Combine all non-liquid ingredients in a large bowl. Drizzle with olive oil and a generous sprinkle of salt. Toss to combine and serve immediately.
Layer the bottom of a plate or shallow bowl with tomatoes and basil leaves. Drizzle with olive oil and balsamic vinegar. Place mozzarella on top and sprinkle everything with salt.
*You can also slice a full-size tomato and arrange between slices of mozzarella. The oil and balsamic drizzle can go after the mozzarella is placed, but will leave a brown stain on the cheese that can be unattractive depending on your arrangement.
As an Amazon Associate I earn from qualifying purchases.
Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel. While the onions are in the water, cut the cucumbers in half lengthwise. Remove the seeds and pulp from the center and cut each in half lengthwise again. Cut each piece into 1/4″ thick slices.
To make the dressing, whisk the lime juice, oil, fish sauce, sugar, and garlic together in a large bowl. Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add salt if necessary.
Serve within 30 minutes.
Season ground beef with seasoned salt. Cook over medium heat until fully browned and cooked through. Drain any grease. Chop or tear romaine lettuce into bite-sized pieces. Fill a bowl about two thirds with lettuce. Top with ground beef, tomatoes, and cheese. Drizzle with thousand island dressing and serve with a pickle spear.
Chop or tear romaine lettuce into bite-sized pieces. Fill a bowl about two thirds with lettuce. Top with remaining ingredients and drizzle with ranch dressing.
*Schlotzsky’s has since changed their recipe
Add one teaspoon of olive oil to a sauce pan over medium heat. Once the oil is warm (about 30 seconds) add the couscous and stir for a minute or two until it is slightly toasted. Add 1 cup of water and bouillon cube. Immediately reduce the heat to low and simmer couscous for 8-10 minutes.
In a large bowl, whisk together the remaining 3 tablespoons olive oil with the red wine vinegar, honey, pepper, and salt. Add the red bell pepper, cucumber, tomatoes, onion, parsley, and olives. When the couscous is fully cooked, drain and rinse under cool water. Toss the couscous in the strainer until mostly dry, then add to the large bowl and toss to combine. Add the feta cheese and gently toss until also coated in the dressing. Serve and enjoy!
*Before mincing, soak the onion in a small bowl of water to reduce the raw onion taste.
Cut cucumbers into 2-3 inch slices and then length-wise. Lay each piece on a cutting board, open side down, and smash with the flat side of a large knife, then put in a bowl. Add the MSG, salt, chili oil, sesame oil, and garlic. Toss until well-combined and cucumbers are thoroughly coated. Serve immediately.
In a large bowl, combine all ingredients. Serve with poppy seed dressing.
As an Amazon Associate I earn from qualifying purchases.
In a large bowl, combine salad ingredients. In a small bowl, combine dressing ingredients and mix thoroughly. Pour dressing over salad and stir to coat thoroughly. Chill for 30 minutes and serve.
In a small bowl, whisk together the mayonnaise, sugar, vinegar, and pepper.
In large bowl, combine the broccoli, onions, cranberries, and almonds. Drizzle the dressing over the top and stir to coat. Cover and chill for 1 hour. Add the bacon and toss again before serving.
Cut red cabbage into thin strips, about 3 inches long. In a food processor or blender, add cilantro and red bell pepper. Pulse until roughly chopped.
In a large bowl, combine mayonnaise, sugar, and vinegar until thoroughly mixed. Add cabbage, ingredients from the blender, jicama, green onion, and carrots. Stir until all is well-coated.
*Pressed for time? Buy a bag of tri-color coleslaw mix at the store and combine with the mayonnaise, sugar, vinegar dressing.
Preheat the oven to 400F. In a shallow bowl or pie dish, mix the coconut flour with salt and pepper. In two separate bowls, set out the beaten eggs and the shredded coconut. Coat the chicken pieces first in the flour mixture, then the eggs, then the shredded coconut. Lay on a greased sheet pan, spaced apart. Bake in the 400F oven for 20 minutes. Remove and let cool.
Chop romaine into bite-sized pieces. Mix with baby spinach. Top with mangoes, strawberries, and coconut chicken. Goes well with a raspberry vinaigrette.
Cook macaroni until soft and fat. Drain. While the pasta is hot, stir in onion. Add half of the mayonnaise and the Dijon mustard and carrots. Stir well and refrigerate for at least 3 hours.
Once the macaroni mixture has sufficiently cooled, add the rest of the mayonnaise and salt and pepper to taste.
Combine chicken, grapes and mayonnaise. Season with remaining ingredients to taste. Serve alone or with croissants.
2 c Rotini Pasta, cooked and chilled
1 chicken breast, cooked and diced (about 1 cup)
1 c shredded carrot
1 c Pepper jack cheese, cubed
1/2 c Ranch Dressing
2 T Buffalo sauce
2 T crumbled blue cheese
1 avocado, diced
Mix together pasta, chicken, carrots, pepper jack cheese, ranch, and buffalo sauce. Add crumbled blue cheese and avocado – toss lightly. Chill and serve. Add more buffalo sauce if desired.
OPTIONAL: Use crumbled goat cheese instead of blue cheese.
Combine all produce in a bowl. In a separate bowl, mix remaining ingredients to make dressing. Once dressing is well-blended, pour over salad. Stir lightly with a wooden spoon.
1 can pork and beans
3 T dill relish
2 T Miracle Whip
Minced onions (opt)
Combine all ingredients. Chill and serve.
Mix all ingredients together in a large bowl. Chill and serve.
*Also good with orange Jell-O, mandarin oranges, chunk pineapple, mini-marshmallows, and flaked coconut.
Mix all ingredients of Chinese Salad Dressing and set aside. Soak chicken in teriyaki sauce for 15 minutes and drain. Brown sesame seed. Deep fry Meifun noodles. Toss together and top with Chinese salad dressing.
5 strips bacon, broken into bits
10 black olives, sliced
2 avocadoes
1 tomato, diced
1 bag salad shrimp, thawed
1 box Salad-to-Go (Ranch)
Make the Salad-to-Go according to directions on box. Add all ingredients except avocado. Slice avocado and lay on top of salad mixture.
Boil pasta in salted water for 12 minutes. Drain. In a small saucepan, combine sugar, flour, and salt. Add juice from pineapple tidbits and egg. Cook over medium heat until thickened. Add lemon juice and mix with pasta. Refrigerate mixture for at least 30 minutes. Add mandarin oranges and pineapple. Stir in Cool Whip and add marshmallows.
Chop lettuce into small pieces. Add cilantro, sea salt, pepper and lime juice to taste.
