkaline diet with all the talk about healthy eating lately. Alkalinity does more than prevent and heal chronic inflammation; it also makes delicious food!

That’s why I’m so excited about the alkaline meals. I want to make sure every alkaline salad recipe and high alkaline dressing has some flavor that revives your senses while still being light enough on your digestive system during weekdays and weekends.

I love vibrant salad for its fresh taste, but I also crave alkaline salads’ energizing effect. These will hydrate my every cell and give me a boost of good energy throughout my day!

This Alkaline Salad Would Go Very Well With:

Alkaline Salad Recipe (Ingredients)

Purple cabbage. Make sure you marinate it separately with a sprinkle of salt and 2 tbsp of lemon juice and then massage it until it becomes as tender as you want it.
Lettuce. Here you see red leaf lettuce and romaine.
Cucumbers, sliced.
Carrots, sliced.
Peppers, sliced.
Zucchini, sliced.
Raspberry on top, after you add the avocado dressing.

High Alkaline Salad Dressing (Ingredients)

Our high alkaline dressing is also a green goddess salad dressing with avocado. It contains all these shades of green.

Avocado. This is what gives the creamy consistency to the dressing.
Parsley. Herbs give a very nice dose of freshness and vitamins. Alternatively, cilantro remains a good substitute in case you want your high alkaline dressing to be even more aromatic.
Lemon. I know lemons have a high pH, but do not forget how precious every single drop of lemon juice turns once it gets into our metabolism.
Ginger. We are adding ginger just for a sharp touch, knowing that it is stomach protective.
Water to make it a little runny. We are avoiding oil because oil triggers acid reflux. If alkaline salads are to eat right away, there is no risk of oxidation.
A tablespoon of basil pesto.

How To Make Alkaline Salad Taste Even Better?

It can be difficult to find time for a healthy lunch break in today’s fast-paced world. However, you’ll never feel too hungry again with this alkaline salad recipe!

The base of your repertoire should always include some type or raw ingredient that is not too high in pH – like leaves and vegetables (or other produce).

To begin making a balanced salad bowl without any trouble, simply put together two parts leafy greens such as spinach or lettuce; one part purple cabbage slices/wedges, and let me tell you that even with these two ingredients you will have a divine salad.

If you still find it hard to leave aside your favorite acidic raw food (such as tomatoes), try to reduce their sourness by roasting or frying them before adding them to the bowl!

Include more fruit in your salad. You can diversify the taste even more by adding some extra natural sweet flavor for a fresh and vibrant salad! Even dried fruit makes a good combination.

Add grain. The salad can spare room for a portion of the grain (quinoa, for example), but I preferred to stay away from every packed grain I could buy at the supermarket and keep it simple with farmers’ market-fresh ingredients.

Add nuts. Almond flakes make a good option.

Incorporate these healthy habits step by step so they become a long-lasting change for your diet.

FAQs About Alkaline Salads

Is Salad Acidic or Alkaline?

Is Salad Acidic Or Alkaline? Leafy greens, such as lettuce are very alkaline foods. They’re so nutrient-dense!

Eating them regularly will help you stay healthy by providing many important minerals like calcium which support bone strength and vitamin C which helps absorb iron. Soon you may start to realize how symptoms that used to concern you have started to soothe.

What Are Alkaline Vegetables?

What Are Alkaline Vegetables? In general, fresh vegetables are not considered acidic. However, you need to check the pH levels they contain. Sauerkraut, cabbage, beets, corn, mushrooms, broccoli, and greens are alkaline vegetables.

Is salad dressing acid or alkaline?

Is Salad Dressing Acidic or Alkaline? Avoid salad dressings that are creamy. It is known that high-fat foods, such as oil and vinegar, trigger acid reflux. Instead, choose low-fat ingredients to make your salad dressing not acidic.

Double-check the level of pH when you buy your dressing.

What Salads Are Acidic?

What Salads Are Acidic? Leafy greens are not acidic. Salads that have most of the acidic ingredients are acidic. You need to check their pH levels or just avoid those ingredients that you know will give you acid reflux or heartburn.

This alkaline salad recipe is my favorite for spring. I feel it hydrates me deeply and gives me lots of nutrients.

The presence of any grains or nuts is going to weigh down on the stomach, that is why I chose to leave them out of this recipe. I love eating a lot, getting lots of nutrients, and still feeling light.

It’s hard to keep going when you’re hungry, but lunch can be a meal that gets your energy levels back and keeps things in perspective.

Lunchtime should be a time of celebration. You’ve got the whole day ahead and lots to look forward to, so don’t let lunch bring down your spirits!

Alkaline Salad Recipe (Favorite Raw Vegan Lunch Salad)

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Neyona
Total Time: 10 minutes
Yield: 2-3 servings
Diet: Vegan

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Description

This alkaline is packed with the freshest ingredients and coated with the yummiest high alkaline dressing. It is a vibrant salad, ideal for the spring season.

Ingredients

Units

For the salad:

2 cups lettuce
1 cup red cabbage
1/2 cup carrot
1/2 cup zucchini
1/2 cup cucumbers
1/2 cup green pepper
1/2 cup radish
1/2 cup raspberries

For the dressing:

half of a medium avocado
1/2 cup parsley
1/2 cup lemon juice
1 tbsp finely grated ginger (you can use ginger powder instead)
1 tbsp basil pesto
1 cup water

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Instructions

1. Wash every ingredient and then dry.

2. Place salad ingredients in a separate bowl.

3. Prepare the dressing with a blender.

4. Gently toss the salad with the dressing.

5. Place the salad into serving bowls and add fresh raspberries on top.

Prep Time: 10 minutes
Cook Time: none
Category: Salad
Method: no cook
Cuisine: Mediterranean

Keywords: alkaline salad; vegan salad; vegetarian salad; plant based meal

The post Alkaline Salad Recipe (Favorite Raw Vegan Lunch Salad) appeared first on Mealraculous.

What To Serve With Potatoes (You Never Thought Of This)

Nejona — Tue, 15 Feb 2022 08:43:51 +0000

Still can’t figure out what to serve with a potato? I will drop off my forever solution, four seasons packed.

I know there are gazillions of recipes for potato salads out there. You probably may be able to imagine a combination yourself without even asking anybody.

Ever since I made this recipe, I have treated it as a dinner dish. For this, a super greens salad mix or vegan summer salad goes just as purrfect!

But no matter how you mix it up, this simple potato salad is always a winner! This dish is vibrant and filling all year long, in cold and hot weather.

What To Serve With Potatoes?

I made this recipe for a warm (or hot) potato salad. For an unforgettable dinner, I married my baked potatoes with dried figs and blue cheese. And THIS duo goes BEST with baked potatoes, even when they become cold.

If you’re trying to think of an unusual way to put your baked potatoes together, do this:

Peel your potatoes, cut them in half and let them rest in cold water for 5 minutes.
Parboil your potatoes and then cook them in the oven for 20 minutes under 390F with bay leaf, garlic, and butter. They should turn out golden but continue baking them if you want them to browner.
Rest for 10 minutes, then add the blue cheese and stir. If your cheese is of good quality, it will melt.
Cut the figs in half, add and stir again. Let them rest for 3 minutes.
Sprinkle parsley on top.

Ideally, you can also use dried apricots, but do not switch to any other cheese except for the blue one.

Along with a glass of wine, your guests are going to LOVE you.

However, if you are lazy today and don’t want to use measuring cups and tablespoons, you want those potatoes to be cold, then don’t forget that …

The best part about cold potato salads is that you can use unlimited dressing recipes. I like to keep it simple with a bit of olive oil and pickle juice, but you can get as creative as you want.

That’s because these dressings that go well with cold potato salad are so primary, and you certainly don’t need to be a chef to impress anyone.

yogurt, olive oil, and lemon juice (ratio 1:2:1)

any of your preferred kinds of wine vinegar and olive oil (ratio 1:2)

just a sprinkle of olive oil would work wonders,

mayonnaise and pickle juice, (ratio 2:1)

Mustard paste, oil, a little honey, and balsamic vinegar are also likely to make this salad delicious. (ratio 1:2:1:1)

Once you have finished the dressing, mix it gently and serve immediately.

You can let potatoes cool down longer than in winter and choose fresh figs over the dried ones during summer. Here are some suggestions for you:

This is a vegetarian recipe, which can quickly turn into vegan. All you need to do is choose vegan cheese instead of blue cheese. You will need a hard kind of cheese for this potato recipe.

If you’d like the idea, try it! However, don’t stand in front of the fridge for too long thinking about serving your potatoes. Let your instincts do the work.

The bottom line, the answer to “What to serve with potatoes?” is BLUE CHEESE AND FIGS.

Potato salad or platter with salad, you name it! Serve your warm crispy potatoes with gorgonzola and dried fig, and you will win the race!

Common Questions About Baked Potatoes

Are you supposed to boil potatoes before baking them?

No, but throwing them for 5 minutes in boiling water before baking them is a well-known French method. It is effective; it speeds up the process and makes them even softer on the inside and crunchier on the outside.

Otherwise, wash your potatoes and prick them with a fork several times. This will allow the steam to escape and prevent the potatoes from exploding in the oven.

Depending on the size of your potatoes, they should take about 45 minutes to cook through. During this time, make sure you take out the pan, roll the potatoes, and cover again with the foil.

*You can test if the potatoes are baked by inserting a fork or knife into one of the potatoes. If it goes in without any resistance, then it is finished baking.

Should you wrap the potato in foil when baking?

It is not necessary. Although the skin will look a bit tacky and charred, it is not harmful to eat. Lots prefer the taste of baked potatoes without foil. I suggested covering the baking pan with foil, though. This will prevent potatoes from burning at the edges and give them an excellent golden layer.

Do baked potatoes cook faster with or without foil?

Some people put foil around the potato to ensure their dinner isn’t delayed if it takes longer than expected. If you do this, though, you should consider removing the foil at the end of cooking because it prevents the skin from crisping.

Why do they put salt on the outside of baked potatoes?

Salt helps draw moisture out of the potato and into the air, making the skin crispy. It also adds flavor combined with other dried herbs or orange/lemon skin.

What To Serve With Potatoes

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No reviews

Author: Neyona
Total Time: 35 minutes
Yield: 2-3 servings
Diet: Vegetarian

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Description

Don’t overthink what to serve with your warm or cold potatoes. This potato salad will be a perfect cozy classic whether you eat it by the fireplace or by the beach! This recipe goes throughout the entire year.

Ingredients

5 medium-sized potatoes
1 cup dried figs
1/2 cup blue cheese
2 bay leaves
1 head garlic
1 tbsp butter
1/2 tbsp olive oil
lemon zest
salt, pepper

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Instructions

Peel your potatoes, soak them in cold water for 5 minutes and then parboil them for 8 minutes
Drain the potatoes and place them on the baking sheet, along with halved garlic, bay leaves, lemon zest, ground black pepper, salt and olive oil on the baking sheet
Add the butter and pop in the oven for 20 minutes under 390F
Let cool for 5-10 minutes
Add the cheese and stir
Add the figs and stir
Sprinkle chopped parsley on top.

Notes

* Butter makes baked potatoes golden brown and prevents them from burning or getting dark edges.

* You can substitute dried figs with dried apricots. While in summer, choose fresh figs or apricots.

* If you are not a fan of blue cheese, try some sharp, creamy cheddar.

Prep Time: 10 minutes
Cook Time: 25 minutes

Keywords: potato salad; vegetarian salad; what to serve with potatoes; quick dinner recipe

The post What To Serve With Potatoes (You Never Thought Of This) appeared first on Mealraculous.

Easiest Super Greens Salad Mix

Nejona — Mon, 07 Feb 2022 14:29:31 +0000

I am bringing a super greens salad mix today. Shred some cheese on it! Your bowl will look like a green forest with snowflakes on it.

This super greens salad bowl brings together some of the most nutritious green leaves raw broccoli, and it makes a perfect raw vegan side salad you would like to eat, even though you may not be vegan at all.

I am a super fan of salads. Food that is green makes me especially happy. There are other combinations in the previous posts, such as arugula mozzarella salad, wonderful summer green salad, and (talking of greens). This vegan walnut parsley pesto makes a precious ingredient for healthy fast food.

However, to make this mixed salad with super greens I chose:

Spinach
Arugula
Endive
Romaine
Raw Broccoli

While you might think that a green salad is a safe choice for any gathering, some types of lettuce are better suited for different occasions. For example, Romaine lettuce is a good option for BBQ, while iceberg lettuce is better for a Thanksgiving feast.

When creating your green salad bowl, you need to pick fresh greens from your closest farmers’ market and be comfortable combining them with your favorite vinaigrette.

Some of the world’s healthiest greens: Arugula, endive, spinach, and Romaine lettuce are packed with fiber, antioxidants, vitamins, and minerals. They’re also low in calories and carbs, making them perfect for weight loss and healthy eating.

I loved these tips on how always to eat seasonally. Not only will this help to keep your costs down, but it will also ensure that you’re eating fresh, locally-grown greens.

As you’ll soon see, there’s more to this simple dish than meets the eye! Be sure to have a selection of super greens and dressings so the entire family can add to this perfect salad. You could even put out a few different types of lettuce leaves so your party guests can choose from a wider variety.

IS SUPER GREENS SALAD MIX SUPPOSED TO TASTE BITTER?

Do not expect a mix of super greens salad to be sweet or savory.

Some people may find the bitterness of arugula to be too strong. If this is the case, you can do a few things to make the salad less bitter.

One way is to add a sweeter vegetable like tomatoes, cucumbers, or bell peppers.
Shake in a jar some creamy balsamic vinegar and olive oil to make a balsamic vinaigrette. However, you can jump into a classic vinaigrette with lemon juice and olive oil. But this is not what I did.
Slice an apple. It never fails! Apples make salads pretty magical.
My solution to this bitterness is shredded cheese. Feta cheese, Parmesan, Pecorino, or Provolone would work well. I shredded enough to get some in every bite. It mellows out the bitterness and creates a cheesy taste that is irresistible.

Shred a generous amount of your favorite cheese; that’s the secret.

Can you see it has snowed on my salad? Well, that’s a LOT of Parmesan. That was my choice.

Don’t get me wrong, vegans, you can leave the cheese out or pick a vegan cheese. Vegan cheese has a firmer texture than non-vegan cheese, and it goes just perfectly with this salad!

WHY ADD A RAW GREEN VEGETABLE IN A GREEN SALAD BOWL?

One reason to add a raw vegetable in a green salad recipe is that it adds flavor and texture. Raw vegetables are crunchy enough for bringing a new vibe to a salad. This can keep things exciting and make you want to eat salad more often.

Another reason to add a raw vegetable in a super greens salad mix is that it helps you to consume more vegetables. If you struggle to eat the recommended amount of vegetables per day, adding them to your salad is a great way to sneak them in.

Adding an ingredient you do not like into a salad bowl is a fantastic way to make it palatable. Raw vegetables can be tart, bitter, or spicy, so mixing them in a salad with other ingredients can help to balance out their flavors. If you are struggling to add raw vegetables to your diet, start adding them to salads.

If you choose not to cook a vegetable, this is an intelligent way to get used to the original taste. You may enjoy their natural taste more than the cooked version. If you want to increase your vegetable intake, try eating them raw.

I used this simple trick myself to eat wider varieties and more colorful meals. It’s healthy, I need that better skin!

Unless you like eating things raw, you can’t turn raw vegan overnight. If you want to add more raw vegetables to your diet, start by making small changes.

Try adding a few extra raw vegetables to your regular meals, or try eating one or two raw meals per week. Once you get comfortable eating raw vegetables, you can gradually increase the number of natural meals you eat each week.

This is the method I have used to cut off sugar and eat more quick&healthy meals.

Except for the nutrition part, do not forget that tossing plays the most critical role when it comes to presenting a beautiful salad.

HOW TO TOSS A SALAD

How you toss your green salad can make or break it. You want to make sure that the dressing is distributed evenly through all the ingredients. There are a few ways to do this:

Have you leaves cleaned, dried and crispy. This is crucial if you want to make a good impression. Serving your salad cold and crisp will make you seem a chef.
In a separate bowl, use your hands to toss the salad until all leaves look equally shiny. Do this very gently. Tossing the salad with your hands is a 100% successful technique because you know when the salad is evenly coated. This technique is still used in a lot of restaurants.
Slowly add olive oil, like a sprinkle. Add as much as it gives it a glow… which means (again) only a sprinkle and make sure you gently swirl the leaves around your hands, so they get lightly coated.
Then add sea salt. Seasoning the leaves with a dash of sea salt and black pepper then drizzling your salad dressing onto your salad can give it a nice, even crunch.
Another tasty way to get an even coat is to brush it on or dip the pieces of lettuce in your dressing before you start assembling them into your salad bowl.

Although it is a quick solution, I don’t strongly suggest the last piece of advice. Do not apply to dip the leaves unless that salad is only yours, and you will eat it right away. This is a little risky for a leafy salad because leaves become soggy real quick!

You want it to look fresh, for as long as possible.

I repeat, unless this green salad is only for you, you better avoid this method.

It just depends on your preference and what you have available. Experiment and see what works best for you!

Super Greens Salad Mix

★★★★★

5 from 1 review

Author: Neyona
Total Time: 10 minutes
Yield: 2-3 servings
Diet: Vegan

Print Recipe

Description

This salad packs lots of vitamins and antioxidants into a single bowl. It goes with every main dish. The best part is that it comes together under 10mins and is exceptionally versatile.

Ingredients

Units

2 cups spinach
2 cups endive
2 cups arugula
2 cups romaine
3 cups raw broccoli
1 cup shredded cheese (Parmigiana)
balsamic vinaigrette

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Instructions

Make sure all the leaves are washed well and then dried.
Wrap with a cooking towel or put them into a salad bowl to keep them cool and crispy in the fridge.
Prepare the balsamic dressing in a jar. Put 2 tbsp balsamic vinaigrette, 4 tbsp olive oil, some salt, and freshly ground black pepper.
Gently toss the leaves in a salad bowl with sprinkles of olive oil.
Shred some of your favorite cheese on top of the salad.
Serve and let everyone add as much dressing as they like.

Prep Time: 10 minutes
Category: Salad
Method: no cook
Cuisine: Mediterranean

Keywords: green salad vegan salad raw vegetable salad

The post Easiest Super Greens Salad Mix appeared first on Mealraculous.

Chrissy Teigen’s Orzo Salad Recipe

Nejona — Fri, 04 Feb 2022 15:45:16 +0000

Chrissy Teigen’s orzo salad is my favorite of all her salad recipes. It takes a while to cook orzo and cauliflower but trying out Chrissy Teigen’s recipe was enjoyable. When I did, the result was fantastic! I couldn’t believe how tasty my new dinner bowl was with this salad.

Right, this is a dinner recipe. Chrissy is modest when naming this a salad! It’s so packed and, oh, SO delicious! The mix of cauliflower and orzo into one bowl is genius. The flavors are spot-on. I cooked my orzo al dente per her instructions, but I think I’ll try it a tiny bit softer next time.

In addition to the great taste, this Chrissy Teigen’s orzo salad is also really healthy, colorful, and nutritious! It is a smart choice to have meatless meals, even if it is just for once a week.

Spinach, feta, and orzo make a perfect cold salad, but the addition of cauliflower gives this salad a great crunch. This salad recipe is my new favorite!

I heart you, Chrissy Teigen!:) Thank you for putting this recipe in your book! I love it.

How To Make Chrissy Tiegen’s Orzo Salad With Roasted Cauliflower and Feta?

According to Chrissy Teigen, to make roasted cauliflower, feta and orzo salad recipe, you need to:

Preheat the oven to 400°F (200°C). Mix the cauliflower, garlic, three tablespoons of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25 minutes until softened. That would take about 20 minutes.
In the meantime, bring water to a boil, add a pinch of salt, and add orzo. The ratio of water and orzo should be 2:1. So, 2 cups of water with a cup of dried orzo. The texture should turn out creamy.

Cook orzo according to package directions. Drain pasta well, rinse in cold water, drain again and let cool to room temperature in a large bowl.

While the two ingredients that need to get cooked are already cooking, don’t waste your time staring at them. Now is the time to start chopping up your other salad ingredients.

Finely slice a small red onion and then mix it with feta cheese cut in cubes (or crumbled) and dried cherries in a large bowl. Once the orzo is drained well, add it to this bowl.

After that, combine the roasted cauliflower with all the remaining ingredients. Add more salt if necessary.
Careful! Spinach is the last ingredient you should add to this salad. And, do not cut it at all!

Leaves are fragile and do not need overmixing. So, after you have combined all the ingredients in the recipe, spinach is the last to come, and it only needs 2-3 very gentle tossing.

Serve cold if you want a cold pasta salad, or serve warm that comfort warm dinner.

Possible Variations For Orzo Salad

Here are some ideas I will try myself next time I made Chrissy Teigen’s orzo salad:

If you’re not a fan of orzo, you could also use farro, quinoa, wheatberry, or any other type of small pasta. This salad is easily customizable to your taste preferences.

Don’t like cherries? Leave them out! You may as well use any other of your favorite dried fruit. Raisins, for example, also go great cauliflower, feta, and orzo salad.

I haven’t tried it, but I imagine this cold orzo salad would work great as a taco filling or would be great on top of nachos. Add some spice and think outside the box!

You could also leave this salad to just roasted cauliflower pasta salad, but it would not be the ideal choice because you can’t call it a salad if it is not colorful.

A quicker recipe could be only spinach, feta, and orzo salad. Finish with a generous amount of freshly grated parmesan cheese to taste.

Roasted cauliflower and spinach would also make a perfect warm veggies salad. Cauliflower would take on a slightly roasted flavor, and spinach leaves would soften. Along with a creamy tahini dressing and some grated cheese that you like would be perfect!

One change I already made is not using tahini in the dressing. I know it makes it creamy, but I don’t think tahini and feta cheese are the best combination… not on this salad.

This salad’s dressing goes well with other veggies as well.

So, if you have a different variation of this salad in mind, feel free to share them in the comment section below!

And, by the way, here are some related salad recipes in case you are thinking of vegan and comforting meals:

Very Cheap Vegan Green Salad

Quinoa Salad With Boiled Carrots

Mixed Greens Salad

Now that we’ve covered all the necessary insights, time to get our hands dirty.

P.S: Let me know your feedback and suggestions below!

Chrissy Teigen’s Orzo Salad Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Neyona
Total Time: 35
Diet: Vegetarian

Print Recipe

Description

Chrissy Teigen’s orzo salad is such a comforting mealraculous recipe. It is easy to make and it brings a whole meal for the family. The roasted cauliflower is the perfect choice to make this dish a warming winter meal, while it can be easily replaced with other seasonal vegetables.

Ingredients

Units

For the dressing:

3 tbsp olive oil, extra-virgin,
3 tbsp lemon juice,
1 tbsp honey
1 tbsp Dijon mustard
1/2 tbsp kosher salt, plus more to taste
1/2 freshly ground black pepper

For the salad:

1/2 thinly slices red onion
1 cup crumbled feta cheese
1/2 cup dried cherries
4 cups baby spinach
1 small head cauliflower (makes about 5 cups)
4 tbsp olive oil
3 gloves garlic, minced
1 tbsp kosher salt
1/2 tbsp black pepper
1 cup orzo pasta

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Instructions

For the dressing:

In a big bowl whisk olive oil, lemon juice, honey, mustard (optional), salt and pepper.

For the salad:

1. Prepare the cauliflower and orzo.

2. Preheat the oven the 400F (200C).

3. In a bowl, toss the cauliflower with 3tbsp olive oil, garlic (minced or powder), salt and pepper.

4. Spread on a baking sheet and roast until softened and the edges are charred. This takes 20-25mins. After that let it cool and set a side.

5. In a pot of salted boiling water, cook orzo 2mins less than the package directions.

6. Drain in a colander, rinse well under cold water, drain again and toss the remaining with 1 tbsp olive oil.

7. In the big bowl where you whisked the dressing, add the cooked orzo, roasted cauliflower, onion, feta and cherries. Toss gently to coat all the ingredients.

8. In the end add spinach and give it a final toss.

Prep Time: 5
Cook Time: 30mins

Keywords: vegetarian salad; Chrissy Teigen orzo salad; dinner bowl

The post Chrissy Teigen’s Orzo Salad Recipe appeared first on Mealraculous.

Arugula Mozzarella Salad

Nejona — Sun, 28 Nov 2021 14:35:39 +0000

Here is an arugula mozzarella salad or (let’s put this differently), this is a version of Caprese salad with arugula for those who do not like tomatoes.

This salad requires the fewest ingredients in the world, but the dressing is a secret revealed that solves the problem of “how bitter arugula is.”

Arugula, fresh, rinsed and dried.
Mozzarella cheese, in bites (known as mozzarella mini-balls).
Balsamic honey dressing. Combine creamy balsamic with traditional aceto balsamico di Modena, olive oil, a little from mozzarella juice, honey and salt. Please do not skip the step of combining the all these until they dissolve into a nice creamy dressing.

The truth is you won’t miss tomatoes at all. And no, it is not a classic dressing for a Caprese salad. But, it is the perfect salad when you are craving arugula, even though you don’t like its bitterness.

This dressing is how you can make arugula salad taste less bitter.

Let’s not forget that arugula falls into the super-greens category, so try to eat it every day in a different combination or a different dressing.

It is winter now, and tomatoes are not in season anymore. So, do not get tempted to buy them. No way their taste is going to be the same as summer tomatoes.

No tomatoes, no problem! So, it makes total sense for me to call this salad arugula mozzarella salad rather than Caprese salad with arugula.

However, tomatoes go with this salad, as it is still an Italian recipe.

Thank the Italians for Caprese salad, but pray for those who added arugula in it! It makes it so perfect!

How To Eat This Arugula – Mozzarella Salad?

This version of Caprese salad is a beautiful salad dish. It is quick to prepare; arugula is crunchy and easy to stretch into many servings.

For this arugula and mozzarella salad, I chose fresh arugula leaves from the farmers’ market. Baby arugulas would do the same.

Next, I bought mozzarella cheese in bites. Yes, these tiny mozzarella balls are so pretty, they avoid all the cutting. Big mozzarella balls are equally tasty, though.

The first suggestion is this Mediterranean type of bean stew. To me, beans+argula make THE PERFECT combo!

This arugula Caprese salad goes very well with kinds of pasta and casseroles. The second suggestion is this gnocchi recipe which I am SURE will go great with arugula and mozzarella salad.

The third suggestion is toast. Toast a slice of bread, then put this salad on it. You will have an easy on-the-go meal and a good solution for kids as well.

I know kids don’t like salads, but it draws their attention by presenting a slice of warm bread topped with “colorful” things. (speaking from my experience here)

The main tip when eating this salad is to marinate it 2 minutes before serving it. Make sure your arugula leaf is well dried, crunchy, and fresh. I, first, marinate it with only a sprinkle of olive oil so when I serve, it looks shiny. Then, I put the dressing jar on the table so everyone would add as much dressing as they liked.

What Does Arugula Go Well With?

Arugula goes well with two opposite tastes wrapping around it. I mean, it balances the sweet and the sour on the same plate.

Arugula goes well in every mixed green salad, even with this summerish vegan salad combination. It adds colors to summer recipes and goes perfect with the juicy fruit you will choose.

Generally speaking, arugula goes well in chicken salads, potato salads, almonds (toasted), eggs; garlic+olive oil+lemon (or any other vinegar); cheese (all of them!), tomatoes; peach; pears; watermelons; oranges; pasta.

However, I want to let you see some recipes to prove arugula can be perfect for winter.

Arugula with Pear and Burrata Salad
Try this vegan sandwich with gouda and arugula.
Try making arugula pasta dough.
Cook a nice and warm arugula risotto.

I hope you leave this page feeling inspired. I would appreciate your feedback on my version of arugula salad with honey balsamic dressing. Otherwise, “What more do you want?” LOL, I’m such a massive fan of ‘Friends.’

Oh, I thought I’d share one last thing.

I never knew there were people in the world who did not like tomatoes until I met my husband, LOL. That is why I came up with this recipe. It’s great for picky eaters.

Arugula Mozzarella Salad

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Author: Neyona
Total Time: 5 minutes
Yield: 2 people
Diet: Vegetarian

Print Recipe

Description

This is the version of Caprese salad without tomatoes. Arugula Mozzarella Salad is crunchy, refreshing, and rich in taste. It is the perfect side dish for any time.

Ingredients

Units

3 cups arugula (fresh)
6 mozzarella cheese (mini-balls)
1 cup cherry tomatoes (OPTIONAL)

Honey Balsamic Dressing

2 1/2 tbsp olive oil
1/2 tbsp creamy balsamic vinegar
1/2 tbsp aceto balsamico di Modena
1/2 tbsp mozarella juice
1/3 tbsp honey
salt (a pinch)

Cook Mode Prevent your screen from going dark

Instructions

Gently toss arugula and mozzarella with a sprinkle of olive oil, and serve
Shake all the dressing’s ingredient in a jar and add it as much as you like
Add cherry tomatoes cut in 4 (TOTALLY OPTIONAL)

Notes

To ensure the leaves are shiny once you serve them, toss with a little olive oil. Let everyone add dressing as they like.

Make sure arugula is not wet when making this salad. Liquids will make it soggy.

Prep Time: 5 minutes
Category: Salad, Side Dish
Method: no cook
Cuisine: Mediterranean

Keywords: arugula mozzarella salad, arugula recipe, caprese salad with arugula

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