Chicken Salad About Salad Recipes Images Photos

Chicken Salad Biography

Source(google.com.pk)

Method
I could tell you that this is a wonderful way of using leftover chicken, and it but it's fully worth cooking a whole chicken to perfection to make this beautiful salad.

Preheat your oven to 200°C/400°F/gas 6. Drizzle olive oil all over the chicken and sprinkle it with salt and pepper. Pick and scatter over the thyme leaves (reserving the stalks). Rub the flavours into the skin, then halve the lemon and put it inside the cavity along with the thyme stalks. Pop the chicken into a large roasting tray (roughly 25 x 32cm) and cook in the oven for 1 hour. Meanwhile, halve the cherry tomatoes, then smash up your garlic bulb and discard the papery white skin. After about 30 minutes, throw the tomatoes and garlic into the chicken tray, ideally holding the chicken up with tongs while you slush everything around and coat the tomatoes in the juices underneath. Put the chicken back on top, then return it to the oven for the remaining 30 minutes, or until the chicken is golden and the juices from the thigh run clear when pricked with a knife.

Transfer the roasted chicken to a plate, cover with tin foil and leave to cool. Tear the bread into the roasting tray in thumb-sized croutons, then toss them in all the cooking juices. Spread the croutons out in the tray and lay the rashers of bacon on top. Pop back in the oven for around 15 to 20 minutes, or until everything is crispy, golden and gorgeous.

Meanwhile, remove all the chicken skin and set aside, then use two forks to strip every last bit of meat off the bone. Pile the meat into a large bowl and drizzle over any resting juices from the plate. Cook your green beans in boiling salted water for 5 to 6 minutes, until cooked but not squeaky when you bite them. Quickly drain and add them to the bowl of shredded meat, with 5 to 6 tablespoons of good-quality extra virgin olive oil, the wholegrain mustard and a few good swigs of cider vinegar. Chop up the parsley and mint leaves and finely slice the spring onions. Add them to the bowl. Toss everything together, then have a taste and adjust with more vinegar or seasoning if you like.

Once the croutons are golden, quickly tear the chicken skin into the roasting tray (skip this if you want a healthier salad) and put back into the oven just until it crisps up again. When it's looking lovely, tip everything from the bowl into the tray or on to a large serving platter. Toss everything together and serve in the middle of the table. Nutritional Information Amount per serving:
Calories44822%Carbs30.8g12%Sugar8.1g9%Fat20.5g29%Saturates4.9g25%Protein32.2g72%Of an adult's reference intake
For the roast chicken
olive oil
1 x 1.2 kg free-range chicken
sea salt
freshly ground pepper
a small bunch of fresh thyme
1 lemon
400 g mixed cherry tomatoes
1 bulb of garlic
For the salad
1 country loaf (roughly 300g)
6 rashers of quality smoked streaky bacon
200 g green beans, topped
extra virgin olive oil
1 tablespoon wholegrain mustard
cider vinegar
a bunch of fresh flat-leaf or curly parsley, leaves picked
a bunch of fresh mint, leaves picked
6 spring onions

Chicken Salad About Salad Recipes Images Photos

Chicken Salad About Salad Recipes Images Photos

Chicken Salad About Salad Recipes Images Photos

Chicken Salad About Salad Recipes Images Photos

Chicken Salad About Salad Recipes Images Photos

Chicken Salad About Salad Recipes Images Photos

Chicken Salad About Salad Recipes Images Photos

Chicken Salad About Salad Recipes Images Photos

Chicken Salad About Salad Recipes Images Photos

Chicken Salad About Salad Recipes Images Photos

Chicken Salad About Salad Recipes Images Photos

Greek Salad Recipe About Salad Recipes Images Photos

Greek Salad Recipe Biography

Source(google.com.pk)

It’s Holy Week, and you know what that means: it’s Greek Salad time!
Okay, so Greek Salad has absolutely nothing to do with Holy Week. I just happen to have made a Greek salad Saturday. I thought of it, I wanted it, so I made it. And I wanted to share it with you today.
Here’s what I like in a Greek salad:
Big chunks of tomatoes and cucumbers, not a safe and neat little dice
Lettuce as a base; many Greek salads (and, probably, authentic Green salads) do not include lettuce
A tiny bit of sweetness to the oil-vinegar dressing; too strong a vinegar bite makes me angry. And you wouldn’t like me when I’m angry.
A whole lot of feta cheese. If you’re going to use feta…use feta!
Viva feta!
Feta rules.
Feta for president.
Here’s how I made this ultra simple and highly scrumptious lunch:
Lop the bottom off of a head of Romaine lettuce.
Then make one-inch slices up the head of lettuce, stopping an inch or two away from the end (discard the bruised and beaten part.)
After that, give it a rough chop and throw it into a large bowl.
Next, cut a few ripe tomatoes into six wedges: turn the tomato upside down, then cut a plus-sign, followed by an “X”.
Cut each wedge in half…
Then throw the chunks into the bowl.
Cut a red onion in half from root to tip…
Slice up half of it very thinly. Thin, because raw red onion is strong, strong, strong…unless you’re my darling mother-in-law, who could eat a whole raw onion every day of her life and be a happy woman.
Throw the onions into the bowl. Add as many or as few as you’d like.
Next, peel a cucumber with a vegetable peeler, being very careful not to slice of your fingernail like some numskull around here did recently.
It’s growing back. With the help of family, friends, and dead skin cells, it’s slowly and surely growing back.
Cut the cucumber in half…
Cut each half into four long wedges…
And throw them into the bowl with the rest of the wonderfulness.
Note: You could certainly seed the cucumbers if the seeds bother you: just halve each half and run a spoon down the center to scrape them out. I like to leave it all intact, though. Less work, of course, but I find the texture of the seeds kind of nice.
It’s the kind of gal I am.
Next: pitted Kalamata olives.
Oh, how I hate pitting olives myself.
Oh, how I love buying them already pitted.
Amen.
Drain them…
Then cut them in half lengthwise…
Then toss ‘em into the bowl.
Next comes some fresh parsley. Just give it a rough/quick chop.
Finally: a pile of feta. I pile half in a this stage, saving the other half for the very end.
And there we have it: lettuce (buried), tomatoes, cucumbers, red onions, olives, parsley, and feta. Sprinkle all of this with salt and a little freshly ground black pepper, then make the dressing.
A little olive oil, a little red wine vinegar…
And a little sugar—again, to offset that whangy-tangy vinegar bite that, if too strong, reminds me of bad deli coleslaw.
One clove of garlic, finely chopped.
Give this a good whisk until it’s all combined.
Next–this is my favorite—finely chop a small handful of olives…
And use your freaky pinkish-white alien hand to add them to the dressing. Stir to combine.
 pour the dressing over the salad!

See the little bits of olive? They’ll appear here and there in various bites of your salad and make you feel happy inside.



Use your (very clean) hands to toss the salad. This really winds up being the perfect amount of dressing for the ingredients. I love it when the world makes sense. Then, just for kicks: after it’s all tossed together, squeeze half a lemon over the salad and toss it one more time.



Sprinkle half of the remaining feta over the salad (so, 1/4 of the original quantity of feta.) See, the first feta we added really became part of things when we tossed the salad: it’s creamy and mushy now. Adding this feta will make for some more intact chunks when we serve the salad (and I’ll show you what we do with the remaining 1/4.)



Lovely.



Heap it up on a plate.



rool.



Then sprinkle on the rest of the feta over the individual portions. Try not to be impressed by my manicure.



I love Greek salad. And if you have a good bakery in your area and can score a loaf of crusty bread, a hunk of the stuff would be divine here. Leave this salad as is, or add marinated, grilled chicken if you need a little more animal protein in your life.



Oh, and here’s something you can do with a big salad like this, whether it’s Greek or Caesar or chopped. Pile it onto a good tortilla or other flatbread. Add strips of chicken, beef, or lamb if you have it.



Wrap. Scarf. Enjoy.
(I like to come up with all sorts of alternatives for getting food into my mouth.)
Here’s the printable recipe:

Recipe
Greek Salad
Prep Time: 20 Minutes Cook Time: Difficulty: Easy Servings: 8

Print Recipe
Ingredients
1 head Romaine Lettuce, Chopped
4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
1/2 whole Red Onion, Sliced Very Thin
30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
6 ounces, weight Crumbled Feta Cheese
 Fresh Parsley, Roughly Chopped
1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar (more To Taste)
1 clove Garlic, Minced
6 whole Kalamata Olives (extra), Chopped Fine
1/4 teaspoon Salt
 Freshly Ground Black Pepper
1 whole Lemon, For Squeezing
Preparation Instructions
Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

Greek Salad Recipe About Salad Recipes Images Photos

Greek Salad Recipe About Salad Recipes Images Photos

Greek Salad Recipe About Salad Recipes Images Photos

Greek Salad Recipe About Salad Recipes Images Photos

Greek Salad Recipe About Salad Recipes Images Photos

Greek Salad Recipe About Salad Recipes Images Photos

Greek Salad Recipe About Salad Recipes Images Photos

Greek Salad Recipe About Salad Recipes Images Photos

Greek Salad Recipe About Salad Recipes Images Photos

Greek Salad Recipe About Salad Recipes Images Photos

Greek Salad Recipe About Salad Recipes Images Photos

Taco Salad Recipe About Salad Recipes Images Photos

Taco Salad Recipe Biography

Source(google.com.pk)

Apparently I’ve had tacos on the brain lately.

After making a batch of this Skinny Slow Cooker Taco Soup last weekend, I decided to use the leftover ingredients to make this Skinny Taco Salad. Then on Monday, I had tacos for lunch from my favorite neighborhood burrito bar and made taco popcorn for a neighbor girls’ night at my place. Then yesterday, I couldn’t resist and made round two of this salad just because it was that awesome.

I think it’s safe to say I like tacos. And really colorful food. So this salad is right up my alley!

It’s also topped with my favorite Skinny Cilantro Lime Vinaigrette, which is full of great flavor and light on fat. I also made mine meatless because the fresh ingredients were so flavorful and filling in and of themselves, but feel free to add in some grilled chicken or lean ground meat if you want your taco salad “con carne”. Either way, this version is much lighter than traditional restaurant taco salads, so read on below as we continue with our healthy eating month here on the blog!
Ok, first, allow me to show you a little photo of the salad actually tossed together.

Last night, I asked our Gimme Some Oven Facebook fans to vote between the rainbow photo or the tossed photo, and it was neck and neck!!! Lots of opinions about tossed versus rainbow — who knew? However you serve it, I promise it’s a good one.
Ok, back to Rainbow Bright, just because the color nut in me thinks it’s fun. :)
As I mentioned above, one of the things that makes this salad “skinny” is the super tasty Skinny Cilantro Lime Vinaigrette that goes with it. It’s full of the tasty honey-lime flavor combo that we all love, but most of the oil is replaced with a bit of orange juice (sounds weird, but it’s one of my favorite substitutions for citrus dressings). So it’s low-fat, but still full of great flavor.
Also lighter? The portions of cheese (and I went with 2% skim cheese), chips (no taco shell or mountains of chips here!), or loads of sour cream on top (although feel free to use light sour cream if you’d like). I did include avocado, since it’s my favorite salad topping and packs all sorts of good-for-you fats. But otherwise, the fresh and healthy ingredients steal the show in this salad, and it will leave you filled and satisfy that Mexican (or taco) craving any day!
Skinny Taco Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4-6 servings
Ingredients

Skinny Taco Salad Ingredients:
1 head Romaine lettuce, washed and roughly chopped
1 avocado, peeled, pitted and diced
2 cups cherry or grape tomatoes, halved (if desired)
2 cups fresh cilantro leaves, loosely packed
1 cup shredded sharp cheddar cheese (I used the 2% lowfat cheese)
1 cup tortilla strips
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1 can black olives, drained
half of a small red onion, halved and thinly sliced
skinny cilantro lime dressing (see below)
Skinny Cilantro Lime Dressing Ingredients:
1 cup fresh cilantro, loosely packed
1/4 cup orange juice
3 Tbsp. lime juice
1 Tbsp. honey (optional sweetener)
1/4 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. freshly-ground black pepper
2 Tbsp. olive oil
Method

To Make The Salad:
Toss all salad ingredients together until combined, or serve "rainbow-style" lined up on top of the lettuce. Drizzle and toss with honey lime vinaigrette and serve.

To Make The Dressing:

Add cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.

Taco Salad Recipe About Salad Recipes Images Photos 

Taco Salad Recipe About Salad Recipes Images Photos 

Taco Salad Recipe About Salad Recipes Images Photos 

Taco Salad Recipe About Salad Recipes Images Photos 

Taco Salad Recipe About Salad Recipes Images Photos 

Taco Salad Recipe About Salad Recipes Images Photos 

Taco Salad Recipe About Salad Recipes Images Photos 

Taco Salad Recipe About Salad Recipes Images Photos 

Taco Salad Recipe About Salad Recipes Images Photos 

Taco Salad Recipe About Salad Recipes Images Photos 

Taco Salad Recipe About Salad Recipes Images Photos 

Spinach Salad About Salad Recipes Images Photos

Spinach Salad Biography

Source(google.com.pk)

This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. The new crop of bronzed Bosc pears is piled high at the farmers' market; the hazelnuts have been harvested, shelled, and bagged for sale; and the cranberries arrive from the Long Beach, Washington, coastal bogs. I buy sweetened dried cranberries from a local producer, but they are readily available at the grocery store (Ocean Spray is a good-quality packager), found alongside raisins and other dried fruits. This salad is a snap to assemble if you buy the packaged prewashed and trimmed baby spinach.
ingredients
Dressing
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole-grain mustard
1 teaspoon sugar
1 teaspoon kosher or sea salt
Freshly ground pepper
1 cup thinly sliced red onion
1/3 cup sweetened dried cranberries
8 cups lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
2/3 cup hazelnuts, toasted (see Cook's Notes) and chopped
preparation

To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.

Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.

In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.

To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.

Cook's Notes
Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 12 minutes until lightly browned. If the nuts still have the skins on, transfer them while they’re hot to a clean kitchen towel. (Use a clean towel that is old or you don’t mind washing with bleach, because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins (they never come completely off).

You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for hazelnuts, for 8 to 10 minutes until lightly browned.

do ahead

The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. The nuts can be toasted up to 1 day in advance; store at room temperature in an airtight container. The onions and cranberries can be prepared up to up to 4 hours in advance. Set aside at room temperature.

Spinach Salad About Salad Recipes Images Photos 

Spinach Salad About Salad Recipes Images Photos 

Spinach Salad About Salad Recipes Images Photos 

Spinach Salad About Salad Recipes Images Photos 

Spinach Salad About Salad Recipes Images Photos 

Spinach Salad About Salad Recipes Images Photos 

Spinach Salad About Salad Recipes Images Photos 

Spinach Salad About Salad Recipes Images Photos 

Spinach Salad About Salad Recipes Images Photos 

Spinach Salad About Salad Recipes Images Photos 

Spinach Salad About Salad Recipes Images Photos 

Broccoli Salad About Salad Recipes Images Photos

Broccoli Salad Biography

Source(google.com.pk)

Are you familiar with that broccoli salad you find at so many pot luck dinners? It’s sweet and tangy and rich and crunchy and everything you could ever want in a broccoli salad. Plus, there’s bacon, which means I might call it lunch.

But when I finally got my hands on the recipe it called for gobs of soy oil mayo and tons of sugar. I’m not anti-sweetener, but it seems like a crime against humanity to do that to broccoli… and bacon.

So, I came up with something different… something, I think, better. It’s sweet and tangy and rich and crunchy, but it’s also made more simply, with ingredients that won’t necessarily offend the delicate sensibility of that green vegetable called broccoli.

And there’s still bacon, but you could call that optional.
This recipe is best when made at least 30 minutes ahead of time, but keeps well if you’d like more lead time. The most important part of this recipe, in my opinion, is chopping the broccoli. If it’s too big, then eating it is a workout. If it’s too small, you’ve basically got broccoli slaw. Somewhere in between is where perfection lies.
The Players

2 large bunches of broccoli
1/2 white onion
1 cup roasted or sprouted almonds, chopped roughly (where to buy sprouted almonds)
3 Tablespoons raw honey (where to buy raw honey)
2 Tablespoons apple cider vinegar
1/4 cup olive oil (where to buy olive oil; yours is probably fake)
4 strips of bacon, cooked, cooled, and crumbled (optional) (where to find nitrate-free bacon from foraged hogs; if they’re back-ordered, I use these guys)
salt to taste
The How-To

Prepare bacon, if using.
Remove the largest part of the broccoli stem and compost or throw to your chickens. Cut the remaining broccoli – florets and small stems – into very small pieces and add to a medium bowl. Dice onion and add to broccoli along with roughly chopped almonds.
In a pint-sized jar combine raw honey, apple cider vinegar, and olive oil. Cover tightly, shake, and pour over salad ingredients. Toss well, sprinkle with sea salt to taste, and allow to marinate in the refrigerator at least 30 minutes before serving. This may also keep in the refrigerator overnight.

Double recipe if bringing to your next potluck!

Broccoli Salad About Salad Recipes Images Photos

Broccoli Salad About Salad Recipes Images Photos

Broccoli Salad About Salad Recipes Images Photos

Broccoli Salad About Salad Recipes Images Photos

Broccoli Salad About Salad Recipes Images Photos

Broccoli Salad About Salad Recipes Images Photos

Broccoli Salad About Salad Recipes Images Photos

Broccoli Salad About Salad Recipes Images Photos

Broccoli Salad About Salad Recipes Images Photos

Broccoli Salad About Salad Recipes Images Photos

Broccoli Salad About Salad Recipes Images Photos