This rice recipe is almost a mandatory accompaniment to any of our family’s Mexican food dinner nights. Whether we’re making Taco Dinner Board, Sweet Potato Tacos, Vegan Meat Tacos, or Healthy White Bean Chicken Chili, a bowl of this fluffy rice is always on the table. 

The instructions for this rice cooking are very easy to follow and you’ll have a perfect side dish ready in less than 30 minutes! I also like to freeze it to have read ahead of time. 

Ingredients

• Rice - we are using basmati rice (long grain) and cooking it via the ''absorption method''. If you want to use another type of rice then the end result may not turn out as in the pictures.
• Cilantro - for the key flavor, use fresh cilantro, or switch to parsley or basil if you prefer.
• Lime - citrus brings a lively taste; you can use lime, lemon, or orange juice.
• Garlic - garlic enhances the dish's flavor and makes it stand out. You can add ½ cup of finely diced onion to the mix too!

How To Make Cilantro Lime Rice

Rinse the rice under cold water in a fine-mesh sieve until it runs clear. Drain well before cooking. Alternatively, soak the rice in a bowl of water for up to 30 minutes to reduce starch.

Heat olive oil in a large skillet and saute garlic until fragrant.

Add uncooked rinsed rice, season with salt and pepper, and toast for 2-3 minutes.

Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.

Remove from heat, add lime juice, and let it sit for 10 minutes.

Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Serve warm as a side dish, in Buddha bowls, tacos, burritos, with fish and etc.

Does This Taste Like Chipotle Cilantro Rice?

It's a Chipotle-inspired recipe, but the addition of garlic gives this rice an extra burst of flavor.

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How To Make Cilantro Lime Rice

Presenting you the new kind of rice - Cilantro Lime Rice, with zesty lime and cilantro flavors, tender, fluffy rice makes a great side dish for a Mexican or Asian Dinner party. Use it as a side dish for baked fish, chicken, meat, or with tacos and burritos. Simply delicious!

Course Side Dish

Cuisine Mexican, Tex-Mex

Keyword chipotle rice, cilantro rice, lime cilantro rice

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 151kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup white basmati rice uncooked, properly rinsed
• 1-2 teaspoon fresh minced garlic
• 1 large lime zested
• 2 teaspoons lime juice freshly squeezed
• 1 ½ teaspoon salt or to taste
• ⅛ teaspoon black ground pepper or use chili pepper mix for a little heat
• ¼ cup cilantro finely diced
• 2 cups chicken or vegetable broth or water
• olive oil for cooking

Instructions

• Heat olive oil in a large skillet and cook garlic.
• Add rice, season with salt and pepper, and toast for 2-3 minutes.
• Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.
• Remove from heat, add lime juice, and let it sit for 10 minutes.
• Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Notes

Instead of garlic powder, you can use 1 fresh garlic clove, minced, and paste-like. But every garlic is different and if yours is way too strong use less or go for garlic powder.  Personally, I don't like fresh garlic taste with a simple dish as rice but it's a personal preference.  

For Extra flavor I like to add in a little Vegeta seasoning. This is a universal all-purpose seasoning blend (usually yellow), made from vegetables, herbs, and spices. But if this is not available where you are located, I'd recommend dry vegetable or chicken bouillon cube (bio/organic preferred).

My favorite way to use this rice is in Buddha Bowls and as a side with Sweet Potato and  Kale Tacos and Vegan Meat Tacos

Nutrition

Calories: 151kcal

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

Full Nutrition Disclaimer can be found here.

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The post Cilantro Lime Rice appeared first on The Yummy Bowl.

This ultra cheesy baked cabbage casserole is bursting with rich flavor.

We like to serve our Russian cabbage ''pie'' with sour cream or fresh parsley.

Our favorite cabbage recipes include fried cabbage, unstuffed cabbage rolls to old fashioned cabbage casserole.

Ingredients

• Eggs - at room temperature for easy binding.
• Yogurt and mayo - for low-fat version use only nonfat yogurt without mayo. Still great, but the taste will be slightly different.
• Cabbage filling - regular green cabbage.
• Gf flour (or regular all-purpose flour) - I like to use my go-to flours (King’s Arthur, Bobs Red Mill 1-to-1 or Schar Mix C or Universal).
• Mozzarella Cheese - melty cheese is great and mozzarella is the winner here.

This cabbage recipe is more of a breakfast casserole or strata, vegetable frittata, quiche, Spanish tortilla, or a thick pancake.

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

Instructions

Prep. Preheat oven to 375˚F and grease an 8 or 9-inch round baking dish or tart pan with butter or neutral cooking oil spray (I use olive oil).

Wet ingredients. In a medium mixing bowl, add eggs, yogurt, and mayonnaise and whisk until blended. Set aside. 

Dry ingredients. In a large bowl combine together flour, black pepper, baking powder, corn starch.

Whisk the flour mixture into the batter until smooth. 

Prepare the cabbage mixture. In another mixing bowl add cabbage and 1 teaspoon salt.

Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well. 

Here, you can add more seasonings if you like.

📋Slice the cabbage thinly, just like you would for a coleslaw. Medium short and very thin slices are ideal for the casserole to cook through. It will also be easier to cut it into even slices.

Assemble. Layer the cabbage evenly across the baking dish.

Pour in the batter.

Bake. Sprinkle grated mozzarella cheese on top of the filling.

Bake in preheated oven for about 35-40 minutes or until the top is golden brown and the cabbage pie has set. 

Optional add-on: in this step, you can choose to garnish your easy cabbage casserole with black & white sesame seeds!

Let the pie cool. Remove from the oven and let set for 15 minutes before cutting into slices.

Garnish the cabbage casserole with parsley and serve with yogurt or sour cream. 

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

The best thing about this pie is that it’s great to enjoy at any temperature - hot or cold. 

• Related: Ground beef and cabbage

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Cabbage Casserole Recipe

This is one of the best cabbage meals you’ll ever have. Ultra cheesy cabbage pie is bursting with rich flavor. It is made using simple ingredients like shredded cabbage, mozzarella cheese, and eggs. We like to serve this cabbage casserole with sour cream or greek yogurt and some freshly chopped parsley.

Course Breakfast, Main Course

Cuisine Russian, Ukranian

Keyword cabbage cheese bake, cabbage pie, one pot cabbage casserole

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 slices

Calories 300kcal

Author Julia | The Yummy Bowl

Ingredients

• 4 large eggs
• ¼ cup plain low-fat greek yogurt
• ¼ cup mayonnaise I used vegan mayonnaise
• ¼ cup flour gluten free blend or regular all purpose, see notes
• 1 teaspoon baking powder gluten-free if neccessary
• 1 teaspoon cornstarch
• 1 pound cabbage about 6 cups thinly sliced
• 1 teaspoon salt or to taste
• Pinch of black pepper
• 1 ⅓ cup mozzarella cheese grated
• Butter for greasing the baking dish
• Freshly chopped parsley for garnish

Instructions

• Preheat oven to 375 degrees Fahrenheit and grease an 8 or 9-inch round baking dish with butter or neutral cooking oil spray.
• In a medium mixing bowl, add eggs, yogurt, and mayo and whisk until blended. Set aside.
• In a large mixing bowl combine flour, black pepper, baking powder, and corn starch. Whisk flour mixture into the batter until smooth.
• In another mixing bowl add cabbage and 1 teaspoon salt. Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well.
• Layer the cabbage evenly across the baking dish. Pour in the batter.
• Sprinkle grated mozzarella cheese on top and bake for about 35-40 minutes or until the top I golden brown and the cabbage pie has set.
• Remove from the oven and let set for 15 minutes before cutting into slices. Garnish with parsley yand serve with yogurt or sour cream.

Video

Notes

• Flour - I like to use King's Arthur Measure Measure for Measure, Schar Universal, or Mix C, Bobs Red Mill 1 to 1 with xantham gum is preferred but it can be without too. Also, single-ingredient flours such as oat flour (you can easily do it yourself by grinding the oats in a coffee grinder),  tapioca, or cassava flour will work just fine.
• This cabbage pie can also be dairy free - use vegan mayonnaise (it’s quite popular in Europe and the flavor is on par with the original, even better!), soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's thick as sour cream or creme fraiche. And yes, the flavor is slightly different, but if you are dairy free you already know that and are used to it. We make it with soy products too!
• Slice the cabbage quite thin, just like you would for a coleslaw. We can't work with long strips either. Medium short and very thin slices are ideal for the pie to cook through and as a bonus, it's easier to cut the pie into slices without it falling apart in seconds.
• It has great texture - Soft on the inside and crispy on the outside. This cabbage casserole flavor is mild but savory. Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, or carrots. All are very welcome and make a great breakfast casserole. 

Nutrition

Calories: 300kcal | Carbohydrates: 11g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 142mg | Sodium: 602mg | Potassium: 171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 1mg

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

Full Nutrition Disclaimer can be found here.

Easy Cabbage Recipes

If you have leftover cabbage, I have a delicious collection of 40+ Best Cabbage Recipes.

This recipe has been inspired from here.

The post Baked Cabbage Casserole appeared first on The Yummy Bowl.

Enchilada Chicken Stuffed Peppers are a new twist on the classic stuffed pepper recipe. These perfectly baked peppers are loaded with enchilada chicken, rich red enchilada sauce, seasonings, plenty of cheese, rice, and of course beans.

If you want more Mexican-inspired recipes try this chicken enchilada or white chicken enchiladas.

Ingredients

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

• Colorful Bell Peppers. As most Mexican food dishes shine with bright colors, I like to use yellow, red, and green bell peppers for this recipe. As a bonus, they all taste slightly different=more flavor!

• Size of bell peppers. I like to use large and slightly longer than a regular size. It allows me to fit plenty of filling inside. You can also use smaller peppers, in this case, keep an eye on the baking time. We are going to stuff the peppers all the way to the top. You can also cut the peppers in half (like in this recipe). Small and halved peppers, will require half less of cooking time.

• Chicken. A precooked chicken, leftover chicken dinner, rotisserie chicken - all of these are the best candidates for enchiladas. Read how to cook perfect chicken breast below in the Tips section.

• Substitutions. Don’t like chicken? Use shredded turkey or cooked ground turkey, ground beef, Italian sausage instead. Next time, you should definitely try these Stuffed Peppers with Beef! For a vegetarian protein sources, I’d recommend crumbled tofu, meaty mushrooms, canned white beans, and lentils.

• Grains - I sometimes use either (cooked) brown or white rice and quinoa. Brown rice is healthier and to be honest, no one can’t tell much of a difference once it’s all mixed up in the filling.

• The best rice for stuffed peppers in my opinion is medium, long-grain white rice or jasmine rice. These hold up their shape nicely and the rice is not sticky (unless heavily overcooked). Read how to cook rice in my Tips Section. For non gluten sensitive folks, farro, orzo, cous cous will work great here as well. Just make sure not to overcook your grains as it will affect the texture quite a bit. For low calorie and low carb alternative try Cauliflower Rice instead.

• Cheese. Monterey Jack melts beautifully, especially when sprinkled on top. Alternatively use a blend of favorite melty cheeses such as Cheddar and Mozzarella. If using mozzarella, I always suggest shredding it yourself (helps with better melting). Mozzarella is great for a healthier dinner, it is lower in sodium and is in the low-calorie range than most other cheeses. 

• Sauce. Try my Easy and Quick 15 Minute Enchilada Sauce or to save up some more time, go for a store-bought Fajita or Taco Salsa. They are different, but all these options are good for Mexican stuffed peppers. If you are gluten sensitive, be sure to check the labels for bought sauces as most of them, unfortunately, contain gluten. If you don't have any of these then use a simple store bought tomato sauce (with seasonings and herbs or without) instead.

• Taco seasonings. This dish is all about seasonings and the sauce. If using my enchilada sauce recipe, add 1-1 ½ tablespoons of Old El Paso Taco, Burrito, or simple all seasonings mix. 

• Other spices. If you don’t have these, combine ground cumin, fresh or ground cilantro, smoked or regular paprika powder. Season the chicken mixture with spices until you feel it is enough. I usually add ½ teaspoon of each spice. Don't forget that you'll also season your empty peppers with salt and pepper before baking.

• Veggies. Corn, and beans are a classic for a Mexican dish but feel free to use other veggies such as diced zucchini, mushrooms, grated carrots.

How To Make Chicken Stuffed Peppers

STEP 1: Preheat oven to 350 degrees Fahrenheit. 

In a nonstick large skillet with vegetable oil over medium heat saute onion until softened, then add garlic and spices.

Cook for 1 minute more until spices open up and garlic becomes fragrant.

STEP 2: In a large mixing bowl, combine all ingredients for the chicken filling.

Add ½ cup of red enchilada sauce.

STEP 3: Cut off the tops of the peppers, and spoon out the seeds and ribs.

Rinse and dry with a paper towel. 

STEP 4: Transfer to a 9x13 inches baking dish and fit the peppers in it snuggly.

Spray the inside of peppers with olive oil and lightly sprinkle with kosher salt and black pepper.

STEP 5: Bake for 15-20 minutes until peppers have softened.

Remove from the oven and fill peppers with the chicken filling halfway through.

Add cheese (about 1 ½ - 2 tablespoons per pepper) in the middle of each pepper and finish with another spoonful of filling.

Sprinkle the tops with more cheese (the remaining ½ cups).

STEP 6: In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers).

Bake for 15-20 minutes or until the peppers are very tender and the cheese melted.

Optional step. During the last 1-3 minutes (or longer, depending on your broiler) I like to turn on the broiler setting until the cheese becomes golden brown.

SERVE! Serve hot with a generous drizzle of the sauce, sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.

Freezing, Storing And Reheating Instructions

• To Store. Store the cooked stuffed peppers for up to 3-4 days in the fridge, preferably wrapped up tightly with a plastic cover or in a glass airtight container. 
• To Freeze. To retain the best flavor and nutrients, freeze the peppers on the same day when they're cooked. Let the peppers cool to room temperature and transfer to freezer-friendly airtight containers or individual servings plastic zip lock bags. Freeze for up to 2-3 months.
• Reheat in Oven. If frozen, let the peppers thaw at room temperature or fridge overnight. Place the peppers in a baking dish close to each other to avoid them falling on their sides. Warm them in preheated oven 400-425 degrees Fahrenheit for 10-15 minutes. 
• Reheat in Microwave. I don’t use or recommend microwaves for reheating peppers. The reason is simple, it is hard to warm them evenly without ''destroying'' them. Your best solution here is to cut the peppers at least in half, reheat in the microwave until warmed through. The flavor will not be the same good as reheated in the oven.
• Reheat the peppers in Air Fryer. This method is similar to an oven. First, preheat the Air Fryer to 400 degrees Fahrenheit according to manufacturer instructions. Mine takes about 5 minutes.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Enchilada Chicken Stuffed Peppers

Cheesy Chicken Enchilada Stuffed Peppers recipe is a new twist on the classic stuffed pepper recipe. These perfectly baked peppers are loaded with enchilada chicken, rich red enchilada sauce, seasonings, plenty of cheese, rice and ofcourse beans. An easy dinner idea that can be easily turned into tasty lunch the next day.

Course Main Course

Cuisine Mexican

Keyword chicken enchilada stuffed peppers, chicken stuffed peppers, enchilada stuffed peppers

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 405kcal

Author Julia | The Yummy Bowl

Ingredients

• 6 bell peppers
• 2 cups cooked chicken shredded or diced
• 2 cups Enchilada Sauce or store-bought Salsa
• ¼ cup sweet corn or freshly cooked corn kernels
• ½ cup black beans
• 1 tablespoon fresh cilantro
• 2 garlic cloves minced
• ½ teaspoon kosher salt
• black pepper to taste
• 1 ½ tablespoons taco seasoning
• 2 cup Monterey Jack cheese grated, see notes
• ¼ cup chicken broth
• ½ cup cooked long-grain rice see notes
• ½ medium brown onion diced
• Cilantro or parsley for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a nonstick large skillet with vegetable oil over medium heat saute onion until softened, then add garlic and spices. Cook for 1 minute more until spices open up and garlic becomes fragrant.
• In a large mixing bowl, combine all ingredients with ½ cup of Red Enchilada Sauce.
• Cut off the tops of the peppers, and spoon out the seeds and ribs. Rinse and dry with a paper towel.
• Transfer to a 9x13 inches baking dish and fit the peppers snuggly inside. Spray the inside of peppers with olive oil and lightly sprinkle with kosher salt and black pepper.
• Bake for 15-20 minutes until peppers have softened.
• Remove from the oven and fill peppers with the chicken filling halfway through. Add cheese (about 1 ½ - 2 tablespoons per pepper) in the middle of each pepper and finish with another spoonful of filling.
• Sprinkle the tops with more cheese (remaining ½ cups). In a small bowl mix the remaining enchilada sauce and broth and pour in the bottom of the dish (between the peppers). Bake for 15-20 minutes or until peppers are very tender and cheese melted. Optional: During the last 2-3 minutes (or more, depending on your brolier) I like to turn on the broiler setting until cheese becomes golden brown.
• Serve hot with a generous drizzle of the sauce, sour cream, freshly chopped cilantro or green onions, chopped red onion, diced avocado, and some of your favorite Mexican side dishes.

Video

Notes

• Rice - cooked long-grain white or brown rice is the preferred choice. Read the blog post above on how to cook rice for stuffed peppers.
• Chicken - rotisserie, boiled, oven-baked, or grilled chicken. I give some tips on how to cook chicken fast and easily.
• Cheese - For extra melty top use freshly grated Mozzarella cheese (just for the top).
• Tip for making the stuffed peppers stand up and not tip over. Use a good size baking dish that fits all your peppers snugly together. Peppers will shrink as they cook, so don’t be afraid to squeeze them in between each other very tightly.
• If no perfect baking dish is available, trim the bottom of the peppers about a ½ inch or less. Depending on the curves, you’ll need to cut off only a small part and check if peppers are standing. Don’t overdo this step to avoid filling coming out.
• For the sauce, you can use either traditional Red Enchilada Sauce, Taco Salsa, Green Enchilada Sauce or simple Tomato Sauce (with or without seasonings). Want to try something different? White Enchilada Sauce from this recipe or Gluten Free Cream Of Chicken Soup will be the perfect alternative.

Nutrition

Calories: 405kcal | Carbohydrates: 42.4g | Protein: 30.5g | Fat: 14g | Saturated Fat: 7.8g | Cholesterol: 69mg | Sodium: 469mg | Potassium: 805mg | Fiber: 8.1g | Sugar: 7.3g | Calcium: 382mg | Iron: 7mg

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The post Cheesy Chicken Enchilada Stuffed Peppers appeared first on The Yummy Bowl.

This recipe is a must for our festive gatherings, along with breakfast bake, green bean casserole, corn casserole, perfectly mashed potatoes ... to name a few!

How To Make Garlic Green Beans

Prep. Place green beans in a colander and rinse well.

There are two ways to chop off the ends: You can hold a bunch in your hand and use scissors or place them on a cutting board and cut off the ends. They are now ready for blanching.

Bring a large pot of water to a boil. Throw in a touch of salt.

Add the green beans and blanch in the salted water for 3-4 minutes. While the beans are cooking, prepare a large bowl of ice water for an ice bath.  

Drain the beans with a colander and immediately transfer to the ice water to stop the cooking process.

Drain again, blot with paper towels, and set aside. This step helps the beans to remain crunchy and vibrant green.

Saute. Heat the butter and olive oil in a large skillet over medium heat. Add the diced shallots and saute for 2 minutes.

Add the garlic to the pan and stir with the shallots for 30 seconds more.

Add the green beans and lemon zest to the pan and stir together for a couple of minutes, until warmed through.

Serve. Season with salt and pepper and serve immediately for the perfect side dish. 

📋 FLAVOR & TEXTURE: These sautéed green beans turn out crunchy and chewy with a nice tangy garlicky flavor with citrus notes. 

Health Benefits Of Green Beans

Green beans are low in calories, high in fiber, and contain many essential nutrients like Vitamins A, K, and folate. Read more about benefits in this Healthline post.

French Green Beans vs Regular Green Beans

French green beans, or Haricots Verts, are longer and thinner than regular green beans. They're a bit pricier because they're picked earlier, making them more tender and flavorful.

I used thinner beans in this recipe, but feel free to use what you have!

More Side Dishes

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Buttery Lemon Garlic Green Beans

Fresh green beans are smothered in butter, garlic, and lemon zest in this easy recipe for Lemon Garlic Green Beans. Crispy, crunchy, and loaded with flavor they are about to become your new favorite side dish, the perfect way to get a green vegetable on the dinner table.

Course Side Dish

Cuisine American

Keyword buttery garlic green beans, french green beans recipe, lemon garlic green beans, sauteed garlic green beans, skillet green beans

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 102kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 pound green beans trimmed ends cut off
• 2 shallots finely diced
• 1 tablespoon butter
• 1 tablespoon olive oil
• lemon zest from 1 large lemon
• 1 tablespoon fresh garlic pressed
• salt and black pepper or use lemon pepper seasoning

Instructions

• Prep. Place green beans in a colander and rinse well.
• There are two ways to chop off the ends: You can hold a bunch in your hand and use scissors or place them on a cutting board and cut off the ends. They are now ready for blanching.
• Bring a large pot of water to a boil. Throw in a touch of salt.
• Add the green beans and blanch in the salted water for 3-4 minutes. While the beans are cooking, prepare a large bowl of ice water for an ice bath.
• Drain the beans with a colander and immediately transfer to the ice water to stop the cooking process. Drain again, blot with paper towels, and set aside. This step helps the beans to remain crunchy and vibrant green.
• Saute. Heat the butter and olive oil in a large skillet over medium heat. Add the diced shallots and saute for 2 minutes.
• Add the garlic to the pan and stir with the shallots for 30 seconds more.
• Add the green beans and lemon zest to the pan and stir together for a couple of minutes, until warmed through.
• Serve. Season with salt and pepper and serve immediately for the perfect side dish.

Notes

• To Store. Let the beans come to room temperature and then store them in an airtight container in the fridge for 3-4 days.
• To Freeze. You can freeze leftovers for up to 3 months. Defrost in the fridge overnight or run them under warm water.
• French beans vs regular green beans - French green beans, or Haricots Verts, are longer and thinner than regular green beans. They're a bit pricier because they're picked earlier, making them more tender and flavorful. I used thinner beans in this recipe, but feel free to use what you have!

Nutrition

Calories: 102kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 290mg | Fiber: 4g | Sugar: 5g | Vitamin A: 871IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 1mg

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

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Buttery Lemon Garlic Green Beans  appeared first on The Yummy Bowl.

How to make raspberry spinach and beet salad

STEP 1

Place dried cranberries in warm boiled water and soak them there for at least 5 minutes. Then strain and remove excess water, transfer to a plate, and pat dry with a paper towel. 

STEP 2

Next, on a dry pan without oil over medium heat, toast pecans for about 5 minutes, stirring occasionally.

STEP 3

Prepare the rest ingredients for your salad and assemble on a serving plate.

STEP 4

Follow with crumbled feta cheese on top and when ready to serve, drizzle the Greek Yogurt Dressing over the salad.

Serve immediately!

I was amazed at how everything in this salad and in combination with the dressing looks and tastes just perfectly. I’m not kidding.

Seriously, this is the real deal. Try it for yourself!

How to store a summer salad:

This summer salad recipe keeps in the fridge for up to 2 days if stored in an air-tight container.

Moreover, it’s best that you simply mix all the ingredients in a salad bowl first, transfer to an air-tight container, and only add the dressing later when you are ready to serve.

This way, it will remain fresh and taste the best.

If you love this recipe, you might also like

• Homemade Sweet Balsamic Glaze
• Arugula Chicken Salad with Strawberries and Almonds

Tips To Make The Best Raspberry, Spinach and Beet Salad

• Wash and dry all salad leaves using this Salad Spinner.
• Make this salad up to 4 hours ahead, just keep it covered in the fridge until needed and add feta cheese and dressing when serving.
• Always prepare the salad dressing before you chop up the salad ingredients. This way the dressing will taste even more delicious.

Raspberry, Spinach and Beet Salad Variations

• Serve this salad as a side dish or a wholesome meal. Add some protein like chicken or salmon to the mix and voila! you have a proper dinner on the table!
• Don’t have feta cheese? No problem! Any soft cheese like goat cheese, blue cheeses will work.
• Try using different nuts - caramelized almonds, walnuts. Both taste awesome!
• If you don’t have baby spinach, you can substitute with kale, arugula, or any other greens you have on hand. Same with beet greens.

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Raspberry, Spinach And Beet Salad

Raspberry, Spinach, and Beet Salad - healthy, summer salad recipe loaded with raspberries, pecans, fresh spinach, feta, and beet leaves. This recipe uses just a few ingredients and is simply delicious on its own. But what makes this salad unforgettably delicious is the Creamy Greek Yogurt Herb Dressing.

Course Appetizer, Salad

Cuisine American, European, international, Italian

Keyword easy, feta cheese, pecans, quick, raspberry, salads, summer, summer salad recipe

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 3 portions

Calories 392kcal

Author Julia | The Yummy Bowl

Ingredients

• ½ apple sliced
• 2 tablespoon cranberry dried
• 12 pecan nuts
• 1 ⅓ oz feta cheese crumbled
• ½ red onion sliced
• 4 cup baby spinach
• 2 cup beet leaves
• 1 avocado medium sliced
• 10-15 raspberry

Instructions

• Place dried cranberries in warm boiled water and soak them for at least 5 minutes. Then strain and remove excess water, transfer to a plate, and pat dry with a paper towel.
• Next, on a medium pan over medium heat (no oil), toast pecans for about 5 minutes, stirring occasionally.
• Prepare the rest ingredients for your salad and start arranging nicely on your salad plate or a bowl.
• Sprinkle with feta cheese on top and when ready to serve, drizzle with Greek Yogurt Herb Dressing.
• Serve immediately!

Nutrition

Calories: 392kcal

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If you like corn be sure to check out my other recipes such as Grilled Vegetarian Tostadas, Black Bean and Corn Quesadillas, Veggie Kabobs In The Oven, the word ''corn'' into the search bar.

Instructions

Grilled Corn prep. Soak the corn in warm water for 15-20 minutes, pat dry. Oil the grates and place the cobs directly on the grill until all sides are slightly charred (about 20 minutes.) Let cool.

Salad dressing. In a small bowl or glass jar, whisk garlic, lime juice, olive oil, apple cider vinegar, basil leaves, sugar, salt, and pepper. Set aside.

Salad Assembly. In a large mixing bowl, add all the salad ingredients except jalapeno and avocado. They will go last.

Once corn is cooked and cooled, cut the kernels off the cob, and place them in a large bowl along with other salad ingredients. Pour in the dressing and lightly toss until all the ingredients are combined. Add avocado and lightly toss them in the salad or leave for garnish.

Garnish with jalapeno, basil leaves. We like to serve this salad with a ton of dinner recipes. However, our favorites include Chicken Broccoli Pasta or Chicken Broccoli Rice Casserole.

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Avocado Corn Salad

This delicious avocado corn salad is loaded with plenty of freshly grilled corn on the cob kernels, tomatoes, avocado, and salty feta cheese. Paired with a simple and light olive oil salad dressing is a great side dish for your BBQ meats.

Course Salad, Side Dish

Cuisine American

Keyword avocado corn salad, corn salad recipe, grilled corn and avocado salad

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 251kcal

Author Julia | The Yummy Bowl

Ingredients

Salad

• 5 ears of corn
• salt and pepper to taste
• 1 cup lettuce chopped
• 1 small red onion diced or thin circles
• 2 tablespoon feta cheese crumbled or cut into small cubes
• 1 large avocado diced into about 1-inch size
• 1 medium jalapeno for garnish, sliced
• 1 pint of cherry or plum tomatoes cut in half

Basil Salad Dressing.

• 1 tablespoon freshly squeezed lime juice
• 10-15 basil leaves chopped + few leafs for garnish
• 2 tablespoon olive oil
• 2 teaspoon apple cider vinegar
• ½ -1 teaspoon sugar
• 1 garlic clove minced
• Pinch of salt
• Pinch of black coarse pepper

Instructions

• Grilled Corn prep. Soak the corn in warm water for 15-20 minutes, pat dry. Oil the grates and place the cobs directly on the grill until all sides are slightly charred (about 20 minutes.) Let cool.
• Salad dressing. In a small bowl or glass jar, mix garlic, lime juice, olive oil, apple cider vinegar, basil leafs, sugar, salt, and pepper. Set aside.
• Salad Assembly. In a large salad bowl, add all the salad ingredients except jalapeno and avocado. They will go last.
• Once corn is cooked and cooled, cut the kernels off the cob, and place them in a large bowl along with other salad ingredients. Pour in the dressing and lightly toss until all the ingredients are combined. Add avocado and lightly toss them in the salad or leave for garnish.
• Garnish with jalapeno, basil leaves. Serve immediately.

Notes

• *corn - you can cook corn how you prefer, but my recommendation is to use grilled corn. Other ways how to cook corn:
• How to Bake corn on the cob – rub the corn with oil and place the corn on a sheet pan in the middle of the oven and bake for 30 min at 425 F (220 C). If you like the corn extra soft (my mom does!) then let it bake for another 25 minutes.
• How to Boil corn on the cob/Stovetop instructions – In a large pot, place the corn (remove the husks) and fill fill up with water until it fully covers the corn. Season generously with salt and pepper. Corn on the cob boil time: I know people do this differently, but my way is to take it to a boil and then simmer on medium low for 10-15 minutes. Taste test for doneness and seasoning again. Optional: After the corn is cooked through, rub with butter or vegetable oil and grill until slightly charred (grill pan can also be used here).
  Alternatively, canned corn is easier and quicker to use in this salad.
• Best enjoyed immediately as it has lettuce, avocado (will turn brown), and tomatoes that will not taste fresh enough once kept in the fridge.
• Alternatively, if you need to meal prep, mix all the ingredients along with the sauce except lettuce, tomatoes, avocados and add them once ready to serve the salad.

Nutrition

Calories: 251kcal

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

Full Nutrition Disclaimer can be found here.

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This is the base recipe for this simple cucumber salad and you can further customize it with all sorts of Mediterranean ingredients such as olives, salty creamy feta cubes, artichokes, hearts of palm and so much more!

This is one of the best universal side salads along with this incredibly popular on this blog Marinated Cucumber Tomato And Onion Salad.

Ideal for summer barbecues, your favorite grilled chicken or meat and seafood. We love to serve this simple salad with Olive Garden Baked Ziti, Old Fashioned Hamburger Casserole, and Farmer's Casserole.

There are many versions of this salad traditional greek salad, and I hope you enjoy my take on it.

If you like fresh and easy salad recipes please take a look at my similar recipes such as Cabbage and Cucumber Salad With Dill and Tomato Basil Mozzarella Salad.

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 salad requires all fresh ingredients that are essential in Mediterranean recipes.

Use fresh local farmer's market cucumbers and tomatoes whenever possible. You can easily substitute other ingredients such as fresh herbs with dried herbs, different oil and seasonings.

Instructions

Wash and cut all fresh veggies (tip: for best flavor chill the vegetables before you start)

If you want the salad to remain fresh longer you can remove the seeds from the tomato and cucumber but it is not necessary because I'd make as much as you'd consume on day 1.

Mix the salad dressing in a small bowl or mason jar.

Place cucumbers, tomatoes, onion, mint, parsley in a large mixing bowl, toss in the dressing, and serve!

Optional add-ons include salty feta cheese, a trio of olives, bell peppers, and artichokes.

We like to serve this salad with our pasta dishes the most, such as creamy Cajun Shrimp Pasta, Salmon Casserole or Chicken Alfredo Pasta Bake.

Or chop it very fine and serve as a dip!

Tips

JULIA'S TIP For an extra hearty meal, we like to serve this greek salad with lazy Cabbage Roll Casserole or my Unstuffed cabbage rolls.

Common Readers Questions

Easy Salad Recipes

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

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Mediterranean Cucumber Salad

This Mediterranean Cucumber Salad is the best side salad to pair with any main dish. It’s refreshing flavor pairs well with any grilled food or can be served as a part of multiple appetizers.

Course Salad, Side Dish

Cuisine Mediterranean

Keyword mediterranean cucumber salad, mediterranean cucumber tomato salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 as small side salad

Calories 79kcal

Author Julia | The Yummy Bowl

Ingredients

Salad

• 2 large fresh cucumbers diced, see notes (i didn’t remove the seeds, personal preference can do either)
• 2 cups diced tomato I used small grape tomatoes
• ½ cup red onion or sweet white salad onion chopped
• 3 tablespoons fresh mint leaves chopped
• 4 tablespoons fresh parsley chopped

Dressing

• 2 tablespoons extra virgin olive oil good quality
• 1 tablespoon lemon juice fresh
• 1 teaspoon Salt or more to taste
• Black Pepper to taste

Optional Add ons

• kalamata olives green olives
• feta cheese
• bell peppers

Instructions

• Wash and cut all fresh veggies (tip: for best flavor chill the vegetables prior)
• If you want the salad to remain fresh longer you can remove the seeds from the tomato and cucumber but it is not necessary because I'd make as much as you'd consume on the day 1.
• Mix the salad dressing in a small bowl or mason jar.
• Place cucumbers, tomatoes, onion, mint, parsley in a large mixing bowl, toss in the dressing, and serve! Optional add ons include salty feta cheese, trio of olives, bell peppers, artichokes.

Nutrition

Serving: 1serving | Calories: 79kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 396mg | Potassium: 386mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1094IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 1mg

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

Full Nutrition Disclaimer can be found here.

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The post Mediterranean Cucumber Salad appeared first on The Yummy Bowl.

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

Ingredients

• Cabbage. Young Green cabbage with softer leaves works best for this recipe. Alternatively, Napa cabbage or iceberg lettuce can also be used.
• Cucumbers. Use either Garden pickling cucumbers, English cucumbers, or Persian cucumbers. For pickling cucumbers, I prefer to peel the skins off as they can be bitter and hard to chew on, for English ones leave the skins on. 
• Dill. A staple ingredient in most Russian salads, stews, soups, and well, most of the dishes! A great alternative is to use green scallions, chives, or thinly diced or sliced white/brown onions. Parsley can also be used, however, reduce the amount to about half (instead ½ cup use about ¼ cup or less).
• Vinegar. My go-to is apple cider vinegar (6%). I am not a huge fan of white vinegar, but it really works well in here too, it adds a very nice zing to the salad. 

Instructions

Slice the cabbage thinly, preferably with a large and sharp knife. Transfer to a large mixing bowl and season with salt and pepper. Using your hands stir and massage the cabbage to soften it and to make sure that all the seasoning is incorporated.

Cut the cucumbers into half-moon circles. Prepare dill and add to the bowl with sliced cabbage.

Drizzle with olive oil and vinegar.

Mix well and serve immediately or leave in the fridge for 15-30 minutes to chill and flavors to combine even more. 

Perfect to be served with creamy dinners like salmon casserole and baked ziti.

Tips

• Add ons - Add more texture to the salad by experimenting with other flavors such as diced bell peppers (red are delicious!), corn (canned or thawed to room temp), thinly grated or julienned carrot, green peas, small diced or thin apple slices, red onion slices. 
• Meal prep - best to be eaten in the first 24 hours but it's easily adaptable for meal prep. Slice the cucumber, shred the cabbage, cut the dill and keep separately in an airtight container for up to 1-2 days. (Ideally, you’ll want to place a moist paper towel on top of each ingredient before closing the storage container, it helps the greens to remain fresh.) When ready to serve, drizzle with olive oil, season and mix to combine. The salad is ready for serving.

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More Cabbage Recipes

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Cabbage Salad Recipe

Easy and budget-friendly cabbage salad with cucumber and dill is ready in minutes and perfect for hot summer days. Serve at BBQ with grilled meats, poultry, fish, and other main courses.

Course Salad, Side Dish

Cuisine Russian

Keyword Cabbage cucumber salad, cabbage salad recipes, cucumber salad with dill

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 side portions

Calories 58kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 lb young green cabbage shredded
• 2-3 small (pickling) cucumber or ¾ of english cucumber peeled, cut into half moon
• ½ cup fresh dill
• 1 ½ tablespoon olive oil
• 1 teaspoon salt or to taste
• ¼ black cracked pepper
• 1 tablespoon apple cider vinegar 6% or white cider vinegar 5%

Instructions

• Slice the cabbage thinly, preferably with a large and sharp knife. Transfer to a large mixing bowl and season with salt and pepper.
• Using your hands stir and massage the cabbage to soften it and to make sure that all the seasoning is incorporated.
• Cut the cucumbers into half moon circles. Prepare dill and add to the bowl with sliced cabbage.
• Drizzle with olive oil and vinegar. Mix well and serve immediately or leave in the fridge for 15-30 minutes to chill and flavors to combine even more. 

Video

Nutrition

Calories: 58kcal

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

Full Nutrition Disclaimer can be found here.

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ALL SALAD recipes.

The post Cabbage Salad (With Cucumbers) appeared first on The Yummy Bowl.

This is one of my favorite entree salads, along with my Cobb Salad With Breaded Chicken, Avocado Corn Salad.

If you like fulfilling salad bowls be sure to head over to my Salad Section next.

Ingredients

• Chicken - you'll need a large boneless, skinless chicken breast or pre-cooked chicken slices. For a tasty alternative, try grilled or baked shrimp. If using shrimp, swap strawberries for mango slices for an amazing combination!
• Strawberries - slice the strawberries into quarters or thinner slices, keeping the tops for later use. Other berries like raspberries, blueberries, or blackberries are also great alternatives and pair well with the honey dressing and chicken.
• Feta - the chicken, strawberries, and salty feta combo is uniquely delicious. For the best flavor, crumble a fresh block of feta instead of using pre-packaged.
• Lime Honey Vinaigrette - sweet and refreshing salad dressing that works best when pairing both refreshing fruits and vegetables for a salad. These two need balancing ingredients - refreshing mint. Cut mint chiffonade or simply finely chop the leaves. Mix it into the dressing. Don't like mint? Substitute with fresh basil or cilantro.
• Honey has a sweetening effect but you can barely feel its strong flavor here. Maple syrup is also great with cucumbers and strawberries but it has a more intense caramel flavor.
• Lettuce - I like to use a combination of at least two lettuce choices here, arugula and spinach. Romaine lettuce, iceberg lettuce, and butter lettuce add a whole different feel to this salad.
• Pecans - or walnut, pine nuts, pistachios, almonds, or basically any nut that can be toasted or for an extra sweet flavor candied nuts.  
• Apple Cider Vinaigrette - balanced off the sweet and salty flavors. If you don’t have it, swap it with fresh (store-bought doesn't work well) lime or lemon juice.

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

How To Make Strawberry Chicken Salad

Muddle the strawberries in a small bowl, discard half of the flesh and add the remaining salad dressing ingredients.

Mix to combine and let chill in the fridge until you cook the chicken.

For an easier cleanup, use a mason jar with a very tightly sealed lid.

Shake it with the dressing inside for flavors to blend easily.

Rub the chicken breasts with salt, pepper, smoked paprika, onion and garlic powder.

Heat a little cooking oil in a large skillet and cook the chicken on medium-high heat for 4-5 minutes on both sides and until golden brown.

For a smoky feel, use a grill or even a grill pan. Let the chicken rest for 5 minutes before cutting it against the grain with a sharp knife into thin slices or cubes.

Chicken is cooked when its internal temperature reaches 165 degrees Fahrenheit. A good kitchen thermometer is a must here.

In a large bowl combine spinach, arugula, and red onion. Season with salt and pepper and just a drizzle of little olive oil.

Transfer to a serving platter, and top with strawberries, pecans, and cooked chicken.

Mix to combine or leave as it is and once ready serve drizzle with salad dressing. Enjoy the salad while the chicken is warm!

Strawberry Recipes

Don’t throw away the strawberry tops!

• Make strawberry-infused water. Or Strawberry Agua Fresca.
• Don’t have a plan to use those tops right now? Place them in an airtight container and keep them in the fridge for up to a few days, or in the freezer for a few months, then pull them out when you’re ready to use them.
• Another great way to use them is to infuse your favorite spirit with them (I usually keep them in rum for a few days and then it's cocktail time!).
• Add the tops to your favorite smoothies to get a little pink hue and a hint of strawberries.

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Strawberry Chicken Salad Recipe

This refreshing Strawberry Chicken Salad is packed with good-for-you ingredients and dressed in a flavor-packed strawberry honey vinaigrette. Only with little prep and cooking required, this salad comes together exceptionally fast and has plenty of room for further customization.

Course Appetizer, Salad

Cuisine American

Keyword chicken salad with strawberries

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 3 servings as a side salad

Calories 352kcal

Author Julia | The Yummy Bowl

Ingredients

For The Chicken Salad

• 1 cup arugula
• 4 cup baby spinach
• 10 large fresh strawberries sliced into 3-4
• 1 small red onion sliced into half-moons
• 3 tablespoons chopped toasted pecans for garnish
• 1 medium boneless skinless chicken breast cut in half
• ½ cup crumbled feta cheese
• salt to taste
• black pepper to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon smoked paprika

For The Dressing

• 6 small strawberries
• 2 tablespoons olive oil good quality
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey or maple syrup
• ¼ teaspoon black pepper
• salt to taste
• ½ teaspoon dijon mustard

Instructions

• Muddle the strawberries in a small bowl, discard half of the flesh and add the remaining salad dressing ingredients. Mix to combine and let chill in the fridge until you cook the chicken.
• For easier cleanup, use a mason jar with a tightly sealed lid.
• Rub the chicken breasts with salt, pepper, smoked paprika, onion, and garlic powder.
• Heat a little cooking oil in a large skillet and cook the chicken on medium-high heat for 4-5 minutes on both sides and until golden brown. For a smoky feel, use a grill or even a grill pan. Let the chicken rest for 5 minutes before cutting it against the grain with a sharp knife into thin slices or cubes. Chicken is cooked when its internal temperature reaches 165 degrees Fahrenheit. A good kitchen thermometer is a must here.
• In a large bowl combine spinach, arugula, and red onion. Season with salt and pepper and just a drizzle of little olive oil. Transfer to a serving platter, and top with strawberries, pecans, and cooked chicken. Mix to combine or leave as it is and once ready serve drizzle with salad dressing. Enjoy the salad while the chicken is warm!

Notes

 

 

Nutrition

Calories: 352kcal | Carbohydrates: 16g | Protein: 23g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 424mg | Potassium: 734mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4378IU | Vitamin C: 40mg | Calcium: 204mg | Iron: 2mg

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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

Full Nutrition Disclaimer can be found here.

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The post Strawberry Chicken Salad appeared first on The Yummy Bowl.

Serve this tomato salad as a great side dish to garlic chicken pasta, baked ziti, over scrambled eggs, over baked fish, or on top of crusty gluten free bread similar to tomato bruschetta.

If you like easy and fresh salad recipes please take a look at my similar recipes such as Tomato Basil and Mozzarella Salad and Marinated Cucumber, Onion and Tomato Salad.

Ingredients For Tomato Salad

• Tomatoes - I’ve used large ripe tomatoes that are each cut into 6 thinner wedges. You could use smaller tomatoes such as grape tomatoes, cherry tomatoes, or heirloom tomatoes, cut into quarters.
• Onion - A sweet onion is best for this salad. Cut the raw onions in half-moons. You can also use red onion for a more intense flavor. To make their flavor less strong you can soak the slices in cold water for 15-30 minutes.
• Olive oil - Using good olive oil of the highest quality will make a huge difference to the taste of this onion salad recipe. If you don't have olive oil, you can also use vegetable oil, canola oil or avocado oil.
• Balsamic vinegar - This is the popular choice for this simple salad but you could also use red wine vinegar, simple vinaigrette, or tangy vinaigrette dressing.
• Salt - A teaspoon of salt to taste is all you need. Kosher salt or table salt will do.
• Oregano - Use ½ teaspoon or 1 teaspoon for more flavor. Fresh herbs such as fresh basil or fresh dill would also be great additions to the refreshing side dish. My go-to dried herbs are usually oregano, basil, thyme, or a blend of different Italian seasonings.

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

How To Make Tomato Salad

Slice the onions and tomatoes into a large bowl.

In a small bowl combine olive oil, and balsamic vinegar (or red wine vinegar), and season with oregano (or a mix of 2-3 dried Italian herbs), and generously with salt and pepper to taste. 

Toss tomatoes and onion generously in the dressing.

I like to sprinkle some sea salt flakes on top right before serving.

Serve right away.

Easy Side Salad Recipes

ALL SALAD recipes.

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Tomato and Onion Salad

Tomato and Onion Salad is the perfect salad for any dinner table. This refreshing summer salad is made with juicy fresh tomatoes, sweet onion, simple seasoning, and balsamic vinegar dressing.

Course Appetizer, Salad

Cuisine American

Keyword tomato and onion salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 as side dish

Author Julia | The Yummy Bowl

Ingredients

• 3 large tomatoes cut in 6 thinner wedges
• 1 medium sweet onion cut into half moons
• 2 tablespoons olive oil
• 1 ½ tablespoons balsamic vinegar or red wine vinegar
• ½ teaspoon oregano or 1 teaspoon for more flavor
• Salt to taste
• Black pepper to taste

Instructions

• Slice the onions and tomatoes into a large bowl.
• In a small bowl combine olive oil, balsamic vinegar, and season with oregano (or a mix of 2-3 dried Italian herbs), and generously with salt and pepper to taste.
• Toss tomatoes and onion generously in the dressing.
• Sprinkle sea salt flakes on top before serving. Serve right away.

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

Full Nutrition Disclaimer can be found here.

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