#basilvinaigrette

This Spring Couscous Salad with Basil Vinaigrette is a delightful blend of flavors and textures, perfect for a light and refreshing meal. The couscous is paired with fresh vegetables, feta cheese, and a homemade basil vinaigrette that adds a burst of herbaceous goodness. It's a great choice for a spring or summer gathering.

Ingredients: 1 cup couscous. 1 1/4 cups vegetable broth. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup toasted pine nuts. Salt and pepper to taste.

Instructions: Bring vegetable broth to a boil in a medium-sized saucepan. Add the couscous, mix it in, cover, and take it off the heat. While it's still warm, fluff it up with a fork and set it aside to cool down. Put cooked couscous, cherry tomatoes, cucumber, red bell pepper, red onion, and fresh basil in a large bowl. Whisk the basil vinaigrette's parts together in a small bowl: You will need salt, pepper, 1/4 cup of chopped fresh basil leaves, 1/4 cup of olive oil, and 2 tablespoons of balsamic vinegar. Add the basil vinaigrette to the salad and mix it all together by tossing it. Mix the crumbled feta cheese and toasted pine nuts in slowly. If you think it needs it, add more salt and pepper to taste. Put the salad in the fridge for at least 30 minutes before you serve it. The Spring Couscous Salad with Basil Vinaigrette can be a light main dish or a cool side dish. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Paleo and Whole30-friendly, this salmon salad with basil vinaigrette is a light and wholesome dish. This dish is perfect for lunch or dinner because it combines creamy avocado, crisp mixed greens, tender baked salmon, and tangy basil vinaigrette.

Ingredients: 2 salmon fillets. 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1 avocado, sliced. 1/4 cup fresh basil leaves. 1/4 cup extra virgin olive oil. 2 tablespoons apple cider vinegar. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Season salmon fillets with salt and pepper, place on a baking sheet, and bake for 12-15 minutes until cooked through. In a small bowl, whisk together olive oil, apple cider vinegar, minced garlic, salt, and pepper to make the vinaigrette. In a large bowl, toss mixed salad greens, cherry tomatoes, red onion slices, and avocado slices. Divide the salad onto plates, top with cooked salmon fillets, and drizzle with basil vinaigrette. Garnish with fresh basil leaves and serve immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

A colorful and refreshing salad with mixed greens, cherry tomatoes, red onion, and feta cheese. A homemade basil vinaigrette gives the salad a burst of flavor.

Ingredients: 1 cup fresh basil leaves. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste. 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled.

Instructions: Fresh basil leaves, olive oil, balsamic vinegar, minced garlic, salt, and pepper should all be put in a blender. To make the vinaigrette, blend the ingredients together until they are smooth. Put mixed greens, cherry tomatoes, and thinly sliced red onion in a large salad bowl. Add the basil vinaigrette to the salad and gently toss it to coat it. Add some broken up feta cheese on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in a delightful vegan twist on the classic Italian dish with this Roasted Tomato Bucatini featuring vegan burrata and a refreshing basil vinaigrette. The roasted cherry tomatoes add a burst of sweet flavor, while the creamy vegan burrata complements the dish perfectly. This recipe is not only delicious but also easy to prepare, making it a great option for any weeknight dinner or special occasion.

Ingredients: 1 pound cherry tomatoes, halved. 2 tablespoons olive oil. Salt and pepper to taste. 8 ounces bucatini pasta. 1 cup vegan burrata cheese. 1/4 cup fresh basil leaves, chopped. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 2 cloves garlic, minced. 2 tablespoons nutritional yeast optional.

Instructions: Turn on the oven and heat it up to 400F 200C. Spread the cherry tomatoes that have been cut in half out on a baking sheet. Add olive oil and salt and pepper to taste. The tomatoes should be roasted in a hot oven for 20 to 25 minutes, or until they start to turn a little caramelized. Follow the directions on the package to cook the bucatini until it is al dente while the tomatoes are roasting. Remove the water and set it aside. To make the basil vinaigrette, put the cinnamon, maple syrup, minced garlic, and chopped basil leaves in a small bowl and mix them together with a whisk. While the tomatoes are still hot, mix them with the cooked bucatini and basil vinaigrette. Put vegan burrata cheese on top of the pasta and, if you want, sprinkle nutritional yeast on top as well. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes