Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten Free)
You have been asking for a cobb salad for months, and months, and months, and I knew it was time to oblige with this Chicken Cobb Salad with Pepperoncini Vinaigrette
You have been asking for a cobb salad for months, and months, and months, and I knew it was time to oblige with this Chicken Cobb Salad with Pepperoncini Vinaigrette
This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is one of my new favorite ways to enjoy cabbage. It’s a truly versatile dish that can be served as a side or main course…
The very first Hungry Lady Salad of 2023! This will make you rethink celery.
I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand but crave that fresh, bright flavor that only a salad can bring. And before you question the usability of the celery you forgot in the back of your refrigerator, I have a hack for you! If your celery is a little wilted, simply place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing. You can thank me later.
If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.
Step 1. Seperate the celery stalks and leaves. Slice the stalks thinly on a bias and roughly chop the leaves.
Step 2. To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes.
Step 3. Place sliced celery stalks and leaves in a medium sized bowl.
Step 4. Add the chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, and toss to combine.
Step 5. Enjoy!
It’s fast, easy and incredibly filling
It’s gluten-free and vegetarian
You can make the salad ahead of time – just leave the nuts off until you’re ready to serve to preserve their crunch!
It’s a great way to use up celery, or improvise when you don’t have traditional salad greens on hand.
Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)
The Famous La Scala Chopped Salad
Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)
Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)
Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)
If you make my Celery Chopped Salad with Dates Feta and Nuts, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
This year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way.
This year I made it my mission to gather some recipes for you that were not only quick and easy but on the healthy side as well. These Thanksgiving essential recipes are some of my tried and true – the ones I turn to year after year that never fail to delight!
If you’ve been following along for a while, you will know that I consider myself an advocate for meal-in-a-bowl salads that actually fill you up, and trust me when I tell you this Kale Chopped Salad delivers. I am all about quick, easy, AND delicious, so not only is this salad incredibly fast to throw together, (perfect for when you’re craving something healthy and filling but don’t want to spend an hour in the kitchen) but the dressing is absolute magic in 3-ingredients.
Make this Hungry Lady Salad in advance and store it for up to 5 days in the fridge, or dig in the moment it’s ready!
If you’re in need of some more meal-in-a-bowl salads, be sure to follow me on Facebook, or see all of my Hungry Lady Salads (and so many other delicious recipes!) over on Pinterest.
Step 1. In a large salad bowl, combine the salad ingredients.
Step 2. In a small bowl, combine the dressing ingredients and whisk or blend until very smooth.
Step 3. Pour dressing over the salad and mix well.
Step 4. Enjoy!
It comes together in a flash
It’s packed with flavor
You don’t have to stress about your knife skills!
It keeps in the fridge for up to 5 days
Mediterranean Chopped Salad With Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)
‘Cheesy’ Vegan Kale Salad With Farro
If you make my Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Miso-Ranch Dressing is like Ranch Dressing’s cool, older sister. My husband, Michael, loves Ranch Dressing, and I knew I had to find a way to make one that I could get behind too. This is it.
I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette…
It seems everyone has a couple of heads of romaine lettuce kicking around in their fridge. Here’s something unique and delicious to do with it tonight!
I first had grilled romaine at a little restaurant in Williamsburg, Brooklyn. There it was served Caesar Salad style with a runny egg on top. Delicious. This is inspired by that memorable salad, and it’s a whole lot easier to make. In fact, it is one of the easiest salads I have on this website and requires only 10 minutes total and no food processor or blender.
Great for when the temperatures drop and you want to add a little warmth to your vegetables. The lettuce doesn’t cook, it just gets slightly charred, toasty, and wilted in the most tender and lovely way.
If you’ve missed any of my Hungry Lady Salad videos and want to catch up, be sure to follow me on Facebook, or see the entire collection (and so many other delicious recipes!) over on Pinterest.
Step 1. Add all dressing ingredients into a glass jar with a lid. Shake vigorously until a thickened dressing forms. Set aside to serve with the salad.
Step 2. Turn your oven to the broiler setting, on high.
Step 3. Cut the romaine hearts in half, leaving the bottom intact so that the leaves stay together. You will have four halves of romaine.
Step 4. Coat in olive oil and sprinkle generously with salt and pepper on both sides.
Step 5. Place the romaine hearts, cut side down, on a large baking sheet and broil for 2-3 minutes, then flip and broil the other side for 2-3 minutes.
Step 6. Remove the romaine from the oven and place the hearts on a serving platter cut side up. Top each heart with toasted walnuts and grated parmesan.
Step 7. Drizzle with the dressing and serve warm or at room temperature.
Step 8. Enjoy!
Takes 10 minutes to put together but adds the perfect burst of flavor to your meal
You don’t need any fancy kitchen tools to make this delicious salad
The dressing is incredibly simple and keeps in the fridge for up to 3 days if you have extra!
Mediterranean Chopped Salad with Roast Red Pepper Dressing
If you make my Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Summer wouldn’t be complete without enjoying one last spread of delicious food outdoors surrounded by loved ones. And who would I be if I wasn’t advocating for at least one Hungry Lady Salad?! If you’ve been following along for a while now, you would know…
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