Harvest Cobb Salad

This salad recipe is perfect for the evening or as a side dish with dinner. It is creamy and has all the right ingredients that you need to binge on a chilled night. The poppy seed dressing that goes on top of this salad has a creamy texture and a delicious taste.

Ingredients

• ½ cup nuts
• 1/3 cup goat cheese (crumbled)
• 2 large eggs
• 1 pear (diced)
• 1 apple (diced)
• 1/3 cup cranberries (dried)
• 6 cups romaine lettuce (chopped)
• 4 slices of bacon (diced)

Poppy Seed Dressing:

• ¼ cup milk
• 1 tablespoon poppy seeds
• 1/3 cup mayonnaise
• 2 tablespoons sugar
• 1 tablespoon apple cider vinegar

Preparation

1. Start off with the poppy seed dressing by whisking together milk, sugar, poppy seeds, apple cider vinegar and mayonnaise.
2. Set the mixture aside.
3. Add bacon in a large skillet over medium-high heat and cook it until it is golden and crispy.
4. Line a plate with a paper towel and place the cooked bacon on top of it.
5. In a large saucepan, add eggs and water and wait for the water to boil.
6. Once the water has boiled, cook for one minute, cover the pan with a lid, and set aside for 8 to 10 minutes.
7. Drain the eggs and let them cool so that they are ready to be peeled and diced.
8. Now, it is time to assemble the salad.
9. In a large bowl, place romaine lettuce and on top of it place bacon strips.
10. Now place eggs, pear, pecans, apple, goat cheese, and cranberries.
11. Top the salad with poppy seed dressing and enjoy it immediately.

Bacon, Avocado, And Macaroni Salad

Craving a salad that is not only healthy, but extremely easy to make? This bacon, avocado, and macaroni salad is healthy, scrumptious, and takes only a few minutes to cook. You can make this salad for the lunch time and dinner.

Ingredients

• 2 avocados (seeded, peeled, halved, and diced)
• 5 slices of bacon (diced)
• 12 ounces elbow pasta
• 2 teaspoons fresh thyme leaves
• Kosher salt and black pepper for seasoning

Lemon Thyme Dressing

• 1/3 cup olive oil
• 1 ½ tablespoons lemon zest
• 1 teaspoon fresh thyme leaves
• ¼ cup lemon juice
• ¾ cup mayonnaise
• 1 tablespoon sugar
• Salt and pepper, to taste

Preparation

1. Start off with the dressing by combining sugar, thyme, lemon zest, lemon juice, and mayonnaise in a food mixer.
2. As the ingredients begin to churn, add salt and pepper, and olive oil until properly combined.
3. Add water in a large bowl, add salt, and cook the pasta following the package instructions.
4. Once the pasta is cooked perfectly, drain and set aside.
5. In a large skillet, cook the bacon over medium-high heat.
6. Once the bacon is brown and crispy, remove from heat and place on a plate lined with paper.
7. Now combine pasta, avocado, bacon, salt and pepper, and lemon-thyme dressing.
8. Garnish the salad with thyme and enjoy it fresh.

Shrimp Cobb Salad

This shrimp cobb salad is not only a blend of good protein, but it is also very fresh and perfect for the dinner table. This salad contains roasted shrimp, crispy bacon strips, and fresh avocados. The addition of refreshing vinaigrette gives this salad a tangy taste that will leave you mesmerized. This salad is also great for those who plan to adopt healthy eating habits and stay in shape. This salad can also be taken to work for a mid-day filling snack.

Ingredients

• 5 cups romaine lettuce (chopped)
• 1 pound medium shrimp (peeled and deveined)
• 1 avocado (halved, peeled, seeded, and diced)
• 2 large eggs
• 2 tablespoons olive oil
• 1 tablespoon Emeril’s Essence Creole Seasoning
• ½ cup goat cheese (crumbled)
• 1 cup canned corn kernels (drained)
• 4 slices bacon (diced)

Cilantro Lime Vinaigrette

• 1 jalapeno
• 2 cloves garlic
• 1 lime’s juice
• 2 tablespoons olive oil
• 1 cup cilantro (stems removed)
• Salt and pepper, to taste
• 2 tablespoons apple cider vinegar

Preparation

1. For the cilantro lime vinaigrette, combine jalapeño, garlic, lime juice, and cilantro in a food processor.
2. Add a pinch of salt and pepper and add olive oil and vinegar while the food processor is still mixing the ingredients.
3. Let the olive oil blend into the mixture and set aside.
4. Now preheat the oven to 400 degrees F.
5. Line a baking sheet with parchment paper and place shrimp on it.
6. Top the shrimps with olive oil and Emeril’s Essence Creole Seasoning.
7. Toss the shrimps gently to combine the dressing.
8. Place the tray into the oven and roast until the shrimps turn pink.
9. Check if the shrimps have cooked through and set aside.
10. In a large skillet, cook the bacon strips over medium-high heat.
11. Take off the skillet when the bacon turns brown and crispy, and place on a paper towel lined plate.
12. In a large saucepan, add water and eggs and wait for the water to reach boiling temperature.
13. Once boiled, let the eggs cook for one more minute and cover the pan with a lid and set aside for 10 minutes.
14. Drain the eggs and place them in a bowl filled with cold water so that they are ready to be peeled and diced.
15. Now, it is time to assemble the salad in a large bowl.
16. Place romaine lettuce in the bowl and top it with shrimps, eggs, bacon, goat cheese, and corn.
17. Serve the salad with cilantro lime vinaigrette while it is still fresh.

Sriracha Lime And Chicken Salad

What can be better than juicy grilled chicken paired with crispy mouthwatering salad? This salad recipe is a perfect fix for those days when you don’t feel like getting into extensive cooking. This salad recipe has chicken and the best vegetables to keep you feeling fulfilled and healthy all day long. It is perfect for lunch time or as a side dish for dinner.

Ingredients

• 3 tablespoon sriracha
• ¼ teaspoon salt and pepper
• Juice of 1 lime
• 2 pieces chicken breasts

For the Salad

• 1 cup grape tomatoes
• 4 cups lettuce (chopped)
• 1/3 cup red onion (finely chopped)
• 1 avocado (cubed)
• 8 slices pineapple

For the Lime Vinaigrette

• 2 teaspoon raw honey
• 1/3 cup olive oil
• Juice of 2 limes
• ¼ cup apple cider vinegar
• A pinch of sea salt

Preparation

1. Let the grill heat and start by seasoning the chicken with salt and pepper.
2. In a separate bowl, combine together sriracha and lime
3. Add chicken into the bowl and let it marinade in the fridge for at least 20 minutes.
4. Once the chicken is properly marinated, place it on the grill.
5. Slice the pineapple and add it to the grill.
6. Flip the pineapple slices ensuring that they grill 3 minutes on each side.
7. In a serving dish, add chopped red onion, tomato, lettuce, and avocado.
8. Now combine together the dressing and add salt and pepper to taste, and place in the fridge until assembling time.
9. Keep checking the chicken on the grill and flip it to ensure that it cooks properly from both the sides.
10. Once the chicken is properly grilled, arrange the salad and combine the dressing.
11. Enjoy the yummy salad with your loved ones.

Lemon-Parsley Bean Salad

A crunchy, healthy, and totally delicious Mediterranean salad can never go wrong, especially when you are feeling a little low on energy and need a burst of flavor on a rather dull day. This lemon-parsley bean salad is quite flavorful and packed with energy. Try this recipe when you want to pamper yourself on a Sunday evening or are having friend over for dinner.

Ingredients

• ¼ cup lemon juice
• ¾ cup fresh parsley (chopped)
• ¾ teaspoon salt
• Pinch of red pepper flakes
• ¼ cup olive oil
• 3 cloves garlic (minced)
• 1 small red onion (diced)
• 3 cups cooked kidney beans (rinsed and drained)
• 2 tablespoons fresh mint (chopped)
• 1 ripe red tomato (chopped)
• 2 stalks celery (sliced in half)
• 1 cucumber (peeled and seeded)
• 1 ½ cups cooked chickpeas (rinsed and drained)

Preparation

1. Combine chickpeas, kidney beans, celery, onion, parsley, mint, cucumber, and tomato in a serving bowl.
2. In a small bowl, begin preparing the lemon dressing by whisking together the lemon juice, olive oil, salt and pepper, and garlic.
3. Add this dressing in the beans bowl and toss it so that everything is combined.
4. Place the salad in the fridge and enjoy later.

Sweet And Sour Broccoli Salad

This broccoli salad recipe is not only sweet, but also has a slight spiciness to it. This salad is perfect feeding kids who are not fans of this vegetable. This recipe is also great as a side dish on the lunch or dinner table, and can also be used as a post work-out snack.

Ingredients

• 2 small stalks of broccoli (cleaned and cut into small pieces)
• Handful of roasted cashews
• A pinch black sesame seeds
• ½ cup sweet and sour sauce
• 1 tablespoon sesame oil
• 2 stalks of green scallions (sliced)

Preparation

1. In a large bowl, add ¼ cup of sweet and sour sauce.
2. Now add the broccoli into the bowl and combine ensuring that the broccoli is evenly covered with the sauce.
3. Add a tablespoon of sesame oil and mix well.
4. Now add some more sweet and sour sauce and sesame seeds.
5. Add roasted cashews to the bowl and mix again.
6. Lastly, add the scallions into the bowl and mix all the ingredients together.
7. You can add more sauce based on your liking and enjoy the power-packed and delicious salad with the family.

Tuna Salad

A perfect combination of flavors and the most refreshing vegetables, this tuna salad is a must try. This salad is different from all the mainstream recipes that you might have already tried. It has tuna, cucumbers, celery, and an amazing taste of sesame seeds. You need to try it to find out what it really tastes like.

Ingredients

• 1 red bell pepper (diced)
• ¾ cup sesame oil
• 3 cans of tuna (drained)
• ½ red onion (diced)
• Juice of 1 lemon
• Sesame seeds for garnishing
• 1 cucumber (thinly sliced and diced)
• Salt and pepper to taste

Preparation

1. Shred the tuna in a bowl and add red onion, cucumber, and bell pepper.
2. Now add sesame oil and combine.
3. Add the juice of 1 lime into the bowl and combine again.
4. Add salt and pepper to taste and mix well.
5. Garnish with sesame seeds and enjoy the deliciousness.

Honey-Walnut Salad

Grains are power-packed and healthy, and can be perfect for those dull days when you are low on energy. This honey-walnut recipe is packed with texture and flavor. It is also quite fresh and can pump you up for a long day.

Ingredients

• ½ yellow onion (thinly sliced)
• ¼ cup honey
• 2 cups red grapes (cut in half and seedless)
• ¼ cup water
• ¾ cup walnuts
• 2 tablespoons butter
• 2 cups edamame
• Fresh spinach
• Salt to taste
• 1 cup uncooked bulgur (any grain of your choice)
• Blue cheese (crumbled)

Preparation

1. In a medium saucepan, heat the butter over low heat.
2. Add onions to the saucepan and sauté for 30 minutes on low heat.
3. Stir the onions occasionally and cook them until they are soft and golden brown.
4. In another saucepan, pour 2 cups water and bulgur and bring to a boil.
5. Cook the bulgur for 15 minutes or until the water has been absorbed completely leaving the grains soft.
6. Let the grains cool for 15 minutes.
7. Once the onions are done, add into the bulgur and season with salt.
8. Take a large mixing bowl and combine grapes and edamame.
9. Now add cool bulgur and walnuts into the bowl.
10. In a small bowl, whisk together water and honey.
11. Add the honey mixture into the large bowl and in the end add fresh spinach and blue cheese before serving.