Another hearty salad to share with you today. This one is made with farro that is soaked in lemon honey dressing and tossed with crunchy apples, spinach and bleu cheese.
Which food was the most helpful in reducing buildup in the brain? Green leafy vegetables 🌿.
Here is a salad that doesn’t even require a dressing, that’s how delicious roasted cauliflower and peppers are in this spinach salad.
The sweetness of beets with a garlicky flavor combined with sour vinaigrette and topped with creamy goat cheese – yummy this salad is – and thats’ coming from a person whose least favorite veggie is beets.
Since we are having such an awesome persimmon harvest this year with crunchy sweet Fuyu persimmons still available at the market, a big bowl of persimmon salad for lunch is a great way to use up a few fruit.
Wonderful greens mixed with fruits in season such as Fuyu persimmons, pomegranate, and oranges; all garnished with red onions, walnuts and feta cheese, and then tossed in orange Dijon vinaigrette.
Charred Sugar Snap Peas and Spinach Salad Ingredients: 4 cups baby spinach 2 cups sugar snap peas cut into halves 1 garlic clove finely minced 2 tbsp crumbled Feta cheese 2 tbsp salted roasted pistachios chopped Lemon Honey Vinaigrette
This caramelized shallot stuffing is so delicious that it tastes good even on crackers or on baguette, and extra fabulous in this quick and easy egg frittata.
Canned navy beans, jarred sun dried tomatoes, and any fruit you want to add makes a delicious salad on those days when you don’t have many fresh ingredients.
Here is a recipe for a delicious salad that’s loaded with hearty vegetables such as beets, asparagus, radish and spinach. Add in an egg and you’ve got a delicious wholesome lunch that’s supremely healthy.