This vibrant Carrot Salad with Chickpeas, Raisins and Honey-Harissa Dressing is a nod to Morocco, and was inspired by a trip I took there many years ago. The combination of carrot, chickpea, fruit and harissa is a staple of Moroccan cuisine and these flavors together really do pack a punch!
When the temperatures rise and you’re in need of a refreshing dish, this salad is the answer to all your culinary prayers. Plus, with just 5 minutes of prep time, it’s a breeze to put together. Trust me, once you try it, you’ll be questioning how something so simple can taste this good.
Antipasto, meaning ‘before the meal’, is the traditional first course of an Italian feast. Around here though, we believe that a salad can be an entire meal in a bowl that actually fills you up. This Vegetarian Chopped Antipasto Salad, our Hungry Lady Salad Episode 37 is no exception.
For those of you who believe that an Antipasto (or Charcuterie) board is elite, minus the meat, this chopped salad is packed with those same bold flavors and bright colors. I will be making it all Spring and Summer long.
Whether you’re meal prepping for the week or serving straight away, it’s a fantastic salad for lunches – you could even add some chickpeas for additional protein. And I will most certainly be adding this to dinners, pairing it with my Healthy Baked Parmesan, or even my Portobello Mushroom Pizzas. There is so much to look forward to in every bite, and because it’s chopped, you really will get a little bit of everything. It’s just the way I like it.
If you’re in need of some 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. With a whisk, mix together the garlic, oregano, pinch of salt, mustard, vinegar, and olive oil in a large serving bowl.
Step 2. Drain the artichoke hearts in a colander, then cut them into quarters. Using a clean kitchen towel, pat the artichoke hearts dry very well. Reserve.
Step 3. To the bowl of dressing, add the radicchio and romaine lettuce.
Step 4. Top with the pepperoncini, tomatoes, onion, artichoke hearts, mozzarella and olives.
Step 5. Season with a pinch of salt and the black pepper.
Step 6. Toss to fully combine and ensure the salad is evenly coated in the dressing. Serve right away.
Step 7. Enjoy!
You’ll get all of the bold, delicious flavor in every single bite
You can make it ahead of time and keep for up to 5 days, just keep the dressing separate!
Celery Chopped Salad with Apricots, Gorgonzola and Pecans (Vegetarian, Gluten Free)
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)
If you make my Vegetarian Chopped Antipasto 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!
Even my Brussels sprouts skeptics will fall in love with this stunning blend of flavors, and the Brussels sprouts will continue to tenderize as it sits. If raw Brussels sprouts in particular aren’t to your taste, you can even make it a few hours in advance to soften them up before eating.
This Celery Chopped Salad with Apricots, Gorgonzola and Pecan salad boasts a tartness and freshness that is second to none. Then add in the sweetness of the apricots and this salad is guaranteed to be your new go-to.
You have been asking for a cobb salad for months, and months, and months. I’ve been hesitant to share one because I felt it has been done so much and I didn’t want to just post another cobb salad, delicious or not. Then I thought of this Pepperoncini Vinaigrette, and how nicely the puckery acidity of the peppers and brine would cut through the richness of the avocado, bacon, and egg yolk and I knew it was time to oblige.
The Cobb Salad is undoubtedly a classic and dates all the way back to 1937 when Robert H. Cobb, a Los Angeles restauranteur and owner of the Brown Derby Restaurant crafted this masterpiece for the very first time. Here’s my gluten free, high-protein twist that makes for the perfect low-carb meal prep.
If you’re in need of some 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. Preheat the oven and line a large sheet pan with with parchment paper or tin foil.
Step 2. Arrange bacon in a single layer. Bake for about 22-26 minutes or until bacon is crisp.
Step 3. Transfer to a large plate lined with a paper towel and pat excess fat from the top. Set aside.
Step 4. While the bacon is cooking, make the dressing:
Step 5. In a glass jar with a lid, combine the garlic, minced pepperoncini peppers, pepperoncini brine, vinegar, mustard, olive oil, yogurt, ¼ teaspoon salt and a few cracks of pepper.
Step 6. Put the lid on and shake vigorously for 5-10 seconds until combined. Alternatively combine ingredients in a small bowl and whisk to combine.
Step 7. Roughly chop the cooked bacon, chicken breasts, and hard-boiled eggs in 1 inch pieces.
Step 8. Add the chopped romaine lettuce to a large serving bowl. Season with a pinch of salt and pepper.
Step 9. Add the eggs, bacon, chicken, red onion, tomatoes, and avocado.
Step 10. If serving right away, pour the vinaigrette on top and toss to combine.
Step 11. If you are making this to eat throughout the week, store the vinaigrette separately and dress each time you serve.
Step 12. Enjoy!
It’s gluten-free, high in protein and great for low-carb meal prep!
It keeps well for up to 5 days, just store the dressing separately
It’s a delicious twist on a classic that doesn’t require blue cheese if it’s not your flavor of choice
The Famous La Scala Chopped Salad
Caramelised Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing
Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)
Crunchy Kale Chopped Salad with 3 Ingredient Hummus Dressing (Vegetarian, Gluten-Free)
If you make my Chicken Cobb Salad with Pepperoncini 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!
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 and crave that fresh, bright flavor only a salad can bring.
This last 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. We created food that was fresh, healthy and delicious, and made menu staples that could satisfy both vegetarians and meat lovers alike. So, what better way to celebrate another stellar year than a round up of your most loved recipes? It should come as no surprise that your top 5 is kicked off by a seriously filling salad…
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.
The first thing that made me want to try this recipe roughly ten years ago was that it was developed by Paul Bertolli. Chef Bertolli resides from the famed Chez Panisse owned by Alice Waters in Berkley, California. There are few restaurants I’ve visited that showcase glorious simplicity the way Chez Panisse does.
The technique of stewing the cauliflower with just a bit of liquid before adding the rest and cooking until almost falling apart was new to me. It gently cooks the cauliflower from the inside out, turning it into a positively silky consistency which an easy blitz of the blender.
I’ve adapted this recipe slightly, using homemade vegetable stock in place of water for a little extra flavor. This soup is simple, beautiful, and a lovely backdrop for all kinds of toppings.
When you google “pumpkin muffins” hundreds of recipes come up, do you really need another one? Yes, because this is the only recipe you actually need. They are high-domed, just like the bakeries, with a sweet and crunchy top and tender, moist crumb flecked with fall spices.
My husband Michael declared these perfect, and he isn’t all that crazy about pumpkin foods traditionally, so that’s saying a lot. And it uses a whole can of pumpkin so you know we aren’t making dry muffins here.
When it’s not quite winter and it’s not quite spring, that’s the time I start to lose my stamina for complicated, multi-step cooking, and want to pull out my tried and true foolproof recipes that are simple, comforting and reliable every time.
This pot roast has never let me down. It also happens to be one of Michael’s favorite meals, and he will barely let me get it plated before devouring it with his hands, right out of the pan, standing up at the kitchen island. My 5 year old, William, has taken to this impatient feasting as well, which I usually allow, because it makes me so happy to see him loving a favorite family dinner of mine from when I was also a kid. A great pot roast just grows up with you.
I can’t think of a more comforting dessert than Cardamom Apple Crisp. It’s a wonderfully warming dessert with a jammy apple filling, packed with big flavor from cinnamon and cardamom, and sweetened just right with maple syrup. Its topping—made from rolled oats and maple syrup (which becomes caramelized as it bakes)—provides a crunchy contrast to the crisp’s moist interior.
Serve warm with coconut whipped cream as I do, or with regular whipped cream or ice cream and you’ll be in heaven! Did I mention that this recipe is Dairy Free and Refined Sugar Free?
If you give any of your 2022 favorite recipes a try, 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!
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…
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.
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. Speaking of this series, you can watch more about my mission with this series HERE. For full recipe videos, make sure you’re following me on Facebook and Youtube!
I’ve been getting lots of requests for a Creamy Balsamic Dressing in particular, so I figured it was time to oblige. This salad is a flavor BOMB.
I love tomatoes in all ways, whether they are fresh, roasted, or blistered in a saute pan like they are here. The flavor concentrates, the texture softens, and just a bit of heat allows them to stay fresh in your refrigerator for a lot longer than they would fresh.
Step 1. Heat olive oil in pan. Add tomatoes for 1-2 minutes to start blistering.
Step 2. Sprinkle with the salt and pepper and cook for 3-5 more minutes.
Step 3. Set aside.
Step 4. Add arugula to a large serving bowl, followed by white beans, shallot and finally blistered tomatoes.
Step 5. Drizzle with the creamy balsamic dressing and finish with a large pinch of truffle salt, if using.
Step 6. Enjoy!
It is so quick to make!
It is filling and satisfying, making a great lunch on its own or superb side with a grilled steak for dinner.
The creamy balsamic dressing is a crowd favorite and incredibly easy to whip up – just throw the ingredients into a blender!
It is a great way to enjoy your tomatoes, especially if they are almost past their prime.
Spicy Fusilli Pasta with Tomato + Cream (Gluten Free, Vegetarian, Dairy Free friendly)
Slow Roasted Tomato & Garlic Pasta
Creamy Roasted Tomato Soup (Vegan, Gluten Free)
If you make my Arugula + Blistered Tomato Salad with Creamy Balsamic 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!
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…
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.
I wanted it to feel fresh, bright, and deeply satisfying. Then I thought to add avocado, use roasted cashews, and a base of soft and tender massaged kale. Top it all with the most delicious creamy cashew and herb salad dressing and BOOM: My new favorite salad.
This salad is absolutely delicious as is, and quite filling despite there being no animal protein, legumes, or grains. It also happens to be paleo, if that’s of interest to you.
Basically, it checks all the boxes.
Step 1. Prep the kale by massaging with salt.
Step 2. Roast the sweet potatoes until browned and tender.
Step 3. Blend all dressing ingredients to a smooth consistency in a high-speed blender. This is my favorite one.
Step 4. Add the rest of the salad ingredients to the prepped kale.
Step 4. Drizzle salad dressing over the salad and toss well.
It is flat out DELICIOUS. I have made this salad twice in the last week, and I develop new recipes for a living. That is saying something.
You will learn a, potentially new, technique of how easily salt transforms tough kale leaves into something tender and delicious.
It takes 20 minutes to make, and is easy to throw together any day of the week.
This salad uses curly kale, which is easily available at your local grocery stores. I know some of you had trouble finding Tuscan Kale, the smoother variety, so I’ve got you covered here.
This salad dressing is incredible. It’s a beautiful green color, silky smooth, and slightly sweet from the honey and a little spice from the red pepper flakes. I know you will love it.
Tex-Mex Stuffed Sweet Potatoes
If you make this Roasted Sweet Potato and Kale Salad with Spicy Cashew Herb 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!
