Salads Archives

Category: Salads

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:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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!
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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!
Instagram: jbatthegratefulgirlcooks

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

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 have to tell you- 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 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.

Make And Add The Dressing

Combine mayonnaise, a small amount of prepared yellow mustard, several Tablespoons of dill pickle juice (straight from the jar!) in a separate bowl, then add salt and pepper.

This will be the dressing for the potato salad, and it’s really pretty easy to make, right?

Mix The Potato Salad

Pour “dressing” mixture over potatoes. Stir gently to fully combine all ingredients, and if necessary, add additional mayonnaise. The amount of mayonnaise you need will vary, depending on the quantity and size of the potatoes used. You can always add more mayonnaise after stirring, if you find it necessary.

You don’t want the potato salad dry, but you also do not want it swimming in mayo, either! Simply add enough to make it the consistency you prefer.

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. Once it is seasoned 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 the Potato Salad!

Place the egg slices on top of potato salad, and garnish with a few 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 the potato salad 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 our family get togethers. For me, it’s fun to see how much 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! Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

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:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ 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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13
Apr
2016

Broccoli Salad

categories: Salads, Vegetable Dishes

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It’s EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ’s or potlucks!
Broccoli Salad is one of my all-time favorite side dishes! I choose it often (if offered) at salad bars, but love to make it at home, too! Guess what? You can have this delicious crunchy salad made (and in the refrigerator) in a flash! It’s an EASY make ahead side dish for BBQ’s or potlucks!

I received this recipe close to 37 years ago from an older woman named Fern Bain. She attended the same church we were a part of, back then. Fern brought broccoli salad to a church potluck – we absolutely loved it, so I asked her for the recipe.

She kindly gave it to me, and the rest is HISTORY. Nothing dramatic, just my true story of how I got the recipe. I’ve made broccoli salad using this recipe ever since! Here’s how to make it!

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

What Is IN This Broccoli Salad?

This broccoli salad is SO EASY to make… it features raw fresh broccoli (chopped), raisins, crispy bacon, red onion, sunflower seeds in a creamy dressing. Here’s the “cast of characters”:

A simple, creamy dressing is mixed together, and is added to the salad. The broccoli salad is then stirred to combine all ingredients, covered with plastic wrap and put in the refrigerator.

Broccoli Salad Tastes Best When Made Ahead Of Time

The salad is at it’s very best if chilled overnight (the flavors really come together this way), but if you’re short on time, make it up in the morning and let it refrigerate at least 4-6 hours for great flavor!

Who Wants Some Broccoli Salad?

Once the broccoli salad has had plenty of chilling time, serve it up! It’s always a BIG HIT, and because it TASTES SO GOOD, you will want to make it often!

The crunch of the sunflower seeds and broccoli, the sweetness of raisins, and saltiness of the cooked bacon pieces add so much to the salad. A yummy combination of taste and textures is what make this broccoli salad absolutely delicious!

It’s so easy to make this classic broccoli salad in the comfort of your own home! I think you will also be surprised at how fast this salad disappears at a potluck or BBQ! The flavors in the broccoli salad are at their very BEST if you make the salad up the day before you wish to serve it!

Sure hope you’ll consider making this yummy broccoli salad side dish! It’s simple, easy to make, delicious… and I’m pretty sure you’re gonna LOVE it! Have a fantastic day! God Bless You-

Are You Looking For More Side Salads Like This One?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. If you’re looking for additional side salad recipes for a BBQ, potluck, or your own dinner, may I suggest:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe Source: Fern Bain

0 from 0 votes

Broccoli Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

It's EASY to make this delicious, cold and crunchy broccoli salad side dish (w/ bacon, raisins, & sunflower seeds) for family meals, BBQ's or potlucks!

Category: Salad

Cuisine: American

Keyword: broccoli salad

Servings: 8 servings

Calories Per Serving: 354 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

6 cups fresh broccoli , chopped (2 large bunches)
1/2 cup sunflower seeds
1/2 cup raisins
1 small red onion , chopped
5 slices crispy cooked bacon (5-6 slices), crumbled

For Dressing:

1 cup mayonnaise
2 teaspoons white vinegar
1 teaspoon granulated sugar

US Customary - Metric

Instructions

Place salad ingredients into a large serving bowl.
In a separate small bowl, whisk together the dressing ingredients. Pour over the salad ingredients, and mix well, to combine. Cover bowl and refrigerate for at least 4-6 hours. (I think it tastes BEST if you refrigerate it overnight. The longer it chills, the flavors come together even better!
Serve, and enjoy! Keep leftovers refrigerated!

Recipe Notes

Looking to cut out some of the calories? Use Light Mayonnaise and/or turkey bacon!

May substitute slivered almonds for sunflower seeds, if desired. May substitute dried cranberries for raisins, if desired. They look good if you make this salad around Christmas time!

Nutrition Facts

Broccoli Salad

Amount Per Serving (1 serving)

Calories 354 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 5g31%

Cholesterol 20mg7%

Sodium 295mg13%

Potassium 397mg11%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 2g2%

Protein 6g12%

Vitamin A 445IU9%

Vitamin C 62.5mg76%

Calcium 47mg5%

Iron 1.3mg7%

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

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08
Apr
2016

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

categories: Chicken, Main Dish Salads, Salads

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Make a Mixed Green Salad with Hoisin Vinaigrette! Spring greens are topped with panko-coated chicken, tomatoes, green onions and blueberries.
We’ve been having record-setting heat here in Portland this week. It was too hot for a heavy meal the other evening, so I made a Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken for our dinner. It was easy, delicious, and light but filling, and was PERFECT on such a hot day!

I found the recipe in one of my old Cooking Light cookbooks. Over the years I’ve found many yummy recipes in my old cookbooks (such good recipes)! This entree salad has it all, tastes absolutely delicious and its colorful presentation is beautiful.

Crispy chunks of oven-baked chicken breast are served on a bed of chilled mixed greens and drizzled with a delicious, slightly tangy (but amazing) vinaigrette. This is a wonderfully yummy and filling salad, and I love every bite (shocker, huh?)

Here’s how easy it is to make this yummy mixed green salad that only takes about 25 minutes to make, from start to finish:

Make A Seasoning Mix And Coat The Chicken

Before beginning, preheat your oven, because you will want it ready once the chicken is breaded. In a medium bowl, combine panko breadcrumbs, salt, chili powder, and black pepper.

Cut boneless skinless chicken breasts into 1″ cubes. Place the cubed chicken pieces (a few at a time) in the seasoned panko mixture to fully coat all sides. Continue until all the pieces of chicken are covered.

Time To Bake The Panko-Crusted Chicken

Coat a large baking sheet with non-stick baking spray. Place the pieces of panko-covered chicken on it in a single layer and leave a little space between each piece.

Bake the chicken at 375°F. for a total of 15 minutes. Halfway through the baking time, turn the chicken pieces over and finish cooking. When done, the chicken pieces should be golden brown, cooked through and crispy on the outside.

Make The Hoisin Vinaigrette

While the chicken is baking, quickly blend together the vinaigrette, using a food processor or a blender. The vinaigrette is made using white wine vinegar, Hoisin sauce, ginger, Dijon mustard, oil, soy sauce, minced garlic and sesame oil.

The hoisin vinaigrette will be smooth and creamy once it has been fully blended. Set the salad dressing aside while you prepare the salad and get it ready for serving.

Serve The Mixed Green Salad With Hoisin Vinaigrette

Arrange chilled mixed salad greens onto a serving plate or into a bowl. Garnish the salad greens with chopped green onions, fresh blueberries, and fresh chopped tomatoes.

Place the panko-coated chicken on top of the salad, then drizzle the chicken (and salad) with the reserved hoisin vinaigrette. Once that’s done, all that’s left to do is EAT and ENJOY this wonderful main dish salad!

See how easy that was? I hope you have the chance to make this fantastic main dish salad because it’s a perfect meal, especially when it’s hot outside! I’m glad I stumbled upon the recipe in one of my cookbooks (and adapted it for our taste just a bit).

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

Looking For More MAIN DISH SALAD recipes?

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

Grilled Ham Salad with Peaches and Goat Cheese
Cobb Salad
Chicken Salad
Quick n’ Easy Chef’s Salad
Tuna Pasta Salad

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Recipe Adapted From: The Cookbook “Cooking Light-Annual Recipes 2007, page 103, published 2006 by Oxmoor House, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Make a Mixed Green Salad with Hoisin Vinaigrette! Spring greens are topped with panko-coated chicken, tomatoes, green onions and blueberries.

Category: Main Dish Salad

Cuisine: American

Keyword: salad with hoisin vinaigrette

Servings: 2 servings

Calories Per Serving: 463 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For chicken:

1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 lb. chicken breasts (boneless, skinless) , cut in 1" cubes
Cooking spray

For Vinaigrette:

2 Tablespoons white wine vinegar
1 1/2 Tablespoons hoisin sauce (found in Asian section of grocery store)
1 Tablespoon finely grated fresh ginger (peeled)
1 Tablespoon Dijon mustard
2 teaspoons canola or vegetable oil
1 1/2 teaspoons soy sauce (low-sodium if you have it)
1 teaspoon toasted sesame oil
1 large clove garlic , minced

For Salad:

1 8 oz. package mixed greens (or use a combo: I used mesculin, romaine, spinach)
1 cup chopped tomatoes , seeded (or use cherry tomatoes, cut in half)
1/2 cup fresh blueberries
1/2 cup chopped green onions

US Customary - Metric

Instructions

Preheat oven to 375℉. Lightly cover a baking sheet with non-stick spray.
Mix panko breadcrumbs, salt, chili powder and black pepper in medium bowl.
Add chicken cubes, a few at a time, tossing to fully coat with seasoned breadcrumbs. Set each piece in a single layer on lightly sprayed baking sheet; continue until all chicken pieces are coated.
Bake chicken at 375℉ for approx. 15 minutes (or until done and golden brown), turning chicken to the other side halfway through cooking time.
Blend vinaigrette ingredients together, using a blender or food processor; blend until smooth.
Place chilled salad greens into 2 serving bowls or onto 2 plates. Top with tomatoes, blueberries, and chopped green onions. Divide chicken pieces evenly on top of both salads, then drizzle with vinaigrette. Serve, and enjoy!

Recipe Notes

This makes enough for 2 main course servings. If smaller portions are desired (for side salad), it should serve 4.

Nutrition Facts

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

Amount Per Serving (1 g)

Calories 463 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Cholesterol 145mg48%

Sodium 1540mg67%

Potassium 1191mg34%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 11g12%

Protein 52g104%

Vitamin A 530IU11%

Vitamin C 22.6mg27%

Calcium 94mg9%

Iron 3.4mg19%

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

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01
Apr
2016

Chicken Club Pasta Salad

categories: Chicken, Main Dish Salads, Main Dishes, Pasta, Salads

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Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.
The weather has finally warmed up here this week, so to celebrate the sunshine I made a Chicken Club Pasta Salad for dinner the other night. I served it with some fresh fruit on the side – and boy, was it good! It FELT like it was summer (at the end of March!)!

I found this recipe for a chicken club pasta salad on Pinterest, and decided to give it a try, because any salad with chicken and bacon in it has to be good! Add to that cheddar cheese, tomatoes, fresh herbs, and a creamy ranch dressing… and it sounded like a winner! And it was… we REALLY enjoyed this entree salad (and I got to use fresh parsley and chives from my garden in it, also!). If you like a more traditional pasta salad, check out my simple recipe for that here.

This is a very easy salad to prepare. Most of the prep work (and it’s not too tedious) involves cooking bacon, a piece of chicken, and some pasta (I like to call it “multi-tasking!”). The rest comes together quickly and with little to no fuss! My kind of meal! I made the entire salad in the early afternoon, tossed it with a bit of the dressing (to keep it from drying out) and refrigerated it until dinner time. Then I added more salad dressing right before serving! Here’s how you make it:

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

How To Make Chicken Club Pasta Salad

First cook a large chicken breast. (Boil it, grill it, bake it… or use leftovers… just get enough cooked chicken for 2 cups, and cut it into 1″ cubes and set aside). Next thing is to cook the bacon until fairly crisp. Drain and cool, then cut. I used kitchen shears to cut it into small pieces.

Cut the bacon, cheddar cheese and tomato into small pieces. Set aside.

Add all dressing ingredients to a medium sized bowl. Whisk to fully combine. Refrigerate until ready to add to salad.

Cook pasta according to package directions. Drain and rinse with cold water, until pasta is completely cooled off. (I used tri-color rotini pasta for the color it added, but you could also use shells, macaroni noodles or mini-penne pasta for this dish).

Add cooled pasta, bacon, chicken, cheddar cheese and tomato to a large salad bowl.

Time For The Salad Dressing

Pour some of the dressing over the salad and stir to combine. If making this up early in the day, add only enough dressing to cover the pasta so it won’t dry out in the fridge. When ready to serve later, add additional dressing, to taste.

If you are making and serving this salad immediately, add enough dressing to taste and coat all ingredients (there will be some leftover dressing no matter which way you choose to prepare this!)

Serve the salad up, dig in, and enjoy this delicious, filling salad! It tastes wonderful the next day, as well. Hooray for leftovers at lunchtime!

We really enjoyed this chicken club pasta salad. I think it would be perfect on a HOT summer’s night, or to serve at a luncheon or potluck with friends! Hope you will consider giving this a try! You might also like this BLT Wedge Salad, or my recipe for Chopped Greek Chicken Salad.

Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a fantastic day, and may God bless the work of your hands!

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Recipe Adapted From: http://www.spendwithpennies.com/chicken-club-pasta-salad/

0 from 0 votes

Chicken Club Pasta Salad

Prep Time

20 mins

Cook Time

0 mins

Total Time

20 mins

Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.

Category: Entree

Cuisine: American

Keyword: chicken club pasta salad

Servings: 5 servings

Calories Per Serving: 674 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Salad:

8 ounce pasta (I used rotini tri-color pasta)
8 slices bacon , cooked crisp, then cut into small pieces.
2 cups cooked chicken breast , cut into 1" cubes
1 tomato , seeded and diced
1/2 cup cheddar cheese , cut into 1" cubes

For The Ranch Dressing:

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon fresh chives , chopped
1 Tablespoon dried dill weed (or chopped fresh dill)
1 Tablespoon fresh parsley , chopped
1 teaspoon onion powder
1 teaspoon garlic powder
salt & black pepper , to taste

US Customary - Metric

Instructions

Prep ingredients (cook chicken and bacon / chop tomatoes, cheese). Set aside.
Make the salad dressing. Set aside.
Cook the pasta according to package directions. Rinse with cold water, until pasta has completely cooled off; drain well.
Put salad ingredients into a large salad bowl (except for the salad dressing). Mix.
Add salad dressing to taste. You will NOT have to use all the dressing. If eating salad immediately, just add enough to toss and coat all ingredients well. If making salad early in day, add enough salad dressing to lightly coat all ingredients, stir, then cover dish and refrigerate until ready to serve. At serving time, add additional salad dressing to taste (since pasta will absorb some of the dressing while refrigerated). Stir to combine. Serve, and enjoy!

Recipe Notes

Note: I used 1 really large chicken breast, which provided me with the 2 cups chicken.
Original recipe also called for 1/2 of an avocado, diced. Didn't have one when I made this, but I'm sure it would be great in this salad, as well.

Nutrition Facts

Chicken Club Pasta Salad

Amount Per Serving (1 serving)

Calories 674 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 13g81%

Cholesterol 106mg35%

Sodium 536mg23%

Potassium 475mg14%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 4g4%

Protein 32g64%

Vitamin A 670IU13%

Vitamin C 5.3mg6%

Calcium 165mg17%

Iron 1.9mg11%

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

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07
Mar
2016

Hawaiian Macaroni Salad

categories: Salads, Side Dishes

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Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It’s so good it will have you saying “Aloha”.I found a simple recipe for a Hawaiian Macaroni Salad while searching online the other day. I first tried Hawaiian macaroni salad (and loved it) several months ago, when our oldest son dropped by our home with pulled pork and macaroni salad he picked up from a local, well known authentic Hawaiian restaurant.

We loved this recipe! I grew up not really liking “regular” macaroni salad, due to all the sweet pickle relish my Mom put in the recipe (not a big fan!). Perhaps that is why I really like this simple, creamy Hawaiian-style macaroni salad, made with a few simple ingredients (and no pickle relish!) Finely shredded carrots are what give this tasty salad it’s slight orange coloring. Here’s how to make this fantastic “Hawaiian-style” side dish:

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

How To Make Hawaiian Macaroni Salad

Cook one pound (16 ounces) of elbow macaroni according to package instructions.

Finely shred the carrots and onion while the macaroni is cooking. I used the smaller opening of my hand grater to finely shred both the carrots and the onion.

Drain Macaroni, But Do Not Let It Cool

When the macaroni has finished cooking, drain it well, but don’t let it cool off. Just let the water drain out, but don’t rinse the noodles. The hot macaroni will absorb more if it mixed while still hot.

Put the macaroni in a bowl, or container with a lid. While the macaroni is still hot, add apple cider vinegar, carrots and onion. Stir well. After ingredients are mixed together, let it cool for about 15 minutes.

While macaroni is cooling off, mix together mayonnaise, milk and sugar in a separate container. Once macaroni is completely cool, add the mayonnaise mixture; gently stir it in, until ingredients are fully combined.

Time To Refrigerate The Hawaiian Macaroni Salad

After ingredients are completely mixed together, add salt and black pepper, to taste. At this point the salad will seem “wet” , but never fear! The macaroni will absorb lots of the moisture as it refrigerates.

Cover the salad and refrigerate for at LEAST 4 hours (trust me, the longer it refrigerates, the better it tastes!). Make sure to give it a stir before serving, then enjoy this great side dish with some pulled pork (and rice), for an authentic Hawaiian meal!

I’m really glad I made this Hawaiian macaroni salad. I kept coming back and having a few bites of it here and there (couldn’t stay out of it!). I even invited our son over to taste test it, and he loved it (and took some home for later)! It is (or WAS… we scarfed it) delicious, simple to prepare, very creamy (like it’s supposed to be), and a great side dish. Hope you’ll give it a try!

Looking For More SIDE SALAD Recipes?

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

Interested In More Recipes?

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Recipe Source: http://www.favfamilyrecipes.com/authentic-hawaiian-macaroni-salad.html

5 from 1 vote

Hawaiian Macaroni Salad

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Hawaiian Macaroni Salad is a creamy, delicious, easy to prepare side dish with a few simple ingredients! It's so good it will have you saying "Aloha!"

Category: Salad/Side Dish

Cuisine: American

Keyword: Hawaiian macaroni salad

Servings: 10 servings

Calories Per Serving: 561 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound elbow macaroni , uncooked
2 Tablespoons apple cider vinegar
2 large carrots , finely shredded
1/4 cup finely shredded onion
2 1/2 cups mayonnaise (Best Foods or Hellman's recommended by original source)
1/4 cup milk
2 teaspoons granulated sugar
Salt and pepper , to taste

US Customary - Metric

Instructions

Prepare the elbow macaroni, according to package instructions. When done, drain macaroni and put it into a large bowl while still hot.
While the macaroni is hot, add the apple cider vinegar, shredded carrots and shredded onion. Stir and mix well. Let the macaroni cool down for 15 minutes.
In a small bowl, mix the mayonnaise, milk, and granulated sugar together until fully combined. Gently stir in the mayonnaise mixture into the macaroni (which is now at room temp). Stir until all ingredients are fully coated. Season with salt and pepper, to taste.
Cover bowl; place salad in refrigerator for at least 4 hours (or overnight-the longer it refrigerates, the better it will taste!). When ready to serve, give the salad a light stir... and enjoy!

Nutrition Facts

Hawaiian Macaroni Salad

Amount Per Serving (1 g)

Calories 561 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 6g38%

Cholesterol 23mg8%

Sodium 369mg16%

Potassium 166mg5%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 4g4%

Protein 6g12%

Vitamin A 2085IU42%

Vitamin C 1mg1%

Calcium 25mg3%

Iron 0.7mg4%

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

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11
Jan
2016

Tuna Avocado Cup

categories: Lunch - Quick and Easy, Salads

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If you need a quick, healthy lunch on the go, why not try a yummy Tuna Avocado Cup? Tuna salad, served in it’s own edible “bowl”.

The other day I made a Tuna Avocado Cup for lunch. I really didn’t want to make a sandwich (didn’t want the bread calories), so I made this instead… and it tasted GREAT! I thought I would post this idea for a quick, filling lunch, to keep the old body “fueled up” on busy days!

It’s SO EASY To Make A Tuna Avocado Cup!

No written recipe is needed for this “quick-and-easy-to-throw-together” lunch. All you need is some tuna salad (already made up – mine had light mayo, celery & dill pickle).You will also need a half an avocado cup per serving, a slice of tomato, a little salt and pepper to taste, and some lettuce or spinach leaves for the base.

Using a spoon, completely scoop out one half of an avocado in one piece. Run the spoon around the edges of the avocado and remove it carefully to a lettuce or spinach lined plate.

Scoop tuna salad into avocado half, mounding it up in the middle. Top with a slice of ripe tomato. Season to taste, with salt and pepper… and boom! Instant lunch! Do you know just how GOOD avocados are for you? Very good.

I used a fork to cut the tuna avocado cup, then actually scooped the bite up with spinach leaves which held it together very well. This was a nice, filling nutritious lunch without the calories from using bread.

The plus was that the tuna avocado cup only took a couple minutes from start to finish to make. Any time you can make lunch that quick is a good thing! Thought I would share this easy idea for a tuna avocado cup, in the hopes that you might consider trying it, as well! Have a fantastic day, friends.

Looking For More TUNA Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have several recipes featuring tuna that you might enjoy, including:

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Category: Salads

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

Make And Add The Dressing

Mix The Potato Salad

Garnish The Potato Salad

Garnish, Refrigerate, Then Serve the Potato Salad!

Looking for Other Salad Recipes?

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↓↓ PRINTABLE RECIPE BELOW ↓↓

Make The Salad Dressing

Interested In More Recipes?

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What Is IN This Broccoli Salad?

Broccoli Salad Tastes Best When Made Ahead Of Time

Who Wants Some Broccoli Salad?

Are You Looking For More Side Salads Like This One?

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Make A Seasoning Mix And Coat The Chicken

Time To Bake The Panko-Crusted Chicken

Make The Hoisin Vinaigrette

Serve The Mixed Green Salad With Hoisin Vinaigrette

Looking For More MAIN DISH SALAD recipes?

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↓↓ PRINTABLE RECIPE BELOW ↓↓

How To Make Chicken Club Pasta Salad

Time For The Salad Dressing

Interested In More Recipes?

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How To Make Hawaiian Macaroni Salad

Drain Macaroni, But Do Not Let It Cool

Time To Refrigerate The Hawaiian Macaroni Salad

Looking For More SIDE SALAD Recipes?

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

It’s SO EASY To Make A Tuna Avocado Cup!

Looking For More TUNA Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

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