Category: Salads

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Plums and Onions

Plums and Onions
Things to Grill in Foil
Print
413 calories
42 g
0 g
28 g
3 g
4 g
419 g
162 g
31 g
0 g
23 g
Nutrition Facts
Serving Size
419g
Amount Per Serving
Calories 413
Calories from Fat 246
% Daily Value *
Total Fat 28g
43%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 162mg
7%
Total Carbohydrates 42g
14%
Dietary Fiber 6g
25%
Sugars 31g
Protein 3g
Vitamin A
19%
Vitamin C
56%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 plums, quartered
  2. 1 red onion, sliced
  3. 2 tbsp olive oil
  4. 1tbsp red wine vinegar
  5. thyme sprigs
  6. salt and pepper
Instructions
  1. Form a packet with aluminum foil. Grill over medium-high heat, 12 minutes.
Adapted from Food Network
beta
calories
413
fat
28g
protein
3g
carbs
42g
more
Adapted from Food Network
NoMayo https://nomayo.us/
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Warm Leek and White Bean Salad

Warm Leek and White Bean Salad
Serves 4
Print
1204 calories
113 g
0 g
72 g
34 g
8 g
691 g
2420 g
11 g
0 g
61 g
Nutrition Facts
Serving Size
691g
Servings
4
Amount Per Serving
Calories 1204
Calories from Fat 634
% Daily Value *
Total Fat 72g
111%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 51g
Cholesterol 0mg
0%
Sodium 2420mg
101%
Total Carbohydrates 113g
38%
Dietary Fiber 26g
102%
Sugars 11g
Protein 34g
Vitamin A
67%
Vitamin C
49%
Calcium
33%
Iron
69%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons rapeseed or olive oil
  2. 2 large leeks, trimmed, washed and finely sliced
  3. 1 tin (14 oz) of white beans, drained and rinsed, such as cannellini
  4. 1 heaped tablespoon chopped flat-leaf parsley
  5. Sea salt and freshly ground black pepper
  6. Salad leaves, to serve
  7. MUSTARD DRESSING
  8. 1 tablespoon dijon mustard
  9. 1 teaspoon wholegrain mustard, (optional)
  10. 3 tablespoons rapeseed or extra virgin olive oil
  11. 2 teaspoons cider vinegar
  12. A pinch each of sea salt, freshly ground black pepper, sugar
Instructions
  1. Heat the oil in a large frying pan over a medium heat, then add the leeks and a good pinch of salt. As soon as the leeks begin to soften, turn the heat down fairly low and continue to cook, stirring from time to time for 6–7 minutes, until they are soft; don’t let them colour. Add the beans and toss together until heated through. Remove from the heat and stir in the parsley and plenty of black pepper.
  2. For the dressing, whisk all the ingredients together to combine. Add to the pan of warm leeks and beans and stir well.
  3. Divide the salad leaves between 4 plates and spoon the warm bean and leek mixture on top. Serve straight away, accompanied by toasted sourdough bread. Alternatively, forget the leaves and just serve the dressed beans on toast.
Adapted from River Cottage Cookbook
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calories
1204
fat
72g
protein
34g
carbs
113g
more
Adapted from River Cottage Cookbook
NoMayo https://nomayo.us/
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Spring Orzo with Asparagus, Lemon and Dill

Orzo with Asparagus, Lemon and Dill
Serves 4
Print
1203 calories
185 g
25 g
37 g
44 g
9 g
1005 g
2118 g
23 g
0 g
26 g
Nutrition Facts
Serving Size
1005g
Servings
4
Amount Per Serving
Calories 1203
Calories from Fat 327
% Daily Value *
Total Fat 37g
57%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 25mg
8%
Sodium 2118mg
88%
Total Carbohydrates 185g
62%
Dietary Fiber 24g
96%
Sugars 23g
Protein 44g
Vitamin A
104%
Vitamin C
302%
Calcium
41%
Iron
93%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6-7 ounces orzo
  2. 2 tablespoons olive oil
  3. 1 shallot- diced
  4. 3 garlic cloves- rough chopped
  5. 1 extra large bunch asparagus, tough ends removed, cut into 1 inch pieces.
  6. 1 cup snap peas
  7. ½- ¾ teaspoon salt and pepper ( see notes)
  8. 2 lemons ( or sub one lemon, with preserved lemon)
  9. ½ cup fresh dill
  10. crumbled feta ( optional)
Instructions
  1. Set salted water to boil and cook orzo according to directions.
  2. In a large skillet, heat oil over medium heat.
  3. Add chopped shallot and garlic, and stir frequently, saute until golden and fragrant.
  4. Add asparagus and snap peas. Saute 5-7 minutes stirring often, scooping up the shallot from the bottom of the pan. Add salt and pepper. Cook until asparagus it is bright green, and little a little crisp, cooked to al dente. The thinner the asparagus, the faster it will cook. Turn heat off. Add the zest of one lemon.
  5. Drain pasta and if serving warm, save a little of the hot pasta water. (For Chilled pasta, see notes below. )
  6. Add the warm orzo pasta to the skillet with the asparagus and just a little pasta water to loosen it up to your liking. Stir. Add a generous squeeze of lemon juice and finely chopped preserved lemon if using ( 1-2 tablespoons). Taste for salt and lemon. Add more if necessary or if it tastes bland. Fold in the fresh dill and sprinkle with optional feta ( keeping in mind that feta will add salt too). Serve immediately.
Notes
  1. If serving chilled, place the cooked asparagus mixture in a bowl and let it cool. Rinse the cooked orzo with very cold water until cold. Drain, add to bowl. Drizzle with a little olive oil, generous squeeze of lemon juice, optional preserved lemon. Mix and adjust salt and lemon, adding more if bland. The pasta will soak up the salt when it sits in the fridge so it will probably need more later. Refrigerate – then taste once more before serving, again adjusting, adding more lemon and salt to taste. Fold in the fresh dill right before serving. Add crumbled feta.
beta
calories
1203
fat
37g
protein
44g
carbs
185g
more
NoMayo https://nomayo.us/
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Fattoush

Fattoush
Print
1901 calories
200 g
0 g
117 g
41 g
16 g
2612 g
1002 g
65 g
0 g
95 g
Nutrition Facts
Serving Size
2612g
Amount Per Serving
Calories 1901
Calories from Fat 1030
% Daily Value *
Total Fat 117g
180%
Saturated Fat 16g
82%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 80g
Cholesterol 0mg
0%
Sodium 1002mg
42%
Total Carbohydrates 200g
67%
Dietary Fiber 52g
206%
Sugars 65g
Protein 41g
Vitamin A
2506%
Vitamin C
372%
Calcium
103%
Iron
193%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. SALAD
  2. 2 pitas, split horizontally
  3. 2 tablespoons olive oil
  4. 2 large romaine hearts, washed, torn into pieces
  5. 1 bunch green onion, white and tender green parts only, thinly sliced
  6. 2 cucumbers, washed, peeled if desired, halved lengthwise, seeded and thinly sliced
  7. 1 1/2 pints cherry or grape tomatoes, halved
  8. 1 cup flat-leaf parsley, coarsely chopped
  9. 1 cup fresh mint leaves, roughly chopped
  10. DRESSING
  11. 2¼ tablespoons ground sumac
  12. 6 tablespoons. extra-virgin olive oil
  13. Fresh lemon juice to taste
  14. ¼ to 1 teaspoon sugar
  15. Salt and freshly ground pepper
Instructions
  1. Preheat oven to 350 degrees
  2. Cut the pita into wedges and place on baking sheet. Drizzle with 2 tablespoons olive
  3. oil and season if desired.
  4. Bake for 10 minutes or until the wedges are dry and crisp.
  5. Let the pita cool completely and break, if necessary, into smaller pieces.
  6. Meanwhile, in a large bowl, combine the romaine, green onion, cucumbers, tomatoes, chopped parsley and mint leaves.
  7. In a glass measuring cup, whisk together the sumac, olive oil, lemon juice and sugar. Drizzle oil mixture over the salad, season with salt and pepper and toss to coat.
  8. Add the toasted pita bread pieces to the salad and toss again.
  9. Serve at once.
Notes
  1. Tested by Susan M. Selasky for the Free Press Test Kitchen
Adapted from Adapted from Food and Wine m􀀂gazine, March 2004
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calories
1901
fat
117g
protein
41g
carbs
200g
more
Adapted from Adapted from Food and Wine m􀀂gazine, March 2004
NoMayo https://nomayo.us/
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Greek Pasta Salad

Greek Pasta Salad
Print
3656 calories
295 g
101 g
252 g
65 g
49 g
1021 g
1853 g
21 g
0 g
194 g
Nutrition Facts
Serving Size
1021g
Amount Per Serving
Calories 3656
Calories from Fat 2222
% Daily Value *
Total Fat 252g
388%
Saturated Fat 49g
244%
Trans Fat 0g
Polyunsaturated Fat 26g
Monounsaturated Fat 168g
Cholesterol 101mg
34%
Sodium 1853mg
77%
Total Carbohydrates 295g
98%
Dietary Fiber 23g
94%
Sugars 21g
Protein 65g
Vitamin A
32%
Vitamin C
338%
Calcium
94%
Iron
82%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 12 oz. uncooked farfalle (bowtie pasta)
  2. 4 oz. Feta cheese crumbled or cubed ( 1/4-inch cube )
  3. 1/2 cup each red yellow and green bell pepper, diced
  4. 1/2 cup red onion, diced
  5. 12 Greek Calamata olives, pitted and sliced
  6. 2 tablespoons fresh mint, minced (or 1 tablespoon dry)
  7. 2 tablespoons fresh oregano minced ( or 1 tablespoon dry)
  8. 1 tablespoon fresh dill, minced ( or 1 1/2 teaspoons dry)
  9. 2 teaspoons lemon zest
  10. Salt and fresh ground black pepper to taste
Dressing
  1. 1 /4 cup extra-virgin olive oil
  2. 2 tablespoons fresh lemon juice
  3. Fresh dill sprigs
  4. Lemon wedges
Instructions
  1. Cook pasta in salted boiling water, according to package directions.
  2. Drain; rinse with cold water to stop cooking· drain well again and transfer to large mixing bowl.
  3. Add diced vegetables, olives, herbs, lemon zest, and salt and pepper.
  4. Gently toss with rubber spatula. Pour olive oil over salad; gently toss.
  5. Sprinkle with lemon juice and gently toss again.
  6. Chill for at least one hour, or up to six hours.
  7. Just before serving, taste for seasonings.
  8. Sprinkle with additional lemon juice, salt and pepper if needed.
  9. Serve with garnish of fresh dill and lemon wedges.
Adapted from Fine Homes magazine
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calories
3656
fat
252g
protein
65g
carbs
295g
more
Adapted from Fine Homes magazine
NoMayo https://nomayo.us/
Posted on

Marinated Tomatoes

Marinated Tomatoes
Print
257 calories
29 g
0 g
15 g
5 g
2 g
525 g
36 g
19 g
0 g
12 g
Nutrition Facts
Serving Size
525g
Amount Per Serving
Calories 257
Calories from Fat 128
% Daily Value *
Total Fat 15g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 36mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 6g
25%
Sugars 19g
Protein 5g
Vitamin A
79%
Vitamin C
114%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 16 ounces cocktail tomatoes, halved
  2. 1 tablespoon extra-virgin olive oil
  3. 3 tablespoons balsamic vinegar
  4. 2 cloves garlic, minced
  5. 1 tablespoon minced fresh rosemary
  6. 1 tablespoon chopped fresh thyme
Instructions
  1. In a medium bowl, toss together all ingredients and marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
beta
calories
257
fat
15g
protein
5g
carbs
29g
more
NoMayo https://nomayo.us/
Posted on

Marinated Peppers

Marinated Peppers
Print
Total Time
3 hr
Total Time
3 hr
116 calories
24 g
0 g
1 g
4 g
0 g
365 g
169 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
365g
Amount Per Serving
Calories 116
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 169mg
7%
Total Carbohydrates 24g
8%
Dietary Fiber 6g
24%
Sugars 5g
Protein 4g
Vitamin A
85%
Vitamin C
839%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 yellow bell pepper
  2. 1 red bell pepper
  3. 2 tablespoon minced fresh rosemary
  4. 3 tablespoons red wine vinegar
  5. 1 clove garlic, minced
  6. Zest of 1/2 orange
  7. Salt and ground black pepper to taste
Instructions
  1. Using a gas flame, a grill or a broiler, roast the peppers near the heat source until the skin blisters and turns black. Place the peppers in a bowl and cover with plastic wrap to allow the steam to loosen the skin When the peppers are cool enough to handle, peel off the skin, Seed the peppers and cut into strips. In a medium bowl, combine the rosemary, vinegar, garlic and orange zest. Add the peppers, then season with salt and black pepper. Marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
beta
calories
116
fat
1g
protein
4g
carbs
24g
more
NoMayo https://nomayo.us/
Posted on

Marinated Asparagus

Marinated Asparagus
Print
294 calories
87 g
0 g
2 g
8 g
0 g
505 g
366 g
28 g
0 g
1 g
Nutrition Facts
Serving Size
505g
Amount Per Serving
Calories 294
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 366mg
15%
Total Carbohydrates 87g
29%
Dietary Fiber 47g
186%
Sugars 28g
Protein 8g
Vitamin A
10%
Vitamin C
886%
Calcium
70%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cloves garlic, minced
  2. 1/4 cup balsamic vinegar
  3. 1 tablespoon Worcestershire sauce
  4. 1 tablespoon chopped fresh rosemary
  5. 1 tablespoon chopped fresh thyme
  6. 1 tablespoon chopped fresh oregano
  7. Zest of l lemon
  8. Salt and ground black pepper to taste
Instructions
  1. Bring a large pot of salted water to a boil. Set a bowl of ice water next to the stove. Add the asparagus to the boiling water and blanch for 3 to 4 minutes or until just tender. Remove from the pot and set in the ice water just until cool. Drain well in a shallow dish, combine the garlic, vinegar, worcestershire, rosemary, thyme, oregano and zest. Season with salt and pepper, then add the asparagus. Toss to coat and marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
beta
calories
294
fat
2g
protein
8g
carbs
87g
more
NoMayo https://nomayo.us/
Posted on

Marinated Mushrooms

Marinated Mushrooms
Print
255 calories
22 g
0 g
15 g
9 g
2 g
320 g
179 g
10 g
0 g
12 g
Nutrition Facts
Serving Size
320g
Amount Per Serving
Calories 255
Calories from Fat 129
% Daily Value *
Total Fat 15g
23%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 179mg
7%
Total Carbohydrates 22g
7%
Dietary Fiber 6g
24%
Sugars 10g
Protein 9g
Vitamin A
7%
Vitamin C
24%
Calcium
15%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon extra-virgin olive oil
  2. 8 ounces white button mushrooms
  3. 2 cloves garlic, peeled, minced
  4. 2 tablespoons white balsamic vinegar
  5. 2 tablespoons white wine
  6. 2 tablespoons chopped fresh thyme
  7. 1 tablespoon chopped fresh oregano
  8. Salt and ground black pepper to taste
Instructions
  1. In a large skillet over medium-high, heat the oil Add the mushrooms and sauté for 3 minutes. Add the garlic and sauté for another 3 minutes. Add the vinegar and wine. Remove from the heat and stir in the thyme and oregano. Season with salt and pepper marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
beta
calories
255
fat
15g
protein
9g
carbs
22g
more
NoMayo https://nomayo.us/
Posted on

Watermelon-Feta Salad

Watermelon-Feta Salad
Serves 4
Print
831 calories
86 g
134 g
47 g
28 g
25 g
1212 g
1702 g
66 g
0 g
20 g
Nutrition Facts
Serving Size
1212g
Servings
4
Amount Per Serving
Calories 831
Calories from Fat 414
% Daily Value *
Total Fat 47g
73%
Saturated Fat 25g
123%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 134mg
45%
Sodium 1702mg
71%
Total Carbohydrates 86g
29%
Dietary Fiber 6g
25%
Sugars 66g
Protein 28g
Vitamin A
137%
Vitamin C
141%
Calcium
87%
Iron
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6 cups cubed watermelon
  2. 1 cup crumbled feta cheese
  3. ¼ cup thinly sliced red onion
  4. ¼ cup chopped fresh mint
  5. ¼ cup fresh lime juice
  6. 1 tbsp extra-virgin olive oil
Instructions
  1. Combine watermelon, feta cheese, red onion, and mint in a large bowl.
  2. Pour the lime juice and olive oil over the watermelon mixture and toss gently to coat.
  3. Serve immediately.
beta
calories
831
fat
47g
protein
28g
carbs
86g
more
NoMayo https://nomayo.us/