#balsamicdressing

This Fingerling Potato Salad with Shallots, Spinach, and Sun-Dried Tomatoes is a tasty and healthy dish that you can eat for lunch or as a side. When you mix soft fingerling potatoes, sweet sun-dried tomatoes, and tangy balsamic dressing, you get a great mix of flavors. It tastes great with any meal or on a picnic.

Ingredients: 1 lb fingerling potatoes, halved. 2 shallots, thinly sliced. 2 cups fresh spinach leaves, chopped. 1/2 cup sun-dried tomatoes, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste. 1/4 cup chopped fresh parsley optional, for garnish.

Instructions: Place the halved fingerling potatoes in a pot of salted boiling water and cook until tender, about 10-12 minutes. While the potatoes are cooking, prepare the dressing by whisking together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Drain the cooked potatoes and let them cool slightly. In a large salad bowl, combine the sliced shallots, chopped spinach, and sun-dried tomatoes. Add the cooked fingerling potatoes to the bowl with the vegetables. Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Garnish with chopped fresh parsley, if desired. Serve the Healthy Fingerling Potato Salad immediately or refrigerate until ready to serve. Enjoy your delicious and healthy potato salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Fresh strawberries and grilled nectarines give this gluten-free salad a lot of flavor, and the balsamic vinaigrette on top makes it taste even better. This dish is bright and healthy, and it's great for a light lunch or as a side.

Ingredients: 4 nectarines, halved and pitted. 8 cups mixed salad greens. 2 cups sliced strawberries. 1/4 cup balsamic vinegar. 1/4 cup olive oil. 1 tablespoon honey. Salt and pepper to taste. Optional: sliced almonds for garnish.

Instructions: Warm the grill up to a medium-high level. Do this for three to four minutes on each side until grill marks show up. Take it off the heat and let it cool down a bit. Olive oil, honey, salt, and pepper should all be mixed together in a small bowl with a whisk to make the vinaigrette. Put mixed greens and sliced strawberries in a large salad bowl. Peel and cut the nectarines into thin slices. Add them to the salad. Add the balsamic vinaigrette to the salad and gently toss it to coat. Add sliced almonds on top if you want to. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

A refreshing and colorful vegan salad featuring the sweetness of persimmons and pomegranate seeds, balanced with peppery arugula and crunchy hazelnuts, all tossed in a tangy balsamic dressing.

Ingredients: 2 ripe persimmons, thinly sliced. 1 cup arugula. 1/2 cup pomegranate seeds. 1/4 cup chopped hazelnuts. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper to make the dressing. In a large salad bowl, combine persimmon slices, arugula, pomegranate seeds, and chopped hazelnuts. Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

A delicious and refreshing green bean salad with a tangy balsamic dressing. Perfect for those days when you want a break from lettuce.

Ingredients: 1 pound fresh green beans, trimmed. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons balsamic vinegar. 1 tablespoon olive oil. 1 clove garlic, minced. Salt and pepper to taste. 2 tablespoons fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled optional.

Instructions: As the water boils, add salt to a large pot. Add the green beans that have been trimmed to the boiling water. Cook for three to four minutes, or until they are bright green and just-right. To stop the cooking process, drain and put right into a bath of ice water. Once more, drain and pat dry. Add the olive oil, minced garlic, salt, and pepper to a small bowl and mix them together using a whisk. This will make the dressing. Put the blanched green beans, cherry tomatoes cut in half, and thinly sliced red onion in a large bowl. Pour the dressing over the salad and toss it around to cover everything evenly. Add more chopped fresh basil leaves on top and mix it all together again. You can add crumbled feta cheese to the salad before serving if you want to. You can eat it right away as a cool side dish or by itself. If you're not in the mood for a traditional salad with lettuce, this Balsamic Green Bean Salad is a great alternative.

Prep Time: 15 minutes

Cook Time: 5 minutes

A delicious and nutritious salad featuring roasted sweet potatoes and broccoli, tossed with a flavorful balsamic maple dressing.

Ingredients: 2 medium sweet potatoes, diced. 1 head broccoli, chopped into florets. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup chopped fresh parsley. 1/4 cup chopped walnuts. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup.

Instructions: Get the oven ready by heating it up to 400F 200C. Mix smoked paprika, garlic powder, salt, and pepper with 1 tablespoon of olive oil in a bowl. Toss the sweet potatoes until they are well covered. Place in a single layer on a baking sheet. For 20 to 25 minutes, or until soft and lightly browned, roast the sweet potatoes. Toss the broccoli florets with the last tablespoon of olive oil, salt, and pepper in a different bowl. When they're almost done, put them on the baking sheet with the sweet potatoes. Mix maple syrup and balsamic vinegar in a small bowl with a whisk. Move the broccoli and sweet potatoes to a serving bowl after they are done roasting. Add the balsamic maple dressing and drizzle it on top. Throw in some chopped parsley and walnuts on top. Carefully toss to mix. You can serve it hot or cold. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

There are crispy roasted potatoes, fresh greens, cherry tomatoes, and a tangy balsamic Dijon dressing in this Rosemary Garlic Roasted Potato Salad. It is a heavy and flavorful salad. It's great for a healthy lunch or as a side dish at a dinner party.

Ingredients: 1.5 lbs 680g baby potatoes, halved. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, finely chopped. Salt and pepper to taste. 2 cups mixed greens e.g., spinach, arugula. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. 1/4 cup feta cheese, crumbled optional. 1/4 cup toasted pine nuts optional.

Instructions: Start by heating the oven to 400F 200C. Half the baby potatoes and put them in a bowl. Add the minced garlic, chopped rosemary, salt, and pepper. Toss the potatoes until they are well covered. Spread the potatoes out evenly on a baking sheet. Put them in an oven that has already been heated for about 25 to 30 minutes, or until they are golden and crispy. When you roast them, make sure to stir them once or twice. Get the salad ready while the potatoes are roasting. Put the mixed greens, cherry tomatoes, and sliced red onion in a large salad bowl. To make the salad dressing, mix the balsamic vinegar and Dijon mustard in a small bowl with a whisk. Take the potatoes out of the oven and let them cool down a bit after they're done. To the salad bowl, add the mixed greens, cherry tomatoes, and red onion. Then add the roasted potatoes. Pour the salad dressing over the salad and gently toss everything together. For extra flavor and texture, you can top the salad with crumbled feta cheese and toasted pine nuts if you want to. Rosemary Garlic Roasted Potato Salad can be served right away as a side dish or a light main course. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

Topping a tasty and healthy salad with a tangy balsamic dressing makes it even better. Great for a quick and healthy meal, this salad is very simple to make.

Ingredients: 4 cups mixed greens e.g., spinach, arugula, and romaine. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup crumbled feta cheese. 1/4 cup toasted pine nuts. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and pine nuts. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly. Serve immediately as a refreshing and healthy salad option.

Prep Time: 10 minutes

Cook Time: 0 minutes