Vegan Sweet Dijon Dressing - Oil-free, Sugar-Free
HEALTHY VEGAN TIP: One thing that excites me online is sharing my salad dressings/sauces recipes. They are so good and all are free of oil, wheat, and refined sugar!
⅛ cup balsamic vinegar
2 tbls dijon mustard
¾ cup water
½ walnuts
5 soft medjool dates
Combine all ingredients in high-speed blender. Blend until smooth.
Enjoy!
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
Best Pasta Salad Ever????
1 pound Rotini pasta, multicolored
3 cups cherry tomatoes,halfed
1/4 cup red onion, diced
1/2 cup broccoli, sliced
1/2 cup cucumbers, diced
1/2 cup kalamata(black)olives,sliced
1/4 cup carrot,sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 bottle of Wishbone Italian Dressing
1 teaspoon salt
1/2 teaspoon pepper
2-3 pinches red pepper flakes (optional)
Boil the pasta according to the directions on the package. Allow to pasta to cool.(You can run cold water over pasta to help it cool faster.)
In a bowl, add and mix all the ingredients together. Refrigerate before serving. *In my opinion it taste the best the next day bc everything has marinated over night*
6 Refreshing Summer Salad Recipes to Beat the Heat!
(1) Roast Vegetable Salad
I Make this Complete Meal Roast Vegetable Salad all year-round!
Who says salads have to be raw? There’s something delicious about a roasted vegetable salad in any season!
Because all vegetables cook at different rates, there’s a little skill and timing involved, but don’t worry it’s very easy. You first start with the hardest vegetables, the potatoes and sweet potato. The potato is still harder than the sweet potato, so you want to cut the pieces smaller, this way they finish cooking at the same time. Once these are almost cooked, you then add the softer vegetables. Finally, the tomatoes. Remember, it’s a salad, not a roast, therefore you don’t want to overcook the vegetables, you simply want to extract more flavour from them but still retain their integrity. Once cooked, simply toss the cooked vegetables (still warm) into your favourite dressing. I added mine if that helps.
(2) Summer Salad
With avocado, olives and semi dried tomatoes
What’s better than a healthy fresh salad on a hot day. This salad can be made as a standalone meal or as a side dish to complement a nice steak, chicken or even fish. The rocket salad (arugula) gives you a peppery taste, the tomatoes and olives will bring you to the Mediterranean and the avocado provides the smooth richness. Use semi dried tomatoes if you can otherwise sun dried will also work, just use a little less. Made with a French style dressing using only one bowl, so very simple.
(3) Mediterranean Salad
A healthy Complete Meal Salad with Cheese and Potato.
A healthy and super delicious Mediterranean salad everyone will love. A complete meal to enjoy with crusty bread. One thing I always admire when travelling through the Mediterranean countries is the freshness of the ingredients. That is always the key to a good salad, wholesome and fresh produce. This recipe is purely a guideline, so there’s plenty of flexibility for you to make it your own. Vary the quantities, it’s all about balance of colour. Try not to overdress the salad with the dressing, once the salad is gone there shouldn’t be a poodle of dressing in the bottom of the plate. It should almost be dry, so don’t use it all. Enjoy my Mediterranean salad with a bunch of people.
(4) Roasted Beetroot Salad
A healthy beetroot salad with a sweet and salty flavour. The dressing is made with honey and vinegar complimenting with the saltiness of the feta cheese. Beetroots are first peeled then roasted so you can that nice caramelisation on the outside. I find this better than peeling after. It is advisable to wear gloves when handling beetroots, as the juice will stain your hands, and that can last most of the day. For me personally that doesn’t bother me. I used my home-grown beetroots, which were so easy to grow from seeds, no chemicals, no sprays, all one hundred percent organic goodness. This is a very healthy salad, it’s delicious, and can be consumed as a complete meal. Enjoy my roasted beetroot salad with rocket, cheese and walnuts.
(5) The best Caesar salad with grilled chicken
Tasty and tangy with optional crispy bacon
Keeping closely to the original, a Caesar salad is composed of romaine or cos lettuce, croutons and a dressing made from Worcestershire sauce, garlic, egg yolk, Dijon mustard, lemon juice and Parmesan cheese. For this Caesar salad I’ve also added warm grilled chicken breast and crispy bacon. It’s tangy, it’s packed with flavour and makes a delicious meal. You cannot beat making your own dressing, enjoy the best Caesar salad with grilled chicken. The best Caesar salad with grilled chicken.
(6) No Mayo Summer Potato Salad
With lean bacon and fresh herbs
A healthier alternative to a potato salad. This recipe has no mayonnaise but uses healthy Greek yogurt instead for that creamy consistency. The bacon is lean so there’s very little fat and it’s packed with fresh herbs, and the tangy taste of Summer.
???? (1) Roasted Vegetable Salad -
???? (2) Summer Salad -
???? (3) Mediterranean Salad -
???? (4) Roasted Beetroot Salad -
???? (5) Caesar salad with grilled chicken -
???? (6) Summer Potato Salad -
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Garlic Grilled Veggies Recipe - Zesty & Delicious Grilled Salad!!
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The most delicious side dish for summertime grilling! My zesty and refreshing, garlic grilled veggies are so easy to make and perfect as a side for grilled meats! This grilled vegetable salad is made with zucchini, bell peppers, mushrooms and red onion. The veggies are dressed with an easy cilantro, lemon and garlic dressing! You'll love everything about this aromatic, easy and delicious recipe!
Grilled Ribeye Steak:
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Grilled Chimichurri Chicken:
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Yaki Udon Noodles (20-min recipe)
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⭐️ Here's our scrumptious, tangy, and vegetable-packed Yaki Udon recipe; a stir-fried dish from Japan with thick udon noodles, a tasty soy-based sauce, tofu, and plenty of veggies.
⭐️ Ingredients
FOR THE STIR FRY
14 ounces udon noodles vacuum packed
2 tablespoons vegetable oil
½ pound firm tofu
½ teaspoon salt
1 small onion
2 cloves garlic
1 inch ginger
1 carrot
1 heaping cup (5 oz) bell peppers
1 heaping cup (5 oz) mushrooms
1 heaping cup (5 oz) bok choy
2 scallions
FOR THE STIR FRY SAUCE
2 tablespoons dark soy sauce
2 tablespoons vegetarian oyster sauce
2 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon brown sugar
1 teaspoon sriracha sauce
Metric:
FOR THE STIR FRY
400 grams udon noodles vacuum packed
2 tablespoons vegetable oil
250 grams firm tofu
½ teaspoon salt
1 small onion
2 cloves garlic
2½ cm ginger
1 carrot
150 grams bell peppers
150 grams mushrooms
150 grams bok choy
2 scallions
FOR THE STIR FRY SAUCE
2 tablespoons dark soy sauce
2 tablespoons vegetarian oyster sauce
2 tablespoons rice vinegar
1 tablespoon mirin
1 tablespoon brown sugar
1 teaspoon sriracha sauce
❤️ Nico & Louise
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. ❤️