Salads That You’ll Fall In Love With

Salads can be a great way to look after your health. They allow you to watch your calories, your nutrients, and allow you to eat a wide variety of vegetables.

However, most people get disgusted just by hearing the name of salads. This is because we all assume that a salad will be all health, no taste. Salads don’t have to be tasteless. They can be pleasing to eat – both visually and taste-wise.

So, here are 4 salad recipes to prove us right!

WHICH SALADS SHOULD I MAKE?

CHINESE CHICKEN MANDARIN SALAD

  • 3 c. shredded lettuce
  • 2 c. shredded red cabbage
  • 2 c. shredded chicken
  • 1/2 c. jarred mandarin oranges, drained
  • 1 instant ramen packet, crushed (flavor packet discarded)
  • 1/2 c. shredded carrot
  • 1/3 c. sliced green onions
  • 1/4 c. sliced almonds
  • 3 tbsp. rice wine vinegar
  • 2 tbsp. honey
  • 1 tbsp. sesame oil
  • 1 tbsp. hoisin sauce
  • 2 tbsp. soy sauce
  • 1 tsp. minced ginger
  • 1 clove garlic, minced
  • 1/4 c. vegetable oil

INSTRUCTIONS

  • Make salad: In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.
  • Make dressing: In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified.
  • Before serving, drizzle dressing over salad and toss to combine.

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SHRIMP SALAD

Salads That You'll Fall In Love With

  • 1 lb. shrimp, peeled and deveined
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 red onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 tbsp. freshly chopped dill
  • Toasted bread or butterhead or romaine lettuce, for serving
  • 1/2 c. mayonnaise
  • Juice and zest of 1 lemon
  • 1 tsp. dijon mustard

INSTRUCTIONS

  • Preheat oven to 400°F. On a large baking sheet, toss shrimp with oil and season with salt and pepper.
  • Bake until shrimp are completely opaque, 5 to 7 minutes.
  • In a large bowl, whisk together mayonnaise, lemon juice and zest, and dijon and season with salt and pepper. Add cooked shrimp, red onion, celery, and dill to bowl and toss until combined.
  • Serve on bread or over lettuce.

BALSAMIC GRILLED STEAK SALAD WITH PEACHES

Salads That You'll Fall In Love With

  • 1 lb. skirt steak, trimmed of fat
  • 1/4 c. balsamic vinegar
  • 1 clove garlic, minced
  • 1 tbsp. vegetable oil
  • kosher salt
  • 1 tbsp. brown sugar
  • Freshly ground black pepper
  • 1/4 c. extra-virgin olive oil
  • Juice of 1 large lemon
  • 6 c. baby arugula
  • 2 peaches, thinly sliced
  • 1/3 c. crumbled blue cheese or feta

INSTRUCTIONS

  • Add steak to a large Ziploc bag or baking dish and toss in balsamic vinegar, garlic and brown sugar. Let marinate 20 minutes at room temperature.
  • Heat a grill or grill pan to high. Rub steak with vegetable oil and season generously with salt and pepper.
  • Grill until desired doneness, 3 minutes per side for medium rare. Let rest 5 minutes, then slice.
  • Meanwhile, make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
  • Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss. Serve immediately.

SOBA NOODLE SALAD WITH GRILLED FLANK STEAK

  • 1/2 c. low-sodium soy sauce
  • 3 tbsp. sesame oil, divided
  • 2 tbsp. honey
  • 1/4 c. rice vinegar
  • 2 tbsp. sriracha
  • 1/4 c. plus 2 tbsp. vegetable oil
  • 2 cloves garlic, minced
  • 2 tbsp. minced fresh ginger
  • 1 lb. flank steak
  • 8 oz. soba noodles
  • 1 large carrot, peeled and thinly sliced
  • 1 large cucumber, peeled, seeded, and thinly sliced
  • 2 green onions, thinly sliced, divided
  • 2 tbsp. sesame seeds
  • kosher salt
  • Freshly ground black pepper

INSTRUCTIONS

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  • In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, Sriracha, honey, garlic, and ginger, then slowly whisk in oil until combined.
  • Place steak in a shallow baking dish and pour 1/3 of soy mixture over steak, then let sit 10 minutes.
  • Bring a large pot of water to a boil. Cook soba noodles according to package directions, then drain and rinse with cold water. In a large bowl, toss noodles with carrot, cucumber, 1/2 of the green onions, and sesame seeds. Pour remaining soy mixture over noodles and toss gently to combine.
  • Heat a lightly oiled grill pan or grill over high. Remove steak from marinade and season with salt and pepper (discard marinade). Grill steak 5 minutes per side for medium, then let rest 5 minutes before thinly slicing on the diagonal.
  • Serve steak over soba noodle salad; drizzle with remaining 1 tablespoon sesame oil and garnish with remaining green onions.

These recipes are by Delish.

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