So I admit it: I haven't liked salads really until recently, and I'd be lying if I said the 'recently' part of that statement wasn't due to losing some of the
Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet.
Place the quinoa in a fine-mesh strainer and hold it under cool running water for a few seconds to remove any saponin, the natural coating on the grain, which may taste bitter.
For a satisfying last-minute supper, it's hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well.
This Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette recipe contains olive oil, tuna steak, vegetable oil, salad greens, cucumber and more.
Although perfect for summer, this refreshing salad is a favorite year-round for our family and friends. Poppy seeds and pecans add a pleasing crunch to the mix.
Over the last month mason jar salads have become my go to lunch. I love them! Using mason jar salads, as opposed to plastic containers, keeps the salad ingredients incredibly fresh throughout the week and makes transporting my lunch very convenient.
