#zestydressing

Zesty Asian Carrot Ribbon Salad

Thin carrot ribbons tossed with sesame oil, lime juice, and crushed peanuts make a salad that's both light and substantial. The toasted sesame oil smell alone makes this worth the five minutes it takes to throw together.

A refreshing and healthy chickpea salad with a zesty lemon dill dressing. Packed with protein and fresh vegetables, this salad is a perfect light meal or side dish.

Ingredients: 2 cans 15 oz each chickpeas, drained and rinsed. 1 cucumber, diced. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh dill, chopped. 1/3 cup feta cheese, crumbled. Salt and pepper to taste. 1/4 cup extra-virgin olive oil. 3 tablespoons lemon juice. 1 clove garlic, minced.

Instructions: In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, parsley, dill, and feta cheese. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Let the salad marinate in the refrigerator for at least 30 minutes before serving. Adjust seasoning if needed before serving. Garnish with additional dill and feta cheese if desired. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This flavorful and refreshing side dish of creamy cucumber salad is ideal for any Paleo meal. Any main course will taste great with the combination of crisp cucumbers and zesty dressing.

Ingredients: 2 large cucumbers, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup paleo mayonnaise. 1 tablespoon apple cider vinegar. 1 tablespoon fresh dill, chopped. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: In a large bowl, combine sliced cucumbers and red onion. In a separate small bowl, mix together paleo mayonnaise, apple cider vinegar, chopped fresh dill, garlic powder, salt, and pepper. Pour the dressing over the cucumbers and onions, and toss until evenly coated. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Vegan corned beef, tangy sauerkraut, vegan Swiss cheese, and zesty Russian dressing are put between slices of hearty rye bread in this take on the classic Reuben sandwich.

Ingredients: 8 slices of vegan corned beef. 4 slices of vegan Swiss cheese. 8 slices of rye bread. 1 cup sauerkraut. 1/2 cup vegan Russian dressing. Vegan butter or margarine for spreading.

Instructions: Set a skillet on medium heat to warm it up. On one side of each slice of rye bread, put vegan butter. Put 4 pieces of bread on the pan, buttered side down. Put vegan Swiss cheese, vegan corned beef, sauerkraut, and a dollop of vegan Russian dressing on top of each slice. Add another slice of bread, buttered side up, to each sandwich. Flip the pan every three to four minutes and cook until the bread is golden brown and the cheese is melted. Take each sandwich out of the pan and cut it in half diagonally.

Prep Time: 10 minutes

Cook Time: 8 minutes