Baked Lemon Butter Tilapia

The easiest, most effortless 20 min meal ever from start to finish. And it’s all made in a single pan. Win-win situation here.

Okay, guys. I figured we all needed a little bit of a chicken thigh break.

(more…)

The post Baked Lemon Butter Tilapia appeared first on Damn Delicious.

from RSSMix.com Mix ID 8174097 http://redirect.viglink.com?u=http%3A%2F%2Fdamndelicious.net%2F2016%2F04%2F30%2Fbaked-lemon-butter-tilapia%2F&key=ddaed8f51db7bb1330a6f6de768a69b8

Skinnytaste Dinner Plan (Week 27)

Skinnytaste Dinner Plan Week 27. I’ve added some of my family’s favorite Mexican inspired dishes for Cinco De Mayo. Don’t forget that Sunday is Mother’s Day! Everyone is going to my mom’s for Mother’s Day and as my aunt can’t tolerate gluten or dairy, I am bringing a simple 5 ingredient almond cake that is light, easy and gluten free. I’m also hosting a twitter party Monday with 1800Flowers at 1pm EST where they will be giving away over $1000 in prizes! #AllABoutMom

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 27)

Monday: Loaded Baked Sweet Potatoes
Tuesday: Skinny Chicken Enchiladas with Mexican Brown Rice
Wednesday: Easy Crock Pot Chicken and Black Bean Taco Salad
Thursday: Grilled Flank Steaks with Tomato, Red Onion and Balsamic
Friday: Leftovers
Saturday: Dinner Out
Sunday: 5 Ingredient Almond Cake with Berries
(more…)

from RSSMix.com Mix ID 8174097 http://redirect.viglink.com?u=http%3A%2F%2Ffeedproxy.google.com%2F%7Er%2Fweightwatcherspointsrecipes%2F%7E3%2FnBNzBFh_lcM%2F&key=ddaed8f51db7bb1330a6f6de768a69b8

Cajun Shrimp Kale Caesar Salad

Everyone’s favorite caesar salad using hearty kale greens! And made even more epic with perfectly seasoned cajun shrimp.

I love a good caesar salad.

(more…)

The post Cajun Shrimp Kale Caesar Salad appeared first on Damn Delicious.

from RSSMix.com Mix ID 8174097 http://redirect.viglink.com?u=http%3A%2F%2Fdamndelicious.net%2F2016%2F04%2F28%2Fcajun-shrimp-kale-caesar-salad%2F&key=ddaed8f51db7bb1330a6f6de768a69b8

Blueberry Orange Brunch Cake with Agave and Pistachios

This post is sponsored by Wholesome!® – we used their Organic Blue Agave in this recipe, and many more, because YUM!

Okay, first of all, let’s pause for a moment of reflection on the fact that this is a BRUNCH CAKE. Really the main word that comes to mind is LUSH. It is cake without being *cake* while still being cake. Do you feel me?

This is very much a brunching wow-factor that doubles as second breakfast if you need brunch vibes in your life on a Wednesday.

Time for some straight talk. When I think of Pinch of Yum and what I want it to be, I always come back to this: IS THIS A RECIPE PEOPLE WOULD ACTUALLY MAKE? That’s what I want this blog to be. *nervously side glances the fancy cake*

And so usually the question that filters my decision to post a recipe or not is: IS THIS A RECIPE THAT I WOULD ACTUALLY MAKE?

I mean, for sure, I have a level of appreciation and respect for beautiful food. Like the fancy cakes of Instagram and cupcakes from our local little Copper Hen and even this fruit pizza that my sister makes just to shame me, I’m sure of it.

But friends, I have somewhere between 0 to -100% interest in spending hours, minutes, or really even seconds decorating food. I just don’t. That part of my brain is broken. Maybe it’s a vulnerability complex – I’m not good at it so I don’t want to try? or maybe it’s just plain and simple – that I don’t want to do it. I mean, HELLO. Can we get to the eating part already?

This might be a good time to mention that, considering I was born without decorating and fancy food abilities, it probably looks as if this lovely brunch cake may have taken me years to put together. Good solid YEARS of my life. I’m not a fancy food girl. This is not a secret. We know this. So this princess cake must have been my life’s work up till this point, right?

No. Very wrong.

The truth of the brunch cake? ONE HOUR is the truth of this brunch cake.

Plus or minus a little time depending on how much whipped cream you eat out of the mixer and/or how many finger swipes through the whipped cream cake layers you need to try to cover up. But generally speaking, this is no more complicated than making quick bread.

Guys, in my journey for a regular person’s pretty cake, I tried so many different things to make this cake amazing and *almost literally* sparkly and Instagram-worthy like #cakegoals, and then (here’s the not awesome truth) I got legitimately mad at all of them for being too slow and particular and tedious. That was a SUPERfun weekend. Don’t you wish you would’ve been in the kitchen with me? I think they call it a hot mess or something. The five “test” brunch cakes and various decorating attempts of that weekend shall no longer be mentioned on this blog.

So I eventually channeled my frustration with the lush cake life and landed on something so simple and so stunning and straight up EASY that also happened to completely blow up my brunch game and make me look like I had skillssss, man.

While being still A RECIPE THAT I WOULD ACTUALLY MAKE.

ohmygosh. On point and on brand.

It’s just this is all:

• AMAZING cake made with olive oil and a whole orange. I can die happy.
• Real whipped cream.
• Blueberries.
• Pistachios.
• More agave on top to look like you know what you’re doing with cakes.

The beauty of the whipped cream layer is you just sort of plop it on in big swathes and give it a swirl with a spatula and WHOA. It looks amazing. THIS IS MY KIND OF DECORATING. Same with the rest of the crew – blueberries, pistachios, and agave are color and texture magic all on their own.

Friends, when you do make this, I fully expect pictures. Tag me, snap me, email me, do what you need to do. For the heart and soul of this blog, I need to know that I’m right in saying that this is a faux fancy cake that people will actually make. And adore.

Also guys. We’re using Wholesome!® Organic Blue Agave in this recipe which is our favorite. Have I mentioned that before?

Their organic sweeteners that are not only practical and accessible (s/o to TARGET), but they are also non-GMO and fair trade. Win win!

Also, gurl got a packaging makeover! Their new bottle for the Organic Blue Agave is made from up to 30% recyclable plant-based PET, which means it’s a more sustainable and environmentally friendly packaging option. And that picture above shows what it looks like after SOMEONE has used a large amount of it for sweetening real, thick, creamy whipped cream and then eaten it by the heaping-wooden-spoonful for an inappropriately wonderful “DINNER.”

The adults have officially left the building.

Print

Whole Orange Cake with Agave Syrup

Author: Pinch of Yum

Serves: 12

 

Ingredients

FOR THE CAKE:

• 2 oranges, peeled
• ¼ cup Wholesome!® Organic Blue Agave
• 1 cup granulated sugar
• 3 eggs
• 1 cup olive oil
• 2½ cups flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt

FOR THE WHIPPED CREAM AND TOPPINGS:

• 1 pint heavy whipping cream
• ¼ cup Wholesome!® Organic Blue Agave
• blueberries, pistachios, and additional agave for topping

Instructions

1. PREP: Preheat the oven to 325 degrees. Line two 8 or 9-inch round cake pan with non-stick spray or parchment paper on the bottom (I cut mine to a circle so it would fit right in there).
2. ORANGE MIXTURE: Place the oranges and agave in a food processor and pulse until a pulpy juice forms. Set aside.
3. CAKE: Whisk the sugar, eggs, and olive oil and mix until incorporated. Stir in the orange juice mixture. Add the flour, baking powder, baking soda, and salt and stir until just combined. Transfer batter the prepared cake pans and gently knock the bottom of the pan on the counter to eliminate bubbles in the batter. Bake for 35-45 minutes or until the tops spring back. Let the cake cool to room temperature to avoid melting your whipped cream layers.
4. WHIPPED CREAM: Using an electric mixer, beat the heavy whipping cream until light and fluffy. Fold in the agave. Spread whipped cream on top of the first cake, staying close to the center so you don't get whipped cream overflow. Then gently place the second cake on top, and top with another layer of whipped cream. Cover with blueberries, pistachios, and agave.

Notes

I also took the juice of a few oranges and simmered it down into a thick syrup, whisked with a tiny bit of agave, and poked holes in the finished cakes and poured my "orange syrup" over the cakes. Makes it extra moist and amazing. Totally worth the addition of one extra step between baking and frosting.

In general, I like this cake refrigerated! Especially once it's had a soaking of orange syrup if you decide to go Next Level with the whole thing.

3.5.3208

 

Thanks to Wholesome!® – makers of this Organic Blue Agave – for partnering with us for this post! And for being a great brand all-around.

The post Blueberry Orange Brunch Cake with Agave and Pistachios appeared first on Pinch of Yum.

from RSSMix.com Mix ID 8174097 http://redirect.viglink.com?u=http%3A%2F%2Ffeedproxy.google.com%2F%7Er%2Fpinch-of-yum%2F%7E3%2FySonYMf8TYg%2Fblueberry-orange-brunch-cake&key=ddaed8f51db7bb1330a6f6de768a69b8

Rosemary Chicken Salad with Avocado and Bacon

This hearty Rosemary Chicken Salad with Avocado and Bacon is HUGE – perfect when you want a low-carb meal that will fill you up! I actually split this between three people, and felt completely satisfied.

This delicious recipe is from Heather Christo’s first cookbook Pure Delicious. A cookbook filled with 150 Allergen-Free recipes including gluten, dairy, soy, nut, shellfish and cane sugar. But don’t be fooled, the recipes are amazing and her photography is stunning!

For this recipe, I modified the ingredients slightly to lower the calories buy reducing the olive oil a bit, and using skinless thighs instead of using the skin. If you want to further reduce the calories you can use chicken breast instead and use 1/2 of an avocado. This recipe was a keeper, also great for the summer if you want to make the chicken on the grill.

(more…)

from RSSMix.com Mix ID 8174097 http://redirect.viglink.com?u=http%3A%2F%2Ffeedproxy.google.com%2F%7Er%2Fweightwatcherspointsrecipes%2F%7E3%2FsYYxzAAKYrw%2F&key=ddaed8f51db7bb1330a6f6de768a69b8

How to Cook Spaghetti Squash

The simplest and EASIEST way to cook spaghetti squash. And it’s low in fat and rich in protein! Only 31 calories/serving!

This is the easiest way to cook spaghetti squash, hands down.

(more…)

The post How to Cook Spaghetti Squash appeared first on Damn Delicious.

from RSSMix.com Mix ID 8174097 http://redirect.viglink.com?u=http%3A%2F%2Fdamndelicious.net%2F2016%2F04%2F26%2Fhow-to-cook-spaghetti-squash%2F&key=ddaed8f51db7bb1330a6f6de768a69b8

Chipotle Sweet Potato Noodle Salad with Roasted Corn

Sweet Potato Noodle Salad?

Yes. I’m fully serious. Sweet Potato Noodle Salad.

I have never loved a salad as much as I do in this moment – a salad whose flavor profile (chipotle meets roasted corn meets cilantro) is at absolute the center of my food happy place and whose entire texture and form just mimics a big ol’ plate of pasta. WHAAAT. Now we’re talking, kids. THIS is my kind of salad.

Can I just tell you something right now? Cooking has made me so happy lately. I was kind of having a moment back a while ago where I didn’t love cooking and I DID love takeout and it was kind of weird when it was happening because I have a food blog. It’s my job to keep writing about how much I love food, and of course I would never share recipes with you that I didn’t love or actually make or actually eat for real in my true day to day life, but it was sort of hard to find the soul of the whole cooking gig for a second there. But it’s all good. Because honestly, I think the change of pace (last week we order pizza, and now this week we make fresh sweet potato noodle salads with chipotle dressing and have a slice of homemade orange cake for dessert) is healthy in that sort of greasy-pizza-is-good-for-your-soul-sometimes healthy way. You know what I mean, right? I lost it, I defaulted to sushi and Thai curry and pizza for a few weeks, and then I found it again.

Found it as in SWEET POTATO NOODLE SALAD found it. Ohhh my spicy stars, this is so yummy.

Sometimes you just need to get out of your routine and change things up in order to sort of kick-start the system back into Thrive Mode, right? I’m not the only one?

You know in your heart of hearts that you really want and love food and cooking and/or whatever it might be for the rest of you people in the world who don’t love food and cooking (I mean, I can’t even think of any examples because what do people love if not food?) and then the crazy-busy-stress-go-go-go of life happens and you find yourself sort of dreading making meals and dragging your heels when you feel the pull of the kitchen at 6pm. Or maybe you don’t feel the pull of the kitchen at all. Which is alarming for someone who has always identified as loving food and cooking, but also okay. A temporary break-up is okay.

For me, it’s totally a stress and anxiety thing, I think. Teaching the workshops in our studio these last few months – it seriously made me come alive in a new way. But when that part of me came alive, my food brain shrunk back. And now the stress and chaos and anxiety of the workshops has faded a little bit, and life has slowed down, and Bjork went out of town for a few days (not that I WANTED him to be gone, but sometimes just cooking whatever you want for your very own self helps get things back in the groove, love u bb) and now I’m feeling like I have my finger back on the pulse of my familiar old cooking heart. Which is still, in fact, beating. ♡

Yours probably is, too. I’m sure of it. And if you’re not sure, I’ll tell you what will make you sure:

It starts with sweet potato noodles and ends with chipotle dressing and cilantro and roasted corn and pepitas.

You know those times when you are so excited about food that you just HAVE to eat dinner at 5pm? Me either, barely, because most night we eat dinner at 8pm.

But last night I got a slice of that Must Eat Dinner Now feeling when I got home a little early from the studio and only had myself to cook for. THESE ARE THE DAYS OF OUR LIVES, friends. Out came the wine and cheese because apparently #SoloHappyHour is a thing? I highly recommend. And just like that, with a big ol plate of Chipotle Sweet Potato Noodle Salad, heavy on the cilantro, I became that person who eats dinner right at the stroke of 5pm.

Now that I think of it, I guess it’s fitting since I’m turning 30 tomorrow like ohmygosh I’m fine tho. So this is old age? Dinner at 5pm? I guess I can deal.

SWEET POTATO NOODLE 101:

• I’m currently using and loving the Inspiralizer. Of all the spiralizers I’ve tried (and I’ve tried many), this one is the best in size, versatility, and quality.
• Need to prep in advance? You can save your sweet potato noodles for a day in the fridge! SWEET.
• There is, in fact, so much love for spiralized veggies in my heart that I wrote this post: 8 LIFE-CHANGING WAYS TO USE A SPIRALIZER.

 

Print

Chipotle Sweet Potato Noodle Salad with Roasted Corn

Author: Pinch of Yum

Serves: 4

 

Ingredients

FOR THE SWEET POTATO NOODLE SALAD:

• olive oil
• 2 sweet potatoes, spiralized!
• 4 ears sweet corn (kernels cut off the cob)
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh greens - spinach, micro greens, arugula, whatever
• ½ cup pepitas

FOR THE CHIPOTLE DRESSING:

• ⅓ cup olive oil
• 3 tablespoons water
• 2 individual chipotle peppers, canned in adobo sauce
• 1 clove garlic
• 1 teaspoon agave or honey
• juice of one orange
• juice of one lemon or lime
• generous pinch of salt

Instructions

1. Heat a little bit of olive oil in a skillet over medium heat. Add the sweet potato noodles and toss for a minute or two until softened. See notes.
2. Wipe the skillet out so it's dry. Add the corn kernels and turn the heat to medium high. Toss around in the pan every few minutes until roasted-looking. See notes.
3. Toss the noodles, corn, cilantro, and pepitas together. Save a little of each ingredient for topping the salad if you want it to be extra pretty.
4. Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
5. Toss with the salad ingredients and you're good to go!

Notes

For cooking the sweet potato noodles: you'll notice a visible texture change when they're ready - they just sort of relax into the pan instead of being so stiff. You don't want them to be overly mushy but you also don't want them to be rock hard and crunchy. Somewhere in between is perfect. For me, 5-ish minutes was about right.

For cooking the corn: this can do a number on your skillet, so make sure you're using a high quality pan - either nonstick or a really well seasoned cast iron. The idea is to DRY roast them without oil or butter. They don't get as browned and roasty if you have to put butter or oil in the pan. Also, the less frequently you stir, the more browned they'll get. I used a nonstick and the bottom of the pan got a little brown but washed out very easily.

3.5.3208

 

I so badly wanted this salad with Cotija cheese, but alas, we didn’t have any and I was too lazy to drive out and get some. Please, someone, PLEASE add a fat handful of that crumbly, salty Cotija to this and report back. I might cry little tears of jealousy but I’ll be so happy for you.

Note: this post contains affiliate links.

The post Chipotle Sweet Potato Noodle Salad with Roasted Corn appeared first on Pinch of Yum.

from RSSMix.com Mix ID 8174097 http://redirect.viglink.com?u=http%3A%2F%2Ffeedproxy.google.com%2F%7Er%2Fpinch-of-yum%2F%7E3%2F5i19hjQf8Ss%2Fsweet-potato-noodle-salad&key=ddaed8f51db7bb1330a6f6de768a69b8

Kimchi Avocado Quesadilla

What’s your go-to 15-minute make-it-from-what’s-in-the-fridge recipe? Mine is a quesadilla. Any kind of quesadilla. You’ll always find tortillas and cheese in my fridge. It’s my PB&J.

The great thing about quesadillas? They’re so easy to dress up! Whether it’s with chicken and apples, mushrooms, green chiles, or in this case, kimchi—spicy Korean pickled cabbage.

Continue reading "Kimchi Avocado Quesadilla" »

from RSSMix.com Mix ID 8174097 http://redirect.viglink.com?u=http%3A%2F%2Fwww.simplyrecipes.com%2Frecipes%2Fkimchi_avocado_quesadilla%2F&key=ddaed8f51db7bb1330a6f6de768a69b8

Grilled Balsamic Steak with Tomatoes and Arugula

This grilled balsamic flank steak with tomatoes and arugula salad is an easy weeknight dinner solution –marinate the steak overnight with balsamic vinegar and fresh herbs, then fire up the grill and serve with a simple tossed arugula-tomato salad, on the table in less than 20 minutes!

This recipe was adapted from the Malibu Farm Cookbook, a beautiful book that totally gave me farm envy! After reading this book I wanted to pick up, move to Malibu, get some chickens, goats and honey bees and grow all my own food. But since that’s not a reality (and I’m sure it’s a lot more work than I can even imagine) thumbing through this beautiful book gave me a small taste of life on the Malibu Farm.

The original recipe in the book was made with skirt steaks, but to lighten it up I used leaner flank steaks instead which are perfect for cooking on the grill.

(more…)

from RSSMix.com Mix ID 8174097 http://redirect.viglink.com?u=http%3A%2F%2Ffeedproxy.google.com%2F%7Er%2Fweightwatcherspointsrecipes%2F%7E3%2FZNTOdB_ASUM%2F&key=ddaed8f51db7bb1330a6f6de768a69b8

Avocado Toast with Lemon and Kale

Avocado toast with lemon and kale is an easy, healthy lunch that takes about 5 minutes to make!

Yes, I have an avocado toast obsession. Avocados are a staple in my home, I always buy a bunch of unripe avocados then leave some in my fridge and some on my counter so they ripen at different times throughout the week. Plus they are so darn good for you, loaded with healthy fats, vitamins and nutrients and a great way to get more plant-based meals into your day.

This sandwich was inspired by my daughter, Karina who always orders this for lunch at Le Pain Quotidien in Manhattan when she’s at work. It’s so simple to make yourself, I made this for myself and my husband Tommy last week, and now he’s been asking me to make it again and again. Hope you enjoy!

If you like this recipe you may also like:

Avocado Toast with Sunnyside Egg

Avocado Toast Egg in a Hole

Miami Avocado Crab Toast

Avocado Egg Salad Toast with Smoked Salmon

 

(more…)

from RSSMix.com Mix ID 8174097 http://feedproxy.google.com/~r/weightwatcherspointsrecipes/~3/IpDx1LnSoKc/

Lemony Herb-Loaded Chopped Greek Salad

Guys. Can’t stop won’t stop with this Lemony Herb-Loaded Chopped Greek Salad!

All the textures! Flavors! Colors!

It’s waking my mouth up in the best possible way.

Chopped Greek Salad situation: we’ve got quinoa, beans, tomatoes, cucumbers, greens if you want them, herbs by the bucket full, red onion, kalamata olives, and radishes if you’re feeling fancy. Toss that all up extra-generously with olive oil and lemon juice and salt and pepper (don’t be shy – a salty Greek salad is a good Greek salad), and you are ready to rock and roll your way to the most tangy, bright, can’t-get-enough, fresh n’ clean eating.

You totally could and should add feta cheese if you are into the whole CRUMBLY DELICIOUS CHEESE thing – I am very much into it, but I didn’t have any feta on hand any of the 90 times that I made this salad, so bonus clean eating points for me? Or something. But seriously. Add feta, or pepperoncini, or grilled chicken or shrimp or hummus – this combo is yours for the taking.

Chopped Greek Salad TRUE CONFESSIONS:

• Anytime a recipe calls for 3 cups – I repeat 3 CUPS – of herbs, you know it’s going to be lined up perfectly in our food zone. Guys, I love so much flavor that sometimes I probably overwhelm you. Thanks for sticking with me and this blog when I call for 3 cups of herbs. This recipe would totally get rejected from places like my beloved hometown church cookbook where every precious recipe is seasoned with the tiniest little amount of spice and flavor – Curry Chicken: 1/8 teaspoon curry powder. God bless the people who are just mild and regular about life, myself NOT being one of them. No, we go big on the lemon-onion-herb flavor game. This is very tabbouleh-like in terms of its taste and textural make-up, so embrace the herbs. Basil, mint, and parsley are my standbys but I sort of also love the idea of dill. Can someone make that happen?
• Okay disclaimer: I don’t love red onions. I mean, I do, but gah. I cry big fat tears every time I cut them (I know, it’s probably a technique thing, can someone teach me about these things?) and the flavor just completely overwhelms me. It’s the kind of thing where you open the fridge and you’re just completely knocked out by the smell of those seemingly harmless red onions, and then you have people over, and they can smell the red onions in your fridge mixed with the smell of the cookies that you’re currently baking, and it’s gross and weird. Love/hate relationship. So here’s what I do: I soak them in cold water. I don’t remember where I learned this trick, but I use it all the time and I love it. Cut those onions and then while you prep the rest of the vegetables, just let them hang out in a bowl of ice water to cut the bite down a little bit. No promises on the fridge smells, but they reduce the Red Onion Salad effect and make everything sing together in more of a Chopped Greek Salad way.
• I keep this salad for, like, a while. I mean, within reason, but it’s kind of like a tabbouleh which I feel can withstand a little more fridge time than your average salad, so even after I tossed the salad up with the oil and lemon juice and everything, I kept it around for up to 2 days and still found it just as delicious. The flavors sort of soak into the quinoa and, in my flavor-obsessed opinion, that is never  a bad thing.

 

This Chopped Greek Salad is what I’m eating lately and I’m super love-love-loving it.

Come on in, the water’s fine!

Lemony Herb-Loaded Chopped Greek Salad bout ta make your day amazing.

Print

Lemony Herb-Loaded Chopped Greek Salad

Author: Pinch of Yum

Serves: 4-6

 

Ingredients

SALAD:

• 1 cup uncooked quinoa
• 1 14-ounce can white beans (lentil and garbanzos are yummy too)
• 3 cups chopped tomatoes
• 3 cups chopped fresh herbs - I like mint, parsley, and basil
• 2 cups chopped red onion (one should be enough)
• 2 cups chopped cucumbers (one should be enough)
• ½ cup chopped kalamata olives

DRESSING:

• olive oil
• salt and pepper
• lemon juice

Instructions

1. Cook the quinoa according to package directions. While the quinoa cooks, chop all your veggies.
2. Toss everything together!
3. Dress to taste with olive oil, salt, pepper, and lemon juice.

Notes

This is so so so versatile. Add whatever you like. I actually kept it in the fridge for three days AFTER being tossed together and it was still really tasty. Just ate it for lunch today, actually. :) It resembles tabbouleh in texture so it's not a big deal if it sops together for a day or two. Also, if you want to liven it up, just toss in a handful of greens.

3.5.3208

 

Nutrition information includes 1/3 cup olive oil and 1 teaspoon salt / 6 servings.

The post Lemony Herb-Loaded Chopped Greek Salad appeared first on Pinch of Yum.

from RSSMix.com Mix ID 8174097 http://feedproxy.google.com/~r/pinch-of-yum/~3/ShRSIotJak0/chopped-greek-salad