Category: Salads

Kale Orange Salad

Kale Orange Salad, topped with a creamy citrus vinaigrette, crumbled goat cheese, fresh oranges, and jalapeño slices, may surprise you with just how GOOD it tastes!
Kale Orange Salad, topped with citrus vinaigrette, crumbled goat cheese, fresh oranges, and jalapeño slices, may surprise you with how GOOD it tastes!

KALE… most people either LIKE it or HATE it! I happen to like it. Several years ago I found a recipe for a kale and citrus salad online, from Ree Drummond, also known as The Pioneer Woman.  She had ordered a similar salad at a restaurant in Hollywood, loved it, then went home and recreated it! I enjoy her cookbooks and recipes, so I knew this kale orange salad just HAD to be GOOD!

Our little backyard raised bed garden, at the time, happened to be overflowing with kale! I use our homegrown kale in my recipe for Olive Garden’s “Zuppa Toscana” Soup (a favorite), so I try to have it around. After reading through the ingredient list, a kale orange salad sounded very interesting, so I harvested a bunch from our garden, and made this salad! YUM!

My husband and I really enjoyed this unique salad (and he’s not a HUGE kale fan)!  It’s also easy to make, which is always a big PLUS in my book! Here’s how to make this delicious salad:

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

Prepare The Kale For The Salad

Rinse and drain the kale thoroughly, then place the leaves onto a cutting surface. Using a sharp knife, remove the long stem from the middle of the leaves (discard the stems). Once de-stemmed, thinly slice the kale, a handful of leaves at a time. Place all the sliced kale into a large salad bowl, and set aside.

Kale is rinsed, then finely chopped to prepare it for the kale orange salad.

Make The Salad Dressing For The Kale Orange Salad

Place the orange juice, olive oil, white wine vinegar, granulated sugar, minced garlic, salt and pepper in a small bowl.  Whisk these ingredients together until fully blended. Add the sour cream (or plain Greek yogurt, if using), and whisk again, to blend fully. The finished salad dressing will be smooth and creamy.

The citrus vinaigrette is prepared, to dress the finished kale orange salad.

You will need beautiful, peeled orange chunks for this salad. Below is a handy photo of how to peel an orange to get perfect little chunks, without all the bitter tasting white “pith” attached!

Cut a slice off the bottom of the orange. Stand up the orange with the sliced edge on the bottom. Carefully cut off the peel, from top to bottom, following the curve of the orange. Remove all the white “pith” from the outside of the orange. Slice the peeled orange into chunks.

Photo collage showing how to peel whole orange to add to the kale orange salad.

Assemble The Kale Orange Salad

Gather the salad bowl and the rest of the ingredients when ready to build the salad. This includes the thinly sliced kale, seeded and thinly sliced jalapeños, citrus salad dressing, orange chunks, and the goat cheese. (Oops… sorry about the slightly blurry photo).

Kale, jalapenos, orange chunks, goat cheese and salad dressing ready to make a kale orange salad.

Pour HALF the salad dressing over the sliced kale, and give it a good toss.  Add the oranges and the sliced jalapeños, and toss again, to ensure everything is covered with salad dressing. If the kale orange salad needs a bit more dressing, add more, until it is to your liking. TIP: Any extra salad dressing can be stored (covered), in the refrigerator for several days, and can be used on other salads.

Use a fork to crumble up the goat cheese, and add it to the kale orange salad right before you serve it! Give the salad one final toss, to combine ingredients, then serve!

The kale orange salad is tossed with the salad dressing before serving.

We enjoyed this simple, but yummy salad, along with a piece of pan seared creole salmon, and a small baked potato! The creamy goat cheese, along with the sweet oranges and creamy citrus salad dressing really make this a delicious side salad!

Baked potato and roasted salmon on dinner plate with the kale orange salad.

I hope you will consider trying this kale orange salad, and have a feeling you will be pleasantly surprised with the taste (even if you’re not a big KALE fan!). Have a wonderful day!

Looking For More SALAD Recipes?

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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.

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Original Recipe Source: http://tastykitchen.com/recipes/salads/kale-citrus-salad/

0 from 0 votes
Kale Orange Salad
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
 

Kale Orange Salad, topped with citrus vinaigrette, crumbled goat cheese, fresh oranges, and jalapeño slices, may surprise you with just how GOOD it tastes!

Category: Salad
Cuisine: American
Keyword: kale orange salad
Servings: 6
Calories Per Serving: 127 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 1 bunch kale , rinsed, stems removed
  • 1 large orange , peeled and cut into chunks
  • 1 medium fresh jalapeño pepper , seeded/sliced very thin
  • 4 ounces goat cheese (chevre)
For Salad Dressing:
  • 1/4 cup orange juice
  • 2 Tablespoons olive oil
  • 1 teaspoon white wine vinegar
  • 1 clove garlic , minced
  • 1 teaspoon granulated sugar
  • Salt and Pepper, to taste
  • 1 Tablespoon sour cream , or plain Greek yogurt
Instructions
  1. Prepare kale: Rinse and drain kale thoroughly, then place leaves onto cutting surface. Using a sharp knife, remove long stem from the middle of the leaves (discard the stems). Once de-stemmed, thinly slice kale, a handful at a time. Place sliced kale into a large salad bowl; set aside.

  2. Make The Salad Dressing: Place orange juice, olive oil, white wine vinegar, granulated sugar, minced garlic, salt and pepper in a small bowl.  Whisk together until fully blended. Add sour cream (or plain Greek yogurt, if using), and whisk again, to blend fully. Finished salad dressing will be smooth and creamy.

  3. Build Salad: Pour HALF the salad dressing over sliced kale in bowl; give it a good toss, to distribute salad dressing.  Add orange pieces and sliced jalapeños, and toss again, to ensure everything is coated with salad dressing. If salad needs a bit more dressing, add more until it is to your liking. TIP: Any extra dressing can be stored (covered), in refrigerator for several days, and can be used on other salads.

    Use a fork to crumble up the goat cheese, and add it to the kale orange salad right before you serve it! Give the salad one final toss, to combine ingredients, then serve! Enjoy!

Recipe Notes

Substitutions for the orange chunks in the Salad: 3 tangerines or clementines.

Nutrition Facts
Kale Orange Salad
Amount Per Serving (1 (1/6th of total))
Calories 127 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 9mg3%
Sodium 79mg3%
Potassium 182mg5%
Carbohydrates 7g2%
Sugar 4g4%
Protein 4g8%
Vitamin A 2475IU50%
Vitamin C 50.4mg61%
Calcium 74mg7%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Kale Orange Salad, topped with citrus vinaigrette, crumbled goat cheese, fresh oranges, and jalapeño slices, may surprise you with how GOOD it tastes!

Cranberry Orange Quinoa Salad with Pecans

You’ll enjoy this delicious Cranberry Orange Quinoa Salad with toasted pecans, covered in a honey-orange dressing! It’s gluten-free, and very easy to make!
You'll enjoy this delicious Cranberry Orange Quinoa Salad with toasted pecans, covered in a honey-orange dressing! It's gluten-free, and easy to make!

Well, this cranberry orange quinoa salad with pecans may not LOOK “crazy fancy”, but it sure is delicious! This gluten-free quinoa salad is a very simple looking salad, but it packs a whole lot of flavor! You can learn more about quinoa here. I found the recipe on Pinterest, and thought it would be fun to try another new recipe using QUINOA!

Recently I made Cranberry Orange Israeli Couscous (using pearl couscous), and we loved it! Because of that, I thought it might be fun to try another recipe with the same flavor combination, but use QUINOA and a slightly different salad dressing. This “superfood quinoa” salad is the result… simple to make, and very flavorful!

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

How To Make Cranberry Orange Quinoa Salad

The first thing you will need to do is rinse the quinoa! You can use a mesh strainer for this. Bring 2 cups of tap water to a boil on MEDIUM-HIGH heat in a medium-sized saucepan.

Add the rinsed quinoa to the pan, stir to combine, then bring the water back to a boil. Once water begins to boil, put a lid on the pan, and turn the heat down to LOW. Let the quinoa cook for about 15 minutes, OR until all the water has been absorbed by the quinoa.

Remove the saucepan from the heat once the quinoa is done. Remove the lid, then fluff up the quinoa, using a fork. Transfer the quinoa into a large salad bowl, and let it cool for about 10 minutes.

Quinoa is rinsed, then cooked to prepare it for cranberry orange quinoa salad.

Make The Salad Dressing While Quinoa Cools

While the quinoa cools, make the honey orange salad dressing (it’s so easy!).  Place the salad dressing ingredients in a small bowl.

The ingredients for the dressing are olive oil, fresh squeezed orange juice, apple cider vinegar, orange zest, honey, turmeric and thyme. Whisk the salad dressing ingredients together until they are fully combined.

Fresh orange juice, honey and herbs are used to make dressing for cranberry orange quinoa salad.

Pour the honey orange dressing over the warm quinoa, and stir well, to fully mix together. Once combined, add the dried cranberries into the cranberry orange quinoa salad, and stir well.

Taste a bite of the salad, and lightly season with salt and pepper, if desired. Place the salad (covered) into refrigerator, and let it chill for at least 30 minutes.

Salad dressing and cranberries are added to cooked quinoa to make cranberry orange quinoa salad.

Toast Pecans Before Adding To Cranberry Orange Quinoa Salad

Toasted, chopped pecans will be the last thing to add to the chilled cranberry orange quinoa salad right before you serve it! There are TWO ways you can toast the pecans… dry toasting them in a skillet, OR baking them in the oven. Your choice. I dry toasted them in a skillet.

To toast them in a skillet: Place chopped pecans in a dry skillet. Cook on low heat, stirring often, for 3-4 minutes until they become fragrant. To oven bake: Preheat oven to 350° F. Put the chopped pecans onto an ungreased cookie sheet and bake for 6-8 minutes.

Whichever method you use to toast the pecans, remove them from the heat when done, and let them cool BEFORE adding to the salad.  Once cooled, stir them into the refrigerated cranberry orange quinoa salad.

Chopped pecans are toasted, then added to the cranberry orange quinoa salad.

That’s it!  Now the cranberry orange quinoa salad is finished, chilled, and ready to serve! Fluff it up a bit with a fork again, and dig in! Simple, yet tasty!

The cranberry orange quinoa salad is chilled, then served!

Cranberry Orange Quinoa Salad in a bowl, ready to eat!

Hope you enjoy this easy, tasty cranberry orange quinoa salad.  Each serving is about 1/2 cup or so, for a total of 5 servings. Any leftover salad stores well in the refrigerator, for 3-4 days, if covered well, or in an airtight container. Have a great day!

Looking For More QUINOA Recipes?

You can find all of my published recipes in the Recipe Index, located at the top of the page. A few of our favorite recipes with quinoa include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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!
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Author's signature

Original Recipe Source: https://www.ambitiouskitchen.com/cranberry-pecan-quinoa-salad-with-honey-orange-dressing/

0 from 0 votes
Cranberry Orange Quinoa Salad with Pecans
Prep Time
25 mins
Cook Time
0 mins
Total Time
25 mins
 
You'll enjoy this delicious Cranberry Orange Quinoa Salad with toasted pecans, covered in a honey-orange dressing! It's gluten-free, and easy to make!
Category: Salad
Cuisine: American
Keyword: cranberry orange quinoa salad
Servings: 5 servings
Calories Per Serving: 251 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 1 cup uncooked quinoa
  • 1/3 cup dried cranberries
  • 1/3 cup pecans (chopped) , toasted
For Honey-Orange Salad Dressing:
  • 1 medium orange , zest AND juice
  • 1 Tablespoon olive oil
  • 2 teaspoons apple cider vinegar
  • 1 Tablespoon honey , or agave nectar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon turmeric
  • salt and pepper, to taste
Instructions
  1. Rinse the quinoa in a mesh strainer. Bring 2 cups of water to a boil on MEDIUM-HIGH heat in a medium-sized saucepan. Add rinsed quinoa to the pan, stir to combine, then bring water back to a boil. Put a lid on the pan, and turn heat down to LOW. Cook quinoa for about 15 minutes OR until all the water has been absorbed by the quinoa. Once done, remove pan from the heat. Fluff up the quinoa, using a fork. Transfer quinoa to a large salad bowl, and let it cool for about 10 minutes.

  2. While quinoa cools, make the salad dressing.  Place ingredients in a small bowl (olive oil, orange juice, apple cider vinegar, orange zest, honey, turmeric and thyme). Whisk until fully combined.

  3. Pour the dressing over warm quinoa, and stir well. Once combined, add dried cranberries, and stir well. Taste a bite of the salad; lightly season with salt and pepper, if desired. Place the salad (covered) into refrigerator, and let it chill for at least 30 minutes.

  4. Toasted, chopped pecans will be the last thing to add to the chilled salad right before you serve it! There are 2 ways to toast pecans: 1) Toast them in a skillet: Place chopped pecans in a dry skillet. Cook on low heat, stirring often, for 3-4 minutes until they become fragrant. 2) Oven bake: Preheat oven to 350° F. Put the chopped pecans onto an ungreased cookie sheet and bake for 6-8 minutes. However you choose to toast the pecans, remove from heat when done; let them cool BEFORE adding to the salad.  Once cooled, stir them into the refrigerated salad, fluff with a fork, and serve! Enjoy!

Nutrition Facts
Cranberry Orange Quinoa Salad with Pecans
Amount Per Serving (1 (1/5th of total))
Calories 251 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 268mg8%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 11g12%
Protein 5g10%
Vitamin A 60IU1%
Vitamin C 13.9mg17%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll enjoy this delicious Cranberry Orange Quinoa Salad with toasted pecans, covered in a honey-orange dressing! It's gluten-free, and easy to make!

Cranberry Orange Israeli Couscous

You’ll love this easy to make, delicious cranberry orange Israeli couscous and pecan salad, topped with a wonderful homemade orange herb vinaigrette!
You'll love this easy to make, delicious cranberry orange Israeli couscous and pecan salad, topped with a wonderful homemade orange herb vinaigrette!

Several months ago I discovered “pearl couscous“, or as it is also called “Israeli couscous”. This tiny pasta is called “ptitim” in Israel, and apparently was developed there, back in the 1950’s when rice was scarce. This tiny little pasta is about the size of a pearl, which also helps to explain it’s name.

I had already used this type of couscous in soup, and in another salad. When I found a recipe that closely resembled a salad found at Trader Joes, I saved it to my Pinterest boards. However, I kept “thinking” about making the recipe for a couple weeks, so finally I made my own cranberry orange Israeli couscous!

I made a couple minor changes to the recipe, but found it to be an absolutely EASY and delicious salad to make, in about 15 minutes. Now, we can’t stay out of it (seriously!)… it’s sooo good! Here’s how to make this delicious side dish or salad.

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

Toast The Pecans For the Cranberry Orange Israeli Couscous Salad

This step is very easy to do while the couscous is cooking, which will also save you time. Place the chopped pecans (or walnuts) in a dry skillet on medium heat.

Continue to cook and stir occasionally, until you can begin to smell them. Keep an eye on the nuts while they toast, so you don’t burn them! This step usually only takes 3-4 minutes. Remove the pecans from the skillet, and let them cool down.

Chopped pecans are lightly toasted in skillet for cranberry orange Israeli couscous.

Cook The Israeli Couscous

To cook the couscous, first bring a large pot of water to a boil.  Add the couscous to the water, and let it cook for 8 minutes, stirring occasionally.

Once the couscous is finished cooking, pour it into a colander and let it drain.  Place the drained couscous into a large serving bowl.

Israeli couscous cooked and drained, in bowl for cranberry orange couscous salad.

Add the chopped green onions and dried cranberries to the couscous. It already looks pretty, with the pop of color, right?

Dried cranberries and sliced green onions are added to the Israeli couscous in bowl.

Mix together the ingredients for the orange herb vinaigrette in a small container. I used a measuring cup, and simply blended the vinaigrette with a fork, until fully combined.

Once fully combined, pour the dressing over the warm couscous, green onions and dried cranberries. It is best to add the dressing while the couscous is still warm, because it will absorb more of the dressing. Stir well, to blend the salad and coat everything with the dressing.

Orange herb vinaigrette is added to the Israeli couscous salad, to mix in.

Add the chopped pecans or walnuts to the couscous, and stir to combine. OPTIONAL: If you are not going to be serving the cranberry orange Israeli couscous right away, you can wait (if you want) to add the pecans until just before serving, for maximum crunch!

Toasted, chopped pecans are added to the cranberry orange Israeli couscous, before serving.

Once all ingredients for the cranberry orange Israeli couscous are blended, cover the salad, and let it chill in the refrigerator. This salad is at it’s very best, flavor-wise, after it has time to chill, and the flavors have really developed.

The Cranberry Orange Israeli Couscous Is Ready To Eat!

When ready to serve, give it a quick stir (to “fluff it up”), then enjoy this amazing tasting side dish or salad!  It is absolutely DELICIOUS! We “might” have dipped into it for dinner, lunch, and (*cough, cough*) even breakfast! It is so incredibly GOOD.

Cranberry orange Israeli couscous is chilled to blend flavors, then served.

There will enough couscous for about 10 servings, so there is plenty to go around! Hooray! Now that we have eaten it all, I guess it’s time to make some more! YUM. Any leftover cranberry orange Israeli couscous salad will keep for several days, if placed in an airtight container, and kept in the fridge.

The cranberry orange Israeli couscous is served, in a white bowl.

I really believe you will LOVE this delicious cranberry orange Israeli couscous salad. Once made, it truly was hard to stay out of it! My fork kept wanting just one more taste, and how could I say no to my fork?

Thanks for stopping by. Be sure to check out ALL of my recipes which are located in the Recipe Index, located at the top of the page. Have a great day, and please come back soon for more recipes.

Looking For More Israeli Couscous Recipes?

This versatile “pasta”, called Israeli or “pearl” couscous can be found in a couple other recipes I’ve published on this blog! Be sure to check out these recipes – they are wonderful!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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!
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jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: http://artisanalfood.blogspot.com/2011/12/israeli-couscous-with-cranberries-and.html

5 from 1 vote
Cranberry Orange Israeli Couscous
Prep Time
7 mins
Cook Time
8 mins
Total Time
15 mins
 

You'll love this easy to make, delicious cranberry orange Israeli couscous and pecan salad, topped with a wonderful homemade orange herb vinaigrette!

Category: Salad/Side Dish
Cuisine: American
Keyword: cranberry orange Israeli couscous
Servings: 10 side servings
Calories Per Serving: 320 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups Israeli couscous (uncooked)
  • cups chopped pecans , lightly toasted
  • cups dried cranberries
  • 3 scallions (green onions) , chopped (white and green parts)
For Orange Herb Vinaigrette:
  • 3 Tablespoons vegetable oil (or canola/grapeseed)
  • Tablespoons white wine vinegar (or champagne vinegar)
  • 1 orange (juice and zest)
  • 1 Tablespoon honey
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • salt and pepper, to taste
Instructions
  1. Place the chopped pecans (or walnuts) in a dry skillet on medium heat. Cook, stirring occasionally, until you can begin to smell them. Keep an eye on the nuts while they toast, so you don't burn them! This step usually only takes 3-4 minutes (to save time, toast pecans while couscous is cooking). Remove the pecans from the skillet, set aside and let them cool.

  2. Bring a large pot of water to a boil.  Add couscous, and let it cook for 8 minutes, stirring occasionally. Once finished cooking, pour couscous into a colander; let it drain.  Place couscous into a large bowl. Add the green onions and cranberries.

  3. Mix together the ingredients for the orange herb vinaigrette in a small container. I used a measuring cup, and simply blended the vinaigrette with a fork, until fully combined. Once combined, pour dressing over warm couscous, green onions and cranberries. Add the dressing while the couscous is still warm, because it will absorb more of the dressing. Stir, to blend the salad.

  4. Add the chopped pecans or walnuts, and stir to combine.  Once all ingredients for couscous are blended, cover the salad, and let it chill in the refrigerator. This salad is at it's very best, flavor-wise, after it has time to chill, and the flavors have developed.  When ready to serve, give it a quick stir (to "fluff it up"), then enjoy this amazing tasting side dish or salad! 

Nutrition Facts
Cranberry Orange Israeli Couscous
Amount Per Serving (1 (1/10th of total))
Calories 320 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Sodium 4mg0%
Potassium 152mg4%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 13g14%
Protein 5g10%
Vitamin A 75IU2%
Vitamin C 7.8mg9%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this easy to make, delicious cranberry orange Israeli couscous and pecan salad, topped with a wonderful homemade orange herb vinaigrette!

Sesame Chicken Salad with Ginger Dressing

This simple, delicious Asian-inspired Sesame Chicken Salad features pan seared sesame crusted chicken breasts, on mixed spring greens, topped with homemade ginger salad dressing!
Delicious Asian-inspired Sesame Chicken Salad features pan seared sesame crusted chicken breasts, on spring greens, topped w/ a ginger salad dressing!

Wow… this sesame chicken salad with homemade ginger dressing tastes AMAZING! I found the original recipe in one of my OLD Weight Watchers cookbooks, while looking through it a couple weeks ago, and KNEW I wanted to try it!

This salad was a huge hit with my husband and I when we first tried it! Talk about quick and easy meals… this one has it all! The entirely EASY sesame chicken salad (and ginger dressing) was prepared in under 30 minutes, had GREAT flavor, and filled us up!

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

Make The Ginger Dressing For The Sesame Chicken Salad

The yummy ginger salad dressing for this salad is incredibly simple to make, in only a few minutes! Place the soy sauce, rice vinegar, honey, minced ginger, mustard powder, sesame oil and crushed red pepper into a small saucepan, and whisk to blend.

Bring the ginger salad dressing ingredients just to a boil, on medium heat. Once it begins to boil, remove the pan from the heat. Set the pan aside, until you’re ready to serve the sesame chicken salad. See how easy that was?

Ginger salad dressing is cooked until blended for sesame chicken salad.

Prepare The  Chicken Breasts For Sesame Chicken Salad

Place the sesame seeds, salt and pepper onto  a large piece of wax paper. Mix them with your fingers, to blend the ingredients. Spread them out on the wax paper.

Lightly coat the chicken breasts on both sides with the sesame seed mixture, one at a time. Set chicken aside once coated. Repeat, until all chicken breasts are covered. NOTE: I found that I needed to use more sesame seeds to cover all 4 chicken breasts. Just mix up another quick batch, if you find you will need more topping.

Spices and sesame seeds are used to coat chicken breasts for sesame chicken salad.

Cook The Sesame Chicken

Heat the vegetable oil in a large, non-stick skillet on medium heat. Once the oil is hot (but not smoking), add the chicken breasts. Once the chicken hits the pan, do not disturb while it cooks.

Cook the sesame chicken for about 4-6 minutes, then carefully turn over and cook the other side 4-6 minutes.  The chicken should be cooked through, and the outside should be golden brown, when done. Once the chicken is done, place the pieces onto a cutting board, and let the chicken “rest” for 3-5 minutes. Slice each chicken breast into diagonal slices (about 4-6 slices per breast).

Boneless chicken breasts, coated in sesame seeds are pan seared for sesame chicken salad.

Serve The Sesame Chicken Salad With Ginger Dressing

Arrange cold, mixed salad greens on individual serving plates or in bowls. Use a spatula and transfer each sliced chicken breast onto the top of each salad. Be sure to keep the chicken slices for each breast all together! Lightly sprinkle sliced green onions over the top of each piece of sesame chicken.

Salad greens arranged in bowl, then topped with sliced sesame chicken and green onions.

Drizzle the ginger salad dressing over each sesame chicken salad, and that’s it! You are ready to serve this delicious dish! Serve immediately. Seriously – Grab a fork, and DIG IN! I really think you will LOVE this delicious meal!  There is a lot of flavor, the chicken is tender, and this sesame chicken salad is quite satisfying!

Sesame chicken salad with ginger dressing, served in a white bowl.

A side view of the ginger chicken salad with ginger dressing in white bowl.

My husband and I enjoyed this dinner, AND we liked it so much we had another sesame chicken salad (with the leftover chicken and dressing) the next night for dinner, too! That means it REALLY was good!

Hope you will try this delicious main course salad… it is truly easy and delicious! Have a GREAT day, and please come back again soon for more yummy recipes!

Looking For More MAIN COURSE SALAD Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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: One of my cookbooks titled “Weight Watchers – Great Cooking Every Day”, published 2001, by Weight Watchers International, Inc., page 45

0 from 0 votes
Sesame Chicken Salad with Ginger Dressing
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Delicious Asian-inspired Sesame Chicken Salad features pan seared sesame crusted chicken breasts, on spring greens, topped with a ginger salad dressing!

Category: Main Course Salad
Cuisine: Asian
Keyword: sesame chicken salad
Servings: 4
Calories Per Serving: 237 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Ginger Dressing:
  • 2 Tablespoons reduced sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 2 teaspoons fresh ginger peeled, minced
  • 1 Tablespoon honey
  • 1 teaspoon dry mustard powder
  • 1 teaspoon Asian sesame oil (dark)
  • 1/4 teaspoon crushed red pepper
For The Chicken And Salad
  • 3 Tablespoons sesame seeds (white) , or more, as needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 chicken breast halves (1/4 lb. each) boneless, skinless
  • 1 Tablespoon vegetable oil
  • 6 cups spring greens mix (or romaine) , rinsed, shredded
  • 1/4 cup sliced green onions , optional (for garnish)
Instructions
To Make Ginger Salad Dressing:
  1. Place soy sauce, rice vinegar, honey, minced ginger, mustard powder, sesame oil and crushed red pepper in a small saucepan, and whisk, to blend. Bring to a boil, on medium heat. Once it begins to boil, remove pan from heat. Set aside.

To Prepare/Cook Chicken:
  1. Place sesame seeds, salt and pepper onto a piece of wax paper. Mix with your fingers, to blend. Spread them out on the wax paper. Lightly coat chicken on both sides with the mixture. Repeat process until all chicken breasts are covered. NOTE: I found that I needed to use more sesame seeds to cover all 4 chicken breasts. Just mix up another quick batch, if you find you need more.

  2. Heat vegetable oil in a large, non-stick skillet on medium heat. Once oil is hot (but not smoking), add the chicken. Once the chicken hits the pan, do not disturb while it cooks. Cook chicken for 4-6 minutes, then carefully turn over and cook the other side 4-6 minutes.  The chicken should be cooked through, and the outside should be golden brown, when done. Once done, place chicken on a cutting board, and let it "rest" for a couple minutes. Slice each chicken breast into diagonal slices (about 4-6 slices per breast).

  3. To Serve: Arrange mixed salad greens on individual plates or in bowls. Use a spatula and transfer each sliced chicken breast onto the top of each salad, keeping the slices for each breast together! Sprinkle sliced green onions over chicken. Drizzle ginger dressing over each salad, and serve immediately. Enjoy!

Nutrition Facts
Sesame Chicken Salad with Ginger Dressing
Amount Per Serving (1 salad with dressing)
Calories 237 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 72mg24%
Sodium 707mg31%
Potassium 565mg16%
Carbohydrates 8g3%
Sugar 4g4%
Protein 26g52%
Vitamin A 755IU15%
Vitamin C 15.3mg19%
Calcium 72mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! This delicious Asian-inspired Sesame Chicken Salad features pan seared sesame crusted chicken breasts, on spring greens, topped w/ a ginger salad dressing!

Spiralized Carrot Salad in Lemon Ginger Dressing

Spiralized Carrot Salad in Lemon Ginger Dressing is a delicious, fresh veggie side dish! It is easy to make, using a vegetable peeler OR spiralizer!
Spiralized Carrot Salad in Lemon Ginger Dressing is a delicious, fresh veggie side dish! It is easy to make, using a vegetable peeler OR spiralizer!

This spiralized carrot salad is really delicious! The salad itself is made with fresh crispy carrots and flat leaf Italian parsley. An easy to make lemon ginger salad dressing is where the magic happens! Once “dressed”, this simple side salad shines!

If you have a spiralizer, you might also enjoy trying Sweet Potato Sage Noodles. It’s a nice, hot side dish that is also very simple to make!

Here are the directions to make this Spiralized Carrot Salad, and I really hope you enjoy this simple, great-tasting dish.

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

Do I Need A Spiralizer To Make This Carrot Salad?

Well, that’s the best part! You DO NOT have to own a special machine to make this dish! The salad can be made using a simple kitchen appliance called a spiralizer OR it can just as easily be made using a good old hand held vegetable peeler!

The salad tastes just as wonderful with long shreds of carrots as it does with curly spiralized carrots! YAY!

How To Make Spiralized Carrot Salad

The first thing to do is slice the ends off the fresh carrots.  Once they are cut off, use a vegetable peeler to peel the carrots. Discard peels and end pieces. Easy!

Using a vegetable peeler to peel carrots for spiralized carrot salad.

Using A Spiralizer Appliance To Make This Salad

If you own a spiralizer, place the carrot in machine (with a fine shredding blade on it). Spiralize the carrots onto a plate or into a medium sized bowl.

Spiralizing carrots works best if you begin with large, wide carrots (at least 2 inches across).

A machine can be used to shred fresh carrots for spiralized carrot salad.

Spiralized carrot salad uses fresh carrots that have been peeled in curly strips.

Using A Vegetable Peeler To Make This Salad

If you do not own a spiralizer machine, no problem! Most people don’t! Simply use your hand held vegetable peeler to make long shreds of the carrots. Do this by peeling the length of the carrots to get nice long shreds.

To Make Lemon Ginger Salad Dressing

In a small bowl, mix together lemon juice, honey, lemon zest, ginger, minced garlic, rice wine vinegar and salt.

Olive oil is added to lemon ginger salad dressing for spiralized carrot salad.

Once mixed, slowly drizzle in the olive oil, while whisking. Continue to whisk until the salad dressing has emulsified.

Lemon ginger salad dressing for spiralized carrot salad is whisked, to emulsify it.

Prepare The Salad

Place the spiralized (or shredded) carrots into a serving bowl.  Add roughly chopped flat leaf parsley, then stir to combine ingredients.

Fresh chopped flat leaf parsley is added to spiralized carrots for salad.

Pour the lemon ginger salad dressing over the spiralized carrot salad. Toss the salad, to ensure that all the carrots are covered with the salad dressing.

Once the spiralized carrot salad is covered with dressing, cover the dish with plastic wrap, and place in the refrigerator to chill.

TIP: For maximum flavor and best results, let the salad refrigerate for at LEAST 15 minutes!

Lemon ginger salad dressing is poured over spiralized carrot salad.

Time to Eat The Spiralized Carrot Salad

When ready to serve the spiralized carrot salad, simply remove it from the refrigerator. Give it a final toss before dishing it up and eating!

Spiralized carrot salad with lemon ginger dressing is served in a white bowl.

Spiralized carrot salad in white bowl.

This spiralized carrot salad is really GOOD! The fresh tasting lemon ginger dressing is a perfect flavor combination for this simple, crisp salad! The finished salad will keep for 1-2 days, if stored (covered) in refrigerator.

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!

Interested In Other Side Salad Recipes?

If you enjoy a good side salad like we do, you might consider trying some of my other recipes. These side salad recipes include:

These and many other salads can be found in the Recipe Index, shown in the menu bar at the top of each blog post! I hope you will give this recipe for carrot salad a try, and as always, I trust you will enjoy it, as much as we do!

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Recipe Adapted From: http://girlinthelittleredkitchen.com/2015/06/spiralized-carrot-salad-with-lemon-ginger-dressing/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Spiralized Carrot Salad In Lemon Ginger Dressing
Prep Time
10 mins
Cook Time
0 mins
Refrigeration
15 mins
Total Time
25 mins
 
Spiralized Carrot Salad in Lemon Ginger Dressing is a delicious, fresh veggie side dish! It is easy to make, using a vegetable peeler OR spiralizer!
Category: Salad, Vegetable Dish
Cuisine: American
Keyword: spiralized carrot salad
Servings: 4
Calories Per Serving: 150 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 large carrots , peeled
  • 1/4 cup flat leaf parsley , chopped
For Lemon Ginger Salad Dressing
  • 1 large lemon (juice AND zest)
  • 1 teaspoon honey
  • 1 inch piece of ginger , peeled and finely minced
  • 1 medium garlic clove , finely minced
  • 1 Tablespoon rice vinegar
  • 1/2 teaspoon salt
  • 1/4 cup extra virgin olive oil
Instructions
  1. Slice the ends off the carrots.  Use a vegetable peeler to peel the carrots. Discard peels and end pieces.

Using A Spiralizer
  1. If you own a spiralizer, place the carrots, one at a time in machine (with a fine shredding blade on it). Spiralize the carrots onto a plate or into a medium sized bowl. Spiralizing carrots works best if you use large, wide carrots (at least 2 inches across).

Using Vegetable Peeler
  1. If you do not own a spiralizer machine, no problem! Simply use a hand held vegetable peeler to make long shreds of the carrots. Do this by peeling the length of the carrots to get nice long shreds.

Make Salad Dressing
  1. In a small bowl, mix together lemon juice, honey, lemon zest, ginger, minced garlic, rice wine vinegar and salt. Once mixed, slowly drizzle in the olive oil, while whisking. Continue to whisk until the salad dressing has emulsified.

Make Salad
  1. Place the spiralized carrots into a serving bowl.  Add roughly chopped flat leaf parsley, then stir to combine. Pour salad dressing over salad. Toss gently to coat salad completely. Cover dish with plastic wrap, and place in the refrigerator to chill. For maximum flavor, let the salad refrigerate for at LEAST 15 minutes. Once chilled, serve, and enjoy!

Nutrition Facts
Spiralized Carrot Salad In Lemon Ginger Dressing
Amount Per Serving (1 (1/4 of total))
Calories 150 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 330mg14%
Potassium 193mg6%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Vitamin A 9335IU187%
Vitamin C 8.2mg10%
Calcium 23mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spiralized Carrot Salad in Lemon Ginger Dressing is a delicious, fresh veggie side dish! It is easy to make, using a vegetable peeler OR spiralizer!

 

Lemon Herb Couscous Salad

Lemon Herb Couscous Salad, with cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy to make, tasty side dish!
Lemon Herb Couscous Salad, w/ cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy, tasty side dish!

I found this recipe for Lemon Herb Couscous Salad online a while ago, and on a whim, decided to make it!  Whoa! This recipe uses Israeli Couscous (also called Pearl Couscous). It is different in shape and texture from traditional couscous. You can read about the differences here.

My husband and I loved this easy to prepare salad. We had it with dinner, then enjoyed the leftovers for days afterwards (recipe serves 8). We would both sneak into the refrigerator and grab a few bites for lunch or a quick snack. It’s SO GOOD!

The flavors in the lemon herb couscous salad seem to get better day by day, as the fresh herbs mingle. That’s great news, because this salad will keep for several days in the refrigerator, if covered well.

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

How To Make Lemon Herb Couscous Salad

One of the things I find helpful is to prep the veggies and pecans before beginning. Once the veggies (English cucumber, tomatoes and fresh herbs) are chopped and diced, the recipe is easy peasy!

Vegetables are chopped and cut, ready to make lemon herb couscous salad.

How To Toast The Pecans Or Walnuts For This Salad

The pecans (or walnuts, if using) are very easy to “toast” before adding to the lemon herb couscous salad. Simply place chopped nuts into a dry skillet.

Cook the pecans on medium heat, stirring occasionally, until they become fragrant. This will take about 5-6 minutes. If you want to save time, you can cook the nuts while the couscous is cooking.

Pecans are lightly toasted in skillet before adding to lemon herb couscous salad.

Pearl couscous (also known as Israeli couscous) is used in this recipe.  To cook it, bring a large pot of salted water to a boil.

Add couscous; and then continue to cook for 8-10 minutes, stirring occasionally.

Couscous is cooked in water in pan for lemon herb couscous salad.

Make The Salad Dressing

While the couscous is cooking, make the lemon dressing. Whisk the ingredients together in a medium sized bowl.

The salad dressing contains olive oil, lemon juice, Dijon mustard, lemon zest, honey, salt and pepper. It is simple to make in about a minute, and has a very light, fresh taste!

The salad dressing is mixed together for lemon herb couscous salad.

Dress The Lemon Herb Couscous Salad

Once the couscous is finished cooking, drain it in a strainer. Immediately pour the warm couscous into a serving bowl, and pour the lemon salad dressing onto couscous.

The lemon herb couscous salad will absorb more of the salad dressing if combined while still warm. Stir, to fully combine the ingredients.

After pearl couscous is cooked, it is drained before adding to lemon herb salad.

Lemon herb salad dressing is poured over warm cooked couscous.

Put The Rest Of The Lemon Herb Couscous Salad Together

Once you have added the salad dressing, and mixed it in, it is time to add the other ingredients. Add diced tomatoes and English cucumber to bowl. Also add the toasted pecans, dried cranberries, raisins, and fresh chopped herbs.

The recipe for this lemon herb couscous salad calls for 1/2 cup of fresh chopped herbs. I used flat leaf parsley, basil (3-4 leaves), dill (2 Tablespoons) and 4 mint leaves.

You can use any combination of fresh herbs that you prefer, adding up to 1/2 cup total.

All ingredients have been added to lemon herb couscous salad. Time to mix it all together!

Once the lemon herb couscous salad is mixed together, it is ready to serve!  I transferred the salad to a pretty bowl, and garnished it with a sprig of fresh dill.

Is This Salad Eaten Hot Or Cold?

This lemon herb couscous salad can be eaten warm OR cold! The first night we ate it at room temperature with our dinner. Excellent!

I refrigerated the leftovers and we ate it cold for lunch the next day! Guess what?  It tastes GREAT both ways… warm or cold! 

The leftovers last for a few days, if refrigerated, and the flavors get even better with time!

Close up photo of lemon herb couscous salad in white bowl.

Lemon herb couscous salad in white bowl, with fresh dill garnish on top.

Time To EAT!

My husband and I absolutely LOVED this lemon herb couscous salad!  We had it as a side dish to accompany our dinner of Pan-Seared Creole Salmon and garlic bread. It was fantastic!

The salad is full of flavor, with chewy raisins. dried cranberries, and crunch from the English cucumber and toasted pecans.  Plus, the herb combination really makes this salad shine!

Lemon herb couscous salad is served with Creole salmon and garlic bread.

I hope you will consider making this Lemon Herb Couscous Salad for yourself! We really enjoyed it very much! If you enjoy it, too, be sure to check out my recipe for Cranberry Orange Israeli Couscous and Asian-Inspired Couscous. They are so good!

Have a wonderful day. May it be full of hope, joy, encouragement and blessings!

Interested In More Side Salad Recipes?

Be sure to check out my Recipe Index at the top of each page, to find ALL my recipes and more salad dishes like this one. The list includes recipes for Southwest Quinoa Salad, Tuna Pasta Salad, Black Bean, Corn and Tomato Salad, 4-Bean Salad, and Broccoli Salad, to name a few!

Want More Recipes? Get My FREE Newsletter!

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Original Recipe Source: Adam and Joanne Gallagher at  https://www.inspiredtaste.net/12689/lemon-and-herb-couscous-salad-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Lemon Herb Couscous Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Lemon Herb Couscous Salad, w/ cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy, tasty side dish!
Category: Salad
Cuisine: American
Keyword: lemon herb couscous salad
Servings: 8 servings
Calories Per Serving: 219 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad Dressing:
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated lemon zest
  • 4 Tablespoons lemon juice (fresh)
  • 1/2 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For Salad:
  • cups dried Israeli Couscous (also called Pearl Couscous)
  • 1 medium English cucumber , diced
  • 1 large tomato , diced
  • 1/2 cup chopped fresh herbs (parsley, dill, mint, basil) , combined to make 1/2 cup total)
  • 1/4 cup chopped toasted pecans (or walnuts)
  • 1/8 cup dried cranberries
  • 1/8 cup raisins
Instructions
  1. Dice cucumber, tomato, and herbs, Toast chopped pecans by placing them into a dry skillet. Cook pecans on medium heat, stirring, until they become fragrant. This takes 5-6 minutes. Remove from heat when done (to save time, you can toast pecans while couscous is cooking).

  2. Bring a large pot of salted water to a boil. Add couscous; continue to cook for 8-10 minutes, stirring occasionally. While couscous is cooking, make the lemon dressing.

  3. Make salad dressing by whisking olive oil, Dijon, salt, pepper, lemon zest, lemon juice, and honey in a medium sized bowl.

  4. Once couscous has finished cooking, drain it (but do not rinse). Immediately pour warm couscous into a serving bowl. Pour salad dressing onto couscous. (the salad will absorb more of the salad dressing if combined while warm). Stir to fully combine.

  5. Add diced tomatoes, cucumber, toasted pecans, cranberries, raisins and chopped herbs to salad. NOTE: The recipe for this lemon herb couscous salad calls for 1/2 cup total of fresh chopped herbs. I used flat leaf parsley, basil (3-4 leaves), dill (2 Tablespoons) and 4 mint leaves. You can use any combination of fresh herbs that you prefer, adding up to 1/2 cup total. 

    Once the lemon herb couscous salad is mixed together, it is ready to serve!  Garnish salad, if desired, sprig of fresh dill or parsley. Serve and enjoy!

Nutrition Facts
Lemon Herb Couscous Salad
Amount Per Serving (1 (1 cup serving))
Calories 219 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 158mg7%
Potassium 121mg3%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 345IU7%
Vitamin C 8.8mg11%
Calcium 15mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemon Herb Couscous Salad, w/ cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy, tasty side dish!

Easy Chicken Caesar Salad

Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on crisp romaine lettuce, with Parmesan cheese, croutons, and bottled dressing!Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing!

Do you enjoy Chicken Caesar Salad?  We sure do, in our home!  We have one for dinner every couple of weeks (especially in the summer), and it continues to be a family favorite meal.

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

How Do You Season The Chicken For The Caesar Salad?

Whenever we grill chicken and use my Mom’s trusty chicken basting sauce (been using her recipe for over 40 years), I always try to grill two extra breasts to put aside for this salad! That way, the chicken is ready to go, any time we want to have this salad for dinner!

Basting sauce used for grilling chicken for caesar salad.

Having the chicken already grilled makes this a very quick meal to make… BUT… whether you use leftover chicken breasts, or grill them on an indoor grill, in the skillet, or on your BBQ, simply make sure you have a cooked, lightly seasoned chicken breast for each salad!

Many ways to cook chicken for a caesar salad.

When you are ready to make the chicken caesar salad, slice a head of romaine lettuce into thin strips. I typically buy romaine hearts (these have a lot of the darker outside leaves taken off) for this salad, but it really doesn’t matter.

Okay… So How Do I Make The Chicken Caesar Salad?

If using romaine hearts, one whole one should be enough for two entree salads. Place thinly sliced romaine into large bowl. Squeeze the juice of half a lemon over lettuce, catching any seeds that try to jump in!

Slicing romaine lettuce for chicken caesar salad.

Fresh lemon juice brings out the flavor in a chicken caesar salad.

Now, I have seen so many recipes to make homemade Caesar dressing, with anchovies, etc. in it, but when you want a quick dinner, what I use is bottled salad dressing!

We have used Cardini’s Caesar dressing for many many years. Caesar Cardini is the man who is known for creating Caesar salads, and we have found this dressing to be the very best tasting one on the market! Obviously you can use whatever Caesar dressing you wish, but we give this one, found in most grocery stores (or Amazon) a thumbs up, for sure!

Add the Caesar Salad Dressing

Pour the desired amount of salad dressing over the lettuce in the bowl, then mix it, to combine.

Romaine lettuce is topped with Caesar dressing.

I use the original Caesar Cardini dressing on this salad.

TIP: After the lettuce has the salad dressing on it, THEN add grated Parmesan cheese!  Because the lettuce has salad dressing on it, the cheese will stick to the romaine and not fall to the bottom of the bowl. Best tip I’ve ever found for a caesar salad! Mix to fully combine ingredients.

Shredded Parmesan cheese is added to caesar salad.

Serving The Salad

Portion salad into 2 serving bowls or plates.  Place croutons on top, and add a couple thin slices of lemon to dish as a garnish. Adding lemon slices looks good, and each person can squeeze additional lemon juice on their salad, if desired.

Croutons and lemon slices are added to caesar salad.

Slice the precooked grilled chicken breasts into thin slices.  Place the sliced chicken on top of the salad, slightly fanning out the slices across the salad. The chicken can be hot or chilled… we serve it both ways.

Garnish your chicken Caesar salad with additional Parmesan cheese, if desired. Serve, and enjoy this absolutely YUMMY entree salad!

Grilled chicken breast is sliced, then fanned out on top of caesar salad before serving.

I really hope you enjoy this classic grilled chicken Caesar salad, and trust you will enjoy it as much as we do! If you enjoy this salad, chances are you will also enjoy my recipes for Grilled Chili & Lime Chicken Fajita Salad or Strawberry Avocado Spinach Salad with Grilled Chicken (YUM). Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a wonderful day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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.

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Author's signature

0 from 0 votes
Easy Chicken Caesar Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing!
Category: Entree Salad
Cuisine: American
Keyword: chicken caesar salad
Servings: 2 main course salads
Calories Per Serving: 530 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 small boneless, skinless chicken breasts , pre-grilled or baked
  • 1 head romaine lettuce (I use romaine hearts)
  • 1/2 large lemon
  • 1/4 cup Caesar salad dressing
  • 1/2 cup Parmesan Cheese
  • 3 Tablespoons croutons , for garnish
  • 4 thin slices lemon , for garnish
Instructions
  1. NOTE: Having the chicken already grilled makes this a very quick meal to make... BUT... whether you use leftover chicken breasts, or grill them on an indoor grill, in the skillet, or on your BBQ, simply make sure you have a small, cooked, lightly seasoned boneless chicken breast for each salad!

  2. Place thinly sliced romaine into large bowl. Squeeze the juice of half a lemon over lettuce, catching any seeds that try to jump in!  Pour desired amount of salad dressing over lettuce, then mix to combine.

  3. After the lettuce has the salad dressing on it, THEN add grated Parmesan cheese!  Because the lettuce has salad dressing on it, the cheese will stick to it, and not fall to the bottom of the bowl. Mix to fully combine ingredients.

  4. Portion salad into 2 serving bowls or plates.  Place croutons on top, and add a couple thin slices of lemon to dish as a garnish.

  5. Slice precooked grilled chicken breasts into thin slices.  Place chicken slices on top of salad, fanning out the slices across the salad. The chicken can be hot or chilled... we serve it both ways.  Garnish salad with additional grated Parmesan cheese, if desired. Serve, and enjoy this absolutely YUMMY entree salad!

Recipe Notes

NOTE: Caloric calculation is approximate, based on a 4 ounce chicken breast per serving. Caloric count will vary, due to weight of chicken and amount / type of salad dressing used.

Nutrition Facts
Easy Chicken Caesar Salad
Amount Per Serving (1 g)
Calories 530 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Cholesterol 101mg34%
Sodium 1067mg46%
Potassium 1243mg36%
Carbohydrates 28g9%
Fiber 7g29%
Sugar 4g4%
Protein 40g80%
Vitamin A 27490IU550%
Vitamin C 14.9mg18%
Calcium 436mg44%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing!

Spinach Pear Salad

You’re gonna LOVE this easy and quick Spinach Pear Salad, with candied pecans, goat cheese and dried cranberries, drizzled with homemade citrus salad dressing!
You're gonna LOVE this easy and quick Spinach Pear Salad, with candied pecans, goat cheese and dried cranberries, drizzled with homemade citrus salad dressing!

Last week I received some FREE pears from one of our neighbors! I received a bag of pears and put them on our counter to ripen so I could can them for long term storage!  A couple of them ripened really fast (overachievers!), so I wanted to use them right away.

I remembered a salad I had eaten in a restaurant a couple years ago that had fresh pear slices on it. THAT was my inspiration for this salad.

I decided to see what I had on hand, gathered it up, and came up with this recipe for spinach pear salad, with goat cheese, cranberries, and candied pecans, drizzled with a citrus salad dressing.

Let me tell you- it tastes FANTASTIC! My husband and I both LOVED it, and said it was one of the best salads we had eaten recently!

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

How To Make Spinach Pear Salad

Quickly candy some pecans (or use walnuts). Place granulated sugar, water and cinnamon in a skillet; stir until sugar dissolves, add pecans, then cook on medium-low heat, stirring constantly. Once syrup has cooked away, you are left with sweetened, sticky pecans. This only takes a few minutes.

Remove pecans from skillet and place them on aluminum foil to dry out (don’t let them touch each other) for a few minutes. Turn them over to dry the other side.

The sugary glaze will firm up as they cool, then you can peel them off the foil. Let them dry until ready to add to the salad; it only takes a few minutes (or make them ahead of time, if that is easier).

Candied pecans only take a few minutes to make for the spinach salad.

Make The Citrus Dijon Salad Dressing

Next thing is to make the citrus Dijon salad dressing (make while the candied pecans are drying ).  I had some leftover from another recipe, but trust me- it only takes 3-4 minutes to make… it’s EASY. Basically, the ingredients are placed in a sealed jar and shaken well until fully mixed. That’s it!

You will have leftover salad dressing. Keep it refrigerated in an airtight jar or container, and use it again and again! It’s wonderful!

Citrus dijon salad dressing used to drizzle on spinach pear salad.

For each salad, place chilled baby spinach leaves onto serving plate. Top with dried cranberries and several thin slices of red onion.

Baby spinach red onion and dried cranberries on salad.

Slice half of the ripe pear into thin slices, leaving peel ON.  Crumble goat cheese. **TIP: I freeze goat cheese, then when I need to use it, I simply “shave” off what I need using a sharp knife (while the cheese is still frozen- it thaws QUICKLY).

By freezing the cheese (well wrapped), it doesn’t spoil, and is always there when I need it.

Ripe pear is sliced and goat cheese prepared for salad.

Plating The Spinach Pear Salad For EATING!

Add the pear slices to top of salad, slightly fanning them out for best presentation.  Sprinkle with crumbled goat cheese, then add the candied pecans.

Candied pecans, goat cheese and sliced pear added to spinach salad.

Spinach pear salad with candied pecans, on white plate.

Drizzle the citrus Dijon salad dressing over the salad… and serve! You will LOVE the crunch of the candied pecans, the creamy goat cheese, the chewy dried cranberries, and the amazing citrus salad dressing.

The ripe pear slices add a great look and wonderful taste to this delicious spinach pear salad!

Citrus dressing is added to spinach pear salad before serving.

I really hope you will try this spinach pear salad! It LOOKS like a fancy restaurant salad, but is so easy to prepare!  If you enjoy this salad, you might also want to check out a more traditional spinach salad we also love and make often!

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 delicious salad recipes you’ll enjoy, including:

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I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Salad Dressing recipe adapted from: https://www.chelseasmessyapron.com/beet-and-goat-cheese-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Spinach Pear Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
You're gonna LOVE this easy and quick Spinach Pear Salad, with candied pecans, goat cheese and dried cranberries, drizzled with homemade citrus salad dressing!
Category: Salad
Cuisine: American
Keyword: spinach pear salad
Servings: 2
Calories Per Serving: 386 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Candied Pecans:
  • 1/2 cup pecan halves
  • 1 Tablespoon granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup water
For Citrus Dressing:
  • 1/3 cup fresh squeezed orange juice
  • 1 Tablespoon orange zest
  • Tablespoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/3 cup vegetable oil
  • 3/4 Tablespoon poppyseeds
For Salad:
  • 4 cups baby spinach
  • 3 Tablespoons dried cranberries
  • 1/2 pear (ripe) , sliced thin
  • 1/4 cup goat cheese , crumbled
  • 1/4 cup red onion , thinly sliced
Instructions
Make Candied Pecans (or walnuts):
  1. Place granulated sugar, water and cinnamon in a skillet; stir until sugar dissolves, add pecans; cook on medium-low heat, stirring constantly. Once syrup has cooked away, you are left with sweetened, sticky pecans (only takes a few minutes). Remove pecans from skillet; place them on aluminum foil to dry (don't let them touch each other) for a few minutes. Turn them over to dry the other side. The sugary glaze will firm up as they cool, then you can peel them off the foil. Let them dry until ready to add to the salad; it only takes a few minutes..

Make Citrus Salad Dressing:
  1. Place all ingredients (except for the poppyseeds) in a small jar with a tight lid. Place the lid on the container... and shake the jar hard for about 30 seconds (while holding the lid on tightly) until dressing has fully combined. Add poppyseeds, then put lid back on and give jar a few more good shakes to fully blend the ingredients.

Assemble Salad:
  1. Place chilled baby spinach leaves onto serving plates. Top with dried cranberries and several thin slices of red onion. Slice half of the ripe pear into thin slices, leaving peel ON.  Crumble goat cheese. Add pear slices to top of salad, fanning them out for best presentation.  Sprinkle with crumbled goat cheese, then add candied pecans. Drizzle salad dressing over the salad... and serve!

Recipe Notes

Caloric calculation shown does NOT include salad dressing, as people enjoy varying amounts of salad dressing on their salads. The caloric calculation for the dressing is approximately 51 calories per Tablespoon.

Nutrition Facts
Spinach Pear Salad
Amount Per Serving (1 salad w/o dressing)
Calories 386 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 5g31%
Cholesterol 13mg4%
Sodium 153mg7%
Potassium 517mg15%
Carbohydrates 38g13%
Fiber 6g25%
Sugar 27g30%
Protein 9g18%
Vitamin A 5920IU118%
Vitamin C 20.2mg24%
Calcium 117mg12%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna LOVE this easy and quick Spinach Pear Salad, with candied pecans, goat cheese and dried cranberries, drizzled with homemade citrus salad dressing!

Thai Quinoa Salad with Peanut Sauce

You’ll love this Thai Quinoa Salad, a delicious side dish with crunchy veggies and cashews, in an amazing tasting peanut sauce! Plus, this salad keeps fresh for days, when refrigerated!
You'll love this Thai Quinoa Salad, a delicious side dish with crunchy veggies and cashews, in an amazing tasting peanut sauce! Salad keeps fresh for days!

Do you cook with quinoa ?  This year I have enjoyed finding new recipes and making them for our family using this superfood! I have begun keeping quinoa in our pantry year-round, because there are so many recipes that can be made using it.

What Other Dishes Can You Use Quinoa For?

If you enjoy quinoa (pronounced KEEN-wah), you will enjoy my recipes for Southwest Quinoa Salad, Quinoa Enchilada Casserole, Creamy Chicken Broccoli Quinoa Casserole, or Mediterranean Quinoa Salad.  Each of those  recipes are fantastic, and full of flavor salads!

Recently I tried a recipe for a Thai Quinoa Salad with Peanut Sauce. Oh man… we LOVED this salad, and enjoyed the many vegetables, crunchy cashews, and the amazing sauce! Best part? It’s EASY to make, and any leftovers last for several days, if refrigerated, so it’s a great little side dish to have in the fridge!

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

How To Make Thai Quinoa Salad:

Start with the peanut sauce. To make peanut sauce, mix all sauce ingredients (except water) in a medium sized bowl. Heat about 3/4 cup of water until it is just about to boil (but not boiling).  Slowly add the hot water, a little bit at a time, stirring or whisking the sauce very well as you go.

Continue to slowly add the hot water until the peanut sauce is thin enough to pour, but not too thin! I used a total of 1/2 cup water, and it was perfect! Once done, set sauce aside.

Making peanut sauce for Thai quinoa salad.

Prepare the quinoa according to the instructions on the package (while quinoa cooks, prep veggies for the salad). Once quinoa is done cooking, let quinoa cool to room temperature.

Quinoa is cooked to add to Thai salad.

Place grated carrots, cilantro, shredded cabbage, sliced green onions, and thinly sliced (or diced) red bell pepper into a salad bowl. Sorry for the slightly blurry photo… but aren’t those colors pretty?

Cabbage, carrots, cilantro, red bell pepper and green onions prepped for Thai quinoa salad.

Add the cooked, cool quinoa and cashews to the salad.

Cooked quinoa and cashews added to Thai salad vegetables.

Add The Peanut Sauce to the Quinoa Salad

Pour the peanut sauce into the salad. Stir these ingredients really well, to combine and fully coat everything in sauce.

Peanut sauce is added to Thai quinoa salad.

Ready To EAT!

This is what it looks like once combined. Thai quinoa salad sure is colorful! I garnished it with a few additional cilantro leaves and cashews, and sprinkled salad with sesame seeds before serving.

Thai quinoa salad is mixed together, and garnished with sesame seeds and cilantro.

Thai quinoa salad with peanut sauce is ready to serve!

The night we first had the salad, I served it on the side of chicken we had roasted on our Traeger grill!  The crunchy, colorful, flavor-filled Thai quinoa salad tasted fantastic paired with the slices of chicken breast!

Thai quinoa salad is served as a side dish for roasted chicken.

I really hope you enjoy this Thai Quinoa Salad.  By the way- if you eat a gluten-free diet, simply swap out Tamari for the soy sauce in the sauce, and you’ll be good to go! ENJOY! Have a great day, and thank you for stopping by. Please come back soon!

Looking For More SIDE 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 side salad recipes (sweet and savory), including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

Have a GREAT day!

Author's signature

Recipe Source: https://www.thegardengrazer.com/2018/04/fresh-thai-quinoa-salad-with-peanut-html

0 from 0 votes
Thai Quinoa Salad with Peanut Sauce
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
 
You'll love this Thai Quinoa Salad, a delicious side dish with crunchy veggies and cashews, in an amazing tasting peanut sauce! Salad keeps fresh for days!
Category: Salad
Cuisine: Thai
Keyword: Thai quinoa salad
Servings: 8 (as a side)
Calories Per Serving: 227 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 2 Tablespoons brown sugar , or maple syrup
  • Tablespoons soy sauce , or tamari (for gluten free)
  • 2 cloves garlic , minced
  • 2 Tablespoons lime juice (fresh) , or lemon
  • 3/4 teaspoon grated ginger
  • 1/2 cup hot water ,(to thin to desired consistency)
For Salad:
  • 3/4 cup uncooked quinoa
  • 1 medium carrot , grated
  • cups red cabbage , shredded
  • 1 red bell pepper , thinly sliced or diced
  • 2 green onions , sliced (white and green parts)
  • 1/3 cup cilantro
  • 1/2 cup cashews , or peanuts
  • Cilantro, cashews, sesame seeds OPTIONAL, for garnish
Instructions
Make Peanut Sauce:
  1. Mix all ingredients (except water) in a medium sized bowl. Heat about 3/4 cup of water until it is just about to boil (but not boiling).  Slowly add the hot water, a little bit at a time, stirring or whisking the sauce very well as you go.  Continue to slowly add the hot water until the peanut sauce is thin enough to pour, but not too thin! **I used a total of 1/2 cup water, and it was perfect!** Once done, set sauce aside.

  2. Prepare the quinoa according to the instructions on the package (while quinoa cooks, prep veggies for the salad). Once quinoa is done cooking, let quinoa cool to room temperature.
  3. Place grated carrots, cilantro, shredded cabbage, sliced green onions, and thinly sliced (or diced) red bell pepper into a salad bowl. Add cooked, cooled quinoa and the cashews to salad. Add peanut sauce to the salad. Stir well, to thoroughly combine all ingredients. That's it!

  4. Serve at room temperature or chilled, garnished with a few additional cilantro leaves and cashews, and sprinkled with sesame seeds, if desired. Store any leftovers in a sealed container in refrigerator. This salad will keep it's crunch and flavor for 3-4 days if refrigerated. ENJOY!

Recipe Notes

NOTE: You can substitute Tamari for the soy sauce in the peanut sauce, to make this salad gluten-free.

Nutrition Facts
Thai Quinoa Salad with Peanut Sauce
Amount Per Serving (1 serving (1/8 of total))
Calories 227 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 276mg12%
Potassium 359mg10%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 6g7%
Protein 8g16%
Vitamin A 2000IU40%
Vitamin C 31.1mg38%
Calcium 33mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this Thai Quinoa Salad, a delicious side dish with crunchy veggies and cashews, in an amazing tasting peanut sauce! Salad keeps fresh for days!

Tuna Pasta Salad

Tuna Pasta Salad, with a creamy dressing, albacore tuna, elbow macaroni, carrots, green peppers, onions, and kalamata olives, is a perfect meal for hot summer days! DELICIOUS!Tuna Pasta Salad with a creamy dressing, albacore tuna, elbow macaroni, carrots, green peppers, onions, and kalamata olives, is a perfect meal for hot summer days!

I found this recipe in my trusty old recipe file box I’ve had for over 40 years. I used to write down recipes I had found on little 3×5 cards and file them in this old, beaten up box, and  recently found this one for tuna pasta salad while looking through old recipes.

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

Seriously… I have no idea WHERE I got the recipe from, because I didn’t write it down back in the day! I added a couple ingredients to the original recipe, and made it for lunch. YUM. This easy to make salad is not overpowered by the addition of canned albacore tuna… it actually is complimented by it!  You might also enjoy my recipes for a classic Pasta Salad or Chicken Club Pasta Salad; they are delicious… especially on hot summer days!

Throughout the year I love to make chilled side salads for Summer BBQ’s and get togethers! Salads like Hawaiian Macaroni Salad, Homemade Potato Salad, Asian Kale Slaw, and Black Bean, Corn & Tomato Salad with Avocado Dressing are wonderful side dishes to serve a hungry crowd!

Okay… So HOW Do I Make Tuna Pasta Salad?

This salad is totally easy and very quick to make.  In the time it takes to cook macaroni noodles, you can have everything ready to go.  Then all you need to do is mix ingredients, let it “chill” in the fridge for an hour or two, and you’ve got yourself a great little side dish or main dish salad.  Here’s how easy it is to make:

In a small bowl, combine mayonnaise, milk, lemon juice, mustard, dill weed, salt and pepper. Stir until sauce is smooth.  Set aside. If you want to save time, make the sauce while the pasta is cooking.

Ingredients for tuna pasta salad are mixed together in small bowl

Cook elbow macaroni according to package instructions. Once fully cooked, transfer to a colander, rinse with cold water, drain, and then transfer pasta to large mixing bowl.

Elbow macaroni is cooked and drained for pasta salad

Add one can of albacore tuna (drained and flaked), a large carrot (shredded), finely chopped onion, chopped green peppers and sliced kalamata olives to the cooked pasta.

Pasta with tuna, onion, kalamata olives and shredded carrots ready to combine

Pour the dressing over the salad and stir well, to mix everything together.

Salad dressing is poured over pasta salad with tuna

OOPS!!!! Remember to add the chopped green pepper (I forgot!).  Kept thinking it was missing something for color, and realized I left them out. My bad. Gave it another stir, and salad was DONE!

Chopped green peppers are added to pasta salad

Refrigerate The Tuna Pasta Salad Before Serving

Transfer the finished salad to a pretty serving bowl (preferably one that doesn’t have salad dressing smeared all over the sides from mixing the ingredients… (heh heh heh). Cover the salad with plastic wrap, and place in refrigerator for 1-2 hours. This not only chills it very well, but gives the flavors time to develop.

Tuna pasta salad ready to serve, in white bowl

Tuna pasta salad overhead view

When ready to serve, remove salad from fridge, remove plastic wrap (because NO ONE wants to eat THAT!), grab a big old spoon or fork, and dig in! This tuna pasta salad is delicious, and will keep for 3-4 days (covered), in refrigerator.

Tuna pasta salad closeup view, in bowl

I hope you enjoy this simple salad. We sure do! Hope you have a wonderful day, friends.

Looking For More Side Dish SALAD Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

 

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Tuna Pasta Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Tuna Pasta Salad with a creamy dressing, albacore tuna, elbow macaroni, carrots, green peppers, onions, and kalamata olives, is a perfect meal for hot summer days!
Category: Salad/Side Dish
Cuisine: American
Keyword: tuna pasta salad
Servings: 6 servings
Calories Per Serving: 243 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad Dressing:
  • 3/4 cup light mayonnaise
  • 1/4 cup low-fat milk
  • 1 Tablespoon lemon juice
  • 1 teaspoon prepared yellow mustard
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
For Pasta Salad:
  • 7 ounces elbow macaroni (4 cups cooked)
  • 5.4 ounces albacore tuna (one can). drained, flaked
  • 1 carrot (large) , shredded
  • 1/4 cup white onion , finely chopped
  • 1/4 cup green bell pepper , finely chopped
  • 8 kalamata olives (or black) , sliced
Instructions
  1. In a small bowl, combine mayonnaise, milk, lemon juice, mustard, dill weed, salt and pepper. Stir until sauce is smooth.  Set aside.
  2. Cook elbow macaroni according to package instructions. Once fully cooked, transfer to a colander, rinse with cold water, drain, and then transfer pasta to large mixing bowl.
  3. Add albacore tuna, carrot, onion, green peppers and kalamata olives to the cooked, drained pasta. Pour the dressing over the salad and stir well, to mix everything together.

  4. Cover salad with plastic wrap, and place in refrigerator for 1-2 hours. This not only chills the salad very well, it gives the flavors time to develop. When fully chilled, serve and enjoy!

Nutrition Facts
Tuna Pasta Salad
Amount Per Serving (1 serving)
Calories 243 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 15mg5%
Sodium 605mg26%
Potassium 209mg6%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 3g3%
Protein 11g22%
Vitamin A 1770IU35%
Vitamin C 7mg8%
Calcium 30mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tuna Pasta Salad with creamy dressing, albacore tuna, elbow macaroni, carrots, green peppers, onions, & kalamata olives, is a perfect meal for hot summer days!