Easy Mixed Leaf Salad with Cherry Tomatoes | Mixed Green Salad with Simple dressing
This Easy mixed leaf salad with cherry tomatoes is a simple and healthy way to enjoy your meal. Serve it up with some proteins such as grilled chicken, salmon etc or as a BBQ accompaniment .
FOR PRINTABLE RECIPE:
I have used a mix of different green leaves such as Romaine Lettuce, Frisse Lettuce, Lollo Rosso Lettuce, Radicchio Lettuce, Baby Rocca, Baby Spinach,garden rocket with some cherry tomato and sweet corn.
For this Easy Mixed Leaf Salad with Cherry Tomatoes buy Leaves that are fresh and crisp. The more varieties, the more flavorful. I have bought a 200g pack of mesclun greens . Find your favourite combination by trying varieties of lettuce and other baby leaves which you like.
More Salad Recipes
If you love salads, try some of these green recipes as well.
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Eine Kleine Nachtmusik (by Mozart)
Tips
You can customise this fresh mixed leaf salad to your preference by topping it with sliced cucumber, roasted nuts, grated or cubed cheese, diced fruits, boiled eggs etc.
Always use fresh and crunchy leaves for salad.
You can swap the dressing any of your favourite ones.
Green salads are best when served fresh.
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How to Make EPIC SLIDERS 6 Ways
Amazing Portabella Sliders 6 Ways
This recipe offers a versatile approach to crafting mouthwatering Portobello Mushroom sliders, celebrating their meaty, umami-rich qualities. You can prepare each distinct flavor profile individually, offering flexibility and customization. This guide takes you through the entire process, from cleaning and roasting to seasoning and grilling, to create a symphony of flavors and textures. These sliders are perfect for barbecues and cookouts, and they can elevate catering and restaurant menus. With these tips and techniques, you'll craft exceptionally delicious Portobello sliders.
00:00 Intro
O0:25 First Roast
00:54 Seasonings
02:28 Quickest Pickles
03:00 NACHO Inspired Dressing
03:30 Garlic Spinach Dressing
04:22 Italian Pesto Dressing
04:58 Curry Mayo
05:08 FAST Cole Slaw
06:33 STEAKY
06:40 BBQ
06:44 CURRY
06:50 NACHO
06:56 ITALIAN
07:00 PORKY
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Grilled Slider Assortment (Makes 12 Sliders)
Ingredients:
12 Portabellas (2 per flavor)
Olive oil
Sea Salt flakes
Instructions:
Preheat the oven to 200°C/400°F with convection setting.
Clean Portabella mushrooms by gently brushing off debris and trimming stems.
Roasting: Place mushrooms top side down on a baking sheet, drizzle olive oil and sprinkle sea salt. Roast for 12-15 minutes until tender and juicy. Allow to cool.
Marinate mushrooms in chosen seasoning for 15 minutes or overnight for enhanced flavor.
BBQ-SEASONED with Quick Pickles
Ingredients:
2 Portabella Mushrooms (roasted)
2 Medium Soft Buns (toasted)
2 tbsp Mayo
2 tbsp BBQ Sauce
1 Small Red Onion (thinly sliced)
For Quick Pickles:
¾ Large Cucumber (thinly sliced rounds)
2 tbsp Vinegar
1 tsp Agave nectar or powdered sugar
1 Bird's Eye Chili (finely chopped)
Instructions:
Marinate/Season: Drizzle roasted Portabella mushrooms with olive oil, BBQ Blend Seasoning, and toss. Marinate for 15 minutes.
Grill mushrooms until tender. Toast buns on the grill.
Prepare Quick Pickles: Combine vinegar, agave, cucumber, and Bird's Eye Chili. Marinate for 15 minutes.
Assemble: Spread mayo and BBQ sauce on buns. Place grilled Portabella, red onion, and quick pickles on buns.
CURRY INSPIRED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
2 tbsp Non-Dairy Greek Yogurt
4 tbsp Masala Curry Blend Seasoning
3 tbsp Mayo
1 Red Onion (thinly shaved)
2 Tomato Slices
1 Handful Alfalfa Sprouts
Instructions:
Season Portabellas: Combine roasted Portabellas with yogurt and curry blend seasoning. Grill and toast buns.
Prepare Dressing: Mix mayo with 2 tbsp of curry seasoning.
ITALIAN INSPIRED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
1 tbsp Olive Oil
1 tbsp Italian Seasoning Blend
1 tsp Granulated Garlic
1 Handful Arugula/Rocket
Pesto Mayo Dressing:
3 tbsp Mayo
Small Handful Fresh Basil
1 tbsp Toasted Pine Nuts
1 tbsp Nutritional Yeast (or Wicked Garlic Herb Nooch)
1 Toasted Garlic Clove
Salt to taste
Instructions:
Season Portabellas: Combine roasted Portabellas with Italian seasoning and granulated garlic. Grill and toast buns.
Prepare Dressing: Grind basil, pine nuts, and garlic; mix with mayo. Add salt.
STEAK SEASONED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
2 tbsp Steak Blend Seasoning
2 tbsp Mayo
1 tsp Black Pepper
1 Garlic Clove (toasted and peeled)
Small handful of Baby Spinach (wilted)
1 Small Red Onion (shaved super thin)
2 Slices Tomato
Instructions:
Drizzle olive oil, add Steak Blend Seasoning and black pepper. Grill and toast buns.
Garlic-Spinach-Mayo: In a mortar, smash garlic, add spinach, and mayo. Season with salt and pepper.
PORKY SEASONED
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
¼ Cabbage (shaved for coleslaw)
1 Small Carrot (grated)
3 tbsp Mayo
2 tbsp BBQ Sauce
3 tbsp Vinegar
1 tsp Dijon Mustard
1 tsp Agave or powdered sugar
1 tsp Celery Salt
Instructions:
Season Portabellas: Drizzle olive oil, add BBQ Blend Seasoning. Grill and toast buns.
Coleslaw Topper: Combine vinegar, agave, mayo, Dijon mustard, and celery salt. Add cabbage and carrot. Season as needed.
NACHO INSPIRED PORTABELLA SLIDERS
Ingredients:
2 Portabellas (roasted and seasoned)
2 Medium-Size Soft Buns (toasted)
6 Corn Tortilla Chips
6 Pickled Jalapeno Slices
2 tbsp Jalapeno Pickle Juice
1 tbsp Olive Oil
1 tbsp Cumin
1 tbsp Chili Powder
1 tsp Coriander
1 Red Onion (thinly shaved)
2 Tomato Slices
1 Avocado (sliced)
Instructions:
Season Portabellas: Drizzle olive oil, add Cumin, Chili Powder, and Coriander. Grill and toast buns.
Dressing: Grind tortilla chips and pickled jalapenos, mix with mayo.
Assemble: Spread tortilla dressing on buns, layer avocado, red onion, tomato, and Portabella.
Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata
Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata #shorts #toast #tomatoes #garlic #burrata
Make this easy Marry Me Chicken for dinner! #chicken #dinner #marryme #parmesanchicken
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Easiest $3 Pasta | Meals That Got Me Through College
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