#tangydressing

[forkfulofflavor]

Sweet and Tangy Apple Coleslaw Salad Ingredients: For the Salad: 1 bag (16 oz) coleslaw mix 1 Granny Smith apple, sliced into thin matchsticks 1/2 cup diced celery 5 green onions, finely sliced For the Dressing: 1/2 cup apple cider vinegar 1/2 cup granulated white sugar 3 tablespoons olive oil 1 tablespoon Dijon mustard 1/4 teaspoon red pepper flakes 3/4 cup mayonnaise Instructions: Prepare the Salad: In a large bowl, combine the coleslaw mix, sliced Granny Smith apple, diced celery, and finely sliced green onions. Make the Dressing: In a saucepan over medium heat, whisk together apple cider vinegar, granulated sugar, olive oil, Dijon mustard, and red pepper flakes. Bring the dressing to a simmer, stirring until the sugar fully dissolves. Remove from heat. Combine Dressing and Salad: Whisk mayonnaise into the warm dressing until smooth. Pour the dressing over the coleslaw mixture in the bowl and toss until everything is well coated. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld and the slaw to chill. Serve cold. Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes Calories: 180 kcal | Servings: 6 servings This Sweet and Tangy Apple Coleslaw Salad combines the crisp texture of fresh coleslaw mix with sweet, juicy matchsticks of Granny Smith apple, making it an ideal fall side dish. The dressing—a warm apple cider vinaigrette with hints of Dijon and a touch of heat from red pepper flakes—adds a unique tangy sweetness that enhances the salad’s flavors. It’s tossed with creamy mayonnaise for a rich, satisfying finish. Perfect for holiday gatherings or as a fresh side for cozy dinners, this apple coleslaw is a flavorful twist on a classic. Chilling the salad allows the flavors to meld beautifully, ensuring each bite has a delightful balance of crunch, sweetness, and tang. It’s a deliciously refreshing dish to serve with any meal this season.

[toughxcookies]

Walsh Classroom

[keikosim]

There are crunchy cucumbers, sweet cherry tomatoes, and exotic flavors from zaatar seasoning in this colorful salad. It's all held together with a tangy honey citrus dressing.

Ingredients: 2 large cucumbers, diced. 2 cups cherry tomatoes, halved. 2 tablespoons zaatar seasoning. 1/4 cup fresh lemon juice. 2 tablespoons orange juice. 2 tablespoons olive oil. 1 tablespoon honey or maple syrup. Salt and pepper to taste. Fresh mint leaves for garnish.

Instructions: Dice the cucumbers and cut the cherry tomatoes in half and put them in a large bowl. Whisk the olive oil, honey, zaatar seasoning, salt, and pepper together in a small bowl. Add the lemon juice and orange juice and mix well. Add the dressing to the cucumber and tomato mix. Toss gently to cover everything. Before serving, sprinkle with fresh mint leaves. Have fun with your cool Cucumber Tomato Zaatar Salad with Honey Citrus Dressing!

Prep Time: 15 minutes

Cook Time: 0 minutes

Stephane Villeneuve

[snooderful]

This Red Cabbage Coleslaw with Herbed Kewpie dressing is a refreshing and vibrant side dish that's perfect for a keto-friendly meal. The combination of crunchy red cabbage and sweet carrots tossed in a creamy, tangy dressing with fresh herbs creates a deliciously satisfying coleslaw that's sure to impress.

Ingredients: 1/2 small head red cabbage, thinly sliced. 2 medium carrots, grated. 1/2 cup mayonnaise Kewpie recommended for authenticity. 1 tablespoon apple cider vinegar. 1 tablespoon fresh lemon juice. 1 teaspoon Dijon mustard. 1 tablespoon fresh parsley, finely chopped. 1 tablespoon fresh chives, finely chopped. Salt and pepper to taste.

Instructions: Put the grated carrots and sliced red cabbage in a large bowl. Put the mayonnaise, apple cider vinegar, lemon juice, Dijon mustard, parsley, and chives in a different small bowl. Use a whisk to mix the ingredients well. Add the dressing to the cabbage and carrots, and then toss everything together so that it's all covered. Add pepper and salt to taste. Put the coleslaw in the fridge with the lid on for at least 30 minutes before serving so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

5th International Bornean frog race

[vocerealmentesabia]

Enjoy this tasty Asparagus Egg and Bacon Salad with Dijon Vinaigrette, which has crunchy asparagus, creamy hard-boiled eggs, smokey bacon, and a tangy Dijon vinaigrette. This salad is great for a quick and tasty meal.

Ingredients: 1 bunch asparagus, trimmed and blanched. 4 large eggs, hard-boiled and sliced. 6 strips bacon, cooked crispy and crumbled. 1/4 cup red onion, thinly sliced. 1/4 cup cherry tomatoes, halved. 1/4 cup Dijon mustard. 2 tablespoons red wine vinegar. 1/4 cup extra-virgin olive oil. Salt and black pepper to taste. 2 tablespoons fresh parsley, chopped.

Instructions: Put asparagus, hard-boiled eggs, bacon bits, red onion, and cherry tomatoes in a large bowl. Use a different bowl to mix the vinaigrette. Add the Dijon mustard, red wine vinegar, and olive oil, and whisk them together. Add black pepper and salt. Pour the Dijon vinaigrette over the salad and gently toss to cover everything. Add fresh parsley as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

mulberry harbour at bognor regis

[tarracanenenocolo]

This Italian pasta salad is great for summer because it is cool and full of flavor. This salad is great for picnics, barbecues, and get-togethers because it's full of colorful vegetables, mozzarella, and a tangy dressing.

Ingredients: 8 oz rotini pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, thinly sliced. 1/2 cup black olives, sliced. 1/2 cup fresh mozzarella balls. 1/4 cup fresh basil leaves, chopped. 1/4 cup Italian dressing. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Run cold water over the drain and rinse. Put the black olives, cucumber, cherry tomatoes, red onion, mozzarella balls, and fresh basil in a large bowl. Add the Italian dressing to the salad and mix it together gently. Add pepper and salt to taste. You should put the salad in the fridge for at least 30 minutes so that the flavors can mix. If you want, you can add grated Parmesan cheese and more fresh basil on top before serving. Enjoy it cold!

Prep Time: 15 minutes

Cook Time: 10 minutes

Barwick In Elmet Tennis Club

[ciel-crossing]

Fresh vegetables, olives, feta cheese, and a homemade tangy dressing make up this Greek salad. It is both refreshing and tasty. On a hot summer day, it's a great side dish or light meal.

Ingredients: 2 cups cherry tomatoes, halved. 1 cucumber, diced. 1 red onion, thinly sliced. 1 green bell pepper, diced. 1/2 cup Kalamata olives, pitted. 1/2 cup feta cheese, crumbled. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and black pepper to taste. Fresh basil leaves for garnish.

Instructions: In a large bowl, combine the cherry tomatoes, cucumber, red onion, green bell pepper, Kalamata olives, and feta cheese. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. Pour the dressing over the salad and toss to coat the ingredients evenly. Garnish with fresh basil leaves. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Sourav Mukherjee

[tess-o-art]

This Baked Mini Falafel Salad is a tasty and healthy option for a quick lunch or dinner. The crispy falafel adds a satisfying crunch to the fresh mixed greens, while the tangy dressing ties everything together.

Ingredients: 1 cup of mini falafel. 4 cups of mixed greens e.g., lettuce, spinach, arugula. 1/2 cup of cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup of feta cheese, crumbled. 2 tablespoons of olive oil. 2 tablespoons of lemon juice. 1 teaspoon of ground cumin. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the small falafel on a baking sheet and bake them for 12 to 15 minutes, or until they are hot and crispy. Make the salad while the falafel is baking. Mix the mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese together in a large bowl. Salt and pepper should be mixed with the olive oil, lemon juice, ground cumin, and salt in a small bowl. Let the falafel cool down a bit after baking, then add them to the salad. Pour the dressing over the salad and mix everything together until it's well covered. Serve your Baked Mini Falafel Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 15 minutes

eaa artists gallery