Marinated Vegetable Salad

This salad has to be made the day before serving as it needs to marinate overnight. What better for the hostess who has minimum time on ...

Servings: 8

Ingredients:
5 cups broccoli florets
2 cucumbers, peeled, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 carrots, peeled, thinly sliced
5 ounces sliced black olives
1/4 cup Parmesan cheese, grated
1 tablespoon minced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
4 oz balsamic 
4 oz olive oil
12 ounces cherry tomatoes, halved
salt and pepper

Directions:

1 Combine all ingredients, except tomatoes, in large bowl.
2 Cover and refrigerate overnight, stirring occasionally.
3 Add tomatoes, season with salt and pepper and toss.

Paleo Chicken Salad With Twist - Paleo on a Budget

Ingredients:
• 1.5 lb chicken
• 2 medium onions, sliced
• 3 spicy sausages
• 1/2 cucumber
• 2-3 handfuls of grapes
• .5 tbsp Dried Basil
• .5 tsp Garlic Powder
• 1 tsp Dried Dill
• .5 tbsp Oregano
• 3-4 Tbsp Homemade Paleo Mayo
• 2 Tbsp Yellow Mustard
• S+P
• Coconut oil or some kind of fat for the pan

How To:
• Cook the chicken however you’d like, I chopped mine up into pieces {bite size} and pan fried it in coconut oil.
• In a pan cook up your onions in your fat of choice, and get them nice and caramelized {remember to take your time with that!}. About half way through their cooking time, I like to remove the casing of my sausages and crumble it into the onions.
• Once those are cooked put them and your chicken in a big old bowl. Now chop up your grapes in half or quarters your pick, and peel / chop your cucumber into bite size-ish pieces.
• Add in the Spices / dried herbs, salt + Pepper and mix really well. It’s not a very “wet” chicken salad {not a huge fan of them} so feel free to add more mayo if you’d like, but if you’re going to let this sit over night I’d add some extra mayo just so it doesn’t dry out or anything.
• Taste test it, adjust spices as needed and it’s done! Optionally you could switch out the cucumber for diced tomato, whatever you have on hand would work wel

Minty Cucumber Watermelon Salad - Point-less Meals

serves 16 ( 1 point)

8 c. seedless watermelon, cubed

2 medium English cucumbers, halved lengthwise and sliced

6 green onions, chopped

1/4 c. minced fresh mint

1/4 c. olive oil

1/4 c. raspberry vinegar

1/2 tsp. each salt and pepper

In large bowl, combine watermelon, cucumbers, onions and mint. In small bowl, whisk remaining ingredients. Drizzle over salad. Toss to coat. Serve immediately.

Guacamole Salad - Health Bent

• avocados, diced
• 1 English cucumber, diced
• 4 large-ish tomatillos, diced
• 1/2 red onion, finely diced
• handful cilantro, chopped
• 2 limes, juiced
• salt

Method

The only thing I really need to explain (probably) is how to deal with tomatillos, so here goes…
Remove the green husks. You’ll feel that the tomatillo is slightly sticky to the touch. Rinse those suckers under some warm water, then chop ‘em up like the rest of the ingredients.
In a large bowl, add all ingredients together. Consume.

Mediterranean Chicken Kebab Salad - Skinny Taste

Ingredients:

• 1 lb skinless boneless chicken breast, cut into 1 inch cubes
  
  For the marinade:

• 2 tbsp fresh squeezed lemon juice
• 1 tsp dried oregano
• 1 tsp garlic, crushed
• kosher salt to taste
• fresh ground black pepper to taste
  
  For the salad:

• 1 1/4 cups cucumber, peeled
• 1 1/4 cups diced tomato
• 1/4 cup diced bell pepper
• 2 tbsp red onion, diced
• 1/4 cup black olives
• 1 1/2 tsp vinegar
• 1 1/2 tsp fresh lemon juice
• 2 tsp olive oil
• 1 tsp fresh dillweed
• 1 tsp fresh parsley
• 1/8 tsp dried oregano
• salt and black pepper to taste
• 4 cups shredded lettuce
• 1/2 cup feta cheese, grated
• lemon wedges for serving

Directions:

Marinate the chicken at least 2-3 hours or overnight. If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.

Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.

Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.

Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken. Serve with lemon wedges.

Cucumber and Tomato Salad

Ingredients

·         3 English cucumbers, seeded and sliced about 1/4-inch thick

·         1/2 teaspoon salt

·         2 tablespoons red wine vinegar

·         2 tablespoons olive oil, plus a little extra for brushing the tomatoes

·         1 tablespoon Dijon mustard

·         1 1/2 teaspoons sugar

·         3 large ripe tomatoes

·         2 tablespoons red onion, minced

·         2 tablespoons fresh parsley, chopped

·         Pepper

·         1/2 to 3/4 cup crumbled feta

Instructions

1.      Put the sliced cucumbers in a large bowl, sprinkle them with the salt, then set them aside for 30 minutes. Spread the cucumbers out on a double layer of paper towels, pat them dry, then put them back in the dried bowl.

2.      Whisk together the vinegar, olive oil, mustard, and sugar in a small bowl, then pour the dressing over the cucumbers and toss until the slices are evenly coated. Cover the mixture and place it in the refrigerator.

3.      Prepare the grill for cooking. As the coals are heating, halve each tomato and scoop out the seeds. Slice a bit from the rounded end of each tomato half, so that it can sit flat. Brush the tomatoes with olive oil.

4.      Over the hottest coals, grill the tomatoes until they're lightly charred, about 60 to 90 seconds per side, turning once. Transfer the tomatoes to a plate to cool.

5.      Coarsely chop the tomatoes into large chunks, then add them to the cucumbers, along with the onion, parsley, and pepper. Toss the ingredients to blend them evenly. Transfer the salad to a serving dish and top it generously with the feta. Serves 8. 

Marinated Cucumber Salad

Ingredients

• 4 medium cucumbers, thinly sliced
• 1 cup thinly sliced onion
• 2 garlic cloves, thinly sliced
• 1/2 cup maple syrup
• 1 cup apple cider vinegar
• 4 TBSP chopped fresh dill
• Freshly ground black pepper
  
  

Instructions

1. Place cucumbers and onion in bowl. Combine garlic, syrup, and vinegar in a sauce pan.
2. Bring to boil, cook one minute, stirring.
3. Pour over cucumber mixture and marinade 2 hours, stirring occasionally.

               Drain cucumbers and sprinkle with dill and pepper to taste. Mix well and chill.