Salads

Prosciutto Cobb Salad

4

This classic cobb salad has been upgraded to a Prosciutto Cobb Salad with freshly sliced pears and prosciutto. Together, they bring light and bold flavors that really uplifts a traditional salad.

4 cups mixed greens
1 (8 oz.) package sliced prosciutto
1 ripe pear, core removed and sliced
1/2 cup grape tomatoes, sliced in half
1/2 cup blue cheese crumbles
1/2 cup chopped walnuts
Dressing of your choice (I used Goddess Dressing)
2-4
  1. Arrange a bed of greens evenly onto individual dishes. Arrange the prosciutto, sliced pears, and grape tomatoes on top. Sprinkle on the blue cheese and walnuts on top.
  2. Drizzle with your ...
    See the full directions on my site
Nutritions

Calories
465

Sodium
948mg
39% DV

Fat
34g
53% DV

Protein
17g
34% DV

Carbs
5g
1% DV

Fiber
3g
15% DV

This Strawberry Caprese Salad with Pesto has crunchy tomatoes, milky mozzarella and herby basil. A simple combination and tastes so amazing!

2 cups grape tomatoes, cut lengthwise
1 (16 oz.) package fresh mozzarella balls
1 cup fresh strawberries, quartered
2 tsp. balsamic vinegar
1 cup pesto
salt and pepper to taste
4
  1. In a mixing bowl, toss together the tomatoes, mozzarella balls, and strawberries. Pour the pesto over and carefully mix until evenly coated. Season with salt + pepper if needed.
  2. Drizzle with ...
    See the full directions on my site
Nutritions

Calories
372

Sodium
406mg
16% DV

Fat
10g
15% DV

Protein
3g
7% DV

Carbs
53g
18% DV

Fiber
2g
10% DV

This Roasted Brussel Sprouts Salad has soft crunch and the creamy feta being balanced with the juicy tomatoes, this salad becomes a great side dish!

4 cups fresh brussels sprouts, tough ends removed and cut in half
5 oz. feta cheese
1 cup grape tomatoes, sliced lengthwise
2 tsp. lemon juice
2 tsp. oregano
2 tablespoon olive oil
2 tsp. balsamic vinegar
salt and pepper to taste
4
  1. Preheat oven to 400*
  2. Cover a baking sheet with parchment paper
  3. In a large bowl, toss the brussels sprouts with the olive oil. Season with salt + pepper to taste.
  4. Bake for ...
    See the full directions on my site
Nutritions

Calories
199

Sodium
420mg
17% DV

Fat
13g
21% DV

Protein
8g
16% DV

Carbs
11g
3% DV

Fiber
4g
17% DV

A healthy broccoli cauliflower salad, loaded with tons of flavorful toppings. This broccoli and cauliflower salad uses no mayo, and is topped with grapes, raisins, peppers, onions, sunflower seeds, and optionally, cheese. The perfect summer potluck dish!


Salad:
4 cups broccoli ( chopped finely )
4 cups cauliflower ( chopped finely )
1 bell pepper yellow or orange ( diced )
1 cup red grapes ( halved )
1/2 cup golden raisins
1/2 cup sunflower seeds ( toasted and salted )
1/2 cup cheddar cheese ( optional, cut into cubes )
Tahini Dressing:
1/3 cup tahini
1/3 cup lemon juice
1/4 cup white wine vinegar
2 tablespoons olive oil
1/2 tablespoon honey ( optional, or sub date syrup )
salt and pepper to taste
8
  • Add chopped broccoli and cauliflower to a large colander, and rinse with hot water. This softens up the vegetables and cleans them well at the same time. Set aside to allow them to ...
    See the full directions on my site
Nutritions

Calories
178

Sodium
111mg
4% DV

Fat
10g
16% DV

Protein
6g
13% DV

Carbs
13g
4% DV

Fiber
4g
16% DV

Make Red Lentil Pasta Salad in under 15 minutes. This dish is incredibly easy to make, versatile, gluten-free. A great gluten free lunch or dinner choice. Perfect for anybody whose looking for and easy grain-free salad option.

16 ounces Red Lentil Pasta
1 can Artichoke Hearts
3/4 cup Kalamata Olives
3/4 cup Sun Dried Tomatoes
1/3 cup Champagne Vinaigrette
1/4 cup Feta Cheese
6

Check out this simple recipe!


See the full directions on my site
Nutritions

Calories
187

Sodium
931mg
38% DV

Fat
11g
18% DV

Protein
5g
10% DV

Carbs
19g
6% DV

Fiber
7g
31% DV
Side Dishes

Pasta Salad

23

This pasta salad is simple to make and packs a lot of flavor!

6 oz. Spiral Pasta
1 tablespoon Olive oil
1 cup Broccoli ( cut into florets )
1 cup Yellow bell pepper ( diced )
1/2 cup Grape tomatoes ( cut in half lengthwise )
2.25 oz can sliced olives
1 Shallot ( diced )
1 cup Salami ( diced )
1/2 cup Grated Parmesan Cheese
1/2 tsp. Red pepper flakes
1 tablespoon Fresh or dried basil
1 tsp. oregano
2 tablespoon Olive oil
2 tablespoons Red wine vinegar
salt and pepper to taste
6-8
  1. Preheat oven to 400*
  2. Cook the pasta according to the directions. Drain and set aside.
  3. Cover a baking sheet with parchment paper.In a mixing bowl, toss the olive oil with the broccoli, ...
    See the full directions on my site
Nutritions

Calories
264

Sodium
596mg
24% DV

Fat
17g
27% DV

Protein
13g
26% DV

Carbs
13g
4% DV

Fiber
4g
17% DV
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