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Beetroot & halloumi salad with pomegranate & dill

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Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination Prep: 15 mins  Cook: 2 mins  Serves 2 Ingredients 1 medium red onion, halved and thinly sliced 2 tbsp apple cider vinegar 2 oranges 4 handfuls rocket leaves 2 cooked beetroots, chopped drop rapeseed oil, for frying 80g thinly sliced halloumi, slices halved 80g pomegranate seeds 2 tbsp pumpkin seeds handful mint leaves few sprigs dill, chopped Tip Sign up to our Healthy Diet Plan This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips to help you look and feel your very best. Method Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice. Pile the rocket onto plates and dot over the beetroot, chick
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Chicken Fiesta Salad

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 Recipe by: ANGL8277 This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips Ingredients 40m 4servings 311 cals     2 skinless, boneless chicken breast halves     1 (1.27 ounce) packet dry fajita seasoning, divided     1 tablespoon vegetable oil     1 (15 ounce) can black beans, rinsed and drained     1 (11 ounce) can Mexican-style corn     1/2 cup salsa     1 (10 ounce) package mixed salad greens     1 onion, chopped     1 tomato, cut into wedges Directions Prep     10 m Cook     30 m Ready in 40 m     Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.     In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.     Prepare the salad by tossing
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Classic Macaroni Salad

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This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.   4 h 30 m   10 servings    390 cals      Ingredients . 4 cups uncooked elbow macaroni  . 1 cup mayonnaise . 1/4 cup distilled white vinegar  . 2/3 cup white sugar          Domino Premium Pure Cane Sugar Granulated  . 2 1/2 tablespoons prepared yellow mustard  . 1 1/2 teaspoons salt . 1/2 teaspoon ground black pepper  . 1 large onion, chopped  . 2 stalks celery, chopped  . 1 green bell pepper, seeded and chopped  . 1/4 cup grated carrot (optional)  . 2 tablespoons chopped pimento peppers (optional)   Directions Prep  20 m Cook  10 m Ready In 4 h 30 m 1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. 2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pe
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Delicious Egg Salad for Sandwiches

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This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye. 35 m                 4 servings                            344 cals Prep 10 m Cook 15 m Ready In 35 m Ingredients . 8 eggs 1/2 cup mayonnaise        Kraft Mayo Mayonnaise Real Mayo  . 1 teaspoon prepared yellow mustard  . 1/4 cup chopped green onion . salt and pepper to taste  . 1/4 teaspoon paprika   Directions 1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 2. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers. Source : www.allrecipes.com
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Artichoke and Tomato Panzanella

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It is a great go-to recipe because I always have the ingredients in my pantry. All the colors and flavors of the tomatoes, artichokes, basil and olives make this a tasty and vibrant dish. Prep: 10 min   Cook: 6 min Yield: 4 servings Level: Easy Ingredients 3 cups 1 1/2-inch-cubed whole-wheat bread One 10-ounce package frozen artichoke hearts, thawed (about 2 cups) 2/3 cup extra-virgin olive oil, plus more for drizzling 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 3 large red tomatoes, cut into wedges (about 2 pounds) 1 cup pitted black olives, halved 3/4 cup chopped fresh basil leaves (about 1 bunch) 1/4 cup white wine vinegar Directions Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 t
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Mixed Fruit Creole Salad

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When you feel like serving something extraordinary, you will be glad you have this Mixed Fruit Creole Salad on hand! A never-before combination of rice, nuts, coconut and multi-colored, multi-flavored fruits come together with a unique dressing, which features ingredients like Tabasco sauce and mayonnaise that you would not commonly associate with fruits! However, you have to try it to experience the magic unfurl as the sweet and tangy flavors of the fruits blend contrastingly with the spicy yet creamy dressing. Prep  Time: 20 mins    Makes 8 servings  Ingredients .  3/4 cup chilled sliced bananas .  1 cup chilled finely chopped apples .  1/4 cup chilled sliced green grapes .  1/2 cup chilled canned chopped pineapple .  1 tbsp lemon juice .  2 tbsp finely chopped walnuts (akhrot) .  2 tbsp grated fresh coconut .  2 cups cooked rice .  salt to taste       To Be Mixed Into A Dressing .  1/2 cup mayonnaise .  1/2 tsp tabasco sauce .  2 tbsp fresh cream Method Com
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Antipasto Pasta Salad

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Recipe by: Dayna A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic Ingredients 1h 35m 12servings 451 cals     1 pound seashell pasta     1/4 pound Genoa salami, chopped     1/4 pound pepperoni sausage, chopped     1/2 pound Asiago cheese, diced     1 (6 ounce) can black olives, drained and chopped     1 red bell pepper, diced     1 green bell pepper, chopped     3 tomatoes, chopped     1 (.7 ounce) package dry Italian-style salad dressing mix     3/4 cup extra virgin olive oil     1/4 cup balsamic vinegar     2 tablespoons dried oregano     1 tablespoon dried parsley     1 tablespoon grated Parmesan cheese     salt and ground black pepper to taste Directions Prep     20 m Cook     15 m Ready in 1h 35 m     Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.     In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black oli
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