#lightbutfilling

[throughthejuleps]

There are crunchy cucumbers, hearty chickpeas, and a tasty balsamic tahini dressing in this salad. It goes well with any meal or can be eaten on its own for a light but filling lunch.

Ingredients: 1 large cucumber, diced. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup tahini. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 clove garlic, minced. Salt and pepper, to taste.

Instructions: Put the chickpeas, red onion, parsley, and cucumber in a large bowl. To make the dressing, mix the tahini, maple syrup, garlic, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and mix it all together. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

La Molina

[katjaruge]

These BLT Egg Salad Lettuce Wraps are a delicious and low-carb twist on the classic BLT sandwich. They are perfect for a light and satisfying lunch or snack.

Ingredients: 4 large eggs, hard-boiled and chopped. 4 strips of bacon, cooked and crumbled. 1/2 cup cherry tomatoes, diced. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons green onions, chopped. Salt and pepper to taste. 8 large lettuce leaves for wrapping.

Instructions: In a bowl, combine the chopped hard-boiled eggs, crumbled bacon, diced cherry tomatoes, and chopped green onions. In a separate small bowl, whisk together the mayonnaise and Dijon mustard until well combined. Pour the mayonnaise mixture over the egg mixture and gently toss until everything is evenly coated. Season with salt and pepper to taste. Lay out the large lettuce leaves on a clean surface. Spoon the BLT egg salad mixture onto each lettuce leaf. Wrap the lettuce leaves around the filling to create lettuce wraps. Serve immediately, and enjoy your BLT egg salad lettuce wraps!

Prep Time: 15 minutes

Cook Time: 10 minutes

First Congregational Church

[vivimetaliun2]

These BLT Egg Salad Lettuce Wraps are a delicious and low-carb twist on the classic BLT sandwich. They are perfect for a light and satisfying lunch or snack.

Ingredients: 4 large eggs, hard-boiled and chopped. 4 strips of bacon, cooked and crumbled. 1/2 cup cherry tomatoes, diced. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons green onions, chopped. Salt and pepper to taste. 8 large lettuce leaves for wrapping.

Instructions: In a bowl, combine the chopped hard-boiled eggs, crumbled bacon, diced cherry tomatoes, and chopped green onions. In a separate small bowl, whisk together the mayonnaise and Dijon mustard until well combined. Pour the mayonnaise mixture over the egg mixture and gently toss until everything is evenly coated. Season with salt and pepper to taste. Lay out the large lettuce leaves on a clean surface. Spoon the BLT egg salad mixture onto each lettuce leaf. Wrap the lettuce leaves around the filling to create lettuce wraps. Serve immediately, and enjoy your BLT egg salad lettuce wraps!

Prep Time: 15 minutes

Cook Time: 10 minutes

First Congregational Church

[porcelainart]

These BLT Egg Salad Lettuce Wraps are a delicious and low-carb twist on the classic BLT sandwich. They are perfect for a light and satisfying lunch or snack.

Ingredients: 4 large eggs, hard-boiled and chopped. 4 strips of bacon, cooked and crumbled. 1/2 cup cherry tomatoes, diced. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons green onions, chopped. Salt and pepper to taste. 8 large lettuce leaves for wrapping.

Instructions: In a bowl, combine the chopped hard-boiled eggs, crumbled bacon, diced cherry tomatoes, and chopped green onions. In a separate small bowl, whisk together the mayonnaise and Dijon mustard until well combined. Pour the mayonnaise mixture over the egg mixture and gently toss until everything is evenly coated. Season with salt and pepper to taste. Lay out the large lettuce leaves on a clean surface. Spoon the BLT egg salad mixture onto each lettuce leaf. Wrap the lettuce leaves around the filling to create lettuce wraps. Serve immediately, and enjoy your BLT egg salad lettuce wraps!

Prep Time: 15 minutes

Cook Time: 10 minutes

First Congregational Church

[mrkristoffva]

This Vietnamese Lemongrass Beef Noodle Salad is a delightful and refreshing dish that combines the bold flavors of lemongrass-marinated beef with the freshness of herbs and vegetables. It's a taste of joy and love in every bite, perfect for a light and satisfying meal.

Ingredients: 8 oz rice vermicelli noodles. 1 lb beef sirloin or flank steak, thinly sliced. 2 stalks lemongrass, minced. 3 cloves garlic, minced. 1 red chili pepper, thinly sliced adjust to taste. 1 cucumber, julienned. 1 carrot, julienned. 1 cup bean sprouts. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/4 cup unsalted peanuts, chopped. Lime wedges, for serving. Fish sauce, for dressing.

Instructions: Cook the rice vermicelli noodles according to package instructions. Drain and set aside. In a bowl, combine the minced lemongrass, minced garlic, and sliced chili pepper. Marinate the sliced beef in this mixture for about 30 minutes. Heat a grill or grill pan over medium-high heat. Grill the marinated beef slices for 2-3 minutes on each side, or until they are cooked to your desired level of doneness. Remove from the grill and set aside. To assemble the salad, divide the cooked noodles among serving plates. Top with grilled beef slices, julienned cucumber, julienned carrot, bean sprouts, mint leaves, and cilantro leaves. Sprinkle chopped peanuts over the top of each salad. Serve the Vietnamese Lemongrass Beef Noodle Salad with lime wedges and fish sauce for dressing on the side. Enjoy this taste of joy and love!

Prep Time: 30 minutes

Cook Time: 10 minutes

IMMOBILIARE ITALIA

[ma-vie-de-neuneu]

The Roasted Cod and Edamame Salad is a tasty, keto-friendly dish that's great for a light but filling meal. It has soft roasted cod, peeled edamame, juicy cherry tomatoes, and fresh parsley, all mixed together in a tangy lemon garlic dressing.

Ingredients: 4 cod fillets. 2 cups shelled edamame. 2 cups cherry tomatoes, halved. 1/4 cup chopped fresh parsley. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Place the cod fillets on a baking sheet lined with parchment paper. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Brush the olive oil mixture over the cod fillets. Roast in the preheated oven for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork. Meanwhile, cook the shelled edamame according to package instructions. Drain and set aside. In a large bowl, combine the cooked edamame, halved cherry tomatoes, and chopped fresh parsley. Once the cod is cooked, remove it from the oven and let it cool slightly. Break the cod into large flakes and add it to the salad mixture. Toss gently to combine. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Barwick In Elmet Tennis Club

[post-bl]

MuskogeeCats Cat Club