Sun-Dried Tomato & Corn Salad
Fresh, easy, and pretty enough for a party–this colorful salad is one of our go-to recipes for summer meals. Give your summer salads a fresh, colorful spin!
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Tuna Lettuce Salad
Hi our DarNels Kitchen????
▪️Ingredients:
▫️Lettuce (2pcs of bunch)
▫️Tomato (1pc)
▫️Cucumber (1pc)
▫️Red Onion (1pc)
▫️Eggs (2pcs)
▫️Tuna Chunck (i used Doña Elena)
▫️Cheese (grated optional)
▪️Dressing for Salad
▫️Lemon
▫️Sunflower oil ( separate from tuna in can)
▫️Pepper Powder ( 1/2 tsp)
▫️Salt (pinch of salt)
▫️Mayonnaise Salad
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#TunaLettuceSalad #Salad #SaladRecipe
Summer Pasta Salad with Shrimp - Everyday Food with Sarah Carey
When you have beautiful and seasonal ingredients on hand, turning out a delicious meal is so simple. That's the main idea behind today's squash-, spinach-, and shrimp-filled pasta salad. Chopped olives and a few strips of lemon zest add briny and bright flavors to this two-step dinner. Serve it while the pasta and shrimp are still warm, or allow them to come to room temperature and pack the entree up for lunch. Either way, this vibrant meal is one you need to try!
Sarah's Tip of the Day:
Make this dish vegetarian by using firm tofu, cut into cubes and cooked in a nonstick pan, in place of shrimp.
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PREP: 15 mins TOTAL TIME: 30 mins
SERVINGS:4
INGREDIENTS
Coarse salt and ground pepper
1/2 pound short pasta, such as fusilli
1 medium yellow squash, thinly sliced crosswise
1/3 cup roughly chopped pitted Kalamata or Nicoise olives
4 lightly packed cups baby spinach (3 1/4 ounces)
1 teaspoon grated lemon zest, plus
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
DIRECTIONS
STEP 1
In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.
STEP 2
In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Summer Pasta Salad with Shrimp - Everyday Food with Sarah Carey
Autumn Crunch Pasta Salad
A simple pasta + spinach salad with crunchy apples, celery, and toasted pecans, chewy dried cranberries, sweet mandarine oranges and coated in a delicious poppyseed vinaigrette. Since having the babe last weekend, I had all my posts pre written and scheduled. I still have quite a few pre-written and ready to go, but I missed talking (writing?) to you all. So this recipe that I was saving for closer to Thanksgiving time and hadn’t written anything on is getting brought to you sooner.
So we can chat of course.
Ingredients:
5 ounces fresh spinach (half a 10 ounce bag)
3/4 cup chopped celery
3/4 cup dried cranberries
1 can (15 ounces) mandarin oranges
1 large Granny Smith Apple
1 teaspoon lemon juice
1/3 cup pecans
4 tablespoons olive oil or vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons white wine vinegar
2-4 tablespoons white sugar
1 tablespoon poppyseeds
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