Air Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)
With a deliciously crispy artichoke base, tossed with hearty vegetables and beans before bathing in a tart, cheesy dressing. It is bright, so flavorful, and screams Spring.
With a deliciously crispy artichoke base, tossed with hearty vegetables and beans before bathing in a tart, cheesy dressing. It is bright, so flavorful, and screams Spring.
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.…
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).
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.
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.
“Cheesy” Vegan Kale Salad with Farro
Pesto White Bean Salad with Garlic Croutons
Soba Noodle Salad with Spicy Almond Dressing
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!
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.…
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…
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.
Step 1. Cook your soba noodles according to package directions in salted water, usually about 5 minutes.
Step 2. 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.
Step 3. For the dressing: combine all ingredients in a blender and blend until smooth.
Step 4. In a large bowl toss vegetables, half of the almonds, half of the scallions, and noodles with enough dressing to thoroughly coat it all.
Step 5. Plate on a larger platter and scatter remaining scallions and almonds on top.
Step 6. Serve room temperature or cold, it will keep for up to a week in the refrigerator!
Step 7. Enjoy!
This Soba Noodle Salad with Spicy Almond Dressing is special because:
It’s a beautiful and hearty vegetarian lunch or dinner
It pairs beautifully with my Teriyaki-Glazed Salmon or Sambal Shrimp
It keeps well in the fridge for up to a week
Roasted Carrot and Avocado Salad (Gluten-Free, Vegetarian)
Air-Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)
If you make this Soba Noodle Salad with Spicy Almond Dressing, and I hope you do, please leave me a comment 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 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…
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…
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.
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.
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!