#lemondressing

A bright and refreshing couscous salad with crumbled feta cheese, briny Kalamata olives, soft broccolini, and a lemon dressing that makes everything taste great. This dish, which is based on Mediterranean food, is great for a light but filling meal.

Ingredients: 1 cup couscous. 2 cups water. 1 bunch broccolini, trimmed and cut into bite-sized pieces. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup crumbled feta cheese. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Bring 2 cups of water to a boil in a medium saucepan. Add the couscous, stir, and remove from heat. Cover and let it sit for 5 minutes, then fluff with a fork. While the couscous is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the broccolini and saut for about 5 minutes or until it's tender and slightly charred. Season with salt and pepper. In a large bowl, combine the cooked couscous, sauted broccolini, Kalamata olives, crumbled feta cheese, and fresh parsley. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice. Drizzle this dressing over the salad and toss to combine. Season the salad with additional salt and pepper to taste. Serve the Couscous Broccolini Salad with Olives and Feta chilled or at room temperature.

Prep Time: 15 minutes

Cook Time: 10 minutes

This couscous salad is great for you and would be great at a party. Fresh vegetables, herbs, feta cheese, and a zesty lemon dressing make it up. Everyone loves this salad, whether you're having people over or just want a healthy side dish.

Ingredients: 1 cup couscous. 1 1/2 cups boiling water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Place couscous in a large bowl. Pour boiling water over couscous, cover, and let sit for 5 minutes. Fluff couscous with a fork and let it cool to room temperature. In a separate bowl, combine cherry tomatoes, cucumber, red onion, parsley, mint, feta cheese, and olives. Add the cooled couscous to the vegetable mixture and toss to combine. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the couscous salad and toss to coat. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

This Orzo Salad with Balsamic Grilled Chicken is a refreshing and flavorful dish that's perfect for a light and satisfying meal. Tender grilled chicken marinated in balsamic and herbs pairs beautifully with the orzo pasta salad, featuring fresh vegetables, feta cheese, and a zesty lemon dressing.

Ingredients: 1 cup orzo pasta. 2 boneless, skinless chicken breasts. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste. 1/2 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, finely chopped. 1/4 cup crumbled feta cheese. 2 tablespoons fresh basil leaves, chopped. 2 tablespoons fresh parsley, chopped. 2 tablespoons lemon juice. 2 tablespoons extra virgin olive oil. 1 clove garlic, minced.

Instructions: For 30 minutes, mix the chicken breasts with the balsamic vinegar, olive oil, dried oregano, salt, and pepper. Warm up the grill over medium-high heat. Cook the chicken breasts on the grill for 6 to 8 minutes on each side, or until they are done all the way through and have grill marks. Take them off the grill and let them rest for a few minutes before cutting them. Follow the directions on the box to cook the orzo pasta while the chicken is on the grill. Run cold water over the drain and rinse. Put the cooked orzo pasta, cherry tomatoes, cucumber, red onion, feta cheese, fresh basil, and fresh parsley in a large bowl. Mix lemon juice, extra virgin olive oil, garlic that has been minced, salt, and pepper in a small bowl. Add the dressing to the orzo salad and mix it all together. Add sliced grilled chicken marinated in balsamic vinegar to the orzo salad before serving. Have a great time with your orzo salad and grilled chicken with balsamic vinegar!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Israeli Couscous Salad with Lemon Dressing is a bright and healthy dish that is great for any event. The soft couscous, juicy tomatoes, crunchy cucumber, and tangy lemon dressing all work well together to make a delicious dish.

Ingredients: 1 cup Israeli couscous. 1 1/2 cups water. 1/2 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon lemon zest. Salt and pepper to taste.

Instructions: Bring water to a boil in a medium-sized pot. Lower the heat, add the Israeli couscous, cover, and let it simmer for 10 to 12 minutes, or until it's soft and the water is absorbed. It's time to let the couscous cool to room temperature. Take it off the heat and fluff it up with a fork. Put cooked couscous, cherry tomatoes, cucumber, red onion, parsley, and mint in a large bowl. Add olive oil, lemon juice, lemon zest, salt, and pepper to a small bowl. Use a whisk to mix the ingredients. Add the dressing to the salad and mix it all together. Let it sit at room temperature or in the fridge.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Pasta Salad with Lemon Poppy Seed Dressing is a delightful blend of pasta, fresh vegetables, and a zesty homemade dressing. It's perfect for a light and refreshing meal, whether as a side dish or a standalone entrée.

Ingredients: 8 oz pasta, cooked and drained. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup black olives, sliced. 1/4 cup roasted almonds, chopped. 1/4 cup lemon juice. 2 tablespoons olive oil. 1 tablespoon honey. 1 teaspoon poppy seeds. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, fresh parsley, feta cheese, black olives, and roasted almonds. In a separate small bowl, whisk together lemon juice, olive oil, honey, poppy seeds, salt, and pepper to make the dressing. Pour the dressing over the pasta salad and toss until well coated. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Waldorf Salad without mayo is a tasty and easy-to-take-with-you option for a meal. It has a lot of protein from the diced chicken breast, sweetness from the diced apple, crunch from the celery, and crunch from the chopped walnuts. Lemon juice and olive oil are used to make the dressing, which has a light and refreshing taste. This salad is a complete and healthy meal that can be eaten by itself or wrapped in low-carb tortillas or lettuce leaves.

Ingredients: 2 cups diced cooked chicken breast. 1 cup diced apple. 1/2 cup diced celery. 1/4 cup chopped walnuts. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper to taste. Optional: lettuce leaves or low-carb tortillas for serving.

Instructions: In a large bowl, combine the diced chicken breast, diced apple, diced celery, and chopped walnuts. In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper to taste. Pour the dressing over the chicken mixture and toss until everything is well coated. Divide the salad into meal prep containers or serving bowls. If desired, serve the salad over lettuce leaves or wrap it in low-carb tortillas for a convenient meal-to-go. Store any leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes

Cook Time: 0 minutes

The Meyer Lemon Dressing on these Fried Smashed Potatoes is a great new way to serve potatoes. When you mix the smashed potatoes' crispy outside with the slightly sweet and sour Meyer lemon dressing, you get a flavor explosion that will make you want more.

Ingredients: 2 lbs small Yukon Gold potatoes. Salt. Black pepper. Olive oil. 2 cloves garlic, minced. 1/4 cup fresh Meyer lemon juice. 1 teaspoon Dijon mustard. 2 tablespoons honey. 1/4 cup extra-virgin olive oil. 2 tablespoons chopped fresh parsley.

Instructions: For about 15 minutes, boil potatoes in salted water until they are soft. After you drain the potatoes, let them cool down a bit. Scrub each potato with the bottom of a glass or a fork before putting it on a baking sheet. Set a pan on medium heat and add the olive oil. About 5 minutes on each side, fry mashed potatoes until they are golden brown and crispy. While the potatoes are cooking, season them with salt and pepper. Using a whisk, mix the honey, Meyer lemon juice, and minced garlic in a small bowl. Add the extra-virgin olive oil slowly while whisking to mix it in. Check the seasoning and make changes if needed. Put Meyer lemon dressing on top of the fried potatoes. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 20 minutes

Cook Time: 20 minutes