Tag: salad

Curry Cashew Chicken Salad (Quick and SO Flavorful!)

Curry Cashew Chicken Salad (Quick and SO Flavorful!)

Some days you just need a lunch that’s hassle-free, flavorful and will keep you satisfied all afternoon long. Hungry Lady Salad Episode 47 – my Curry Cashew Chicken Salad – ticks all of those boxes! It’s high in protein thanks to both the yogurt base and chicken; it’s salty, sweet, chewy…

Rainbow White Bean Salad (Easy, Healthy Meal Prep!) (Gluten Free)

Rainbow White Bean Salad (Easy, Healthy Meal Prep!) (Gluten Free)

If one of your goals for the new year is to incorporate more protein into your meals, Hungry Lady Salad, episode 46 (aka this Rainbow White Bean Salad) is a game-changer! Finding protein-rich alternatives to animal products isn’t just for vegan and vegetarian eaters – it can also be a great way to keep meals lighter and brighter!

Asian Chicken Salad with Orange-Sesame Vinaigrette (Gluten Free, Dairy Free)

Asian Chicken Salad with Orange-Sesame Vinaigrette (Gluten Free, Dairy Free)

It’s January which means only one thing…. Hungry Lady Salads are back!  You’ve been asking when the next installment would be and honestly, I can’t think of a better way to kick off a new year than to say: welcome to episode 45 of Hungry Lady Salads! A salad like this will easily set you back $20 a pound at a gourmet market, but now, you can make it yourself (between you and me: that’s my preference anyway!) This Asian Chicken Salad with Orange-Sesame Vinaigrette is fast, it’s fresh and really, really satisfying. It’s gluten and dairy free, perfect for meal prepping or making ahead of time, and keeps for 4-5 days in the fridge, dressing and all! 

How To Make My Asian Chicken Salad with Orange-Sesame Vinaigrette

Step 1. In a large serving bowl, whisk all dressing ingredients to combine.  

Step 2. To the dressing, add the cabbage and salt and toss it with the dressing.  

Step 3. Add the carrots, green onions, and cooked chicken. Toss again to combine.

Step 4. Gently stir in oranges, cilantro, parsley, roasted almonds, toasted sesame seeds and red pepper flakes.

Step 5. Taste it and add more salt if it needs it.

Step 6. Enjoy!

What Else Can I Use?

  • If you don’t eat meat, simply leave the chicken out, or swap in some chickpeas for some protein.
  • Salmon or shrimp would be a great protein here instead of the chicken too.
  • Use drained, canned mandarin oranges if you’d prefer not to segment the fresh oranges.
  • If you don’t eat nuts, just leave them out.  You get plenty of crunch from the fresh veggies.

This Asian Chicken Salad with Orange-Sesame Vinaigrette is special because:

It’s great way to use up leftover chicken.
It’s perfect for meal prepping and will last in the fridge, dressing and all, for up to 5 days.
It’s versatile and can be made to be vegan or vegetarian if you want it to be!

Hungry Lady Salads Galore!

‘Cheesy’ Vegan Kale Salad
Roasted Sweet Potato Kale Salad With Spicy Cashew Herb Dressing (Vegetarian, Gluten Free, Dairy Free)
Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten Free)

If you make my Asian Chicken Salad with Orange-Sesame Vinaigrette, and I hope you do, please leave me a comment below 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!

Asian Chicken Salad with Orange-Sesame Vinaigrette(Gluten Free, Dairy Free)

Kat Ashmore
This Asian Chicken Salad with Orange-Sesame Vinaigrette is gluten and dairy free, perfect for meal prepping or making ahead of time, and keeps for 4-5 days in the fridge, dressing and all! 
4.89 from 17 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Salad, Salad Dressing
Cuisine Asian
Servings 4
Calories 415 kcal

Ingredients
  

Orange-Sesame Vinaigrette:

  • 1 large clove garlic grated
  • Zest and juice from ½ of a medium orange
  • ¼ cup toasted sesame oil
  • ¼ cup coconut aminos or soy sauce
  • ¼ cup avocado oil
  • 5 tablespoons unseasoned rice vinegar
  • ½ teaspoon ground ginger

Salad:

  • 4 cups thinly sliced Napa or green cabbage
  • Kosher salt
  • 1 cup shredded carrots
  • 3 green onions white and green parts, thinly sliced
  • 3 cups cooked shredded chicken (12 ounces cooked)
  • 2 cups orange segments supreme an orange, or cut fresh orange segments into chunks
  • ½ cup cilantro chopped
  • ½ cup fresh parsley chopped
  • ½ cup roasted sliced almonds
  • ¼ cup toasted sesame seeds
  • ½ teaspoon red pepper flakes

Instructions
 

  • In a large serving bowl, whisk all dressing ingredients to combine.
  • To the dressing, add the cabbage and salt and toss it with the dressing.
  • Add the carrots, green onions, and cooked chicken. Toss again to combine.
  • Gently stir in oranges, cilantro, parsley, roasted almonds, toasted sesame seeds and red pepper flakes. Taste it and add more salt if it needs it.
  • Enjoy!

Nutrition

Calories: 415kcalCarbohydrates: 18gProtein: 25gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gCholesterol: 65mgSodium: 513mgPotassium: 618mgFiber: 4gSugar: 10gVitamin A: 4436IUVitamin C: 69mgCalcium: 136mgIron: 3mg
Keyword Asian Salad, chicken salad, Hungry Lady Salads, Oranges, Sesame, Vinaigrette
Tried this recipe?Let us know how it was!
Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing (Gluten Free, Dairy Free, Vegan)

Carrot Salad with Chickpeas, Raisins, and Honey-Harissa Dressing (Gluten Free, Dairy Free, Vegan)

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!

Italian Cucumber and Tomato Salad (Gluten Free, Vegan)

Italian Cucumber and Tomato Salad (Gluten Free, Vegan)

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.

Vegetarian Chopped Antipasto Salad

Vegetarian Chopped Antipasto Salad

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.

Watch Me Make My Vegetarian Chopped Antipasto Salad

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.

How To Make My Vegetarian Chopped Antipasto Salad

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!

What Else Can I Use?

  • No radicchio?  Use chopped fennel or swiss chard instead.
  • If you have iceberg on hand, you can use that instead of romaine.
  • Leave out the mozzarella cheese to make this dairy free.
  • Shaved parmesan can be used in place of the mozzarella if you prefer it.
  • White wine vinegar can be used in place of red wine vinegar.
  • Dried basil can be used in place of oregano if that’s what you have.

This Vegetarian Chopped Antipasto Salad is special because:

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!

More Chopped Hungry Lady Salads

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!

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Vegetarian Chopped Antipasto Salad (Gluten-free, Vegetarian)

Kat Ashmore
For those of you who believe that an Antipasto board is elite, this chopped salad is packed with those same bold flavors and bright colors, and I will be making it all Spring and Summer long. 
5 from 2 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Salad Dressing
Cuisine Italian
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 large garlic clove peeled and finely grated
  • ½ tsp. crushed dried oregano
  • Kosher salt
  • 2 teaspoons Dijon mustard
  • cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 14- oz. can artichoke hearts packed in water
  • 1 small head radicchio coarsely chopped
  • 3 hearts of romaine coarsely chopped (4-5 cups)
  • 8-10 pepperoncini thinly sliced into rounds
  • 1 cup grape or cherry tomatoes quartered
  • 1 small red onion minced
  • ¼ cup pitted green olives quartered
  • 2 ounces fresh mozzarella cheese cut in a small dice (about 1 cup)
  • teaspoon fresh cracked black pepper

Instructions
 

  • With a whisk, mix together the garlic, oregano, pinch of salt, mustard, vinegar, and olive oil in a large serving bowl. Note: if you are making this salad ahead of time to eat through the week, store the dressing separately from the salad and dress each time you serve it.
  • 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.
  • To the bowl of dressing, add the radicchio and romaine lettuce.
  • Top with the pepperoncini, tomatoes, onion, artichoke hearts, mozzarella and olives.
  • Season with a pinch of salt and the black pepper.
  • Toss to fully combine and ensure the salad is evenly coated in the dressing.
  • Serve right away.

Nutrition

Calories: 250kcalCarbohydrates: 10gProtein: 4gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 7mgSodium: 446mgPotassium: 279mgFiber: 4gSugar: 3gVitamin A: 5892IUVitamin C: 35mgCalcium: 102mgIron: 2mg
Keyword Antipasto, Hungry Lady Salads, salad, salad dressing
Tried this recipe?Let us know how it was!
Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing (Vegetarian, Gluten Free)

Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing (Vegetarian, Gluten Free)

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.

Celery Chopped Salad with Apricots, Gorgonzola, and Pecans (Gluten-Free, Vegetarian)

Celery Chopped Salad with Apricots, Gorgonzola, and Pecans (Gluten-Free, Vegetarian)

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.

Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten Free)

Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten Free)

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.

Watch Me Make My Chicken Cobb Salad with Pepperoncini Vinaigrette

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.

How To Make My Chicken Cobb Salad with Pepperoncini Vinaigrette

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!

What Else Can I Use?

  • I don’t call for blue cheese in this salad, even though it’s traditional, as I’ve been asked for more salads without cheese or nuts to accommodate allergy restrictions.  Please do add blue cheese if you want to, it’s classic in here for a reason.
  • I use thick cut bacon usually, but any bacon or pancetta will work, just lower the baking time as needed to get the perfect crisp without burning.
  • The one tomato I will buy in the winter is cherry tomatoes as they taste far better out of season than other varieties.  Use what you can get your hands on.
  • If you’re dairy free, you can use a plain, non-dairy yogurt in the vinaigrette.  
  • If you want a no-fail way to make hard boiled eggs, check out this Youtube video

This Chicken Cobb Salad with Pepperoncini Vinaigrette is special because:

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

More Hungry Lady Salads:

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!

Rating: 5 out of 5.

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If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten-free)

A delicious, high-protein, gluten-free crowd pleaser of a Hungry Lady Salad…
5 from 6 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad, Salad Dressing
Cuisine American
Servings 6
Calories 471 kcal

Ingredients
  

For the Salad:

  • 6 strips thick-cut bacon about 8 strips
  • 5 large eggs
  • 2 medium chicken breasts cooked (about 10-12 ounces)
  • 1 large head romaine lettuce coarsely chopped (8 cups)
  • 1 small red onion diced
  • 2 cups cherry tomatoes halved
  • 1 large ripe avocado diced

For the Pepperoncini Vinaigrette:

  • 1 small garlic clove minced
  • 4-6 pepperoncini peppers cored and minced
  • 2 tablespoons pepperoncini brine
  • 3 tablespoons white-wine vinegar
  • 1 teaspoon dijon mustard
  • cup extra-virgin olive oil
  • 1 tablespoon full fat Greek yogurt
  • ¼ teaspoon kosher salt
  • teaspoon fresh cracked black pepper

Instructions
 

  • Preheat the oven to 400°F. Line a large sheet pan with with parchment paper or tin foil.
  • Arrange bacon in a single layer.
  • Bake for about 22-26 minutes or until bacon is crisp.
  • Transfer to a large plate lined with a paper towel and pat excess fat from the top. Set aside.

While the bacon is cooking, make the dressing:

  • 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.
  • Put the lid on and shake vigorously for 5-10 seconds until combined. Alternatively combine ingredients in a small bowl and whisk to combine.

Then assemble the salad:

  • Roughly chop the cooked bacon, chicken breasts, and hard-boiled eggs in 1 inch pieces.
  • Add the chopped romaine lettuce to a large serving bowl.
  • Season with a pinch of salt and pepper.
  • Add the eggs, bacon, chicken, red onion, tomatoes, and avocado.
  • If serving right away, pour the vinaigrette on top and toss to combine.
  • If you are making this to eat throughout the week, store the vinaigrette separately and dress each time you serve.

Nutrition

Calories: 471kcalCarbohydrates: 8gProtein: 27gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 208mgSodium: 641mgPotassium: 737mgFiber: 3gSugar: 3gVitamin A: 956IUVitamin C: 23mgCalcium: 47mgIron: 2mg
Keyword Bacon, chicken salad, Cobb Salad, Hungry Lady Salads, Vinaigrette
Tried this recipe?Let us know how it was!
Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

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…

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

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.

Most Popular Recipes of 2022

Most Popular Recipes of 2022

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…

cauliflower soup
pot roast

1. The Famous La Scala Chopped 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.

cauliflower soup

2. Three Ingredient Cauliflower Soup (Vegan, Gluten Free)

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.

3. Bakery-Style Pumpkin Ginger Muffins (Gluten-Free, Dairy-Free, Refined Sugar Free)

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.

pot roast

4. Perfect Pot Roast With Lots Of Vegetables (Gluten-Free)

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.

5. Cardamom Apple Crisp (Vegan, Gluten-Free, Dairy-Free, Refined Sugar Free)

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 Salad Dressing

Miso-Ranch Salad Dressing

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.

Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)

Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)

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! 

Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing

Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing

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.

Watch Me Make My Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing

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.

How To Make My Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing

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!

What Else Can I Use?

  • Use little gem lettuce or iceberg instead of romaine
  • This can be grilled on a grill, same time for recipe
  • Use pecans or almonds instead of walnuts
  • Nut allergy? Use toasted pumpkin or sunflower seeds for crunch
  • If you’re vegan, leave the cheese out or substitute with a bit of nutritional yeast

This Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing is special because:

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!

Got more romaine in the fridge? Here are some ideas…

Mediterranean Chopped Salad with Roast Red Pepper Dressing

Grilled (Faux) Caesar salad

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!

Charred Romaine Salad With Walnuts + Lemon Parmesan Dressing (Vegetarian, Gluten-Free)

Great for when the temperatures drop and you want to add a little warmth to your vegetables. 
No ratings yet
Course Salad
Servings 4
Calories 268 kcal

Ingredients
  

  • 2 medium heads of romaine lettuce
  • 1 tbsp olive oil
  • Kosher salt
  • Fresh cracked pepper
  • 1/3 cup toasted walnuts
  • ¼ cup freshly grated parmesan cheese

Dressing:

  • ½ tsp dijon
  • ¼ cup parmesan
  • Juice from ½ of a large lemon
  • ¼ cup olive oil
  • ¼ teaspoon Kosher salt
  • teaspoon fresh cracked pepper

Instructions
 

To make the dressing:

  • 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.

To make the Romaine:

  • Turn your oven to the broiler setting, on high.
  • Cut the romaine hearts in half, leaving the bottom intact so that the leaves stay together. You will have four halves of romaine.
  • Drizzle with the olive oil and rub on and into the leaves of the romaine. Sprinkle generously with salt and pepper on both sides.
  • 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. Keep an eye on them, they should come out looking slightly charred but not burnt.
  • Remove the sheet of romaine from the oven and, usings tongs, place the hearts on a serving platter cut side up.
  • Top each heart equally with the toasted walnuts and grated parmesan.
  • Drizzle with the dressing and serve warm or at room temperature.

Nutrition

Calories: 268kcalCarbohydrates: 3gProtein: 6gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gCholesterol: 10mgSodium: 363mgPotassium: 97mgFiber: 1gSugar: 0.5gVitamin A: 1325IUVitamin C: 1mgCalcium: 144mgIron: 1mg
Keyword Hungry Lady Salads, lunch salads, salad, salad dressing
Tried this recipe?Let us know how it was!
5 Hungry Lady Salads for Labor Day

5 Hungry Lady Salads for Labor Day

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…

The Famous La Scala Chopped Salad

The Famous La Scala Chopped 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.

Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing (Vegan, Gluten Free)

Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing (Vegan, Gluten Free)

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.

Watch Me Make My Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing

How To Make My Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing

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!

What Else Can I Use?

  • If arugula isn’t your thing, Tuscan kale and swiss chard are good swaps.
  • I love the creaminess of white beans in this salad, if you don’t care for them swap in chickpeas.  You can also simply leave them off for a lighter salad.
  • If you like grains in your salads, quinoa is a good add in this and will soak up the delicious dressing nicely.
  • Fresh thyme is called for in the dressing.  If you don’t have any, you can omit it or use half the amount of dried without a substantial change to the flavor.
  • I list truffle salt here as an optional finisher to this salad.  It is absolutely optional, but adds such a nice touch to the salad so go ahead and skip this step if you can’t get your hands on some.

This Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing is special because:

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.

Want to explore new ways with tomatoes?

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!

Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing (Vegan, Gluten Free)

4.60 from 5 votes
Prep Time 12 minutes
Course Salad
Servings 6
Calories 278 kcal

Ingredients
  

Arugula + Blistered Tomato Salad:

  • 1 Tablespoon olive oil
  • 2 cups cherry Tomatoes
  • Kosher salt
  • Fresh cracked black pepper
  • 6-8 cups arugula washed and spun dry
  • 1 15 oz. can white beans drained and rinsed
  • 1 large shallot sliced thin
  • Truffle salt optional, for finishing

Creamy Balsamic Dressing:

  • 1 clove garlic minced
  • 1 tsp Dijon mustard
  • 1/4 cup Balsamic vinegar
  • ¼ cup Olive oil
  • 1/4 cup mayonnaise
  • 3 sprigs of fresh thyme leaves removed
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper

Instructions
 

  • Heat olive oil in a medium pan over medium-high heat. Add the tomatoes and let them sit in the pan for 1-2 minutes to start blistering.
  • Sprinkle with the salt and pepper and shake the pan back and forth to coat tomatoes. Continue to cook 3-5 minutes until skin starts to shrink and tomatoes are charred on all sides.
  • Reserve.
  • Add arugula to a large serving bowl.
  • Add white beans, shallot, and blistered tomatoes to the arugula.
  • Drizzle with the creamy balsamic dressing and finish with a large pinch of truffle salt, if using.
  • Serve.

Nutrition

Calories: 278kcalCarbohydrates: 22gProtein: 7gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 4mgSodium: 280mgPotassium: 561mgFiber: 5gSugar: 4gVitamin A: 749IUVitamin C: 16mgCalcium: 102mgIron: 3mg
Keyword Hungry Lady Salads, salad dressing, Tomato
Tried this recipe?Let us know how it was!