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Tag: Salad

  • “Best Thing Ever!”: The TikTok-Famous $10 Tool That Preps Salads in Seconds

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    It’s ingenious!
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    Haley Lyndes

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  • This “So Cute” Container Totally Prevents My Lunch Salads From Getting Soggy (So Smart!)

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    If you had told me six months ago that I’d be as keen on eating salads as I am now, I would not have believed you. I’ve had an aversion to uncooked leafy greens for pretty much my entire life — at least until recently. The moment of change occurred at a social dinner when someone put a Caesar salad in front of me, and I ate some to be polite. Since that moment, I haven’t been able to get enough. I now make salads at home regularly, but the first time I decided to make one for my office lunch I realized that doing so would be a challenge.

    Although I owned plenty of Tupperware containers, I figured that storing all of my salad ingredients in the same plastic box would result in a soggy, room-temperature mess by the early afternoon. I put the notion of bringing a salad to the office out of my head and resigned myself to the fact that I’d just have to continue eating them at home. Then, I came across the S’Well Stainless Steel Salad Bowl Kit. Not only is it made from the perfect material for keeping produce fresh, but it also has multiple components that make taking and eating salads on the go a breeze. And, it comes in a bunch of cute colors!

    What Is the S’well Stainless Steel Salad Bowl Kit?

    The first thing you’ll notice about this salad bowl is its fun design. It comes in two sizes and 14 prints and colors when you shop it on Amazon; I opted for the Teakwood print. More importantly, the bowl is made of thin, sturdy stainless steel and features a silicone and BPA-free plastic leakproof lid. When you lift the lid, you’re met with a shallow stainless steel tray and a 2-ounce dressing container, which has its own tight-fitting silicone lid. The tray is where your salad toppings go, which means you can keep them separated from the main salad base.

    Under the tray, you have the main compartment for your leafy greens or grains, and because the bowl has an impressive 64-ounce capacity, you don’t have to worry about not having space for enough food to keep you sated until your next meal. The salad kit is not microwaveable, but it is dishwasher-safe. At nearly 8 inches tall and 4.5 inches wide, the container is not exactly compact, but if you have a flexible lunch box, you might be able to make it fit inside.

    Why I Love the S’well Stainless Steel Salad Bowl Kit

    Although I still sometimes use plastic food storage containers, they’re not my favorite. They tend to absorb food colors and smells, and they usually warp over time. I don’t experience either of those problems with the S’well salad kit. Its stainless steel construction hasn’t acquired a single dent in the couple of months I’ve been using the bowl, and it releases food easily during washing. What I love the most, though, is that the stainless steel keeps lettuce cold and fresh all day, so my greens are never warm or wilting by the time lunch rolls around. Also, because my parents like to lecture me about the purported dangers of microplastics on a biweekly basis, I’ve become wary about eating out of plastic containers all the time. I do have slightly more peace of mind eating out of stainless steel, which is nice.

    As for the kit’s other components, the toppings tray is also a game-changer. I usually cook some plant-based “chicken” to throw on top of the lettuce, but the idea of packing steaming-hot protein onto greens and letting them sit together like that for hours is mildly revolting. Also, I’ve been loving pomegranate seeds on my salads lately, but those can also make the lettuce soggy, so it’s super convenient to be able to store those ingredients separately. Of course, the dressing container is also a huge help. It has the perfect capacity, and I’m saying this as someone who likes a decent amount of dressing — to the point where the salad is just shy of being drenched. I’ve found that both the dressing container’s lid and the main bowl’s lid slip into place seamlessly and don’t budge. I’ve taken the kit along during my subway commute a handful of times and have never had problems with leaking or spillage.

    Finally, I adore the look of this salad bowl kit. Most food storage containers aren’t particularly stylish, but the Teakwood print on this one makes it look so trendy. Since getting the kit, I’ve used it for meals beyond just salads. The size and material of the bowl make it great for storing a variety of foods, from pasta to a homemade Chipotle situation. I can’t recommend this kit enough, so be sure to select your favorite color and snag your own. 

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    Nikol Slatinska

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  • Cherry Winter Wheat Berry Salad – Simply Scratch

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    This Cherry Winter Wheat Berry Salad has both fresh and dried cherries, tender red winter wheat berries, crumbled blue cheese, toasted sliced almonds, crisp celery, sautéed onions and thyme and diced leftover cooked chicken breast tossed with a power mix of salad greens and drizzled in a simple vinaigrette. A delicious, nutritious and wholesome salad. This salad will serve 4 to 6.

    Cherry Winter Wheat Berry Salad

    I love a beautiful salad.

    I have a few rules when making a salad. It needs to be colorful, multidimensional in texture and with flavors that compliment each other. This salad has all that and then some. And although cherries aren’t really in season, I happened to find some at my local grocery store. Standing there I envisioned a bright leafy salad with pops of red contrasting with whites and browns, with fresh herbs, and of course, with a simple classic vinaigrette.

    Cherry Winter Wheat Berry SaladCherry Winter Wheat Berry Salad

    This particular salad has a bit of prep work, however it’s SO totally worth it. Most of it can be done while cooking the winter wheat.

    ingredients for Cherry Winter Wheat Berry Saladingredients for Cherry Winter Wheat Berry Salad

    To Make This Cherry Winter Wheat Berry Salad You Will Need:

    • apple cider vinaigrette – A simple dressing of apple cider vinegar, maple syrup and dijon mustard.
    • cooked red winter wheat berries – Nutrient-dense, whole-grain kernels with a nutty flavor and chewy texture and is high in protein, fiber, and iron
    • butter – Lends fat and flavor while sautéing the onions.
    • yellow onion – Adds a sweet and subtle onion flavor.
    • thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
    • celery – Gives this salad tremendous crunch and mild earthy flavor.
    • dried cherries – These have chewy texture and delicious sweet and tart flavor.
    • toasted sliced almonds – Adds crunch and toasty nutty flavor.
    • parsley (fresh) – Gives this salad a pop of deep green color and subtle herbaceous flavor.
    • blue cheese – I use a wedge of dansk (Danish) blue cheese and crumble it myself.
    • fresh cherries – I used dark sweet cherries for this recipe.
    • leftover cooked chicken breast – Roasted, slow-cooked or rotisserie.
    • power greens mix – Or salad blend of your choice.

    salad dressiCherry Winter Wheat Berry Saladng ingredients in jarsalad dressiCherry Winter Wheat Berry Saladng ingredients in jar

    Make The Vinaigrette:

    In a small jar, measure and add 1/4 cup apple cider vinegar and 1/4 teaspoon kosher salt. Whisk this until salt is dissolved. I learned this little trick and now I do this will all my homemade salad dressings. Then add in 1 teaspoon maple syrup, 1 small clove garlic – grated on a microplane, 1/4 teaspoon dijon mustard, some freshly ground black pepper and 1/4 cup light olive oil.

    stir well to combinestir well to combine

    Whisk until all ingredients are incorporated and set off to the side.

    cooked winter wheat berriescooked winter wheat berries

    Make The Red Winter Wheat Berries:

    I used my rice cooker to make the red winter wheat berries. It’s so easy! I added 1 cup winter wheat berries along with 2-1/2 cups water to my rice cooker and hit the brown rice button and forgot about it. Once it was cooked, I removed it to a large platter to cool. If you don’t have a rice cooker, the package usually gives stove top directions.

    While the winter wheat is cooking, I prep all the other ingredients.

    prep ingredientsprep ingredients

    Prep the Sautéed Onions and Toasted Almonds:

    Toast 1/3 cup sliced almonds in a dry skillet over medium to medium-low until golden. Stir often to avoid burning. Then transfer to a clean dish

    After toasting the almonds, add 1 tablespoon butter to the same skillet with 1 medium diced yellow onion and a pinch of kosher salt. Cook, stirring occasionally until the onions are tender and getting golden around the edges. Add in 1 teaspoon chopped fresh thyme leaves and cook 1 more minute. Remove off of the heat and let cool.

    pit and cut cherries in halfpit and cut cherries in half

    Pit The Cherries:

    Next Pit and halve 1 heaping cup of fresh sweet cherries. This year I finally bought a cherry pitter. It is SO much easier than using a wooden skewer or straw as I’ve done in the past. So. Worth. It. I’ll link the one I have down in the recipe printable.

    add salad toppings to a bowladd salad toppings to a bowl

    Build The Salad:

    Finally! Let’s make the salad. In a large mixing bowl, add in 1-1/2 to 2 cups cooked (and cooled) winter wheat berries. Once measured, you might have some leftover. I find a way to use them in another recipes. Then add the sautéed onions and thyme, 1/2 cup thinly sliced celery, the toasted sliced almonds, 1/3 cup dried cherries, 2 ounces crumbled blue cheese and 2 tablespoons chopped fresh parsley.

    toss to combinetoss to combine

    Give it all a quick toss.

    salad greens in a bowlsalad greens in a bowl

    Next, add in 1 (5 ounce) package power greens. This blend has baby kale, spinach, mizuna and chard.

    add cooked chickenadd cooked chicken

    Then add in roughly 1-1/2 to 2 cups chopped chicken breasts.

    Cherry Winter Wheat Berry SaladCherry Winter Wheat Berry Salad

    Toss to combine before turning it out onto a platter or in a serving bowl. Lastly top with pitted and halved cherries.

    I personally think halved cherries look like hearts!

    Drizzle with dressingDrizzle with dressing

    Drizzle a desired amount of the apple cider vinaigrette over top.

    Cherry Winter Wheat Berry SaladCherry Winter Wheat Berry Salad

    And serve!

    Cherry Winter Wheat Berry SaladCherry Winter Wheat Berry Salad

    Perfect balance of sweet and tart, toasted nuttiness and funk (thank you, blue cheese). Fresh and earthy. And the texture in this salad is incredible.

    Click Here For More Salad Recipes!

    Cherry Winter Wheat Berry SaladCherry Winter Wheat Berry Salad

    Enjoy! And if you give this Cherry Winter Wheat Berry Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cherry Winter Wheat Berry SaladCherry Winter Wheat Berry Salad

    Yield: 4 servings

    Cherry Winter Wheat Berry Salad

    This Cherry Winter Wheat Berry Salad has both fresh and dried cherries, tender red winter wheat berries, crumbled blue cheese, toasted sliced almonds, crisp celery, sautéed onions and thyme and diced leftover cooked chicken breast tossed with a power mix of salad greens and drizzled in a simple vinaigrette. A delicious, nutritious and wholesome salad.This salad will serve 4 to 6.

    Prep Time: 40 minutes

    Additional Time: 1 minute

    Total Time: 41 minutes

    FOR THE APPLE CIDER VINAIGRETTE:

    • 1/4 cup apple cider vinegar
    • 1/4 teaspoon kosher salt
    • 1 teaspoon maple syrup
    • 1/2 to 1 clove garlic (small), grated
    • 1/4 teaspoon dijon mustard
    • black pepper, to taste
    • 1/4 cup olive oil, extra light

    FOR THE SALAD:

    • 1½ to 2 cups cooked winter wheat berries, doesn’t need to be exact
    • 1/3 cup almonds, sliced
    • 1 tablespoon butter
    • 1 small yellow onion, diced
    • 1 teaspoon thyme leaves, chopped
    • 1/2 cup celery, sliced
    • 1/3 cup dried cherries
    • 2 ounces blue cheese, crumbled
    • 2 tablespoons parsley, minced
    • 5 ounces power greens salad blend

    TO PREPARE THE VINAIGRETTE:

    • In a small jar, add the vinegar and salt. Whisk until dissolved. Then add in the maple syrup, garlic, dijon, pepper and oil. Whisk well until ingredients are thoroughly incorporated.

    TO PREPARE THE SALAD:

    • Rinse 1 cup red winter wheat berries under water until the water runs clear. Add the rinsed wheat berries plus 2-1/2 cups water into a rice cooker and cook on the brown rice setting. This takes about 30 to 40 minutes. Transfer and spread out onto a large plate to cool.

    • Meanwhile, prep the remaining ingredients.

    • Toast almonds in a dry skillet over medium-low until fragrant and golden. Transfer to a clean dish to cool.

    • In the same skillet, add butter and onions with a small pinch of salt. Cook over medium to medium-low for 8 to 10 mintues or until the edges start to turn light golden brown. Add in thyme and cook 1 minute. Remove off of the heat and let cool.

    • In a large mixing bowl add the (cooled) wheat berries, almonds and sauteed onions and thyme. Add in the sliced celery, dried cherries, blue cheese and parsley. Toss to combine.

    • Add in the power greens and chicken. Toss once more before transferrign to a large serving bowl or platter.

    • Top with pitted and halved cherries and drizzle with desired amount of dressing.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1g, Calories: 405kcal, Carbohydrates: 52g, Protein: 13g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 12g, Cholesterol: 12mg, Sodium: 230mg, Fiber: 9g, Sugar: 8g

    Author: Laurie McNamara

    Course: Salads

    Cuisine: American

    This recipe was originally posted on February 10th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • 7 retro salad dressings that once ruled America’s fridges are making a comeback

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    For decades, tangy, creamy and inventive concoctions defined the American salad bowl.

    But in today’s age of avocado-lime ranch and green goddess, many old-school dressings have quietly disappeared from grocery shelves and dinner tables.

    Still, nostalgic home cooks are keeping the classics alive, recreating and sharing their takes and savoring the memories that come with them.

    WHATEVER HAPPENED TO OLIVE LOAF, THE NOSTALGIC 1970S DELI MEAT THAT AMERICA ABANDONED?

    “Catalina tastes like family gossip and the holidays,” one Reddit user joked in a recent r/Old_Recipes thread about the 1960s-era favorite. 

    Another recalled, “Hot bacon dressing — it smelled like feet, but everyone loved it.”

    Once fridge staples, some retro salad dressings are making a nostalgic comeback among home cooks. (Barbara Alper/Getty Images)

    Another said, “Spinach salad with hot bacon dressing was the fancy salad of my childhood. … It seemed so exotic!” 

    Here are seven retro dressings that once ruled America’s fridge door.

    1. Buccaneer dressing

    Trademarked by the Louis Milani Foods Co. in 1954, Buccaneer dressing was marketed as an “exciting dressing [that] adds the touch of adventure to salads, sandwiches [and] hot vegetables,” according to Chowhound. 

    2,000-YEAR-OLD ROMAN RECIPES BROUGHT BACK TO LIFE — HERE’S WHAT THEY ACTUALLY TASTE LIKE

    It was popular through the 1970s, when Louis Milani Foods, now Kent Precision Foods, discontinued it.

    While the exact flavor profile and original recipe seem to have faded with time, enthusiasts recall that its tangy, savory and umami-hinted flavor came from mayo, honey mustard, garlic powder and paprika.

    2. Louis dressing

    Not to be confused with the similarly creamy, pink-hued Thousand Island, Louis dressing packs a zesty punch with Worcestershire sauce, lemon juice, horseradish and hot sauce. 

    Creamy Thousand Island-like salad dressing on greens with tomato, cucumber, carrot.

    Louis dressing looks similar to the pink-hued Thousand Island dressing, shown above. (iStock)

    It is the signature topping for the Pacific Northwest’s classic Crab Louie salad, but its slight spiciness and tang make it a versatile choice for seafood salads.

    SPAGHETTI RECIPE WITH UNEXPECTED HOLIDAY TWIST GOES VIRAL: ‘PARTY FOR YOUR TASTE BUDS’

    Crab Louis dates back to a 1912 recipe in the Portland Council of Jewish Women’s Neighborhood Cookbook. It was accompanied by lettuce and hard-boiled eggs, with early versions appearing on menus in San Francisco as well as Portland, Oregon, and Spokane, Washington, throughout the early 20th century, Chowhound reported.

    3. Mayfair dressing

    A St. Louis, Missouri, creation with origins tied to both the 1904 World’s Fair and the Mayfair Hotel, Mayfair dressing has long puzzled food historians with its conflicting backstory. 

    Caeser salad being plated at dinner table.

    Mayfair dressing — a celery-forward cousin of Caesar, shown above — dates back to the early 20th century. (iStock)

    “There’s a dressing that I’ve only had in St. Louis, called Mayfair dressing, developed for the 1904 World’s Fair,” one Redditor remembered fondly. “It’s like a celery-forward Caesar.”

    The dressing swaps Parmesan for raw celery and onion, giving it a chunky texture with an anchovy-rich base. 

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    “If you like celery, it’s really tasty,” said another commenter. 

    4. Boiled dressing

    Boiled salad dressing, a Southern favorite, was made by cooking eggs, flour, mustard and vinegar over a double boiler to create a sauce somewhere between mayonnaise and hollandaise, according to food news review site The Takeout.

    The sauce delivered a peppery, vinegary flavor that made it a favorite for hearty salads and vegetable dishes. The lack of oil made it an affordable alternative.

    A housewife in the 1950s preparing a salad in kitchen

    Nostalgic salad dressings were staples of family dinners, church potlucks and mid-century kitchens. (FPG/Hulton Archive/Getty Images)

    “Boiled dressing!” one Reddit user commented. “SO amazing. It is in between sweet and savory. … Imagine lemon curd but with mustard and vinegar instead of lemon.”

    5. Sour cream dressing

    Tracing back to Central and Eastern Europe, sour cream dressing is thinned with lemon juice or vinegar, brightened with Dijon mustard and sometimes sweetened with sugar and paprika, for dressings that shine on potato or egg salads.

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    It is a base for many home cooks, who dress it up further with fresh herbs or green onions.

    Woman's hands seen dressing vegetable salad with mayonnaise.

    Mid-century cooks often built their creamy dressings from mayonnaise and sour cream. (iStock)

    6. Tomato-based dressings

    Tomato-based dressings once added a pop of color and tang to mid-century salads, led by Kraft’s Catalina dressing of the 1960s. 

    Made with tomato purée, vinegar, sugar and seasonings, these dressings inspired later favorites like bacon and tomato dressing.

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    Meanwhile, Nebraska’s Dorothy Lynch dressing, created in the 1940s using tomato soup, proves tomato-based dressings have a legacy well beyond French dressing.

    As one social media user fondly recalled, a tomato soup-based dressing was the star of many a church potluck in the 1960s.

    7. Poppyseed and celery seed dressing

    Family passes salad and dressing around dinner table, hands seen reaching and grabbing over food.

    Vintage recipes and Reddit threads are helping revive forgotten salad dressings. (John J. Kim/Chicago Tribune/Tribune News Service)

    Along with Catalina, poppyseed and celery seed dressings also once dominated supermarket shelves through the 1970s, each offering a different take on “sweet and tangy.”

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    Celery seed dressing, dating back to the 1960s, is a blend of oil, vinegar, sugar, mustard and celery seeds. Poppy seed dressing, popularized in the 1950s, combines sugar, vinegar, mustard, onion and oil with poppy seeds.

    “My mom used to make celery seed dressing from her ‘Better Homes and Gardens’ 1965 cookbook. It’s basically a poppy seed sweet-sour dressing made from scratch, but with celery seed instead,” one Redditor recalled. “Very good.”

    Deirdre Bardolf is a lifestyle writer with Fox News Digital.

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  • I ate at a Charlotte restaurant I owed an apology to. Here’s what I got for $25

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    The salad is served in a white, disposable bowl and is topped with several slices of medium-rare grilled steak. Visible salad components include mixed greens, sliced red bell peppers, and what appear to be fresh herbs like cilantro. A small, clear plastic container of tan/yellow dressing sits in the center of the steak. To the left of the bowl is a small, dark amber glass vase holding a few sprigs of small yellow flowers. The background is blurred, showing the interior of a restaurant with tables featuring wooden tops and chairs with white woven seats and dark metal frames. The lighting suggests a daytime setting.

    The Ginger Miso Crunch salad at Flower Child.


    Evan Moore

    CharlotteFive

    Remember how apologizing as a kid wasn’t just about saying “sorry”? Your parents wanted the full confession.

    “Tell your sister exactly what you’re sorry for,” my parents would say after I launched a Hot Wheels car directly at her head — as if my 6-year-old self needed to draft a statement of accountability before snack time.

    So, here’s my latest apology: I’m sorry, Flower Child, for assuming you only served plant-based and gluten-free food. And for spreading that rumor around.

    I remember seeing news stories about the restaurant’s opening that featured photos of salad — and with a name like “Flower Child,” wouldn’t it make sense for it to cater to specific diets? (It does, but more on that later.)

    Because of my bias against health food restaurants, I would immediately shoot it down whenever someone suggested Flower Child for lunch or dinner.

    “I want food with extra gluten in it,” I thought to myself whenever someone would suggest it.

    But I was wrong.

    The restaurant has something for everyone, including plenty of healthy options, and a rainy Monday when I wasn’t planning to move much felt like the perfect excuse for a salad.

    A wide interior view of a bright and cheerful restaurant dining room with an eclectic, bohemian style. The back wall features a colorful mural with the text “HAPPINESS AROUND EVERY CORNER.” The room is filled with wooden tables and chairs with navy blue and white patterned wicker backs and seats.
    The dining room at Flower Child features tons of color and natural light. Evan Moore CharlotteFive

    Not long after I walked in the restaurant, the bouncy bass line of Remi Wolf’s “Cinderella” started playing over the speakers, which matched perfectly with the dining room’s splash of color. The drippy rainbow mural and striped chairs seemed to dance right along with her kaleidoscopic sound.

    Even with all the color and pattern, the dining room still felt cozy and familiar, like a space built for slow meals and easy conversation.

    But I was by myself, meaning I had the opportunity to take in every nuanced flavor and texture without distraction.

    Here’s what you need to know about Flower Child.

    What’s on the menu at Flower Child?

    The Flower Child menu includes bowls, plates, salads and wraps, with proteins (such as meat and chicken) available as add-ons. The menu also caters to a variety of dietary preferences, such as vegetarian, vegan, gluten-free and dairy free.

    Prices range from $10-$20.

    Here’s everything I got for roughly $22 (before tax and tip):

    • Ginger Miso Crunch salad ($10.75): Made with carrot zoodles, zucchini, red pepper, cabbage, mint, cashew, sesame seed and Asian dressing
    • Added steak ($6.95)
    • Chocolate chip cashew cookie ($2.95)

    The salad is served in a white, disposable bowl and is topped with several slices of medium-rare grilled steak. Visible salad components include mixed greens, sliced red bell peppers, and what appear to be fresh herbs like cilantro. A small, clear plastic container of tan/yellow dressing sits in the center of the steak. To the left of the bowl is a small, dark amber glass vase holding a few sprigs of small yellow flowers. The background is blurred, showing the interior of a restaurant with tables featuring wooden tops and chairs with white woven seats and dark metal frames. The lighting suggests a daytime setting.
    The Ginger Miso Crunch salad at Flower Child. Evan Moore CharlotteFive

    I’ve always enjoyed salads with crunch, whether from tortilla strips, crackers or peanuts, and this one was no exception. But, of course, the steak was the star.

    It may have been cooked to medium, but it was a well-done steak in every sense. And that flavor combined with the sweet, crisp vegetables and nutty, herby notes that made every bite a satisfying contrast, with the dressing adding a zing that tied it all together.

    We need to discuss the cookie, though.

    Something I wish I had known — or rather, something I was glad I didn’t know — was that the chocolate chip cashew cookie was gluten-free. But I’m glad I didn’t know, because then I wouldn’t have ordered it.

    Monday was the end of my 30-year-long streak of never trying gluten-free food (for context, I turned 30 in June), but this chocolate chip cashew creation stole the show.

    Exterior view of a restaurant named Flower Child. The sign is green and reads, “HEALTHY FOOD FOR A HAPPY WORLD” underneath. The building has a white brick facade with lemon-themed tiles and a green and white striped awning over the entrance.
    The Flower Child storefront. Evan Moore CharlotteFive

    It was made with coconut, which was pleasantly pronounced without ever dominating, and the dark chocolate added a deep, decadent richness that melted in my mouth. Nutty cashew pieces provided a satisfying crunch, while the cookie itself had a delightfully crisp, slightly chewy texture — a reminder that gluten-free doesn’t mean flavor-free.

    So, Flower Child, consider this my full confession: I judged too quickly, I doubted your menu and I’m genuinely sorry — especially for missing out on that cookie for all these years.

    Flower Child

    Location: 1537 Camden Rd, Charlotte, NC 28203

    Location: 15210 Bowl St #101, Charlotte, NC 28277

    Menu

    Cuisine: Bowls, salads

    Instagram: @eatflowerchild

    This story was originally published October 28, 2025 at 3:51 PM.

    Related Stories from Charlotte Observer

    Evan Moore

    The Charlotte Observer

    Evan Moore is a service journalism reporter for the Charlotte Observer. He grew up in Denver, North Carolina, where he previously worked as a reporter for the Denver Citizen, and is a UNC Charlotte graduate.

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    Evan Moore

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  • Charred Lemon and Tuscan Kale Salad – Simply Scratch

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    Charred Lemon and Tuscan Kale Salad! Tuscan kale is massaged with olive oil and salt, sprinkled with toasted pine nuts, shaved pecorino and red pepper flakes. A squeeze of charred lemon finishes of this simple yet impressive salad.

    Charred Lemon and Tuscan Kale Salad

    Nothing beats a simple salad.

    If you know me, you are aware that I love a salad with plethora of toppings. However, sometimes simple is just as good! This charred lemon kale salad is so simple yet stunning and flavorful. In it, tuscan kale is massaged with salt and olive oil to soften the leaves, then it’s plated and topped with pecorino shavings, toasted pine nuts and charred lemons! I’ve don’t this on the grill during summertime, but in the cooler months roasting or heating up a skillet will get the job done. With that said, if you haven’t charred lemons before, you MUST! When lemons are charred, their acidity mellows out, the natural sugars caramelize, and they develop a deeper, sweeter, and smokier flavor.

    Charred Lemon and Tuscan Kale SaladCharred Lemon and Tuscan Kale Salad

    Earthy greens, salty cheese, buttery pine nuts and olive oil along with the charred lemon is nothing short of delicious.

    ingredients for Charred Lemon and Tuscan Kale Saladingredients for Charred Lemon and Tuscan Kale Salad

    To Make This Charred Lemon and Tuscan Kale Salad You Will Need:

    • lacinato kale – Also known as tuscan kale or dino kale.
    • pine nuts – Adds delicious nutty flavor and crunchy texture.
    • pecorino romano cheese (freshly grated) – Lends salty tangy flavor.
    • lemons – I use medium size lemons.
    • olive oil – Lends richness and flavor while helping to tenderize the kale.
    • kosher salt – Enhances the flavors in the salad while tenderizing the kale leaves.
    • freshly ground black pepper – This adds distinct bite and flavor.
    • red pepper flakes – Adds delicious back-of-the-throat heat.

    drizzle kale with olive oil.drizzle kale with olive oil.

    Prep The Kale:

    First strip the kale leaves away from the fibrous stems, discarding or composting the stems. Next, roughly chop the kale leaves, rinse and spin or pat dry. I’ll link to my salad spinner in the recipe, that thing is a life saver! I makes the job of washing leafy greens so quick and basically effortless.

    season with kosher salt.season with kosher salt.

    Drizzle 2 teaspoons olive oil and add a pinch or two of kosher salt to the chopped kale. Use your impeccably clean hands to massage the oil and salt into the kale leaves. Set off to the side.

    toasting pine nuts in dry skillettoasting pine nuts in dry skillet

    Toast The Pine Nuts:

    In a dry skillet, add 1/3 cup pine nuts and toast over medium-low heat. Stir or shake the pan until golden brown. This takes about 5 to 6 minutes. Then transfer them to a dish to cool.

    charring lemons in cast iron skilletcharring lemons in cast iron skillet

    Char The lemons:

    Meanwhile, add a little olive oil to a iron skillet and preheat on medium/medium-high heat. Once hot place the lemons, cut-side down into the skillet for 3 to 4 minutes or until deeply golden and even darker in spots. Next use tongs to transfer the lemons to a cutting board to cool.

    plate the massaged kale.plate the massaged kale.

    Build The Salald:

    Next, arrange the massaged kale onto a serving platter.

    Charred Lemon and Tuscan Kale SaladCharred Lemon and Tuscan Kale Salad

    Then sprinkle with the toasted pine nuts, scatter. about 1/2 cup of pecorino Romano shavings (more or less if desired) and a drizzle of olive oil. Lastly, season with freshly ground black pepper and a few pinches of red pepper flakes.

    Charred Lemon and Tuscan Kale SaladCharred Lemon and Tuscan Kale Salad

    Finally squeeze the lemon over top and enjoy! The charred lemon along with the olive oil acts as a simple dressing for this kale salad and it’s phenomenal!

    This is the perfect salad to accompany chicken, salmon, lamb and pasta or keep it meatless and serve with just a glass of wine.

    Charred Lemon and Tuscan Kale SaladCharred Lemon and Tuscan Kale Salad

    Enjoy! And if you give this Charred Lemon and Tuscan Kale Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Charred Lemon and Tuscan Kale SaladCharred Lemon and Tuscan Kale Salad

    Yield: 6 servings

    Charred Lemon and Tuscan Kale Salad

    A simple refreshing light salad! Kale is massaged with olive oil and salt, sprinkled with toasted pine nuts, shaved pecorino and red pepper flakes. A fresh squeeze of charred lemon finishes of this simple yet impressive salad.Yields 4 to 6 depending on serving size.

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 20 minutes

    • 3 bunches lacinato kale, aka tuscan or dino kale (see notes)
    • 4 teaspoons olive oil, divided, plus more for serving
    • kosher salt, to taste
    • 1/3 cup pine nuts
    • 3 to 4 lemons, halved
    • 1/2 cup shaved pecorino romano cheese, more or less if desired
    • freshly ground black pepper, to taste
    • 1 to 2 pinches red pepper flakes

    • strip the kale leaves away from the fibrous stems and discard stems. Next, roughly chop the kale leaves, rinse and spin or pat dry. Chop the leaves, rinse and spin or pat dry.

    • Add the chopped kale to a bowl and toss with 2 teaspoons olive oil and a pinch or 2 of kosher salt. Use your impeccably clean hands to massage the oil and salt into the kale leaves.

    • Meanwhile in a dry skillet, toast the pine nuts over medium-medium/low until golden and fragrant. About 5 to 6 minutes.

    • Add the remaining 2 teaspoons olive oil to a cast iron skillet and preheat on medium to medium/high heat. Once hot, place the lemons cut-side down into the skillet and cook for 5 to 6 minutes or until caramelized and deeply golden and black in spots.

    • Place the massaged kale onto a platter or serving bowl and top with toasted pine nuts, pecorino shavings and drizzle with a little more olive oil. Season with freshly ground black pepper and red pepper flakes.

    • Squeeze the juice of a couple of the charred lemon halves over top, serve the others on the side for those who want more or as garnish, and enjoy!

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: For reference, my kale bunches usually have 8 to 10 leaves.

    Serving: 1serving, Calories: 169kcal, Carbohydrates: 12g, Protein: 8g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 9mg, Sodium: 173mg, Potassium: 597mg, Fiber: 7g, Sugar: 3g, Vitamin A: 13540IU, Vitamin C: 155mg, Calcium: 447mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Salads

    Cuisine: American-Italian

    This recipe was originally posted on April 16th, 2019 and has been updated with clear and concise instructions, new or updated photography and helpful information.

    This post may contain affiliate links.

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  • The “Jennifer Aniston Salad” Is the Weekday Lunch Prep I’ll Never Stop Making

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    Make it once and eat it all week.
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    Andrea Rivera Wawrzyn

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  • For the Best “House Dressing”, I’ve Memorized This Recipe (I’ve Made a Weekly Batch for 5 Years)

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    Trust me, it’s really that good.
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  • Pineapple Teriyaki Salad – Simply Scratch

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    Pineapple Teriyaki Salad is a healthy and refreshing salad consisting of cabbage, romaine, mukimame (shelled edamame), bell peppers, toasted almonds and dehydrated pineapple tossed in a simple teriyaki dressing. Yields about 6 servings.

    Pineapple Teriyaki Salad

    I’m not the biggest bagged salad fan.

    However, I do purchase pre-made salad kits on occasion because sometimes I need shortcuts at dinnertime. I used to buy a similar bagged salad to this one at the grocery store, until that brand discontinued it. If you’ve ever had the Dole pineapple teriyaki salad, this salad was born because I could no longer find it at stores and I craved it. While that salad was basically coleslaw with dried pineapple pieces, sliced almonds and crunchy wontons – this salad is so much more than that. I added sliced romaine, mukimame for some plant-based protein, sweet bell peppers and a plethora of other fresh ingredients that truly takes this salad over the top. The dressing is a super simple 7-ingredient salad dressing that is so unbelievably delicious.

    Pineapple Teriyaki SaladPineapple Teriyaki Salad

    Prepare to fall in love!

    ingredients for Pineapple Teriyaki Saladingredients for Pineapple Teriyaki Salad

    To Make This Teriyaki Pineapple Salad You Will Need:

    for the dressing:

    • teriyaki sauce – Use homemade (thickened) or store-bought.
    • rice vinegar – Adds delicious tang.
    • toasted sesame oil – Gives this dressing a toasty warm flavor.
    • garlic paste – Lends distint punchy flavor.
    • garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
    • onion powder – Lends bold oniony flavor.
    • chives (fresh) – Adds a pop of color and bright yet subtle onion flavor.

    for the salad:

    • tri-color slaw – A slaw with shredded carrot, green and purple cabbage.
    • romaine lettuce – Adds bulk and crunch.
    • mukimame – Also known as shelled edamame.
    • sweet bell pepper – I use a combo of red, orange and yellow bell peppers.
    • jalapeño – Seeds and ribs removed for less heat.
    • green onions – Adds subtle onion flavor.
    • cilantro – Lends fresh, citrusy flavor.
    • sliced almonds (toasted) – Adds crunch and toasty nutty flavor.
    • dried pineapple – Adds sweetness and chewy texture.
    • black sesame seeds – Adds subtle flavor and texture.
    • crispy wontons strips – Or use crunchy chow mein noodles.

    salad dressing ingredients in jarsalad dressing ingredients in jar

    Make The Dressing:

    In a jar or container with a tight-fitting lid,  measure and add; 3 tablespoons teriyaki sauce, 3 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon garlic paste (or grated fresh garlic), 1/4 teaspoon of both garlic and onion powder, and 1 tablespoons snipped fresh chives.

    shake dressing to combineshake dressing to combine

    Secure the lid and shake well to combine.

    romaine and slaw in bowlromaine and slaw in bowl

    Build The Salad:

    In a large bowl, add 8 ounces tri-color slaw and 1 medium head of thinly sliced romaine (washed and spun or patted dry).

    salad ingredients in bowlsalad ingredients in bowl

    Next, add in 1 cup shelled edamame, 2/3 cup diced bell pepper, 1 jalapeño (seeded and finely diced), 3 green onions (thinly sliced), 1/4 cup chopped fresh cilantro, 1/3 cup toasted sliced almonds, 1/3 cup chopped dehydrated pineapple and 1 tablespoon black sesame seeds.

    toss to combinetoss to combine

    Use tongs and toss to combine.

    pour dressing over toppour dressing over top

    Before serving, pour in all of the dressing.

    add in crunchy wontonsadd in crunchy wontons

    And add in the crispy wontons strips.

    toss one last time to combinetoss one last time to combine

    Toss one last time.

    Pineapple Teriyaki SaladPineapple Teriyaki Salad

    And serve immediately.

    Pineapple Teriyaki SaladPineapple Teriyaki Salad

    Can I Make This Salad In Advance?

    If making in advance, I would prep all the ingredients and components and store separately, then toss together right before serving.

    Note: This salad is best enjoyed the day it’s made. Leftovers tend to get a little soggy, but I have had it the next day and just added fresh wontons.

    Pineapple Teriyaki SaladPineapple Teriyaki Salad

    Click Here For More Healthy Salad Recipes!

    Pineapple Teriyaki SaladPineapple Teriyaki Salad

    Enjoy! And if you give this Pineapple Teriyaki Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Pineapple Teriyaki SaladPineapple Teriyaki Salad

    Yield: 4 servings

    Pineapple Teriyaki Salad

    Pineapple Teriyaki Salad is a healthy and refreshing salad consisting of cabbage, romaine, mukimame (shelled edamame), bell peppers, toasted almonds and dehydrated pineapple tossed in a simple teriyaki dressing. Yields about 6 servings.

    Prep Time: 14 minutes

    Total Time: 30 minutes

    FOR THE DRESSING:

    • 3 tablespoon prepared teriyaki sauce, Use one that is thick and not super runny
    • 3 tablespoons rice vinegar
    • 1 tablespoon toasted sesame oil
    • 1 teaspoon garlic paste
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1 tablespoon snipped fresh chives, or 1 heaping teaspoon dried

    FOR THE SALAD:

    • 8 ounces tri-color cole slaw mix
    • 1 medium head romaine lettuce, sliced
    • 1 cup mukimame, or shelled edamame
    • 2/3 cup sweet bell peppers, finely chopped
    • 1 jalapeno, finely diced (seeds and ribs removed for less heat)
    • 3 green onions, sliced
    • 1/4 cup chopped cilantro
    • 1/3 cup toasted sliced almonds
    • 1/3 cup diced dried pineapple
    • 1 tablespoon black sesame seeds
    • 1/2 cup crispy wonton strips, or crunch chow mein noodles

    MAKE THE DRESSING:

    • In a jar or container with a tight-fitting lid, measure and add; teriyaki sauce, rice vinegar, toasted sesame oil, garlic paste (or grated fresh garlic), garlic and onion powder, and chives. Secure the lid and shake well to combine.

    BUILD THE SALAD:

    • Prep all ingredients. In a large bowl, add slaw and sliced romaine. Next, add in shelled edamame, bell pepper, jalapeño, green onions, cilantro, almonds, dried pineapple and black sesame seeds. Use tongs and toss to combine.

    • Before serving, pour in all of the dressing and add in the crispy wontons strips. Toss one last time.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 278kcal, Carbohydrates: 36g, Protein: 11g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 0.003g, Sodium: 591mg, Potassium: 864mg, Fiber: 9g, Sugar: 19g, Vitamin A: 14692IU, Vitamin C: 68mg, Calcium: 173mg, Iron: 4mg

    Author: Laurie McNamara

    Course: Salads, Side Dishes

    Cuisine: American, Asian

    This post may contain affiliate links.

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  • Ancient Grain Arugula Salad – Simply Scratch

    Ancient Grain Arugula Salad – Simply Scratch

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    In this copycat Panera Ancient Grain Arugula Salad, sliced grilled chicken, cooked grains, juicy red grapes and crisp apples top a peppery arugula and cabbage blend and is drizzled with a simple apple cider vinaigrette. This recipe will serve 4 entree portions.

    Ancient Grain Arugula Salad

    Why do food places retire their BEST menu items?

    This is what I ask myself every time my favorite things are removed from a menu. Taco Bell did it years ago with their chili cheese burritos and most recently with their crispy potato soft tacos. Panera also removed THE BEST salad (in my opinion).. their ancient grain arugula salad with chicken.

    I would order that salad with a cup of autumn squash soup once a week while Malloree played middle school volleyball. It was my absolute go-to favorite meal on those game nights! Pure Panera perfection. Until they discontinued it. Never to be served again.

    Ancient Grain Arugula SaladAncient Grain Arugula Salad

    So what’s a girl to do but recreate it herself?

    Ancient Grain Arugula Salad ingredientsAncient Grain Arugula Salad ingredients

    To Make This Ancient Grain Arugula Salad You Will Need:

    for the dressing:
    • garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
    • onion powder – Lends additional bold oniony flavor.
    • kosher salt – Enhances the flavors in the recipe.
    • apple cider vinegar – For tang and acidity.
    • white balsamic vinegar – Adds floral and fruity notes with a sweet finish.
    • apple cider – Try to look for fresh pressed apple cider (NOT apple cider vinegar). We’re lucky and live around the corner from a cider mill.
    • dijon mustard – Adds flavor and helps emulsify the dressing.
    • honey – Lends sweetness and flavor.
    for the salad:
    • lemon juice – Lends acidity for tenderizing and subtle citrus flavor.
    • garlic – Lends distinct punchy flavor.
    • sage (fresh) – Lends a woodsy, earthy, and slightly peppery, yet fresh flavor.
    • rosemary (fresh)- Adds a fresh pine-like or woodsy flavor with notes of  lemon, pepper and sage.
    • thyme (fresh) – Adds a subtle earthy, slightly minty and lemony flavor.
    • paprika – Adds color and subtle flavor.
    • olive oil – Lends fat and flavor.
    • boneless skinless chicken thighs – Or substitute with boneless skinless chicken breasts.
    • baby arugula – A fresh leafy green that is slightly bitter and peppery.
    • coleslaw – Adds delicious crunch to the salad.
    • cooked blend of grains (i.e. quinoa, brown rice and lentils) – I used TruRoots olive oil and sea salt quinoa, brown rice and lentils. (not sponsored)
    • apples – Like fuji, honeycrisp or cosmic crisp.
    • grapes – I use seedless red grapes.
    • roasted and salted pepitas (shelled pumpkin seeds) – For crunch.

    dressing ingredients measured into jar.dressing ingredients measured into jar.

    Make The Vinaigrette:

    In a jar add the 1/4 teaspoon each of garlic powder and onion powder, a generous pinch of kosher and 1 tablespoon each apple cider vinegar and white balsamic. Whisk to combine.

    Pro tip: adding the vinegar to the salt will help dissolve and flavor the dressing more efficiently.

    whisked apple cider vinaigrette.whisked apple cider vinaigrette.

    Then add 1/4 cup apple cider, 1 heaping teaspoon Dijon, 1 teaspoon honey and 2 tablespoons olive oil. Whisk or secure the lid and shake until combined. You may have to stir it again before pouring over your salad. Set aside.

    fresh herbs, garlic, paprika, lemon juice and olive oil in a glass bowl.fresh herbs, garlic, paprika, lemon juice and olive oil in a glass bowl.

    Make the Chicken:

    Moving on to the chicken. In a mixing bowl, measure and add 1/2 tablespoon minced fresh rosemary and thyme, 1 tablespoon minced sage, 1 tablespoon grated garlic (I use the chunky garlic that comes in the tube – so fast!), 1/2 a teaspoon of paprika, juice of 1 small lemon (about 2 tablespoons) and 1 tablespoon olive oil.

    combined chicken marinade.combined chicken marinade.

    Mix well to combine.

    toss chicken in marinadetoss chicken in marinade

    Add 1 pound (give or take) of boneless, skinless chicken thighs or thin-cut chicken breasts to the bowl.

    coated chicken in herb marinade.coated chicken in herb marinade.

    Toss well to coat.

    Let marinade while your preheat your grill pan over medium heat.

    marinated chicken thighs on grill panmarinated chicken thighs on grill pan

    Spray the grill pan with olive oil spray and season the chicken with kosher salt and freshly ground black pepper.

    Grill the chicken 4 to 6 minutes a side or until the chicken is fully cooked. I use a instant read thermometer to check and make sure the internal temperature is at least 165°.

    grilled chicken thighs.grilled chicken thighs.

    Transfer the chicken to a cutting board and repeat with the remaining chicken thighs. Let rest for about 5 minutes before thinly slicing.

    arugula, slaw, apples, grapes and grains in bowl.arugula, slaw, apples, grapes and grains in bowl.

    Build The Salad:

    Divide arugula, slaw, grains, apples and grapes almond deep bowls or plates. TruRoots makes little 8-1/2 ounce pouches of quick cooking grains, which is what I used (TruRoots olive oil and sea salt quinoa, brown rice and lentil). The pouches really come in handy for recipes like this. #notsponsored

    Ancient Grain Arugula SaladAncient Grain Arugula Salad

    Top with sliced grilled chicken and toasted pepitas. I toast the pepitas in a dry skillet over medium to medium-low heat until golden and fragrant.

    apple cider vinaigrette drizzled over salad.apple cider vinaigrette drizzled over salad.

    Drizzle with 1 to 2 tablespoons of the dressing.

    Ancient Grain Arugula SaladAncient Grain Arugula Salad

    And serve.

    Ancient Grain Arugula SaladAncient Grain Arugula Salad

    Season with extra black pepper if desired.

    Ancient Grain Arugula SaladAncient Grain Arugula Salad

    Fresh, crisp and so flavorful and so much better than Panera. Sorry, Panera. I still love you though! I ate this salad all weekend and let me just tell you, it’s even BETTER topped with crumbled goat cheese!

    Click Here For More Panera Copycat recipes!

    Ancient Grain Arugula SaladAncient Grain Arugula Salad

    Enjoy! And if you give this Ancient Grain Arugula Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Ancient Grain Arugula SaladAncient Grain Arugula Salad

    Yield: 4 servings

    Ancient Grain Arugula Salad

    In this copycat Panera Ancient Grain Arugula Salad, sliced grilled chicken, cooked grains, juicy red grapes and crisp apples top a peppery arugula and cabbage blend and is drizzled with a simple apple cider vinaigrette. This recipe will serve 4 entree portions.

    Prep Time: 25 minutes

    Cook Time: 16 minutes

    Total Time: 41 minutes

    FOR THE CIDER VINAIGRETTE:

    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1-2 pinches kosher salt
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon white balsamic vinegar
    • 1/4 cup apple cider
    • 2 tablespoons olive oil
    • 1 (heaping) teaspoon dijon mustard
    • 1 teaspoon honey

    MAKE THE CHICKEN:

    • juice from 1 small lemon, about 2 tablespoons
    • 1 tablespoon olive oil
    • 1 tablespoon grated garlic
    • 1 tablespoon fresh sage, minced
    • 1/2 tablespoon fresh rosemary, minced
    • 1/2 tablespoon fresh thyme leaves, minced
    • 1/2 teaspoon paprika
    • 1 pound boneless skinless chicken thighs, or thin-cut chicken breasts
    • kosher salt
    • black pepper, freshly ground
    • olive oil spray, for grill pan

    FOR THE SALAD:

    • 5 ounces baby arugula
    • 2 cups coleslaw mix, green cabbage and carrots
    • 1 apple, sliced into matchsticks (fuji, honeycrisp or cosmic crisp)
    • 1 cup red seedless grapes, halved
    • 8 ounces cooked grains, quinoa, brown rice and lentils (*see notes)
    • 1/4 cup toasted pepitas, (**see notes)
    • goat cheese, optional

    FOR THE CIDER VINAIGRETTE:

    • In a jar add the garlic powder, onion powder, plus a generous pinch of kosher. Pour in the apple cider vinegar and white balsamic. Whisk to combine. Adding the vinegar to the salt will help dissolve and better flavor the dressing.

    • Then add the apple cider, Dijon, honey and olive oil. Whisk or secure the lid and shake until combined. You may have to stir it again before pouring over your salad. Set aside.

    MAKE THE CHICKEN:

    • In a mixing bowl, measure and add in the minced fresh rosemary, thyme, sage, grated garlic (I use the chunky garlic that comes in the tube – so fast!), paprika, juice of a small lemon and olive oil.

    • Add the chicken thighs (or thin-cut chicken breasts) to the bowl and toss well to coat. Let marinate while you preheat your grill pan over medium heat.

    • Spray the grill pan with olive oil spray and season the chicken with kosher salt and freshly ground black pepper. Grill the chicken 4 to 6 minutes a side or until the chicken is fully cooked. I use a instant read thermometer to check and make sure the internal temperature is at least 165°.

    • Transfer the chicken to a cutting board and repeat with the remaining chicken thighs. Let rest for about 5 minutes before thinly slicing.

    FOR THE ANCIENT GRAIN SALAD:

    • Divide arugula, slaw, grains, apples and grapes almond deep bowls or plates. Top with sliced grilled chicken and toasted pepitas.

    • Drizzle with 1 to 2 tablespoons of the dressing.

    *TruRoots makes little 8-1/2 ounce pouches of quick cooking grains, which is what I used (TruRoots olive oil and sea salt quinoa, brown rice and lentil)
    ** If you can’t find roasted pepitas, toast raw pepitas in a dry skillet over medium to medium-low heat until golden and fragrant and season with kosher salt.

    Serving: 1serving, Calories: 422kcal, Carbohydrates: 36g, Protein: 29g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 241mg, Potassium: 762mg, Fiber: 5g, Sugar: 16g, Vitamin A: 1024IU, Vitamin C: 25mg, Calcium: 120mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Salads

    Cuisine: American

    This recipe was originally posted on November 2, 2020 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Unbelievable facts

    Unbelievable facts

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    Ranch dressing was invented by Steve Henson in the 1950s while working in Alaska. He and his wife…

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  • Crispy Rice Salad – Simply Scratch

    Crispy Rice Salad – Simply Scratch

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    This Crispy Rice Salad is flavorful and refreshing and ridiculously delicious. Toasted rice is tossed with cool cucumber, green onions, shelled edamame and creamy avocado for a wholesome and texture rich salad. Serves 4 to 6.

    Have you had crispy rice salad before?

    Me either, that is until a few weeks ago. I was mindlessly scrolling through TikTok when I stumbled upon a creator who made pretty much this exact salad. After finishing the video, I immediately added whatever ingredients I didn’t have on hand, to my weeks grocery list. I made some slight modifications to enhance some flavors without changing the bulk of the recipe.

    This. Salad. Is. So Good!

    After doing some research, I learned that this crispy rice salad is an inspired take on a Laoation appetizer salad call Nam Khao. Nam Khao is essentially curry seasoned fried rice balls that get broken up and mixed in with chunks of Lao-style fermented pork sausage, chopped onions, grated coconut, fresh mint and cilantro and chopped peanuts and is typically eaten in a lettuce cups. Which I imagine would be incredible.

    Crispy Rice SaladCrispy Rice Salad

    Although not traditional, this is a great simple side salad bursting with flavor and delicious texture.

    ingredients for Crispy Rice Saladingredients for Crispy Rice Salad

    To Make This Crispy Rice Salad You Will Need:

    for the dressing:

    • low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
    • seasoned rice vinegar – Lends sweetness and tang.
    • toasted sesame oil – Gives this dressing a toasty warm flavor.
    • olive oil – Adds richness and flavor.
    • fish sauce – Adds a salty, slighlty briny fish flavor. I use the Red Boat brand. (not sponsored)
    • brown sugar – Lends a touch of sweetness that balances out the salty flavors from other ingredients.
    • lime juice – For acidity and subtle bright citrusy flavor.
    • garlic – This adds distinct and punchy flavor to this dish.

    for the rice salad:

    • leftover rice – I used parboiled rice and cooked it a day in advance (store cooked rice in refrigerator).
    • chili garlic paste (sambal oelek) – A spicy chili garlic paste that adds delicious heat. Can be found in most major grocery stores.
    • avocado oil – Or use extra light olive oil.
    • persian cucumbers – Lends cool refreshing flavor and crisp and crunchy texture.
    • edamame – A great source of plant based protein.
    • green onions – For a mild onion flavor.
    • mint – Gives the salad fresh herbaceous flavor.
    • cilantro – Adds bright herbaceous flavor.
    • avocado – Lends richness and creamy texture.

    Note: Add 1/2 cup peanuts for extra flavor and crunchy texture!

    dressing dressing

    Make The Dressing:

    In a 2-cup liquid measuring cup (or bowl with spout) measure and add 1/4 cup low-sodium soy sauce, 1/4 cup seasoned rice vinegar, 1 tablespoon each toasted sesame oil and 1 tablespoon olive oil, 1 tablespoon brown sugar, juice of 1/2 a lime and 1 clove grated fresh garlic.

    whisk to combinewhisk to combine

    Whisk well to combine.

    day old rice, chili paste and olive oilday old rice, chili paste and olive oil

    Make The Rice:

    Preheat your oven to 400°.

    In a bowl add 2 cups cooked rice, 1 heaping tablespoon chili garlic paste (sambal oelek) and 3 tablespoons avocado oil.

    toss to combinetoss to combine

    Mix well to combine.

    spread evenly on rimmed sheet panspread evenly on rimmed sheet pan

    Line a large, rimmed baking sheet with parchment. Add the rice mixture and spread evenly.

    toss every 10 minutestoss every 10 minutes

    Bake on the middle rack of your preheated oven for 40 to 45 minutes tossing (and spreading out evenly) every 10 minutes.

    crispy brown ricecrispy brown rice

    Remove once deeply golden and crispy, and let cool.

    add veggies and herbs to the bowladd veggies and herbs to the bowl

    Build The Salad:

    Meanwhile, in a large bowl add 4 sliced Persian cucumbers, 1 cup shelled edamame, 1 bunch green onions – sliced, 1/2 bunch fresh mint – finely chopped, 1/2 bunch cilantro – finely chopped.

    add crispy riceadd crispy rice

    Add in the crispy rice.

    toss to combinetoss to combine

    Toss to combine.

    add in diced avocadoadd in diced avocado

    Add in 2 small diced avocados.

    pour over saladpour over salad

    Pour in the dressing.

    gently tossgently toss

    Gently toss to combine.

    Crispy Rice SaladCrispy Rice Salad

    I like to give this salad some time to soak up a little of the dressing before giving it one final toss and serving.

    Crispy Rice SaladCrispy Rice Salad

    This salad is best when enjoyed day of. I did however have the leftovers the next day and while the cucumbers loss a lot of their crunch and the rice softened only a touch, it was still delicious – but not as great (in my onion) as it was freshly made.

    Crispy Rice SaladCrispy Rice Salad

    Click Here For More Salad Recipes!

    Crispy Rice SaladCrispy Rice Salad

    Enjoy! And if you give this Crispy Rice Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Crispy Rice SaladCrispy Rice Salad

    Yield: 6 servings

    Crispy Rice Salad

    This Crispy Rice Salad is flavorful and refreshing and ridiculously delicious. Toasted rice is tossed with cool cucumber, green onions, shelled edamame and creamy avocado for a wholesome and texture rich salad.

    Prep Time: 25 minutes

    Cook Time: 40 minutes

    Total Time: 1 hour 5 minutes

    FOR THE DRESSING:

    • 1/4 cup low-sodium soy sauce, or low-sodium tamari if gluten free
    • 1/4 cup seasoned rice vinegar
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon olive oil
    • 1/2 tablespoon fish sauce
    • 1/2 large lime, juiced
    • 1 clove garlic, grated

    FOR THE RICE

    • 2 cups cooked rice, (I used parboiled rice)
    • 1 tablespoon chili garlic paste, (sambal oelek)
    • 3 tablespoons extra light olive oil, or avocado oil

    FOR THE SALAD:

    • 4 persian cucumbers, halved and sliced
    • 1 cup shelled edamame
    • 1 bunch green onions, sliced
    • 1/2 bunch mint, chopped
    • 1/2 bunch cilantro, chopped
    • 2 small avocados, diced
    • 1/2 cup crushed peanuts, (optional)

    MAKE THE DRESSING:

    • In a 2-cup liquid measuring cup (or bowl with spout) measure and add low-sodium soy sauce, seasoned rice vinegar, toasted sesame oil and olive oil, brown sugar, lime juice and garlic. Whisk well to combine.

    MAKE THE RICE:

    • Preheat your oven to 400℉ (or 200℃) and line a large rimmed baking sheet with parchement.

    • Toss rice with chili garlic paste and oil. Spread evenly on prepare pan. Bake on the middle rack of your preheated oven for 40 to 45 minutes, tossing and spreading evenly every 10 minutes until deeply golden brown and crispy. Remove and let cool.

    MAKE THE SALAD:

    • Meanwhile, add cucumber, shelled edamame, green onions, mint and cilantro into a bowl. Toss to combine.

    • Add the avocado and pour in the dressing. Gently toss to combine.

    • I like to give this salad some time to soak up a little of the dressing before giving it one final toss before serving.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note:  The nutritional information does not include the peanuts.

    Serving: 0.75cup, Calories: 363kcal, Carbohydrates: 35g, Protein: 7g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Sodium: 509mg, Potassium: 592mg, Fiber: 6g, Sugar: 2g, Vitamin A: 243IU, Vitamin C: 10mg, Calcium: 53mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Salads, Side Dishes

    Cuisine: Laoation-Inspiration

    This post may contain affiliate links.

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  • Asian Ramen Noodle Salad – Simply Scratch

    Asian Ramen Noodle Salad – Simply Scratch

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    In this Asian Ramen Noodle Salad, toasted ramen noodles and sliced almonds are combined with thinly sliced green and purple cabbage, carrots, green onion and then tossed in a mild yet sweet, garlicky, toasted sesame dressing. This recipe yields approximately 10 cups.

    Asian Ramen Noodle Salad

    This salad is a classic.

    Last weekend Pat and I went to our good friends home for a barbecue where everyone brought a dish to contribute. Some brought appetizers, pasta salad and cheesy potatoes, and my friend Kristin brought an Asian ramen salad. I have a similar ramen salad recipe on SS but I make with Napa cabbage and sunflower seeds. I loved hers because it was colorful and the flavors were slightly different.

    So once I got home, I jotted down what I remember her telling me and decided to make my own version of it. The salad itself has so much texture and crunch, the dressing is sweet yet mild with hints of garlic and toasted sesame, which really allows the ingredients of the salad to shine.

    Asian Ramen Noodle SaladAsian Ramen Noodle Salad

    And it didn’t disappoint. You can even make it a meal by serving it with a protein of your choice, like grilled chicken, salmon or shrimp!

    ingredients for Asian Ramen Noodle Saladingredients for Asian Ramen Noodle Salad

    To Make This Asian Ramen Noodle Salad You Will Need:

    for the dressing:

    • granulated sugar (white) – Lends sweetness and flavor.
    • garlic – Lends distinct punchy flavor.
    • ramen seasoning packet – Adds flavor to the dressing.
    • low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
    • rice vinegar – Adds delicious tang.
    • toasted sesame oil – Gives this dressing a toasty warm flavor.
    • olive oil – Lends richness and flavor.

    for the salad:

    • sliced almonds – Adds toasty nutty flavor and crunch.
    • ramen noodles (dried) – Lends texture and subtle crunch.
    • green cabbage – Lends crunch and color.
    • purple cabbage – Lends crunch and color.
    • baby spinach – For a deep pop of green, vitamins and nutrients.
    • green onions – Lends a mild onion flavor.
    • carrot – Adds sweetness and crunch.

    dressing ingredientsdressing ingredients

    Make the Salad Dressing:

    In a liquid measuring cup, measure and add 1/4 cup granulated sugar,  2 (medium to large) cloves grated fresh garlic, 1 packet of ramen seasoning, 2 tablespoons low-sodium soy sauce, 1/4 cup rice vinegar, 1 tablespoon toasted sesame oil and 1/2 cup olive oil.

    whisk ingredientswhisk ingredients

    Whisk well until sugar dissolves.

    add nuts and ramen to lined rimmed baking sheetadd nuts and ramen to lined rimmed baking sheet

    Preheat your oven to 350°F (or 180°C).

    Line a rimmed baking sheet with parchment. Add 1 cup sliced almonds to one side and break up 2 (3 ounce) packages of dried ramen noodles.

    toasted almonds and ramentoasted almonds and ramen

    Slide the pan onto the middle rack of your preheated oven and bake for 8 to 10 minutes or until almonds are fragrant and golden brown. Set aside and let cool.

    veggies and cabbage in bowlveggies and cabbage in bowl

    Meanwhile, in a large mixing bowl, add 1 pound thinly sliced cabbage (about 1 medium), 8 ounces thinly sliced purple cabbage (about 1/2 a medium head), 2 ounces  baby spinach – finely chopped, 1 bunch green onions – sliced (reserve some for garnish), 1/2 cup sliced or shredded carrot.

    add toasted almonds and ramen to bowladd toasted almonds and ramen to bowl

    Once cool, add the toasted almonds (reserve some for garnish) and toasted ramen pieces.

    pour in dressingpour in dressing

    Give the dressing a whisk before pouring it over the salad ingredients.

    toss to combinetoss to combine

    Use tongs to toss the salad well.

    Asian Ramen Noodle SaladAsian Ramen Noodle Salad

    Serve topped with reserve green onion, and toasted almonds and ramen.

    Asian Ramen Noodle SaladAsian Ramen Noodle Salad

    Serve immediately, however the longer it sits the more soft the ramen will become. I like mine somewhere in the middle.

    Asian Ramen Noodle SaladAsian Ramen Noodle Salad

    Click Here For More Salad Recipes!

    Asian Ramen Noodle SaladAsian Ramen Noodle Salad

    Enjoy! And if you give this Asian Ramen Noodle Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Asian Ramen Noodle SaladAsian Ramen Noodle Salad

    Yield: 20 servings

    Asian Ramen Noodle Salad

    In this Asian Ramen Noodle Salad, toasted ramen noodles and sliced almonds are combined with green and thinly sliced purple cabbage, carrots, green onion and then tossed in a mild yet sweet, garlicky, toasted sesame dressing. This recipe yields approximately 10 cups.

    Prep Time: 40 minutes

    Cook Time: 10 minutes

    Total Time: 50 minutes

    FOR THE DRESSING:

    • 1/4 cup granulated sugar
    • 2 cloves garlic, grated
    • 1 packet ramen noodle seasoning packet
    • 1/4 cup rice vinegar, unseasoned
    • 2 tablespoons low-sodium soy sauce, or us low-sodium tamari if gluten free
    • 1 tablespoon toasted sesame oil
    • 1/2 cup olive oil

    FOR THE SALAD:

    • 1 cup sliced almonds
    • 6 ounces instant ramen noodles, broken into small pieces
    • 1 pound green cabbage, thinly sliced
    • 8 ounces purple cabbage, thinly sliced
    • 2 ounces baby spinach, finely chopped
    • 1 bunch green onion, sliced, reserve some for serving
    • 1/2 cup carrots, sliced into pieces or matchsticks

    MAKE THE DRESSING:

    • In a liquid measuring cup, measure and add the sugar, garlic, ramen seasoning, soy sauce, rice vinegar, sesame oil and olive oil. Whisk well so the sugar dissolves and the ingredients are well combined.

    MAKE THE SALAD:

    • On a rimmed baking sheet lined with parchment paper, spread out the almonds and broken ramen. Bake on the middle rack for 8 to 10 minutes or until the almonds are fragrant and golden brown. (the toasted ramen isn’t as noticeable)Let cool.

    • Meanwhile, in a large mixing bowl, add the thinly sliced green (reserve some for garnish) and red cabbage, baby spinach, green onions and carrot.

    • Once cool, add the toasted almonds and toasted ramen pieces (reserve some of each for garnish). Give the dressing a quick whisk before pouring over top. Toss well to coat in the dressing.

    • Transfer to a serving bowl and garnish with reserved green onions, toasted ramen and almonds.

    • Serve immediately.

    • Note: ramen noodles will soften the long they sit and soak up the dressing.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 0.5cup, Calories: 141kcal, Carbohydrates: 12g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.001g, Sodium: 243mg, Potassium: 151mg, Fiber: 2g, Sugar: 4g, Vitamin A: 962IU, Vitamin C: 16mg, Calcium: 35mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Side Dish

    Cuisine: American, Asian

    This post may contain affiliate links.

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  • Michigan Cherry Salad – Simply Scratch

    Michigan Cherry Salad – Simply Scratch

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    Michigan Cherry Salad is a popular salad you’ll find on most menus in restaurants all around Michigan. In my version, a mix of leafy greens and fresh basil is topped with sliced apples, red onion, dried cherries, maple candied pecans and walnuts and blue cheese, drizzled in a cider dijon vinaigrette. This recipe yields 4 to 6 entree salads or about 8 smaller side salads.

    Michigan Cherry Salad

    Gah! This salad. Filled with fall flavors and with lots of delicious goodies.

    If you’re ever in the Mitten and see this on the menu, order it asap! In my version, spring greens tossed with fresh basil is topped with sliced Michigan apples, dried cherries, thinly sliced red onion, blue cheese, homemade maple candied walnuts and pecans, all drizzled with a cider dijon vinaigrette that’s sweetened with maple syrup. For extra protein, I add grilled or leftover roasted chicken.

    Michigan Cherry SaladMichigan Cherry Salad

    Seriously, what’s not to love?!

    ingredients for Michigan Cherry Saladingredients for Michigan Cherry Salad

    To Make This Michigan Cherry Salad You Will Need:

    cider dijon vinaigrette:

    • kosher salt – Enhances the flavors of this dressing.
    • freshly ground black pepper – This will add some subtle bite and flavor.
    • real maple syrup – Lends sweetness and flavor.
    • cider vinegar – For tang and acidity.
    • dijon mustard – Helps with emulsion and also gives the dressing a nice tanginess.
    • olive oil – Lends richness and flavor.

    for the maple candied nuts:

    • pecan halves and walnuts – I like the blend of texture and flavors.
    • maple syrup – Thickens, caramelizes and candies the nuts.
    • kosher salt – Lends flavor and balances the sweetness.

    for the salad:

    • leafy salad mix – Use your favorite. I used a blend of spring greens and sweet greens.
    • basil (fresh) – Lends bright herbaceous freshness.
    • apple – Use cosmic crisp or honeycrisp apples.
    • small red onion – Thinly sliced and, this part is optional, soaked in ice water to remove some of the strong bite.
    • blue cheese – Adds creaminess and sharp, earthy and tangy flavor.
    • dried cherries– Has chewy texture and delicious sweet and tart flavor.
    • maple candied nuts – Adds nutty flavor, sweetness and crunch.
    • freshly ground black pepper – Add subtle bite and flavor.

    Maple cider dressingMaple cider dressing

    Make the Dressing:

    Now for the dressing! In. a glass jar or container. with. a.  tight-fitting lid, measure and add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 cup cider vinegar, 1-1/2 tablespoons maple syrup, 1 heaping teaspoon Dijon mustard, and lastly, pour in 6 tablespoons of olive oil.

    shaken vinaigretteshaken vinaigrette

    Secure the lid and shake well to combine.

    heat walnuts and pecans in maple syrup and saltheat walnuts and pecans in maple syrup and salt

    Make The Candied Nuts:

    Lately, I’ve been all about candying nuts. First it was candied almonds, then these honey candied pistachios and now maple candied pecans but hey, walnuts work here too. These are ridiculously easy and only take 3 simple ingredients.

    Start by adding 1/2 cup each of pecans and walnuts to a 10-inch skillet. Then pour in 1/4 cup of real maple syrup and a pinch of sea or kosher salt.

    heat and stir until syrup thickensheat and stir until syrup thickens

    Next heat on medium-high and stir often.

    heat and stir until syrup thickensheat and stir until syrup thickens

    Once the maple syrup caramelizes and thickens and the nuts are toasted, then remove from the heat and carefully transfer the hot nuts to a parchment paper lined sheet pan. They’ll harden as they cool.

    mixed salad greens, micro greens and chopped basil in bowlmixed salad greens, micro greens and chopped basil in bowl

    Build The Salad:

    Toss 10 ounces of your desired salad greens (I’m using part spring mix, part sweet mix and a handful of micro greens) with 1/3 cup sliced basil. My neighbor and friend told me that she adds fresh basil to her Michigan Salad and I’ve done so ever since.

    build saladbuild salad

    Divide the salad greens among individual salad bowls and divided and top with 1 to 2 sliced cosmic crisp or honeycrisp apples, 1/2 of a medium red onion – thinly sliced, 1/2 cup dried Michigan cherries, divide the maple candied pecans and walnuts and 2 to 3 ounces crumbled gorgonzola.

    Alternatively you could serve this in one larger serving bowl.

    Michigan Cherry SaladMichigan Cherry Salad

    Then drizzle spoonfuls of the cider dijon dressing over the Michigan cherry salad.

    Michigan Cherry SaladMichigan Cherry Salad

    Lastly season with fresh black pepper and add some small basil leaves and prepare to fall in love.

    This is what salad perfection looks like.

    Michigan Cherry SaladMichigan Cherry Salad

    It’s a gorgeous salad and every single one of these ingredients work harmoniously together. Basically, t’s late summer and early fall’s best salad.

    Click Here For More Michigan Recipes!

    Michigan Cherry SaladMichigan Cherry Salad

    Enjoy! And if you give this Michigan Cherry Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Michigan Cherry SaladMichigan Cherry Salad

    Yield: 6 servings

    Michigan Cherry Salad

    Michigan Cherry Salad is a popular salad you’ll find on most menus in restaurants all around Michigan. In my version, a mix of leafy greens and fresh basil is topped with sliced apples, red onion, dried cherries, maple candied pecans and walnuts and blue cheese, drizzled in a cider dijon vinaigrette. This recipe yields 4 to 6 entree salads or about 8 smaller side salads.

    Prep Time: 30 minutes

    Additional Time: 5 minutes

    Total Time: 35 minutes

    CIDER DIJON VINAIGRETTE:

    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup apple cider vinegar
    • 1½ tablespoons pure maple syrup
    • 1 (heaping) teaspoon dijon mustard
    • 6 tablespoons olive oil

    MAPLE CANDIED NUTS:

    • 1/2 cup pecans halves,
    • 1/2 cup walnut halves
    • 1/4 cup maple syrup
    • pinch kosher salt

    MICHIGAN CHERRY SALAD:

    • 10 ounces leafy salad greens, I use a spring mix and a sweet mix
    • 1/3 cup basil, sliced, plus smaller leaves for serving
    • 1 to 2 cosmic crisp or honeycrisp apple, cored and sliced
    • 1/2 medium red onion, thinly sliced
    • 4 ounces crumbled blue cheese
    • 1/2 cup dried cherries
    • freshly ground black pepper, for serving

    FOR THE DIJON VINAIGRETTE:

    • In a glass jar or container with a tight fitting lid, add salt, black pepper, vinegar, dijon, maple syrup and olive oil. Secure the lid, shake well before serving.

    FOR THE CANDIED NUTS:

    • Place the pecans, maple syrup and a pinch of kosher salt into a 10-inch skillet. Heat on medium-high, stirring often until he syrup caramelizes and thickens and the nuts are toasted. Remove the pan off of the heat and carefully spread the hot candied nuts onto a parchment lined metal sheet pan.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 426kcal, Carbohydrates: 30g, Protein: 8g, Fat: 32g, Saturated Fat: 7g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 16g, Cholesterol: 14mg, Sodium: 430mg, Potassium: 314mg, Fiber: 3g, Sugar: 21g, Vitamin A: 1137IU, Vitamin C: 14mg, Calcium: 159mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Salads

    Cuisine: American

    This recipe was originally posted on September 13, 2017 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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  • Creamy Avocado Salad Dressing – Simply Scratch

    Creamy Avocado Salad Dressing – Simply Scratch

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    Five minutes is all you need to whip up the Creamy Avocado Dressing! Delicious, healthy and perfect on your favorite salad!

    Creamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressing

    I’m always looking for a new way to dress my salad. I LOVE making my own salad dressings and I just went back to the archives and counted about 50+ different salad dressings. Obsessed much?

    Usually when I have salad I tend to take the ranch route because I love the way it clings to the lettuce leaves. And also because, well it’s ranch and ranch dressing is just plain awesome. The downside is that it isn’t so easy to whip up from scratch on a whim. However, since I’ve been consuming my weight in avocados lately I wanted to make a salad dressing out of a lonely ripe avocado that only had a day or so left before it became too soft, and eventually inedible.

    Creamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressingCreamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressing

    Got five minutes? Then I suggest you make this healthy and lusciously creamy avocado salad dressing for sure!

    Creamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressingCreamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressing

    To make This Creamy Avocado Dressing you will need:

    • avocado – Use 1 large or 2 smaller avocados.
    • garlic – Use 1 to 2 cloves depending on preference.
    • lime juice – Freshly squeezed is best.
    • avocado oil – Or use extra light olive oil.
    • kosher salt – Start with 1/2 teaspoon and adjust to preference.
    • freshly ground black pepper – Adds distinct bite and flavor.

    How to get Ripe Avocados to LAST:

    The trick to storing ripe avocados so they last is a no-brainer, it’s easy and effective and has saved me SO much money. First buy hard to the touch, bright green avocados and allow them to ripen on the counter. Once they are black, soft to the touch (NOT squishy) pop them into the fridge. Here is where they will last for quite a few days! You guys this has changed my life and I owe this trick to my sisters. No more wasted avocados!

    Creamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressingCreamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressing

    Start by scooping out the flesh of 1 large avocado and add it to your mini food processor with 1 to 2 cloves peeled garlic, 1/2 a lime (juiced), 2 tablespoons avocado or olive oil, 1/2 teaspoon. salt and pepper to taste.

    Alternatively, if you don’t have lime juice, lemon may be substituted.

    Creamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressingCreamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressing

    Having a mini food processor will help make this whole process easier. I use mine ALL the time and it’s one essential kitchen appliance I highly suggest owning. They’re fairly cheap and great for small batch recipes like this one.

    Creamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressingCreamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressing

    Next, secure the lid and puree until smooth. Also, make sure to scrape down the sides as you go.

    Creamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressingCreamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressing

    Thin out dressing:

    Lastly, if you want thinner dressing, pour in a little water at a time to thin it out to a desired consistency, I like to add 1/4 cup.

    Creamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressingCreamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressing

    Finally add this dressing to your favorite leafy green salad or substitute it for mayo in a chicken salad! You could also eat it with tortilla chips or even a spoon. With that said, this may be the best creamy avocado salad dressing ever!

    Creamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressingCreamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressing

    Enjoy! And if you give this Creamy Avocado Salad Dressing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Creamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressingCreamy Avocado Dressing l SimplyScratch.com #homemade #healthy #avocado #dressing

    Yield: 8 servings

    Creamy Avocado Dressing

    A simple yet flavorful, creamy avocado salad dressing! Yields 1 cup or 8 (2-tablespoon) servings.

    Prep Time: 5 minutes

    Total Time: 5 minutes

    • 1 large avocado
    • 1 clove garlic, peeled
    • 1/2 tablespoon fresh lime juice, or lemon juice
    • 3 tablespoons olive oil, or avocado oil
    • 1/4 teaspoon kosher salt, or to taste
    • 1/4 teaspoon ground black pepper, or to taste
    • water, as needed (I add up to 1/4 cup)

    • In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper.

    • Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water (1/4 cup or more) until it reaches a desired consistency.

    • Keep in an airtight container for at least a week, but 3 to 4 days is best.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 2tablespoons, Calories: 88kcal, Carbohydrates: 2g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 75mg, Potassium: 125mg, Fiber: 2g, Sugar: 1g, Vitamin A: 38IU, Vitamin C: 3mg, Calcium: 4mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Homemade Ingredients & Condiments

    Cuisine: American

    This recipe was originally posted on April 14, 2014 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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  • Summer Peach Salad – Simply Scratch

    Summer Peach Salad – Simply Scratch

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    This Summer Peach Salad is so delicious and packed with fresh basil, juicy peaches, crispy prosciutto, tangy goat cheese and drizzled with a homemade balsamic honey dijon vinaigrette. This recipe yields 4 entree salads or 6 to 8 smaller side salads.

    Summer Peach Salad

    I adore peach season.

    And every summer it’s my goal to try and make the most of it while they are in season. I love peaches grilled, on flatbreads, with goat cheese on a crostini, in sandwiches and salsa. And who can resist a peach dessert? Sadly we’re heading towards fall, at what feel like, lightning speed. Although I love fall and apples, I’m just not ready to say goodbye to summer’s beloved fruit.

    So with that said, todays salad is the latest and greatest summer salad to come out of my kitchen. It has fresh basil tossed with spring greens and baby arugula, crumbled crispy prosciutto, crunchy pistachios and tangy goat cheese. And since I already had this balsamic dressing in my fridge, I drizzled it over top.

    Summer Peach SaladSummer Peach Salad

    So. Unbelievably. Incredible.

    Summer Peach Salad ingredientsSummer Peach Salad ingredients

    To Make This Summer Peach Salad You Will Need:

    • nonstick spray – Use avocado oil, extra light olive oil or ghee oil spray.
    • pancetta – Gives this salad salty flavor and crispy texture (when fried).
    • arugula – Lends delicious peppery flavor.
    • spring mix – Use your favorite spring lettuce blend.
    • basil (fresh) – Lends bright herbaceous freshness.
    • peaches – You will need 2 to 4 depending on size.
    • goat cheese – I like to buy a log of goat cheese and crumble it myself.
    • pistachios – Try lightly salted or salt and pepper pistachios.
    • balsamic honey dijon vinaigrette – Or use a balsamic vinaigrette of your choice.

    Balsamic Honey Dijon VinaigretteBalsamic Honey Dijon Vinaigrette

    Make The Dressing:

    First things first, make the balsamic honey dijon vinaigrette. This is a pretty easy recipe, simply add ingredients in a jar and shake to combine.

    add prosciutto to skilletadd prosciutto to skillet

    Next, lightly spray a nonstick pan with olive oil spray and heat over medium. Work in batches adding the prosciutto and cooking until golden and crispy.

    crispy prosciuttocrispy prosciutto

    Once crispy, remove to a paper towel lined plate and repeat with the last of the prosciutto.

    leafy greensleafy greens

    In a large bowl combine the spring greens, baby arugula with 1/4 cup fresh basil. Then add to a serving bowl, shallow platter or divide among individual bowls.

    add toppings to saladadd toppings to salad

    Top with sliced peaches, chopped pistachios and crumbled goat cheese. Then crumble the crispy prosciutto over top.

    drizzle with dressingdrizzle with dressing

    Drizzle desired amount of the vinaigrette over top.

    Summer Peach SaladSummer Peach Salad

    I also add a little, okay a lot of freshly ground black pepper on top as well.

    Summer Peach SaladSummer Peach Salad

    Serve as is or with grilled chicken or protein of choice!

    Summer Peach SaladSummer Peach Salad

    Enjoy! And if you give this Summer Peach Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Summer Peach SaladSummer Peach Salad

    Yield: 4 servings

    Summer Peach Salad

    This Summer Peach Salad is so delicious and packed with fresh basil, juicy peaches, crispy prosciutto, tangy goat cheese and drizzled with a homemade balsamic honey dijon vinaigrette. This recipe yields 4 entree salads or 6 to 8 smaller side salads.

    Prep Time: 15 minutes

    Cook Time: 10 minutes

    Total Time: 25 minutes

    • 1 recipe balsamic honey dijon vinaigrette , or as desired
    • nonstick spray
    • 4 slices prosciutto
    • 5 ounces baby arugula
    • 5 ounces spring mix
    • 1/4 cup fresh basil leaves
    • 2 to 4 yellow peaches, pitted and sliced
    • 4 ounces pistachios, chopped
    • 2 ounces goat cheese, crumbled (or more if desired)
    • freshly ground black pepper

    • Make the balsamic honey dijon vinaigrette. This is a pretty easy recipe, simply add ingredients in a jar and shake to combine.

    • Lightly spray a nonstick pan with olive oil spray and heat over medium. Work in batches adding the prosciutto and cooking until golden and crispy. Once crispy, transfer to a paper towel lined plate and repeat with the last of the prosciutto.

    • In a large bowl combine the spring greens, baby arugula with the basil. Then add to a serving bowl, shallow platter or divide among individual bowls.

    • Top with the sliced peaches, chopped pistachios and crumbled goat cheese. Then break up the crispy prosciutto and sprinkle it over top.

    • Drizzle desired amount of the vinaigrette over top and season the salad with freshly ground black pepper.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    NOTE: Keep in mind, the above nutritional information is including the entire salad dressing recipe. If you weight/track your dressing, it is recommended to use 1 fluid ounce dressing per individual salad which is 1/16 of the recipe.

    Serving: 1serving, Calories: 540kcal, Carbohydrates: 23g, Protein: 12g, Fat: 47g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 29g, Trans Fat: 0.01g, Cholesterol: 12mg, Sodium: 478mg, Potassium: 625mg, Fiber: 5g, Sugar: 14g, Vitamin A: 1836IU, Vitamin C: 19mg, Calcium: 125mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Salads

    Cuisine: American

    This post may contain affiliate links.

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  • Venezuelan Potato and Beet Salad

    Venezuelan Potato and Beet Salad

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    This Venezuelan Potato and Beet Salad is super-rich, hearty, and full of flavor! It’s the perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad.

    Oriana’s Thoughts On The Recipe

    I’m so excited to share one of my all-time favorite side dishes with you—Venezuelan Potato and Beet Salad. Growing up, my mom used to make this vibrant salad often, especially when Asado Negro was the star of the meal. It brings back such fond memories of family gatherings and Sunday lunches. I absolutely love it!

    This salad is not only satisfying but also super delicious. The combination of potatoes and beets with a tangy dressing is just perfect. My kids have even given it a cute nickname—they call it “the pink salad” because of its lovely rosy hue.

    If you’re looking for a fresh and colorful spin on traditional potato salad, this is it! It’s a dish that’s sure to brighten up any table and delight your taste buds. Trust me, once you try it, you’ll be hooked!

    Best Potatoes For Potato Salad

    With so many varieties of potatoes to choose from, it can be a bit daunting to figure out which one to use for potato salad. The type of potatoes you choose will affect the texture and consistency of your salad. So, the type of potatoes you should use will depend on what consistency and texture you are looking for in your salad.

    Creamy: For a creamy salad, I recommend using Russet Potatoes. They have a higher starch level, and when they cook, they fall apart, which helps create a creamy potato salad.

    Heartier And Buttery: For a heartier consistency, use waxy potatoes, like Yukon golds. They have less starch than Russet, so your salad will be less creamy. 

    Dense And Chunky: For a dense and chunkier consistency, use Red potatoes. They retain their shape well when boiled, and a thin skin also means that peeling is optional. 

    Ingredients You’ll Need, Substitutions & Notes

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Potatoes: These form the base of the salad. Note: Use your favorite potatoes. Keep in mind that the type of potatoes you choose will affect the texture and consistency of your salad. Read more above.
    • Beets: They add sweetness and a vibrant color. Note: You can use canned beets for convenience.
    • Olive Oil
    • Shallot: Adds a mild, sweet flavor. Note: Shallots are preferable for their delicate taste, but onions work too.
    • Green Peas: Use canned or frozen peas for a pop of color and sweetness.

    For the Dressing:

    • Mayonnaise: Makes the dressing creamy. Note: I use vegan mayonnaise.
    • Apple Cider Vinegar: Adds a tangy kick.
    • Mustard: For a bit of sharpness.
    • Salt and Pepper: To taste.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Cook The Potatoes And Beets

    • Potatoes: Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Cook until just tender, about 15 – 20 minutes. Drain. When warm, remove the loose peels and chop the potatoes into 1/2-inch chunks. Drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
    • Beets: Cook the beets in a separate pot over medium heat for 45- 60 minutes, or until fork-tender. The cooking time will depend on the size of the beets. Drain and let them cool slightly. Peel and cut into 1/2-inch cubes. When still warm, drizzle 1 tablespoon of olive oil and toss to cover. Set aside.

    Note: I like to cook the potatoes whole. This method ensures better nutrient retention, improved texture and flavor, easier handling, and more uniform cooking. Once they are cooked and cooled, you can easily remove the peel (if desired) and dice them to the desired size for your salad.

    raw potatoes in a pot.

    Step 2 – Make The Dressing

    In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Taste and adjust salt, if necessary.

    Step 3 – Assemble The Salad

    Mix cooked potatoes, beets, shallot, green peas, and corn in a large bowl. Gently mix in the dressing until it coats the potatoes well. Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day! 

    Venezuelan Potato and Beet Salad in a bowl.

    Recipe Tips

    • I like to cook the potatoes whole. This method ensures better nutrient retention, improved texture and flavor, easier handling, and more uniform cooking. Once they are cooked and cooled, you can easily remove the peel (if desired) and dice them to the desired size for your salad.
    • Cook the potatoes and beets until just tender. Overcooking will make them mushy.
    • Wear gloves while handling beets to avoid staining your hands.
    • Prepare the salad a few hours ahead and chill it in the refrigerator to let the flavors meld together perfectly.
    • Shortcut. If you’re in a hurry, use canned beets and frozen sweet peas to save time.

    Food Allergy Swaps

    • For a dairy-free version, use a dairy-free or vegan mayonnaise. My favorite is Hellmann’s Vegan Mayo.
    • If you’re allergic to mustard, leave it out entirely.

    Serving Suggestion

    Potato salad will always be a hit. This versatile salad is hearty and delicious and goes well with almost any main dish. Serve this vibrant salad as a side dish with grilled meats. I love to serve it with Asado negro, white rice, and plantains. You can also enjoy it on its own for a light, refreshing meal.

    Storing and Freezing Instructions

    Store in an airtight container in the refrigerator for up to 5 days. This recipe is NOT freezer-friendly, as the thawing process will change the texture of the potatoes and make the dressing less creamy.

    Frequently Asked Questions

    Can I make this salad ahead of time?

    Yes, it’s actually better to make it ahead so the flavors have time to meld together.

    How do I keep the potatoes from getting mushy?

    I recommend using red potatoes, which retain their shape well when boiled. Cook them until just tender, and avoid over-mixing the salad.

    What can I use instead of apple cider vinegar?

    You can use white vinegar or lemon juice for a similar tangy flavor.

    Do I need to peel the potatoes?

    Peeling the potatoes for this Venezuelan Potato and Beet Salad is a matter of personal preference. For this particular salad, I recommend peeling the potatoes for a smoother, more refined texture that complements the beets and the creamy dressing. However, if you prefer the added nutrients and rustic look of unpeeled potatoes, feel free to leave the skins on. Just make sure to scrub them well to remove any dirt.

    Venezuelan Potato and Beet Salad in a bowl.

    More Venezuelan Recipes You’ll Love!

    Recipe Card 📖

    Venezuelan Potato and Beet Salad in a bowl with a wooden spoon.

    Venezuelan Potato and Beet Salad

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Venezuelan Potato and Beet Salad is super-rich, hearty, and full of flavor! It’s the perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad.

    Prep Time 15 minutes

    Cook Time 1 hour

    Total Time 1 hour 15 minutes

    Servings 6 servings

    Instructions 

    Cook the Potatoes and Beets:

    • Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Cook until just tender, about 15 – 20 minutes. Drain. When warm, remove the loose peels and chop the potatoes into 1/2-inch chunks. Drizzle 1 tablespoon of olive oil and toss to cover. Set aside.

    • Cook the beets in a separate pot over medium heat for 45- 60 minutes, or until fork-tender. The cooking time will depend on the size of the beets. Drain and let them cool slightly. Peel and cut into 1/2-inch cubes. When still warm, drizzle 1 tablespoon of olive oil and toss to cover. Set aside.

    Make the Dressing:

    • In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Taste and adjust salt, if necessary.

    Assemble the Salad:

    • Mix cooked potatoes, beets, shallot, and green peas in a large bowl. Gently mix in the dressing until it coats the potatoes well.

    • Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day! 

      Store in an airtight container in the refrigerator for up to 5 days.  This recipe is NOT freezer-friendly since the thawing process will change the texture of the potatoes, and the dressing will not be as creamy.   Best Potatoes For Potato Salad: With so many varieties of potatoes to choose from, it can be a bit daunting to figure out which one to use for potato salad. The type of potatoes you choose will affect the texture and consistency of your salad. So, the type of potatoes you should use will depend on what consistency and texture you are looking for in your salad.
    • Creamy: For a creamy salad, I recommend using Russet Potatoes. They have a higher starch level, and when they cook, they fall apart, which helps create a creamy potato salad.
    • Heartier And Buttery: For a heartier consistency, use waxy potatoes, like Yukon golds. They have less starch than Russet, so your salad will be less creamy.
    • Dense And Chunky: For a dense and chunkier consistency, use Red potatoes. They retain their shape well when boiled, and a thin skin also means that peeling is optional.
      Food Allergy Swaps:
    • For a dairy-free version, use a dairy-free or vegan mayonnaise. My favorite is Hellmann’s Vegan Mayo.
    • If you’re allergic to mustard, leave it out entirely.
      Recipe Tips:
    • I like to cook the potatoes whole. This method ensures better nutrient retention, improved texture and flavor, easier handling, and more uniform cooking. Once they are cooked and cooled, you can easily remove the peel (if desired) and dice them to the desired size for your salad.
    • Cook the potatoes and beets until just tender. Overcooking will make them mushy.
    • Wear gloves while handling beets to avoid staining your hands.
    • Prepare the salad a few hours ahead and chill it in the refrigerator to let the flavors meld together perfectly.
    • Shortcut. If you’re in a hurry, use canned beets and frozen sweet peas to save time.
     
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 434kcalCarbohydrates: 29gProtein: 5gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 18gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 16mgSodium: 573mgPotassium: 686mgFiber: 5gSugar: 6gVitamin A: 683IUVitamin C: 28mgCalcium: 35mgIron: 2mg

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

    Course Salad Side Dish

    Cuisine Venezuelan

    Calories 434

    Keyword beet potato recipe salad venezuelan

    Eggless Baking Frequently Asked Questions

    You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

    This was a sponsored post in partnership with the Idaho Potato Commission. As always, however, all opinions expressed are my own. Thank you, though, for supporting them and the other brands that helped make this site possible.

    Originally posted in June 2015, the post was edited to add more helpful information, and the recipe remained unchanged in August  2024. 

    [ad_2] Oriana Romero
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  • Beat the heat with these no-sweat summer cooking hacks

    Beat the heat with these no-sweat summer cooking hacks

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    Sizzle up your summer without breaking a sweat with these easy cooking hacks. You’ll say goodbye to slaving over a hot stove and hello to more fun in the sun. With an emphasis on delicious flavors and minimal effort, you’ll make this summer your most relaxed and flavorful one yet.

    Start your day right

    Whip up quick and easy yogurt parfaits with seasonal fruits like strawberries, blueberries, and peaches. Layer yogurt with fresh fruits, granola, and a drizzle of honey for a simple yet delicious morning treat.

    Prepare a refreshing fruit smoothie for a cool start to your day. Blend together fruits like berries, bananas and mangoes with some yogurt or almond milk. You can even add in some healthy greens. Try making a strawberry spinach smoothie for a delicious and nutritious breakfast option.

    Overnight oats are another easy no-cook, hassle-free breakfast choice. Simply mix oats with your favorite toppings such as chia seeds, nuts and honey, then let it sit in the fridge overnight. In the morning, you’ll have a ready-to-eat meal that will keep you full and satisfied. Chocolate chip cookie dough overnight oats is perfect for satisfying your morning sweet cravings.

    Effortless lunch and dinner ideas

    Cooking on the grill allows you to effortlessly cook your favorite recipes while infusing them with a delicious smoky flavor. Grilled fish or chicken are just a couple of quick and satisfying grilling options for a refreshing meal.

    You can also create custom wraps or sandwiches by preparing a variety of fillings like grilled chicken, fresh veggies and flavorful sauces. This allows you to assemble the perfect meal tailored to your preferences.

    Cold pasta salads are another light yet fulfilling dinner option. Mix cooked pasta with an array of colorful veggies, proteins like chicken and zesty dressings for a tasty and easy-to-prep meal. A seafood pasta salad can be made by adding in canned crab meat and thawed pre-cooked frozen shrimp.

    Salads to keep you cool

    Salads are a great option for summer dining because they are easy to prepare without turning on the stove. Try incorporating seasonal fruits like strawberries or watermelons into your salads for added freshness. You can also experiment with nuts and seeds to add texture and crunch.

    Top your greens with a blend of watermelon and feta cheese for a refreshing blend of sweet and savory flavors. The juicy watermelon chunks and tangy feta cheese create a delicious combination that is perfect for hot summer days.

    For a cooling side dish, try making an Asian-inspired cucumber salad. This salad is easily made with thin cucumber slices, sesame seeds and a light vinegar-based dressing. It will add a zesty touch to any meal.

    Sip back and relax

    Infuse water with citrus fruits or herbs to add a refreshing twist to your hydration routine. The natural flavors will make staying hydrated in the summer heat more enjoyable.

    You can also create homemade iced teas or lemonades to quench your thirst without the sweat. These beverages are easy to make and can be customized to suit your taste preferences.

    Your favorite drinks can also be frozen into popsicles for a delicious and guilt-free summer snack. These treats are perfect for cooling down on a hot day without feeling like you’re overindulging.

    Takeaways

    These no-sweat summer cooking hacks let you breeze through meal prep and enjoy delicious dishes without the heat hassle. Start your day with refreshing breakfast options, whip up quick and easy lunches and dinners, savor cooling salads and sip on relaxing beverages. These tips will keep you cool, well-fed and satisfied all summer long.

    Take charge of your summer cooking with these simple yet effective strategies. You’ll enjoy the ease and convenience they offer, allowing you to spend less time in the kitchen and more time soaking up the sun. By implementing these hacks, you’ll make the most of the season.

    Lisa MarcAurele is a blogger and cookbook author based in Connecticut. She created Little Bit Recipes to help people save money by minimizing leftovers when cooking for one or two people.

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    By Lisa MarcAurele | Food Drink Life

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  • I Make Jar After Jar of This Homemade Creamy Ranch Dressing (Nothing Store-Bought Tops It)

    I Make Jar After Jar of This Homemade Creamy Ranch Dressing (Nothing Store-Bought Tops It)

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    Christine GallarySenior Recipe Editor at The Kitchn

    I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland’s vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking.

    After culinary school, I learned how to test and edit recipes in test kitchens at Cook’s Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I’ve worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook.

    Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I’m on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.

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    Christine Gallary

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  • I’m Making This Light & Creamy Shrimp Salad on Repeat This Summer

    I’m Making This Light & Creamy Shrimp Salad on Repeat This Summer

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    I love shrimp in all its forms, whether it’s fried, dished up in a garlicky scampi, or served cocktail-style. However, come summertime, all I want to eat is this avocado shrimp salad on repeat. For this recipe, I toss juicy, plump shrimp with cubes of ripe avocado, creamy mayo, chopped celery, shallot, cilantro, and a squeeze of fresh lime juice. I’ll happily eat it for lunch, dinner, or as a late-night snack, heaped onto a slice of sturdy toasted bread, into a hot dog bun (bonus points if it’s toasted in a pan with melted butter first), or on top of some leafy greens. A colleague once told me that it was so good, she eats it straight from the bowl. Trust me, it’s a guaranteed crowd-pleaser, no matter the preferred eating method.  

    Key Ingredients in Avocado Shrimp Salad

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    Kristina Razon

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