Healthy Salads and Salad Dressings - Family Dinners

How To Make Fruit Salad Dressing

Andrea + Stef — Mon, 24 Oct 2022 21:11:59 +0000

Have you ever wondered how to make fruit salad dressing? Our delicious fall fruit salad dressing is super quick and easy to make and adds immense flavor to any fresh fruit salad blend. Spiced fruit salad dressing is a combination of orange juice, sugar, orange and lemon zest as well as apple pie spice. Simply combine the ingredients, simmer, strain and cool. This is the best fruit salad dressing. It will bring your fruit salads to the next level and make even the harshest fruit critics go for seconds and thirds.

Fall Fruit Salad

What is Fruit Salad Dressing?

Fruit salad dressing is generally a blend of three main ingredients. Firstly, a sweetener, such as sugar, honey or maple syrup. Secondly, freshly squeezed citrus juice, such as lemon juice, lime juice or orange juice. And thirdly, citrus zest and spices, such as cinnamon, apple pie spice or ginger. Fruit salad dressing adds incredible flavor to a summer fruit salad or fall fruit salad and even makes it last longer. Whip up this easy fruit salad recipe with for favorite combination of fruit and this easy dressing.

Why You’ll Love This

Notable: sweet, citrusy and full of warm fall spices
Main Ingredients: orange juice, sugar, apple pie spice, lemon zest, orange zest
Cooking Method: stovetop
Cooking Time: 5 minutes
Pairs well with: all kinds of fruit salad blends — pour over your favorite fruit salads
Diets: gluten free, dairy free, vegetarian, vegan
Special Equipment Needed: small saucepan, zester, whisk

Ingredients

You may have all of these fall fruit salad dressing ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: sugar
Refrigerated/Frozen Ingredients: orange juice
Produce Ingredients: orange zest and lemon zest
Spices: apple pie spice
Fruit Mixture: For best results use your favorite fruits, enough to fill a large bowl. We suggest cutting fruits into bite sized pieces. Use ripe fruits for a fresh flavor. Suggested fruits include: stone fruits like peaches or nectarines, apples, red grapes, green grapes, pears, oranges, fresh strawberries, fresh blueberries, mangoes, pineapple chunks, papaya or avocado.

Variations:

Orange Juice: Substitute the orange juice for fresh lime juice, pineapple juice or apple juice.

Sugar: Substitute white sugar for brown sugar (light brown sugar or dark brown sugar will work).

Spices: Try a pumpkin pie spice instead of apple pie spice.

Zest: Substitute for lime zest.

WHAT TO MAKE NEXT: This flavorful fruit salad dressing pairs really well with our Fall Fruit Salad for Thanksgiving and Christmas. A nutrient-dense fruit blend with apples, oranges, grapes, pecans and dried cranberries.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Fine-mesh strainer – This helps remove any small spice particles that you don’t want in your finished fruit salad.

Instructions

This section shows how to make fruit salad dressing on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

COMBINE INGREDIENTS: In a small saucepan, mix orange juice, sugar, apple pie spice, zest of 1 lemon and zest of 1 orange.

COOK: Place over medium heat. Whisk to combine. Bring to a low boil and simmer for 3-4 minutes.

STRAIN: Strain in a fine mesh strainer and cool completely.

WHAT TO MAKE NEXT: Fruit salad doesn’t always have to be sweet. Stef’s delicious Peach Burrata Salad with Cherries, Pistachios and Berries combines refreshing flavors from berries, cherries, fresh peaches, and creamy burrata cheese!

Make Ahead

This delicious fruit salad dressing can be made up to 3 days ahead of time. Cool it completely, transfer to an airtight container or jam jar and store in the fridge until ready to use.

How To Pick Fruit For A Fruit Salad

When you are choosing fruit for a fruit salad make sure you pick lots of different colored fruit. The more colorful a fruit salad is the more scrumptious it looks. Different textures are also a plus, such as crunchy apples, soft berries or juicy oranges. Moreover, combining lots of different kids of fruit ensures a great variety of nutrients, such as vitamins, minerals and fiber. Tip: Use your favorite fresh fruit! Or try to stick to seasonal fruit. Cut enough to fill a big bowl.

Some good choices for our favorite fresh fruits for fruit salad are:

apples and pears
oranges and mandarin oranges
berries (strawberries, raspberries, blueberries, blackberries)
seedless grapes
melons (watermelon, cantaloupe, honeydew)
peaches and nectarines
tropical fruit (pineapple, kiwi, mango, papaya)

Additionally, you can add toasted nuts for some crunch. We like using pecans, walnuts or almonds. Dried cranberries, poppy seeds, chia seeds or fresh herbs, like basil or fresh mint, for example, are also popular add-ins for fruit salad.

Stef says….

Mangos are a sweet, tropical super fruit packed with over 20 different vitamins and minerals. While I love eating it plain, it also tastes fantastic in a fruit salad. If you ever wondered how to cut a mango, then take a look at my post and you will be an expert in no time.

Recipe Tips

Follow these tips to make the best fall fruit salad dressing.

Tip: Use organic oranges for zest. To avoid ingesting harmful pesticides or additives try to use organic citrus fruits for zesting.
Tip: Use freshly squeezed orange juice. Freshly squeezed orange juice produces the best dressing.
Tip: Don’t skip straining the dressing. This way you wont end up with bigger spice parts or zest in your finished salad. Those might make it look unappetizing.

How To Store

Room Temperature: You can leave the ready made dressing on the counter if you are planning on using it within a couple of hours.

Refrigerate: If you are not using the dressing right away, or in case you have any leftovers, store them in an airtight container or jam jar in the refrigerator for up to 3 days.

Leftover fruit salad that is already mixed with the dressing will store in the refrigerator for up to 3 days though the fruit will lose freshness after 1-2 days. It is best to eat the next day.

Where To Serve Fruit Salad

Fruit salads are easy to make ahead or take to your next event. Consider making it for one of these:

Showers: Bridal showers or baby showers are a great place to serve a sweet fruit salad.

Cookout: A fruit salad is a beautiful dish for a summer BBQ or backyard summer cookouts. It makes the perfect summer side dish.

Holiday Meal: These are a great addition to a traditional holiday meal.

Common Questions

How do I zest a lemon without a lemon zester?

It’s not a problem if you don’t own a lemon zester. You can also use the fine side of a box grater to rub off the lemon zest. Another way to zest a lemon is using a vegetable peeler. First, peel off very thin slices of lemon peel (avoid the white part) and then chop the lemon peel finely on a cutting board with a knife.

Is it ok to substitute any other sweeteners for the white sugar?

Yes. In fact, you can use any sweetener that you prefer. You could try honey, maple syrup, agave nectar, or coconut sugar. Flavor as well as the degree of sweetness may vary a bit using another sweetener.

Should I use store bought or freshly squeezed orange juice for this dressing?

We prefer freshly squeezed orange juice for this dressing, but you can also use store bought in a pinch.

Fall Fruit Salad Dressing Recipe

Skip the creamy, heavy sauces and learn how to make this easy to make fruit salad dressing full of citrus flavor and fall spices.

Course Dessert, Side Dish

Cuisine American, vegan, vegetarian

Diet Low Lactose, Vegan, Vegetarian

Keyword how to make fruit salad dressing, recipe for fruit salad dressing, what to serve with fruit salad

Prep Time 2

Cook Time 3

Total Time 5

Servings portion

Calories 250kcal

Author Andrea + Stef

Equipment

small saucepan
whisk
fine-mesh strainer

Ingredients

½ cup orange juice
¼ cup white sugar
¼ teaspoon apple pie spice
zest of 1 lemon
zest of 1 orange

Instructions

In a small saucepan, mix orange juice, sugar, apple pie spice, zest of 1 lemon and zest of 1 orange.
Place over medium heat. Whisk to combine. Bring to a low boil and simmer for 3-4 minutes.
Strain through a fine mesh strainer.
Cool completely and store in the fridge until ready to use.

Nutrition

The post How To Make Fruit Salad Dressing appeared first on Family Dinners.

Fall Fruit Salad For Thanksgiving And Christmas

Andrea + Stef — Mon, 12 Sep 2022 17:23:25 +0000

If you have been looking for a lighter and healthier holiday side dish, then this Thanksgiving fruit salad is the perfect recipe for you. It combines crunchy apples, sweet grapes, tangy oranges, dried cranberries and toasted nuts for the most delicious fruit medley. A sweet and citrusy dressing with just the right hint of warming spices makes this fruit salad out of this world good. Ready in only 10 minutes, spiced apple fruit salad can be served as a side at any holiday dinner. You can even turn it into a mouthwatering dessert by topping it with a scoop of ice cream and a dollop of whipped cream. This is the best fruit salad you will ever make and your family will sure love it.

What is Thanksgiving Fruit Salad?

This fall fruit salad only uses fruit that is in season, like apples, grapes, oranges or pears for example. The fruit is combined with nuts and dried cranberries before being tossed with a sweet and spiced dressing. The dressing is made from orange juice, orange and lemon zest, apple pie spice and some sugar for sweetness. This red and green apple fruit salad goes particularly well with holiday dinners, breakfasts and brunches.

Why You’ll Love This

Notable: crunchy fresh fruit mixed with sweet dried cranberries and a delicious spiced dressing
Main Ingredients: green apples, red apples, dried cranberries, pecans, grapes, navel orange, lemon, orange juice, sugar, apple pie spice
Nutrients: excellent source of fiber and vitamins
Cooking Time: 10 minutes
Pairs well with: holiday dinners, holiday breakfast and brunch, roast turkey and chicken
Diets: dairy free, vegetarian, vegan
Special Equipment Needed: sheet pan, apple slicer (optional), small saucepan, fine mesh strainer

Ingredients

You may have all of these spiced Thanksgiving or Christmas fruit salad ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: sugar, orange juice, pecans, dried cranberries
Produce Ingredients: green apples, red apples, navel orange, grapes, lemon
Spices: apple pie spice

Stef says….

Crunchy and colorful salads are a great way to lighten up the Thanksgiving menu. If you are looking for a more savory salad option, then you have to try my Broccoli Grape Salad. Fresh broccoli florets are combined with sweet grapes, toasty almonds, crunchy celery, flavor-punching bacon and a creamy mayonnaise based dressing.

WHAT TO MAKE NEXT: If you are looking to include more fall fruit into your Thanksgiving menu, then you have to try our flavorful Thanksgiving Sangria. It is a bold blend of red wine, sparkling cider, rum and cranberries with a hint of spice! It’s the best cranberry sangria recipe!

Recommended Tools

Fine-mesh strainer – This helps remove any small spice particles that you don’t want in your finished fruit salad.

Apple Slicer – We love this easy to use apple slicer, because it makes cutting up apples for fruit salad, apple pies or apple crisps so much quicker.

Instructions

This section shows how to make holiday fruit salad with dried cranberries, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

TOAST THE PECANS: Preheat the oven to 350°F. Place pecans on a lined baking sheet and place in the oven while it’s heating up. Remove pecans from the oven when you can smell their aroma. This should be about the same time as when the oven is fully heated. Remove from the oven and cool.

MAKE THE DRESSING: In a small saucepan, mix orange juice, sugar, apple pie spice, zest of 1 lemon and zest of 1 orange. Place over medium heat. Whisk to combine. Bring to a low boil and simmer for 3-4 minutes. Strain in a fine mesh strainer and cool completely.

COMBINE AND SERVE: Core and slice apples to bite sized pieces. Toss apples with juice from half a lemon to prevent browning. Cut the peel off the orange and cut into bite sized pieces. In a large bowl, mix apples, dried cranberries, toasted pecans, grapes and oranges. Drizzle dressing over the fruit and toss to combine. Serve.

WHAT TO MAKE NEXT: If you love fruity thanksgiving side dishes then you’ll love Stef’s amazing Cranberry Jello Salad. Not only do the bright and zesty flavors of raspberry, cranberry, and orange taste delicious, but this dish also looks stunning and is a real holiday showstopper.

Make Ahead

We do not recommend assembling this apple fruit salad too far ahead of time. Even though tossing the apples in lemon juice will prevent them from browning too quickly, they will turn slightly brown eventually. However, you can prepare certain components of this fruit side dish in advance.

NUTS: You can toast the pecans up to week ahead of time. Make sure they are completely cold before transfering them into a dry airtight container.

DRESSING: The dressing can also be made up to 3 days ahead of time. Cool it completely, transfer to an airtight container or jam jar and store in the fridge until ready to use.

Autumn Fruit Salad Recipe Tips

Follow these tips to make the best spiced apple fruit salad.

Tip: Use fresh, firm apples. Crunchy apples have the best texture for this fruit salad. If they are blemished or mealy they are not enjoyable to eat.
Tip: Toss apples in lemon juice. This prevents the apples from browning too quickly.
Tip: Use organic oranges for zest. To avoid ingesting harmful pesticides or additives try to use organic citrus fruits for zesting.
Tip: Assemble right before serving. This ensures most freshness and makes the fruit salad look irresistible.

How To Store

Refrigerate: We recommend making this spiced fruit salad fresh and serve it immediately. This way all the fruit will look fresh and most appetizing. Leftover fruit salad can be stored in an airtight container or ziploc bag in the fridge for 1-2 days. Even though the overall appearance might not be as fresh anymore after 1 or 2 days of storage, the holiday fruit salad will still taste great.

Common Questions

How do I zest a lemon without a lemon zester?

How long ahead of time can I make this salad?

Although we recommend making the salad fresh right before serving, it can be stored in the fridge for 1-2 days. Alternatively, you can toast the pecans and prepare the dressing a couple of days ahead of time, and therefore speed up assembly when ready to serve.

What apple brands are best for Thanksgiving fruit salad?

For the red apples we recommend using Fuji apples, Honeycrisp apples, Jazz apples, Gala apples or even Red Delicious apples. For the green apples we chose Granny Smith apples.

Can I add any other ingredients to this fruit salad?

Of course! You can add some diced pear, pomegranate seeds, slices of mandarin oranges, kiwi or walnuts to this fall fruit salad.

Thanksgiving Fruit Salad

This colorful thanksgiving fruit salad is full of apples and citrus flavors. A homemade dressing adds sweetness and warm fall spices.

Course Salad, Side Dish

Cuisine American, vegan, vegetarian

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword apple fruit salad, spiced fruit salad, thanksgiving fruit salad recipe

Prep Time 10

Total Time 10

Servings servings

Calories 223kcal

Author Andrea + Stef

Equipment

baking sheet
small saucepan
whisk
fine-mesh strainer
apple slicer and knife
large bowl

Ingredients

Fruit Salad Ingredients:

2 medium green apples
2 medium red apples
¾ cup dried cranberries
1 cup pecans
1 cup grapes
3 medium navel oranges
1 medium lemon juiced

Dressing Ingredients:

½ cup orange juice
¼ cup white sugar
¼ teaspoon apple pie spice
zest of 1 lemon
zest of 1 orange

Instructions

Preheat oven to 350°F. Place pecans on a baking sheet and place in the oven while it’s heating up. Remove pecans from the oven when you can smell them, about the same time the oven is fully heated. Remove from the oven and cool.
In a small saucepan, mix orange juice, sugar, apple pie spice, zest of 1 lemon and zest of 1 orange.
Place over medium heat. Whisk to combine. Bring to a low boil and simmer for 3-4 minutes.
Strain in a fine mesh strainer and cool completely.
Core and slice apples to bite sized pieces. Toss apples with juice from half a lemon to prevent browning.
Cut the peel off the orange and cut into bite sized pieces.
In a large bowl, mix apples, dried cranberries, toasted pecans, grapes and oranges.
Drizzle dressing over the fruit and toss to combine. Serve.

Notes

Serve immediately or refrigerate until you serve.
Refrigerate the fruit salad for 1-2 days.

Additions or substitutions:

Add diced pear instead of the green apples.
Add pomegranate seeds.

Nutrition

The post Fall Fruit Salad For Thanksgiving And Christmas appeared first on Family Dinners.

Strawberry Avocado Salad with Poppyseed Dressing

Andrea + Stef — Fri, 03 Jun 2022 20:00:00 +0000

Strawberry avocado salad is made with juicy strawberries, creamy avocado, crunchy pecans and tangy feta cheese. This amazingly delicious salad is a true joy to eat. Whether you are looking for a healthy, keto friendly lunch or an incredible side salad, this is the recipe for you.

This scrumptious gluten free salad comes together in only 15 minutes. You can easily make strawberry avocado salad vegan. Simply leave out the feta or replace it with a vegan substitute.

This colorful vegetarian summer salad only uses fresh in-season ingredients and is an amazing combination of flavors and textures that you’re going to love.

❤️ WHY YOU’LL LOVE THIS FRESH SALAD RECIPE

✔️ Complimentary texture and flavor combination of sweet strawberries, creamy avocado, crunchy pecans and fresh crunchy greens.

✔️ It only takes 15 minutes to make! This is about as quick as a meal can get.

✔️ Strawberry avocado salad is vegetarian, keto friendly, gluten free and can easily be made vegan as well. Omit the cheese or add a vegan cheese if you want to make it vegan.

✔️ Makes a great side salad for grilled meats or a light and healthy lunch.

✔️ 10 grams of protein, 10 grams of fiber and lots of vitamin A and C.

STRAWBERRY AVOCADO SALAD INGREDIENTS

This section explains how to choose the best ingredients for this healthy salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these avocado salad ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Salad Greens: We used spring mix salad greens for this recipe. You can also use spinach, baby lettuce, arugula or your favorite mixed greens.
Strawberries: Use only fresh, red and ripe strawberries.
Avocado: Use fresh avocados that are not hard anymore. When you give the avocado a little squeeze it should feel firm but also have a slight softness or give.
Feta Cheese: You could also try goat cheese or blue cheese instead.
Pecans: Toasted nuts give this salad a bit of a crunch and add immense flavor. You can also use walnuts or chopped almonds, if you prefer.
Olive Oil: We prefer using extra virgin olive oil. Try to use high quality olive oil with this salad as the flavor of the oil really comes through.
Red Wine Vinegar: This is our preferred vinegar for this dressing but if you don’t have any on hand you can try another vinegar.
Honey: You can leave out the honey or substitute other sweeteners. Use maple syrup, agave nectar, or coconut sugar if you eat vegan.
Poppy Seeds: These are added to the salad dressing. You can omit if you’d like.
Ground Mustard: Ground mustard is an important component of the salad dressing. The dressing will not taste like mustard when it is made.
Salt and Pepper

INSTRUCTIONS

This section shows how to cook healthy avocado salad, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

TOAST THE PECANS: Toss pecans in a skillet over medium heat for 3-4 minutes until fragrant. Remove from heat.

🔴 TIP: Only use fresh produce for this salad. Using fresh and ripe ingredients creates a truly spectacular and flavorful salad. Do not use frozen strawberries or avodados.

MAKE THE DRESSING: Whisk together all dressing ingredients in a small bowl.

🔴 TIP: Make your own salad dressing. Our poppy seed dressing combines perfectly with this salad. However, you can substitute ¼ cup of store bought salad dressing if you are in a hurry.

COMBINE SALAD INGREDIENTS: Add spring mix, strawberries, avocado, feta and pecans to a large bowl.

🔴 TIP: Cut the avocados just before serving. Sprinkle the cut avocado with lemon juice if you want to prevent browning for longer.

TOSS AND SERVE: Pour dressing over the salad, toss to coat and serve.

HOW TO MAKE STRAWBERRY AVOCADO SALAD AHEAD

You can make the dressing for this salad up to 2 weeks in advance. Store it in an airtight container in the fridge. You can also toast the pecans ahead of time. Let them cool completely, then store them in an airtight container until ready to use.

We do not recommend assembling the salad ahead of time. The avocados will get brown and the strawberries look most appetizing when cut fresh.

TIPS FOR THE BEST STRAWBERRY AVOCADO SALAD

Follow these tips to make the best healthy salad.

✔️ Use fresh ripe produce. Use ripe avocados and fresh strawberries, never frozen. We’ve attempted using frozen avocado in a salad before and it wasn’t great. Frozen avocado is better in a smoothie.

✔️ Toast the nuts. Toasting nuts enhances their flavor immensely! You can buy toasted nuts or toast your own.

✔️ Make your own salad dressing. Our poppy seed dressing combines perfectly with this salad.

✔️ Cut the avocados just before serving.

✔️ Be gentle when tossing the salad. Toss the salad gently so the strawberries and avocados don’t get mushy.

STORAGE TIPS

Refrigerate: This vegetarian salad is best when eaten fresh. We do not recommend storing it after it has been tossed with the dressing.

However, homemade vinaigrettes and salad dressing can be kept refrigerated for up to 2 weeks. Store in an airtight container and refrigerate. Shake or whisk again before using.

MORE SALAD RECIPES

If you love love strawberry avocado salad with poppy seed dressing you’ll enjoy our Caprese Salad, Italian Salad, or Strawberry Spinach Salad. We also love Chopped Asparagus Salad with Lemon Vinaigrette, Artichoke Rice Salad or Raw Asparagus Salad.

Strawberries also make mouthwatering desserts like our Deep Fried Strawberry Shortcake, Strawberry Rhubarb Pie, Chocolate Dipped Strawberry Handpies or Andrea’s delicious Strawberry Sorbet.

Some of our favorite avocado recipes are Guacamole, 7 Layer Dip, and Crab Stuffed Avocados.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking strawberry avocado salad.

How can I make this salad vegan?

Skip the feta cheese or substitute vegan feta cheese. Additionally, leave out the honey in the dressing or substitute a vegan sweetener like maple syrup, agave nectar or coconut sugar, for example.

Can I add some protein to this salad?

Of course. You can add some grilled chicken, shrimp, steak or crumbled up bacon to this yummy salad.

How to quickly ripen an underripe avocado?

Put your whole avocados in a paper bag and set them on the counter. As the avocados ripen, they produce ethylene gas, which will concentrate in the bag and ripen them faster. If you want your avocados to ripen even quicker, place an apple and/or a banana in the bag as well. Concentrated ethylene gas from multiple fruits speeds up the ripening process even more. The avocados should be ready to use in 1-2 days. You will get similar results by putting an avocado in a bowl and covering it with dry rice.

Strawberry Avocado Salad with Poppy Seed Dressing

This delicious strawberry and avocado salad with homemade dressing has feta and pecans and is a keto friendly vegetarian dish.

Course Salad, side, Side Dish, Vegetable

Cuisine American

Keyword avocado salad, easy salad recipe, healthy salad recipe, healthy strawberry salad, strawberry avocado salad with poppy seed dressing

Prep Time 15

Total Time 15

Servings servings

Calories 434kcal

Author Andrea + Stef

Equipment

large skillet
large salad bowl
small bowl
whisk

Ingredients

Salad Ingredients:

6 cups spring mix salad greens
3 cups strawberries quartered or sliced
2 avocados diced
1 cup feta cheese crumbled
⅓ cup pecans chopped

Dressing Ingredients:

2 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon honey (optional)
1 teaspoon poppy seeds
⅛ teaspoon ground mustard
pinch of salt and pepper (or more to taste)

Instructions

Add pecans to a large skillet over medium heat. Toss for 3-4 minutes while you prepare the rest of the salad, until toasted and fragrant. Remove from heat.
Add spring mix, strawberries, avocado, feta, and pecans to a large salad bowl.
In a small bowl, whisk together olive oil, red wine vinegar, honey (optional), poppy seeds, ground mustard, salt and pepper.
Pour dressing over the salad. Toss to coat.
Serve.

Notes

Substitute ¼ cup of store bought salad dressing if you don’t want to make your own salad dressing.
Skip toasting the pecans if you’re short on time.
Cut up the avocado just before serving the salad. Sprinkle the cut avocado with lemon juice if you want to prevent browning for longer.

Nutrition

The post Strawberry Avocado Salad with Poppyseed Dressing appeared first on Family Dinners.

Caprese Salad

Andrea + Stef — Fri, 20 May 2022 23:35:30 +0000

This absolutely beautiful and mouthwatering caprese salad is super easy to make, ready in only 10 minutes and sure to impress your family and guests.

Perfectly seasoned layers of ripe tomatoes, fresh mozzarella cheese and basil leaves make an incredible appetizer or side dish. We especially love serving this vegetarian and gluten free salad alongside grilled meats, fish or pizza.

If you want to make your salad extra special, drizzle it with some homemade balsamic reduction. You only need 2 ingredients and 30 minutes for our easy to follow balsamic glaze recipe.

WHAT IS CAPRESE SALAD?

Caprese salad is made by layering slices of juicy ripe tomatoes, fresh mozzarella cheese and aromatic basil leaves on a platter. This Italian classic is traditionally only seasoned with salt, pepper and olive oil. However, adding a drizzle of balsamic reduction has become very popular. As you might have noticed, tomato and mozzarella salad is supposed to represent the Italian flag of green-white-red.

❤️ WHY YOU’LL LOVE THIS TOMATO AND MOZZARELLA RECIPE

✔️ It only takes 10 minutes to make caprese salad.

✔️ Perfect summer side dish for grilled meats and fish. Or eat it as a meal itself.

✔️ A drizzle of balsamic glaze makes this Italian classic even more delicious.

✔️ Looks visually stunning and will surely wow your guests.

CAPRESE SALAD INGREDIENTS

This section explains how to choose the best ingredients for tomato and mozzarella caprese salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these caprese salad ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Fresh Tomatoes: Make sure your tomatoes are nice and ripe for best flavor. We used regular tomatoes for this recipe but you can also try heirloom tomatoes or cherry tomatoes.
Mozzarella Cheese: Use fresh mozzarella cheese. You can substitute little mozzarella balls or burrata (buffalo mozzarella). Low moisture mozzarella cheese will not taste nearly as good in this recipe.
Fresh Basil: Get a ready to use basil plant at the grocery store. It usually lasts you quite a while to make many delicious recipes. Packaged basil leaves only last for a very short time and start to look unappetizing quite quickly.
Olive Oil: We prefer using extra virgin olive oil. Try to use high quality olive oil with this salad as the flavor of the oil really comes through.
Balsamic glaze: Use your favorite store bought balsamic reduction or make your own. Have you tired our super easy and quick recipe for homemade balsamic glaze. It tastes incredible!
Salt
Pepper

VARIATIONS: Try one of the following ideas to change things up:

Not a big fan of balsamic glaze? You can easily omit the balsamic reduction and enjoy a more traditional version of this salad.
Try topping your salad with a drizzle of pesto.
Use burrata (buffalo mozzarella) instead of regular fresh mozzarella.

INSTRUCTIONS

This section shows how to make tomato, mozzarella and basil salad with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREPARE: Slice tomatoes and mozzarella cheese the same thickness. You should have the same number of tomato slices, mozzarella slices and basil leaves. If your basil leaves are very large you can cut them smaller.

🔴 TIP: Pick the best tomatoes. Make sure your tomatoes are nice and ripe. Try mixing it up by using heirloom tomatoes or make a salad with cherry tomatoes and small mozzarella cheese balls.

ARRANGE: Layer tomatoes, cheese and basil on a platter. Arrange them so you can see all the layers.

🔴 TIP: Use fresh mozzarella cheese, low moisture mozzarella cheese will not taste nearly as good in this recipe.

FINISH: Sprinkle with a little salt and pepper to taste. Then drizzle with olive oil and balsamic glaze.

🔴 TIP: Try homemade balsamic reduction. Making your own balsamic glaze only takes 2 ingredients and 30 minutes. It tastes so much better than store bought and is super easy to make. Take a look at our balsamic glaze recipe!

HOW TO MAKE CAPRESE SALAD AHEAD

You can make the salad early by layering the tomatoes, cheese and basil then cover and refrigerate for a few hours. When it’s time to serve, sprinkle with salt and pepper and drizzle with olive oil and balsamic reduction. Be careful not to add the salt early, or the tomatoes will release their juices.

TIPS FOR THE BEST TOMATO AND MOZZARELLA SALAD

Follow these tips to make the best caprese salad.

✔️ Use fresh mozzarella. Low moisture mozzarella cheese will not taste nearly as good in this recipe.

✔️ Use ripe tomatoes. Consider vine ripe tomatoes or even heirloom tomatoes.

✔️ Make your own balsamic glaze. We love using store bought balsamic glaze when we’re low on time but you can easily make your own and store the glaze to use in other recipes as well.

✔️ Eat right away! Caprese salad is best fresh.

STORAGE TIPS

Refrigerate: You can store the layered BUT unseasoned salad in the fridge for a couple of hours. Make sure to cover the salad with plastic wrap. After adding the salt, pepper and condiments, caprese salad should be eaten right away. We do not recommend storing tomato mozzarella salad as it would loose its texture and get soupy.

WHAT TO SERVE WITH CAPRESE SALAD

Caprese salad can be served as an appetizer or as a side dish. It pairs especially well with air fryer lemon chicken, grilled chicken marinade, grilled shrimp skewers or other BBQ favorites. Serve with fresh and crispy Greek salad and a side of copycat lion house rolls to complete the meal.

This mouthwatering Italian salad also tastes amazing alongside your favorite pizza. We love it with air fryer pizza bites, meatball calzones, pepperoni calzones and pesto chicken calzones.

MORE CAPRESE RECIPES

If you love love tomato, mozzarella and basil salad you’ll enjoy our caprese stuffed chicken breasts, caprese stuffed portobello mushrooms, caprese chicken thighs or caprese pizza.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about making caprese salad.

Can I omit the balsamic glaze?

You can omit the balsamic glaze if your tomatoes are ripe and sweet. Try seasoning with only salt and pepper and a little extra virgin olive oil for a different taste. Caprese salad isn’t traditionally made with balsamic glaze but it adds a little tangy sweet kick that’s complimentary to the other fresh ingredients.

What kind of tomatoes should I use for this salad?

Feel free to try any kind of tomatoes you like. We recommend using roma, heirloom, cherry or campari tomatoes.

Does it matter what kind of mozzarella I use?

Yes. We recommend to use only fresh mozzarella for this salad. You can also substitute small mozzarella cheese balls or burrata (buffalo mozzarella), but do not use low moisture mozzarella cheese.

Caprese Salad

Fresh and delicious Italian caprese salad made with juicy tomatoes, mild mozzarella cheese and aromatic basil. Drizzled with balsamic glaze, this salad is absolut perfection.

Course Salad

Cuisine Italian, vegetarian

Keyword caprese salad, caprese salad with balsamic glaze, Italian tomato salad, tomato mozzarella and basil salad, tomato mozzarella salad

Prep Time 10

Total Time 10

Servings servings

Calories 400kcal

Author Andrea + Stef

Equipment

knife and cutting board
serving platter

Ingredients

3-4 medium tomatoes fresh and ripe
16 oz fresh mozzarella cheese
15-20 fresh basil leaves
1-2 tbsps extra virgin olive oil
1-2 tbsps Balsamic glaze homemade or store bought
salt
pepper

Instructions

Slice tomatoes and fresh mozzarella to the same thickness. There should be the same number of tomato slices and mozzarella cheese slices.
On a platter or charcuterie board, layer slices of tomatoes and mozzarella cheese so you can see all the layers.
Tuck a whole basil leaf between the cheese and tomatoes.
Sprinkle with salt and pepper to taste.
Drizzle 1-2 tablespoons of extra virgin olive oil.
Drizzle 1-2 tablespoons of balsamic glaze.

Notes

Recipe Notes:

Use fresh mozzarella cheese. Low moisture mozzarella cheese will not taste nearly as good in this recipe.
Make sure your tomatoes are nice and ripe.
Try mixing it up by using heirloom tomatoes or make a salad with cherry tomatoes and small mozzarella cheese balls.

Nutrition

The post Caprese Salad appeared first on Family Dinners.

Chopped Asparagus Salad with Lemon Vinaigrette

Andrea + Stef — Fri, 20 May 2022 16:51:00 +0000

Nothing beats a colorful, fresh and tasty salad when you are looking for a healthy lunch or dinner option. This beautiful vegetarian chopped asparagus salad with lemon vinaigrette ticks all the boxes.

It is packed with tons of delicious crunchy vegetables, creamy feta cheese and tangy olives. The homemade lemon vinaigrette adds just the right amount acidity and seasoning, and best of all, it only takes 20 minutes to make this scrumptious dish.

You can add some protein like grilled meat or fish to turn this easy salad recipe into a complete meal and serve it with some crusty bread. Asparagus and chickpea salad also makes an incredibly yummy gluten free and keto friendly side dish. You will love the blend of flavors and textures of this Greek inspired salad.

❤️ WHY YOU’LL LOVE THIS FRESH SALAD RECIPE

✔️ This Greek inspired salad is full of fresh and healthy vegetables and ready in only 20 minutes.

✔️ The easy lemon vinaigrette uses simple ingredients but adds tons of flavor. If you are low on time you can use store bought dressing.

✔️ This nutritious salad is veget aria n, gluten free as well as keto friendly. It’s healthy and full of protein.

✔️ You can serve this beautiful asparagus and chickpea salad as a side or main dish.

ASPARAGUS SALAD INGREDIENTS

This section explains how to choose the best ingredients for gluten free chopped asparagus salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these keto friendly asparagus side dish ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Asparagus: We recommend using thin green asparagus for this recipe. Make sure you trim off the woody ends.
Mixed Greens: Use whatever leafy greens you prefer.
Chickpeas: Also known as garbanzo beans, need to be thoroughly rinsed to remove the canned flavor.
Grape Tomatoes: We used grape tomatoes, because they are the perfect size for a chopped salad. You can also use cherry tomatoes, for example, or regular tomatoes cut into 1 inch pieces.
English Cucumber: Adds a nice, fresh crunch to the salad.
Red Onion
Kalamata Olives: They add a nice tangy flavor to the salad.
Feta Cheese
Olive Oil: We prefer using extra virgin olive oil. Try to use high quality olive oil with this salad as the flavor of the oil really comes through.
Lemon Juice: For best flavor use freshly squeezed lemon juice.
Dried Oregano
Salt
Black Pepper

INSTRUCTIONS

This section shows how to make asparagus and chickpea salad, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREPARE: Boil the asparagus for 2 minutes. Then transfer to an ice water bath to cool. Remove from the water and pat dry.

🔴 TIP: Trim the woody ends off the asparagus, these will stay hard and are no joy to eat. You can skip parboiling, if you enjoy raw asparagus.

MAKE DRESSING: Combine all dressing ingredients in a small bowl and whisk well to emulsify.

🔴 TIP: Skip making a dressing. If you don’t want to make your own dressing, use ¼ cup of your favorite store bought dressing.

MAKE SALAD: Add all the prepared salad ingredients to a large bowl.

TOSS: Pour the dressing over the salad and toss to combine. Serve.

TIPS FOR THE BEST CHOPPED SALAD

Follow these tips to make the best chopped asparagus salad with lemon vinaigrette.

✔️ Trim the woody ends off the asparagus. If you hold each end with a hand and bend it should break at the point where the woody end snaps off. Do that for one piece then cut the rest at the same point.

✔️ Cut asparagus into 1-1.5″ pieces. If you don’t enjoy the tips just discard them.

✔️ Cut other ingredients into bite sized pieces.

✔️ Rinse the canned chickpeas. Giving them a thorough rinse will get rid of the “canned” taste.

✔️ Whisk the salad dressing well to emulsify. Pour over the salad immediately.

WHAT TO SERVE WITH SALAD

Serve asparagus salad as a healthy lunch, with a side of delicious bread or flavorful sandwich. We love Garlic French Bread, Garlic Knots, Copycat Lionhouse Rolls, Hot Ham and Cheese Sandwich bites or 3 Cheese Bombs, for example. You can even add some protein, such as grilled chicken, salmon, shrimp or steak.

This colorful, scrumptious and keto friendly chopped salad also works as a phenomenal side dish for Air Fryer Salmon, Air Fryer Tilapia, or Grilled Chicken Marinade with Lemon. To complete the meal serve some fluffy baked potatoes or grilled baked potatoes.

MORE SALAD RECIPES

If you love love asparagus salad you’ll enjoy our delicious Italian Salad, Antipasto Tortellini Salad, Salmon Pasta Salad, Greek Salad or fresh Caprese Salad.

Are you also a big fan of asparagus? Then you also enjoy our easy Air Fryer Asparagus and Air Fryer Prosciutto Wrapped Asparagus.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking chopped asparagus salad with lemon vinaigrette.

Can I add some protein to this salad?

Of course! Add a cooked or grilled chicken, steak, shrimp, salmon, or tofu to the top of this salad to make it a complete meal. You could also add some quinoa.

How long can I store homemade vinaigrette in the fridge?

Generally, homemade vinaigrettes can be refrigerated for up to 2 weeks. Store in an airtight container in the fridge. Shake or whisk again before using.

Is this salad vegan?

This salad is vegetarian, gluten free and keto friendly, but because we use regular feta for this recipe the salad is not vegan. But you can simply leave out the cheese or substitute vegan feta to make vegan chopped asparagus salad.

Chopped Asparagus Salad with Lemon Vinaigrette

Delicious chopped asparagus salad with lemon vinaigrette dressing has feta, chickpeas, pecans and is a keto friendly vegetarian dish.

Course Salad, Side Dish, Vegetable

Cuisine American, Greek

Keyword asparagus salad with lemon vinaigrette, asparagus side dish, chopped asparagus and chickpea salad, gluten free salad, keto friendly salad

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 300kcal

Author Andrea + Stef

Equipment

medium pot
knife and cutting board
bowls
whisk
spoons

Ingredients

¼ lb asparagus (about half a bunch) trimmed and cut into 2-inch pieces
4 cups mixed greens
15 oz can chickpeas drained and rinsed
1 cup grape tomatoes halved
1 English cucumber peeled and diced
½ cup red onion diced
½ cup kalamata olives pitted
½ cup feta cheese crumbled

Dressing Ingredients:

3 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ teaspoon dried oregano
⅛ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Fill a medium pot half full of water. Bring to a boil. Add asparagus and cook for 2 minutes. Remove asparagus and place in a bowl of ice water. Let cool, then drain and pat dry.
In a salad bowl, combine mixed greens, asparagus pieces, tomato halves, chickpeas, diced cucumbers, diced red onion, olives and crumbled feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt and pepper.
Pour the dressing over the salad and toss to combine.
Serve as a side salad or as a main dish.

Notes

You can skip parboiling the asparagus if you enjoy raw asparagus.
If you don’t want to make your own dressing, use ¼ cup of your favorite dressing.
This recipe is gluten free, vegetarian and keto friendly.

Nutrition

The post Chopped Asparagus Salad with Lemon Vinaigrette appeared first on Family Dinners.

Raw Asparagus Salad With Walnuts

Andrea + Stef — Thu, 19 May 2022 00:06:51 +0000

Just one bite and you’ll be hooked on this gourmet-style raw asparagus salad with pecans. Thinly sliced asparagus mingles with toasted walnuts and parmesan cheese, all dressed in a sweet, tangy red wine vinaigrette. It has all the texture and flavor you could ever want in a salad. Plus, it’s vegetarian, keto friendly and gluten free, so it fills you up without weighing you down. Perfect for spring and summer months, as a side dish or a complete meal.

❤️ WHY YOU’LL LOVE THIS RAW ASPARAGUS RECIPE

✔️ A healthy choice: keto friendly, vegetarian, gluten free, and full of fiber. 19 grams of protein per serving.

✔️ Served cold so it’s perfect for spring or summer picnics.

✔️ Full of crunch and flavor, and filling.

INGREDIENTS

This section explains how to choose the best ingredients for raw asparagus salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of the ingredients for raw asparagus salad in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Walnuts: We use raw walnuts and toast them ourselves but you can buy toasted walnuts if you prefer.
Asparagus: Choose a fresh asparagus that’s medium to thick. The super thin asparagus won’t work as well for this recipe.
Parmesan cheese: We prefer to grate our own but you can buy pre-grated if you’re in a time crunch.
Lemon: This recipe calls for lemon juice and zest.
Olive oil: You can also use avocado oil.
Garlic: Fresh garlic is always best but if you buy minced garlic that will work as well.
Crushed red pepper flakes: Buy these in the spice aisle.
Sea salt and pepper

VARIATIONS

If a raw asparagus salad with pecans isn’t quite right for you here are some variations you might enjoy.

Swap nuts: Almonds, hazelnuts, or pine nuts for a slightly different flavor.

Swap cheeses: No Parmesan? No problem! Try crumbled feta or goat cheese. Or you can omit the cheese entirely.

Increase the heat: Add more red pepper flakes for a spicier flavor

Add fruit: Consider adding chunks of apple or pear for a touch of sweetness.

INSTRUCTIONS

This section shows how to cook raw asparagus salad, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREP INGREDIENTS: Toast walnuts in a large skillet over medium-low heat, tossing occasionally, until toasted and fragrant. Remove from heat and set aside. Remove the woody ends from the asparagus, cut into thin slices at a sharp angle, and add to a large salad bowl.

🔴 TIP: Cutting the asparagus into slim slices can take time but the asparagus will absorb the flavors and be tastier this way.

PREP DRESSING: In a small bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper.

DRESS THE SALAD: Pour dressing over the asparagus and toss to coat. Then, chill for an hour to combine flavors.

🔴 TIP: Don’t skip the chill. This allows the flavors to combine well and soak into the asparagus.

ADD TOPPINGS: Chop walnuts on a cutting board roughly. Sprinkle walnuts and grated parmesan over salad.

HOW TO MAKE AHEAD

This salad is best the day it is made; however, you can cut and store the asparagus spears in the fridge in an air-tight container 24 hours ahead of time. You can also store toasted walnuts and the combined dressing in the refrigerator in air-tight containers.

Shortly before you are planning to serve your salad, slice and dress the asparagus and then chill in the fridge, according to recipe. Then remove from the fridge, top with nuts and cheese, and serve.

TIPS FOR THE BEST RAW ASPARAGUS SALAD

Follow these tips to make the best raw asparagus salad:

✔️ Cut the asparagus into thin slices at a steep diagonal. These thin slices of asparagus are delicious and crisp when raw.

✔️ Toast the walnuts to bring out the flavor. Chop after toasting.

✔️ Allow the salad to chill for an hour. This really enhances the flavor.

✔️ Top with chopped nuts and cheese. They contribute more flavor and protein to the dish.

STORAGE TIPS

Refrigerate: Store this raw salad in the fridge in an air-tight container for no more than 24 hours.

Freeze: Freezing is not recommended.

WHAT TO SERVE WITH A RAW SALAD

This raw asparagus salad goes well with lemon garlic butter shrimp, air fryer tilapia, egg salad sandwich, or baked lemon dill salmon.

MORE SALAD RECIPES

If you like raw asparagus salad, you’ll enjoy our salmon pasta salad and easy Italian salad.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about preparing and making raw asparagus salad.

How can you safely slice raw asparagus into thin diagonal pieces?

The most important thing for safe slicing is ensuring you have a sharp chopping knife, and work slowly and carefully. Slice one spear at a time, holding it with curled finger tips. Using your knife, make thin slices into your asparagus at a steep angle, rocking the blade from front to back and taking care to keep space between your fingers and the blade. Reposition your fingers as you go, as needed. The more you practice, the more confident you will become.

Can you eat asparagus raw?

Asparagus can be eaten raw, and this recipe is a great introduction to raw asparagus if you haven’t tried it before. It is full of crunchy texture and vibrant flavor. The thin, diagonal slices make it easy to crunch.

What can you substitute for walnuts in raw asparagus salad?

If you don’t have any walnuts, then almonds, pine nuts or hazelnuts are good alternatives. Or, you can leave the nuts out altogether.

What can you substitute for fresh grated parmesan cheese in raw asparagus salad?

If you don’t have fresh parmesan cheese to grate into your salad, consider using crumbled feta or goat cheese.

How do you toast walnuts without burning them?

Set your pan to a medium heat and place walnuts in a single layer in the pan. Periodically, toss the walnuts in the pan so they flip, allowing different sides of the walnuts to contact the heat and toast up.

Alternately, you can place your walnuts in a toaster oven or full size oven on a baking sheet at 350ºF for 2 minutes at a time. It should only take a few minutes to toast them. Keep a close eye on your walnuts to keep them from burning.

How long can you store raw asparagus salad?

This salad is best eaten the day that it is made. The asparagus will wilt over time If you have left-overs, you can store then in the fridge in an air-tight container for 24 hours.

Raw Asparagus Salad

Healthy raw asparagus salad with walnuts, parmesan and a delicious lemon dressing.

Course Appetizer, Main Dish, Side Dish

Cuisine American

Keyword asparagus, parmesan cheese, pecan, raw, walnuts

Prep Time 15

Cook Time 5

Servings large servings

Calories 464kcal

Author Andrea + Stef

Ingredients

Salad Ingredients

½ cup walnuts
1 pound asparagus tough ends trimmed
½ cup parmesan cheese grated

Dressing Ingredients

1 zest from one lemon
2 tablespoons lemon juice fresh squeezed
2 tablespoons olive oil
1 clove garlic minced
¼ teaspoon crushed red pepper flakes
¼ teaspoon sea salt
⅛ teaspoon fresh ground pepper

Instructions

Add walnuts to a large skillet over medium-low heat. Toss occasionally for 5-10 minutes while you prepare the rest of the salad, until toasted and fragrant. Remove from heat. Set aside to cool while you make and chill the salad.
Remove the woody ends from the asparagus. Cut the asparagus into thin slices at a sharp angle. Add to a large salad bowl.
In a small bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper.
Pour dressing over the asparagus. Toss to coat. Chill for an hour to combine flavors.
Chop walnuts on a cutting board roughly. Sprinkle walnuts and grated parmesan over salad.

Notes

Tips for the best raw asparagus salad

Cut the asparagus into thin slices at a steep diagonal. These thin slices of asparagus are delicious and crisp when raw. Cutting the asparagus into slim slices helps it absorb the flavors and be tastier this way.
Toast the walnuts to bring out the flavor. Chop after toasting.
Allow the salad to chill for an hour. This really enhances the flavor.
Top with chopped nuts and cheese for added flavor and protein.

Nutrition

The post Raw Asparagus Salad With Walnuts appeared first on Family Dinners.

Lemon Dill Vinaigrette

Andrea + Stef — Sat, 27 Feb 2021 22:35:54 +0000

This savory lemon dill vinaigrette is perfect on pasta, salad, as a lemon dill chicken marinade, salmon marinade or a lemon vinaigrette dressing. Whip this delicious lemon dill dressing or marinade up in minutes.

WHAT IS VINAIGRETTE?

A vinaigrette is a mixture of oil and something acidic. It is often used as a marinade or a dressing for salad or pasta. The oil is usual olive oil. The acidic ingredient is usually vinegar or lemon.

This vinaigrette uses lemon, no vinegar. And dill is one of the main seasonings that flavors this recipe. You could substitute the dill for any of your favorite herbs.

Spoon some lemon dill vinaigrette on top of a salmon pasta salad.

HOW TO USE LEMON DILL VINAIGRETTE

Salmon: To make it a salmon marinade, pour this vinaigrette into a ziplock bag or a container with a lid. Add the defrosted salmon. Shake to cover. Refrigerate for at least 30-60 minutes.
Chicken: As with the salmon, this lemon dill chicken marinade should be poured into a ziplock and then add the defrosted chicken. Marinade for at least 2 hours up to overnight. You can also pour it over chicken in a crock pot or Instant Pot. My favorite is to marinade overnight then cook using this chicken method.
Pasta: Use this pasta salad recipe. It’s full of fresh cucumbers, pasta and salmon.
Veggies: Toss your favorite vegetables in this sauce and grill or roast them.

INGREDIENTS

For ingredient measurements and printable instructions, scroll down to the recipe card.

Herbs: Use fresh garlic and fresh dill, when you can.
Lemon: Fresh lemon juice is best. Use either meyer lemons or any type of lemon.
Sugar: A little sugar makes a big difference.
Salt + Pepper: I love using fresh ground.
Oil: Use a good extra-virgin olive oil. If you don’t have that you can use a grapeseed oil, avocado oil or even a vegetable oil or canola.

VARIATIONS

Parsley: Add 2 tablespoon of fresh parsley in place of the dill. This is great as a marinade on chicken, fish and salmon marinade or even on beef. It’s also excellent tossed with a pasta.
Make it cheesy: Stir in 1-2 teaspoon of freshly-grated Parmesan into the vinaigrette.
Add capers: If you love capers this is a fun ingredient to add to your lemon vinaigrette.
Add dijon: Whisk in a teaspoon dijon mustard. Dijon flavors the dressing very mildly. It helps bring out the other flavors.

Lemon dill vinaigrette ingredients.

INSTRUCTIONS

Full ingredients and printable instructions are in the recipe card below.

Combine the sugar and spices. Combine pepper, salt, minced garlic, zest, and sugar in a bowl and whisk to combine.

Whisk in fresh lemon juice. Add fresh squeezed lemon to the dry sugar and spices. Whisk to combine.

Mix dry ingredients together.

Whisk lemon with dry ingredients.

Add extra virgin olive oil. Continue whisking vigorously while slowly drizzling the olive oil into the mixture. The vigorous whisking causes the vinaigrette to emulsify, which means that it combines together and doesn’t separate.

Add fresh herbs. Whisk in the fresh dill, or whatever herbs you prefer.

Whisk while adding oil.

Add dill to vinaigrette.

Serve immediately or use as a salmon marinade or lemon dill chicken marinade right away. If you aren’t using, store in a container with a lid so you can shake and mix again before using.

STORAGE

There’s a general misconception that you can’t store or freeze salad dressing but you can! Follow these guidelines for storing it safely.

Refrigerate: Store the lemon dill vinaigrette dressing in an airtight container for up to one week. Shake well to combine before using.

Freezer: Store the vinaigrette dressing in an airtight container or ziplock bag in the freezer for up to 6 months. Defrost in the refrigerator and whisk well before serving.

WHAT TO SERVE WITH LEMON DILL VINAIGRETTE

Enjoy lemon dill vinaigrette with a full meal with these other recipes:

Bread: Pizza Dough Garlic Knots – These are tasty with everything. YUM!
Drink: Salted Caramel Hot Chocolate – You can never go wrong with this.
Dessert: Apple Pie – This needs no introduction!

MORE SAUCE RECIPES

If you love to make your own dressings and sauces you’ll love some of our other favorite sauces!

FREQUENTLY ASKED QUESTIONS

How long can you refrigerate lemon vinaigrette?

A fresh lemon vinaigrette or lemon dill vinaigrette can be refrigerated in a sealed container for 3-5 days.

Is lemon vinaigrette gluten free?

Yes, this lemon vinaigrette is gluten free.

Is lemon vinaigrette dairy free?

Yes, this lemon dill vinaigrette dairy free and vegan.

How do you store vinaigrette?

Store vinaigrettes with lemon in a jar or other container with a tight lid. Shake before using again.

Lemon Dill Vinaigrette

Flavorful lemon dill vinaigrette dressing is perfect for pasta, marinades on fish or chicken, or as a salad dressing.

Course condiment, Salad

Cuisine American

Keyword lemon dill vinaigrette

Prep Time 10

Servings

Calories 255kcal

Author Andrea + Stef

Ingredients

½ teaspoon freshly ground coarse black pepper
½ teaspoon sea salt
2 cloves garlic finely minced
¼ cup fresh lemon juice
1 teaspoon lemon zest
2 ½ teaspoons granulated sugar
½ cup lemon olive oil
2 tablespoons fresh dill finely minced

Instructions

Combine pepper, salt, minced garlic, lemon juice, zest, and sugar in a bowl and whisk to combine.
Continue whisking vigorously while slowly drizzling the olive oil into the mixture. The vigorous whisking causes the vinaigrette to emulsify, which means that it combines together and doesn't separate.
Whisk in the fresh dill.

Nutrition

The post Lemon Dill Vinaigrette appeared first on Family Dinners.

Salmon Pasta Salad

Andrea + Stef — Sat, 27 Feb 2021 22:34:48 +0000

This cold pasta salad is fresh and healthy! Our delicious baked salmon pairs perfectly with fresh ingredients and a lemon dill vinaigrette. Perfect for salmon leftovers with salmon, pasta, spinach and the best sauce! This salmon pasta salad is a cross between a cucumber salad and salmon pasta. Perfect for a make ahead meal.

This makes a great weeknight meal. You can use leftovers and even toss it all together in the morning then refrigerate and pull out at dinner time.

Salmon pasta salad is full of fresh and healthy ingredients.

Enjoy this as a full meal with these other recipe:

Protein: Baked Salmon – Make this one night and use the leftovers for the cold pasta salad!
Dressing: Lemon Dill Vinaigrette – This vinaigrette is great on salads, pasta, and as a marinade for fish or chicken.
Bread: Easy Parmesan French Bread – Buy a french bread and dress it up with this delicious spread!
Drink: Red Wine Sangria – This is one of my all time favorite sangria recipes. Use the rest of the wine leftover from your marinara recipe.
Dessert: Chocolate Lasagna – This needs no introduction!

What is Cold Pasta Salad?

This is a cross between a pasta salad and a cucumber salad with salmon. We love this cold but you can definitely serve it while the pasta and salmon are warm. The Lemon dill vinaigrette really brings it all together.

Baked Salmon

CLICK FOR RECIPE

Lemon Dill Vinaigrette

CLICK FOR RECIPE

Possible Variations

Add peppers: Add your favorite bell peppers, diced.
Make it pesto: Skip the lemon dill vinaigrette and the dill in the recipe and toss with some fresh pesto!
Add onions: This cold pasta salad tastes great if you add slices of red onions.
Add olives: If you love kalamata olives try slicing some and adding them to this cold pasta salad.

Salmon Pasta Salad Ingredients:

This salmon salad has some essential ingredients. Feel free to add any other favorites!

Pasta: Use your favorite cooked pasta. For a gluten free option use a good lentil rotini.
Vegetables: Fresh cucumbers and spinach are delicious in this cold pasta salad. You can also add red peppers and red onion to the cucumber salad.
Salmon: We love this baked salmon recipe. Use salmon leftovers or make it especially for this salmon, pasta, spinach, cucumber salad.
Herbs: We love using dill.
Salt + Pepper
Cold Pasta Salad Dressing: We love this lemon dill vinaigrette in this salmon cucumber salad. It’s also great as a marinade.

Salmon pasta salad ingredients.

FAQs About Cold Pasta Salad

How long can you refrigerate salmon pasta salad?

Once you’ve mixed the ingredients together, the fresh vegetables will taste best if you refrigerate and eat within 1-2 days.

Can you freeze salmon pasta salad?

No. This will not freeze and defrost well.

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Creamy layers of chocolate cookie crumbs, cream cheese filling, chocolate pudding, and whipped topping make this Chocolate Lasagna recipe a family favorite.

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Delicious hot spinach dip is filled with cheesy spinach, artichokes and gooey goodness. This dip recipe is perfect as a party dip or as an appetizer.

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How to Make Salmon Pasta Salad:

1. Add salad ingredients.

Toss together cooked and cooled pasta, cucumber, spinach, dill, and lemon juice.

2. Drizzle with lemon dill vinaigrette.

Drizzle some of the lemon dill vinaigrette onto your pasta. Measure as little or as much as you want to your taste.

Combine the fresh ingredients.
Drizzle your lemon dill vinaigrette on top.

3. Add salmon.

Add the salmon and toss lightly. The more you toss the salmon the more it will flake into smaller pieces. If you prefer larger pieces do not toss a lot. If you like smaller pieces then toss away.

Toss ingredients together lightly.
Dish out your salmon pasta salad as a complete meal.

Refrigerate or eat immediately. Serve with a good crusty bread and a tasty drink!

Perfect
Meatballs

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Easy Italian
Salad

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Salmon Pasta Salad

A fresh, light salad with protein-rich salmon, crisp vegetables, a filling pasta base, and bright, flavorful lemon-dill vinaigrette.

Course Main Dish

Cuisine American

Keyword baked lemon-dill salmon, cucumbers, hot spinach dip, lemon dill vinaigrette, pasta, salmon pasta salad

Prep Time 15

Cook Time 0

Servings people

Calories 301kcal

Author Andrea + Stef

Ingredients

8 oz. rotini pasta cooked and drained
½ English cucumber sliced
1 ½ cups baby spinach leaves
⅛ cup fresh dill chopped
fresh lemon juice and/or zest to taste
8 oz. cooked salmon
1 recipe lemon dill vinaigrette

Instructions

Toss together cooked and cooled pasta, cucumber, spinach, dill, and lemon juice.
Top with salmon and vinaigrette.

Notes

Use this lemon dill vinaigrette recipe.

Nutrition

Dutch Oven Pot Roast

Pin Recipe

Rich, melt in your mouth pot roast slow cooked with sweet carrots.

Check out this recipe

PUMPKIN PIE
CUPCAKE

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DUMP CAKE

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Easy Italian Salad Recipe With Homemade Salad Dressing

Andrea + Stef — Tue, 29 Dec 2020 22:52:56 +0000

Adding a perfect side salad to your meal is a great way to increase nutrition and balance out your diet. This delicious Italian salad recipe with it’s Italian salad dressing recipe is one you’ll want to save and make over and over again. The best part, it’s easy to make and the whole family will love it. The homemade dressing is so much better than store bought.

This salad even makes reluctant vegetable eaters happy to eat salad. The combination of spices and ingredients is absolute perfection. However, we’ve added suggestions for variations and additional add-ins that you might love as well.

What is Italian Salad?

Italian salad, in the United States, is usually referring to a romaine lettuce based salad with red onions, grape tomatoes, black olives, parmesan cheese and an Italian salad dressing including extra virgin olive oil and vinegar.

While Italians usually serve salad during or after the main course, Americans traditionally serve it before or during the main course.

Why You’ll Love This

Notable: colorful, fresh and crunchy salad that pairs well with most main courses
Main Ingredients: red onion, garlic, Italian seasoning, sugar, salt and pepper, red wine vinegar, olive oil, juicy tomatoes, pepperoncini peppers, black olives, parmesan cheese, green or red crisp lettuce, crunchy croutons, fresh parsley
Cooking Method: no bake
Nutrients: excellent source of fiber, vitamins, minerals and antioxidants
Cooking Time: 20 minutes prep time
Pairs well with: grilled meats, pasta dishes, lasagna, pizza, chicken parmesan, crusty bread
Diets: keto friendly, vegetarian
Special Equipment Needed: large bowl, whisk, salad servers or big spoons

Ingredients

You may have all of these ingredients for this delicious Italian green salad in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this simple Italian salad recipe you might want to read the possible variations before deciding on your ingredients.

Zesty Italian Dressing Ingredients

1 tablespoon red onion (finely minced)
1 clove garlic (finely minced)
½ teaspoon Italian seasoning
1 teaspoon granulated sugar
½ teaspoon black pepper (coarse)
sea salt to taste
1 tablespoon red wine vinegar
3-4 tablespoon extra-virgin olive oil

Classic Italian Salad Ingredients

½ red onion (thinly sliced)
1 cup cherry tomatoes (halved)
½ cup pepperoncinis (sliced)
1 cup black olives
½ cup parmesan cheese (grated)
1 head green or red leaf lettuce
croutons (as needed)

Optional Garnish

Fresh parsley, fresh basil or other fresh herbs of choice

Variations and Substitutions

Vinegar: Substitute red wine vinegar with white wine vinegar or balsamic vinegar, if you like.

Tomatoes: We used cherry tomatoes for our salad, but you can use any of your favorite tomatoes. Just make sure to use ripe tomatoes. Additionally you can add some sun-dried tomatoes as well.

Olives: Substitute green olives or kalamata olives for the black ones.

Salad Greens: Romaine lettuce, iceberg lettuce, or butter lettuce all work well for this easy salad. Tear lettuce to bite sized pieces.

Croutons: Use store-bought or homemade croutons for added crunch.

Add protein: Add a cooked chicken, steak, pork, shrimp, salmon, or tofu to the top of this salad to make it a complete meal. You could also add some quinoa.
Add beans: Toss is some roasted or canned (and rinsed) garbanzo beans. This is also a great way to add extra protein to this simple salad.
Add extra fresh veggies: Dice up some red or green bell peppers, english cucumber, kohlrabi or radishes. Roast some red peppers or consider adding canned artichoke hearts.

How To Make Gluten Free

Making this gluten free is easy! Omit the croutons or make some gluten free ones with gluten free bread. The salad and dressing are naturally gluten free.

How To Make Dairy Free And Vegan

Omit the parmesan cheese and check to make sure the croutons are vegan.

WHAT TO MAKE NEXT: If you love this big Italian salad recipe, try serving it with our delicious Easy Lasagna. You’ll love it because this simple lasagna recipe uses jarred sauce and is the perfect dish when you’re craving comfort food.

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Large Salad Bowl — We love using a large glass bowl for this easy Italian salad recipe. It works great to mix up the simple Italian vinaigrette, and furthermore looks nice as a serving bowl for this delicious salad.

Instructions

This section shows how to make Italian salad with an easy homemade Italian vinaigrette, with step-by-step photos and details about the technique. For printable instructions and nutritional information see the recipe card below.

Step1: Begin with the zesty homemade Italian dressing recipe. Firstly, place finely minced onion, garlic, Italian seasoning, sugar, pepper, and salt in a large salad bowl. Then whisk together.

Step 2: Afterwards add vinegar and whisk to combine. While continuously whisking, drizzle olive oil into the mixture until all of the ingredients emulsify. It will, however, naturally separate over time.

Step 3: Then add the lettuce on top of the vinaigrette.

Step 4: Afterwards toss salad greens with dressing.

Step 5: Then top with remaining salad ingredients and toss to coat everything with the salad dressing from the bottom of the bowl.

Step 6: Finally, add croutons and parsley if desired immediately before serving. Enjoy!

WHAT TO MAKE NEXT: If you love Italian inspired meals then you’ll love our Easy Basil Pesto Pasta With Meatballs. This amazing homemade pesto sauce comes together in only 10 minutes and can be served with Italian meatballs, chicken or shrimp.

Make Ahead

You can make the dressing for this great side dish up to 2 weeks ahead of time. Then store in a sealed container or mason jar in the fridge until ready to use. Before adding it to the Italian chopped salad you will have to either shake it up or give it a good whisk. Moreover, you can prepare the individual salad components a couple of hour ahead of time. However, do not mix them together just yet. Store them individually in the fridge until ready to serve.

Andrea says….

We always serve this green salad before our favorite Layered Lasagna Recipe.

Recipe Tips

Follow these tips to make the best Italian restaurant style salad.

Tip: Use good extra virgin olive oil to make the best salad dressing.
Tip: Only toss the salad when you are ready to serve/eat it.
Tip: Add the croutons after you gave the salad its final toss.

Stef says….

This amazing salad full of Italian flavors also works great as a main dish in case you are planning on a light lunch. Serve it with crusty bread or this perfect Pull Apart Garlic Bread.

Serving Suggestions

We love to eat this big salad full of healthy ingredients all by itself. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Bread: Serve Italian salad with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought french bread. If you have extra time make soft and flavorful Pizza Dough Garlic Knots. In case you are looking for a low-carb option, serve with Cheesy Cauliflower Breadsticks.

Main Dish: Pair Italian green salad with Italian Meatballs, Pepperoni Calzones, Easy Dump And Bake Meatball Casserole, Creamy Chicken Pasta Recipe, or Italian Lasagna.

Desserts: Finish your Italian inspired meal with creamy and delicious No Bake Chocolate Lasagna, Cannoli Dip or Limoncello Cake Loaf with Limoncello Glaze.

More Fresh Salad Recipes

In case you are looking for more amazing simple side salads, try one of our other easy and delicious side salad recipes:

How To Store

Refrigerate: Store leftover dressing in an airtight container in the refrigerator for up to 2 weeks. Shake or whisk again before using. We do not recommend storing Italian salad leftovers, because it will loose its crunchy consistency.

Common Questions

How long can homemade salad dressing be stored?

Generally, homemade vinaigrettes and Italian salad dressing can be kept refrigerated for up to 2 weeks. Store in an airtight container and refrigerate. Shake or whisk again before using.

Is it possible to sweeten the vinaigrette with something else besides sugar?

Of course! As a matter of fact, you can also add some sweet taste to your salad dressing with maple syrup, honey or agave nectar, for example.

What other cheeses can be added to this yummy salad?

Besides parmesan cheese, you could also add other Italian cheeses, such as shredded provolone cheese, pecorino or mozzarella, for example. Even though this is an Italian salad, it would also taste great with some feta cheese.

olives, parmesan

Italian Green Salad and Dressing Recipe

An easy Italian Salad recipe with a zesty homemade vinaigrette and the classic Italian flavors of red onion, tomato, pepperoncini, olives, and parmesan cheese.

Course Salad, Side Dish

Cuisine Italian, vegetarian

Keyword easy Italian vinaigrette, Italian salad, Italian salad dressing, Italian salad recipe

Prep Time 20

Total Time 20

Servings servings

Calories 117kcal

Author Andrea + Stef

Equipment

salad bowl
whisk
salad servers

Ingredients

Vinaigrette Ingredients:

1 tablespoon red onion finely minced
1 clove garlic finely minced
½ teaspoon Italian seasoning
1 teaspoon granulated sugar
½ teaspoon black pepper coarse
sea salt to taste
1 tablespoon red wine vinegar balsamic or white wine vinegar also work
3-4 tablespoons olive oil

Salad Ingredients

½ red onion thinly sliced
1 cup cherry tomatoes halved
½ cup pepperoncinis sliced
1 cup black olives
½ cup grated parmesan cheese
1 head green or red leaf lettuce
croutons as needed
fresh parsley for garnish

Instructions

Place finely minced onion and garlic, Italian seasoning, sugar, pepper, and salt in a large mixing/salad bowl. Whisk together.
Add vinegar and whisk to combine.
While continuously whisking, drizzle olive oil into the mixture until all of the ingredients emulsify.
Add lettuce.
Top with remaining salad ingredients and toss to coat everything with the salad dressing from the bottom of the bowl.
Add croutons and parsley if desired immediately before serving.

Nutrition

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