Mediterranean Diet Easy Recipes 2025 | Savor the sweetness of summer with our Peach Burrata Salad, a symphony of juicy berries, fresh peaches, and creamy burrata balsamic glaze | Facebook
Mediterranean Diet Easy Recipes 2025 | Savor the sweetness of summer with our Peach Burrata Salad, a symphony of juicy berries, fresh peaches, and creamy burrata balsamic glaze | Facebook
Grandma's Recipes - Blueberry Mango Spinach Salad with Walnuts, Feta Cheese, and Lemon Honey Mustard Dressing Ingredients: 4 cups fresh spinach leaves (washed and dried) 1 ripe mango, peeled and diced 1/2 cup fresh blueberries 1/3 cup feta cheese, crumbled 1/4 cup walnuts, chopped 1 tbsp olive oil (optional, for extra richness) For the Lemon Honey Mustard Dressing: 2 tbsp Dijon mustard 1 tbsp honey (or maple syrup for a vegan option) 2 tbsp fresh lemon juice 1 tbsp olive oil 1 tsp apple cider vinegar Salt and pepper, to taste Directions: Prepare the Dressing: In a small bowl, whisk together the Dijon mustard, honey, lemon juice, olive oil, apple cider vinegar, salt, and pepper until smooth. Taste and adjust sweetness or acidity as needed. Assemble the Salad: In a large bowl
Cooking Taste - 🥗🍏 Apple Walnut Salad with Maple Dijon Vinaigrette 🍏🥗 Ingredients: For the Salad: 4 cups mixed greens (spring mix, arugula, spinach, or a blend) 2 crisp apples, thinly sliced (Honeycrisp, Fuji, or Granny Smith for tartness) 1/2 cup toasted walnuts, chopped 1/4 cup dried cranberries 1/4 cup crumbled feta or goat cheese (optional) 1/4 red onion, thinly sliced For the Maple Dijon Vinaigrette: 1/4 cup olive oil 1 tablespoon Dijon mustard 2 tablespoons maple syrup 1 tablespoon apple cider vinegar Salt and pepper, to taste Instructions: Step 1: Whisk the Dressing In a small mixing bowl or mason jar, combine: 1/4 cup olive oil 1 tablespoon Dijon mustard 2 tablespoons maple syrup 1 tablespoon apple cider vinegar Add a pinch of salt and freshly ground black pepper. Whisk or s
Tory - Grilled Zucchini Chickpea Salad with Burrata and Chili Oil 🥒🧆🌶️ Smoky zucchini, crispy chickpeas, creamy burrata, and a spicy herb punch—this salad steals the spotlight every time! Ingredients: 1 can (15 oz) chickpeas, rinsed and drained 1 ball burrata cheese 2 tablespoons fresh mint, chopped 1 clove garlic, finely chopped 1 tablespoon red wine vinegar 2 tablespoons olive oil, divided 1 tablespoon lemon juice ¼ cup fresh parsley, chopped 2 medium zucchinis, sliced into ¼-inch rounds 1 teaspoon smoked paprika Salt and pepper, to taste Chili oil, for drizzling Instructions: Grill Zucchini: Toss zucchini rounds with 1 tablespoon olive oil, salt, and pepper. Grill 2–3 minutes per side until charred and tender. Set aside. Crisp Chickpeas: Dry chickpeas well. Sauté in
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Feuilletés apéritif saumon-avocat
750g