Doritos Taco Tossed Salad

Doritos Taco Salad is a delectable mix of romaine, tomatoes, dark-green peppers, dark beans, corn, dark olives, veteran ground beef as well as crunchy Doritos in a somewhat hot cattle ranch dressing. It is a meal in itself however I love to provide it along with my Standard Bloody Mary Alcoholic Drink or even Raspberry Margaritas.

Spring has lastly arrived and from it arrive great deals of fantastic salads. Doritos Taco tossed salad is no exemption to that guideline. This lovely tossed salad is actually a family members preference. It converges promptly as well as could be modified up thus easily! Perhaps you prefer to sub new sliced up avocados for the green peppers. Perhaps you do not such as black olives and you prefer to have red onions.

The suiting up converges rapid maximizing your favorite canned ranch. I like to buy the Just Suited up Farm Salad Dressing coming from Marzetti. It carries out not have chemicals, trans body fat, higher sugar corn syrup, added MSG, or fabricated tastes. This is certainly not a promotion for it. I simply definitely like it !! I then include a couple of things to include a little zip and also flavoring delivering this salad to it’s finest.

Tips for bring in Doritos Taco Tossed salad

  • Permit the taco veteran beef cool a bit before including it. You do not prefer it to shrivel your lettuce!
  • Do not add the dressing or the chips until you prepare to shake and also serve!
  • For an added spin smudge your corn!
  • If you don’t just like a particular element swap it out for an additional. As I consistently mention don’t toss the child out with the shower water.
  • The mixed greens dressing may be blended to 2 days ahead of time.

Other elements you can incorporate to Doritos Taco Salad

  • New avocado
  • Pico de gallo
  • Guacamole
  • Green onions
  • Cayenne pepper
  • Bitter lotion
  • Hot sauce
  • Blackened chick

If you are actually having a want for a completely remarkable mixed greens than this Doritos Taco Mixed greens is right up your alley. It integrates rapidly, appears lovely and flavors oh therefore great. Your liked ones are going to be actually vocalizing your compliments as well as you may really feel good about the healthy food your supplying all of them.

This post was originally released April 15, 2018 and also was republished February 18, 2020 along with new information.

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Doritos Taco Tossed Salad

Doritos Taco Salad

< img size =" five hundred" elevation=" 400 "src=" https://www.smalltownwoman.com/wp-content/uploads/2018/04/Doritos-Taco-Salad-11-4-500x400.jpg" alt=" Doritos Taco Mixed greens" data-pin-nopin=" true" > A fun and quick and easy taco tossed salad with experienced ground beef, black olives, tomatoes, corn, dark beans, a well-balanced helping of cheese as well as Doritos Tortilla Chips. It is all threw with an effortless four active ingredient dressing that begins along with your beloved canned farm.

  • Author: Beth Pierce
  • Preparation Time:
  • Chef Time:
  • Overall Time:
  • Yield: 4 servings
  • Category: salad
  • Method: stovetop
  • Cuisine: Southwestern

Substances

  • 1/2 mug ranch dressing (I use Marzetti Simply Cattle ranch)
  • 1/4 cup condiment
  • 2 tablespoons mayo
  • 1 tbsp adobo dressing (check out details)
  • lb hamburger
  • 3 tablespoons taco seasoning
  • 3/4 mug of water
  • head iceberg lettuce chopped
  • greenish pepper cut
  • sliced olives
  • sizable tomato sliced
  • can easily (15.25 oz) corn emptied
  • can (15 ounce) grains drained pipes and also washed
  • 1 cup shredded cheddar jack mix cheese
  • 2 cups squashed nacho flavorful Doritos

Guidelines

  1. In tiny dish whip with each other ranch suiting up, salsa, mayonnaise and adobo sauce. Cover as well as cool.
  2. In sizable skillet brownish hamburger, drainpipe excess oil. Include taco flavoring and also water. Simmer for 5-7 minutes. Allow beef awesome 10-15 minutes just before adding it to the salad.
  3. In large offering dish incorporate iceberg lettuce. Best along with dark-green pepper, dark olives, tomato, corn, black grains, cheddar port cheese as well as skilled cooked beef.
  4. Straight prior to serving add crushed Doritos and suiting up. Shake to coat.

Keep in minds

I get my adobo sauce from a container of chipotle peppers packed in adobo sauce. I conserve the leftover peppers and also dressing for various other dishes. They ought to be actually held in a closed container in the refrigerator. They could be found in the hispanic food items area of your grocery.
You can swap 1-2 small quantities of cayenne pepper for the adobo sauce.

Keywords: experienced ground beef, taco salad, chipotle ranch suiting up, how to make Doritos taco tossed salad, taco salad along with Doritos chips, taco mixed greens along with tortilla potato chips, easy Doritos taco mixed greens

The message Doritos Taco Tossed salad looked first on Small City Girl.

Cute Veggies Market Tote

By General Crafts Contributor Michelle

If you have to take your own re-usable bag to do your grocery shopping, make it a cute one!  Create your own cute veggie market tote with this easy project.

Here’s what you’ll need to make your own:

  • Cotton Fabric Scraps
  • Iron & Ironing Board

To begin, print Veggies PDF pattern.  Cut out all of the pattern pieces.

Figure out what color fabric you are going to use for each pattern piece.  Cut squares of fabric from your color choices to fit your pattern pieces.

Cut pieces of Wonder-Under the exact size of your fabric squares.  Using your iron, apply the Wonder-Under to backside of each fabric square, according to the directions on the package.

Use your pencil to trace the pattern pieces onto the paper backing that is now on the backside of each of your fabric squares.

Use your fabric scissors to cut out your traced pieces.

Decide on a layout for your veggies on your bag.

Use your black fabric marker to draw faces on each of your veggies.  I suggest drawing the faces on before you attach the fabric pieces to the bag, just in case you make a mistake with your drawing and want to make a new piece.

Peel the paper backing off the back of each of your veggie pieces, they will look shiny.  Pile each veggie’s pieces in the order that you will iron them onto the bag–For example: first apply the beet’s leaves, and then apply the body of the beet so it overlaps and hides the base of the leaves.

Use your iron to apply the pieces to your bag, according to the instructions on the Wonder-Under package.

Happy Crafting!

Delicious Rainbow Fruit Salad with Honey And Lime

The rainbow fruit salad is certainly one of the best summer fruit salads featuring sweet and bright honey and lime dressing. Refreshing and nutritious, it’s a definite must for warm summer days and when you have guests over.

Prepare
them this salad, and believe us, it will become their favorite, especially to
children. You just mix in all of the ingredients in a big salad bowl, give
everyone a fork, and enjoy it outside in the evening.

What
a beautiful way to enjoy the ending of the day…

Rainbow
Fruit Salad Recipe

Unlike frozen whipped toppings for fruit salads, this
salad has no heavy and creamy salad dressing. It gives space for the fruits’
natural flavors to shine without adding unhealthy stuff such as sugar.

The vibrant flavors won’t be suppressed by the
artificial flavors from pudding mixes. In this recipe, even the dressing is
organic and natural- you just need some quality honey and organic lime to make
the fruits sing!

  • Ideal
    summer side dish for parties and cookouts
  • If
    you don’t eat some of the listed fruits, feel free to replace them with other
    preferred ones
  • You
    just need around 20 minutes for preparation
  • This
    salad has 163 calories per serving

Here’s what you need:

A
lb of strawberries, chopped

A
lb of pineapple, chopped

12
oz. of fresh blueberries

12
oz. of red grapes, sliced

4
kiwis, peeled and chopped

2
bananas, peeled and sliced

3
mandarin oranges, peeled and sliced

For the dressing:

¼
cup of organic honey

2
tsp of lime zest

1
½ tbsp of fresh lime juice

Preparation:

Put the chopped and sliced fruits to a big bowl and in another bowl, whisk the dressing ingredients. Then, pour them over the fruits and mix a bit. Serve right away! Enjoy…

Useful
Tips:

  • For best results, avoid using frozen fruits
  • Make sure you use ripened fruit
  • Don’t zest the lime with a grater for cheese- go with a zester and use low pressure

Sources:

HEALTHY FOOD HOUSE

COOKING CLASSY

TASTY CO

The post Delicious Rainbow Fruit Salad with Honey And Lime appeared first on Best Folk Medicine.

Chipotle Lime Potato Salad with Bacon {Paleo, Whole30}

Whole 30No Added Sugar

This delicious post was sponsored by Jones Dairy Farm and all opinions are my own as always.

This spicy and savory chipotle lime potato salad with bacon is loaded with flavor! Jalapeno and bell peppers, crispy bacon, and green onions give it crunch and flavor and the creamy chipotle lime dressing makes this paleo and Whole30 potato salad next-level delicious! 

It’s just not summer unless I’m making potato salad on the regular!  It’s an absolute must at any backyard BBQ of course, but if I’m being honest, the leftovers make a great meal too – any time of day 🙂

I have a few requirements for my perfect potato salad.  First, the dressing needs to be over-the-top tasty.  Really – you should want to eat the dressing all by itself, in my opinion, if the potato salad is going to be worth it.   Trust me on this one – the dressing passed my test with flying colors!

Second, I need bacon in my potato salad.  This is no joke – if you search “potato salad” on this site, you’re not going to find one without bacon in it!  The other flavors can vary (and oh, they do!) but one thing has to be consistent – bacon!  I just can’t seem to do potato salad without it.

To make my chipotle lime potato salad Whole30, I used sugar-free Whole30 compliant bacon from Jones Dairy Farm.

Given how much I love (and need!) bacon, it’s no secret that when I find a good sugar-free Whole30 compliant bacon, it’s time to celebrate!

For all of you Whole30’ers out there, I know you’re right there with me. Finding Whole30 friendly bacon and sausage just makes meals a whole lot more fun, tasty, and, well, exciting to sit down to!

Jones Dairy Farm makes crispy, delicious uncured, sugar-free bacon that’s perfect for so many Whole30 recipes, (remember my bacon zucchini fritters?!) along with sugar-free pork sausage (used in my sausage leek & spinach quiche) and fully-cooked chicken, pork and turkey sausage to throw into quick meals.

Okay, we can move on from the bacon for a second to my last requirement – the actual potatoes!

When it comes to white potato salad (as opposed to sweet potato) I MUST use those small waxy red skinned potaotes.  I think the texture and flavor are totally on point and blend so well with all the crunchy and creamy ingredients in the salad.

Aside from those three requirements, I decided to add some spice to this potato salad with the chipotle lime dressing.  It’s a mayo-based dressing, and one that I highly recommend using my homemade mayo for if you can for the best flavor.

If homemade mayo just isn’t your thing, you can sub in a paleo avocado oil mayo such as the one from Primal Kitchen for a great Whole30 compliant base for the dressing.

Aside from how incredibly tasty it is, this potato salad is also super simple to make!

There isn’t much hands-on work at all, as the messiest part about it is cooking that bacon – which we will never DARE to complain about no matter what percentage of our wardrobes have been scarred with bacon grease.  Always worth it, if you ask me.

And now I believe it’s time to cook!  This Chipotle Lime Potato Salad with bacon is going to be a hit with your family and anyone else to gets the pleasure of taking a bite!  I hope you’re ready to get the potatoes and bacon cooking now – let’s go!

Chipotle Lime Potato Salad with Bacon {Paleo, Whole30}

Chipotle Lime Potato Salad with Bacon {Paleo, Whole30}

This spicy and savory chipotle lime potato salad is loaded with flavor!  Crispy bacon, jalapeno and bell peppers and green onions give it crunch and flavor and the creamy chipotle lime dressing takes this paleo and Whole30 potato salad to the next level of delicious!  

Author:Michele

Prep Time:minutes

Cook Time:minutes

cooling time:mins

Total Time:minutes

Course: Side Dish

Cuisine: Paleo, Whole30

Servings:

Print this Recipe

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Leave a review

Ingredients

  • 1 1/2lbssmall red skinned potatoes
  • jalapeno pepperseeded and minced
  • medium bell pepperdiced
  • bunchscallionsthinly sliced, white and green parts
  • Cilantrofor garnish

Dressing:

Instructions

  1. Bring a large pot of salted water to a boil and carefully add the potatoes, return to a simmer and cook for about 15 minutes or until fork tender – not so soft that they fall apart

  2. Drain the potatoes and chill them in the fridge until at least room temp. (the freezer will work if you’re in a hurry.)

  3. While the potatoes cool, prepare the dressing by whisking together all ingredients until well combined, then chill in the fridge until ready to use.

  4. In a large skillet, cook your bacon pieces, stirring to evenly brown, until crispy. Drain/cool on paper towels, crumble any larger pieces.

  5. Once potatoes are cooled, cut them into bite size pieces or quarters. Gently toss with the crumbled bacon, jalapeno pepper, bell pepper, and sliced scallions, then mix in the chipotle lime dressing. Garnish with cilantro if desired – enjoy!

Nutrition

Calories: 215kcal

Fat: 16g

Saturated fat: 3g

Cholesterol: 14mg

Sodium: 199mg

Potassium: 408mg

Carbohydrates: 13g

Fiber: 1g

Sugar: 1g

Protein: 3g

Vitamin A: 25.1%

Vitamin C: 36.1%

Calcium: 1.8%

Iron: 5.2%

VISIT THE JONES DAIRY FARMS WEBSITE TO CHECK OUT THEIR ALL NATURAL, SUGAR FREE SAUSAGE, BACON, HAM AND MORE!

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

Kale Barley Salad with Feta and a Honey-Lemon Vinaigrette

This kale barley salad is full of whole grain, nutrient-rich ingredients that will nourish your body. Easy to prepare, vegetarian, and meal prep-friendly!

This post was originally published in 2014. It has been updated with fresh photos and tips and a new video in 2019.

This is a healthy, vegetarian salad but you will never miss the meat because there is plenty of plant-based protein. Plus, it can be made ahead and is easy to pack into a lunch box. As a result, this healthy salad recipe makes the perfect meal prep power lunch.

Eating well doesn’t require sacrificing great flavour, and this lemon kale salad is proof of that! The combination of crunchy and creamy ingredients, plus its citrus flavour is why I keep coming back for more!

Reasons you’ll ♡ this kale and chickpea barley salad

What’s in this healthy barley salad?

How do I make this recipe vegan-friendly?

It is simple to turn this vegetarian salad into one that is completely plant-based. There are just two ingredients that will either need to be left out or substituted; the feta cheese, and the honey.

Is there a vegan substitute for feta cheese?

Fortunately, there are a number of dairy-free cheeses available. A good amount of them are soy-based, and you can even make your own vegan feta cheese. If you want to avoid soy and simply want to replicate the salty flavour of feta, consider adding kalamata olives to this barley salad.

What can be substituted for honey?

Maple syrup is a wonderful vegan substitute for honey. It’s easy to swap because it measures cup for cup to honey. In other words, 1 cup of maple syrup = 1 cup of honey.

What should I serve with kale barley salad?

This salad has fantastic nutritional value, so it’s really delicious on its own. If you would like to serve it with a bit more protein, it pairs perfectly with these dinner options:

Meal prep tips

The majority of this barley kale salad recipe can be prepared in advance.

The only component you will want to wait on is slicing the avocado. The reason for this is, after an avocado is cut, the flesh of the fruit will oxidize (turn brown). Eating brown avocado is perfectly safe; it just isn’t pretty to look at.

Incidentally, if you want another use for kale, consider making a batch of Kale Pepita Sunflower Seed Pesto.

Watch the video below to see exactly how I prepped this healthy salad recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Tips & equipment for kale barley salad

Kale Barley Salad with Feta and a Honey-Lemon Vinaigrette

Keyword: kale, meal prep, salad, vegetarian
This barley salad is full of whole grain, nutrient-rich ingredients that will nourish your body. Easy to prepare, vegetarian, and meal prep-friendly!
Prep Time20 mins

Salad

Vinaigrette

Cook pearl barley according to package directions. Set aside to cool.
Wash and chop kale. Give it a massage for 1-2 minutes to remove some of the bitterness.
Whisk together the vinaigrette ingredients.
Once barley is cool, toss with the kale, vinaigrette and remaining ingredients.

For a Meal Prep Lunch

Divide the vinaigrette between four pint-sized jars.
Add in the following order: chickpeas, barley, feta, onions, sunflower seeds, kale.
Omit avocado or add fresh.
Store in the fridge for up to 4 days. To serve, shake everything out into a bowl and toss with vinaigrette.

Spring Detox Cauliflower Salad Recipe – Pinch of Yum

Okay, here’s the deal.

Cheese and pasta and Greek pork pitas are all so super delicious and – I do not say this lightly – they have been exactly what my body and soul have needed throughout the last three months. I see them, I acknowledge their place, and I thank them for helping me heal my broken heart.

But now it’s April, and my body and soul are asking for some new things.

Mostly: Vegetables. Fruits. Healthy proteins. And more vegetables and more fruits.

And if that could happen in a way that does not make me hate my life, that would be awesome k thanks.

How to make our Cauliflower Salad (1 MIN):

So it works out pretty nicely then that a few days ago, when I was deep in a Google rabbit hole, I came across THIS SALAD from the ultra-inspiring-plant-based-goals blog known as The First Mess.

It’s old. Like, 2014 old. Which is only fitting for Google rabbit holes, right? Where else can you expect to find such hidden gems? But it’s still as crunchy, tangy, nutritious, and buttery (s/o to the perfect avocados) as it must have been in 2014 when it was a newbie to the internet.

When this detoxy cauliflower salad materialized for lunch at the studio, we crunched in blissful silence and all agreed: it’s strange, maybe even unpredictable, but ridiculously delicious. Here’s what we’ve got in this unicorn of a cauliflower salad:

It feels kitchen-sinky in the best possible way.

Raise your hand if you need some spring detox in your life?

Right there with you, girlfriend. Cauliflower Salad to our delicious rescue.

Spring Detox Cauliflower Salad

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4

An herby, fresh vegan power salad featuring cauliflower, apples, shallots, roasted spiced chickpeas, and a quick grainy mustard dressing.

Cauli Salad:

Jar Dressing:

Instructions

If going sugar free is important to you, make sure to look for a mustard without sugar.

I like to reserve a few chickpeas and herbs to top the salad, just to make it pretty.

This salad doesn’t last long once tossed together, so if you’re prepping in advance, keep everything separate.

Maple syrup or agave would be a perfect sub to make this recipe vegan.

Did you make this recipe?

We want to see! Tag @pinchofyum on Instagram or use the hashtag #pinchofyum so we can find you!

Famous Crunchy Cashew Thai Quinoa Salad {vegan & gluten-free} | Ambitious Kitchen

SUPER EXCITING NEWS! We are hosting an #AKSaladChallenge beginning 4/23. More details will be announced this Sunday on the blog, so be sure to check back in!

This Thai quinoa salad recipe was originally posted in 2013, the year I met my now-husband. I don’t want to change this post too much because frankly, I want to keep the written memories here about our first date. It’s so sweet.

What I did change about this recipe was the photography and made some tweaks to the existing recipe so that it was friendly for those of you who are vegan and/or gluten free. Whoo hoo!

For those of you who don’t know, this recipe is one of the most popular recipes on Ambitious Kitchen!

So without further ado, here’s the story about how we first met:

I just got back from vacation in Arizona. I had so many fun nights I can’t even begin to tell you. The food, the margs, riding around in a red convertible, soaking up the sunshine, swimming at night, baseball games, Mexican food, Froyo, plus a trip to Sprinkles cupcakes!

I want to be on vacation for the rest of my life.

Funny enough, I also went on a date during my trip! (The most random things happen to me, I swear.) I met him through a friend and we hit it off. On our date we went to the zoo, ate really good Italian food, and laughed hysterically. I don’t think he reads my blog, so in my opinion it’s perfectly okay to talk about how sweet he was.

FYI: I told him about the life-changing cookies and I think he was sold.

Seriously you guys, I have to stop telling people about the flavor profile of brown butter and those freaking cookies; it’s just too nerdy. Especially on dates.

But but but! What I really need to do is to come to grips with reality and accept that there are no more margs or FroYo in my near future. All I need in my life now is a gorgeous healthy salad.

You in?

I made this salad a few weeks back and can’t wait to try it again! I love that it can easily be vegan and gluten-free, and is incredibly crunch-tastic (not a word, but should be). There’s loads of goodness here: carrots, cabbage, quinoa, cilantro, cashews, red pepper, onion and more. There is definitely an Asian flavor profile to this vegetarian meal and the creamy peanut butter dressing with a hint of ginger is absolutely TO DIE FOR.

I named it Thai Salad, but is it actually that? I’m not sure. In the end, the ingredients all meld together perfectly and somehow the salad just works fantastically — plus it’s filling too! If you want to make this a complete meal or you’re craving more, I suggest adding edamame or chickpeas.

Oh and like pretty much everything else on this blog, I love it from the bottom of my heart. Duh.

So yes, my husband and I met while I was on vacation. A week later, he asked me to send him the life-changing cookies, and now nearly 5 years later, we’re married. Cute story, huh?

Here’s a video on how to make this amazing thai quinoa salad:

If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!

More healthy salad recipes you’ll love:

4.93 from 40 votes
Course

Dairy Free, Gluten Free, Healthy, Lunch, Salad, Side Dish, Vegan, Vegetarian
Total Time 25 minutes
Delicious vegan and easily gluten-free salad with Thai flavors and a perfect crunch. It’s even better the next day!
  • ¾
    cup
    uncooked quinoa
  • 2
    cups
    shredded red cabbage, depending on how much crunch you like
  • 1
    red bell pepper, diced
  • 1/4
    cup
    diced red onion
  • 1
    cup
    shredded carrots
  • ½
    cup
    chopped cilantro
  • ¼
    cup
    diced green onions
  • ½
    cup
    cashew halves or peanuts (honey-roasted is good)
  • Optional: 1 cup edamame or chickpeas
  • Fresh lime, for a bit of tang
  • For the dressing:
  • ¼
    cup
    all natural peanut butter
  • 2
    teaspoons
    freshly grated ginger
  • 3
    tablespoon
    gluten-free soy sauce or coconut aminos
  • 1
    tablespoon
    honey (use agave or pure maple syrup if vegan)
  • 1
    tablespoon
    rice vinegar or red wine vinegar
  • 1
    teaspoon
    sesame oil
  • 1
    teaspoon
    olive oil or more sesame oil
  • Water to thin, if necessary
To cook quinoa: In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges, if desired.

Grape, Lentil, & Curried Cauliflower Salad | Minimalist Baker Recipes

Say hello to our new favorite salad.

Believe it or not, it was inspired by one we tried in an airport! Of all the places to glean inspiration from…

But no matter the source, the end result is far more delicious than the original we tried (not to brag, but for real), and it’s insanely easy to make! Shall we?

This 30-minute recipe starts with a base of greens, cooked lentils, red grapes, and the star of the show: curry roasted cauliflower.

We tossed one head of cauliflower in a bit of salt, coconut oil (or water), and our DIY Curry Powder (swoon) and roasted it to perfection. The result is crispy-on-the-edge, tender-in-the-center cauliflower bursting with flavor.

Next comes the dressing, which is a mixture of our go-to Green Curry Paste – that color tho! – and tahini, resulting in a creamy, savory-sweet, punchy dressing that marries this salad together beautifully.

A large platter full of Kale Salad with Grapes, Lentils, Curry Roasted Cauliflower, and Green Curry Tahini Dressing

Fresh
Packed with fruit + vegetables
Hearty
Satisfying
SUPER flavorful
Healthy
& Insanely delicious

This would make the perfect weeknight meal when you need something healthy and satisfying on the table fast! It also keeps well, which makes it ideal to make ahead and pack along for lunches throughout the week (just serve the lentils and cauliflower chilled).

If you’re into salads, also be sure to check out our favorite Garlicky Kale Salad with Crispy Chickpeas, Roasted Vegetable Salad with Chimichurri, Curry-Roasted Vegetable & Lentil Kale Salad, Loaded Kale Salad, and Abundance Salad with Savory Tahini Dressing!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Curried Cauliflower, Grape & Lentil Salad

Crazy delicious kale salad topped with red grapes, lentils, and curry roasted cauliflower. Served with a tahini-green curry paste dressing! Just 30 minutes required for this flavorful side or entrée.
Author: Minimalist Baker

CAULIFLOWER

GREEN CURRY TAHINI DRESSING*

SALAD

Preheat oven to 400 degrees F (204 C). Line a baking sheet (or more as needed) with parchment paper.

Add cauliflower to a mixing bowl and toss with coconut oil (or water), curry powder, and sea salt. Transfer to baking sheet and roast cauliflower for 20-25 minutes or until golden brown and tender.

Prepare dressing by adding green curry paste, tahini, lemon juice, maple syrup, salt, and pepper to a mixing bowl and whisking to combine. If needed, thin with water until pourable.
Taste and adjust flavor as needed, adding more green curry paste for a stronger curry flavor, tahini for greater thickness, lemon juice for acidity, or maple syrup for sweetness.
Assemble salad by adding lettuce to a serving platter or bowl. Top with lentils, grapes, and cooked cauliflower and serve with dressing. Optional: garnish with fresh cilantro.
Best served fresh. Store leftovers in airtight container for 3-4 days. Store dressing separately for up to 1 week.

*Prep time does not include preparing green curry paste.
*If you like heavy dressing, multiply the recipe x 1 1/2 or 2.
*Nutrition information is a rough estimate calculated without optional ingredients and with all of the dressing and the oil.

Nutrition Per Serving (1 of 4)

Did you make this recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker.