Autumn Glow Salad with Lemon Dressing Recipe

Autumn Glow Salad with Lemon Dressing Recipe

Autumn Glow Salad with Lemon Dressing Recipe

Ingredients
For the Salad
  • 1 cup freekeh or other grain (quinoa, bulgur, etc.)
  • 1 head cauliflower
  • 2 sweet potatoes
  • 1 tablespoon olive oil
  • a sprinkle of dried spices that you like, or a few sprigs of thyme, rosemary, etc.
  • 1 large apple
For the Lemon Dressing
  • 1 bunch parsley (about 1 cup), minced
  • 1 small clove garlic, minced
  • ⅔ cup olive oil
  • juice of one lemon (more to taste)
  • 1 teaspoon agave (optional)
  • ½ teaspoon salt
  • pepper to taste
Instructions
  1. Rinse the grains and place in a rice cooker with the appropriate amount of broth or water (refer to package directions – it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks.
  2. Preheat the oven to 425 degrees. Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme or other dried spices if you have some that you like. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.
  3. While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple and set aside.
  4. When the grains and vegetables are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible.

Falafel Salad

Falafel Salad

Falafel Salad

Ingredients
TAHINI DRESSING
  • ⅓ cup tahini (sesame seed paste) $1.08
  • ⅓ cup water $0.00
  • ¼ cup lemon juice $0.18
  • 2 cloves garlic, peeled $0.16
  • ½ tsp cumin $0.05
  • ¼ tsp cayenne pepper $0.03
  • ½ tsp salt $0.02
SALAD
  • 1 bunch flat leaf parsley $0.89
  • 1 bunch cilantro $0.85
  • 1 (19 oz.) can chickpeas $1.50
  • ½ cup uncooked bulgur $0.77
  • 2 small (3/4 lb.) tomatoes $0.75
 Instructions
  • To make the dressing, smash the garlic cloves under the blade of a knife or roughly chop them. Add the garlic, tahini, water, lemon juice, cumin, cayenne, and salt to a blender. Blend until the mixture is smooth and the garlic is in small pieces. Refrigerate the dressing until ready to use.
  • To cook the bulgur, place the dry bulgur in a sauce pot. Cook and stir the dry bulgur (without water or oil) over medium heat for two minutes to toast it slightly. Add one cup of water and bring the mixture up to a boil. Add a lid to the pot, turn the heat down to low, and let it simmer for 20 minutes. After 20 minutes, fluff the bulgur and transfer it to the refrigerator without a lid to cool.
  • Wash the parsley and cilantro well under cool water. Shake as much water off as possible. Pull the leaves from the stems and then roughly chop the leaves. Place the chopped parsley and cilantro in a bowl.
  • Dice the tomato and add it to the bowl. Rinse and drain the chickpeas, then add them to the bowl. Finally, add the cooled bulgur to the boil and stir to combine the ingredients. Add a liberal amount of the tahini dressing and stir until everything is well coated.

Sautéed Corn and Tomatoes

Sautéed Corn and Tomatoes

Sautéed Corn and Tomatoes

Ingredients
  • 1 Tbsp butter $0.15
  • 2 cloves garlic $0.16
  • 1 (15 oz.) can diced tomatoes $0.89
  • ½ tsp dried basil $0.05
  • ¼ tsp salt $0.02
  • Freshly cracked pepper (15-20 cranks of a pepper mill) $0.05
  • ¼ tsp sugar $0.02
  • 2 cups frozen corn kernels $0.93
  • handful fresh parsley (optional) $0.10
 Instructions
  • Mince the garlic and sauté it with butter in a large skillet over medium-low heat for one to two minutes, or just until softened.
  • Add the diced tomatoes (with juices) to the skillet, along with the basil, salt, pepper, and sugar. Stir to combine and turn the heat up to medium. Allow the skillet to simmer for about 10 minutes, or until most of the juices have evaporated and the mixture has thickened.
  • Add the frozen corn to the skillet (no thawing needed). Stir to combine and heat through (3-5 minutes). Taste and adjust the salt if needed. Sprinkle with a handful of fresh chopped parsley if desired.

Marinated Kale, White Bean, and Tomato Salad

Marinated Kale, White Bean, and Tomato Salad

Marinated Kale, White Bean, and Tomato Salad

Ingredients
SALAD
  • ½ lb. pre-washed and chopped kale (or one large bunch) $1.50
  • 2 Tbsp olive oil $0.32
  • ¼ cup water $0.00
  • 1 lb. ripe tomatoes $0.99
  • 1 (15 oz.) can white beans (navy, cannellini, etc.) $1.19
LEMON GARLIC DRESSING
  • 1 Tbsp olive oil $0.16
  • 2 Tbsp lemon juice $0.09
  • 2 cloves garlic, minced $0.16
  • ½ tsp dried oregano $0.05
  • ½ tsp salt $0.03
  • Freshly cracked pepper $0.05
 Instructions
  • Heat 2 Tbsp of olive oil in a large pot over medium heat. Add the washed and chopped kale, along with ¼ cup of water to help it steam. Cook and stir the kale for 3-5 minutes, or just until it has wilted and is soft, but still vibrant green in color. Use tongs to transfer the kale to a bowl (leaving any remaining water behind). Let the kale cool in the refrigerator as you prepare the rest of the salad.
  • Empty the can of beans into a colander and rinse well under cool running water. Allow the excess water to drain from the beans. Dice the tomatoes.
  • To make the dressing, combine the remaining 1 Tbsp of olive oil, lemon juice, minced garlic, oregano, salt, and a healthy dose of freshly cracked pepper. Set the dressing aside.
  • Once the kale has cooled slightly, add the rinsed and drained beans, diced tomatoes, and dressing. Toss the ingredients together until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat. Give the salad a good stir to redistribute the dressing before serving.

Crunchy Chicken Salad

Crunchy Chicken SaladCrunchy Chicken Salad

Ingredients:

3tablespoons butter or margarine

1package (3 ounces) Oriental-flavor ramen noodle soup mix

2tablespoons sesame seed
1/4cup sugar
1/4cup white vinegar
1tablespoon vegetable oil
1/2teaspoon pepper
2cups cut-up cooked chicken
1/2cup dry-roasted peanuts
4medium green onions, sliced (1/4 cup)
1bag (16 ounces) coleslaw mix

See full instructions on: www.bettycrocker.com

 

Spinach Salad

spinach salad

Spinach Salad

Ingredients:
Salad

8 cups chopped spinach (1 bag)

1 cup halved cherry or pear tomatoes

1/2 cup corn (frozen, canned, or cut off the cob)

1 1/2 cups chopped cooked chicken

1 large avocado, sliced

1/3 cup crumbled goat or feta cheese

1/4 cup toasted pine nuts

Dressing

3 tablespoons white wine vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

salt and freshly ground black pepper, to taste
See full instructions on : recipegirl.com

 

Roasted Broccoli with Garlic

Roasted Broccoli with Garlic

Roasted Broccoli with Garlic

Ingredients:
1 bunch broccoli, about 1 1/2 pounds, cut into bite sized flowerets

3 T extra virgin olive oil

6-8 cloves fresh garlic (or more, I used about 12 cloves)

salt and fresh ground black pepper to taste

See full instructions on : www.kalynskitchen.com

Roasted Garlic Pasta Salad

Roasted Garlic Pasta Salad

Roasted Garlic Pasta Salad

Ingredients
  • 1 head garlic
  • ½ Tbsp olive oil
  • 1 lb. pasta shells
  • 15 oz. ricotta cheese
  • ¼ cup grated parmesan
  • to taste salt & pepper
  • 1 pint cherry tomatoes
  • 3 cups baby spinach

See full directions on budgetbytes.com