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New Post has been published on https://foodloverrecipes.com/blog/ancient-greek-pasta-salad/

Ancient greek Pasta Salad

4. 79 from 41 votes

27894 shares

This particular Greek Pasta Salad is gentle and fresh, loaded with garden tomato vegetables, bell peppers and cucumbers thrown in a homemade Greek dressing along with Kalamata olives and Feta mozzarella cheese. Perfect for summer parties or potlucks!

Greek Teigwaren Salad

I love nudeln salad, but taking my Greek Salad recipe and adding this to pasta is my favorite when I need light pasta salad with no mayonaise. It’s easy to make and even preferences great the next day or two. Consider something more traditional? This Summer Macaroni Salad is perfect!

For added flavor I like using the brine in the olives in my vinaigrette. I love blending up the colors so I used orange colored bell peppers but green or even red are perfectly fine. Any number of cucumbers will work here, I usually make use of English cucumbers or a few smaller sized Persian cucumbers because you don’t have in order to peel them or remove the seed products but if your garden is overgrowing along with other varieties of cucumber, you make wish to scoop the seeds out initial. You can use wheat or gluten-free teigwaren, for added fiber adding chickpeas would also be great.

Tips for Cooking Perfect Teigwaren for Salad

For perfect teigwaren salad here’s a few tips for achievement.

A lot more Pasta Salads

Greek Pasta Salad

Preparation Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

This Greek Pasta Salad is usually light and fresh, loaded with backyard tomatoes, bell peppers and cucumbers tossed in a homemade Greek outfitting with Kalamata olives and Feta cheese. Perfect for summer parties or even potlucks!

3 tbsp red wine vinegar

2 tbsp fresh lemon fruit juice

1/3 cup olive oil

1/2 tsp garlic powder

1 tsp oregano

1/2 tsp kosher salt

sixteen oz pasta (rotini, cavatappi or even bow ties) , wheat or gluten-free

1/2 cup halved rough kalamata olives, plus 2 tablespoons brine

1/3 cup reddish colored onion, diced

3 mugs (from 1 large) English cucumber, diced

1 pint cherry tomatoes, halved

1 orange colored bell pepper, diced

1/2 cup feta cheese, cubed

fresh oregano , optional garnish

Bring a large pot of salted water to a rolling boil. Add the pasta and cook in accordance with package directions for al dente, adding an extra minute.

Drain and wash under cold water, drain.

Meanwhile, Within a large bowl, combine the dressing up ingredients.

Add the olives, red onion and brine from the olives plus mix to combine.

Stir in the pasta using the cucumber, tomatoes and bell spice up and toss well. Add the particular cheese just before ready to serve.

[embed]https://youtube.com/watch?v=Berv67akV7Q&feature=oembed[/embed]

Serving: 1 cup , Calories: 176 kcal , Carbohydrates: 24 g , Protein: 5 g , Fat: 7 g , Saturated Fat: 1 g , Cholesterol: 4 mg , Sodium: 164 mg , Fiber: 1 . 5 g , Sugar: 2 g

Blue Smart Factors: 5

Eco-friendly Smart Points: 5

Purple Smart Points: five

Points +: 5

Keywords: best greek pasta greens, best greek pasta salad along with feta, Greek Pasta Salad, Ancient greek Pasta Salad Recipe

Photo credit score: Jess Larson

posted May 19, 2020 by Gina

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New Post has been published on https://foodloverrecipes.com/blog/raw-spiralized-beet-mandarin-salad-with-mint/

Raw Spiralized Beet & Mandarin Salad with Mint

5 from 2 votes

3737shares

If you think you don’t like beets, try eating them raw, you may change your mind! I got this idea from a meal at a raw vegan restaurant where I tried raw beets for the first time, and loved them. The trick is to cut them thin and let them marinate a little while, perfect for spiralizing! Truth is, I love them BETTER uncooked, and with mandarin oranges and some fresh mint, this is not just delicious, but also beautiful!

Sorry I haven’t updated here lately, I just completed my new cookbook and spent a week in Charleston shooting the photos. I’m finally getting back into my routine so there will be lots of new recipes coming soon! I shared this on Snapchat a few weeks ago (username Skinnytaste) and loved how this turned out. If you make it, snap me a photo! And if you’re wondering what my favorite spiralizer is, it’s the Inspiralizer picture above.

To spiralize the beets, using gloves to prevent staining your hands, peel the beet and trim off the stem end then insert the thinner end into the round blade of the spiralizer, keeping it centered. Spiralize using the blade with the smallest triangles. Using scissors, cut the beet spirals into smaller 6-inch-long pieces so it’s easier to eat.

Drain the mandarin oranges, reserving 2 tablespoons juice. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Toss with the beets and let it sit for 15 minutes.

Divide in 2 plates, top with mandarin oranges and and mint.

Raw Spiralized Beet & Mandarin Salad with Mint

Total Time: 15 mins

2 4 oz snack cups mandarin oranges, in juice

1 1/2 tablespoons olive oil

2 tablespoons red wine vinegar

2 medium beets, ends trimmed

1 sprig mint, leaves torn

To spiralize the beets, using gloves to prevent staining your hands, peel the beet and trim off the stem end then insert the thinner end into the round blade of the spiralizer, keeping it centered. Spiralize using the blade with the smallest triangles. Using scissors, cut the beet spirals into smaller 6-inch-long pieces so it's easier to eat.

Drain the mandarin oranges, reserving 2 tablespoons juice. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Toss with the beets and let it sit for 15 minutes.

Divide in 2 plates, top with mandarin oranges and and mint.

Serving: 1salad, Calories: 184kcal, Carbohydrates: 23g, Protein: 1g, Fat: 10g, Saturated Fat: 1g, Sodium: 148mg, Fiber: 2g, Sugar: 20g

Blue Smart Points: 6

Green Smart Points: 6

Purple Smart Points: 6

Points +: 5

Keywords: Gluten Free, Vegetarian Meals

posted March 15, 2016 by Gina

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New Post has been published on https://foodloverrecipes.com/blog/raw-spiralized-beet-mandarin-salad-with-mint/

Raw Spiralized Beet & Mandarin Salad with Mint

5 from 2 votes

3737shares

If you think you don’t like beets, try eating them raw, you may change your mind! I got this idea from a meal at a raw vegan restaurant where I tried raw beets for the first time, and loved them. The trick is to cut them thin and let them marinate a little while, perfect for spiralizing! Truth is, I love them BETTER uncooked, and with mandarin oranges and some fresh mint, this is not just delicious, but also beautiful!

Sorry I haven’t updated here lately, I just completed my new cookbook and spent a week in Charleston shooting the photos. I’m finally getting back into my routine so there will be lots of new recipes coming soon! I shared this on Snapchat a few weeks ago (username Skinnytaste) and loved how this turned out. If you make it, snap me a photo! And if you’re wondering what my favorite spiralizer is, it’s the Inspiralizer picture above.

To spiralize the beets, using gloves to prevent staining your hands, peel the beet and trim off the stem end then insert the thinner end into the round blade of the spiralizer, keeping it centered. Spiralize using the blade with the smallest triangles. Using scissors, cut the beet spirals into smaller 6-inch-long pieces so it’s easier to eat.

Drain the mandarin oranges, reserving 2 tablespoons juice. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Toss with the beets and let it sit for 15 minutes.

Divide in 2 plates, top with mandarin oranges and and mint.

Raw Spiralized Beet & Mandarin Salad with Mint

Total Time: 15 mins

2 4 oz snack cups mandarin oranges, in juice

1 1/2 tablespoons olive oil

2 tablespoons red wine vinegar

2 medium beets, ends trimmed

1 sprig mint, leaves torn

To spiralize the beets, using gloves to prevent staining your hands, peel the beet and trim off the stem end then insert the thinner end into the round blade of the spiralizer, keeping it centered. Spiralize using the blade with the smallest triangles. Using scissors, cut the beet spirals into smaller 6-inch-long pieces so it's easier to eat.

Drain the mandarin oranges, reserving 2 tablespoons juice. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Toss with the beets and let it sit for 15 minutes.

Divide in 2 plates, top with mandarin oranges and and mint.

Serving: 1salad, Calories: 184kcal, Carbohydrates: 23g, Protein: 1g, Fat: 10g, Saturated Fat: 1g, Sodium: 148mg, Fiber: 2g, Sugar: 20g

Blue Smart Points: 6

Green Smart Points: 6

Purple Smart Points: 6

Points +: 5

Keywords: Gluten Free, Vegetarian Meals

posted March 15, 2016 by Gina

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New Post has been published on https://foodloverrecipes.com/blog/ancient-greek-pasta-salad/

Ancient greek Pasta Salad

4. 79 from 41 votes

27894 shares

This particular Greek Pasta Salad is gentle and fresh, loaded with garden tomato vegetables, bell peppers and cucumbers thrown in a homemade Greek dressing along with Kalamata olives and Feta mozzarella cheese. Perfect for summer parties or potlucks!

Greek Teigwaren Salad

I love nudeln salad, but taking my Greek Salad recipe and adding this to pasta is my favorite when I need light pasta salad with no mayonaise. It’s easy to make and even preferences great the next day or two. Consider something more traditional? This Summer Macaroni Salad is perfect!

For added flavor I like using the brine in the olives in my vinaigrette. I love blending up the colors so I used orange colored bell peppers but green or even red are perfectly fine. Any number of cucumbers will work here, I usually make use of English cucumbers or a few smaller sized Persian cucumbers because you don’t have in order to peel them or remove the seed products but if your garden is overgrowing along with other varieties of cucumber, you make wish to scoop the seeds out initial. You can use wheat or gluten-free teigwaren, for added fiber adding chickpeas would also be great.

Tips for Cooking Perfect Teigwaren for Salad

For perfect teigwaren salad here’s a few tips for achievement.

A lot more Pasta Salads

Greek Pasta Salad

Preparation Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

This Greek Pasta Salad is usually light and fresh, loaded with backyard tomatoes, bell peppers and cucumbers tossed in a homemade Greek outfitting with Kalamata olives and Feta cheese. Perfect for summer parties or even potlucks!

3 tbsp red wine vinegar

2 tbsp fresh lemon fruit juice

1/3 cup olive oil

1/2 tsp garlic powder

1 tsp oregano

1/2 tsp kosher salt

sixteen oz pasta (rotini, cavatappi or even bow ties) , wheat or gluten-free

1/2 cup halved rough kalamata olives, plus 2 tablespoons brine

1/3 cup reddish colored onion, diced

3 mugs (from 1 large) English cucumber, diced

1 pint cherry tomatoes, halved

1 orange colored bell pepper, diced

1/2 cup feta cheese, cubed

fresh oregano , optional garnish

Bring a large pot of salted water to a rolling boil. Add the pasta and cook in accordance with package directions for al dente, adding an extra minute.

Drain and wash under cold water, drain.

Meanwhile, Within a large bowl, combine the dressing up ingredients.

Add the olives, red onion and brine from the olives plus mix to combine.

Stir in the pasta using the cucumber, tomatoes and bell spice up and toss well. Add the particular cheese just before ready to serve.

[embed]https://youtube.com/watch?v=Berv67akV7Q&feature=oembed[/embed]

Serving: 1 cup , Calories: 176 kcal , Carbohydrates: 24 g , Protein: 5 g , Fat: 7 g , Saturated Fat: 1 g , Cholesterol: 4 mg , Sodium: 164 mg , Fiber: 1 . 5 g , Sugar: 2 g

Blue Smart Factors: 5

Eco-friendly Smart Points: 5

Purple Smart Points: five

Points +: 5

Keywords: best greek pasta greens, best greek pasta salad along with feta, Greek Pasta Salad, Ancient greek Pasta Salad Recipe

Photo credit score: Jess Larson

posted May 19, 2020 by Gina

Don’t Miss the Recipe!

Get new free of charge recipes and exclusive content shipped right to your inbox:

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New Post has been published on https://foodloverrecipes.com/blog/ancient-greek-pasta-salad/

Ancient greek Pasta Salad

4. 79 from 41 votes

27894 shares

This particular Greek Pasta Salad is gentle and fresh, loaded with garden tomato vegetables, bell peppers and cucumbers thrown in a homemade Greek dressing along with Kalamata olives and Feta mozzarella cheese. Perfect for summer parties or potlucks!

Greek Teigwaren Salad

I love nudeln salad, but taking my Greek Salad recipe and adding this to pasta is my favorite when I need light pasta salad with no mayonaise. It’s easy to make and even preferences great the next day or two. Consider something more traditional? This Summer Macaroni Salad is perfect!

For added flavor I like using the brine in the olives in my vinaigrette. I love blending up the colors so I used orange colored bell peppers but green or even red are perfectly fine. Any number of cucumbers will work here, I usually make use of English cucumbers or a few smaller sized Persian cucumbers because you don’t have in order to peel them or remove the seed products but if your garden is overgrowing along with other varieties of cucumber, you make wish to scoop the seeds out initial. You can use wheat or gluten-free teigwaren, for added fiber adding chickpeas would also be great.

Tips for Cooking Perfect Teigwaren for Salad

For perfect teigwaren salad here’s a few tips for achievement.

A lot more Pasta Salads

Greek Pasta Salad

Preparation Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

This Greek Pasta Salad is usually light and fresh, loaded with backyard tomatoes, bell peppers and cucumbers tossed in a homemade Greek outfitting with Kalamata olives and Feta cheese. Perfect for summer parties or even potlucks!

3 tbsp red wine vinegar

2 tbsp fresh lemon fruit juice

1/3 cup olive oil

1/2 tsp garlic powder

1 tsp oregano

1/2 tsp kosher salt

sixteen oz pasta (rotini, cavatappi or even bow ties) , wheat or gluten-free

1/2 cup halved rough kalamata olives, plus 2 tablespoons brine

1/3 cup reddish colored onion, diced

3 mugs (from 1 large) English cucumber, diced

1 pint cherry tomatoes, halved

1 orange colored bell pepper, diced

1/2 cup feta cheese, cubed

fresh oregano , optional garnish

Bring a large pot of salted water to a rolling boil. Add the pasta and cook in accordance with package directions for al dente, adding an extra minute.

Drain and wash under cold water, drain.

Meanwhile, Within a large bowl, combine the dressing up ingredients.

Add the olives, red onion and brine from the olives plus mix to combine.

Stir in the pasta using the cucumber, tomatoes and bell spice up and toss well. Add the particular cheese just before ready to serve.

[embed]https://youtube.com/watch?v=Berv67akV7Q&feature=oembed[/embed]

Serving: 1 cup , Calories: 176 kcal , Carbohydrates: 24 g , Protein: 5 g , Fat: 7 g , Saturated Fat: 1 g , Cholesterol: 4 mg , Sodium: 164 mg , Fiber: 1 . 5 g , Sugar: 2 g

Blue Smart Factors: 5

Eco-friendly Smart Points: 5

Purple Smart Points: five

Points +: 5

Keywords: best greek pasta greens, best greek pasta salad along with feta, Greek Pasta Salad, Ancient greek Pasta Salad Recipe

Photo credit score: Jess Larson

posted May 19, 2020 by Gina

Don’t Miss the Recipe!

Get new free of charge recipes and exclusive content shipped right to your inbox:

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