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Category: Salads

  • Cranberry Cheesecake Fluff

    Cranberry Cheesecake Fluff

    Cranberry Cheesecake Fluff is a creamy and delicious fluff salad made with cranberries and walnuts. It is so easy to make and a MUST for the holidays!

    This is always a favorite side dish during the holidays! If you love fruit salads as much as I do try this Christmas Fruit Salad, The Best Winter Fruit Salad, Very Berry Cheesecake Salad or Creamy Poppyseed Fruit Salad.

    Top-down view of cranberry fluff salad served in a white bowl, topped with marshmallows, cranberries, and chopped walnuts.

    Cranberry Cheesecake Fluff

    Thanksgiving is just around the corner. Do you have your menu planned out yet? Put this Cranberry Cheesecake Fluff on the menu. It is a MUST! So easy and delicious. It has a creamy, tangy flavor that’s a perfect contrast to all of your savory Thanksgiving dishes.

    I decided to add a little twist to normal fluff. Adding some cream cheese to help thicken it up and give it the cheesecake flavor took this fluff to a whole different level. It seriously blew my mind! You will LOVE the flavors blended together to make one irresistible cranberry cheesecake fluff recipe!

    Ingredients for Cranberry Cheesecake Fluff

    The best part about this dessert salad is that it is so easy to make. You pulse some fresh cranberries, walnuts, and crushed pineapple together in a food processor. Then you blend cream cheese and heavy whipping cream together, fold in the pulsed cranberry, and voila! A delicious fruity side that everyone will love. Note: measurements are in the recipe card below.

    • Fresh Cranberries: Flavorful, tart and sweet. If you can’t find fresh cranberries, frozen will also work. Just make sure they’re thawed before you use them.
    • Sugar: Just regular white sugar so your fluff has a little extra sweetness.
    • Pineapple: Crushed and canned.
    • Walnuts: Chopped up for some delicious texture in each bite.
    • Marshmallows: Mini marshmallows are a must add to any dessert salad!
    • Cream Cheese: So the texture of the fluff turns out smooth and creamy.
    • Heavy Whipping Cream: The base of the fluff. I recommend chilling your cream beforehand, this will help it whip up more easily.

    Let’s Make Cranberry Fluff Salad!

    I fell in love with this fluff with the first bite. Creamy, cool and absolutely delicious. The flavors together blend so well! Easy to make and always a hit for the holidays.

    1. Blend Ingredients Together: In a food processor or blender, combine cranberries, 1 cup sugar, crushed pineapple, and walnuts. Pulse until coarsely chopped without becoming mushy.
    2. Let Chill: Cover and refrigerate for an hour to let the flavors blend.
    3. Beat the Creams Together: In a medium bowl add the cream cheese 1/2 cup sugar and beat until smooth. Add the heavy whipping cream and continue to beat with the cream cheese until stiff peaks form.
    4. Gently Add in Cranberries and Marshmallows: Fold the cranberries and marshmallows into the salad mixture.
    5. Refrigerate: Cover and refrigerate for at least 3-4 hours or overnight. Then serve and enjoy!
    Step by step process of making cranberry cheesecake fluff. The first two photos show the fruit and nut mixture being blended together, then the last 2 pictures show it being combined with the creamy base.

    Customize Your Fluff

    It’s easy to add a little more or a little less to this cranberry cheesecake fluff recipe. Tweak it so it’s just the way you like it!

    • Fruit: Substitute or add in canned mandarin oranges, frozen cranberries, cherries, blackberries, strawberries, grapes or diced apples.
    • Nuts: Pecans, cashews, or almond slices are great mixed in for some crunch.
    • Cranberry: Craisins, canned cranberries, frozen cranberries or cranberry sauce work as a substitute for the fresh cranberries.
    • Creamy Mix-ins: Try cool whip, sour cream or Greek yogurt for a different texture each time you make it.

    Closeup of a serving of fluff.

    Tips and Tricks

    My family always devours this cranberry cheesecake fluff before anything else is touched. The perfect dessert before dessert! Here are a few ways to make sure it turns out perfectly. (Not that it’s hard to mess up. This recipe is foolproof!)

    • To Blend: A food processor works best to mix and chop all the ingredients. A blender will do the same.
    • Make it Lighter: Looking for a lighter version? Skip the heavy cream and try Greek yogurt or vanilla yogurt instead.
    • Pineapple: Fresh or canned pineapple both work great.
    • Add a Topping: Before serving, add cranberries and pecans over top of the cranberry cheesecake fluff.
    • Personal Servings: It’s fun for the holidays to serve these in mini trifle jars or small bowls to make it extra special.

    Storing Leftovers

    Cranberry cheesecake fluff is best served chilled and right away. Once you blend and combine all the ingredients together, let it rest in the refrigerator until you are ready to serve. If you have any leftovers, it’s best to put them back in the fridge as soon as possible so your salad retains its delicious texture.

    • In the Refrigerator: Place in an airtight container or wrap with plastic wrap tightly. It will stay good in the fridge for 24 to 48 hours.
    • Can You Make Cranberry Cheesecake Fluff Ahead of Time? Yes! Place in the refrigerator for 1 to 2 days before serving. When ready to serve, simply add it to your Thanksgiving table.
    • Can I Freeze Cranberry Cheesecake Fluff? I wouldn’t recommend it. Unfortunately, this is not a great side dish to freeze. Ice crystals sometimes form in the whipped cream and tend to break it down.

    Mixing the topping and fluff together with a golden metal spoon.

    More Great Holiday Side Dishes

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    Cranberry Cheesecake Fluff

    Cranberry Cheesecake Fluff is a creamy and delicious cheesecake fluff salad with cranberries and walnuts. It is so easy to make and a MUST for the holidays!
    Course Dessert, Side Dish
    Cuisine American
    Keyword cranberry cheesecake fluff, cranberry fluff, cranberry fluff recipe
    Prep Time 10 minutes
    Chill Time 4 hours
    Total Time 4 hours 10 minutes
    Servings 8 Servings
    Calories 572kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • In a food processor or blender, combine cranberries, 1 cup sugar, crushed pineapple, and walnuts. Pulse until coarsely chopped without becoming mushy. Cover and refrigerate for an hour to let the flavors blend.
    • In a medium bowl add the cream cheese 1/2 cup sugar and beat until smooth. Add the heavy whipping cream and continue to beat with the cream cheese until stiff peaks form. Fold the cranberries and marshmallows into the salad. Cover and refrigerate for at least 3-4 hours or overnight.

    Video

    Notes

    Updated on November 17, 2023

    Originally Posted on November 15, 2015

    Nutrition

    Calories: 572kcal | Carbohydrates: 61g | Protein: 5g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 113mg | Sodium: 125mg | Potassium: 187mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1295IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 1mg
  • Frito Corn Salad

    Frito Corn Salad

    Crunchy Frito corn salad is a fun side dish bursting with Mexican-inspired flavors! Corn, cheese, peppers, and onion get tossed in a tasty dressing and mixed with Fritos corn chips. A surprising FAVORITE at any get-together!

    Let’s talk side dishes! A good side dish is the way to any guest’s heart. The best ones always go first, and this Frito corn salad is definitely one of those. Have lots of options because your hungry guests will want to try it all. A few of my favorite side dishes are this salad, this yummy jello, or these amazing beans.

    Close view of frito corn salad in a large bowl garnished with cilantro and green onions.

    What is Frito Corn Salad?

    As silly as it sounds to put chips in a salad, this Frito corn salad is where it’s at! This easy salad recipe starts with a base of sweet corn, cheese, bell pepper, and onion. Toss together with a creamy taco-flavored dressing and crunchy corn chips then you have an explosion of flavors! Just like a bag of chips, this salad is irresistible. You won’t be able to stop at just one bite!

    I LOVE corn and I’m always looking for new recipe inspiration for corn. It’s such a versatile ingredient that can be used to taste savory or sweet. Try this easy air fryer corn on the cob and this flavorful corn salad. But you will love the texture of cornmeal in these amazing cornbread pancakes. Corn can shine in so many delicious ways and I hope you give these recipes a try!

    Ingredients For Frito Corn Salad

    The fun part of this salad is the fritos! My kids love the addition of the chips. They’re salty and crunchy and add great texture. It’s a perfect side dish for any potluck or BBQ. Follow the recipe card below for exact measurements.

    • Canned Corn: Make sure to drain the corn! Thawed frozen corn can also be used.
    • Colby Jack Cheese: I love the flavor of this cheese but use your favorite cheese!
    • Red Bell Pepper: Any bell pepper works in this salad. I like the sweetness of the red bell peppers.
    • Red Onion: The added flavor of red onion is a must! I also garnish with green onions.
    • Fritos Corn Chips: Yes, a bag of Fritos gives this salad that added crunch! Use chili cheese Fritos for added flavor.
    • Salt and Pepper: Season to taste.
    • Cilantro: Chop fresh cilantro then garnish on top for added flavor.
    • Mayonnaise: The base of the dressing for this salad.
    • Lime Juice: A little tang and brightness for the dressing.
    • Taco Seasoning: Adds the perfect seasonings to the dressing.

    Let’s Make the Best Corn Salad

    This Frito corn salad is the perfect combination of flavors to create the best summertime salad. It’s fresh and bursting with textures! It comes together quickly and can be made ahead of time. Perfect for potlucks and parties.

    1. Combine the Corn, Peppers, Onions, and Cheese: To a large bowl, add the drained corn, peppers, onions, and cheese.
    2. Make the Dressing: To make the dressing, add the mayonnaise, taco seasoning, and lime juice to a medium bowl then whisk to combine.
    3. Combine the Salad and Dressing Ingredients and Chill: Pour the dressing over the salad ingredients then gently toss to coat the ingredients well. Chill for 2-24 hours because the flavors will intensify and fully develop!
    4. Stir in the Chips: Finally, add the corn chips before serving, then toss to combine.
    5. Garnish and Serve: Last, garnish with fresh cilantro and additional cheese. Enjoy!
    First photo of corn, peppers, cheese, and red onion in a large bowl. Second photo of dressing in a bowl. Third bowl of salad and dressing mixed together in a bowl. Fourth photo of corn chips added to the salad.

    Variations

    This frito corn salad recipe is so versatile! Add or switch up the flavors to make it your own. Here are some tips and a few ideas on how you can customize this salad to make it perfect for you and your guests!

    • Add Protein: Make this salad more hearty by adding chicken, ground beef, pork, or steak. Then you can serve it as a meal! For a vegetarian option, then add black beans.
    • Chips: Switch up the chips and use chili cheese Fritos for extra flavor. If you can’t find Fritos, use regular corn tortilla chips. Doritos would also be delicious! Crush the chips or barely crush them at all, the choice is yours!
    • Switch up the Veggies: Add or leave out any veggies you want! Use any color or combination of bell peppers or try adding a diced tomato, that would be yummy!
    • Make it Spicy: Add diced jalapenos for some added heat! A pinch of cayenne or hot sauce also does the trick.

    Close view of frito corn salad in a bowl. A wood spoon is lifting up a scoop of salad.

    Storing Leftovers

    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! This Frito corn salad recipe is best made and chilled ahead of time! Lastly, stir in the corn chips just before serving and add the amount of chips you desire, it’s up to you!

    • 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. Leave out the corn chips then cover and refrigerate until ready to serve! Finally, add the chips right before serving then stir and enjoy!

    Top view of frito corn salad in a large bowl topped with corn chips, cilantro, and green onions.

    More Mexican-Inspired Sides

    If you’re a fan of Mexican food and love a good taco night, I have some great sides to add to your meal! I also like bringing these types of side dishes to potlucks or get-togethers because everyone loves Mexican food. Here are some of my faves!

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    Frito Corn Salad

    Crunchy Frito corn salad is a fun side dish bursting with Mexican-inspired flavors! Corn, cheese, peppers, and onion get tossed in a tasty dressing and mixed with Fritos corn chips. A surprising FAVORITE at any get-together!
    Course Salad, Side Dish
    Keyword 10 minute frito corn salad
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 8 people
    Calories 501kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 3 cans whole kernel corn, drained (15 ounces each)
    • 1 ½ cups Colby Jack Cheese, shredded
    • 1 cup red bell pepper, chopped
    • ⅓ cup chopped red onion
    • 3-4 cups Fritos corn chips, coarsley chopped
    • kosher salt and pepper, to taste
    • cilantro, for garnish

    Dressing

    Instructions

    • To a large bowl, add the drained corn, peppers, onions, and cheese.
    • To make the dressing, add the mayonnaise, taco seasoning, and lime juice to a medium bowl. Whisk to combine.
    • Pour the dressing over the salad ingredients and gently toss to coat the ingredients well. Chill for 2-24 hours.
    • Right be serving, add the Fritos corn chips and toss to combine.
    • Garnish with fresh cilantro and additional cheese. Enjoy!

    Nutrition

    Serving: 1cup | Calories: 501kcal | Carbohydrates: 35g | Protein: 11g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 641mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 874IU | Vitamin C: 27mg | Calcium: 223mg | Iron: 1mg
  • Cornbread Salad

    Cornbread Salad

    Tasty cornbread salad is a classic Southern salad bursting with comforting flavors. Sweet buttery cornbread gets tossed together with tomatoes, corn, pinto beans, bacon crumbles, green onions, and shredded cheese. A creamy ranch dressing perfectly marries these delicious salad ingredients together.

    I LOVE corn! It’s such a versatile ingredient that can be used to taste savory or sweet. From this easy air fryer corn on the cob, to flavorful corn salad, or these amazing cornbread pancakes. Corn can shine in so many delicious ways and I hope you give those recipes a try!

    Top view of cornbread salad in a large brown bowl with a wooden spoon inside the bowl.

    What is Cornbread Salad?

    If you LOVE cornbread, you are going to love this Southern cornbread salad. Cornbread is a surprising but perfect base to this salad and it adds the most incredible texture. Then you add in the perfect salad ingredients to make this salad complete. The tasty vegetables, bacon, cheese, and dressing all mixed together in one big bowl of yumminess! I can’t wait for you to try it because you’ll want to take it to every party or potluck. This is the first salad to get devoured!

    If you love cornbread and the flavors of corn, you will love the flavors in this salad. I also have the best recipe for a corn casserole which is my family’s absolute favorite corn recipe. Corn is also great for making dips and soups. I have you covered on the blog with so many corn recipes!

    Ingredients Needed

    The ingredients in this salad are full of beautiful colors that make it so appetizing! Everyone is drawn to the fresh veggies and no one can resist the cornbread in this salad. I always make this salad when I have leftover cornbread. 

    • Cornbread: Cornbread cubes either homemade or storebought. Leftover cornbread is perfect for this recipe!
    • Cherry Tomatoes: Cherry tomatoes are the perfect size for this salad but any tomatoes will work.
    • Pinto Beans: Drained and rinsed.
    • Corn: Drained canned corn.
    • Bacon: Cooked and crumbled.
    • Green Onions: I love green onions in this salad for flavor and added color.
    • Colby Jack Cheese: Shredded Colby Jack is my favorite in this salad. Feel free to use cheddar cheese!
    • Jalapeno: Diced jalapeno for heat. I love the extra kick but you can leave it out!
    • Mayonnaise: The base for the creamy dressing.
    • Sour Cream: Adds a little tang to the dressing.
    • Ranch Dressing Powder: This adds flavor to the dressing and perfectly complements all the salad ingredients.
    • Lime Juice: A little bit of lime juice brightens the flavors in the dressing.

    Cornbread Salad Recipe

    This cornbread salad comes together quickly and can be made one day ahead of time! Serve it layered in a trifle dish or tossed in a large bowl. This side dish is ideal for parties, potlucks, and family reunions.

    1. Prepare and Cut Cornbread: Prepare a pan of cornbread beforehand or use the leftover cornbread you have on hand. Cut the cooled cornbread into 1-inch pieces and place in a large bowl.
    2. Add Salad Ingredients to a Large Bowl: Add the tomatoes, pinto beans, corn, bacon, green onions, shredded cheese, and jalapeno, if using.
    3. Prepare the Dressing: In a medium bowl, add the mayonnaise, sour cream, ranch powder, and lime juice. Whisk together until combined.
    4. Toss the Dressing With the Salad: Pour the dressing over the salad ingredients and gently toss until fully mixed.
    5. Cover and Chill: Cover and refrigerate for 2 hours or until ready to serve.
    First photo of cornbread cubes in a bowl. Second photo of the salad ingredients added to the bowl. Third photo of the dressing mixed in a bowl. Fourth photo of the dressing pouring on top of the salad ingredients.

    Tips and Variations

    This cornbread salad is flexible, so make it to your liking! Any easy way to switch it up is to use different beans or vegetables.  like to add jalapeños for a little kick, but you can leave them out. Follow my tips and ideas below for making this yummy salad!

    • Cornbread Tips: Make the cornbread ahead of time to make assembly a breeze.  Allow it to cool before cutting. Store-bought cornbread makes it even easier! I love this recipe!
    • Layer the Salad: Traditionally this salad is assembled by laying it in a clear large bowl. It’s fun to see all the layers and ingredients this way!
    • Switch Up the Beans: I use pinto beans in this recipe, but black beans are a great alternative in this salad. You can also use kidney beans, white beans, or whatever beans are your favorite. Beans add protein and a meaty texture to the salad.
    • Add Different Veggies: Add chopped bell peppers or red onion for added flavor and texture. Grilled corn would also be delish!

    Close view of cornbread salad in a bowl with a wood spoon lifting up a spoonful of salad.

    Storing Leftovers

    This is the absolute BEST salad to make in advance! It’s even better as it sits. 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 3 days.
    • Make Ahead: Prepare at least 2 hours or up to 2 days in advance. Cover and refrigerate until ready to serve!

    Close view of cornbread salad in a bowl with a wood spoon lifting up a spoonful of salad.

    What to Serve With Cornbread Salad

    This is such an amazing salad it can easily be served on it’s own or as a side dish. Perfect for potlucks and parties, it pairs well with so many things. Here are some great protein recipes this salad would be delicious with.

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    Cornbread Salad

    Tasty cornbread salad is a classic Southern salad bursting with comforting flavors. Sweet buttery cornbread gets tossed together with tomatoes, corn, pinto beans, bacon crumbles, green onions, and shredded cheese. A creamy ranch dressing perfectly marries these delicious salad ingredients together.
    Course Salad, Side Dish
    Keyword cornbread salad
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6 people
    Calories 1133kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups cornbread, cubed (homemade or store-bought)
    • 1 cup cherry tomatoes halved
    • 15 ounces pinto beans, drained and rinsed
    • 15 ounces corn, drained
    • 6 slices bacon, cooked and chopped
    • 4 green onions, chopped
    • 1 1/2 cups Colby Jack cheese, shredded
    • 1 jalapeno, diced (optional)
    • 1 cup mayonnaise
    • 1 cup sour cream
    • 1 package ranch dressing powder
    • 1 tablespoon lime juice

    Instructions

    • Prepare a pan of cornbread ahead of time or use leftover cornbread you have on hand. Cut the cooled cornbread into 1-inch pieces and place in a large bowl.
    • Add the tomatoes, pinto beans, corn, bacon, green onions, shredded cheese, and jalapeno if using.
    • In a medium bowl, add the mayonnaise, sour cream, ranch powder, and lime juice. Whisk together until combined.
    • Pour the dressing over the salad ingredients and gently toss until fully mixed.
    • Cover and refrigerate for 2 hours or until ready to serve.

    Nutrition

    Serving: 1cup | Calories: 1133kcal | Carbohydrates: 106g | Protein: 29g | Fat: 68g | Saturated Fat: 22g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 152mg | Sodium: 1658mg | Potassium: 847mg | Fiber: 11g | Sugar: 25g | Vitamin A: 1210IU | Vitamin C: 16mg | Calcium: 472mg | Iron: 5mg
  • Fuji Apple Chicken Salad (Panera Bread Copycat)

    Fuji Apple Chicken Salad (Panera Bread Copycat)

    Spring greens get tossed with crisp apples, chicken, tomatoes, dried cranberries, crunchy pecans and feta cheese. This Panera Bread copycat Fuji apple chicken salad is a must-try! It’s fresh, flavorful, and completely irresistible.

    If fruity salads are your jam, here are a few more you need to try: strawberry avocado spinach salad, broccoli apple salad, and triple berry kale salad! Adding fresh fruit to your favorite salads is a great way to make them taste even better.

    Top-down view of salad with chicken, greens, tomatoes, apples, nuts, and feta cheese in a stoneware bowl.

    Panera Bread Copycat Fuji Apple Chicken

    This salad has been on my list of things to make for over a year now. I’m honestly shocked that I haven’t made it until now! It’s so delicious, light, and refreshing. When I was at the store just the other day I noticed these apple chips. I know that Panera Bread uses crisp, thin apples in their salad for a delicious and sweet crunch. Buying these apple chips makes prep that much easier and brings you an unforgettable salad in minutes. (Although if you’re up to the challenge, try making your own apple chips at home! I have recipes for making them both in the air fryer and oven.)

    I love everything that is in this Fuji apple chicken salad. Fresh spring greens, crunchy pecans, tomatoes, crispy apple slices… everything comes together in this salad to make it so flavorful and with so many unique and delicious textures. The dressing on top is also incredible. It’s a golden balsamic honey Dijon dressing that makes this salad that much better. No need to stop at Panera when you can recreate this salad at home! (And make it taste even better than the real thing!)

    Ingredients for Panera’s Fuji Apple Salad

    Let’s dive into the magic of a homemade Panera Bread favorite: the Fuji apple chicken salad. It’s a mix of tasty ingredients like juicy chicken, fresh greens, and flavorful apple and cranberry! We’ll take a closer look at each ingredient and how they come together to make this tasty salad (and homemade dressing). Get ready to recreate that Panera goodness in your own kitchen! Note: exact measurements are in the recipe card below.

    • Chicken Breasts: The main protein, making the salad more filling. Use precooked chicken for easy prep. I love this shredded chicken recipe!
    • Spring Greens: Fresh, leafy mixed greens for a crunchy base.
    • Cherry Tomatoes: Sliced in half, cherry tomatoes add both vibrant color and bursts of juicy sweetness.
    • Red Onion: So the salad has a zesty crunch and a touch of sharpness.
    • Toasted Pecan Halves: Add a toasty, nutty flavor and also give the fuji apple chicken salad a satisfying crunch.
    • Apple Chips: Whether you use store-bought or homemade, apple chips infuse the salad with a delightful apple flavor and a satisfying crispiness.
    • Feta Cheese: Crumbled feta cheese brings a creamy and slightly tangy element to the mix. It’s a great contrast to the other sweet ingredients. Gorgonzola cheese is another great option.
    • Dried Cranberries: For some tart fruitiness!

    For the Vinaigrette:

    • Extra-Virgin Olive Oil: Smooth, mild oil for the dressing’s base.
    • White Balsamic Vinegar: A slightly tangy vinegar to add some zing.
    • Apple Cider Vinegar: A fruity vinegar to enhance the apple theme. You can also use apple juice concentrate.
    • Garlic: You can’t go wrong with garlic! It helps to balance out the sweetness of the salad.
    • Dijon Mustard: Dijon mustard adds a hint of sharpness to the dressing and also helps bind all the ingredients together.
    • Honey: For a little extra sweetness and a dressing that sticks to the greens perfectly.

    How to Make Fuji Apple Chicken Salad

    It comes together in just 3 simple steps! Fuji apple chicken salad is so delicious and easy to whip up, making it the perfect lunch! I know you’ll love this recipe as much as I do.

    1. Toss Salad Ingredients: In a large salad bowl, add the spring mix, chicken, tomatoes, red onion, toasted pecans, and apple chips. Then top with feta cheese and dried cranberries.
    2. Dressing Mixture: In a small bowl, whisk together the olive oil, white balsamic vinegar, cider vinegar, garlic, dijon mustard, and honey.
    3. Combine: Pour the dressing over the salad and then gently toss to coat the salad ingredients.
    3-photo collage of the sliced chicken, dressing, and salad ingredients.

    Tips and Variations

    Homemade salads are so easy to customize! Here are a few ideas to get you started.

    • Chicken for Easy Prep: If you’re short on time, you can use rotisserie chicken or leftover grilled chicken. Just shred or dice it and then toss it into the salad.
    • Use Fresh Apples: Don’t have apple chips or just want them fresh? Slice up a Fuji apple for a crunchy, natural twist.
    • Nut Options: Not a fan of pecans? Try walnuts or almonds for a different nutty flavor.
    • Different Greens: Experiment with different greens like spinach, arugula, or a mix for unique flavors and textures.
    • Adjust Your Dressing: Adjust the dressing’s sweetness by adding more or less honey, depending on your taste preference.

    Pouring the vinaigrette over the fuji apple chicken salad.

    Storing Leftovers

    Fuji apple chicken salad will last in the fridge for about 2 to 3 days in an airtight container. If possible, I recommend storing your greens, mix-ins, and dressing separately. This way, the dressing doesn’t make the salad soggy or wilted.

    Closeup of fuji apple chicken salad.

    More Delicious Fruity Salads

    Get your daily dose of fruits and veggies with these other delicious recipes! They’re so fresh and tasty, with easy homemade dressings that complement all of the flavors perfectly.

     

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    Fuji Apple Chicken Salad (Panera Bread Copycat)

    Spring greens get tossed with crisp apples, chicken, tomatoes, dried cranberries, crunchy pecans and feta cheese. This Panera Bread copycat Fuji apple chicken salad is a must-try! It's fresh, flavorful, and completely irresistible.
    Course Dinner, Main Course, Salad, Side Dish
    Cuisine American
    Keyword fuji apple chicken salad, fuji apple salad, panera bread copycat salad, panera bread fuji apple salad
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6 Servings
    Calories 355kcal
    Author Alyssa Rivers

    Ingredients

    • 2 chicken breasts cooked and diced
    • 1 8 ounce bag spring greens
    • 1 pint cherry tomatoes sliced in half
    • 1 1/2 red onion sliced into rings
    • 1 cup toasted pecan halves
    • 1 2 1/2 ounce bag apple chips, or you can make your own with this recipe
    • 6 ounces feta cheese crumbled
    • 1 1/2 cup dried cranberries

    Dressing Ingredients:

    • 2 1/3 cup olive oil
    • 2 tablespoons white balsamic vinegar
    • 2 tablespoons apple cider vinegar
    • 2 -3 garlic cloves finely diced
    • 3 teaspoons Dijon mustard
    • 3 tablespoons honey

    Instructions

    • In a large salad bowl, add the spring greens, chicken, tomatoes, red onion, toasted pecans, and apple chips. Top with feta cheese and dried cranberries.
    • In a small bowl, whisk together the olive oil, white balsamic vinegar, cider vinegar, garlic, dijon mustard, and honey.
    • Pour the dressing over the salad and gently toss to coat the salad ingredients.

    Notes

    Originally posted October 26, 2015

    Updated on September 1, 2023

    Nutrition

    Calories: 355kcal | Carbohydrates: 22g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 444mg | Potassium: 601mg | Fiber: 3g | Sugar: 17g | Vitamin A: 553IU | Vitamin C: 22mg | Calcium: 170mg | Iron: 2mg

     

  • Lemon Tarragon Pasta Salad

    Lemon Tarragon Pasta Salad

    This Lemon Tarragon Pasta Salad combines tender bowtie pasta with crisp celery, juicy red grapes, and slivered almonds all tossed in a creamy lemon yogurt dressing. This refreshing salad complements any dish and is perfect for even the pickiest of eaters!

    I love a good pasta salad. There are so many flavors and textures and the combination is so delightful! Try out some other pasta salad recipes like this Incredible Bacon Ranch Pasta Salad, this delicious Orzo Pasta Salad, and this classic Shrimp Pasta Salad.

    The top view of a large bowl with a silver spoon that has lemon tarragon pasta salad in it.

    Lemon Tarragon Pasta Salad Recipe

    This pasta salad comes from the sunny kitchens of Mediterranean cuisine, blending vibrant flavors and easy preparation. It’s perfect for busy weeknights or gatherings when you want a delicious meal without spending too much time cooking. Whether you need a quick and satisfying main dish or a yummy side that everyone will love, this recipe has got you covered.

    Trust me when I say that you’ve got to make this recipe! It’s a crowd-pleaser that will make everyone want seconds. The tangy lemon, crispy veggies, and creamy dressing combine to create a tasty mix that will make you want seconds. Pasta salads always make delicious leftovers, and I love having it for lunch the next day!

    Ingredients You Need

    The ingredients in this lemon tarragon pasta salad are simple! But the key will be the fresh tarragon. You don’t want to skip out on this because it’s the ingredients that bring all of the flavors together. When it’s combined with the lemon… Well, you will just have to try it and see why I love it so much! Check out the recipe card at the bottom of the post for exact measurements.

    Pasta Salad

    • Bowtie Pasta: If you don’t have farfalle pasta on hand, then I would use penne pasta instead.
    • Celery: This adds texture and crunch to the pasta salad
    • Red Grapes: I love the juicy flavor that this brings to the salad.
    • Green Onions: The onion flavor adds a savory flavor to the salad.
    • Slivered Almonds: These nuts bring a delightful crunch and nutty flavor,

    Dressing

    • Mayonnaise: You can buy it at the store, but I love my homemade recipe!
    • Lemon Yogurt: The creamy lemon yogurt forms the base of the dressing, adding a tangy and refreshing element to the salad.
    • Lemon Juice: Lemon juice enhances the zesty and citrusy flavors.
    • Lemon Zest: The grated lemon really elevates the flavor.
    • Dried Thyme: This adds an earthy taste to the dressing.
    • Salt and Pepper: Salt and pepper enhance all of the flavors in the lemon tarragon pasta salad.
    • Fresh Tarragon: This ingredient is key to this recipe.
    • Honey: This is optional, so depending on the sweetness of the yogurt, honey can be added to the dressing.

    How to Make Lemon Tarragon Pasta Salad

    This pasta salad only takes a few steps, and voila! You have a delicious side dish (or light dinner or lunch option) ready to eat! The flavors meld together perfectly. You are going to love it!

    1. Cook and Drain Pasta: Cook the pasta according to the package instructions. Drain and run under cold water to stop cooking and cool down the pasta.
    2. Add Fruits and Veggies: Place the drained pasta in a large bowl. Add the celery, grapes, green onions, and almonds.
    3. Make the Dressing: Combine the mayonnaise, yogurt, lemon juice, lemon zest, thyme, salt, pepper, and chopped tarragon in a medium bowl. Whisk together until smooth and combined. Depending on how sweet your yogurt is will determine if your dressing needs honey or not. I like mine on the sweeter side, so I add about one teaspoon of honey.
    4. Pour over Salad: Pour ¾ of the dressing over the pasta salad. Save the rest of the dressing for right before serving. Toss well to coat. It may seem like a lot of dressing, but it will soak into the pasta as it chills. 
    5. Chill: Chill for at least one hour and toss with the remaining dressing right before serving.
    Dressing being poured over pasta salad ingredients.

    Frequently Asked Questions

    • Can I use a different type of pasta for this Lemon Tarragon Pasta Salad recipe? Absolutely! While the recipe calls for bowtie pasta, you can easily substitute it with other shapes like penne or fusilli if you prefer.
    • Can I use a different type of nuts instead of slivered almonds? Certainly! Feel free to experiment with other nuts like chopped walnuts, pecans, or pine nuts to give the salad a unique twist.
    • Is there a way to make this recipe vegan-friendly? Absolutely! You can easily make the dressing vegan by using plant-based yogurt and vegan mayonnaise, which will still result in a deliciously creamy dressing.
    • Can I use Greek yogurt instead of lemon yogurt? Sure! Greek yogurt can be a great alternative if you prefer a creamier texture, and you can add a little extra lemon juice and zest to maintain the lemony flavor.

    A closeup of lemon tarragon pasta salad with a large silver spoon.

    Storing Leftovers

    Make this Lemon Tarragon Pasta Salad recipe ahead of time and store it for an even more convenient side dish. It also makes great leftovers for lunch the next day!

    • In the Refrigerator: Store in an airtight container or resealable bag for 3-5 days in the refrigerator.

    More Delicious Lemon Recipes

    Lemon recipes are so delicious. With their delightfully tangy taste and their zesty flavor, they go so well in sides, main dishes and desserts! Here are a few favorites that you must try!

    Print

    Lemon Tarragon Pasta Salad

    This Lemon Tarragon Pasta Salad combines tender bowtie pasta with crisp celery, juicy red grapes, and slivered almonds all tossed in a creamy lemon yogurt dressing. This refreshing salad complements any dish and is perfect for even the pickiest of eaters!
    Course Salad, Side Dish
    Cuisine American, Mediterranean
    Keyword Easy Pasta Salad, Lemon Tarragon Pasta Salad, Lemon Tarragon Pasta Salad Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 12
    Calories 336kcal
    Author Alyssa Rivers

    Ingredients

    Pasta Salad

    • 16 ounces bowtie pasta, cooked and rinsed
    • 1 cup celery, chopped
    • 1 1/2 cups red grapes, halved
    • 1/3 cup green onions, chopped
    • 1/2 cup slivered almonds,

    Dressing

    • 1 cup mayonnaise
    • 12 ounces lemon yogurt
    • 2 tablespoons lemon juice
    • 1 tablespoon lemon zest
    • 1 teaspoon thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon cracked black pepper
    • 2 teaspoons fresh tarragon, chopped
    • 1 teaspoon honey, to taste

    Instructions

    • Cook the pasta according to the package instructions. Drain and run under cold water to stop the cooking process and cool down the pasta.
    • Place the drained pasta in a large bowl. Add the celery, grapes, green onions, and almonds.
    • Combine the mayonnaise, yogurt, lemon juice, lemon zest, thyme, salt, pepper, and chopped tarragon in a medium bowl. Whisk together until smooth and combined. Depending on how sweet your yogurt is will determine if your dressing needs honey or not. I like mine on the sweeter side, so I add about 1 teaspoon of honey.
    • Pour ¾ of the dressing over the pasta salad. Save the rest of the dressing for right before serving. Toss well to coat. It may seem like a lot of dressing but it will soak into the pasta as it chills.
    • Chill for at least one hour and toss with the remaining dressing right before serving and enjoy!

    Nutrition

    Serving: 1cup | Calories: 336kcal | Carbohydrates: 38g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 244mg | Potassium: 264mg | Fiber: 2g | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg
  • Grinder Salad

    Grinder Salad

    This grinder salad is a deconstructed version of the classic sandwich, made with lettuce, brussels sprouts, salami, ham, provolone, and fresh veggies. It’s all coated in a creamy, savory dressing that you won’t be able to get enough of!

    Don’t underestimate the power of a good chopped salad! Try this Italian chopped salad or Portillo’s chopped salad next, they’re so tasty!

    Hero image of grinder salad in a serving bowl.

    Grinder Salad Recipe

    Let me tell you why this grinder salad is the best and why you’ve gotta try it ASAP! Imagine all the epic flavors of a classic Italian grinder sub, but with a fresh and vibrant twist that your taste buds will go crazy over. First things first, this dressing is the real deal. Creamy mayo meets tangy red wine vinegar, and then we throw in some Italian seasonings, zesty garlic, and a kick of pepperoncini pepper liquid. Oh, and don’t forget the grated parmesan for that extra savory punch!

    Now, let’s talk about the salad itself. We’ve got crisp shredded iceberg lettuce and thin slices of Brussels sprouts for some serious crunch. But wait, it gets better! We pile on the salami and deli ham for some mouthwatering protein, and the provolone cheese adds a creamy, dreamy touch. And oh boy, the chopped red onion and pepperoncini peppers give it that tasty kick, while the grape tomatoes bring juicy sweetness into the mix. Even if you’re not a big salad lover, this is one recipe you won’t want to miss. Grinder salad is the perfect balance of meaty and fresh!

    Dressing and Salad Ingredients

    When you toss all these ingredients together with that fantastic dressing, it’s the ultimate flavor combo! And if you’re into that extra oomph, go ahead and sprinkle some red pepper flakes on top. Seriously, the grinder salad is the way to go when you’re craving those grinder sub vibes but want something lighter and just as tasty.

    Dressing

    • Mayonnaise: The creamy base that makes the dressing smooth and rich. If you want a healthier option, try using Greek yogurt or a mix of yogurt and mayo.
    • Red Wine Vinegar: This adds a tangy kick that goes great with the creaminess. If you don’t have it, apple cider vinegar or white wine vinegar will do the trick. Just keep in mind that the overall flavor will change slightly.
    • Salt and Pepper: Season until the dressing tastes just the way you like it!
    • Italian Seasonings: A tasty blend of herbs like oregano, basil, thyme, and rosemary that gives the dressing that classic Italian taste. You can also use a store-bought Italian seasoning mix.
    • Fresh Minced Garlic: Adds a bold kick. If you like it milder, roasted garlic or garlic powder can be used instead.
    • Pepperoncini Pepper Liquid: The secret ingredient for some heat and tanginess.
    • Parmesan Cheese: Grated parmesan adds a savory kick to the grinder salad.

    Grinder Salad

    • Shredded Iceberg Lettuce: This is where the freshness and crunch come from, giving the salad that light and cool vibe.
    • Brussels Sprouts: These little green goodies bring a fun twist and extra crunchiness.
    • Sliced Salami: Get ready for some serious flavor! This tasty protein gives the salad that classic grinder sub taste. If you’re not into salami, you can swap it with turkey or roast beef – equally delish!
    • Deli Ham: Another hero from the deli, bringing a milder and slightly sweet touch. It plays so well with the other ingredients.
    • Sliced Provolone Cheese: Oh, cheesy goodness! This creamy delight is one of the things that makes this grinder salad so irresistible.
    • Chopped Red Onion: Adds a sharp kick to balance out the flavors.
    • Sliced Pepperoncini Peppers: Tangy and mildly spicy, these little peppers bring the party to the salad. If you can’t find them, go for banana peppers or pickled jalapeños – still awesome!
    • Halved Grape Tomatoes: Juicy and sweet, these little gems enhance the whole flavor game.
    • Red Pepper Flakes (For Serving): Okay, spice lovers, here’s your moment! Sprinkle some of these fiery flakes on top if you’re up for some extra heat.

    How to Make a Grinder Salad

    Don’t wait another minute – get your hands on those ingredients and treat yourself to a salad experience like no other! You’ll be hooked from the first bite, guaranteed!

    1. Mix Up the Dressing: To make the dressing, add the mayonnaise, vinegar, salt, pepper, Italian seasonings, garlic, and pepperoncini liquid to a medium bowl. Whisk to combine, then stir in the parmesan cheese. Chill the dressing in the refrigerator while you prepare the salad.
    2. Add Salad Ingredients: In a large mixing bowl, add all of the prepared salad ingredients.
    3. Toss Together: Pour the dressing over the salad ingredients. Gently toss the salad ingredients together with the dressing.
    4. Garnish and Serve: Garnish with red pepper flakes before serving if desired. Enjoy immediately!
    Collage of the salad ingredients being tossed with the dressing.

    Customize Your Grinder Salad

    Ready to make your grinder salad even more delicious? I’ve got some awesome tips and variations that’ll take your salad game to new heights!

    • Adjust the Dressing: Add a personal touch to your dressing! You like it tangy? Add more red wine vinegar. Wanna bring the heat? Go wild with that pepperoncini pepper liquid!
    • Mix Up the Meats: You don’t have to stick to salami and deli ham – switch it up! Pepperoni, turkey, roast beef, whatever floats your boat!
    • Add Some Avocado: Creamy, dreamy avocado? Yes, please! Slice ’em up and dive into avocado heaven. It’s another great contrast to the pepperoncini and onions.
    • Dress Right Before Serving: To keep the salad crisp and fresh, add the dressing just before serving. This prevents the lettuce from getting soggy.

    All of the ingredients in a serving bowl, before being mixed.

    Storing Leftovers

    This grinder salad is best enjoyed right away! The addition of Brussels sprouts helps prolong the life of the salad because it is a sturdier green that holds up well with the dressing. The lettuce tends to get soggy as it sits. There is always the option of keeping the salad and the dressing separate and then adding the dressing when you are ready to eat it.

    • In the Refrigerator: Store the leftover salad in an airtight container then refrigerate for up to 2 days.

    Grinder salad being tossed with 2 wooden spoons.

    Other Craveworthy Salad Recipes

    Who said salads have to be boring? These other recipes will have you hooked with their flavor, while also being light enough to enjoy on a hot summer day!

    Print

    Grinder Salad

    This grinder salad is a deconstructed version of the classic sandwich, made with lettuce, brussels sprouts, salami, ham, provolone, and fresh veggies. It’s all coated in a creamy, savory dressing that you won’t be able to get enough of!
    Course Salad
    Cuisine American, Italian, Italian American
    Keyword grinder salad, grinder salad recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 8
    Calories 549kcal
    Author Alyssa Rivers

    Ingredients

    Dressing

    • 1 cup mayonnaise
    • 1 tablespoon red wine vinegar
    • 1 teaspoon Kosher salt
    • 1/4 teaspoon cracked black pepper
    • 1 tablespoon Italian seasonings
    • 2 teaspoons garlic, minced
    • 3 tablespoons pepperoncini pepper liquid
    • 1/2 cup Parmesan cheese, grated

    Salad

    • 3 cups iceberg lettuce, shredded
    • 2 cups Brussels sprouts, shredded or thinly sliced
    • 12 ounces salami, sliced
    • 8 ounces deli ham, sliced
    • 8 slices provolone cheese, sliced
    • 1/2 cup red onion, chopped
    • 1/2 cup sliced pepperoncini peppers
    • 1 cup grape tomatoes, halved
    • red pepper flakes, for serving

    Instructions

    • To make the dressing, add the mayonnaise, vinegar, salt, pepper, Italian seasonings, garlic, and pepperoncini liquid to a medium bowl. Whisk to combine, then stir in the parmesan cheese. Chill the dressing in the refrigerator while you prepare the salad.
    • In a large mixing bowl, add all of the prepared salad ingredients.
    • Pour the dressing over the salad ingredients. Gently toss the salad ingredients together with the dressing.
    • Garnish with red pepper flakes before serving if desired.
    • Enjoy immediately!

    Nutrition

    Serving: 1cup | Calories: 549kcal | Carbohydrates: 7g | Protein: 25g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 2015mg | Potassium: 488mg | Fiber: 2g | Sugar: 2g | Vitamin A: 721IU | Vitamin C: 28mg | Calcium: 258mg | Iron: 2mg
  • Honey Lime Poppy Seed Fruit Salad

    Honey Lime Poppy Seed Fruit Salad

    Honey Lime Poppy Seed Fruit Salad is a blend of all your favorite fruits with a sweet and zesty dressing to make each fruit burst with flavor! Add color and flavor to your table with this light and refreshing side.

    I love using poppy seeds in my recipes to add a little texture and flavor. Banana Poppy Seed Muffins with an Orange Glaze, this delicious Poppy Seed Chicken Casserole, or this yummy Almond Poppy Seed Bundt Cake are a few recipes that you have to try!

    Fruit salad in a bowl drizzled with honey lime poppy seed dressing.

    Fruit Salad

    The fact that my favorite fruits are coming into season makes me so excited! This honey lime poppy seed fruit salad takes about 10 minutes to throw together so it’s simple and quick. Wiith all of the blackberries, strawberries, mangoes, and kiwis combined, it makes a gorgeous and bright salad. Once you combine all of the fruit together, you drizzle on a honey lime poppyseed glaze. It adds in a very complimenatry sweet yet tangy glaze that is irresistable.

    The great thing about this fruit salad is that you can change it up and use any fruit that you would like. Depending on what fruit is in season (so that you can make this all year long) you can try out some grapes, bananas or pineapple. There is no way that you can’t make this salad and not have it be a hit wherever you take it. I devoured the entire bowl, and needless to say, it is fantastic!

    Ingredients in Honey Lime Poppy Seed Fruit Salad

    These fruits combined with a delicious and easy glaze will make this a fruit salad that goes with you to every gathering and party. To find out all of the exact ingredient measurements, check out the recipec ard at the bottom of the post.

    • Fruit: In this particular salad, I use sliced strawberries, yummy blackberries, fresh blueberries, diced kiwis and some sliced mangoes.
    • Honey: This acts as the base of the dressing and keeps it nice and sweet.
    • Lime Juice: This adds in a citrus component. It also breaks down the honey so that the dressing isn’t thick.
    • Poppy Seeds: These add a delicious flavor and look to the dressing.
    • Mint: I like to garnish the bowl with freshly chopped mint but this is optional.

    How Do You Make Honey Lime Poppy Seed Fruit Salad?

    1. Slice and Whisk: Cut and prepare the fruit and put it into a large mixing bowl. In a small bowl, whisk the honey, lime juice, and poppy seeds.
    2. Add Glaze: Drizzle the honey lime poppy seed glaze over the fruit and gently toss. Top with chopped mint if desired. Serve immediately.
    Fruit salad ingredients in a bowl before they are mixed.

    How do you stop fruit salad from going brown?

    A fruit salad like this honey lime poppy seed salad is only as good as its preparation! This salad won’t go brown with the fruit listed, but if you add any fruits like bananas, pears, and apples, you might have some browning. To prevent this, simply squeeze some lemon juice over them. You can use fresh or bottled lemon juice (which I usually have on hand). No need to measure a certain amount. Just squeeze a generous amount over the fruit and toss the fruit to coat.

    A bowl of poppy seeds mixed with honey and lime ready to drizzle on the fruit salad.

    Can I Make a Fruit Salad a Day Before?

    Honey lim poppy seed fruit salad gets juicier the longer it sits. The basket of a salad spinner will let the extra liquid drain and help the fruit stay crisp when stored overnight. Toss some of the juice back into the salad just before serving for extra sweetness or save it and make vinaigrette the next day

    Honey lime poppy seed fruit salad in a glass bowl.

    How Long Will a Fruit Salad Last?

    To maximize the shelf life of this honey lime poppy seed fruit salad for safety and quality, refrigerate any leftover fruit salad in an airtight container. Properly stored, fresh fruit salad will last for about 3 to 5 days in the refrigerator.

    Close up on honey lime poppy seed fruit salad.

    More Fruit Salad Recipes to Try

    Fruit salad can be served as a side to any meal. They are refreshing and I love using whatever fruits are in season to make them absolutely packed with flavor. Check out some more delicious fruit salad recipes that you will love!

    Print

    Honey Lime Poppy Seed Fruit Salad

    Honey Lime Poppy Seed Fruit Salad is a blend of all your favorite fruits with a sweet and zesty dressing to make each fruit burst with flavor! Add color and flavor to your table with this light and refreshing side.
    Course Salad, Side Dish
    Cuisine American
    Keyword fruit salad, fruit salad recipe, honey lime poppy seed fruit salad
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6
    Calories 57kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup strawberries, sliced
    • 1/2 cup blackberries
    • 1/2 cup blueberries
    • 1/2 cup kiwis
    • 1/2 cup mangoes, sliced and cubed
    • 1 Tablespoon Honey
    • 3 Tablespoons Lime Juice
    • 1 Tablespoon poppy seeds
    • Fresh Chopped Mint for garnish

    Instructions

    • Cut and prepare the fruit and put into a large mixing bowl. In a small bowl, whisk the honey, lime juice and poppy seeds.
    • Drizzle the honey lime poppy seed glaze over the fruit and gently toss. Top with chopped mint if desired. Serve immediately.

    Video

    Notes

    Originally Posted May 9, 2019

    Updated on July 6, 2023

     

    Nutrition

    Calories: 57kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 139mg | Fiber: 2g | Sugar: 9g | Vitamin A: 201IU | Vitamin C: 36mg | Calcium: 38mg | Iron: 0.4mg
  • Red White and Blue Cheesecake Salad

    Red White and Blue Cheesecake Salad

    Introducing the red, white, and blue cheesecake salad, a delightful and patriotic summer fruit salad that combines the vibrant flavors of strawberries and blueberries with creamy cheesecake and fluffy marshmallows. It’s super easy to throw together and a hit at every potluck!

    They may not be the healthiest kind of salad, but creamy fruit salads are one of my all-time favorite side dishes to make. They taste so good, and everyone loves them! If you’re looking for more recipes to add to your summer potluck list, try strawberry cheesecake salad or pineapple fluff!

    Red, white, and blue cheesecake salad in a black bowl.

    Red White and Blue Cheesecake Salad Recipe

    The Fourth of July is just around the corner, and this red white and blue cheesecake salad is the perfect thing to make! Not only is it festive and colorful, but creamy, sweet, and bursting with berry flavor. Really, there’s no wrong time to make this fruit salad. It’s perfect for any summer potluck or barbecue!

    One of the things I love most about this cheesecake salad is that it’s so easy to make. You only need a few simple ingredients like Cool Whip, mini marshmallows, pudding mix, and berries! Mix it all together, and you have a cool, fruity side dish that looks as good as it tastes! For more great summer sides, try this very berry cheesecake salad or creamy grape salad.

    Ingredients You’ll Need

    I love this recipe because you can make a lot of fruit salad with just a few simple, inexpensive ingredients. It’s perfect for bringing to a summer potluck! Check out the recipe card at the bottom of the post for exact measurements.

    • Whipped Topping: Adds a light, creamy texture to the fruit salad.
    • Cheesecake Pudding Powder: Makes the red white and blue salad nice and sweet!
    • Vanilla Yogurt: Mixes with the pudding powder to create a smooth consistency.
    • Strawberries and Blueberries: Not only are these berries key to making the red white and blue cheesecake salad, well, red and blue, but they also add juicy flavor to every bite.
    • Mini Marshmallows: These are the best part of any creamy salad, in my opinion. The soft texture they add is so irresistible!

    How to Make Red, White, and Blue Cheesecake Salad

    With how easy this red white and blue salad is to make, you’ll want it all summer long. It’s sweet and creamy but also cool and refreshing, perfect for a hot afternoon!

    1. Cheesecake Mixture: In a large bowl mix together the yogurt and pudding powder. Fold in the whipped topping. Then cover and refrigerate to allow it to set up for about an hour.
    2. Add Berries and Marshmallows: Add the sliced strawberries, blueberries, and marshmallows right before serving. Keep refrigerated.
    2-photo collage of fruit salad ingredients being mixed together.

    Ways to Customize Your Salad

    You can add so many different delicious things to red white and blue cheesecake salad. Here are a few ideas!

    • Add More Fruit: Add fresh raspberries, cherries or blackberries!
    • Add More Texture: Add in slivered almonds, shredded coconut, or acini de pepe. (This will make it taste similar to frog eye salad.)
    • Cheesecake Pudding Substitute: If you can’t find it or just don’t have it on hand, swap out the whipped topping and pudding powder for 8 ounces of cream cheese, 1/2 cup sugar, and 2 cups heavy whipping cream all whipped together.

    Cheesecake salad being scooped up with a gold spoon.

    Storing Leftovers and Making Ahead

    If you have leftovers of your red white and blue cheesecake salad, cover bowl tightly with plastic wrap or transfer to an airtight container. It will stay good for 3-4 days. If you’re planning on making this salad ahead of time, I recommend storing your pudding mixture and fruit separately until ready to serve.

    A spoonful of red white and blue cheesecake salad.

    More Patriotic Recipes

    Here are a few more festive recipes to celebrate the Fourth of July with! They look great on a dinner table, but taste even better!

    Print

    Red White and Blue Cheesecake Salad

    Introducing the red, white, and blue cheesecake salad, a delightful and patriotic summer fruit salad that combines the vibrant flavors of strawberries and blueberries with creamy cheesecake and fluffy marshmallows. It's super easy to throw together and a hit at every potluck!
    Course Side Dish
    Cuisine American
    Keyword red white and blue cheesecake salad
    Prep Time 15 minutes
    Chill time 1 hour
    Total Time 1 hour 15 minutes
    Servings 8 servings
    Calories 190kcal
    Author Alyssa Rivers

    Ingredients

    • 8 ounces whipped topping thawed
    • 1 small package cheesecake pudding powder 3.4 ounces
    • 2 cups vanilla yogurt about 3 6-ounce yogurt containers
    • 16 ounces sliced strawberries
    • 1 ½ cup fresh blueberries
    • 2 cups mini marshmallows

    Instructions

    • In a large bowl mix together the yogurt and pudding powder. Fold in the whipped topping. Cover and refrigerate to allow it to set up for about an hour.
    • Add the sliced strawberries, blueberries, and marshmallows right before serving. Keep refrigerated.

    Nutrition

    Calories: 190kcal | Carbohydrates: 34g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 72mg | Potassium: 272mg | Fiber: 2g | Sugar: 28g | Vitamin A: 69IU | Vitamin C: 37mg | Calcium: 136mg | Iron: 0.4mg
  • California Spaghetti Salad

    California Spaghetti Salad

    California Spaghetti Salad is a delicious pasta salad filled with fresh veggies and covered in a zesty Italian dressing.  With all those flavors and colors making one beautiful and tasty side dish, there is no doubt this will be the hit of your next gathering!

    I love delicious, cool salads in Spring and Summer like Creamy Pea, Cauliflower Broccoli, and Cucumber Tomato Salad. Enjoy your salad at your next BBQ!

    The top view of spaghetti pasta salad in a bowl with a wooden spoon.

    Easy California Spaghetti Salad

    As the weather begins to change and warm up at this time of year, I find myself looking for recipes with a fresher and lighter feel.  I especially love quick and easy cold pasta salads! This California spaghetti salad only took 15 minutes to make, and it was a hit with my guests.  It is vegan-friendly, so it is great to bring to a potluck.

    This recipe is great to make ahead of time because it tastes better as it sits. It’s coated in a zesty Italian dressing (made from scratch) and all of the ingredients really soak up that flavor. All of the amazing veggies packed inside add so much texture, flavor, and color to the pasta. It is the perfect finishing touch to this pasta salad.

    The Best California Spaghetti Salad Ingredients

    These ingredients are simple and easy, and you probably already have most of them on hand. This recipe is great to make ahead of time so that the flavors can all blend together. Check out the recipe card at the bottom of the post for all of the exact measurements.

    • Spaghetti: Use thin linguine and break it into 1-inch pieces to make it easier to eat.
    • Cherry tomatoes: Chopped them in half to make them more bite-sized.
    • Cucumber: The cucumber gives this salad the fresh taste I love.
    • Bell pepper: I used red, but swap for any color of pepper you prefer. Make this recipe your own!
    • Red onion: If you don’t like biting into the raw onion, marinate them in the dressing first to lessen their strong flavor.
    • Olives: The olives are very salty and delicious!

    Salad Dressing Ingredients

    • Italian salad dressing: Use any Italian dressing you love because you are going to amp it up with all the other seasonings to create your own version of this staple dressing. I love using this homemade version.
    • Parmesan cheese: Grated and combined with the dressing to cover each part of the salad with its great nutty flavor.
    • Sesame seeds: Add a rich, nutty flavor to the dressing.
    • Paprika: Adds great color to this dressing and is the perfect addition to this California spaghetti salad.
    • Celery seed: These little seeds pack all the powerful flavors of celery- earthy, grassy, and slightly bitter- that balance out this dressing.
    • Garlic powder: The extra garlic powder helps the flavor stay strong even when chilled.

    Let’s Make a Pasta Salad!

    This California spaghetti salad comes together in less than 15 minutes, and then all you have to do is let it sit and soak up all of the flavors. Once your noodles are cooked and ready to go, you have to throw everything in and mix it all up!

    1. Cook the pasta: Make according to package directions. Drain and rinse in cold water.
    2. Combine all ingredients: Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives to the pasta in a large bowl.
    3. Make the dressing:  Whisk together Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.
    4. Toss the salad in dressing: Pour dressing over the salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
    A collage of 4 photos showing how to combine all of the ingredients in a bowl.

    Tips and Variations

    Here are a few different ways that you can change up this California spaghetti salad and make it unique every time!

    • Vegetables: Get creative with this versatile dish and swap out vegetables. For example, try favorites like broccoli or yellow and orange bell peppers.
    • Pasta: Use other pasta shapes.  Some of my favorites, like Rotini or Farfalle, would work fantastic!
    • Cooling Pasta: This pasta salad is best when it’s fresh out of the fridge. So, keep it cooling until right before serving.
    • Make it Ahead: This is a great make-ahead recipe! It’s even better the next day, so I usually make it the day before and store it in the refrigerator overnight. This really gives all the flavors time to combine and soak into the pasta!
    • Pasta Tip: After draining the salad, dunk the pasta in an ice bath (equal parts water and ice in a large bowl) to shock them.  Then, your noodles will not soak up too much of the dressing and become gummy.

    A close up of a bowl of California spaghetti salad.

    Storing Leftovers

    This California spaghetti salad tastes just as good (if not better!) the next day! As long as you store it properly, this makes the perfect lunch all week long.

    • In the Refrigerator: Store your salad in an airtight container in your fridge, which should last up to 5 days. Because the noodles soak up all the dressing, I like to keep some additional dressing on hand and add it to the salad just before serving. This makes it taste like you just made it!

    A side view of the bowl of spaghetti salad with a wooden spoon scooping some out.

    More Pasta Salad Recipes to Try!

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    California Spaghetti Salad

    California Spaghetti Salad is a delicious pasta salad filled with fresh veggies and covered in a zesty Italian dressing.  With all those flavors and colors making one beautiful and tasty side dish, there is no doubt this will be the hit of your next gathering!
    Course Salad
    Cuisine Italian American
    Keyword california spaghetti salad, spaghetti salad
    Prep Time 15 minutes
    Refrigerate Time 3 hours
    Total Time 3 hours 15 minutes
    Servings 12 Servings
    Calories 260kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound thin spaghetti, broken into 1 inch pieces
    • 1 pint cherry tomatoes, chopped in half
    • 1 cucumber, diced
    • 1 red bell pepper, diced
    • 1/2 red onion, diced
    • 1 can black olives, drained and sliced

    DRESSING:

    • 1 bottle Italian salad dressing 16 ounces
    • 1/4 cup Parmesan cheese grated
    • 1 tablespoon sesame seeds
    • 1 teaspoon paprika
    • 1/2 teaspoon celery seed
    • 1/4 teaspoon garlic powder

    Instructions

    • Cook the pasta according to package directions. Drain using a colander and rinse in cold water.
    • Add the cherry tomatoes, cucumber, red bell pepper, red onion, and olives in a large bowl.

    To make the dressing:

    • Whisk together italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

    Video

    Notes

    Updated on April 30, 2021

    Originally Posted on May 29, 2015

    Nutrition

    Serving: 1cup | Calories: 260kcal | Carbohydrates: 35g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 735mg | Potassium: 272mg | Fiber: 3g | Sugar: 5g | Vitamin A: 754IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 1mg

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    California Spaghetti Salad
  • French Potato Salad

    French Potato Salad

    This French potato salad is a tasty mix of tender potatoes, green onions and herbs, all tossed in a zesty Dijon vinaigrette. The end result is a light and delicious side dish packed with bold flavor in every bite.

    A good potato salad is key to any successful potluck. As we head into barbecue season, here are few more recipes to try: German potato salad, bacon ranch potato salad, and classic potato salad!

    Potato salad being served with a large metal spoon.

    French Potato Salad Recipe

    Imagine perfectly cooked potatoes, dressed in a zesty blend of tangy mustard, vibrant vinegar, and luscious olive oil. Now that I’ve got your attention, here is why you need to make this French potato salad for your next potluck. It’s easy to make, easy to take on the go, and a crowd-pleaser! You really can’t go wrong with potato dishes, but especially when they taste this good.

    French potato salad is packed with so much flavor. Each bite is a dream! This isn’t your average bland and mushy potato salad, it has a bright, savory flavor thanks to the minced shallot, Dijon mustard, vinegar, and fresh herbs added to it. Now that I’ve had it this way, I don’t know if I can ever go back to regular potato salad! The tangy, savory flavor of this dish is just too good and pairs well with so many different meat dishes. You’re going to love it.

    Ingredients for the Salad and Dressing

    What makes French potato salad so good is its zesty vinaigrette. As long as you’ve got some Dijon mustard, red wine vinegar, and apple cider vinegar on hand, you can customize the rest of this recipe with what you have at home. All measurements can be found in the recipe card below!

    • Potatoes: Small potatoes are key here. Both yellow and red potatoes will work.
    • Salt: Just a pinch to give the potatoes flavor and help tenderize them!
    • Chopped Green Onions: Gives your salad texture and a pop of savory flavor. You can also use chives if you prefer.
    • Dill: This is one of my favorite herbs to use in the summer! It’s so bright and zesty!
    • Fresh Parsley: Because you can never go wrong with fresh herbs in a potato salad. Other herbs you can use are basil, mint, or rosemary!

    Dressing

    • Olive Oil: Gives the dressing a smooth consistency that coats the potatoes perfectly. Use a high quality olive oil for the best taste!
    • Dijon Mustard: This bold mustard brings a pungent kick to the dressing. Its tangy, zesty flavor is the best!
    • Red Wine Vinegar: Red wine vinegar adds a fruity and acidic kick that balances out the salad’s flavors, making it taste fresh and bright.
    • Apple Cider Vinegar: I know what you’re thinking – another vinegar? But trust me, you’ll want both in this salad. Apple cider vinegar adds a slightly sweet and fruity flavor that complements the tanginess of the Dijon mustard. It also helps to tenderize the potatoes, making them softer and more delicious.
    • Fresh Minced Shallot: These add a subtle onion flavor without overpowering the dish.
    • Seasonings: I used a mix of garlic salt, salt, and pepper, to add a touch of savory goodness to this French potato salad. Feel free to adjust to taste!

    How to Make French Potato Salad

    French potato salad is so simple to make. But with its delicious flavor and gorgeous presentation, everyone will be impressed! This is why it’s one of my go-to potluck recipes. There’s nothing better than a delicious side dish made with minimal effort.

    1. Boil Water: Bring a large pot of water to a boil over high heat on your stove. while the water is heating up, wash and chop your potatoes into quarters. Once the water has come to a boil add in your prepared potatoes and your tablespoon of salt.
    2. Cook Potatoes: Reduce the heat to medium high and cook your potatoes until they are tender, about 10-15 minutes. Test a larger piece of potato by removing it from the water and cutting into it, it should be very tender, but not fall apart. Drain your potatoes and rinse them under cold water to halt the cooking process. Place them in the fridge to cool for at least 30 minutes.
    3. Chop Onions and Herbs: While your cooked potatoes are cooling down, chop your green onion, dill, parsley, and shallot.
    4. Prepare Dressing: In a small bowl add your olive oil, Dijon mustard, red wine vinegar, apple cider vinegar, minced shallot, garlic powder, salt, and pepper. Whisk until well combined.
    5. Combine: Once your potatoes have cooled, add them into a large bowl with your green onion, dill, and parsley. Pour your dressing over everything and toss to coat and evenly distribute all the ingredients.
    6. Serve or Store: You can serve fresh, but I recommend placing the salad back in the fridge for about 30 more minutes to marinate in the dressing and cool evenly before serving. Keep leftover French potato salad in an airtight container in the fridge for up to 5 days.
    4-photo collage of potatoes being cooked and the vinaigrette being prepared.

    Tips and Tricks

    French potato salad is about to become your new go-to side dish! Trust me, once you try this mouth-watering salad, you won’t be able to resist its deliciously addictive flavor. Here are a few ways to make it taste even better:

    • Dress While Warm: Dress the potatoes while they’re still a little warm. This will help them absorb the flavors of the dressing better.
    • Let the Flavors Meld: I recommend letting your potato salad sit in the fridge for 30 minutes to an hour after you’ve made it. This way, the vinaigrette has time to infuse the potatoes with more delicious flavor!
    • Other Mix-Ins: French potato salad is super versatile! You can add anything from capers to roasted veggies to a sprinkle of parmesan cheese!

    How Long Does French Potato Salad Last?

    As long as you keep it in an airtight container in the fridge, French potato salad will stay good for up to 5 days. This is one of the few dishes that I think actually tastes better the next day, as the flavors have more time to meld together!

    Closeup of French potato salad.

    More Delicious Potato Recipes

    I love potatoes because they’re so filling and you can make them in a million different ways! To add a little hearty goodness to your next meal, try out some of these other tasty potato side dishes.

    Print

    French Potato Salad

    This French potato salad is a tasty mix of tender potatoes, green onions and herbs, all tossed in a zesty Dijon vinaigrette. The end result is a light and delicious side dish packed with bold flavor in every bite.
    Course Side Dish
    Cuisine French
    Keyword french potato salad, french potato salad recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 8 people
    Calories 146kcal
    Author Alyssa Rivers

    Ingredients

    • 2 pounds small red or yellow potatoes
    • 1 tablespoon salt
    • ⅓ cup green onion sliced
    • 2 tablespoons dill
    • ¼ cup fresh parsley chopped

    Dressing

    • ¼ cup olive oil
    • 2 tablespoons dijon mustard
    • 2 tablespoons red wine vinegar
    • 1 tablespoon apple cider vinegar
    • 2 tablespoons fresh minced shallot
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • ½ teaspoon pepper

    Instructions

    • Bring a pot of water to a boil over high heat on your stove. while the water is heating up, wash and chop your potatoes into quarters. Once the water has come to a boil add in your prepared potatoes and your tablespoon of salt.
    • Reduce the heat to medium high and cook your potatoes until they are tender, about 10-15 minutes. Test a larger piece of potato by removing it from the water and cutting into it, it should be very tender, but not fall apart. Drain your potatoes and rinse them under cold water to halt the cooking process. Place them in the fridge to cool for at least 30 minutes.
    • While your cooked potatoes are cooling down, chop your green onion, dill, parsley, and shallot.
    • To make dressing in a small bowl add your olive oil, dijon mustard, red wine vinegar, apple cider vinegar, minced shallot, garlic powder, salt, and pepper. Mix until well combined.
    • Once your potatoes have cooled, add them into a large bowl with your green onion, dill, and parsley. Pour your dressing over everything and toss to coat and evenly distribute all the ingredients.
    • You can serve fresh, but I recommend placing the salad back in the fridge for about 30 more minutes to marinate in the dressing and cool evenly before serving.
    • Keep leftovers in an airtight container in the fridge for up to 5 days.

    Nutrition

    Calories: 146kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1227mg | Potassium: 553mg | Fiber: 2g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 1mg