Salads Archives

Category: Salads

27
Jul
2017

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

categories: Salads

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This colorful berry orange spinach salad with strawberries, blackberries, mandarin oranges, and feta, is topped with a citrus balsamic vinaigrette!

During the heat of summer, I try to cook “light” dinners… sometimes it’s just too hot for a big heavy meal! I recently made my husband and I an entree sized Berry Orange Spinach Salad with Citrus Balsamic Vinaigrette for dinner, and we LOVED it!

The berry orange spinach salad was filling, and it was pretty to look at, too! You eat with your eyes first, right? Baby spinach leaves, crumbled feta cheese, walnuts or pecans, mandarin orange slices, strawberries, and some fresh blackberries are the ingredients in the salad.

The salad dressing is an easy to mix together citrus balsamic vinaigrette, and it really complimented the sweet fresh fruit and the slightly salty feta well. All in all, this berry orange spinach salad is an extremely easy dish to make! It is a PERFECT salad to make on a busy summer day!). Here’s how to make it:

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

Make The Citrus Balsamic Vinaigrette

Whisk olive oil, balsamic vinegar, fresh squeezed orange juice, and honey together in a small bowl. Once the ingredients are fully mixed, set the salad dressing aside until you are ready to serve the salad. See how EASY that was?

How Many Servings Will This Recipe Make?

The berry orange spinach salad, (as written) will make either 4 small side salads OR 2 large entree salads. Please note that I made two entree sized salads, and my photos will reflect this.

NOTE: The caloric calculation totals shown in the printable recipe (below) are calculated using the amount of calories for a side salad.

Assemble The Berry Orange Spinach Salad

Divide the chilled baby spinach leaves into serving bowls or onto plates. Evenly divide and arrange the strawberries, mandarin orange slices, blackberries, feta and pecans on top of the spinach for each salad.

Note: If you want to prepare the salad ahead of serving time, do not add vinaigrette to salad. Keep the berry orange spinach salad covered and refrigerated, until you are ready to serve.

Right before serving, remove the salad(s) from the refrigerator, give the citrus balsamic vinaigrette a good stir, and drizzle it over each berry orange spinach salad!

Gently toss, to combine all the salad ingredients, and serve! YUM! The berry orange spinach salad not only looks good, it tastes good, too! Time to dig in!

We really enjoyed these light, but filling salads for dinner! Hope you will consider trying this delicious berry orange spinach salad recipe, too! Have a great day! I am so thankful today for my life, my health, my family (including our puppy!), and God… who loves me deeply, just as I am!

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. A few family favorites include:

Interested In More Recipes?

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Adapted From: https://www.yayforfood.com/recipes/berry-orange-spinach-salad-citrus-balsamic-vinaigrette

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Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

This colorful berry orange spinach salad with strawberries, blackberries, mandarin oranges, and feta, is topped with a citrus balsamic vinaigrette!

Category: Salad

Cuisine: American

Keyword: berry and orange spinach salad

Servings: 4 side salads (or 2 large)

Calories Per Serving: 290 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

6 cups packed baby spinach
2 mandarin oranges , peeled and sectioned
1 cup strawberries , halved (can substitute raspberries, if desired-keep whole)
1/2 cup fresh blackberries
1/2 cup feta cheese , crumbled
1/4 cup walnuts or pecans (I used pecans)

For Salad Dressing:

1/4 cup extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon fresh orange juice
1 Tablespoon honey

US Customary - Metric

Instructions

Whisk olive oil, balsamic vinegar, fresh squeezed orange juice, and honey together to make the vinaigrette. Once mixed, set aside until time to dress the salad.
The salad (as written) will make either 2 large entree salads, or 4 small side salads. To serve, divide chilled baby spinach leaves into serving bowls or onto plates. Evenly divide and arrange the strawberries, mandarin orange slices, blackberries, feta and pecans over the spinach.
Drizzle the balsamic vinaigrette over each salad, then toss to combine ingredients, and serve! If you want to prepare the salad ahead of serving time, do not add vinaigrette. Keep salad covered and refrigerated. Right before serving, remove chilled salad from refrigerator, give salad dressing a stir and drizzle it on salad!

Recipe Notes

Caloric calculation is based on using a side salad serving size (1/4 of total).

Nutrition Facts

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

Amount Per Serving (1 side salad)

Calories 290 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g31%

Cholesterol 16mg5%

Sodium 247mg11%

Potassium 452mg13%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 13g14%

Protein 5g10%

Vitamin A 4635IU93%

Vitamin C 51.5mg62%

Calcium 171mg17%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Jul
2017

Nanci’s 4-Bean Salad

categories: Salads, Vegetable Dishes

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This DELICIOUS, 4-Bean Salad is easy to make from scratch in 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!

I love Summertime! Warm days of sunshine, and BBQ’s on the back deck, enjoying the company of friends and family. We also enjoy the variety of wonderful foods we share when we get together, including Nanci’s 4-Bean Salad, which can be made in under 10 minutes!

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

Where I Got The Recipe For This 4-Bean Salad

I received this recipe from a friend named Nanci that I was privileged to be in a Bible Study group with. She told me it was a GREAT 4-bean salad, and thought we might enjoy it! With a grateful heart I jotted down the recipe. I’m pretty sure Nanci said she had been handed down the recipe from her mother-in-law. Once I got home, I added it to the BIG box of recipes on my desk that I want to try. There it sat in the huge pile of recipes I wanted to make.

I’ve been hanging on to her recipe for over a year now (shame on me), and FINALLY got around to making it. Oh boy… am I glad I did! It is so very easy to make (in under 10 minutes), and the flavor is remarkable (even better than store-bought)! This 4-bean salad is so good (and PERFECT for summer picnics, BBQ’s or family get-togethers year round), I knew I wanted to share it on this blog!

How To Make Nanci’s 4-Bean Salad

Open the cans, and drain and rinse all of the beans. Place the drained green, wax, kidney and garbanzo beans, sliced green pepper and red onion in a large mixing bowl.

In small separate bowl, whisk the oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour this mixture over the beans, and stir gently to mix all ingredients together.

Cover the 4-bean salad well, and place it in the refrigerator. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! And that’s it! See how easy it is to make this wonderful 4-bean salad?

Chill And Serve Nanci’s 4-Bean Salad

Stir the salad occasionally during the refrigeration process. Once it has been thoroughly chilled (at least 8 hours), it is ready to serve. Place Nanci’s 4-Bean Salad into a nice serving bowl (big enough to hold 8 cups of salad), serve, and enjoy!

The salad itself takes less than 10 minutes to throw together. I recommend mixing it up either EARLY in the morning for a late dinner OR making salad in the evening for serving the next day. However you choose to prepare it, I really think you will LOVE this delicious, flavor-filled simple 4-bean salad! Have a great day, and thanks for stopping by. Please come back again soon.

Looking For More Side Salad Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. A few of our favorite side salads you might enjoy include:

Interested In More Recipes?

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Recipe Source: My friend, Nanci Peck

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Nanci's 4-Bean Salad

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

This DELICIOUS, 4-Bean Salad is easy to make from scratch in only 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!

Category: Salad

Cuisine: American

Keyword: 4 bean salad

Servings: 16 (1/2) cup servings (8 cups total)

Calories Per Serving: 144 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

1 can green beans
1 can kidney beans
1 can garbanzo beans
1 can yellow wax beans
1 small green bell pepper , sliced thin
1 small red onion , sliced thin

For dressing:

1/3 cup vegetable oil
2/3 cup white vinegar
3/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

US Customary - Metric

Instructions

Drain and rinse all beans. Place drained beans, green pepper and red onion in large mixing bowl.
In small separate bowl, whisk oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour over beans; stir gently to mix all ingredients together.
Cover salad and refrigerate. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! Stir salad occasionally during the refrigeration process. Serve, and enjoy!

Recipe Notes

*Cans of beans are standard size (15.5 ounces)
*Prep time shown does not indicate refrigeration time (8 hours or overnight is best for flavors to saturate!)

Nutrition Facts

Nanci's 4-Bean Salad

Amount Per Serving (0.5 cup)

Calories 144 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Sodium 291mg13%

Potassium 242mg7%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 11g12%

Protein 3g6%

Vitamin A 215IU4%

Vitamin C 15.5mg19%

Calcium 42mg4%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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27
Apr
2017

Grilled Chili & Lime Chicken Fajita Salad

categories: Chicken, For The BBQ Grill, Main Dish Salads, Main Dishes, Mexican / Southwestern, Salads

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Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!
Do you like fajitas? Well, I sure do, so I was excited to try a new recipe for Grilled Chili & Lime Chicken Fajita Salad! Wow… it tasted fantastic, and I can’t wait to share it with you today. This main dish salad is filled with marinated grilled chicken, romaine lettuce, black beans, grilled bell peppers and onion, and is topped with tortilla strips, cilantro, avocado and sour cream.

If that’s not enough, it is drizzled with an amazing chili and lime salad dressing (part of it serves as the marinade!). If you like Southwestern food, chances are you will LOVE this filling salad. We sure did! It is one of my new favorites… will DEFINITELY make this chicken fajita salad again and again.

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

Plan Ahead

The chicken will need to marinate for a couple hours (at least), so plan ahead. This marinating time is not included in the prep time in the printable recipe. I like to get things ready ahead of time, so early in the afternoon I marinated the chicken, then grilled the chicken and at the same time, (in a separate skillet) I grilled the onion and peppers.

When it was dinner time, all I had to do was slice the pre-cooked chicken, arrange the salad ingredients in 2 serving bowls, drizzle with the dressing and serve! EASY!

How To Cook This Chicken Fajita Salad

The day I made this salad it was pouring rain, so I cooked the chicken on my indoor George Foreman grill. You can cook the marinated chicken on the BBQ, an indoor grill. You can also cook it in a skillet on your stovetop! The recipe calls for boneless chicken thighs, but boneless chicken breasts are a great substitution, too!

Marinating The Chicken

In a small bowl, whisk the ingredients for the marinade together until fully blended. Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish.

Add the chicken, cover, and refrigerate/marinate chicken for at least 2 hours (turning occasionally to coat), for best taste results! Cover and set the remaining marinade (approx. 1/4 cup) aside until ready to serve (this is the salad dressing). There is no need to refrigerate.

Cooking the Chicken

After chicken has been marinated, grill the chicken until done and crispy on a BBQ or indoor grill. If using a skillet, heat a teaspoon of oil on medium-high heat until hot before adding meat. Once very hot (but not smoking), add chicken and cook until done. When cooked fully, remove chicken. Let rest for a few minutes, then cut chicken into thin slices.

TIP: When you cook the marinated chicken, discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination!

Cooking the Veggies

In a separate skillet, heat a teaspoon of oil on medium-high heat until hot. Add the sliced red and yellow bell peppers and onions to the skillet once it is hot (but not smoking).. Cook until tender (4-5 minutes), stirring occasionally. Remove the skillet from the heat and set it aside, to let the veggies cool.

Time To Assemble The Salad

To assemble the salad, fill each serving dish with torn romaine leaves. Evenly distribute the black beans, peppers and onions over lettuce. Add some sliced avocado and crisp tortilla strips. TIP: I made my own tortilla strips. To see how to make them, check the notes section of printable recipe.

Sprinkle the salad with extra cilantro leaves. Place a dollop of sour cream on top, and add a lime wedge (for garnish). Finish it by drizzling reserved marinade over the top.

Enjoy This Delicious Chicken Fajita Salad

Serve… and ENJOY this amazing, flavor-filled chicken fajita salad! The recipe as written (below) makes two very generous sized main course salads.

I’m not kidding… this chili lime chicken fajita salad really is one delicious dinner! I hope you will give it a try. My husband loved it, too. One of his first comments after tasting it was, “wow, this has to be one of the best looking salads I’ve ever eaten”. Yes, it LOOKS good, but just wait until you TASTE it! Grab a fork and have a taste of this juicy chicken fajita salad! YUM!

Have a wonderful day! Thanks for stopping by. I hope you find some delicious recipes, (including this one for chicken fajita salad) to fix for those you love and cherish!

Looking For More ENTREE SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious main course salad recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Adapted From: https://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/

0 from 0 votes

Grilled Chili & Lime Chicken Fajita Salad

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!

Category: Main Course Salad

Cuisine: Southwestern

Keyword: chicken fajita salad

Servings: 2 Main Course Servings

Calories Per Serving: 544 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Marinade:

4 Tablespoons olive oil
1/3 cup (+ 1 Tablespoon more) fresh squeezed lime juice
2 Tablespoons fresh chopped cilantro
2 cloves minced garlic
1 teaspoon brown sugar
3/4 teaspoon red chili flakes
1/2 teaspoon ground Cumin
1 teaspoon salt

For Salad:

2 boneless , skinless chicken thighs (can substitute chicken breasts)
1/2 yellow bell pepper , sliced thin (seeds removed)
1/2 red bell pepper , sliced thin (seeds removed)
1/2 medium onion , thinly sliced
5 cups Romaine lettuce , roughly chopped
1 avocado , sliced (divided)
1/2 cup black beans (rinsed, drained)

For Garnish (Optional):

Sour cream and extra cilantro leaves
Crisp tortilla strips (see Notes section for "how to make" these).

US Customary - Metric

Instructions

In a small bowl, whisk ingredients for marinade together until fully blended. Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish. Add chicken and let marinate in fridge for at least 2 hours, turning occasionally to coat. Cover remaining marinade and set aside until ready to serve (this is the salad dressing-you do not need to refrigerate).
Heat a teaspoon of oil on medium-high heat in a skillet. Once oil is hot, add marinated chicken pieces; cook until done and crispy on outside (can also use indoor grill or outside BBQ). When fully cooked, remove chicken. Let rest for a few minutes, then cut into thin slices. Set aside. Discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination.
In a separate skillet, heat a teaspoon of oil on medium-high heat. Add sliced onions and bell peppers. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat; set aside.

To Assemble Salad: Fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips. Sprinkle with cilantro leaves. Place a dollop of sour cream on top and add a lime wedge (for garnish). Drizzle reserved marinade over salad. Serve... and ENJOY!

Recipe Notes

Caloric calculation does not include sour cream or tortilla strip garnish. Prep Time does not include marinating time for chicken.

TO MAKE TORTILLA STRIPS: Cut 2 corn tortillas in half, then cut into thin strips. Coat strips with 1 Tablespoon of vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

Nutrition Facts

Grilled Chili & Lime Chicken Fajita Salad

Amount Per Serving (1 serving)

Calories 544 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 4g25%

Cholesterol 72mg24%

Sodium 1329mg58%

Potassium 1561mg45%

Carbohydrates 35g12%

Fiber 14g58%

Sugar 7g8%

Protein 32g64%

Vitamin A 11655IU233%

Vitamin C 123.8mg150%

Calcium 85mg9%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Oct
2016

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette

categories: Apples, Salads, Sauces and Dressings

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The other evening I made a Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette to go with dinner. It tasted wonderful, with crunchy apple slices, creamy goat cheese, spinach, dried cranberries, toasted pecans, and a fantastic dressing – amazing!
Talk about a quick and easy salad (and homemade dressing)… wow! The entire salad and amazing vinaigrette dressing took only about 15 minutes from start to finish. My husband and I both loved it!

Here’s how you make this incredibly EASY salad: Place baby spinach , thinly sliced apples, red onion, dried cranberries, toasted pecans (or walnuts), and goat cheese (half of total amount) into a large salad bowl.

Note: I sliced the apples right before serving. If preparing this salad ahead of time, remember to brush apple slices with lemon juice, to prevent them from darkening once exposed to air, OR slice the apples and add to salad just before serving.

Quickly whisk together the vinaigrette ingredients or place in a bottle or container with lid, and shake to fully combine.

Lightly drizzle the salad with vinaigrette.

Toss the salad to mix in the salad dressing, covering all ingredients. Once salad has been tossed, top the salad with the other half of the goat cheese, and serve! THAT’S IT!

See how easy that was? In case you are thinking that the salad is too easy to taste good, let me assure you, the vinaigrette is absolutely fantastic on this salad, AND the salad itself is FULL of great flavors AND textures (chewy, crunchy, creamy)!

I hope you have a wonderful day. Seek out someone you can encourage or give a helping hand to today. We can ALL make a difference in this often hopeless world. Blessings.

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.gimmesomeoven.com/my-favorite-apple-spinach-salad/

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Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Quick and easy to prepare, this salad is full of flavor and textures, thanks to spinach, crisp apple slices, red onion, cranberries, creamy goat cheese, toasted pecans, and apple cider vinaigrette!

Category: Salad

Cuisine: American

Keyword: spinach goat cheese salad

Servings: 4 servings

Calories Per Serving: 576 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For salad:

10 ounces baby spinach
2 apples (cored/thinly sliced- leave peel ON)
2/3 cup dried cranberries
1 cup pecans (or walnut halves), lightly toasted
Half small red onion , peeled/thinly sliced
5 ounces goat cheese , DIVIDED. (May also substitute feta or bleu cheese)

For Apple Cider Vinaigrette:

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar (may also substitute champagne vinegar)
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
1 garlic clove , peeled/minced
1 Tablespoon maple syrup (or honey), to sweeten
pinch salt and pepper , to taste

US Customary - Metric

Instructions

Place baby spinach, sliced apples, cranberries, toasted pecans (see NOTES section), red onion slices, and crumble HALF of the goat cheese into a large salad bowl.
In separate bowl, jar, or container with lid, mix together the vinaigrette ingredients. Shake or whisk until all salad dressing ingredients are fully blended.
Lightly drizzle the vinaigrette over the salad. Toss salad, to combine.
Crumble the remaining goat cheese over the top of the salad, and serve!

Recipe Notes

To toast pecans (walnuts): Place in skillet (a dry skillet) and cook on medium-low for about 5 minutes, stirring/turning often, until nuts are lightly toasted and aromatic. Let nuts cool a minute or two, before adding to salad.

Nutrition Facts

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette

Amount Per Serving (1 salad (1/4 of total))

Calories 576 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 9g56%

Cholesterol 16mg5%

Sodium 242mg11%

Potassium 645mg18%

Carbohydrates 40g13%

Fiber 7g29%

Sugar 28g31%

Protein 11g22%

Vitamin A 7075IU142%

Vitamin C 28.5mg35%

Calcium 151mg15%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Aug
2016

Pasta Salad

categories: Salads

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This quick (15 min.), and easy to make pasta salad with Italian dressing, salami, cheese, broccoli, olives and carrots will become a family favorite!
Do you enjoy Pasta Salad? We sure do. I like to make them in the summer (when it’s HOT), and have the chilled, yummy salad “hang out” in our refrigerator for quick bites here and there! It’s so easy to make this Pasta Salad, and it tastes quite wonderful.

I’ve been making Pasta Salad like this for at least 20 years, and we always enjoy it. This salad has black olives, cheddar cheese, Genoa salami, red pepper, broccoli, baby carrots, red onion, cucumber, and cherry tomatoes! YUM. Here’s how to make it:

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

How To Make This Pasta Salad

Here’s a closeup of the “Cast Of Characters”, chopped and ready to go. TIP: Chop and cut all of salad ingredients while the pasta in this recipe is cooking, to save time! Once that is done, you’re practically ready to eat this delicious pasta salad! The prep time to make this is minimal. It can be ready in under 15 minutes!

Cook The Pasta

Start by cooking pasta according to package directions. I like to use rainbow pasta (as shown) for color and variety, but elbow macaroni, bow-tie pasta, etc. will work fine, as well! When done, rinse and drain the pasta well.

Add the cooked and drained pasta and all of the other ingredients into a large salad bowl.

Dress The Pasta Salad

Pour Italian salad dressing over top, and mix well, to fully coat it all. Any Italian dressing will be just fine (just use what you have), BUT this is my FAVORITE dressing to use on this salad! No… I am not sponsored by Olive Garden – I just really like their creamy Italian dressing paired with this salad.

Let The Salad Chill For BEST Flavor!

Cover and refrigerate the salad for at least an hour (for best flavor!). Right before serving, taste, and add additional salad dressing if necessary (the dressing will absorb into the pasta while refrigerating). That’s it. Serve it up, and ENJOY the great flavors in this delicious pasta salad.

Have a great day! Make the most of every opportunity to be a blessing to someone that crosses your path today. Life is short, friends. Be kind! Thanks for stopping by, and I hope you will come back again soon.

Looking For More PASTA SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple pasta salad recipes you might enjoy are:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Pasta Salad

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

This quick and easy to make pasta salad with Italian dressing, salami, cheese, broccoli, olives and carrots will become a family favorite!

Category: Salad

Cuisine: American

Keyword: pasta salad

Servings: 8 servings

Calories Per Serving: 309 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 lb. bag rainbow pasta (or any kind you like, elbow macaroni, bow-tie, etc)
20 slices Salami , thinly sliced and cut into quarters
3 slices Cheddar Cheese (3 med. thick slices), cut into 1" cubes
10 Cherry tomatoes , halved
½ cup Broccoli , cut into tiny pieces (about 1/2 cup)
¼ cup Red Onion , diced
10 Baby carrots , sliced thin
1 small can sliced black olives , drained
1/2 cup chopped red pepper
1 cup Cucumber , peeled, sliced, then quartered
½ cup Italian Dressing (1/3- 1/2 cup)

US Customary - Metric

Instructions

Cook pasta according to package directions. When done, rinse, drain, then set aside.
While pasta is cooking, chop, dice, slice (etc.) all the veggies and cheese, etc. for salad.
Combine cooked and cooled pasta and remaining ingredients in large salad bowl.
Pour 1/3 to 1/2 cup salad dressing over salad. Toss well, to combine. If it needs a bit more salad dressing, add it! The salad dressing will absorb a bit into the salad as it refrigerates. If necessary, add just a bit more dressing right before serving!
Cover and refrigerate for about an hour before serving, to give all the flavors a chance to mingle!
Serve, and enjoy!

Recipe Notes

The quantity of chopped veggies and cheese used in this recipe is approximate. Change quantities up and/or add other ingredients as you prefer! You really can't hurt this salad. Trust me!

Nutrition Facts

Pasta Salad

Amount Per Serving (1 g)

Calories 309 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 19mg6%

Sodium 322mg14%

Potassium 295mg8%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 3g3%

Protein 12g24%

Vitamin A 2240IU45%

Vitamin C 17.6mg21%

Calcium 99mg10%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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08
Aug
2016

Summer Fruit Medley Green Salad

categories: From Our Veggie Garden, Salads

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Mixed greens, strawberries, peaches, blueberries, feta, red onion and pecans combine to create a delicious, colorful, summer fruit medley green salad!
I love salads during the HOT Summertime! They are light, cold, and taste yummy when it is too hot outside to want a heavy dinner. A few nights ago I made this delicious Summer Fruit Medley Green Salad. It was soooo good, I’m making it again tonight!

Summer and fresh picked fruit just really seem to go together! Juicy sweet fruits, like blueberries, strawberries, and fresh peaches taste absolutely amazing when you pair them up in a savory salad.

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

Fresh Fruit Makes This Fruit Medley Green Salad The Best!

The day I made this salad the first time, I had just picked fresh peaches at a local U-Pick Farm. I also had fresh blueberries, strawberries and mixed greens right in my little backyard raised bed garden! They were nice and RIPE! How could I NOT use them in something yummy?!!!

The fruit medley green salad came together in a FLASH! In about 10 minutes, I had all the ingredients in a serving bowl. It sure looks pretty with colorful fresh fruit, feta cheese, red onions, Romaine lettuce, mesculin greens, and pecan pieces in it!

Add Salad Dressing And Serve

To dress the salad I made a super quick balsamic vinegar and olive oil dressing (that took all of about 30 seconds to mix together), drizzled it over the salad, and BOOM! Love at first bite! I served the summer fruit medley green salad with slices of rotisserie chicken on the side.

The sweetness of the fresh ripe fruit, paired with the slight saltiness of feta cheese, and the crunch of the crisp lettuce and pecans makes ONE GREAT TASTING SALAD!

Sure hope you will consider making this quick, easy, and scrumptious fruit medley green salad, especially now, when summer fruits are at their peak of delicious-ness! Gotta go now and get our dinner ready. We’re having salmon, with this salad on the side tonight! YUM! Have a great day!

Looking For More SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few salad recipes for you to enjoy, including:

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0 from 0 votes

Summer Fruit Medley Green Salad

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Mixed greens, strawberries, peaches, blueberries, feta, red onion and pecans combine to create a delicious, colorful, summer fruit medley green salad!

Category: Salad

Cuisine: American

Keyword: fruit medley green salad

Servings: 4 servings

Calories Per Serving: 87 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 small head Romaine lettuce , chilled and chopped
2 cups mixed salad greens (Spring greens or mesculin, chilled and chopped)
1 fresh peach (peeled, pitted, and sliced thin)
5-6 fresh strawberries (sliced thin)
1/2 cup fresh blueberries
1/3 cup crumbled feta cheese
1/4 cup red onion (thinly sliced)
8-10 pecans or walnuts (broken into pieces)
Optional Dressing: (but it goes perfectly with sweetness of fruit/saltiness of feta!)
2 parts dark balsamic vinegar to 1 part olive oil (can make as much or as little as desired)

US Customary - Metric

Instructions

Place cold chopped mixed greens in large salad bowl.
Add peach slices, strawberry slices, blueberries, and crumbled feta cheese. Top with red onion slices and broken pecan (or walnut) pieces.
In a separate bowl, mix the olive oil and balsamic vinegar together with a fork until fully emulsified/combined. Drizzle dressing over salad..
Serve chilled, and enjoy!

Recipe Notes

NOTE: Caloric calculation does not include the optional oil/vinegar dressing.
If by any chance you happen to have a Peach-Cinnamon balsamic vinegar hanging around your kitchen... by all means, use it in the salad dressing!!!

Nutrition Facts

Summer Fruit Medley Green Salad

Amount Per Serving (1 serving)

Calories 87 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 145mg6%

Potassium 171mg5%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 6g7%

Protein 2g4%

Vitamin A 1010IU20%

Vitamin C 18mg22%

Calcium 64mg6%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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01
Aug
2016

Lemony Chickpea Salad

categories: Salads, Side Dishes, Vegetable Dishes

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Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.

I collect cookbooks, and love adding new ones to my collection. Recently I was fortunate enough to buy a couple cookbooks with gift cards I received for Christmas. While checking out my new “Cooking Light” cookbook, I found a super quick and light recipe for Lemony Chickpea Salad. The lemony chickpea salad looked good, so I decided to give it a try!

NOTE: Did you know chickpeas are from the legume family, and are a great source of healthy protein, dietary fiber, and contain numerous vitamins and minerals? You can learn more about this nutritious legume here.

Less than 5 minutes later I had this simple, yet great tasting, healthy side dish! The recipe for lemony chickpea salad is healthy, easy to make, and DELICIOUS!

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

Here’s How Simple It Is To Make Lemony Chickpea Salad

First, rinse and drain a can of chickpeas (also known as garbanzo beans). That’s about the hardest thing you will need to do to make this side salad!

Ready To Serve Lemony Chickpea Salad

Place the rinsed, drained chickpeas in a serving bowl. Add olive oil, fresh lemon juice, chopped fresh parsley, minced garlic, and crushed red pepper. Stir to fully combine the chickpeas with the light lemon dressing and the herbs and spices.

That’s it! See? I told you this healthy side salad was EASY!! Garnish the lemony chickpea salad with a lemon slice and a fresh sprig of parsley, if desired. Serve salad at room temperature, for best taste!

Have a fantastic day! I am choosing today to be thankful for the many blessings in my life, those seen and unseen, mercifully provided by the God I love with all my heart.

Looking For More SALAD Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: The cookbook “Cooking Light Fresh Food Fast Weeknight Meals”, published by Oxmoor House, Inc., 2010, page 62.

0 from 0 votes

Lemony Chickpea Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Lemony Chickpea Salad is a quick (5 minute), easy and healthy side dish, featuring chickpeas (garbanzo beans), in a light lemon, olive oil, and garlic dressing.

Category: Salad/Side Dish

Cuisine: American

Keyword: lemony chickpea salad

Servings: 4 servings

Calories Per Serving: 153 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

15 ounce can chickpeas (garbanzo beans), drained and rinsed
1 Tablespoon fresh squeezed lemon juice
1 Tablespoon extra-virgin olive oil
1 Tablespoon fresh parsley , chopped
1 garlic clove , minced
1/8 teaspoon crushed dried red pepper

US Customary - Metric

Instructions

Place drained chickpeas into small serving bowl.
Add lemon juice, olive oil, chopped parsley, minced garlic and crushed red pepper.
Stir very well, to fully combine ingredients.
Serve at room temperature. (If you are making this ahead of time, cover and refrigerate. Remove from refrigerator half an hour before serving, to allow olive oil in recipe to liquefy again!).
Enjoy this light and healthy side salad.

Recipe Notes

Recipe makes approx. 4 (1/2 cup) servings, but is EASILY doubled.

Nutrition Facts

Lemony Chickpea Salad

Amount Per Serving (1 serving)

Calories 153

* Percent Daily Values are based on a 2000 calorie diet.

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06
Jul
2016

Black Bean, Corn & Tomato Salad with Avocado Dressing

categories: Salads

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Healthy black bean corn tomato salad, topped with a creamy avocado cilantro dressing is a perfect Southwestern-style side dish for any get together.

Our family really enjoyed this Southwestern flavored Black Bean, Corn & Tomato Salad with Avocado Cilantro Dressing at our Father’s Day BBQ this past weekend. I served it as a side dish with grilled hamburgers, fresh fruit, and potato salad.

Recently I made a Southwest Steak Salad with Avocado & Cilantro Dressing, and still had some of the dressing left in our refrigerator. I decided to make a quick, healthy salad with some canned black beans and corn (and a few other ingredients).

The leftover avocado and cilantro dressing helps to bind it all together with great flavor! Boy, was it ever GOOD! Surprisingly GOOD! Here’s how to make this delicious black bean corn tomato salad:

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

Make The Avocado Cilantro Salad Dressing

The dressing is very quick and easy to prepare. Mix or process the ingredients together until creamy in a blender or food processor, and season with salt and pepper, to taste.

The yummy avocado dressing looks like this once it is fully blended. NOTE: This is more than you will need for this recipe! If you double the salad ingredients (if making this for a LARGE group), it will be perfect! If not, just use it on another great salad… or as a delicious topping for tacos or nachos!

Make The Black Bean Corn Tomato Salad

Place black beans, corn, tomato, red onion, and cilantro in a serving bowl. Add the avocado dressing, and stir well, to fully combine salad and the dressing.

Cover and refrigerate the salad until ready to serve… and that’s it! This black bean corn tomato salad is so easy to make! It only takes about 10 minutes to make, and it is incredibly flavorful and delicious! This would be a great salad to take to a family gathering or potluck!

Hope you will give this black bean corn tomato salad a try. You will be thrilled with its great taste, and how easy it is to make in hardly no time at all! Have a great day.

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. These include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Salad Dressing Source: http://www.joyfulhealthyeats.com/southwestern-steak-salad-with-cilantro-avocado-dressing/

0 from 0 votes

Black Bean, Corn & Tomato Salad with Avocado Dressing

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Healthy black bean corn tomato salad, topped with a creamy avocado cilantro dressing is a perfect Southwestern-style side dish for any get together.

Category: Salad

Cuisine: Southwestern

Keyword: black bean corn tomato salad

Servings: 6 servings

Calories Per Serving: 214 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

1 can black beans , rinsed and drained
1 can whole kernel corn , rinsed and drained
1/4 cup chopped red onion
1 medium tomato , seeded and chopped
2 Tablespoons chopped cilantro

For Avocado Cilantro Dressing:

1 avocado
1 cup fresh cilantro , chopped
¼ cup fresh lime juice
1 Tablespoon red wine vinegar
1 Tablespoon olive oil
¼ teaspoon red pepper flakes
¼ teaspoon cumin
Salt and Pepper , to taste

US Customary - Metric

Instructions

Place black beans, corn, chopped red onion, tomato and 2 Tablespoons chopped cilantro into serving bowl. Stir to combine. Set aside.
Prepare salad dressing by placing all dressing ingredients (except salt and pepper) into a blender. Blend very well, until dressing is smooth and creamy. Season with salt and pepper, to taste. (If it is too thick, you can thin it a bit by adding a tiny bit more olive oil and red wine vinegar).
Gently mix about 3 Tablespoons of the dressing into the beans/corn mixture. Stir until combined. (Add additional dressing if desired. You will not use all the dressing, but it keeps well in refrigerator and can be used on other salads).
Cover salad and refrigerate until ready to serve! Enjoy!

Recipe Notes

If you want to double the salad recipe to serve more people, go for it! There is no need to double the avocado & cilantro dressing ingredients. There will be plenty (as written).

Nutrition Facts

Black Bean, Corn & Tomato Salad with Avocado Dressing

Amount Per Serving (1 serving)

Calories 214 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 279mg12%

Potassium 609mg17%

Carbohydrates 31g10%

Fiber 9g38%

Sugar 4g4%

Protein 7g14%

Vitamin A 610IU12%

Vitamin C 15.8mg19%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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29
Jun
2016

Potato Salad

categories: Salads, Side Dishes, Vegetable Dishes

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You’re gonna love this simple, old-fashioned potato salad! It is easy to make, and will be a big hit at your next family BBQ or picnic!

I’ve been making this classic recipe for yummy, old-fashioned Potato Salad for over 30 years now! We have it for BBQ’s, potlucks and picnics, and my family and friends always end up wanting more (including “to go” containers for our grown sons)!

When I was growing up, I didn’t like potato salad. My Mom (who is a fantastic cook) made hers with LOTS of sweet pickle relish, red onions and mustard, and I just didn’t enjoy it (sorry, Mom)!

How I Got This Recipe

Well, many years ago, a friend of mine named Judy made potato salad for a baby shower I was the guest of honor at, and I LOVED it!

I asked her what her “secret” was. She told me she used Claussen Dill Pickles, because they are refrigerated and have the “best” crunch factor! Who knew?

Well, trust me… I don’t owe my allegiance to any particular pickle company, BUT… I gotta tell ya, she was on to something. I went home and began experimenting with my own version of potato salad (including those DILL pickles).

Eventually I came up with a winner recipe, and have been making potato salad this way ever since! After making this salad hundreds of times over the past 30 years, I finally decided to post it on my blog. Here’s how to make it.

How To Make Old-Fashioned Potato Salad

Boil the Russet potatoes (with the skin on), until they are fork-tender. You will need to do this in a LARGE saucepan.

Hint: See my note section in the printable recipe for a time-saver to cook hard-boiled eggs for the recipe in the same pan with the potatoes.

Drain the cooked potatoes, slightly cool, then peel and cube. Place potato cubes in a large enough bowl to mix up the potato salad.

Slice the green onions, chop Claussen pickles, and chop up 2 of the 3 hard-boiled eggs. Add these ingredients to the potato chunks in the bowl.

In a separate bowl, combine mayonnaise, a small bit of prepared yellow mustard, several Tablespoons of the pickle juice (straight from the jar!), and a bit of salt and pepper.

This will be the dressing for the potato salad. Pretty easy to make, right?

Mix The Potato Salad

Pour “dressing” mixture over potatoes. Stir gently to fully combine all ingredients. If necessary, add additional mayonnaise.

The amount of mayonnaise needed will vary, depending on the quantity and size of the potatoes used for this potato salad. You can always add more after stirring, if necessary.

You don’t want the potato salad dry. You definitely do not want it swimming in mayo, either!

Once the potato salad is completely combined, taste it to see if you need a bit more salt and/or pepper, and season to taste.

When you have it seasoned just the way you like it, transfer the potato salad into a large serving bowl.

Garnish The Potato Salad

I use this contraption to thinly slice a hard-boiled egg for garnishing the salad (optional). This device sure makes it easy to cut a hard boiled egg into beautiful, even slices!

It thinly slices the egg for me, without making a mess! If you do not have something like this, carefully cut thin slices with a very sharp knife!

Garnish, Refrigerate, Then Serve!

Place the egg slices on top of potato salad. Garnish with a few more green onion slices (the green part) OR chopped parsley. Sprinkle the top with paprika, and that’s it!

Cover the potato salad with plastic wrap. Refrigerate for 5-6 hours before serving, for best flavor (and chill factor!).

That’s how I make this classic homemade potato salad. It really is quite inexpensive to prepare, and is always enjoyed at family get togethers.

For me, it’s always a hoot to see just how much of this potato salad our two grown sons can pile on their plates! Ha Ha. I say “Have a little hamburger with that potato salad!”

Hope you will find time this summer to give this great potato salad recipe a try! We absolutely LOVE it!

Looking for Other Salad Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of salad recipes to choose from, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Potato Salad

Prep Time

1 hr

Cook Time

0 mins

Total Time

1 hr

You're gonna love this simple, old-fashioned potato salad! It is easy to make, and will be a big hit at your next family BBQ or picnic!

Category: Salad

Cuisine: American

Keyword: potato salad

Servings: 10 servings

Calories Per Serving: 120 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Potato Salad:

5 large "baker" sized russet potatoes (or 8-9 small potatoes)
2 green onions , sliced (green and white parts)
4 Claussen dill pickle spears (or 1 LARGE Claussen whole dill), chopped
3 hard boiled eggs (chop 2 of them, reserve 1 for garnish, if desired)

For Potato Salad "Dressing":

5 HEAPING Tablespoons mayonnaise (really big heapings-start with this-add more if necessary)
1/2 teaspoon prepared yellow mustard
3 Tablespoons pickle juice (straight from the jar!)
Salt and black pepper , to taste

For Garnish:

Use 1 reserved hard-boiled egg , thinly sliced
Additional sliced green onions (green part) OR chopped fresh parsley
Paprika (to lightly sprinkle on top of salad)

US Customary - Metric

Instructions

Boil potatoes (with skin on) until fork tender (time will vary depending on size of potatoes). It will typically take between 35 and 50 minutes. If done, you should be able to insert a knife blade into the potato with no problem. When done, drain, and peel potatoes. Once cool, cut potatoes into chunks and place into large bowl.
Slice green onions and chop dill pickle spears. Add to potatoes. Chop 2 of the 3 hard boiled eggs, and add to potatoes.
Mix up "dressing" for salad in a separate bowl, by mixing mayonnaise, mustard, pickle juice, and salt and pepper (start with 1/2 teaspoon salt/pepper).
Pour the "dressing" over the potato mixture. Stir gently to fully combine ingredients. If more "moisture" is needed, add more mayonnaise and continue stirring until fully coated. (amount of "dressing" and additional mayo will vary, due to amount and size of potatoes used).
Taste test. Add more salt/pepper, if needed. (I usually end up adding a bit more salt).
Place potato salad into serving bowl. Garnish top with thin slices of hard-boiled egg, then add additional sliced green onion (the green part) OR chopped fresh parsley. Lightly sprinkle with paprika.
Refrigerate for 5-6 hours (for BEST flavor and "chill" factor); Serve, and enjoy!

Recipe Notes

To save time, I boil the eggs in the same saucepan while I cook the potatoes! Usually takes them about 23 minutes when added to boiling water with all the potatoes. I take eggs out when done, and finish cooking potatoes! (one less pan!)

Nutrition Facts

Potato Salad

Amount Per Serving (1 serving)

Calories 120 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 74mg25%

Sodium 339mg15%

Potassium 475mg14%

Carbohydrates 19g6%

Fiber 1g4%

Protein 4g8%

Vitamin A 130IU3%

Vitamin C 6.5mg8%

Calcium 26mg3%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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11
May
2016

Grilled Chicken & Spring Greens w/ Raspberry Balsamic Dressing

categories: Chicken, Lunch - Quick and Easy, Main Dish Salads, Main Dishes, Salads

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I had the best salad the other day for lunch! I was intent on making a healthy lunch, and I came up with this Grilled Chicken & Spring Greens with Raspberry Balsamic Dressing! And let me tell you… I loved every single bite (and crunch, thanks to the sunflower seeds)!

This was such an easy salad to put together! I pre-grilled the chicken early in the morning (on my handy-dandy indoor grill… Thanks, George Foreman!), so all that was involved at lunch time was to assemble the salad and whip up some dressing (under a minute).

I used some Raspberry Balsamic Vinegar that I had previously purchased at a specialty shop on the Oregon coast, but in case you don’t happen to have any just laying around waiting to be used, I have seen numerous “flavored” balsamic vinegars at local grocery stores.

Here’s a picture I took at a Flavored Olive Oil and Balsamic Vinegar tasting shop I visited with a friend, in downtown Seattle last summer (so fun to sample different flavors!). I left there with bottles of dark chocolate balsamic vinegar and blood orange olive oil- put the two together…oh my crazy goodness!

It’s fun to experiment with different flavored balsamic vinegars…they are slightly thick and sweet! I have several flavors, including peach & cinnamon, dark chocolate, and my beloved raspberry! YUM. If you don’t have access to “flavored” balsamic vinegar, rest assured…you can easily substitute regular aged balsamic vinegar in the dressing, and it will still taste great!

I like to make extra and keep grilled chicken on hand for last minute salads, quesadillas, tacos, etc., but if you don’t, here’s what you do. Slice a large chicken breast in half horizontally, then sprinkle it lightly on one side with garlic powder, coarse black pepper, celery salt, and seasoning salt. Then grill it, bake it or broil it… whatever technique you prefer, and let the chicken cool down a bit (so it’s warm) before slicing it into thin strips and adding it to your salad.

Make The Salad Dressing

To make the salad dressing, mix equal parts balsamic vinegar and olive oil until completely blended, then add a tiny bit of salt and pepper, to taste. For one salad, I mixed 2 teaspoons olive oil and 2 teaspoons balsamic vinegar (& had some leftover!)

I assembled chilled Spring Greens on a plate, added fresh raspberries, then sprinkled it with roasted sunflower seeds. I thinly sliced the warm grilled chicken breast, placed it on the top of the salad, then lightly drizzled the Raspberry Balsamic dressing over the top.

I am not posting an official “printable recipe”, because it’s really a simple salad to prepare, especially if you want to add other ingredients to make it “your own”. I have highlighted the directions in blue (see above), for your convenience, however.

Be creative! I’ve even used a Peach/Cinnamon balsamic to make this salad, as well. Just substitute fresh peach slices for the raspberries! Just arrange the salad, then drizzle with the dressing!

I truly LOVE this salad (contemplating just how many times I can eat this before I ever get tired of it…), and hope you will consider making it. It’s a very healthy salad (protein, veggies, healthy oil, and fruit!)… and I trust you will LOVE it, too!

Have a fantastic day… may God bless you, and the work of your hands.

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Category: Salads

Make The Citrus Balsamic Vinaigrette

How Many Servings Will This Recipe Make?

Assemble The Berry Orange Spinach Salad

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Where I Got The Recipe For This 4-Bean Salad

How To Make Nanci’s 4-Bean Salad

Chill And Serve Nanci’s 4-Bean Salad

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Plan Ahead

How To Cook This Chicken Fajita Salad

Marinating The Chicken

Cooking the Chicken

Cooking the Veggies

Time To Assemble The Salad

Enjoy This Delicious Chicken Fajita Salad

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How To Make This Pasta Salad

Cook The Pasta

Dress The Pasta Salad

Let The Salad Chill For BEST Flavor!

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Fresh Fruit Makes This Fruit Medley Green Salad The Best!

Add Salad Dressing And Serve

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Here’s How Simple It Is To Make Lemony Chickpea Salad

Ready To Serve Lemony Chickpea Salad

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Make The Avocado Cilantro Salad Dressing

Make The Black Bean Corn Tomato Salad

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How I Got This Recipe

How To Make Old-Fashioned Potato Salad

Mix The Potato Salad

Garnish The Potato Salad

Garnish, Refrigerate, Then Serve!

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↓↓ PRINTABLE RECIPE BELOW ↓↓

Make The Salad Dressing

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks