Podcasts about salad recipes

Dr. P Prime Ingredient. Dr. Laura Pohopien new cookbook- Generations of Flavor. Salad Recipe

Christmas in summer means more room for cooler dishes over roasts - and these recipes are a step up from the usual potato salad and coleslaw. Roasted carrots with mint emulsion and spiced chickpeas Cook time: 45 minutes Prep time: 20 minutes Serves: 12 20 carrots cut in half 2 tbsp sunflower oil flaky smoked seasalt Miso emulsion 2 soft boiled eggs 1 tbsp miso paste 4 tbsp orange juice juice of 1 lemon 1 cup coriander leaves and stalks 10 mint leaves 1 tbsp brown sugar 1 clove garlic 1 tbsp ginger, peeled 300 ml grapeseed oil Spiced chickpeas 1/4 cup sunflower seeds, roasted 1/4 cup pumpkin seeds, roasted 1 can drained chickpeas 1 tsp paprika 1 tsp ground cummin 1 tsp ground coriander 1/2 tsp crushed farm chili Pre heat the oven to 180*c. Cut the carrots in half and drizzle with oil and sprinkle with some smoked salt. Place into the oven and roast until tender. Combine all the ingredients for the spiced chickpeas in a bowl and toss, lay out onto a roasting tray and place in the oven along with the carrots. Cooked for 45 minutes stirring every 10 until crispy. Allow to cool . Make up the mint emo. Bring a pot of water to the boil and carefully drop in your eggs. Time them for 5 minutes before removing and placing into iced water till cold. Carefully roll the eggs breaking the shell before peeling. (good luck!) Place all the ingredients apart from the oil into the blender and turning on slowly before turning up and slowly drizzle in the oil. Season with salt and pepper if required. Spoon a couple tablespoons of mint emo onto a platter and stack the roasted carrots on top and finish with the spiced chickpeas. Pickled vegetables Cook time: 5 minutes Prep time: 10 minutes Serves: 12 Pickled vegetables can include: Carrots, fennel, baby beetroot, radish, red onions, cucumbers or red cabbage 1 tsp fennel seeds 1 tsp coriander seeds 2 chilli 2 bay leaves 1 tsp mustard seeds 300 ml water 200 ml cider vinegar 1/2 cup sugar Sterilized jar and lid Firstly prepare your vegetables. Clean all the vegetables and cut in 1/2, 1/4 or finely slice. Trying to make all the vegetable pieces roughly the same size. To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients into a pot, adding seeds once toasted and heat until boiling. Remove the pickling mixture from the heat and carefully pour the hot mixture over the top of the vegetables and seal with a lid. (If pickling cucumbers or finely sliced veg allow mixture to cool first). To sterilize your jars and lids, start by washing the jars and lids in soapy water and rinse well with hot water. Place the jars onto a tray, top side up and then into a cold oven and turn onto 100*c. Once the oven reaches 100*c leave in the oven for another 10 minutes or until all the water has evaporated. Remove jars from the oven to allow to cool slightly before use. For the lids, simply place them into a pot and cover with cold water. Bring the water to the boil and heat the lids for 10 minutes before draining and using. Charred radicchio with rosemary and hazelnut dressing Cook time: 5 minutes Prep time: 3 minutes Serves: 12 5 x Radicchio heads 1 tbsp grapeseed oil Flaky seasalt Rosemary dressing 1 x 10cm sprig rosemary pinch flaky sea salt 3 tbsp balsamic vinegar 2 tbsp brown sugar 5 tbsp grapeseed oil 1 cup roasted hazelnuts Cut the radicchio heads in half and drizzle with oil and season with salt. Place onto a open grill or over embers and cook until the leaves just start to wilt and char. Place onto a plate and dress with the rosemary hazelnut dressing. Rosemary dressing. Remove leaves from rosemary and place into a pestle, and mortar, grind together with the flaky salt. Rub the hazelnuts together inside a tea towel to remove the skins. Crush lightly in a pestle and mix with the rest of the ingredients in the dressing. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Tired of the same ol' tuna salad? We're here to elevate your lunchtime classic!    Let's transform your tired tuna salad recipe into a flavor-packed masterpiece.    We're talking creamy textures, unexpected twists, and a whole lot of yum.    Plus, we'll share our secret ingredient that'll take your tuna salad to the next level. Trust us, your taste buds will thank you.   So, press play- grab your tuna cans and let's get creative! Let's keep the kitchen talk going! SOCIAL

Hoda sits down for an exclusive interview with Bette Midler as she opens up about her decades-long career and discusses her new movie, “The Fabulous Four.” Also, Nelly Furtado discusses the release of her upcoming album, ‘7,' and collaborating with her daughter. Plus, Chef Mawa McQueen shares a delicious tuna Niçoise salad recipe. 

Hoda and Jenna give their opinions on some listeners' tricky social situations. Also, a few home décor tips and tricks to give your place a modern update while staying on a budget. Plus, chef Crystelle Pereira shares a delicious chicken salad recipe. And, a social media sensation shares a few of his favorite summer life hacks. 

Hoda and Jenna help a few listeners with their friendship and relationship issues. Also, Luke Wilson talks about starring in the Kevin Costner Western epic “Horizon – An American Saga.” Plus, chef Melba Wilson shares a delicious collard green salad plus catfish recipe.

The boys are buggin' out over wax museums and cicada salad. Rate Us ⭐⭐⭐⭐⭐ on Apple Podcasts! Connect With The Show:  Follow Us On Instagram  Follow Us On Twitter  Follow Us On TikTok  Visit Us On The Web    

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When's the last time you ate cauliflower without trying to make it into something else?     Cauliflower has been getting the kale treatment for years, and it's time to just let her be herself! (Repeat after us, cauliflower is not pizza, or mac and cheese!)     That's why today, we're serving up a show-stopping curried cauliflower salad recipe inspired by the amazing Molly Yeh (because who doesn't love a little Midwestern magic?).     Forget bland, boiled cauliflower.  This recipe involves roasted curry cauliflower with those florets charred to crispy perfection, then tossing them in a flavorful, delightful curry dressing.       Plus, it's a cold salad make-ahead dream, so you can spend less time stressing in the kitchen and more time relaxing in the sunshine.     Hit play and let's get spring picnic time going! Let's keep the kitchen talk going! SOCIAL

Several workers delivering humanitarian aid in Gaza for “World Central Kitchen” killed in a reported Israeli airstrike. Also, NBC's Emilie Ikeda is on the Jersey Shore as two rescued and rehabbed seal pups are released back to the ocean. Plus, Seth Meyers and Mike Birbiglia live in studio to catch up and talk about their new documentary “Good One: A Show About Jokes.” And, chef Michael Symon cooks a delicious grilled chicken paillard and snap pea salad recipe.

Join me while I make this delicious and nutritious tummy healer salad. It is possible to make nourishing food in very little time. While I am creating my salad I am sharing with you how I think about ingredients and why I include what I do.Support this podcast at — https://redcircle.com/zen-odyssey/donations

Spring is just around the corner, so let's twirl into two EPIC pasta salad adventures, bitches!     Today, we are diving into our vibrant cold pasta salad recipes, bursting with crunchy veggies, tangy dressing, and a secret seasoning trick that'll have you running to the grocery store.     Need Easter brunch ideas? We've got you covered with a showstopping tortellini pasta salad, loaded with cheesy goodness, savory meats, and a heavy pinch of easy AF.     Forget complicated recipes and hard-to-find ingredients! We're all about simple, deliciousness that anyone can whip up. Plus, these salads are perfect for make-ahead recipe magic, saving you time (and brain cells!)     So, tap play and let's transform your pasta salad from "meh" to “gimme, gimme more” ✨  Let's keep the kitchen talk going! SOCIAL

The 3rd hour TODAY crew takes a pizza making cooking class. Also, Sheinelle Jones laces up her sneakers for a story about a group in Philadelphia that combines running with art. Plus, a look at how one woman is making vintage clothing store shopping more inclusive for everyone. And, food entrepreneur and author Rachel Mansfield shares a delicious turkey Waldorf salad recipe. 

From Susie and Leanne on The Nutrition Couch this episode: We talk chocolate: why does it taste so good and how to manage your intake. We review Yumi's Mediterranean Vegetable Dip. Leanne shares her recipe for her favourite summer salad.  So sit back, relax and enjoy this week's episode!  Tune in on Sunday for our next episode. Don't Miss an Episode   Don't forget to subscribe to the podcast so you never miss an episode and follow us on social media @the_nutrition_couch_podcast to ask us questions & see our food product reviews.  It would mean the world to us if you could leave us a 5 star review in the purple Apple podcast app (scroll to the bottom of the app to find the ratings and reviews) as this really helps push up higher in the charts to expose our podcast to more ears.  Please follow Susie on her Instagram & Facebook and Leanne on her Instagram, TikTok and the Leanne Ward Nutrition Podcast.See omnystudio.com/listener for privacy information.

In this episode, we will make a very healthy salad recipe that is commonly made in South India. This is Kosambri and we are going to make Sweet Corn Kosambri.

This easy bean salad recipe promises to make your taste buds dance with its customizable bean and veggie combinations. But there's always a twist on Bite Me – the option to infuse this salad with THC or CBD. The episode discusses the importance of labeling infused dishes and how to customize your salad to your liking.The joy of food is about experimentation and personalization. The idea of infusing salads with THC or CBD elevates the culinary experience, opening up new possibilities for flavour and enjoyment. It is also an opportunity to explore the therapeutic benefits of these cannabinoids, especially in a casual and enjoyable setting, working with the veggies you have on hand.Join the Bite Me Cannabis Club today! The first 100 members can use code BITEMETHANKYOU23 at checkout for a free lifetime membership! Get your copy of the Bite Me Edibles Journal on Amazon now. Support the showFind all the links you need in one place - website, product codes & deals, free potency calculator, episodes & more!

The Salad Recipes of the Podcast-   The Simple Oil and Vinegar Dressing Ingredients: 3/4 cup extra virgin olive oil 1/4 cup white wine vinegar 1 teaspoon kosher salt, or more to taste 1/2 teaspoon ground white pepper (or freshly ground black pepper, to taste)   Instructions: Place all the ingredients in a container and shake well. Store in a jar with a lid and refrigerate 5-7 days. Shake well before serving. Enjoy!    ________________________________________  The Happy Diabetic Classic Balsamic Dressing Ingredients:        2 tablespoons honey         1 tablespoon dijon mustard         1 tablespoon honey (You can also use agave or Splenda)        1/2 teaspoon fine sea salt        1/2 teaspoon freshly crushed black pepper, finely ground        1 large garlic clove, minced or jared garlic OK        1/4 cup balsamic vinegar        3/4 cup extra virgin olive oil  Instructions: In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. Store in a jar with a lid and refrigerate 5-7 days. Shake well before serving. Enjoy! ________________________________________________   The California Classic Green Goddess Equipment: Food Processor (I swear by my Cuisinart one for an even consistency) Ingredients:  1 cup whole milk Greek yogurt  1 cup parsley  1 cup mixed soft leafy herbs, dill, mint, tarragon and/or cilantro  2 tablespoon chopped chives  2 tablespoons lemon juice fresh squeezed or concentrate  ½ teaspoon lemon zest (optional)  1 tablespoon extra virgin olive oil  2 teaspoons capers or anchovies  1 garlic clove  ¼ teaspoon sea salt  Freshly ground black pepper  Instructions: In a food processor, combine the yogurt, parsley, mixed herbs, chives, lemon juice, zest, olive oil, capers, garlic, salt, and pepper. Pulse until well combined. Season to taste.  Serve as a dip or toss with salad greens. Store in an airtight container in the fridge for up to 5-7 days. Yield: Makes just over 1 cup   ___________________________________ Healthy and Creamy Blue Cheese Dressing This creamy blue cheese dressing takes just minutes to make and is completely guilt free! It is creamy and a little chunky... Just wonderful served over classic garden salad, an iceberg wedge, or as a snack with carrot and celery sticks. Ingredients: 1/3 cup plain non-fat Greek yogurt 3 tablespoons mayonnaise                                                                                                                                                                  3 3 tablespoons non-fat milk or 2%                                                                                                                                                                   2 tablespoons white wine vinegar                                                                 ½ teaspoon salt ¼ teaspoon pepper 1 tablespoon shallot or minced onion ¼ cup crumbled blue cheese Whisk Greek yogurt, mayonnaise, milk, vinegar, salt and pepper in medium bowl until completely smooth. Add in shallot and blue cheese and whisk until desired consistency. For a less chunky dressing, you can mash the blue cheese into the dressing with the whisk or a fork if desired. Yield: Makes just over 1 cup  _________________________________________________  This episode of the Happy Diabetic Kitchen podcast is sponsored by my diabetes supplier, US MED. US MED offers free shipping and a 90-day supply with every order. To see how they can simplify your diabetes care call 1-877-840-8218. I made the call... so pleased that I did! Can you feel the love? There is a much better solution... U S Med!   The Happy Diabetic Kitchen Podcast is sponsored by US MED Please visit My Happy Diabetic Community today for a free benefits check   US MED WELCOMES THE HAPPY DIABETIC COMMUNITY When it comes to your health, nothing else matters. That's why with US MED, your health matters to us. From insulin pumps, continuous glucose monitors, blood glucose strips and more, your well-being is in the right hands with the experts at US MED. Call Us : 888-885-0012  

What do make when you don't want to eat out or cook a big ol' meal?   It's got to be the refreshing flavors of our creamy cucumber salad!   This easy-to-make salad is a delightful addition to any meal (especially the easy and unexpected one we talk about today), especially during hot summer days.    This quick dinner idea will get you fed and happy before you know it, and here's why:  

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.

Today, we are setting the table with slow food. Food that takes time to grow and time to prepare. Guests today are Sarah Bush from Slow Food TN Valley, Rachel McCroskey of Four Daughter's Farm of Walland, TN - and Josh Lowans with his wife Meagan's recipe for cornbread salad. Sarah will tell us about the international organization called Slow Food and the TN Valley Chapter of this organization - and Rachel McCroskey, a young farmer, will let us know about her family farm called Four Daughters Farm and how they farm. And Josh Lowans is also a farmer, forager, and a man of the woods - he works for Salubrious Farms in Walland, TN, and he walks us through how to make cornbread salad - with these tomatoes in season right now - it is the best time of the year to enjoy cornbread salad. I also had some news about the upcoming Appalachian Homecoming event on the first weekend of August, with many farmers and chefs discussing modern Appalachian cuisine and farming.

Ever wished you could walk into a party with a platter of food that makes everyone's jaw drop, vegan or not? Well, today's your lucky day! We're unveiling some of our best-kept secrets for creating quick and easy plant-based party foods that even non-vegans will drool over. From refreshing melon salads to five-minute dressings, we're making sure you'll never be stuck for ideas. We'll even walk you through crafting a vibrant and truly delicious salad that's as pleasing to the eye as it is to the palate.But we're not stopping there! We're also talking about how to veganize your favorite special occasion dishes. You know, the kind of food that has everyone going back for seconds... and thirds! These are the tips and tricks for keeping the delightful textures and flavors intact, without the oil, dairy, eggs, or processed ingredients that sabotage health. And the best part? We're teaching you how to do it all in a way that no one will even suspect it's all plant-based!To wrap things up, we're sharing our favorite tried-and-true Southern Potato Salad recipe that's been a hit at countless gatherings! This recipe perfectly captures the essence of Southern cuisine, with a tasty plant-based twist. We'll also discuss the art of presenting your vegan dishes with confidence and keeping your food's plant-based nature a secret, all to create a truly unforgettable dining experience for the party guests. And as a special treat, we're giving away this game-changing recipe for free! So grab your apron, and get ready to make some magic in the kitchen as you discover how incredibly delicious whole food plant based living can, and should be!

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Hoda Kotb and Jenna Bush Hager play a new fun game called “Hoda and Jenna best friends 4 eva?” to find out how well they know each other. Also, chef Katie Lee Biegel shares a delicious Grilled Chicken Pasta Salad recipe. Plus, associate professor of chemistry, Kate Biberdorf mostly known as “Kate The Chemist” shares some fun experiments for the family to try this summer. And, chief toy officer, Laurie Schacht shares some of the best lawn games that'll get everyone outside this summer.

In episode 086 we are making Chicken Salad with Grapes and Pecans for dinner.  It is the perfect dinner recipe for Springtime. Cooked chicken is coated in a mayo/sour cream mixture that is seasoned with lemon, dill and garlic. Then you add celery, green onions, pecans and grapes. It is a perfectly balanced chicken salad!  Serve it on a croissant, in a lettuce wrap, over lightly dressed greens or just scoop it up with Ritz crackers. It's great with fresh fruit and kettle cooked chips. Show Notes: https://momsdinner.net/episode-086-chicken-salad-recipe/ Recipes Mentioned: Chicken Salad with Grapes Poached Chicken Easter Dinner Menu Shredded Chicken Instant Pot Chicken Next Week:  I hope you will join me every Thursday for a new dinner idea! Next week we will be making Scalloped Potatoes and Ham for dinner! Perfect for any leftover Easter ham. Grab the ingredients and join me then.

This simple vegan couscous salad recipe is easy to make. Couscous is low in fat & is a good source of fibre with other health benefits. Couscous is a moroccan cuisine but also a very popular dish with the surrounding countries. This vegan couscous salad doesn't only taste amazing its also very healthy for you so great if you are on a diet. Vegan Couscous Salad An easy to make vegan couscous salad, this simple vegan salad is made with kale, but if kale is not your preferred taste then you can swap it over for rocket or spinach. This couscous salad is perfect for a light lunch. 5 from 1 vote Print Recipe Pin Recipe Prep Time 10 mins Cook Time 5 mins Course Salad Cuisine Mediterranean Servings 2 Calories 246 kcal Equipment Small bowl Salad bowl Small jar Whisk Ingredients ⅓ cup whole wheat couscous ¾ cup vegetable broth or water ½ red onion diced 2 to matoes roughly chopped ¼ cup sundried tomatoes chopped ¼ cup marinated artichoke hearts chopped 2 cups kale chopped ¼ cup fresh parsley chopped For the dressing 1 clove garlic minced ¼ cup balsamic vinegar ¼ cup extra virgin olive oil 2 tsp dijon mustard 1 tbsp maple syrup ½ tsp sea salt Cracked black pepper to taste Instructions Heat up the water or vegetable broth. Add the couscous and cover it with a lid. This should allow the couscous to soak up the liquid and cook. Set it aside to cool down. To make the dressing, simply whisk all the dressing ingredients in a jar. Once the couscous has cooled down, add it to the salad bowl, along with the veggies and greens. Drizzle the dressing over the contents, and mix everything together. Notes If you find fresh kale rough in texture, you can steam or microwave it for 1-2 minutes. Alternatively, try this vegan couscous salad with spinach or rocket. Nutrition Calories: 246kcalCarbohydrates: 36gProtein: 6gFat: 9g Keyword Couscous, Salad, Vegan Tried this recipe?See More Vegan & Vegetarian Recipes – Totally Yummy!

In this episode the guys discuss, Matt Meeting his NFL Hero, Taking care of a Gremlin, When is Matt's Birthday?, the latest on Movies, Sports, Music, TV and much more..........

This spicy cucumber salad is not only delicious, it's super-simple and quick! The cucumbers are tossed with a tangy, fragrant, spicy dressing, creating a perfect hot weather dish. Cucumber Health Facts Cucumbers are healthy for you in many ways: Cucumbers are low in calories but full of nutrients, this includes Vitamin C, Vitamin K, Magnesium & Potassium. So eating a healthy cucumber salad would provide you with a lot of nutrients, but on top of that they are rich in antioxidants. Antioxidants have been known to reduce chronic health conditions. Another thing that cucumbers are great for is hydration as they are made up of 94% water, so great for your skin. Quick & Easy Spicy Cucumber Salad Recipe Why not try this tasty and quick spicy cucumber salad recipe. This is a perfect example of a refreshing dish that packs a punch! Cucumbers are well-known for their beautiful, refreshing flavour. In the summer, you might find yourself drinking chilled cucumber water, or snacking on cucumber sticks with some hummus. If you're searching for a new way to use this wonderful vegetable, look no further! 5 from 3 votes Print Recipe Pin Recipe Prep Time 5 mins Cook Time 30 mins Course Salad, Side Dish, Snack Cuisine Asian Servings 2 Calories 230 kcal Equipment Knife Small bowl or cup Mixing Bowl Ingredients 2 cucumbers halved and sliced ½ tsp salt 2 cloves garlic peeled, minced or finely chopped 4 tbsp tamari soy sauce 4 tbsp lime juice approx. 1 lime 2 tbsp maple syrup or agave 1 tbsp sesame oil 1 tsp chilli flakes or more to taste ¼ tsp ground ginger Sesame seeds for garnish Instructions Add sliced cucumbers into a mixing bowl and sprinkle with salt. Mix well, then set aside in the fridge for about 30 minutes. In the meantime, make the dressing. Combine tamari, lime juice, maple syrup, sesame oil, chopped garlic, chilli flakes and ground ginger. After half an hour, drain any liquid produced by your cucumbers. Stir in the dressing. Sprinkle with sesame seeds and enjoy. Notes This is quite a light meal, so if you want to bulk it up, serve it over steamed rice or noodles. Alternatively, it can be a great side salad. You can use regular soy sauce instead of tamari provided you don't have a gluten allergy. If you are allergic to sesame, replace sesame oil with peanut oil, pumpkin seeds oil, or hemp seed oil. Garnish with crushed peanuts or fresh coriander instead. Nutrition Calories: 230kcal Keyword Cucumber, Easy, Quick, Salad, Spicy, Vegan, Vegetarian Tried this recipe?Let us know how it was!

This recipe flaunts the sweet taste of roasted butternut squash, along with its creamy texture. The rest of the ingredients work together to create a refreshing salad, bursting with flavour. Butternut Squash Salad with Oranges Butternut squash is often underestimated. This winter squash is actually extremely versatile – it can be used in soups, stews, curries, pasta dishes, sandwiches, pies, and salads. Spiralized butternut squash can even serve as a healthy replacement for noodles! If you are looking for an excellent source of fibre, vitamins and minerals, you should consider adding more butternut squash into your diet. 5 from 3 votes Print Recipe Pin Recipe Prep Time 20 mins Cook Time 35 mins Course Salad, Side Dish, Snack Cuisine American Servings 2 Calories 265 kcal Equipment Chopping Board KnifeBaking tray Baking Parchment Mixing Bowl Small bowl or cup Whisk or fork Ingredients ½ butternut squash peeled, seeds removed, cubed 1 orange peeled, separated into segments, membrane removed ½ red pepper seeds removed, chopped 10 cherry tomatoes halved or quartered A handful of curly leaf lettuce chopped or torn For the dressing 2 tbsp red wine vinegar 2 tbsp lemon juice 2 tbsp extra virgin olive oil see notes 1 tbsp tahini paste 1 tbsp maple syrup A handful of fresh parsley chopped ¼ tsp salt add more to taste ¼ tsp black pepper ¼ tsp garlic powder Instructions Start by preparing the butternut squash. Once it's been cut into cubes, spread it on a lined baking tray. Roast at 220 C for 30 minutes. You should be able to easily pierce the butternut squash pieces with a fork when it's done. In the meantime, prepare the rest of the ingredients. When you remove the membrane from orange segments, the segments are likely to break. That's perfectly fine! Place lettuce, tomatoes and pepper into a mixing bowl and toss everything together. To make the dressing, combine all of the ingredients except parsley in a small bowl or cup and whisk until you get a uniform consistency. Now, mix in the pasley. Once butternut squash is ready, add it to the mixing bowl. Alternatively, you can let it cool down first. Mix everything together, then transfer onto plates or bowls. Drizzle the dressing on top and voila! Notes If you prefer a lighter salad dressing, use water instead of olive oil. If you keep the dressing separately, the salad can be stored for up to 3 days in the fridge in a covered container. Nutrition Calories: 265kcal Keyword Butternut, Oranges, Salad, Squash, Vegan, Vegetarian Tried this recipe?Let us know how it was!

Opening Bible verse: Numbers 11:5-6 I love the idea of a healthy salad for lunch especially since a sandwich is not an option on my gluten and corn-free diet.  In today's episode I talk about the benefits of batch cooking one big salad to eat all week long. Salmon and Quinoa Salad Cook 1lb of wild caught salmon to your liking and set aside.  When I make this as a main dinner, I give each person a portion of salmon on top of the salad.  When I make this as a big salad, I break the salmon into small pieces and mix it in with the salad.  Mixing the salmon in with the salad also allows you to purchase a smaller piece of salmon and stretch it. Cook 1 Cup Quinoa with 2 Cups of Chicken Broth and set aside. Place in large bowl: 1 can of chickpeas drained, 1 cucumber diced, 1 red bell pepper diced, 3/4 Cup of red onion chopped, 1 Cup parsley or cilantro. Prepare the dressing. Mix together 1/4 Cup olive oil, 1/4 Cup lemon juice, 1 Tlbs red vinegar, 2 cloves garlic pressed, 1/2 tsp salt and 1/4 tsp of pepper.   Add cooked Quinoa to large bowl.  Pour dressing over salad and toss to combine. Power Greens Salad can be found here: https://cookieandkate.com/favorite-green-salad-with-apples-cranberries-and-pepitas/ Napa Cabbage with Ginger Vinaigrette: Shred one head of Napa cabbage and 3 carrots. Dice 3 Scallions, 1 Cucumber, 1 avocado diced. Add 1 Cup of Peanuts to top. Top with ginger vinaigrette recipe here: https://www.foodandwine.com/recipes/ginger-vinaigrette   Enjoy!!! To work with me 1:1 or to schedule a 30 minute complimentary discovery call, please email me at: tightshipmama@gmail.com To watch this podcast on YouTube, click here: https://www.youtube.com/channel/UCyBOLMzUaXPRTy59xCxr76g To follow me on Facebook and join in live chats and classes, click here: https://www.facebook.com/tightshipmama If Instagram is your jam, here you go: https://www.instagram.com/tightshipmama/ To be added to the wait list for the next round of my signature course beginning this fall, click here: https://mailchi.mp/61d718553d87/pruning-to-prosper-wait-list  

Tired of boring salads?   Eating them anyway because, fingers crossed, you might lose weight?!   Girl, let's transform your salads with these two food swaps! You'll enjoy them a heck of a lot more AND lose weight in the process.   Grab a pen and paper or, heck, launch that grocery cart app and get these things into your cart RIGHT NOW. Let's do this!   Part 2 of the new mini-series: Secret Weight Loss Food Swaps!   Friend, did you realize that you have a chance to win a free 60-Minute Baby Weight Breakthrough Coaching Session?!   Yesssss! We're celebrating 15K downloads on the podcast with the 15K Giveaway!   You can enter to win now through Friday, August 12th at 12:00 pm EST. The winner will be announce live inside our free Facebook Community that same day (8/12) at 4:30 pm EST.   There's three different ways to enter: 3--Get three entries to win LEAVE A 5 STAR WRITTEN REVIEW ON THE BABY WEIGHT NUTRITIONIST PODCAST ——->SCREENSHOT YOUR REVIEW AND POST IT IN THE FACEBOOK GROUP 2--Get two entries to win TEXT A FRIEND YOUR FAVORITE PODCAST EPISODE AND WHY YOU LOVE LISTENING TO THE SHOW ——->SCREENSHOT YOUR TEXT AND POST IT IN THE FACEBOOK GROUP 1--Get one entry to win SHARE THE BABY WEIGHT NUTRITIONIST PODCAST ON YOUR FACEBOOK OR INSTAGRAM STORIES AND TAG US   ONE winner will be announced inside our free Facebook Community at 4:30 pm EST on Friday, 8/12. Will it be you?!? Let's hope so!!   Submit entries HERE: Facebook Community   Links & Coaching

The panel conferences to discuss Le Vasa's return to the PNW with this week's trip to Vancouver, WA for the Ke KeKuiKui Foundation's "4 Days of Aloha" Festival at Esther Short Park. Also diving into dope new Poly news and recent and upcoming events/concerts, and discussing how USC and UCLA leaving the Pac-12 affects the conference and our expectations for regional football conferences. Also, how star NBA player trade requests are bad for the league but emerging new business for the Players.

Kathy Gunst wants to open up your view of what a salad can be beyond a side dish, an afterthought or just plain lettuce. She shares three new recipes. And, the documentary "Hallelujah: Leonard Cohen, A Journey, A Song" explores the life of the music icon and his most famous song. Music journalist Larry "Ratso" Sloman, who appears in the documentary, joins us.

Stephanie Ruhle shares tips on how to plan your summer vacation or staycation and save money. Plus, in celebration of Pride Month, we're chatting with power couple GLAAD President Sarah Kate Ellis and Antigone Rising's Kristen Ellis-Henderson about their new children's book “All Moms.” And, Queer Eye's Antoni Porowski stops by Studio 1A to share his pasta salad recipe.

This episode is also available as a blog post: http://afghannewswire.com/2022/03/14/macaroni-salad-recipes/

5 minute easy to make vegan friendly spinach warm salad with white bean Vinnaigrette.

Remembering Betty White — we're looking back at her remarkable life and career. Plus, Hoda Kotb chats with Kenan Thompson about season two of NBC's “Kenan.” Also, Stephanie Ruhle is sharing the three moves you need to make to get your holiday debt under control. And, Baked By Melissa's Melissa Ben-Ishay is sharing her recipe for the viral TikTok green goddess salad.

Join me and my girl @brandimilloy as we talk about food, motherhood, the entertainment biz and more! Plus she helps me make a salad that is going to quickly become your go-to.  --- Support this podcast: https://anchor.fm/kaseyskorner/support

PA couple of classic Facebook Fights had us in tears! Group Therapy dealt with her boyfriend telling her son it's ok to cheat?? We find out the real names behind famous cartoon characters, sling dad jokes (and learn too much about Ben) and get confused about a viral urinal sign!

Stacey thinks somebody stole her late mother's macaroni salad recipe...and she's salty about it!

TUNE IN TO LEARN:What vegetables are nutrition powerhouses;What vegetables are low in nutrients and fiber but might be high in price;How to make vegetables delicious - my top tips;How to make vegetables easy and fast to cook;How much veg I recommend to eat per day for vitamins, minerals and fiber.FREE NUTRITION STRATEGY CALL with ANGELAProduced by Angela Shurina,CERTIFIED HEALTH  360 NUTRITION  PERFORMANCE COACHIG: @1000yearyoungGET MY FREE 10-DAY EMAIL HEALTH COURSE. THE FOUNDATION SERIES. JOIN TEAM LEAN!

Once the sun comes out in our Irish summer, the desire to cook a hot meal goes out the window. Sinead Cunningham is WLR's unofficial resident chef and was tasked by Ollie and Mary to give out a few salad recipes.

This week, we're excited to welcome Hetty McKinnon to Salt + Spine, the podcast on stories behind cookbooks.Hetty’s entry to cookbooks began back in 2011, when she started a salad business, delivering lunch via bicycle around her neighborhood in Sydney, Australia. Before long, she found herself writing her first cookbook to catalog her creations and satisfy her customers, who had begun asking for her recipes. That early salad business built a community — the ritual of delivering a salad would lead to, as Hetty writes, “lively conversation, exuberant laughter and a constantly evolving hunting and gathering of stories and histories.”That first cookbook — titled Community: Salad Recipes from Arthur Street Kitchen — quickly became quite popular, leading to a second cookbook aptly titled Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad. (And then her third: Family: New Vegetarian Comfort Food to Nourish Every Day.) And Hetty's publishing path continued, bringing Hetty and her family to Brooklyn, where she now lives and where she wrote (and photographed) her fourth cookbook, To Asia, With Love: Everyday Asian Recipes And Stories From The Heart. It’s a warm, inviting book — and her most personal book yet, which Hetty describes as a “homecoming … a joyous return to all the humble yet deeply nourishing flavors and meals of my childhood.”START COOKING TODAY: Bookshop | Hardcover Cook | IndieBoundLike all of Hetty’s books, the recipes are vegetarian and plant-based — a fact that’s easily glossed over, as we’ll discuss — and you’ll find everything from homemade kimchi to Cacio e Pepe Udon Noodles to Asian-inspired salads like a Smashed Cucumber Salad with Tahini and Spicy Oil.And Hetty’s bringing food stories to life beyond cookbooks: She launched a bi-annual food magazine, Peddler Journal, in 2017, and hosts the publication’s sister podcast, The House Specials.Hetty joined us remotely from her home in Brooklyn for this week’s show. Stick around — it’s a great chat, and we’re playing, of course, a salad-themed game to close the episode. So let’s head now to our virtual studio where Hetty McKinnon joined us to #TalkCookbooks. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Cobb salad is a fresh, filling way to get in your greens.

Michael Davenport proclaims: “along with peanut butter, I think salads are the gifts of the Gods.” However he would not stand for a bowl of iceberg lettuce with bottled dressing. He suggests employing everything  from fruit to fish, spices, condiments, nuts and even cottage cheese to turn fresh greens into a delicious and satisfying meal. Join his “crazy salad club” and get ideas for whipping up bowls of spinach and strawberry salad, S.O.B. salad with sour cream dressing, Michael’s West Coast take on a salad niçoise, and more.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Shameless Chef by becoming a member!The Shameless Chef is Powered by Simplecast.Episode art by Karina Andreatos.

Everyone will want to eat their veggies thanks to this fresh springtime recipe.

This comes as NO surprise, but couples who constantly post selfies are actually less happier in real life......and this weird Popcorn Salad recipe has Twitter divided and it's kinda gross

Top a classic salad with an already-cooked rotisserie chicken for a major time-save.

My fav signature salad recipe - if you're on your fat to fab journey , or even just maintaining your current lbs - this is a great meal option!!! No false promises sis- real deal ! Works for me!! Throw in some garbanzo / salami (which I forgot mentioning in my audio) for extra protein options. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app