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A Life in Food by real-life Chef Cheryl Bennett

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Salads

Summer Grain Salad with fresh vegetables and herbs

April 28, 2022

Home » Salads

This summer grain salad is full of fresh vegetables and herbs. Whole grains provide a satisfying, chewy texture to this salad, while the vegetables give it great crunch. It is dressed with an easy, flavorful red wine vinaigrette. This salad is naturally vegan, so it is perfect for those who eat a plant-based diet.

For ease of browsing, I’ve put of of my salad recipes in one place.

Summer grain salad in large, shallow bowl.

Perfect for summer picnics, beach days or weekday lunches, this healthy grain salad will leave you feeling satisfied.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Summer Grain Salad

Hearty salads with healthy grains and vegetables fill you up and give you fuel for the day. This fresh and light salad is dressed with a simple vinaigrette and is naturally vegan.

3 grain salad with summer vegetables and herbs.

Spring and summer see an abundance of fresh produce. This is a great way to get more vegetables into your diet, or to use what you might have growing in your garden.

Ingredients

You might have many of these things in your kitchen right now. You can always swap out ingredients for items you already have.

Ingredients for grain salad.
  • Quinoa – Naturally gluten-free and a great source of protein.
  • Barley – Great source of fiber and protein.
  • Farro – Delicious, nutty flavor and chewy texture.
  • Parsley – Flat leaf Italian parsley, it is the unsung hero of herbs.
  • Chives – Mild onion flavor.
  • Dill – You could substitute with fresh thyme, if you don’t like dill.
  • Tomatoes – Use whatever tomatoes you like. I’m fortunate to grow most of mine, so that’s what I use.
  • Carrots – I buy rainbow carrots to get more color into this summer grain salad.
  • Cucumber – Hothouse or English cucumbers are my favorites.
  • Bell peppers – Red, orange and/or yellow are perfect.
  • Red wine vinegar – provides some zing to our salad.
  • Olive oil – I really like this arbequina olive oil, but use what you like.

How to make it

First, cook the grains and set them aside to cool. They need to be completely cooled before adding to the vegetables and herbs, otherwise the herbs will wilt.

This can be done a day or two ahead of time. If you like to batch cook, you can cook all of the grains and store some in the freezer for later.

While the grains are cooking, chop the herbs and vegetables. Add them to a large mixing bowl, and set aside until you are ready to mix the salad.

When the grains have cooled, mix them with the vinaigrette, then gently fold in the vegetables and herbs until thoroughly combined. Taste and adjust seasoning, if needed.

What you’ll need to make this recipe

First, you’ll need a large cutting board. I like to have plenty of room to work instead of trying to chop on a small surface.

Next, you’ll need a sharp knife. I love my Wüsthof Chef’s knife, it’s been my go-to knife for over 20 years.

You’ll also need a couple of good-sized mixing bowls, a pot or two to cook the grains, and a colander to drain them. Just the basics!

Tips and tricks for success

large bowl filled with summer grain salad
Can I make it gluten-free?

Absolutely. Swap out the barley and farro for gluten-free grains like quinoa and this summer salad is suitable for those with gluten sensitivities.

How long does it last?

Fully dressed, the salad will last 3 – 4 days. After that, the vegetables and herbs start to get soggy. To make it last longer, mix everything and leave it dry. Put into a container with a tight-fitting lid and toss with vinaigrette right before serving.

What other herbs can I use?

Try using thyme, either regular or lemon thyme, marjoram, mint or even tarragon. Each of these will bring a different flavor to your grain salad.

Can this be made ahead?

Yes! Here’s how I do it – Cook the grains the day before and let them chill in the fridge overnight. You can also grate the carrots, chop the peppers and cucumber ahead of time and store in airtight containers in the fridge.
Fresh herbs can be washed and dried (if needed), then chopped and stored in containers with a piece of paper towel to absorb any moisture.
When you’re ready to serve, all that is left to do is mix it all and finish any last minute chopping.

Can I freeze this?

You can freeze the grains. Cook and freeze the grains, then portion them out and put in zip-top bags and stack in the freezer.  
This makes it much easier to throw together a quick lunch for the next day, I just toss a bag from the freezer into the fridge before I go to bed.

Vegetables and grains in bowl.

The grains and vegetables change every so often, giving the salad plenty of variations. Try grains that are unfamiliar to you, you might just find your new favorite thing!

Grain salads for summer

  • Mediterranean couscous salad
  • Freekeh salad with fruits and nuts
  • Mediterranean quinoa salad
  • Mango lime quinoa with black beans
  • Tabbouleh

Please share

If you love this recipe, please give it 5 stars!

I hope you love this grain salad as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 10 cups

Summer Grain Salad

Summer grain salad

A satisfying and healthy grain salad, perfect for summer cookouts and healthy weekday lunches!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 20 minutes

Ingredients

  • 1 cup barley, cooked
  • 1 cup farro, cooked
  • 1 cup quinoa, cooked
  • 1 1/2 cups English cucumber, diced
  • 2 cups, grape tomatoes, halved or quartered
  • 1 cup bell peppers, diced
  • 1 cup rainbow carrots, shredded
  • 1/4 cup fresh dill, finely chopped
  • 1/8 cup fresh chives, finely chopped
  • 1/2 cup flat-leaf parsley, chopped
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • zest and juice of 1 lemon, optional... for extra zing!

Instructions

  1. Cook grains according to package directions, set aside to cool completely. (Can be done ahead of time)
  2. In a small bowl: mix vinegar, oil, salt & pepper together and set aside.
  3. In a large bowl, mix grains with vinaigrette until thoroughly combined.
  4. Fold in vegetables and herbs until evenly distributed.

Notes

While your grains are cooking, chop up the veggies and herbs. As they are cooking and cooling, you are getting all the vegetables prepped and ready to toss in.

Use what you have. Freekeh, brown rice, wheatberries, and amaranth are all great options.

Nutrition Information:

Yield:

10

Serving Size:

1 cup

Amount Per Serving: Calories: 144Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 205mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Salads

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Originally published 5/29/16, most recent update 4/28/22.

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

Filed Under: Salads Tagged With: Grains, vegan

How to make Orange Ginger Dressing

March 23, 2022

Orange ginger dressing is light and zingy. It’s perfect for your green salads, but also great for dressing grain salads. Made with only a handful of ingredients, this dressing is quick and simple.

pouring orange ginger dressing on salad

Salad dressings, like sherry lime vinaigrette, are easily made at home and are much less expensive than store-bought.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Mason jar dressing

Use any old jar you have – a jam jar or canning jar is perfect. This orange ginger dressing recipe makes a cup and a half, so you’ll have enough for the week.

I used these spiral pint jars to make the dressing, it leaves a little room at the top to be able to shake it up really well.

Orange ginger dressing in glass jar with oranges and ginger beside jar

I have no shortage of mason jars. Aside from canning jams and making pickles, they are useful for making quick salad dressings.

How to make orange ginger dressing

It honestly couldn’t be easier – pour everything in & shake it up. The best part of making your own salad dressing aside from it being much less expensive, is knowing exactly what’s in it.   

Zest and juice the oranges – Add the juice and zest to the jar first.

Peel and grate ginger – Next, peel and grate the ginger, then add to the jar. You can also buy a squeeze tube of ginger paste in the produce section.

Season vinaigrette – Add salt and pepper to taste. It is important to add the salt before adding the oil. This gives it a chance to dissolve into the orange juice.

Add oil – Lastly, add the oil. Secure the top and shake vigorously. To make a proper vinaigrette, drizzle the oil in while whisking or use an immersion blender to emulsify.

All homemade vinaigrettes will eventually separate, this one quicker than most because it doesn’t contain an emulsifier like Dijon mustard. Just shake it up again and it’s ready to use.

How to peel ginger

My preferred method for peeling ginger is a spoon. Use the edge of the spoon to scrape away the skin.

Most people turn the spoon upside down and scrape in a downward motion. I find it easier to do the opposite. I use the edge of the spoon and scrape upward. Try both ways to see what is easier for you.

how to peel ginger

Spring ginger has very thin skin. Most often, you can find it in Asian markets. It is less fibrous and spicy than it’s older counterpart. Look for it in April and May, and if you find some, grab a hand or two.

peeled ginger for orange dressing

Once you have peeled the ginger, grate it for the dressing. It can have a bit of a bite to it, so you may have to adjust the amount of ginger in the recipe to suit your personal preference.

How to zest an orange

Hold the orange in your dominant hand and the zester in the other. Using light pressure, press the orange against the zester and turn to rotate.

The zest will collect on the underside of the zester, give it a good tap against the cutting board or scrape it with your finger to gather it.

orange zest in measuring spoon with microplane

For this orange ginger dressing, use a microplane to zest the fruit. Use light pressure to avoid getting the pith (the white part under the skin), which is bitter. The zest has a ton of flavor, so please don’t skip it.

Ingredients

  • Oil – avoid strongly flavored oil. I used grapeseed in this recipe.
  • Oranges – I used cara cara oranges, use any variety you like, even blood oranges.
  • Ginger – fresh ginger is recommended, however, if it is unavailable, use the squeeze tube of ginger found in the produce section.
  • Salt & Pepper – season to taste
ingredients for orange ginger dressing

This isn’t a traditional vinaigrette. The ratios are basically flipped here. The fresh orange juice serves as the acid in this recipe and makes up the bulk of the dressing.

With this dressing, the fresh juice is so delicious, it deserves the spotlight.

FAQ’s

What are the ratios for a traditional vinaigrette?

The basic ratio for a vinaigrette is 3:1 (oil : vinegar).

How long will this vinaigrette last in the fridge?

I keep this orange ginger dressing for about a week.

Can I use store-bought orange juice?

Yes! Try to use a “fresh squeezed” variety instead of the carton for best results.

Try orange ginger dressing on these salads

  • Superfood salad with pomegranate
  • Delicata squash salad with farro
  • Spinach salad with nectarines and blue cheese

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest

I hope you love this orange ginger dressing recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 1.5 cups

Orange Ginger Dressing

Orange Ginger Dressing

Light, fresh and zingy, this orange ginger dressing is perfect for green salads and also grain salads.

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes

Ingredients

  • 1 cup freshly squeezed orange juice, from 2 -3 oranges
  • 1/3 cup neutral oil, like grapeseed, canola or light olive oil
  • 2 tsp. orange zest, from 1 - 2 oranges
  • 2 tsp. grated ginger (3/4 ounce piece)
  • salt and pepper to taste (I used 1 tsp. salt / 1/2 tsp. pepper)

Instructions

  1. Zest and juice oranges, add to jar.
  2. Grate ginger and add to jar, then add salt and pepper. Swirl jar to help salt begin to dissolve.
  3. Add oil, seal jar and shake vigorously for 30 seconds.
  4. Enjoy!

Notes

Store dressing in an airtight container for up to 7 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Wusthof Classic 8-Inch Chef's Knife
    Wusthof Classic 8-Inch Chef's Knife

Nutrition Information:

Yield:

12

Serving Size:

1 ounce (2 tbsp)

Amount Per Serving: Calories: 84Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 25mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Condiment

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

Originally published 1/18/12, most recent update 3/23/22

Filed Under: Condiment, Salads Tagged With: salad dressing recipes

Spicy Thai Chicken Salad with Chili Lime Dressing

December 28, 2021

Home » Salads

Spicy Thai chicken salad with chili lime dressing is fresh and delicious. It’s the perfect light and refreshing lunch or dinner, and it’s great for meal prepping. This Thai spicy chicken salad recipe comes together quickly – just toss all of the ingredients in a bowl. With plenty of crunch and texture, this salad is satisfying, good for you and so delicious.

Spicy Thai chicken salad in clear glass bowl.

Thai chicken salad

This recipe for spicy Thai salad with chicken is one of my favorites. I love it in the heat of summer, but I truly love it after the holidays. For me, it’s the perfect antidote to all of the sweets I tend to eat at the end of the year.

I make no apologies for it, but after a few weeks, I start craving spicy, crunchy vegetables, and this friends, hits the spot.

Is this supposed to be an “authentic” Thai recipe? No. It’s something I made up over ten years ago. It has Thai flavors and that’s the name I gave it a decade ago.

Ingredients for Thai chicken salad.

This is the base of the salad – lots of vegetables and herbs with a bit of chicken. If you choose to omit the chicken, this salad is vegan.

I go heavy on the herbs, because I like it that way. If you don’t, feel free to cut back on them, or add in more cabbage, carrots or chicken.

Spicy Thai salad with chicken and lime vinaigrette.

Chili lime dressing ingredients

This spicy Thai dressing is super quick and easy. If you have difficulty finding fresh chili peppers, and you like a little heat in your food, you can add a dash of sriracha or any other hot sauce that you like.

To make the chili lime vinaigrette, this is what you’ll need –

Chili lime vinaigrette dressing ingredients.

I roasted all of my garlic, forgetting that I needed raw for this dressing. Either way, it was still delicious.

One more note, I prefer Thai red chili for this dressing, but the Asian market was out of them, so I had to use a green hot pepper. Again, the dressing will be delicious no matter what kind of chili you use.

Thai chili lime dressing

Combine rice vinegar, lime zest and juice, shallot, chili pepper and garlic in a small bowl. The acid will help break down and mellow garlic & shallot and the flavors along with the chili pepper will infuse dressing.

Chili lime dressing in bowl.

Let this sit for 10 – 15 minutes before adding the remaining ingredients. After you’ve added everything, give it whisk and let it sit for another 10 – 15 minutes.

I like the acidic bite of vinegar and lime juice, however, if you don’t, reduce limes to one.

How to make Thai chicken salad

Making this Thai chicken salad recipe could not be easier. Everything is mixed up in one large bowl. I will admit that there is a bit of chopping, if you don’t have a food processor, but it isn’t too much work.

Thai basil (pictured below) can be found at any Asian market. This is out of my garden. It was flowering, so I picked it, yours will likely not have flowers.

Thai basil.

If you can’t find Thai basil, substitute with regular basil, or omit it. The flavor is very unique, so I recommend checking out your local market to try to find it.

Once you have all of the vegetables and herbs chopped, the chicken shredded and the dressing whisked together, it all goes into a bowl. Give it a good mixing and serve. It’s so simple to make and it is so delicious!

Spicy Thai salad with chicken and chili lime dressing.

Time saving shortcut – Use rotisserie chicken from the store instead of cooking chicken breasts!

For this recipe I only used the breast meat. If you are using a store-bought rotisserie chicken, reserve the thighs for sandwiches or soups, the carcass for stock, etc.

I poached a couple of chicken breasts while I was grating vegetables and chopping herbs. It barely takes any time at all, it will be cooked by the time you finish everything else. Then use a couple of forks to shred the meat and set it aside to cool slightly.

Bowl of Thai chicken salad.

Combine everything in a large glass bowl to show off all of the colors from the veggies and herbs. This salad is perfect for weekday lunches and meal-prepping. Full of flavor, texture and lots of crunch, it’s as good for you as it is delicious.

More quick and easy salad recipes

  • Chicken taco salad
  • Mediterranean chicken meal prep
  • Apple cranberry chicken salad
  • Low carb chicken fajita bowls
  • Moroccan chicken meal prep bowls
  • Beet and apple spinach salad

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love this spicy Thai chicken salad as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 8 servings

Spicy Thai Chicken Salad with Chili Lime Dressing

Spicy Thai Chicken Salad with Chili Lime Dressing

Spicy Thai chicken salad with cilantro chili lime dressing is fresh and delicious. It's the perfect light and refreshing lunch or dinner, and it's great for meal prepping.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

For the dressing

  • 3 tbsp. rice vinegar
  • zest and juice of 2 limes
  • 1/2 shallot, finely sliced
  • 1 clove garlic, minced
  • 1 1/2 tbsp. sugar
  • 1 small red Thai chili (green if you can't find red), minced
  • 4 tbsp. neutral oil (vegetable, grapeseed, canola)
  • salt & freshly ground black pepper to taste

For the Thai chicken salad

  • 1 small head green or Napa cabbage
  • 3 medium carrots
  • 10 ounces cooked chicken breasts, shredded or finely sliced (2 small)
  • 1/2 cup salted peanuts, roughly chopped
  • 1 bunch scallions (green onion), sliced on bias
  • 1 cup snow peas, thinly sliced on bias
  • 1 tbsp. cilantro, chopped
  • 2 tbsp. Thai basil, chopped (sub regular basil if you can't find, or omit)
  • 2 tbsp. mint, chopped
  • salt & pepper to taste

Instructions

Make the chili lime dressing

  1. Combine rice vinegar, lime zest and juice, shallot, chili pepper and garlic in a small bowl. Let this sit for 10 - 15 minutes, then add remaining ingredients and give it a whisk. Let the dressing sit for an additional 10 - 15 minutes. Set aside until ready to use.

Make the Spicy Thai chicken salad

  1. Shred the cabbage and carrots in the food processor, or grate carrots on box grater and thinly slice cabbage. Add to large mixing bowl.
  2. Add shredded chicken, peanuts, scallions, snow peas, herbs, salt and pepper. Toss to combine.
  3. Pour dressing over and mix thoroughly to coat. Serve immediately.

Notes

If you are serving this salad later, or meal prepping, DO NOT add dressing. Keep it separate and mix just before eating. The acid will turn the herbs dark and make the mixture soggy. The crunch is the best part of this salad!

Omit the chicken and this salad is vegan.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Cuisinart Food Processor, Brushed Stainless Steel - Silver
    Cuisinart Food Processor, Brushed Stainless Steel - Silver
  • Wusthof Classic 8-Inch Chef's Knife
    Wusthof Classic 8-Inch Chef's Knife

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 239Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 30mgSodium: 171mgCarbohydrates: 17gFiber: 3gSugar: 11gProtein: 14g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Thai - American / Category: Salads

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published 7/10/12, most recent update 12/28/21.

Filed Under: Salads Tagged With: salad dressing, salads

Roasted Delicata squash salad with farro

November 2, 2020

Roasted Delicata squash salad with farro and toasted walnuts is a delicious and hearty fall salad. Greens topped with seasonal roasted squash, like my butternut arugula salad are perfect for this time of the year.

plates of delicata squash salad

Oven roasted delicata squash, pomegranate arils and crumbled cheese on a bed of baby spinach. This flavorful autumn salad ticks all the boxes, plus it’s full of color and looks beautiful on the table.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Salads Tagged With: squash recipes

One Pan Baked Salmon Niçoise Salad Bowls

September 28, 2020

Traditional niçoise salad gets a makeover in this easy, one pan baked salmon salad.

Oven-roasted salmon, potatoes, beans and tomatoes are piled into a bowl and topped with cooked eggs and olives for a quick and delicious meal.

Roasting the fish results in a moist, perfectly cooked protein, like this honey chipotle salmon. Plus, it frees up the stovetop so you can cook the eggs for this salad, or other veggies to go with your dinner.

baked salmon nicoise salads in white bowls

I really like this recipe for meal prepping too. It makes a great lunch for the workweek, whether you are going into the office or working from home.

This post is sponsored by Sprouts Farmers Market. Thank you for supporting the brands that support Pook’s Pantry. As always, all opinions, recipes and photos are my own.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Salads Tagged With: fish recipes, salad recipe

Colorful Beet Salad Recipe with Feta Cheese

September 3, 2020

This colorful Beet Salad Recipe will quickly become one of your new favorite salads. Spiralized beets, apples and carrots on a bed on baby spinach, lightly dressed with a tangy vinaigrette. I’ve added a sprinkle of roasted pepitas for crunch and a handful of crumbled feta for extra deliciousness.

Beet Carrot Apple Salad
Beet Salad

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Salads Tagged With: salad recipe

Israeli Salad with Tomato and Cucumber

August 4, 2020

Israeli salad is the perfect summer bite. It takes the absolute best of summer’s bounty and combines it into a light and refreshing salad. It makes a great side or light lunch during the warmer months when we all crave tomato salads and lighter meals.

Israeli salad in glass bowl

I first had this salad about 25 years ago. A friend introduced me to it and I fell in love instantly.

It is refreshing on a hot summer day and it’s also good for you! If you have a garden or you happen to have salad ingredients in your fridge, you likely have almost everything you need already.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Salads Tagged With: salad recipe

How to make sherry lime vinaigrette

June 5, 2020

Home » Salads

Sherry lime vinaigrette is a delicious dressing for your salad or vegetables. The combination of sherry vinegar and tart lime juice not only makes this vinaigrette super tasty, it is very versatile.

pouring vinaigrette on salad

This homemade vinaigrette with fresh lime juice is fresh and zingy, and it is great for meal prep recipes!

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Condiment, Salads Tagged With: salad dressing recipes

Low Carb Chicken Fajita Bowl Recipe

May 2, 2020

Chicken fajita bowl for lunch? Don’t mind if I do! This delicious, low carb salad will have you looking forward to lunch again. A bit of light chopping and grilling makes this meal feel like you had lunch at your favorite Tex-Mex place, but with half the calorie count. Like these Mediterranean chicken meal prep bowls, healthy eating doesn’t have to be bland or boring.

chicken fajita lunch bowl

Chicken Fajita Bowl

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Filed Under: Salads Tagged With: chicken recipes, meal prep recipes

Mediterranean Bowl Recipe

February 1, 2020

This Mediterranean bowl recipe is full of healthy protein and fresh vegetables. A serving of quinoa adds extra protein to this heart-healthy Mediterranean lunch bowl. 

mediterranean bowl with chicken recipe

This tasty Mediterranean protein bowl recipe is a spin on my chicken meal prep bowl with a bit of added protein from the quinoa and falafel. The flavors in this bowl are simple, but also so fresh and delicious. This has become one of our new favorite lunch recipes.

…

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Filed Under: Salads Tagged With: chicken recipes, meal prep recipes

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