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The Pioneer Woman’s Top 21 Soup and Salad Recipes | The Pioneer Woman, hosted by Ree Drummond

See those little golden-brown coins peppered among the greens and beets? Those are goat cheese rounds, simply breaded and pan-fried to guarantee tangy results that are at once soft and crispy.

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Roasted Beet and Goat Cheese Salad

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Big Grilled Veggie Salad

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Lemony Salmon and Asparagus Salad

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So-Good-For-You Salad

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Spring Grain Salad

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Mauricio’s Tortilla Soup

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Chopped Salad Board

The addition of cream makes this soup rich and velvety, while the tender chicken, short pasta and fresh vegetables add heft to round out the broth.

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Italian Chicken Soup

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Roasted Butternut Squash Salad

The white beans are the star ingredient in Ree’s 5-star soup. She opts for the dried variety, first soaking them in water overnight before simmering them with broth to guarantee they’re tender and full of flavor.

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Bean with Bacon Soup

On its own tofu is a blank-canvas ingredient, ready to take on the flavors it’s paired with. Here Ree puts a bold twist on it, marinating cubes of tofu in the same soy-ginger vinaigrette that she uses to dress the greens, then searing them and finishing them with the crunch of sesame seeds.

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Sesame Tofu Salad

“It just says home to me for some reason,” Ree says of this comforting soup, simmered with ground beef, plenty of fresh vegetables, including potatoes, carrots and bell peppers, and a duo of dried herbs.

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Hamburger Soup

“Your kitchen should smell like home,” Ree explains of the scene when prepping this ultra-comforting soup.

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Chicken and Noodles

Crispy bacon, sweet and caramelized onions, and a rich vinaigrette laced with bacon drippings turn the everyday spinach salad into a next-level dish.

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Perfect Spinach Salad

You can trust that Ree’s creamy bowl lives up to its name, thanks to its 5-star rating and more than 200 fan reviews. Bonus: Since the recipe calls for canned tomatoes, you don’t need to wait for the peak of tomato season to make this quick-fix soup.

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Best Tomato Soup Ever

“Because the kale holds up well, the salad can be tossed 15 minutes before serving,” Ree notes of a prep-ahead option when serving this speedy salad. She balances the subtle heat of sliced jalapeno with cool, creamy goat cheese and bright tangerines to create bold results.

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Kale Citrus Salad

After simmering the broccoli in a creamy broth, it’s up to you to decide at what consistency you prefer to enjoy it. While you can dig in right away, you can also either mash the broccoli or look to a blender to guarantee a smoother texture.

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Broccoli Cheese Soup

Homemade garlicky croutons and a tangy mustard-Parmesan vinaigrette guarantee tried-and-true results in Ree’s speedy Caesar Salad.

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Caesar Salad

Not only does a base of bacon drippings offer a smoky flavor throughout Ree’s soup, but crispy bacon pieces, alongside melty grated cheddar sprinkled on top before serving, add rich flavor and welcome texture to this big-batch recipe as well.

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Perfect Potato Soup

A fast-fix salad that’s satisfying enough for lunch, Ree’s top-rated combination of juicy shredded chicken, cool avocado and charred corn wows every time. When it comes to the dressing, The Pioneer Woman transforms your favorite ranch dressing with salsa and fragrant cilantro to create a mixture all her own.

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Chicken Taco Salad

It’s all about letting the onions cook low and slow until they’re sweet and soft when building the flavors in this craveworthy soup. Just before serving, Ree tops each herb-laced bowl with a slice of bread and nutty Gruyere cheese, then moves them to the broiler to turn toasty and gooey.

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French Onion Soup

While the timeless combination of crispy bacon, creamy cheddar and a buttermilk dressing is a go-to pick, Ree notes that you can dress up the salad with a few fixings. Crumbled blue cheese in the dressing will give it “a nice tang,” while replacing the cheddar with pepper Jack will offer “a little kick,” she explains. 

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Cheddar Bacon Wedge Salad

Crumbled Italian sausage adds heft to this 5-star soup, while a pinch of red pepper flakes delivers welcome heat. Follow Ree’s lead and wait until the last few minutes of cooking to add the kale to the broth so it doesn’t get too wilted.

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Sausage, Potato and Kale Soup

Full of the classic fixings you crave in a traditional Greek salad, like salty Kalamata olives, tangy feta and a garlicky vinaigrette, Ree’s top-rated recipe can be on the table in just 20 quick minutes.

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Easy Greek Salad

It takes only a handful of ingredients to make Ree’s creamy soup. Follow her lead and start with frozen mixed veggies and store-bought cheese tortellini to guarantee satisfying results in a hurry.

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Veggie Tortellini Soup

The secret to Ree’s no-cook salad is prepping the salad in advance and letting it chill for a bit before serving; that time will give the flavors of the sweet tomatoes, tangy balsamic, and fresh parsley and basil a chance to marry.

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Marinated Tomato Salad with Herbs

Check out Food Network’s The Pioneer Woman headquarters for more recipe inspiration, plus an insider’s tour of Ree’s ranch.

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