Category: Salads

Dilled Vegetable Salad

7/24/2024

Looking for a light and refreshing salad that's bursting with flavors? Try this Dilled Vegetable Salad that is not only delicious but also nutritious. Packed with a variety of fresh vegetables and a tangy dill dressing, this salad is the perfect dish for a quick lunch or a side for dinner.

To make this salad, simply combine fresh beans, cauliflower,and red onions in a bowl. In a separate bowl, whisk together olive oil, white wine vinegar, and spices to make the dressing. Pour the dressing over the vegetables and toss to combine. Top with feta cheese.

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This Dilled Vegetable Salad is a great way to incorporate more veggies into your diet while enjoying a burst of fresh flavors. Give it a try and let us know what you think!

DILLED VEGETABLE SALAD

INGREDIENTS
1 pound/454 g fresh green beans
1 small head cauliflower, cut into small florets
1 small red onion
3/4 cup/180 mL olive oil
1/4 cup/60 mL white wine vinegar
2 tbsp/30 mL Watkins Organic Dill Weed
2 tsp/10 mL Watkins Organic Italian Seasoning
2 tsp/10 mL Watkins Organic Red Pepper
1/2 tsp/2.5 mL Watkins Organic Garlic Powder
1/4 cup/60 mL feta cheese, crumbled

Directions
Combine all ingredients and store in an airtight container.

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Spinach And Pasta Salad With Lemon-Rosemary Vinaigrette

7/16/2024

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Looking to shake up your salad routine? Try this refreshing Spinach and Pasta Salad with Lemon-Rosemary Vinaigrette! Packed with fresh spinach leaves, colorful green onions, tender pasta, and crunchy pine nuts, this salad is a delightful mix of flavors and textures. The zesty and herbaceous vinaigrette adds a burst of tanginess that perfectly complements the earthy spinach and nutty pasta. Whether you're looking for a light lunch or a flavorful side dish, this salad is sure to satisfy your taste buds. Whip up a batch for your next gathering or meal prep for a quick and nutritious option throughout the week. Enjoy the bright and vibrant flavors of this Spinach and Pasta Salad with Lemon-Rosemary Vinaigrette!

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SPINACH AND PASTA SALAD WITH LEMON-ROSEMARY VINAIGRETTE
INGREDIENTS

2 cups/500 mL uncooked tri-color rotini or rotelle pasta
1 tbsp/15 mL Watkins Chicken Soup & Gravy Base
1 cup/250 mL fresh spinach leaves, sliced into thin strips
1/4 cup/60 mL sliced green onions
3 tbsp/45 mL fresh lemon juice
4 tsp/20 mL oil
2 tsp/10 mL prepared mustard
1 to 1-1/2 tsp/5 to 7.5 mL, Watkins Organic Rosemary
1 tsp/5 mL Watkins Organic Garlic Powder
1/4 tsp/1.2 mL Watkins Organic Lemon Pepper Blend
To taste, freshly-ground Watkins Mediterranean Sea Salt Grinder
Garnish with pine nuts if desired

Directions: Cook pasta according to package directions, substituting the soup base for salt called for in directions; drain and rinse with cold water. Combine pasta, spinach and green onions in glass serving bowl. In small bowl, combine remaining ingredients; mix well. Pour over pasta/spinach mixture. Toss well to combine. Serve at room temperature or slightly chilled.

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Dilled Vegetable Salad

Spinach And Pasta Salad With Lemon-Rosemary Vinaigrette

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Dilled Vegetable Salad

Spinach And Pasta Salad With Lemon-Rosemary Vinaigrette

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