#lemongarlicdressing

Crispy Roasted Broccoli Salad

Roasted broccoli gets tossed with crispy bacon and tangy feta for a salad that actually fills you up. The charred edges on the broccoli give it a nutty depth that raw versions just cannot match.

A colorful and healthy salad with feta cheese, kalamata olives, blanched asparagus, quinoa, and grilled chicken. It is dressed in a sour lemon-garlic sauce.

Ingredients: 2 boneless, skinless chicken breasts, grilled and diced. 1 cup cooked quinoa. 1 bunch asparagus, trimmed and blanched. 1/2 cup Kalamata olives, pitted and halved. 1/4 cup red onion, thinly sliced. 1/4 cup cherry tomatoes, halved. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine the diced chicken, cooked quinoa, blanched asparagus, olives, red onion, cherry tomatoes, feta cheese, and parsley. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately, or refrigerate until ready to serve.

Prep Time: 20 minutes

Cook Time: 10 minutes

This Gulf Shrimp Wedge Salad is a refreshing and satisfying meal perfect for warm weather. Grilled shrimp adds a burst of flavor to crisp iceberg lettuce wedges, complemented by creamy avocado, juicy cherry tomatoes, tangy red onion, and salty feta cheese. Topped with a zesty lemon-garlic dressing, this salad is a delightful combination of textures and tastes.

Ingredients: 1 lb Gulf shrimp, peeled and deveined. 1 head iceberg lettuce, cut into wedges. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1 avocado, sliced. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh cilantro. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Get a small bowl and mix olive oil, lemon juice, garlic, salt, and pepper together with a whisk. Put shrimp on skewers and grill for two to three minutes on each side, or until shrimp is pink and cooked all the way through. Put wedges of lettuce on a platter to serve. Place lettuce wedges on a plate and top them with grilled shrimp, cherry tomatoes, red onion, avocado slices, and feta cheese balls. Pour the dressing over the salad. Add chopped cilantro as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes