I love salads, especially this Cucumnver Radish Salad. I eat them every single day with my main meal or on its own. That being said, I do not know if this ever happens to you, but I crave salads. I literally crave a bowl of […]
Superfood definition: A nutrient-rich food considered to be especially beneficial for health and well-being. We eat superfood every day, and a beautiful combination of different food makes us feel good, makes us healthy. They all doing their own thing to make us strong and give […]
Extraordinary Mixed Greens Kiwifruit and Strawberry Salad is so refreshing, delicious and perfect for the upcoming summer season. Â You can truly make it however you prefer.
Also, you can add more cheese or no cheese at all, add croutons, or serve it with crackers, yes, that’s a beauty of a salad that you can customize it however you want.
The funny thing is that I never liked adding fruit to my salad, except for tomatoes. I always thought it will taste weird and it did for a bit.
At first, I started with apple, cranberries, and pomegranates. However, nowadays I toss any fruit with my greens. Â I think we simply need to develop the taste for it.
For example, I used to dislike avocados and asparagus. It was just not my cup of tea, but I really love both now. Honestly, I do not know what happened, but something changed in my taste department.
Anyhow, just like me, my family feels the same way. Addition of fruit to salads just adds that extra element of sweetness which is very pleasant.
If you make this tasty Mixed Greens, Kiwifruit and Strawberry Salad or any other recipe from my blog, please tag me. Instagram @sandraseasycooking with hashtags #sandraseasycooking.
I would love to see your delicious creations and share with my followers as well. Thank you so much in advance!
- 3 cups Mixed Greens
- 1 cup baby Spinach
- 1/2 lbs Strawberries about 1/2 of the pack
- 3 Kiwifruit peeled and sliced
- 1/4 cup Toasted sliced Almonds
- Shaved Parmesan Cheese *optional
Poppy Seeds Vinaigrette
- 2 tablespoons Lemon Juice freshly squeezed
- 4 tablespoons Orange juice freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon Mayonnaise, I used Olive Oil Mayo
- 1/3 cup Olive Oil
- 1 1/2 teaspoons Poppy Seeds
- Salt and ground black pepper to taste
- Za'atar, optional
- Mix mixed greens and spinach in a large bowl. Drizzle dressing (vinaigrette) over it and toss it gently together, about 2 to 3 tablespoons or as you desire. You can use my simple dressing in the notes or Poppy Seeds Vinaigrette, which goes very well with this salad.
- Wash and slice fruit and again very gently toss it with greens.
- Add a handful of toasted sliced almonds and serve cheese on the side.
- Garnish it with Za’atar, not necessary but it gives you a wonderful taste and compliment to the salad.
Poppy Seeds Vinaigrette
- Whisk the lemon, and orange juice with the mustard, and mayonnaise.
- Add in olive oil and continue whisking until the dressing is creamy.
- Stir in the poppy seeds, and season with salt and ground black pepper to taste.
My absolute favorite vinaigrette is simple. I just mix Lemon juice, Olive oil, salt, and black pepper to taste. I used that on most of my salads, however, Poppy Seeds Vinaigrette works very well with these kinds of salads. I do not add any sweetener, but you can add about 1/2 teaspoon of honey if you like that better. If you have somebody who does not eat dairy my simple dressing is a pretty amazing option, also you can totally skip mayo in the poppy seeds vinaigrette and use 1/2 ripe avocado for the creaminess. If you do not have almonds, then use cashews instead.
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Refreshing chicken and a handful of mixed greens to start this spring season. I must admit that this Thai Chili Grilled Chicken with Salad is absolutely scrumptious. It is finally getting warmer, and I thought what better way to celebrate this beautiful Spring weather than […]
When it comes to delicious salads, most of the time I go with this tasty Mixed Greens Salad with Pineapple. It is really easy and satisfying, to say the least. Nonetheless, it is healthy, and a great to eat it for dinner or even before […]
Don’t we all at one point of our lives look for that perfect potato salad? Well, some of us don’t have anything better to do than just do that… Ahem! Daily!
What? You don’t do that? When I was growing up, other than tomato-cucumber salad, potato salad was my favorite.
Usually, it was served around fasting time, or when the fish was eaten because it goes so well with fish. The basic ingredients include boiled potatoes, onions, salt to taste and white vinegar -that’s it!
Seriously, I could sit down and chomp down the whole bowl by myself. Not that I am bragging, or anything… I just like to finish the food that is in front of me… Even if it’s the large bowl that could feed easily 4 people.
Fast forward a couple of years later (16 years, but who is counting), I gave my potato salad a healthier twist. Doesn’t this salad look amazing? Look at that pop of color, and it tastes so darn good.
My daughter is a huge fan of this salad. I can’t count on the boys because at times they are so picky about food that it shocks me like they’re not mine at all. On the other hand, my daughter scares me sometimes, because we resemble so much regarding everything.
Please check out my video how to make this simple and easy Red potato salad, and I hope you will try it soon. It’s Egg-less, mayo-less, vegan, refreshing and absolutely delicious!
Easy Red Potato Salad
Recipe foe Easy Red Potato Salad with a video tutorial.
- 2-3 lbs medium size Red Potatoes more if the potatoes are small, boiled and diced
- 2 Celery stalks diced
- 1/2 Red Onion diced
- 3 Green Onions chopped
- 3 or more Red sweet peppers
- Salt to taste a few pinches
- 1-2 tbsp Lemon Juice
- 1/4 cup Olive Oil
- 1/8 teaspoon Allspice
- 1/8 teaspoon Spanish Paprika
- 1 tsp Kosher salt or to taste
- 1/4 cup Parsley chopped
- Pinch Spanish Paprika
- Wash your potatoes, place them in the large pot and add 1 tbsp. of salt and enough water to cover the potatoes completely. Cook/Boil between 25 and 40 minutes, depending on the size of the potatoes. Pierce the potato with a fork or a knife to see if it’s done. It’s supposed to be cooked but not overcooked or mushy. Let them cool down in the chilled-cold water. I like to use 2 potatoes per person.
- Take a steak knife and pull the skin away from the potatoes. The skin should come off really easy. When you peel all the potatoes, washed them under the cold water, and let them cool down completely. The potatoes should be tender and easy to cut, but not too mushy. You can cube or slice the potatoes, however, you like. Personally, I like bite-size chunks. Then chop, slice, and dice the rest of the vegetables.
- Dressing: Mix together, juice of one and a half to two lemons, 1/8 teaspoon of allspice, 1/8 teaspoon of Spanish paprika, and add Kosher salt to taste.
- Meanwhile, I seasoned my potatoes to taste – a couple of pinches. Add the rest of the vegetables on the potatoes. Toss lightly, trying not to break the potatoes, then pour in the dressing.
- Toss again to coat, and garnish with Italian flat leaf parsley and a few pinches of Spanish paprika.
You can add, apple, for example, roasted beets and other interesting vegetables/fruits/nuts that you think would go perfectly with these potatoes.
Sitting in my living room, and sipping on my first cup of freshly brewed coffee one early morning, I had cravings for roasted cauliflower. It is nothing unusual for my cravings to start working early. Even though I am genuinely a poor breakfast eater. Coffee […]
I might be addicted to anything carbolicious, but that’s a simply comfort food for me. This Greek Pasta salad is one of those amazing comfort meals that I really enjoy. I really don’t know what I would do if I have to give up on carbs. […]
When I looked through my kitchen window this morning as coffee was dripping down in my mug, I thought it’s going to rain.
Gray clouds surrender the sky and it was rather dark but pretty enjoyable to just sit and look at the birds flying around and making beautiful noises.
Smell and taste of coffee and morning crisp air always wakes me up and gives that feeling of calmness; I connect with my thoughts, plan my day, go over schedule and write down some things that are on my mind
It was kind of day made for rain. If you didn’t notice before I really love rainy days! I love just to listen and relax while it’s pouring outside, Yiruma radio on Pandora is usually in the background, a book in my hands and of course coffee or a cup of tea is right next to me. I would say that is my perfect morning or evening.
When I have a really crazy busy day I make this Tuna salad. It is a quick fix, and my kiddos like it, at least my oldest two. Do I really call it a recipe? Well, nah! But, today, I will call it “the crazy easy short-cut meal”…we all do it, right? Precooked chicken? Takeouts? Leftovers?
Whatever saves me a time man, I am all over it! From time to time I add some cooked beans in it…very good combo with tuna
What is your #1 short-cut meal? I would really love to know…
Spicy Tuna Salad
- 3, 2.5 oz pouch Tuna StarKist
- 4 baby Pickles diced
- 2 tablespoons Onion chopped, optional
- 2 tablespoon Avocado Mayo or any that you prefer
- 1/2 tablespoon Sriracha
- 1/2 tablespoon Lemon juice
- Salt to taste if needed
Serve it with:
- Pita Bread or Lettuce
- Asian Coleslaw fresh
- Sesame Ginger Vinaigrette or similar
- Place Tuna in the bowl and mix with relish, avocado mayo, sriracha, and lemon juice. Mix well and taste to see if salt is needed.
- Add Sesame Ginger Vinaigrette on top of the Asian Coleslaw and toss it to coat it. Add as much as you wish to please your taste,.
- Preheat for about 10-second pita bread. Place tuna salad in the bread, add Asian Coleslaw on top. you may wrap it in the Low carb tortillas of Lettuce Wraps.
You may add other toppings if desired.
I love tuna, and I love to dress it up especially with I just wrote in the ingredient list. One of my personal favorites is from Starkist tuna from a pouch.
Now you have so many options and you can already get spicy, or lemon flavored tuna etc. but to tell you honestly I like it plain and I add what I like.
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