All it took to makes this tasty salad was a few fresh ingredients and a few minutes. Just chopping away some ingredients for 5 minutes and mixing them in a large bowl was all it took.

To dress the salad and give it some taste I used Marzetti^® Simply Dressed^® Balsamic Dressing which is made of simple ingredients that enhances the freshness of any salad’s flavor. Simply Dressed Dressing is a choice you can feel good about.

Their products can be found in stores near the classic dressings in the refrigerated produce section. You will be able to find a variety of flavors so make sure you use your favorite. This shrimp Mediterranean salad however goes great with the balsamic variety.

I have made this shrimp mediterranean salad multiple occasions and even adding pasta to it is great. You can also swap any of the veggies, as this recipe is very versatile. Anything goes, you can’t go wrong with your own choice.

If you would also like to keep this recipe strictly vegetarian you can omit the shrimp. I always have my freezer stocked with cooked shrimp, as I prefer seafood and fish than poultry or meat.

GIVEAWAY

I am pleased to inform you that The Marzetti Brand is providing Eat Good 4 Life readers with a $50 gift card. All you have to do is comment in the section below and let me know what variety of Marzetti^® Simply Dressed^® Balsamic Dressing you would love to use for your salad and why. Very simple!

Rules:

• You must be 18 yrs old to enter

• Only US resident

• I will announce the winner 7/7

I love how convenient salads are, how versatile and easy they can be. They make the perfect to go recipes for me and my family especially when I am super busy and I want something light and fresh.

I hope you get to make this refreshing shrimp mediterranean salad. The combo of ingredients is just out of this world and the fresh herbs takes it to the next level.

Enjoy!

Shrimp mediterranean salad

Miryam's original recipe

Yield: 6 servings

Total Time: 20 minutes

Ingredients:

• 1 lb cooked peeled shrimp
• 2 pints cherry tomatoes, sliced
• 8 oz pitted kalamata olives, sliced
• 1 large red onion, sliced
• 1 large cucumber, sliced
• 6 oz Feta cheese
• 2 oz fresh dill, chopped
• 1/2 cup Marzetti^® Simply Dressed^® Balsamic Dressing

Directions:

In a large mixing bowl and all the ingredients. Add the salad dressing and toss to combine.

Serve immediately.

This is a sponsored conversation written by me on behalf of Marzetti. The opinions and text are all mine.

The post Shrimp mediterranean salad appeared first on Eat Good 4 Life.

I used two different types of California Ripe olives for this mixed olive bruschetta and toasted my bread in the toaster instead of making it crispy in the oven. You can do either one. Toasting the bread in a toaster will make the bread a bit soft and toasting the bread in the oven will give you a crunchy consistency. Which ever you like best is fine.

I have been eating olives for the longest I can remember. I am from Spain and olives are extremely used in the Mediterranean diet. My family actually owns lots of land in which they cultivate their own olives and grapes to make extra virgin olive oil and wine. Funny I was asked to be a part of this project. So up my alley!

California Ripe Olives are very similar to the olives I have been growing up eating so eating this mixed olive bruschetta takes me back to those days in Spain when I was growing up. As a matter of fact, eating my family olives, extra virgin olive oil, and drinking their wine is what I missed the most. Hopefully I will next year when I go back for the whole summer!

I chose to use both garlic and sun dried tomatoes to spread on the bread to obtain a more unique flavor. Each were excellent. I just think having two different flavors is more appealing in case someone is not fond of garlic or sun dried tomatoes.

You can have the olive mixture ready the day prior to making these and get some prep out of the way. This mixed olive bruschetta is great as an appetizer for a dinner party or as a snack any time through the day. Everyone  likes bruschetta, or at least they do in my household. My samples were gone in less than an hour.

On another note, California Ripe Olives has supplied this amazing prize for anyone that will pin a snack olive recipe to my olive snack pinterest board. I will pick a winner from all the pinners a week after today and announce it on my social media channels.

How to enter and win a California Ripe Olives gift pack (AV: $50 USD):

• In the comments below, request to be added to my Olive Snack Pinterest board. Please tell me your Pinterest name so I can find you easily.
• You must be following me on Pinterest in order for me to be able to add you.
• Once I’ve added you , you must then add at least one pin featuring California Ripe Olives to the group board during the sweepstakes period. (You can pin from the California Ripe Olives Pinterest board if you’d like.)

If you would like more information about California Ripe Olives, be sure to visit their website, or on Facebook or Twitter.

I leave you with this amazing recipe, mixed olive bruschetta that I hope you like. Let me know what you think.

Enjoy!

Disclaimer: This post is sponsored by California Ripe Olives. This post contains affiliate links. All opinions are my own and I speak from personal experience. The end :-)

Mixed olive bruschetta

Miryam's original recipe

Yield: 6 servings

Total Time: 15 minutes

Ingredients:

• 6 oz green California olives, sliced
• 6 oz black California olives,sliced
• 6 oz cherry tomatoes, halved
• 1/2 red onion, chopped
• 2 garlic cloves
• 2 tbsp sun dried tomatoes, packed in oil
• 3 oz feta cheese, crumbled
• 8-10 slices of whole grain bread

Directions:

Place the slices of bread in your toaster and toast for 2-3 minutes. Alternatively you can toast them in your oven at 375F degrees for 10-15 minutes.

I chose to use my bread toaster since it was easier and faster, however, the bread will become soft after you place the olive mixture on the bread. If you like your bread crunchy I suggest you use your oven.

Place the sun dried tomatoes in your food processor and pulse until smooth. Spread the sun dried tomato spread over half the bread slices and rub the garlic over the other half of the bread. Set aside.

In a large bowl add the rest of the ingredients and mix throughly. Add about 2 tablespoons of the mixture over each slice of bread and serve.

The post Mixed olive bruschetta appeared first on Eat Good 4 Life.

I love this Farro Mediterranean Salad. The warm weather is just upon us and I am craving nothing but refreshing, colorful and light food. This Farro salad is just perfect. It is hearty and super feeling. It is also great on the go and packs really well.

I have teamed up with Nuts.com to develop healthy and hearty recipes using top of the line ingredients such as nuts, grains, powders, flours, seeds, dried fruits and more. They sell an array of products that are excellent quality. Go and check them out. For your everyday healthy cooking and baking you will find a lot of the ingredients you are looking for at Nuts.com

Be ready for more salad recipes. I know I haven’t got that many in the blog but I will work on adding some very soon.

For the Farro Mediterranean Salad recipe check out Nuts.com

Enjoy!

The post Farro mediterranean salad appeared first on Eat Good 4 Life.

I have been using quinoa quite a bit lately. This Mediterranean quinoa salad is the amazing and I know I will be coming to this recipe for time to come. I just simply love this type of seed. I have bought different types, like a tricolor one which I really liked, but for the most part the plain conventional one is the one that I use.

The most important thing I have found about cooking quinoa is that you must cook the quinoa on a rice cooker. If you have a rice cooker, you must cook your quinoa in it. Your quinoa will come out perfect and not over cooked. I have cooked quinoa on the stove several times and every single time I have messed it up by over cooking it.

If you don’t have a rice cooker I urge you to get one. They are fairly inexpensive and so so convenient. I use it at least 2-3 times per week and now with me making quinoa I will be using it even more. The rice comes out perfect, and so does the quinoa. The rice cooker is one of my favorite kitchen appliances, besides my crock pot and food processor.

I have also found that cooking quinoa with vegetable stock gives the quinoa a very good flavor. You can cook it with chicken stock if you like or just plain water, which is what I do many times as well.

Also, you can add any veggies of your choice and make this salad your own. I am loving quinoa lately, and I think I will be using this seed for a long time to come.

If you haven’t started adding quinoa to your diet you should because it is said to be the seed of the future. Not only quinoa is gluten free but it is rich in iron, B2, fiber, manganese, magnesium and protein.

Let me know if you try this refreshing and yummy Mediterranean quinoa salad. I know I will be making this all summer.

Until my next post,

Stay safe and enjoy!

I think this has become one of my favorite salads. Don’t skip the fresh herbs. They make the salad refreshing and unique with the mint and dill flavors. I am going to make this all summer it is that good!

Mediterranean quinoa salad

Miryam's original recipe

Yield: 4-6 servings

Total Time: 20-25 minutes

Ingredients:

• 2 cups dried quinoa
• 8-10 oz Kalamata olives, drained
• 15 oz chopped cherry tomatoes
• 10 oz fetta cheese, cubed
• 3-4 green onions, chopped
• 2 carrots, finely chopped
• 1/3 cup rice wine vinegar, free of high fructose corn syrup
• 3 Tbsp extra virgin olive oil
• 1 oz fresh dill, chopped
• 1 oz fresh mint, chopped

Directions:

Cook quinoa according to package instructions. I cook mine in a rice cooker and it always comes out perfect.

In a large mixing bowl place all of the ingredients and combine. Store in the refrigerator, covered, for 1-2 hours to chill before serving.

Nutrition facts calculated based on the recipe giving 4 servings.

The post Mediterranean quinoa salad appeared first on Eat Good 4 Life.

This Pasta Puttanesca is a very popular Italian dish and a very liked one in my household. It is yet another simple, fast and nutritious recipe so I highly suggested. Like I said on some older posts, we do love pasta, we eat it at least two to three times per week, and there is nothing wrong with that.

Like I also said, carbs, complex carbs, should compose 50% of the diet so as long as you are eating this type, rather than simple carbs like candy, cakes, cookies etc you should be fine. Making your own food it also key, and staying away from processed and prepackaged food items it is very important to lead a healthy lifestyle. Exercise should also be part of a healthy lifestyle. What ever type works for you.

Diet don’t work, as diets are temporary. A long term change in lifestyle is what will work. I can’t stress that enough. If you have any questions let me know.

This Pasta Puttanesca is very simple, flavorful and filling pasta dish!

Enjoy.

Pasta Puttanesca

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes max!

Ingredients:

3 tbsp olive oil
4 garlic cloves, chopped
1 lb can diced tomatoes
2 - 3 tablespoons capers
1 cup pitted olives, diced and drained
2 2.5 oz cans anchovies
2 tablespoons fresh parsley
1 lb whole wheat linguine

Directions:

Cook pasta according to package instructions.

While pasta cooks, in a non-stick skillet add the oil, and garlic. Let the garlic cook for about 1 minute or until lightly browned.  Add tomatoes, capers, and olives. Cook over medium to high heat for about 8 minutes.

Add anchovies and half the parsley. Cook for a further 5 minutes. The sauce will thicken. (I normally add 1/2 teaspoon of corn starch, I like my sauce even thicker)

Add cooked pasta and remaining parley and mix through with the sauce. Serve while hot.

The post Pasta Puttanesca appeared first on Eat Good 4 Life.