How to eat more salads | FeelGoodFoodie
If you don't like salads, follow these three tips for more veggies in your diet: chop everything small, add cheese, and eat your salad with chips.
#eatmoreveggies #eatmorevegetables #eatmoresalads #saladrecipe #saladrecipes #saladtips
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Easy Mediterranean-inspired healthy recipes for you & your family.
Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
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How to Make Easy Marinated Green Bean Salad | Get Cookin' | Allrecipes.com
In this video, Nicole shows you how to make a marinated green bean salad with a homemade dressing. After boiling and blanching the green beans, whisk together the dressing by combining garlic with balsamic vinegar, olive oil, crushed red pepper, and fresh herbs like basil and mint. Cover the beans in the tangy dressing and let them marinate in the fridge. Pour the remainder of the dressing over the beans before enjoying the crunchy texture and refreshing flavor of this summertime salad!
#Allrecipes #GreenBeans #Salad #Fresh #Recipe #Howtomake
Read the article and get the recipe here:
0:00 Introduction
0:06 Blanching Green Beans
0:32 Making Homemade Dressing
0:52 Marinating in the Fridge
1:22 The Perfect Bite
1:57 Bloopers
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How to Make Easy Marinated Green Bean Salad | Get Cookin' | Allrecipes.com
5 Homemade Salad Dressings By Food Fusion
5 Salad dressing ideas that you can easily make at home. Pick what you like and let us know which one is your favorite. #HappyCookingToYou
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00:00 Homemade Salad dressing
00:14 Prepare Greek Salad
01:17 Prepare Thousand Island
03:22 Prepare Ranch Sauce Salad
04:27 Prepare Pakistani Style Salad
Recipe in English:
Ingredients:
Russian Salad:
-Mayonnaise ½ Cup
-Cream ½ Cup
-Sirka (Vinegar) 1 tbs
-Bareek cheeni (Caster sugar) 2 tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Namak (Salt) 1/4 tsp or to taste
-Matar (Peas) boiled ½ Cup
-Gajar (Carrot) boiled & cubes ½ Cup
-Corn kernels boiled 1/4 Cup
-Macaroni boiled 1 Cup
-Aloo (Potato) boiled & cubes ½ Cup
-Saib (Apple) cubes ½ Cup
-Bund gobhi (Cabbage) 1/4 Cup
-Black raisins 1-2 tbs
Pakistani Style Salad:
-Dahi (Yogurt) thick 3/4 Cup
-Cream 1/4 Cup
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Hara dhania (Fresh coriander) chopped 1 tbs
-Namak (Salt) 1/4 or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Penne pasta boiled 1 Cup
-Chanay (Chickpeas) boiled ½ Cup
-Kheera (Cucumber) cubes 1/4 Cup
-Aloo (Potato) boiled & cubes 1 Cup
-Pyaz (Onion) chopped 1/4 Cup
-Chukandar (Beetroot) boiled & cubes ½ Cup
Thousand Island:
-Mayonnaise 3/4 Cup
-Tomato ketchup 5 tbs
-Olive oil 1 tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Namak (Salt) 1/4 tsp or to taste
-Salad patta (Lettuce leaves) ½ Cup
-Gajar (Carrot) boiled & cubes ½ Cup
-Shimla mirch (Capsicum) cubes 1/4 Cup
-Chukandar (Beetroot) boiled & cubes ½ Cup
-Tamatar (Tomato) cubes ½ Cup
-Kheera (Cucumber) cubes ½ Cup
-Anday (Eggs) boiled 2
-Matar (Peas) boiled ½ Cup
Ranch sauce Salad:
-Mayonnaise ½ Cup
-Dahi (Yogurt) thick ½ Cup
-Worcestershire sauce 1 tbs
-Dried parsley 1 tsp
-Lehsan powder (Garlic powder) 1 tsp
-Kali mirch (Black pepper) crushed 1 tsp
-Onion powder 1 tsp
-Namak (Salt) 1/4 tsp or to taste
-Beans boiled ½ Cup
-Kheera (Cucumber) cubes 1 Cup
-Tamatar (Tomato) cubes ½ Cup
-Corn kernels boiled ½ Cup
-Red kidney beans boiled ½ Cup
-Palak (Baby spinach leaves) 6-8
Greek Salad:
-Olive oil ½ Cup
-Lemon juice 1 & ½ tbs
-Sirka (Vinegar) 2 tbs
-Lehsan paste (Garlic paste) 1 tsp
-Mustard paste 1 tbs
-Kali mirch (Black pepper) crushed 1 tsp
-Dried oregano 1 tsp
-Namak (Salt) 1/4 tsp or to taste
-Kheera (Cucumber) cubes ½ Cup
-Ice berg ½ Cup
-Tamatar (Tomato) cubes 1/4 Cup
-Pyaz (Onion) ½ Cup
-Red kidney beans boiled ½ Cup
-Shimla mirch (Capsicum) cubes 1/4 Cup
-Black olives 2-3 tbs
-Feta cheese crumbled
Directions:
Russian Salad:
-In bowl,add mayonnaise,cream,vinegar,caster sugar,black pepper crushed,salt and mix until well combined.
-Can be store in refrigerator for 2-3 days.
-In bowl,add prepared dressing peas,carrot,corn kernels,macaroni,potato,apple,cabbage,black raisins and mix well.
Pakistani Style Salad:
-In bowl,add yogurt,cream,green chilli,fresh coriander,salt,black pepper crushed and whisk until well combined.
-Can be store in refrigerator for 2-3 days.
-In bowl,add prepared dressing,penne pasta,chickpeas,cucumber,potato,onion,beetroot and mix well.
Thousand Island:
-In bowl,add mayonnaise,tomato ketchup,olive oil,black pepper crushed,salt and whisk until well combined.
-Can be store in refrigerator for 2-3 days.
-In bowl,add prepared dressing,lettuce leaves,carrot,capsicum,beetroot,tomato,cucumber,boiled eggs, peas and mix well.
Ranch Sauce Salad:
-In bowl,add mayonnaise,yogurt,Worcestershire sauce,dried parsley,garlic,black pepper crushed,onion powder,salt and whisk until well combined.
-Can be store in refrigerator for 2-3 days.
-In bowl,add prepared dressing,beans,cucumber,tomato,corn kernels,red kidney beans,baby spinach leaves and mix well.
Greek Salad:
-In bowl,add olive oil,lemon juice,vinegar,garlic paste,mustard paste,black pepper crushed,dried oregano,salt and whisk until well combined.
-Can be store in refrigerator for 1 week.
-In bowl,add cucumber,ice berg,tomato,onion,red kidney beans,capsicum,black olives,3-4 tbs of prepared dressing and mix well.
-Add feta cheese.
Whole Foods Bean Salad
@Alexawhatsfordinner can’t stop thinking about the marinated beans from Whole Foods, so she made her own version at home! (relaxed emoji) They’re an absolutely delightful addition to any charcuterie board, but also make a great make-ahead lunch! (sunglasses emoji)
INGREDIENTS
1 14-ounce can of butter beans, drained
1 Tbsp sunflower oil
⅓ cup red wine vinegar
2 tsp kosher salt
1 tsp freshly ground black pepper
2 green onions, thinly sliced
¼ cup finely chopped roasted red peppers
¼ cup fresh finely chopped fresh parsley
PREPARATION
1. In a large bowl, toss together the beans, sunflower oil, red wine vinegar, salt, black pepper, green onions, roasted red peppers, and parsley until evenly combined. Let sit for at least 30 minutes to meld the flavors.
2. Serve the bean salad on a charcuterie board, cheese plate, or eat as-is for a snack or for lunch. Any leftovers will keep in an airtight container in the refrigerator for up to 3 days.
3. Enjoy!