2-way HEALTHY Salad I Mediterranean style I vegetarian recipe I orzo salad I warm roasted veggie
Hey guys, welcome back to another video! It’s time for another healthy recipe video, so we have 2 salad recipes for you today. You guys definitely need to follow and make Angie’s healthy recipes! They’re so delicious, and she has made it easier for me to eat cleaner! So we hope you enjoy this video, and we’ll see you guys next time!
Warm Roasted Veggie Salad with Honey Tahini Dressing
Ingredients:
Salad mix
1 avocado
½ Cup feta cheese
1 head of Cauliflower
1 can of chickpea
1 Tbsp smoked paprika
2 tsp salt, to taste
Black pepper, to taste
Olive oil
Dressing:
⅓ Cup tahini
¼ Cup water
¼ Cup honey
Salt, to taste
¼ Cup greek yogurt
Directions:
1. Preheat oven to 350F.
2. Drain 1 can of chickpeas and chop up 1 head of cauliflower.
3. Lay on a baking sheet with ample amount of olive oil, 1 Tbsp smoked paprika, 2 tsp salt, and black pepper. Give it a good mix with your hands.
4. Bake this in the oven for about 1 hour ensuring to give it a good mix in-between.
5. Make the dressing by combining ⅓ Cup tahini, ¼ Cup water, ¼ Cup honey, salt to taste, and ¼ Cup greek yogurt. Mix well.
6. Cut up avocado in a circular shape as shown in the video.
7. Let the vegetables from the oven rest and cool down before you assemble your salad.
8. In a salad bowl, add your salad mix, roasted vegetables, avocado, and feta cheese.
9. Drizzle dressing on the top or on the side and enjoy!
Cold Orzo Pasta Salad
Ingredients:
8 oz dry orzo
1 Cup grape tomatoes, cubed
1 Cup cucumbers, cubed½ Cup cojita cheese or feta cheese
1 Cup roasted corn
¼ Cup diced red onions
¼ Cup chopped fresh dill
Dressing:
1 small shallot, minced
½ lemon, juiced
1 tsp Dijon mustard1 tsp oregano4 Tbsp extra virgin olive oil
2 Tbsp honey
Kosher salt, to taste
Black pepper, to taste
Directions:
1. Cook orzo pasta in boiling water for about 8-10 minutes. Drain and rinse in cold water.
2. Make the dressing by combining minced shallot, juice from ½ lemon, 1 tsp Dijon mustard, 1 tsp oregano, 4 Tbsp EVOO, 2 Tbsp honey, Kosher salt to taste, and black pepper to taste. Set aside or leave in the refrigerator.
3. Cut up 1 Cup of grape tomatoes, 1 Cup of cucumbers, ¼ Cup red onions, and ¼ Cup fresh dill.
4. In a large bowl, combine 8 oz. dry orzo, 1 Cup grape tomatoes, 1 Cup cucumbers, ½ Cup cojita cheese or feta cheese, 1 Cup roasted corn, ¼ Cup red onions, and ¼ Cup chopped fresh dill.
5. Dress it with the dressing and it’s ready to serve!
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