Home made sauce. With almond butter

A simple lunch.

Garden salad mix topped with rotisserie chicken, red bell pepper, purple onion, feta cheese , dill, oregano, white wine vinegar

homemade candied pecans, fresh pomegranate seeds, one honey crisp apple, zucchini spirals, balsamic vinegar, extra virgin olive oil and crumbled goat cheese

I am trying to eat healthier and this means eating more salads. While looking round i saw mention of adding beans to a salad. This got me curious. Is it okay to add canned beans to a salad, and if so how would i go about it? would i rinse them first or would i just drain them?

…eating it in bed amplifies the recovery 😉

I used

same as title

Ramen Noodle Salad

Ingredients

2 tablespoons butter 3 ounce package ramen noodles, seasoning packet removed 1/2 cup slivered almonds 3 tablespoons sesame seeds 1 1/2 lbs Napa cabbage, about 8-10 cups shredded 1 bunch green onions, sliced thin, about 1/2 cup

Dressing Ingredients

1/2 cup light flavored olive oil 1/4 cup plain white vinegar 1/2 cup white sugar 2 tablespoons low-sodium soy sauce 1 teaspoon of lemon juice

Composed, shaved veggies. Beets, tricolor carrot, daikon, micro-greens, roasted and salted pepitos, goat cheese, torn basil, minced chives, with a dressing of olive oil, lemon juice, honey, salt, and pepper.

• 1 tbsp balsamic vinaigrette
• 1/3 cup cottage cheese
• 1/2 avocado

It’s not for everyone but why not ☺️

I’ve been having fun experimenting with salad recipes lately and I especially like slightly more elaborate recipes with a bunch of different ingredients. For example, I’ve made https://www.halfbakedharvest.com/autumn-harvest-honeycrisp-apple-and-feta-salad/ and https://www.loveandlemons.com/taco-salad-recipe/ a bunch over the last few months and really love them.

I’m looking for some new, similarly elaborate, salads to add to my rotation! Links to online recipes tend to work best for me (since that helps me save the ideas all in one place to look at when I’m meal planning), but that’s not a dealbreaker.

Riced hearts of palm, avocado, steamed broccoli, ground chicken, Mediterranean salad mix from TJ’s, tzatziki sauce, and pickled jalapeños

‘Tis the season. Church advent dinner (in the Midwest), mostly a “soup supper”. Potato soup, “taco” soup, and I think a chicken noodle soup. Salads being brought are a pasta salad (with a sugar-laden vinagrette-style dressing, I think low on most veggies), an “Asian salad” (I have no idea what this means here), and whatever I bring. When though there’d be a standard greens, I thought about a simple cucumber-tomato-onion in vinegar (I’m Cajun). But then I thought, it’s winter, so maybe there’s a winter salad out there that’s good but not too adventurous for Iowa German Lutherans? lol Of note: I don’t eat salads, or many veggies either, so I’m way out of my range here (I normally bring a cooked dish to these things but couldn’t commit to that this year, so here we are). Suggestions?

Right now my favorite salad is giardineira, canned artichoke hearts, tomatoes, cucumber, Italian seasoning, garlic salt, provolone, and salami.