Ingredients

We’re keeping the ingredient list short and simple for this roasted brussel sprout and sweet potato recipe. The veggies crisp up perfectly with just a little olive oil, and we’re adding a few additional seasonings to enhance the flavor of this dish. Here’s what you’ll need:

• Fresh Brussels sprouts: Rinse them under cold water and slice them in half. If you have larger sprouts, cut them into quarters.
• Sweet potatoes: You’ll need 1 or 2 large sweet potatoes or 3-4 medium sweet potatoes. Be sure to peel them and cut them into 1-inch cubes.
• Fresh garlic cloves: Peel garlic and mince finely. Don’t have fresh garlic on hand? Use a teaspoon of garlic powder instead.
• Extra-virgin olive oil
• Seasonings: You’ll need paprika (sweet or smoked), ground cumin, kosher or sea salt, and black pepper. 
• Fresh Herbs (optional): We used fresh parsley as a garnish, but when making this dish during the holiday season, we use other fresh herbs like fresh sage, fresh thyme, or fresh rosemary.

How to Roast Sweet Potatoes and Brussel Sprouts?

In just 30 minutes, you can serve up this impressive, colorful vegetable dish that pairs with an endless number of main dishes. Plus, with only one bowl and a sheet pan, it makes for a super easy cleanup. Here’s how to make brussel sprouts and sweet potatoes in oven:

1. Prep your equipment: Preheat your oven to 400 degrees F (204 degrees C). Line a large sheet pan with parchment paper or aluminum foil and set aside. 

2. Combine the veggies and seasonings: Add the veggies, olive oil, garlic, cumin, paprika, salt, and pepper to a large or medium bowl. Toss Brussels sprouts and sweet potatoes with all the oil and seasonings until evenly coated.
3. Transfer to the baking sheet: Transfer the seasoned veggies to the prepared baking sheet and spread them into a single layer. 
4. Roast vegetables: Place in the center rack of the oven for 20-25 min, making sure to flip halfway through. 
5. Serve: Transfer the roasted sweet potato and brussel sprouts to a serving bowl or plate. Sprinkle with fresh parsley or other fresh herbs, if desired. 

Variations with Optional Add-Ins

While roasted brussels sprouts and sweet potatoes are delicious as-is, they make an excellent base for salads, grain bowls, and more. Get creative by drizzling with dressings, adding lots of toppings, or adjusting the flavor profile to suit a special occasion. Here are a few suggestions:

• Add quinoa: Turn this easy side dish into a roasted vegetable salad with cooked quinoa. For nutritious, simple, and filling lunch or dinner options, add your roasted brussels sprouts and sweet potato to this yummy Quinoa Sweet Potato Bowl or to my other delicious Quinoa Salad recipes. If you’d like to try these recipes but you are unfamiliar with cooking quinoa, I have you covered. Check out my easy guide for Cooking Quinoa on the Stove.
• Mix with salad greens or massaged kale: Amp up the nutrients of this dish by tossing it with your favorite salad greens or kale. For a restaurant-worthy creation, finish off your sweet potato brussel sprout salad with a drizzle of Lemon and Balsamic Dressing and top it with lots of Crispy Bacon. 
• Nuts and dried fruits: While you can enjoy roasted sweet potatoes and Brussels sprouts year-round, they’re especially fitting for the autumn season because of their warm, cozy flavors. If I’m making this dish for Thanksgiving, I love adding festive toppings like chopped pecans (or walnuts) and dried cranberries. Feel free to use your favorite nuts and dried fruit, such as dried figs or sliced almonds. Or, add a fun pop of color by tossing this sweet potato brussel sprout recipe with some fresh pomegranate seeds. 

How to Make Ahead, Store, & Reheat?

While sheet pan Brussel sprouts and sweet potatoes are quick and easy to throw together for a last-minute side dish, they’re also make-ahead-friendly for meal prep and storage-friendly for those yummy leftovers. Here are some make-ahead, storage, and reheating tips:

• Make-ahead: You can make this sweet potato and brussel sprout recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve. 
• Store: Bring the baked brussel sprouts and sweet potatoes to room temperature before placing them in an airtight container. They’ll stay fresh in the fridge for up to 4 days. 
• Reheat: You can reheat your leftovers for a few seconds in the microwave or in a 300-degree F oven for about 10 minutes or until warmed through. 

Expert Tips

When it comes to roasting Brussel sprouts and sweet potatoes, the goal is to make them tender, caramelized, and crisp rather than mushy and lifeless. Thankfully, this is easy to achieve with just a few tricks up your sleeve! Here’s what you need to know: 

• Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping medium-sized sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters. 
• Leave the outer leaves: While you can remove any loose sprout leaves before roasting, I prefer to leave them since they crisp up really well in the oven and add a nice crunch to the dish. 
• Flip halfway through the roasting process: When roasting sweet potatoes and Brussels sprouts, flip them halfway through to ensure even cooking. They can turn from perfectly crisp and caramelized to mushy pretty quickly, so make sure to keep an eye on them after about 20 minutes (every oven is different). You’ll know they’re done when they’re fork-tender.

FAQs

Other Roasted Vegetable Recipes You Might Like:

Whether you need a delicious side dish to serve with your holiday dinner or you are just looking for a healthy veggie meal for a Tuesday night dinner, we have a good collection of vegetable side dishes for you to choose from. Below are a few hand-picked recipes that we make regularly:

• Roasted Butternut Squash Halves
• Oven Roasted Carrots
• Roasted Butternut Squash Salad
• Roasted Portobello Mushrooms
• Quinoa Butternut Squash Salad

If you try this Roasted Sweet Potato Brussel Sprouts Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Roasted Brussels Sprouts and Sweet Potatoes Recipe

These Oven-Roasted Brussel Sprouts and Sweet Potatoes are an easy side dish that’s vegan, gluten-free, and dairy-free. Tender, perfectly caramelized, and seasoned with cumin and paprika, these veggies are just as tasty as they are nutritious. Serve this recipe as a snack or appetizer, alongside your favorite weeknight meal, or even as an accompaniment to your holiday table.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings (as a side dish)

Calories 271kcal

Author Aysegul Sanford

Ingredients

• 1 pound Brussels sprouts trimmed and halved lengthwise
• 1 pound sweet potatoes peeled and cut into 1-inch cubes
• 2 cloves fresh garlic minced or 1 teaspoon garlic powder
• ¼ cup olive oil
• 1 teaspoon ground cumin
• ½ teaspoon paprika sweet or smoked
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley optional or other fresh herbs like fresh sage, thyme or rosemary

Instructions

• Preheat oven to 400 degrees F (or 204 degrees C). Line a large baking sheet with parchment paper (or aluminum foil) and set aside.
• Into a large bowl, place halved Brussels sprouts, cubed sweet potatoes, minced garlic, olive oil, ground cumin, paprika, salt, and pepper.
• Give it a good toss to ensure that the vegetables are coated with all the seasonings and oil.
• Transfer onto the prepared baking sheet and make sure that they are spread on a single layer.
• Roast vegetables in the oven for 20 to 25 minutes, flipping halfway through the cooking process.
• Transfer the now-roasted sweet potatoes and Brussels sprouts to a serving platter. Serve it with a sprinkle of fresh parsley.

Notes

• Yields: This recipe yields about 4 to 5 cups of roasted vegetables, which is ideal for serving 4 people as a side dish. The nutritional values listed below are per serving.
• Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters. 
• Make-ahead: You can make this recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve. 
• Store: Bring the roasted vegetables to room temperature before placing them in an airtight container. Keep them in the fridge for up to 4 days. 
• Turn it into a salad: An earlier version of this recipe was tossed with ½ cup of cooked quinoa, 1 cup of arugula, a handful of pumpkin seeds, and pomegranate arils. It was drizzled with a homemade salad dressing. Below are the ingredients you will need to make the dressing:
  • ¼ cup orange juice freshly squeezed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Nutrition

Calories: 271kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 674mg | Potassium: 853mg | Fiber: 8g | Sugar: 7g | Vitamin A: 17158IU | Vitamin C: 101mg | Calcium: 93mg | Iron: 3mg

The post Roasted Brussels Sprouts and Sweet Potatoes appeared first on Foolproof Living.

What is 1905 Salad?

The 1905 salad was invented by a waiter named Tony Noriega at the Columbia Restaurant (one of the most iconic restaurants in America) in the heart of the Ybor City neighborhood of the Tampa Bay area in Florida. He was working late at the restaurant one night and used some leftovers in the fridge to create what the restaurant now serves tableside (with some minor adjustments made to the original).

Contrary to its name, it was actually created in the 1940s and was later adapted by Columbia and added to the menu in the 1970s as an answer to the salad bar. The name of the salad, ‘1905’, was created to celebrate the year the restaurant was founded as Florida’s oldest restaurant.

Since then, the unique flavors of the 1905 salad have been considered a culinary representation of the Cuban and Spanish heritage of Ybor City and the Tampa Bay area. Because of its Cuban/Spanish origin, the salad goes by many names, including the 1905 Columbia Salad, Cuban 1905 Salad, Florida Salad, Tampa Salad, or Tony Salad.

Ingredients

The beauty of the 1905 Columbia salad recipe is that it relies on simple, yet delicious, ingredients. Yet there are details in both the dressing and salad that are important to point out. I highly recommend sticking to the below ingredients to make the original 1905 Columbia salad recipe, but I also offer plenty of substitutions to give it your own unique flavor.

Columbia Restaurant Salad Dressing

This Columbia 1905 salad dressing has become so popular over the years, that it is now sold as a salad dressing in grocery stores like Publix and even online stores like Amazon. While you can always buy a bottle, making it at home is so easy. Here’s what you will need:

• Garlic: Freshly minced garlic cloves will provide the best flavor. In this case, I would not substitute it with garlic powder.
• Dried Oregano: I used dried oregano, but you can use 1 sprig of fresh oregano for a stronger, floral flavor.
• Worcestershire Sauce: This is the secret ingredient that gives the salad dressing that special umami flavor. Pick up a bottle of the popular Lea and Perrins Worcestershire Sauce (affiliate link) for authentic flavor.
• Extra Virgin Olive Oil: The original recipe calls for extra-virgin Spanish olive oil, but you can use whichever olive oil you have on hand.
• White Wine Vinegar: White wine vinegar provides a nice bit of acidity.
• Fresh Lemon Juice: Use freshly squeezed lemon juice, which would be the juice of about 1 lemon.
• Kosher Salt + Black Pepper

Salad Ingredients

• Iceberg Lettuce: We need 7-8 cups of crisp lettuce, which you can get from about one large head of iceberg lettuce. The key is to slice, rinse, and then dry it really well. If you have a salad spinner, this is the time to use it.
• Tomatoes: Ripe, juicy tomatoes are key, but any kind will do. My favorites are heirloom, beefsteak, tomatoes on the vine, cherry, or Roma tomatoes.
• Ham Slices: We need about 4-5 slices of deli ham. Slice them into thin, julienne slices (matchstick strips) when you get home.
• Swiss Cheese: The same goes for the Swiss cheese. We need about 5 slices, also sliced into julienne.
• Green Olives: Use pitted green olives, roughly chopped, or even pimento-stuffed green Spanish olives if you want to take it up a notch.
• Pecorino Romano: The original recipe uses Romano cheese, which is Pecorino Romano sold here in the United States. Pick up a box of finely grated cheese or grate a whole block at home.

How to Make 1905 Salad Recipe?

The recipe for the 1905 salad follows the same basic steps as any other salad: First, whip up the salad dressing, prepare the salad ingredients, and then toss them all together. Here’s how to do it in a few easy steps:

1. Make the 1905 Salad Dressing: In a small bowl, whisk together the garlic, dried oregano, and Worcestershire sauce. Slowly add the olive oil while whisking constantly to form an emulsion. Stir in vinegar, lemon juice, salt, and pepper, while still whisking until smooth.
2. Assemble the Salad: In a large salad bowl, combine lettuce, tomatoes, ham, Swiss cheese, and green olives.
3. Toss: Toss salad ingredients with the dressing. Sprinkle with Romano cheese, taste for seasoning, and add more, if desired. Serve and enjoy!

What to Serve With the 1905 Salad?

This is a hearty salad all on its own, so it can be served simply with bread and butter. The Columbia Restaurant serves it with a Cuban sandwich from the menu. Here at home, I love to serve it as a side salad with any of the following:

• Main Dishes: Make it a complete meal with Roasted Cornish Hens with Cuban Marinade, Mediterranean Lemon Chicken, or Baked Sockeye Salmon. 
• Pasta: Give it a heartier spin by serving alongside Spaghetti Bolognese, Baked Ziti, or Vodka Pasta. And don’t forget the Olive Bread.
• Roasted Meats: Compliment the crisp bites with rich meats, like Pot Roast or Reverse Sear Chateaubriand.

FAQs

Other Meal-Worthy Salad Recipes You Might Also Like:

• Beet and Goat Cheese Salad
• Shredded Brussel Sprout Salad
• Broccoli Cauliflower Salad

If you try this 1905 Salad recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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1905 Salad Recipe

Be a part of the viral sensation and make the famous 1905 salad right at home! Made with the iconic Columbia Restaurant’s garlic salad dressing, sweet ham, and creamy cheese, it is an easy salad you can make in 15 minutes.

Course Salad

Cuisine Cuban

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 306kcal

Author Aysegul Sanford

Ingredients

For The Salad Dressing:

• 4 garlic cloves minced
• 2 teaspoons dried oregano
• 2 tablespoons Worcestershire Sauce
• ½ cup extra virgin olive oil
• 3 tablespoons white wine vinegar
• 4 tablespoons lemon juice
• ½ teaspoon Kosher salt plus more to taste
• ¼ teaspoon black pepper

For The Salad:

• 1 head iceberg lettuce sliced and rinsed (~7-8 cups)
• 1 large ripe tomato sliced
• ½ cup ham slices* julienned – about ¼ lb or 5 slices of ham
• ½ cup Swiss cheese julienned – 5-6 slices
• ½ cup green olives pitted and chopped
• ¼ cup Pecorino Romano grated or grated Parmesan cheese

Instructions

• To make the dressing, whisk garlic, dried oregano, and Worcestershire sauce in a bowl. Gradually add the olive oil while whisking constantly to form an emulsion. Stir in vinegar, lemon juice, salt and pepper. Whisk until thoroughly combined.
• To assemble the Columbia restaurant salad, place iceberg lettuce, sliced tomatoes, julienned ham and Swiss cheese, and green olives in a large bowl.
• Drizzle the salad with the dressing. Give it a toss until combined. Sprinkle it with Romano cheese.
• Taste for seasoning, add more if necessary, and serve.

Video

Notes

• Yields: This recipe yields a large bowl of salad (about 7-8 cups), which is ideal for 6 servings as a side dish.
• Ham: The original recipe uses baked ham. If you have some on hand, go ahead and use it. Otherwise, deli-style ham slices are a good substitution. You can also use deli-style chicken/turkey breast or even shrimp.
• A word on salt: I intentionally included less salt in the salad dressing since this salad contains many salty ingredients, like ham, Swiss cheese, salty green olives, and Romano cheese. Be sure to give it a taste right after mixing it and adjust it according to your taste buds.
• Store: This salad is best on the day it is made. However, leftovers can be stored in an airtight container in the fridge for one day. Please be aware that it gets watery as it sits, so it is best to give it a good mix before serving.

Nutrition

Calories: 306kcal | Carbohydrates: 8g | Protein: 9g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 25mg | Sodium: 756mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 857IU | Vitamin C: 12mg | Calcium: 173mg | Iron: 1mg

The post 1905 Salad appeared first on Foolproof Living.

Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

• Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
• Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
• Fresh Garlic Cloves
• Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
• Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
• Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
• Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
• Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa. 

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

1. Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
2. Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
3. Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
4. Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

1. Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
2. Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
3. Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
4. Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

• Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
• Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
• Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
• Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
• Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
• Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
• Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

FAQs

Other Fresh Tomato Recipes You Might Also Like:

• Piyaz Salad Recipe
• Cucumber Tomato Mozzarella Salad
• Tomato Galette Recipe
• Tomato Ricotta Tart

If you try this Cherry Tomato Salsa recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Cherry Tomato Salsa Recipe

This Homemade Cherry Tomato Salsa is the ultimate Mexican party food! This easy recipe is wonderful with chips on the side or to serve as a topping with nachos, tacos, soups, stews & more.

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 36kcal

Author Aysegul Sanford

Ingredients

• 3 cups cherry tomatoes
• ½ cup onion roughly chopped
• 2 cloves garlic roughly chopped
• 1 jalapeno seeded and roughly chopped
• ½ cup cilantro chopped
• 4 tablespoons lime juice
• 1 teaspoon Kosher salt
• ¼ teaspoon ground pepper

Instructions

Make it by Hand:

• Place a colander in a bowl and set it aside. Cut up the tomatoes into smaller pieces and place them in the colander. Let the juices drain while you are working on the rest of the ingredients.
• Drain tomatoes and then transfer them to a medium-sized bowl. Add in the chopped onion, garlic, jalapeno, and cilantro.
• Drizzle it with lime juice and sprinkle with salt and pepper.
• Stir to combine. Taste for seasoning and add more if necessary. Serve it with chips on the side.

Food processor version:

• Place onion, garlic, and jalapeno in a food processor. Pulse 6-7 times to give them a rough chop.
• Add the cherry tomatoes and process for 10-15 seconds, depending on your preferred chunkiness.
• Pour the mixture into a colander set over a bowl. Using the back of a spatula, remove as much liquid as you can.
• Transfer to a medium bowl; add lime juice and seasoning. Stir to combine.

Notes

• Yield: This recipe yields around 2 cups of salsa that should be good for 4 servings as an appetizer. If you need to serve a crowd you can multiply it as many times as you need. The nutritional values below is per serving.
• Storage of leftovers: To store your leftover salsa, place it in an airtight container in the fridge for up to three days. When ready to serve, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.
• Texture difference: We prefer the method made by hand, but if you are serving this salsa to a large crowd you can use the food processor method. However, please be aware that, while it tastes similar, the version made in the food processor has a more liquidy texture.
• Roasted Cherry Tomato Salsa: If you prefer to make your salsa with roasted cherry tomatoes, place them on a baking sheet and drizzle them with a tablespoon of olive oil. Roast for 10-12 minutes in a 450-degree F. preheated oven, making sure to flip them halfway through. Let them drain in a colander and follow the rest of the recipe as written.

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 596mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 37mg | Calcium: 24mg | Iron: 1mg

The post Cherry Tomato Salsa appeared first on Foolproof Living.

Ingredients You’ll Need for Fruit Breakfast Salad

You only need two sets of simple ingredients for this breakfast fruit salad recipe: the fruits and the fruit salad dressing.

Breakfast fruits: Wondering what ingredients to include when you make fruit for breakfast? This classic mix of colorful produce will brighten your table with nutritious, brilliant flavors.

• Pineapple: Pick out a ripe pineapple that is juicy and sweet.
• Grapes: You can use both red and yellow grapes in this recipe. However, I would recommend getting the seedless variety.
• Berries: Nearly any berry will make this simple morning dish full of ripe, juicy flavors. My favorite fresh berries include strawberries, blackberries, and blueberries.
• Oranges
• Kiwis
• Banana: I adore the creamy, sweet taste of fresh bananas. However, you can omit this ingredient if you’re not a fan of the fruit or preparing this recipe beforehand.

Fruit salad dressing:

• Orange juice and orange zest: Be sure to use fresh orange juice and orange zest when you make fruit dishes for breakfast. Fresh oranges will give your recipe a delectable balance of tartness and sweetness guaranteed to satisfy your cravings.
• Lime juice and lime zest: Fresh lime juice is the secret ingredient to giving this dish its zesty, bright flavor—and keeping your fruit fresh for longer! If you don’t have any limes, you can substitute this ingredient for lemon juice and zest.
• Vanilla extract
• Ground cinnamon
• Sweetener: Because this dish gets natural sweetness from fruits, adding an extra sweetener is optional. If you want to enhance the sweetness of your fresh fruit breakfast, add a bit of honey (or honey syrup), maple syrup, or agave. You could also use my Honey Lime Dressing as a citrus-sweet alternative to this classic fruit dressing.

Variations Based on Season and Dietary Restrictions

The best fruits for a fruit salad match the time of year. If you want to transform this easy dish into a seasonal treat or satisfy a dietary need, you’ll love this collection of tasty fruits to use.

• Summer: Looking to fill your morning fruit bowl with a mixture of sunny, summer-ready produce? I recommend making your summer salad with peaches, plums, raspberries, nectarines, cantaloupe, honeydew, papayas, and mango.
• Fall: Fall produce makes some of my favorite fruit breakfasts. To make an autumn fruit salad, use apples, figs, pears, and pomegranate seeds for a dish perfect for the holiday season.
• Winter: To make a winter fruit salad perfect for special occasions, I recommend adding tart, warm-colored fruits like Mandarin oranges, blood oranges, tangerines, grapefruit, and bananas.
• Spring: When jumping into the garden-fresh spring season, you’ll want these fruits in your breakfast spread. Apricots and strawberries are some of the most spring-forward fruits in the produce aisle.
• Low-sugar fruit salad: If you are in need of a healthy fruit salad recipe that has low quantities of sugar, I recommend using low-sugar fruits (as recommended by Healthline), like raspberries, strawberries, blackberries, kiwis, and grapefruit.
• Low-calorie fruit salad: Want to cut down on your morning calorie intake? No problem! Some of the lowest-calorie fresh fruits for breakfast include apples, berries, grapefruit, passion fruit, and stone fruits (e.g., peaches, nectarines, and apricots).

Hot to Make Fruit Salad for Breakfast?

You don’t need a home garden to make a healthy breakfast. While it takes a bit of time to chop all the fruit, once you have them ready, you can prepare a breakfast or brunch fruit salad in just four simple steps:

1. Add the fruit: Take out a large bowl, and add the fresh strawberries, pineapple, grapes, blueberries, blackberries, cut oranges, and kiwis. Add the banana if you plan to serve this dish immediately. If you’re making this dish ahead, wait to add the banana just before serving.
2. Make the dressing: In a small bowl or mason jar, mix the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon. Either whisk or vigorously shake everything until combined thoroughly. If you are using honey, be sure also to whisk that into the dressing.
3. Add the dressing: Drizzle the dressing over the fruit salad and gently toss to combine.
4. Serve: If using, garnish the fruit salad with fresh mint leaves and serve.

How To Make Ahead, Meal Prep, and Store?

It doesn’t matter whether you want a make fruit salad ahead for a crowd or an easy recipe for everyday meal prep. This simple guide will show you how to keep your salad fresh for a few additional days.

• Make ahead: This recipe is one of the greatest brunch fruit ideas because it’s so easy to make ahead of time. Simply cut up your fruits and place them in a large mixing bowl. Then, just before serving, add the banana and drizzle the fruit with your prepared dressing.
• Meal prep: Looking for easy breakfast fruit cup ideas? Divide the prepared fruit mixture into individual airtight cups or mason jars (or Weck Jars (affiliate link) as I did in the photo below), and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
• Storage: You can store this sugar-free fruit salad in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.

What to Serve with Fruit Salad for Breakfast?

Want to serve fruit for a brunch buffet or make a delicious fruit bowl for breakfast? When you make this easy recipe, you’ll discover countless ways to transform seasonal produce into a filling meal. 

• Add protein: Add a dollop of my Vanilla Yogurt or Chunky Granola on top of the finished dish for the perfect breakfast fruit bowl. You could also serve your fruit salad with a side of Greek Yogurt Fruit Dip to make one of my favorite fruit brunch ideas. 
• With your favorite cereal: One of my favorite ways to enjoy this simple salad is to mix it into my favorite cereals, like my Homemade Museli.
• Weekday breakfast: There’s no reason why you can’t enjoy healthy breakfast ideas with fruit every day of the week. Serve this simple salad alongside simple, tasty recipes like Salmon Avocado Toast, Oatmeal with Chia Seeds, and Steel Cut Overnight Oats (with a dollop of peanut butter on top) for a breakfast that will keep you satisfied for hours.
• Pancakes and waffles: If you want a fruit-based breakfast with a delectably filling base, I recommend serving it with my Almond Flour Waffles, Overnight Yeasted Waffles, or Lemon Ricotta Pancakes.

FAQs

Other Fruit Breakfast Recipes

No one can resist a sweet bowl of fruit for breakfast. If you want other ingenious ways to incorporate nutritious fruit into your morning, you’ll love these simple dishes.

• Yogurt Parfait: If you want a recipe incorporating healthy breakfast fruit with creamy, light Greek yogurt, this dish is precisely what you need.
• Apple Cinnamon Oatmeal: Pack all the fresh, crisp flavors of the orchard into your morning bowl with this 15-minute recipe.
• Instant Pot Quinoa Breakfast Bowl: This vegan, gluten-free breakfast recipe comes together in less than 20 minutes and is the perfect make-ahead dish.
• Peach Galette: Search no more for a healthy dessert. This sophisticated recipe makes for the perfect brunch dessert—especially when served with my fan favorite Honey Vanilla Ice Cream.
• Can’t get enough? Check out all our fruity desserts.

If you try this Breakfast Fruit Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Breakfast Fruit Salad Recipe

Here is a breakfast fruit salad that will help you start the day in a healthy way. Made without the use of any additional sugars, this easy fruit salad can be served by itself or as a side dish served with baked goods, eggs, or oatmeal.

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 131kcal

Author Aysegul Sanford

Ingredients

For The Fruit Salad

• 2 cups pineapple peeled, cored, and cut into 1-inch pieces
• 1 cup grapes rinsed and halved
• 1 cup strawberries rinsed, hulled, and quartered
• 1 cup blueberries rinsed
• 1 cup blackberries rinsed
• 1 orange peeled and cut into 1-inch pieces
• 2 Kiwis peeled and cut into 1-inch pieces
• 1 banana peeled and sliced – optional

For The Salad Dressing

• ¼ cup orange juice freshly squeezed
• 1 teaspoon orange zest
• 2 teaspoons lime zest
• 4 tablespoons lime juice from approximately 2 limes
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon
• Handful of fresh mint leaves chopped – Optional

Instructions

• Place the pineapple, grapes, strawberries, blueberries, blackberries, cut orange, and kiwi in a large bowl. If you are serving it right away, add the banana, but if you are making it ahead of time, we recommend adding the banana right before serving.
• To make the fruit salad dressing, combine the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon* in a small bowl or mason jar. Whisk or shake vigorously to incorporate.
• Drizzle the fruit salad with the dressing and gently toss to combine.
• If using, garnish with fresh mint leaves and serve.

Notes

• Yields: This recipe yields approximately 8-9 cups of breakfast fruit salad. The nutritional values below are for 1 serving.
• Sweetener*: As we were working on this recipe, we wanted it to be a healthy no-sugar-added breakfast option. However, if preferred, you can add a tablespoon (or more) of honey (or honey simple syrup) to the dressing. Honey-sweetened fruit salad is slightly sweeter but has a subtle (but welcome) honey flavor.
• Make ahead: If you want to make it ahead, simply cut up the fruit (except the banana) and prepare the dressing. Store them in separate airtight containers. Then, just before serving, add the banana and drizzle the fruit with the prepared dressing.
• Meal prep: Divide the prepared fruit mixture into individual airtight cups, mason, or weck jars, and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
• Storage: The leftovers can be stored in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.
• Making it for a crowd? Feel free to multiply the recipe as many times as you need.

Nutrition

Calories: 131kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 407mg | Fiber: 5g | Sugar: 22g | Vitamin A: 232IU | Vitamin C: 93mg | Calcium: 46mg | Iron: 1mg

The post Breakfast Fruit Salad appeared first on Foolproof Living.

Ingredients

This easy red potato salad recipe uses a handful of simple ingredients to achieve its creamy texture and irresistible taste:

• Red potatoes (aka Red Bliss Potatoes): This recipe requires about three pounds of red skin potatoes. Though you can cook your potatoes whole, I recommend cutting them into one-inch cubes to help them cook faster and to eliminate the need to cut your potatoes post-boiling. I also prefer to leave the skin on, though you can remove the skin before cooking if desired.
• Bacon: Inspired by the fan-favorite German potato salad, we are adding a generous amount of bacon to the savory salad mixture. I use oven-baked turkey bacon for this dish, though you can also prepare it with my Air-Fried Turkey Bacon recipe to reduce cooking time. You can also make your red-skinned potato salad with regular baked bacon if you prefer something other than turkey bacon.
• Mayonnaise: You can use whatever quality mayo brand you like for your potato side. However, you can also use vegan mayo to accommodate various dietary lifestyles.
• Apple cider vinegar
• Dijon mustard: Though I prefer the tangy, sharp taste of Dijon mustard in my homemade red potato salad, grainy mustard will also work in this recipe.
• Seasonings: You only need Kosher salt and black pepper to season this dish.
• Fresh dill: Fresh dill gives this recipe its light, garden-fresh overtones. You can also use one tablespoon of dried dill if you don’t have fresh dill on hand.
• Celery stalks: Bu sure to chop them finely.
• Scallions: I recommend using the white and green parts of your green onions to give your salad a delectable balance of robust and mild flavors.
• Hard-boiled eggs: You can prepare your creamy red potato salad with egg or without egg. If you choose to include boiled eggs, I recommend using a process that I think is the best way to cook hard-boiled eggs. Once cooked, cut the eggs into ½-inch cubes and use them to top your side dish.
• Dill pickles: Adding a few tablespoons of chopped dill pickles gives this dill red potato salad a deliciously pickled flavor. For a milder taste, you may omit this ingredient.

How to Make Red Skin Potato Salad

The best part about this recipe is how simple it is. These easy instructions will teach you how to cook red potatoes and prepare a delicious dressing that brings every ingredient to life.

1. Prepare the potatoes: Place the cubed red-skinned potatoes in a large pot. Fill the pan with enough cold water to cover the potatoes, plus an extra inch of the pot. Cover it with a lid. Transfer the pot to the stove and bring the water to a boil over high heat. Once boiling, reduce the heat to medium so the water maintains a gentle boil.

2. Cook the potatoes: Lightly boil the red-skin potatoes for about 7-8 minutes until fork tender. When done, you should be able to spear the potatoes easily with a sharp knife. The cubes should be tender but not falling apart.
3. Drain: Remove the pot from the heat and drain it so that only the potatoes remain. Place potatoes in a large mixing bowl and let them cool slightly on the counter.
4. Cook the bacon: If you are new to cooking baking in the oven, be sure to check out my recipe for Baked Turkey Bacon for step-by-step instructions. However, in a nutshell, these are the steps to cook bacon. Preheat the oven to 400 degrees F. and line a baking sheet tray with parchment paper or aluminum foil. Add a wire rack atop the lined tray. Place four strips of turkey bacon on top of the rack, ensuring the strips don’t overlap. Transfer the turkey bacon to the preheated oven. Cook for 10 minutes, flip the strips, and cook them for another 5 minutes. Let them cool for five minutes before roughly chopping them into bite-sized pieces.
5. Prepare the dressing: Take out a small bowl while the potatoes and bacon cook. Add the mayonnaise, apple cider vinegar, Dijon mustard, Kosher salt, and pepper, and whisk the ingredients. Once combined, add the chopped dill and whisk again.

6. Assemble the red potato potato salad: Add the chopped celery, scallions, dill pickles, and turkey bacon into the large bowl where you put the potatoes earlier.
7. Add the dressing: Drizzle the potato mixture with dressing and toss it gently so that it coats all ingredients equally.
8. Serve: If using, sprinkle the chopped hard-boiled eggs on top of the red potato salad. Serve the dish immediately or cover it with saran wrap and refrigerate until ready to serve.

How to Make Ahead and Store Leftovers?

Red-skinned potato salad is a must-have recipe for hassle-free prep time. Prepare it ahead for effortless potluck preparation, or save your leftovers to enjoy days later.

• Make ahead: You can prepare this delicious recipe one day in advance. However, if you plan to include eggs, I recommend adding them to the mixture just before serving.
• Storage: Store your leftovers in an airtight container in the fridge, and they will stay fresh for up to 1-2 days. Because the flavors may settle or change during storage, I recommend stirring the mixture before serving and tasting it so that you can adjust its seasoning as necessary.

What to Serve with Red Potato Salad?

You’ll have countless pairable meals for any occasion when you make potato salad with red potatoes. This collection has everything from summer cookout menu ideas to weekday sandwiches.

• Grilled meats: No barbecue feast is complete without a filling potato salad and grilled protein. Serve my Chicken Shish Tawook for a juicy, bold Middle Eastern meal. If you want a light seafood option, prepare my recipes for Grilled Sockeye Salmon, Shrimp Shish Kabob, or Grilled Dolphin Fish, and your tastebuds will thank you.
• Air-fried chicken or turkey legs: Fried chicken and redskin potato and egg salad is a classic menu combination. However, you can take out the mess of oil frying and prepare healthy poultry half the time by making my Air Fried Chicken Legs or Air Fryer Turkey Legs instead.
• Sandwiches or burgers: Satisfy your appetite and cravings by spooning your red potato salad with bacon alongside a hearty sandwich. My favorite pairings include a fresh Chicken Caprese Sandwich, a flavorful Tuna Melt Sandwich, and a restaurant-ready Bacon Avocado Burger.
• Pasta Salads: Pair it with classic summer sides like my Caprese Pasta Salad, Mexican Corn Pasta Salad, or Orzo and Shrimp Salad.

FAQs

Wondering whether red potatoes are good for potato salad or how to prepare your veggies? This handy guide answers all your questions about this delicious potato salad recipe.

Other Potato Recipes You Might Like

Whether you are a Pioneer Woman’s Potato Salad fan or have always made your cherished family recipe, I hope you try our red skin potato salad recipe. And if you happened to have any leftover potatoes, here are a few other potato recipes you might also like:

• Leftover Mashed Potatoes
• Garlic Rosemary Mashed Potatoes
• Air Fryer Baby Red Potatoes
• Smashed Fingerlings
• Muffin Tin Potatoes

If you try this Red Skin Potato Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Red Skin Potato Salad Recipe

This Red Potato Salad recipe is packed with creamy potatoes, crispy bacon, crunchy celery, and earthy fresh herbs and then drizzled with a creamy salad dressing. It is the perfect side dish for summer BBQs, picnics, potlucks, and more.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting time (optional) 30 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 364kcal

Author Aysegul Sanford

Ingredients

• 3 pounds red potatoes cleaned and cut into 1-inch cubes
• 6 strips turkey bacon* roughly chopped – or regular bacon
• 1 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoon Dijon mustard
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons fresh dill chopped
• 2 stalks celery chopped
• ¼ cup scallions thinly sliced or red onions
• 2 hard-boiled eggs cut into ½ inch cubes – optional
• 3 tablespoons chopped dill pickles – optional

Instructions

• To cook the potatoes: Place the cubed potatoes in a large pan and fill them with cold water, making sure that the water covers the potatoes plus an additional inch. Cover the pan.
• Place the pan on the stove and bring to a boil over high heat. Turn down the heat to medium and let it simmer for 7-8 minutes* or until fork tender (but not falling apart.)
• Remove from the heat and drain. Transfer it to a large salad bowl and let it cool slightly.
• To cook the turkey bacon: Preheat the oven to 400 degrees F. Line a baking sheet tray with parchment paper or aluminum foil. Place a wire rack on top of the lined tray. Place the strips of turkey bacon on the wire rack, ensuring the strips do not overlap.
• Bake for 10 minutes, then flip and cook for an additional 5 minutes. Let them cool slightly, and then cut them into bite-sized pieces.
• While the potatoes and bacon are cooking, make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, Kosher salt, and pepper. Add the chopped dill and give it a good whisk.
• To assemble the red potato salad: Add chopped celery, scallions, dill pickles (if using), and turkey bacon into the bowl with the boiled potatoes.
• Drizzle them with the dressing and gently toss them, ensuring that the dressing is distributed throughout.
• If using, add the hard-boiled eggs on top*. Serve right away or cover with stretch film and refrigerate until ready to serve.

Video

Notes

• Yields: This recipe makes about 6-7 cups of salad if you cut your potatoes into 1-inch cubes. The nutritional values below are per serving.
• Cook time for potatoes: Please keep in mind that there is a direct correlation between the size of your potatoes and cooking time. The best time to check doneness is by inserting a sharp knife into a potato cube.  If it comes in and out easily, it should be cooked.
• Bacon: I used turkey bacon, but regular bacon can be used. If you are new to cooking bacon in the oven, be sure to check out my detailed post on Baked Turkey Bacon.
• Eggs: If you are using eggs, you can place them on top at the end or chop them up and incorporate them into the salad with the rest of the ingredients.
• Make ahead instructions: You can prepare this salad one day in advance. However, if you plan to include eggs, I recommend adding them to the mixture just before serving.
• Storage: Store your leftovers in an airtight container in the fridge, and they will stay fresh for up to 1-2 days. Because the flavors may settle or change during storage, I recommend stirring the mixture before serving and tasting it so that you can adjust its seasoning as necessary.

Nutrition

Calories: 364kcal | Carbohydrates: 30g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 57mg | Sodium: 824mg | Potassium: 861mg | Fiber: 3g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 2mg

The post Red Skin Potato Salad appeared first on Foolproof Living.

And if you are a serious shrimp lover, be sure to make Shrimp Scampi and BBQ Shrimp Skewers, too.

Ingredients

Ina Garten’s shrimp salad is a mix of pantry and fresh ingredients that are easy to find at the grocery store. Here are my best tips when shopping for this roasted shrimp salad recipe:

• Shrimp: Buy whole shrimp labeled 16-20 or 21-25 (this is an indication of the size and number of shrimp per pound). You can peel and devein them yourself or purchase deveined shrimp to save yourself some time. If using frozen shrimp, thaw completely by placing the bag in a bowl of cold water for about 30 minutes.
• Olive oil: Use good olive oil, preferably extra virgin olive oil if you have it on hand.
• Mayonnaise: When first testing this recipe, we found the original 1 cup mayo Ina Garten used was too much, so I reduced it to ½ cup. As always, taste and adjust based on your desired preference.
• Orange zest and orange juice: Orange zest and orange juice are the key ingredients that make this recipe so delicious and unforgettable. Lemon zest and lemon juice can be used in its place, but I highly recommend making it with orange.
• Vinegar: The recipe uses white wine vinegar, but apple cider vinegar, red wine vinegar, or whatever you have on hand will work.
• Fresh dill: While fresh dill is very classic and delicious, fresh herbs like fresh parsley would be great, too.
• Capers: Make sure the capers are drained before adding to the salad. Not a fan? Use dill pickles or omit them altogether.
• Red onion: Raw red onion adds a nice savory crunch. Replace it with Pickled Red Onions or Roasted Red Onions for a mild onion flavor. Or you can also use an equal amount of chopped scallions.

How to Make Barefoot Contessa’s Shrimp Salad?

This Ina Garten Shrimp Salad recipe is so easy to make and can be ready to serve in just about 1 hour, thanks to the shrimp’s quick cooking time. Here’s how to do it in a few easy steps:

1. Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.

2. Prep Shrimp: Pat the shrimp dry with paper towels. Spread into one single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss gently to ensure the shrimp is coated with the oil and seasonings.
3. Roast Shrimp: Roast the shrimp for 6-8 minutes, flipping them halfway through, until pink, pearly, and slightly curled into a ‘C’. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set aside.

4. Make Dressing: While the shrimp is roasting, whisk together the mayonnaise, orange zest, orange juice, and vinegar in a large mixing bowl. Add the dill, capers, and red onion and mix until combined.
5. Toss: Pour the dressing over the shrimp and toss to combine. Cover with plastic wrap and set aside for 30 minutes before serving.

How to Make Ahead and Store

Ina Garten’s shrimp salad is a wonderful make-ahead recipe and keeps well in the refrigerator. To do so, simply:

• Make Ahead: Make this shrimp salad up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
• Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.

What to Serve With This Recipe?

A fabulous Barefoot Contessa shrimp salad can be served in a number of elegant and sophisticated ways. Some of my favorites include:

• Bread: Serve it as a light dinner with a crusty French baguette or Homemade Olive Bread.
• Soup: Make it a lighter meal by serving it alongside Ina’s Chilled Cucumber Soup or Creamy Zucchini Soup.
• Grains: Make it more of a filling meal by serving it with some Cooked Quinoa, Cooked Wild Rice, or even cooked cous cous.
• Wine: This light seafood salad goes wonderfully with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc.

Other Shrimp Salad Recipes You Might Also Like:

• Shrimp and Corn Salad
• Spinach Shrimp Salad

If you try this Ina Garten’s Roasted Shrimp Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Adapted from Ina Garten’s  Barefoot Contessa, How Easy Is That? cookbook – Roasted Shrimp Salad recipe.

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Ina Garten’s Roasted Shrimp Salad Recipe

Ina Garten’s roasted shrimp salad is a deli-style salad perfect for BBQs, picnics, potlucks, and holidays all year round. Surprisingly delicious, thanks to the addition of orange juice and orange zest, once you try this easy recipe, you will never buy roasted shrimp salad from the store again.

Course Lunch, Seafood Salad

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Resting time 30 minutes minutes

Total Time 48 minutes minutes

Servings 6 servings

Calories 276kcal

Author Aysegul Sanford

Ingredients

For The Roasted Shrimp:

• 2 lbs shrimp 16-20 or 21-25 peeled and deveined
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For The Dressing:

• ½ cup mayonnaise
• 1 tablespoon orange zest from 2 oranges
• 2 tablespoons orange juice freshly squeezed
• 1 tablespoon white wine vinegar or apple cider vinegar
• ¼ cup chopped fresh dill
• 2 tablespoons capers drained
• 2 tablespoons red onion small diced

Instructions

• Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.
• Prepare Shrimp: Using a sheet of paper towel, pat dry the shrimp on both sides. Transfer onto a sheet pan. Spread the shrimp on a single layer, drizzle with olive oil, and sprinkle with salt and pepper. Toss together to ensure that the shrimp is evenly coated with oil and seasoning.
• Roast Shrimp: Roast for 6-8 minutes, flipping them halfway through roasting. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set it aside.
• Make the salad dressing: Meanwhile, make the dressing by whisking together the mayonnaise, orange zest, orange juice, and vinegar in a mixing bowl. Add the dill, capers, and red onion and mix to combine.
• Toss, rest and serve: Pour the dressing over the shrimp and toss to combine. Cover with stretch film and let it rest at room temperature for 30 minutes before serving.

Notes

• Yields: This recipe makes 4-5 cups of salad, good for approximately 6 (appetizer) servings. The approximate nutritional values below are per serving.
• Make Ahead: Make it up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
• Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.

Nutrition

Calories: 276kcal | Carbohydrates: 3g | Protein: 31g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 243mg | Sodium: 556mg | Potassium: 435mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 1mg

The post Ina Garten’s Roasted Shrimp Salad appeared first on Foolproof Living.

If you are a fan of similar easy Greek yogurt-based recipes, check out our Tzatziki (aka Greek cucumber salad dressing), Greek Yogurt Coleslaw, and Greek Yogurt Chicken Salad recipes.

Ingredients You’ll Need:

You only need a few basic ingredients and a few pantry staples to make this cucumber yogurt salad. The ingredients list has two parts:

For the Greek yogurt salad dressing, you will need the following:

• Greek yogurt: I recommend using full-fat plain Greek yogurt for the most creamy Greek cucumber salad. However, low-fat Greek yogurt or plain yogurt would also work.
• Garlic cloves: Be sure to mince them finely to easily incorporate them into the dressing.
• Lemon juice: Freshly squeezed lemon juice is the best. 
• Extra virgin olive oil: A drizzle of olive oil deepens the flavors of this yogurt dill cucumber salad, but it is an optional ingredient.
• Vinegar: All you need is a splash of red wine vinegar to brighten up the yogurt salad dressing. I used red wine vinegar, but white wine vinegar, rice vinegar, or even apple cider vinegar would also work.
• Fresh Dill: A small amount of chopped fresh dill is a classic ingredient for any Mediterranean cucumber yogurt salad recipe, and this one is no exception. If you find the flavors of fresh dill too strong, you can use a teaspoon of dried dill instead.
• Kosher Salt and Pepper

For The Salad, you will need:

• Cucumbers: I used English cucumbers (aka seedless cucumbers) as they have fewer seeds than most other types of cucumbers. However, Persian cucumbers (aka Lebanese cucumbers) and garden cucumbers (the most popular type you find in US grocery stores) would all work. Removing and peeling the seeds is optional and depends on the type of cucumber you use. 
• Onion: A small amount of sliced red onion pairs beautifully with all the other flavors of this creamy cucumber dill salad. However, scallions can be used as a substitute.

How To Make Cucumber Greek Yogurt Salad?

Making cucumber salad with yogurt dressing cannot be easier. If you have 10 minutes, you can make this recipe. Here are the steps:

1. Make the yogurt dressing: In a small mixing bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, vinegar, fresh dill (if using), kosher salt, and black pepper until creamy.
2. Slice the cucumbers: If preferred, peel the cucumbers. Using a mandoline slicer or a sharp knife, slice them in ¼-inch thickness. Transfer to a large bowl along with sliced red onions.
3. Dress the cucumbers: Drizzle the vegetables with the creamy yogurt dressing and gently toss to ensure all of the cucumbers are evenly coated. 
4. Taste for seasoning & serve: Give it a taste and add more if necessary. Serve.

How to Make Ahead and Store Leftovers?

When it comes to summer cookouts, planning, and meal prepping are key. Thankfully, with just a few steps, you can make this creamy cucumber salad a day ahead and put it together in minutes. Here is how I do it:

• To Make Ahead: Make the creamy Greek yogurt dressing up to 3 days in advance and store it in a jar with a tight-fitting lid. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready, assemble the salad as directed in the recipe card below.
• To Store Leftovers: Place the leftover Greek cucumber yogurt salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few tablespoons of Greek yogurt to thicken the dressing. Regardless of which method you choose, be sure to give it a toss before serving.

What To Serve It With?

This easy cucumber salad pairs beautifully with various of main dishes and similar salads. Here are some suggestions for pairing:

• Grilled Meats: The tangy and refreshing flavors of the salad make a great summer side dish with spicy dishes like grilled chicken, pork, or turkey. Pair it with my Greek Yogurt Chicken or Shish Tawook for a wonderfully balanced and authentic Mediterranean-inspired meal.
• Fish: Whether grilled mahi mahi, salmon, or shrimp kabobs, this tzatziki cucumber salad complements seafood beautifully.
• Roasted Vegetables: Serve it alongside roasted asparagus, crispy eggplant, or zucchini noodles for a light vegetarian meal.
• With Other Salads: If you are taking it with you to a potluck (such as a dish you can bring to a Memorial Day party) and need a few more ideas, this yogurt cucumber salad would pair well with my Caprese Pasta Salad, Jen Aniston Salad, and Quinoa Tabbouleh. 

FAQs

Other Cucumber Salad Recipes You Might Also Like:

• Cucumber Watermelon Salad
• Mozzarella Tomato Cucumber Salad
• Quinoa Tabbouleh Salad
• Avocado Jicama Cucumber Salad

If you try this Greek Yogurt Cucumber Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Greek Yogurt Cucumber Salad Recipe

This Greek Yogurt Cucumber Salad is a refreshing and healthy side dish you can make in 10 minutes. Tossed in a tangy, tzatziki-inspired Greek yogurt dressing, it is a lighter and healthier alternative to mayo or sour cream-based cucumber salads.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 76kcal

Author Aysegul Sanford

Ingredients

• 1 cup plain Greek yogurt full fat
• 2 cloves garlic ~ 2 teaspoons, minced
• ⅓ cup lemon juice freshly squeezed – from 2 lemons
• 1 teaspoon extra virgin olive oil
• 1 tablespoon red wine vinegar or apple cider vinegar
• ¼ cup chopped fresh dill optional
• 1 teaspoon Kosher salt
• ¼ teaspoon black pepper
• 1 English cucumber* sliced in 1/4 inch slices (peeling is optional)
• ¼ cup thinly sliced red onion or scallions – optional

Instructions

• To make the yogurt dressing, whisk together yogurt, garlic, lemon juice, olive oil, vinegar, dill (if using), salt, and black pepper.
• Place cucumber and red onion slices in a large salad bowl.
• Drizzle the cucumber salad with the Greek yogurt dressing. Give it a gentle toss.
• Taste for seasoning and add more if necessary. Serve.

Notes

• Yields: This cucumber salad yields approximately 4 cups of salad (with 1 ¼ cup yogurt dressing). It is ideal for 4 servings if you are serving it as a side dish. If you are serving it to a larger crowd, you can multiply the recipe as many times as you need.
• Cucumber: I used an English cucumber, but yu can also use 4-5 (smaller) Persian cucumbers. 
• To Make Ahead: Make the yogurt dressing up to 3 days in advance and store it in a jar. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready to serve, place cucumber and onion slices in a bowl, drizzle with the dressing and toss to combine.
• To Store Leftovers: Place the leftover cucumber salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few additional tablespoons of Greek yogurt to thicken the dressing. Be sure to toss before serving.

Nutrition

Calories: 76kcal | Carbohydrates: 8g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 609mg | Potassium: 177mg | Fiber: 1g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 1mg

The post Greek Yogurt Cucumber Salad appeared first on Foolproof Living.

Ingredients

Caprese burrata salad is a cinch to make and requires just a few key ingredients from the grocery store or farmer’s market. You will need:

• Burrata: Fresh burrata cheese is a soft Italian cheese similar in taste and appearance to fresh mozzarella cheese but with a creamy center. Look for a ball of burrata in smaller Italian markets, cheese shops, or in the cheese section of your local grocery store.
• Tomatoes: I use a combination of large heirloom tomatoes and cherry tomatoes. Juicy heirloom tomatoes are best for their steak-like quality, and the cherry tomatoes add a sweet bite. Feel free to use any tomatoes, including Roma tomatoes, beefsteak tomatoes, tomatoes on the vine, or grape tomatoes.
• Fresh basil leaves: Finish with whole basil leaves or tear them gently with your hands.
• Balsamic vinegar
• Extra virgin olive oil
• Seasonings: Keep it simple with kosher salt and freshly cracked black pepper. A final sprinkle of flaky salt adds a nice, salty crunch.

How to Make this Burrata Caprese Recipe?

The combination of burrata, tomato, and basil is just as delicious here as a traditional Caprese salad. But the best part – it’s ready in less than 10 minutes after a few easy steps. Here’s how to make this burrata caprese:

1. Prepare tomatoes: Slice tomatoes with a serrated knife into ⅓-inch thick slices. Arrange them on a serving platter and season with ½ teaspoon kosher salt.
2. Add burrata: Place burrata balls in the center of the serving platter. Alternatively, gently cut them into smaller pieces with a sharp paring knife and scatter the chunks over the sliced tomatoes.
3. Season: Sprinkle the tomatoes and burrata with the rest of the salt and black pepper. Finish with a generous drizzle of olive oil and balsamic vinegar. Garnish with basil leaves. Enjoy!

How to Store Leftovers

Leftover tomato caprese with fresh burrata will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.

What to Serve It With?

When you put this Caprese salad with burrata on the table, I think we can all agree that it will be the star of the show. Make it a part of your Memorial Day Menu or 4th of July celebrations! Here are some pairing and serving suggestions:

• Crusty Bread: Serve it with warm crusty bread like French baguette or No Knead Olive Bread on the side for an appetizer that is guaranteed to impress.
• Bruschetta: Slice a baguette, brush with olive oil, and toast just before serving alongside the tomato caprese with fresh burrata, or make it a part of your Meat and Cheese Platter.
• Grilled or Roasted Meats: Give it a nice boost of protein and serve it as a side dish with Marinated Shrimp Skewers, Grilled Mahi Mahi, Shish Tawook, Greek Yogurt Chicken, or Shrimp Scampi.
• Pasta: Go all-out Italian and serve it with a main dish like my Garlic Butter Pasta, Lemon Ricotta Pasta or Baked Ziti with Eggplant.
• Vegetable Meals: Keep it vegetarian and serve alongside Baked Eggplant Parm or Eggplant Involtini.
• Crisp White Wine: If all else fails, treat yourself to this gorgeous salad and a crisp, chilled glass of wine like an Italian Pinot Grigio or Sauvignon Blanc.

FAQs

Other Caprese Recipes You Might Also Like:

Whether you simply love the combination of tomato-basil-burrata or have been a huge fan of the cult-favorite Carabba’s Caprese salad or just cannot get enough of the flavors of caprese, here are a few Caprese-inspired recipes you might like:

• Caprese Chicken Sandwich
• Pizza Caprese

If you try this Burrata Caprese recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Burrata Caprese Recipe

Put your fresh summer tomatoes to good use with this Burrata Caprese recipe that you can make in 10 minutes.This easy summer salad combines the classic Italian flavors we all love, but uses Burrata instead of mozzarella cheese.

Course Salad

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 93kcal

Author Aysegul Sanford

Ingredients

• 4-5 large tomatoes
• ¾ teaspoon kosher salt or flaky sea salt
• 2 balls burrata 8 ounces in total
• ¼ cup fresh basil leaves torn
• ¼ teaspoon black pepper freshly ground
• 2 tablespoons extra virgin olive oil plus more for finishing
• 2 tablespoons balsamic vinegar or reduced balsamic vinegar

Instructions

• Slice tomatoes into ⅓-inch thick slices. Arrange them on a serving platter. Sprinkle tomato slices with ½ teaspoon salt.
• Arrange burrata balls in the middle or gently break them with a sharp pairing knife and scatter the chunks over the sliced tomatoes.
• Sprinkle everything with the rest of the salt and freshly ground black pepper. Drizzle with olive oil and balsamic vinegar.
• Garnish it with basil leaves. Serve!

Video

Notes

• Yields: This recipe serves 4 generously. I usually serve one ball of burrata and two medium-sized tomatoes for 2 people. If you are serving a larger crowd, you can multiply this recipe using this ratio.
• You can serve burrata as a whole or gently break it to reveal the creamy center. This way, your guests can easily serve themselves.
• Storage: Leftover burrata caprese will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.

Nutrition

Calories: 93kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 444mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1108IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 0.5mg

The post Burrata Caprese appeared first on Foolproof Living.

If you are looking for more cucumber recipes, be sure to also check out our Greek Yogurt Cucumber Salad, Cucumber Mozzarella Salad, and Watermelon Cucumber Smoothie.

Ingredients

This summer watermelon salad with feta and cucumber starts off with an easy honey-lime dressing and a short list of ingredients. Here’s a look at what we need:

• Olive oil: We recommend using a brand of extra virgin olive oil that you like.
• Lime juice: Freshly squeezed lime juice works best for this watermelon salad dressing, but you can use bottled juice in a pinch. The flavors would be slightly different, but freshly squeezed lemon juice can also be used when making the dressing.
• Kosher salt
• Honey
• A small watermelon: Seedless watermelon is preferable for this watermelon cucumber mint salad. However, if a regular watermelon is all that is available, pick out the watermelon seeds as you go.
• Cucumbers: Persian cucumbers have a great crunch, but regular cucumbers or English cucumbers can be substituted. It is optional, but you can remove the seeds if you like.
• Herbs: A handful of fresh mint leaves is all you need. However, fresh basil would be a great substitute.
• Feta cheese: Crumble a whole block of feta cheese rather than buying pre-crumbled feta.

How to Make Watermelon Salad with Cucumber?

This watermelon and cucumber salad recipe comes together in 15 minutes, start-to-finish! Here’s how to do it in just a few easy steps:

1. Make the dressing: In a mason jar or small bowl, add olive oil, fresh lime juice, salt, and honey. Shake or whisk vigorously until emulsified.
2. Assemble the salad: In a large bowl, add diced watermelon, cucumber, mint, and basil.
3. Drizzle with the dressing: Just before serving, pour the dressing over the salad and toss gently.
4. Finish with feta: Finish with salty feta cheese, mix once more, and serve in your favorite serving bowl. A final sprinkle of sea salt is optional but a great addition!

How to Make Ahead and Store?

If you are planning to make this watermelon cucumber feta salad recipe ahead of time, here are my best tips:

• Make Ahead: Cut the watermelon, slice the cucumbers, crumble the feta, and make the dressing. Store each component in separate containers with a tight-fitting lid. Assemble the watermelon salad right before serving.
• Storage: Leftover watermelon cucumber salad will keep in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Simply drain, sprinkle salad with fresh herbs, and mix with a touch more dressing to bring it back to life before serving.

What to Serve with Watermelon Salad?

There are so many options when it comes to serving this watermelon salad with feta and mint. While I usually make it for lunch and serve it by itself, you can easily pair it with meats and vegetables for your summer meals. Some of my favorite ways to serve include:

• Grilled Protein: Enjoy it as a light lunch or dinner, and serve it as a side dish to hearty grilled meat and seafood like Grilled Pork Chops, Shrimp Kebobs, Grilled Shrimp, Grilled Mahi Mahi, Shish Tawook, or Greek Yogurt Chicken.
• Vegetarian Dinners: Keep the entire meal plant-forward and serve it as a wonderful addition to vegetarian main meals like Vegetarian Stuffed Eggplant, Baked Eggplant Ziti or Lemon Ricotta Pasta.
• Picnic & Potluck Dishes: Make it a show-stopping accompaniment at BBQs and potlucks, alongside my No Mayo Coleslaw or Greek Yogurt Coleslaw, Caper Potato Salad, or Peach Salsa.
• With cooked grains: Turn it into a filling lunch by adding a cup (or two) of cooked bulgur, quinoa, or even wild rice.

FAQ’s

Other Savory Fruit Salads You Might Also Like:

• Blueberry Salad
• Apple Salad
• Strawberry Salad with Poppyseed Dressing
• Mango and Avocado Salad
• Peach and Avocado Salad

If you try this Watermelon Cucumber Salad recipe or any other recipe on Foolproof Living, please take a minute to give it a star rating and leave a short comment about your experience. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Watermelon Cucumber Salad Recipe

This Watermelon cucumber salad is an incredibly refreshing savory fruit salad that is flavored with honey lime dressing. Ready in 10 minutes, it is the perfect summer salad you can serve for lunch or take with you to summer potlucks, picnics, and BBQ parties.

Course Lunch

Cuisine Mediterranean

Diet Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 290kcal

Author Aysegul Sanford

Ingredients

For the Honey Lime Dressing:

• 4 tablespoons extra virgin olive oil
• 3 tablespoons fresh lime juice from 1 lime
• ¼ teaspoon kosher salt
• 1 tablespoon honey

For The Salad:

• 8 cups fresh watermelon cut into 1-inch cubes ~ 5 to 6 lbs – preferably seedless
• 2 Persian cucumbers peeled and sliced ¼ inch thick, or English cucumbers
• 3 tablespoons fresh mint roughly torn
• 2 tablespoons fresh basil roughly torn
• ½ cup crumbled feta cheese or goat cheese

Instructions

• Mix olive oil, fresh lime juice, salt, and honey in a mason jar and shake vigorously. Set aside.
• Place watermelon cubes, sliced cucumber, fresh mint, and basil in a large salad bowl.
• Right before serving, drizzle the dressing over the salad. Give it a gentle toss being careful not to bruise or break the watermelon chunks.
• Sprinkle the feta cheese on top, taste for seasoning, and add more if necessary. Serve.

Notes

• Yield: This recipe yields about 6-8 cups of cucumber watermelon salad.
• You can use a melon baller to scoop out the watermelon for a special presentation.
• Serve it chilled. This salad is best when served cold. I like to keep each ingredient in the refrigerator before and after prepping. This way, all the salad is perfectly chill (and super refreshing) before serving.
• Assemble at the last minute: Toss all the ingredients with the dressing just before serving. This keeps the integrity and texture of the watermelon and cucumber intact.
• Be gentle while tossing: Use gentle hands to keep the delicate ingredients’ shape and structure.
• Make Ahead: Prepare all the ingredients and store them in separate containers. You can also make the dressing 3 days in advance and keep it in a mason jar in the fridge. Toss it all together just before serving.
• Storage: Leftovers of this salad will keep fresh in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Simply drain, sprinkle salad with fresh herbs, and toss with a touch more the honey lime dressing to bring it back to life before serving.
• Balsamic glaze: A light drizzle of balsamic glaze is optional but highly recommended if you have some in your fridge.
• Short on time? The most time-consuming part of this recipe is the cutting of the watermelon. If you want to make it even quicker, you can buy pre-cut watermelon when you are at the store.

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 365mg | Potassium: 434mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2056IU | Vitamin C: 30mg | Calcium: 131mg | Iron: 1mg

The post Watermelon Cucumber Salad appeared first on Foolproof Living.

The good news is that our recipe archives have so many dressings to choose from. For a simple yet satisfying option, try our Lemon Olive Oil Dressing, or indulge in the rich flavors of Balsamic Lemon Vinaigrette for a more elevated taste experience. And if you like spicy food, our Chili Lime Dressing is a must-try!

Ingredients

All you need is 5 simple ingredients for this honey lime dressing. And guess what? You probably already have everything in your pantry. Below is what you’ll need:

• Extra virgin olive oil: Olive oil is the base of this honey-lime vinaigrette. However, a neutral oil like avocado oil can also be used.
• Fresh lime juice and lime zest: Every dressing needs an acid! For the best lime vinaigrette recipe, be sure to use fresh lime. Keep in mind that it is best to zest the lime before squeezing it.  
• Honey: Honey is the perfect way to balance the tartness of the lime. However, for a vegan version, you can use maple syrup instead.
• Kosher Salt: A pinch of salt will bring out these wonderful flavors.

How To Make Honey Lime Dressing?

You can make a jar of this simple honey lime dressing with only 5 minutes of hands-on time. Juice, zest, whisk, and pour. Here is how to make lime vinaigrette in just 4 simple steps:

1. Combine: Lime zest, lime juice, honey, and salt in a small bowl and whisk together. If you decide to use garlic, shallot, or ground cumin, you can add it here. 
2. Emulsify until creamy: Slowly pour in the extra virgin olive oil and constantly whisk until emulsified.
3. Season: Give it a taste and adjust it to your liking.
4. Pour: Drizzle it over your favorite fresh salad or store it in a mason jar and refrigerate for later.

How To Make Ahead and Store?

The best part of this honey lime vinaigrette recipe is that it keeps well in the fridge, so you can make it ahead and refrigerate it until you are ready to use it. 

To store, pour the lime honey dressing into a mason jar (or an airtight container) and keep it in the fridge for up to one week.

How To Use Lime Honey Dressing

Wake up your taste buds with the many ways to use this recipe. Try fruit salad with honey lime dressing or marinade chicken before grilling for some mouth-watering goodness. Here are a few ways to use it:

• Fruit Salads: This dressing is my favorite way to bring together a brunch side dish like summer fruit salad with strawberries, blueberries, pineapple, red grapes, kiwi, or other tropical fruit you like. 
• Savory Salads: This honey lime salad dressing is the perfect compliment whether your salad is the main course or the side. Pour it over leafy greens like spring mix, butter lettuce, arugula, or kale for a natural sweetness with a kick of citrus. Mix with nuts, cheese, and beans for a sweet and savory combination. It’s my first choice when making Mexican-inspired salads and the ultimate last step for my Southwest Chicken Salad and Corn and Black Bean Salad.
• Grain Bowls: Another way to use this flavorful honey and lime juice recipe is for grain bowls. It perfectly soaks into couscous, bulgur, and quinoa mixed in with roasted veggies and proteins. You’ve got to try it on my Southwest Quinoa Bowl or even this Caribbean Jerk Chicken Bowl!
• Marinades: This recipe has more intent than just honey lime dressing for salad. I also use it for marinating chicken, pork, beef, and seafood. The acid from the lime tenderizes the meat, and the honey will caramelize it when cooked. This dressing is one of my go-to recipes when I make Grilled Mahi Mahi and Grilled Shrimp Skewers. I like playing with the ingredients by adding paprika for the Mahi Mahi Marinade and parsley for the Shrimp Marinade.  

Other Salad Dressings You Might Like

It is no secret that a salad is as delicious as its dressing. If you agree, you will love our collection of salad dressing recipes below:

• Maple Mustard Dressing
• Yogurt Salad Dressing
• Healthy Poppy Seed Dressing
• Ginger Sesame Dressing
• Yogurt Tahini Sauce

If you try this Honey Lime Dressing recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Honey Lime Dressing Recipe

This honey lime dressing recipe is a versatile savory vinaigrette you can make with just a few basic ingredients. Endlessly customizable with a number of optional add-ins, it can be used as a drizzle for fruit or savory salads or as a marinade for meats.

Course Salad Dressing

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 161kcal

Author Aysegul Sanford

Ingredients

• 1 teaspoon lime zest
• ¼ cup lime juice ~ 2 limes (freshly squeezed)
• 2 tablespoons honey
• ½ teaspoon Kosher salt
• ¼ cup extra virgin olive oil

Optional Add-Ins:

• 1 clove garlic minced
• 1 small shallot or ¼ cup thinly sliced red onion
• ¼ teaspoon ground cumin

Instructions

• Whisk together lime zest, lime juice, honey, and salt in a small bowl. If using, add in the garlic, shallot, and ground cumin.
• Slowly pour in the extra virgin olive oil while whisking constantly until emulsified.
• Taste for seasoning and add in, if necessary.
• Use it right away or store it in a mason jar in the refrigerator up to a week.

Notes

• Yield: This recipe yields approximately 1/2 cup of honey lime dressing.
• Storage: You can store the dressing in the fridge for up to 7 days.
• Taste for seasoning: Be sure to give it a taste and add more if necessary before using it in your recipe. 
• If you make it ahead, be sure to give it a good shake before using it.
• While it is convenient to combine all the ingredients in a mason jar and give it a shake, the secret to making an ultra-creamy honey lime dressing lies in the two-step process we are using here. Slowly pouring olive oil into the lime and honey mixture while constantly mixing it ensures perfect emulsification resulting in a smooth dressing. So, for the most creamy dressing, do not skip this part.

Nutrition

Calories: 161kcal | Carbohydrates: 11g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 293mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.3mg

The post Honey Lime Dressing appeared first on Foolproof Living.

Whether you want to turn it into a Tuna Chickpea Sandwich or keep it light over a bed of greens, there are so many possibilities. If you are a tuna fan, be sure to check out this Tuna Melt Sandwich and Tuna Steak Salad to incorporate more seafood into your life, too.

Ingredients

I like to think of this garbanzo bean tuna salad as a nice mix of pantry staples and fresh ingredients from the grocery store. The list of ingredients has been broken down into the dressing and the salad for ease.

To make the salad dressing, you will need:

• Mayonnaise: I like to use vegan mayo made with avocado oil (affiliate link.) However, feel free to use a brand you like.
• Extra virgin olive oil
• Dijon mustard: You can use Dijon mustard, stone ground, or whole grain mustard.
• Lemon juice: As it is in any other salad recipe, freshly squeezed lemon juice provides the best flavor, and this garbanzo tuna salad is no exception.
• Red wine vinegar: A splash of vinegar helps with brightening up the flavors. You can also use apple cider vinegar or white wine vinegar.
• Fresh garlic cloves: When making salad dressing, I prefer chopped fresh garlic, but in a pinch, garlic powder would also work.
• Kosher salt + black pepper

To assemble the salad, you will need:

• Chickpeas: I used canned chickpeas as they are convenient. Of course, you can cook your own chickpeas for this recipe. If you used canned beans, make sure to drain and rinse beforehand.
• Canned tuna: When buying tuna, look for sustainably sourced wild-caught tuna in water. This has exceptional flavor, and the tuna will naturally flake when mixing the salad. Keep in mind if you use tuna packed in olive oil, you will have to adjust the quantity of olive oil in the recipe.
• Tomatoes: You can use grape, Roma, or cherry tomatoes.
• Celery stalks
• Green onions: Alternatively, you can also use a thinly sliced small red onion, or Pickled Red Onions would also work.
• Yellow bell pepper: I used yellow peppers, but any color of bell peppers would work in this recipe.
• Cucumber: Persian cucumber has a great crunch and holds up well, but a regular cucumber or English cucumber can also be used.

How to Make Chickpea Tuna Salad?

This tuna garbanzo bean salad recipe is made in a few easy steps. Simply:

1. Make the dressing: Whisk mayonnaise, extra virgin olive oil, Dijon mustard, lemon juice, vinegar, garlic, salt, and pepper in a small bowl or measuring cup.
2. Prepare the salad: Place the chickpeas, tuna, tomatoes, celery, scallions ( or sliced red onion), bell pepper, cucumber, and tomatoes in a large salad bowl.
3. Toss: Drizzle over the dressing and gently toss to combine. 
4. Serve: If you have the time, marinate for at least 30 minutes before serving.

How to Make Ahead and Store Leftovers

This simple chickpea tuna salad is the perfect lunch salad that you can incorporate into your weekly meal plan. I’d like to make it over the weekend as it stores well. Here’s how I like to do it:

• Make Ahead: Prepare the tuna salad as directed. If it is a part of your weekly meal prep lunches, divide it amongst small single-serve airtight containers and keep them in the fridge until ready to eat. With that being said, I usually do not keep tuna past the 3-day mark to avoid spoilage. 
• Storage: Leftover tuna salad with garbanzo beans will keep in an airtight container with a tight-fitting lid for 2-3 days. If you are making this salad using greens, keep in mind that greens such as butter lettuce, and spring mix will wilt quicker than more sturdy greens such as arugula or kale.

What to Serve It With?

Tuna chickpea salad is wonderful all its own, but it can easily be elevated to the next level by serving it in any of the following ways:

• Bread: Serve it with crusty bread, like Olive Bread, or turn it into a crostini platter with toasted French baguette, cheese, and fruit. I also love it with soft pita bread or pita chips for scooping.
• Serve it with Grains: Make it the main dish by serving it with a side dish of cooked Quinoa or Bulgur wheat.
• Make it a side dish with a bowl of soup: Enjoy it throughout the summer months alongside a bowl of Basil Tomato Soup or Cold Cucumber Soup.
• Turn it into a Sandwich: Layer it between a few slices of your favorite bread (I like pita bread or brioche) or stuff it into a pita bread to make Tuna Chickpea Sandwich, along with green leaf lettuce and a tomato slice.

FAQs

Other Lunch Salads You Might Also Like:

Need more inspiration for creative lunch salads that are also on the healthier side and packed with protein? Here are a few more ideas:

• Greek Yogurt with Chicken Salad
• Waldorf Salad with Chicken
• Kardashian Chopped Salad
• Quinoa Tabbouleh
• Caprese Pasta Salad with Pesto and Mozzarella
• Cucumber Tomato Salad
• Broccoli and Cauliflower Salad with Bacon

If you try this Chickpea Salad with Tuna recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Chickpea Salad with Tuna Recipe

This Chickpea Salad with Tuna recipe is the perfect weekday lunch. Made with canned tuna and packed with veggies, this is a quick and easy to make salad recipe that is also meal prep friendly.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Resting time (optional) 30 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 267kcal

Author Aysegul Sanford

Ingredients

For The Dressing

• ¼ cup mayonnaise or Greek Yogurt
• 1 tablespoons extra virgin olive oil
• 1 teaspoons Dijon mustard
• ⅓ cup freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 4 cloves garlic minced
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper

For The Salad

• 1 can chickpeas 15 ounces – drained and rinsed
• 1 can solid packed Tuna in water 5-ounces – drained
• 1 cup tomatoes – grape or cherry; approximately 5 ounces – halved
• 3 tablespoons chopped celery about 1 stalk
• 2 tablespoons chopped scallions or sliced red onions
• 1 small yellow bell pepper chopped
• 2 Persian cucumbers sliced and quartered

Optional Add Ins:

• 1 tablespoon dill pickle relish or olives- roughly chopped
• 1 cup canned artichokes quartered
• 1 avocado sliced
• 2 cups salad greens such as arugula or spring mix – loosely packed

Instructions

• Prepare the dressing: In a bowl or large measuring cup, whisk mayonnaise, extra virgin olive oil, Dijon mustard, lemon juice, vinegar, garlic, and salt and pepper. Taste for seasoning and add more if needed. Set aside while preparing the salad.
• Prepare the salad: Place the chickpeas, tuna, tomatoes, celery, scallions, bell pepper, cucumber, and tomatoes.
• Add the dressing and toss to combine.

Video

Notes

• Make Ahead: Prepare the recipe as written. If it is a part of your weekly meal prep lunches, divide it amongst small single-serve airtight containers and keep them in the fridge until ready to eat. With that being said, I usually do not keep tuna past the 3-day mark to avoid spoilage.
• Storage: Leftover tuna and chickpea salad will keep in an airtight container with a tight-fitting lid for 2-3 days. If you are making this salad using greens, keep in mind that greens such as butter lettuce, and spring mix will wilt quicker than more sturdy greens such as arugula or kale.

Nutrition

Calories: 267kcal | Carbohydrates: 7g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 18mg | Sodium: 869mg | Potassium: 315mg | Fiber: 1g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 49mg | Calcium: 27mg | Iron: 1mg

The post Chickpea Salad with Tuna appeared first on Foolproof Living.

The recipe inspiration doesn’t stop there! If you love to surprise your family and friends with 5-star salads like this roasted beet salad with goat cheese, then you need to try my other fancy salad recipes. My favorites are this Goat Cheese Salad, the famous Kardashian Salad, and the Original Caesar Salad. 

Ingredients

The beet salad ingredients are all common pantry or fridge staples, so you likely already have many of them on hand. If not, you only need a quick trip to the grocery store!

To make things easy, we broke the ingredients into three sets: one for the beets, another for the dressing, and a final set for the salad itself. 

• For the oven-cooked beets, gather four medium-sized whole beets, olive oil, salt, and pepper. 

• To make the dressing for beet goat cheese salad, you’ll need maple syrup, Dijon mustard, minced garlic, balsamic vinegar, extra virgin olive oil, kosher salt, and black pepper. 

• For the beet salad with goat cheese and walnuts, gather a shallot, baby arugula, spring mix, chopped walnuts, and crumbled goat’s cheese. 

How to Make Beet Salad? 

With just a little bit of prep and some baking time, you can have this stunning, restaurant-quality beetroot salad with goat’s cheese and walnuts on the table and ready to enjoy. 

Just as we broke the ingredients into three sections, we’re also breaking the instructions into three sections:

How to Roast Beets for Salad

To prepare beets for salad, we roasted them in the oven to bring out their sweetness and make them easier to eat. However, there are various other ways you can roast your beets. If you’re in a rush, you can roast beets in the air fryer. You can also use your pressure cooker to make Instant Pot Beets or fire up the grill to make Grilled Beets (a grilled beet salad would be great for summer). 

Cooking beets for a salad couldn’t be easier. Here’s how to do it:

1. Preheat the oven: Set your oven temperature to 400 degrees F.  

2. Prep the beets for baking: Cut a sheet of aluminum foil into four 8-10 inch squares. Place a beet in the center of the square, drizzle it with ½ tablespoon of olive oil, and sprinkle it with a few pinches of salt and pepper. 
3. Cover with foil: Tightly wrap the foil around the beet and repeat with the remaining ones. 
4. Bake: Place the foil-wrapped beets in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until tender (a knife should slide in and out easily). 

5. Cool: Remove the beets from the oven, unwrap them, and let them cool for about 10 minutes on the counter. Carefully peel off the skins (use a vegetable peeler if needed) and slice them into wedges. 

Make the Dressing for Beet Salad

In my opinion, this is the best salad dressing for beets. It’s sweet, tangy, and garlicky! Here’s how to make it:

1. Make the dressing: To a mason jar, add the maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper. Tightly secure the lid on the jar and shake to combine the ingredients. You can also combine the ingredients in a small bowl with a whisk. Taste and add another pinch of salt or pepper as needed. 

Assemble the Salad

Once you roast the beets and make the dressing, the roasted beets and goat cheese salad comes together in a flash. Simply:

1. Assemble the salad: Add the greens and shallot to a large salad bowl. 
2. Add the dressing: Drizzle the vinaigrette for beet salad over the greens and toss to combine. 
3. Add the beets and nuts: Toss in the cooked beet wedges and chopped walnuts. 
4. Garnish and serve: Top the sliced beet salad with the crumbled cheese and serve in a large bowl or on salad plates. 

What to Serve with Beet Salad

This fancy beet salad makes for a great light lunch or dinner, but it’s also the perfect side dish to accompany soups and main dishes. Below, I’ve put together a few of my favorite pairings to take the guesswork out of your meal planning. If you’re wondering what goes with beet salad, here’s what I recommend: 

• Serve it with soup: Soup and salad is a classic pairing that’s always so light and satisfying. The flavor profile of this roasted beet salad recipe beautifully complements my Butternut Squash Soup and this Sweet Potato Soup. 
• Make it a Thanksgiving beet salad: Why not add a new salad recipe to your Thanksgiving spread? A golden beet salad with goat cheese would perfectly capture those warm Thanksgiving colors (simply swap the red beets for golden beets). You can serve your salad alongside a classic Thanksgiving side dish like Garlic Rosemary Mashed Potatoes, Sweet Potato Souffle, or Butter Garlic Green Beans. 
• Pair a restaurant-quality main course with your fine dining beet salad: Instead of serving this salad cold, make it a warm beet salad with goat cheese to pair with classic, restaurant-style comfort food. Make this Baked Ziti with Meat Sauce or my Pasta Bolognese Recipe if you’re in the mood for Italian, or serve your warm winter beet salad with a decadent Reverse Seared Beef Tenderloin. These options are all great for your next dinner party!

FAQs

Other Must-Try Salad Recipes

If you’d like to incorporate more greens into your diet, salads are a great way to do so. They don’t have to be boring, either! Here on the blog, we always pack our salads with yummy toppings and drizzle them with delicious homemade dressings. If you’re in need of a new salad recipe, look no further than the links below: 

• Shredded Brussel Sprout Salad
• Warm Pear Salad
• Mixed Spring Salad

If you try this Roasted Beet Salad with Goat Cheese and Walnuts or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Beet Salad with Goat Cheese Recipe

This Beet Salad with Goat Cheese is a restaurant-quality dish that's perfect for any occasion. With roasted beets, crunchy walnuts, tangy goat cheese, and a homemade dressing, this salad is a sure crowd-pleaser. Serve it warm or cold with soup, sides, or your favorite entree.

Course Salad

Cuisine American Vegetarian

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 414kcal

Author Aysegul Sanford

Ingredients

For The Beets

• 4 medium size beets
• 2 tablespoons olive oil
• Salt & pepper

For The Dressing

• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove of garlic minced
• 2 tablespoons balsamic vinegar
• ¼ cup olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper

For The Salad

• 1 small shallot chopped
• 6 cups arugula and spring mix 80 gr – arugula + 100 gr spring mix
• ½ cup walnuts chopped
• 4 oz. goat cheese crumbled

Instructions

To roast beets for salad:

• Preheat the oven to 400 degrees F.
• Cut four 8-10-inch square aluminum foils. Place a beet in the middle, drizzle with ½ tablespoon olive oil, and sprinkle it with salt and pepper.
• Cover it tightly with aluminum foil. Repeat the same process with the rest of the beets.
• Place covered beets on the prepared baking sheet and bake for 25-30 minutes or until they are easily pierced with the tip of a knife.
• Unwrap the beets and let them cool for 10 minutes on the kitchen counter. Gently remove the skins and cut them into wedges.

To make the dressing:

• Place maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper in a mason jar. Put the lid on and give it a vigorous shake to combine.

To assemble the salad:

• Place the salad greens and the chopped shallot into a large salad bowl.
• Drizzle it with the dressing and gently toss to ensure all salad greens are evenly coated with the vinaigrette.
• Add in cooked beets and walnuts and toss to combine.
• Garnish with crumbled goat cheese and serve.

Notes

• Make ahead: You can follow the instructions above to roast the beets and make the dressing ahead of time. For best results, I recommend storing the beets and the dressing in separate airtight containers in the fridge for up to two days before serving. When you’re ready to serve, simply assemble the salad.
• Store: Store your leftover salad in an airtight container or in a large bowl covered with plastic wrap. It will stay fresh in the fridge for a day or two. I don’t recommend storing it any longer than that, as the greens will wilt and become limp.
• Air Fryer Beets: If you have an air fryer, you can cook the beets in the air fryer in about 15 minutes.

Nutrition

Serving: 1g | Calories: 414kcal | Carbohydrates: 32g | Protein: 15g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 322mg | Potassium: 734mg | Fiber: 7g | Sugar: 11g | Vitamin A: 752IU | Vitamin C: 31mg | Calcium: 99mg | Iron: 4mg

The post Beet Salad with Goat Cheese appeared first on Foolproof Living.

Drizzled with an easy-to-make creamy dressing and flavored with crispy bacon pieces, and crunchy sunflower seeds, this broccoli cauliflower salad is just as versatile as my Greek Yogurt Coleslaw and No Mayo Coleslaw. Make a batch, and store it in meal prep containers for an irresistible salad you can enjoy throughout the week.

Ingredients

The cauliflower broccoli salad ingredients come together in two parts:

• For The Cauliflower Broccoli Salad Dressing: Gather together mayonnaise, whole milk Greek yogurt, honey, red wine vinegar, lemon juice, salt, and pepper.

• For The Broccoli Salad Ingredients: All you need is raw broccoli florets and raw cauliflower florets, red onion, sunflower seeds, raisins, bacon, and shredded Cheddar cheese.

How to Make Broccoli Cauliflower Salad?

When making this cauliflower broccoli salad recipe, most of the work involves chopping up the raw veggies, but other than that, it is easy and quick. To be efficient, I like to do that while the bacon is cooking in the oven.

1. To make the dressing for broccoli cauliflower salad: Place all ingredients in a small bowl and whisk together until thoroughly combined and super creamy.

2. To cook the bacon: Preheat the oven to 400 F degrees. Place each slice on a sheet pan—Bake for 15 minutes. Flip the bacon and cook for another 2 minutes or until it is crispy. Allow them to cool, and cut them into small pieces. If you are new to baking turkey bacon in the oven, be sure to check out my How to cook turkey bacon in the oven post. And if you have an air fryer, you can try cooking turkey bacon in the air fryer as well.

3. Assemble the salad: Place fresh broccoli florets, cauliflower florets, red onion, sunflower seeds, raisins, and bacon bits in a large bowl. Drizzle with the salad dressing, cover it with plastic wrap, and let it rest in the fridge for 30 minutes or up to 4 hours.
4. Serve: Sprinkle with the cheese and serve.

Variations:

All it takes is a few simple swaps to have a different broccoli cauliflower recipe any time the craving strikes:

• Broccoli and Cauliflower Salad without Bacon: Simply omit the bacon, and you have a creamy and colorful vegetarian meal.
• Cauliflower Salad with Greek Yogurt (no mayo): I like the flavor combo of mayo and Greek yogurt, but feel free to omit the mayo and make the dressing entirely with Greek yogurt instead. If you are a fan of yogurt dressings, be sure to check out my Yogurt Salad Dressing recipe.
• Amish Broccoli Salad: Some people refer to this salad as Amish Broccoli Cauliflower Salad because Amish cooks and gardeners are known for being avid cultivators of broccoli and cauliflower. Their version is made with sour cream instead of Greek yogurt but is still very similar to this one.
• Make it a Keto Cauliflower Broccoli Salad: If you are on a keto diet, you can still enjoy this salad with a few ingredient adjustments. Simply swap honey with a keto-friendly sweetener such as Swerve and omit raisins. The rest of the ingredients should be okay to use.

How to Make Ahead and Store Leftovers?

What I love the most about this broccoli cauliflower bacon salad recipe is that it stores well, which makes it ideal for weekly meal prep or for when you need a salad you can make a few days in advance. Here is how I do it:

• To Make ahead: Chop all the veggies, prepare the rest of the salad ingredients, and cook bacon. Store everything in individual airtight containers. Make the simple homemade dressing and keep it in a mason jar. When ready to assemble, place all the salad ingredients in a large mixing bowl and pour the dressing over it. Add the cheese on top, toss it, let it rest in the fridge (if you have the time), and serve.
• To Store leftover salad: Place the leftovers in an airtight container and store them in the fridge for up to 4 days.

FAQs:

Other Veggie Packed Salad Recipes You Might Also Like:

• Asparagus Salad with Lemon Vinaigrette
• Mexican Corn Salad
• Corn and Black Bean Salad
• Sweet Butter Lettuce Salad
• Traditional Caesar Salad
• Can’t get enough? Check out our collection of Easy Salad Recipes for more inspiration.

If you made and enjoyed this easy broccoli cauliflower salad recipe, it would be wonderful if you could give it a star rating and share your experience with a few words. Doing so helps the readers who are thinking about making it. And if you have a moment, take a picture and share it with me (using #foolprooeats) on Instagram so that I can share it with everyone.

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Broccoli Cauliflower Salad Recipe

This Broccoli and Cauliflower Salad recipe is flavored with a lighter yogurt-based salad dressing, cheese and sunflower seeds, and bacon. It is the perfect side dish or a satisfying and healthy lunch. Take it with you to any potlucks, family gatherings, BBQ parties, or picnics.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Resting Time 30 minutes minutes

Total Time 32 minutes minutes

Servings 6 servings

Calories 305kcal

Author Aysegul Sanford

Ingredients

For the Salad Dressing:

• ½ cups mayonnaise
• ¾ cup whole milk yogurt
• 2 tablespoons honey
• 2 tablespoons red wine vinegar white wine vinegar would also work
• 2 teaspoon lemon juice
• ½ teaspoon kosher salt more to taste
• ¼ teaspoon ground black pepper

For The Salad:

• 4 cups broccoli florets cut into small bite size pieces
• 4 cups cauliflower florets cut into small bite size pieces
• ½ cup red onion chopped
• 1/2 cup sunflower seeds
• ½ cup raisins
• 6-8 slices bacon I used turkey bacon but regular bacon would also work
• 1 cup sharp cheddar cheese shredded or cubed

Instructions

• To make the dressing, place all salad dressing ingredients in a bowl and whisk together until fully combined.
• Preheat the oven to 400 F degrees. To cook the bacon, place each slice on a sheet pan. Bake for 12 minutes. Flip the bacon and cook for another 5 minutes or until it is crispy. Allow them to cool and cut into small pieces.
• To assemble the salad, place broccoli, cauliflower, red onion, sunflower seeds, raisins, and bacon in a large bowl. Drizzle with the dressing, cover it with plastic wrap, and let it rest in the fridge for 30 minutes or upto 4 hours.
• Sprinkle with the cheese and serve.

Video

Notes

• How To Store: The salad keeps very well stored in an airtight container in the fridge for up to 4 days, which makes it a wonderful meal prep recipe for the week. I do not recommend freezing the salad.
• Cut broccoli & cauliflower into bite-size pieces: I find that it is much easier to eat when the large vegetables are cut into smaller pieces. It is a bit of chopping work but totally worth it.
• To Make ahead: Chop all the veggies, prepare the rest of the salad ingredients, and cook bacon. Store everything in individual airtight containers. Make the simple homemade dressing and keep it in a mason jar. When ready to assemble, place all the salad ingredients in a large mixing bowl and pour the dressing over it. Add the cheese on top, toss it, let it rest in the fridge (if you have the time), and serve.
• Add the cheese at the end. If planning to make it a few days ahead, I recommend assembling the salad without the cheese, as the ingredients tend to get soggy. When ready to serve, sprinkle the cheese, toss and enjoy!
• Shred or cube the cheese. Speaking of cheese – I prefer the texture of shredded cheese, but small cubes would work, too.

Nutrition

Calories: 305kcal | Carbohydrates: 29g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 360mg | Potassium: 638mg | Fiber: 5g | Sugar: 10g | Vitamin A: 415IU | Vitamin C: 89mg | Calcium: 97mg | Iron: 2mg

The post Broccoli Cauliflower Salad Recipe appeared first on Foolproof Living.

Creamy, earthy, and fresh, this warmed goat cheese salad is a restaurant-quality dish that comes together easily. If you can’t get enough goat cheese recipes like this, you’ll adore my other goat cheese-inspired dishes, such as Goat Cheese and Spinach Stuffed Chicken and Goat Cheese Quiche.

Ingredients

To make this recipe for goat cheese salad, you’ll need two sets of ingredients:

• Goat cheese disks (or balls): For the goat cheese croutons, gather fresh thyme, parsley, panko breadcrumbs, garlic powder, an egg, Dijon mustard, kosher salt, black pepper, and an 8-oz. log of fresh goat cheese.
• For the Salad and the vinaigrette: For the salad and warm goat cheese salad dressing, gather mixed salad greens, olive oil, red wine vinegar, Dijon mustard, shallot, kosher salt, and black pepper.

How to Slice Goat Cheese with Dental Floss?

If you’ve ever tried to cut goat cheese with a knife, you know how difficult it can be. Instead, I recommend using dental floss or kitchen twine to cut perfect, mess-free slices every time. Just be sure to use unflavored dental floss to avoid giving it an unwanted taste. Also, it is best to do this while it is still cold, as goat cheese that is at room temperature will be hard to slice.

1. Line up dental floss: Slide a piece of dental floss under the goat cheese log and line it up to where you want to make your first slice. Remember that this recipe calls for eight equal pieces of an 8-oz. goat cheese log.
2. Lift and twist: Holding the ends of the dental floss with either hand, pull the string straight up and cross them in the center to cut through the cheese log.

How to Make Warm Goat Cheese Salad

No one can resist baked goat cheese recipes as easy as this one. Equal parts effortless and tasty, this salad recipe comes together in just 30 minutes (plus the resting time.)

1. Prepare the baking sheet: Line a small baking sheet with parchment paper, and set it aside.

2. Prep the dipping station: Place the fresh herbs on a small, shallow plate, and mix them until thoroughly combined. Then, combine panko crumbs and garlic powder in a shallow bowl. Whisk together the egg, mustard, salt, and black pepper in a separate small bowl. Set all three mixtures aside.

3. Make the cheese balls: Roll each of your eight goat cheese medallions into a small disk (or ball). Then, roll each one into the herb mixture, evenly coating their exteriors. Then, roll the balls into the egg-mustard mixture and let the excess liquid drip. Finally, roll the balls into the panko mixture. Gently press the bread crumbs into the balls to ensure an even coating.
4. Freeze the goat cheese: Transfer the breadcrumb-coated goat cheese to the prepared baking sheet, and place it in the freezer for 30 minutes. 

5. Mix the salad dressing: In a small mixing bowl, whisk together the olive oil, red wine vinegar, shallot, salt, and black pepper.
6. Make the baked chevre: Preheat the oven to 400 degrees F. Once heated, transfer the tray of goat cheese balls from the freezer to the oven, and bake for 8-10 minutes.
7. Mix the salad: Place the salad greens in a large bowl, drizzle them with the prepared dressing, and toss until evenly mixed.
8. Serve: Divide the salad among four salad plates. Place two baked goat cheese rounds on top of each salad.

How to Make Ahead and Store Leftovers?

Making this recipe ahead of time is the easiest way to make busy weeknights a breeze. With such simple prep and storage, it’s no wonder why warm goat cheese salad is a fan-favorite side.

• Make ahead: You can make this salad recipe up to one week in advance. Simply roll the goat cheese balls, coat them in the herb, egg, and breadcrumb mixtures, and arrange them on a sheet pan. Then, cover them with plastic wrap and place them in the freezer for about 30 minutes. Once frozen, place goat cheese rounds in a freezer-safe Ziploc bag. Remove as much air as possible, then place the bag back in the freezer. Remove the balls just before serving, and bake them in a 400-degree F. oven for 10-12 minutes.
• Store: To store your baked goat cheese salad, transfer your leftovers into an airtight container in the fridge. I recommend warming the goat cheese balls (not the salad greens!) just before eating your leftovers. However, you can also enjoy your salad cold.

Other Restaurant Quality Salad Recipes You Might Like:

• Famous La Scala Chopped Salad
• 1905 Salad
• Jennifer Aniston Quinoa Salad
• Butter Leaf Lettuce Salad

If you try this recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Baked Goat Cheese Salad Recipe

This Baked Goat Cheese Salad is a French-bistro style salad that is ideal as a light lunch or a side salad with the main dish. Served warm, most of the components of this recipe can be made ahead and then it can be assembled right before serving.

Course Salad

Cuisine American/French

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Resting time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 Servings

Calories 175kcal

Author Aysegul Sanford

Ingredients

For The Baked Goat Cheese Rounds

• 1 tablespoon fresh thyme chopped
• 2 tablespoons fresh parsley chopped
• ¾ cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 large egg
• 1 teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 log goat cheese 8oz. – sliced into 8 pieces

For The Salad & Salad Dressing

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• ½ teaspoon dijon mustard
• 1 small shallot chopped (about 2 tablespoons)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 6 cup mixed salad greens 7 oz.

Instructions

• Line a small baking sheet with parchment paper and set it aside.
• Prep your dipping station: First, place fresh herbs on a small shallow plate and mix to combine. Second, place panko and garlic powder in a shallow bowl. Stir to combine. And third, whisk egg, mustard, salt, and pepper in a small bowl and set aside.
• Divide goat cheese into 8 equal portions. You can use a knife, but I find that it is easier to use dental floss or kitchen twine. To do so, slide a piece of dental floss under the goat cheese log and line it up to where you want to make your first slice. Holding the ends of the dental floss with either hand, pull the string straight up and cross them in the center to cut through the cheese log. Roll each piece into a small disk (or a ball).
• Roll each goat cheese ball in the herb mixture, ensuring it is coated on all sides. Next, roll them in the egg mixture (allowing the excess liquid to drip), followed by the panko mixture pressing gently to ensure that it is fully coated with the panko breadcrumbs.
• Transfer the goat cheese balls onto the parchment-lined baking sheet. Place in the freezer for 30 minutes.
• Meanwhile, make the salad dressing by whisking together olive oil, red wine vinegar, shallot, and salt and pepper.
• Preheat the oven to 400 degrees F. Remove the cheese from the freezer and bake in the oven for 8-10 minutes.
• To assemble the salad, place salad greens in a salad bowl and drizzle them with the dressing. Give it a big toss.
• Divide the salad amongst four salad plates and top each plate with two baked goat cheese balls.

Notes

• Let excess egg drip: Only one egg is necessary to coat all eight of your goat cheese balls—as long as you let the excess egg mixture drip after rolling each ball in it. However, if you need more dipping mixture, you may add another egg.
• Bake right before serving: I recommend baking your goat cheese balls just before serving them. This way, the insides of your rounds will be creamy and warm. If you wait too long before serving, the goat cheese will solidify and lose its creaminess.
• Broil until golden brown: If you want, you can broil them for one minute or until golden brown. Just be sure to keep an eye on them so that they don’t burn.
• Make ahead: You can make this salad recipe up to one week in advance. Simply roll the goat cheese balls, coat them in the herb, egg, and breadcrumb mixtures, and arrange them on a sheet pan. Then, cover them with plastic wrap and place them in the freezer for about 30 minutes. Once frozen, place goat cheese rounds in a freezer-safe Ziploc bag. Remove as much air as possible, then place the bag back in the freezer. Remove the balls just before serving, and bake them in a 400-degree F. oven for 10-12 minutes.
• Store: To store the leftovers, transfer them into an airtight container in the fridge. I recommend warming the goat cheese balls (not the salad greens!) just before eating your leftovers. However, you can also enjoy your salad cold.

Nutrition

Serving: 1g | Calories: 175kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 574mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 998IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 2mg

The post Baked Goat Cheese Salad appeared first on Foolproof Living.

Leon eventually shared his famous salad recipe with the world, which the Los Angeles Times published in 1989. The LA Times recipe has many renditions today, so you may see it referred to as the “Beverly Hills Salad,” the “Kardashian La Scala Salad,” or even the “Kim Kardashian Salad.”

Whatever you choose to call it, celebrity salad recipes like the La Scala Salad go viral for a reason. They’re flavorful, easy to recreate, and are usually made up of wholesome ingredients. If you love to jump on the celebrity salad recipe bandwagon, you’ll also love the famous Jennifer Aniston Salad and Columbia 1905 salad.

Ingredients

This famous chopped salad has a truly international flavor, with Italian-inspired ingredients like pecorino romano and mozzarella. The La Scala dressing, also known as the “Leon dressing,” contains French-style ingredients like dry mustard. It may sound fancy, but chances are you already have many of the ingredients on hand. Here’s what you’ll need:

• For the salad, gather a head of iceberg lettuce, a head of romaine lettuce, a can of garbanzo beans (also known as chickpeas), Italian salami, and mozzarella cheese. 
• To make the La Scala Salad dressing, you’ll need extra-virgin olive oil, red wine vinegar, dry mustard (or Dijon mustard), kosher salt, black pepper, and pecorino romano (or parmesan). 

Substitutions and Optional Add-Ins

While this recipe uses many basic ingredients, a few are more specialized and may be difficult to find at your local grocery store. Thankfully, you can easily substitute without significantly affecting the flavor. The salad is also a great base for add-ins of your choice. Here are some suggestions: 

• Italian salami: If you can’t find specifically Italian salami at the store, feel free to use pepperoni, beef salami, or turkey salami instead. If you’re not a fan of salami in a salad, you can also use Baked Turkey Bacon. 
• Dry mustard: The original La Scala Leon dressing recipe uses dry mustard, which is essentially ground mustard seeds. If you can’t find dry mustard or don’t have any on hand, you can easily substitute two teaspoons of Dijon mustard. 
• Pecorino romano: It sounds fancy, but pecorino romano is simply an Italian cheese that’s similar to parmesan. If it’s not available, use shaved parmesan cheese instead. 
• Optional add-ins: With just a few ingredients, this chickpea salami salad provides a great base for other Italian-inspired additions, which many have used to customize their celebrity chopped salad recipe. I recommend adding a small jar of drained artichoke hearts, fresh tomatoes or sun-dried tomatoes, cherry tomatoes, or roasted red bell peppers. I also love to add a minced clove of garlic to the chopped salad dressing for extra flavor. Feel free to get creative and use what you have on hand. 
• Make it vegetarian: If you’re one of my vegetarian friends, you can easily transform this salad with salami into a vegetarian recipe by omitting it. In its place, I recommend adding Baked Shiitake Mushrooms for that “meaty” texture. You can also add chopped boiled eggs to add more protein if you wish.

How to Make La Scala Chopped Salad Recipe?

This La Scala chickpea salad requires a little bit of chopping, as the recipe name suggests, but it’s a breeze to throw together once the prep work is done. Drizzle it with the homemade dressing, and you’ll be able to enjoy a restaurant-quality salad without having to leave your home! Here’s how to make it:

1. Add salad ingredients to a bowl: Add the romaine, iceberg lettuce, chickpeas, salami, and mozzarella to a large bowl and set aside. 
2. Make the dressing for the chopped salad: In a small bowl, combine the salad dressing ingredients, including the extra virgin olive oil, red wine vinegar, mustard, salt, and black pepper, with a whisk. Taste and add more salt or pepper if needed. Stir in the pecorino romano. 
3. Add the dressing and toss: Pour the dressing over the salad and toss well to combine. 
4. Serve: Garnish the salad with additional cheese and serve. 

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La Scala Chopped Salad Recipe

The La Scala Chopped Salad is an Italian-inspired salad invented by the owner of the La Scala restaurant in Beverly Hills. This delicious salad, loaded with salami, chickpeas, cheese, and a mustard-based dressing, went viral on social media thanks to some celebrity influence. Serve it as the perfect lunch, light dinner, or starter for an Italian meal.

Course Salad

Cuisine American/Italian

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 244kcal

Author Aysegul Sanford

Ingredients

For the Salad:

• 1 head iceberg lettuce chopped
• 1 head Romaine roughly chopped
• 1 can chickpeas aka Garbanzo beans, (15 oz) drained and rinsed
• 1/4 pound Italian salami chopped or julienned
• 1/4 pound mozzarella cheese shredded

For the Dressing:

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard or 1 teaspoon dry mustard
• ½ teaspoon Kosher Salt
• ¼ teaspoon black pepper
• 1/4 cup grated pecorino romano or Parmesan cheese- plus more as garnish

Instructions

• Add salad ingredients to a bowl: Place iceberg lettuce, romaine, chickpeas, Italian salami, and mozzarella cheese in a large salad bowl. Set it aside.
• Make the dressing: To make the dressing, whisk together olive oil, red wine vinegar, mustard, salt, and pepper in a measuring cup or a small bowl. Stir in the Pecorino romano.
• Add the dressing and toss: Drizzle the dressing over the salad. Give it a toss.
• Serve: Serve with more pecorino romano on top.

Notes

• Meal prep: To prepare this salad ahead of time, chop up all the ingredients and store them in an airtight container. You can also prep the dressing in advance, but be sure to store it in a separate container (so the salad won’t get soggy). Both will keep for up to 2-3 days in the fridge.
• Store: If you have leftovers, store the rest of the salad in an airtight container in the fridge for up to 1-2 days.
• To make it vegetarian, swap salami with roasted shiitake mushrooms.
• Optional add-ins: While this salad is great by itself, you can jazz it up by adding other ingredients, such as a small jar of drained artichoke hearts, fresh tomatoes or sun-dried tomatoes, cherry tomatoes, or roasted red bell peppers. I also love to add a minced clove of garlic to the chopped salad dressing for extra flavor. Feel free to get creative and use what you have on hand. 

Nutrition

Calories: 244kcal | Carbohydrates: 4g | Protein: 11g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 34mg | Sodium: 809mg | Potassium: 232mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1004IU | Vitamin C: 3mg | Calcium: 161mg | Iron: 1mg

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I always keep a tub of Greek yogurt stocked in my fridge, but not only for breakfast! Greek yogurt makes the perfect thick, creamy, and healthy base for countless delicious dips and dressings. No wonder why my Yogurt Salad Dressing is one of the most popular recipes on the blog!

If you like healthy dip recipes with Greek yogurt, you’ll love my Greek Yogurt Fruit Dip, Blue Cheese Dressing Without Sour Cream, Yogurt Tahini Sauce, Tzatziki Sauce, and Turkish Aubergine Dip. 

Ingredients

You don’t need a lot of fancy ingredients to make this homemade Greek yogurt ranch dip recipe. In fact, you likely already have the ingredients stocked in your fridge and spice cabinet. We’re using a combination of garlic and onion powder to achieve that classic ranch flavor, and adding a hint of lemon juice ramps up the tang. 

To make this Greek yogurt dip, you’ll need plain Greek yogurt, garlic powder, onion powder, kosher salt, lemon juice, and freshly chopped chives (or chopped green onion). 

Ingredient Substitutions

If you don’t have all the ingredients, don’t run to the store just yet. This yogurt veggie dip is very forgiving when it comes to substitutions, so feel free to swap similar ingredients to make it your own. Here are a few suggestions: 

• Yogurt: I prefer to use low-fat or non-fat Greek yogurt to make a guilt-free and low calorie dip for veggies. You can also make a plain yogurt dip by swapping the Greek yogurt for low-fat or non-fat plain yogurt, but keep in mind that it will have a thinner (but just as tasty) consistency. I sometimes use plain yogurt in my Yogurt Dill Sauce for a lower-calorie version, which turns out great. 
• Ranch seasoning: Our homemade ranch seasoning with Greek yogurt combines garlic powder, onion powder, and salt. You can stick to this recipe to keep it super basic or throw in some dried herbs (or fresh herbs) to amp up the flavor. I recommend adding ¼ teaspoon each of dried chives, dried dill, and dried parsley per cup of ranch Greek yogurt dip. 
• 2-ingredient option: While the homemade ranch seasoning is a healthy, preservative-free, and low-sodium alternative to traditional ranch seasoning, you can still use a premade seasoning mix, such as a Hidden Valley ranch packet, if you’re in a pinch. To make a Hidden Valley ranch dip with Greek yogurt, I recommend using 2 teaspoons of seasoning per cup of yogurt. 
• Chives: Chives add a mild, onion-like flavor that complements this healthy ranch dip, but they can be hard to find at the grocery store. If you can’t find fresh chives, you can use freshly chopped green onions or fresh dill instead.
• Add a drizzle of olive oil: For a special presentation, add a drizzle of olive oil to top off your healthy veggie dip. 

How to Make Ranch Dip with Greek Yogurt

You’ll never need to buy ranch dressing from the store once you learn how quick and easy it is to whip it up at home. Plus, this low fat veggie dip is healthy, inexpensive, and (in my opinion) tastier than any store-bought dip. To make this Greek yogurt dip, simply: 

1. Add ingredients to a bowl: In a small bowl, add Greek yogurt, garlic powder, onion powder, salt, and lemon juice. 
2. Combine and serve: Use a whisk to mix the ingredients until smooth and fully combined. Garnish your easy Greek yogurt dip with freshly chopped chives or green onions, and serve. 

How to Serve

You can serve this homemade ranch dip with Greek yogurt anywhere you’d normally serve ranch dip. It’s the perfect accompaniment to a colorful veggie tray for a healthy snack, but it’s just as delicious when paired with fun, handheld party foods. Feel free to get creative, but here are some serving suggestions: 

• Serve it with your favorite veggies: Ranch dip and fresh veggies? A match made in heaven! Whip up a large bowl of this vegetable dip as a healthy dip for carrots, cucumbers, celery sticks, and peppers. This recipe also makes the perfect Greek yogurt chip dip for all your favorite potato chips.
• Make it a part of your cheese board: Serve it as a part of your meat and cheese board, along with pita bread or crackers.
• Pair it with party foods: From chicken wings to burgers, this low-calorie ranch dip is the ideal accompaniment to all your favorite Game Day Foods. If you’re looking for recipe ideas, these Slow Roasted Chicken Wings are always a hit at parties, and this Spinach Cheese Quesadilla is a true crowd-pleaser. You also can’t go wrong with serving it as a dipping sauce for fries (especially if you have kids). 

How to Store?

If you have leftover ranch yogurt dip or wish to make it ahead of time, you can easily store it in an airtight glass or plastic container in the fridge for up to 3-4 days. 

Just make sure to give it a stir before serving, as the ingredients tend to separate as they sit. If your yogurt dip for vegetables appears too watery after stirring, you can add a tablespoon or two of Greek yogurt to return it to a creamy consistency.

FAQs

What is the difference between yogurt and Greek yogurt?

The main difference between regular yogurt and Greek yogurt is its consistency. Greek yogurt is strained to remove the liquid remains of milk (also known as whey), which gives it a thick consistency. Regular yogurt contains whey and has a thinner consistency.

Can I substitute yogurt for sour cream in ranch dressing?

Yes, you can. Yogurt is a great substitute for sour cream in Greek yogurt-based dips because it provides a similar creaminess but is lower in calories and total fat. You can make a delicious, homemade Greek ranch dip by combining Greek yogurt with a half teaspoon of onion powder, a tablespoon of garlic powder, and a little sea salt and lemon juice.

How can I turn this Greek yogurt dip into a salad dressing?

To turn it into a homemade Greek yogurt ranch dressing, you can add 2 tablespoons of olive oil and 2 tablespoons of lemon juice. If need be, you can thin it out (to make it pourable) by whisking in a few tablespoons of water. Be sure to taste it for seasoning and add more if necessary.

Other Greek Yogurt Recipes You Might Like

Greek yogurt is a staple ingredient in many of my recipes because it’s healthy, delicious, and versatile. From sweet to savory recipes, Greek yogurt does it all! If you’re a yogurt fanatic like me, or if you’re trying to finish off that tub of yogurt in your fridge, you need to try these easy recipes:

• Breakfast Parfait with Greek Yogurt
• Greek Yogurt Chicken
• Yogurt Coleslaw Dressing

If you try this Veggie Dip with Greek Yogurt recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Greek Yogurt Ranch Dip Recipe

This Greek Yogurt Ranch Dip is made with a few simple, healthy ingredients for a "skinny" version of the classic, store-bought ranch dressing. Serve this creamy, zesty dip with veggies for a healthy snack, or bring it to your next Game Day party as a dip for chips, wings, or any of your favorite party foods.

Course Condiment – Dip

Cuisine American

Diet Gluten Free

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 1 cup

Calories 205kcal

Author Aysegul Sanford

Ingredients

• 1 cup Plain Greek Yogurt*
• 1 tablespoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• 1 tablespoon lemon juice freshly squeezed
• ½ teaspoon chives or chopped green onion

Instructions

• Add ingredients to a bowl: Place Greek yogurt, garlic powder, onion powder, kosher salt and lemon juice in a bowl.
• Combine: Whisk until fully combined. Taste for seasoning and add in if necessary.
• Serve: Transfer into a bowl and garnish with chives (or scallions). Serve.

Notes

• Yogurt: This healthy Greek yogurt ranch recipe would work with any type of plain Greek yogurt, including full-fat, low-fat, or non-fat varieties. You can also use plain yogurt, but be aware that it will have a thinner consistency. 
• Storage: You can store leftovers of this yogurt dip in an airtight container in the fridge for up to 3-4 days. Be sure to stir it before serving. If it is too thin, you can stir in a tablespoon of Greek yogurt to thicken it.
• Make it a salad dressing: You can turn this dip into a yogurt ranch salad dressing by adding 2 tablespoons of olive oil and 2 (additional) tablespoons of lemon juice.  If need be, you can thin it out (to make it pourable) by whisking in a few tablespoons of water. Be sure to taste it for seasoning and adjust as necessary.

Nutrition

Calories: 205kcal | Carbohydrates: 17g | Protein: 24g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 13mg | Sodium: 1261mg | Potassium: 124mg | Fiber: 1g | Sugar: 10g | Vitamin A: 142IU | Vitamin C: 6mg | Calcium: 277mg | Iron: 1mg

The post Greek Yogurt Ranch Dip appeared first on Foolproof Living.

It is no secret that here in Foolproof Living HQ we love salads. We have already shared our favorite Spring Salads and Summer Salads. In today’s post, we are here with the best fall salads that we think you will like.

Whether you are looking for inspiration for your upcoming Thanksgiving or Christmas menu or are in need of ideas to put the bounty of the season to good use, here are over 15 of our favorite autumn salads we make over and over again.

Fall Harvest Salad

This easy fall salad is one of my ultimate go-to recipes for seasonal flavor. Iconic autumn ingredients—tangy goat cheese, dried figs, toasted pecans, and homemade maple dijon vinaigrette—make for a salad everyone will love. Serve this tasty kale salad as a hearty main meal or a side green salad for Thanksgiving dinner, and you won’t believe how many compliments you get!

Recipe for Kale Harvest Salad

Wild Rice Salad

Vegan, nutritious, and brimming with tart pomegranate arils, this colorful salad makes a great addition to any holiday table. It’s no surprise why this recipe is one of my favorite warm fall salads. Zesty orange vinaigrette perfectly balances this dish’s earthy wild rice, nutty pecans, and sweet grapes. Plus, once you check out my foolproof guide on how to cook wild rice, this delicious salad will be one of your go-to easy fall salads. Guaranteed.

Recipe For Wild Rice Salad

Butternut Squash Salad

Out of all my fall salads, this simple recipe is one of the most colorful. Roasted butternut squash cubes make a sweet pair with leafy arugula, and warm apple cider vinaigrette takes this fall-themed salad to the next level. This hearty salad transforms fresh greens into a festive comfort food that’s as eye-catching as it is finger-licking.

Recipe for Butternut Squash Salad

Kale Brussels Sprout Salad

If you’re looking for healthy fall salads that will tantalize your tastebuds with seasonal flavor, you’ve come to the right place. Inspired by some of the best fall salads on the internet, this autumn salad will make a delicious addition to your Thanksgiving table and your collection of healthy meals for weeknight dinners. You can even use my guide on how to massage kale to give this simple green salad tender, flavorful leaves.

Recipe for Kale Brussels Sprout Salad

Apple Salad

Who can say no to tart apples, fresh baby spinach, and tangy yogurt dressing? Not me! This 15-minute recipe is one of my favorite apple salads because it packs all the flavor of an apple orchard with barely any prep time. It is our favorite salad as soon as the leaves start turning their colors, which is why I also call it my go-to September Salad. Whether you put this on your Thanksgiving or Christmas dinner menu or serve it as a quick sweet-and-savory dinner side, your tastebuds will thank you.

Recipe for Apple Salad

Shredded Brussel Sprout Salad

This delectable Shaved Brussels sprouts salad is the ultimate fall salad for vegetarians. Tart apples, dried cranberries, and toasted hazelnuts are just a few of this dish’s fall-forward ingredients. This recipe also comes with a zesty autumn salad dressing that brings all its flavors to life. One bite of this autumnal salad, and you’ll want it every day of the week, from September to November.

Recipe for Shredded Brussels Sprout Salad

Pear Salad

Ready in under thirty minutes, this delicious fall salad uses some of the best produce to turn your dinner table into a bountiful harvest. Pure maple syrup infuses roasted pears with warm sweetness, while juicy pomegranate seeds and creamy goat cheese give your leafy greens complex flavor. Top this fall salad recipe with my go-to green salad dressing, like my Lemon Vinaigrette, and you won’t be lost for fall-inspired salads ever again.

Recipe for Pear Salad

Acorn Squash Salad

If you want Thanksgiving salad recipes that will impress everyone at your dinner table, this feel-good fall salad is just what you need. Spicy pumpkin seeds and sweet cranberries pair perfectly with this autumnal dish’s roasted acorn squash slices (or roasted delicata squash!). Topped with apple cider vinegar dressing and hearty quinoa, this arugula salad recipe is easily one of my most exquisite fall side dishes.

Recipe for Acorn Squash Salad

Ottolenghi Butternut Squash Salad

When making fall green salad recipes for a crowd, you want a dish guaranteed to satisfy. This fall vegetable salad, right from Ottolenghi’s cookbook (affiliate link), will make a brilliant addition to any autumn spread, with bold red onion, tangy tahini dressing, and tender butternut squash. New to cooking bulgur? No problem. Learn how to cook bulgur using my foolproof guide, and this delectable family dinner will come together in a snap.

Recipe for Ottolenghi’s Butternut Squash Salad

Butternut Squash Quinoa Salad

No recipe screams “holiday salads” more than this healthy dish. Make this fall harvest quinoa salad ahead of time to cut your meal prep time in half, or serve it fresh for a weeknight meal as nutritious as it is tasty. New to cooking quinoa? No problem. Follow my foolproof method for cooking quinoa and easily up the nutritional value of all your autumn salad recipes with this superfood in a matter of minutes. And if you need more inspiration, be sure to check out all of my Quinoa Salads.

Recipe for Butternut Squash Quinoa Salad

Original Caesar Salad

It’s no wonder why caesar salad is among my go-to fall salad ideas. Crisp romaine lettuce, sharp Parmesan cheese, and creamy Caesar dressing combine for a classic side that pairs with dozens of main dishes. You can even top this recipe with your choice of protein—from roasted chicken breast to salmon filets—and serve it as a complete meal. Fall lettuce salads don’t get easier than this fan-favorite dish.

Recipe for Caesar Salad

Goat Cheese Salad

Want a thirty-minute meal that looks like it came straight from a five-star restaurant? Herb-crusted goat cheese balls, red wine vinaigrette, and simple salad greens pack the richest and best flavors into one easy dish. Like my other salads for autumn, you can start this simple fall salad ahead of time, making it a go-to for holiday meal prep. For even more earthy fall flavors, check out my delectable collection of easy goat cheese recipes.

Recipe for Goat Cheese Salad

Broccoli and Cauliflower Salad

If you’re on the hunt for potluck salads for fall, this recipe is just what you need. This tasty crowd-pleaser packs irresistible flavor with ingredients like nutty sunflower seeds, sweet raisins, and savory turkey bacon. Creamy, crunchy, tangy, and more, this hearty dish will be one of your new favorite fall salad ideas.

Recipe for Broccoli Cauliflower Salad

Kale and Apple Slaw

Few dishes are as flavorful or as easy as this hearty autumn slaw. Tender massaged kale, Honeycrisp apples, and lightly salted sunflower seeds make this simple dish one of the best fall salad recipes for beginner chefs. Top this heartier green recipe with homemade Maple Dijon Vinaigrette, and prepare yourself for a slew of compliments. (Did I mention this recipe comes together in just 15 minutes?)

Recipe for Kale and Apple Slaw

Chicken Waldorf Salad

Whether you take this fan-favorite dish to a party potluck, a holiday dinner, or a simple weeknight meal doesn’t matter. This hearty chicken salad is bound to be a hit. Everyone will love this recipe’s succulent roast chicken, earthy walnuts, and sweet grapes. Add a bright flavor to every bite with fresh lemon juice, tangy yogurt, and peppery seasoning, and everyone will be asking for a second helping of this simple dish.

Recipe for Chicken Waldorf Salad

Sweet Potato Salad with Quinoa

This simple recipe hits the spot for a fall sweet potato salad guaranteed to satisfy your cravings. Roasted sweet potatoes, nutty pepitas, and citrusy jalapeño lime dressing give this holiday salad a lively fall flavor. Pair this spinach salad with a creamy soup or simple protein, and you’ll have a dinner menu perfect for the fall season.

Recipe for Fall Sweeet Potato Salad

If you try any of these Fall Salad Recipes, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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15 Best Fall Salad Recipes: Fall Harvest Salad

When it comes to autumn salads, options are endless. The variety of fresh fall produce will make it hard to choose between butternut squash salad, apple salad, and Brussels sprouts salad. This fall harvest salad is yet another one of those recipes that is favorited most amongst our readers during the fall season.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 493kcal

Author Aysegul Sanford

Ingredients

For The Salad Dressing:

• ¼ cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 small shallot chopped
• 2 tablespoons maple syrup agave or honey would also work
• 2 tablespoons lemon juice freshly squeezed
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

For The Salad:

• 1 large bunch kale washed, stemmed and shredded (6 cups)
• 1 apple sliced thinly
• 1 cup dried figs cut into small pieces (or any other dried fruit)
• ½ cup pomegranate arils
• 1 cup pecans lightly toasted
• ½ cup goat feta or blue cheese would also work, crumbled

Instructions

• To make the salad dressing: Place all dressing ingredients in a jar, put the lid on and give it a vigorous shake. Set it aside.
• To make the salad: Drizzle the bottom of a large salad bowl with half of the dressing. Add in the kale and give it a toss.* Make sure that all the kale leaves are coated with the dressing. 
• Add in the sliced apple, figs, pomegranate arils, and pecans. Drizzle it with the rest of the dressing and give it a gentle toss.
• Top it off with the cheese and serve immediately.

Notes

• Alternatively, you can massage the kale with clean hands to soften the leaves and make sure that the dressing is fully coated on all the leaves.
• Storage: Leftovers can be kept in an airtight container for up to 2-3 days.

Nutrition

Calories: 493kcal | Carbohydrates: 50g | Protein: 6g | Fat: 33g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 611mg | Potassium: 636mg | Fiber: 8g | Sugar: 36g | Vitamin A: 1522IU | Vitamin C: 26mg | Calcium: 154mg | Iron: 2mg

The post 15 Best Fall Salad Recipes appeared first on Foolproof Living.

You can serve restaurant-quality eats for any weeknight dinner, holiday meal, or quick lunch with this crowd-pleasing dish. Inspired by the classic brussel sprout and kale salad recipe featured by popular sites like Bon Appetit, Whole Foods, NY Times, and Epicurious, my recipe will delight your tastebuds whether you’re a beginner or an expert chef.

Ingredients

This kale Brussel sprouts salad comes together in three sets of basic ingredients:

• For the salad ingredients, you’ll need one large bunch of Tuscan kale, shaved Brussels sprouts, grated Parmesan cheese, and (if desired) dried cranberries or pomegranate seeds. 
• To make the dressing, gather olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, minced garlic, minced shallot, salt, and black pepper. 
• For the nuts, I suggest using sliced almonds, chopped walnuts, or chopped pecans.

How to Make this Recipe?

Kale brussel sprout cranberry salad is among my favorite easy salad recipes to whip up on busy weeknights and special occasions alike. You can even hone your veggie prep by checking out my foolproof guide on How to Cut Kale.

1. Prepare the kale: Wash and rinse the kale leaves under cold water, and dry them in a salad spinner. Then, use a sharp knife to remove the kale stems and thinly chop the remaining leaves. Once chopped, place the kale in a large bowl.
2. Shave the Brussels sprouts: Rinse the Brussel sprouts under cold water using a colander, dry them, and remove their outermost leaves. Then, place them in a food processor fitted with the shredding blade. Switch on the machine and feed the Brussels sprouts into the tube. Once shaved, transfer the Brussels sprouts from the food processor into the salad bowl with the kale. 
3. Mix the dressing: Whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, salt, and black pepper in a small bowl.
4. Drizzle the vegetables: Gently pour the dressing over the kale and Brussel sprouts. Toss the mixture such that each leaf has an even coating of the dressing. This even layer will help soften the kale, but if you want, you can also massage kale and sprouts gently to ensure they are fully mixed with the dressing. Set the vegetables aside and let them rest.

5. Toast the almonds: Place the almonds in a small skillet over medium heat. Toast the nuts for 4-5 minutes, frequently stirring, until they turn fragrant and lightly brown. 
6. Add the toppings: Top the shaved brussel sprout salad with Parmesan cheese, toasted almonds, and cranberries if using. Toss the mixture until evenly combined, then serve.

What to Serve with this Salad

With so many tantalizing flavors, this Brussel sprout and kale recipe makes the ultimate side dish for dozens of tasty mains. Here are just a few delicious recipes to try with your new favorite salad:

• Meat Dishes: My favorite way to serve this kale Brussels sprouts salad is with a savory, meaty main. Ground Turkey Meatloaf is a flavorful classic even picky eaters love, while Baked Chicken Parmesan and Chicken Fricassee will perfectly complement your light salad with rich and succulent flavor.
• Vegetarian Dinners: Fill your plate with nutritious and eco-conscious foods by pairing your brussel sprout salad with tasty vegetarian recipes. Quinoa Chili and Mexican Quinoa will balance your kale salad with hearty spice, and Stuffed Acorn Squash is a festive, gluten-free option everyone can enjoy.

FAQs

Similar Salad Recipes You Might Also Like:

• Shredded Brussel Sprout Salad
• Roasted Pear Salad
• Apple Salad
• Roasted Butternut Squash Salad
• Acorn Squash Salad

If you try this Kale Brussels Sprout Salad recipe or any other salad recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Kale Brussels Sprout Salad Recipe

This nutrient-dense Kale Brussel Sprout Salad is packed with hearty greens, toasted almonds, cheese, and sweet cranberries, all tossed in a tangy homemade Dijon dressing. Enjoy it for a light meal or serve it as a fall-inspired side dish.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 438kcal

Author Aysegul Sanford

Ingredients

For The Salad:

• 1 large bunches of Tuscan Kale or Curly Kale ~1 lb
• 1 pound Brussels sprouts finely chopped – I used my food processor
• 1 cup grated Parmesan cheese
• ½ cup dried cranberries or pomegranate seeds optional

For The Dressing:

• ½ cup extra virgin olive oil
• ¼ cup lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic minced
• ½ small shallot minced (about 2 tablespoons) or red onion
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper

For The Nuts:

• 1 cup sliced or whole almonds or chopped walnuts or pecans

Instructions

• Prep the kale: Wash and rinse the kale leaves under cold water. Dry in a salad spinner. Remove stems and chop thinly. Place it in a large salad bowl.
• Shave Brussel sprouts*: Place Brussel sprouts in a food processor fitted with the shredding blade. Turn the machine on and feed brussels sprouts into the tube and let the machine do all the work for you. Transfer the now-shaved Brussels sprouts into the bowl with kale.
• Make the dressing by whisking together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, and salt and pepper in a small bowl.
• Drizzle the vegetables with the dressing and give it a toss to make sure all the leaves are evenly coated with the dressing. Set aside and let it rest.
• Place almonds in a small empty skillet over medium heat. Toast for 4-5 minutes, keeping a very close eye on and stirring frequently, until fragrant and lightly browned. Chop them up into large bite-size pieces.
• To assemble, sprinkle the brussel sprout and kale salad with toasted almonds, parmesan cheese, and cranberries (or pomegranate arils), if using. Toss to combine and serve.

Video

Notes

• When it comes to shredding brussels sprouts, you have two other options:
  • Use a sharp pairing knife and slice one by one as thinly as you can. This takes around 10-15 minutes for a pound of raw brussels sprouts.
  • Use a mandolin. This method produces evenly sliced Brussels spouts and takes about 8-10 minutes to shred a pound of brussels sprouts. If you need advice on a good mandoline, I just purchased this one (affiliate link), and I love it.
• To make ahead: To make this salad ahead of time, prepare each component (i.e., salad, dressing, and toppings) one day in advance. Assemble it right before serving.
• To Store: Leftovers can be stored in an airtight container for up to 2 days. You may also extend your salad’s storage time by storing each salad component separately and dressing individual servings as needed.

Nutrition

Calories: 438kcal | Carbohydrates: 24g | Protein: 13g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 535mg | Potassium: 537mg | Fiber: 7g | Sugar: 11g | Vitamin A: 901IU | Vitamin C: 70mg | Calcium: 253mg | Iron: 2mg