Hi There, Today We Will see 4 Amazing and Easy and Delicious Salad Recipes, Hope you Enjoy Them!!

1 – Chicken-Almond “Rice”

Prep time: 15 min | Serve: 5 | Difficulty: Easy | Calories: 104kcal 

Ingredients

  • 1/2 head cauliflower
  • 1/2 medium onion, chopped
  • 2 tablespoons (28 g) butter, divided
  • 1/4 cup (60 ml) dry white wine
  • 1 tablespoon (18 g) chicken bouillon concentrate 
  • 1 teaspoon poultry seasoning
  • Quarter cup (28 g) sliced or slivered almonds 

Directions

  1. Follow the steps to make Cauli-Rice from your cauliflower. 
  2. Meanwhile, in a big, heavy pan over medium-high heat, sauté the onion in 1 tablespoon (14 g) butter.
  3. When the cauliflower is done, remove it from the microwave, drain it, and combine it with the onion in the skillet. 
  4. Stir together the wine, chicken bouillon concentrate, and poultry seasoning. 
  5. Reduce the heat to a low setting.
  6. Allow boiling for a minute or two while you prepare the almonds in a small, heavy pan with the remaining tablespoon (14 g) of butter. 
  7. Stir the almonds into the “rice” when they are golden, then serve.

2 – Beef and Bacon “Rice” With Pine Nuts

Prep time: 15 min | Serve: 5 | Difficulty: Easy | Calories: 72kcal 

Ingredients

  • 1/2 head cauliflower
  • 4 strips bacon
  • 1/2 medium onion, chopped
  • 2 tablespoons (30 g) tomato sauce
  • 1 tablespoon (18 g) beef bouillon concentrate 
  • 2 tablespoons (18 g) toasted pine nuts
  • 2 tablespoons (8 g) chopped fresh parsley 

Directions

  1. Follow the steps to make Cauli-Rice from your cauliflower.
  2. While that’s cooking, chop the bacon into small pieces with kitchen shears and begin frying the bacon bits in a big pan over medium-high heat. 
  3. When the bacon has released a bit of its fat, add the onion to the pan. 
  4. Cook, occasionally stirring, until the onion is transparent and the bacon is browned and crisp.
  5. The cauliflower should be done by now. 
  6. Drain it and combine it with the bacon and onion in the skillet. Stir in the tomato sauce, and beef bouillon concentrate until everything is well combined—adding a couple of teaspoons (28 ml) of water to assist the liquid flavorings spread is optional.
  7. Serve with pine nuts and parsley (which you may snip directly into the pan with clean kitchen shears).

3 – Mushroom “Risotto”

Prep time: 15 min | Serve: 5 | Difficulty: Easy | Calories: 139kcal 

Ingredients

  • 1/2 head cauliflower
  • 3 tablespoons (42 g) butter 
  • 1 cup (70 g) sliced mushrooms 
  • 1/2 medium onion, diced
  • One teaspoon minced garlic or 2 cloves garlic, minced 
  • 2 tablespoons (28 ml) dry vermouth
  • 1 tablespoon (18 g) chicken bouillon concentrate 
  • 3/4 cup (75 g) grated Parmesan cheese
  • Guar or xanthan, as needed
  • 2 tablespoons (8 g) chopped fresh parsley 

Directions

  1. Follow the steps to make Cauli-Rice from your cauliflower.
  2. Melt the butter in a big pan over medium-high heat while the cauliflower is cooking. 
  3. Sauté the mushrooms, onion, and garlic all at the same time.
  4. Remove the cauliflower from the microwave and drain it when it is done. 
  5. Add the cauliflower to the skillet when the mushrooms have changed color and appear to be done, and toss everything together. 
  6. Stir in the vermouth and bouillon, then add the cheese and simmer for an additional 2 to 3 minutes.
  7. To give the “risotto” a creamy texture, sprinkle a small amount of guar or xanthan over it while swirling constantly. 
  8. Just before serving, add the Parsley.

4 – Little Mama’s Side Dish

Prep time: 15 min | Serve: 5 | Difficulty: Easy | Calories: 49kcal 

Ingredients

  • 4 slices bacon
  • 1/2 head cauliflower 
  • 1/2 green bell pepper 
  • 1/2 medium onion
  • 1/4 cup (25 g) sliced stuffed olives 

Directions

  1. In a big, heavy skillet over medium-high heat, chop the bacon into tiny pieces and begin frying it. (First, coat the skillet with nonstick cooking spray.)
  2. Cauliflower should be chopped into 1/2-inch (1-cm) pieces. 
  3. It’s also a good idea to chop up the stem; there’s no reason to throw it away. 
  4. Place the chopped cauliflower in a microwave-safe casserole dish with a lid— or a microwave steamer if you have one—add a couple of tablespoons (28 ml) of water, cover, and cook on high for 8 minutes.
  5. Return to the chopping board after stirring the bacon. 
  6. Cut onion and peppers into small tiny pieces.
  7. By this time, the bacon has lost some of its fat and is beginning to brown around the edges. In the skillet same one, add onions and peppers.
  8. Sauté until the onion has turned transparent and the pepper has softened.
  9. The cauliflower should be ready by then. 
  10. Add it to the skillet without draining it and mix it in — the extra tiny bit of water will help dissolve the delicious bacon flavor from the skillet’s bottom and distribute it throughout the meal.
  11. Stir in the olives, simmer for a further minute while stirring, and then serve.