#deliciousdressing

A tasty and refreshing salad with a light lemon maple dressing that brings together the sweetness of strawberries and peaches, the creaminess of avocado, and the freshness of herbs.

Ingredients: 1 cup cooked quinoa, cooled. 1 cup sliced strawberries. 1 cup diced peaches. 1 avocado, diced. 2 tablespoons chopped fresh mint. 2 tablespoons chopped fresh basil. 2 tablespoons lemon juice. 1 tablespoon maple syrup. Salt and pepper, to taste.

Instructions: In a large bowl, combine the quinoa, strawberries, peaches, avocado, mint, and basil. In a small bowl, whisk together the lemon juice, maple syrup, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator until ready to serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

A classic dish that works great as a keto-friendly meal is this spinach salad with hot bacon dressing. Adding tangy dressing to fresh spinach, crispy bacon, and other tasty ingredients makes a salad that everyone will love.

Ingredients: 6 cups fresh baby spinach leaves. 6 slices bacon, chopped. 1/4 cup chopped red onion. 1/4 cup apple cider vinegar. 1 tablespoon Dijon mustard. 1 tablespoon erythritol or keto-friendly sweetener. Salt and pepper, to taste.

Instructions: In a large salad bowl, place the spinach leaves. In a skillet over medium heat, cook the chopped bacon until crisp. Remove the cooked bacon from the skillet and set aside, leaving the bacon drippings in the skillet. In the same skillet with the bacon drippings, add the chopped red onion and saut until softened. Add the apple cider vinegar, Dijon mustard, and erythritol to the skillet, stirring to combine. Bring the dressing mixture to a simmer and cook for 1-2 minutes, then remove from heat. Pour the hot dressing over the spinach leaves in the salad bowl and toss to coat evenly. Top the salad with the cooked bacon pieces. Season with salt and pepper to taste. Serve immediately.

Prep Time: 10 minutes

Cook Time: 10 minutes

This salad is a delicious combination of hearty roasted potatoes, nutrient-rich kale, and a flavorful balsamic dressing. The roasted potatoes add a satisfying crunch, while the kale becomes wonderfully wilted and tender. Topped with feta cheese and toasted pine nuts, this salad is a perfect side dish or a light meal on its own.

Ingredients: 4 cups kale, chopped. 1 pound potatoes, diced. 2 tablespoons olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup red onion, thinly sliced. 1/4 cup cherry tomatoes, halved. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. 1 clove garlic, minced. 1/4 cup toasted pine nuts. Lemon wedges for garnish.

Instructions: Preheat your oven to 400F 200C. Toss the diced potatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on a baking sheet in a single layer and roast for about 25-30 minutes, or until they are golden brown and crispy. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, and the remaining 1 tablespoon of olive oil. Set the dressing aside. In a large mixing bowl, place the chopped kale. Drizzle the dressing over the kale and massage it into the leaves for a few minutes to help soften the kale. Add the roasted potatoes, thinly sliced red onion, halved cherry tomatoes, and crumbled feta cheese to the bowl with the kale. Toss everything together gently. Sprinkle toasted pine nuts on top as a garnish. Serve the salad with lemon wedges for a bright, citrusy touch. Enjoy your Wilted Kale and Roasted Potato Salad!

Prep Time: 15 minutes

Cook Time: 30 minutes

The crisp cucumbers, sweet red bell pepper, and tangy Asian-style dressing in this Asian Cucumber Salad make for a delicious and refreshing meal. Adding fresh herbs and crunchy peanuts gives the dish a new taste and texture. This is a great side dish or light summer meal.

Ingredients: 2 cucumbers, thinly sliced. 1 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted peanuts, crushed. 1/4 cup rice vinegar. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon honey. 1 teaspoon grated fresh ginger. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced cucumbers, red bell pepper, and red onion. In a small bowl, whisk together the minced garlic, rice vinegar, soy sauce, sesame oil, honey, grated ginger, and red pepper flakes to make the dressing. Pour the dressing over the cucumber mixture and toss to coat evenly. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle the chopped cilantro, mint leaves, and crushed peanuts on top of the salad. Season with salt and pepper to taste. Serve chilled and enjoy your Asian-inspired cucumber salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Creamy Pasta and Potato Salad is a delightful combination of tender pasta, hearty potatoes, and a creamy dressing with a tangy kick. It's perfect for picnics, potlucks, or as a side dish for any meal.

Ingredients: 2 cups cooked pasta. 2 cups boiled potatoes, diced. 1/2 cup mayonnaise. 1/4 cup sour cream. 2 tablespoons Dijon mustard. 1/4 cup red onion, finely chopped. 1/4 cup celery, finely chopped. 1/4 cup dill pickles, chopped. 1/4 cup fresh parsley, chopped. Salt and pepper to taste.

Instructions: Diced potatoes and cooked pasta should be mixed together in a large bowl. To make the mayonnaise, sour cream, and Dijon mustard smooth, mix them in a different bowl with a whisk. The red onion, celery, dill pickles, and parsley should all be chopped up and added to the pasta and potatoes. Add the creamy dressing to the pasta and potato mix and toss it around until everything is well covered. Add pepper and salt to taste. Put it in the fridge for at least two hours before you serve it. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan creamy avocado sauce with mango, citrus, and basil is bursting with fresh flavors. It's perfect for drizzling over salads, tacos, or grilled vegetables, adding a vibrant and delicious touch to any dish.

Ingredients: 1 ripe avocado. 1 ripe mango, peeled and diced. 1/4 cup fresh basil leaves. Juice of 1 lime. Juice of 1 lemon. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a blender or food processor, combine the avocado, mango, basil, lime juice, lemon juice, and olive oil. Blend until smooth and creamy, adding more olive oil if needed to reach desired consistency. Season with salt and pepper to taste. Serve immediately or refrigerate for later use.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Little Gem Spring Salad with Toasted Seeds and Herbed Goat Cheese is a delightful combination of fresh lettuce, crunchy toasted seeds, and creamy goat cheese. The dressing adds a touch of sweetness and tanginess, making it a perfect addition to your springtime menu.

Ingredients: 2 heads of Little Gem lettuce, washed and torn into bite-sized pieces. 1/4 cup pumpkin seeds, toasted. 1/4 cup sunflower seeds, toasted. 1/4 cup sliced almonds, toasted. 4 ounces herbed goat cheese, crumbled. 1/4 cup extra-virgin olive oil. 2 tablespoons white wine vinegar. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Warm up the pumpkin seeds, sunflower seeds, and almond slices in a dry pan over medium-low heat until they turn golden and smell good. Take it off the heat and let it cool down. Put the extra-virgin olive oil, white wine vinegar, honey, salt, and pepper in a small bowl and mix them together with a whisk. Toast the seeds and put the torn Little Gem lettuce leaves in a large salad bowl. Pour the dressing over the salad and gently toss to cover everything. On top of the salad, crack up the goat cheese and add the herbs. Get your Little Gem Spring Salad ready to eat right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes