salads🥗🥗

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Danielle | Against all Grain on Instagram: "My DF Ranch has been dubbed the best Whole30 and Paleo ranch by everyone who has tried it, so you’re going to want to make a jar for your #januarywhole30 ! This recipe first appeared on my blog in 2012 and has been used in so many of my recipes since (see my stories today for TONS of clean, paleo, whole30 recipes). Whats your favorite thing to drizzle, dip, or dunk with this? DF Ranch by @daniellewalker - save, share, enjoy! MAKES 2 CUPS 1 cup avocado oil mayonnaise ½ cup full-fat coconut milk 1/4 cup fresh flat-leaf parsley, chopped 2 cloves garlic, crushed 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh dill 4 teaspoons freshly squeezed lemon juice ½ teaspoon onion powder ½ teaspoon fine sea salt"
Italian Dressing Mix
Ditch the expensive packet of dressing mix at the grocery store and instead, whip up this homemade Italian Dressing Mix in less than 5 minutes! You can make a big batch of the seasoning mix and use it to make homemade Italian dressing for salads every week. This recipe is easy to make with simple ingredients, with no preservatives or additives!
Ashley McCrary on Instagram: "Comment ✨LINK✨ for my mandolin slicer and jars I used. Recipe below! 4 medium cucumbers, peeled and thinly sliced 1 Vidalia onion, thinly sliced 1/2 cup water 2 cups white wine vinegar 1/4 cup monk fruit sweetener or sugar Salt and pepper to taste (I use quite a bit) If this seems like too much vinegar you can do 1 cup water and 1 1/2 cup vinegar. We like it super strong and tart though. Instructions: 1. In a bowl, mix the water, white vinegar, and monk fruit sweetener until the sweetener is completely dissolved. Season with salt and pepper to taste. 2. In a large bowl or jar, combine the cucumber slices and onion slices. Pour the dressing over the cucumber and onion mixture. Toss everything together until the cucumbers and onions are well coated with
Vinegar Coleslaw with No Mayo
This vibrant Vinegar Coleslaw Without Mayo recipe offers a zesty alternative to traditional creamy coleslaw, perfect for those seeking a lighter and tangier option. With a crisp and crunchy mix of shredded cabbage and carrots tossed in a flavorful vinegar-based dressing, this dish is bursting with freshness.
Mary Smith on Instagram: "Let’s meal prep DILL PICKLE CHICKEN SALAD (new!!) - this is my new favorite chicken salad! I will be making this on repeat. A little sweet, crunchy, savory, and so darn good. . Recipe (makes 4 servings) - Macros per serving: 344 calories, 7 carbs, 30g protein, 21g fat . 3 cups cooked, shredded chicken chopped fine (I used rotisserie chicken) 3/4 cup chopped dill pickles 1/4 cup chopped celery 1/4 cup diced red onion 2 tbsp sweet relish 1/3 cup mayonnaise 1/2 cup plain Greek yogurt - use all mayo for dairy free 1 tsp dijon mustard 2 tsp coconut aminos 1 tsp dried chives 1 tsp garlic powder 1 tsp dried dill 1/2 tsp salt + more to taste . Combine all ingredients in a large bowl and stir. Enjoy with crackers, on a sandwich or on a salad! . #picklechickensalad #pick
Vegan Tahini Dressing
A must have recipe to have on hand, this vegan tahini dressing with garlic and lemon is perfect on salads, as a dip, and my favorite way to use it is on top of buddha bowls! Make a large batch and slather it all over your favorite veggies! #tahinidressing ##citrustahinidressing #vegantahinidressing #buddhabowlsauce
Butternut Squash Fall Harvest Salad with Maple Balsamic Vinaigrette - rachLmansfield
Butternut Squash Fall Harvest Salad with Maple Balsamic Vinaigrette