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…
Tag: meal prep
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.…
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:
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.
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.
If you like this one, check out these other healthy lunch recipes:
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!
Mediterranean Chopped Salad with Roasted Red Pepper Dressing
- 1 High speed blender
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
- 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.
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.…
If you can’t get to one of my favorite restaurants in New York City, ABC Kitchen, guess what? At least you can have their salad that took the city by storm. It became NYC famous in 2012, and those who know, know. It’s a flavor…
I’ve been getting a lot of requests for easy, healthy breakfasts lately so it felt like the perfect time to post this meal prep chia pudding recipe. It really checks all the boxes.
I’ve made a version of this chia pudding for years, it’s incredibly versatile and never lets me down. Sometimes I add oats, sometimes I add cocoa powder to make a chocolate version, and I switch up the toppings based on the season and what I have on hand. I have a coconut mango version I enjoy in the summertime that gives you serious tropical vibes, stay tuned for that!
Okay, back to the subject at hand.
Chia pudding is a protein and fiber packed breakfast that will leave you happy and satisfied. It is quick to throw together and takes just a handful of ingredients to make. This is a method that you’ll be happy you’ve learned, if you haven’t tried this gem already.
How To Make Meal Prep Banana Chia Pudding
Step 1. Combine milk, chia seeds, salt, and sweetener in a large container and stir. Let sit for 10 minutes.
Step 2. At this point the chia seeds will have just started to gel, so give it another stir to break up any clumps. This will ensure an even consistency in the finished pudding.
Step 3. Add mashed banana and stir again.
Step 4. Refrigerate for at least 2 hours to let the chia seeds do their magic.
Step 4. Portion into containers, if desired, and store. You can also serve right away with the suggested toppings.
What Else Can I Use?
- I like to use vanilla unsweetened almond milk for this, but any unsweetened almond or oat milk works great.
- I buy my chia seeds from amazon, this is the brand I like and the price is great, but you can find them at most supermarkets now.
- Feel free to use any sweetener you like. Monkfruit sweetener is my natural, sugar-free sweetener of choice. Monkfruit and maple syrup are my go-to’s for this recipe, though agave would be fine as well.
- You can make this into a chocolate chia pudding by simply adding some cocoa powder to the mixture. You may want to add a bit more milk to keep the consistency the same.
- I’ve topped these puddings pictured here with pomegranate seeds, toasted sliced almonds, and blueberries. In the summer I love to use strawberries and toasted coconut to top.
- These are my favorite glass meal prep storage containers, they are the perfect size for one of these puddings.
This Banana Chia Pudding is Special Because:
It takes 5 minutes of hands-on preparation time
This chia pudding isn’t just able to be made ahead, it needs to be made ahead, making it ideal for a week’s worth of breakfasts. Done and done.
It’s vegan and gluten-free, making it suitable for practically every nutritional lifestyle.
Chia seeds are nutritional powerhouses: high in fiber for healthy digestion, antioxidants, and Omega 3-s.
Be Sure To Check Out These Other Healthy Breakfast Recipes:
If you make this Meal Prep Banana Chia Pudding, 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!
Meal Prep Banana Chia Pudding (Vegan, Gluten-Free)krhashmore
- 5 glass jar containers (or one large container)
- 2 1/2 cups unsweetened vanilla almond milk
- 10 tbsp chia seeds
- 3 ripe bananas, peeled and mashed
- 5 tsp monkfruit sweetener or maple syrup
- 1/4 tsp Kosher salt
- Fruit, toasted nuts, and/or coconut (for topping) optional
- In a large bowl, combine chia seeds, milk, Monkfruit or maple syrup, and salt and stir.
- Let mixture sit at room temperature for 10 minutes, then stir again. This will break up any clumps that have started to form as the chia starts to gel.
- Add mashed banana and salt to the pudding mixture and mix together well.
- Cover the bowl and refrigerate for at least two hours and up to overnight.
- Once the pudding has firmed up, divide between five jars for your weekday breakfasts or leave in the bowl if your prefer.
- Top with fruit, nuts, and/or toasted coconut before serving and enjoy!
How fun as these little cuties? I am all about easy, healthy meal prep for the week and these are perfect for that. They also take all of 5 minutes to get in the oven, so are great when having people over for breakfast or…