Tag: Red Onion

The Viral Flatbread Shortcut Every Pizza Night Needs
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Skip the line and make this zesty BBQ chicken flatbread at home in less than 30 minutes! This popular Panera copycat recipe is packed with chicken, cheese, and veggies baked on a chewy flatbread with a drizzle of zesty BBQ sauce.
Flavor: Crispy flatbread, zesty BBQ chicken, and crunchy veggies are combined in this delish dish.

Skill Level: Ready-made ingredients and a baking sheet make this dish a cinch.

Time-Saving Tip: Flatbread replaces pizza dough for faster prep and zero mess.

Freezing: Assemble and freeze unbaked flatbreads for future quick meals (freezing instructions below).
Simple Staples
- Chicken: Grab a rotisserie chicken or use up leftover chicken or turkey (or both!) in this recipe. Use a stand mixer to quickly shred the chicken.
- Flatbread: Any unleavened bread can be used as a flatbread in this recipe. Homemade naan, focaccia, tortillas, or a low-carb version using a cauliflower pizza crust are sturdy options.
- Vegetables: Bell peppers and onions add a healthy crunch! For a tangy red onion, try this quick pickling method.
- Sauce: Buy your favorite or make your own pizza sauce and BBQ sauce with basic pantry ingredients.
- Cheese: Choose your cheese! Any combo of mixed cheeses or freshly grated mozzarella works in this recipe. Crumbled feta or blue cheese adds a flavor balance to the zesty pizza sauce.
- Tasty Toppings: Make a tropical-style flatbread pizza with drained pineapple tidbits, bacon bits, and sliced green onions.
How to Make BBQ Chicken Flatbread

In the Oven:
1. Mix BBQ and pizza sauces and brush over flatbreads.
2. Top with chicken, peppers, onions, and shredded cheese.
3. Bake (full recipe below).
On the Grill:
1. Brush oil on both sides of the flatbreads and grill until the bottom is crispy.
2. Mix BBQ and pizza sauces and brush over the flatbreads.
3. Top with chicken, peppers, onions, and shredded cheese.
4. Cook until cheese is browned and bubbly.
No matter how you bake it, drizzle the finished pizza with additional sauce and a sprinkle of cilantro before serving.
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Holly Nilsson

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October 15, 2025
A Fresh and Creamy Salad Everyone Loves
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Fresh, flavorful, and full of color, this tomato and burrata salad is a beautiful addition to any table. Peppery arugula is layered with juicy tomatoes, creamy burrata, and thin-sliced red onion, then finished with a drizzle of olive oil, vinegar, and a hint of pesto for an elegant, effortless touch.
Flavor: Bright tomatoes, creamy burrata, and a tangy-sweet balsamic drizzle in every bite. This salad is as delicious as it is beautiful.

Skill Level: Perfect for beginners! Slice, arrange, drizzle, and serve.

Swaps: Swap out pine nuts for nut-free seeds like sunflower or pumpkin seeds.

Serving Suggestions: Add a sliced homemade baguette for dipping into the pesto dressing, or serve as a side to grilled meats.
Ingredients and Add-Ins
- Burrata: Burrata adds a rich creaminess to this salad. No Burrata? Use mozzarella, bocconcini, feta, or cottage cheese crumbles.
- Tomatoes: Cut larger tomatoes into thin slices, or use an assortment of colorful cherry, grape, and heirloom tomatoes to give this recipe maximum visual appeal. Tomatoes can be roasted and chilled for a charred and smoky flavor.
- Greens: Arugula is a great choice for its lacy appearance and peppery bite. Add bulk to your salad with chopped kale, spinach, or mixed spring greens.
- Dressing: Use good-quality olive oil for the best flavor. Add a drizzle of balsamic glaze (store-bought or homemade), or use balsamic vinegar for more tang. Try a kale pesto for a bump in nutrition.
Variations
- Switch up the colors and flavors using seasonal extras like sliced peaches, strawberries, blueberries, figs, and dried cranberries.
- Add a few pickled veggies, like asparagus, red onions, or green beans, for a pop of tangy flavor.
How to Make Tomato Burrata Salad
1. Add greens to a bowl or platter.
2. Top with sliced tomatoes and red onion.
3. Top with burrata and drizzle with the dressing.
Best Tips for Tomato Burrata Salad
- Make ahead by arranging the greens, tomatoes, and onions on a platter, then cover with plastic wrap. Chill until ready to top with remaining ingredients just before serving.
- This salad tastes best when it’s freshly made, but leftover salad can be tossed and stored in a covered container in the refrigerator for up to 3 days. Drain and toss before serving with a fresh drizzle of balsamic glaze.
- Chop leftovers up and use as a bruschetta topping for homemade crostini.
Our Favorite Takes on Fresh Tomatoes

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Tomato Burrata Salad

Made with ripe garden tomatoes and creamy burrata cheese, this salad is finished with a tangy balsamic glaze for a dish that’s simple, fresh, and unforgettable.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Place greens on a plate or in a salad bowl.

Slice the tomatoes ¼” thick and place over the greens. Top with red onion.

Tear the burrata into pieces and arrange over the tomatoes.

Drizzle with oil, balsamic glaze, and pesto if using. Garnish with basil leaves and pine nuts as desired.

This salad pairs well with steaks or grilled foods.

This salad is best served fresh, right after preparation.

We prefer a simple dressing (oil and vinegar) with some pesto. Balsamic vinegar can be used in place of balsamic glaze.

Calories: 315 | Carbohydrates: 10g | Protein: 12g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 154mg | Potassium: 259mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1776IU | Vitamin C: 13mg | Calcium: 370mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Lunch, Party Food, Salad, Side Dish

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 13, 2025
Greek Sheet Pan Chicken
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Chicken thighs are marinated in a zesty citrus honey dressing, baked with potatoes, onions, peppers, and tomatoes, then topped with a squeeze of lemon juice and a sprinkle of feta.
Flavor: Bright, citrusy flavors are infused into chicken thighs and veggies for a wholesome and hearty dinner.

Skill Level: Sheet pan dinners like this are a cinch, from prep to cleanup.

Recommended Tools: A meat thermometer is the best way to determine doneness for chicken. It should read 165°F at the thickest part when it’s done.

Time-Saving Tip: Use a frozen bag of onions and peppers and swap the homemade marinade for a bottle of Greek vinaigrette.
Ingredient Tips for Greek Sheet Pan Chicken
- Chicken: Thighs with skin and bone intact give the juiciest results and crisp up well, while infusing the whole pan with rich, savory flavor. Plus, thighs make perfect single portions. Legs and breasts will also work, but roasting times will vary.
- Vegetables: Potatoes, onions, bell peppers, and tomatoes are the basics for this recipe. Cut potatoes into even sizes so they cook equally. Add extra veggies such as asparagus, green beans, zucchini, diced eggplant, or sweet potatoes.
- Marinade: This simple marinade is made with pantry basics. Honey can be swapped for maple syrup, agave syrup, or your favorite sugar-free sweetener. For a tangier version, try my souvlaki marinade.
- Variations: Feta complements the tangy flavors of the dish, but you can use Parmesan, cotija, goat cheese, or even shredded mozzarella. A sprinkle of Kalamata olives will give a big bump of Greek flavor. Tuck a sprig of rosemary, thyme, or sage between the veggies to infuse the dish with aromatic flavor.
How to Make Greek Sheet Pan Chicken
1. Prep: Whisk marinade ingredients together (full recipe below) and marinate chicken up to 4 hours.
2. Assemble: Drain chicken and nestle pieces among potatoes and onions on a sheet pan.
3. Bake: Roast for 30 minutes, then add seasoned bell peppers and tomatoes to the pan and bake until the potatoes are tender.
Drizzle fresh lemon juice over the top and sprinkle with feta crumbles before serving.

Leftovers You’ll Love

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave, on the stove top, or in the oven in foil packets to retain moisture. Or remove chicken from the bone and repurpose it in enchiladas, toss it in chicken tortilla soup, or serve cold in a Caesar salad.

To freeze, separate the cooked chicken from the vegetables and store them in a freezer bag for up to one month. Thaw in the refrigerator before reheating.

More Sheet Pan Dinners You’ll Love

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Greek Sheet Pan Chicken

Greek chicken made with marinated chicken thighs, roasted potatoes, and colorful veggies is a delicious, one-pan dinner.

Prep Time 15 minutes

Cook Time 50 minutes

Marinate Time 15 minutes

Total Time 1 hour 20 minutes

Preheat oven 400°F.

In a bowl, make the marinade by combining lemon juice, olive oil, garlic, soy sauce, honey, oregano and rosemary, and pour over chicken. Marinate at least 15 minutes or up to 4 hours.

Combine baby potatoes, onion, 1 tablespoon olive oil, and salt and pepper to taste. Place on a parchment-lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes.

Toss bell peppers and tomatoes with remaining ½ tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additonal 20 minutes or until potatoes are tender and chicken reaches 165°F.

Squeeze fresh lemon over top and garnish with feta cheese.

Cut the potatoes small enough so they finish cooking with the chicken.

Add a pinch of oregano, Greek seasoning, rosemary and/or lemon zest to the potatoes for extra flavor before they cook.

For softer tomatoes and bell peppers, add them sooner. For firmer vegetables, add them later.

Chicken thighs can be replaced with bone-in split chicken breasts.

If using boneless chicken breasts, add them in the last 30 minutes of cook time (for 5-6 oz chicken breasts, adjust as needed to ensure they reach 165°F).

Refrigerate leftovers up to 4 days, or separate chicken from the vegetables and freeze for up to one month. Thaw in the refrigerator.

Calories: 488 | Carbohydrates: 19g | Protein: 25g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 417mg | Potassium: 725mg | Fiber: 3g | Sugar: 4g | Vitamin A: 986IU | Vitamin C: 48mg | Calcium: 93mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American, Greek, Mediterranean

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 23, 2025
Fresh Summer Salad
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This summer salad starts with fresh greens, layered with crisp, juicy veggies, tossed in a tangy dressing, and finished with a sprinkle of nuts and cheese.
Flavor: Nothing tastes better than a veggie-filled crisp salad with a zesty lemon Dijon dressing, and balanced by a hint of sugar and seasoning.

Recommended Tools: A salad spinner and a mandoline make short work of prepping greens for this summer salad.

Time-Saving Tip: Save on prep time by buying a pre-washed bag of mixed greens.

Make-Ahead Option: Assemble the salad up to two days in advance. Add the avocado and dressing just before serving for the best texture.

Serving Suggestions: Create a main dish by adding your favorite shrimp, cooked chicken, diced ham, or crumbled bacon.
Ingredient Tips for Summer Salad
- Greens: Choose a variety of greens for maximum flavor and texture. Romaine, arugula, kale, baby spinach, iceberg, and red leaf are all excellent options.
- Vegetables: Colorful and crisp veggies like cucumbers, radishes, onions, and tomatoes are just the beginning. Use leftover sweet corn kernels from corn on the cob, spring peas, asparagus, or diced bell peppers for some added color.
- Nuts & Cheese: Mix and match cheeses like feta, goat, blue, mozzarella, or parmesan with walnuts, pistachios, sunflower, or pumpkin seeds. Lightly toast the nuts and seeds in a dry pan first to keep them crunchy and bring out their flavor.
- Dressing: This easy, versatile dressing starts with acid, oil, sweetener, and mustard. Short on time? Use your favorite store-bought dressing instead!
- Variations: Add fruit like blueberries, strawberries, peaches, or pears to brighten a summer salad. Fresh herbs such as parsley, mint, or basil, along with eggs, olives, almonds, or chickpeas, make flavorful additions. Mix and match for a unique salad every time!
Storing Summer Salad

Keep the salad and the dressing in separate containers in the refrigerator. Toss the leftover salad with fresh lettuce or veggies with a drizzle of fresh dressing before serving again.

Use leftovers as a filler for a wrap with your favorite protein.

More Veggie-Filled Salads

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Fresh Summer Salad

This fresh summer salad has all the vibrant flavors of the season.

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

In a mason jar, combine oil, lemon juice, Dijon mustard, sugar, and salt & pepper. Close lid and shake vigorously to mix.

Combine the greens, cucumber, radishes, and red onion in a large bowl. Add the dressing (you may not need all of it) and toss well to combine.

Sprinkle the remaining ingredients on top. Serve immediately.

Drizzle with balsamic glaze if desired.

To mix the dressing in a bowl: Combine all ingredients except the olive oil in a small bowl. While whisking, drizzle in the olive oil until well mixed.

Seeds have the best flavor when toasted. To toast, place in a dry frying pan over medium heat and cook until lightly browned and fragrant.

Store Summer Salad in the fridge in a covered container for up to 2 days, tossing before serving. Dressing can be stored for up to 7 days in a mason jar or cruet in the fridge for up to 4 days.

Calories: 249 | Carbohydrates: 10g | Protein: 4g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 237mg | Potassium: 411mg | Fiber: 4g | Sugar: 4g | Vitamin A: 710IU | Vitamin C: 13.7mg | Calcium: 82mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad

Cuisine American, Italian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 18, 2025
Corn Salsa
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This easy corn salsa recipe is a vibrant addition to any fiesta and is ‘muy delicioso’!

Sweet kernels of corn are mixed with jalapeño, red onion, and cilantro and tossed in fresh lime juice!
It’s light, refreshing, and delicious.

Plus, it’s easy to make and packed with colorful, nutritious ingredients.

Versatile! Use corn salsa as a dip with tortilla chips or as a topping in tacos, grilled meats, or fish.
Ingredients for Corn Salsa

Corn: You can use fresh sweet corn, frozen corn, or canned drained corn. If using canned, be sure to drain well. You can also use fresh corn off the cob.

HOLLY’S TIP: If using ears of corn, you can grill them first and then chill them for a grilled corn flavor. Brush the corn with a bit of oil and place it on a medium-high grill, turning occasionally, until lightly charred. Cool completely before cutting the corn kernels off the cob.

Mix-Ins: I love adding fresh cilantro to this salsa. Red onion adds a slight crunch and bite. Use as much or as little jalapeño as you like, and keep the seeds for an extra kick!

Lime: Fresh lime juice adds the best flavor and helps blend the ingredients together.

Variations
- Try replacing the jalapeños with finely diced poblano pepper, chipotle peppers, or green chiles.
- Pump up the party and add black beans, sliced black olives, diced tomatoes, red bell peppers or celery, chunks of avocado, or even some cotija cheese.
How to Make Corn Salsa
1. Combine all ingredients in a covered container.
2. Toss and chill for at least 30 minutes before serving.
Storing Salsa

Keep leftover corn salsa in a covered container in the refrigerator for up to 4 days or freeze it in zippered bags for up to 4 months.

Add fresh corn or red onions once thawed since the salsa won’t be as firm or fresh. Use leftovers as a topping for salmon burgers or add to a taco quinoa salad.

Ways to Use Corn Salsa

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Corn Salsa

This quick and easy corn salsa combines flavorful ingredients for a fresh, sweet, and spicy dip perfect for any occasion.

Prep Time 10 minutes

Chill Time 30 minutes

Total Time 40 minutes

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In a medium bowl, combine corn, jalapeno, onion, cilantro, lime juice, pepper, and salt.

Refrigerate for 30 minutes before serving.

Canned Corn: If using canned corn, drain it well.
Fresh Corn: Fresh corn on the cob can be used in this recipe. Cook the corn just until the kernels turn bright yellow, and cool before using.
Variation: You can grill the corn for a smoky flavor. Brush the corn with olive oil and grill over medium-high heat, turning occasionally, until lightly charred. Cool completely.
For a spicier salsa, include all the seeds from the jalapeno pepper. For a milder flavor, discard the seeds.
Store salsa in an airtight container in the refrigerator for up to 4 days.

Calories: 77 | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 13mg | Calcium: 7mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food, Side Dish

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 3, 2024
Shrimp Ceviche
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This easy shrimp ceviche recipe is light, fresh, and packed with fresh citrus flavor.

Chopped shrimp and crisp veggies are combined in a bright and tangy citrus mixture perfect for scooping with chips.

A rraditional ceviche is a South American dish marinating raw seafood in an acidic marinade like citrus juice or vinegar which “cooks” the raw fish, shrimp, or shellfish (instead of heat). In this recipe, I use cooked shrimp.
This dish is full of flavor and made with fresh ingredients.

Easy to make and no cooking required makes this dish a favorite for everyone!

Ceviche makes a great snack, appetizer, or as a light lunch over a salad or wrapped in lettuce.
Ingredients for Shrimp Ceviche

Shrimp for Ceviche: This shrimp ceviche and can be made with chopped shrimp or bay shrimp. Choose shrimp that is pre-cooked and ready to use. If using raw shrimp, ensure it’s very fresh.

While raw seafood is traditional in ceviche, we prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. Cooked shrimp adds a different texture, and cooking the shrimp can kill harmful bacteria. .

The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).

Citrus: Use fresh lemon, lime, and oranges for the best flavor. You can squeeze the juice with a citrus juicer or cut in half and squeeze it by hand. The orange juice is needed to keep the mixture from being too tart while lime juice brightens the flavors.

Vegetables: Tomatoes, jalapenos, red onions, and avocado bring color and texture. Thinly sliced radishes and sliced green onions work well too.

Variations
- Replace the shrimp with scallops, ensuring they marinate in the citrus to ‘cook’ before adding the other ingredients.
- Shortcut: It’s okay to skip the chopping and swap the vegetables for a refrigerated pico de gallo or mango salsa.
- For a little extra kick, substitute serrano chile for the jalapeno.
How to Make Shrimp Ceviche

This shrimp recipe is not only colorful and crunchy but filled with an abundance of flavors.
1. Chop the shrimp into bite-sized pieces (recipe below).
2. Whisk together the citrus juices & pour over the shrimp to marinate.
3. Add remaining ingredients except for avocado & marinate.
4. Season & serve immediately.
If using raw shrimp, marinate it in the citrus juices until it becomes opaque (looking as though it is cooked) before adding the other ingredients, or up to 4 hours.

If you’ve purchased raw shrimp and you’d like to cook it before adding it to the citrus marinade, I suggest poaching it as we do in our shrimp cocktail recipe.

What to Serve with Shrimp Ceviche?

So many options! Serve shrimp ceviche with tortilla chips or homemade crostini, scooped into cucumber boats, avocado halves, or piled on top of tostadas. You can also use it as a salsa for quesadillas or tacos.

Don’t forget the festive cocktails! A pitcher or two of white sangria will round out any fiesta.

Storing Shrimp Ceviche

Shrimp ceviche doesn’t last long in the refrigerator without losing its crunch, so it’s best enjoyed the same day it’s made. Store it in a covered container in the refrigerator for up to a day.

More Mexican-Inspired Faves

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Easy Shrimp Ceviche Recipe

Shrimp ceviche is a refreshing dish of succulent shrimp marinated in tangy citrus juices, mixed with fresh veggies, avocado, and jalapeno.

Prep Time 20 minutes

Marinating Time 30 minutes

Total Time 50 minutes

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Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.

In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.

Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.

Season the ceviche with salt and pepper to taste. Serve immediately with tortilla chips, if desired.

Do not use lemon, lime or orange juice from a container. Fresh squeezed isrecommended for best results.
Shrimp Ceviche is best enjoyed the same day it’s made.
*We prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).
If using raw shrimp, cut it into bite sized pieces and marinate in the citrus juices at least 30 minutes or up to 4 hours before adding the other ingredients.

Calories: 116 | Carbohydrates: 6g | Protein: 12g | Fat: 4g | Cholesterol: 142mg | Sodium: 444mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Snack

Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Kellie Hemmerly

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June 20, 2024
Grilled Vegetables
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Summer is the perfect time to enjoy grilled vegetables.

Mix and match your favorite summer veggies, toss in a zesty marinade, and grill on the BBQ until tender-crisp!

This recipe makes the best side dish or healthy snack!

Best Vegetables for Grilling

This grilled vegetable recipe produces perfectly grilled vegetables with lightly charred edges and a sweet, smoky flavor.
sliced zucchini

bell peppers

mushrooms

onion

asparagus

tomatoes

eggplant

mushrooms
Ingredients for Grilled Veggies

Vegetables – Choose a variety of fresh vegetables from the list above or use what’s your fridge. If using firm veggies they can be slightly pre-cooked (like potatoes, carrots, or cauliflower).

Seasoning Mix – This flavorful sesoning mix adds flavor to the veggies. Once cooked, I love to sprinkle with fresh herbs from the garden like basil, parsley, or cilantro.

How to Grill Vegetables

Grilled vegetables are super easy to make and are full of delish flavor!
1. Toss prepared vegetables in seasoning mix on a rimmed baking sheet.
2. Grill veggies on a preheated grill, in a grilling basket, or on a grill mat until cooked to the desired doneness.
3. Garnish with fresh herbs or lemon wedges, if desired. Serve warm.
Fast and flavorful, grilled vegetables can be cooked on the grill next to steak, salmon, shrimp skewers, or chicken. Easy peasy!

Tips for Perfect Grilled Veggies
- Timing: For the best results, be sure to toss or turn vegetables frequently as some will cook faster than others. Set cooked ones aside and when they are all cooked, you can wrap them in foil and keep them warm on the grill or in the oven until ready to use.
- Serving: Sprinkle finished vegetables with parmesan cheese or fresh herbs before serving. You can also drizzle them with chimichurri or pesto.
- Meal Prep: Grill up an extra batch or two and enjoy them as an addition to salads, stir them into pasta sauce or serve as wraps for weekday lunches.
- Leftovers: Keep leftover grilled vegetables in an airtight container for up to 4 days.
More Grilled Vegetable Recipes

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Grilled Vegetables

This grilled vegetables recipe makes an assortment of bright & colorful veggies perfectly seasoned and grilled until tender.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

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Preheat grill to medium-high heat, about 375°F-400°F.

Place prepared vegetables in a large bowl or on a rimmed baking sheet.

Add the seasoning mix and toss well to coat.

Remove vegetables from the bowl and place them on the preheated grill (or in a grilling basket or on a grill mat).

Grill for 8-12 minutes (turning halfway through) or until cooked to desired doneness, removing vegetables as they are cooked.

Garnish with additional fresh herbs if desired. Serve warm.

Store leftover veggies in the fridge in an airtight container for up to 3-4 days. Reheat under the broiler, on the grill, or in the microwave.

Calories: 164 | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 183mg | Potassium: 802mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2569IU | Vitamin C: 68mg | Calcium: 56mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 20, 2024
Citrus Salad
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This beautiful citrus salad is the perfect summer side dish or brunch salad.

Grapefruit and oranges are served over greens with a tangy-sweet lime vinaigrette, pistachios, and fresh herbs.

Simple Citrus Salad
- Healthy and vibrant citrus salad brings a burst of sunshine to the table any time of year!
- It’s perfect for Mother’s Day brunch or any special occasion!
- It’s loaded with vitamin C, antioxidants, protein, and a low-sugar dressing.
- Make it a main dish by adding warm or chilled sliced chicken breasts, shrimp cocktail, or a fancy filet of salmon.
Citrus Salad Ingredients

Citrus – The stars of this salad are grapefruit and oranges. I use two kinds of oranges to make it pretty, but you can use any variety. Cara cara oranges (navel oranges) and Blood oranges are sold in most grocery stores.

Arugula – The peppery bite and thicker leaves work perfectly in this recipe. Replace it with massaged kale or spring mix.

Nuts – Pistachios add a salty, nutty crunch to this citrus salad recipe.

To keep the nuts crunchy and to intensify their flavor, toast them in a dry skillet, stirring frequently, just until fragrant. Cool and add chop.

Vinaigrette – Fresh is best for the lime juice, zest some of the peel for an added garnish before serving, if desired. Honey can be switched out for agave or maple syrup.

How to Make Citrus Salad

This dramatically distinct salad will be a hit all summer long!
1. Prepare dressing and chill.
2. Cut citrus fruits and sliver red onion (recipe below).
3. Place arugula in a bowl and arrange citrus and slivered red onion on top.
4. Drizzle with dressing and garnish with pistachios and mint leaves.
Keeping Citrus Salad Fresh

This citrus salad recipe is so elegant, yet so easy! Prep the fruit and vinaigrette ahead and chill until ready to assemble!

Leftover citrus salad can be kept covered in the refrigerator for up to 3 days. Add fresh arugula before serving.

Our Fave Summer Salads

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Citrus Salad

Bright and colorful citrus salad is the perfect way to enjoy all the flavors of summer!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

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In a small bowl, combine dressing ingredients. Whisk and set aside.

Using a sharp knife, cut the skin and white pith off of the grapefruit and oranges. Slice them into ¼-inch rounds. Remove any seeds.

Place the arugula in a salad bowl or on a platter. Arrange the citrus slices and onion on top.

Drizzle with the dressing and garnish with pistachios and mint leaves.

Store ingredients separately if planning on making ahead.
Salad can be stored for up to 3 days in an airtight container in the fridge.

Calories: 222 | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 7mg | Potassium: 442mg | Fiber: 5g | Sugar: 18g | Vitamin A: 2206IU | Vitamin C: 91mg | Calcium: 103mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 4, 2024
Apple Salad
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Chock full of apples this salad has greens dressed in a bright vinaigrette with nuts, cheese, and fruit!

This apple salad recipe will brighten up the table any time of year.

Ingredients for Apple Salad

This apple salad recipe is a fresh green salad with lots of flavor. It can be served as a side dish or topped with chicken or grilled shrimp.

Apples – Use red or green apples in this recipe. Green apples are firm and tart, while red and yellow apples are a bit sweeter.

To prevent apples from oxidizing (turning brown), soak them in a bowl with water and salt (see recipe notes). Drain and pat dry before using, and your apples will be fresh and crisp for hours.

Fruit – Seedless grapes add color and sweetness. Slice the grapes in half before adding to the salad. Dried cranberries add texture and tang.

Nuts – Pecans, walnuts, and even pistachios work in this salad. Toast them in a dry saute pan to make them extra crunchy and flavorful. For those with nut allergies, toasted sunflower or pumpkin seeds will work, too!

Cheese – Choose dry cheeses with bright flavors like feta, bleu cheese, parmesan, or asiago that complement the flavor of the buttery nuts and tart apples.

Greens – Any variety of packaged mixed greens will make this salad come together in a pinch. It’s also great with spinach, kale, or a coleslaw blend.

How to Make Apple Salad
1. Prepare vinaigrette (per recipe below).
2. Toast pecans and prep the apples.
3. Add mixed greens to a large bowl and top with apples, pecans, cranberries, red onion, and feta cheese.
4. Drizzle with vinaigrette and serve immediately.
Dijon Vinaigrette Dressing

This 5-ingredient dressing is a cinch to put together. Replace apple cider vinegar with balsamic or white wine vinegar. You can also swap the sugar for honey or maple syrup.

Storing Leftovers

Keep apple salad separate from the dressing to keep it fresh. Store in a covered container in the refrigerator for up to 3 days. Toss before serving.

Our Fave Fruity Salad Recipes

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Apple Salad

This salad is loaded with healthy ingredients like fruit, nuts, cheese, and greens, all tossed in a vibrant vinaigrette dressing!

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

In a small jar with a lid, combine the dressing ingredients. Shake well to combine and refrigerate.

Place the pecans in a small skillet and heat over medium heat, stirring frequently, until fragrant and lightly toasted. Set aside to cool.

Core and thinly slice the apples.

Add the mixed greens to a large salad bowl. Top with sliced apples, pecans, cranberries, red onion, and feta. Drizzle with dressing and serve.

TIP: To keep the apples from browning, in a medium bowl, combine 1 ½ cups of water and ½ teaspoon salt. Add the sliced apples and let soak for 5 to 7 minutes. Drain and dab dry.
To keep salad fresh, store dressing separately from the salad in an airtight container for up to 3 days.

Calories: 192 | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 6mg | Sodium: 259mg | Potassium: 198mg | Fiber: 2g | Sugar: 14g | Vitamin A: 526IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Salad

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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March 17, 2024
Quick Pickled Red Onions – Simply Scratch
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Quick Pickled Red Onions are a refrigerator staple! Slice red onion quickly pickles in apple cider vinegar, sugar and salt. Slightly sweet and tangy and delicious on top of burgers and hotdogs, in tacos, salads and so much more.

I first had pickled red onions onto of a slowly braised pork shoulder (I eventually recreated that dish at home) that was set into the creamiest of cheesy grits that I ever have tasted. The combination of fatty pork and vinegary red onions was pure perfection.

It was love at first bite.

Since then, I’ve made them countless times. I put them on hot dogs and brats, in tacos and even in salads.

I have a more in-depth recipe that’s is flavored with fresh garlic and peppercorns and here. But if you’re looking for a quick pickling recipe that is ready in an hour.

Well, this is one is for you.

To Make These Quick Pickled Red Onions:
- sugar
- kosher salt
- apple cider vinegar
- water
- red onion
In a mixing bowl, preferable with a spout, measure and add in 1 tablespoon sugar with 1-1/2 teaspoon kosher salt.

Pour in 2/3 cup both apple cider vinegar and warm water. Whisk until the sugar and salt have dissolved.

Thinly slice 1 medium red onion and add it to a glass jar (or any container with a tight fitting lid) and pour the pickling liquids over top.

That’s it! Just let it do it’s thing at room temperature for 1 hour.

The pickles will turn a bright pink and become slightly softer.

Give the whole thing a mix to break up the onions a bit. Serve or cover tightly and refrigerated until ready to serve.

These can be made up to 2 weeks in advance.

Serve on burgers or nachos, in tacos, salads or straight out of a jar. Because that’s your business.

Enjoy! And if you give this Quick Pickled Red Onion recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings

Quick Pickled Red Onions

Quick Pickled Red Onions are a refrigerator staple! Slice red onion quickly pickles in apple cider vinegar, sugar and salt. Slightly sweet and tangy and delicious on top of burgers and hotdogs, in tacos, salads and so much more.

Prep Time: 5 minutes

1 hour

Total Time: 1 hour 5 minutes

1 tablespoon sugar

1½ teaspoons kosher salt

2/3 cup apple cider vinegar

2/3 cup warm water

1 medium red onion, sliced

In a mixing bowl (preferable with a spout) measure and add sugar, salt, vinegar and warm water. Whisk until sugar and salt dissolve.

Add sliced red onion to a jar or bowl. Pour pickling liquids over top.

Submerge the onions and let them sit at room temperature for 1 hour, stirring once or twice.

Use or refrigerate until ready to serve.

Can be made up to 2 weeks in advance.

Serving: 1g, Calories: 12kcal, Carbohydrates: 2g, Protein: 0.1g, Fat: 0.01g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.002g, Monounsaturated Fat: 0.001g, Sodium: 351mg, Potassium: 28mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 0.2IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 0.1mg

Author: Laurie McNamara

Course: Homemade Ingredients & Condiments

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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January 21, 2024