by Saving Dinner | Aug 21, 2019 | Recipe
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Chicken Radish Salad
Instructions
In a large bowl mix all ingredients together, adjusting the yogurt to your liking, salt and pepper to taste.
Serve on a bed of lettuce, or in pitas, or wraps.
by Caroline Bergeron | Jul 6, 2018 | Cheap Recipes, Easy Home Cooking, Healthy Snack Recipes, Paleo, Recipe, Simple Healthy Recipes
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Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw
These flavor-packed meatballs and slaw are SO DANG GOOD!!!! They make a great starter/appetizer OR are satiating enough to be a meal on it's own! After you make these, you're gunna immediately file them under "recipe favorites" - we sure have!
Instructions
FOR QUICK PICKLED BAHN MI SLAW:
In a small pot over medium heat, mix together vinegar and honey. Just heat enough for the honey to dissolve completely into vinegar, mixing as you go, and once it's fully dissolved, remove from heat and allow to cool for 15 minutes.
In a medium bowl, mix together next 7 ingredients (carrot through pickled ginger brine). Once mixed, transfer slaw to a medium sized jar (12 to 16 ounces). Pour vinegar mixture over the top until it's fully saturated all the veggies. Seal jar and place in refrigerator for at least 2 hours before eating.
FOR PORK DUMPLING MEATBALLS:
In a large bowl, using clean hands, combine all remaining ingredients EXCEPT cilantro and sesame seeds (pork through salt).
Cover with plastic wrap, and place in refrigerator for at least an hour before cooking or overnight.
At time of cooking, remove meat mixture from refrigerator. Preheat grill to medium high heat.
Shape meat into 1 to 2 inches in diameter balls. Grill for about 15 minutes constantly rotating, or until cooked through.
Serve with a side of Quick Pickled Bahn Mi Slaw and garnish with cilantro and toasted black sesame seeds.
Recipe Notes
Another cooking option: after shaping meatballs, gently flatten them so they become small patties, and you could serve them as sliders with the slaw on top - and maybe on top of a parboiled cabbage leaf cut to the proper size for the slider.
by Caroline Bergeron | Jun 8, 2018 | Cheap Recipes, Easy Home Cooking, Healthy Grocery List, Healthy Meal Planning, Healthy Snack Recipes, Healthy Vegetarian Recipes, Organic Recipes, Recipe
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Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce
These fresh little spring rolls are super delicious and refreshing - a great warm weather treat that full of nutrients and flavor!
Instructions
Lay softened rice paper flat. Then layer veggies (radish through bean sprouts) in whichever order you desire.
Gently wrap like a burrito - don't worry, it usually takes a few tries till you can get one that looks somewhat decent!
In a small bowl, whisk together remaining ingredients (almond butter through sesame oil).
Serve spring rolls with sauce and enjoy!
Recipe Notes
Feel free to add more veggies or swap out some we listed for others you prefer! You can add zucchini, avocado, beets, spinach - whatever your heart desires!!
by Saving Dinner | Jun 15, 2012 | Recipe
Main Course Salads Keep Dinner Cool in the Summer Heat
When I take a look at my calendar, I find it hard to believe that it is already the middle of summer. When I step outside, however, I am immediately reminded that yes, summertime is upon us! I know it is only going to get warmer and the last thing I want to be doing this time of year is turning on my oven. Instead, I want to get outside and fire up my grill! I also want to keep it healthy, so I turn to main course salads to take the burn out of the summer heat.
Here’s a great main course salad recipe that will help you keep you both cool, and full!
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Bleu Cheese Steak Salad
Instructions
Preheat grill to MEDIUM-HIGH.
Rub steak with oil and garlic and grill until it reaches desired level of doneness; remove from skillet to a cutting board and allow it to rest for about 10 minutes.
Meanwhile, arrange lettuce on dinner plates; evenly add cucumber, tomatoes and red onion; slice the steak and arrange it on top.
Garnish with bleu cheese.
Recipe Notes
Per serving: 472 Calories; 30g Fat; 37g Protein; 16g Carbohydrate; 5g Dietary Fiber; 109mg Cholesterol; 577mg Sodium.
Exchanges: 4 ½ Lean Meat; 3 Vegetable; 3 Fat.
