Salads Archives - JoyFoodSunshine

Caprese Pasta Salad

Laura — Sun, 28 Jul 2024 08:47:00 +0000

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

If you’re looking for a delicious way to use the abundance of fresh summer tomatoes and basil available right now – I suggest making this caprese pasta salad.

In this recipe, pasta is combined with mozzarella cheese, onions, tomatoes, and basil and then tossed in a delicious homemade balsamic vinaigrette dressing. The result is a light and fresh pasta salad with all the best flavors of the season.

This caprese pasta salad recipe takes less than 30 minutes to prepare (most of which is waiting for water to boil and pasta to cook), then it chills in the refrigerator, making it a perfect dish to prepare in advance for a pot luck or barbecue.

Ingredients & Substitutions

Pasta. I love fusilli pasta, but any shape or variety works well. My top recommendations are fusilli, penne, farfalle (bowties), gemelli, and rotelle (wheels).
Green Onion. red, white or yellow onions (finely diced) are good substitutes.
Baby Tomatoes. substitute your favorite 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. choose your favorite mustard.
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 Pasta Salad

Let’s walk through this recipe step-by-step, and be sure to watch the video!

Begin by cooking the pasta in salted water according to package instructions.

When the pasta is finished cooking, drain it in a colander but do not rinse it with water.

Then, make the dressing by whisking the ingredients together in a small bowl.

Next, transfer the cooked pasta to a large bowl (preferably one with a lid), add half the dressing and stir to combine. Chill the pasta in the refrigerator until they cool to at least room temperature.

Once the pasta has cooled, add green onion, tomatoes, fresh basil, parmesan cheese, mozzarella and the remaining dressing and stir to combine. Taste and add salt and pepper as desired.

Then, cover the bowl and chill the caprese pasta salad for at least 1 hour in the refrigerator.

Serve

When you’re ready to serve, top with extra parmesan cheese and chopped fresh basil. Then, serve the caprese pasta salad recipe cold with your favorite mains and sides here are some suggestions:

It pairs well with bruschetta chicken and baked pesto chicken.
Serve it as a side with your favorite grilling recipes like hamburgers and grilled BBQ chicken.
Add it to the list of delicious Italian-inspired recipes like bruschetta, panzanella salad and tiramisu.

Store

Store leftover caprese pasta salad in the refrigerator for 3-5 days. I don’t recommend freezing this recipe.

Caprese Pasta Salad Recipe FAQS

What kind of mozzarella is used in caprese?

Fresh mozzarella is the best choice in a caprese salad.

What is caprese pasta salad made of?

The main ingredients are pasta, tomatoes, basil, mozzarella and balsamic dressing.

How do you cut cherry tomatoes for pasta salad?

I suggest halving the baby tomatoes using a serrated knife.

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

Caprese Pasta Salad Recipe

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

Course Appetizer, Salad, Side Dish

Cuisine American, Italian

Diet Vegetarian

Prep Time 10

Cook Time 20

Chilling 1

Total Time 1 30

Servings Servings

Calories 152kcal

Author Laura

Cost $10

Equipment

Ingredients

16 ounces fusilli pasta
5 quarts salted water
¼ cup green onions sliced thin (about 4 onions)
24 ounces baby tomatoes halved
½ cup Fresh basil chopped (measured before chopping – whole leaves )
8 ounces fresh mozzarella pearls, or a log diced into small pieces.
½ cup parmesan cheese
1 avocado diced (optional)
Salt and pepper to taste

Dressing:

¼ cup olive oil
¼ cup balsamic vinegar
1 Tablespoon pure maple syrup
1 Tablespoon Dijon mustard
1 Tablespoon minced garlic
½ teaspoon fine sea salt
¼ teaspoon pepper

Topping

¼ cup basil julienned
1-2 Tablespoons Parmesan cheese

US Customary – Metric

Instructions

Cook pasta in salted water according to package instructions.
When pasta is finished cooking, drain but do not rinse.
In a small bowl, whisk together dressing ingredients
Put cooked pasta 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 pasta has cooled, add green onion, tomatoes, fresh basil, parmesan cheese, mozzarella and the remaining dressing and stir to combine. Taste and add salt and pepper as desired.
Chill for at least 1 hour.
When ready to serve, top with parmesan cheese and chopped fresh basil.
Serve cold.

Video

Notes

Ingredient Substitution Notes

Pasta. I love fusilli pasta, but any shape or variety works well. My top recommendations are fusilli, penne, farfalle (bowties), gemelli, and rotelle (wheels).
Green Onion. red, white or yellow onions (finely diced) can be used in place of green.
Baby Tomatoes. substitute your favorite tomato variety including heirloom, Roma, etc.
Mozzarella cheese. use fresh mozzarella for the best results.
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

Store leftovers in an airtight container in the refrigerator for 3-5 days.

Nutrition

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Cucumber Salad

Laura — Fri, 26 Jul 2024 08:27:00 +0000

This cucumber salad recipe is a simple & flavorful side dish. Cucumbers and onions are tossed in a delicious 6 ingredient homemade dressing for a light and refreshing salad perfect for barbecues and potlucks!

I love barbecuing because my husband usually takes over making the main dish (hamburgers, kebabs, etc.) and I get to focus on the sides. So, I usually keep it simple and choose easy but delicious recipes, like this cucumber salad.

This crowd-pleasing cucumber salad recipe is easy to make in less than 10 minutes with only 8 ingredients. But don’t let it’s simplicity fool you, it’s bold flavor and fresh texture will keep you coming back for more.

Serve it alongside your favorite sides like fruit salad and potato salad for a delicious meal!

Cucumber Salad: Ingredients & Substitutions

Cucumber. Use traditional or English cucumbers.
Red onion. Yellow or white onions also are great choices.
Mayonnaise. There really is no substitute for mayo in the dressing.
Honey. granulated sugar can be used in place of honey.
Red wine vinegar. white wine or apple cider vinegar are both good substitutes.
Celery Seed. you can substitute celery salt, or a very finely diced rib of celery.
Dill. fresh or freeze-dried dill are great choices.

How to Make Cucumber Salad

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

Begin by preparing the vegetables. First, peel and finely slice the cucumbers.

Then, finely slice the red onion.

Next, make the dressing by whisking the dressing ingredients together a small bowl.

Then, assemble the cucumber salad. First, put the cucumbers and red onion to a medium-sized bowl (preferably one with a lid).

Then, pour the dressing over the cucumbers/onion and stir to combine.

Once the cucumber salad is mixed, cover it and let it chill for at least 30 minutes in the refrigerator, and up to 4 hours.

Serve

Serve the cucumber salad chilled as a side to your favorite main dish recipes along with your other favorite sides. Here are some suggestions.

Serve it with your favorite grilling recipes like homemade hamburgers, chicken kebabs, and BBQ chicken.
It’s a great side dish for chicken salad or pecan cranberry chicken salad.
It pairs well with sides like coleslaw, potato salad and broccoli salad.

Store

Store leftover cucumber salad in an airtight container in the refrigerator for up to 2 days. If it gets watery, simply drain off the excess water and add an extra dash of salt and pepper.

Cucumber Salad Recipe FAQS

Do you need to peel cucumbers for salad?

I prefer to peel cucumbers for salad. Some softer varieties (like English cucumbers) may not need to be peeled. It is really personal preference.

How do you keep cucumber salad from getting soggy?

Make sure all your ingredients are washed and dried (specifically the onion and cucumber) before using in this recipe. The cucumbers will naturally leach a little water, you really cannot avoid that. But this dressing is thick and creamy and this salad isn’t watery.

How do you keep cucumbers crisp after peeling?

Store them in an airtight container in the refrigerator.

Can I double this recipe?

Yes, you can easily double or even triple the recipe to feed a crowd.

Creamy Cucumber Salad Recipe

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Chilling 30

Total Time 40

Servings servings

Calories 52kcal

Author Laura

Cost $4

Equipment

Ingredients

1 pound cucumbers (2 medium cucumbers, peeled and sliced thin)
½ cup red onion (sliced thin)

Dressing

2 Tablespoons mayonnaise
½ Tablespoon honey
½ Tablespoon red wine vinegar
¼ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon celery seed
¼ teaspoon dried dill

Instructions

In a small bowl, whisk together dressing ingredients.
Add the cucumbers and red onion to a medium-sized bowl.
Pour dressing over the cucumbers/onion and stir until combined.
Chill for at least 30 minutes, or up to 4 hours.
Serve chilled.

Video

Notes

Ingredient Substitution Notes

Cucumber. Use traditional or English cucumbers.
Red onion. Yellow or white onions also are great choices.
Mayonnaise. There really is no substitute for mayo in the dressing.
Honey. granulated sugar can be used in place of honey.
Red wine vinegar. white wine or apple cider vinegar are both good substitutes.
Celery Seed. you can substitute celery salt, or a very finely diced rib of celery.
Dill. fresh or freeze-dried dill are great choices.

Store

Store leftover cucumber salad in an airtight container in the refrigerator for up to 2 days.

Nutrition

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Waldorf Salad

Laura — Mon, 01 Jul 2024 09:08:00 +0000

This Waldorf Salad Recipe is a light and refreshing salad bursting with flavor and texture. It’s an easy, delicious crowd-pleasing recipe perfect for any occasion.

This Waldorf Salad Recipe, dating all the way back to 1898, is a classic recipe that has stood the test of time.

It was first served at the Waldorf-Astoria hotel in NYC, but has since become a household staple being passed on for generations.

This particular recipe is one that I have been making for years. In our version, apples are soaked in orange juice for flavor and to prevent browning. Then, they are tossed with celery, grapes, walnuts, raisins and a simple (but delicious), 5 ingredient homemade dressing.

Serve this Waldorf salad on it’s own or over a bed of lettuce along with your favorite sides like potato salad, broccoli salad and coleslaw.

Waldorf Salad Ingredients & Substitutions

Apples. I suggest a tart/sweet apple like pink lady or gala.
Walnuts. pecans are a good substitute for walnuts.
Raisins. if you don’t prefer raisins, dried cranberries are a good substitute.
Honey. granulated sugar or maple syrup can be used in place of honey.

How to Make Waldorf Salad

Let’s walk through this Waldorf salad recipe together, and as always you can watch the video for further guidance.

Begin by filling a small bowl with ½ cup orange juice.

Then, chop the apples into ½” to 1” cubes (do not peel), put the apples in the orange juice and turn to coat. Let them sit while preparing the rest of the salad, stirring once or twice.

Next make the Waldorf salad dressing by whisking the ingredients together in a small bowl.

Next, cut each rib of celery in half lengthwise, then slice thin.

Drain the apples and pat dry, then transfer the apples to a large bowl.

Add celery, grapes, walnuts and raisins to the bowl of apples and stir to combine.

Then, add the dressing and stir until it’s evenly distributed. Cover the bowl and chill the Waldorf salad for at least 30 minutes in the refrigerator.

Serve

Remove the bowl from the fridge and serve the Waldorf salad chilled, garnished with extra walnuts.

I suggest serving it alongside your favorite barbecue, potluck or holiday recipes like:

Store

Store leftover Waldorf salad in an airtight container in the refrigerator for up to 3 days.

Waldorf Salad Recipe FAQS

What is Waldorf dressing made of?

It contains mayonnaise, orange juice, honey, salt and pepper.

Why is it called Waldorf salad?

It was first created for and served at the Waldorf-Astoria hotel in New York City in 1898.

What fruit does a Waldorf salad typically contain?

Apples, grapes and raisins.

Does Waldorf salad contain celery?

Yes, celery adds flavor and crunch!

Best Waldorf Salad Recipe

This Waldorf Salad Recipe is a light and refreshing salad bursting with flavor and texture. It's an easy, delicious crowd-pleasing recipe perfect for any occasion.

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Chilling 30

Total Time 45

Servings Servings

Calories 131kcal

Author Laura

Cost $8

Equipment

Ingredients

1 pound apples 2 medium, (Gala or pink lady preferred)
½ cup orange juice
2 ribs celery (1 cup)
½ cup seedless red grapes quartered (3 oz)
¼ cup toasted walnuts chopped
¼ cup raisins

Waldorf Salad Dressing

¼ cup mayonnaise
1 tsp orange juice
1 tsp honey
¼ tsp sea salt or more to taste
Pinch of black pepper

US Customary – Metric

Instructions

Fill a small bowl with ½ cup orange juice.
Chop apples into ½” to 1” cubes (do not peel). Put the apples in the orange juice and turn to coat. Let sit while preparing the rest of the salad, stirring occasionally.
Whisk the dressing ingredients together in a small bowl, set aside.
Cut each rib of celery in half lengthwise, then slice thin.
Drain apples and pat dry, then transfer the apples to a large bowl.
Add celery, grapes, walnuts and raisins and stir to combine.
Add dressing and stir to coat.
Chill in an airtight container in the refrigerator for at least 30 minutes before serving.
Serve chilled. You can serve it on top of lettuce, if desired.

Video

Notes

Waldorf Salad Ingredients Notes:

Apples. I suggest a tart/sweet apple like pink lady or gala.
Walnuts. pecans are a good substitute for walnuts.
Raisins. if you don’t prefer raisins, dried cranberries are a good substitute.
Honey. granulated sugar or maple syrup can be used in place of honey.

Store

Store leftover Waldorf salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

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3 Bean Salad

Laura — Fri, 14 Jun 2024 08:59:00 +0000

This 3 bean salad recipe is a light and flavorful side dish that takes less than 10 minutes to prepare. In this recipe, three types of beans are mixed with herbs and spices and tossed in a delicious homemade dressing!

This three bean salad recipe is a delicious combination of bold and fresh flavors and textures.

Three types of beans are combined with herbs and spices then tossed in a light and slightly sweet dressing. It only takes 10 minutes to make this 3 bean salad, and it’s easy to prepare in advance for a BBQ, potluck etc.

Serve bean as a refreshing side dish with your favorite dinner recipes like hamburgers, grilled BBQ chicken. etc.!

Ingredients & Substitutions

Beans. this recipe uses a combination of Cannellini, garbanzo and kidney beans. You can substitute your favorite beans like great northern, or green beans.
Red onion. green, white or yellow onions are good substitutes for red.
Minced garlic. freshly minced or jarred are both good choices.
Olive oil. avocado oil or canola oil are good substitutes.
Honey. granulated sugar can be used in place of honey.

How to Make Bean Salad

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

Begin by making the dressing – whisk the ingredients together in a small bowl.

Then, in a large bowl (preferably one with a lid), combine the beans, onion, minced garlic, parsley and celery.

Next, pour the dressing over the bean mixture

Stir until the dressing is evenly distributed.

Cover the bean salad and chill in the refrigerator for at least 1 hour before serving, and up to overnight.

Serve

Transfer the 3 bean salad to a serving bowl and garnish with extra parsley. Serve cold with your favorite main dish and BBQ recipes:

Store

Store leftover three bean salad in an airtight container in the refrigerator for 3-5 days.

Bean Salad Recipe FAQS

How long can you keep three bean salad in the refrigerator?

3 to 5 days.

What to serve with 3 bean salad?

Here are some serving suggestions:
Homemade hamburgers
Chicken Kebabs
Grilled BBQ chicken or Greek Chicken
Coleslaw
Broccoli Salad
Potato Salad

Can I double this recipe?

Yes, you can double or triple this recipe to serve a large crowd.

Three Bean Salad Recipe

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 125kcal

Author Laura

Cost $8

Equipment

Ingredients

15 ounces Cannellini beans (drained and rinsed)
15 ounces kidney beans (drained and rinsed)
15 ounces garbanzo beans (drained and rinsed)
1 cup red onion (finely diced)
1 Tablespoon minced garlic
2 Tablespoons fresh parsley (finely chopped)
2 ribs celery (finely diced (heaping ½ cup))

Dressing

¼ cup olive oil
3 Tablespoons red wine vinegar
2 Tablespoons honey
½ teaspoon sea Salt
¼ teaspoon Pepper

Instructions

In a small bowl, whisk together dressing ingredients.
In a large bowl (preferably one with a lid), combine beans, onion, minced garlic, parsley and celery.
Pour the dressing over the bean mixture and stir to combine.
Cover and chill in the refrigerator for at least 1 hour.
Transfer the bean salad to a serving bowl. Garnish with extra parsley.
Serve cold.

Video

Notes

Ingredient Substitution Notes

Beans. this recipe uses a combination of Cannellini, garbanzo and kidney beans. You can substitute your favorite beans like great northern, or green beans.
Red onion. green, white or yellow onions are good substitutes for red.
Minced garlic. freshly minced or jarred are both good choices.
Olive oil. avocado oil or canola oil are good substitutes.
Honey. granulated sugar can be used in place of honey.

Store

Store leftover three bean salad in an airtight container in the refrigerator for 3-5 days.

Nutrition

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Greek Pasta Salad

Laura — Sun, 12 May 2024 09:50:00 +0000

This Greek pasta salad is a fresh and flavorful side dish! In this Greek pasta salad recipe, tomatoes, chickpeas, veggies, pasta and fresh dill are tossed in a delicious homemade dressing for healthy salad, perfect for pot lucks & BBQs.

This Greek pasta salad is practically perfect in every way. Loaded with fresh veggies, fiber, protein and bursting with flavor, it will become a go-to side dish to serve with your favorite Mediterranean recipes like Greek meatballs, chicken kebabs etc.

This Greek pasta salad recipe is a true flavor explosion. Pasta is tossed with Kalamata olives, chickpeas, fresh dill, red onion, feta cheese, veggies and a delicious homemade greek dressing for a side that is as bold as it is beautiful.

It’s an absolute crowd-pleaser, perfect for parties, BBQs, etc.

Greek Pasta Salad: Ingredients & Substitutions

Fusilli pasta. You really can use any pasta shape to make this recipe – just be sure to use 16 oz. Some suggestions include (but are not limited to), penne, farfalle (bowties), gemelli, and rotelle (wheels).
Cucumber. I suggest using peeled cucumbers. Removing this seeds is not mandatory, but it does help reduce the water in the recipe.
Red Onion. choose your favorite onion variety, I suggest green onions, and sweet white or yellow onion in place of the red if desired.
Cherry Tomatoes. You can substitute any tomato including heirloom, Roma, etc., diced small.
Chickpeas. You can use a different bean, if you’d like, or omit the chickpeas. Chickpeas are definitely my favorite choice. You can even roast them and use this crispy roasted chickpea recipe.
Fresh Dill. Freeze-dried dill works well too.
Kalamata Olives. You can substitute your favorite olive variety, but kalamatas give the most authentic Greek flavor.
Feta Cheese. Goat cheese, parmesan cheese, etc. are good substitutes for feta.
Olive oil. Avocado oil works well.
Red wine vinegar. white wine vinegar and balsamic vinegar are great substitutes.
Dijon mustard. Any mustard variety can be used in place of Dijon.
Dried oregano. fresh oregano or your favorite Greek spice blend both work well in this recipe.

How to Make Greek Pasta Salad

Let’s walk through this greek pasta salad recipe together, and don’t forget to watch the video.

Cook the Pasta

Begin by cooking the pasta in salted water according to package instructions. It’s important to do this first because the pasta needs to cool.

When the pasta is finished cooking, drain and do not rinse.

Make the Greek Dressing

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

Assemble

Next, put the cooked pasta 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 pasta has cooled, add cucumber, onion, tomatoes, chickpeas, fresh dill, olives, feta cheese (save 1-2 Tablespoons for the top), salt, pepper.

Then, add the rest of the dressing.

Stir until the dressing is evenly distributed, then chill the Greek pasta salad for at least one hour before serving to the flavors can blend together.

Garnish with extra feta, fresh dill, olives, crispy roasted chickpeas, etc. and serve cold.

Serve

This Greek pasta salad is best served cold with your favorite BBQ or Mediterranean recipes, here are some suggestions.

Baked hummus chicken
Greek Meatballs
Chicken Kebabs
Grilled Greek Chicken
Also, serve with your favorite mediterranean sides like homemade pita, homemade hummus, tzatziki sauce, naan bread, etc.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Greek Pasta Salad Recipe FAQS

Can I double this recipe?

Yes, this recipe is easily doubled, although it makes a lot of pasta salad!

Can I use store-bought dressing.

If you have a favorite store-bought Greek style dressing, you can use it in this recipe.

Greek Pasta Salad Recipe

Course Salad, Side Dish

Cuisine Mediterranean

Diet Vegetarian

Prep Time 10

Cook Time 20

Chilling 1

Total Time 1 30

Servings Servings

Calories 239kcal

Author Laura

Cost $8

Equipment

Ingredients

16 oz fusilli pasta
Salted water
1 cucumber (peeled and diced)
½ cup red onion (finely diced)
1 pint baby tomatoes (halved)
15 ounces chickpeas (drained and rinsed, about 1 ½ cups)
2 teaspoons fresh dill (or 1 tsp freeze-dried)
6 ounces kalamata olives (drained and rinsed)
6 ounces Feta cheese (crumbled)

Dressing:

¾ cup olive oil
3 Tablespoons lemon juice
1 ½ Tablespoons red wine vinegar
1 Tablespoon honey
1 Tablespoon Dijon mustard
1 Tablespoon minced garlic
2 teaspoons dried oregano
½ to 1 teaspoons fine sea salt or to taste
¼ teaspoons freshly ground black pepper

US Customary – Metric

Instructions

Cook the Pasta

Cook pasta in salted water according to package instructions.
When the pasta is finished cooking, drain and do not rinse.

Make the Dressomg

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

Assemble

Put cooked pasta 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 pasta has cooled, add cucumber, onion, tomatoes, chickpeas, fresh dill, olives, feta cheese (save 1-2 TBS for the top), salt, pepper and the rest of the dressing. Stir to combine.

Chill & Serve

Cover and chill for at least 1 hour.
Transfer to a serving bowl and garnish with extra feta, fresh dill, olives, etc. and serve cold.

Video

Notes

Ingredient Notes/Substitutions

Fusilli pasta. You really can use any pasta shape to make this recipe – just be sure to use 16 oz. Some suggestions include (but are not limited to), penne, farfalle (bowties), gemelli, and rotelle (wheels).
Cucumber. I suggest using peeled cucumbers. Removing this seeds is not mandatory, but it does help reduce the water in the recipe.
Red Onion. choose your favorite onion variety, I suggest green onions, and sweet white or yellow onion in place of the red if desired.
Cherry Tomatoes. You can substitute any tomato including heirloom, Roma, etc., diced small.
Chickpeas. You can use a different bean, if you’d like, or omit the chickpeas. Chickpeas are definitely my favorite choice. You can even roast them and use this crispy roasted chickpea recipe.
Fresh Dill. Freeze-dried dill works well too.
Kalamata Olives. You can substitute your favorite olive variety, but kalamatas give the most authentic Greek flavor.
Feta Cheese. Goat cheese, parmesan cheese, etc. are good substitutes for feta.
Olive oil. Avocado oil works well.
Red wine vinegar. white wine vinegar and balsamic vinegar are great substitutes.
Dijon mustard. Any mustard variety can be used in place of Dijon.
Dried oregano. fresh oregano or your favorite Greek spice blend both work well in this recipe.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

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Homemade Croutons

Laura — Wed, 08 May 2024 08:00:00 +0000

This homemade croutons recipe is easy to make with 4 ingredients in 15 minutes – and they’re so much more delicious than store bought! Learn how to make croutons by following our step-by-step tutorial and video.

Homemade croutons are so delicious they transform any salad from good to great! They are crispy but still soft and so flavorful.

If you need another reason besides taste to make your own homemade croutons, consider this, many popular store bought crouton varieties contain over twenty ingredients, and they are not all natural/nutritious.

However, this homemade crouton recipe only contains four ingredients, all of which you can pronounce. Especially if you use our homemade french bread recipe to make them – yum!

Follow along as I show you how to make croutons that will level up your salad game forever!

Homemade Croutons: Ingredients & Substitutions

French bread. You can use any bread you have around your house to make homemade croutons. However I recommend french bread for the best taste – especially this homemade French bread. Other ideas include, sourdough, rye or your favorite gluten-free bread for gluten-free croutons.
Olive oil. infused olive oils or avocado oil are good substitutes.
Fine sea salt. if using iodized table salt, decrease the amount by half.
Garlic powder. I don’t recommend omitting or substituting the garlic powder, because it makes these garlic croutons very flavorful! But you can omit it to make plain croutons.

How to Make Croutons

Let’s walk through how to make croutons together, and don’t forget to watch the video.

Begin by cutting a half a loaf of french bread into ½ to 1″ cubes. If you prefer softer croutons, cut them on the larger side (1″), if you like crispy croutons, make them smaller!

Once the bread is cubed, put it in a large bowl and drizzle the olive oil over the bread cubes.

Then stir until all the bread is evenly coated in olive oil.

Next, combine the salt, garlic powder and pepper in a small bowl, then add half of the spice mixture to the croutons.

Then, stir the mixture gently.

Stir gently

In every step, it’s important to stir gently. If stirred too vigorously, the bread cubes will break apart and you will end up with bread crumbs instead of nice, square croutons!

Then, add the remaining spice mixture and stir again until it’s evenly distributed.

Bake

Next, spread the croutons in an even layer on a baking sheet.

Bake the homemade croutons for 10 minutes, stirring once halfway through. You may need to adjust baking time depending on your oven and your preferences (crunchy or slightly soft). Test at 10 minutes and adjust accordingly.

Please note: these croutons won’t really brown, but they will get crispy! Once they reach your desired doneness, set them aside to cool!

Serve

Of course, I suggest serving croutons on your favorite salads. My all-time favorites are burrata salad and panzanella salad. They’re great combined with these candied almonds for a sweet crunch too! Here are some additional suggestions outside of just salads:

In soup. We love adding fresh croutons to our favorite soups in the winter time. Especially in tomato soup and butternut squash soup.
As a snack. My kids go crazy over these croutons. Whenever I make them I always put a few on their dinner plates to enjoy by themselves, they’re that good.
As breadcrumbs. If you need breadcrumbs and just so happen to have these homemade croutons on hand, toss some in the food processor and presto! The most delicious breadcrumbs you’ve ever tasted.

Homemade Croutons Recipes FAQs

How do you store homemade croutons?

Store in an airtight container at room temperature for up to 5 days.

Can you freeze croutons?

Yes! Freeze in an airtight container or plastic bag for up to 1 month. Reheat in the oven set to warm.

How do you reheat croutons?

Preheat your oven to 250 degrees F. Spread the croutons out on a baking sheet and heat until they are warmed through (about 10 minutes).

Can I double this recipe?

This recipe is easily halved, doubled, tripled, etc. Just make sure to bake them in an even layer, which, if doubling, could mean using two baking sheets.

Homemade Croutons Recipe

This homemade croutons recipe is easy to make with 4 ingredients in 15 minutes – and they're so much more delicious than store bought! Learn how to make croutons by following our step-by-step tutorial and video.

Course condiment, Salad

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 52kcal

Author Laura

Cost $3

Equipment

Ingredients

6 cups French bread (cut into ½ to 1” cubes)
¼ cup olive oil
½ teaspoon fine sea salt
½ teaspoon garlic powder

US Customary – Metric

Instructions

Preheat oven to 350 degrees Lightly grease a large baking sheet, set aside.
Cut French bread into ½ to 1” cubes (about 12 to 18” loaf of French bread).
Drizzle with olive oil, stir to combine.
Combine garlic powder, sea salt and pepper in a small bowl.
Sprinkle half the spice mixture over the bread and stir.
Then, sprinkle the remaining spice mixture and stir until evenly distributed.
Spread the seasoned bread cubes in one layer on prepared baking sheet.
Bake 10 minutes, stirring once halfway through.
Set aside to cool.

Video

Notes

Cooking Time

The cooking time will vary depending on the size of your bread cubes and how crispy you like your croutons. I like mine slightly soft, so I cut them larger and bake for 10 minutes. For crispier croutons cut smaller cubes and bake for 10 minutes, then check and bake longer if desired. They will crisp more after being removed from the oven.

Ingredient Substitutions

French bread. You can use any bread you have around your house to make homemade croutons. However I recommend french bread for the best taste – especially this homemade French bread. Other ideas include, sourdough, rye or your favorite gluten-free bread for gluten-free croutons.
Olive oil. infused olive oils or avocado oil are good substitutes.
Fine sea salt. if using iodized table salt, decrease the amount by half.
Garlic powder. I don’t recommend omitting or substituting the garlic powder, because it makes these garlic croutons very flavorful! But you can omit it to make plain croutons.

Store

Chances are you won’t eat the entire batch of homemade croutons in one shot. To save for tomorrow’s salad, store in an airtight container at room temperature for up to one week! I don’t recommend refrigerating them.

Nutrition

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Burrata Salad

Laura — Wed, 17 Apr 2024 08:00:00 +0000

This burrata salad recipe is my go-to summer salad. Spring mix is topped with homemade croutons, veggies, herbs & a drizzle of homemade dressing and lots of burrata cheese for a fresh and delicious, show-stopping salad!

One of my most sincere culinary obsession is burrata cheese. I seriously can’t get enough of it. When we go out to eat, if there is a menu item with the word “burrata” in the title, it’s basically guaranteed that I will order it. So, I created this recipe for the best burrata salad.

I make this recipe at least weekly in the summer. It’s an unforgettable combination of ingredients far above and beyond an ordinary salad – making it perfect for entertaining and serving to guests!

Burrata is a type of mozzarella cheese that’s formed into a pouch and then filled with soft, stringy curd (called stracciatella) and cream. In other words, it’s like a little pillow of cheesy goodness sent from up above.

Burrata Salad: Ingredients & Substitutions

If you’d prefer to use store-bought croutons and dressing to save time, choose your favorites and enjoy! Check out these cornbread croutons too, yum.

French bread. Use your favorite bread – sourdough, Italian, etc. I have an entire post on how to make homemade croutons that’s worth checking out if you need more guidance!
Olive oil. avocado oil is a good substitute.
Balsamic vinegar. High quality balsamic vinegar should thick and naturally sweet. It should not be thin, watery, or sour-tasting. (this is my all-time favorite balsamic vinegar).
Mustard. Any mustard variety works well in this recipe – dijon, honey mustard, yellow, etc.
Honey. Maple syrup can be used in place of honey for another delicious variety!
Greens: Spring mix is the best – but you can use your favorite greens such as: arugula, Romaine, baby spinach, butter lettuce, kale, etc.
Green onions – I’ve made this countless times times posting this recipe and always add green onions, although they aren’t pictured they are so good!
Salad Add-ins. You can include your favorite vegetables or salad fixing like fresh corn, bacon, etc.

How to Make Burrata Salad

Since burrata is such a special cheese, it’s only fitting to serve it on top of an extraordinary salad. That’s why we make both the croutons and dressing from scratch for this burrata salad recipe.

Make the Homemade Croutons

These homemade croutons transform this burrata salad from good to great. They’re also easy to make in 15 minutes.

Start by cutting a half a loaf of french bread into ½ to 1″ cubes.

Then, drizzle the olive oil over the bread and stir to combine.

Next, add the garlic powder and salt in two additions, stirring after each one.

Then, evenly spread the seasoned bread in a single layer on a baking sheet.

Bake for 8 to 10 minutes, stirring once halfway through. You may need to adjust baking time depending on your oven and your preferences (very crunchy or slightly soft).

Test at 8 minutes and adjust accordingly. They won’t really brown, but they will get crispy. Then set them aside to cool while you make the rest of the burrata salad.

Note

This might make more croutons than necessary for this burrata salad recipe, however you can serve extras on the side or store them in an airtight container for another salad on a different day. I like to be sure to have plenty in case guests want a lot of croutons.

Make the Dressing

While the croutons are baking, whisk up the balsamic vinaigrette.

Either whisk the ingredients together in a medium bowl, or combine the ingredients in a glass jar, secure the lid and shake.

Assemble the Burrata Salad

Arrange the greens on a large serving platter or in a large salad bowl. I personally prefer a shallow serving bowl for this burrata salad so that every serving has a little bit of everything (cheese, croutons, tomatoes, etc.). I used a noodle bowl from crate and barrel but they no longer sell it – I love this one though.

Then, add the tomatoes & any other vegetables you’d like to add to the salad.

Place the burrata cheese evenly on top of the bed of greens & tomatoes. Make sure that the burrata cheese is evenly spaced out when it’s cut open to serve.

I know it is shown in full “balls” in these photos. But, for easy serving I always slice each burrata ball into 4 or 6 pieces (depending on the size) and spread them out around the salad.

Next, add the croutons and avocado around the cheese, and save the rest to serve on the side in case anyone would like a double dose of homemade croutons.

Then, sprinkle the entire salad with salt and pepper, chopped fresh basil and green onions.

Next, evenly drizzle the dressing over the entire salad. Or, you can serve the dressing on the side if you think your guests would prefer it.

To Prepare in Advance

You can assemble the entire salad up to 1 hour in advance – except for the avocado and dressing.

Then when you are ready to serve, add the avocado and dressing.

Serve

Sprinkle some chopped fresh basil on top and serve up this burrata salad! Serve any extra croutons and dressing on the side so your guests can adjust their portions to their individual tastes! I love this wooden serving set (and it’s only $10)!

Burrata Salad Recipe FAQs

What is the difference between fresh mozzarella and burrata?

Fresh mozzarella cheese is a soft Italian cheese made from cow or water buffalo milk. Burrata cheese is mozzarella that’s formed into a pouch and then filled with soft curd (called stracciatella) and cream.

What is inside burrata?

The inside of burrata cheese is made of stracciatella (shreds of cheese) and cream.

Do you eat the skin of burrata?

Yes! The “skin” of burrata cheese is mozzarella, and totally safe to eat (and delicious)!

Should burrata be served at room temperature?

You can serve burrata cold or at room temperature! It all depends on your own personal preferences!

How do you serve burrata?

I recommend cutting the burrata into fourths for easy serving! Serve this burrata salad with grilled chicken, pasta dishes, etc.

Burrata Salad Recipe

Course Appetizer, Main Course, Salad

Cuisine American, Italian

Diet Vegetarian

Prep Time 20

Cook Time 10

Total Time 20

Servings people

Calories 243.3kcal

Author Laura

Cost $9

Equipment

Ingredients

Salad

5 ounces spring mix
1 pint baby tomatoes
½ cup fresh basil
1 avocado (diced)
8 ounces Burrata cheese
½ cup green onions (sliced)

Balsamic Vinaigrette Dressing

¼ cup balsamic vinegar
¼ cup olive oil
1 Tablespoon honey
1 teaspoon Dijon mustard
pinch salt and pepper

Homemade Croutons

6 cups French bread (or ciabatta, sourdough, etc)
¼ cup Olive oil
½ teaspoon fine sea salt
½ teaspoon garlic powder

US Customary – Metric

Instructions

Make the Croutons

Preheat oven to 350 degrees F.
Cut French bread into ½ to 1“ cubes (about half a loaf of French bread), or tear it into bite-size pieces for a more rustic look.
Drizzle with olive oil, stir to combine.
Combine sea salt and garlic powder in a small bowl.
Sprinkle half the salt mixture over the oiled bread and stir. Then, sprinkle the remaining salt mixture and stir until evenly distributed.
Spread the seasoned bread cubes in one layer on a greased baking sheet.
Bake 8-10 minutes, stirring once halfway through, until the bread is toasted but still slightly soft (or longer if you prefer crunchier croutons)/
Set aside to cool.

Make the Dressing

Put all the ingredients in a small bowl and whisk to combine. Set aside but do not chill.

Assemble & Serve

Place spring mix in a serving bowl.
Arrange tomatoes and burrata cheese on top of the spring mix.
Add croutons, green onions, fresh basil and avocado.
Sprinkle sea salt and fresh black pepper on top of each burrata cheese round.
Drizzle with your desired amount of dressing, or serve dressing on the side.
Serve immediately.

Video

Notes

Ingredient Notes

French bread. Use your favorite bread – sourdough, Italian, etc. I have an entire post on how to make homemade croutons that’s worth checking out if you need more guidance!
Olive oil. avocado oil is a good substitute.
Balsamic vinegar. High quality balsamic vinegar should thick and naturally sweet. It should not be thin, watery, or sour-tasting. (this is my all-time favorite balsamic vinegar).
Mustard. Any mustard variety works well in this recipe – dijon, honey mustard, yellow, etc.
Honey. Maple syrup can be used in place of honey for another delicious variety!
Greens: Spring mix is the best – but you can use your favorite greens such as: arugula, Romaine, baby spinach, butter lettuce, kale, etc.
Green onions – I’ve made this countless times times posting this recipe and always add green onions, although they aren’t pictured they are so good!
Salad Add-ins. You can include your favorite vegetables or salad fixing like fresh corn, bacon, etc.

To Prepare in Advance

You can assemble the entire salad up to 1 hour in advance – except for the avocado and dressing.

Then when you are ready to serve, add the avocado and dressing.

Store

Leftovers keep relatively well for a day or two, especially if you choose not to dress the salad all at once (let people individually dress their own portions).

Nutrition

Try these Salad Recipes

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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.

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

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Oven Roasted Green Beans

Oven Roasted Vegetables

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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!

Crock Pot 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