Salads Archives - JoyFoodSunshine

Roasted Beets Recipe

Laura — Sat, 07 Oct 2023 09:00:00 +0000

Made with 5 ingredients including fresh beets, this easy Roasted Beets recipe is a delicious side dish or addition to any salad. Follow our step-by-step instructions to learn how to roast beets in the oven.

I adore beets. Whether they’re in a salad, blended into a smoothie or roasted and eaten all by themselves, beets are a delicious & versatile vegetable and nutritional powerhouse.

This Oven Roasted Beets recipe is my favorite way to prepare fresh beets. Roasting brings out their natural sweetness, which is enhanced by a drizzle honey and balsamic vinegar. Roasting beets also give them the best texture (not mushy like boiled beets).

Roasted beets taste like vegetable candy, and are so delicious my kids love them too!

Roasted Beets: Ingredients & Substitutions

Fresh Beets. You could use drained canned beets, but fresh are so much better. Any color of beet (or a mixture of colors) works well.
Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.
Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.
Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to Roast Beets

Let’s walk through this roasted beets recipe together, and don’t forget to watch the video.

Begin by using a vegetable peeler to remove the skin from the beets. This is a messy process, but will be worth it in the end! Peeling and chopping the beets before roasting cuts down the bake time significantly.

Wear Gloves

To avoid staining your hands wear gloves when you peel and cut the beets. Also, wear an apron to protect your clothing.

Then, drizzle the peeled & chopped beets with olive oil and sprinkle them with sea salt. Make sure to stir them well.

Next, spread the seasoned beets in an even layer on a large baking pan.

Then, roast the beets in the oven for 30 minutes, or until they are soft to the touch, stirring once halfway through. Note: the size of the beet cubes will greatly effect baking time.

Roasting the beets before adding the balsamic glaze will ensure that the glaze doesn’t burn before the beets are fully cooked.

While the beets are roasting, combine the honey and balsamic vinegar in a small bowl.

After 30 minutes, remove the beets from the oven and drizzle the balsamic glaze over them. Stir until they are evenly coated.

Then, return the beets to the oven and roast an additional 10 minutes, stirring once halfway through. The beets are done when they are soft to the touch and the balsamic glaze has thickened and coated the them.

Serve

Transfer the roasted beets from the baking pan to a dish and serve. I chose to garnish them with chopped beet greens, you can also use parsley, fresh rosemary, or basil as delicious & beautiful garnishes.

I suggest serving them on a salad, like burrata salad or kale salad. Or as a side to your favorite Thanksgiving recipes.

Store

Store roasted beets in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

FAQs about Roasted Beets

How do you peel beets without staining your hands?

If you would like to avoid staining your hands pink, I suggest wearing rubber or plastic gloves.
Wearing gloves while peeling and cutting the fresh beets will ensure your hands stay nice and clean.

Are beets healthy?

Yes. Beets both raw and cooked have many health benefits, including:
Low in calories but high in nutrients
Reduce inflammation
Great source of fiber for better digestion
Packed with antioxidants to help fight disease

Do you have to peel beets before roasting?

If you are roasting whole beets, I recommend waiting to peel the skin off after they have been roasted. However, peeling and cutting the fresh beets before they are roasted significantly cuts down baking time and makes the whole process go faster.

Can you freeze beets after cooking?

Yes! You can freeze beets in an airtight, freezer-friendly container for up to a month.

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Balsamic Roasted Beets Recipe

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 5

Cook Time 40

Total Time 45

Servings Servings

Calories 61.2kcal

Author Laura

Equipment

Ingredients

3 beets peeled & diced (about 3 cups)*
1 Tablespoon olive oil
½ teaspoon sea salt
1 Tablespoon balsamic vinegar
1 Tablespoon honey (pure maple syrup for a vegan version)

US Customary – Metric

Instructions

Preheat oven to 425 degrees Fahrenheit.
Grease a large baking sheet or dish, set aside.
Peel and cut 3 beets into ½” cubes.
Toss beets with 1 Tablespoon olive oil and ½ tsp sea salt.
Spread onto a greased baking sheet in an even layer.
Bake in preheated oven for 20 to 30 minutes, or until the beets are soft to the touch, stirring once halfway through.
While the beets are roasting, combine the balsamic vinegar and honey in a small bowl.
After 30 minutes (or when beets are soft to the touch), remove the beets from the oven and drizzle the honey/vinegar mixture over the beets on the baking sheet.
Stir until all the beets are evenly coated.
Return to the oven for 10 minutes ( until the balsamic/honey mixture coats the beets), stirring once half way through.
Remove from the oven and serve warm or store and serve later over your favorite salads.

Video

Notes

Ingredient Substitutions

- Fresh Beets. Any color of beet (or a mixture of colors) works well.

- Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.

- Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.

- Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to prevent staining your hands:

Wear rubber or plastic gloves while peeling and cutting the beet.s

Note on baking time:

The size the beets are cut to makes a difference in roasting time. Please be aware of this and check your beets after 15 minutes of cooking to ensure they are not getting overdone!

How to Roast Whole Beets

*Instead of peeling and cutting the beets, you could roast them whole in the following way:

Wrap beets individually in aluminum foil and set on a baking sheet.
Roast in an oven set to 450 degrees F until the beets are soft to the touch, 50-70 minutes depending on the size of the beets.
Remove skin from beets with your hands or a vegetable peeler. (at this point you can store the roasted beets until later when you’re ready to add the rest of the ingredients, dice and roast)
Dice and toss with recipe ingredients.
Roast for 10-15 minutes at 425 degrees F until beets are soft and the balsamic mixture is thick and coats the beets.

Store/Freeze

Store roasted beets in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

Nutrition

More Delicious recipes

Oven Roasted Broccoli

Roasted Brussel Sprouts with Bacon

Oven Roasted Green Beans

Oven Roasted Vegetables Recipe

Oven Roasted Carrots

Oven Roasted Asparagus

BBQ Chicken Salad

Laura — Fri, 21 Jul 2023 09:14:00 +0000

This BBQ chicken salad is better than any restaurant! Flavorful BBQ chicken, carrots, toasted corn, avocado, green onions, croutons and more combine to make the best barbecue chicken salad ever!

This BBQ chicken salad is one of my all-time favorite dinner recipes. It’s my choice when I’m craving a hearty, savory dinner that’s still healthy and satisfying.

Made with fresh cornbread croutons and homemade ranch dressing, this bbq chicken salad is my version of comfort food!

In this recipe, BBQ chicken (either grilled BBQ chicken or crockpot bbq chicken), is served on top of a bed of greens loaded with toasted corn, green onions, cilantro, croutons, avocado and more.

Toss it with this homemade ranch dressing or this avocado dressing for an irresistible salad you’ll make on repeat.

BBQ Chicken Salad: Ingredients & Substitutions

Barbecue chicken. I suggest using either this crockpot BBQ chicken or this grilled BBQ chicken recipe!
Spring mix. Choose your favorite lettuce: romaine, iceberg, baby spinach, etc.
Carrot/Cucumber. Choose your favorite veggies. Some suggestions include bell peppers, broccoli, etc.
Green onions. Red onions are a great substitute.
Croutons. I suggest making these homemade croutons, or my absolute favorite choice with this salad are these cornbread croutons.
Toasted corn. You can just use leftover corn on the cob (cut off the cob, of course), or warm up some frozen corn in the microwave. However, toasting it with butter takes the flavor the the next level!
Ranch dressing. use this ranch dressing mix to make your own homemade dressing, or choose your favorite store-bought variety. You can also use this avocado dressing, homemade

How to Make BBQ Chicken Salad

Let’s walk through how to make the best barbecue chicken salad! I have seriously perfected this salad over the years because it’s my favorite! So I promise if you follow the recipe you will love it! Don’t forget to watch the video.

Prepare the BBQ chicken

Make the BBQ chicken – use this grilled BBQ chicken recipe (note, the chicken needs to marinate) or this Crockpot BBQ Chicken recipe.

Toast the Corn

The toasted corn is key to making a delicious BBQ chicken salad that stands out from the rest. Begin by cooking the corn with 1 Tablespoon of butter over medium-high heat until lightly browned.

Once browned, sprinkle with sea salt. Then set it aside to use on the salad.

Assemble the BBQ Chicken Salad:

Once the chicken and corn are ready, it’s time to assemble the salad.

Combine the lettuce, carrot, green onions cucumber, and cilantro and toasted corn in a large salad bowl, reserving about 1 tablespoon of each ingredient to use to garnish the top, toss to combine.

Then toss the salad with your dressing of choice. Mine is always ranch dressing, however this avocado dressing tastes amazing on this salad.

Finally, top the bbq chicken salad with the remaining ingredients and sliced or shredded BBQ chicken and serve!

Individual Servings

I like to serve this barbecue chicken salad in individual portions so guests can make it their own.

To do this, combine all the salad ingredients in a large serving bowl besides the dressing and BBQ chicken.

Then let guests/family members build and dress their BBQ chicken salads individually. I prefer this because undressed salad keeps better and longer than dressed, so we can enjoy leftovers for a day or two after we make it!

Serve

What I love about this recipe is that it’s an entire meal all on its own. So I suggest serving it as a main dish (especially if you make homemade croutons or cornbread croutons).

You can serve it with other sides like homemade pretzel bread or no knead bread. I like to make a large bowl of this summer fruit salad to serve on the side as well!

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the BBQ chicken salad is undressed, 1-2 if it is dressed.

I suggest storing the salad and chicken separately so you can warm up the BBQ chicken before using it to make a leftover salad.

BBQ Chicken Salad Recipe FAQs

What kind of BBQ chicken can I use on this recipe?

I suggest this grilled BBQ chicken or shredded crockpot BBQ chicken.

What dressing goes well on BBQ chicken salad?

Ranch dressing is my favorite on this salad (use this homemade ranch dressing mix). I also suggest this avocado dressing – yum!

What’s the best BBQ sauce for chicken?

I always buy this organic BBQ sauce – it’s my favorite.

BBQ Chicken Salad Recipe

This BBQ chicken salad is better than any restaurant! Flavorful BBQ chicken, carrots, toasted corn, avocado, green onions, croutons and more combine to make the best barbecue chicken salad ever!

Course Main Course, Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 238kcal

Author Laura

Cost $10

Equipment

Ingredients

2 Pounds BBQ Chicken* (cooked)
5 oz spring mix or romaine lettuce
1 large carrot shredded
4 green onions sliced thin
1 cucumber peeled and diced
¼ cup cilantro
1 avocado diced
1 cup croutons

Toasted Corn

1 ½ cups corn frozen or fresh cut off the cob.
1 Tablespoon salted butter
¼ teaspoon sea salt

Ranch Dressing (or your preferred dressing)

Instructions

Prepare the BBQ chicken

Make the BBQ chicken – use this grilled BBQ chicken recipe (note, the chicken needs to marinade) or this Crock Pot BBQ Chicken recipe.

Toast the Corn

Cook corn with 1 Tablespoon butter over medium-high heat until lightly browned.
Once browned, sprinkle with sea salt.
Set aside to use on the salad.

Assemble

Combine lettuce, carrot, green onions cucumber, and cilantro and toasted corn in a large salad bowl, reserving about 1 TBS of each ingredient to use to garnish the top, toss to combine.
Toss the dressing of your choice like avocado dressing or ranch dressing.
Top with remaining ingredients and sliced or shredded BBQ chicken.**

Video

Notes

*Use either this crockpot BBQ chicken or this grilled BBQ chicken recipe!

Serving

**You can serve this as one large salad, or in individual portions (my preference) and let your guests dress their own salad.

Ingredient Substitutions

Spring mix. Choose your favorite lettuce: romaine, iceberg, baby spinach, etc.
Carrot/Cucumber. Choose your favorite veggies. Some suggestions include bell peppers, broccoli, etc.
Green onions. Red onions are a great substitute.
Croutons. I suggest making these homemade croutons, or my absolute favorite choice with this salad are these cornbread croutons.
Toasted corn. You can just use leftover corn on the cob (cut off the cob, of course), or warm up some frozen corn in the microwave. However, toasting it with butter takes the flavor the the next level!
Ranch dressing. use this ranch dressing mix to make your own homemade dressing, or choose your favorite store-bought variety. You can also use this avocado dressing.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the BBQ chicken salad is undressed, 1-2 if it is dressed.

I suggest storing the salad and chicken separately so you can warm up the BBQ chicken before using it to make a leftover salad.

Nutrition

Try These Recipes!

Crockpot BBQ Chicken

BBQ Chicken Pizza

BBQ Chicken Marinade

Ranch Dressing Mix (Ranch Seasoning)

Taco Salad

Cornbread Croutons

Ranch Dressing Mix (Ranch Seasoning)

Laura — Fri, 14 Jul 2023 09:15:00 +0000

This homemade ranch dressing mix is easy to make in 5 minutes with dried herbs and spices. Skip store-bought packets with artificial ingredients and use this homemade ranch seasoning recipe instead!

I used to use store-bought ranch packets often, until I read the ingredient label and was disappointed.

As soon as I realized that my favorite ranch seasoning contained MSG, maltodextrin, guar gum (thickener), calcium stearate (a calcium soap), artificial flavorings and soy, I created my own homemade ranch seasoning.

This ranch dressing mix recipe is made with real ingredients like organic dried spices, fine sea salt and organic buttermilk powder (optional, but recommended). No additives, fillers, or flavor enhancers here!

And we put ranch on everything – pizza (like this BBQ chicken pizza), salads, chicken nuggets, etc. So we make this often.

Ranch Dressing Mix: Ingredients & Substitutions

Dried herbs. This recipe calls for, what I think is, the perfect ratio of dried herbs (parsley, dill and chives). Feel free to change it up to suit your own tastes.
Garlic powder. dried minced garlic or garlic granules work well too.
Onion powder. dried onion flakes are a good substitute for onion powder.
Buttermilk powder. Be sure to use a variety that is just one ingredient, buttermilk. I prefer this organic buttermilk powder.

How to Make Ranch Seasoning

There are two ways to make this recipe: with or without buttermilk powder. We’ll walk through how to to make the dry ranch seasoning mix – and how to use the mix to make dressing or ranch dip!

Make the Dry Ranch Dressing Mix

For both methods (with or without buttermilk powder), begin by pulsing all the ingredients (dried herbs, salt etc.) except the buttermilk powder, in the contianer of a high-powered blender (Vitamix).

You don’t want to create a fine powder (you do not want it to be the texture of flour), you just want to break the dried herbs into small pieces.

Then, transfer the mixture to a glass jar.

If desired, add the buttermilk powder and stir or shake until the mixture is homogenous (uniform throughout).

Make Ranch Dressing with the Mix

To make dressing with the mix, combine ½ cup mayonnaise and ¾ cup buttermilk and whisk to combine. For a thicker dressing/dip use ½ cup mayo and ½ cup buttermilk. You can do this in either a large glass jar, or in a medium bowl.

Then, add either 1 TBS of the mix without the buttermilk powder,

or 1 ½ TBS mix WITH the buttermilk powder.

Transfer to a large glass jar with a lid and chill for 1 hour before using on your favorite salad.

Serve

Use it as a dressing on your favorite salads, a dip for veggies or even a marinade for chicken! I love to use it on this taco salad and BBQ chicken salad!

And, I’m someone who has to eat homemade pizza dipped in ranch!

Store

Store the dry ranch dressing mix in an airtight container at room temperature for up to 6 months. Be sure to make a note of the expiration dates on the herbs and spices used in the recipe and use on or before those dates.

Store the ranch dressing made with the mix in the refrigerator for up to 1 week. Again, make a note of the expiration date of the buttermilk and mayonnaise and use on or before those dates.

Ranch Dressing Mix Recipe FAQs

What is ranch seasoning made of?

This ranch seasoning is made with organic dried herbs and spices. No artificial flavors, fillers, thickeners, etc.

Can I use regular milk to make the dressing?

No. The dressing will be too thin if you use regular milk. I highly suggest using buttermilk. If you are just using it for a marinade for chicken, then regular milk works fine.

Can I use this ranch seasoning to make a dip instead of dressing?

Yes, just use ½ cup buttermilk instead of ¾ cup to make the mixture.

Homemade Ranch Dressing mix (Ranch Seasoning)

This homemade ranch dressing mix is easy to make in 5 minutes with dried herbs and spices. Skip store-bought packets with artificial ingredients and use this homemade ranch seasoning recipe instead!

Course condiment, dressing, Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings (1 TBS) Servings

Calories 19kcal

Author Laura

Cost $6

Equipment

Ingredients

4 Tablespoons freeze dried parsley
2 Tablespoons freeze-dried dill
4 Tablespoons freeze-dried chives
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
½ teaspoon black pepper
1 cup buttermilk powder https://amzn.to/3SPdWvF (optional, see notes)

Instructions

Make the Dry Ranch Seasoning Mix:

Pulse all ingredients except the buttermilk powder in a blender.
Transfer the mixture to a glass jar, add the buttermilk powder (if using) and stir or shake until the mixture is homogenous (uniform throughout).
Store in a glass jar at room temperature until ready use.

Make Ranch Dressing/Dip:

Combine ½ cup mayonnaise and ¾ cup buttermilk in a large glass jar with a lid and whisk until smooth.
Then, add either 1 TBS ranch dressing mix without buttermilk powder, or 1 ½ TBS ranch dressing mix with buttermilk powder.
Secure the lid and shake to combine.
Chill for 1 hour before using on your favorite salad or as a dip for veggies.

Video

Notes

1 ½ TBS mix equals a 0.4 oz packet.

Ingredient Substitutions

Dried herbs. This recipe calls for, what I think is, the perfect ratio of dried herbs (parsley, dill and chives). Feel free to change it up to suit your own tastes.
Garlic powder. dried minced garlic or garlic granules work well too.
Onion powder. dried onion flakes are a good substitute for onion powder.
Buttermilk powder. Be sure to use a variety that is just one ingredient, buttermilk. I prefer this organic buttermilk powder.

Store

Store the ranch dressing made with the mix in the refrigerator for up to 1 week. Again, make a note of the expiration date of the buttermilk and mayonnaise and use on or before those dates.

Nutrition

Try these recipes

BBQ Chicken Salad

BBQ Chicken Pizza

Taco Salad

Homemade Chicken Nuggets

How to Make Pizza (Pizza Recipe)

Kale Salad Recipe

Caprese Orzo Salad

Laura — Mon, 03 Jul 2023 09:20:00 +0000

In this caprese orzo salad, tomatoes, fresh mozzarella and basil are tossed in a homemade balsamic dressing for a delicious, healthy summertime salad!

One of my favorite things about summertime is picking fresh tomatoes and basil from my garden and using them to create fresh and delicious recipes, like this caprese orzo salad (and this bruschetta recipe – yum)!

It’s a light and flavorful, but still hearty, salad made with a homemade dressing and topped with toasted pine nuts. It’s easy to make and can be customized by adding your favorite fresh veggies!

Caprese Orzo Salad: Ingredients & Substitutions

Orzo. you can use regular orzo, whole wheat orzo or even small-shaped pasta.
Green Onion. Any onion variety works well in this recipe such as white, yellow or red onion.
Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
Avocado. I love the creaminess avocado adds to this salad, you can omit it if desired.
Mozzarella cheese. use fresh mozzarella for the best results.
Fresh basil. There are no substitutes for fresh basil in this recipe – it’s a must!
Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
Dijon Mustard. Any mustard variety can be used in place of Dijon.
Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).

How to Make Caprese Orzo Salad

Let’s walk through how to make this caprese orzo salad recipe step-by-step, and don’t forget to watch the video!

Cook the Orzo

The first step in making this orzo salad is cooking the orzo, which usually takes about 25 minutes. You can do this up to the day before and store it in the refrigerator so you can quickly make the salad on the day you’d like to serve it.

I often cook the orzo in the morning and let it cool until I’m ready to make the salad later in the day.

When the orzo is finished cooking, drain it but do not rinse. Un-rinsed orzo absorbs the dressing significantly better than rinsed!

Make the dressing

While the orzo is cooking, make the dressing by whisking the ingredients together in a small bowl.

It’s important to make the dressing before the orzo has finished cooking, because we mix half of it into the warm orzo to prevent sticking.

Assemble

After you drain the orzo, transfer it to a large bowl. Then, add half the dressing and stir until it’s evenly distributed.

Chill the partially dressed orzo in the refrigerator until it cools down to at least room temperature.

Once the orzo has cooled sufficiently, add green onion, tomatoes, fresh basil and mozzarella and the remaining dressing and stir to combine.

At this point, be sure to taste the caprese orzo salad and add salt and pepper as desired.

Then, chill for at least 1 hour for the flavors to blend and the salad to cool completely.

Toasted pine nuts are the chef’s kiss of this recipe. They add flavor and crunch and should not be omitted.

You can make them while you cook the orzo and set them aside to use after the salad has chilled, or you can prepare them immediately before serving.

To toast the pine nuts, heat them over medium heat until lightly browned, stirring often. Do not walk away from the pan while you are cooking them. They go from barely brown to burnt very quickly – and they are too expensive to be rendered inedible by burning!

Once they’re toasted, set them aside to use later.

Serve

When ready to serve, add the toasted pine nuts, avocado (optional but recommended) and fresh basil on top of the salad. Then serve it cold. Here are some suggestions of dishes that pair well with this orzo salad:

Baked chicken breasts are a great main dish to compliment this salad, also this honey mustard chicken.
Serve it alongside BBQ chicken sandwiches or chicken salad sandwiches (or this healthy avocado chicken salad)

Store

Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days.

Caprese Orzo Salad Recipe FAQs

Why shouldn’t I rinse cooked orzo?

If you rinse the orzo it will soak in water and make it more difficult to absorb the dressing. So, leaving the orzo un-rinsed will ensure it absorbs the dressing very well.

Can you eat cold orzo?

Yes absolutely. Sometimes orzo is served warm, but in this orzo salad recipe it’s best served cold.

How long does orzo salad last in the fridge?

Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days.

Caprese Orzo Salad

In this caprese orzo salad, tomatoes, fresh mozzarella and basil are tossed in a homemade balsamic dressing for a delicious, healthy & hearty summertime salad!

Course Appetizer, Salad, Side Dish

Cuisine American, Italian

Diet Vegetarian

Prep Time 20

Cook Time 20

Chilling 2

Total Time 2 40

Servings Servings

Calories 226kcal

Author Laura

Cost $9

Equipment

Ingredients

2 cups orzo dry
5 quarts salted water
3 green onions 1/4 cup sliced
1 pint baby tomatoes halved
½ cup Fresh basil chopped
1 avocado diced (optional)
8 oz fresh mozzarella pearls, or a log diced into small pieces.
Salt and pepper to taste

Dressing:

¼ cup olive oil
¼ cup balsamic vinegar high quality
1 Tablespoon pure maple syrup or honey
1 Tablespoon Dijon mustard
1 Tablespoon minced garlic

Topping

½ cup pine nuts toasted
¼ cup basil julienned

US Customary – Metric

Instructions

Cook orzo in salted water according to package instructions.
In a small bowl, whisk together dressing ingredients
When orzo is finished cooking, drain and do not rinse.
Put cooked orzo in a large bowl, add half the dressing and stir to combine. Chill in the refrigerator until it cools down to at least room temperature.
Once the orzo has cooled, add green onion, tomatoes, fresh basil and mozzarella and the remaining dressing and stir to combine. Taste and add salt and pepper as desired.
Chill for at least 1 hour.
Heat pine nuts over medium heat until lightly browned, stirring often. Set aside to cool.
When ready to serve, top with toasted pine nuts, avocado and chopped fresh basil.
Serve cold.

Video

Notes

Ingredient Substitutions

Orzo. you can use regular orzo, whole wheat orzo or even small-shaped pasta.
Green Onion. Any onion variety works well in this recipe such as white, yellow or red onion.
Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
Avocado. I love the creaminess avocado adds to this salad, you can omit it if desired.
Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
Dijon Mustard. Any mustard variety can be used in place of Dijon.
Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).

Store

Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days. I don’t recommend freezing this recipe.

Nutrition

Try these recipes

Best Pasta Salad Recipe (Homemade Dressing)

Burrata Salad

Best Quinoa Salad Recipe

Lemon Summer Pasta Salad

Lemon Orzo Salad

Greek Orzo Salad

Strawberry Spinach Salad

Laura — Mon, 19 Jun 2023 09:39:00 +0000

This easy strawberry spinach salad is simple and delicious! Baby spinach, strawberries, candied pecans, green onions and goat cheese are tossed in a light and flavorful homemade poppy seed dressing. The perfect summer salad you’ll make on repeat!

I make a salad almost every day in the summer, and this strawberry spinach salad is one of our favorites.

The salad itself contains only 5 ingredients: baby spinach, sweet strawberries, spicy green onions, creamy goat cheese and crunchy candied pecans, proving that food doesn’t have to be complicated to be delicious!

The homemade poppy seed dressing is light, flavorful and only slightly sweet. It’s easy to whisk together in under 5 minutes and ties all the flavors of this strawberry spinach salad recipe together beautifully.

Strawberry Spinach Salad: Ingredients & Substitutions

Strawberry Spinach Salad Ingredient Substitutions

Baby spinach. I suggest baby spinach over regular because it is more tender and easier to eat in a salad. You can use any lettuce you’d like such as spring mix, romaine, etc.
Strawberries. Use fresh strawberries that have been washed and dried.
Green onions. If you prefer, you can use red onions, white onions or yellow onions.
Goat cheese. I love the creamy tangy flavor of goat cheese in this salad. You can substitute feta or sharp white cheddar.
Candied pecans. I highly recommend that you make your own cinnamon sugar pecans for this recipe. You can also use candied walnuts or candied almonds.

Dressing Ingredients

You can simply purchase your favorites store-bought dressing to use in place of the homemade recipe!

Apple cider vinegar. white vinegar or balsamic vinegar work well.
Honey. Maple syrup and granulated sugar are great substitutes for honey.
Dijon mustard. choose your favorite mustard variety.

How to Make Strawberry Spinach Salad

This spinach and strawberry salad is very simple to make. We’ll walk through the process step-by-step, and don’t forget to watch the video!

Make the Poppy Seed Dressing

Begin my making the homemade poppy seed dressing. You can make the dressing up to 2 days in advance and store it in the refrigerator!

Combine all the dressing ingredients in a small bowl or glass jar. Whisk or shake to combine. Chill for at least 2 hours before serving.

Assemble

Once the dressing is chilled, assemble the salad.

Combine spinach, strawberries, green onions, goat cheese and pecans in a large bowl.

Reserve about 1 tablespoon each of goat cheese, onions, berries and pecans to decorate the top.

Toss with the dressing, then transfer the salad to a large salad bowl or serving dish. Then garnish the top with the remaining ingredients and serve immediately.

Alternatively, you can serve the salad with the dressing on the side. In this case, assemble the salad directly in a serving bowl/platter and let guests dress their salad portions individually.

Serve

Serve as a side dish to your favorite recipes, or serve as a meal with some protein! Here are some serving suggestions:

Enjoy it with some grilled chicken kebabs or baked chicken breasts.
Make some homemade french bread or no-knead bread.
Have a soup and salad night and make some of our favorite soup recipes.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the salad is undressed, 1-2 days if it is dressed.

Strawberry Spinach Salad Recipe FAQs

Can you eat spinach raw in a salad?

You can each spinach raw. We prefer the taste of baby spinach because the leaves are younger and have a milder flavor.

Do you cut up spinach for salad?

This is entirely based on your own preference. When using small, baby spinach leaves, you don’t have to cut the spinach. If you like a chopped style salad, you can cut it up!

Do I need to wash bagged spinach?

You usually do not need to was bagged spinach, because it comes pre-washed. The packaging usually indicates whether or not it is necessary to wash the leaves before consumption.

What candied nuts can I use in this recipe?

You really can use any candied nut. Our favorites are candied pecans, candied walnuts, and candied almonds.

Can I use a different dressing?

Yes, you can use any dressing of your choice – store -bought or homemade.

Strawberry Spinach Salad Recipe

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings Servings

Calories 131kcal

Author Laura

Cost $7

Equipment

Ingredients

5 oz baby spinach
1 pint strawberries halved or quartered
3 green onions sliced thin (½ cup)
3 oz Goat cheese ½ cup
½ cup candied pecans or almonds, walnuts, etc.

Poppyseed dressing

¼ cup olive oil
2 Tablespoons mayonnaise
2 Tablespoons honey
1 Tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 Tablespoon poppy seeds
⅛ teaspoon sea salt
Pinch black pepper

US Customary – Metric

Instructions

Make the dressing

Combine dressing ingredients in a small bowl or glass jar. Whisk or shake to combine. Chill for at least 2 hours before serving.

Assemble the salad.

Combine spinach, strawberries, green onions, goat cheese and pecans in a large bowl. Reserve about 1 tablespoon each of cheese, onions, berries and pecans to decorate the top.
Toss with the dressing, then transfer the salad to a large salad bowl or serving dish.
Then garnish the top with the remaining ingredients and serve immediately.
Alternatively, you can serve the salad with the dressing on the side. In this case, assemble the salad directly in a serving bowl/platter and let guests dress their salad portions individually.

Video

Notes

Salad Ingredient Substitutions

Baby spinach. I suggest baby spinach over regular because it is more tender and easier to eat in a salad. You can use any lettuce you’d like such as spring mix, romaine, etc.
Strawberries. Use fresh strawberries that have been washed and dried.
Green onions. If you prefer, you can use red onions, white onions or yellow onions.
Goat cheese. I love the creamy tangy flavor of goat cheese in this salad. You can substitute feta or sharp white cheddar.
Candied pecans. I highly recommend that you make your own cinnamon sugar pecans for this recipe. You can also use candied walnuts or candied almonds.

Dressing ingredient substitutions

You can simply purchase your favorites store-bought dressing to use in place of the homemade recipe!

Apple cider vinegar. white vinegar or balsamic vinegar work well.
Honey. Maple syrup and granulated sugar are great substitutes for honey.
Dijon mustard. choose your favorite mustard variety.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the salad is undressed, 1-2 days if it is dressed.

Nutrition

Delicious Salad Recipes

Feta Watermelon Salad

Caprese Orzo Salad

Burrata Salad

Panzanella Salad Recipe

Best Pasta Salad Recipe (Homemade Dressing)

Lemon Orzo Salad

Tabbouleh Recipe

Laura — Mon, 12 Jun 2023 09:48:00 +0000

This is the best Tabbouleh Recipe! It’s bold and flavorful, bursting with fresh herbs and crunchy veggies. This tabouli is easy to make and best served cold with your favorite Mediterranean dishes.

Ever since my favorite Lebanese restaurant closed its doors, I have been working hard to create recipes for my favorite Mediterranean dishes, like this fresh and simple homemade Tabbouleh.

In this tabouli recipe, bulgur, fresh herbs, tomatoes, onions and cucumbers are tossed in a flavorful lemon garlic dressing.

It’s truly the perfect Tabbouleh, just as delicious as my favorite restaurant that I loved and miss greatly!

Tabbouleh Recipe: Ingredients and Substitutions

Bulgur Wheat. I have used quinoa or couscous in place of bulgur in a pinch. And while those are good substitutes, they’re not truly authentic.
Fresh parsley & mint. there are no substitutes for the fresh herbs in authentic tabouli.
Roma tomatoes. choose your favorite tomato variety such as cherry tomatoes, heirloom, etc.
Green onions. red onions are good substitutes for green, if desired.
Lemon juice. freshly squeezed or bottled both work well.
Minced garlic. use jarred or freshly minced garlic.

How to Make Tabouli

We will walk through how to make tabbouleh step-by-step. Be sure to watch the video for extra help!

Prepare the Bulgur

Begin this recipe by preparing the bulgur. To do this, combine ½ cup bulgur and 1 cup water in a pot. Bring to a boil.

Then, cover and reduce heat to a simmer and cook until tender, about 10 minutes.

After 10 minutes, drain the excess water. Then transfer the bulgur to a large bowl and fluff with a fork. Let it cool.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, garlic, sea salt and pepper. Set aside.

Assemble the Tabbouleh Salad

Once the bulgur is cooled and the dressing is ready, it’s time to assemble the tabouli salad.

Begin by adding parsley, mint, tomatoes, green onion and cucumber to the cooled bulgur wheat and stir to combine.

Then, pour the dressing over the tabbouleh and stir until it’s evenly distributed.

Next, cover the bowl and chill the tabbouleh for at least 2 hours.

Serve

Serve cold with your favorite Mediterranean dishes. Here are some suggestions:

Greek meatballs are a family favorite.
Serve it alongside these chicken kebabs or grilled Greek chicken.
Serve it with a this homemade tzatziki sauce and homemade hummus (you can use store-bought but homemade is so much better)!
Make this Greek Salad or Greek Orzo Salad.
Pair it with homemade pita bread or homemade naan!

Store

Store leftovers of this Tabbouleh Recipe in an airtight container in the refrigerator for 5-7 days. I do not recommend freezing this recipe, as the texture of the tomatoes and cucumbers will change after freezing and thawing.

Tabbouleh Recipe FAQs

What’s tabbouleh made of?

It’s made of bulgur wheat, parsley, mint, tomatoes, onions and cucumbers, and a lemon, olive oil, garlic dressing.

What country did Tabouli originate from?

Tabouli originated in Lebanon, some people say Syria.

How do you keep Tabbouleh from getting soggy?

Be sure the bulgur wheat is completely dried and cooled before assembling the tabbouleh salad. You can also remove the seeds/insides of the tomatoes to reduce moisture in the recipe.

How long does tabbouleh last in fridge?

It can last for up to 1 week stored in an airtight container in the refrigerator.

Easy Tabbouleh Recipe

This is the best Tabbouleh Recipe! It’s bold and flavorful, bursting with fresh herbs and crunchy veggies. This tabouli is easy to make and best served cold with your favorite Mediterranean dishes.

Course Appetizer, Salad, Side Dish

Cuisine Mediterranean

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 20

Cook Time 10

Total Time 30

Servings Servings

Calories 110kcal

Author Laura

Cost $5

Equipment

Ingredients

½ cup bulgur wheat
2 cups flat leaf parsley finely chopped
¼ cup fresh mint finely chopped
2 Roma tomatoes finely diced
4 green onions finely sliced (1/2 cup)
1 cucumber peeled and finely diced (about 1 cup)

Dressing

¼ cup olive oil
¼ cup lemon juice
1 Tablespoon minced garlic
¼ teaspoon sea salt
Pepper

Instructions

Prepare the Bulgur

Combine ½ cup bulgur and 1 cup water in a pot. Bring to a boil. Cover and reduce heat to a simmer and cook until tender, about 10 minutes. Drain excess water, transfer bulgur to a large bowl and fluff with a fork. Let it cool.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, garlic, sea salt and pepper. Set aside.

Assemble the Tabbouleh

Add parsley, mint, tomatoes, green onion and cucumber to the cooled bulgur wheat and stir to combine.
Pour dressing over the tabbouleh and stir until evenly distributed.
Cover and chill for at least 2 hours.
Serve cold with your favorite Mediterranean dishes.

Video

Notes

Ingredient Substitutions

Bulgur Wheat. I have used quinoa or couscous in place of bulgur in a pinch. And while those are good substitutes, they’re not truly authentic.
Fresh parsley & mint. there are no substitutes for the fresh herbs in authentic tabouli.
Roma tomatoes. choose your favorite tomato variety such as cherry tomatoes, heirloom, etc.
Green onions. red onions are good substitutes for green, if desired.
Lemon juice. freshly squeezed or bottled both work well.
Minced garlic. use jarred or freshly minced garlic.

Store

Nutrition

Try these recipes

Chicken Kebab Recipe & Marinade

Homemade Pita Bread Recipe

Homemade Hummus

Mediterranean Chickpea Salad

Homemade Naan Bread Recipe

Greek Chicken Marinade

Easy Potato Salad Recipe

Laura — Thu, 25 May 2023 20:16:00 +0000

This easy potato salad recipe is light and flavorful. Potatoes, celery, onions and eggs are combined with a delicious homemade dressing infused with herbs and spices.

This is not your average potato salad recipe. It is the best potato salad ever!

Red potatoes, celery, green onion and hard boiled eggs are combined with a flavorful and delicious homemade dressing.

Paprika and fresh dill add richness and depth to this recipe, making it tastier than any other potato salad I’ve ever tried.

Plus it’s so easy to make that it will become your go-to side dish to bring to BBQs and parties!

Potato Salad Recipe: Ingredients & Substitutions

Red Potatoes. Yukon gold potatoes are a good substitute.
Celery. I don’t recommend substitutions for the celery.
Green Onions. Choose your favorite variety – yellow, red, white, etc.
Mayonnaise. choose a mayo variety that fits your dietary needs.
Dijon mustard. any variety of mustard works well, just be sure to consider how the variety you use will change the flavor of the potato salad. (e.g. honey mustard will make it sweeter).
Paprika. smoked paprika adds a nice smokey flavor.

How to Make Potato Salad

Let’s walk through this potato salad recipe step-by-step, and don’t forget to watch the video.

Prepare the Potatoes

Many people wonder how to long to boil potatoes for potato salad. Well, in this recipe, we quarter the potatoes (or halve if they are small red potatoes) to speed up the cooking process so it only takes about 15 minutes to cook them!

Begin by quartering the potatoes and putting them in a 5-quart saucepan. Then fill the pan with cold water until the potatoes are covered by 1”

Bring water to a boil and boil until the potatoes are soft and easily pierced with a fork (but not falling apart).

Drain the potatoes in a colander and let them cool until they are cool enough to touch. Mix/toss them every few minutes to help release heat from the bottom layer of potatoes.

Once the potatoes are cool enough to handle, peel off the skins.

Then dice the potatoes into ½” pieces and transfer the potatoes to a large bowl.

Make the Potato Salad Dressing

While the potatoes are boiling, make the dressing by whisking together the mayonnaise, mustard, honey, lemon juice, sea salt, pepper, paprika and fresh dill in a small bowl until combined.

Assemble the Potato Salad

Once the potatoes are cooled and the dressing is made, it’s time to assemble the homemade potato salad!

Add the celery, green onions, and hard-boiled eggs to the diced potatoes in the large bowl and gently stir to combine.

Once the ingredients are mixed together, add the dressing and stir until it is evenly distributed.

Then, chill the potato salad in the refrigerator for at least 6 hours, or overnight.

Serve

Sprinkle with additional fresh dill and serve cold with your favorite BBQ dishes! Here are some of our favorites:

Store

Store leftover potato salad in an airtight container in the refrigerator for 3-5 days. I do not recommend freezing this recipe.

Potato Salad Recipe FAQs

Can I double this recipe?

Yes, you can double this recipe.

Do you have to put eggs in potato salad?

You don’t have to put eggs in potato salad. However I feel like they are kind of the “essence” of potato salad. And while the recipe tastes great without them, I highly recommend keeping them in the recipe.

How long does potato salad last in the fridge?

It lasts stored in an airtight container in the refrigerator for 3 to 5 days.

What makes potato salad watery?

If you do not allow the potatoes time to cool completely after boiling, the water will not evaporate off and it will make the potato salad watery. Also, if you wash the celery or onion before putting it in the salad be sure it is completely dry.

Easy Potato Salad Recipe

This easy potato salad recipe is light and flavorful. Potatoes, celery, onions and eggs are combined with a delicious homemade dressing infused with herbs and spices.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 6 20

Cook Time 20

Chilling 6

Total Time 6 40

Servings Servings

Calories 168kcal

Author Laura

Cost $7

Equipment

Ingredients

2 pounds red potatoes
4 ribs celery (1 cup, finely diced)
6 green onions (½ cup, sliced thin)
6 hard boiled eggs (peeled and diced)

Dressing

1 cup mayonnaise
1 Tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon lemon juice
1 teaspoon sea salt (or to taste)
½ teaspoon black pepepr
½ teaspoon paprika
2 teaspoons fresh dill

US Customary – Metric

Instructions

Prepare the Potatoes

Quarter potatoes (or halve if they are small red potatoes) and place them in a 5-quart saucepan. Fill the pan with cold water until the potatoes are covered by 1”
Bring water to a boil and boil until the potatoes are soft and easily pierced with a fork (but not falling apart).
Drain the potatoes in a colander and let them cool until they are cool enough to touch. Mix/toss them every few minutes to help release heat from the bottom layer of potatoes.
Once the potatoes are cool enough to handle, peel the skins off of them, then dice them into ½” pieces.
Transfer the diced potatoes to a large bowl (preferably one with a lid because you will be chilling the salad).

Make the Dressing

While the potatoes are boiling, make the dressing.
Whisk together mayonnaise, mustard, honey, lemon juice, sea salt, pepper, paprika and fresh dill in a small bowl until combined.

Assemble

Add the celery, green onions, and hard-boiled eggs to the diced potatoes in the large bowl. Stir to combine.
Add the dressing and mix until evenly distributed.

Chill & Serve

Cover the potato salad and chill in the refrigerator for at least 6 hours, or overnight.
Sprinkle with additional fresh dill and serve cold.

Video

Notes

Ingredient Substitutions

Red Potatoes. Yukon gold potatoes are a good substitute.
Celery. I don’t recommend substitutions for the celery.
Green Onions. Choose your favorite variety – yellow, red, white, etc.
Mayonnaise. choose a mayo variety that fits your dietary needs.
Dijon mustard. any variety of mustard works well, just be sure to consider how the variety you use will change the flavor of the potato salad. (e.g. honey mustard will make it sweeter).
Paprika. smoked paprika adds a nice smokey flavor.

Store

Store leftover potato salad in an airtight container in the refrigerator for 3-5 days. I do not recommend freezing this recipe.

Nutrition

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Best Pasta Salad Recipe (Homemade Dressing)

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BBQ Chicken Marinade

Broccoli Salad

Laura — Fri, 12 May 2023 08:46:00 +0000

This is the best broccoli salad recipe. Loaded flavor and tossed in an amazing homemade dressing, this broccoli salad with bacon will become your go-to side dish for any party!

Broccoli is my favorite vegetable! I make this roasted broccoli all the time, but my kids & husband prefer eating it raw. So, I created this broccoli salad recipe so that my entire family could enjoy eating broccoli together!

And truly everyone who tries it loves this broccoli salad. In this recipe, fresh broccoli, salty bacon, sweet cranberries, nutty sunflower seeds and onions are all tossed in the best homemade dressing.

Since too much dressing has always been my frustration with broccoli salad, I created this recipe to include just the right amount of dressing. We’re talking, enough to lightly coat the ingredients & impart flavor without creating puddles of extra dressing at the bottom of the bowl.

Broccoli Salad Recipe: Ingredients & Substitutions

Broccoli florets. You need 6 cups of broccoli for this recipe. I suggest buying florets so you get more of the tender broccoli head for your money. Be sure to cut it into small, bite-sized pieces.
Red onion. Use your favorite onion variety, green onions, yellow and white are all great choices.
Dried cranberries. you can substitute raisins, if desired.
Sunflower seeds. Pecans are a good substitute for sunflower seeds.
Bacon. Choose your favorite variety.
Mayonnaise. I don’t suggest substitutes for the mayo in this recipe.
Sour cream. full-fat greek yogurt can be used in place of sour cream.
Honey. granulated sugar works well in place of honey.
Apple cider vinegar. white vinegar works well as a substitute.

How to Make Broccoli Salad

We’ll walk through this broccoli salad recipe step-by-step, and don’t forget to watch the video.

Cook & Crumble Bacon

Begin by preparing the bacon because it needs time to cool before putting it in the salad.

Cook the bacon either on the stovetop or bake in the oven (400 degrees for 20 minutes) until crispy.

Then, line a plate with paper towels. Remove the bacon from the pan transfer it to the plate to cool.

Once it’s cooled, crumble the bacon into a bowl, set aside.

Make the Broccoli Salad Dressing

Next, make the dressing by whisking together the dressing ingredients until smooth. Set it aside.

Assemble the Broccoli Salad

Now it’s time to assemble the salad! In a large bowl, combine broccoli florets, red onion, dried cranberries, sunflower seeds and crumbled bacon.

Toss or stir the ingredients until combined.

Then, pour the dressing over the broccoli mixture and stir until evenly distributed.

Once the salad is well mixed, transfer it to a serving dish, cover and chill in the refrigerator for at least 4 hours. This allows the flavors to blend together.

Serve

Use some extra bacon, cranberries, and sunflower seeds to garnish the top of the salad. Then, serve cold alongside your favorite BBQ recipes! Here are some suggestions:

Store

Store leftover broccoli salad with bacon in an airtight container in the refrigerator for 3 to 5 days. Do not freeze this recipe.

Broccoli Salad Recipe FAQs

What is broccoli salad made of?

This recipe is made with fresh broccoli, bacon, dried cranberries, sunflower seeds, onions, and a delicious homemade dressing.

How long does broccoli salad last in the refrigerator?

It lasts 3 to 5 days stored in an airtight container in the refrigerator.

Can you eat raw broccoli?

Yes! Raw broccoli is a great source of nutrients.

Can I freeze broccoli salad?

No, I do not suggest freezing this salad. Freezing will change the texture of the ingredients and is not recommended.

Do you wash broccoli before or after cutting?

You can do either. You can run broccoli heads under lukewarm water then shake to remove excess water before cutting. Or you can cut the broccoli, put it in a colander, rinse with water then shake off excess water. You just have to be sure your broccoli is completely dry before using in this recipe.

Broccoli Salad Recipe with Bacon & Cranberries

This is the best broccoli salad recipe. Loaded flavor and tossed in an amazing homemade dressing, this broccoli salad with bacon will become your go-to side dish for any party!

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Chill 4

Total Time 4 20

Servings Servings

Calories 181kcal

Author Laura

Cost $8

Equipment

Ingredients

1 pound broccoli florets (about 6 cups), cut into small pieces
½ cup red onion finely diced
¼ cup dried cranberries
¼ cup sunflower seeds roasted and salted
10 ounces bacon cooked and crumbled

Dressing

½ cup mayonnaise
2 Tablespoons sour cream
1 Tablespoon honey
1 teaspoon apple cider vinegar
¼ teaspoon sea salt
Pinch black pepper

US Customary – Metric

Instructions

Cook & Crumble Bacon

Cook bacon either on the stovetop or bake in the oven (400 degrees for 20 minutes) until crispy.
Remove from pan and place bacon on paper towels to cool.
Once cool, crumble bacon into a bowl, set aside.

Make the dressing

In a small bowl, whisk together the dressing ingredients until smooth.

Assemble

In a large bowl, combine broccoli florets, red onion, dried cranberries, sunflower seeds and crumbled bacon and toss to combine. (Be sure to keep at least 1 TBS of each ingredient to use to garnish the top of the salad).
Pour dressing over the broccoli mixture and stir until evenly distributed.

Chill & Serve

Cover the salad and chill in the refrigerator for at least 4 hours.
Use the extra bacon, cranberries, and sunflower seeds to garnish the top of the salad. Then, serve cold.

Video

Notes

Ingredient Substitutions

Red onion. Use your favorite onion variety, green onions, yellow and white are all great choices.
Dried cranberries. you can substitute raisins, if desired.
Sunflower seeds. Pecans are a good substitute for sunflower seeds. Make sure to use shelled sunflower seeds, do not put the shells in the salad.
Sour cream. full-fat greek yogurt can be used in place of sour cream.
Honey. granulated sugar works well in place of honey.
Apple cider vinegar. white vinegar works well as a substitute.

Store

Store leftover broccoli salad with bacon in an airtight container in the refrigerator for 3 to 5 days. Do not freeze this recipe.

Nutrition

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Easy Potato Salad Recipe

Best Pasta Salad Recipe (Homemade Dressing)

Burrata Salad

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Asian Chicken Salad

Laura — Fri, 28 Apr 2023 09:19:00 +0000

In this Asian chicken salad recipe, colorful veggies, marinated chicken and lettuce are tossed in a delicious homemade dressing. It’s bursting with flavor and so much more delicious than any restaurant salad!

This Asian chicken salad recipe is so much more delicious than even my favorite restaurant. Chicken is infused with a flavorful marinade, then grilled and put atop a bed of lettuce and vibrant vegetables.

Then, everything is tossed in the most delicious homemade peanut dressing, resulting in a salad you’ll want to make on repeat.

Asian Chicken Salad: Ingredients & Substitutions

Chicken breasts. Chicken thighs are a good substitute for breasts. You can use rotisserie chicken and not marinated, grilled chicken if preferred.
Mirin. Rice wine vinegar works well in place of Mirin if you don’t have it.
Honey. Granulated sugar or brown sugar are good substitutes for honey.
Minced garlic. Both freshly minced and jarred work well.
Romaine lettuce. Spring mix, iceberg, baby spinach, etc. are all great choices. Pick your favorite.
Green onions. I love green onions in this recipe, but you can use your favorite – yellow, red, etc.
Vegetables. I included our favorite veggies to use in this Asian chicken salad. You can substitute your favorites and omit the ones you don’t like.
Cashews. Peanuts can be used in place of cashews.
Wonton strips. You can omit these if you prefer not to use them.
Peanut dressing. Feel free to use your favorite store-bought dressing if you’d prefer not to make your own. You can substitute powdered garlic and ginger with freshly minced garlic and ginger, if desired.

How to Make Asian Chicken Salad

We’ll walk through this Asian chicken salad recipe step-by-step, and don’t forget to watch the video!

Make the dressing

Begin the recipe by making the dressing. Whisk together the dressing ingredients in a small bowl, then add water as needed to thin it out.

Set aside at room temperature or if you make it a day in advance, store it in a glass jar with a lid in the refrigerator.

Marinate the Chicken

The next step in this recipe is to marinated the chicken. Begin my whisking the marinade ingredients together in a small bowl.

Then, put the chicken breasts in a Ziplock bag and pour the marinade into the bag. Marinade in the refrigerator for up to 5 hours, or at room temperature for 1 hour.

Grill the Chicken

After the chicken is marinated, preheat a grill to around 450 degrees F.

Grill the chicken on the first side for 3-4 minutes, flip and grill on the second side until the internal temperature reaches 160 degrees F.

Note: The cook time will depend on the thickness of your chicken.

Then, let the grilled chicken cool slightly before slicing to use on the salad.

Assemble the Asian Chicken Salad

Once the dressing is made and the chicken is grilled, it’s time to assemble the salad. Begin by combining the lettuce, carrots, cilantro, green onion and edamame in a large bowl.

Then, top the salad with cashews, wonton strips and sliced chicken.

Dress the Salad

You can serve this Asian chicken salad in two ways:

First, you can dress the entire salad and serve it fully dressed.
Second, you can assemble the salad, serve individual portions and dress them individually. I prefer this method because undressed salad lasts longer in the refrigerator.

Serve

I serve this Asian chicken salad as an entire meal by itself. However, you can serve it with your favorite Asian recipes like fried rice, cashew chicken stir fry, asian chicken lettuce wraps, stir fry vegetables, etc.

Store

Store leftovers in an airtight container in the refrigerator. Dressed salad will stay fresh for up to 2 days in the refrigerator (depending on the type of lettuce you use), and undressed salad will last for up to 5 days in the refrigerator.

Store leftover dressing in an airtight container in the refrigerator for up to 2 weeks.

Asian Chicken Salad Recipe FAQs

Can I double this recipe?

Yes, if you’d like to feed this asian chicken salad to a large crowd, you can double the recipe.

Do I have to add mandarin oranges to this salad?

Many people love adding mandarin oranges to Asian chicken salad – however you absolutely can omit them if you prefer.

How long does Asian chicken salad last?

In the refrigerator, dressed salad lasts for 1-2 days and undressed salad stays fresh for up to 5 days.

Asian Chicken Salad Recipe

In this Asian chicken salad recipe, colorful veggies, marinated chicken and lettuce are tossed in a delicious homemade dressing. It's bursting with flavor and so much more delicious than any restaurant salad!

Course Appetizer, Main Course, Salad

Cuisine American, asian

Diet Gluten Free

Prep Time 30

Cook Time 10

Marinating 1

Total Time 1 40

Servings Servings

Calories 332kcal

Author Laura

Equipment

Ingredients

Chicken & Marinade

2 lbs chicken breasts cut thin (½”) or into tenders
¼ cup soy sauce
¼ cup hoisin sauce
1 Tablespoon mirin
1 Tablespoon honey
1 Tablespoon minced garlic

Salad

4 cups Romaine lettuce about 2-3 heads depending on size
1 large carrot shredded
½ cup cilantro chopped
½ cup green onions
1 cup edamame
½ cup cashews chopped
½ cup wonton strips

Dressing:

¼ cup peanut butter
1 Tablespoon sesame oil
2 Tablespoons soy sauce
2 Tablespoons hoisin sauce
1 Tablespoon rice vinegar
1 Tablespoon honey
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1-2 Tablespoons water if desired to thin out.

Optional additions:

8 oz Mandarin oranges drained
½ cup red cabbage shredded
1 red bell pepper sliced thin

US Customary – Metric

Instructions

Make the Dressing

In a small bowl, whisk together the dressing ingredients. Add water as needed to thin it out. Set aside at room temperature or if you make it a day in advance, store it in a glass jar with a lid in the refrigerator.

Marinate the Chicken

In a small bowl, whisk together the marinade ingredients. Put the chicken in a Ziplock bag and pour the marinade into the bag. Marinade in the refrigerator for up to 5 hours, or at room temperature for 1 hour.

Grill the Chicken

After the chicken is marinated, preheat a grill to around 450 degrees F. Grill the chicken on the first side for 3-4 minutes, flip and grill on the second side until the internal temperature reaches 160 degrees F. The cook time will depend on the thickness of your chicken. Let cool slightly before slicing to use on the salad.

Assemble the Salad

Combine the lettuce, carrots, cilantro, green onion and edamame in a large bowl.
Top with cashews, wonton strips and sliced chicken.
You can dress the entire salad, or serve the dressing on the side and dress individual portions. I always prefer the latter because undressed salad can be refrigerated and enjoyed for a few days, whereas dressed salad gets soggy.

Video

Notes

Ingredient Substitutions

Chicken breasts. Chicken thighs are a good substitute for breasts. You can use rotisserie chicken and not marinated, grilled chicken if preferred.
Mirin. Rice wine vinegar works well in place of Mirin if you don’t have it.
Honey. Granulated sugar or brown sugar are good substitutes for honey.
Minced garlic. Both freshly minced and jarred work well.
Romaine lettuce. Spring mix, iceberg, baby spinach, etc. are all great choices. Pick your favorite.
Green onions. I love green onions in this recipe, but you can use your favorite – yellow, red, etc.
Vegetables. I included our favorite veggies to use in this Asian chicken salad. You can substitute your favorites and omit the ones you don’t like.
Cashews. Peanuts can be used in place of cashews.
Wonton strips. You can omit these if you prefer not to use them.
Peanut dressing. Feel free to use your favorite store-bought dressing if you’d prefer not to make your own. You can substitute powdered garlic and ginger with freshly minced garlic and ginger, if desired.

Store

Store leftover dressing in an airtight container in the refrigerator for up to 2 weeks.

Nutrition

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Pecan Cranberry Chicken Salad

Laura — Thu, 23 Mar 2023 20:57:00 +0000

This pecan cranberry chicken salad recipe is the perfect blend of sweet and savory. Loaded with rich spices, crunchy vegetables, dried cranberries, chopped pecans, and a delicious homemade dressing, so many flavors and textures combine to make an out-of-this-world salad perfect to serve for a special occasion lunch or brunch!

This cranberry chicken salad has been a go-to recipe for me for over a decade.

When I worked outside of the home, I would often make it on Sunday to pack for my lunches for the week (along with this classic chicken salad and egg salad)

When I need to make a special recipe for a lunch or brunch gathering, this pecan cranberry chicken salad is always my first choice.

This recipe is a combination of so many flavors and textures that blend together perfectly for the most delicious chicken salad ever.

Tender chicken, crunchy veggies, tart but sweet dried cranberries and nutty pecans are tossed in a richly spiced homemade dressing. We love to serve it in croissants, wraps or over a bed of lettuce.

Cranberry Chicken Salad: Ingredients & Substitutions

Cooked Chicken. I often used leftover rotisserie chicken to make this recipe. However, I provide directions on how to cook shredded chicken in the recipe card in case you want to make this and don’t have access to a rotisserie chicken. Or use this slow cooker shredded chicken.
Mayonnaise. I suggest using a high-quality mayonnaise for the best flavor (such as Sir Kensington’s or Chosen Foods).
Turmeric/paprika. these spices give the salad it’s orange hue. I don’t recommend substitutions here!
Celery. Be sure to finely dice the celery for the best overall texture.
Green Onion. Red, yellow, sweet, etc. onions all taste great, but green are my favorite.
Green pepper. The bell pepper is optional, but recommended. You can also use red, yellow or orange bell peppers in place of green if desired.
Dried cranberries. I suggest using an organic variety.
Pecans. you can use walnuts if you prefer.

How to Make Cranberry Chicken Salad

If you already have cooked chicken, this recipe only takes 15 minutes to make (chopping the veggies is the most time-consuming part)! Don’t forget to watch the video for helpful instructions as well.

Begin this recipe by making the dressing. In a medium bowl, whisk together the mayonnaise, paprika, garlic powder, sea salt, onion powder, pepper and turmeric.

Then, in a large bowl, combine cooked chicken, celery, green onions, and green pepper and stir to combine.

Then add the mayonnaise mixture and stir until evenly distributed.

Next, stir in the cranberries and pecans.

Chill

Once the salad is ready, cover it and chill in the refrigerator for at least 2 hours, or until chilled all the way through. This is important so the flavor blend together.

Serve

Serve this cranberry chicken salad recipe chilled as sandwiches (using croissants), over a bed of greens, or with crackers for dipping. It is the perfect dish to bring to a picnic. I suggest serving it with the following recipes:

This homemade pasta salad is a great side dish to pair with this easy chicken salad recipe.
I love serving it on top of a salad, like this burrata salad or this quinoa salad.
Serve it with a side of the best coleslaw ever!
Make a batch of this homemade honey whole wheat bread to serve it as the best chicken salad sandwiches! Or make Pretzel Bread Rolls or the best homemade burger buns, YUM!

Store

Store this recipe in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing this recipe.

If you love chicken salad, try this classic chicken salad and avocado chicken salad!

Pecan Cranberry Chicken Salad Recipe FAQs

What can I eat with cranberry chicken salad instead of bread?

You can serve it with crackers or chips (as a dip), in lettuce wraps, tortillas, over a salad etc.

What can I add to chicken salad?

This recipe is highly customizable. You can add your favorite veggies, spices, nuts, etc. and it will still taste amazing.

How long does pecan chicken salad last?

Up to 5 days in the refrigerator.

Can you freeze chicken salad?

I don’t suggest freezing this recipe. It’s best when served fresh and stored in the refrigerator.

Pecan Cranberry Chicken Salad

Course Appetizer, lunch, Main Course, Salad

Cuisine American

Diet Gluten Free

Prep Time 15

Chilling 2

Total Time 2 15

Servings Servings

Calories 209kcal

Author Laura

Cost $8

Equipment

Ingredients

4 cups cubed cooked chicken meat
1 cup celery finely diced (about 3 ribs of celery)
2 green onions sliced
½ cup green bell pepper finely diced
1 cup mayonnaise
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon onion powder
¼ teaspoon pepper
⅛ teaspoon turmeric
½ cup dried cranberries
½ cup chopped pecans

US Customary – Metric

Instructions

In a medium bowl, combine mayonnaise, paprika, garlic powder, sea salt, onion powder, pepper and turmeric. Stir to combine.
In a large bowl, combine cooked chicken, celery, green onions, and green pepper and stir to combine.
Add the mayonnaise mixture and stir until evenly distributed.
Add the cranberries and pecans and stir to combine.
Cover and chill in the refrigerator for at least 2 hours, or until chilled all the way through.
Serve chilled as sandwiches (using croissants), over a bed of greens, etc.

Video

Notes

Ingredient Substitutions

Cooked Chicken. I often used leftover rotisserie chicken to make this recipe. However, I provide directions on how to cook shredded chicken in the recipe card in case you want to make this and don’t have access to a rotisserie chicken.
Mayonnaise. I suggest using a high-quality mayonnaise for the best flavor (such as Sir Kensington’s or Chosen Foods).
Turmeric/paprika. these spices give the salad it’s orange hue. I don’t recommend substitutions here!
Celery. Be sure to finely dice the celery for the best overall texture.
Green Onion. Red, yellow, sweet, etc. onions all taste great, but green are my favorite.
Green pepper. The bell pepper is optional, but recommended. You can also use red, yellow or orange bell peppers in place of green if desired.
Dried cranberries. I suggest using an organic variety.
Pecans. you can use walnuts if you prefer.

How to cook chicken breasts:

Add 2 lbs of raw, boneless skinless chicken breasts to a medium pot and cover them with water. Add a dash of salt and pepper and cover the pot with a lid.
Bring mixture to a boil. Boil until the chicken is easily shredded (about 20-30 minutes depending on the thickness of the chicken). Remove from water and shred with two forks. Transfer to an airtight container and chill completely in the refrigerator before using in the recipe.

Store

Store this recipe in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing this recipe.

Nutrition