Category: Salads


Jun
2024

Classic 5 Cup Salad

categories: Salads
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Make delicious Classic 5 Cup Salad in a few minutes then refrigerate overnight! This cold, sweet salad only has 5 ingredients (1 cup each)!
Make delicious Classic 5 Cup Salad in a few minutes then refrigerate overnight! This cold, sweet salad only has 5 ingredients (1 cup each)!

I grew up eating this salad often whenever my mom would make it for our family and have always enjoyed it. This salad has been around for a LONG time, and I’m pretty sure it’s a classic recipe because it tastes good, and is ridiculously simple to make!

Classic 5 Cup Salad gets its traditional name because (wait for it)… it only has 5 ingredients, and each ingredient measures 1 cup. Pretty basic, right? Ha Ha!

Anyways, this salad is cold and sweet which is perfect for any time of the year, but especially on hot days. Mix it together in only a few minutes, then put it in the refrigerator overnight. The next day you have a nice and sweet, cold, yummy salad. Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Classic 5 Cup Salad

This salad is SO EASY to make! In a large bowl, place 1 cup (canned/drained) mandarin oranges, 1 cup (canned/drained) pineapple chunks, 1 cup shredded coconut, and 1 cup miniature marshmallows. Stir until they’re combined.

Mandarin oranges, pineapple, coconut and mini marshmallows, in a bowl.

The last ingredient to be added is 1 cup of sour cream. I use light sour cream for less calories, but regular or light sour cream both work well in this salad.

Even though it sounds weird to add sour cream to the fruit salad, after it has chilled, you’ll be surprised how the sour cream sweetens from extended contact with the fruit and coconut.

Stir the sour cream into the salad, until all ingredients are fully combined. A now you have just made a Classic 5 Cup Salad! See how simple it is to make?

Sour cream is added to the fruit salad in the bowl.

Refrigerate The Finished Salad – Important!

Now for the IMPORTANT PART! Spoon the salad into an airtight container (with a lid). Cover the container and place the classic 5 cup salad in the refrigerator overnight (or for at least 8 hours).

TIP: The long chilling time allows the mandarin oranges, pineapple, coconut and marshmallows to sweeten the sour cream, which is necessary for best flavor and results.

Classic 5 cup salad is refrigerated overnight after mixing.

Time To Enjoy The Classic 5 Cup Salad

After the classic 5 cup salad has been refrigerated overnight, and the flavors have had plenty of time to “mingle”, the salad is ready to be enjoyed!

Grab a serving spoon and give the salad a quick stir, then scoop up a big bite! As written, this recipe is enough for 8 small servings, but if you want a larger amount per serving… go for it!

This salad is delicious, refreshing, and the ingredients come together to create a unique, chilled, sweet and colorful salad. YUM!

A spoonful of the Classic 5 Cup Salad, ready to be enjoyed!

If you haven’t made this salad before, I hope you have the opportunity to do so. It’s an easy to make salad I’m confident you’ll enjoy!

Thank you for stopping by today, and I invite you to come back again real soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More “SWEET” SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several other delicious “sweet” salad recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Classic 5 Cup Salad
Prep Time
5 mins
Cook Time
0 mins
Overnight Refrigeration Time (8 hrs.)
0 mins
Total Time
5 mins
 

Make delicious Classic 5 Cup Salad in a few minutes then refrigerate overnight! This cold, sweet salad only has 5 ingredients (1 cup each)!

Category: Salad/Side Dish
Cuisine: American
Keyword: classic 5 cup salad
Servings: 8 small servings
Calories Per Serving: 146 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup mandarin oranges (canned) drained
  • 1 cup chunk pineapple (canned) drained
  • 1 cup shredded coconut
  • 1 cup miniature marshmallows
  • 1 cup light sour cream
US Customary - Metric
Instructions

  1. Place mandarin oranges, pineapple chunks, shredded coconut, and miniature marshmallows in a bowl. Stir until combined.

  2. Add sour cream; stir until all ingredients are fully combined.

  3. Transfer salad into an airtight container (with a lid). Cover container; and refrigerate salad overnight (or for at least 8 hours). TIP: Long refrigeration time allows mandarin oranges, pineapple, coconut and marshmallows to sweeten the sour cream, necessary for best flavor and results.

  4. After overnight refrigeration, give the salad a quick stir, then serve! Refrigerate any leftovers in covered container. Enjoy!

Nutrition Facts
Classic 5 Cup Salad
Amount Per Serving (1 (1/8 of total))
Calories 146 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 59mg3%
Potassium 176mg5%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 275IU6%
Vitamin C 10mg12%
Calcium 56mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make delicious Classic 5 Cup Salad in a few minutes then refrigerate overnight! This cold, sweet salad only has 5 ingredients (1 cup each)!


Jan
2024

Roasted Veggie Orzo Salad

categories: Salads, Vegetable Dishes
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Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.
Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.

Today I want to share a recipe I created for a delicious orzo salad with Italian dressing and lots of roasted vegetables! It can be enjoyed for dinners or quick lunches as a main dish or as a side dish.

The salad has 4 cups of seasoned, fresh roasted veggies in it, and you can use any combo of fresh veggies you enjoy, as long as you have 4 total cups of bite sized vegetables. I love to include many colorful vegetables with different textures, for a beautiful salad!

When I make this dish, I typically use broccoli, cauliflower, zucchini, red and green bell pepper strips, baby carrots and red onion slices. The amount of each of these ingredients can be adjusted to suit your personal taste OR you can make it using other fresh veggies you enjoy.

You can’t really hurt this simple recipe, folks! It’s delicious, and will keep several days in the refrigerator, so we can have it around for a quick bite. Here’s how to make Roasted Veggie Orzo Salad.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Veggies To Use?

For this recipe I use a TOTAL of 4 cups of chopped vegetables, which includes baby carrots, broccoli, cauliflower, red onion, zucchini, and red & green bell peppers. All are cut into bite sized portions.

NOTE: It’s important to note that this combination of vegetables adds lots of color AND flavor to the salad. However, you can use your own combination of fresh vegetables if you prefer. Keep the total amount of chopped veggies at 4 cups!

Roast The Veggies

The first thing you will need to do is prepare the vegetables for roasting (cut/slice, etc.).  Put all the prepped veggies in a large bowl, drizzle with olive oil and toss, until the vegetables are covered with the olive oil.

Now season the veggies with salt, pepper, and garlic powder, then gently toss again, until the seasonings are evenly distributed. Place the seasoned veggies in a single layer on a large baking sheet.

Roast the veggies at 375°F. for 20-24 minutes. Halfway through the baking time, turn the veggies over in the pan, and then continue roasting.

When done, the vegetables should be lightly caramelized on the outside, and tender to the bite. Let them cool to room temperature, once done.

Seasoned vegetables are roasted in single layer on a baking pan.

Cook The Orzo Pasta

While the vegetables are baking, prepare the orzo pasta according to the package directions. This involves cooking the pasta for approx. 9 minutes in boiling, salted water until done (easy!).

Once done, remove the pan from the heat, and drain the pasta, rinsing it with cold water to stop the cooking process.

Orzo pasta is cooked in boiling salted water according to package directions.Cooked orzo is rinsed and drained well after it is finished cooking.

After draining all the water from the cooked orzo, put the cooled orzo in a large serving bowl. Now it’s time to create the roasted veggie orzo salad.

Rinsed and drained cooked orzo is put in a large serving bowl.

Make The Salad

Add the cooled, roasted vegetables to the bowl of orzo. Stir gently, to combine the veggies with the pasta.

The cooled and roasted veggies are added to the orzo in the bowl.

Pour Italian salad dressing over the veggies and pasta, and toss to fully combine all the ingredients. I like to use the salad dressing shown below (no- I’m not paid to endorse this product), but any well-seasoned Italian salad dressing will be perfectly fine to use.

NOTE: You want the salad ingredients to be well coated with Italian dressing, but not floating in it. I usually begin by adding ¼ cup of salad dressing and toss. Add more salad dressing and adjust to taste, as needed.

Cover the bowl with plastic wrap and refrigerate the roasted veggie orzo salad for at least 30 minutes before serving.

As the salad cools, the pasta will absorb some of the Italian dressing. If desired, add a little bit more dressing to the salad when you’re ready to serve it, to suit your own taste.

Italian salad dressing is used to flavor the orzo salad.

Serve The Roasted Veggie Orzo Salad

Once the salad has had time to chill, it’s ready to serve. It is a wonderful side dish, but can also be enjoyed as a meatless main dish, too!

After being chilled, the roasted veggie orzo salad is ready to serve.

TIP: Remember to take a quick bite before serving, and add a little more salad dressing (if necessary) to suit your personal taste!

Roasted Veggie Orzo Salad is a great main dish or side dish.

I hope you have the opportunity to make this roasted veggie orzo salad, and trust you (and those you love) will enjoy it, too!

Thanks for stopping by today. Please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salad recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

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Roasted Veggie Orzo Salad
Prep Time
10 mins
Cook Time
20 mins
Refrigeration (inactive prep)
30 mins
Total Time
1 hr
 

Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.

Category: Main Dish, Salad, Side Dish
Cuisine: All Cuisines
Keyword: roasted veggie orzo salad
Servings: 4
Calories Per Serving: 222 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
Vegetables: 4 cups total fresh veggies (I use red onion, baby carrots, broccoli, cauliflower, zucchini, red & green peppers)
  • 4 cups fresh vegetables (your combination-see above) sliced or cut into bite sized florets/pieces
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 1 cup orzo pasta (uncooked)
  • ¼ cup Italian salad dressing
US Customary - Metric
Instructions

  1. Preheat oven to 375℉.

  2. Put prepared veggies in a large bowl. Drizzle with olive oil; toss, until veggies are covered with oil. Season with salt, pepper, and garlic powder; gently toss again. Place veggies in a single layer on a large baking sheet.

  3. Roast veggies at 375°F. for 20-24 minutes. Halfway through baking time, turn veggies over in the pan; continue roasting, until lightly caramelized on the outside, and tender to the bite. Remove; cool to room temperature, once done.

  4. While vegetables bake, prepare orzo according to package directions. Once done, remove pan from heat. Drain pasta, rinsing with cold water to stop the cooking process. Put well-drained orzo in large serving bowl.

  5. Add cooled, roasted vegetables to the orzo. Stir gently, to combine. Pour Italian salad dressing over veggies/pasta; toss to combine. NOTE: You want salad ingredients to be well coated with Italian dressing, but not floating in it. Try adding about ¼ cup of salad dressing first and toss, then add more salad dressing, adjusting to taste, as needed.

  6. Cover bowl with plastic wrap; refrigerate salad at least 30 minutes before serving. As the salad cools, the orzo will absorb some of the Italian dressing. Take a bite. If needed, add a bit more dressing right before serving, to suit your taste. Enjoy!

Recipe Notes

NOTE: The caloric calculation is a "basic" estimate because a variety of vegetables and/or salad dressings may be used. For the benefit of this "general calculation" I used 2 cups broccoli and 2 cups cauliflower. Obviously the combination (and individual quantity) of vegetables and Italian dressing you choose to use in this dish will yield a slightly different caloric value.

Nutrition Facts
Roasted Veggie Orzo Salad
Amount Per Serving (1 (1/4 of total))
Calories 222 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Sodium 1872mg81%
Potassium 385mg11%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 3g3%
Protein 7g14%
Vitamin A 285IU6%
Vitamin C 65mg79%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Roasted Veggie Orzo Salad for lunch or dinner! Orzo pasta, broccoli, carrots, cauliflower, zucchini, etc. are mixed in Italian dressing.

 


Dec
2023

Traditional Greek Salad

categories: Salads
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Make a delicious, healthy Traditional Greek Salad to serve four people as a side dish. It’s very easy to make and serve in under 15 minutes.
Make a delicious, healthy Traditional Greek Salad to serve four people as a side dish. It's very easy to make and serve in under 15 minutes.

Do you enjoy Greek salads? We sure do. The different recipes for Greek salads I have made over the years usually include romaine lettuce as the base for the salad.

This traditional Greek salad has no lettuce in it at all, yet it actually is an authentic Greek salad. It it full of fresh crisp veggies, tangy kalamata olives and creamy feta cheese, which are all coated in a simple, classic Greek dressing.

The end result is an absolutely superb, fresh and healthy Greek salad that is a cinch to prepare and tastes amazing! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Salad

Slice, peel and cut up fresh tomatoes, red onions, a large cucumber, red bell pepper. Add these ingredients, plus kalamata olives to a large salad bowl.

For this recipe I like to use a large English cucumber, but a large “regular” cucumber will also be okay, if that is what you have!

Cucumbers, red peppers, tomatoes, red onions and kalamata olives in salad bowl.

Crumble Feta Cheese On Top Of The Salad

Now it’s time to add the great flavor of feta cheese, a classic Greek ingredient in this salad. I typically will buy a flat “block” of feta at the grocery store, then cut it in half.

Crumble the cheese in fairly large pieces over the top of the veggies in the salad bowl, then set the bowl aside.

Half a block of feta cheese is used to top the traditional Greek salad.Feta cheese is crumbled into big pieces and added to the top of the salad.

Make The Salad Dressing

It’s super easy to make a basic salad dressing for the traditional Greek salad. Place extra virgin olive oil, red wine vinegar, lemon juice, ground oregano, salt and pepper in a small bowl.

Use a fork or small whisk to fully mix these ingredients together until they become emulsified. This means the oil and vinegar are fully combined and not separated (like oil and water).

Olive oil, red wine vinegar, lemon juice, oregano, salt & pepper in a small dish.The salad dressing for the traditional Greek salad is mixed using a fork.

Add Salad Dressing And Toss To Combine

Immediately pour the salad dressing over the top of the salad. Use tongs to gently toss the ingredients together. Toss the salad until the  dressing coats all the veggies, olives and feta cheese.

Simple salad dressing is poured over the top of the Greek salad.All the ingredients for the Greek salad are tossed together, using tongs.

Once the veggies, olives and feta are covered with the dressing, this yummy salad is ready to be served and enjoyed!

After combining the ingredients, the Greek salad is ready to be enjoyed.

Serve The Traditional Greek Salad

You can serve the salad as four side salads, OR if you want a meatless meal, divide the entire salad into two portions and go for it! I usually divide the salad into 4 portions.

NOTE: If you want to make the salad up ahead of time, you can cover the bowl with plastic wrap and refrigerate it for several hours. Do NOT add the salad dressing until you’re ready to serve the salad. 

We love to have this traditional Greek salad with grilled or pan-seared, lightly seasoned chicken. This salad has such big, bold flavors that simply seasoned chicken pairs very well with it, and is a good balance!

The veggies are crisp and crunchy, and the slightly salty creamy feta cheese knocks it out of the park. YUM!

Traditional Greek Salad, served with chicken on the side, on a white plate.The traditional Greek salad is covered with dressing, and is ready to EAT!

I really hope you enjoy the classic flavors of this Traditional Greek Salad as much as we do! Store any leftover salad in an airtight container in the refrigerator.

The recipe, as written, will yield enough for 4 side salads, but it can also be served as a meatless main dish for two, if desired.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salad recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: George Zikos, via https://www.mediterraneanliving.com/authentic-greek-salad-horiatiki-salata/  

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Traditional Greek Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Make a delicious, healthy Traditional Greek Salad to serve four people as a side dish. It's very easy to make and serve in under 15 minutes.

Category: Meatless Entree, Salad
Cuisine: Greek
Keyword: traditional Greek salad
Servings: 4 side salads
Calories Per Serving: 252 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 3 medium tomatoes each cut in 6 wedges
  • 1 large English cucumber or large standard cucumber
  • 15 kalamata olives pitted
  • ¼ cup red onion sliced into thin strips
  • ⅓ red bell pepper sliced into thin strips
  • 4 ounces feta cheese big crumbles
For Salad Dressing:
  • ¼ cup extra virgin olive oil
  • 1 Tablespoon red wine vinegar
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon ground oregano
  • 2 pinches salt
  • 1 pinch black pepper
US Customary - Metric
Instructions

  1. Place prepped tomatoes, cucumbers, olives, red onion, red bell pepper and kalamata olives in a large salad bowl.

  2. Crumble feta cheese over the top of the salad, then set the bowl aside.

  3. Place olive oil, red wine vinegar, lemon juice, oregano, salt and pepper in a small bowl. Use a fork or whisk to mix these ingredients together until they become emulsified. Emulsification means oil and vinegar are fully combined and not separated.

  4. Pour salad dressing over salad. Use tongs to gently toss ingredients together until salad dressing covers all the salad ingredients. Serve and enjoy!

Recipe Notes

NOTE: If you want to make the salad up ahead of time, you can cover the bowl with plastic wrap and refrigerate it for several hours. Do NOT add the salad dressing until you're ready to serve the salad. 

Nutrition Facts
Traditional Greek Salad
Amount Per Serving (1 side salad (1/4 of total))
Calories 252 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 25mg8%
Sodium 758mg33%
Potassium 389mg11%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 6g12%
Vitamin A 1263IU25%
Vitamin C 25mg30%
Calcium 176mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious, healthy Traditional Greek Salad to serve four people as a side dish. It's very easy to make and serve in under 15 minutes.


Nov
2023

Cauliflower Broccoli Bacon Salad

categories: Salads, Vegetable Dishes
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Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.
Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.

If you’re looking for a delicious, fresh and COLORFUL salad to serve for dinner or take to a gathering, may I suggest taking a look at this recipe? I LOVE this salad, and can’t stay out of it when it is here in the house… it is so good!

Honestly, I feel like this cauliflower broccoli bacon salad has just about everything! It is crunchy, sweet and chewy, salty, creamy, and is a fantastic tasting salad that is a CINCH to make!

Here’s how to make the salad.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Bacon

I always cook the bacon first before doing anything else with this recipe. I like to have it cooked, crispy, and ready to go! I’ve used a method for years to cook the bacon fairly quickly, and with minimal mess.

Stack 3 slices of bacon on top of each other, then cut them in small pieces, using kitchen scissors or a sharp knife. Cutting the bacon into smaller pieces before cooking will allow the bacon to cook faster.

Cook the bacon in a medium skillet on medium-high heat until completely cooked through, browned and crispy. Transfer the cooked bacon crumbles to paper towels to absorb excess grease. Set the bacon aside to finish cooling.

Three pieces of bacon are cut into small pieces then cooked in a skillet.Bacon is cooked until browned and crispy, then drained on paper towels.

Make The Salad Dressing

Making the salad dressing is very EASY! Measure mayonnaise, granulated sugar, red wine vinegar, salt and pepper into a small bowl.

Stir these ingredients together well, until the sugar has dissolved and you have a bowl of creamy salad dressing. Set aside.

Salad dressing is made by stirring ingredients together in a small bowl.

Time To Put It All Together!

Now it is time to put all the ingredients together and make this delicious salad! It only takes a minute or two to do this, which is awesome.

Put cauliflower florets, broccoli florets, dried cranberries, chopped red onion, chopped peanuts AND crispy bacon into a large mixing bowl.

TIP: When prepping and cutting the cauliflower and broccoli, try to ensure the florets are about the same size (small enough for a bite).

Salad ingredients are placed in large bowl, and salad dressing is ready to add.

Pour the creamy salad dressing over the top, then toss the salad very well, until all the  ingredients are combined and coated with the dressing.

Cover the cauliflower broccoli bacon salad with plastic wrap, and keep it in the refrigerator until you’re ready to serve it. You can make the salad up several hours ahead of time if that is more convenient.

NOTE: For best Results I suggest chilling the salad at LEAST 30 minutes or so to give the flavors time to mingle. 

Cauliflower broccoli bacon salad is tossed with creamy salad dressing.

Serve The Cauliflower Broccoli Bacon Salad

When you’re ready to serve the cauliflower broccoli bacon salad, remove it from the refrigerator. Give the salad another quick toss, then transfer the salad to a pretty serving bowl or platter (if desired).

Serve this cold, crunchy salad with a favorite meat dish, and enjoy the amazing flavors. I’m confident you’re going to like it!

A white bowl, filled with cauliflower broccoli bacon salad.A close up picture of the cauliflower broccoli bacon salad.

We enjoyed the salad served along with Pan-Seared Creole Salmon, and some steamed white rice. YUM!  

The crunch of raw broccoli, cauliflower, peanuts, bacon, and the chewy sweetness of the dried cranberries is wonderful! With the addition of  the creamy dressing, this colorful salad is an amazing side dish!

Salmon fillet and rice, served with the cauliflower broccoli bacon salad.

I hope you have the chance to try this salad, and hope you’ll enjoy it like we do! Thanks for stopping by, and please come back soon for more family-friendly recipes.

Take care, may God bless you, and have a GREAT day!

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious salad recipes to explore, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: “2010 Christmas with Southern Living” Cookbook, page 148, published in 2010, by Oxmoor House

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Cauliflower Broccoli Bacon Salad
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
 

Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.

Category: Salad, Side Dish
Cuisine: All Cuisines
Keyword: cauliflower broccoli bacon salad
Servings: 5
Calories Per Serving: 231 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 3 slices bacon cooked until very crispy
  • 2 cups cauliflower florets cut into SMALL florets
  • 2 cups broccoli florets cut into SMALL florets
  • ½ cup dried cranberries
  • ¼ cup chopped salted peanuts
  • 1½ Tablespoons chopped red onion
For Salad Dressing:
  • ½ cup light mayonnaise can substitute regular
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon red wine vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
US Customary - Metric
Instructions

  1. Cook bacon in skillet on medium-high until cooked through, browned and crispy. Transfer bacon pieces to paper towels to absorb grease. Set bacon aside to cool.

  2. Stir mayonnaise, sugar, red wine vinegar, salt and pepper in a small bowl until sugar dissolves. Set aside.

  3. Put cauliflower, broccoli, cranberries, red onion, peanuts and bacon in a large mixing bowl. Add salad dressing; toss the salad until all ingredients are combined and coated with dressing.

  4. Cover bowl with plastic wrap, and refrigerate until you're ready to serve. NOTE: I suggest chilling the salad at LEAST 30 minutes or so to give the flavors time to mingle. This also allows veggies time to become well-chilled, for best results.

  5. To serve, remove salad from refrigerator. Give salad a quick toss; transfer salad to a pretty serving bowl or platter (if desired). Serve cold, and enjoy.

Recipe Notes

TIP: When prepping and cutting the cauliflower and broccoli, try to ensure the florets are about the same size (small enough for a bite).

Nutrition Facts
Cauliflower Broccoli Bacon Salad
Amount Per Serving (1 (1/5 of total))
Calories 231 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 12mg4%
Sodium 446mg19%
Potassium 337mg10%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 16g18%
Protein 6g12%
Vitamin A 248IU5%
Vitamin C 52mg63%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.


Oct
2023

Carrot Ribbon Salad

categories: Salads, Vegetable Dishes
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Carrot Ribbon Salad is a savory salad, with long thin carrot “ribbons”, covered in a simple lemon, spices and olive oil salad dressing! 
Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!

If you’re looking for an easy to make side dish, check out this recipe for Carrot Ribbon Salad. It’s delicious, and so simple to make you won’t believe it!

Long carrot ribbons are coated with a simple, easy citrus homemade salad dressing with a few spices, topped with fresh parsley, and served. How easy is THAT?

All you will need is a vegetable peeler, and the simple list of ingredients. Here’s how to make this yummy chilled salad.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Carrot Ribbons Using A Vegetable Peeler

Cut the stem ends off, then use a vegetable peeler to peel the carrots (discard the outer peel).

Carefully run the vegetable peeler the entire length of each carrot, creating long thin carrot “ribbons”. Each one should be the length of the carrots, and will look like orange “fettucine” noodles once done.

A vegetable peeler is used to slice long thin ribbons from fresh carrots.

You will end up with a nice big bowl or orange carrot ribbons (and quite possibly you might have orange fingers, too!).

Set the carrots aside while you make the simple salad dressing.

Thinly sliced carrot ribbons in a large white mixing bowl.

Prepare The Dressing For The Carrot Salad

Combine olive oil, fresh lemon juice, salt, ground coriander, ground cumin, a pinch of cayenne pepper and ground cinnamon in a small bowl.

Use a fork or a small whisk to combine these salad dressing ingredients until fully blended.

A fork is used to combine lemon juice, olive oil and spices in a metal bowl.

Pour the blended salad dressing over the carrot ribbons.

Homemade salad dressing is poured over the carrot ribbon salad.

Toss To Coat

Use tongs to toss the carrots and salad dressing until the carrot ribbons are coated with the dressing.

At this point, the carrot ribbon salad can be served, however it tastes even better if covered and refrigerated for at least 30 minutes.

That way the salad is nicely chilled and the flavors have a bit of time to mingle with and flavor the carrots. This is your choice, though!

Tongs are used to combine carrot ribbons and salad dressing.

Garnish And Serve The Carrot Ribbon Salad

To serve, place the chilled salad in a serving bowl. Toss again, then garnish the salad with with chopped fresh parsley leaves.

Serve and enjoy! The spices are in no way overpowering, in fact they are quite mild and refreshing in this chilled salad!

Carrot ribbon salad in a white bowl, and garnished with chopped fresh parsley.Chopped fresh parsley leaves garnish the carrot ribbon salad.

I hope you have the opportunity to try this delicious savory salad, and trust you’ll enjoy it, too!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious salad recipes (savory and sweet) to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Author's signature

Recipe adapted from: “The Chopped Cookbook”, page 123,  by Television Food Network, G.P., published by Clarkson Potter, 2014

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Carrot Ribbon Salad
Prep Time
15 mins
Cook Time
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Total Time
15 mins
 

Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!

Category: Salad, Vegetable Dish
Cuisine: All Cuisines
Keyword: carrot ribbon salad
Servings: 3
Calories Per Serving: 111 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ pound carrots peeled
For Salad Dressing:
  • 1½ Tablespoons extra virgin olive oil
  • 1½ Tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 1 pinch ground cinnamon
Chopped fresh parsley leaves for Garnishing Salad
    US Customary - Metric
    Instructions

    1. Cut stem ends off carrots; use vegetable peeler to peel (discard outer peel). Carefully run vegetable peeler the entire length of each carrot, creating long thin carrot "ribbons". Set aside.

    2. In separate bowl, combine olive oil, lemon juice, salt, coriander, cumin, cayenne pepper and cinnamon. Use a fork or whisk to combine ingredients until fully blended.

    3. Pour salad dressing over carrot ribbons. Toss well, with tongs, to fully coat. Cover bowl and refrigerate (optional) for 30 minutes or more.

    4. Transfer to serving bowl. Toss gently. Garnish salad with chopped fresh parsley leaves. Serve, and enjoy!

    Nutrition Facts
    Carrot Ribbon Salad
    Amount Per Serving (1 (1/3 of total))
    Calories 111 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Sodium 466mg20%
    Potassium 375mg11%
    Carbohydrates 12g4%
    Fiber 3g13%
    Sugar 6g7%
    Protein 1g2%
    Vitamin A 18961IU379%
    Vitamin C 10mg12%
    Calcium 41mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!

    Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!


    Apr
    2023

    Kale and Sweet Potato Salad

    categories: Salads
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    Kale and Sweet Potato Salad is a delicious salad! Curry-roasted sweet potatoes, kale and red onion, topped with lime jalapeño salad dressing.
    Kale and Sweet Potato Salad is a delicious salad! Curry-roasted sweet potatoes, kale and red onion, topped with lime jalapeño salad dressing.

    If you’re looking for a healthy, new, and tasty salad recipe, I’d like to share this one for Kale And Sweet Potato Salad with you today!

    If you’re anything like me, KALE isn’t high on the list of “must have” yummy ingredients (ha ha!). BUT…in this salad it is quite yummy (and did I mention it’s good for you?).

    However… give this wonderful salad a chance, okay? Seasoned sweet potatoes (including curry powder!) are roasted, then added to a simple salad made with kale and red onion slices.

    Top the simple salad with a lime, ginger, diced jalapeño, garlic and oil salad dressing that takes only a minute to make, and BOOM!  Just like that, this salad is ready to enjoy!

    You will have a healthy, packed with flavor (and nutrients) salad I’m confident will surprise you with great flavor. Here’s how to make it:

    Scroll Down for A Printable Recipe Card At The Bottom Of The Page

    Prepare The Sweet Potato

    To make enough salad for three servings, you will need one half pound of sweet potatoes (approx. 1½ medium-large potatoes). Peel the sweet potatoes and discard the peels.

    Cut the sweet potatoes in half, length-wise. Next you will need to cut each half cross-wise into 1″ slices, then cut each of those slices down the middle, lengthwise.

    This will leave you with bite-sized “quarter” pieces of the sweet potatoes. Set them aside while you whip up the seasoning mix.

    The first step in this recipe is to peel sweet potatoes. Easy!Sweet potatoes are peeled, sliced, then cut into quarters before seasoning.

    Make Seasoning Mix For Sweet Potatoes

    Stir salt, curry powder, onion powder and black pepper together in a small bowl. Once combined, this will be the seasoning mix for the sweet potatoes.

    Spice mix is made by combining salt, pepper, curry powder, and onion powder in a small bowl.

    Season The Sweet Potatoes

    Spray a rimmed baking sheet generously with non-stick baking spray. Lay the raw sweet potato pieces out on the sheet in a single layer.

    Lightly spray the sweet potatoes with more baking spray. Sprinkle the seasoning mixture evenly over the sweet potatoes, so all pieces are seasoned.

    Bake The Sweet Potatoes

    Bake the sweet potatoes in a preheated 425°F. oven for 20-25 minutes. Halfway through the cooking time, give them a toss, then lay them back out in a single layer and continue baking.

    When done, a butter knife should be able to be easily inserted into a potato piece with no resistance! They should also be very lightly browned.

    Mine usually take 20 minutes to fully roast, but times may vary based on the size of the pieces you will have used.

    Once done, transfer the sweet potato pieces to a wire rack and allow them to cool completely.

    Seasoned sweet potato pieces are baked in a single layer on a greased baking sheet.Seasoned, roasted sweet potatoes cool on a wire rack.

    Make Salad Dressing While Sweet Potatoes Cool

    While the roasted sweet potatoes cool, you can quickly whip up the simple salad dressing. Place lime juice, oil, diced jalapeño, minced garlic and ginger in a small bowl.

    Use a fork or whisk to fully combine these ingredients. This is the salad dressing you will use on the Kale and Sweet Potato Salad! Set aside.

    A fork is used to whisk together the ingredients for the simple salad dressing.

    Assemble The Kale And Sweet Potato Salad

    When the sweet potatoes have cooled to room temperature, you can finish making the salad before serving. Place the kale, red onion and sweet potatoes in a salad bowl.

    Drizzle all of the salad dressing on top, then gently toss, to coat everything with the dressing. That’s it! Now you’re ready to serve and enjoy the kale and sweet potato salad!

    NOTE: The container of kale I used had small leaves. If the kale variety you’re using has large leaves, tear them into bite-sized pieces before adding them to the bowl.

    Kale leaves, red onion slices and roasted sweet potatoes are placed in salad bowl.Lime salad dressing is drizzled over the top of the kale and sweet potato salad.

    Serve The Kale And Sweet Potato Salad

    This salad pairs very well with just about every type of meat, from fish, poultry, pork to beef! We’ve even enjoyed it as a side salad with… Hamburgers! Yum!

    The light curry seasoning of the sweet potatoes, healthy kale, and the light lime, garlic, ginger and jalapeño dressing all come together in a bright, delicious salad!

    If you choose not to eat meat, then this salad would be a lovely main dish, too! You might adjust the total serving size to serve two, rather than three portions, as written.

    Kale and sweet potato salad is tossed to combine ingredients, then served as side dish.A white plate with a hamburger, baked beans and kale and sweet potato salad.

    I hope you’ll take the opportunity to try this dish, even if you dislike kale! It has great flavor, besides the fact your home will smell great while the potatoes roast!

    Thanks for taking the time to stop by today. I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

    Looking For More SALAD Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some fantastic tasting salads you can check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

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    Author's signature

    Recipe Adapted From: “Year-Round Fresh”, page 184, published by WW International, Inc. in 2018

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Kale And Sweet Potato Salad
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    Kale and Sweet Potato Salad is a delicious salad! Curry-roasted sweet potatoes, kale and red onion, topped with lime jalapeño salad dressing.

    Category: Salad
    Cuisine: All Cuisines
    Keyword: kale and sweet potato salad
    Servings: 3
    Calories Per Serving: 120 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Salad:
    • ½ pound sweet potatoes , peeled, cut in 1" quarters
    • non-stick cooking spray for baking sheet and sweet potatoes
    • ½ teaspoon kosher salt
    • ¼ teaspoon curry powder
    • ⅛ teaspoon onion powder
    • ⅛ teaspoon ground black pepper
    • 2 cups fresh kale torn or in small leaves
    • ¼ cup red onion (cut in thin slices)
    For Salad Dressing:
    • 1½ Tablespoons fresh lime juice
    • 2½ teaspoons canola oil or other neutral oil
    • ¼ small fresh jalapeño seeded, finely diced
    • ½ small garlic clove minced
    • ¼ teaspoon fresh ginger peeled/ finely grated
    US Customary - Metric
    Instructions

    1. Preheat oven to 425℉. Generously coat large baking sheet with non-stick cooking spray.

    2. Peel sweet potatoes. Cut in half, length-wise. Slice each half cross-wise into 1" half circles, then cut each slice in half, into wedges, Set aside.

    3. Stir salt, curry powder, onion powder and black pepper together in a small bowl.

    4. Lay sweet potatoes in a single layer on prepared baking sheet. Lightly spray sweet potatoes with baking spray. Sprinkle potatoes with spice mix.

    5. Bake at 425°F. for 20-25 minutes. Halfway through cooking, give them a toss, then put back in single layer; continue baking. When done, potatoes will be lightly browned. A knife can be inserted into potatoes with no resistance! Transfer potatoes to a wire rack; cool completely.

    6. Whisk lime juice, oil, jalapeño, garlic and ginger in bowl, until fully combined.

    7. Put kale, red onion and sweet potatoes in salad bowl. Drizzle with salad dressing. Toss gently, to coat everything with dressing. Serve! NOTE: If kale you're using has large leaves, tear them into bite-sized pieces before adding.

    Nutrition Facts
    Kale And Sweet Potato Salad
    Amount Per Serving (1 (1/3 of total))
    Calories 120 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 0.4g3%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Sodium 475mg21%
    Potassium 448mg13%
    Carbohydrates 20g7%
    Fiber 4g17%
    Sugar 4g4%
    Protein 3g6%
    Vitamin A 15215IU304%
    Vitamin C 47mg57%
    Calcium 143mg14%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Kale and Sweet Potato Salad is a delicious salad! Curry-roasted sweet potatoes, kale and red onion, topped with lime jalapeño salad dressing.

     

     

     


    Nov
    2022

    Cranberry Pineapple Jello Salad

    categories: Holidays!, Salads
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    Cranberry Pineapple Jello Salad is a delicious dish for the holidays or any time! Only 4 ingredients and minimum prep time are needed to make it!
    Cranberry Pineapple Jello Salad is a delicious dish for the holidays or any time! Only 4 ingredients and minimum prep time needed to make it!

    Looking for a fantastic tasting salad to serve for the holidays (or anytime)? This cranberry pineapple Jello salad can be made in advance with very little prep time, and is full of vibrant color and flavor! Best of all… it’s EASY to make, which is wonderful during such a busy time of year, right?

    I found the recipe online several years ago, and added it to our holiday favorites rotation! You can make it up to a couple days ahead of time, then top it with whipped cream, mint and orange zest before serving time.

    If you want, you can even prepare it in a Jello salad mold, individual custard cups, or in a 9″ square dish, so you can make this salad your own! Here’s how to make it.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Making This Salad Is EASY!

    You only need 4 ingredients to make this cranberry pineapple Jello salad. They are 6 ounces raspberry gelatin mix, a large can of crushed pineapple, a can of whole berry cranberry sauce, and the grated zest of an orange.

    That’s all, and it only takes about 10 minutes or less to prepare! You can choose to garnish the finished salad, of course, but these 4 ingredients are all you will need to make this delicious salad.

    Orange zest, whole cranberry sauce, crushed pineapple and raspberry gelatin are the ingredients needed.

    Place the raspberry gelatin powder in a large mixing bowl. Add a cup of boiling water, and stir these two ingredients for 2 minutes, to allow time for the gelatin to fully dissolve. Once dissolved, pour in a half cup of very cold water, and stir to combine.

    Add the canned pineapple (including juice), whole berry cranberry sauce, and the finely grated zest of an orange. Stir well, until all the jello salad ingredients have been well combined. Hot water is stirred into the raspberry gelatin powder and stirred to dissolve powder.Whole berry cranberry sauce, orange zest and crushed pineapple are added to jello mixture.The cranberry pineapple jello salad mixture is combined and ready to pour into serving dish.

    Prepare The Gelatin Salad Mold Or Other Dishes

    You have three options for dishes to use to hold the Jello. Lightly coat the bottom and sides of the dish(es) you use with non-stick baking spray before adding the Jello salad.

    For this recipe you can use either a 6 cup Jello mold, individual custard cups (4 ounce), or a 9″ square pan. NOTE: using small custard cups will yield aprox.16 servings, rather than 8 using the other options).

    NOTE: I’ve also successfully used a 5 cup gelatin mold (as seen in the photo below). You will have extra jello left over, but can pour the extra into individual custard cups. I did this to show you another option for serving this salad in individual portions.

    After spraying the dish you will be using, pour the Jello mixture into the dish. Lightly cover the dish(es) with plastic wrap, and refrigerate for at least 6 hours until well-chilled and firm. You can also make the salad a couple days ahead of serving time, if necessary, for convenience.

    Jello salad mold (or other dishes) is coated with non-stick spray before adding jello.Jello mold and 2 custard cups, filled with cranberry pineapple jello salad, ready to refrigerate.

    Releasing The Jello From The Salad Mold For Serving

    If using a 9″ square pan or individual custard dishes, you can simple serve the cranberry pineapple Jello salad after it has been refrigerated for at least 6 hours. If you’re using a Jello mold, you will need to carefully unmold it before serving.

    To unmold the salad, place very hot water in a large bowl. Holding the Jello mold with both hands, gently submerge it about 2/3 of the way into the hot water. Be careful to not let any water go over the top edge of the Jello mold. Hold the salad mold in the hot water for approximately 30 seconds, then remove it from the water.

    Place your serving platter upside down on top of the open part. Hold the platter and Jello mold together with both hands, and carefully flip it over. The salad should release and invert onto the platter. If for some reason it doesn’t come out of the Jello mold immediately, repeat the hot water immersion and try again until it comes out.

    Jello salad mold is submerged 2/3 of the way in hot water to help release jello from sides.

    Serve The Cranberry Pineapple Jello Salad

    The cranberry pineapple Jello salad should be served immediately after it’s been removed from the mold. Slice the salad into pie-shaped wedges, or if using a 9″ square pan, cut into squares for serving.

    If you choose to serve this salad with a beautiful garnish, top the salad (or each portion) with whipped cream, a mint sprig and additional orange zest. The garnish will add extra color and flavor to the presentation of this tasty Jello salad!

    Two custard cups of jello salad, topped with whipped cream, mint and orange zest.Cranberry Pineapple Jello Salad, out of plastic mold, topped with whipped cream, mint and orange zest.

    I’m confident you’re going to enjoy this cranberry pineapple Jello salad for the holidays or any ol’ time of year! It’s so simple to make, and truly does taste wonderful!

    Thanks for taking the time to stop by, and I hope you’ll come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

    Looking For More HOLIDAY SIDE DISH Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious side dish recipes that are perfect holiday recipes (or any day, for that matter). They include:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

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    Author's signature

    Original recipe source: Sara, at http://www.dinneratthezoo.com/cranberry-pineapple-gelatin-mold/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Cranberry Pineapple Jello Salad
    Prep Time
    10 mins
    Cook Time
    0 mins
    Inactive Refrigeration Time
    6 hrs
    Total Time
    6 hrs 10 mins
     

    Cranberry Pineapple Jello Salad is a delicious dish for the holidays or any time! Only 4 ingredients and minimum prep time needed to make it!

    Category: Salad/Side Dish
    Cuisine: American
    Keyword: cranberry pineapple jello salad
    Servings: 8
    Calories Per Serving: 204 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 6 ounces raspberry gelatin 1 large box or 2 small boxes
    • 20 ounce can crushed pineapple do not drain!
    • 14 ounce can whole berry cranberry sauce
    • 1 zest of one orange
    OPTIONAL GARNISHES: whipped cream, orange zest, fresh mint sprig
      US Customary - Metric
      Instructions

      1. Place jello mix in large mixing bowl. Add 1 cup boiling water; stir for 2 minutes, to allow time for gelatin to fully dissolve. Pour in ½ cup cold water; stir to combine.

      2. Add pineapple (including juice), cranberry sauce, and grated orange zest. Stir well, until all ingredients have been well-combined.

      3. Lightly coat bottom and sides of the dish(es) you use with non-stick baking spray. Pour jello into prepared dish(es). Lightly cover with plastic wrap; refrigerate at least 6 hours until well-chilled and firm. TIP: You can make this salad a couple days in advance, if necessary.

      4. To unmold jello: Place hot water in a large bowl. Holding jello mold with both hands, gently submerge salad mold about ⅔ of the way in the water. Be careful to not let water go over top edge of salad mold. Hold salad mold in hot water for approx. 30 seconds, then remove. Place serving platter upside down on top of the open part of mold. Hold platter and jello mold tightly together with both hands; carefully flip it over. Salad should release and invert onto the platter. If it doesn't come out of salad mold right away, repeat hot water immersion and try again until it comes out.

      5. If desired, garnish salad with whipped cream, a mint sprig and additional orange zest. Cut into slices and serve. Cover/refrigerate leftovers.

      Recipe Notes

      Caloric calculation does NOT include optional garnishes and is based on eight total servings. If using only 4 ounce custard cups, you will have approx. 16 servings.

      Nutrition Facts
      Cranberry Pineapple Jello Salad
      Amount Per Serving (1 slice (1/8 of total))
      Calories 204 Calories from Fat 2
      % Daily Value*
      Fat 0.2g0%
      Saturated Fat 0.01g0%
      Polyunsaturated Fat 0.04g
      Monounsaturated Fat 0.01g
      Sodium 102mg4%
      Potassium 106mg3%
      Carbohydrates 51g17%
      Fiber 2g8%
      Sugar 44g49%
      Protein 2g4%
      Vitamin A 63IU1%
      Vitamin C 9mg11%
      Calcium 16mg2%
      Iron 0.4mg2%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Cranberry Pineapple Jello Salad is a delicious dish for the holidays or any time! Only 4 ingredients and minimum prep time needed to make it!


      Sep
      2022

      Tuscan Cannellini Tuna Salad

      categories: Lunch - Quick and Easy, Salads
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      Tuscan Cannellini Tuna Salad is an easy dish with albacore tuna, cannellini beans and red onion tossed in a delicious, light salad dressing!
      Tuscan Cannellini Tuna Salad is an easy dish with albacore tuna, cannellini beans and red onion tossed in a delicious, light salad dressing!

      If you’re looking for a protein-filled salad to enjoy for lunch or a simple dinner, how about Tuscan Cannellini Tuna Salad? I found the original recipe in one of my very old Weight Watcher cookbooks (from 1998), and it’s delicious.

      This salad has wonderful flavor, and is a CINCH to make! You NEED TO PLAN AHEAD, though, because for best flavor, the salad dressing needs to be made about 45 minutes ahead of time. This extra time allows the flavors to develop fully! You can always mix the salad dressing up in the morning, then it’s ready for a quick lunch later!

      The actual salad itself is made up of only 3 ingredients… a can of albacore tuna, red onion, and protein-packed cannellini beans. Cannellini beans are also called white kidney beans, and can be found in most grocery stores. The salad is then tossed with the amazing salad dressing before serving. Let me show you how to make this tasty salad, which yields enough for four portions.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Make The Salad Dressing

      The salad dressing used is the source of this salads great flavor! Best part? It only takes a minute or two to make! Place dried sage, olive oil, white wine, garlic, white wine vinegar, salt and pepper in a small bowl. Use a whisk to combine these ingredients very well.

      PLAN AHEAD! For the very BEST flavor (recommended!), cover the salad dressing once it’s fully combined. Let the salad dressing sit (covered) at room temperature for 45 minutes. Plan ahead for this, because this time gives the flavors a chance to fully develop!

      Salad dressing ingredients are placed in a small bowl before combining.Tuscan Cannellini tuna Salad dressing is mixed together before adding it to the salad.

      Combine The Salad Ingredients

      It’s time to finish making the Tuscan Cannellini Tuna Salad, once the salad dressing has “rested”. Place the drained, rinsed cannellini beans, drained and flaked albacore tuna and chopped red onion into a medium bowl. Toss lightly to combine these three ingredients.

      Rinsed, drained cannellini beans, red onion, and albacore tuna are combined in a large bowl.

      Dressing The Salad

      Give the salad dressing a quick stir to re-combine the ingredients and pour it over the tuna, cannellini beans and red onion. Toss the salad, so that the dressing is coating the salad ingredients very well.

      Salad dressing is poured over the Tuscan Cannellini Tuna Salad before mixing.After mixing in the salad dressing, the salad is ready to be served.

      Time To Enjoy Tuscan Cannellini Tuna Salad!

      Transfer the Tuscan Cannellini Tuna Salad into a pretty serving bowl, if desired, and then serve. The salad has wonderful flavors, thanks to that delicious salad dressing! This recipe makes four servings, and you can store any leftovers (covered or in airtight container) in the refrigerator for several days.

      A bowl filled with Tuscan Cannellini Tuna Salad is ready to be served.A close up photo of the Tuscan Cannellini Tuna Salad.

      That’s how simple it is to make this yummy Tuscan Cannellini Tuna Salad, which can be served on its own for lunch, dinner or as a side dish. I hope you enjoy it, and trust you will come back soon for more family-friendly recipes. Take care and have a GREAT day.

      Looking For More SALAD Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy salad recipes for you to check out, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
      Instagram:       jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: “Weight Watchers New Complete Cookbook”, page 433, published by Wiley Publishing, Inc., 1998

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Tuscan Cannellini Tuna Salad
      Prep Time
      5 mins
      Cook Time
      0 mins
      Resting Time-Salad Dressing (inactive prep)
      45 mins
      Total Time
      50 mins
       

      Tuscan Cannellini Tuna Salad is an easy dish with albacore tuna, cannellini beans and red onion tossed in a delicious, light salad dressing!

      Category: Lunch, Salads
      Cuisine: All Cuisines
      Keyword: Tuscan cannellini tuna salad
      Servings: 4
      Calories Per Serving: 235 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Dressing:
      • 4 teaspoons extra virgin olive oil
      • 1 Tablespoon white wine vinegar
      • 1 Tablespoon dry white wine
      • 2 teaspoons dried sage or 2 Tablespoons fresh (minced)
      • 2 cloves garlic minced
      • ¼ teaspoon salt
      • ⅛ teaspoon ground black pepper
      For Salad:
      • 16 ounces cannellini beans (canned) rinsed/drained
      • 7 ounces albacore tuna (canned, in water) drained. flaked
      • 1 Tablespoon chopped red onion
      US Customary - Metric
      Instructions
      Make Salad Dressing (at least 45 minutes before assembling salad)

      1. Place dried sage, olive oil, white wine, garlic, white wine vinegar, salt and pepper in a small bowl. Use a whisk to combine these ingredients very well. For the very BEST flavor, cover salad dressing once combined. Let salad dressing sit (covered) at room temperature for at least 45 minutes. Plan ahead, because this time gives the flavors in the salad dressing the chance to fully develop!

      Finish Salad

      1. Place cannellini beans, tuna and red onion into a medium bowl. Toss lightly, to combine.

      2. Give salad dressing a stir to re-blend ingredients; pour it over the salad Toss gently, so that salad dressing is coating salad ingredients well. Serve, and enjoy!

      3. Any leftovers can be stored (covered or in airtight container) in refrigerator for several days.

      Nutrition Facts
      Tuscan Cannellini Tuna Salad
      Amount Per Serving (1 (1/4 of total))
      Calories 235 Calories from Fat 54
      % Daily Value*
      Fat 6g9%
      Saturated Fat 1g6%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 21mg7%
      Sodium 339mg15%
      Potassium 648mg19%
      Carbohydrates 25g8%
      Fiber 6g25%
      Sugar 0.5g1%
      Protein 20g40%
      Vitamin A 13IU0%
      Vitamin C 1mg1%
      Calcium 95mg10%
      Iron 4mg22%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Tuscan Cannellini Tuna Salad is an easy dish with albacore tuna, cannellini beans and red onion tossed in a delicious, light salad dressing!

       

       


      Feb
      2022

      Cannellini Bean Salad

      categories: Appetizers, Salads, Vegetable Dishes
      8 Shares
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      Cannellini Bean Salad with tomatoes, onion, olive oil, balsamic, vinegar and garlic is easy to make and delicious as a salad topper OR a dip!
      Cannellini Bean Salad with tomatoes, onion, olive oil, balsamic, vinegar and garlic is easy to make and delicious as a salad topper OR a dip!

      Today I want to share with you a recipe for cannellini bean salad. It’s SUPER EASY to make in just a couple minutes, and can be enjoyed as is, OR on top of mixed greens (delicious) OR served as a dip with pita chips, etc. However you choose to serve it, the flavors are wonderful, and I’m confident you’ll enjoy this simple salad!

      I found the original recipe in one of the cookbooks I own called “100 Days Of Real Food”, by Lisa Leake. It’s a great cookbook for those looking to cook with wholesome family-friendly foods. She serves this salad as a dip, which we love, but I’ve found I enjoy it the most served as a topper over a mixed green salad.

      The beans and the delicious dressing they are covered with make it a double whammy salad. Lots of protein and fiber is provided from the beans and tomatoes, onions, garlic, olive oil, balsamic vinegar with seasoning create a salad dressing! It’s a win-win, no matter how you serve it! Here’s how to make this delicious vegetarian and gluten-free salad:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      How To Make This EASY Cannellini Bean Salad

      Drain, and then rinse one can (approx. 15 oz.) of cannellini beans. After the beans are drained and rinsed well, place them into a small or medium-sized serving bowl.

      Cannellini beans are drained from the can and rinsed well before making the salad.

      Add the rest of the ingredients to the bowl of drained cannellini beans. The remaining ingredients are tomato, red onion, garlic, olive oil, balsamic vinegar, salt and black pepper. Stir, to fully combine these ingredients. 

      At this point the cannellini bean salad is finished and can be served immediately. Stir the ingredients a couple of times to keep the beans coated with the simple dressing. OPTIONAL: Cover the bowl and let the flavors “mingle” in the refrigerator for 20-30 minutes before serving, for even more flavor. Your choice!

      All the ingredients for the cannellini bean salad are combined in a bowl.

      Enjoy This Salad On Mixed Greens! 

      My favorite way to enjoy the cannellini bean salad is to place a portion on a bed of chilled mixed greens. Stir the beans before serving, and don’t forget to spoon some olive oil/balsamic dressing (from the bottom of the bowl) on top. 

      The beans provide fiber and protein, and the red onion, garlic and tomato add flavor, texture and color. Another added bonus is that the oil/balsamic mixture creates a simple, but delicious salad dressing, so there’s no need to add any. It’s delicious, just as it is!

      Cannellini bean salad is served as a topper for a mixed green salad.

      Cannellini Bean Salad Can Be Served As A DIP, Too!

      My husband enjoys the cannellini bean salad served as a dip, too! Just stir it well, and serve it with pita chips, crackers or pieces of firm, crusty bread! It’s a simple, yet tasty dip I’m sure you will enjoy! This easy salad (or dip) has a lot of flavor!

      The cannellini bean salad can be served as a dip with pita chips, crackers or crusty bread.A bowl of cannellini bean salad ready to be served as a dip or eaten as is.

      Thank you for stopping by today. I hope you’ll try this easy to prepare dish, and trust you will enjoy it as much as we do. It should keep well (covered) in the refrigerator for up to 4-5 days. Please come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

      Looking For More SALAD Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious salad recipes for you to enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
      Instagram:       jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: The cookbook “100 Days Of Real Food”, by Lisa Leake, page 195, published by Harper Collins Publishers in 2014

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Cannellini Bean Salad
      Prep Time
      10 mins
      Cook Time
      0 mins
      Total Time
      10 mins
       

      Cannellini Bean Salad with tomatoes, onion, olive oil, balsamic, vinegar and garlic is easy to make and delicious as a salad topper OR a dip!

      Category: Appetizer, Salad
      Cuisine: American
      Keyword: cannellini bean salad
      Servings: 4
      Calories Per Serving: 190 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 15 ounces cannellini beans drained/rinsed
      • 1 medium tomato chopped
      • ⅓ cup red onion diced
      • 2 garlic cloves minced
      • 3 Tablespoons extra virgin olive oil
      • 2 Tablespoons balsamic vinegar
      • ¼ teaspoon salt use more if needed, to taste
      • ¼ teaspoon ground black pepper
      US Customary - Metric
      Instructions

      1. Drain and rinse cannellini beans. Place the beans in a small or medium-sized serving bowl.

      2. Add remaining ingredients, and stir to fully combine. Serve and enjoy! OPTIONAL: If desired, cover and refrigerate for 20-30 minutes for flavors to mingle.

      3. Can be served as a dip with pita bread, crackers or crusty slices of bread OR as a salad topper, OR eaten as is. If using as a salad topper, be sure to spoon some olive oil/balsamic dressing (from bottom of the bowl) over the salad.

      4. Store leftovers (covered) in refrigerator for up to 4-5 days.

      Recipe Notes

      NOTE: Canned cannellini beans vary in weight from 15 ounces up to 15.5 ounces. Use a whole can; the various weights will all work just fine!

      Nutrition Facts
      Cannellini Bean Salad
      Amount Per Serving (1 (1/4 of total))
      Calories 190 Calories from Fat 99
      % Daily Value*
      Fat 11g17%
      Saturated Fat 1g6%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 8g
      Sodium 378mg16%
      Potassium 109mg3%
      Carbohydrates 21g7%
      Fiber 6g25%
      Sugar 3g3%
      Protein 6g12%
      Vitamin A 257IU5%
      Vitamin C 6mg7%
      Calcium 76mg8%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Cannellini Bean Salad with tomatoes, onion, olive oil, balsamic, vinegar and garlic is easy to make and delicious as a salad topper OR a dip!


      Sep
      2021

      Zucchini Carrot Lime Coleslaw

      categories: Salads, Side Dishes
      5 Shares
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      Looking for a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!
      Looking for a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!

      If you enjoy the crunch and taste of traditional coleslaw, then I believe you will really like this zucchini carrot lime coleslaw. I found this low calorie recipe in one of my old Weight Watcher cookbooks. The freshly grated zucchini and carrots give this side salad it’s crunch, and a lime cilantro and ground cumin dressing gives it a delicious flavor.

      This coleslaw is super easy to prepare, and since it makes 4 servings, it’s a quick and easy side dish for your family or friends. Basically a salad dressing is made, and then used to top the fresh grated veggies. That’s it!

      Zucchini Carrot Lime Coleslaw is easy to make, colorful, tasty, and low in calories (about 51 calories per serving)! That’s what I call a great side dish! Here’s how to make it:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Prepare The Coleslaw Dressing

      The first thing you will need to do is prepare the coleslaw dressing. Before combining the ingredients, you will need to lightly “toast” the ground cumin spice. To do this, place the ground cumin in a “dry” skillet. Stir and cook, over low heat for about one minute, or until you begin to smell it’s fragrance. Transfer the cumin to a small bowl.

      To the cumin, add mayonnaise (light or regular), fresh lime juice, lime zest, chopped cilantro, salt and pepper. Stir these ingredients until they are combined well. This is the dressing for your zucchini carrot lime coleslaw.

      Ground cumin is lightly "toasted" in a skillet over low heat to enhance the flavor.Mayonnaise, cumin, cilantro, lime juice, zest, salt and pepper are used to make the coleslaw dressing.

      Prepare The Zucchini Carrot Lime Coleslaw

      Now it’s time to grate (or shred) the zucchini and carrots.  Cut off the ends of the zucchini, and grate it, using the largest size holes on a grater (can also use a food processor with a grating blade). Place the shredded zucchini on several thicknesses of paper towels. Press down firmly with more paper towels to remove as much of the natural wetness of the zucchini as possible.

      Peel the carrots, and cut off both ends of each carrot. Grate the carrots, using the largest size holes on the grater (can use a food processor with a grating blade for this, too). 

      A zucchini is shredded, then moisture is blotted out using paper towels.Two carrots are shredded to use in the zucchini carrot lime coleslaw.

      Place the shredded zucchini and carrots in a medium-sized serving bowl. Pour the coleslaw dressing over the top (using ALL the dressing). Toss the coleslaw until all ingredients are fully combined. Now your zucchini carrot lime coleslaw is ready to be served, OR you can cover the bowl and refrigerate until ready to be served.

      The dressing is combined with shredded zucchini and carrots in a mixing bowl.

      Serve The Zucchini Carrot Lime Coleslaw

      Transfer the zucchini carrot lime coleslaw to a serving dish (if desired), and garnish the top with a slice of lime, and a couple of cilantro sprigs. This side dish is best served on the same day you make it!

      This coleslaw still tastes great (and crunchy) on subsequent days, but you may have to remove a bit of liquid that accumulates on the bottom of the bowl (thanks again to those juicy zucchini!). No big deal! Store any leftovers covered in the refrigerator for 2-3 days.

      Zucchini Carrot Lime Coleslaw is garnished with lime wedge and cilantro sprigs to serve.Delicious zucchini carrot lime coleslaw is served in a white bowl, with cilantro/lime garnish.

      I really hope you enjoy this simple veggie side dish. We sure do! Thank you for stopping by today, and I sincerely hope you will come back soon for more family friendly recipes. Take care, and have a wonderful day! May God bless you with encouragement, and His peace today.

      Looking For More Coleslaw Recipes?

      You can find ALL of my recipes in the Recipe index, located at the top of the page. I have some delicious coleslaw recipes you might be interested in, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
      Instagram:       jbatthegratefulgirlcooks

      Author's Signature

      Original recipe source: “Weight Watchers New Complete Cookbook, page 305, published in 1998 by Wiley Publishing, Inc.

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      PRINT
      Zucchini Carrot Lime Coleslaw
      Prep Time
      7 mins
      Cook Time
      0 mins
      Total Time
      7 mins
       

      Want a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!

      Category: Salad/Side Dish
      Cuisine: American
      Keyword: zucchini carrot lime coleslaw
      Servings: 4
      Calories Per Serving: 51 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Coleslaw Dressing:
      • 3 Tablespoons light mayonnaise , can substitute regular
      • 1 Tablespoon fresh lime juice
      • ½ teaspoon lime zest* , *finely grated peel
      • 1 teaspoon ground cumin
      • 1 teaspoon chopped fresh cilantro
      • ¼ teaspoon salt
      • ⅛ teaspoon ground black pepper
      For Coleslaw:
      • 2 large carrots , peeled/grated
      • 1 medium zucchini , grated
      US Customary - Metric
      Instructions

      1. Place cumin in a "dry" skillet. Stir and cook on low heat for one minute, or until smell it's fragrance. Transfer cumin to a small bowl. Add mayonnaise, lime juice and zest, cilantro, salt and pepper. Stir until combined well. Set aside.

      2. Cut off both ends of zucchini. Grate, using large holes on a grater (or food processor with grating blade). Place shredded zucchini on several thicknesses of paper towels. Press down firmly with more paper towels to blot out as much of the natural wetness of zucchini as possible. Peel carrots; cut off both ends. Grate carrots, using large holes on grater (or food processor with grating blade).

      3. Place shredded zucchini/carrots in a medium bowl. Pour dressing over the top (use ALL the dressing). Toss until all ingredients are combined. May serve immediately, or can be covered/refrigerated for later.

      4. To serve, transfer to serving dish. Garnish with lime wedge, and 2-3 cilantro sprigs. Coleslaw is best served on the same day you make it! Coleslaw still tastes great on subsequent days, but you may have to remove liquid from bottom of bowl (thanks juicy zucchini!). Store leftovers (covered) in refrigerator for 2-3 days.

      Recipe Notes

      Caloric calculation is based on the use of light mayonnaise.

      Nutrition Facts
      Zucchini Carrot Lime Coleslaw
      Amount Per Serving (1 (1/4 of total))
      Calories 51 Calories from Fat 27
      % Daily Value*
      Fat 3g5%
      Saturated Fat 1g6%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Cholesterol 2mg1%
      Sodium 253mg11%
      Potassium 261mg7%
      Carbohydrates 7g2%
      Fiber 2g8%
      Sugar 3g3%
      Protein 1g2%
      Vitamin A 6130IU123%
      Vitamin C 12mg15%
      Calcium 26mg3%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Looking for a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!