Greek Salad

A tasty and refreshing dish thats easy to make is this Greek salad. You can eat it for lunch or as a side dish for dinner. Its impossible to say no to a dish with crunchy cucumbers, juicy tomatoes, tangy feta cheese, and salty Kalamata olives.

Ingredients:

• 2 cups diced cucumbers
• 2 cups diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

In a large bowl, combine cucumbers, tomatoes, red onion, feta cheese, and Kalamata olives

In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper

Pour the dressing over the salad and toss to combine

Chill in the refrigerator for 15 minutes before serving

Serve cold and enjoy

Lime-Rosemary Shrimp Skewers

These Lime-Rosemary Shrimp Skewers taste great with both citrus and herbs. These skewers are great for a quick and tasty barbecue, and they will be a hit at your next outdoor party.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 limes, juiced and zested
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 3 cloves garlic, minced
• 1 teaspoon paprika
• Salt and black pepper to taste
• Wooden skewers, soaked in water

Instructions:

To make the marinade, put lime juice, lime zest, olive oil, chopped rosemary, minced garlic, paprika, salt, and black pepper in a bowl

Make sure the shrimp are well covered with the marinade after they have been peeled and deveined

Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix

Set the grill or pan on the grill to medium-high heat

Spread out the shrimp that has been marinated on skewers made of soaked wood

Heat the grill and add the shrimp skewers

Cook for two to three minutes on each side, or until the shrimp turn pink and opaque

While the shrimp is on the grill, baste them with any extra marinade to make them taste even better

Take the skewers off the grill as soon as theyre done cooking and serve right away

If you want, you can add more lime wedges and rosemary sprigs as a garnish

Slow Cooker Loaded Hash Browns

This slow cooker loaded hash browns recipe is the perfect hearty breakfast or brunch option. Packed with shredded potatoes, cheese, ham, and veggies, its a crowd-pleaser that cooks while you sleep

Ingredients:

• 32 oz frozen shredded hash browns
• 1 cup shredded cheddar cheese
• 1 cup diced cooked ham
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 6 large eggs
• 1 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

In a large bowl, combine hash browns, cheddar cheese, ham, onion, bell pepper, green onions, and parsley

In another bowl, whisk together eggs, milk, garlic powder, salt, and black pepper

Pour the egg mixture over the hash brown mixture and stir to combine

Grease the slow cooker insert and pour the hash brown mixture into it

Cover and cook on low for 6-8 hours or until the edges are crispy and the center is set

Serve hot, garnished with additional green onions and parsley if desired

Super Veggie Vegan Chopped Salad with Cashew Ranch Dressing

This Super Veggie Vegan Chopped Salad is a delightful mix of fresh and colorful vegetables, tossed with a creamy Cashew Ranch Dressing. Its a perfect choice for a healthy, satisfying meal thats bursting with flavor and nutrients. The combination of textures and flavors in this salad will leave your taste buds delighted

Ingredients:

• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/2 cup carrots, shredded
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted sunflower seeds
• 1/4 cup dried cranberries

Instructions:

Put the mixed greens, cherry tomatoes, cucumber, red and yellow bell peppers, carrots, red onion, and cilantro in a large bowl

Mix the Cashew Ranch Dressing ingredients see separate recipe in a different bowl using a whisk

Pour the Cashew Ranch Dressing over the salad and mix everything together

Toast some sunflower seeds and dry cranberries and sprinkle them on top

Serve right away and enjoy