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Category: Salads

  • Italian Corn Salad

    Italian Corn Salad

    This Italian Corn Salad is bursting with fresh flavors from sweet corn, juicy grape tomatoes, crisp green bell pepper, and sharp parmesan cheese. Tossed in a zesty homemade Italian dressing, it’s perfect for summer or any time of the year.

    If you’re looking for a delicious addition to BBQs, potlucks, and other summer celebrations, this corn salad is it! Complete the menu with some of our other favorite sides like the world’s best-baked beans, easy grilled asparagus, and this creamy cucumber salad.

    Overhead shot of Italian corn salad in bowl with wooden spoon.

    Reasons to Love This Recipe

    • Quick and Easy: You will love how effortless this Italian corn salad is to make. Simply grill the corn and then chop and mix!
    • Versatile: This recipe can easily be customized based on your preferences! Use your favorite veggies, cheese, and herbs! You can even use frozen corn!
    • So Flavorful: Everyone will love the incredible flavor of this dish! It’s filled with freshness and texture. Plus, it pairs well with a variety of mains!

    Italian Corn Salad Recipe

    This easy Italian corn salad is packed with fresh flavor! I love that the recipe uses seasonal ingredients that you might have growing in your garden, yet it can also totally work outside of summertime. Serve this Italian Corn Salad as a perfect side dish with grilled chicken or burgers, or enjoy it as an appetizer with tortilla chips for dipping!

    Ingredients You’ll Need

    With just a handful of fresh ingredients, you’re well on your way to an amazing salad that’s sure to impress! Here’s a list of what’s needed. The recipe card contains all of the exact measurements.

    • Sweet Corn: Sweet juicy bursts of tender kernels are the star of this salad!
    • Grape Tomatoes: Grape or cherry tomatoes are the perfect size to half and add to the salad for extra sweetness.
    • Green Bell Pepper: Provides a crisp texture with a subtle bitterness that balances the sweet corn. If preferred, You can sub with red bell pepper.
    • Fresh Herbs: A combination of fresh basil and fresh parsley to add that classic Italian flavor.
    • Red Onion: Adds mild onion flavor.
    • Parmesan Cheese: Freshly grated is best if you have the time.
    • For the Vinaigrette: A mix of olive oil, lemon juice, Italian seasoning, and minced garlic makes a simple, yet flavorful dressing.
    • Salt and Pepper: Add to taste and bring all of the flavors together.
    Overhead shot of labeled ingredients.

    How to Make a Corn Salad

    This Italian corn salad recipe comes together with very little hassle in just 15 minutes! It’s bound to be your new favorite side dish!

    1. Grill the Corn: Heat the grill to medium-high heat. Brush the corn lightly with olive oil then grill, rotating it until golden on all sides.
    2. Remove Corn from the Cob: Allow the corn to cool, then cut it off the cob with a knife and add it to a large bowl.
    3. Combine Ingredients: Add the bell pepper, red onion, Parmesan cheese, and fresh herbs.
    4. Make the Dressing: In a small bowl, whisk the lemon juice, olive oil, Italian seasoning, and garlic.
    5. Toss Salad with Dressing: Pour the dressing over the salad and toss to coat then season with salt and pepper to taste.
    6. Serve: Enjoy immediately or refrigerate until serving.
    Overhead shot of corn cut off from a corn on the cob.
    Grill and cut the corn off the cob.
    Overhead shot of glass bowl with salad ingredients divided inside of it.
    Combine the salad ingredients to a large bowl.
    Overhead shot of dressing in a small glass bowl.
    Make the dressing.
    Overhead shot of dressing being poured into bowl of separated salad ingredients.
    Pour on the dressing and toss the salad.

    Italian Corn Salad Tips and Variations

    Take this to your next BBQ, and you will be the hit of the party! This Italian corn salad is great with fresh, frozen, or canned corn. Take a look at my tips and variations below!

    • Switch Up the Veggies: You can add more vegetables to adapt the salad to your liking. For example, try including red, yellow, or orange bell peppers. Moreover, you might want to add cucumber or grilled zucchini for a delicious twist.
    • Corn: If fresh corn on the cob is not available, you can use frozen or canned corn. However, if you opt for frozen corn, remember to either thaw it or defrost it in the microwave before using it. Add the corn and a little bit of oil to a very hot skillet and cook it for a few minutes, tossing occasionally, until many kernels are lightly browned.
    • Add Protein: Add canned beans, chicken, or chopped bacon to make it heartier and protein-packed. You could even serve this as a light meal!
    • Cheese: If you don’t have parmesan cheese on hand, then feta or mozzarella cheese would be delicious alternatives for this salad.

    Close up shot of Italian corn salad.

    Storing Leftover Italian Corn Salad

    This is the absolute BEST salad to make in advance! It’s even better as it sits. So, follow my tips below for making this salad ahead of time and for storing leftovers…if you have any!

    • In the Refrigerator: Store the leftover salad in an airtight container for up to 2 days. 
    • Make Ahead: Prepare at least 2 hours or up to 1 day in advance. Sometimes, as it sits, it soaks up the dressing, so I’ll make another batch to freshen it up! You could also drizzle it with olive oil if you prefer.

    Angle shot of wooden spoon with scoop of Italian corn salad.

    More Easy Salad Recipes

    I just love the fresh pop of flavor that a salad can bring to the table, especially in the summer! I have so many delicious salad recipes to try, you’re sure to find a few that your family will love. Here are some favorites to put on your menu as soon as possible!

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    Italian Corn Salad

    This Italian Corn Salad is bursting with fresh flavors from sweet corn, juicy grape tomatoes, crisp green bell pepper, and sharp parmesan cheese. Tossed in a zesty homemade Italian dressing, it’s perfect for summer or any time.
    Course Salad, Side Dish
    Cuisine Italian American
    Keyword italian corn salad
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6 people
    Calories 192kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Heat the grill to medium-high heat. Brush the corn lightly with olive oil then grill, rotating it until golden on all sides.
    • Allow the corn to cool. Cut the corn off the cob with a knife and add it to a large bowl.
    • Add the bell pepper, red onion, Parmesan cheese, and fresh herbs.
    • In a small bowl, whisk the lemon juice, olive oil, Italian seasoning, and garlic.
    • Pour the dressing over the salad and toss to coat, then season with salt and pepper to taste.
    • Serve immediately or refrigerate until serving.

    Nutrition

    Calories: 192kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 105mg | Potassium: 347mg | Fiber: 3g | Sugar: 7g | Vitamin A: 551IU | Vitamin C: 28mg | Calcium: 90mg | Iron: 1mg
  • Raspberry Fluff Salad

    Raspberry Fluff Salad

    Fresh and fruity Raspberry Fluff Salad is a sweet and creamy side or dessert with a mix of raspberries, vanilla yogurt and Cool Whip. Made with just 4 ingredients in 5 minutes, it’s SO easy to make and perfect for potlucks and picnics!

    If you love the rich, jam-like sweetness of raspberries, chances are you’ll be a fan of these other desserts: lemon raspberry cake, raspberry pretzel salad and raspberry pie!

    The top view of a raspberry fluff salad.

    Reasons You Will LOVE This Recipe

    • Quick & Easy: Creamy fruit salads like this raspberry fluff salad can be made in a matter of minutes. Plus, you only need 4 easy-to-find ingredients and about 5 minutes!
    • So Delicious: The combination of sweet, tart raspberries, creamy vanilla yogurt and sweet, fluffy Cool Whip is absolutely heavenly.
    • Great for Any Season: Of course, this is perfect for serving during summer celebrations, but because frozen raspberries are recommended, you can make this anytime of year.

    What is Raspberry Fluff?

    Whether you serve this raspberry fluff salad as a side dish or dessert, it’s sure to be a hit! Sweet and simple and bursting with fruity raspberry, vanilla pudding and Cool Whip flavors, you will have a new favorite dessert salad after you try this recipe! The yogurt gives the mixture a smooth, creamy consistency while the Cool Whip keeps it light and fluffy. Make this for your next potluck, BBQ or party and just wait for all of the rave reviews to come pouring in!

    Ingredients You’ll Need

    You only need 4 simple ingredients to make this creamy and light raspberry fluff recipe. It can be whipped up in a moment’s notice and is great for feeding a crowd! Exact measurements can be found below in the recipe card.

    • Vanilla Yogurt: The creaminess of the yogurt combines wonderfully with the pudding powder and whipped topping to make a light and sweet filling.
    • Instant Pudding: This adds rich vanilla flavor to the fruit salad while maintaining a fluffy texture.
    • Cool Whip: Make sure the Cool Whip is thawed, so that it mixes up nice and fluffy!
    • Frozen Raspberries: Adds the most delicious sweet, tart flavor to the salad.
    Top view of ingredients on the counter with labels.

    How to Make Raspberry Fluff

    Get ready for the easiest, tastiest fruit salad ever! Simply stir together the ingredients and then let this chill in the fridge until you’re ready to serve it!

    1. Add the Yogurt: Empty the container of yogurt into a large bowl.
    2. Combine with Pudding Mix: Add the instant pudding powder and whisk until smooth removing any lumps.
    3. Add the Cool Whip: Fold in the Cool Whip until combined.
    4. Stir in the Frozen Raspberries: The more you stir the more the berries melt and turn the fluff a pretty pink color.
    5. Serve: Enjoy right away or chill until ready to serve! The mixture will thicken as it chills.
    Yogurt and pudding powder added to a glass bowl
    Add the yogurt and pudding powder to a large bowl.
    Mixture being whisked into a bowl.
    Whisk until smooth.
    Cool whip being folded into the raspberry fluff salad mixture.
    Fold in the cool-whip.
    Raspberries added to the raspberry fluff salad mixture.
    Fold in the raspberries and chill until serving.

    Raspberry Fluff Variations

    Fruit salads are super versatile and there are lots of ways that you can change this raspberry fluff to make it your own. Here are some options:

    • Yogurt: Switch up the yogurt and use plain or Greek yogurt. I love the vanilla yogurt in this recipe because it adds more vanilla flavor!
    • Fruit: If you don’t like raspberries then use frozen blueberries or blackberries. Frozen fruit is best because it melts and the juices add flavor and color!
    • Instant Pudding Powder: Make sure the pudding powder is instant! Switch up the flavor and use cheesecake pudding powder instead!
    • Sugar-Free Option: Make this entire salad sugar-free! I like to use sugar-free vanilla Greek yogurt, sugar-free vanilla instant pudding, and sugar-free Cool Whip! And it’s still sweet and delicious…no one will ever know!

    The top view of all of the ingredients mixed together in a glass bowl.

    Storing Leftovers

    This raspberry fluff salad makes perfect leftovers because it thickens as it chills! Place any leftover salad in an airtight container and store it in your refrigerator. It will keep for about 2-3 days, if it lasts that long!

    A close up side view of a scoop of raspberry fluff salad with a gold spoon.

    More Fruit Salads

    Cold and creamy fruit salads scream summer! I love to serve some type of delicious, refreshing fruit salad as a sweet side dish for any potluck, picnic or cookout. They are always a welcome contrast among the meats and other more savory dishes. Here are some of our tried and true favorites that I know you will love too!

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    Raspberry Fluff Salad

    Fresh and fruity Raspberry Fluff Salad is a sweet and creamy side or dessert with a mix of raspberries, vanilla yogurt and Cool Whip. Made with just 4 ingredients in 5 minutes, it's SO easy to make and perfect for potlucks and picnics!
    Course Dessert, Side Dish
    Cuisine American
    Keyword raspberry fluff, raspberry fluff salad
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 8 people
    Calories 229kcal
    Author Alyssa Rivers

    Ingredients

    • 32 ounces vanilla yogurt, I prefer light yogurt
    • 5.1 ounces vanilla instant pudding powder
    • 8 ounces Cool-Whip, thawed
    • 12 ounces frozen raspberries

    Instructions

    • Empty the container of yogurt into a large bowl.
    • Add the instant pudding powder and whisk until smooth removing any lumps.
    • Fold in the Cool-Whip until combined.
    • Stir in the frozen raspberries. The more you stir the more the berries melt and turn the fluff apretty pink color.
    • Serve right away or chill until ready to serve! The mixture will thicken as it chills.

    Nutrition

    Calories: 229kcal | Carbohydrates: 45g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 210mg | Potassium: 347mg | Fiber: 3g | Sugar: 36g | Vitamin A: 112IU | Vitamin C: 12mg | Calcium: 236mg | Iron: 0.4mg
  • Italian Pasta Salad

    Italian Pasta Salad

    Overhead image of a large bowl with Italian pasta salad

    Indulge in the flavors of Italy with this irresistible Italian pasta salad. Each bite is bursting with flavor from cherry tomatoes, creamy mozzarella, salami, olives, and fresh herbs topped with zesty Italian dressing. It’s like a taste of sunny Italy!

    If you want to bring more international flair to your table, check out these other recipes from around the globe; Mexican pasta salad, Asian Ramen salad, or this Greek tzatziki pasta salad.

    Overhead shot of a large bowl of Italian pasta salad with wooden spoon sticking out

    Why You’ll Love This Recipe

    • Quick and Easy: This Italian pasta salad recipe comes together quickly and easily. All ingredients are ready to go, you just need to chop, slice, dice, and combine!
    • Versatile: I love how versatile this recipe is. You can omit or add items according to your preferences!
    • Great for Entertaining: This recipe is perfect for feeding a crowd! It’s hearty and bursting with flavors that both young and old enjoy!

    Italian Pasta Salad Recipe

    I love making this recipe when I need something quick and easy, especially when I need to feed a group. First of all, having the pasta as a base makes this hearty and filling. There is something for everyone to enjoy!

    Additionally, any store-bought Italian dressing works to dress this salad, however I love using my copycat Olive Garden Salad Dressing or Easy Italian Dressing. It adds authenticity, but my guests always know the salad was made with love!

    What Ingredients Do I Need to Make Italian Pasta Salad?

    As mentioned above, this recipe is great because you can customize it to suit your tastes. I love the fresh herbs, crunchy vegetables, al dente pasta, and salty cheeses. For exact measurements of each item, see the recipe card below.

    • Rotini Pasta: Is the base for the salad and absorbs the dressing.
    • Salami: Adds a savory flavor and chewy texture.
    • Small Pepperonis: Introduces a spicy taste and meaty texture.
    • Black Olives: Provides saltiness with a firm texture.
    • Green Bell Pepper: Offers a fresh, crisp texture and mild sweetness.
    • Red Onion: Adds a pop of color, sharp flavor, and crunch.
    • Grape Tomatoes: Contributes a sweet, tangy flavor and pop of color.
    • Fresh Parsley: Brings a beautiful green color and herby flavor.
    • Fresh Basil: Adds a sweet-peppery flavor that enhances the overall freshness.
    • Shredded Parmesan Cheese: Provides a salty, nutty taste and gritty texture that complements the pasta.
    • Fresh Mozzarella: Offers a creamy mild flavor and soft texture.
    • Italian Dressing: This ties all the ingredients together with its tangy-sweet flavor and adds moisture to enhance the consistency of the salad.
    Overhead shot of all of the ingredients in glass bowls and individually labeled.

    How do I Make Italian Pasta Salad?

    Although the list of ingredients may seem long, they’re all ready to go—you’ll just need to chop, slice, or dice them!

    1. Add all the ingredients to a large bowl and toss together until everything is well mixed and coated in the dressing.
    2. Serve immediately or cover and serve within 24 hours.
    Overhead shot of large bowl with ingredients separated into piles.
    Add the ingredients to a large bowl.
    Overhead shot of large bowl with two wooden spoons stirring ingredients of pasta salad together.
    Pour on the dressing and toss to combine.

    Tips and Substitution Ideas

    To ensure your Italian pasta salad turns out how you want it, follow these tips below.

    • Pasta Variations: Use your favorite kind of pasta! I like the shape of rotini, but any bite-size pasta shape will work well. You can even use brown rice or chickpea pasta to make this salad gluten-free. 
    • Al Dente: Cook your noodles just until they are al dente! If you overcook your pasta, it will get mushy and break apart when you stir all the ingredients together.
    • Absorption: Pasta salad tends to absorb liquid as it sits, so keep that in mind if you are making the pasta salad in advance. If I prepare the pasta salad the night before, I like to reserve about ¼ of the bottle of dressing to toss with the pasta salad right before I serve it. 
    • Customizable: You can easily customize the ingredients by adding alternative veggies or cheeses or omitting the ones you do not like.

    Side view of large bowl with pasta salad ingredients in piles. Someone is pouring Italian dressing into the bowl.

    How to Store Leftover Pasta Salad

    Whether you prepare this pasta ahead of time or enjoy it as leftovers, the noodles will absorb some of the sauce. Be sure to have a little extra sauce on hand to add right before serving.

    **Note that the salami and pepperoni may lose a bit of their color after 2 days or so, but that does not mean they have gone bad.**

    Close up shot of pasta salad with rotini noodles, tomatoes, bits of red onion, olives, salami, green pepper and cheese.

    More Ideas for Similar Dishes

    Overhead image of a large bowl with Italian pasta salad

    Print

    Italian Pasta Salad

    Indulge in the flavors of Italy with this irresistible Italian pasta salad! Each bite will be bursting with flavor from cherry tomatoes, creamy mozzarella, salami, olives, and fresh herbs topped with Italian dressing. It's like a taste of sunny Italy!
    Course Appetizer, Side Dish
    Cuisine American, Italian American
    Keyword Easy Pasta Salad, Pepperoni Pasta Salad, Salami Pasta Salad, Summer Side Dish, Zesty Italian Pasta Salad
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 12 servings
    Calories 393kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Add all the ingredients to a large bowl and toss together until everything is well mixed and coated in the dressing.
    • Serve immediately or cover and serve within 24 hours.

    Nutrition

    Calories: 393kcal | Carbohydrates: 36g | Protein: 14g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 994mg | Potassium: 320mg | Fiber: 2g | Sugar: 7g | Vitamin A: 571IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 1mg
  • Thai Chicken Salad

    Thai Chicken Salad

    Crunchy and bright, this Thai Chicken Salad with creamy peanut dressing is bursting with flavor, texture and deliciousness! Prep it in under 30 minutes for an easy side dish or a delicious lunch!

    Say goodbye to boring salads! I have so many incredible options that are hearty, colorful and are packed with amazing flavor! Some of my favorites are this Italian chopped salad, carrot salad and fresh lentil salad! You simply can’t go wrong with any of them!

    A bowl of Thai Chicken Salad.

    Reasons This Salad is AMAZING

    • Packed with Flavor: This vibrant Thai Chicken Salad recipe has amazing flavor and gorgeous color, thanks to its medley of crunchy veggies, nutty cashews and a creamy sweet and spicy peanut dressing.
    • Hearty Lunch Option: It’s light, yet hearty! The chicken adds plenty of protein to keep you feeling satisfied all afternoon.

    Ingredients in Thai Chicken Salad Recipe

    This Thai chicken salad recipe is made with simple and straightforward ingredients, yet they come together for such a delicious dish. Everyone who tries this absolutely cannot get enough! You can find the measurements below in the recipe card.

    • Green Cabbage: Refreshing with a slight spiciness, complemented by a natural sweetness pairs really well with the other ingredients. 
    • Red Cabbage: Finely shredded for a pop of color and satisfying crunch. It also adds a mild, slightly peppery taste.
    • Cooked Chicken: Use leftover shredded cooked chicken or rotisserie chicken for convenience.
    • Carrot: Shredded carrots add a natural sweetness.
    • Cilantro: Herbs like cilantro bring a refreshing, bright flavor to the salad. If you don’t like cilantro, feel free to omit it or use parsley.
    • Cashews: The perfect salty crunch!
    • Green Onions: Thinly sliced green onions give this salad a mild onion taste.
    The top view of ingredients on a counter, all in glass bowls and labeled.

    For the Dressing

    • Creamy Peanut Butter: Use a smooth, creamy type of peanut butter.
    • Soy Sauce: For salty, slightly sweet and umami flavor.
    • Lime Juice: A little acidity to balance the flavors.
    • Sesame Oil: Has a nutty, earthy flavor and is used commonly in Asian cuisine.
    • Sweet Chili Sauce: Adds a touch of heat.
    • Fish Sauce: Fish sauce has a little fish flavor, but mostly it is salty and very umami.
    • Brown Sugar: Just 1 tsp adds the perfect amount of sweetness.
    • Ginger: Freshly grated ginger for a warm, comforting kick.
    • Garlic: A small amount of minced garlic will provide savory flavor.
    Ingredients for the peanut dressing on the counter, labeled.

    How to Make Thai Chicken Salad at Home

    This Thai chicken salad comes together with some simple chopping and slicing, and has the best combination of flavors! It’s always a hit when I serve it!

    1. Make the Dressing: In a bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, sweet chili sauce, fish sauce, brown sugar, ginger, and garlic. Then cover and set aside.
    2. Prep: Prepare all the ingredients; shred the cabbage, chop the chicken, shred the carrot, chop and slice the cilantro, cashews, and green onions.
    3. Mix the Salad: In a large bowl add the green cabbage, red cabbage, chicken, carrot, cilantro, cashews, and green onions.
    4. Add Dressing to Salad: Pour the dressing over the Thai chicken salad and then toss to evenly coat everything in the dressing. Serve fresh!
    Top view of ingredients for dressing in a bowl.
    Add dressing ingredients to a bowl.
    The dressing whisked and ready to add to the Thai chicken salad.
    Whisk to combine.

    Tips and Variations

    This Thai chicken salad is the perfect joining of flavors and textures! It might just be my new favorite salad! Here are some tips and ways to customize it to make it your own.

    • Chicken Options: You can buy store-bought cooked chicken or use this Chili Lime Chicken recipe.
    • Shredding Cabbage: When I shred the cabbage, I like to use a potato peeler, it gets a perfect consistent shred. If you want larger shreds then you can do it by hand.
    • Dressing Consistency: You can add water to the sauce to thin it a bit depending on the consistency you want. Just start with a couple teaspoons at a time.
    • Alternative to peanut butter: If you’re worried about peanut allergies then feel free to use any of your favorite nut butters in place of the peanut butter.
    • Vegetarian: Make this Thai chicken salad vegetarian by omitting the chicken or using air fryer tofu instead.

    The salad dressing being added to the salad.

    Storing Leftovers

    For the freshest flavor, this Thai chicken salad is best when eaten immediately. But, if you want to make this ahead of time, store the salad and dressing separately and then combine when you are ready to eat! for longer storage. You can store this salad for up to 3 days in an airtight container in the fridge.

    A close up of the Thai Chicken Salad in a bowl.

    More Delicious Salad Recipes

    Salads are the best way to enjoy a wide variety of vegetables! They are great for all different seasons and occasions. We have many tried and true salad recipes that you’re sure to love. Which ones will you try next?

    Print

    Thai Chicken Salad

    Crunchy and bright, this Thai Chicken Salad with creamy peanut dressing is bursting with flavor, texture and deliciousness! Prep it in under 30 minutes for an easy side dish or a delicious lunch!
    Course Salad
    Cuisine Asian, Thai
    Keyword asian chicken salad, chicken salad, thai salad
    Prep Time 20 minutes
    assembly 5 minutes
    Total Time 25 minutes
    Servings 12 People
    Calories 154kcal
    Author Alyssa Rivers

    Ingredients

    Dressing

    Salad

    Instructions

    • In a bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, sweet chili sauce, fish sauce, brown sugar, ginger, and garlic. Cover and set aside.
    • Prepare all the ingredients; shred the cabbage, chop the chicken, shred the carrot, chop and slice the cilantro, cashews, and green onions.
    • In a large bowl add the green cabbage, red cabbage, chicken, carrot, cilantro, cashews, and green onions.
    • Pour the dressing over the salad and toss to evenly coat everything in the dressing. Serve fresh!

    Nutrition

    Calories: 154kcal | Carbohydrates: 10g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 412mg | Potassium: 282mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3036IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 1mg
  • Creamy Cucumber Salad

    Creamy Cucumber Salad

    Creamy Cucumber Salad is a delicious and refreshing side dish. All it takes is a handful of fresh simple ingredients and 15 minutes. This is the perfect addition to your next summer barbecue!

    Cool and refreshing recipes are a necessity this time of year and this Creamy Cucumber Salad hits the spot and is a great side to Grilled Honey Balsamic Chicken, this favorite Perfectly Juicy Grilled Steak, and or my Grilled Spinach and Herb Stuffed Pork Chops.

    Creamy cucumber salad in a bowl.

    Reasons to Try This Salad!

    • Easy to make: This salad comes together in less than 15 minutes!
    • Healthy AND delicious: This creamy cucumber salad uses fresh ingredients and the dressing is made from Greek yogurt.
    • Goes with everything: Want a salad that you can pair with just about any main dish? This is it!

    Ingredients in Creamy Cucumber Salad

    Even though the name of it says creamy, that doesn’t mean it’s unhealthy! This recipe uses Greek yogurt as the base of the dressing and added with all of the seasonings, it is packed with flavor!

    • English cucumbers: Adds crunch and freshness.
    • Red onion: Gives color and a slightly sweet flavor.
    • Plain Greek yogurt: Makes the dressing creamy and healthier than dressings that use mayo!
    • Fresh dill: Adds a herby taste.
    • Red wine vinegar: Adds a tangy kick.
    • Lemon juice: Gives a citrusy flavor.
    • Garlic: Adds a savory taste.
    • Kosher salt: Enhances all of the flavors in the salad.
    • Fresh cracked pepper: This adds a bit of spice.
    The top view of ingredients in individual glass bowls laid out on a counter and labeled.

    How to Make Creamy Cucumber Salad?

    Throw this together in less than 15 minutes and this salad will be your new go-to recipe!

    1. Cut Veggies: Thinly slice the cucumber and onion and add them to a large bowl. 
    2. Make Dressing: In a separate small bow, whisk together the greek yogurt, dill, red wine vinegar, lemon juice, garlic, pepper, and salt. 
    3. Combine: Pour the dressing over the cucumber and onion and stir to coat everything well. Serve fresh!

    How to Keep Cucumber Salad from Getting Watery

    To keep cucumber salad from getting watery, start by sprinkling salt on the sliced cucumbers and letting them sit for about 10-15 minutes. Then, rinse them under cold water and pat them dry with paper towels. This removes extra moisture.

    Dressing ingredients in a glass bowl.
    Add dressing ingredients to bowl.
    Dressing ingredients mixed with a whisk.
    Whisk to combine.
    Dressing poured over cucumbers, ready to combine.
    Add dressing to veggies.

    Which Cucumbers to Use in Creamy Cucumber Salad?

    • English cucumbers: These are preferred because the seeds are smaller. The large seeds in a slicing cucumber cause them to be more bitter. Also, the skin on English cucumbers are thinner, eliminating the need to peel the cucumber.
    • Regular slicing cucumbers: If you do, I recommend using smaller cucumbers or fresh home grown (or from the farmers market) so that you are using ones that aren’t bitter. If the skin is thick on the cucumbers you can go ahead and peel them.

    All of the ingredients for creamy cucumber salad being stirred in a glass bowl.
    Stir to combine

    How to Store Leftovers

    To store any leftover Creamy Cucumber Salad, put it in a container with a lid and keep it in the fridge. It’s tastiest if eaten within 1-2 days. Just give it a little stir before you have it again to make sure the dressing is spread evenly.

    A close up of creamy cucumber salad.

    More Refreshing Salad Recipes

    Print

    Creamy Cucumber Salad

    Creamy Cucumber Salad is a delicious and refreshing side dish. All it takes is a handful of fresh simple ingredients and 15 minutes. This is the perfect addition to your next summer barbecue!
    Course Side Dish
    Cuisine American
    Keyword Creamy Cucumber Salad, easy cucumebr salad
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6 servings
    Calories 31kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Thinly slice the cucumber and onion and add them to a large bowl.
    • In a separate small bow, whisk together the greek yogurt, dill, red wine vinegar, lemon juice, garlic, pepper, and salt.
    • Pour the dressing over the cucumber and onion and stir to coat everything well. Serve fresh!

    Video

    Notes

    Originally Posted on July 22, 2019

    Updated on May 8, 2024

    Nutrition

    Calories: 31kcal | Carbohydrates: 5g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 203mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 0.4mg

    Leftovers Callout Title

    Store leftovers in the fridge in an airtight container for up to 3 days. The cucumbers will get soggy the longer you let them sit, this salad is best enjoyed the day it’s made.

    Quick Tips Title

    • You can use sour cream in place of the greek yogurt. 
    • If you aren’t a fan of onion you can either chop them smaller or leave them out altogether! green onions are also a good replacement for the red onions.

  • Carrot Salad

    Carrot Salad

    In this simple carrot salad, crisp matchstick carrots, walnuts and sweet craisins come together to make a fresh and vibrant salad with wonderful flavors and textures. Finish with a light lemon vinaigrette for an incredible side dish!

    From savory to sweet, carrots add such deliciousness to recipes. They provide flavor, texture and nutrition. Some of our favorite recipes with carrots are Carrot Soup, Carrot Cake Roll and these wonderful classic Glazed Carrots.

    Carrot Salad Recipe

    Looking for a light, bright dish that goes with everything? Give this carrot salad a try! It’s made with simple, nourishing ingredients and it’s fantastic for springtime, but it’s actually great to enjoy all year round. It only takes 20 minutes to prepare, and it’s also really tasty chilled, making it perfect to prep ahead of time! It’s my go-to for bringing to any potluck or get-together!

    Trust me when I say that you’ve got to make this recipe! It’s a crowd-pleaser that will make everyone ask for a second helping. It’s also versatile enough to pair with so many main dishes! Try it as a side dish paired with honey-glazed ham, air fried chicken or even salmon.

    What’s in a Carrot Salad?

    This carrot salad recipe comes together with wholesome, fresh ingredients that taste great! The dressing is the perfect finishing touch to really make this dish shine! Check out the recipe card at the bottom of the post for exact measurements.

    • Carrots: Look for carrots that are firm and free of cracks or splits. Use multicolored or tricolored for a gorgeous presentation!
    • Walnuts: Adds a nutty crunch!
    • Craisins: The sweet, chewy dried fruit is a great complement to the earthy, crisp carrots.

    Dressing

    • Lemon Juice: Zesty and fresh, lemon juice adds the right amount of citrus to this salad.
    • Apple Cider Vinegar: Helps to brighten the salad and give it a nice little tang.
    • Olive Oil: Gives the dressing the perfect consistency.
    • Honey: 1 tbsp for just a hint of sweetness.
    • Dijon Mustard: For some zippy flavor! It also binds to the oil and vinegar to keep the vinaigrette emulsified (mixed), so the oil and vinegar don’t separate.
    • Thyme: Adds a nice herby flavor.
    • Salt & Pepper: 1 tsp of each to enhance the flavor.

    How to Make Carrot Salad

    Julienning the carrots is the most time-consuming part of throwing this together. It’s really quite simple, though, and so worth it.

    1. Prep: Prepare the carrots by washing and julienning them (thin matchstick cut). Toss the carrots into a bowl with the walnuts and craisins.
    2. Make the Dressing: In a small bowl, whisk together the lemon juice, apple cider vinegar, olive oil, mustard, thyme, salt and pepper.
    3. Toss and Serve: Pour the dressing over the carrot mixture and toss to coat. Serve immediately, or cover and place in the fridge for a few hours to allow the flavors to develop and soak into the carrots.

    Tips and Variations

    This carrot salad is amazing as-is, but it’s super versatile, so you can easily change it up. Here are some tips and ideas on how you can make it your own!

    • Change Up the Ingredients: You can substitute the craisins for raisins or dried cranberries or leave them out altogether. Similarly with the walnuts, you can substitute them for pecans, pistachios, or sunflower seeds.
    • Herbs: You can use fresh or dried thyme in this recipe. If using dried thyme, you’ll need about 1/4 tsp. Also, feel free to use another favorite herb like oregano.
    • Type of Carrots: Plain orange carrots work perfectly fine for this recipe, I like the tricolor option purely for presentation.
    • Toast the nuts: We love toasting the walnuts to really bring out the nutty flavor. Add them to a small dry skillet over low heat and cook, stirring occasionally, until they’re fragrant, about 1 minute.

    Recipe Tip

    We highly recommend julienning your own carrots. Do not use a bag of pre-cut carrots from the store. You want this salad filled with sweet, crunchy carrots, and bagged ones are often dry and flavorless.

    You can julienne the carrots with a julienne peeler or a knife. Julienne peelers are cheap and efficient, you can prep a whole bunch of carrots in just minutes! If using a knife, cut peeled carrots into chunks and cut lengthwise into thin matchsticks. 

    Make Ahead & Storing Leftovers

    One of the best things about this salad is how easy it is to make ahead and it keeps for so long in the refrigerator. This makes for a great meal prep option! 

    • Make Ahead: Carrot salad is great to make the night before you plan to serve it. All of the flavors intensify and become even more delicious!
    • Storing Leftovers: Place any leftover salad in the fridge in an airtight container for up to 5 days.

    More Salad Recipes

    If you love the fresh taste of fruit and vegetable salads like me, you’re sure to enjoy these tried and true favorites. I have everything from savory pasta salads to creamy, sweet salads. The hardest part is picking which one to try first!

    Print

    Carrot Salad

    In this simple carrot salad, crisp matchstick carrots, walnuts and sweet craisins come together to make a fresh and vibrant salad with wonderful flavors and textures. Finish with a light lemon vinaigrette for an incredible side dish!
    Course Salad, Side Dish
    Cuisine American
    Keyword carrot salad recipe
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 6 people
    Calories 183kcal

    Ingredients

    • 1 pound carrots, tri color for presentation
    • ⅔ cup walnuts, chopped
    • ½ cup craisins

    Dressing

    Instructions

    • Prepare the carrots by washing and julienning them (thin matchstick cut). Toss the carrots into a bowl with the walnuts and craisins.
    • In a small bowl, whisk together the lemon juice, apple cider vinegar, olive oil, mustard, thyme, salt and pepper.
    • Pour the dressing over the carrot mixture and toss to coat. Serve immediately, or cover and place in the fridge for a few hours to allow the flavors to develop and soak into the carrots.

    Notes

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

    You can substitute the craisins for raisins or leave them out altogether. Similarly with the walnuts, you can substitute them for pecans, pistachios, or sunflower seeds.

    This recipe does great being prepared the night before and served the next day!

    You can use fresh or dried thyme in this recipe

    Plain orange carrots work perfectly fine for this recipe, I like the tri color option purely for presentation.

    Nutrition

    Calories: 183kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 468mg | Potassium: 325mg | Fiber: 4g | Sugar: 14g | Vitamin A: 12668IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg
  • Classic Potato Salad Recipe

    Classic Potato Salad Recipe

    This classic potato salad recipe is cool, creamy, and the perfect side dish for any cookout! Easy to make ahead and so flavorful!

    Looking for more potluck-ready side dishes? Try these! Cajun deviled eggs, the best egg salad, and bacon-wrapped smokies!

    Potato salad served in a white bowl and garnished with green onions, paprika, and herbs.

    Why You’ll Love this Potato Salad Recipe

    It’s the best. Nothing like the mashed, mushy potato salad in the plastic tubs at the grocery store! Totally understand if you want to stay away from those. But this classic potato salad recipe is a must-make! One bite and you’ll be a believer.

    This potato salad is loaded with tender chunks of Yukon gold potatoes, hard boiled eggs, and has a creamy, herby mayo dressing that is full of so much flavor! It’s made with yellow mustard, apple cider for some tang, and tasty seasonings like paprika and dill. A simple but delicious side dish that you’ll want at every cookout as the temperatures warm up!

    Ingredients Needed

    The basic components of a solid potato salad! This is what I added, but feel free to switch things up with your favorite mix-ins. (I have a few ideas in the tips section below!) And as always, exact measurements are in the recipe card at the end of the post.

    • Yukon Gold Potatoes: These are the base of the salad, providing starchy goodness in bite-sized pieces. Baby golds are another great option!
    • Hard-Boiled Eggs: Chopped eggs add protein and richness to the salad.
    • Mayonnaise: This creamy condiment binds everything together and creates a smooth texture. If you’re not a fan of mayo, use plain Greek yogurt or sour cream.
    • Yellow Mustard: Adds a bit of tang and complexity to the flavor profile. Dijon mustard also works but will switch up the flavor a bit.
    • Apple Cider Vinegar: Provides a touch of acidity to balance the richness of the mayonnaise and eggs.
    • Relish: Adds pops of sweet and tangy flavor to the potato salad that are so delicious!
    • Green Onion: Chopped so the salad has a mild onion flavor and extra freshness.
    • Paprika: Adds a touch of smokiness and warmth.
    • Dill: Infuses the potato salad with a bright flavor. It’s my favorite! Use fresh dill if you can.
    • Salt and Pepper: Seasoning essentials that enhance the overall flavor. Feel free to adjust to taste!

    How to Make the Best Potato Salad

    So easy to whip up for a weeknight dinner or get-together with friends and family! This classic potato salad recipe is one that you’ll come back to time and time again.

    1. Boil Potatoes: Bring a large pot of salted water to a boil on the stove. Cook the potatoes until tender, about 5-8 minutes. Drain well and move to a large bowl, then cover and place in the fridge to cool completely.
    2. Add Eggs: Once the potatoes have cooled, add the eggs to the bowl and toss to evenly distribute.
    3. Sauce Mixture: In a smaller bowl whisk together the mayonnaise, mustard, vinegar, relish, green onion, paprika, dill, salt, and pepper.
    4. Combine: Pour the sauce onto the potatoes and eggs, then stir to evenly coat the eggs and potatoes in the sauce.
    5. Enjoy or Store for Later: Enjoy fresh, or cover and let it stand in the fridge for a few hours to allow the flavors to develop.
    4-photo collage of the potatoes and hard boiled eggs being mixed together with the mayo dressing.

    Tips and Variations

    • Start With the Potatoes: You want to choose good potatoes for boiling, ones that are going to cook up nice and creamy. I like Yukon gold or petite yellow potatoes. I also prefer to choose something with a smooth, thin skin as I usually don’t peel my potatoes! If you prefer no skins on your potatoes, just peel them before they are chopped and boiled.
    • Add More Texture: If you like a bit of crunch in your potato salad, toss in 2 ribs of finely chopped celery.
    • Add Those Eggs: You can definitely skip the hard-boiled eggs if you prefer, but I think they add a little variety and some extra creaminess to the salad. Plus, protein!
    • Make it Your Own: Add in some fresh chopped dill (my favorite!), some crispy bacon, a splash of barbecue sauce or even Sriracha! Feel free to experiment a little until you get your ultimate flavor combination.

    Closeup of potato salad on a wooden spoon.

    Storing Leftover Potato Salad

    Keep leftovers in the fridge in an airtight container for up to 6 days. It’s great for keeping a stash in the fridge during the week to round out easy meals of grilled meats, burgers, hot dogs, you name it! So feel free to make a big batch and enjoy straight from the fridge!

    This potato salad is also great for taking on the go, so bring on the summer potlucks!

    A serving of potato salad on a stoneware plate.

    More Tried & True Side Dishes

    Print

    Classic Potato Salad

    This classic potato salad recipe is cool, creamy, and the perfect side dish for any cookout! Easy to make ahead and so flavorful!
    Course Side Dish
    Cuisine American
    Keyword classic potato salad, potato salad, potato salad recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 8 people
    Calories 366kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Bring a large pot of salted water to a boil on the stove. Cook the potatoes until tender, about 5-8 minutes. Drain well and move to a large bowl, cover and place in the fridge to cool completely.
    • Once the potatoes have cooled, add the eggs to the bowl and toss to evenly distribute.
    • In a smaller bowl whisk together the mayonnaise, mustard, vinegar, relish, green onion, paprika, dill, salt, and pepper.
    • Pour the sauce onto the potatoes and eggs, stir to evenly coat the eggs and potatoes in the sauce.
    • Enjoy fresh, or cover and let it stand in the fridge for a few hours to allow the flavors to develop.

    Notes

    Originally posted July 11, 2018

    Updated on March 1, 2024

    Nutrition

    Calories: 366kcal | Carbohydrates: 31g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 565mg | Potassium: 777mg | Fiber: 4g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 34mg | Calcium: 41mg | Iron: 2mg
  • Detox Salad

    Detox Salad

    This healthy and colorful detox salad is LOADED with lots of greens and fresh veggies. The added nuts and seeds give a delicious crunch and texture to the salad. Drizzled with a lemon ginger vinaigrette, this salad has so many vibrant flavors!

    I love a good detox recipe to kick-start my body into eating healthier! Adding more vegetables is always my go-to answer for feeling better. Try my detox soup for lunch or this detox smoothie for breakfast in the mornings! And make sure to drink this easy and delicious detox fruit water throughout the day. Eating healthy never tasted SO good!

    Overhead view of detox salad in a large bowl with a serving spoon.

    What is a Detox Salad?

    Give your day a boost of nutrition with the detox salad! Salads full of healthy ingredients are known to be good for your gut. My detox salad is loaded with greens, veggies, and healthy fats! The vitamins, minerals, and antioxidants in this salad are endless and can result in detoxification. I’m all about my body getting rid of what it doesn’t need and keeping the good stuff fuel me! That’s what detox means to me, so I can’t wait for you to try this delicious salad. You’ll love the healthy fats from the nuts, seeds, and vinaigrette. Each ingredient in this salad has a purpose, and together create the tastiest salad you will ever eat!

    Salads don’t have to be boring! Make this easy wedge salad, my delicious grinder salad, or this antipasto salad. They are all so good and bursting with flavor! Honestly, just as satisfying and delicious as a hearty meal!

    Ingredients Needed

    What I love about this detox salad is that it’s so easy to customize with what you like or have on hand. Just a quick stop at the grocery store to load up on fresh vegetables, and you’re on your way! Cut all the veggies ahead of time and then you can assemble it later!

    Salad

    • Kale: Washed and chopped.
    • Broccoli: Chop the broccoli small for the salad.
    • Red Cabbage: Thinly sliced shaved red cabbage adds crunch.
    • Carrots: Shredded carrots add pretty color and texture.
    • Green Onions: Thinly sliced green onions add delicious flavor.
    • Spinach: Chopped spinach adds more nutritious greens to the mix.
    • Pumpkin Seeds or Sunflower Seeds: Feel free to use shelled pumpkin or sunflower seeds.
    • Slivered Almonds: I love almonds, but any nuts will work in this salad.
    • Dried Cranberries: I used unsweetened for less sugar!

    Lemon Ginger Vinaigrette

    • Fresh Ginger: Fresh is always best and ginger has the best health benefits. If you don’t like ginger, feel free to use less or omit it completely.
    • Fresh Lemon Juice: Fresh squeezed lemon juice brightens the flavors and adds acidity to the vinaigrette.
    • Lemon Zest: Brings out the lemon flavor in the vinaigrette.
    • Dijon Mustard: Give the vinaigrette a creamy texture and tangy flavor.
    • Honey: Sweetens the vinaigrette. Agave or maple syrup can also be used.
    • Extra Virgin Olive Oil: Binds all of the ingredients together and the base of the vinaigrette.
    • Salt and Pepper: To taste.

    Detox Salad Recipe

    These are the ingredients I used to make this salad, but you can always mix and match with things you have in your fridge! The beauty of salads is that they taste good with so many different additions! Check out the recipe card at the bottom of the post for exact measurements.

    Salad

    1. Wash, Prepare, and Combine Salad Ingredients: Add all the ingredients for the salad to a large bowl.

    Lemon Ginger Vinaigrette

    1. Peel the Ginger: Peel the ginger then add it whole or chopped to a food processor.
    2. Blend all of the Vinaigrette Ingredients: Add the lemon juice, lemon zest, dijon, and honey to the food processor and mix until combined. With the food processor running on low, slowly drizzle in the olive oil then salt and pepper to taste.
    3. Dress the Salad and Enjoy: Toss the salad together with as much dressing as desired then serve immediately.
    First photo of the vinaigrette ingredients in a food processor. Second photo of the olive oil blending into the vinaigrette. Third photo of the salad ingredients in a bowl.

    Variations

    This detox salad is super straightforward to make, and also so easy to switch up the flavors. This salad recipe is perfect when you are trying to add more veggies to your diet. Here are some variations to try.

    • Add Protein: I know this is a detox salad, but you could add some protein to make it heartier. Crumbled bacon, hard-boiled eggs, or grilled chicken breast would be delicious!
    • Switch Up the Veggies: Use any greens or combination of greens you would like for this salad! You can also use green cabbage in place of the purple cabbage. Feel free to add chopped peppers, cucumbers, or zucchini…the possibilities are endless!
    • Dried Fruit: Use different dried fruit like dried blueberries because they are rich in antioxidants!
    • Nuts: Switch up the nuts and add your favorites!
    • Dressing: Even though the lemon ginger vinaigrette is perfect on this detox salad, it’s fun to experiment with other dressing flavors! I would recommend this balsamic vinaigrette or my apple cider vinaigrette.

    Side view of the dressing pouring over the salad ingredients.

    Leftover Detox Salad

    If you plan on making this salad ahead of time, I recommend storing the salad and dressing separately so the greens don’t wilt. I like to have all of the salad ingredients ready to go and then I assemble it right before serving.

    • In the Refrigerator:  Store the salad ingredients without the vinaigrette in an airtight container in the fridge for up to 3 days. Once the salad has been tossed with the vinaigrette, it’s best to be eaten the same day. The leftovers may be stored for up to 24 hours, but it will get more wilted the longer it sits.

    Close view of serving spoons lifting up a scoop of salad.

    More Healthy Recipes to Try

    Print

    Detox Salad

    This healthy and colorful detox salad is LOADED with lots of greens and fresh veggies. The added nuts and seeds give a delicious crunch and texture to the salad. Drizzled with a lemon ginger vinaigrette, this salad has so many vibrant flavors!
    Course Salad, Side Dish
    Keyword chopped salad, detox salad, Healthy, kale salad, lemon ginger vinaigrette
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 6 servings
    Calories 445kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 3 cups kale, chopped
    • 2 cups broccoli, chopped small
    • 2 cups red cabbage, shaved
    • 1 cup carrots, shredded
    • ½ cup green onions, sliced thin
    • 2 cups spinach, chopped
    • 2 tablespoons pumpkin or sunflower seeds
    • 2 tablespoons slivered almonds
    • ¼ cup unsweetened dried cranberries

    Lemon Ginger Vinaigrette

    Instructions

    Salad

    • Wash and prepare the salad ingredients then add all of them to a large bowl.

    Lemon Ginger Vinaigrette

    • Peel the ginger then add it whole or chopped to a food processor.
    • Add the lemon juice, lemon zest, dijon, honey to the food processor and mix until combined. With the food processor running on low, slowly drizzle in the olive oil. Salt and pepper to taste.
    • Toss the salad together with as much dressing as desired. Serve immediately.

    Nutrition

    Calories: 445kcal | Carbohydrates: 21g | Protein: 4g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Sodium: 89mg | Potassium: 506mg | Fiber: 5g | Sugar: 13g | Vitamin A: 8450IU | Vitamin C: 85mg | Calcium: 152mg | Iron: 2mg
  • Christmas Salad

    Christmas Salad

    Serve this refreshing festive Christmas salad with your holiday menu! It’s a beautiful wintery salad full of mixed greens, orange slices, juicy pomegranates, red onion, candied pecans, and crumbled feta cheese. All tossed together in an orange vinaigrette.

    I love adding the option of a healthy salad to my holiday menu. It balances out all of the delicious food and treats we enjoy at Christmas time. Bring this broccoli apple salad, my mouthwatering spinach salad, or this fresh Christmas fruit salad to your next holiday party! You’ll be surprised at how quickly they are devoured because everyone loves the healthier option.

    Top view of Christmas salad in a wood bowl.

    Beautiful Christmas Salad

    This beautiful and healthy Christmas salad is everything your Christmas dinner needs. Fresh greens, juicy fruit, candied pecans, and savory cheese all pair perfectly with the sweet orange vinaigrette. It’s bursting with the brightest flavors and colors making it the prettiest salad at the party.

    The holidays are full of parties and gatherings that bring delicious food and loved ones together. We have so many traditions that involve our favorite food at Christmas time. My kids always look forward to making Grinch cookies because it’s so fun and festive! It’s also tradition to make our favorite breakfast casserole for Christmas morning, and Beef Wellington for Christmas dinner.

    Christmas Salad Ingredients

    Full of fresh and festive ingredients, this Christmas salad is everything your holiday menu needs. You are going to love the flavors and textures bursting in every bite! And the orange vinaigrette takes this salad over the top!

    Salad

    • Mixed Greens: Spinach, arugula, or a spring mix of lettuces. I love mixing greens because of the different textures.
    • Red onion: The flavor of onion is always a perfect salad ingredient.
    • Pomegranate Seeds: Juicy and seasonal pomegranate seeds burst in every bite. Buy a container of pomegranate arils in the produce section to make it easy!
    • Feta Cheese: Crumbled feta is my favorite, but try blue cheese, goat cheese, or parmesan cheese.
    • Candied Pecans: Sweet candied pecans add great texture and crunch to the Christmas salad. Candied walnuts or almonds would also be delicious!

    Orange Vinaigrette

    • Orange Zest: Adds a pop of orange flavor to the vinaigrette! Orange is a classic winter flavor that is perfect for the holidays.
    • Orange Juice: Fresh squeezed is best, but store-bought juice is easy to use.
    • Apple Cider Vinegar: The acidity of vinegar brightens and balances the flavors in the vinaigrette.
    • Honey: The sweetness of the dressing balances out the citrus and vinegar.
    • Dijon Mustard: Adds creaminess and flavor to the vinaigrette.
    • Poppyseeds: I love adding poppyseed to vinaigrettes and it’s also a fun texture.
    • Kosher Salt: Season to taste to help balance out all of the flavors.
    • Olive Oil: The base of the vinaigrette.

    Christmas Salad Recipe

    Assembling this beautiful Christmas salad is easy and it comes together quickly. Once you layer the ingredients in a bowl all you have left is to make the dressing. Make the dressing ahead of time and it’s easy to serve when you’re ready!

    1. Add the Salad Ingredients to a Large Bowl: Place the mixed greens, red onion slices, orange segments, pomegranate seeds, feta cheese, and candied pecans in a large bowl.
    2. Combine the Dressing Ingredients: Blend or whisk together all of the dressing ingredients until smooth.
    3. Toss the Dressing With the Salad: Just before serving, drizzle the dressing over the salad then gently toss.
    4. Serve and Enjoy: Serve immediately and enjoy!
    Top view of salad ingredients added to a bowl.

    Variations

    This Christmas salad is super straightforward to make, and also so easy to switch up the flavors. This salad recipe will forever have a place on my holiday menu because it’s so beautiful and festive. I know you’ll love it too! Here are some variations to try.

    • Add Protein: To add some protein to this salad to make it heartier. Crumbled bacon, hard-boiled eggs, or grilled chicken breast would be delicious!
    • Switch Up the Fruit: Add berries, pears, or apples to this salad. I love to stick with seasonal fruits because it is a seasonal salad.
    • Dried Fruit: Dried fruit would be a lovely addition. Dried cranberries or dried blueberries would be my first choice!
    • Nuts: The nuts don’t have to be candied, but I love the sweetness it adds.
    • Dressing: Even though the orange vinaigrette is perfect on this salad, it’s fun to experiment with other dressing flavors! I would recommend this balsamic vinaigrette or my apple cider vinaigrette.

    First photo of orange vinaigrette in a bowl. Second photo of vinaigrette ingredients mixed together in a bowl.

    Storing Leftover Salad

    If you plan on making this salad ahead of time, I recommend storing the salad and dressing separately so the greens don’t wilt. I like to have all of the salad ingredients ready to go and then I assemble it right before serving.

    • In the Refrigerator: Enjoy Christmas salad fresh or keep it refrigerated in an airtight container for up to 2 days. The orange vinaigrette can be kept on its own in an airtight container in the fridge for up to a week.

    Close side view of the vinaigrette pouring over the salad ingredients.

    More Holiday Sides to Enjoy

    The side dishes are the best part of a holiday dinner! It’s fun to fill your plate with all the delicious food. My kids especially love the jello salads and rolls! Here are some of our tried and true holiday side dishes. I know you’re family will love them too!

    Print

    Christmas Salad

    Serve this refreshing festive Christmas salad with your holiday menu! It's a beautiful wintery salad full of mixed greens, orange slices, juicy pomegranates, red onion, candied pecans, and crumbled feta cheese. All tossed together in an orange vinaigrette.
    Course Salad, Side Dish
    Keyword 10 minute Christmas salad, christmas salad, holidays
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 8 people
    Calories 188kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 6 cups mixed greens
    • ¼ cup red onion, sliced
    • 1 cup mandarin oranges or clementines
    • ½ cup pomegranate seeds
    • ½ cup feta cheese, crumbled
    • ½ cup candied pecans, or walnuts

    Orange Vinaigrette

    Instructions

    • Place the mixed greens, red onion slices, mandarin oranges, pomegranate seeds, feta cheese, and candied pecans in a large bowl.
    • Blend or whisk together all of the dressing ingredients until smooth.
    • Just before serving, drizzle the dressing over the salad then gently toss.
    • Serve immediately and enjoy!

    Nutrition

    Calories: 188kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 157mg | Potassium: 144mg | Fiber: 1g | Sugar: 11g | Vitamin A: 437IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 1mg
  • Easy Pizza Salad

    Easy Pizza Salad

    This fresh and hearty pizza salad has all of the delicious flavors of classic pizza but without the crust. This healthier, low-carb version of a slice of pepperoni pizza fresh out of the box is loaded with delicious ingredients that will make you come back for more!

    I love creating new and unique salads! I load them with satisfying ingredients that are both nutritious and super tasty. This La Scala chopped salad is always a favorite! Or, try this cheeseburger salad or this classic Spaghetti Salad that everyone loves!

    A bowl of lettuce with croutons, pepperoni, olives, tomatoes, purple onions,green bell peppers and cheese with Italian dressing.

    What is Pizza Salad?

    Pizza salad is an irresistible combination of salad ingredients that tastes just like pizza! This is one salad that even the kiddos can get on board with being served. Not only is it really tasty, it’s quick and easy to make and really filling, too. Plus, I add in some crunchy croutons to take the place of pizza crust.

    This pizza salad can definitely be served as the main dish because everything is already on the plate! However, it also makes a really delicious side served with bubble pizza, pizza monkey bread, or with a pasta dish like 10-minute pesto pasta!

    What Ingredients are in Pizza Salad?

    This pizza salad recipe is filled with simple, refreshing ingredients and it comes together way faster than an actual pizza. You’re going to want to add this to the regular menu rotation! Check out the recipe card at the bottom of the post for exact measurements.

    • Romaine Lettuce: I love romaine lettuce for crisp, crunchy texture and bright green color!
    • Black Olives: I add these in for a tart flavor. You can get the pre-sliced ones to save some time!
    • Red Onions: These give the salad a pop of flavor and color.
    • Pepperoncinis: Zesty pepperoncini peppers add so much flavor. However, if they’re not your thing, you can totally leave them out.
    • Grape Tomatoes: You can also use cherry tomatoes if you have those instead!
    • Pepperoni Slices: Buy mini pepperonis or slice regular pepperoni in half so that you have the classic pizza taste in every bite.
    • Green Bell Pepper: For a little extra texture and crunch!
    • Mozzarella Cheese: You can shred this from the block or use pre-shredded cheese.
    • Parmesan Cheese: I use freshly grated parmesan cheese (not the cheese from the green can) in this recipe.
    • Croutons: These add a delicious crunch! Try making some from scratch with this homemade crouton recipe.
    • Pizza Seasoning: To give this salad a classic pizza flavor, make your own pizza seasoning!
    • Italian Dressing: I love this homemade Italian dressing! It’s easy to make and tastes so yummy!
    • Red Pepper Flakes: Finish the salad with a sprinkle of red pepper flakes for a touch of heat.

    How to Make Pizza Salad

    This is a great recipe to make on busy weeknights when you need to get a quick meal on the table. It’s quick and easy to prep the veggies, toss it with the dressing and serve!

    1. Combine Salad Ingredients: Prep all of the salad ingredients and add them to a large mixing bowl.
    2. Add Dressing: Drizzle the salad with dressing and gently toss until well coated.
    3. Serve: Garnish with red pepper flakes and enjoy!
    The top view of a bowl with lettuce and ingredients that aren't mixed yet. Cheese, croutons, pepperonis, peppers, olives, tomatoes, onions and herbs and spices.

    Variations

    I love this recipe as-is! But one of the best things about pizza salad is that it’s easy to change up to make it perfect for you! Here are some tasty suggestions:

    • Lettuce: I like romaine lettuce best because it has a great texture! But you can use iceberg or spinach if you prefer.
    • Add More Meat: Try adding in some bite-sized salami, bacon, cubed chicken, or some sausage!
    • Remove the Meat: You could also make this vegetarian by removing the meat, especially if you serve it as a side dish.
    • Cheese: Try using provolone or asiago. You can usually find a five-cheese Italian blend at the store, too!
    • Add-Ins: Other ingredients that would be delicious are sun-dried tomatoes, kalamata olives, chopped artichokes or freshly sliced mushrooms.
    • Swap Dressing: Try this copycat Olive Garden salad dressing or some ranch dressing. They will make this salad so delicious!

    A close up of a finished pizza salad in a large bowl.

    Make Ahead Tips and Storing

    To make serving this pizza salad super quick and easy, you can assemble it beforehand. Here’s how: 

    • To Make Ahead: Prep all of the ingredients except the dressing, pepperoncini, and croutons. Place in a large bowl, cover with plastic wrap, and refrigerate for up 8 hours ahead.  Just before serving, toss the ingredients and add in the pepperoncini, croutons, and dressing.
    • Store Leftovers: If you think you will have leftovers, I recommend serving the croutons and the dressing on the side, letting each person top their own salad. Store leftover pizza salad in the refrigerator in an airtight container. It will last 1-2 days (longer if there is no dressing on it)

    Pizza salad being tossed in a bowl with gold tongs.

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    Print

    Pizza Salad

    This fresh and hearty pizza salad has all of the delicious flavors of classic pizza but without the crust. This healthier, low-carb version of a slice of pepperoni pizza fresh out of the box is loaded with delicious ingredients that will make you come back for more!
    Course Appetizer, Salad
    Cuisine American
    Keyword pizza salad
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6 people
    Calories 211kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Prep all of the salad ingredients and add to a large mixing bowl.
    • Drizzle the salad with dressing and gently toss until well coated.
    • Garnish with red pepper flakes and enjoy!

    Nutrition

    Serving: 1cup | Calories: 211kcal | Carbohydrates: 8g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 691mg | Potassium: 245mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4479IU | Vitamin C: 13mg | Calcium: 229mg | Iron: 1mg