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Pumpkins are not just for Halloween. They’re in fact one of the lowest calories vegetables to make a meal with, and the most recommended by health professionals for lowering cholesterol and losing weight. Full of antioxidants, they’re the perfect addition to your salads. Pair them with spinach and you’ll be on your way to the Popeye effect.

Here’s a fast and delicious pumpkin salad to make with the two ingredients.

What you’ll need (for 2 persons)

pumpkin salad | breadonbutter

For the salad:

  • 4 cups pumpkin cubes (i.e. fresh pumpkin, diced)
  • 1.5 Tbsp olive oil
  • 5 cups fresh spinach leaves
  • 3 Tbsp Pumpkin seeds

For the dressing:

  • 2 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • Salt and Pepper, to taste

How to make it:

1) In an oven dish, place the pumpkin cubes on aluminum foil, sprinkle with the olive oil and place in the oven for 10 minutes or until golden.

pumpkin salad | breadonbutter

2) In a bowl, place the spinach leaves, then top them with the roasted pumpkin cubes and pumpkin seeds.

3) Make the dressing by mixing the oil, vinegar, salt and pepper. Pour it over the spinach and pumpkin cubes.

pumpkin salad | breadonbutter

pumpkin salad | breadonbutter

Enjoy this fresh meal!

Anyone here a pumpkin addict?

 

For no apparent reason, I became the go-to person for friends and colleagues when they need advice on healthy but enjoyable eating. For the past month and mainly because of the excessive heat, I’ve been basically recommending salads. All types of salads, containing all types of proteins and creative ingredient combinations.

I admit this requires a lot of careful and time-consuming shopping and a lot of washing and prep-ing, but it’s worth it. You’ll feel full, not so bloated, fresh and healthy.

In my opinion, a nice fulfilling salad for lunch should contain the following components:

  • Any type of lean protein: my favorites are turkey breast, grilled chicken breast, grilled calamari, eggs and tuna (raw or canned)
  • Greens: my favorites are rocket leaves, french lettuce, lollo rosso and chives – my advice would be to mix all kinds of greens together
  • Healthy fats: my favorites being avocado, almonds, and black olives
  • A type of fruit: generally tomatoes, but it can also be kiwi (surprisingly good), cherries, strawberries or oranges
  • A simple but delicious dressing: my favorite being dijon mustard, melted in lemon with olive oil
  • Pepper: I might be leaving salt aside because it’s already present in most of the ingredients above, but pepper is a must for me
  • Chili flakes or Chia seeds: these are defintiely optional but I’ve been sprinkling them everywhere lately as they’re healthy and full of fibers

Without further ado, here are 7 salad recipes to inspire you. I suggest you make one for every day of next week.

1) This refreshing Strawberry Spring Salad Mix with Sweet and Sour Dressing

spring salad mix | breadonbutter

2) This full of flavor Lentil Salad with Zucchini and Sumac

lentil salad

3) This Marinated Cherries and Goat Cheese Salad

marinated cherries and goat cheese salad | breadonbutter

4) This Corn Salad as a side dish

corn salad

5) This Watermelon and Greens Summer Salad

watermelon salad

6) That Halloumi and Nigella Seeds Salad tossed with a vinaigrette

halloumi and niglla seeds salad

7) And that Summer Peach and Feta Cheese Salad Topped with a Basil Vinaigrette

peach and feta salad

You can always discard the fruity part if you’re not a sweet and sour type of person!

So there you go! 🙂

Which salad is your favorite?

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I’ve been abiding by specific recipes for quite some time. In the process, I’ve acquired new tastes and techniques that gave me the confidence to be creative when I cook my own dishes. Needless to say, I’ve been having so much fun with this new sway. Yesterday, given the huge amount of cherries in our fridge, I decided to make a special salad I think you’ll love and adopt. It’s simple and forms a delicious mix of sweet and sour that is guaranteed to satisfy your palate. It can be served as a starter and can also be a healthy lunch or dinner choice. The chia seeds sprinkled on top are an excellent source of fiber and energy. Here’s the recipe.

Breadonbutter’s Marinated Cherries and Goat Cheese Salad

 

marinated cherries and goat cheese salad | breadonbutter

What you’ll need (for 4 persons – as a starter)

marinated cherries and goat cheese salad | breadonbutter

  • 200 g cherries, pitted
  • 6 small round pieces of goat cheese
  • 6 small round pieces of brown bread
  • Mixed lettuce
  • 3 spring onions, sliced
  • 1 Tbps balsamic vinegar
  • 1 Tbsp lemon juice
  • 4 Tbsp olive oil
  • 1 Tbsp Chia seeds

How to make it:

marinated cherries and goat cheese salad | breadonbutter

  1. In a bowl, mix the balsamic vinegar, lemon juice and olive oil. Add the pitted cherries and toss to combine. Set aside for 30 minutes to 2 hours, depending on how early you’re making it.
  2. In an oven dish, place the bread and top each piece with a piece of goat cheese. Place them in the oven for around 10 minutes or until the cheese and bread are slightly golden.
  3. Just before sitting down to eat, place the lettuce and the spring onions in a serving bowl. Top with the marinated cherries and their sauce, then decorate with the bread and goat cheese. Sprinkle chia seeds on top and enjoy the delicious flavors!

marinated cherries and goat cheese salad | breadonbutter

For those who would like to add some extra dressing, you can mix the same proportions of balsamic vinegar, lemon juice and olive oil in a bowl and pour it on top of your salad.

marinated cherries and goat cheese salad | breadonbutter

Thoughts? 🙂

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We often get home tired and hungry during week nights. The only things we bring ourselves to cook, or sometimes even order from our favorite places, are really fast things that could easily be grilled or eaten all at once. We often forget our vegetables, which are essential to our health. Today, I bring you another side salad that is so simple, fast to make, and full of flavors. That way, you’ll be able to have a well-balanced meal 🙂

What you’ll need (for 2 persons):

cucumber-and-sesame-salad-ingredients

– 3 to 4 medium-sized cucumbers, sliced thinly

– 1 teaspoon of salt

– 2 tablespoons of baked sesame seeds

– 2 tablespoons rice vinegar

– 2 teaspoons wasabi paste

– 1 teaspoon soy sauce

How to make it:

1) In a bowl, place the sliced cucumbers with salt and mix

sliced-cucumber-with-salt

2) Sprinkle with sesame seeds and mix

cucumber-and-sesame-salad-with-wasabi-sauce

3) Prepare the dressing: Mix the rice vinegar, soy sauce and wasabi paste

cucumber-and-sesame-salad

Mix and enjoy the Asian freshness!

This week has been the hottest week this whole summer. Something fresh and not so hot is the only thing you wish to have as a meal. So here’s the corn flavored salad that can keep you satisfied and light at the same time.

This side salad goes with absolutely everything. From barbecued meat and chicken to hot plates on a dinner table, or even as a single salad for lunch or dinner, it will add so much taste to your palate. To make it tastier, we preferred grilling corn on the cob rather than just opening a can of already cooked corn.

So here’s what you’ll need (for 3 persons):

The-Salad-Series--Corn-Side-Salad

For the salad mix:

– 2 corns on the cob

– Paprika to taste

– Cumin to taste

– Fresh coriander leaves, cut

– 2 small red onions, diced

– Olive oil

For the dressing: 

– 1.5 tablespoons Olive oil

– 2 tablespoons Red wine vinegar

– 1 tablespoon Lime juice

– Salt and pepper to taste

How to make it:

1) Coat the corn cobs with olive oil, paprika and cumin and place them in the oven or on a grill until they look golden

The-Salad-Series--Corn-Side-Salad-corn-on-the-cob

2) Let them cool, remove them from the cob and place them in the serving dish

3) Cover the corn with the onions and coriander leaves

The-Salad-Series--Corn-Side-Salad-with-corn-on-the-cob

4) Make the dressing by mixing all the dressing ingredients and pour them over the salad

The-Salad-Series--Corn-Side-Salad-1

Mix and enjoy!

View other salad series here: Watermelon and Greens, Halloumi and Nigella seeds, Peach and Feta Cheese, Lentil, Zucchini and Sumac.

It’s getting hotter and hotter by the minute. Windows are open, dinner is served outside, fresh ingredients are on the table, and cold drinks are poured over and over. We have just reached the middle of summer without even knowing it. So this week, I bring you a new summer salad. Very simple to make, full of flavor and screaming fresh summer dinner, it’s the ideal meal (or accompanying meal) for a hot summer day.

Here’s what you’ll need (for 2 persons):

nigella-seeds-and-halloumi-salad-ingredients

– Frisé lettuce

– Halloumi, sliced thinly

– 2 thinly sliced Pears

– Green Grapes, halved

For the dressing:

– 2 tablespoons White wine vinegar

– 3 tablespoons Olive oil

– 4 crushed Garlic cloves

– Nigella seeds

– Salt and Pepper

How to make it:

1) In a dish, place the lettuce, and layer all of the ingredients on top

nigella-seeds-and-halloumi-salad-step-1

halloumi-and-sauce

2) Make the dressing: Mix the vinegar and oil, add the crushed garlic then pour the mix over a handful of nigella seeds then toss on top of the salad

Nigells-seeds-and-halloumi-saladEnjoy as a meal or as a side dish! 🙂