Watermelon Salad with Feta

It’s a hot, blistering kind of day and don’t want to cook up anything? This cool and refreshing salad is perfect!

Yields 8

Watermelon Salad with Feta
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Ingredients

  • 1 large watermelon, cubed
  • 1/2 medium red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup basil, chopped
  • 1 cup feta cheese

Instructions

  1. Toss all ingredients together in a large bowl and let rest in refrigerator until ready to serve.
Recipe Type: Soups, Salads and Sandwiches
7.6.8
267

Kale with Chili Lime Dressing

Chili Lime Kale Salad from The Tasty Gardener

Kale was such a huge deal this summer.  Everyone and anyone was talking about how good it is for you, how versatile is it, how yummy.  I am no exception.  Just check out my previous recipes for Kale Salad with Lemon Viniagrette or my Chicken Stuffed with Kale and Asiago Cheese.

One thing I learned about eating Kale raw was that it needed to be massaged.  Yes massaged.  All it’s aches and pains need to be worked out.  Actually what you are doing is taking away the toughness and bitterness right from the garden kale can have.  And like my other salad make sure you dress it early. Like really really early.  Let the leaves absorb the flavours; your salad will be better for it.

Like the Lemon Viniagrette this Chili Lime one is super easy to make.  It packs a little heat and a lot of tang so keep your salad fixings simple.  You can add as many or as little of the chilis you would like depending on your tolerance level.


Chili Lime Kale Salad from The Tasty Gardener

All good creamy dressings need to start with a great base.  Here I am using a creamy Dijon from my favorite mustard people, Maille. (shameless plug)

Chili Lime Kale Salad from The Tasty Gardener

You want to whisk a couple generous tablespoonfuls into a little cider vinegar and olive oil, about 1/4 cup each.

Chili Lime Kale Salad from The Tasty Gardener

Add some salt and pepper, a whole bunch of lime juice (taste it to get just the right tang you want) and finely chopped chili peppers. Again you decide how hot it will be.
Chili Lime Kale Salad from The Tasty Gardener

Make sure it’s all whisked together well then toss it with you massaged kale. Massaging pretty much is how you think it is. grabbing and gently squeezing the leaves.

Chili Lime Kale Salad from The Tasty Gardener

Let the salad rest several hours in the fridge.  You could even leave it over night and it will still be crisp and delicious.

Greek Lentil Salad

 I’ve just begun using lentils more and more and I can’ believe how tasty and nutritious they are.  They are chock full of fibre, protein, potassium, folate and iron.  They are gluten free and low in fat and calories.  Give this recipe a try and add more lentils into your diet.  This is also a perfect big batch salad for potlucks and summer bbqs.

Greek Lentil Salad
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Ingredients

  • 1 cup lentils, cooked
  • 1/2 cup feta cheese
  • 1/2 cup red onion, chopped
  • 1 cucumber, chopped
  • 1/2 cup cherry tomatos, halved
  • 1/2 cup olive oil
  • 1 clove galic, minced
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp dried basil
  • 1 tsp dijon mustard
  • 1/2 cup red wine vinegar
  • 2 tbsp lemon juice
  • salt and pepper to taste

Instructions

  1. In a large bowl combine the lentils, onions, cucumber and tomatos. Carefully stir in the cheese.
  2. In another bowl whisk together oil, garlic, basil, oregano, mustard, vinegar and lemon juice.
  3. Toss the dressing and lentils together gently.
  4. Season with salt and pepper. Refrigerate 2 hours or overnight before serving.
Recipe Type: Soups, Salads and Sandwiches
7.6.8
260

In a large bowl combine the lentils, onions, cucumber and tomatos.

Greek Lentil Salad from the Tasty Gardener

Carefully stir in the cheese.

Greek Lentil Salad from the Tasty Gardener

In another bowl whisk together oil, garlic, basil, oregano, mustard, vinegar and lemon juice.Toss the dressing and lentils together gently.

Greek Lentil Salad from the Tasty Gardener

Season with salt and pepper. Refrigerate 2 hours or overnight before serving.

Greek Lentil Salad from the Tasty Gardener

Greek Lentil Salad from the Tasty Gardener

 

Kale Salad with Lemon Vinaigrette

Kale seems to be the top trending new super food lately.  It is everywhere from salads to chips to toppings for pizza.  I love it for its capability to hold up a lot longer than any other lettuce.  Dress it hours before your party and it is still fresh and crisp.

You can add other vegetables and toppings to this salad if you want but I love this vinaigrette so much I wanted to keep things simple and focus just on the flavours of the kale and lemons.

Kale Salad (1)

 

Yields 8-12

Kale Salad with Lemon Vinaigrette
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Ingredients

  • 8 cups kale, trimmed and chopped
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • zest and juice of 2 lemons

Instructions

  1. In a bowl combine the oil, vinegar, zest and juice.
  2. Toss with kale.
Recipe Type: Soups, Salads and Sandwiches
7.6.8
266

Green Bean Salad

If your like me you cook a lot of  vegetables at dinner time and they don’t always get eaten.  Here is a great recipe for a salad you can whip up the next day with leftovers.

Serves 1/4

Green Bean Salad
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Ingredients

  • 1 lb green and yellow beans, cooked
  • 1 red onion, sliced
  • 1 red pepper sliced
  • 1/2 cup olive oil
  • 1/2 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 tbsp dijon mustard
  • 1/2 tbsp lemon juice
  • 1/4 tsp coriander powder

Instructions

  1. In a large bowl toss together the beans, onions and peppers.
  2. In another whisk together the oil, vinegar, garlic, mustard, lemon juice and coriander.
  3. Pour dressing over the beans and toss.
  4. Keep refrigerated until serving.
Recipe Type: Side Dishes
7.6.8
170

In a large bowl toss together the beans, onions and peppers.

In another whisk together the oil, vinegar, garlic, mustard, lemon juice and coriander.

Pour dressing over the beans and toss.

Keep refrigerated until serving.

Apple and Raisin Salad

Serves 1/4

Apple and Raisin Salad

I like to use a mixture of apples from gala to granny smith. Leaving the peel not only creates a healthier salad it is makes a pretty presentation.

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Ingredients

  • 2 apples, diced with peel still on
  • 1/2 cup diced celery
  • 1/4 cup raisins
  • 1/4 cup cranberries
  • 1 tbsp lemon juice
  • 1 tbsp mayonnaise
  • 2 tbsp walnuts, chopped

Instructions

  1. Combine all the ingredients and chill in the refrigerator for several hours before serving.
Recipe Type: Soups, Salads and Sandwiches
7.6.8
87

 

Dice your apples.

Add the lemon juice and toss.

This helps them from going brown.

Chop up your celery.

Measure out the raisins,

Cranberries,

And nuts.

Combine them all with your apples.

Doesn’t it look so colorful.

Add your mayonnaise.

Mix everythingtogether well and allow to chill before serving. This is a nice refreshing side dish to take to parties and barbecues.

 

 

Greek Pasta Salad

Serves 1/16

Greek Pasta Salad
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Ingredients

  • 450 g. rotini pasta
  • 2 container greek feta, plain or seasoned, crumbled
  • 1 red onion, diced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh oregano, chopped
  • 1 can black olives, drained
  • 1 cup olive oil

Instructions

  1. Cook the pasta until al dente in a large pot of boiling water.
  2. While the pasta is cooking combine the remaining ingredients except the olives in a large bowl.
  3. Drain the pasta and immediately add the cheese mixture. Mix together well.
  4. Stir in the olive.
  5. Refrigerate for 1 hour or serve warm.
Recipe Type: Soups, Salads and Sandwiches
7.6.8
134

 

Cook the pasta in a large pot of boiling water until just al dente.  While it’s cooking chop the basil, oregano and red onion.  You want about a 1/4 cup of each of the herbs.

Place the cheese in a medium sized bowl. I really like the flavour  of the fetas that already come mixed with herbs and spices.  This one is a garlic and herbs.

Add the onion.

Then the herbs.

Drizzle in the olive oil.

Mix everything together well.

Drain the pasta and place it in a large serving bowl.  While it’s still hot add the cheese mixture.

Stir it together well.  Since the pasta is still warm it slightly melts the cheese giving the salad a creamy texture.  It also softens the onions.

Stir in the olives.

This salad can be served warmed or you can refrigerate it until you need it.  Just make sure to give it a good stir before serving.