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Best Salad Recipes, Muntinlupa City (2026)

14/04/2023

I need your opinions please say yummy or something don't break my heart 🥰thank you.

Fava Bean Falafel Pitas With Cucumber-Tomato Salad

Ingredients:
1 ½ cups peeled, shelled fresh fava beans (about 1 1/2 lb. beans in pods), divided or frozen lima beans, thawed
1 small garlic clove, smashed

½ cup loosely-packed cilantro leaves and tender stems
1 ½ teaspoons lemon zest plus 2 Tbsp. juice (from 1 lemon)
½ teaspoon ground cumin

½ teaspoon ground coriander
1 tablespoon all-purpose flour
½ teaspoon baking powder

¾ cup plus 1 Tbsp. loosely-packed flat-leaf parsley leaves and tender stems, divided
2 small shallots, chopped, divided

1 ¾ tsp. kosher salt, divided
½ teaspoon freshly ground black pepper, divided
3 tablespoons olive oil

12 ounces cherry tomatoes, halved (about 2 cups)
2 Persian cucumbers, sliced
½ cup whole-milk yogurt
4 warmed pocket pitas

Instructions:
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Set aside.

Remove beans from the pod. Prepare a large bowl of ice water fitted with a colander. Bring a large saucepan of water to a boil over medium-high. Add beans and cook until just tender, about 2 minutes. Drain; transfer to a colander. Peel beans (pierce skins with a paring knife; squeeze to pop out beans). Discard skins.

Add ¾ cup fava beans to the bowl of a food processor and pulse until roughly chopped, 3 to 4 times. Transfer to a large bowl. Add garlic, cilantro, lemon zest, cumin, coriander, flour, baking powder, ½ cup of parsley, half of the shallot, 1¼ teaspoons of salt, ¼ teaspoon of pepper, and remaining 2 cups of fava beans. Process until coarse paste forms, about 30 seconds. Transfer to bowl with chopped favas and mix to combine. Form into 20 balls (about 1 heaping tablespoon each).

Heat oil in a large nonstick skillet over medium. Add falafel and cook, turning with tongs, until crispy, about 5 minutes. Transfer to prepared baking sheet and bake in preheated oven until dry to the touch, 14 to 16 minutes.

Combine tomatoes, cucumbers, ¼ cup of the parsley, ¼ teaspoon of the salt, ⅛ teaspoon of the pepper, and remaining shallot in a large bowl.

Chop remaining 1 tablespoon parsley; transfer to a small bowl. Add the yogurt, lemon juice, remaining ¼ teaspoon salt and ⅛ teaspoon pepper; stir to combine.

Split pitas and stuff with tomato-cucumber salad and falafel. Drizzle with yogurt sauce. Serve with remaining salad and yogurt.

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14/04/2023

PLEASE S.A.Y S0METHlNG , lT Y0U C0NTlNUE SEElNG MY P0STS! THANK Y0U! ♥️

Chicken and Mushroom Wedding Salad

Ingredients:
1 lb chicken breast, about 2 medium or 1 large chicken breast
3/4 lb button mushrooms, cut into large dice
1 large or 2 small carrots

1 small onion, finely diced (1/2 cup)
1 heaping Tbsp Mayo
5-6 Baby dill pickles, finely diced
Salt and Pepper to taste

Instructions:

Season both sides of chicken breast with salt and pepper. Saute over medium heat in 2 Tbsp olive oil until golden brown and cooked through. Let chicken rest on a cutting board at least 10 minutes before cutting into it. It will be so juicy if you wait! Once chicken is cool enough to handle, dice it up. I sliced it in half lengthwise, cut into strips and then diced the strips. Transfer chicken to a medium salad bowl to cool to room temp. Wipe down the skillet with a paper towel.

Cut mushrooms into large dice. I used my Vidalia Chop wizard to do this quickly. This by the way is a very handy tool and no one paid me to say that. 😉. Saute mushrooms over medium/high heat until all of the water is evaporated then season with salt and pepper to taste. Continue to saute and stir until mushrooms are golden brown - remove mushrooms to the salad bowl to cool. Wipe down the skillet.

Grate carrots and finey dice onions. Saute in 2 Tbsp olive oil over medium heat, or until softened and golden. I burned my carrots maybe just a teensy bit. Transfer carrots to salad bowl to let them cool to room temp.

Finely dice your baby dills. These add great flavor and crunch to the salad. Don't skip them, k? Add them to the salad bowl.
Once all of your ingredients have cooled to room temp, stir in mayo. I used about 2 flat Tbsp of mayo. This salad really doesn't need much mayo. Add it to taste.

Years and Years of good luck if you like page ✨

14/04/2023

I need your opinions please say yummy or something don't break my heart 🥰thank you.

Russian Beet Salad

Ingredients:
1/3 medium red cabbage, thinly sliced (1 cup)
1 medium beet, grated (1 cup)
3 medium carrots, grated (1 cup)

1 cup frozen peas, thawed
1 medium potato, peeled and grated (1 cup)
1/4 cup onion, finely diced

1 clove garlic, minced
1/2 to 3/4 cup mayo
Salt and Pepper to taste if needed

Instructions:
Heat some olive oil until a piece of raw potato sizzles in it. Grate the potatoes and add about 1/4 cup bunches at a time. Fry them until golden brown and crunchy. When potatoes finished frying, place them on paper towel and let them cool before adding them in the mixing bowl.

Mince 1 clove of garlic and mix it with 1/2 cup of mayo for the dressing.
Place all of the ingredients separately in a large salad bowl until ready to serve.

Before serving, mix all of the ingredients together (add more mayo, salt and pepper to taste if needed). Enjoy!

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14/04/2023

ONLY ACTIVE MEMBERS WILL SAY YUMMY ON THIS ONE

KANI SALAD

INGREDIENTS:
200 g imitation crab meat sticks
2 Persian or Lebanese cucumbers
1 cup fresh or frozen Mango

Kani Salad Dressing
3-4 tablespoon Kewpie Japanese mayonnaise
2 ½ teaspoon soy sauce

1 teaspoon rice wine vinegar or rice vinegar
1 teaspoon sriracha sauce (less or more depending how spicy you like it)

Garnish
½ avocado
2 teaspoon toasted sesame seeds
2 teaspoon panko bread crumbs

INSTRUCTIONS:

Slice cucumber in half lengthways and then into julienne thin strips
With your fingers, pull thin strings of the crabs sticks lengthways. It’s very similar to pulling string cheese
(you can also slice into strips using a knife buy I find it turns out better using your fingers)

Slice mango into thin slices and add to the same bowl. You’ll want all 3 ingredients cut into thin slices.
Mix the dressing ingredients in a bowl and pour over the salad bowl (start by using only 3 tablespoons of mayonnaise. Only add the 4th tablespoons if its required after mixing it all in)

Mix well together so all of the salad is nicely coated with the dressing. It should be nice and creamy

Divide into 2 bowls, top each with thin slices of avocado and garnish with a sprinkle of sesame seeds and panko bread crumbs for some crunch!g as you'd like. Serve and enjoy!

Years and Years of good luck if you like page ✨

14/04/2023

I NEED 100 PEOPLE TO SAY (YUMMY) PLEASE. THANKS 🥰🥰🥰

Strawberry Mango Mesclun Salad

Ingredients:
½ cup sugar
¾ cup canola oil
1 teaspoon salt

¼ cup balsamic vinegar
8 cups mixed salad greens
2 cups sweetened dried cranberries

½ pound fresh strawberries, quartered
1 mango - peeled, seeded, and cubed
½ cup chopped onion
1 cup slivered almonds

Instructions:
Place sugar, oil, salt, and vinegar in a jar with a lid. Seal the jar and shake vigorously to mix.

In a large bowl, mix salad greens, sweetened dried cranberries, strawberries, mango, and onion. To serve, toss with dressing and sprinkle with almonds.

Years and Years of good luck if you like page ✨

14/04/2023

I NEED 100 PEOPLE TO SAY (YUMMY) PLEASE. THANKS 🥰🥰🥰

Dana's Taco Salad

Ingredients:
½ cup dry lentils
1 cup water
½ pound ground turkey

1 cup water
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, chopped

1 avocado - peeled, pitted and diced
1 tomato, diced
1 (15 ounce) can pitted black olives, chopped

1 (15 ounce) can kidney beans, drained and rinsed
⅓ cup Catalina salad dressing

Instructions:
Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.

Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.

Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.

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14/04/2023

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Chicken Taco Salad with Spinach, Tomatoes, and Cheddar

Ingredients:
Chicken:
2 tablespoons vegetable Oil
1 lb chicken breasts , skinless, boneless
2 tablespoons taco seasoning

Salad:
6 cups spinach fresh, shredded
3 tomatoes , diced
4 green onions , chopped

¼ cup red onion , chopped
1 red bell pepper , thinly sliced
½ cup cheddar cheese , shredded

½ cup tortilla chips , crushed
½ cup Ranch salad dressing
½ cup Greek yogurt mixed with the taco seasoning and chopped fresh cilantro

Instructions:

Chicken:
Season the chicken breasts with taco seasoning on both sides. Heat the skillet on medium-high heat, add oil, then sear chicken about 3-4 minutes on each side. Remove from heat and keep the skillet covered to allow chicken to continue cooking off heat until no longer pink in the middle. Cool the breasts then slice them into small cubes

Salad:
Layer all salad ingredients (spinach, tomatoes, green onions, red onion, red bell pepper, grated sharp cheddar cheese, and crushed tortilla chips) and cubed chicken in a large salad bowl or on a large serving platter. Drizzle with the desired amount of Ranch dressing and serve.

Or, instead of layering the salad ingredients, just toss them all together, without any layering, with the desired amount of Ranch dressing and serve the salad already tossed and mixed. In this case, add crushed tortilla chips only
after you tossed and mixed all other salad ingredients, to make sure tortilla chips don't get soggy.

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14/04/2023

ONLY ACTIVE MEMBERS WILL SAY YUMMY ON THIS ONE

Classic Egg Salad Sandwiches

Ingredients:
8 large eggs – boiled and cooled
1/4 cup light mayo
1 teaspoon dijon mustard

1 teaspoon freshly squeezed lemon juice
1 Tablespoon fresh dill – minced
1 teaspoon fresh chives – diced

salt and pepper – to taste
a pinch of sugar – optional
4 buns – for serving
tomato slices and pickled onions – for serving

Instructions:

Boil eggs according to either my stove-top or instant pot method.
When eggs are cooled, rough chop them, and add to mixing bowl. Add remaining ingredients, and mix well.

Serve on buns, toast, or a bed of lettuce.

Years and Years of good luck if you like page ✨

14/04/2023

PLEASE S.A.Y S0METHlNG , lT Y0U C0NTlNUE SEElNG MY P0STS! THANK Y0U! ♥️

Asian Chopped Salad Recipe

Ingredients:
Salad:
3 cups white cabbage , thinly sliced
3 cups red cabbage , thinly sliced
1 medium red bell pepper, cut into thin strips

1 medium carrot, julienne
1 cup sugar snap peas, chopped
3 green onions, chopped

1 tbsp cilantro, chopped
1 tbsp sesame seeds
1/2 cup cashews, toasted and chopped
1/2 cup crispy chow mein noodles, or wontons

Asian Salad Dressing:
4 tbsp sesame oil
4 tbsp rice vinegar
2 tbsp honey

2 tbsp lime juice
2 tsp fresh ginger, peeled and grated
1 tsp salt, or added to taste
1/2 tsp ground black pepper, or added to taste

Instructions:

Roast cashews on a preheated skillet until golden brown. Let them cool down completely. Chop them into small pieces.
Wash and prepare all the vegetables and arrange them in a large bowl.

Sprinkle the salad with chopped cilantro, sesame seeds, noodles and cashews.
For the Asian salad dressing, combine the ingredients together in a jar and shake well.

Pour the dressing over the salad before serving and toss to combine. Season with salt and pepper to taste.

Years and Years of good luck if you like page ✨

14/04/2023

PLEASE S.A.Y S0METHlNG , lT HELPS Y0U C0NTlNUE SEElNG MY P0STS! THANK Y0U! ♥️

Warm French Goat’s Cheese Salad

Ingredients:

CRUMBED GOATS CHEESE MEDALLIONS:
2 x 60g / 2oz ripened goat's cheese , each round 5-6cm (2-2.2") wide, ideally AOC
1 egg
2 tbsp flour , plain / all-purpose

1/3 cup breadcrumbs regular kind, else sub panko
30g / 2 tbsp butter , unsalted

SALAD:
2 tsp pine nuts
1/4 cup walnuts
100g / 3.5oz bacon streaky; cut into 0.5 x 1.25cm (1/5 x 1/2") lardons

1/2 head of red oak or bibb lettuce (large) , washed, dried and leaves torn into 2 or 3 large pieces
1 tomato large; cut into 8 wedges
1/2 tsp chives , finely chopped

VINAIGRETTE:
1/4 tsp garlic , very finely minced
1 tbsp eschalot , finely diced (~ 1 tbsp)
1/4 tsp Dijon mustard

1 1/2 tbsp balsamic vinegar (the best quality you can afford)
4 1/2 tbsp extra virgin olive oil (the best quality you can afford)
1/8 tsp salt

Instructions:
CRUMB GOAT'S CHEESE:
Slice cheese: Cut goat's cheese if necessary to create ~ 1.25cm (1/2") thick rounds.

Place flour, whisked egg and breadcrumbs in 3 separate, small bowls.
Crumb cheese: Coat cheese in flour, shake off excess. Dip in egg, allow excess to drip. Coat with breadcrumbs, pressing to adhere. Place on plate and set aside.

PREPARE SALAD:
Toast nuts: Spread nuts in a layer on a tray. Toast in a 180C / 375F oven for around 5 minutes until they are lightly browned and smell toasty. Immediately transfer to a small bowl to cool. Alternatively, toast in a skillet over medium heat (walnuts will take longer than pine nuts, so best to do in separate batches).

Cook bacon: Place bacon in a cold non-stick pan. Turn the stove to medium and let the pan warm up. Once the fat starts to melt, turn the heat to high. Stir and cook bacon until golden. Drain excess fat on paper towels.

Dressing: Shake dressing ingredients in a jar.
Begin assembling salad: Place lettuce in a bowl, casually arrange tomatoes, then sprinkle with nuts and bacon.

PAN-FRY CHEESE:
Melt butter in a small non-stick pan over medium-high heat.
Pan-fry cheese: Once butter is foaming, cook crumbed cheeses for 1 – 1 1/2 minutes on one side until golden. Carefully turn, cook other side for 1 minute until golden. Remove and drain on paper towels.

FINISH SALAD:
Drizzle each salad with 2 tbsp of dressing. Arrange 2 crumbed cheeses on top of each salad. Sprinkle with chives.
Serve immediately, while cheese is hot and melty inside!

Years and Years of good luck if you like page ✨

14/04/2023

I NEED 100 PEOPLE TO SAY (YUMMY) PLEASE. THANKS 🥰🥰🥰

Caprese Salad Recipe

Ingredients:
1 1/2 lbs Ripe tomatoes, (3-4 medium) sliced 1/4” thick
12-16 oz Fresh mozzarella, sliced 1/4” thick
1 bunch Fresh basil, (1/3 cup basil leaves)

3 Tbsp Extra virgin olive oil, for drizzling
1/2 tsp Sea salt, or to taste
1/4 tsp Black pepper, or to taste
2 Tbsp Balsamic glaze, or added to taste (optional)

Instructions:

Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer.

Season generously with salt and pepper, drizzle all over with extra virgin olive oil and drizzle with 2 Tbsp balsamic glaze or add it to taste.

Years and Years of good luck if you like page ✨

Best Salad Recipes

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