Home Salads To Try This Week

Home Salads To Try This Week
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What's This?

We have some cool salad ideas you should definitely try this coming week.



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3 PM Salad

The combination of Kale and Radish is just superbly combined for that powerful afternoon booster.

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Spicy Garlic Noodles With Crumbled Tofu And Cucumber Salad

Author notes that this pork-less creation will make you remember Szechuan pork but not miss the pork.

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Quinoa Salad With Mint And Mango

Never heard of Quinoa? Neither have we, but they say it's a superfood and its combination with mango's tangy taste makes this salad a booster.

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Green Bean Salad

The creator notes this as super perfect for a summer day lunch. While we wait for that perfect day, why don't we try it for now?

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3 P.M. Salad

Make whatever amount you want! Adjust accordingly, but leave enough dressing for 4 to 5.

For a single serving of salad:

  • 1 big handful baby kale
  • 2 radishes, thinly sliced into rounds, then halved
  • 1 egg
For dressing (makes about 1/2 cup, enough for 4 to 5 servings of salad):

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  • 1 cup packed torn basil leaves
  • 1/4 cup olive oil
  • juice of a small lemon
  • 1/2 cup cooked white beans (I used navy)
  • 2 large cloves garlic, roughly chopped
  • salt and fresh ground pepper

Learn how to prepare it here.

Spicy Garlic Noodles with Crumbled Tofu and Cucumber Salad

Serves 4

For the cucumber salad:

  • 1 large Persian cucumber, diced
  • 2 cloves minced garlic
  • 1 handful cilantro leaves
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon grapeseed oil (or other neutral tasting oil)
  • 1/2 teaspoon toasted sesame oil
For the noodles:

  • 1 (16-ounce) box fettuccine noodles (or other thick wheat noodle)
  • 1 tablespoon toasted sesame oil
  • 14 ounces extra firm tofu, drained and pressed
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon Chinese five-spice powder (optional)
  • 2 tablespoons peanut oil
  • 4 ounces sliced shiitake mushrooms
  • 1 large shallot, finely diced
  • 1-inch knob of ginger, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 tablespoons soy sauce or Bragg’s liquid aminos
  • 2 tablespoons chili sauce (I used Sriracha)
  • 2 tablespoons agave nectar (or honey)
  • 1/2 cup broth of choice
  • 2 sliced scallions, for garnish

 Learn how to prepare it here.

Quinoa salad with mint and mango

This meal is low in calories, providing 340 kcal, 9 g protein, 45 g carbohydrate (of which 18 g sugars), 14 g fat (of which 2 g saturates), 4 g fiber and 0.1 g salt per portion.


  • 110g/4oz quinoa, cooked according to packet instructions
  • 1 tbsp chopped fresh mint
  • 4 spring onions, including the green parts, chopped
  • 2 tbsp chopped fresh coriander
  • 1 mango, peeled, finely chopped
  • 2 tbsp olive oil
  • ½ lemon, juice only

Learn how to prepare it here.

Green Bean Salad

  • 1 1/2 pounds of whole fresh green beans, cleaned and trimmed
  • 2 cloves garlic, minced or pressed
  • 1/4 cup olive oil
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons Dijon mustard
  • 1/2 cup fresh parsley, minced
  • 2 tablespoons red wine vinegar
  • 1 cup bell peppers, julienned
  • 1/2 cup almonds, toasted and chopped
  • 1/4 cup feta cheese, crumbled

Learn how to prepare it here.


Do you have recipes you want to share to us? Email nikki@morningnewsusa.com and we’ll feature them.