Delicious Salads To Pair With Your Grilled Steak

Salads are the perfect appetizer or side for grilled meat. It doesn’t just add colors to the menu, but also adds nutrition to your meal. Not only that, they’re also quick and easy to prepare while your meat is cooking on the grill. Give your next grilled steak meal an instant upgrade with any of these delicious salads!

Light and Easy Green Salad

What you need:

For the dressing:

  • 1 small clove garlic, finely minced
  • 3 tablespoons olive oil
  • 1 tablespoon freshly-squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 fine sea salt
  • 1/4 freshly-cracked black pepper

For the salad:

  • 1 cucumber, very thinly sliced
  • 1/2 red onion, peeled, thinly sliced
  • 1 cup spring greens mix
  • 1/2 cup toasted pine nuts

To prepare the dressing, combine the minced garlic, olive oil, lemon juice, Dijon mustard, sea salt and b

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4 Refreshing Seafood Salads That You Will Love

If you like adding a bit of protein to your salad greens but still want something light, seafood is the perfect choice. Adding a few chunks of fish or a few pieces of shrimp to your greens with a light dressing will result to a light and refreshing meal!

Here are 4 refreshing seafood salads you’ll love:

Shrimply Refreshing Salad

What you need:

  • 1/2 kilogram large shrimp, peeled, deveined and cooked
  • 2 hard-boiled eggs, chopped
  • 1 carrot, shredded
  • 1 cup chopped celery
  • 3/4 cup mayonnaise
  • 1/2 cup chopped onion
  • Salt and ground black pepper to taste

Place the cooked shrimp, eggs, carrot celery and onion in a large salad bowl. Add mayonnaise and gently toss to mix ingredients well. Season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

Fresh Lobsterrific Salad

What you need:

3 Must Try Fresh Salads For A Healthy Meal

A green salad is a perfect go-to meal when you’re in the mood for something in between – a meal that’s not too light but not too heavy either. It is easy to prepare and you can choose what dressing to use according to your current mood.

If you’re in the mood for something refreshing yet easy to prepare for your next meal, here are 3 green salad recipes to try:

Mint Greens Mix

What you need:

  • 4 cups fresh spinach
  • 1 cup sliced avocado
  • 1 cup sliced cantaloupe
  • 1/2 cup diced red bell pepper
  • 3 tablespoons vegetable oil
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon mint apple jelly
  • 1 1/2 teaspoons white wine vinegar
  • 1 clove garlic, minced

In a medium bowl, combine vegetable oil, mint apple jelly, white wine vinegar and garlic to make the dressing. Divide spinach leaves, avocado and cantaloupe between 2 s

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Salad Bling – How to Perk Up Boring Salads With Seeds, Greens and More

If you are buying head lettuce, instead of leaf lettuce, then no wonder your salads are boring. Head lettuce is fine, but you would get just as much nutritional value if you just had a glass of water. No, what you need is something to wake up those taste buds. Let’s start with a little crash coarse in lettuce and greens.

In the U.S. lettuces are generally grouped into one of four categories: butterheads, crispheads or icebergs, leaf lettuces and romaine or cos. None of these should be confused with greens, which are edible plant leaves. Butterhead varieties, like Bibb and Boston lettuces, have small, round loose heads with sweet, pale green leaves. The crispheads or icebergs are larger, more compact and very low in nutrients. But they are attractive to distributors because they are wilt resistant. In contrast the leaf lettuces are darker in color, have more vitamins, are more flavorful and spoil faster. Romaine lettuce has dark green outside leaves and lighter inside on

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