This Ono Hawaiian Pasta Salad pairs al dente pasta with juicy pineapple, ham or chicken, red pepper, and shredded carrots for a bright, tropical bite. Toss warm pasta with pineapple juice, soy or coconut aminos, and a lime-kissed dressing, then fold in the colorful crunch of veggies. Chill briefly to…
You’ll simmer a tender octopus and soften tiny potatoes until just yielding, then toss them with crisp red onion, cucumber, and parsley for a bright, inviting salad. A lemony olive-oil dressing clings to every bite, while the octopus’ gentle chew contrasts with the crunchy veg and velvety potatoes. Serve in…
Mueller’s Pasta Salad combines al dente pasta with crisp cherry tomatoes, cucumber, black olives, and feta for a bright, balanced dish. You’ll cook the pasta until tender, drain and rinse, then let it cool before folding in the veggies and feta. A simple dressing brings everything together, and you’ll mix…
Mueller Pasta Salad blends al dente pasta with a bright medley of cherry tomatoes, cucumbers, olives, and feta, all tossed in a herby olive-oil dressing that dances on the tongue. You’ll start with a calm mise en place, boil and cool the pasta, then fold in crisp veggies for texture…
If you’re after Mendocino Farms-inspired salad recipes, you’ll focus on crisp greens, balanced toppings, and vibrant dressings. Start with fresh, sturdy greens, add hearty components like protein and crunchy textures, then finish with a light, emulsified dressing that ties flavors together. Prep in steps: rinse, dry, slice evenly, and assemble…
A simple, low-histamine salad dressing uses extra-virgin olive oil, a mild acid like lemon juice or distilled white vinegar, and Dijon mustard for depth. Start with 2–3 tbsp oil and 1–2 tsp acid, whisking with a non-reactive bowl until emulsified. Add 1–2 tsp of safe add-ins (garlic if tolerated, herbs,…
You can make bright, mayo-free lobster salads by poaching or steaming lobster, then chilling the meat and tossing it with crisp veggies like cucumber, fennel, or celery. Dress with citrusy vinaigrettes or yogurt blends, add fresh herbs, and a touch of zest for brightness. Keep the lobster tender with light…
Here’s a savory, quick honey baked ham salad you can whip up in minutes. Dice 8 oz honey baked ham, crisp celery, and 1 diced apple, then toss with 2–3 tbsp mayo or yogurt to coat lightly. Add optional nuts or grapes for texture, and season just enough to lift…
This Hillstone Kale Salad centers crisp kale ribbons tossed with a bright lemony vinaigrette, then finished with toasted almonds for crunch. Choose deeply colored, firm kale, rinse well, and pat dry. Massage the leaves briefly to soften, then whisk a balanced vinaigrette—lemon juice, olive oil, Dijon, salt, pepper—and coat the…
This healthy Thousand Island dressing is made with yogurt and light mayo for creaminess, plus ketchup or tomato paste, finely chopped pickles and onions for texture, and a touch of Dijon mustard or garlic powder for depth. Whisk the base until smooth, then fold in veggies to keep a bright,…