Super Salad Buffet in your fridge -- clean and prep veggies each week to have on hand for salads, soups & sides! (I had never thought about the part about soups and sides! Prep this stuff for salads at the beginning of the week when everything is really fresh and "lively" and then toss it into a quick soup or cooked side when it is less awesome for eating raw. Great idea!)
Delicious Light Salad Recipes for Spring - Page 2 of 2
Sautéed Lentil-Thyme-Leek-Spinach-Beets Salad. In a pan over medium heat, add oil and butter and heat until butter melts. Slice leek lengthwise and chop, white and light green parts only. Add leek and onion to pan. Sauté until softened, 2-3 minutes. Add a pinch of salt and pepper. Add thyme and sauté for another 2-3 minutes. Add garlic. Stir and toss to combine. Continue to sauté until garlic is soft and fragrant, 2-3 minutes. CLICK TO SEE MORE
These eggplant parmesan stacks are a lighter, quicker version of traditional eggplant parmesan. Eggplant is sauteed in olive oil, then stacked with sauce, fresh mozzarella and parmesan, and basil, and baked! Delicious, fresh, and couldn't be easier.