Tastys Purple Goddess Recipe By Tasty Food

CHOPPED BROCCOLI SALAD RECIPE BY TASTY

Steps:

• Add the broccoli, cauliflower, Brussels sprouts, carrots, red onion, and bacon, if using, to the bowl of a large food processor. Pulse until the ingredients are finely chopped, or broken down to your desired consistency. Set aside.
• Make the dressing: In a medium bowl, stir together the mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and pepper. Set aside.
• Add the chopped vegetable mixture to a large bowl, along with the cheddar cheese, sunflower seeds, dried cranberries, and almonds. Drizzle half of the dressing over the salad and toss to combine, adding more dressing as desired.
• Serve immediately
• Enjoy!

TASTY'S PURPLE GODDESS RECIPE BY TASTY

Steps:

• Make the salad: Add the scallions, cucumbers, dill, cabbage, red onion, chives, and salt to a large bowl and toss to combine. Let sit for 5-10 minutes while you make the dressing.
• In a blender, combine the beets, garlic, shallot, blackberries, basil, kale, nutritional yeast, lemon juice, olive oil, cashews, 1 tablespoon balsamic vinegar, and 1 teaspoon salt. Blend until completely smooth, then add more vinegar and salt to taste. Add 1-2 tablespoons of water as needed to loosen the dressing to your desired consistency.
• Pour about half of the dressing over the salad and toss until evenly coated. Add more dressing as needed.
• Transfer the salad to a serving bowl and top with more chives and dill, if desired. Serve immediately with the remaining dressing and blue corn chips alongside. The salad will keep in the refrigerator for up to 2 days.
• Enjoy!

GREEN GODDESS CHICKEN RECIPE BY TASTY

Steps:

• Make green goddess dressing: process herbs, mayonnaise, buttermilk or milk, green onion, anchovies, lemon juice, garlic powder, ½ teaspoon salt, honey, and hot sauce, if using, in a blender until smooth, about 30 seconds.
• Make the marinade: transfer ¾ cup of the green goddess dressing to an air-tight container or resealable plastic bag large enough to hold the chicken.
• Add chicken thighs to the marinade, tossing them to coat all sides. Refrigerate the chicken for at least 1 hour or overnight.
• Put the remaining green goddess dressing in the fridge to chill and thicken up for serving.
• When ready to cook, preheat the air fryer to 400°F (200°C).
• Spray the air fryer basket with nonstick cooking spray.
• Remove excess marinade from chicken thighs and lay them in the air fryer basket, skin side down.
• Cook until the chicken thighs are brown and crispy and reach an internal temp of 165°F (75°C), about 17 to 22 minutes, depending on the size. Flip halfway through cooking.
• Serve chicken with reserved green goddess dressing. Thin out the dressing with buttermilk or milk, if desired.