Autumn Wild Rice Vegetable Salad RECIPE

Happy Saturday! I truly hope you are having a lovely weekend. I’ve created a delicious Autumn Wild Rice Vegetable Salad and I hope you try this recipe with your family. My family loves it!

Ingredients

5 Cups Cooked and Cooled Wild Rice

1 Red pepper thinly sliced

1 Orange Pepper thinly sliced

1 Yellow onion thinly sliced

2 Cups Steamed and room temp broccoli

1 Can Red Kidney Beans

1 Cup fresh baby spinach

1/4 Cup toasted pecans

1/4 Cup toasted walnuts

Dressing

The juice of one big lemon

The juice of one lime

1/2 Cup Olive oil

1tsp dry parsley flakes or 1tbs Freshly chopped parsley

1tsp Salt

1/4 tsp Black pepper

1 garlic clove minced

Instructions

Toast the nuts and set aside.

Make your wild rice according to the package and cool it.

Cut all veggies in thin slices.

Mix all the ingredients together.

Mix the dressing really well and drizzle all over the salad.

Mix salad really well and enjoy!

Thank you so much for reading my post. I hope you have a lovely day!

Easy Potato Tuna Salad Recipe

I made this delicious potato tuna salad today because it’s my husband’s favourite salad and I wanted to share it with you. It’s so delicious, comforting and easy to make. It’s the perfect summer salad!

First cut 2 big potatoes in big chunks and boil them until a fork can go through them.

Fully cool them before proceeding.

In a bowl add the following:

1/2 minced yellow onion

1/4 tsp black pepper

1/3 cup white vinegar

1/4 cup of olive oil

1/2 tsp garlic salt or regular salt

3 Cloves of minced garlic

Mix these ingredeince together and add them to the potatoes.

Gently mix them together.

Add 1 can of well drained tuna.

Sprinkle with cayenne pepper if you like.

ENJOY!

The Perfect Summer Fusilli Greek Salad RECIPE

Happy Monday! I made this delicious Greek Fusilli Salad today and I absolutely love it. I really want to share it with you and I hope you give it a try. This recipe is enough for 10 or more people.

Ingredients

500 Grams of Fusilli Pasta cooked and cooled down

1 Green Peper

1 Red Pepper

1 Yellow Pepper

1 Big White Sweet Onion

1 tbs salt

1/4 tsp Black Pepper

1tbs dry oregano

Dressing

1 Cup fresh parsley

1 Cup Olive oil

1/2 Cup Vinegar

1 garlic clove

INSTRUCTIONS

Cook pasta in salted water then cool. Set aside in a big bowl.
Cut all peppers and onion into small bite size pieces. Place them in the bowl with the pasta.
Sprinkle the pasta and chopped peppers and onion with salt, black pepper and oregano.
In a mini blender blitz parsley, olive oil, vinegar and garlic. (if you don’t have a blender or mini chopper just mix the vinegar and oil until it looks creamy, mince the garlic and finely chop the parsley.)
Add the dressing to the pasta and mix with a spoon.
Top the salad with Feta and if you like some lovely olives.

I hope you enjoyed this recipe and feel free to tweet me and show me pictures! @bestdayblogger Have a beautiful week!

ART SHOP

Brown Rice Salad Recipe

Hello my lovely readers! I hope you are having a lovely week. I’m very excited to share a lovely Autumnal Brown Rice Salad recipe that is so delicious, hardy and tasty. I created this recipe today and I had to share it with you. This is a family salad that is very earthy with a hint of citrus and spice.