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Roasted Brussels Sprouts and Parsnips
Side Dish

Roasted Brussels Sprouts and Parsnips

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Mix salad dressing, brown sugar, and thyme together in a small bowl.
  3. 3 Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.
  4. 4 Bake in preheated oven until vegetables are tender, about 40 minutes.

By Robin Wenner

Balsamic Chicken Salad
Dinner

Balsamic Chicken Salad

4.1

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
  2. 2 Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
  3. 3 Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
  4. 4 To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.

By sugarmagnolia_fl

Amazing Brown Rice Salad
Dinner

Amazing Brown Rice Salad

4.1

Prep
15 min
Cook
60 min
Total
195 min

Instructions

  1. 1 In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.
  2. 2 Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

By Suzanne Gwinn

Black Bean and Corn Salad I
Dinner

Black Bean and Corn Salad I

4.6

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
  2. 2 In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

By Bonnie Moore

Asian Steak Stir-Fry Salad
Asian

Asian Steak Stir-Fry Salad

4.4

Prep
20 min
Cook
10 min
Total
750 min

Instructions

  1. 1 Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
  2. 2 Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

By Steve Wortham

Apple Blue Cheese Salad
Lunch American

Apple Blue Cheese Salad

4.6

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Place apple into a bowl with balsamic vinaigrette. Refrigerate for at least 1 hour to marinate.
  2. 2 Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain and crumble.
  3. 3 In a salad bowl, combine romaine, blue cheese, pecans, and bacon; toss to blend.
  4. 4 When ready to serve, pour apples and dressing over romaine mixture.

By ALRIESTER

Zesty Marinated Asparagus
Dinner American

Zesty Marinated Asparagus

4.7

Prep
20 min
Cook
5 min
Total
205 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
  2. 2 Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

By J Carter Lebshier

Pasta Salad with Crab
Dinner

Pasta Salad with Crab

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and add to a large bowl with extra-virgin olive oil. Stir well, and refrigerate, about 30 minutes, while preparing the other ingredients.
  2. 2 Combine bell pepper, broccoli, carrots, crabmeat, olives, and onion in a bowl. Add to pasta.
  3. 3 Stir together mayonnaise, balsamic vinaigrette, Italian seasoning, and black pepper for the dressing in a small bowl and pour over the pasta salad. Mix to combine. Garnish with cherry tomatoes and serve at room temperature or chilled.

By Bibi

Salad Stuffed Shells
Lunch American

Salad Stuffed Shells

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain; rinse with cold water until cold.
  2. 2 Combine lettuce, tomatoes, salami, cucumber, and red onion in a large bowl. Add vinaigrette; toss salad to coat. Stuff shells with salad; sprinkle with Parmesan cheese.

By Micki

Caprese Farro Salad
Dinner American

Caprese Farro Salad

4.9

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Combine chicken broth and farro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes. Drain; cool completely.
  2. 2 Transfer cooled farro to a bowl; stir in tomatoes, mozzarella, basil, almonds, and sliced onion. Add vinaigrette; mix well.

By SunnyDaysNora

Balsamic Chicken and Fresh Mozzarella
Dinner Italian

Balsamic Chicken and Fresh Mozzarella

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
  2. 2 Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
  3. 3 Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

By TVMOVIEGIRL

Green Bean Salad with Feta Cheese
Dinner American

Green Bean Salad with Feta Cheese

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet.
  2. 2 Bake in preheated oven until toasted, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes.
  3. 3 While walnuts cool, bring a large pot of water to a boil. Add green beans and cook, 5 to 7 minutes. Drain and rinse with cold water; drain again.
  4. 4 Transfer green beans and walnuts to a mixing bowl and add feta, red onion, cranberries, salt, and pepper; gently toss together. Add balsamic dressing to serve.

By AHinojosa

Crunchy Bok Choy Salad
Lunch Asian

Crunchy Bok Choy Salad

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.
  2. 2 Toss bok choy, green onions, and ramen noodles with the almonds.
  3. 3 Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
  4. 4 Pour dressing over vegetables and toss to mix.

By Cookmaster

Green Salad
Dinner American

Green Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place onion and bell pepper in a microwave-safe bowl; heat in microwave on high until soft, about 1 to 2 minutes. Set aside to cool.
  3. 3 Combine onion, bell pepper, salad greens, deli meat, and tomato in a large salad bowl. Sprinkle with onion powder, garlic powder, salt, and black pepper; toss well to mix.
  4. 4 Pour on salad dressing; toss well and serve.
  5. 5 Enjoy!

By anonymous

Fabulous Fall Chicken Salad
Dinner American

Fabulous Fall Chicken Salad

4.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Season chicken with salt and pepper.
  2. 2 Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.
  3. 3 Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.

By Andrea Parker

Chicken Souvlaki Gyro Style
Dinner Greek

Chicken Souvlaki Gyro Style

4.7

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 In a small bowl, mix balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over chicken, seal, and refrigerate for at least 1 hour.
  2. 2 Preheat an outdoor grill for high heat.
  3. 3 Toss shredded cucumber with 1 teaspoon kosher salt; set aside for at least 5 minutes. In a medium bowl, mix yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
  4. 4 Remove chicken from marinade and place on the preheated grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
  5. 5 Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

By Chris J