Tag: lunch

Air Fried Artichoke Salad with Lemon Parmesan Dressing   (Gluten-Free)

Air Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)

This salad is one of my most viral salads on both Tik Tok and Instagram. I never know which salad is going to really resonate with you all, and sometimes I’m surprised. I guess I shouldn’t have been with this one… it utilizes canned artichokes…

Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing                           (Vegetarian, Gluten-Free, Dairy-Free)

Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)

I did it. I made my new favorite Hungry Lady Salad. I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.…

Mediterranean Chopped Salad with Roasted Red Pepper Dressing                             (Vegetarian, Gluten-Free)

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Are you tired of salads yet? Please say no. Because I have another one for you and it’s a must make.

I first posted this salad a couple of months ago on social media and I didn’t realize what a stir it would cause. I mean, I knew that I had something special with this salad dressing, but I was not prepared for what ensued.

Within a couple of weeks this Mediterranean Chopped Salad with Roasted Red Pepper Dressing had racked up over 5 Million views on Tik Tok and I had thousands of you making this salad and sharing your creations with me on Instagram.

Then the Rachael Ray show called, and selected this recipe to feature on the show this week! Suffice to say, I knew I had to share this recipe on the blog so all of you can reference it anytime you need, or print out to use for a lifetime (which you will, I promise).

How To Make Mediterranean Chopped Salad with

Roasted Red Pepper Dressing:

chopped salad

Step 1. Combine dressing ingredients in a high speed blender.

Step 2. Combine greens in a large serving bowl and mix.

Step 3. Top with the rest of the salad ingredients.

Step 4. Toss the salad with the dressing. Since we have romaine in this salad, it doesn’t keep when dressed for as long as some of the others, so if you’re making ahead of time, store dressing separately and dress before serving.

Step 4. Serve or refrigerate and enjoy all week.

chopped salad

What Else Can I Use?

  • Roasted red peppers are a non-negotiable here. They are the base of this salad dressing, so sadly, I cannot offer a substitution that wouldn’t be an entirely different recipe.
  • Balsamic vinegar can be replaced with apple cider or white wine vinegar in the dressing.
  • If you don’t have honey, maple syrup can be used in the dressing.
  • You can use goat cheese or feta in the salad instead of mozzarella.
  • If you don’t care for green olives, use kalamata olives, hearts of palm, or canned artichokes instead.

This Mediterranean Chopped Salad is Special Because:

It is crunchy, creamy, salty, and sweet. The perfect blend and balance of flavors.

It takes 20 minutes from start to finish.

The DRESSING is what has everyone so excited. It is only 5 ingredients and is so very flavorful. Grab a high quality blender (this is mine and I’ve had it for over 10 years), and watch magic happen.

The dressing will keep for a good week in the fridge, and is as delicious on salad as it is with roast chicken.

chopped salad

If you like this one, check out these other healthy lunch recipes:

“Cheesy” Vegan Kale Salad with Farro

Pesto White Bean Salad with Garlic Croutons

Soba Noodle Salad with Spicy Almond Dressing

Revolutionary Broccoli Salad

chopped salad

If you make this Mediterranean Chopped Salad with Roasted Red Pepper 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!

chopped salaed

Mediterranean Chopped Salad with Roasted Red Pepper Dressing

This chopped salad has the most addictive, 5 ingredient dressing, and has gone viral across the internet for a reason!
Prep Time 20 mins
Total Time 20 mins
Course Dinner, Lunch, Salad
Cuisine Mediterranean
Servings 6 people
Calories 296 kcal

Equipment

  • 1 High speed blender

Ingredients
  

Mediterranean Chopped Salad

  • 2 large hearts of romaine, chopped
  • 2 cups green cabbage, chopped
  • 1 medium red onion, diced
  • 1 cup green olives, sliced
  • 2 cups cherry tomatoes, halved
  • 8 oz. fresh mozzarella, diced
  • 1 15 oz. can chickpeas, rinsed and drained

Roasted Red Pepper Dressing

  • 12 oz. roasted red peppers, drained
  • 2 small cloves garlic, smashed or 1 large
  • 1 tsp honey
  • 1/4 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp Kosher salt
  • 1/4 tsp fresh cracked black pepper

Instructions
 

  • In a high-speed blender, combine all dressing ingredients.
  • Blend for 10 seconds, until smooth and red.
  • In a large serving bowl, combine cabbage and romaine lettuce. This will be the base of your salad.
  • Add onion, tomatoes, olives, mozzarella, and chickpeas.
  • Pour the dressing over the salad and mix well.
  • Serve right away. Leftovers will hold up for 2-3 days dressed. For longer storage, store the dressing and salad separately.

Nutrition

Calories: 296kcalCarbohydrates: 13gProtein: 9gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 29mgSodium: 1395mgPotassium: 403mgFiber: 4gSugar: 6gVitamin A: 5046IUVitamin C: 49mgCalcium: 915mgIron: 2mg
Keyword chicken salad, chopped salad, gluten free, Hungry Lady Salads, lunch salads, vegetarian
Tried this recipe?Let us know how it was!
Lentil Chopped Salad with Honey Walnut Dressing    (Vegetarian, Gluten-Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

Forget everything you ever knew about lentil salad. It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love. I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor.…

“Cheesy” Vegan Kale Salad with Farro (Vegan)

“Cheesy” Vegan Kale Salad with Farro (Vegan)

Since posting the salad that started it all (I’m looking at you) I’ve been getting lots of requests for another kale salad. I adore kale salads, so this is not a hard ask from me. I wasn’t sure how much all of you would jump…

Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)

Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)

soba noodles

Here we are with a Hungry Lady Salad for those days when you feel like you should eat a salad but really want a big plate of pasta.  

Have both!

This dish is so easy to throw together, and takes 15 minutes from start to finish.  It keeps well all week in the fridge, and can be eaten cold, warm, or at room temperature.  It’s really very flexible.

soba noodles
soba noodles

what else can i use?

  • Can’t eat nuts?  Use sunbutter instead of almond butter.  Tahini would work too!
  • Use maple syrup instead of honey to make this dish vegan
  • Lots of vegetables work in this, including shaved Brussels sprouts and snap peas, so add those or swap them in if you’d like
  • Note that most soba noodles you find are a blend of buckwheat, not 100% buckwheat.  If you’re gluten-free, look for 100% buckwheat soba noodles.  Amazon carries them.

This salad is great served:

As a hearty vegetarian lunch or dinner

For dinner with my Teriyaki-Glazed Salmon or Sambal Shrimp

soba noodles

If you make this Soba Noodle Salad with Spicy Almond Dressing, and I hope you do, please leave me a comment here or post to Instagram and tag me.  I love to hear your feedback and share your creations!

soba noodle salad

Soba Noodle Salad with Spicy Almond Dressing (Gluten-Free, Dairy-Free, Vegetarian)

Tender soba noodles are tossed with shaved vegetables and a spicy, creamy almond butter based dressing for a 15 minute meal that is sure to satisfy.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Dinner, Lunch, Salad
Cuisine American, Japanese
Servings 6 people
Calories 384 kcal

Equipment

  • Medium pot
  • Blender

Ingredients
  

  • 10 oz. soba noodles
  • 1 large red bell pepper, sliced thin
  • 4 cups green or purple cabbage, sliced thin
  • 4 scallions, green and white parts sliced
  • 2/3 cup roasted almonds, roughly chopped
  • Kosher salt

Spicy Almond Dressing

  • 1/4 cup almond butter
  • 5 tbsp water
  • 1 tsp honey
  • 2 tbsp toasted sesame oil, divided
  • 5 tbsp soy sauce
  • 1 lime, juiced
  • 1 clove garlic, peeled and smashed
  • 1/4 cup chili sauce, I like Sriracha
  • 1/4 tsp Kosher salt

Instructions
 

  • Cook soba noodles according to package directions in salted water, usually about 5 minutes.
  • Drain and toss with 1 tbsp of the sesame oil to prevent them from sticking together while you prepare the dressing and assemble the salad.
  • For the dressing: combine all ingredients in a blender and blend until smooth.
  • To assemble: In a large bowl toss vegetables, half of the almonds, half of the scallions, and noodles with enough dressing to thoroughly coat it all.
  • Plate on a larger platter and scatter remaining scallions and almonds on top.
  • Serve room temperature or cold, it will keep for up to a week in the refrigerator!

Nutrition

Calories: 384kcalCarbohydrates: 48gProtein: 13gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 748mgPotassium: 481mgFiber: 5gSugar: 5gVitamin A: 769IUVitamin C: 55mgCalcium: 126mgIron: 3mg
Keyword gluten free, lunch salads, noodles, vegetarian
Tried this recipe?Let us know how it was!
Pesto White Bean Salad with Garlic Croutons (Vegetarian)

Pesto White Bean Salad with Garlic Croutons (Vegetarian)

This next Hungry Lady Salad I have for you is a total crowd pleaser.  It’s beautiful and very flavorful from the basil pesto, garlic croutons, and balsamic glaze.  This salad is a real lesson on the benefit of seasoning each component of a composed salad…

Revolutionary Broccoli Salad (Gluten-Free, Vegetarian)

Revolutionary Broccoli Salad (Gluten-Free, Vegetarian)

If you follow me on Instagram or Tik Tok, you know that I’ve started a Hungry Lady Salad series and this means LOTS of delicious, healthy, filling salads are coming your way.  Perhaps you’ve tried the Tuscan Kale Chopped Salad with Lemon Tahini Dressing. That…

The Best Mayo-Free Tuna Salad.               (Paleo, Dairy Free, Gluten Free)

The Best Mayo-Free Tuna Salad. (Paleo, Dairy Free, Gluten Free)

I’ve been making The Best Mayo-Free Tuna Salad for years, and I doubt I’ll ever tire of it.

I posted this recipe a few months ago on Tik Tok and it went viral overnight.  I still get messages to this day from people who now consider this a staple in their kitchen.

I like a mayo based tuna salad too, don’t get me wrong, but this version is so incredibly flavorful and unique that it’s irresistable.  I like to make it on a weekend and have an easy, nutritious lunch all throughout the week.  It’s perfect for meal prep. 

The pepperoncini are a star here, they add that burst of briny flavor that makes the salad come alive.  I love to use their brine in the dressing too, to really turn up the volume.  

tuna salad

“what else can I use?”

  • I like to use Genova tuna in olive oil for this (I buy it at Costco), but feel free to use the good quality tuna you like best.

  • Pepperoncini is really the game changer here, but if you don’t want to go out and buy some, you can use pickles instead.

  • Red wine vinegar can be replaced with white wine, apple cider, or balsamic vinegar.
  • Don’t care for capers?  Omit them.  

If you make this Mayo-Free Tuna Salad, and I hope you do, i want to hear from you!  send me a message on instagram, or post a photo to your stories and tag me so I can share your creations.  enjoy!

tuna salad

The Best Mayo-Free Tuna Salad

This new take on classic tuna salad swaps mayo for briny vegetables, herbs, and olive oil, making a delicious lunch you can meal prep for the week.
Prep Time 10 mins
Course Lunch
Cuisine American
Servings 6 people

Equipment

  • large mixing bowl
  • Can opener

Ingredients
  

  • 4 cans Albacore tuna, packed in olive oil
  • 1/2 cup white or red onion, minced
  • 3 stalks celery, diced
  • 6 pepperoncini peppers, sliced thin
  • 2 tbsp capers, minced
  • 1/2 cup fresh parsley, chopped
  • 2 tbsp Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pepperoncini brine
  • 1 tbsp red wine vinegar
  • 1/2 tsp Kosher salt
  • 1/4 tsp Fresh cracked black pepper
Keyword lunch salads, tuna
Tried this recipe?Let us know how it was!