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Kale & Peanut Salad

Filed Under > Everyday Dinner

Houston's emerald kale salad recipe

Over the holiday I discovered a restaurant that apparently everybody and their brother has ate at except me.  Houstons.  A fine little establishment serving up the best Kale salad (and spinach dip) I’ve ever had.  It comes as a surprise to most people that I don’t really eat salads.  Everyone just assumes that because I don’t eat meat I live on greens.  But I’ve never really been a big fan. Well needless to say my take on the recipe has changed my mind.  Ate it yesterday, the day before yesterday, and I’m pretty sure I’ll be noshing on it around lunch time.  So without further ado, I give you my inspired version of Houston’s Kale Salad recipe.  Enjoy!  truly, MKR

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Kale & Peanut Salad
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 large bunch of Kale rinsed and deveined
  2. 1 bunch of green onions
  3. 1 bunch of cilantro
  4. 2-4 stems of mint leaves
  5. 1/2 head of green cabbage
  6. 1 cup of unsalted peanuts
  7. shredded parmesan (optional)
  8. Cindy's Kitchen Double Garlic Ginger & Lime Dressing
Instructions
  1. Chop kale, cabbage, green onions, mint leaves, and cilantro to a fine chop, mix together
  2. Chop peanuts and add 3/4 to the mixture above, mix together
  3. Add 1/4-1/2 cup of dressing (dependent on how "wet" you like your salad), mix together
  4. Top with remaining peanuts and parmesan
Adapted from Houston's Emerald Kale Salad
Adapted from Houston's Emerald Kale Salad
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Vegan Broccoli Salad with Cauliflower, Green Onions, Cranberries & Peanuts

An Incredibly Simple Raw, Vegan Salad to Enjoy Any Day of the Week
Filed Under > 30 Minute Meals

Easy broccoli salad recipe via Waiting on Martha Vegan Broccoli Salad with Cauliflower, Red Onions, Peanuts & Cranberries - Waiting On Martha Vegan Broccoli Salad with Cauliflower, Red Onions, Peanuts & Cranberries - Waiting On Martha

You know those nights when you want to eat something super easy, but don’t want to sacrifice taste? Those nights tend to creep up at the end of the week in the Rye household, when we’re winding down from the results of Sunday’s meal prep.  But do not fret, I’ve perfected a simple, healthy and fresh broccoli salad recipe that always hits the spot.

No cooking or roasting is needed here; the raw broccoli and cauliflower retain their fresh-from-the-earth flavor (all pre-chopped if you caught this post).  A sprinkle of unsalted peanuts, because by now you know I always need that crunch!  You can use red or green onions , and I usually prefer the latter when making this broccoli salad at home.  And dried cranberries give the salad a subtle sweetness, while offering an additional texture to each perfect bite. Lastly, an incredibly easy dressing ties it all together: red wine vinegar, Veganaise (or sub in mayonaise or miracle whip, whatever works) and a pinch of organic sugar

This easy broccoli salad can be prepared in less than 15 minutes, and it serves as a great fresh side that’s anything but boring. And just an FYI…it tastes even better the next day.  Enjoy!  Truly, MKR

P.S. For more salad recipes, check out what we’ve been pinning here

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Photography, Rustic White for Waiting on Martha

Ancient Grains Salad with Wheat Berries, Brussels Sprouts, Watercress, Dried Apricots & Pomegranate Seeds

A New Favorite Salad That's Just as Vibrant As It Is Filling
Filed Under > Appetizers & Sides

Ancient Grains Salad with Brussels Sprouts recipe via Waiting on Martha Ancient Grains salad recipe Wheat Berries Brussels Sprouts salad #recipeAncient grains salad with wheat berries and brussels sproutsAncient grains salad recipe

Monday sure doesn’t seem so bad when you have a great lunch in tow. And this is exactly the kind of recipe we’re looking forward to noshing on today: a great salad recipe from our friends at Homespun that’s just as vibrant as it is filling.

Chef Jason brings us an ancient grains salad with red winter wheat berries, brussels sprouts, pomegranate seeds, dried apricots, watercress and toasted almonds. I know that I’m always a fan of a salad that perfectly allocates goodness in each bite, and it’s safe to say that Chef Jason does just that with this ancient grains salad. A subtly sweet, yet tangy dressing of a little white balsamic, olive oil and agave nectar is the perfect finish to this new lunchtime favorite. Cheers, Kat

P.S. Looking for more salad recipes? We’ve got you covered here. xo

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Photography and styling, Kathryn McCrary | Recipe, Homespun

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