Recipetin eats salad

Wickedly delish Sweet Potato Salad with roasted sweet potato, baby spinach, wild rice, almonds, cranberries and feta and an incredible honey lemon dressing!

This is my everyday salad dressing "formula". This recipe makes just over 1/4 cup of dressing as is enough to dress a large leafy salad for 4 people - you just want the lettuce to be lightly coated, not drowning. The trick is to make this in a jar so you can shake it really well, which will make the oil and vinegar emulsify, meaning they mix together and thicken so they will coat your salad nicely.

Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage - and it makes less goes further!Don't skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side…

This is a classic French Leaf Salad you'll find in bistros all across France, known for the use of lots of fresh herbs with a simple dressing. Light and clean, intended to be served alongside rich foods like Quiche Lorraine, Beef bourguignon and Coq au Vin that French food is known for. Though French, it will suit any Western food - and beyond!Use this recipe as more of a guide rather than exact recipe to be followed. Switch the leafy greens, use herbs you enjoy, crack open a jar of…

Roast Pumpkin, Spinach and Feta Salad - RecipeTin Eats

Recipe video above. This carrot salad will surprise you - it's so simple, yet so incredibly delicious! I'd go as far as to say it's can't-stop-eating-it good (and that's a big call to make about a salad!) It's a slight riff on a classic French Carrot Salad (which is typically dressed much more lightly with just lemon and olive oil). At the risk of offending an entire nation - this is tastier! 😂

Recipe video above. This is a bewitching green salad adapted from Yotam Ottolenghi's wildly popular cookbook Jerusalem. It calls for a LOT of fresh chervil and tarragon and it takes time to pick the leaves! Worth the effort to experience the unique combination of flavours when combined with the earthy golden garlic-cumin-coriander dressing.Eastern Mediterranean / Middle Eastern flavours with a touch of French. It's very, very good!

Recipe video above. WORTH MAKING - don't let the length of the ingredients deter you!! This is a big, hearty salad that may well be the best kale salad you've ever had. Big call I stand by! :)Filled with good-for-you nutrition yet anything but bland, that creamy tahini sauce totally makes it, thanks to the parmesan. Crunchy seasoned chickpeas add starchy bulk, flavour pops and texture, the cherry tomatoes add juicy bursts and the chicken provides protein. Oh yeah, and there's kale in it too…

This is a copycat of a Japanese Slaw sold at a charcoal chicken chain called Chargrill Charlie's here in Sydney. This slaw-like salad has a Japanese spin with a scattering of edamame, sesame-dressed wakame seaweed salad and a creamy soy dressing. The seaweed totally makes it!Serve it as a side or as a meal with a simple piece of Asian Glazed Salmon or Honey Garlic Chicken Breast.

Servings: 4 - 5 people Calories: 264 kcal Ingredients: Pumpkin: 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1) 1 1/2 tbsp olive oil Salt and pepper Dressing: 2.5 tbsp / 50 ml extra virgin olive oil 2 tbsp balsamic vinegar 1 tbsp honey Salt and pepper Salad: 1/4 cup / 35g pine nuts (Note 2) 150 g / 5 oz baby spinach leaves (4 handfuls) 60 g / 2 oz feta , crumbled (or more!!) Instructions Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection). Toss…