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.
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.
The idea of a harvest-themed salad is nothing new, but when you toss one together with the perfect homemade dressing, it is simply chefs kiss. Here 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 – think SweetGreen’s Harvest Bowl…. but better!
The result is an explosion of flavor in your mouth that’s sweet, salty, and tart all at once. I’ll warn you now, the salad dressing is quite tart, but it should be. This kind of acidic dressing works great with the flavors of fall produce—the apple cider vinegar helps bring out their natural sweetness.
You can make this salad ahead of time and keep it refrigerated for about five days, or serve it immediately. Either way, you’ll have an amazing salad that will make you (and anyone you choose to share it with) feel full and satisfied.
Looking for more Hungry Lady Salads? Be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
Step 1. Prep and roast your sweet potatoes: add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and roast for about 20 minutes or until slightly charred and tender. Remove from heat and let cool.
Step 2: While your sweet potatoes are roasting, prep the kale and make the dressing: to a large serving bowl, add the kale and teaspoon of salt. Massage the kale and then set aside.
Step 3. In a glass jar, add the garlic, lemon, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.
Step 4. Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes. Top with a few cracks of pepper, then drizzle the dressing on top.
Step 5. Toss to coat, and serve immediately, or store in the fridge for up to 5 days.
Step 6. Enjoy!
Its full of seasonal produce making it a true fall staple
It keeps well dressed so it’s perfect for make ahead meal prep or hosting
Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten Free)
If you make my Harvest Bowl Salad with Apple Cider Vinaigrette, 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!
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!
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…
Can you believe we’re already 28 episodes in to my Hungry Lady Salad series?! It feels like we started enjoying these flavorful, satisfying, and downright delicious salads just yesterday. Our latest edition is the perfect excuse to take you on a culinary journey to the gorgeous landscape of Beverly Hills…
La Scala is a restaurant set in Beverly Hills, California, that is famous for their chopped salad. Rumor has it The Kardashians are particularly fond of this one, in fact. But that’s not why we are making it. We are making it because it is delicious and SO easy.
It is packed with savory ingredients like marinated garbanzo beans, cheese, and salami and topped with a vinaigrette recipe that dates back to the 50’s. This version uses most of the same ingredients with a tangy dressing just like the restaurant.
This reminds me of an Italian sub in salad form and it couldn’t be simpler to make… seriously, it’ll only take you 5 minutes.
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. In a large serving bowl, combine dressing ingredients and whisk until well blended.
Step 2. To the bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to coat well.
Step 3. Finish with more cheese and salt and black pepper if desired.
Step 4. Enjoy!
Union Square Cafe’s Brussels Sprouts
Chocolate Olive Oil Cake (inspired by Maialino)
ABC Kitchen’s Roasted Carrot + Avocado Salad
If you make the Famous La Scala Chopped Salad, 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!
Since I began my Hungry Lady Salad series on social media earlier this year, I’ve been getting requests for all kinds of dressing recipes…
Now this is a summer salad! People go wild for this Berry Caprese and it couldn’t be easier to make, making it the perfect addition to your Memorial Day festivities (or any really any entertaining at all!).
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 to make a deliciously crispy artichoke base and is tossed with hearty vegetables and beans before bathing in a tart, cheesy dressing. It is bright, so flavorful, and screams Spring.
If you’re wanting to add a salad to your Easter menu this Sunday, this is a great option. In fact, it’s the one I’ll be making and bringing to my mother’s house this weekend!
Step 1. Toss canned artichokes with a few simple ingredients and air fry until crispy.
Step 2. Make the dressing in a glass bowl or jar, no blender required!
Step 3. Shave Brussels sprouts with a mandoline or cut thinly with a sharp knife.
Step 4. Add salad ingredients to a large serving bowl.
Step 5. Drizzle salad dressing over the salad, toss well and serve.
It is a very hearty salad, meaning it’ll keep you satisfied for hours.
It is bright in both color and flavor, and perfect for Spring.
Because there is no soft lettuce in this salad, it can be dressed ahead and enjoyed the next day or even days after.
If you love artichokes, this method is a great way to enjoy them without having to fuss with cleaning and prepping fresh ones.
The air fryer makes a quick job of cooking the artichokes to a crispy, golden brown without much oil. If you’re looking to buy an air fryer, I really like this brand.
It’s a total crowdpleaser – just ask 2 Million people of Tik Tok!
Shaved Spring Salad with Creamy Tarragon Vinaigrette
Roasted Carrot + Avocado Salad
“Cheesy” Vegan Kale Salad with Farro
If you make this Air Fried Artichoke Salad with 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!
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…
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. This is my answer to that personal problem, and perhaps to yours too. Just over here doing God’s work, people.
This is the ultimate “trough” salad, lots and lots of tiny pieces of vegetables, lentils and cheese dressed with yet another insanely delicious dressing. I eat this with a spoon, or with tortilla chips as a salad dip of sorts. I highly recommend that.
Step 1. Rinse, then cook the lentils until tender.
Step 2. While the lentils cook, make the dressing by combining all dressing ingredients in a blender.
Step 3. Add all salad ingredients to a large salad bowl.
Step 4. Toss the salad with the dressing. I like to do this while the lentils are still a bit warm so they really soak up the dressing well.
Step 4. Serve or refrigerate and enjoy all week.
It is the perfect proportion of tender lentils to crunchy vegetables and creamy dressing.
It takes 20 minutes from start to finish.
It is vegetarian, and can be made vegan by leaving out the feta and swapping honey for maple syrup in the dressing.
The DRESSING. This honey walnut dressing is so delicious, and will teach you to start using nuts as the base of dressings more often. So many possibilities!
Speedy Red Lentil Soup with Lemon
If you make this Lentil Chopped Salad with Honey Walnut 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!
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…
If my last post was a Hungry Lady Soup, this is a Hungry Lady Salad. With hearty greens, chickpeas, and sesame paste (tahini) it’s very filling and packed with nutrients. I love this salad all through the year, but especially in the winter months when…
I love a good summer barbecue, don’t you? Here in New England, we wait months for the privilege of al fresco dining, and it’s a very welcome change each time the weather gets warmer.
As the name indicates, this coleslaw comes together VERY quickly. Not only that, it can and should be made a few hours ahead as they flavors meld with a bit of time in the fridge. It’s my kind of coleslaw, light and fresh with lots of bright flavor and crunch. This is not the goopy, beige stuff hidden away in the back of the refrigerated section of the supermarket. When I’m eating meaty ribs, or a juicy burger in the summertime, I want a slaw like this with it. It’s the perfect counter balance to your favorite summer barbecue main dishes.
If you make this coleslaw, I want to hear from you! Message me on Instagram, or share it there and tag me so I can see your creations. Enjoy, lovelies!
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