salad

  1. Classic Caprese Salad:
  4. A simple yet elegant Italian salad featuring ripe tomatoes, fresh mozzarella, and basil, drizzled with balsamic glaze.Ingredients:
    • 2-3 ripe tomatoes, sliced8 oz fresh mozzarella (bocconcini or sliced), drainedHandful of fresh basil leaves2 tbsp balsamic glaze1 tbsp extra virgin olive oilSalt and black pepper to taste
    Instructions:
    1. Arrange alternating slices of tomato, mozzarella, and basil leaves on a plate.
    2. Drizzle with balsamic glaze and olive oil.
    3. Season with salt and pepper. Serve immediately.
  1. Quinoa & Roasted Vegetable Salad:
  2. A hearty and nutritious salad packed with protein from quinoa and flavor from roasted seasonal vegetables.Ingredients:
    • 1 cup cooked quinoa1 cup mixed roasted vegetables (e.g., bell peppers, zucchini, cherry tomatoes, red onion), diced1/4 cup crumbled feta cheese (optional)2 tbsp chopped fresh parsleyLemon Vinaigrette: 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, salt and pepper to taste.
    Instructions:
    1. Preheat oven to 400°F (200°C). Toss diced vegetables with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
    2. In a large bowl, combine cooked quinoa, roasted vegetables, feta cheese (if using), and parsley.
    3. Whisk together vinaigrette ingredients. Pour over the salad and toss to combine. Serve warm or chilled.
  3. Strawberry Spinach Salad with Poppy Seed Dressing:
  1. A refreshing and vibrant salad that combines sweet strawberries with savory spinach, crunchy nuts, and a tangy dressing.Ingredients:
    • 5 oz fresh spinach1 cup sliced fresh strawberries1/4 cup candied pecans or walnuts2 tbsp crumbled goat cheese (optional)Poppy Seed Dressing: 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp poppy seeds, salt and pepper to taste.
    Instructions:
    1. In a large bowl, combine spinach, strawberries, candied pecans, and goat cheese (if using).
    2. Whisk together all poppy seed dressing ingredients until well combined.
    3. Pour dressing over the salad and toss gently to coat. Serve immediately.
  3. Mediterranean Chickpea Salad:
  1. A zesty and filling salad loaded with fresh vegetables, chickpeas, and a bright lemon-herb dressing.Ingredients:
    • 1 (15-oz) can chickpeas, rinsed and drained1 cucumber, diced1 red bell pepper, diced1/2 red onion, finely chopped1/2 cup pitted Kalamata olives, halved1/4 cup chopped fresh parsley1/4 cup crumbled feta cheese (optional)Lemon-Herb Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, salt and pepper to taste.
    Instructions:
    1. In a large bowl, combine chickpeas, cucumber, red bell pepper, red onion, olives, parsley, and feta cheese (if using).
    2. Whisk together dressing ingredients. Pour over the salad and toss well.
    3. Chill for at least 30 minutes before serving to allow flavors to meld.

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