Der Beitrag Italian pasta salad erschien zuerst auf kitchensplace.
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Italian pasta salad is often prepared in many ways. But what mostly belongs to it are tomatoes, pine nuts and rocket! These ingredients go really well together and, above all, can be eaten wonderfully cold.
For the noodles, I opted for delicious mussel noodles. These are usually available in a well-stocked supermarket or directly in Italian specialist shops and make the pasta salad a little highlight. There are also fresh and sweet cherry tomatoes, creamy mozzarella, spicy rocket and roasted pine nuts. The dressing is also simple and quick: all you need is some red pesto (Pesto Rosso), olive oil, and salt and pepper. If you like, you can of course also make your own pesto. However, I opted for the faster option!
If you are in the mood for more salad ideas or side dishes, take a look at mine Recipe collection around. There you will not only find many other pasta recipes, but also other hearty and light dishes.
Nutritional information per serving of Italian pasta salad
Calories: 326 – Protein: 12g – Fat: 9g – Carbs: 47g
Italian Pasta Salad
Ingredients
- 500g pasta of choice
- 250g cherry tomatoes
- 30g pine nuts
- 1 mozzarella
- 50g sun-dried tomatoes
- 1-2 handfuls arugula
- 2 tablespoons pesto rosso
- 2 tablespoons olive oil
- salt, pepper
- some basil.
Directions
- Step 1 Cook the pasta in salted water and then let it cool
- Step 2 Meanwhile, cut the cherry tomatoes in half, chop the sun-dried tomatoes and the mozzarella, chop the basil and toast the pine nuts over medium heat
- Step 3 In a large bowl, mix the cooled pasta with all the ingredients. Season the Pesto Rosso with olive oil, salt and pepper and mix with the pasta. Add arugula to taste.
If you like, you can me too here on Pinterest and pin the following picture.
Der Beitrag Italian pasta salad erschien zuerst auf kitchensplace.
]]>Der Beitrag Coleslaw with pointed cabbage erschien zuerst auf kitchensplace.
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Coleslaw is characterized by its crisp freshness, which is combined with a creamy dressing made from mayonnaise. It is well known that American food cannot be described as low in calories and healthy. Nevertheless, this salad is a classic for barbecue and simply tastes good!
There are probably dozen of recipes and variations for Coleslaw. Some make it with onions, cream and or mayonnaise, others completely different. I have also developed my own variant for this coleslaw and prefer to use pointed cabbage instead of white cabbage. This is simply a little milder, more digestible and fresher. I also don’t use onions or cream. Instead, I combine the herb with carrots, lemon juice, vinegar, mayonnaise, mustard, and sugar. A delicious marinade is then created from the juice of the herb, which soaks in the Coleslaw and gives it its juiciness.
My Coleslaw is perfect as a side dish to burgers and barbecues. If you’re looking for more salads, check out mine Recipe collection for salads around.
Nutritional information per serving of Coleslaw
Calories: 243 – Protein: 2g – Fat: 18g – Carbs: 16g
Coleslaw with Pointed Cabbage
Ingredients
- 1 small pointed cabbage (or half)
- 3-4 carrots
- 30g sugar
- 6-8 tbsp mayonnaise
- 1 tsp mustard
- 1 tbsp vinegar
- 1/2 lemon
- salt and pepper
Directions
- Step 1 Quarter the pointed cabbage and cut out the stalk. Then cut a fine strip with a knife and vary the length again and again. (Alternatively, the pointed cabbage can be grated with a grater.)
- Step 2 Peel the carrots and remove the ends. Then grate coarsely with a grater .
- Step 3 Put the carrots and pointed cabbage in a large bowl and mix with the sugar and a little salt. Then let it steep for about 15 minutes .
- Step 4 When the salad has given off some water, add the lemon juice, mayonnaise, mustard and vinegar and mix everything well again. Season to taste with salt and pepper. Tip: Vary the amount of mayonnaise depending on how much mayonnaise you want it to contain.
If you like, you can me too here on Pinterest and pin the following picture.
Der Beitrag Coleslaw with pointed cabbage erschien zuerst auf kitchensplace.
]]>Der Beitrag Grandma’s salad dressing with cream erschien zuerst auf kitchensplace.
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Salad dressing is sure to come in a hundred if not a thousand different variations. Some like it sour, others prefer sweet. Personally, my favorite is Grandma’s salad dressing, which is a combination of both. The basis of the salad dressing is of course vinegar and oil. In the case of oil, it is particularly important in this recipe that no olive oil is used, but a more neutral vegetable oil (e.g. sunflower oil or rapeseed oil). Then add some sugar as well as fine onion cubes and cream. There is also corn as an add-on, but of course that can be varied as desired.
Now we come to the salad for: I prefer to use a nice, juicy and fresh lettuce. I like the mix of soft and crisp leaves because this mix makes the salad so balanced and varied. Compared to iceberg lettuce, where all the leaves are rather firm and crunchy, the lettuce is the best choice for grandma’s salad dressing. But it also works wonderfully with romaine lettuce or other types of salad.
Overall, this salad is a perfect accompaniment to potatoes, fish and meat. Sometimes I eat it just like that – as a main meal. If you are interested in other recipes from my grandma, then take a look at the recipe Grandma’s cucumber-salad or Grandma’s turkey schnitzel .
Nutritional information per serving of Grandma’s Salad Dressing
Calories: 195 – Protein: 2g – Fat: 19g – Carbs: 4g
Grandma's salad dressing with cream
Ingredients
- 3-4 tbsp. canola oil
- 1-2 tbsp. vinegar
- 1 tbsp. sugar
- 1 small onion
- 1/2 can corn
- 100g cream
- 1 lettuce
- salt, pepper
Directions
- Step 1 Cut the onion into small cubes. Mix oil and vinegar with sugar and season with salt and pepper. (Tip: If you like it more sour, increase the proportion of vinegar in relation to the oil. If you like it sweeter, add a little more sugar.)
- Step 2 Add the cream and stir everything together .
- Step 3 Wash the lettuce and pluck / cut into bite-sized pieces. Make sure to cut out the solid parts of the stalk .
- Step 4 Finally stir the corn into the dressing, add the lettuce leaves and mix everything together.
If you like you can find my Pinterest here and pin the following picture.
Der Beitrag Grandma’s salad dressing with cream erschien zuerst auf kitchensplace.
]]>Der Beitrag Cucumber salad according to Grandma Karin erschien zuerst auf kitchensplace.
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Cucumber salad is actually totally simple and unspectacular. But isn’t that exactly what makes a good side dish? Something simple and unspectacular that will add the finishing touch to your food. That’s exactly what this cucumber salad is all about. It’s simple and plain, the cucumbers are sliced very thinly and dressed with herbs, lemon juice, a little sweetness and sour cream. A little oil is added to give the whole thing a salad finish.
When I asked my grandma about this recipe, she started – like grandma’s do it – to fetch the herbs from the chamber and peel the cucumber. She explained to me that she only coarsely peeled the cucumber to keep some fibers from the peel. Then she cuts the cucumber into wafer-thin slices, which can later be placed in the sauce more easily. For the sauce, she mixes a little oil with sugar, fresh herbs and lots of dill, lemon juice and sour cream. The dressing is ready. The cucumbers are then placed in it, which should then steep for a few minutes. Grandma’s cucumber salad is ready.
By the way, we always have the right cucumber salad to go with Grandma’s Grandma’s turkey schnitzel .
Nutritional Information per serving
Calories: 156 – Protein: 2g – Fat: 12g – Carbs: 9g
Gurkensalat nach Oma Karin
Ingredients
- 1 Gurke
- 3 EL Öl
- 3-4 EL Wasser
- 1 Tütchen Dill Kräuter
- Zitronensaft
- 1-2 TL Zucker
- 100g saure Sahne
- Dil, Salatkräuter
- Salz, Pfeffer
Directions
- Step 1 Die Gurke grob schälen und in feine Scheiben schneiden.
- Step 2 Für das Dressing alle übrigen Zutaten miteinander vermischen, mit Salz und Pfeffer abschmecken. Wichtig: Genügend Salatkräuter und Dill verwenden!
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Step 3
Die Gurkenscheiben mit dem Dressing vermischen und 15-30 Minuten ziehen lassen.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Cucumber salad according to Grandma Karin erschien zuerst auf kitchensplace.
]]>Der Beitrag Tomato Chickpea Salad erschien zuerst auf kitchensplace.
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On vacation I fell in love with fresh and homemade salads again. Especially when it’s hot outside and heavy dishes steal your energy, I often resort to fresh and nutritious ingredients to create a delicious salad. I often have them when things have to be done quickly and you can’t manage 3 frying pans on the stove at the same time. I always try to make sure that the salads have the appropriate nutritional values so that they are filling.
In this tomato chickpea salad, the chickpeas alone provide plenty of energy, so that you really have a full meal in front of you. Therefore, you can eat this salad either as a main meal (which is then also reflected in the calories) or as a side dish. The tomato and chickpea salad also goes well with the barbecue buffet!
If you are in the mood for more inspiration for chickpea salads, then this Mediterranean chickpea salad may also be for you.
Nutritional Information per serving
Calories: 525 – Protein: 17g – Fat: 19g – Carbs: 60g
Tomato Chickpea Salad
Ingredients
- 1 can of chickpeas
- 250g cocktail tomatoes
- 15g cane sugar
- 1/2 lime
- 25g balsamic vinegar
- 15g olive oil
- 1 shallot
- 1 bunch of basil
- Salt pepper
Directions
- Step 1 Cut the tomatoes and shallot into cubes and stir together with the olive oil, balsamic vinegar and cane sugar in a bowl .
- Step 2 Drain the chickpeas and fry them briefly in a pan. Then stir into the tomatoes .
- Step 3 Season the salad with lime juice, salt and pepper. Pluck fresh basil and stir in.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Tomato Chickpea Salad erschien zuerst auf kitchensplace.
]]>Der Beitrag Chickpea Salad – Mediterranen Style erschien zuerst auf kitchensplace.
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With this chickpea salad you can conjure up a great side dish in just 15 minutes! Whether for grilling, as a healthy lunch or meal prep, this chickpea salad is simply a feast for almost any occasion. This salad is a great dish, especially in summer, as it tastes very good cold and is very popular as a light summer dish.
You only need a little time and a few ingredients for the preparation. Of course you can vary the chickpea salad as you like, but I prefer to use chickpeas with tomatoes, cucumbers, onions and feta. As an add-on I have lots of fresh chopped parsley and a light dressing made from olive oil and lemon juice. What could be better?
If you are in the mood for more salad recipes, then take a look at my recipe category “Salads“.
Nutritional information per serving of chickpea salad
Calories: 289 – Protein: 13g – Fat: 14g – Carbs: 21g
Chickpea Salad
Ingredients
- 2 cans of chickpeas
- 100g feta
- 2 small red onions
- 3 tomatoes
- 1 cucumber
- 2 tbsp olive oil
- 1 lemon
- 1 bunch of parsley
- salt and pepper
Directions
- Step 1 Drain the chickpeas and collect them in a large salad bowl. Cut the cucumber and tomato and evenly cubes and cut the onion into strips. Roughly chop the parsley.
- Step 2 Put all ingredients together in a large salad bowl and mix with 2 tablespoons of olive oil and the juice of one lemon.
- Step 3 Season with salt and pepper and finally stir in the feta.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chickpea Salad – Mediterranen Style erschien zuerst auf kitchensplace.
]]>Der Beitrag Greek Salad erschien zuerst auf kitchensplace.
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I like to think back to the late summer of 2018, when I was allowed to explore the island of Crete for almost 3 weeks. By the way, I can absolutely recommend this destination. There you will find fantastic beaches and lots of things to see. A Greek farmer’s salad became something of my staple on this holiday, because it was available everywhere – super fresh, for little money. Whether at the beach hut for lunch, in the small tavern for dinner or homemade in the apartment: This salad is one of my favorite memories of this vacation.
Components of a Greek farmer’s salad
The beauty of this salad is its simplicity and the great combination of fresh flavors, because a Greek farmer’s salad consists of fresh cucumbers and tomatoes, refined with red onions and olives, enriched with green peppers and topped with fresh Greek sheep’s cheese. There is just a little olive oil, lemon juice, salt and pepper.
If you are looking for other salads, have a look around one of my “Salads” category.
Nutritional Information per serving
Calories: 388 – Protein: 11g – Fat: 36g – Carbs: 6g
Greek Salad
Ingredients
- 200g cocktail vine tomatoes
- 1/2 cucumber
- 1 green bell pepper
- 1 red onion, 60g black olives
- 90g Greek feta
- 3 tablespoons olive oil
- juice 1/2 lemon
- salt, pepper, oregano
Directions
- Step 1 Cut the cucumber and bell pepper into fine cubes. Quarter the tomatoes. Cut the onion into rings. Put everything together with the olives in a bowl and mix.
- Step 2 Put in the feta with 1 tablespoon of olive oil and season with oregano.
- Step 3 For the dressing, mix 2 tablespoons of olive oil with salt, pepper and the juice of 1/2 lemon and pour over the salad.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Greek Salad erschien zuerst auf kitchensplace.
]]>Der Beitrag Potato Cucumber Salad erschien zuerst auf kitchensplace.
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When I was in Hamburg for a few days at the beginning of this year, of course, I couldn’t avoid eating fresh fish from the Nordic seas. Since I’m honestly not a big fish eater, I usually get a round of fried fish with crispy breading and lots of tartar sauce. I was also served a wonderful potato and cucumber salad, which for me was the highlight of the whole dish. Now – a few months later – I’ve finally tried the same combination for myself. Here you can see the result.
For my potato and cucumber salad I wanted to create a sweetish-sour note, which was refined with small onion cubes and lots of dill. So I threw boiled potatoes together with thinly sliced cucumber slices and shallots in a large bowl and mixed a marinade of linseed oil, vinegar, salad herbs, dill and a little sugar. The whole thing has to go through a bit, of course, so that all the flavors unfold and the starch of the potatoes spreads onto the sauce.
Also like to look in mine Recipe collection for more inspiration.
Nutritional information per serving:
Calories: 212 – Protein: 3g – Fat: 16g – Carbs: 14g
Potato Cucumber Salad
Ingredients
- 200g potato
- 1/2 cucumber
- 1 small onion
- 1 sachet Salatfix herbs with garlic
- 3 tbsp linseed oil
- 3 tbsp water
- salt, pepper, sweetener of choice
- 1 sprig dill, fresh
Directions
- Step 1 Boil the potatoes in salted water, rinse with cold water and leave to cool. Peel and slice the potatoes. Peel the cucumber coarsely and cut into very thin slices. Chop one onion finely and collect in a bowl.
- Step 2 For the salad dressing, mix 1 sachet salad dressing mix with 3 tbsp. oil and 3 tbsp. water. Season to taste with salt, pepper and sweetness of your choice. Add the sauce to the onion pieces.
- Step 3 Add the potatoes to the sauce and leave to stand for 15 minutes. Finely chop the dill and add to the salad together with the cucumber slices. Mix everything together again before serving.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Potato Cucumber Salad erschien zuerst auf kitchensplace.
]]>Der Beitrag Lamb’s lettuce with grilled nectarines, feta and pine nuts erschien zuerst auf kitchensplace.
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Have you ever heard of the combination of fruits and nuts in salads? If not, I strongly recommend that you try them out. The addition of fresh fruits in salads makes them particularly fresh, crunchy and unusual. Mixing lettuce with a dressing was yesterday. What counts today is introducing variations and taking the salad experience to a new level.
With my lamb’s lettuce with grilled nectarines, feta and pine nuts you make the salad experience perfect. The nectarines are crisp and fresh and taste warm and lightly roasted unbelievably good together with creamy feta and crunchy pine nuts. It becomes particularly delicious if you fry the nectarines in a real grill pan or on the grill, so that light roasted aromas develop on the pulp. For me, this salad is rounded off with a conventional garlic dressing from the refrigerated shelf. When it comes to dressing, however, it is essential to ensure that correct foods and no flavor enhancers and pseudo-products are mixed here. If you feel like it, you can of course also make a garlic dressing yourself.
Looking for more salad recipes?
By the way, you can find more salad recipes here .
Nutritional Information per serving of lamb’s lettuce
Calories: 365 – Protein: 17g – Fat: 26g – Carbs: 17g
Lamb's lettuce with grilled nectarines, feta and pine nuts
Ingredients
- 300g lambs lettuce
- 300g feta
- 40g pine nuts
- 4 nectarines
- 4 tbsp garlic dressing
Directions
- Step 1 Wash the lambs lettuce and chop if necessary. Wash the nectarine and cut into cubes.
- Step 2 Briefly roast the pine nuts on both sides in a pan and set aside. Then roast the nectarine cubes in the pan on all sides.
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Step 3
Mix all ingredients in a salad bowl and drizzle with garlic dressing.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Lamb’s lettuce with grilled nectarines, feta and pine nuts erschien zuerst auf kitchensplace.
]]>Der Beitrag Bulgur salad with sweet potato, rocket and pomegranate seeds erschien zuerst auf kitchensplace.
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Bulgur is made from wheat. Therefore everyone with a gluten intolerance should prefer mine Recipe collection look around for another great recipe.
But now to the bulgur: Bulgur is ground and is therefore an extremely digestible wheat. The wheat semolina contains various B vitamins as well as vitamin E and the minerals calcium, magnesium and phosphorus. During preparation, it is only boiled briefly with hot water and then swells in peace. With 350 calories per 100g it is very nutritious, but it also keeps you full for an incredibly long time and is great for a diet or a conscious diet.
In combination with roasted sweet potatoes, rocket and juicy pomegranate seeds, this bulgur salad gives off an explosion of different flavors. The sweet potato is sweet, the rocket is crunchy and the pomegranate seeds are fresh and slightly sour. With a little lemon juice and soy sauce, these flavors are combined into a delicious salad. As always, you can see the exact recipe at the end of this article.
Nutritional information per serving:
Calories: 343 – Protein: 9g – Fat: 10g – Carbs: 56g
Bulgur Salad with Sweet Potato, Arugula and Pomegranate
Ingredients
- 1 cup bulgur
- 1 handful arugula
- 300g sweet potato
- 1/2 pomegranate
- 1 tbsp olive oil
- 3 tbsp soy sauce
- juice 1/2 lemon
- salt, pepper, paprika seasoning
Directions
- Step 1 Boil the bulgur in a pot with 1.5 cups of water and then let it swell. Cut the sweet potato into cubes and fry in a pan with olive oil. Season with salt, bell pepper and paprika
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Step 2
Collect the seeds of the pomegranate and roughly chop the arugula. Then mix all the ingredients in a bowl and mix with soy sauce and lemon juice.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Bulgur salad with sweet potato, rocket and pomegranate seeds erschien zuerst auf kitchensplace.
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