LEMON HERB MEDITERRANEAN PASTA SALAD
Lemon Herb Mediterranean Pasta Salad is loaded with so many Mediterranean salad ingredients, and drizzled an incredible Lemon Herb dressing!
Provided by Karina - Cafe Delites
Categories Salad
Time 25m
Number Of Ingredients 20
Steps:
- Boil the pasta in a large pot of salted water until al dente. Drain in a colander or strainer, then rinse under cold water to take the heat out. Transfer the pasta to a large mixing bowl.
- While pasta is boiling, prepare your dressing. Whisk together all of the marinade/dressing ingredients in a large jug.
- Add all of the salad ingredients into the salad bowl along with the pasta, and drizzle with the dressing. Toss all of the ingredients together until everything is coated evenly in dressing. Season with extra salt and pepper, if desired.
- Serve immediately.
Nutrition Facts : Calories 108 kcal, Carbohydrate 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 129 mg, Fiber 1 g, ServingSize 1 serving
LEMON POTATO SALAD
Recipe video above. You don't need mayo to make a terrific potato salad! The secret is to marinate the potatoes so they suck up all that flavour!
Provided by Nagi
Time 20m
Number Of Ingredients 12
Steps:
- Dressing: Shake in a jar.
Nutrition Facts : Calories 256 kcal, Carbohydrate 29 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Sodium 385 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
KALE-PASTA MASON JAR SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pasta and pine nuts: Bring a pot of water to a boil and cook the pasta according to the package directions. Drain, rinse with cold water and add to a bowl. Set aside.
- Add the pine nuts to a small skillet over low heat. Toast slowly over the course of 3 to 4 minutes, tossing regularly. Remove from the skillet and set aside.
- For the dressing: In a large skillet, heat the olive oil and garlic over low heat so that the garlic slowly infuses the oil, about a minute. When the garlic begins to sizzle, stir it around so it doesn't get too brown. When the garlic starts to turn golden, add the salt and pepper and stir; set aside for 5 minutes.
- After 5 minutes, pour the oil mixture (scraping out the salt, pepper and garlic) into a small mason jar. Add the lemon juice, lemon zest, basil and parsley, put the lid on and shake it.
- For the kale: Finely slice 1 bunch of the kale. Set the same skillet (without cleaning it) over medium-high heat. Add the sliced kale and cook until partly wilted, about 5 minutes. Let cool, then add the Parmesan shavings and toss. Season with salt and pepper.
- Finely slice the remaining 1/2 bunch kale and set aside.
- For the assembly: Start by pouring 1/4 cup dressing into each quart-size mason jar, followed by 3/4 cup cherry tomatoes, 1 1/4 cups pasta, 1 tablespoon pine nuts, 1/2 cup cooked kale with Parmesan, 8 to 9 mozzarella balls and, finally, 1/2 cup sliced raw kale. Put the lids on the jars and refrigerate until ready to eat.
CLASSIC COBB MASON JAR SALAD
Provided by Jamika Pessoa
Time 15m
Yield 1 serving
Number Of Ingredients 11
Steps:
- For the blue cheese dressing: Pour the dressing, vinegar, Worcestershire and salt into a 16- to 20-ounce mason jar and mix well with a fork.
- For the salad: Layer in the ham, avocado, tomato, bacon, egg, blue cheese and lettuce, then top with the lid and chill until ready to serve.
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