#tastydressing

This salad is great for a light lunch or dinner because it has cooked turkey, sweet cranberries, crunchy pecans, and a tasty dressing. It tastes great, is satisfying, and is perfect for the holiday season.

Ingredients: 2 cups cooked turkey, shredded. 1 cup dried cranberries. 1/2 cup chopped pecans. 1/2 cup diced celery. 1/4 cup chopped green onions. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon honey. Salt and pepper to taste. Lettuce leaves, for serving.

Instructions: In a large bowl, combine the shredded turkey, dried cranberries, chopped pecans, diced celery, and chopped green onions. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, salt, and pepper until well combined. Pour the dressing over the turkey mixture and toss until everything is evenly coated. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. To serve, arrange lettuce leaves on plates and top with the turkey cranberry salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

This BBQ Tahini Power Bowl is packed with nutritious ingredients like quinoa, chickpeas, and kale, making it a satisfying and wholesome meal. The combination of tangy BBQ sauce and creamy tahini creates a flavorful dressing that ties everything together.

Ingredients: 1 cup cooked quinoa. 1 cup cooked chickpeas. 1 cup chopped kale. 1 cup diced bell peppers. 1/2 cup sliced red onion. 1/4 cup BBQ sauce. 2 tablespoons tahini. 1 tablespoon maple syrup. 1 tablespoon apple cider vinegar. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Put BBQ sauce, tahini, maple syrup, apple cider vinegar, olive oil, salt, and pepper in a small bowl. Mix them together with a whisk. Put cooked quinoa, chickpeas, kale, bell peppers, and red onion in a large bowl. Add the dressing to the bowl and mix everything together until it's all covered. Put the mix into bowls for serving. You can add sesame seeds or chopped fresh herbs as a garnish if you want to. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Soba Buddha Bowl is a colorful and nutritious meal that combines the earthy flavors of soba noodles with fresh vegetables and a flavorful dressing. It's easy to prepare and perfect for a wholesome supper!

Ingredients: 200g soba noodles. 1 cup edamame, shelled. 1 large carrot, julienned. 1 red bell pepper, thinly sliced. 1 cup purple cabbage, shredded. 1 avocado, sliced. 1/4 cup chopped cilantro. 2 tbsp sesame seeds. For dressing: 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, 1 clove garlic, minced.

Instructions: Cook soba noodles according to package instructions, drain, and rinse under cold water. In a large bowl, combine cooked soba noodles, edamame, carrot, bell pepper, cabbage, avocado, and cilantro. In a small bowl, whisk together all dressing ingredients until well combined. Drizzle dressing over the noodle mixture and toss gently to coat. Divide the noodle mixture into serving bowls, sprinkle with sesame seeds, and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

With a tasty dressing, this salad brings together the sweet flavors of cherries and pineapples with the crunch of cashews to make something yummy. This salad is great for a light lunch or as a summer meal side dish.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1/2 cup dried cherries. 1/2 cup diced pineapple. 1/2 cup roasted cashews. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Put the quinoa and water in a medium-sized saucepan. Heat it up until it starts to boil. Then lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Take it off the heat and let it cool down. Put the cooked quinoa, dried cherries, diced pineapple, roasted cashews, chopped cilantro, and chopped mint in a large bowl. Add the honey, salt, and black pepper to a small bowl and mix them together with a whisk. This will make the dressing. Put the salad ingredients in a bowl. Add the dressing. Toss the salad to cover everything. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. The Sweet and Salty Cherry Pineapple Cashew Quinoa Salad can be a light meal or a side dish. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

With a tasty dressing, this salad brings together the sweet flavors of cherries and pineapples with the crunch of cashews to make something yummy. This salad is great for a light lunch or as a summer meal side dish.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1/2 cup dried cherries. 1/2 cup diced pineapple. 1/2 cup roasted cashews. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Put the quinoa and water in a medium-sized saucepan. Heat it up until it starts to boil. Then lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Take it off the heat and let it cool down. Put the cooked quinoa, dried cherries, diced pineapple, roasted cashews, chopped cilantro, and chopped mint in a large bowl. Add the honey, salt, and black pepper to a small bowl and mix them together with a whisk. This will make the dressing. Put the salad ingredients in a bowl. Add the dressing. Toss the salad to cover everything. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. The Sweet and Salty Cherry Pineapple Cashew Quinoa Salad can be a light meal or a side dish. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A classic Greek salad bursting with fresh vegetables, olives, and feta cheese, drizzled with a flavorful dressing.

Ingredients: 2 cucumbers, diced. 4 ripe tomatoes, diced. 1 red onion, thinly sliced. 1 green bell pepper, chopped. 1/2 cup Kalamata olives, pitted. 1/2 cup feta cheese, crumbled. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large bowl, combine the cucumbers, tomatoes, red onion, and green bell pepper. Add the Kalamata olives and feta cheese to the bowl. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad and toss to combine. Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve chilled and garnish with extra feta cheese and oregano if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Summer Orzo Salad is full of bright colors and fresh flavors. With the soft orzo pasta, juicy cherry tomatoes, crisp cucumber, and salty olives, the basil and parsley go really well together. Everything is brought together with a simple but tasty olive oil and balsamic dressing. This dish is great for picnics, barbecues, or any other summer get-together.

Ingredients: 1 cup orzo pasta. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh parsley leaves, chopped. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Cook orzo pasta according to package instructions. Drain and let it cool. In a large mixing bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, black olives, basil, and parsley. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and toss until well combined. Chill the salad in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes