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Salad Recipes

Scroll down for delicious & unique salad recipes!

Grilled Vegetable Salad

July 12, 2015 by Kay Leave a Comment

Enjoy this savory vegetable salad as a side dish, or as a light & healthy lunch or dinner!

Grilled Vegetable Salad is packed full of your favorite vegetables that are grilled and topped with a delicious vinaigrette and crumbled blue cheese.

You may fall in love with salads once again once you try my recipe for Grilled Vegetable Salad. A new twist for a salad; 1. grill the vegetables and 2. don’t include lettuce.

This is a nice summer salad because chances are you have fired up the grill to add your favorite meat and now your side dish can be delicious Grilled Vegetable Salad topped with a home made vinaigrette and blue cheese crumbles.

I receive a vegetable share from a local organic farm every year, so the vegetables I chose for this salad came in my share for the week. By all means, feel free to mix up the vegetables you use in this salad. You could easily use corn, peppers, asparagus, summer squash, fennel, snow peas, etc.

Enjoy!

Kay Signature

 

 

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Grilled Vegetable Salad

Rating: 51

Yield: 4-6 Servings

Grilled Vegetable Salad

Ingredients

  • 1 medium zucchini, cut into chunks
  • 1 medium head broccoli, cut into chunks
  • 2 medium sweet onions, quartered, I used Walla Walla
  • 1 bunch green beans, halved
  • 1 pint grape tomatoes
  • 1 tbsp. olive oil
  • 1/2 cup blue cheese crumbles
  • For the Vinaigrette:
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1 tsp. dijon mustard
  • 1-2 tsp. honey
  • 1/4 tsp. salt
  • dash of pepper

Instructions

  • Add the vegetables and 1 tbsp. of olive oil to a bowl and toss to coat.
  • Add the vegetables to a grill pan and grill on medium high heat for 10 - 12 minutes or until the vegetables are cooked through.
  • For the vinaigrette, add all the ingredients to a bowl and whisk to combine.
  • Once the vegetables are done grilling, add them to a bowl and let rest for 5 minutes. Toss in the blue cheese crumbles. Add the vinaigrette and toss to coat.

Notes

Adapted from A Family Feast.

3.1
http://www.lovefoodwillshare.com/grilled-vegetable-salad/

vegetable side dish salad

Zucchini

Walla Walla Onions

Walla Walla Onions

Broccoli

Broccoli

Green Beans

Green Beans

Blue Cheese Crumbles

Blue Cheese Crumbles

Grape Tomatoes

Grape Tomatoes

Vinaigrette

Vinaigrette

Filed Under: Salads, Side Dishes / Vegetables Tagged With: Cheese, Salad, Vegetables, Vinaigrette

Pepper & Kale Panzanella Salad

September 8, 2014 by Kay Leave a Comment

Pepper & Kale Panzanella Salad is a light yet filling salad loaded with homemade bread cubes, sauteed pepper & kale, cherry tomatoes, feta cheese, pickled onions and basil.

Panzanella salad is by far my favorite kind of salad. I like to make homemade croutons when making panzanella, it only takes a few minutes and makes a huge difference in the salad. I like to use a hearty bread like sourdough, or a multi-grain bread, cut it into cubes and then saute the cubes in olive oil over medium high heat for a few minutes.

I saute the peppers and kale for this salad. Sauteing the peppers brings out the sweetness in them while sauteing the kale softens it. Add to the peppers & kale some sweet cherry tomatoes, salty feta cheese, pickled onions and basil and you have a great base for this salad.  Add to salad a greek yogurt based dressing with vinegar and honey and you have a very tasty panzanella salad that you will fall in love with.

Enjoy!

Kay Signature

 

 

 

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Pepper & Kale Panzanella Salad

Rating: 51

Yield: 4 Servings

Pepper & Kale Panzanella Salad

Ingredients

  • For the pickled onions:
  • 1 sweet onion, walla walla or vidalia, sliced into thin moon shapes
  • Apple cider vinegar
  • ¼ tsp. salt
  • ½ tsp. sugar
  • For the salad:
  • 4-5 cups cubed bread, I used sourdough
  • Salt & pepper
  • 2 tbsp. olive oil, divided
  • 2 sweet peppers, cut into large chunks
  • 2-3 cups kale sliced into thin strips
  • 2 cups cherry tomatoes, halved
  • 1 – ½ cups fresh mozzarella, cut into chunks
  • ½ cup pickled onions
  • 8-10 large basil leaves, chiffonade
  • For the dressing:
  • 4 tbsp. plain greek yogurt
  • 3 tbsp. olive oil
  • 2 ½ tbsp. vinegar, I used Cranberry Pear, balsamic is fine also
  • 2 tbsp. honey
  • 2 pinches of salt
  • 1 pinch of pepper

Instructions

  • For the pickled onions: Add all the ingredients to a bowl and let sit for 30 minutes.
  • In a large saucepan, add 1 tbsp. olive oil and turn the heat on medium. Add the bread cubes and sprinkle with a pinch of salt & pepper. Saute for 5 minutes, making sure to toss a couple of times. Set the bread cubes aside. In the same pan, add 1 tbsp. of olive oil and add the peppers and kale. Saute for 3 minutes. Remove from the pan and set aside.
  • Mix the dressing: add the yogurt, olive oil, vinegar, honey, salt and pepper to a bowl and whisk to combine.
  • Add the tomatoes, mozzarella, pickled onions, basil to a large bowl. Add in the bread cubes and pepper/kale mix. Toss everything together. Pour the dressing over the salad and toss to combine.

Notes

Adapted from Love & Lemons.

3.1
http://www.lovefoodwillshare.com/pepper-kale-panzanella-salad/

Homemade bread cubes.

Homemade bread cubes.

Longs list of ingredients.

Longs list of ingredients.

Saute peppers.

Saute peppers.

Saute kale.

Saute kale.

Salty feta cheese.

Salty feta cheese.

Lovely colors.

Lovely colors.

Sweet cherry tomatoes.

Sweet cherry tomatoes.

Pepper & Kale Panzanella  Salad

Pepper & Kale Panzanella Salad

Delicious Panzanella Salad.

Delicious Panzanella Salad.

 

Filed Under: Salads Tagged With: Bread, Kale, Onion, Pepper, Salad, Tomatoes

Roasted Beet & Peach Salad

August 19, 2014 by Kay Leave a Comment

Roasted Beets give a deep flavor and the fresh, ripe peaches add the perfect sweetness to this salad that is topped with walnuts and goat cheese. A homemade vinaigrette tops this Roasted Beet & Peach Salad and turns this salad into a show stopper.

If you have never tried roasting beets now is your chance. Roasted beets give beets a whole new meaning, one you will love. The only way I recall eating beats was cooked until soft and topped with a sprinkle of salt. They were OK at best. Roast the beets and you will have a whole new appreciation for the vegetable, I guarantee it.

For some reason, peaches and beets are a classic combination for a salad. Add to that mixed greens, onions, croutons, walnuts and goat cheese and you have the perfect Roasted Beet & Peach Salad. The vinaigrette brings adds a bit more sweetness to the salad.

I love fruit on a salad, do you? Right now peaches are in season so it was the perfect time to come up with a salad with fresh peaches. I am on a goat cheese kick right now, I eat it on every salad I make, I just can’t seem to get enough of it! If you have a recipe that utilizes goat cheese, please share!

Enjoy!

Kay Signature

 

 

 

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Roasted Beet & Peach Salad

Rating: 41

Yield: 2 Servings

Roasted Beet & Peach Salad

Ingredients

  • 3-6 beets, peeled & sliced thin, about 2 cups
  • 1 large peach, pitted and sliced thin
  • Lettuce or Mixed Greens
  • Croutons
  • Green Onions
  • ½ cup walnuts, chopped & roasted
  • 1/3 – ½ cup goat cheese, crumbled
  • For the dressing:
  • 4 tbsp. balsamic vinegar
  • 3 tbsp. olive oil
  • 1 ½ tsp. Dijon mustard
  • 1 tbsp. honey
  • Pinch of salt & pepper

Instructions

  • To roast the beets: Preheat your oven to 375 degrees. Lay the sliced beets in a single layer on a baking sheet. Drizzle with olive oil. Roast for 15-20 minutes, until soft. Remove from the oven and let the beets come to room temperature.
  • To roast the walnuts: Add the walnuts to a baking dish and put them in the oven with the beets. Roast for 5-7 minutes. Keep an eye on them so they don’t start to burn.
  • While the beets are roasting, mix the dressing. Add the vinegar, oil, mustard, honey, salt & pepper to a bowl and whisk together. Set aside.
  • For the salad: Add the lettuce/mixed greens, peaches and beets to a bowl. Mix to combine. Place the mixture on a plate. Add walnuts and goat cheese. Drizzle with the dressing.

Notes

Adapted from the Roasted Root.

3.1
http://www.lovefoodwillshare.com/roasted-beet-peach-salad/

 

Roasted Beet & Peach Salad

Roasted Beet & Peach Salad

Sweet Vinaigrette

Sweet Vinaigrette

Roasted Beet & Peach Salad

Roasted Beet & Peach Salad

Goodness in every bite.

Goodness in every bite.

Homemade Croutons

Homemade Croutons

Beets are sliced thin and roasted.

Beets are sliced thin and roasted.

 

Filed Under: Salads Tagged With: Beets, Croutons, Goat Cheese, Mixed Greens, Peaches, Vinaigrette, Walnuts

Snap Beans with Lemons & Capers

July 23, 2014 by Kay Leave a Comment

Snap Beans with Lemon & Capers is a crisp side dish with tender green and yellow beans tossed in lemon juice & capers.

Are you familiar with capers? Capers are pickled flower buds. Tiny capers are picked from a shrub-like bush (Capparis spinosa), long before the buds ever flower.  The capers are then dried in the sun and later brined or packed in salt. Capers are the perfect salt factor in Snap Beans with Lemon & Capers and compliment the beans and lemon juice nicely.

This dish is served more as a salad than a side dish. The snap beans are immersed in ice water after they boil to keep them crisp and cold. I used green and yellow beans in this recipe, feel free to use what ever combination you have on hand.

This definitely is a healthy recipe. I tend to make green beans with bacon mixed in, but I must say this is a nice alternative. If you are looking for a dish to make on a hot summer day, Snap Beans with Lemon & Capers is a good choice.

Enjoy!

Kay Signature

 

 

 

Print
Snap Beans with Lemons & Capers

Rating: 41

Yield: 4-6 Servings

Snap Beans with Lemons & Capers

Ingredients

  • 3 tbsp. olive oil
  • 2 tbsp. capers, coarsley chopped
  • Juice and zest of 1 lemon
  • Salt and freshly ground pepper, to taste
  • 1 lb. green or yellow beans, trimmed

Instructions

  • Whisk together oil, capers, lemon juice, salt, and pepper in a large bowl; set aside. Bring a large saucepan of salted water to a boil; add beans and cook till tender, 3–4 minutes. Using a slotted spoon, transfer to a bowl of ice water to stop the cooking. Drain beans and toss with vinaigrette; adjust seasoning to taste and garnish with zest.

Notes

Adapted from Saveur.

3.1
http://www.lovefoodwillshare.com/snap-beans-lemons-capers/

Green Beans with Lemon & Capers

Green Beans with Lemon & Capers

I love the vibrant colors.

I love the vibrant colors.

Capers add the salt factor in this dish.

Capers add the salt factor in this dish.

Serve with lemon slices.

Serve with lemon slices.

Perfect summer side dish/salad.

Perfect summer side dish/salad.

Filed Under: Salads, Side Dishes / Vegetables Tagged With: Beans, Capers, Lemon

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