#delicioussalad

A refreshing and flavorful salmon salad featuring grilled salmon on a bed of mixed greens, cherry tomatoes, cucumbers, red onions, black olives, and feta cheese, dressed with a zesty lemon-Dijon vinaigrette.

Ingredients: 1 lb salmon fillet, grilled and flaked. 6 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 cup sliced cucumbers. 1/4 cup thinly sliced red onions. 1/4 cup sliced black olives. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh dill. 1/4 cup extra virgin olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumbers, red onions, black olives, and crumbled feta cheese. Top the salad with the grilled and flaked salmon. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing. Drizzle the dressing over the salad and gently toss to coat. Sprinkle chopped fresh dill over the salad before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Shrimp Spinach Pasta Salad is a refreshing and light dish perfect for a quick meal or as a side dish. Packed with juicy shrimp, fresh spinach, tangy cherry tomatoes, and creamy feta cheese, it's bursting with flavor. The zesty lemon dressing ties all the ingredients together for a satisfying and delicious salad.

Ingredients: 8 oz pasta. 1 lb shrimp, peeled and deveined. 2 cups fresh spinach leaves. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon chopped fresh basil optional. 1 tablespoon chopped fresh parsley optional.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Run cold water over the drain and rinse. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Before you serve the shrimp, make sure it's pink and fully cooked. This should take about two to three minutes per side. Add pepper and salt. Cooked pasta, shrimp, spinach leaves, cherry tomatoes, red onion, and feta cheese should all be put in a large bowl together. Lemon juice, salt, pepper, basil, and parsley should all be mixed together in a small bowl using a whisk. Pour it over the pasta salad and toss it around to cover it all. Serve right away or put in the fridge until you're ready to serve. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Easy Creamy Pea Salad is a delicious side dish that's perfect for picnics, barbecues, or any meal. It combines the sweetness of peas with the creaminess of a homemade dressing, and the added crunch of cheddar cheese and crispy bacon bits. Give it a try and watch it disappear at your next gathering!

Ingredients: 2 cups frozen peas, thawed. 1/2 cup cheddar cheese, cubed. 1/2 cup red onion, finely chopped. 1/2 cup crispy bacon bits. 1/2 cup mayonnaise. 1/4 cup sour cream. 1 tablespoon white vinegar. 1 teaspoon sugar. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Put the thawed peas, cheddar cheese, chopped red onion, and crispy bacon bits in a large bowl. Add the sour cream, white vinegar, sugar, salt, and pepper to a different small bowl and mix them together using a whisk. Pour the creamy dressing over the pea mixture and toss it around gently to cover everything. Put the salad in the fridge for at least 30 minutes with the lid on so the flavors can mix. If you want, you can add fresh parsley to the top before serving. Enjoy your creamy pea salad while it's cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

The flavors and textures in this Asparagus Goat Cheese Pasta Salad go so well together. After adding pasta and fresh basil, soft asparagus, creamy goat cheese, and crunchy pine nuts are mixed together. A simple olive oil and balsamic vinegar dressing is then added.

Ingredients: 8 oz pasta of your choice. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 4 oz goat cheese, crumbled. 1/4 cup toasted pine nuts. 1/4 cup chopped fresh basil. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Run cold water over the drain and rinse. Boil a large pot of water and blanch the asparagus for two to three minutes, until it is just barely tender. To stop the cooking, drain and rinse with cold water. Cooked pasta, blanched asparagus, crumbled goat cheese, toasted pine nuts, and chopped basil should all be put in a large bowl together. Add olive oil and balsamic vinegar on top. Add more oil until everything is well covered. Add pepper and salt to taste. Let it sit at room temperature or in the fridge.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Easy Creamy Pea Salad is a delicious side dish that's perfect for picnics, barbecues, or any meal. It combines the sweetness of peas with the creaminess of a homemade dressing, and the added crunch of cheddar cheese and crispy bacon bits. Give it a try and watch it disappear at your next gathering!

Ingredients: 2 cups frozen peas, thawed. 1/2 cup cheddar cheese, cubed. 1/2 cup red onion, finely chopped. 1/2 cup crispy bacon bits. 1/2 cup mayonnaise. 1/4 cup sour cream. 1 tablespoon white vinegar. 1 teaspoon sugar. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Put the thawed peas, cheddar cheese, chopped red onion, and crispy bacon bits in a large bowl. Add the sour cream, white vinegar, sugar, salt, and pepper to a different small bowl and mix them together using a whisk. Pour the creamy dressing over the pea mixture and toss it around gently to cover everything. Put the salad in the fridge for at least 30 minutes with the lid on so the flavors can mix. If you want, you can add fresh parsley to the top before serving. Enjoy your creamy pea salad while it's cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

The grilled vegetables, soft pasta, and tangy balsamic vinaigrette in this Grilled Tomato and Broccoli Pasta Salad go so well together. It's great for a light lunch or as a side dish any time!

Ingredients: 8 oz pasta penne or fusilli. 2 cups cherry tomatoes, halved. 2 cups broccoli florets. 2 tbsp olive oil. Salt and pepper to taste. 1/4 cup balsamic vinegar. 2 tbsp honey. 1/4 cup extra virgin olive oil. 2 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 1/4 cup grated Parmesan cheese.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. After draining, set it aside to cool. Warm the grill up to a medium-high level. Add broccoli florets and cherry tomatoes to a bowl. Add 2 tablespoons of olive oil, salt, and pepper. Toss and mix well. For about 5 to 7 minutes, turning them over a few times, grill the broccoli and tomatoes until they are charred and soft. Take it off the grill and let it cool down a bit. To make the vinaigrette, mix the honey, extra virgin olive oil, minced garlic, and chopped basil in a small bowl with a whisk. Cooked pasta, grilled tomatoes, and broccoli should all be put together in a large bowl. Put the balsamic vinaigrette on top of the pasta salad and gently toss it to coat. Before you serve the salad, top it with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 15 minutes

Southwestern Black Bean Quinoa Mango Salad recipe.

A tasty and crunchy broccoli salad topped with cheddar cheese, bacon that has been crispy, and a vinaigrette dressing.

Ingredients: 4 cups broccoli florets. 8 slices cooked bacon, crumbled. 1/2 cup red onion, finely chopped. 1/2 cup cheddar cheese, shredded. 1/4 cup sunflower seeds. 1/2 cup mayonnaise. 2 tablespoons white vinegar. 2 tablespoons sugar. Salt and pepper to taste.

Instructions: In a large bowl, combine the broccoli florets, crumbled bacon, red onion, cheddar cheese, and sunflower seeds. In a separate small bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and pepper until well combined. Pour the dressing over the broccoli mixture and toss until everything is evenly coated with the dressing. Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes