This avocado & black bean salad is the result of several handfuls of random veggies leftover in my fridge. I always seem to have leftover tomato and onion laying around and HATE letting it go to waste. So, one day I threw together all of the random leftovers I could find, and the result was this super simple salad. I love it so much!

It’s loaded with tons of flavor and wonderful fresh ingredients! It is the perfect choice for lunch, a side dish, or even an appetizer! As an added plus, it’s easy to make and mixes up fast!

I love eating filling salads like this in the summer but honestly, this is delicious YEAR ROUND!

Ingredients you’ll need

This avocado & black bean salad recipe is simple, yet so tasty! You only need a handful of ingredients to throw it together and it only takes about 10 minutes! See the recipe card below for a list of exact ingredient measurements.

• For the dressing: A combination of lime zest, lime juice, cumin, garlic, olive oil, salt and pepper flavors the salad with freshness.
• Avocado: Adds major creaminess! Use more or less avocado, depending on your preference.
• Tomato: Juicy bursts of sweet tomato flavor are fabulous with the black beans and avocado.
• Onion: Sweet onion or red onion both work well in this recipe. Or use shallot for a milder taste.
• Black beans: Canned black beans are convenient and make this salad more filling. They’re packed with fiber, potassium and plant-based protein.
• Cilantro: Adds freshness and color. If you’re not a fan, simply leave it out.

Substitutions and variations

This salad is really easy to customize with your favorite ingredients! Here are some suggestions:

• Add corn: When we have corn on hand, I love to toss some of that in for a quintessentially summer salad. It adds a hint of sweetness that’s a great balance for some of the more savory ingredients.
• Make it spicy: If you’d like to add some heat, mix a dash of cayenne pepper or even sriracha to the dressing. You could also stir a minced jalapeño into the salad.
• Cheese: Sometimes I like to add in crumbled feta cheese or cotija cheese for a creamy, salty, cheesy addition.

Serving suggestions

• This is delicious served as a side salad paired with grilled meats in the summer or with a Mexican dinner.
• Enjoy as an appetizer with tortilla chips as a dip.
• Jazz up your salads and use this as a salad booster, spooned over chopped romaine lettuce.
• Serve as a filling for burritos, tacos or quesadillas.

Storage tips

You can make this up to 2 days ahead of time and store it in an airtight container in the fridge. However, add the avocado just before serving. Once the avocado is added, this salad is freshest within about 24 hours.

More salad recipes to try

• Mexican Street Corn Pasta Salad
• Grilled Corn Salad
• Warm Kale Salad
• Tofu Salad

That’s all for today! As usual, if you end up making this recipe, PLEASE snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making from my blog.

See how to make the Black Bean & Avocado Salad here:

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Avocado & Black Bean Salad

This avocado & black bean salad is a fresh, flavorful mix of avocados, tomato, onion, black beans, cilantro, all tossed in a zesty lime blend. Serve this easy salad as a light appetizer with chips or pair it with your favorite protein.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 337kcal

Author Brita Britnell

Ingredients

• Juice of 1 lime about 2 tablespoons
• zest of 1/2 a lime about 1 teaspoon
• ¼ teaspoon cumin
• 2 cloves garlic minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 avocados diced
• 1 large tomato diced
• ¾ cup sweet onion finely diced
• 15 ounce can black beans drained and rinsed
• ¼ cup cilantro

Instructions

• In a small bowl, whisk together the lime juice and zest, cumin, garlic, olive oil, salt and pepper.
• In a large bowl, combine the avocado, tomato, onion, black beans, and cilantro. Pour the dressing on top and toss to combine. Enjoy immediately or save for later!

Notes

The lime juice helps the avocado from turning brown but this is still best enjoyed within 24 hours.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 30g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 420mg | Potassium: 937mg | Fiber: 15g | Sugar: 3g | Vitamin A: 477IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 3mg

The post Avocado & Black Bean Salad appeared first on Food with Feeling.

I started a new series on Instagram this week called “Recipes my girlfriend makes me” which features simple and delicious recipes that my girlfriend has made me over the past year.

She’s not much of a chef but what she does make me is always delicious! This cabbage salad was one of the very first things that she ever “cooked” for me and I LOVE IT so much. I say “cooked” because it doesn’t actually require any cooking, just chopping (and throwing the vegan buffalo wings in the air fryer).

We’ve changed and perfected the recipe over the past few months and this version of it is what we’ve come to LOVE and crave on a regular basis. I’d say that we have this salad at least a couple times per month but sometimes it’s weekly.

Ingredients in this cabbage salad:

• Purple/ red cabbage
• Carrots
• Onion
• Buffalo wings (we LOVE the Morning Star Farms vegan buffalo wings which we cook in the air fryer for 10 minutes)
• Radishes
• Blue Cheese dressing
• Cheddar cheese
• Tortilla chips for CRUNCH

I’m really excited to see y’all making this recipe because it’s seriously one of my new favorite salads on the blog! PLUS it’s super easy to throw together.

I really hope that you love it as much as we do :)

As usual, if you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from my blog.

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Red Cabbage Salad

This Purple Cabbage Salad recipe is SO simple to throw together and require no cooking (just a lot of chopping)!

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 salads

Calories

Author Brita Britnell

Ingredients

• ¼ of a small Purple cabbage shredded/ diced
• 6 radishes diced
• ½ cup of cheddar cheese cubed
• ½ cup of red onion diced
• 2 medium carrots shredded or diced
• ¼- ⅓ cup of of blue cheese dressing
• Handful of crumbled tortilla chips for serving
• Optional for serving: buffalo wings I LOVE these vegan Morning Star Wings that I cook in the air fryer for 10 minutes

Instructions

• If using, cook the buffalo wings according to package directions.
• In a large bowl, combine the cabbage, radishes, cheddar cheese, onion and carrots. Toss to combine.
• Drizzle over the dressing and toss so that all of the veggies are covered in the dressing. Add a little more dressing to taste. Divide the salad among 2 bowls.
• Dice the wings (is using) and divide evenly. Top each bowl with a handful of crushed tortilla chips (these add a delicious bit of crunch to the salad!). ENJOY!

Notes

*Nutritional info does not include the buffalo wings

The post Red Cabbage Salad appeared first on Food with Feeling.

One of my favorite lunches is curried egg salad! It’s creamy, tangy, and has a warm, robust taste from the addition of curry powder. This recipe takes your everyday egg salad and kicks it up a notch with so much wonderful flavor. It makes for a quick and easy meal option that’s delicious served as a sandwich, with crackers, or in lettuce cups. As an added plus, you only need a handful of simple ingredients and just about 20 minutes!

A version of this egg salad sandwich is something that I have made MANY times from one of my favorite cookbooks, Easy Gourmet from I Am a Food Blog. It’s one of the first blogger cookbooks that I ever purchased back when I first started my blog.

Reasons you’ll love this recipe

• Quick & easy: This recipe can be mixed together in less than 20 minutes! You’ll just need to prep the ingredients and mix them all together. Super simple!
• Great for meal prep: Curry egg salad stays fresh for up to about 3 days. Make it at the beginning of the week for sandwiches over the next few days, or snack on it straight from the bowl!
• So tasty: You will love the delicious warm and rich flavor that the curry powder adds to an otherwise simple salad. It’s the only egg salad you’ll want to make from here on out!

Ingredients in this simple egg salad

This quick and simple curried egg salad recipe uses just a handful of whole food ingredients. Here’s what you’ll need:

• Hard boiled eggs: The star ingredient that adds texture and protein!
• Curry powder: Adds major flavor. Feel free to use a little less than the recipe calls for, if you’re sensitive to spices. You can start with 1/2 teaspoon and increase as desired.
• Chives: For delicious herby flavor and a gorgeous pop of color. Sub with green onions, if preferred.
• Celery: Adds some savory flavor and a crisp texture. Other raw veggies like diced radishes, cucumber or red onion would work great, too!
• Flavorings: Mayo is the creamy base and dijon adds a sharp, complex mustard flavor. Add a little salt and black pepper to bring all of the flavors together.

Substitutions and variations

There are lots of ways to customize this curried egg salad and make it your own. Here are some suggestions:

• Make it creamier: You can use more or less mayonnaise to make this curry egg salad as creamy as you’d like it.
• Use Greek yogurt: To add a bit more protein and a tangy flavor, use a little greek yogurt combined with some of the mayo. You could do 1 tablespoon of each or use all Greek yogurt.
• Extras: Mix in other ingredients that you like! Finely diced red bell pepper would be delicious for a slightly sweet crunch. You could even stir in some avocado! A drizzle of hot sauce or sriracha sauce would be tasty, too, for some heat!
• For serving: Some of my favorite ways to serve this egg salad is as a sandwich, wrapped in a tortilla, in lettuce cups or over greens, or just with buttery crackers or chips.

How to make this recipe

1. Prep the eggs: Start by hard boiling your eggs if you haven’t already done so. I do this by boiling a pot of water. Carefully lower the eggs into the pot and boil for 7 minutes. Remove from the water and place directly into an ice bath. Let rest until fully cooled and then peel.
2. Combine all ingredients: In a medium bowl, use a fork or potato masher to mash the eggs into a rough chop. Mix in the curry powder, dijon, mayo, chives, and celery. Stir to combine and season to taste with salt and pepper.
3. Serve: Enjoy on toasted bread, or even on its own or as a dip with crackers or chips!

Helpful tips

• Timesaving idea: To save some extra time and effort, consider buying eggs that have already been hardboiled at the store. You can also buy pre-chopped green onions and celery, usually found in the produce department of most grocery stores.
• Mashing the eggs: For best results, keep the eggs a bit chunky. Egg salad is not meant to be completely smooth and mashed. Also, it’s normal for the yolks to crumble while mixing everything together.
• Refresh leftovers: Once this salad has been refrigerated for a day or two, before serving, give it a taste and add an extra pinch of salt and/or squeeze of lemon to freshen it up.

Frequently asked questions

More salad recipes to try

• Tofu Salad
• Mexican Street Corn Pasta Salad
• Vegan Chicken Salad
• Warm Kale Salad

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).

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Curried Egg Salad

This simple Curried Egg Salad is quick to throw together and a fun twist on a classic recipe. Enjoy it on a sandwich or straight from the bowl! It’s filled with protein and great for a takeaway lunch!

Course lunch

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 182kcal

Author Brita Britnell

Ingredients

• 2 hard boiled eggs
• ¾ teaspoon curry powder
• 1 ½ teaspoons dijon mustard
• 2 tablespoons mayo
• 2 tablespoons chives or green onion
• ⅓ cup diced celery
• salt and pepper to taste
• toasted bread and greens for serving

Instructions

• Start by hard boiling your eggs if you haven’t already done so. I do this by boiling a pot of water. Carefully lower the eggs into the pot and boil for 7 minutes. Remove from the water and place directly into an ice bath. Let rest until fully cooled and then peel.
• In a medium bowl, use a fork or potato masher to mash the eggs into a rough chop. Mix in the curry powder, dijon, mayo, chives, and celery. Stir to combine and season to taste with salt and pepper.
• Serve on toasted bread, or even on it’s own, and ENJOY!

Notes

Leftover egg salad can be refrigerated in an airtight container for up to 2-3 days. To keep it super fresh, press a sheet of plastic wrap against the surface of the salad. Just before serving, give it a good stir.

Nutrition

Calories: 182kcal | Carbohydrates: 2g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 192mg | Sodium: 207mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

The post Curried Egg Salad appeared first on Food with Feeling.

What is Napa cabbage?

Cabbages come in all different shapes and sizes, and Chinese cabbage is one of the four main varieties of cabbage (along with green, red and savoy). Napa cabbage is the most popular type of Chinese cabbage. Most grocery stores label Napa varieties as “Chinese cabbage,” but beware: they may also put bok choy, pak choy or other Asian greens under the same label. See below for a good visual of what Napa cabbage looks like.

How to cut Napa cabbage for sautéing

Cut the head of cabbage in half from top to bottom, lengthwise. Lay each half flat on a large cutting board and slice it into thin strips (see video for reference!).

How to make this recipe

If Napa cabbage is new to you, this recipe is a great one to try! The cooking method is so easy and the flavors pair well with a variety of meals. Here’s how to make it:

1. Sauté. Once the cabbage is cut into thin strips, add butter and olive oil to a large skillet over medium heat. Once hot, add in the garlic and sauté for 3 minutes. Stir in the cabbage and season with salt and pepper. Sauté for 10-12 minutes, stirring a few times, until it’s tender.
2. Serve. Remove from heat and stir in the vinegar. Serve with additional salt and pepper as desired and enjoy!

Frequently Asked Questions

Is Napa cabbage healthy?

Napa cabbage has a variety of health benefits! It’s a great source of dietary fiber, which is beneficial for gut health. It also contains nutrients that help lower cholesterol levels and stabilize blood sugar. In addition, it’s packed antioxidants and plenty of vitamins and minerals. Cabbage is definitely a great vegetable to include in your diet!

How to store cabbage

Store it in plastic and in the fridge to prevent it from wilting. Remove any outer leaves that show signs of browning or insect damage. A raw whole head of cabbage will stay fresh in the refrigerator for up to 2 weeks. If you’ve cut the cabbage, it will keep for about 3 days.

Can this recipe be made ahead of time?

For best results, this is best when made just before serving. However, the Napa cabbage can be cut and the garlic can be chopped in advance. Cook it just before serving. 

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Sautéed Napa Cabbage

Sautéed Napa Cabbage is sliced cabbage cooked with butter, olive oil, garlic, apple cider vinegar and any fresh herbs you’d like. An easy and inexpensive side dish that pairs well with just about any main you’re serving. This Napa cabbage recipe takes just 20 minutes to make, is super tasty and nutrient-rich!

Course Side

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 59kcal

Author Brita Britnell

Ingredients

• 1 medium head of napa cabbage
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 tablespoon butter vegan as desired
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon apple cider vinegar

Instructions

• Prep the cabbage: to make it easier, I like to cut the head of cabbage in half from top to bottom. Lay each half flat on a large cutting board and slice it into thin strips (see video for reference!).
  1 medium head of napa cabbage
• In a large skillet over medium heat, add in the butter and olive oil. Once hot, add in the garlic and sauté for 3 minutes. Add in the cabbage and season with salt and pepper. Sauté for 10-12 minutes, stirring a few times, until it’s tender.
  2 cloves garlic, 1 tablespoon olive oil, 1 tablespoon butter, 1 teaspoon fine sea salt, ½ teaspoon freshly cracked black pepper
• Stir in the vinegar and serve. Season with additional salt and pepper as desired!
  1 teaspoon apple cider vinegar

Video

Notes

Feel free to add in any additional spices or herbs as desired. I love this recipe with fresh thyme or parsley mixed in!

Nutrition

Calories: 59kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 604mg | Potassium: 9mg | Fiber: 0.04g | Sugar: 0.02g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg

The post Sautéed Napa Cabbage appeared first on Food with Feeling.

What is pickling?

Before we jump into the details, you may be wondering – what even is pickling? Pickling is a method of preserving a food. There are a few different ways to pickle foods, but with this recipe we’re using a quick pickling method, which is super easy. The red cabbage will be pickled in a mixture of vinegar, water, sugar and salt and stored in the refrigerator. 

If you are new to pickling vegetables, this pickled cabbage will be a great recipe to start with. All you need is two large mason jars, red cabbage, and a few common ingredients to get get going. It takes about 2 hours for this salad to pickle, but it’s even better after 24 hours and it keeps in the fridge for up to about 2 weeks.

Recipe variations

There are lots of ways to customize this recipe and make it your own. Here’s some options:

• Add a bit of heat by mixing in ½ jalapeño, sliced into rounds.
• Change it up by swapping out some of the cabbage for thinly sliced red onion and/or sliced or julienned carrots.
• Add different flavors with your favorite spices or herbs. Try adding in a pinch of red pepper flakes or a few pieces of sliced ginger.
• Both red and green cabbage work in this recipe really well. Feel free to swap out some or all of the purple cabbage for green cabbage.

Serving suggestions

We love this healthy pickled cabbage as a salad, or as a side dish to our favorite meals. But it’s great as a zingy condiment too! Pair it with:

• tacos
• avocado toast
• sandwiches, wraps
• burgers
• hot dogs
• grain (Buddha) bowls
• leafy green salads

How to store

Quick-pickled cabbage is not processed or shelf-stable and must be stored in the refrigerator. Simply store it in the sealed mason jar that you soaked it in. The cabbage will keep fresh in the fridge for about 2 weeks.

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Pickled Cabbage

This Pickled Cabbage recipe makes the best pickled red cabbage in only about 10 minutes hands-on time! It completely transforms this veggie and adds an incredible pop of flavor. Use it in sandwiches, on avocado toast, in tacos, on burgers, with pulled pork and more!

Course Salad, Side

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 20 servings

Calories

Author Brita Britnell

Ingredients

• ½ of a small-medium red cabbage about 1 ½ pounds
• 1 ⅔ cup of apple cider vinegar*
• 3 cups of boiling water
• 3 tablespoons of sugar
• 2 ½ teaspoons of salt
• ½ teaspoon of freshly ground black pepper
• 2 cloves of garlic thinly sliced or minced
• See the notes for ways to change the recipe up a little with more veggies etc.

Instructions

• Using a sharp knife or a mandolin, thinly slice the cabbage and pack it into 2 32-oz (4 cup) mason jars. You might have to really pack it in there to get it all to fit but it shrinks up quite a bit as it pickles.
• In a large measuring cup, mix together the boiling water with apple cider vinegar, sugar, salt, pepper, and garlic. Mix to combine until all of the sugar and salt is dissolved.
• Divide the vinegar mixture evenly between the 2 mason jars. The jar should be filled up to the neck but if it’s not, you can add in a little extra water. Seal tightly and give it a little shake to make sure everything is combined.
• Let sit for at least 2 hours to pickle, but you get best results after 24 hours. This lasts great in the fridge for about 2 weeks! ENJOY!

Notes

• Cabbage weight: this weight fits nicely into 2 (4-cup) mason jars.
• You can also use red wine vinegar or rice wine vinegar as desired.

Recipe variations:

• Can add in ½ jalapeño sliced into rounds
• Can swap out some of the cabbage for thinly sliced red onion and/or sliced/julienned carrots
• Can add in a pinch of red pepper flakes or a few pieces of sliced ginger
• You could also swap out some or all of the purple cabbage for regular cabbage

The post Pickled Cabbage appeared first on Food with Feeling.

How to make this recipe

Orzo pasta salad with roasted veggies is such an easy recipe to toss together! The most time consuming part about making this salad is cutting up and roasting all the vegetables.

1. Roast veggies. Once you’ve cut all of the vegetables into bite-sized pieces, place them on a baking pan and into the oven for about 15 to 20 minutes and until fork tender.
2. Boil pasta. While the vegetables are roasting, you can prepare the pasta. If you’d like to serve this dish cold, run the pasta under cold water to cool it down.
3. Toss the salad. Once the veggies are done, combine them in a large bowl with the cooked orzo. Drizzle on the ¼ cup of olive oil as well as the vinegar, optional herbs, and additional salt. Add a squeeze of lemon juice, if you’d like, and toss to coat everything. ENJOY!

Customize your salad

There are tons of delicious ways to really make this easy roasted veggie pasta dish your own! Here’s some options:

• Add protein. This roasted veggie pasta salad is a great base for extra proteins. Keep it vegetarian by adding a can of chickpeas or tofu, or mix in chicken or shrimp!
• Different veggies. Roasted broccoli, mushrooms and/or brussels sprouts would also be delicious.
• Grains. You can swap out the orzo pasta for other grains such as couscous, bulgur wheat or quinoa.
• Cheese. Add in crumbled feta cheese, shaved parmesan or goat cheese for a different flavor. Use vegan, dairy free cheeses as desired.
• Herbs. Amp up the flavor by adding in your fav herbs, such as dill, basil or chives.

Make ahead

Pasta salad tastes better over time! If you’re able to, make this dish a day or so before serving. You can also save on prep time by cutting up the vegetables and making the dressing up to 8 hours before you plan to serve the salad. 

Storage tips

Store this veggie pasta in an airtight container in the refrigerator for up to about 3 to 4 days. It’s delicious eaten hot or cold, so feel free to dig in straight from the fridge or warm it up a bit in the microwave! Before serving again, give it a good stir, taste and season again as needed.

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Roasted Vegetable Pasta Salad

Bright and flavorful Roasted Vegetable Pasta Salad is orzo pasta with vegetables, all tossed in a simple homemade dressing. An easy side dish that’s fresh, colorful and always gets rave reviews. So great for make-ahead lunches and cookouts!⁣ Enjoy it warm or cold!

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 serves 4

Calories 405kcal

Author Brita Britnell

Ingredients

• ½ pound orzo uncooked
• 1 bell pepper diced into bite-sized pieces
• 1 large zucchini diced into bite-sized pieces
• ½ pint cherry tomatoes halved
• 1 red onion small, cut into bite-sized pieces
• 1 tablespoon olive oil
• Salt and pepper to taste
• ¼ cup olive oil good quality for dressing
• 2 tablespoons of red wine vinegar or balsamic vinegar I used balsamic
• ½- 1 teaspoon of flaky sea salt to taste
• Optional: chopped fresh herbs I love a small handful of fresh basil in this!
• Optional squeeze of lemon juice

Instructions

• Preheat the oven to 400 degrees F. Prepare a large baking tray (I like to line mine with a silicone mat or parchment paper).
• Cook the orzo pasta according to package directions. Once done, drain and set aside. If you’d like to serve the pasta salad cold, you can run the pasta under cold water to cool it down.
• Meanwhile, place all of the veggies on the baking tray so that everything is spread out evenly. Drizzle with 1 tablespoon of olive oil and lightly sprinkle with salt and pepper. Gently toss to coat.
•  Roast in the oven for 15-20 minutes, flipping halfway, until the veggies are fork tender. I like mine to still have a little crunch to them but if you want them softer, you can bake for a few more minutes.
• Once the veggies are done, combine them in a large bowl with the cooked orzo. Drizzle on the ¼ cup of olive oil as well as the vinegar, optional herbs, and additional salt. Toss to coat everything and ENJOY!

Notes

Store this veggie pasta in an airtight container in the refrigerator for up to about 3 to 4 days. It’s delicious eaten hot or cold, so feel free to dig in straight from the fridge or warm it up a bit in the microwave! Before serving again, give it a good stir, taste and season again as needed.

Nutrition

Calories: 405kcal | Carbohydrates: 52g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 890mg | Potassium: 496mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1319IU | Vitamin C: 62mg | Calcium: 38mg | Iron: 2mg

The post Roasted Vegetable Pasta Salad appeared first on Food with Feeling.

If there was ever a dressing that was my favorite in the entire world, this creamy garlic dressing is probably the one. It’s pretty much magic in a bottle!

The roasted garlic is the star of this dressing recipe! As garlic slow roasts it becomes buttery with a delicious savory-sweet flavor. Roasted garlic truly makes the most flavorful sauce, and in this case, salad dressing. It’s great drizzled over salads, grain bowls, roasted vegetables or as a dip for raw veggies or sweet potato fries! 

Not only is creamy garlic dressing incredibly delicious, it could not be easier to make at home. There’s simply no need for store-bought salad dressings when you have one as tasty as this! In my opinion, homemade dressings are the way to go because they always taste so much fresher, plus you get complete control over the ingredients. Let’s get to all of the details!

Creamy Garlic Dressing Ingredients

This easy dressing recipe has just 5 key ingredients, but is packed with delicious flavor. Here’s what you’ll need:

• Garlic. Roasting the garlic makes it tender, buttery and rich, which makes it the perfect ingredient in this dressing.
• Olive oil. This is going to be the base of the dressing and I would suggest using a high-quality light olive oil. 
• Red wine vinegar. Gives this dressing the perfect amount of acidity. Feel free to use regular white or white wine vinegar, if that’s what you have available.
• Dijon mustard. I love the zing that a little dijon mustard adds to this garlic dressing.
• Maple syrup. Just a touch for a hint of sweetness! You could swap for honey, if preferred.
• Salt + pepper. To bring out all of the wonderful flavors.
• Water. Use as much or as little as you’d like to thin the dressing.

How to Make Creamy Garlic Dressing

Just follow a few simple steps to make this homemade dressing recipe. Scroll down to the recipe card for the full, printable recipe.

1. Roast the garlic. Preheat the oven to 400 degrees F. Cut the top off of the garlic, so that the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap the heads in foil. Place the foil directly into the oven or place it on a baking tray and put in the oven. Roast for 45 minutes or until very soft and browned on the top. Let cool to the touch.
2. Blend dressing. Squeeze the garlic out of the skin and into a blender. Add in the remaining ingredients and blend until creamy and smooth. You can also whisk everything together, but I prefer blending to fully emulsify the garlic.
3. Enjoy! Toss with salad greens or serve as a sauce over a grain bowl or as a dip with veggies! Store any leftovers in the fridge.

Pro tip: Dressings can easily be adjusted to personal preference, so taste the dressing and adapt as needed. You may want to add a bit more maple syrup if you like things sweeter or a little more vinegar for more tang.

Ways to Use Creamy Garlic Dressing

The options are endless for ways to use this tasty salad dressing and go way beyond salad! Of course, try it on any of your favorite fresh salad recipes, veggie-packed grain bowls, or even use it as a dip! Here’s some ways I’ve been enjoying this recipe:

• Drizzled over a sheet pan of vegetables.
• Used as a dressing for a simple kale salad, but also to make pasta salads.
• Added to sandwiches, wraps and veggie burgers.

How to Store This Dressing

This easy garlic dressing recipe will stay fresh in an airtight container in the refrigerator for up to 1 week. Simply give it a stir (or a shake) before using it.

More Salad Recipes to Try:

Feel free to swap the dressing in any of these salad recipes with this creamy garlic dressing!

• Easy Grilled Salad
• Tofu Salad
• Ranch Chickpea Salad
• Warm Kale Salad

As usual, PLEASE let me know if you make this recipe and let me know how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

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Creamy Garlic Dressing

Creamy Garlic Dressing is a flavorful blend of roasted garlic, olive oil, red wine vinegar, dijon mustard and maple syrup (or honey). This easy vegan salad dressing recipe is delicious drizzled over your favorite salads or grain bowls, or used as a dip for veggies!

Course Dressing

Cuisine American

Diet Vegan, Vegetarian

Prep Time 8 minutes minutes

Cook Time 45 minutes minutes

Total Time 53 minutes minutes

Servings 8 servings

Calories 101kcal

Author Brita Britnell

Ingredients

• 2 heads whole heads of garlic
• ⅓ cup + 1 teaspoon of olive oil
• 2 tablespoons red wine vinegar regular white or white wine vinegar also works well
• 1 ½ tablespoons dijon mustard
• 2 tablespoons maple syrup or honey
• ½ teaspoon salt
• Pepper to taste
• 3 tablespoons water plus more to thin as desired

Instructions

• Preheat the oven to 400 degrees F. 
• Cut the top off of the garlic, so that the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap the heads in foil. Place the foil directly into the oven or place it on a baking tray and put in the oven. Roast for 45 minutes or until very soft and browned on the top. Let cool to the touch.
• Squeeze the garlic out of the skin and into a blender. Add in the remaining ingredients and blend until creamy and smooth. You can also whisk everything together, but I prefer blending to fully emulsify the garlic.
• Store leftovers in the fridge and ENJOY!

Notes

This dressing will stay fresh in an airtight container in the refrigerator for up to 1 week. Simply give it a stir (or a shake) before using it.

Nutrition

Calories: 101kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 179mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.2mg

The post Creamy Garlic Dressing appeared first on Food with Feeling.

This post was sponsored by Ocean Mist Farms but all thoughts and opinions are my own. Thank you so much for supporting the brands that make Food with Feeling possible!

Have you ever had a GRILLED salad before!? I was honestly a little suspect of it the first time that I gave it a try. However, I quickly fell in love with the concept and plan to make this recipe on repeat this summer.

Grilled salad is often just grilled romaine lettuce topped with dressing and fresh veggies. However, I wanted to take this a few steps further and grill a plethora of summer veggies to go on top. It’s surprisingly simple and just so so good!

And because I like broccoli on everything, I’m also adding in some of Ocean Mist’s Season and Steam Sweet Baby Broccoli. It takes just THREE minutes to steam in the microwave so this whole recipe comes together in no time.

Besides the baby broccoli, here are the other veggies that we’re working with for this salad:

• Romaine
• Corn on the cob
• Zucchini
• Bell pepper
• fresh cherry tomatoes

For the dressing, you could obviously use whatever your favorite is BUT I highly suggest giving my creamy garlic dressing a try. It’s super simple to make and just SO delicious!

The salad can easily be served several ways:

• You can serve everything whole
• You can serve the romaine halves whole with chopped veggies on top. Similar to a traditional wedge salad OR
• You can chop EVERYTHING up after being cooked, and then serve it as a more traditional chopped salad.

These are ALL delicious and kind of just depends on your preference. I’m a big fan of chopping everything up once it’s been cooked/ grilled and then tossing it all together with the dressing.

And if you haven’t already, I HIGHLY suggest checking out Ocean Mist’s full line of Season and Steam veggies. I’ve tried pretty much all of them at this point and I’m absolutely obsessed. There’s just really nothing better than FRESH veggies that can be cooked in only a few minutes and with very minimal effort. Our weeknight dinners all got a lot healthier once I discovered Season and Steam veggies! :)

You can check out more of my recipes utilizing their Season and Steam Veggies HERE!

As usual, PLEASE let me know if you make this recipe and let me know how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

Thanks again for supporting the brands that make Food with Feeling possible! You can CLICK HERE to learn more about Ocean Mist Farms, the products that they carry, and where you buy them in your area.

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Easy Grilled Salad

This grilled salad is perfect for grilling season and such a fun way to serve summer veggies!

Course Salad

Cuisine American

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories

Author Brita Britnell

Ingredients

For the salad:

• 2 heads of romaine lettuce cut in half longways
• 2 ears of corn shucked
• 1 zucchini cut in half lengthways (or quartered if larger)
• 1 red bell pepper cut into 1 inch strips
• Olive oil for brushing
• 1 cup of cherry tomatoes halved
• optional for topping: Sunflower seeds pine nuts or other seed/ nut
• 1 bag of Ocean Mist Season and Steam Sweet Baby Broccoli

For the dressing:

• ⅓ cup of mayo vegan as desired
• 2 cloves of garlic grated or finely minced
• ¼ teaspoon of onion powder
• ¼ teaspoon of dill fresh or dried
• Zest and juice of 1/2 a lemon
• ¼ teaspoon of salt
• freshly ground black pepper to taste

Instructions

• Pre-heat your grill to high heat (about 400 degrees).
• Lay out the lettuce, corn, zucchini and bell pepper on a tray or large plate. Brush all of the veggies with a light layer of the oil. You can also use cooking spray for this.
• Place the corn on the grill and cook for 8 minutes, rotating 1/4 of a turn halfway through. After the 8 minutes, add on the zucchini and bell pepper and grill for 5 additional minutes. Rotate the corn about 1/4 turn and flip the bell pepper and zucchini at this point. Finally Add on the romaine lettuce, cut side down, and grill everything for 4 additional minutes. During the LAST minute, flip the romaine to grill on he other side.
• Remove everything from the grill to cool slightly. Once cool enough to handle, cut the corn from the cobb and dice up the bell pepper + zucchini into bite sized pieces.
• Cook the Season and Steam broccoli according to package directions, let cool slightly, and chop.
• Make the dressing by whisking together all of the ingredients in a small bowl.
• Serve by topping a romaine half with the corn and chopped veggies + broccoli. Drizzle with the dressing and sprinkle with sunflower seeds. ENJOY!

The post Easy Grilled Salad appeared first on Food with Feeling.

Whether you are looking for a lighter meal or simply want a break from the same old salad routine, this tofu salad recipe does the trick! It’s so addicting and delicious — try one bite and you will see what I mean.

It’s full of amazing flavors and textures with the crisp tofu, the fresh cucumber, juicy bursts of tomato and the crunchy almonds, plus the creamy avocado, it’s so good!

And don’t even get me started with the dressing. It’s a blend of lemon and herbs with a touch of sweetness. You’re sure to LOVE this salad and the dressing just as much as I do!

Tofu salad ingredients:

Like most salad recipes, this tofu salad recipe is completely customizable with whatever ingredients you love best. Go ahead and get creative and make this recipe your own! Below are the ingredients we’ve been loving most in this salad:

• Tofu. A simple mix of lemon juice, olive oil, balsamic vinegar, water, maple syrup, garlic, and salt give this tofu so much delicious flavor!
• Dressing. We’re using my bright, summery lemon dressing that you’re going to want to put on everything.
• Lettuce. Super crisp romaine is wonderful in this salad and gives it the perfect fresh crunch.
• Cucumber. Adds fresh, crisp texture to the salad.
• Tomatoes. I like to use cherry or grape tomatoes. If it is tomato season and your garden is producing lots of large tomatoes, feel free to chop up big tomatoes and add them to the salad.
• Avocado. Sliced avocado adds creaminess and a boost of healthy fats.
• Almonds. For that perfect nutty crunch!

Herby lemon dressing:

My favorite dressing for this tofu salad is a light, fresh, healthy, and tangy (and slightly sweet) vinaigrette. It’s light and full of flavor with just a hint of sweetness! It’s also super easy to make with just 6 common ingredients, plus salt & pepper. Feel free to use any favorite salad dressing, though. Both my vegan ranch dressing or lemon tahini dressing would be very tasty on this salad too!

How to make tofu salad:

This easy tofu salad recipe has a few different components, but overall it’s a breeze to throw together. Here’s the key steps, but reference the full, printable recipe at the bottom of the post when you start making your own salad.

1. Marinate the tofu. First you’ll need to press the tofu. You can find my full guide HERE on pressing tofu and cut it into cubes. Whisk together the ingredients for the marinade. Coat the tofu in the marinade and let it sit for 15-30 minutes. If you’d like to try a different marinade, I have other flavor varieties for marinating tofu.
2. Cook the tofu. You have two options, here. You can bake the tofu in the oven for 15 minutes. But my favorite way to cook tofu is to pan fry it in a large skillet over medium heat. Flip every few minutes and cook until it’s lightly browned on all sides.
3. Mix the dressing. While the tofu is cooking, you can quickly whip up the dressing.

Assembling tofu salad:

Now that we have our tofu cooked and dressing made, we can prep our fresh salad ingredients and get everything assembled.

1. After washing and preparing all of the fresh ingredients, toss them in a large bowl. I recommend slicing and adding in the avocado just before serving, since it browns so quickly.
2. Make sure the tofu has cooled some before tossing it in with the other ingredients.
3. Just before serving, add desired amount of dressing and toss until everything is evenly coated. Alternatively, dressing can be served on the side.
4. For presentation, reserve a bit of each ingredient to place on top of the salad before serving. Enjoy! I know you will!

Storage & make ahead tips:

• This salad doesn’t keep well for a long period of time because the avocado will brown and the almonds will become soft. However, it can be made in advance and stored as long as ingredients are stored separately. (Romaine, cucumbers and tomatoes together and everything else stored in separate containers — slice up the avocado right before serving).
• Dressing stays good for 3 to 5 days in an airtight container in the fridge. It can be made ahead of time — just shake it up before adding it to the salad.

As usual, if you end up making this recipe, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it! Or come back here and leave a comment and review :)

More delicious tofu recipes to try:

• Air Fryer Tofu
• Grilled Tofu
• BBQ Tofu
• Easy Orange Tofu
• Tofu Coconut Curry
• Spicy Tofu Burritos
• Tofu Lettuce Wraps
• Sesame Tofu
• Easy Tofu Tacos
• Cashew Tofu Stir-Fry

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Tofu Salad

Tofu Salad is an easy meal absolutely full of flavor! Fresh romaine is tossed with deliciously marinated tofu, crisp cucumbers, juicy cherry tomatoes, avocado and crunchy almonds to create this incredible salad. Top with a homemade lemon herb dressing for a bright, summery dish that’s sure to keep you satisfied!

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 2 large servings

Calories 876kcal

Author Brita Britnell

Ingredients

• For the tofu:
• 14-16 ounce block of tofu
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons water
• 2 tablespoons maple syrup
• 2 cloves garlic minced
• ¼ teaspoon salt

Herby Lemon Dressing:

• ¼ cup lemon juice
• ¼ cup olive oil
• 1 garlic clove minced
• 1 teaspoon dijon mustard
• 1 teaspoon maple syrup or honey
• 2 tablespoons fresh herbs 4-6 large basil leaves very finely diced
• Freshly ground salt and black pepper to taste

Salad:

• 2 large heads of romaine about 8 loosely packed cups of lettuce chopped
• ⅔ cup diced cucumber
• ⅔ cup cherry tomatoes halved
• 1 avocado diced or thinly sliced
• ¼ cup sliced almonds

Instructions

For the Tofu:

• Press your tofu (see my full guide on pressing tofu) and cut into your desired shape. I like larger cubes when serving in a salad but really anything works well.
  14-16 ounce block of tofu
• Make the marinade for the tofu by whisking together the olive oil, balsamic, water, maple syrup, garlic, and salt in a shallow dish. Put the tofu in and shake gently to coat the tofu in the marinade. Let sit for 15-30 minutes.
  2 tablespoons olive oil, 3 tablespoons balsamic vinegar, 2 tablespoons water, 2 tablespoons maple syrup, 2 cloves garlic minced, 1/4 teaspoon salt
• To cook the tofu, you can bake it in the oven at 400 degrees for 15 minutes, flipping halfway. OR you can pan fry it, which is my favorite, by removing it from the marinade and putting it in a large skillet over medium heat. Flip every few minutes and cook until it’s lightly browned on all sides.

To make the dressing:

• Whisk together all of the ingredients in a medium bowl and set aside until ready to use.
  1/4 cup lemon juice, 1/4 cup olive oil, 1 garlic clove, 1 teaspoon dijon mustard, 1 teaspoon maple syrup or honey, 2 tablespoons fresh herbs 4-6 large basil leaves, Freshly ground salt and black pepper

To assemble the salad:

• Make the salad by layering in a large bowl the lettuce, cucumber, tomatoes, avocado and almonds. Pour on the dressing and toss gently to combine. Top with the tofu and any additional toppings.
  2 large heads of romaine, ⅔ cup diced cucumber, ⅔ cup cherry tomatoes, 1 avocado, ¼ cup sliced almonds
• Serve and ENJOY! If making for meal prep, I suggest leaving off the avocado and simply add it right before serving or it will go brown.

Notes

Storage & Make-Ahead Tips:

• This salad doesn’t keep well for a long period of time because the avocado will brown and the almonds will become soft. However, it can be made in advance and stored as long as ingredients are stored separately. (Romaine, cucumbers and tomatoes together and everything else stored in separate containers — slice up the avocado right before serving).
• Dressing stays good for 3 to 5 days in an airtight container in the fridge. It can be made ahead of time — just shake it up before adding it to the salad.

Nutrition

Serving: 1serving | Calories: 876kcal | Carbohydrates: 43g | Protein: 24g | Fat: 71g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 46g | Sodium: 352mg | Potassium: 949mg | Fiber: 11g | Sugar: 22g | Vitamin A: 2970IU | Vitamin C: 37mg | Calcium: 360mg | Iron: 5mg

The post Tofu Salad appeared first on Food with Feeling.

I’ll be making this one on repeat all season long! Orzo pasta salad with lemon vinaigrette is a must make for all of your spring and summer gatherings. It’s fresh, flavorful, and the whole thing can be put together effortlessly in just 30 minutes.

I love a tasty pasta salad this time of year (or really anytime of year) and this one is my new favorite. It’s packed with great flavors and textures, yet is easy enough to be thrown together at a moment’s notice. As an added plus, you can serve it as a side or a full plant-based meal. It’s sure to be your new favorite too!

What is orzo?

Orzo is a type of short cut pasta that resembles grains of rice, only a tad bit bigger. You can find orzo in the pasta aisle of your local grocery store. Orzo is cooked just as most pasta is – boiled in salted water. You can use orzo like you would rice or in a variety of salad and soup recipes. If you’ve never tried orzo, do yourself a favor and add this recipe to your dinner menu this week!

Ingredients in this orzo salad:

This recipe uses simple, easy-to-find ingredients that you may already have in your kitchen. Here’s the lineup:

• Chickpeas. one of my favorite salad ingredients that adds texture and plant-based protein.
• Olive oil. for cooking the chickpeas.
• Orzo. the star of the show!
• Arugula. the perfect green element in this lemon orzo salad.
• Cherry tomatoes. for juicy bursts of freshness in every bite.
• Basil. julienned basil finishes this salad with that special something.
• Lemon Vinaigrette. a simple mix of olive oil, dijon, lemon and herbs, that can be tossed together in minutes.

How to make it:

This orzo salad recipe is so simple to make and it comes together easily – while the chickpeas are roasting get the orzo cooking, and then you can prepare the vegetables and whisk together the vinaigrette. Below is a quick breakdown of how to prepare this recipe:

• Prepare the chickpeas. Toss in olive oil and cook until golden brown and crisp.
• Cook the orzo according to package instructions.
• Make the vinaigrette by adding all of the ingredients to a mason jar and shaking until combined or add them to a small bowl and whisk.
• Chop the vegetables and toss them together with the cooked orzo and chickpeas.
• Top with lemon vinaigrette and toss together. Serve and enjoy!

Customize it:

This salad is SO good as-is, but you can easily add other ingredients to the mix to customize the flavors to your tastes or use up ingredients you have in your kitchen.

• Protein. Tofu or tempeh would be delicious in this salad! If you aren’t concerned with keeping this salad vegan, you can add cooked chicken, shrimp or fish.
• Beans. Feel free to substitute the chickpeas with another favorite variety of beans. Some great choices include kidney beans or Great Northern beans.
• Veggies. Try adding more vegetables, such as marinated artichoke hearts, zucchini, bell peppers or corn.
• Herbs. Swap out the basil for fresh parsley, dill or another favorite herb.

How long does the salad last?

Orzo salad can be kept in the refrigerator for up to about 3 days. Cover the bowl of salad tightly with foil or plastic wrap, or you can transfer the salad to a resealable container. Before serving again, give it a good stir, taste and season again as needed.

This orzo pasta salad is so tasty and easy to make. Perfect for a lighter lunch or healthy side dish. You’re going to love this addition to spring and summer meals!

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

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Orzo Pasta Salad

Orzo Pasta Salad is so easy to make and works as a vegan main course or side dish. Perfect for meal prep and great for potlucks and picnics!

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories

Author Brita Britnell

Ingredients

• For the Salad
• 1 15 ounce can chickpeas, drained, rinsed, and dried
• 1 tablespoon olive oil
• 16 ounces dried orzo
• 2 cups arugula roughly chopped
• 1 cup cherry tomatoes halved
• ¼ cup basil julienned
• For the Vinaigrette
• 2 tablespoons dijon mustard
• ½ lemon juiced (~3 tablespoons)
• 1 teaspoon salt or to taste
• 1 teaspoon dried Italian seasoning
• 1 garlic clove grated
• ⅓ cup olive oil

Instructions

• Preheat the oven to 425F.*
• In a small mixing bowl, combine the chickpeas and 1 tablespoon of olive oil. 
• Place the chickpeas on a baking sheet and cook until golden brown– about 20 minutes, stirring halfway through.
• Remove from the oven and allow to cool completely.
• Cook the orzo according to the package directions. Drain and set aside to cool. 
• Make the vinaigrette by whisking together all of the ingredients.
• In a large bowl, combine the arugula, orzo, chickpeas, tomatoes, and basil. 
• Top with lemon vinaigrette and gently mix together. Serve warm. Store any leftovers in an airtight container in the fridge for up to three days. 

Notes

*You can also make the chickpeas in the air fryer following THESE directions.

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