How to Make a Tasty Salad + Salad Dressing Every Time | Healthy Salad Recipe ????
Salad recipe alert! Let me show you how to make a healthy scrumptious salad and yummy nutritious homemade salad dressing every time. No more wasting food on recipes that suck! Buckle up, this master class in cooking will get you sizzling, in a smart and sensible fashion of course.
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CLICK ON THE TIMECODE TO SKIP TO DESIRED PART:
0:01 Intro
1:41 Why Salad Fundamentals are Better than a Recipe
3:50 Get a Big Salad Bowl
8:57 Mix Salad as you go
14:50 Extra Tomatoes Make all the Difference
18:18 The Way you do Anything, is the Way you do Everything!
21:00 Cucumber Tricks
24:20 Carrot Tricks
30:00 Garnish, Garnish, Garnish
32:30 Balancing 5 Basic Flavors
33:33 Salad Dressing
39:00 Show me Your Creations
???? Sergei's Go-to Salad Dressing Recipe:
• Equal parts olive oil and lemon juice
• 1 teaspoon sea salt
• Tablespoon honey
• 1 teaspoon nutritional yeast (hippie dust)
• Black pepper to taste
Mix thoroughly and enjoy!
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24 Green Leafy Greens for Smoothies and Salads:
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Eggplant Salad is a tasty and easy Lunch Idea
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⭐️ Eggplant salad is an easy and delicious recipe made with roasted or air-fried eggplant, chickpeas, and other crunchy seasonal vegetables. It's perfect as a make-ahead meal, for potlucks, and picnics.
⭐️ Ingredients
2 medium eggplants + 2 teaspoon olive oil, ⅓ teaspoon salt, ¼ teaspoon pepper for roasting
1 can (15 oz) chickpeas or 1½ cups of cooked chickpeas (drained)
1 cup cherry tomatoes (chopped)
1 cup zucchini or cucumber (sliced)
½ cup black olives (sliced)
½ cup red onion (chopped)
1 cup yellow bell pepper (diced)
⅓ cup parsley (finely chopped)
½ pound pasta (optional) rotini, fusilli, penne, bow-ties
For the dressing
2 - 3 tablespoons extra virgin olive oil
2 - 3 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
Metric:
1100 grams eggplants + 2 teaspoon olive oil, ⅓ teaspoon salt, ¼ teaspoon pepper for roasting
230 grams chickpeas or 1½ cups of cooked chickpeas (drained)
160 grams cherry tomatoes (chopped)
130 grams zucchini or cucumber (sliced)
50 grams black olives (sliced)
60 grams red onion (chopped)
130 grams yellow bell pepper (diced)
10 grams parsley (finely chopped)
230 grams pasta (optional) rotini, fusilli, penne, bow-ties
For the dressing
40 grams extra virgin olive oil
45 grams lemon juice
3 grams salt
2 grams black pepper
BAKE eggplants in the oven for 20 minutes at 430°F or 220°C.
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
GREEK PASTA SALAD | easy, healthy recipe
This light and bright Greek Pasta Salad is an easy, healthy recipe that is made with fusilli pasta, diced cucumber, grape tomatoes, yellow peppers, Kalamata olives, red onion, and tangy feta cheese! It's a great summer side dish or light lunch and is also perfect for meal prep.
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TIMESTAMPS
0:00 Intro - Pasta salad is so versatile!
0:27 Prepping the vegetables
1:01 Chopping a bell pepper
1:29 Chopping a red onion
1:53 Preparing the Greek salad dressing
3:01 Preparing the Fusilli pasta
3:30 Bringing the salad together
4:27 Enjoy!
4:49 Outro
EASY GREEK PASTA SALAD
16 ounces short pasta (penne, bowtie, fusilli, etc)
1 English cucumber diced
1-pint grape tomatoes halved
1 bell pepper diced (yellow or orange)
1/2 cup pitted kalamata olives sliced
1/2 cup red onion diced
3 ounces of feta cheese crumbled
Greek Salad Dressing
1 large clove of garlic crushed
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 cup lemon juice
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Cook pasta al dente according to package directions. Rinse under cold water and transfer to a large bowl.
Add the cucumber, tomatoes, bell pepper, Kalamata olives, red onion, and feta cheese.
Combine garlic, oregano, lemon juice, red wine vinegar, and Dijon mustard in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. If using a mason jar, you can simply put the lid on and shake the jar until well combined.
Drizzle the dressing over the top and toss well. Chill for 2-3 hours before serving and enjoy!
NOTES
This salad is lightly dressed. If you like extra dressing on your pasta salad, feel free to 1.5x the dressing.
Store the leftover salad in an airtight storage container in the refrigerator for about 4 to 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is best served chilled.
NUTRITION
Serving: 1serving | Calories: 239kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 274mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 1mg
#GreekPastaSalad #PastaSalad #summersalads
Steamed vegetables| recipe
Chopped cabbage
Chopped carrots
broccoli
green beans
Chopped onions
Chopped bell peppers
2 tbsp minced garlic
1/3 cup vegetable stock
1/2 tsp black pepper
1 tbsp all purpose seasoning
2 tbsp butter
use as much vegetables as you like and season to your own liking.
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HEALTHY Asian Salad Dressing Recipe with BlendJet
#BlendJet2 #BlendJetRecipe #BlendJet
Always remember the golden rule for salads: Don't forget the dressing! Try this Asian Salad Dressing #BlendJet Recipe and taste all the flavors.
Total Time: Less than 5 minutes
Servings: 1
INGREDIENTS
1/4 cup olive oil
1/4 cup rice vinegar
2 Tbsp sesame oil
1-2 Tbsp honey
1 Tbsp soy sauce
1 clove garlic
Pinch of salt
DIRECTIONS
1. Add all ingredients to your BlendJet
2. Blend for 1 cycle
3. Pour over your salad of choice and enjoy!
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Confit Tomatoes (slow roasted, juicy, easy to prep)
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⭐️ Tomato confit is slow-roasted tomatoes in the oven with olive oil, garlic, a pinch of sugar, and dried or fresh herbs.
They are soft, juicy, and flavor-packed; they are excellent as a starter or to use as a topping and condiment to upgrade any meal.
⭐️ Ingredients
20 ounces cherry tomatoes or other small tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons sugar
2 cloves garlic (optional)
1 teaspoon salt
2 teaspoons dried oregano or thyme
Metric:
500 grams cherry tomatoes or other small tomatoes
30 grams extra virgin olive oil
25 grams sugar
2 cloves garlic (optional)
1 teaspoon salt
2 teaspoons dried oregano or thyme
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️