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54

Loaded Macaroni Salad Recipe

Photo by Viana Boenzli

This macaroni salad recipe is loaded with goodness. The perfectly creamy dressing over lots of flavors and textures. It is truly a LOADED macaroni salad!

1 lb elbow macaroni
1 c mayonnaise
1/2 c plain Greek yogurt
1 tsp Dijon mustard
1 Tbsp apple cider vinegar
1 pint cherry tomatoes ( chopped )
2/3 c black and green olives ( chopped )
6 slices thick-cut bacon ( cooked crispy then crumbled )
6 oz feta cheese ( crumbled )
1-1/2 c cucumber ( chopped )
1 c red bell pepper ( chopped )
2 hard boiled eggs ( chopped )
1 whole avocado ( chopped )
1/2 c scallions ( chopped )
20 large leaves of basil ( torn into small pieces )
Salt and pepper to taste
10-12 servings
Nutritions

Calories
1651

Sodium
2378mg
99% DV

Fat
87g
134% DV

Protein
69g
138% DV

Carbs
149g
50% DV

Fiber
32g
129% DV

This fresh and healthy salad is so refreshing. It would be great for lunch or as a side dish for dinner. Give this vegan and vegetarian friendly recipe a try.

You can add some lettuce, preferably romaine or another green leafy lettuce. You can also add red cabbage for its color and crispiness. You can also interchange apples for pears. Roasted cherry tomatoes also add some body and a depth of flavor to the dish.

1 whole orange
8 oz cooked chickpeas
1/2 cup pomegranate seeds
1 Apple
2 ounces Red bell pepper
1 ounce White onion
2 ounces Cucumber
Salt and Pepper to taste
1/2 cup Olive OIl
2
  1. Slice the orange in half.
  2. Separate the sections of one half.
  3. In a bowl, squeeze the juice of the other half of orange and add the olive oil. Add some salt and pepper and...
    See the full directions on my site
Nutritions

Calories
1207

Sodium
138mg
5% DV

Fat
58g
90% DV

Protein
23g
46% DV

Carbs
157g
53% DV

Fiber
26g
104% DV
35

Light & Crisp Cucumber Cocktail

Light & Crisp Cucumber Cocktail: This is something is charming about cucumber cocktails. They're pure, crisp, and revitalizing, and especially appropriate for wine tasting with friends. The great thing is that cucumber is getting a lot of attention in modern bars and kitchens. This refreshing fruit appears in a variety of drink recipes and cucumber-infused cocktails. But, this one is easy to make and will dazzle your tastebuds. It's an exciting time for cucumber fans, this recipe will be a perfect concoction to satisfy your tastebuds.

7 ounces cucumber
1 bottle light white wine
1/4 cup simple syrup
1/4 cup mint Leaves
Ice cubes
1/2 tsp salt
6
  1. Cut the cucumber into chunks.
  2. Transfer to a food processor and add mint leaves.
  3. Blend until smooth.
  4. Strain the liquid through a fine mesh.
  5. In a large pitcher,...
    See the full directions on my site
Nutritions

Calories
25

Sodium
197mg
8% DV

Fat
0.33g
0% DV

Protein
0.4g
0% DV

Carbs
6g
2% DV

Fiber
0.8g
3% DV

This little appetizer idea is great for brunch or any party. It's light and creamy and refreshing.

You can also use butter instead of the olive oil to kick up the umami flavor. You could also garnish this dish with a bit of parsley or basil.

This dish is great with a chilled white wine. You could go oaky. For example, an oaked Chardonnay would be nice. But, we think an aged white wine would be even better. The nuttiness of the tahini would pair nicely with the nuttiness in these older wines. If you can find and unfiltered one, that's even better.

9 oz cooked Chickpeas
1 whole Lemon
(4 oz) Tahini
2 Cloves garlic
(2 tbsp) Olive Oil
1/2 tsp ground cumin
(3 tbsp) water
1 tsp paprika
3 Cucumbers
2 oz Cherry Tomatoes
Salt to taste
6
  1. In a food processor, combine tahini and lemon juice and process for 90 secs.
  2. Add the olive oil, cumin, half a tsp of salt and minced garlic. Process for another 60 secs, scraping the...
    See the full directions on my site
Nutritions

Calories
309

Sodium
45mg
1% DV

Fat
13g
21% DV

Protein
11g
22% DV

Carbs
31g
10% DV

Fiber
9g
38% DV
45

Healthy Salad Nicoise

Thinking about a French-style salad? This Salad hails from Nice in the south of France. A combination of leafy and healthy vegetables that are dressed with an olive oil- red wine vinegar combination.

You can add additional flavors such as chili flakes for some heat and some grilled chicken breast. If you want this recipe to be a meatless recipe and vegan-friendly, you can use fried tofu instead of adding eggs.

2 fluid ounces Red wine vinegar
Salt and pepper
6 fluid ounces Virgin olive oil
6 ounces Fresh basil leaves
1 pound cucumber
12 ounces Green beans
3 hard-boiled eggs
1 Red bell pepper
12 ounces Romaine lettuce
18 ounces Mixed baby lettuce
12 ounces boiled Fingerling potatoes
1 pound Cherry tomatoes
3 ounces Red onion
1 pound Tuna, packed in oil
4 ounces olives
6
  1. Make a vinaigrette dressing using the red wine vinegar, salt, pepper, olive oil, and basil.
  2. Cut the cucumber in half, then into thin slices.
  3. Trim the green beans and cook al dente...
    See the full directions on my site
Nutritions

Calories
426

Sodium
144mg
6% DV

Fat
29g
46% DV

Protein
22g
44% DV

Carbs
17g
6% DV

Fiber
4g
19% DV
Photo by Erich Boenzli

Gazpacho is an absolutely perfect appetizer (or light main course) on a hot summer day. Today, there are many "traditional" recipes out there. My recipe is not traditional...it's original and adjustable and works with ingredients we already have in our essential pantry. All we need are some fresh tomatoes and a cucumber from your garden or farmer's market. It's more of an idea of a recipe for you to make your own.

2 lbs tomatoes, cored and chopped
1 cucumber, peeled and chopped
1 red bell pepper, cored, deseeded, and chopped
1 shallot, peeled and chopped
1/2 c extra-virgin olive oil
1 Tbsp rice vinegar
3 slices stale baguette
1 tsp cumin
2 tsp salt, more to taste
4 appetizers (plus 2 Bloody Marys)
Nutritions

Calories
333

Sodium
453mg
18% DV

Fat
4g
7% DV

Protein
11g
23% DV

Carbs
64g
21% DV

Fiber
8g
34% DV
Photo by Viana Boenzli

This Summer Salad with Fresh Garden Herbs makes a delicious light lunch or side dish to any outdoor barbecue.

3 medium tomatoes, chopped
1 large cucumber, peeled and chopped
1/2 medium onion, chopped
8-10 large basil leaves, thinly sliced
1/4 tsp lavender, finely chopped
1 c sour cream
2 Tbsp rice vinegar
salt and pepper
Nutritions

Calories
1021

Sodium
396mg
16% DV

Fat
81g
125% DV

Protein
16g
32% DV

Carbs
42g
14% DV

Fiber
12g
49% DV

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