Grilled Vegetable Salad With Poppy Seed Dressing Recipes

Steps:

• Preheat grill to medium.
• In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
• In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

Steps:

• In a medium bowl, toss together all the salad ingredients.
• In a small bowl, whisk together the dressing ingredients. Pour over the salad. Stir gently to coat. Cover and refrigerate for 30 minutes to 1 hour, stirring occasionally.
• (Per Serving)
• Calories: 61
• Total Fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 12mg
• Carbohydrates: 11g
• Fiber: 1g
• Sugars: 7g
• Protein: 1g
• Dietary Exchanges
• 1/2 Starch
• 1 Vegetable
• 1/2 Fat

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake until sugar is completely dissolved. Shake again before serving. Drizzle over tossed salad.

Steps:

• Place cantaloupe and cucumbers in a colander; set a plate on top. Place a heavy object such as a large can of food on top of plate to squeeze out excess liquid from cantaloupe and cucumbers, tossing about every 30 minutes, 2 to 3 hours.
• Transfer cantaloupe and cucumbers to a large bowl; add onion, celery, poppy seed dressing, and red wine vinegar. Toss to coat. Stir in poppy seeds.

Steps:

• Combine sliced strawberries, olive oil, white vinegar, honey, poppy seeds, onion, mustard, salt, and pepper in a food processor and process dressing until smooth.
• Combine diced chicken, sliced strawberries, and pecans in a large bowl. Drizzle dressing over salad and toss gently to coat.

Steps:

• Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
• Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

Steps:

• In a bowl, add the olive oil, Greek yogurt, red wine vinegar, lemon juice, honey, poppy seeds, mustard, salt, and pepper in a small bowl and whisk until emulsified.
• Season the chicken with salt, pepper, and paprika.
• Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 4 minutes per side.
• Once cooled, slice the chicken on a cutting board.
• Toss spinach, strawberries, avocado, almonds, and sliced chicken together in a large bowl and drizzle with poppy seed dressing.
• Enjoy!