BayanBites7
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Beet Salad That Will Surprise You! ❤ A colorful, fresh, and flavorful beet salad with crunchy walnuts, sweet-tart pomegranate, fresh cilantro, and a delicious tangy honey-mustard dressing. Servings: 2–3 Ingredients 2 medium beets, boiled and peeled 1/2 red onion, thinly sliced 1/2 bunch fresh cilantro, chopped 1/2 cup walnuts, roughly chopped 1/2 cup fresh pomegranate seeds Honey-Mustard Dressing 2 -3 tbsp extra-virgin olive oil ½ tsp Dijon mustard powder (or 1 tsp Dijon mustard ) 1 tbsp honey 1/2 fresh lemon juice 1-3 garlic cloves, minced ¼ tsp paprika (optional) Salt and black pepper, to taste Instructions Prepare the beets: Boil until fork-tender. Let cool, peel, and slices or cubes. Prepare the vegetables: Thinly slice the red onion and chop the fresh cilantro. Chopped the walnuts roughly chop. Make the dressing: In a small bowl, whisk together the olive oil, mustard powder, honey, lemon juice, minced garlic, paprika, salt, and black pepper until well combined. Combine: Add the beets, red onion, cilantro, pomegranate and walnuts to a large bowl. Dress the salad: Pour the dressing over the ingredients and gently toss until evenly coated. Tip: Let the salad rest for 15–20 minutes before serving to allow the flavors to develop. #salad #healthy #dinner #christmas #thanksandgiving
BayanBites72,200,000 Aufrufe • vor 24 Tagen
Easy Homemade Cucumber Kimchi Crunchy, spicy, and flavorful Korean cucumber kimchi with carrots and green onions. Servings: 4 Ingredients 3 seedless cucumbers, sliced into rounds 1 large carrot, julienned 3 large bulb green onions, thinly sliced 1 tbsp salt, for salting cucumbers 1 tbsp sesame seeds, divided Spicy Kimchi Seasoning 3 tbsp soy sauce 1 tbsp fish sauce or oyster sauce 1 tbsp grated ginger 2–3 tbsp gochugaru, or to taste 5–7 garlic cloves, minced 1 tbsp sesame oil 1 tsp sugar (optional) Instructions Salt cucumbers: Sprinkle sliced cucumbers with 1 tbsp salt. Let sit for 30 minutes, then drain and rinse briefly. Prepare vegetables: Julienne the carrot and thinly slice the green onions. Make seasoning: Mix all seasoning ingredients with half the sesame seeds. Combine: Toss cucumbers, carrots, and green onions with the seasoning until evenly coated. Ferment: Transfer to a clean glass container, cover loosely, and leave at room temperature for 8–10 hours to begin fermentation. Refrigerate: Place in the refrigerator to continue developing flavor. Sprinkle with remaining sesame seeds before serving. Tip: Fermentation: Leave at room temperature for 8–10 hours in a cool kitchen (around 68–72°F), then refrigerate. This begins fermentation but doesn't guarantee fully fermented kimchi. Sesame oil: For a more traditional fermented kimchi, skip the sesame oil during preparation and add it when serving, if desired. Storage: Keep refrigerated and enjoy within 2–3 days for the best crunch, or within one week. #salad #kimchi #asian #healthy #usa
BayanBites71,600,000 Aufrufe • vor 27 Tagen
Thanksgiving Harvest Salad with Apple Cider Dressing A fresh, colorful fall salad with roasted butternut squash, crisp apples, sweet cranberries, creamy feta, and candied pecans, tossed in a honey-Dijon apple cider dressing. Servings: 4 Ingredients For the Salad 1 handful spring mix 1 handful arugula 2 cups cubed butternut squash (about 1 cup after roasting) 1 medium apple, thinly sliced ½ cup dried cranberries ½ cup candied pecans, plus 2 tbsp for topping 4 oz (115 g) feta cheese, crumbled, plus 2 tbsp for topping ¼ cup red onion, thinly sliced ¼ cup fresh parsley, chopped For the Apple Cider Dressing 1 tbsp apple cider vinegar 2 -4 tbsp extra-virgin olive oil 2 tbsp honey 1 tbsp Dijon mustard ½ tsp garlic powder ½ tsp ground cinnamon Salt and black pepper, to taste Instructions 1. Roast the squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Roast at 425°F (220°C) for 20–25 minutes until tender and golden. Allow to cool. 2. Prepare the ingredients: Thinly slice the apple and red onion, and chop the parsley. 3. Mix the dressing: Whisk all dressing ingredients together until smooth. 4. Combine: Add the spring mix, arugula, roasted squash, apple, cranberries, red onion, parsley, feta, and candied pecans to a large bowl. 5. Toss: Drizzle with the dressing and gently mix until everything is evenly coated. 6. Serve: Transfer to a serving plate and finish with an extra 2 tbsp each of feta and candied pecans just before serving. Tip: Add the dressing right before serving to keep the greens fresh and crisp. #thanksgivingvibes #salad #healthy #autumn #holidays
BayanBites7295,300 Aufrufe • vor 7 Tagen
Recipe ⬇️ Tangy Sumac Tomato & Red Onion Salad. Serves: 4 Ingredients * 1 1/2 red onions, thinly sliced * 3 tomatoes, sliced * 1/2 bunch cilantro, chopped * 1 tbsp sumac * 1 tbsp salt * Juice of 1/2 -1 lemon * 3–4 tbsp olive oil * 1/4 cup Pomegranate seeds Instructions 1. Thinly slice the red onions and place them in a bowl of ice-cold water for 10–15 minutes. 2. Drain very well and pat dry if needed. 3. Add the onions, sliced tomatoes, chopped cilantro, and pomegranate seeds to a large bowl. 4. Add the sumac, salt, lemon juice, and olive oil. 5. Toss everything well until evenly coated. 6. Sprinkle some pomegranate seeds. Right before serving. 7. Serve right away. Recipe ⬇️ Fresh & Creamy Cucumber Celery Salad Serves 4 Ingredients * 1 long seedless cucumber or 3 mini cucumbers, sliced into half-moons * 5–6 celery ribs, thinly sliced * 1/2 bunch fresh dill, chopped * 1/2 red onion, thinly sliced * 1 avocado optional * 1/4 cup avocado oil mayonnaise, or to taste * Salt and black pepper, to taste Instructions Add the cucumber, celery, dill, red onion, and avocado to a large bowl. Add the mayonnaise, salt, and black pepper. Mix well until everything is evenly coated. Serve: Chilled or right away. #vegetarian #salad #vegetariandelight #food #usa
BayanBites7307,700 Aufrufe • vor 1 Monat
Beef & Cucumber Salad 🥗🥩 I’ve been using Calsee to keep track of my meals — just snap a photo and see calories and nutrients instantly. Love how easy it is 💚@Calsee Fresh, juicy, and full of flavor 🥩🥗 This Beef & Cucumber Salad is made with tender beef, crunchy cucumbers, fresh vegetables, cilantro, and a savory spicy sauce. Perfect for lunch, dinner, or meal prep — best served fresh or slightly warm 🙌 Ingredients - 300 g flank or skirt steak, thinly sliced - 3–4 cucumbers, sliced or cubed - 1/2–1 onion, cubed - 1 red or yellow bell pepper, cubed - 1 cup cherry tomatoes, halved or 1–2 tomatoes, cubed - 2–3 garlic cloves, minced - 1/2 bunch cilantro, chopped - 4–5 tbsp vegetable oil - Salt & black pepper, to taste Beef Marinade - 2 tbsp soy sauce - 1 tsp paprika - 1 tsp chili powder - 1 tsp ground coriander - Minced garlic Sauce - 1 tbsp soy sauce - 1 tbsp vinegar - 1 tsp balsamic glaze - 1/2–1 tsp chili powder - 1/2–1 tsp ground coriander Instructions 1. Lightly salt the cucumbers and let sit for 10 minutes. 2. Marinate the beef with soy sauce, garlic, paprika, chili powder, coriander, and black pepper. Mix well. Optional: let sit for 5–10 minutes. 3. Heat oil in a pan over high heat. Cook the beef for 4–6 minutes until browned. Add to the cucumbers. 4. In the same pan cook onion and bell pepper for 3–4 minutes until slightly softened. Add to the salad. 5. Add tomatoes, cilantro, and all sauce ingredients. Mix everything well and serve immediately or let sit for 5–15 minutes before serving. Serves 4 people. Store in an airtight container for up to 3 days. Before serving leftovers, warm for 5–10 seconds in the microwave. #calsee #pr #beefsalad #cucumbersalad #easyrecipes
BayanBites7742,700 Aufrufe • vor 5 Monaten
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