How To make Chilled Garbanzo and Potato Salad with Onion and Garlic
2 lb Red Potatoes
* see note
3 Italian Plum Tomatoes :
(red-ripe) 1/2 md Red Onion minced
16 oz Can Garbanzo Beans
1/4 lb Fresh Spinach :
** see
Note The Dressing:
1 tb Extra Virgin Olive Oil
2 tb Red Wine Vinegar
4 Cloves Garlic minced
1/2 ts Salt
1/2 ts Fresh Ground Black Pepper
1 tb Fresh Parsley :
minced
1/2 c Water
1/4 ts Crushed Dried Hot Red
Chilies -- (or to taste) * small red potatoes, scrubbed and cut into bite-sized pieces ** washed and finely chopped (optional) First, mix all the stuff together for the dressing in a small bowl or a measuring cup. Let that sit for at least a few minutes usually, if you make it first, then do the potatoes and tomatoes, that's plenty of time. Next, bring about 4-6 cups of water to a boil in a saucepan (more is better, but leave room for the potatoes), and add the scrubbed bite-sized potato pieces. Bring back to a boil, and boil for 4-5 minutes. Do not overcook! You don't want them to be hard, but you don't want them to be mush, either. Drain the potatoes, and rinse well under cold water (or cover with cold water, then drain and rinse). Drain the garbanzo beans and rinse them thoroughly under cold water. Cut the tomatoes into bite-sized pieces, but smaller than the potato pieces. Chop up the spinach (if you're using it). Mix everything together, including the dressing, in a bowl that is big enough to stir it without dumping bits over the side. Cover the bowl, and chill for at least 4 hours, tossing it once or twice to make sure the dressing continues to coat things. Adapted by Ron Lunde, from: Shea MacKenzie's The Garden of Earthly Delights Cookbook My modifications to this recipe were to increase the garlic, cut back a lot on the oil, increase the potatoes, omit the sweet bell pepper, and add an extra plum tomato. This is my favorite potato salad. Recipe By :
How To make Chilled Garbanzo and Potato Salad with Onion and Garlic's Videos
Roasted SWEET POTATO SALAD with Best Dressing
This homemade Roasted Sweet Potato Salad has all the best flavors of Fall. It's loaded with kale, creamy sweet potatoes, crisp apple, crunchy pecans then topped with the best maple vinaigrette dressing.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
SWEET POTATO SALAD INGREDIENTS:
►1 1/2 lbs (2 medium or 3 smaller) sweet potatoes,
►1 Tbsp olive oil
►1/2 Tbsp maple syrup
►1/2 tsp sea salt
►1/4 tsp black pepper
►1 bunch kale, (10 cups chopped)
►1 Apple, thinly sliced
►Pecans, lightly toasted if desired
►1/2 cup dried cranberries or Pomegranate Seeds
►2 oz Goat Cheese (1/2 cup crumbled)
SALAD DRESSING:
►3 Tbsp apple cider vinegar
►1 Tbsp maple syrup
►1 Tbsp dijon
►1 garlic clove, minced
►1/3 cup extra virgin olive oil
►1/2 tsp Salt
►1/8 tsp black pepper
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Mediterranean Chickpea Salad Recipe!
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Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
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If you don't like salads, follow these three tips for more veggies in your diet: chop everything small, add cheese, and eat your salad with chips.
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