Dinner Salads Archives - The Yummy Bowl

Taco Salad With Catalina Dressing

Julia | The Yummy Bowl — Sun, 14 Aug 2022 18:42:43 +0000

Taco Salad is one of the most supreme dinner salads out there. A mouth-watering layered taco salad is loaded with our favorite ingredients such as crunchy lettuce, lean ground beef cooked in Tex-Mex spices, buttery avocado, juicy tomatoes, creamy olives, sweet corn and topped with zingy Catalina dressing. A salad you cannot miss!

Make your own salad at home, forget the restaurant. This is way better and you can control all the ingredients, seasonings and portions.

Make it as healthy as you’d like and enjoy all your favorite taco flavors in one bowl.

This Taco salad with Catalina dressing is best to enjoy as a main course, a dinner salad that you can serve with assorted appetizers or side dishes for a wholesome meal.

Speaking of, have you tried my Skinny Margarita yet?

We love dinner salads in our family, such an easy and quick meal! From Lemon Kale Caesar Salad to Avocado Chickpea Salad, you'll love these too!

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Catalina Dressing

Taco salad wouldn't be complete without a tangy Catalina dressing. So What is Catalina dressing made of?

Essentially Catalina dressing is ketchup and oil-based dressing with added acidic ingredients such as vinegar, Worcestershire sauce, and a little sugar or honey.

It is a blend of sweet and savory flavors in one. There are further variations of the recipe with additions of mustard, soy sauce, sweeteners, and other vinegar types.

Making your own homemade salad dressing is easy and healthy. You can make a batch in advance and use it in pre-planned meals throughout the week.

When making yourself, you are controlling the number of ingredients you add, no additives or preservatives are needed here.

Store Catalina salad dressing in an airtight container, or mason jar, and refrigerate for a week or even longer if stored properly.

We love easy ground beef recipes, one of our favorites also include: Hamburger Foil Packets and Old Fashioned Hamburger Casserole. Try these next!

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

This taco salad is basically a skinny taco, which would mean it’s lighter and is low carb. Yes!

And this means you can enjoy it more often! Although, everything in moderation of course 🙂

The ingredients and toppings are the same as you’d make a loaded Tex-Mex style taco with.

Tangy Catalina dressing - Also, feel free to adjust the measurement according to your taste.
Corn tortilla chips - I prefer using unflavored and usually go for low-carb tortillas. I love how much-needed crunch they add here, but once mixed in salad has to be consumed right away. They tend to become soggy rather quickly. Alternatively, serve these on the side without stirring into the salad. You can also try adding more flavor with nacho cheese Doritos!
If you have only corn tortillas there’s a genius way to make homemade chips in minutes.
Seasoning - I have used a quick fix route and opted for a pre-mix taco seasoning (I did use an organic and low sodium one though!) just because my own homemade mix was finished. You can make your own by combining a few spices together to give the beef some needed Southwest flavors. Salt, black pepper, cumin, chili powder, chipotle powder, garlic powder onion powder, smoked or normal paprika powder, and oregano are all great to mix together.
Ground beef - the leaner the better, less fat to drain later. For a low-calorie option use turkey or chicken.
Meat Substitutions - Alternatively this salad will taste delicious if you want to make it meat-free yet with plenty of protein. Try my Vegan Taco Meat in this case, black beans or kidney beans, or buy plant-based meat crumbles in the grocery stores (usually made with seitan or soybeans). Also very delicious!
Avocado - thanks to it being a nutrient-rich superfood I am really loving adding it lately EVERYWHERE. Don’t hold back and add more than 1 avocado here, it will add a creamy element and make this salad more satisfying. If you have some leftover Guacamole, this can go instead of freshly chopped avocado too!
Corn - use freshly cooked corn either grilled, boiled, steamed or made in an air fryer. I’ve used just a little for a hint of sweet flavor but for true corn, aficionados double it up!
Lettuce - I like to use both romaine or iceberg lettuce and butter lettuce combinations.
My favorite optional toppings - are cilantro, green onions, chives, scallions, parsley, and lots of lime, jalapeno, and sour cream.
You can definitely add or replace some veggies in this taco salad. Red or yellow bell pepper, grated or matchstick carrots, cucumber.

Instructions

In a large skillet over medium-high heat add oil and once hot and sizzling, brown the beef (for about 6 minutes).

Drain the excess fat if any and season with taco seasoning, ½ teaspoon paprika, salt, and black pepper. Cook for 1 minute more.

Remove the meat mixture from heat to cool.

Meanwhile mix all the dressing ingredients in a small bowl or mason jar.

If you have time, chill the dressing for 30 minutes in the fridge to allow the flavors to blend better.

Assemble the salad.

In a large bowl or serving platter, add the first layer of lettuce, followed by crushed corn tortilla chips, and cooked ground beef.

Here I like to add a little drizzle of the dressing on the beef too.

Complete the taco salad with all the toppings, cheddar cheese and rest of the salad ingredients.

Drizzle the Catalina dressing on top. Serve immediately.

This salad serves 3 dinner salad portions. Or about 6 as a side.

Freezing And Storing Instructions

To store. Once you add the dressing the salad will retain its best flavor within 1 hour of making. Make as much as you'll consume (you can change the number of servings in the recipe card below).
Deconstructed ingredients of salad can be kept separate in a tightly closed food container in the fridge for 1 day. What I recommend: If you know you’ll have leftovers, don’t add the dressing to the salad bowl. Only for individual servings.
This way the salad can be kept for 2 days in the fridge. You may want to add fresh lettuce to the salad when serving again.
Any leftover Catalina dressing will be delicious as a dip for veggies, chips, meat sauces, and french fries.
Make ahead. All the veggies can be cut 2 days in advance and stored in individual containers in the fridge. This is ideal if you want to enjoy for work lunches during a busy week. The dressing will keep in the fridge for even longer, 3-5 days thanks to its acidic ingredients.
To reheat. Reheat just the ground beef in a skillet over medium heat for a couple of minutes until warm. Add fresh lettuce and the rest of the ingredients.

Tips

A dollop of sour cream can add dimension and creaminess which goes well with deliciously spiced ground beef.
Make it hot - Add fresh or pickled (canned) jalapenos or green chilies as an extra topping.
For a fun twist replace some of the fresh veggies toppings with my fresh tomato salsa (Learn how to make Pico De Gallo in this recipe. It's quick to make, refreshing and can be stored separately.

Serving Suggestions

What to serve with taco salad? Anything you love on your tacos really.

Topping ideas: chopped red onions, tomatoes, jalapenos, pickled onions, mushrooms, olives, coleslaw.

Popular Side Dishes to try: guacamole, pico de Gallo, queso fresco, more salsas.

As this taco salad is loaded with many things already you may want to keep it light on the sides. Or not! I won't judge.

Try one or more of our fave side dish recipes:

Recommended Equipment

Measuring Cups and Spoons - measure all your salad ingredients and seasonings with those superb tools without stress! Easy to wash!
Skillet - nonstick and easy to clean.
Mason Jars - to combine, mix, and store any salad dressing in.

Readers Feedback

What The Yummy Bowl fans are saying across different platforms:

Wonderful dinner salad. Served this with Spanish rice and it was so satisfying, like a fancy Cheesecake Factory salad. Beverly, Pinterest

FAQs

Is Taco Salad Gluten Free?

Taco salad is gluten-free if you use the right tortillas (you can cut and bake these or air fry them to make chips) or chips. I prefer using corn tortillas (but check for an appropriate label on the packaging!) over gluten-free labeled tortillas, as these have fewer preservatives and ingredients and honestly taste fresh.

What goes with a taco salad?

Any toppings and side dishes that you'd normally use for tacos go well with this ground beef taco salad too! Think Mexican rice, refried beans, avocado fries, tostadas, margaritas.

How do you eat taco salad?

For serving drizzle Catalina dressing over the taco salad, stir to combine (or add the dressing only to individual serving plates) and enjoy warm or cold!

More Mexican-Style Dinners

We love everything Southwest and Mexican Style food recipes and once in a while, we treat ourselves to a fun taco night.

Make the tacos, prep favorite taco toppings, and sauces (we looove to use homemade dressings as we did with this Catalina dressing), and nacho cheese sauce (this vegan cheese recipe is a real gem, especially if you have any lactose intolerant folks as we have in our family) and you're good to go!

Taco dinner boards are fairly easy, cheap, delicious, and most importantly healthier than the restaurant. If you want more Taco Bar ideas I have a great one-stop-shop kinda deal for you, check out my Easy Taco Dinner Party Board recipe over here.

Anything from Creamy Chicken Tacos, Steak Fajita tacos, Chicken Fajita Pasta to completely vegan options such as Sweet Potato, Chickpea and Kale tacos. We love 'em all!

Don't forget the drinks! Learn how to make a margarita in this Skinny Watermelon Margarita recipe or this delicious spicy frozen margarita recipe (by the way, you can use your favorite fruit or berries here!).

Easy Dinner Salad Recipes

ALL SALAD and ALL DINNER recipes.

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Recipe

Taco Salad With Catalina Dressing

Taco Salad is one of the most supreme dinner salads out there. A mouth-watering salad is loaded with our favorite ingredients such as crunchy lettuce, lean ground beef cooked in Tex-Mex spices, buttery avocado, juicy tomatoes, olives, and sweet corn and topped with zingy Catalina dressing. A salad you can not miss!

Course Main Course, Side Dish

Cuisine American, Tex-Mex

Keyword dorito taco salad, taco salad with catalina dressing

Prep Time 15

Cook Time 10

Total Time 25

Servings side salad servings

Calories 455kcal

Author Julia | The Yummy Bowl

Ingredients

Taco Salad

10 oz (300 g) ground lean beef
2 teaspoon oil
2 tablespoon taco seasoning
5-6 cups romaine lettuce or iceberg
1 cup Roma tomatoes diced
1 cup corn kernel or sweet corn
½ teaspoon paprika
1 cup sharp cheddar grated
1 3.8oz can of black olives
¼ cup red onion diced
½ pack corn chips Doritos plain flavor or flavored
1 large Avocado diced

Catalina Dressing

5 tablespoon olive oil
4 tablespoon ketchup
2 teaspoon honey or brown sugar or white sugar
4 tablespoon red wine vinegar
½ teaspoon paprika I like to use smoked
1 teaspoon garlic powder
½ teaspoon chili ground
2 teaspoon Worcestershire sauce
Salt to taste
Black pepper to taste

Instructions

In a large skillet over medium-high heat add oil and once hot and sizzling, brown the beef for 9 about 6 minutes). Drain the excess fat if any and season with taco seasoning, ½ teaspoon paprika, salt, and black pepper. Cook for 1 minute more.
Remove from heat to cool.
Meanwhile, mix all the dressing ingredients in a small bowl or mason jar.
If you have time, chill the dressing for 30 minutes in the fridge to allow the flavors to blend better.
Assemble the salad.
On a large serving platter, add the first layer of lettuce, followed by crushed Dorito chips, cooked ground beef (here I like to add a little drizzle of the dressing on the beef), and top with all the toppings and the rest of the ingredients. Drizzle the Catalina dressing on top. Serve immediately.
This salad serves 3 dinner salad portions. Or about 6 as a side.

Nutrition

The post Taco Salad With Catalina Dressing appeared first on The Yummy Bowl.

Salmon Salad With Cabbage (Grill or Oven)

Julia | The Yummy Bowl — Fri, 14 May 2021 05:44:52 +0000

This salmon salad recipe makes a great main dish salad with roasted salmon, vegetables, and easy herb dressing.

Roast the salmon in the oven or on the grill, it'll only take you 20 minutes in total. I provide both cooking instructions in this post.

Another refreshing meal is ready in minutes!

Easy to make right away for lunch, or meal prep for a busy week.

It takes about 15 minutes to bake the salmon in the oven which is perfect timing while you make the salad dressing and assemble the vegetables in a bowl. Quick, healthy, and cozy meal.

Let's make some salad!

If you love cabbage recipes, I have a delicious collection of 40+ Best Cabbage Recipes (featuring both green and red cabbage recipes).

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Salmon Salad Dressing

This salmon salad dressing consists of only 6 main ingredients + salt & pepper. Very simple, light, yet delicious dressing that can be used in many other salads too.

If you’re not a cabbage fan, swap the vegetables to some greeny leaf salad, add or remove carrot, throw in creamy avocado, and well, whatever you like to have your salads with. This versatile dressing is perfect for any occasion!

If you like fulfilling salad bowls be sure to head over to my Salad Section or try one of these yummy salads such as Arugula Chicken Salad With Strawberries, Cold Pasta Salad With Sausage, Asian Slaw, Eggplant Chickpea Salad, Pasta Salad With Cheddar.

What goes in salmon salad

In short, veggies of your choice, fresh salmon filets, quick salmon marinade and salad dressing.

Here’s in detail, what goes in the Salmon Salad:

Salmon: A good-quality salmon filets of your choice, seasoned with a marinade of salt, pepper, a bit of olive oil, soy sauce, and lemon juice.

Lemon juice - Be sure to use fresh lemon juice as bottled lemon juice doesn’t have the same fresh bright flavor to it.

Cheddar (optional): Some lighter cheddar, crumbled or grated on top will add a tangy and sharp flavor to the final dish. Feel free to leave this out if you’re avoiding dairy. Another substitute would be feta cheese.

Cabbage. Budget-friendly and fulfilling and makes a unique and great combo paired with salmon. Feel free to change things for a lighter version by using leafy green lettuce instead.

Other fresh veggies – In this salad, I’ve used cabbage, carrot, tomatoes, and onion. Very simple! And one of the essential things in a salad for me is for sure grated carrot if added in proportional quantities gives that extra flavor that completes the salad. For tomatoes, you can use either regular or cherry/plum tomatoes (fresh or roasted). Other vegetables you can add: sliced cucumbers, thinly sliced bell peppers, sliced red onion, romaine lettuce, arugula, kale, olives.

Herbs – None of my meals lack herbs, would they be fresh or dried will depend on the dish I’m preparing. They enhance the look of the salad and add an extra boost of flavor to the salad and the dressing. If you don't have basil and oregano, you can sub with parsley, cilantro (moderate quantities), and tarragon.

The salad makes a wholesome meal on its own, no side dishes are needed. For extra protein, you could add lime cilantro rice, quinoa, and chickpeas.

Instructions

Salmon. In a small bowl, mix together soy sauce, olive oil, lemon juice, salt & pepper. Rub the salmon (both sides) with salt and pepper.

How to bake salmon in the oven: Place the salmon fillets skin side down on the baking sheet, drizzle with the marinade, and roast in the oven at 400F for 12-15 minutes or until cooked through (roasting time will also depend on the size of your salmon).

Cook salmon on the grill: Place fish, skin side down, in a disposable foil pan, and drizzle with the marinade. Transfer to the grill, cover the lid, and cook for 15-20 minutes or until salmon flakes easily with a fork.

Whisk together all of the salad dressing ingredients in a jar. Set aside. (Add lemon juice now or leave to drizzle on top of the salmon later).

In a large mixing bowl, combine the vegetables, pour in the dressing, and toss until fully combined. Distribute the salad equally between individual serving bowls.

Once salmon is cooked through, remove from the oven and place it on top of the salad.

Squeeze lemon juice on top (or just add lemon wedges on the side), add grated or crumbled cheddar cheese, sprinkle with parsley, and serve while the salmon is warm. Enjoy!

You can easily make salmon burgers if using smaller salmon fillets.

Storing, Freezing and Make Ahead Instructions

You can make the salad dressing few days before. Keep in the fridge and toss the salad with it just before serving.

For salmon, place the fillets into a zip loc bag, pour the marinade on top and leave in the fridge overnight.

For veggies, you can mix shredded cabbages, grated carrots, and sliced onions together in a bowl, cover with plastic wrap or keep in an airtight container overnight. Don’t add the tomatoes or the dressing just yet. The dressing will cause the salad to be soggy and well, not so fresh after all.

Cabbage Recipes

If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes. Don't miss our readers' favorite ground beef and cabbage recipe.

Common Recipe Questions

Can you eat salmon skin?

Salmon skin has the same or even more nutrients than salmon flesh, however, it is not the best option in salads.

How do you know when salmon is done?

Cooking salmon in the oven is a quick process and it is very easy to overcook it until it's dry. After a 15 minute mark gently press on the thickest part of salmon with a finger or a fork, if it's start to flake with a little translucent in the middle is ready. Cooked salmon is flaky, tender, and light pink in color. Depending on each individual oven and salmon thickness it may vary but for me, baking salmon at 425 F usually takes about 18 minutes (5-6 oz fillet).

How do you keep salmon fillets from drying out on the grill?

Just don't forget your salmon and be sure to check on it after 10-15 minute mark. Gently poke the fish with a fork, if it flakes easily it's done.

Do you grill salmon skin-side down first?

It depends, some recipes flip the fillets over too. In my recipe, you don't have to do it whether you bake the salmon in the oven or grill. Simply place the salmon skin-side down, close the oven or close the lid when grilling and just wait. Salmon will cook through thanks to the heat circulation.

How long does salmon need to be on the grill?

It usually takes 15-20 minutes for a salmon fillet to cook until flaky. The precise time will depend on the thickness of your fillets.

More Cabbage Recipes

ALL SALAD and SIDE DISH recipes.

More Salad Recipes

Recipe

Salmon Salad With Cabbage

This salmon salad recipe makes a great main dish salad with roasted salmon, vegetables, and easy herb dressing. Another refreshing meal bowl ready in minutes!

Course lunch, Main Course

Cuisine American, Mediterranean

Keyword salmon salad, salmon salad bowl, salmon salad dressing

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Author Julia | The Yummy Bowl

Ingredients

Salmon

2 4 oz or larger salmon fillets (preferably skinless, but it’s personal preference)
½ teaspoon Salt or to taste
¼ teaspoon Black coarse pepper or to taste
1 teaspoon soy sauce
1 teaspoon fresh lemon juice

Salad

Half of a white or red onion sliced
6-8 cherry or plum tomatoes
Half of a small head of Red cabbage shredded
Half of a small head of green cabbage shredded
½ of a large carrot grated or julienned

Salad Dressing

3 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 ½ teaspoon maple syrup
½ teaspoon dijon mustard
Lemon juice to taste

Instructions

Salmon. In a small bowl, mix together soy sauce, olive oil, lemon juice, salt & pepper. Rub the salmon (both sides) with salt and pepper.
Place the salmon fillets skin side down on the baking sheet, drizzle with the marinade, and roast in the oven at 400F for 12-15 minutes or until cooked through (roasting time will also depend on the size of your salmon).
Whisk together all of the salad dressing ingredients in a jar. Set aside. (Add lemon juice now or leave to drizzle on top of the salmon later).
In a large mixing bowl, combine the vegetables, pour in the dressing, and toss until fully combined. Distribute the salad equally between individual serving bowls.
Once salmon is cooked through, remove from the oven and place it on top of the salad.
Squeeze lemon juice on top (or just add lemon wedges on the side), add grated or crumbled cheddar cheese, sprinkle with parsley, and serve while the salmon is warm. Enjoy!

Notes

Meal prep: You can make the salad dressing a few days before. Keep in the fridge and toss the salad with it just before serving.

For salmon, place the fillets into a zip loc bag, pour the marinade on top and leave in the fridge overnight.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Salmon Salad With Cabbage (Grill or Oven) appeared first on The Yummy Bowl.

Cold Italian Pasta Salad With Salami

Julia | The Yummy Bowl — Sat, 07 Oct 2023 19:51:03 +0000

A simple and savory cold Italian pasta salad made with salami or smoked sausage (like kielbasa), nutritious crunchy veggies, tender pasta, and Italian-style Oregano Mustard Vinaigrette salad dressing.

Kid-friendly and can be served hot or cold to fit any occasion! This salad is dairy-free, gluten-free, and without mayonnaise.

In my perspective, a delightful, classic pasta salad shines in one of two situations:

When you're headed to a picnic, potluck, or any summer cookout where everyone contributes a dish, and you're tasked with bringing a side dish.
When you find yourself with leftover meat, cheese, and vegetables in your fridge, you transform them into a meal that you could happily enjoy around the clock.

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Why You'll love This Loaded Pasta Salad

Homemade Italian Dressing – The dressing is both simple and full of zesty, delightful flavor. While the pasta salad already boasts salami, and fresh veggies, the homemade dressing truly ties the whole dish together.
Adaptable – Customize the salad to align with your preferences or dietary needs. Check out the list of suggestions below for inspiration.
It's a universal hit! This zesty Italian Pasta Salad is a real crowd-pleaser; it appeals to all age groups. Even picky eaters will love it. You can effortlessly double or triple the recipe to cater to a larger crowd and party.
Its Make-Ahead and Travel-Friendly nature makes it ideal for any potluck or picnic. It's the perfect easy dish to take along for camping, boating, or a day at the beach. Throughout the school year, I prepare a generous batch to incorporate into my kids' school lunch ideas for the week.

More Pasta Dishes? Try These!

Is Pasta Salad Gluten Free?

You can effortlessly adapt it to be gluten-free by opting for gluten-free pasta and smoked sausage.

The rest of the components are naturally gluten-free. However, I recommend always to double-checking the ingredients in the salami you choose, just to be certain.

Lentil pasta, rice pasta, corn pasta, and chickpea pasta are all great gluten free pasta options.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Dry pasta - feel free to choose any type of small or medium-cut pasta that tickles your taste buds. Personally, I enjoy incorporating fusilli, rotini (twists), bowtie, penne, or pasta shells all work amazingly. These varieties possess plenty of nooks and crannies that are perfect for holding onto the dressing and chopped ingredients. If you require a gluten-free salad, you can easily substitute your favorite gluten-free pasta, such as lentil or chickpea pasta.
Black olives - These olives provide a subtle saltiness. You can also use kalamata olives or green olives. If you prefer, you can omit them altogether.
Parmesan cheese - for the best outcome, use a fresh block of parmesan and grate it finely, almost to a powdery consistency. Alternatively, you can substitute it with crumbled, marinated feta cheese.
Bell peppers - we used fresh in this recipe but we also love adding marinated or roasted capsicum to infuse the salad with a lively, smoky, fresh, and sweet flavor.
Salami - Kielbasa, smoked sausage, or cured ham. This ingredient imparts a savory and salty kick to the salad. I prefer purchasing it in sausage form and cutting it into small pieces, but shaved salami is also a viable option. Whether you opt for mild or hot salami depends on your personal preference. You can even swap regular salami for pepperoni-cured ham (prosciutto), provided it's of high quality and suits your taste.
Parsley - chopped parsley adds a burst of freshness and vibrant color. Whenever possible, use fresh parsley (any type works, Italian or curly). Alternatively, you can swap it for fresh basil leaves if you prefer.
Tomatoes - cherry tomatoes and sun-dried tomatoes contribute vivid color, rich flavor, and a touch of freshness to the mix. If you plan to prepare the salad in advance, consider leaving out the cherry tomatoes until just before serving to prevent them from becoming soft.
Red onion - this ingredient provides both texture and a satisfying bite to the salad. You can actually use either regular onion or red onion. Read more about the differences between the two.

For Tasty Italian Dressing

Olive oil - This serves as the oily foundation of the dressing. Opt for a high-quality, mild, and light olive oil. When shopping for olive oil, be mindful of these tips.
Lemon juice - lemon juice that harmonizes with the olive oil to create a delightful, tangy dressing. For the most exquisite flavor, use freshly squeezed lemon juice.
Maple syrup - adding sweetness to the dressing helps to balance the tartness and bitterness of olive oil and lemon juice.
Dijon Mustard and Balsamic - Balsamic vinegar adds a sweet and tangy depth of flavor to the pasta salad dressing, while Dijon mustard contributes a subtle spiciness and creaminess, helping to emulsify the dressing and enhance its overall taste and texture. If you don't like balsamic, you can also use a dash of red wine vinegar.
Italian herbs – Dried herbs like oregano and thyme or use a mix of pre-packaged or homemade Italian herbs.
Optional recommendation: Add garlic! Incorporate 1 teaspoon of minced or pressed garlic (about 1 garlic clove) to infuse the dressing with flavor.

Instructions

Prepare the Dressing: In a mixing bowl or mason jar, blend together olive oil, balsamic vinegar, herbs, lemon juice, salt, black pepper, and maple syrup.

Whisk or shake well until combined.

If you can, make extra dressing to drizzle over the salad the next day.

Cook the pasta as per the package directions, then drain and rinse the pasta with cold water.

Let it cool, and then drizzle half of the dressing over it, tossing to combine.

Assemble: Add the Ingredients: Incorporate parmesan, salami, black olives, red onion, cherry tomatoes, cucumbers, parsley, bell peppers and additional dressing to your liking.

Serve right away or chill the Italian pasta salad in the refrigerator for 30 minutes to an hour.

Optional Toppings

For finishing touches:

Fresh herbs: Consider basil, thyme, oregano, and parsley to infuse the salad with even more flavor.
Additional parmesan cheese: Because you can never have too much!
Red pepper flakes: If you're looking to add an extra kick of spice!

Why Cook The Pasta Al Dente For A Pasta Salad?

Al dente refers to pasta that maintains a pleasing firmness when cooked. To achieve this, cook the pasta for about 2 to 3 minutes less than the recommended time on the package instructions.

As the pasta melds with the dressing, it absorbs some of the moisture, further softening it. If you skip the undercooking step, the pasta may become overly soggy and prone to falling apart, particularly when using gluten-free alternatives.

Cooking the pasta to an al dente state is key, as it enables it to absorb the dressing while maintaining its desirable texture.

Do I Rinse Pasta For Pasta Salad?

Rinsing the pasta serves two main purposes:

It rapidly cools down the pasta, which is perfect for creating a cold salad.
It safeguards the pasta from sticking together, particularly beneficial when the salad won't be served immediately.

How To Cool Down Pasta Quickly?

To cool down pasta for pasta salad:

Drain the cooked pasta in a colander.
Rinse it under cold running water to stop the cooking process and cool it down quickly.
Gently toss and separate the pasta to ensure even cooling.
Allow the pasta to drain well and either dress it or refrigerate it for later use.

Tips

Since the dressing tends to separate when left undisturbed, be sure to give it a thorough shake before drizzling it onto the salad. You might not require the entire dressing, so feel free to add it to your liking, and any leftovers can be stored in the refrigerator for 2-3 days.
Avoid overcooking the pasta, as it can turn mushy and lose its integrity within the salad. Begin testing the pasta a few minutes before the recommended cooking time on the package, and promptly drain it once it reaches the al dente stage—meaning it should be tender but still retain a slight firmness.
When cooking the pasta, season the water generously with about 1 tablespoon of salt. This step not only flavors the pasta but also enhances the overall taste of the salad.
The flavors in this salad meld beautifully, and the pasta absorbs the dressing over time, making it even more delectable the next day. It's an excellent make-ahead dish. However, if you plan to serve it later, I recommend omitting the cherry tomatoes as they may become softer and lose some of their texture after soaking in the dressing.

Serving Suggestions

Serve this salad as is for dinner or pack it for easy kid-friendly school lunches. For a large crowd, I like to serve it in jars or individual glass cups.

What goes with pasta salad:

Grilled proteins: We love to serve it at our summer BBQ parties! This salad goes well with grilled chicken, shrimp, or steak.
Garlic bread or breadsticks: A side of garlic bread or breadsticks pairs well with pasta salad and is great for soaking up any dressing or sauce from the salad.
Cheese platter: Offer a cheese platter with a selection of cheeses like mozzarella, cheddar, or feta, along with some crackers or crusty bread.

Freezing And Storing Instructions

One of the wonderful aspects of pasta salad is that the flavors become even more delightful as they mingle and harmonize over time!

To Store. Once I've prepared this pasta salad, whether it's for advance preparation or storing leftovers, I simply place it in the refrigerator where it will remain fresh for 2-3 days.
For Advance Preparation: Personally, I prefer making pasta salad 12-24 hours in advance. This allows it to absorb the dressing while retaining its delightful texture without turning mushy!

Variations and Ideas

Add ins: This versatile salad can be customized to suit various tastes. Feel free to mix and match any of the ingredients for options such as marinated feta, broccoli, cauliflower, green beans, shredded carrots, cooked corn, jalapeno for a kick of heat, fresh mozzarella balls, roasted eggplant or marinated artichoke hearts, avocado, fresh basil, grilled zucchini, or roasted sweet potato or pumpkin.
Meat options: Swap salami for pepperoni, diced cooked ham (we love ham & cheese pasta salads!), cooked chicken. We also love grilled or sauteed shrimp for added protein.
No meat pasta salad: Omit the meat and enhance the vegetable content. For a vegetarian pasta salad, consider substituting the salami with cannellini beans, black beans, chickpeas, or kidney beans.
Dressing ideas: You can also swap the olive oil dressing for a creamy one like yogurt dressing or green goddess dip (just add more olive oil, water or runny yogurt to make it runny), or mix in or sundried tomato or green pesto. So tasty!
Swap the pasta: Opt for short pasta choices like farfalle (bow-tie), elbow, tri-color rotini, penne, or any other bite-sized pasta variety you prefer.

FAQs

How long will this prepared pasta salad stay good in the fridge?

Keep any leftovers in the fridge for 2-3 days in an airtight container.

Can I make pasta salad two days ahead?

Absolutely! In fact, I highly recommend it. The flavors meld beautifully when given some time to mingle. Aim to prepare it 12-24 hours in advance for the most delectable result.

Can you freeze pasta salad?

Though having pasta salad readily available sounds appealing, regrettably, it doesn't freeze well. Freezing tends to alter the pasta's texture, making it mushy, and can affect the fresh vegetables similarly.

How to keep pasta salad cold for a picnic?

As this dish is intended to be served cold, it's important to follow food safety guidelines. After 2 hours on the table, consider either relocating it to a refrigerator or cooler or discarding it to ensure food safety. Alternatively, you can maintain a safe temperature by placing the pasta salad in a larger container filled with ice, ensuring it stays at or below 40 degrees Fahrenheit. These practices are essential for picnics and potlucks to keep food safe and enjoyable.

Do cucumbers go in pasta salads?

Why not? Cucumbers can certainly be included in pasta salads. They add a refreshing crunch and a mild, cool flavor that complements the other ingredients. Sliced cucumbers are a popular choice in many pasta salad recipes, especially those with a Mediterranean or Greek influence.

What veggies to put in pasta salad?

You can include a variety of vegetables in pasta salad, such as tomatoes, bell peppers, cucumbers, broccoli florets, artichokes, peas, corn, red onions, and more, depending on your taste preferences. Be creative and select vegetables that offer a balance of flavors and textures to enhance your pasta salad.

How to keep pasta salad from drying out?

To prevent pasta salad from drying out, cook the pasta to al dente and rinse it under cold water to stop cooking and remove starch. Also, ensure it's well-dressed and stored in an airtight container in the refrigerator for freshness; if it becomes dry, revive it with additional dressing, olive oil, or lemon juice.

Thinking About Dessert? Try These!

For all baking recipes, hop on to our Desserts collection.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Recipe

Cold Pasta Salad With Smoked Sausage

A simple and savory cold pasta salad made with smoked sausage (or salami), veggies, and gluten free pasta. Can be served hot or cold to fit any season!

Course Appetizer

Cuisine American, Italian

Keyword Cold pasta salad with kielbasa, Cold sausage salad, Gluten free pasta salad, Kielbasa sausage pasta salad, pasta salad with smoked sausage, salami pasta salad, Sausage salad recipes, smoked sausage salad

Prep Time 10

Cook Time 10

Total Time 20

Servings portions

Calories 332kcal

Author Julia | The Yummy Bowl

Ingredients

⅓ cup parmesan grated or chopped
¾ ounce pasta gluten free if preferred
12 cherry tomatoes cut in half or quarters
1 red onion diced
2 small cucumbers or ½ large, sliced
5 oz black olives drained, pitted, sliced
2 cup parsley chopped
2 bell peppers 1 red 1 yellow
4 oz salami or smoked sausage or cured ham, sliced or cubed

Italian-Style Salad Dressing

½ teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon Balsamic vinegar
½ teaspoons fresh lemon or lime juice
½ cup olive oil
1 teaspoon Dijon mustard
1 teaspoon maple syrup
kosher salt to taste
black pepper to taste

Instructions

Prepare the Dressing: In a mixing bowl or mason jar, blend together olive oil, balsamic vinegar, herbs, lemon juice, salt, black pepper, and maple syrup. Whisk or shake well until combined. If you can, make extra dressing to drizzle over the salad the next day.
Cook the pasta as per the package directions, then drain and rinse the pasta with cold water.
Let it cool, and then drizzle half of the dressing over it, tossing to combine.
Assemble: Add the Ingredients: Incorporate parmesan, salami, black olives, red onion, cherry tomatoes, cucumbers, parsley, bell peppers and additional dressing to your liking.
Serve right away or chill the Italian pasta salad in the refrigerator for 30 minutes to an hour.

Video

Notes

Since the dressing tends to separate when left undisturbed, be sure to give it a thorough shake before drizzling it onto the salad. You might not require the entire dressing, so feel free to add it to your liking, and any leftovers can be stored in the refrigerator for 2-3 days.
How to keep pasta salad from drying out?To prevent pasta salad from drying out, cook the pasta to al dente and rinse it under cold water to stop cooking and remove starch. Also, ensure it's well-dressed and stored in an airtight container in the refrigerator for freshness; if it becomes dry, revive it with additional dressing, olive oil, or lemon juice.
Do you need to rinse pasta? Rinsing the pasta serves two main purposes: It rapidly cools down the pasta, which is perfect for creating a cold salad. It safeguards the pasta from sticking together, particularly beneficial when the salad won't be served immediately.

Nutrition

The post Cold Italian Pasta Salad With Salami appeared first on The Yummy Bowl.

Roasted Pumpkin Salad with Chickpea and Feta

Julia | The Yummy Bowl — Sun, 26 Jul 2020 01:50:00 +0000

Roasted Pumpkin Salad is a delicious bowl of fresh warm salad loaded with pumpkins, bell peppers, carrots, chickpeas, and salty feta. All this goodness is dressed in Maple Chili Dressing.

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About Roasted Pumpkin Salad

A combination of these roasted vegetables with slightly sweet and tangy spiced maple dressing and topped with salty feta cheese for that extra creaminess creates just a mind-blowing experience for your taste buds!

Pumpkins are definitely one of the most popular dishes for Halloween or Thanksgiving, however, you shouldn’t restrict yourself from preparing pumpkin or other squash recipes all year round.

Depending on where you are located there are always different pumpkins/squash types available.

And there are so many recipes you can make out of them! Pumpkin soup, pumpkin casseroles, pumpkin fries, pumpkin salad, pumpkin pancakes, and so on...

Instructions

STEP 1

Preheat oven to 390F.

Cut the pumpkin into thin strips not thicker than ¼ inch. Cut bell pepper and carrots similarly into strips (not too thick and not too thin).

STEP 2

Transfer the veggies to a bowl and add 1 tablespoon sesame oil, season with salt. Gently mix (mixing with hands is the best) to ensure all the veggies are evenly coated in oil.

STEP 3

Transfer the veggies to a baking sheet lined with parchment paper and arrange in a single layer. Bake in the oven for 20 minutes.

STEP 4

While your veggies are cooking, prepare the dressing. Place all dressing ingredients in a mason jar, secure the lid, and shake well.

STEP 5

When veggies are cooked you can start preparing your salad for serving.

In a salad bowl, arrange the lettuce leaves (pro tip: use a salad spinner to wash and dry salad leaves quickly!) around the plate or on one side (personal preference).

Then, add one layer of chickpeas to the bottom, top up with cooked veggies and add one more layer of chickpeas on top.

Drizzle your salad with dressing and lightly toss.

Sprinkle crumbled feta cheese, parsley, and your salad is ready for serving!

PRO TIP: Don’t cut your veggies too thin and don’t overbake the veggies, otherwise, your salad can turn into a puree.

Note: If you’re not a parsley lover, cilantro works also amazing in this salad.

This salad is served warm, but totally fine to serve it cold. I personally like the taste of roasted pumpkin when it’s warm rather than cold.

Store: refrigerated for up to 2 days. Feel free to prep roasted pumpkin ahead and keep it in the fridge for 2-3 days before use.

Variations

Lettuce - In this recipe, I’ve used frisee lettuce, but another great option is to use spinach instead.
Protein - For a wholesome meal add grilled or cooked chicken on top of the salad.
Flavorful Toppings - For toppings add dried fruits like cranberries or cherries. Pecans, almonds, or your favorite nuts will also work well combined with roasted pumpkin and sweet Maple Chili Dressing.

Recipe

Roast Pumpkin Chickpea And Feta Salad

Roasted Pumpkin Chickpea and feta salad - A Delicious bowl of salad loaded with Pumpkins, bell peppers, carrots, Chickpeas, and salty Feta. All this goodness is dressed in Maple Chili Dressing to add that little extra touch.

Course Salad

Cuisine American, international

Keyword maple chili dressing, maple dressing, maple roast pumpkin salad, maple salad dressing, pumpkin salad dressing, roast pumpkin chickpea and feta salad, roasted chickpea and feta salad, vegan roast pumpkin salad

Prep Time 5

Cook Time 20

Total Time 25

Servings portions

Calories 576kcal

Author Julia | The Yummy Bowl

Ingredients

For Salad

10 oz fresh pumpkin cut into strips
2 small carrots cut into strips
1 bell pepper cut into strips
1 can chickpea
1 tablespoon sesame oil
Pinch of salt
Frisee lettuce 5 leaves
1 oz feta cheese
parsley or cilantro

For Maple Chili Dressing

½ teaspoon chili flakes
½ teaspoon ginger powder
½ teaspoon curry powder
2 tablespoon sesame oil
1 teaspoon lemon juice
1 teaspoon maple syrup
1 teaspoon dry garlic powder
Pinch of salt
¼ teaspoon pepper

Instructions

Preheat oven to 390F.
Cut the pumpkin into thin strips not thicker than ¼ inch. Cut bell pepper and carrots similarly into strips (not too thick and not too thin).
Transfer the veggies to a bowl and add 1 tablespoon sesame oil, season with salt. Gently mix (mixing with hands is the best) to ensure all the strips are evenly coated in oil.
Transfer the veggies to a baking sheet lined with parchment paper and arrange in a single layer. Bake in the oven for 20 minutes.
While your veggies are cooking, prepare the dressing. Place all dressing ingredients in a jar, secure the lid and shake well.
When veggies are cooked you can start preparing your salad for serving. In a salad bowl, arrange the lettuce leaves around the plate or on one side (personal preference). Then, add one layer of chickpeas in the bottom, top up with cooked veggies and add one more layer of chickpeas on top.
Drizzle your salad with dressing and lightly toss.
Sprinkle crumbled feta cheese, parsley, and your salad is ready for serving!

Notes

If you’re not parsley lover, cilantro works also amazing in this salad.
This salad is served warm, but totally fine to serve it as a cold salad as well. I personally like the taste of roasted pumpkin when it’s warm rather than cold.
Store: refrigerated for up to 2 days. Feel free to meal prep roasted pumpkin ahead and keep it in the fridge for 2-3 days before use.
PRO TIP: Don’t cut your veggies too thin and don’t over bake the veggies, otherwise, your salad can turn into a puree.

Nutrition

Calories: 576kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Roasted Pumpkin Salad with Chickpea and Feta appeared first on The Yummy Bowl.

Crispy Cobb Salad With Breaded Chicken

Julia | The Yummy Bowl — Tue, 26 Apr 2022 12:53:17 +0000

Crispy Cobb Salad With Breaded Chicken is a new twist on a traditional recipe. Juicy pan-fried chicken in seasonings and with crunchy panko crust, mixed into an incredibly loaded salad with eggs, blue cheese, cherry tomatoes, avocados, and creamy Honey Dijon dressing.

This salad can be served as a complete main course or in smaller portions as a side dish. The choice is yours!

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Why It's Yummy

This crispy chicken salad is quick and EASY! You are less than 30 minutes away from fresh, nutrient-rich, and juicy breaded chicken filets.
Great flavors. Creamy honey dijon dressing basically melts on top of the chicken and is one of the best condiments to serve with this hearty salad.
Easy recipe. The recipe has simple ingredients, and no deep-frying is required to achieve crispy fried chicken!

Love crispy chicken recipes? Try these next: Crispy Chicken Ciabatta Sandwich and Chicken Crunchwrap Supreme.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Chicken - Skinless boneless chicken breast, thighs (these will look darker in color than chicken breast once cooked), or chicken tenderloins. We make our crusted chicken that I've also used in my popular Crispy Chicken Wrap. But as with many salads, you can use grilled, boiled, or roasted chicken, rotisserie chicken from the store instead. Freshly cooked is better but any leftovers from previous dinner work just fine (but in this case you'll have to skip the breading).
Blue cheese - your preferred blue cheese variety. I've used Roquefort cheese which is very strong in flavor and scent. If visibly moldy cheese is not your cup of tea, I’d recommend sharp cheddar cubes, crumbled feta cheese, or grated parmesan cheese instead.
Lettuce - I used half butter and half large Romaine lettuce (How to cut romaine lettuce for a salad? See video). Want the salad to be super crunchy? Iceberg lettuce is the way to go.
Salt - 8 cups of mixed lettuce need a generous amount of salt (you can use a Low sodium salt here). That’s why I like to salt the leaves separately and also add some salt to the dressing itself. I cut the lettuce into large chunks first, sprinkle generously with salt, and massage the leaves well (I do this with regular cabbage too when making a cabbage salad). Then I left them to sit for 10-30 minutes until the leaves soften and become flavorful.
Whisked egg - usually 1 egg was enough for me but sometimes I've needed a little extra. Usually, it's enough for 2 small to medium chicken fillets.
Honey Dijon Dressing - traditional cobb salad uses red wine vinegar but I’m in love with my Honey Dijon Dressing with two types of mustard. You'll be pleasantly surprised how well it goes with this salad. A must-try definitely. If you want to have a really light dressing I highly recommend using a simple Lemon Vinaigrette instead.
Olive oil - a good quality olive oil goes along the way! It will give extra creaminess to the dressing. You need to make sure to whisk vigorously to avoid the separation in the dressing. The dressing has the perfect texture - thin enough to pour over the chicken and creamy enough to incorporate it into salad leaves.
Seasonings - I used paprika, onion and garlic powder for chicken but you can use your favorite chicken seasoning such as cajun or barbecue.
Chill - after combining dressing ingredients, I recommend to chill for 15 minutes as it helps all the flavors blend nicely.

Instructions

Lettuce. Add the chopped lettuce into a large bowl, and season with some salt, black pepper, and a drizzle of lemon or lime juice. Massage the leaves well for 3-5 minutes.

Let stand for 10 minutes. (Optional but does help the lettuce soften and soak up some flavors).

Honey Dijon Dressing. Whisk all the ingredients in a medium bowl or mason jar. Stir or shake like crazy and let chill in the fridge for 10-15 minutes.

Chicken. Wash and dry the chicken. Pound it just a little bit to ensure even cooking. Prepare three plates or shallow dishes. One by one, dip each chicken breast first in flour, beaten egg, and then panko with seasonings.

Warm up cooking oil in a large nonstick skillet over medium-high heat. Cook chicken for 4 minutes on both sides or until golden brown and crispy. Make sure to keep an eye on the heat so the panko doesn’t get burn way quickly.

To ensure chicken doneness, use a kitchen thermometer to register 165 degrees Fahrenheit inserted into the thickest part of the chicken. Set aside on a plate with a paper towel to absorb the excess oil. Slice chicken into smaller strips or just cubes in bite-size pieces.

Cobb Salad Assembly. Arrange all the vegetables in a serving bowl or platter.

On top of the salad add crispy chicken strips and drizzle with honey mustard dressing (this dressing is highly recommended but you can use your favorite dressing here).

Season with salt and black pepper if needed. Serve while the chicken is still warm.

Tips

Chicken cooking tips. It is common sense, but don't overcook the chicken. I highly recommend using a meat thermometer for poultry and meat (chicken doneness is 165 degrees Fahrenheit). If you don't have a thermometer, the easiest way for you is to cut the chicken into small strips or the chicken breast in half lengthwise. This way it will cook even faster and you can taste test a small part to see the doneness level. For even cooking pound each breast lightly before cooking.
Cobb salad has many ingredients, but the beauty of it is that many things can be prepared in advance and stored separately before assembling the salad. The only thing I recommend is cooking the chicken as close to serving as possible, other than that you’re good to follow your own rhythm!
If you feel Honey Dijon Dressing is too much, I’d recommend simple olive oil-based dressing, store-bought salad dressings such as Italian dressing, Ranch Dressing, Blue cheese dressing, or Balsamic Vinegar with olive oil.
Substitute. While this recipe does call for the use of chicken, you can substitute it with turkey or any cooked leftover poultry. This recipe is versatile and perfect for using up any leftover baked, pan-fried meats, or any deli meat that you have in the refrigerator. Panko crust however will stick only with raw poultry as directed in the instructions.
Breaded chicken. Be sure to add plenty of seasoning and thoroughly coat and dip the chicken in each step, especially the last one, the breadcrumbs. Don't overuse the paprika as the panko crust may become too dark. If you are doing this for the first time, add the paprika only to the flour mixture.
Cook the chicken in batches, to allow the oil to be absorbed evenly and not too quickly which will result in soggy chicken breasts.

Serving Suggestions

As far as the presentation goes, this crispy chicken cobb salad is a perfect side dish for a lighter dinner dish. I’d serve this for 5-6 people as a side dish and for about 3-4 as a main course along with some gluten free crusty bread on the side.

More ideas that we have served this chicken salad with:

Healing Carrot Ginger Turmeric Soup - The perfect combination that we have loved for YEARS. Vegetarian main course dish with a heavier salad with chicken.
Easy Asparagus With Cheese and Tomatoes - skip the main course prep and enjoy a bunch of side dishes along with the cobb salad such as this oven roasted juicy asparagus.
Homemade Parmesan Truffle Fries- more side dish pairings! Whether you go for truffles or not, these fries are delicious and healthy without any deep frying.

Freezing And Storing Instructions

Make the crispy fried chicken salad for 3-4 bigger portions or about 5-6 side salad servings. Make as much as you’d consume as this salad (in particular the panko chicken) doesn’t store well. The chicken will become soggy very quickly and lose its texture and crispiness.
Make ahead. Salad ingredients can be arranged on a platter 1-2 hours in advance and kept covered and separate from the dressing and the chicken. Cook the chicken once you are ready to sit down to have dinner.
Although I don’t recommend cooking the chicken in advance, this is an option too. Once cooked keep refrigerated and consume it within 2-3 days. For easier meal prep, season the raw chicken breast with spices, cover in plastic wrap, and refrigerate for 2 days. Or use your favorite chicken marinade instead. On the day, pan-fry as described in the recipe instructions.

FAQs

What's the best oil for frying?

Which oil is best for frying? I’d definitely recommend using your favorite one such as peanut or canola oil. They have a neutral flavor and smell and have a high smoke point which is essential.

Why is my fried chicken not crispy?

There can be a few reasons why your fried chicken didn't turn crispy. The most common mistake is when the temperature is too low or not high enough and also not using enough oil for frying. In this recipe, you don’t need a deep fryer or that amount of oil but when frying the chicken in a pan, I’d recommend having at least 2-3 inches of oil in the pan.

What is the secret to good fried chicken?

For the best-fried chicken, I recommend using enough seasonings, and salt. If you want to use a marinade, it will give plenty of flavor to the chicken and will make the texture very tender. Marinate at least for 1 hour in the fridge.

Why is my fried chicken coming out soggy?

To make sure your chicken stays crispy and not soggy, you'll want to use enough oil and the correct temperature. Add the chicken into the oil once the oil is properly hot and sizzling (Usually at least 325 degrees Fahrenheit). Don’t make the chicken too far in advance and consume it right away after frying.

Delicious Salad Recipes

ALL SALADS

Craving more chicken? ALL CHICKEN RECIPES

Recipe

Crispy Cobb Salad With Breaded Chicken

Crispy cobb salad with breaded chicken is a new twist on a traditional recipe. Juicy pan-fried chicken in seasonings and with crunchy panko crust, mixed into an incredibly loaded salad with eggs, blue cheese, cherry tomatoes, avocados, and creamy Honey Dijon dressing.

Course Salad, Side Dish

Cuisine American

Keyword crispy chicken cobb salad, honey dijon dressing, salad with breaded chicken

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Author Julia | The Yummy Bowl

Ingredients

Cobb Salad

½ head of butter lettuce or a store-bought salad mix roughly chopped
3-4 cups Romaine lettuce washed and roughly chopped
2 oz blue cheese
7-10 bacon slices cooked and crumbled
2-3 hard-boiled eggs
2 medium avocados sliced
1 cup sweet corn or freshly boiled or grilled corn kernels
alt and pepper to taste
½ cup cherry tomatoes
1 small cucumber sliced
1 medium red onion sliced thin

Breaded Chicken

1 cup gluten-free panko
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ -1 teaspoon salt
and pepper to taste
2 medium skinless boneless chicken breasts
¼ cup gluten-free all-purpose flour you only need to coat the chicken breast, so may end up using less
1-2 large eggs lightly beaten
Nut or Vegetable Oil for cooking

Honey Dijon Dressing

¼ cup honey liquid
2 tablespoon grainy mustard
2 tablespoon dijon mustard
2 tablespoon olive oil
1 tablespoon lemon juice freshly squeezed
1 teaspoon garlic powder

Instructions

Lettuce. Add the chopped lettuce into a large bowl, and season with some salt, black pepper, and a drizzle of lemon or lime juice. Massage the leaves well for 3-5 minutes. Let stand for 10 minutes. (Optional but does help the lettuce soften and soak up some flavors).
Dressing. Whisk all the ingredients in a medium bowl or mason jar. Stir or shake like crazy and let chill in the fridge for 10-15 minutes.
Chicken. Wash and dry the chicken. Pound it just a little bit to ensure even cooking. Prepare three plates or shallow dishes. One by one, dip each chicken breast first in flour, beaten egg, and then panko with seasonings.
Warm up cooking oil in a large nonstick skillet over medium-high heat. Cook chicken for 4 minutes on both sides or until golden brown and crispy. Make sure to keep an eye on the heat so the panko doesn’t get burn way quickly. To ensure chicken doneness, use a kitchen thermometer to register 165 degrees Fahrenheit inserted into the thickest part of the chicken. Set aside on a plate with a paper towel to absorb the excess oil. Slice chicken into smaller strips or just cubes in bite-size pieces.
Cobb Salad Assembly. Arrange all the vegetables in a serving bowl or platter. On top of the salad add crispy chicken strips and drizzle with honey mustard dressing (this dressing is highly recommended but you can use your favorite dressing here). Season with salt and black pepper if needed. Serve while the chicken is still warm.

Video

The post Crispy Cobb Salad With Breaded Chicken appeared first on The Yummy Bowl.

Oriental Coleslaw With Thai Peanut Salad Dressing

Julia | The Yummy Bowl — Wed, 14 Apr 2021 05:40:00 +0000

This Oriental Coleslaw is super quick to throw together, 5-10 minutes the most, and packed with a ton of healthy veggies tossed in tangy Thai Peanut Salad Dressing. Easy, quick, and healthy.

What is Oriental Coleslaw made of?

I believe there are tons of versions of this recipe you can make at home. But for me, it’s more of a what-I-have-in-the-fridge kind of salad.

The main ingredients are of course cabbages and carrots, it is all then tossed in a delicious tangy Thai Peanut Salad Dressing that you can also prepare to your liking by increasing the quantity of ingredients or actually removing a few. Totally customizable and easy.

Just a quick word from me about this incredibly healthy veggie - red (purple) cabbage.

Did you know that it has way more nutrients than green cabbage? I think we all should add the red cabbage to our weekly menu more often.

Powerful Red Cabbage

Helps to fight and lower inflammation and protect against certain types of cancer

Can be enjoyed raw, cooked, fermented

Great source of fiber and vitamins A, K, C, B6

Helps to protect against cellular damage

May promote heart health and may strengthen your bones

How to make Oriental Coleslaw

This Thai-style salad is full of flavors and textures on its own but where it all comes together is tossing the veggies in rich tangy peanut dressing that helps to bring out all the best this salad has.

Enjoy this as a side dish at family dinners, BBQ, or have a double portion and make it a meal (last couple of days that was my lunch by the way!)

Here’s how to make it.

Prepare the Salad:

In a large mixing bowl or salad bowl, gather all the salad ingredients.

Make the Tangy Peanut Dressing:

Prepare the dressing by mixing all the ingredients in a mason jar or similar, whisk to combine. Add the dressing to the salad and toss together until the salad fully covered in the peanut dressing.

Serve with toasted pine nuts and more freshly chopped coriander on top.

Tips and variations

Make it Paleo - swap the peanut butter for almond butter.

Soy sauce (gluten free) - use coconut aminos for a soy-free-version or tamari sauce (gluten free) if you have.

Peanut butter - choose a creamy peanut butter version, if too thick you can warm it up slightly in a small saucepan align with a tablespoon of warm water.

Maple syrup - can substitute with honey or agave, but the taste will be slightly different. Maple syrup is the best choice as it gives the dressing a unique taste. And last option would be brown sugar.

Pine nuts - if your not a fan, substitute with toasted pumpkin seeds (pepitas) or chopped toasted peanuts.

Ginger and chili flakes - these ingredients will add a little heat to the salad (very little in my opinion) but if you are preparing for kids too, add less to taste, you can always add a little extra later (tip: mix the extra amount with a little olive oil and stir it into the salad).

Onion - this salad will taste even better by adding thinly sliced white or red onion (about ½ of a large onion). Alternatively, feel free to increase the green onion amount (you can also do that after adding the dressing).

Cabbage Recipes

If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes.

How to store this salad

Once the Peanut dressing is added, it is best to enjoy this salad right away. But if you want to meal prep or enjoy half later, I suggest keeping the dressing separately and only adding it once ready to serve. This way the cabbage and other ingredients will remain fresh and not soggy.

Mix all the vegetables in a large bowl (should be fine for 3 days or more), cover tightly with a lid, prepare the sauce(will keep in the fridge at least a week!), cover and refrigerate both until ready to eat.

More Asian Style Recipes

Recipe

Oriental Coleslaw With Thai Peanut Salad Dressing

This Oriental Coleslaw is super quick to throw together, 5-10 minutes the most, and packed with a ton of healthy veggies tossed in tangy Thai Peanut Salad Dressing. Easy, quick, and healthy.

Course Salad

Cuisine Asian

Keyword asian coleslaw, asian slaw, red cabbage salad

Prep Time 10

Total Time 10

Servings side portions

Author Julia | The Yummy Bowl

Ingredients

For The Salad

½ head of smaller purple cabbage shredded (about 3 cups)
½ head of smaller green cabbage shredded (about 3 cups)
1 ½ cup carrots julienned
½ cup cilantro coriander, finely chopped
½ cup cooked edamame peeled
6 tablespoon green onion/scallions green part, sliced
Garnish: 4 tablespoon toasted pine nuts

For the Peanut Dressing

2 tablespoon creamy peanut butter
4 tablespoon warm water
1 tablespoon rice vinegar or wine
½ teaspoon lemon juice freshly squeezed (about ½ of a whole lemon)
2-3 tablespoon olive oil
1 tablespoon soy sauce gluten-free
1 tablespoon maple syrup
½ heaping tablespoon of grated fresh ginger or ginger paste
¼ teaspoon red chili flakes optional, gives a little extra burst of spicy flavor
Salt and pepper to taste

Instructions

In a large mixing bowl or salad bowl, gather all the salad ingredients.
Prepare the dressing by mixing all the ingredients in a mason jar or similar, whisk to combine. Add the dressing to the salad and toss together until the salad fully covered in the peanut dressing. Serve with toasted pine nuts and more freshly chopped coriander on top.

Notes

Make it Paleo - swap the peanut butter for almond butter.
Soy sauce (gluten-free) - use coconut aminos for a soy-free-version or tamari sauce (gluten-free) if you have.
Peanut butter - choose a creamy peanut butter version, if too thick you can warm it up slightly in a small saucepan align with a tablespoon of warm water.
Maple syrup - can substitute with honey or agave, but the taste will be slightly different. Maple syrup is the best choice as it gives the dressing a unique taste. And last option would be brown sugar.
Pine nuts - if your not a fan substitute with toasted pumpkin seeds (pepitas) or chopped toasted peanuts.
Ginger and chili flakes - these ingredients will add a little heat to the salad (very little in my opinion) but if you are preparing for kids too, add less to taste, you can always add a little extra later (tip: mix the extra amount with a little olive oil and stir it into the salad).
Onion - this salad will taste even better by adding thinly sliced white or red onion (about ½ of a large onion). Alternatively, feel free to increase the green onion amount (you can also do that after adding the dressing).

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Oriental Coleslaw With Thai Peanut Salad Dressing appeared first on The Yummy Bowl.

Healthy Lemon Kale Caesar Salad With Chicken

Julia | The Yummy Bowl — Fri, 18 Mar 2022 00:04:35 +0000

Lemon Kale Caesar Salad is a chicken salad lover's delight! A zesty blend of citrus juices, healthy caesar dressing, juicy chicken, and some essential toppings are sure to please!

Love kale? Try my Chicken Soup and Chickpea Kale Salad next.

There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

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Why It's Yummy

Lemon Kale Caesar Salad is my healthy version of the popular same-named recipe from the Chick-fil-A restaurant.

It is similar to traditional caesar salad but has fewer calories although is very fulfilling and great for on-the-go lunches.

This salad is a great make-ahead candidate. Pack the lettuce in one food container, keep the sauce and the cooked chicken separately in another. Take it with you to work and when ready, add the chicken and pour in the sauce and enjoy. Chicken can be reheated in the microwave if needed.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Lettuce - I used half of the kale and half of large Romaine lettuce (How to cut romaine lettuce for a salad - see video). Did you know that there are many varieties of kale? I used the curly kale (which is the most common and works just fine in salads if softened properly.) It's often sold as a bunch of leaves bound together although it grows as a loose cabbage head. To prep: Remove the large stems and chop or tear the leaves. Or make a kale chiffonade or simply cut it into ribbons. Read about my tips on how to tenderize tough kale below in Tips section.

Citrus - If you’re not used to adding lemon or lime juice to your salad and poultry dishes I’d recommend using my recipe as a base and taste-testing as you go. I usually add more citrus juice than stated in this recipe (because I’m used to and love the flavor!).

Salt - 8 cups of mixed lettuce needs a generous amount of salt. That’s why I like to salt the leaves separately and also add some salt to the dressing itself. I cut the lettuce into large chunks first, sprinkle generously with salt, and massage the leaves well (I do this with regular cabbage too when making cabbage salad). Then I drizzle the leaves with a bit of olive oil and let it marinate for at least 30 minutes until it softens and the flavors blend together.

Dressing - it is my interpretation of classical caesar salad dressing with a little twist (of citrus). If you want to have a really light dressing I highly recommend using a simple Lemon Vinaigrette instead.

Yogurt - for a healthier option I’ve chosen Greek yogurt as it has a good thick and creamy texture. It has fewer calories and is good for weight watchers. If you want a richer flavor, use mayonnaise instead, or make it half mayo and half yogurt. Both of these can be substituted with at least 20% sour cream or creme fraiche.

Parmesan - freshly grated or shaved parmesan cheese (I like to use a block of cheese and grate it myself, the texture and flavor are just so much better than buying a grated one). To enhance the parmesan flavor even more use parmesan panko breadcrumbs instead of regular croutons. Top the salad or mix the crumbs into the salad.

Meat - This chicken breast is first rubbed with seasonings and then pan-fried (or use grilled chicken instead) until golden brown and slightly crisp outside and very tender inside. Very simple and budget-friendly! The original Chic-fil-A Lemon Kale Salad recipe calls for a specific marinade with pickled juice, milk, and seasonings.

Sardines - adds that incredible umami flavor! You only need a small sardine or anchovies, don’t worry the whole salad will not taste like fish at all. Mash the fish until paste-like consistency, and follow with the remaining Caesar salad dressing ingredients. You can leave it out and use more Worcestershire sauce to compensate for the flavor.

Olive oil - a good quality olive oil goes along the way! It will give extra creaminess to the dressing. You need to make sure to whisk vigorously to avoid the separation in the dressing.

Instructions

Mash the sardine in a small bowl or mason jar. Add all dressing ingredients.

Whisk or shake like crazy and refrigerate for at least 15 minutes to 1 hour for the flavors to blend.

Meanwhile, add the chopped lettuce into a large bowl, and season with some salt, black pepper, and a drizzle of lemon or lime juice. Massage the leaves well for 3-5 minutes.

Drizzle with olive oil and let stand like this for at least 30 minutes.

This step helps the lettuce to soak up the flavors that will soften it and reduce the bitterness quite a bit (I don't recommend using a bitter Olive oil here).

Chicken. Mix the chicken seasonings in a small bowl and rub the chicken breast on both sides.

Heat up cooking oil in a nonstick skillet over medium-high heat. Once the oil is sizzling hot, add the chicken breast and cook for 5-6 minutes on both sides (small to medium chicken breast, if too thick, cut the chicken breast in half lengthwise).

For a small or thinner chicken breast, you’d need about 3-4 minutes on both sides.

To ensure that the chicken is cooked through, use a kitchen thermometer inserted into the thickest part of the chicken to register 165 Degrees Fahrenheit.

Set aside on a plate lined with kitchen paper towels.

Assemble. Arrange the lettuce in a large serving bowl, follow with chicken, tomatoes, eggs, gluten free croutons, parmesan cheese, lime and lemon slices and fresh black pepper.

When the dressing is refrigerated enough, give it a good stir and pour over the salad. Dig in!

Tips

Whisk - once the oil is added to the dressing make sure to whisk the dressing vigorously to avoid separation. Once the dressing will be refrigerated, give it another good stir before adding it to the salad.

Kale - there are lots of varieties and flavors. Lascinato aka Tuscan kale tends to be the mildest variety of kale and is great to enjoy raw in salads as well as sauteed.

How to tenderize tough kale - Whatever kale you can get, it is possible to soften the tough leaves and remove bitterness (not completely though). Add the chopped lettuce leaves into a large bowl, season with some salt, and a drizzle of lemon or lime juice. Massage the leaves well for 5 or more minutes. Drizzle with olive oil and let stand like this for at least 30 minutes. Refrigerating is not essential if you plan to consume within 1 hour. This step helps the lettuce to soak up the flavors that will soften it and reduce the bitterness quite a bit.

Kale needs to be pampered and needs more prep work on your side. This is essential for a delicious and healthy fiber-rich salad.

It is common sense, but don't overcook the chicken. I highly recommend using a kitchen thermometer for poultry and meat (chicken doneness is 165 degrees Fahrenheit). If you don't have a thermometer, the easiest way for you is to cut the chicken into small strips or the chicken breast in half lengthwise. This way it will cook even faster and you can taste test a small part to see the doneness level. For even cooking pound each breast lightly before cooking.

Serving Suggestions

Serve this healthy dish for lunch as it is or with a few extra meals such as:

Healing Carrot Ginger Turmeric Soup - The perfect combination that we have loved for years.

Easy Asparagus With Cheese and Tomatoes - make this to increase the veggies intake to the max.

Homemade Parmesan Truffle Fries- whether you go for truffles or not, these fries are delicious and healthy without any deep frying.

Freezing And Storing Instructions

Make-ahead tips - want to enjoy the salad later? No worries, chop the lettuce, massage it with salt and lemon juice and refrigerate for a day or two.

Whisked Creamy Caesar dressing will keep in the fridge for 2-3 days tightly sealed in a container or a mason jar. It may separate and thicken a bit but adding a splash of water, and milk and giving it a good stir will restore its initial texture.

Although I don’t recommend cooking the chicken in advance, this is an option too. Once cooked consume it within 2-3 days. For easier meal prep, season the raw chicken breast with spices, cover in plastic wrap, and refrigerate for 2 days. On the day pan-fried as described in the recipe instructions.

FAQ

Why is my Caesar dressing separating?

Caesar salad dressing may separate if you added too much olive oil, citrus juice, and not whisked well. Olive oil should be added while vigorously stirring the rest of the ingredients in a small jar. The dressing may separate once refrigerated too. It is normal.

How do you make kale less bitter for salad?

Some kale varieties are naturally more bitter than others. Tuscan kale is the most popular salad and is less bitter. To use it in salads season the kale first with salt, lemon juice, and massage well for 5 minutes or so. Top with olive oil, massage again lightly, and let stand like this for at least 30 minutes or refrigerate for 1-2 days. Let it come to room temperature before mixing with the rest salad ingredients.

Can you eat kale raw like lettuce?

Kale is fully edible in its raw or cooked form. Although raw kale requires more prep work on your side to make it tender and less bitter.

Which kale is the least bitter?

Lascinato kale (also called Tuscan kale) tends to be the mildest variety of kale and is great to enjoy raw in salads as well as sauteed.

Gluten Free Salad Recipes

ALL SALADS

Easy Chicken Recipes

At the Yummy Bowl, you'll find plenty of tasty chicken recipes that are very popular as well.

And the best part is that they are very easy to make (like most of my recipes!) and all, are suitable for a total beginner.

Some of the gluten-free popular chicken recipes include Crispy Chicken Wrap Recipe, Creamy Chicken Tacos, and many more.

ALL CHICKEN RECIPES

I hope you'll enjoy this Lemon Kale Caesar Salad recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!

Thank you for reading,

Love,

Julia

Recipe

Healthy Lemon Kale Caesar Salad With Chicken

Lemon Kale Caesar Salad is a chicken salad-lover’s delight! A zesty blend of citrus juices, healthy caesar dressing, juiciest chicken and some essential toppings are sure to please!

Course Main Course, Salad

Cuisine American

Keyword caesar salad dressing, healthy caesar salad, lemon kale caesar salad

Prep Time 15

Cook Time 15

Chill time 30

Total Time 1

Servings people as a side salad

Author Julia | The Yummy Bowl

Ingredients

Salad

4 cups kale washed, dried and chopped roughly
4 cup Romaine lettuce or 1 head of Butter lettuce large, washed, dried and chopped roughly
1 large or 2 small chicken breasts boneless skinless, washed and pat dried
¼ teaspoon salt
1 pinch of black pepper
¼ teaspoon sweet paprika (optional), see notes
¼ teaspoon onion powder (optional), see notes

Toppings

Parmesan shavings
Croutons plain and gluten free if desired
Black pepper
Lemon and lime wedges
Lemon zest for amazing scent and presentation

Lemon Caesar Salad Dressing

½ cup plain yogurt such as Greek
½ cup parmesan freshly grated fine
½ teaspoon lime juice freshly squeezed
½ teaspoon lemon juice freshly squeezed
2 tablespoon olive oil good quality
1 small sardine or anchovies
2 teaspoon Worcestershire sauce
1 small garlic clove minced
1 teaspoon Dijon Mustard
¼ teaspoon salt or more to taste
black pepper to taste

Instructions

Mash the sardine in a small bowl or mason jar. Add all dressing ingredients. Stir/shake like crazy.
Refrigerate for at least 15 minutes to 1 hour for the flavors to blend.
Meanwhile, add the chopped lettuce into a large bowl, season with some salt, black pepper, and a drizzle of lemon or lime juice. Massage the leaves well for 3-5 minutes.
Drizzle with olive oil and let stand like his for at least 30 minutes.
This step helps the lettuce to soak up the flavors that will soften it and reduce the bitterness quite a bit (I don't recommend using a very bitter Olive oil here).
Chicken. Mix the chicken seasonings in a small bowl and rub the chicken breast on both sides.
Heat up cooking oil in a nonstick skillet over medium-high heat. Once the oil is sizzling hot, add the chicken breast and cook for 5-6 minutes on both sides (small to medium chicken breast). For a small or thinner chicken breast you’d need about 3-4 minutes on both sides. To ensure that chicken is cooked through, use a kitchen thermometer inserted into the thickest part of the chicken to register 165 Degrees Fahrenheit. Set aside on a plate lined with kitchen paper towels.
Assemble. Arrange the lettuce in a large serving bowl, follow with chicken, tomatoes, eggs, gluten-free croutons, Parmesan cheese, lime and lemon slices and fresh black pepper. When the dressing is refrigerated enough, give it a good stir and pour over the salad. Dig in!

Video

Notes

Kale - there are lots of varieties and flavors. Lascinato aka Tuscan kale tends to be the mildest variety of kale and is great to enjoy raw in salads as well as sauteed.
How to tenderize tough kale - Whatever kale you can get, it is possible to soften the tough leaves and remove bitterness (not completely though). Add the chopped lettuce leaves into a large bowl, season with some salt, and a drizzle of lemon or lime juice. Massage the leaves well for 5 or more minutes. Drizzle with olive oil and let stand like this for at least 30 minutes. Refrigerating is not essential if you plan to consume within 1 hour. This step helps the lettuce to soak up the flavors that will soften it and reduce the bitterness quite a bit.
Lettuce - you'll need a little extra citrus juice, salt, pepper and olive oil for massaging the leaves that are not mentioned in the ingredients.
Don't overcook chicken - chicken is ready once the kitchen thermometer inserted in the thickest part of the chicken breast registers 165 degrees Fahrenheit.
Seasonings for chicken - just salt and pepper is enough for the chicken here. For little extra flavorings add paprika and onion powder.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Healthy Lemon Kale Caesar Salad With Chicken appeared first on The Yummy Bowl.

Avocado Chickpea Salad With Feta

Julia | The Yummy Bowl — Tue, 26 Jul 2022 21:16:08 +0000

Who doesn't love an easy avocado chickpea salad, perfect for summer picnics, barbecues, and make-ahead meals?! Perfect for anything! To make this garbanzo bean salad combine roasted chickpeas (canned or freshly cooked), some lettuce, simple fresh veggies, and a light olive oil-based salad dressing.

This pan fry method is quick and easy, a batch of chickpeas will be roasted literally in minutes.

Serve this salad with a simple dressing that's made of pantry staple ingredients most probably already have, plus some fresh herbs.

There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

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⭐ We love a good dinner salad! Have you tried our Taco Salad, Lemon Kale Caesar, or Crispy Cobb Salad yet?

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Perfectly ripe avocado. When shopping for avocados choose avocados with stems attached. Because if there is no stem anymore, then it's more likely that your avocado will have brown spots inside. Next, do a so-called press test. Gently press your thumb into the skin around the avocado. If the avocado yields to firm gentle pressure, it means it’s ripe and you’re good to go.

Roasted chickpeas/garbanzo beans - I used a simple seasoning with oil, smoked paprika, salt, black pepper, garlic, and onion powder. Sure there are plenty of other ways to add flavor. Smoked paprika is ideal to combine with chickpeas, it adds a necessary hint of smokiness to them. If you are like me, into spicy, a little pinch of chipotle powder would have a similar effect as smoked paprika.

Go further - don’t limit yourself with spices for the chickpeas. Cayenne, red pepper flakes, dried oregano, rosemary or Italian seasoning, lemon, lime, and orange zest, or a combo of fresh herbs (think fresh basil, oregano, parsley, scallions, cilantro) are all great options for extra seasoning of the chickpeas!

Garbanzo vs chickpeas - it is the same thing, use them interchangeably in any recipe that calls for chickpeas or garbanzo beans.

Avocado - a good large ripe avocado is the best to use here, slice it thin or dice avocado into small cubes for the salad. Keep it fresh! As the avocado tends to brown quickly, drizzle it with lime juice while cutting. It does help to preserve avocado natural bright green color and look ''fresh'' longer.

Cucumbers - Usually, for salads, the best suitable cucumbers are Dutch, Persian, and English Cucumbers. These have very less or almost no bitterness to them and have smooth skins.

If you’re not sure, actually long cucumbers are usually not as watery inside and have decent flavor. Too much water and cucumber juice will ruin the flavor and make the dressing diluted and hence result in less flavor.

Lettuce - I used a mix of romaine lettuce and a type of butter lettuce to add a little crunch and bulk to this salad. Any combo of at least 2 leafy greens will be great adding some bulk to this easy salad.

Craving creamy and rich dressing here? Roasted chickpeas will love this Creamy Avocado Salad Dressing.

Instructions

Prepare all the salad ingredients and mix the dressing in a medium bowl or mason jar.

This way you’ll have them ready to assemble the salad once the chickpeas are roasted.

Rinse and dry the chickpeas with kitchen towels or paper towels. Remove any loose skins.

If you have enough time, leave the chickpeas on a large baking sheet to dry completely. This will result in perfectly crisp roasted chickpeas.

In a large nonstick skillet heat avocado oil over medium-high heat and once the oil is hot add chickpeas.

Toss them in oil for a couple of minutes until coated.

Sprinkle chickpeas with smoked paprika, garlic and onion powder, salt, and black pepper.

Cook until they have turned golden brown and dry, about 10 minutes stirring once in a while.

Assemble the salad. Combine chickpeas and all the remaining salad ingredients in one large bowl and drizzle the dressing right before ready to serve.

Top with feta and freshly cut avocado on top. (To prevent avocado from browning, drizzle it with plenty of lime juice. )

I like my chickpeas warm min a salad, but this recipe is almost equally as good when served cold.

Any leftover chickpeas can be reheated in the oven at 350 F until warmed through.

Tips

Make this salad with your creamy dressings! I like to add 1 teaspoon of tahini and 2-3 tablespoons greek style yogurt in addition to these salad dressing ingredients. You may need to adjust the quantities of other ingredients slightly.
Avocado chickpea salad sandwich. Make this recipe as your new favorite lunch idea by serving the salad between delicious gluten free bread toast, bagels, croissants.
For a wholesome Mediterranean-themed dinner, serve this salad as an appetizer for Creamy Tuscan Chicken.

How To Roast Chickpeas

There are 3 foolproof ways to roast chickpeas. Skillet is my go to when there is not enough time in the day, and let’s be honest, less cleaning and prep!

First you’ll need to rinse and pat dry the cooked chickpeas (either canned or freshly cooked) until very dry and remove any loose skins.

This is especially important when using canned chickpeas as these are kept in liquid for a long time prior.

If you have time, spread them out on a towel and leave to dry completely. This will help with their crispy end result.

Toss in oil and seasonings and roast!

Skillet stovetop instructions - over medium-high heat about 10 -12 minutes.

Air Fryer instructions - in preheated air fryer at 370 F for 12-15 minutes. If the chickpeas are not as crispy as you'd like, leave them for another 5 minutes in the air fryer or until you achieve the desired texture.

Oven instructions - at 425 F for 25-30 minutes unti golden brown and exterior crispy.

Roasted chickpeas are ideal when making flavorful hummus, in soups, salads, buddha bowls and just enjoying as a snack drizzled with creamy dressing. Delicious!

Freezing And Storing Instructions

Make ahead. Roast the chickpeas 1-2 days prior. Top the salad with chickpeas once ready to serve. I like to serve them warm, but this salad can be enjoyed warm or cold.

Any leftover roasted chickpeas can be reheated in the oven at 350 F until warmed through.

To store this salad I'd recommend keepign the chickpeas and salad ingredients separately. Also drizzle with dressing only when ready to serve. These tips will keep the salad looking and tasting fresh.

Keep the mixed salad refrigerated at all times closed in an airtight container. For best flavor consume within 2-3 days.

FAQ

Do chickpeas have to be cooked before roasting?

No chickpeas don't have to be cooked before roastign them in the oven. You do however, need to soak them overnight or longer prior. For this particular pan-roasted chickpeas we would need canne dor cooked chickpeas.

Are roasted chickpeas still good for you?

Yes, the chickpeas retain all their rich nutritional value once cooked using any method mentioned above.

Why are my roasted chickpeas not crunchy?

The main reason is that you didn’t pat dry the chickpeas enough. Make sure they are completely dry before roasting in the skillet, oven or air fryer. Actually air fryer give sfar the best results when it comes to crispiness. It is an easy method and almos foolproof as you can air fry them until you get the desired crispy exterior.

Easy Salad Recipes

For more easy gluten-free Fresh Salad recipes check out my SALAD as well as ALL APPETIZER recipe index here.

💗I hope you'll enjoy this Avocado Chickpea Salad recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗

Happy cooking!

Love,

Julia

Recipe

Avocado Chickpea Salad With Feta

Course Salad

Cuisine Mediterranean

Keyword avocado chickpea salad

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 311kcal

Author Julia | The Yummy Bowl

Ingredients

Chickpea Salad

4 cups lettuce romaine, butter lettuce
¾ cup feta cheese cubed or crumbled from a block of feta
1 red onion medium, sliced thin
½ cup cucumber sliced thin
1-2 avocado large, sliced thin or cut into cubes
1 cup plum tomatoes mix of red and orange
2-3 stalks green onion sliced thin

Pan Roasted Chickpeas

2 15 oz chickpeas canned
1 ½ tablespoon avocado oil
2 tablespoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
salt to taste
black pepper to taste

Salad Dressing Ingredients

4 teaspoon extra virgin olive oil
1 teaspoon lemon juice or lime juice, freshly squeezed
3 teaspoon liquid honey or maple syrup
½ small garlic clove minced
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
½ teaspoon dried oregano
2 tablespoon fresh parsley chopped or basil
salt to taste
black pepper to taste

Instructions

Prepare all the salad ingredients and mix the dressing in a medium bowl or mason jar. This way you’ll have them ready to assemble the salad once the chickpeas are roasted.
Rinse and dry the chickpeas with kitchen towels or paper towels. Remove any loose skins. If you have enough time, leave the chickpeas on an even dry surface to dry completely. This will result in perfectly crisp roasted chickpeas.
In a large nonstick skillet heat avocado oil over medium-high heat and once the oil is hot add chickpeas. Toss them in oil until coated and toast them for a couple of minutes. Sprinkle chickpeas with smoked paprika, garlic and onion powder, salt, and black pepper. Cook the chickpeas until they have turned golden brown and dry, about 10 minutes stirring once in a while. I like to add the chickpeas to the salad while they are still hot, but this salad is almost equally as good when served cold.
Assemble the salad. Combine chickpeas and all the remaining salad ingredients in one large bowl and drizzle the dressing right before ready to serve. Top with feta and freshly cut avocado on top. (Avocado will brown quick, while cutting it drizzle plenty of lime or lemon juice on top).
Any leftover chickpeas can be reheated in the oven at 350 F until warmed through.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Avocado Chickpea Salad With Feta appeared first on The Yummy Bowl.

Chickpea Kale Salad Recipe With Lemon Tahini Dressing

Julia | The Yummy Bowl — Wed, 22 Mar 2023 01:04:40 +0000

This delicious kale salad with zesty lemon dressing is an easy salad that can be enjoyed as a side dish or a light meal for lunch and dinner when combined with these protein-packed Air Fryer Chickpeas!

Healthy eating couldn't be easier when including hearty kale and other fresh produce in this type of side salad. Top this delicious salad with nuts and seeds, dried fruit, and cheese!

⭐ Looking for more hearty salad recipes? Try our Cobb Salad, Avocado Chickpea Salad, or Mediterranean Salmon Salad.

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Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Kale Salad

Kale - Wash and rinse the kale to remove any remaining dirt from the leaves. I’ve used curly kale, but you could also use another type of kale, such as Lacinato kale (also known as Tuscan kale and Dinosaur kale).
Olive oil - good quality extra virgin olive oil
Lemon - or lime juice, or orange.
Salt and black pepper
Lemon juice - Use freshly squeezed lemon juice for the best flavor.
Carrot - Julienned (sliced into thin strips).
Bell pepper - I’ve used thinly sliced red bell pepper. You could also use green or yellow bell pepper in this salad.
Crispy chickpeas - Check out my Easy Air Fryer Chickpeas recipe to learn how to make delicious crispy chickpeas.

Lemon Tahini Dressing

Tahini - You can buy Tahini paste or make it from home yourself.
Honey - Maple syrup is a good alternative.
Mustard - I’ve used dijon mustard for this dressing.
Lemon juice - Use freshly squeezed lemon juice for the best flavor.
Olive oil - I prefer to use extra virgin olive oil.
Pinch of salt
Black Pepper - I’ve used lemon pepper

For Serving

Dried cranberries - Consider adding other fruit (dried or fresh). Honeycrisp apples provide sweetness to this delicious
Hemp seeds - You can also use sunflower seeds.
Crushed pecans
Salty parmesan cheese shavings - Goat cheese is another get cheese topping for this Tuscan kale salad.

Instructions

Make my recipe for air fryer chickpeas. You’ll need half of the recipe.

In a large bowl combine kale, 1 tablespoon lemon juice, salt, black pepper, 2 tablespoon olive oil.

Massage the kale for 5 minutes. Arrange the kale in serving bowl. Set aside.

Combine tahini dressing ingredients in a bowl and whisk until creamy. Let flavors marinate for 10 minutes in the fridge.

Transfer kale to serving bowl/platter and add carrots, bell peppers, chickpeas.

Drizzle with tahini dressing and top with pecans, cranberries, hemp seeds, parmesan.

You can leave it as is or toss the kale in tahini dressing before serving. Enjoy!

Recommended Equipment

Salad dressing whisk and small bowls or jars
Julienne slicer or Mandoline - for carrots
Measuring cups and spoons
Airtight Food containers
Mixing Bowls
Air Fryer Cosori - mine is 5.8 quart
Air Fryer Basket Liner

Tips

Always choose fresh kale with firm and crispy leaves. Kale with wilted or yellow leaves should be avoided; otherwise, the overall taste and texture of the salad will be negatively affected.
I’ve air fried my chickpeas for a crispy exterior. You can also roast the chickpeas by coating them in oil and seasoning and then spreading them on a baking sheet to bake at 400F for 20-30 minutes or until crispy and golden.
Additional topping options include creamy avocado, crispy bacon, black beans, fresh fruit, and crumbled feta cheese.
Allowing the salad to sit for a few minutes is a great way to allow all the flavors to blend.
Other salad ingredients for this raw kale salad could include red cabbage, Granny Smith sweet apple, and red onion.

📋 JULIA'S TIP Kale is naturally tough and bitter. You could massage the leaves gently to break down the fibers and soften the leaves.

Is raw kale good for salads?

Absolutely! Raw kale is considered a superfood with many health benefits. Kale provides various vitamins, minerals, and antioxidants. While kale is naturally bitter in taste and tough in texture, those attributes can be “softened” by massaging the leaves with olive oil or lemon juice before adding it to the rest of the salad ingredients.

Storing Instructions

This salad will taste fresh and juicy once made. I don't recommend storing in for later.

FAQs

What is tahini dressing made of?

Tahini dressing is made from tahini, a paste made from ground sesame seeds, lemon juice, seasoning, oil, aromatics such as garlic, and other ingredients that will enhance the flavor of the dressing, such as honey and mustard.

How do you make kale salad less bitter?

This easy kale salad can be made less bitter by gently massing the kale leaves, removing the kale stems from the leaves, and combining the kale with ingredients such as olive oil, garlic, and salt. The lemon tahini dressing in this recipe also includes honey which adds sweetness to offset the potential bitterness from the kale.

How many days does kale salad last?

This type of salad can last in the fridge for 3-4 days when stored in an airtight container. Just like most green salads, this kale salad includes ingredients that can start to wilt or become soggy the longer the salad is stored.

Easy Kale Recipes

For more sides hop on to our Salad recipe archives.

💗I hope you'll enjoy this easy kale salad recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗

Happy Cooking,

Love,

Julia

Recipe

Chickpea Kale Salad Recipe With Lemon Tahini Dressing

This delicious kale salad with zesty lemon dressing is an easy salad that can be enjoyed as a side dish or a light meal for lunch and dinner when combined with these protein-packed Air Fryer Chickpeas!

Course Salad

Cuisine American

Keyword kale chickpea salad, kale salad, kale salad with cranberries, kale salad with lemon tahini dressing, lemon tahini dressing

Prep Time 20

Total Time 20

Servings servings

Calories 324kcal

Author Julia | The Yummy Bowl

Ingredients

Kale Salad

6 oz curly kale about 5-6 cups, washed, rinsed
2 tablespoon olive oil
salt and black pepper
1 tablespoon lemon juice freshly squeezed
½ cup carrot julienned
¼ cup red bell pepper sliced thin
1 ½ cup crispy chickpeas

Lemon Tahini Dressing

¼ cup tahini
2 teaspoon honey
½ teaspoon dijon mustard
1 ½ tablespoon lemon juice
3 tablespoon olive oil
salt
black pepper I used lemon pepper

For Serving

1 ½ tablespoon dried cranberries
1 tablespoon hemp seeds
2 tablespoon crushed pecans
¼ cup parmesan cheese shavings or nutritional yeast, optional

Instructions

Make my recipe for air fryer chickpeas. You’ll need half of the recipe.
In a large bowl combine kale, 1 tablespoon lemon juice, salt, black pepper, 2 tablespoon olive oil. Massage the kale for 5 minutes. Arrange the kale in serving bowl. Set aside.
Combine tahini dressing ingredients in a bowl and whisk until creamy. Let flavors marinate for 10 minutes in the fridge.
Transfer kale to serving bowl/platter and add carrots, bell peppers, chickpeas.
Drizzle with tahini dressing and top with pecans, cranberries, hemp seeds, parmesan.
You can leave it as is or toss the kale in tahini dressing before serving. Enjoy!

Notes

Crispy Air Fryer Chickpeas
Always choose fresh kale with firm and crispy leaves. Kale with wilted or yellow leaves should be avoided; otherwise, the overall taste and texture of the salad will be negatively affected.
Kale is naturally tough and bitter. You could massage the leaves gently to break down the fibers and soften the leaves.
How do you make kale salad less bitter? This easy kale salad can be made less bitter by gently massing the kale leaves, removing the kale stems from the leaves, and combining the kale with ingredients such as olive oil, garlic, and salt.
The lemon tahini dressing in this recipe also includes honey which adds sweetness to offset the potential bitterness from the kale.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Chickpea Kale Salad Recipe With Lemon Tahini Dressing appeared first on The Yummy Bowl.

Mediterranean Pasta Salad With Chickpeas

Julia | The Yummy Bowl — Wed, 27 Jul 2022 23:13:02 +0000

Mediterranean Pasta Salad With Chickpeas is packed with fresh bold flavors, colorful pasta, chickpeas, fresh veggies, olives, and feta, and tossed with a simple homemade honey mustard salad dressing. The best Mediterranean flavors in one bowl. Gluten-free!

This easy recipe makes a perfect side salad or a quick delicious lunch salad the next day. Just drizzle with more dressing or olive oil, and enjoy.

⭐ If you enjoy this pasta salad, you gonna love this Pasta Salad With Sausage and fulfilling Avocado Chickpea Salad.

There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

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Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Tomatoes - cocktail, cherry, red vine, or plum tomatoes. Usually tomatoes with stems on are the most flavorful as they are beautifully ripe. A little trick, don't rush to remove the stems from your tomatoes. Keep them until the very end and cut off only when ready to add to the pasta salad. This way, they retain their flavor for longer.

Different Fresh Herbs - the essential ingredients that an authentic Mediterranean-style salad should consist of. Parsley, mint, and basil are one of the key elements for a refreshing salad. And you’ll need at least two of these (I used parsley and mint combo). Cut mint chiffonade or simply finely chop the leaves. Mix it into the dressing. Don't like mint? Substitute with fresh basil or cilantro.

A block of feta for creamy and fresh salty flavor rather than prepackaged cubes.

Cucumber - Dutch, English cucumber, and Persian cucumber (usually more expensive) are juicy and skin not bitter. They have thin skins which makes them great for salad.

Instructions

Cook pasta according to package directions. Once cooked, drain it and drizzle with olive oil, place the hot pasta aside to cool.

Combine dressing ingredients in a bowl or mason jar.

Once pasta is chilled, transfer to a mixing bowl, add the remaining ingredients and toss in the salad dressing.

Serve with more feta cheese and fresh herbs on top!

For best flavor, chill the salad in the fridge for 30 minutes before serving(without feta cheese, add this right before serving)

Tips

Pasta - I used a mix of gluten-free pasta (spinach, red lentil, and corn/rice fusilli). Rotini pasta (basically a huge fusilli) is the most popular pasta type for cold salads as its texture allows the dressing to get stuck in nicely which gives the most flavor. Yum! Penne, Ditalini, or farfalle (bowties) or any other short and textured gluten free noodles (or any regular) are welcomed.

Have plenty of time? Make these pan-roasted chickpeas from my salad recipe. Your pasta salad has just been upgraded.

Don't overcook the pasta. This really makes sense. Cook the pasta until al dente, it will absorb the dressing so much better and not become soggy or mushy quickly.

Essentially pasta salads are served cold, so be patient and don’t forget to chill your pasta once it’s cooked. If you have time, cook the pasta in the morning ahead of time. And when you have cooked the pasta and drained it from excess water, drizzle just a little olive oil (to prevent it from sticking) and stir until most of the pasta is covered. Keep in the fridge before use.

Be generous with seasoning the pasta. It really makes some difference in taste after.

How to cook pasta quickly - spread out the cooked pasta on a baking dish separate from one another. Or simply cook the pasta a day or two before.

To make this salad more nutritious I recommend adding chopped toasted nuts (pine nuts, pecans, walnut, almonds). Just add your favorite ingredients!

How to toasted nuts: Spread the nuts on a baking sheet and bake in preheated oven to 350 Fahrenheit for about 10 minutes or until they become fragrant and golden brown. These will burn quickly so make sure to keep an eye on the nuts, especially during the last minutes.

More add-ons - Mediterranean cuisine consists of plenty of fresh vegetables, legumes and fish, yogurt and so much more. I like to make this salad with whatever veggies and Mediterranean ingredients I have in my kitchen at the moment. I'd outline here a few of my favorites: artichoke hearts, fresh arugula, black olives, goat cheese, celery, broccoli, squash, and zucchini.

Let the veggie pasta salad absorb all the flavors from the dressing. Chill for at least 15-30 minutes (just don't add feta yet). If the pasta was not overcooked (cooked until al dente), it will soak up just the right amount of the dressing without becoming soggy.

Serving Suggestions

What goes well with pasta salad? We like to enjoy the pasta salad on its own or served as a side dish for:

any grilled chicken recipe
grilled salmon or tuna
burgers
Pork Chops or Pork Tenderloin
Barbecue chicken
Sandwiches, wraps
Fried foods such as fried chicken wings, drumsticks, thighs and etc
Corn on the cob either grilled, boiled, or baked in the oven
As an appetizer choice along with cheese boards, tapas

Freezing And Storing Instructions

As it's a cold pasta salad, you can easily make it ahead by cooking the pasta 1-2 days in advance, chopping the veggies, making the dressing, and keeping everything separate in the fridge until ready to use.

Keep the cold pasta salad refrigerated at all times and closed in an airtight container. For best flavor consume within 3 days.

Pasta will continue to soak up the dressing as it sits. You’ll need to whip up extra dressing after day 1 or simply add a little bit oil and vinegar to refresh the flavors.

FAQ

Should you rinse pasta for pasta salad?

No, we wouldn't recommend rinsing pasta for pasta salad at all. Never. Rinsing will remove the thick starch content that helps all the sauce to absorb better and make the best veggie pasta salad for your dinner. After cooking, as I mentioned before, drizzle the pasta with olive oil as it helps the noodles to stick to each other, stir to coat and keep in the fridge before ready to use.

Which pasta is best for a salad?

All the short noodle types are the best for pasta salads as they have all those little curves that help the creamy dressing to get stuck in them. Fusilli, farfalle, rotini, and penne are simply ideal for a cold pasta salad

How do you cool pasta down for salad?

If in a rush, you can easily chill your cooked pasta quickly. After cooking, remove the water by placing your noodles into a colander. Once drained transfer the whole colander with pasta into a large pot filled with ice-cold water and chill for a few minutes. Drain the water, drizzle with a small amount of olive oil, and store in the fridge before ready to use. Don't forget to cover it first!

Gluten Free Salad Recipes

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💗I hope you'll enjoy this Mediterranean Pasta Salad recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗

Thank you for reading,

Love,

Julia

Recipe

Mediterranean Pasta Salad With Chickpeas

Course Salad

Cuisine Mediterranean

Keyword mediterranean pasta salad, mediterranean pasta salad with chickpeas

Prep Time 10

Cook Time 15

Total Time 25

Servings dinner salad servings

Calories 757kcal

Author Julia | The Yummy Bowl

Ingredients

1 small red onion sliced thin
⅛ teaspoon red chili flakes
10 oz gluten-free pasta see notes
½ cup olives (kalamata olives, green olives) pitted
2 bell peppers tricolor or sub with cooked artichokes, hearts of palm, roasted red peppers
1 cup plum tomatoes sliced in half or quarters
1 cup chickpeas try these roasted ones
8 oz feta or as much as your heart desires

Dressing

2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil of good quality, is a must
2 teaspoon Dijon mustard
3 tablespoon honey liquid
2 teaspoon balsamic vinegar or red wine vinegar
Sea salt to taste
Black pepper to taste
red chili flakes to taste

For Serving

Chili flakes
Fresh parsley basil
1 cup cucumber english, persian, sliced

Instructions

Cook pasta according to package directions. Once cooked, drain it and drizzle with olive oil, place the hot pasta aside to cool.
Combine dressing ingredients in a bowl or mason jar.
Once pasta is chilled, transfer to mixing bowl, add the remaining ingredients and toss in the salad dressing.
Serve with more feta cheese and fresh herbs on top!
For best flavor, chill the salad in the fridge for 30 minutes before serving(without feta cheese, add this right before serving)

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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