We have gathered the best 50 grilled prawn salad recipes on the net. Make use of fresh or frozen prawns with these 50 delicious grilled prawn salads (listed in no particular order).
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, prawn peach pumpkin salad
Summer meals beg for cool, hydrating salad recipes. Here we have gathered the best 100 summer salad recipes posted on the food blogosphere in the month of June 2014, listed in no particular order.
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Search terms for this post:world best salads in month of june
, Cold Taco Salad Recipe
, Thai Green Mango Salad Recipe
I keep trying to eat healthier. I know I should but the cakes, cookies and candies just keep screaming my name. I’ve gotten so bad that I even put frosting on muffins and cookies half the time right now.
But I was craving something that was good for me so I wanted to make this Orzo Mediterranean Salad and bought all the ingredients to do it (sort of). When I went to make it for my lunch I found I was out of orzo. Coulda sworn I saw some just the other day But I did find some Quinoa…
Mediterranean Quinoa Salad
1 cup uncooked quinoa
1/2 cup zucchini , cubed ( I threw it in with the quinoa to cook in the last 5 minutes of cooking)
1/2 of a red pepper, chopped
1/2 cup black olives, pick your favorite, coarsely chopped
8 pieces of sundried tomatoes, finely chopped
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar (you could use white)
1/2 tsp. dried basil (or 1 tsp fresh, chopped)
1/2 tsp. kosher salt
1/2 tsp. black pepper
feta cheese, crumbled, to taste (I like ALOT!!!)
1. Cook 1 cup of quinoa in 2 cups of water for about 10-15 minutes or until cooked. Add the zucchini in the last 5 minutes of cooking. Allow to cool.
2. Combine red, pepper, olives, sundried tomatoes, olive oil, vinegar, basil, salt and pepper in a large bowl. Add cooked and cooled quinoa and stir well. Stir in feta cheese and basil just before serving.
Source: No Fear Entertaining
Recipe borrowed from Smitten Kitchen
2 mangoes, peeled, pitted and julienned
1 to 1 1/4 pounds Napa cabbage, halved and sliced very thinly
1 red pepper, julienned
1/2 red onion, thinly sliced
6 tablespoons of fresh lime juice, from about two limes
1/4 cup rice vinegar
2 tablespoons oil of your choice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste (or omit this and whisk in a chile paste to taste)
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped
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