This Grilled Corn Zucchini Orzo Salad with Goat Cheese is inspired by a recipe from Food & Wine Magazine. To take the salad to the next level, I added a buttery pan-seared scallops and cilantro micro greens. Completing this salad is the light and creamy roasted garlic mayonnaise salad dressing made with one of my favorite Greek Olive Oils from Melies.

3 ears of corn ( shucked )
1 pound zucchini ( cut into circles )
1/4 cup extra virgin olive oil
4

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See the full directions on my site
Nutritions

Calories
210

Sodium
2mg
0% DV

Fat
17g
27% DV

Protein
0.6g
1% DV

Carbs
1g
0% DV

Fiber
0.5g
2% DV

Summer Antipasto Salad in a Jar is a great meal prep idea for your busy week. With five different variations, you can take this salad to work every day of the week, or keep for easy week-night dinners. This salad recipe is the perfect candidate for barbecues, potlucks or parties anytime of the year. It's easy to make and no cooking involved. You just need to chop some provolone cheese, hard salami, black olives, roasted red pepper, artichokes, capers, and celery, and toss in Italian vinaigrette.

1 cup black olives ( halved )
1 cup Sicilian olives ( halved )
1/2 cup extra virgin olive oil
10

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See the full directions on my site
Nutritions

Calories
122

Sodium
198mg
8% DV

Fat
12g
19% DV

Protein
0.3g
0% DV

Carbs
1g
0% DV

Fiber
0.9g
3% DV
5 cups raw broccoli ( chopped into very small pieces )
1/4 cup chopped red onion
1/4 cup chopped almonds
3/4 cup raisins
5 slices of bacon ( cooked crisp and crumbled )
3/4 cup shredded cheddar cheese
1 cup mayonnaise
1/4 cup granulated sugar
3 tablespoons apple cider vinegar
6
In a large bowl, toss together the broccoli, onion, almonds, raisins, bacon, and cheddar cheese. Toss to combine the ingredients. In a small bowl, use a whisk to incorporate the mayonnaise and sugar together. ...
See the full directions on my site
Nutritions

Calories
267

Sodium
312mg
13% DV

Fat
11g
17% DV

Protein
9g
18% DV

Carbs
32g
11% DV

Fiber
4g
17% DV
1 medium zucchini ( julienne'd )
2 ribs celery ( chopped )
1 medium carrot ( shredded )
1 medium bell pepper ( chopped )
1/2 medium head of cabbage ( shredded )
1 small onion ( chopped fine )
8 ounces pasta ( cooked al dente )
2 apples ( large, peeled and chopped )
Dressing:
1 1/2 cups mayonnaise
1/3 cup Greek yogurt
3 Tbsp. sugar
1/4 cup cider vinegar
1/2 tsp. salt
1/4 tsp. pepper
6
Cook your pasta al dente. Drain and plunge into ice water to stop the cooking. You don't want it soft. Mix all your vegetables in a big bowl. Set aside. Mix your dessing ingredients and set aside. ...
See the full directions on my site
Nutritions

Calories
180

Sodium
370mg
15% DV

Fat
2g
4% DV

Protein
7g
14% DV

Carbs
33g
11% DV

Fiber
2g
10% DV
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