Category: Mayonnaise

Honey Mustard Pork Chops

Simple homemade sauces (or glazes) are your secret weapon in the kitchen. They’re the easiest way to turn a boring piece of meat into something really mouthwatering and amazing. Case in point: Honey Mustard Pork Chops. This particularly awesome sauce is a mix of honey, Dijon mustard, a little mayo for creaminess, and a few […]

The post Honey Mustard Pork Chops appeared first on Budget Bytes.

Simple homemade sauces (or glazes) are your secret weapon in the kitchen. They’re the easiest way to turn a boring piece of meat into something really mouthwatering and amazing. Case in point: Honey Mustard Pork Chops. This particularly awesome sauce is a mix of honey, Dijon mustard, a little mayo for creaminess, and a few spices. Smear that awesome sauce on a some pan seared pork chops, pop them in the oven to heat through, and then finish them off with a few minutes under the broiler. The end result is creamy, caramelized, honey mustard madness. Madness in a good way, of course.

Originally posted 1-10-2015, updated 10-23-2020.

Overhead view of honey mustard pork chops in a round casserole dish

Baking Time May Vary

Pork chops are delicate flowers. If you over bake them, they get tough and dry, so you really have to pay them some attention. This is where cooking intuition comes in handy. I’ve provided a general estimated bake time in the recipe below, but the total time needed to get the internal temperature of the pork chops up to 145ºF will vary depending on several factors. The thickness of your pork chops will greatly determine how long they need to bake, as will the amount of time they spent in the skillet while searing. The longer they’re in the skillet, the less time they’ll need in the oven. So keep these things in mind as you cook your chops and I wish you all the most juicy and tender pork chop success!

Can I Use Boneless Pork Chops?

Yes, you can achieve something similar with boneless pork chops and a slightly altered technique. The recipe below is written for bone-in pork chops, which take longer to cook than boneless chops. If using boneless chops you can shorten the bake time considerably. Keep your meat thermometer handy so you can test their temperature and prevent overcooking. If you’re using thin boneless pork chops, you may not even need to bake them after searing. Simply slather the seared chops with the sauce right in the skillet and let the sauce reduce a little bit to more of a glaze consistency. Either way, make sure they reach an internal temperature of 145ºF. 

What to Serve with Honey Mustard Pork Chops

I served my Honey Mustard Pork Chops with some Roasted Brussels Sprouts and roasted sweet potatoes. Because they cooked at different temperatures from the pork chops, I cooked the vegetables first, then lowered the oven’s temperature before adding the pork chops. Make sure the oven is all the way down to the correct temperature before baking the pork chops, so you don’t accidentally over cook them! :)

Honey mustard pork chop on a plate with brussels sprouts and sweet potato

baked honey mustard pork chops in a casserole dish from the side

Honey Mustard Pork Chops

Honey Mustard Pork Chops are anything but boring with a sweet, tangy, and savory homemade honey mustard glaze.
Total Cost $6.11 recipe / $1.53 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 475.63kcal
Author Beth - Budget Bytes

Equipment

Ingredients

  • 1/3 cup mayonnaise $0.53
  • 2 Tbsp Dijon mustard $0.18
  • 2 Tbsp honey $0.24
  • 1/8 tsp garlic powder $0.02
  • 1/4 tsp smoked paprika $0.03
  • 1/4 tsp salt $0.02
  • 1/4 tsp Freshly cracked pepper $0.02
  • 1 Tbsp cooking oil $0.02
  • 4 bone-in pork chops, one-inch thick (about 2.5 lbs.) $5.02

Instructions

  • Preheat the oven to 350ºF. Prepare the honey mustard sauce by stirring together the mayonnaise, Dijon, honey, garlic powder, paprika, salt, and freshly cracked black pepper.
  • Use a paper towel to dry off the surface of the pork chops, then season each side with a pinch of salt and freshly cracked pepper. Heat one tablespoon of cooking oil in a heavy skillet over medium-high heat. When the skillet is very hot add two pork chops at a time and cook until golden brown on each side (3 minutes each side). Place the browned pork chops in a casserole dish (it's okay if they overlap slihtly).
  • Smear the honey mustard sauce over both sides of the pork chops in the casserole dish. Bake for about 30 minutes for 1-inch thick chops, about 20 minutes for ¾-inch thick chops, or until the internal temperature reaches 165ºF. To achieve more browning, switch the oven to broil and broil the chops for 3-5 minutes or until the surface is golden brown and bubbly. Serve hot.

Nutrition

Serving: 1Serving | Calories: 475.63kcal | Carbohydrates: 8.9g | Protein: 49.85g | Fat: 25.65g | Sodium: 613.25mg | Fiber: 0.08g

baked honey mustard pork chops in a casserole dish from the side

How to Make Baked Honey Mustard Pork Chops – Step by Step Photos

honey mustard ingredients in a bowl

Start by mixing up the honey mustard sauce. Stir together 1/3 cup mayonnaise, 2 Tbsp Dijon mustard, 2 Tbsp honey, 1/8 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp salt, and some freshly cracked pepper (about 15 cranks of a pepper mill).

Mixed honey mustard sauce

Then you have a really delicious honey mustard sauce that you will have to restrain yourself from licking off the spoon. Set it aside and try to forget about it for a minute.

Bone-in Pork chops on a cutting board

You’ll want four thick-cut bone-in pork chops for this recipe. Try to get pork chops that are 3/4 to 1-inch thick. The pork chops I used today are about ¾-inch thick. Preheat the oven to 350ºF. Use a paper towel to dry off the surface of the chops (this helps them sear better), then season each side with a pinch of salt and some freshly cracked pepper.

Seared pork chops in a skillet

Heat one Tbsp cooking oil in a heavy skillet over medium-high heat. Make sure the skillet and oil are very hot, then add two chops at a time and cook until golden brown on each side (about 3 minutes per side). If it’s taking longer than about 3 minutes to get a nice brown color, make sure you reduce the baking time to compensate because the pork chops will already be more cooked when they go into the oven.

Pork chops coated with honey mustard glaze

After browning the chops, place them into a casserole dish (it’s okay if they overlap just a little). Smear the honey mustard sauce over both sides of the pork chops. Bake in the preheated oven for 20-30 minutes, or until they reach an internal temperature of 145ºF (about 20 min for ¾-inch thick, or closer to 30 for 1-inch thick chops).

baked honey mustard pork chops in a casserole dish

Finish them off with just a few minutes under the broiler for maximum browning action (I did not move the oven rack, I simply switched the setting from bake to broil and kept an eye on them). 

Finished honey mustard pork chops garnished with parsley

So yummy! I garnished with a little parsley for color, but it’s not needed to flavor the honey mustard pork chops. 

The post Honey Mustard Pork Chops appeared first on Budget Bytes.

Egg Salad Sandwiches with Roasted Beet

Say hello to your new favorite sandwich: creamy egg salad seasoned with paprika, thin slices of roasted beet, and a generous handful of spicy microgreens to perfectly offset the richness of the egg. Taylor’s classic egg salad is simple and satisfying, with only 4 ingredients (eggs included), plus salt and pepper. It’s not overly mayo-heavy […]

Say hello to your new favorite sandwich: creamy egg salad seasoned with paprika, thin slices of roasted beet, and a generous handful of spicy microgreens to perfectly offset the richness of the egg.

Taylor’s classic egg salad is simple and satisfying, with only 4 ingredients (eggs included), plus salt and pepper. It’s not overly mayo-heavy or mustard-forward, with a very simple flavor profile that let you actually taste the egg (not overwhelmed by dill or relish or other add-ins). A pinch of sweet paprika gives the egg salad a well-rounded flavor and ever so slightly pink hue (something that pairs perfectly with the rich ruby red of the beets).

Egg salad sandwich cut in half, showing the layers of beet and egg

Lunch is often a struggle around these parts.

We try to plan our dinners to include leftovers (let’s just say we’re masters at cooking for 4 for this reason), but sometimes we find ourselves floundering in the kitchen at noon, hangry and without a solid plan for lunch.

It’s days like these that egg salad sandwiches have become our go-to. Don’t ask me where the idea for the beet came from, I just know I came downstairs one day to find Taylor had thrown this together and I fell in love all over again. Something about the sweet, earthiness of the beet goes so well with the creamy egg salad.

Assuming we have some roasted beets in the fridge (I fully admit we’ve been buying packaged pre-roasted beets and I’m not ashamed about it), these sandwiches come together in about 20 minutes, including the time it takes to boil, cool, and peel the eggs. Hard-boil a few eggs ahead of time and it’d be even quicker.

Egg salad sandwich with roasted beets and microgreens

While this small-batch egg salad recipe could be used in a variety of ways, our favorite assemblage includes thin slices of roasted red beet, a thick layer of creamy egg salad, and a pile of spicy microgreens (arugula or watercress would also be great here too!)

The creaminess of the egg, the earthiness of the beet, and the spiciness of the greens all come together on slices of thick brioche sandwich bread to make what I consider the perfect sandwich.

(more…)

Hush Puppies with Spicy Dipping Sauce

Hush Puppies with Spicy Dipping Sauce
These hush puppies are a Southern classic and this recipe is absolutely the best; a simple batter that comes together quickly and only takes minutes to fry up. A perfect side dish or appetizer for your next seafood…

Hush Puppies with Spicy Dipping Sauce

These hush puppies are a Southern classic and this recipe is absolutely the best; a simple batter that comes together quickly and only takes minutes to fry up. A perfect side dish or appetizer for your next seafood (or, heck, any!) meal!

READ: Hush Puppies with Spicy Dipping Sauce

Classic Tuna Salad

With so many people going back to work but without the luxury of being able to use their break room microwaves or refrigerators, classic cold lunches like tuna salad are making a comeback! So let’s talk about tuna salad a bit, shall we? Tuna salad doesn’t have to be the gloppy mess you find in […]

The post Classic Tuna Salad appeared first on Budget Bytes.

With so many people going back to work but without the luxury of being able to use their break room microwaves or refrigerators, classic cold lunches like tuna salad are making a comeback! So let’s talk about tuna salad a bit, shall we? Tuna salad doesn’t have to be the gloppy mess you find in a cafeteria. I’ve got a classic tuna salad recipe below, a few tips for making a good tuna salad with plenty of flavor and texture, plus a few modifications to make it your own. So let’s go get it!

Tuna salad on a piece of bread with baby greens, a second piece of bread on the side.

What Makes a Good Tuna Salad?

I think tuna salad gets a bad rap for being gloopy, bland, and smelly. But it doesn’t have to be (well, I’m not sure I can do much about the smell). To make a good tuna salad you want to use good tuna, make a dressing that has flavor dynamic, and add in some crunchies to give the salad some texture, something to chew on. No more bland mush.

What Type of Tuna to Use:

There are several canned tuna varieties to choose from, depending on your needs. “Chunk light tuna” is probably the most common and one of the less expensive options. Chunk light is smaller pieces and may appear a little shredded. “Solid albicore” is more expensive, but you’ll get nice big solid chunks of fish that will give your tuna salad more texture, and it can be a little less smelly. For more canned tuna language defined, check out Tuna Terms You Need to Know from Cooks Illustrated (they have great photos, too).

As for whether you should get your tuna packed in oil or water, that is a personal choice. Oil pack will give you a richer tuna salad, while water pack will give you a less caloric tuna salad. I find oil pack to be messy and difficult to drain, so I choose water pack for that reason alone.

Tuna Salad Dressing:

To give my tuna salad dressing flavor, I make sure to add in a little lemon juice to brighten it up and cut through the heaviness of the mayonnaise. I add a couple sliced green onions to add a little savory layer of flavor, and plenty of freshly cracked black pepper for a pop of flavor. They’re small additions that add up to a big difference in flavor.

Add Texture:

There are several things you can add to your tuna salad to add texture (and flavor). I like to add celery and walnuts. They each have their own “brand” of crunch that really adds to the interest of the tuna salad as you chew (mushy is boring). Here are some other ingredients you can add in to your tuna salad for texture:

  • sunflower seeds
  • shredded carrots
  • pickle relish
  • shredded radish 
  • olives
  • capers
  • dried cranberries
  • white beans
  • hard boiled eggs

How to Serve Tuna Salad

The recipe below is for the tuna salad only (not the sandwich fixings) because there are several ways you can serve tuna salad. We’re all familiar with the classic tuna salad sandwich, which is often built on toast with lettuce. You could also serve your tuna salad sans-bread, over a bed of greens, as an actual salad. Sometimes I eat it with just some crackers or celery for dipping, or you can stuff it into a pita or tortilla as a wrap. Lots of options, all delicious!

Classic tuna salad in a bowl with bread and lettuce on the sides

 
Classic tuna salad in a bowl with bread and lettuce on the sides

Classic Tuna Salad

Say goodbye to gloopy, bland tuna salad and hello to a delicious tuna salad packed with flavor and texture! Perfect for brown bag lunches.
Total Cost $5.20 recipe / $1.30 serving
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 1 cup each
Calories 462.38kcal
Author Beth - Budget Bytes

Ingredients

  • 2 12oz. cans chunk light tuna in water $3.98
  • 1 cup diced celery (about 2 ribs) $0.35
  • 1/4 cup chopped walnuts $0.30
  • 2 green onions, sliced $0.12
  • 1/2 cup mayonnaise* $0.40
  • 1 Tbsp lemon juice $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Drain the canned tuna well. Finely dice the celery, chop the walnuts, and slice the green onions.
  • Combine the tuna, celery, walnuts, green onions, mayonnaise, lemon juice, pepper, and salt in a bowl. Stir to combine.
  • Serve as a sandwich, salad over a bed of greens, or with crackers and vegetables for dipping. Refrigerate up to four days.

Notes

*I like my tuna salad a little on the "dry" side. Add more mayonnaise if desired.

Nutrition

Serving: 1cup | Calories: 462.38kcal | Carbohydrates: 2.85g | Protein: 41.98g | Fat: 31g | Sodium: 1215.78mg | Fiber: 4.55g

A classic tuna salad sandwich front view with sandwich fixings in the background

How to Make Classic Tuna Salad – Step by Step Photos

Classic Tuna Salad ingredients in a bowl

Drain two 12oz. cans of chunk light tuna in water. Finely dice about one cup of celery, chop 1/4 cup walnuts, and slice two green onions. Add the tuna, celery, walnuts, green onions to a bowl with ½ cup mayonnaise, 1 Tbsp lemon juice, ¼ tsp salt, and ¼ tsp freshly cracked black pepper.

Stirred tuna salad in the bowl

Stir the ingredients to combine, then serve, or refrigerate up to four days. I do like my tuna salad a little bit dry, so if you prefer you can always add an extra tablespoon or two of mayonnaise to make it a little “softer.”

Tuna salad sandwich next to a tray with sandwich fixings

Serve your tuna salad as a sandwich, a salad (over a bed of greens), with crackers and vegetables for dipping, or stuffed into a pita or tortilla/wrap!

The post Classic Tuna Salad appeared first on Budget Bytes.

Black Bean Burgers

Super flavorful Homemade Black Bean Burgers are as easy as combining black beans together with a slew of flavorful ingredients, like garlic, red onion, cumin, cilantro, and sriracha. A little egg and breadcrumbs help hold the patty together, and you’ve got a super hearty, flavorful, and freezer-friendly homemade black bean burger. No more $8 restaurant […]

The post Black Bean Burgers appeared first on Budget Bytes.

Super flavorful Homemade Black Bean Burgers are as easy as combining black beans together with a slew of flavorful ingredients, like garlic, red onion, cumin, cilantro, and sriracha. A little egg and breadcrumbs help hold the patty together, and you’ve got a super hearty, flavorful, and freezer-friendly homemade black bean burger. No more $8 restaurant veggie burgers for me!

Originally posted 1-23-2011, updated 7-28-2020.

Side view of a black bean burger with toppings in the background

How Many Burgers Does This Recipe Make?

This recipe makes six decent-sized black bean burgers. And don’t worry, if you can’t eat all six within a few days, they’re freezer friendly! Note: The recipe and price breakdown below are for the burger only. Everyone likes something different on their burger, so I decided not to include buns and toppings in the recipe or price breakdown. 

How to Freeze the Black Bean Burger Patties?

Since I cook for just myself, I cooked two of my patties and froze the rest. Just wrap the raw patties in plastic wrap and then place them in a zip top freezer bag. To cook later, thaw the patty for 30 seconds in the microwave then finish cooking in a skillet as described in the recipe below.

What Toppings are Good on a Black Bean Burger?

I went with traditional mustard, tomato, lettuce, and red onion, but you could really have a lot of fun with the toppings. You could do a southwest spin and add some chipotle mayo, cheddar cheese, and jalapeños. Or how about a BBQ version with BBQ sauce and pepper jack cheese? A few avocado slices with any of the above themes would also be really nice. And you definitely need to try some Comeback Sauce on there!

Black Bean burgers on a tray with buns, toppings, ketchup and mustard.

Are These Black Bean Burgers Spicy?

Despite having sriracha as one of the ingredients, I don’t find these black bean burgers to be spicy at all. The sriracha just adds another subtle layer of flavor. If you want your black bean burgers to be spicy, simply double the sriracha, or add a jalapeño to the food processor when you’re processing your ingredients together.

Do I Have to Use a Food Processor?

You can make these black bean burgers without a food processor, but it’s a whole lot easier with one. :) To make the black bean burgers without a food processor, just finely mince the red onion, garlic, and sriracha by hand. Mash the black beans by hand (either with a fork or with a potato masher), then stir everything together by hand. 

Can I Bake Them?

I don’t suggest baking the black bean burgers because you won’t get the nice browning on the outside of the burger, which provides extra flavor and texture to the burger. 

Can I Skip the Egg?

I tried to make these black bean burgers without the egg, but unfortunately they just don’t hold together in the skillet (they turn into something more like refried beans). You may be able to do something like a flaxseed egg replacer, but I haven’t tested this.

P.S. This black bean burger recipe is basically a variation on my Homemade Falafel recipe, which is one of the best things I’ve ever eaten.

A black bean burger on a plate, dressed but open faced with ketchup and mustard on the side

 
Side view of a single black bean burger on a bun, fully dressed, sitting on newsprint

Homemade Black Bean Burgers

Black beans, cumin, sriracha, garlic, and fresh red onion make these homemade black bean burgers a flavorful and filling vegetarian meal.
Total Cost $2.57 recipe / $0.43 serving
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Calories 334.88kcal

Equipment

Ingredients

  • 2 15oz. cans black beans $0.96
  • 1/4 red onion $0.11
  • 1 clove garlic $0.08
  • 1/4 bunch fresh cilantro* $0.20
  • 1 Tbsp sriracha $0.11
  • 1 Tbsp mayonnaise $0.09
  • 1 tsp ground cumin $0.10
  • 1.5 Tbsp soy sauce $0.09
  • 1/4 tsp pepper $0.03
  • 1 large egg $0.23
  • 1 cup plain breadcrumbs $0.26
  • 2 Tbsp cooking oil $0.08

Instructions

  • Rinse and drain the canned black beans. Add the black beans to a food processor along with the red onion, garlic, cilantro, sriracha, mayonnaise, cumin, soy sauce, and pepper. Pulse the ingredients until they are evenly mixed, but still slightly chunky.
  • Transfer the black bean mixture to a bowl and add one large egg and 1 cup breadcrumbs. Stir the ingredients together until they're evenly combined. Let the mixture sit for about 5 minutes.
  • Divide the black bean mixture into six equal portions, then shape each portion into a patty, about 3.5 inches in diameter, ½-inch thick.
  • To cook the black bean burgers, heat 1Tbsp cooking oil in a skillet over medium heat. Once the oil is hot, add a few of the black bean burgers and cook for about 4-5 minutes on each side, or until they are well browned and heated through. Repeat with more oil and the rest of the patties until they're all cooked.
  • Place each patty in a bun, add your favorite toppings, and enjoy!

Notes

*feel free to sub parsley for the cilantro.

Nutrition

Serving: 1patty | Calories: 334.88kcal | Carbohydrates: 49.75g | Protein: 16.23g | Fat: 7.98g | Sodium: 942.65mg | Fiber: 15.33g

Updates to the old recipe: I eliminated the Worcestershire sauce from the original recipe so this recipe would actually be vegetarian (because if you’re making a black bean burger, I’m guessing you want it to be vegetarian!). I also swapped canned beans for home-cooked black beans, because I figure most people will have canned on hand. I used cilantro in place of parsley because that’s what I had on hand, but you can use whichever one you prefer! If you’d like a copy of the old recipe, simply email us at support@budgetbytes.com and we can send you a pdf.

How to Make Black Bean Burgers – Step By Step Photos

Black Bean Burgers in a food processor

Rinse and drain two 15oz. cans of black beans. Add them to a food processor along with ¼ of a red onion, 1 clove of garlic, ¼ bunch of cilantro (about ½ cup), 1 Tbsp sriracha, 1 Tbsp mayonnaise, 1 tsp cumin, 1.5 Tbsp soy sauce, and ¼ tsp pepper.

Processed black bean burger ingredients in the food processor.

Pulse the ingredients together until they’re mostly mixed. I like to leave it just a little chunky, but fairly even.

Black bean mixture with egg and breadcrumbs

Add the black bean mixture to a large bowl along with one egg and 1 cup breadcrumbs. 

Final black bean burger mixture in the bowl

Combine the black bean mixture with the breadcrumbs and eggs. I like to let this mixture sit for about five minute to let the breadcrumbs absorb some of the moisture.

Shaped black bean burgers on a green cutting board

Divide the mixture into six equal portions and shape them into patties (about ½ cup of mixture each, 3.5″ diameter, ½” thick).

Black bean burgers in a skillet

Add a ½ Tbsp cooking oil to a skillet and heat over medium. When the oil is hot, add a couple of patties and cook for about 4-5 minutes on each side, or until they are nicely browned and heated through. Repeat with more oil and patties until the desired number are cooked (or freeze the rest, see the info above the recipe for instructions on how to freeze).

Side view of a single black bean burger on a bun, fully dressed, sitting on newsprint

Top your black bean burger with your favorite toppings and enjoy!!

The post Black Bean Burgers appeared first on Budget Bytes.

Perfect Caesar Salad

The very best Caesar salad recipe! This stunner has the perfect balance of creamy homemade dressing, crunchy croutons, and crisp lettuce. Some foods are classic for a reason. Like frosty vanilla bean ice cream or hot crispy French fries, this classic salad is basic but truly irresistible. Meet the perfect Caesar salad! Yes, you can buy a packaged storebought version with sub-par dressing and soggy croutons. But make all the components at home and it’s a knock out stunner. We’ve perfected all the elements so that you can make them at home. The savory, creamy dressing will instantly become a household favorite. And the crunchy garlicky croutons…well, you’ll be eating them off the baking sheet. How to make the best Caesar salad This homemade Caesar salad is absolutely magnificent. From the first bite, you’ll be singing its praises. (Promise.) Here are the ingredients to make an absolutely perfect version of this classic: Homemade croutons: Don’t even think about purchasing a box! Tear the bread into uneven pieces to make fluffy, crunchy orbs. Best Caesar dressing: Our recipe is so good, you won’t want to buy it again. Romaine hearts: We like the romaine hearts, the sweet and crunchy portion of […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

The very best Caesar salad recipe! This stunner has the perfect balance of creamy homemade dressing, crunchy croutons, and crisp lettuce.

Caesar salad

Some foods are classic for a reason. Like frosty vanilla bean ice cream or hot crispy French fries, this classic salad is basic but truly irresistible. Meet the perfect Caesar salad! Yes, you can buy a packaged storebought version with sub-par dressing and soggy croutons. But make all the components at home and it’s a knock out stunner. We’ve perfected all the elements so that you can make them at home. The savory, creamy dressing will instantly become a household favorite. And the crunchy garlicky croutons…well, you’ll be eating them off the baking sheet.

How to make the best Caesar salad

This homemade Caesar salad is absolutely magnificent. From the first bite, you’ll be singing its praises. (Promise.) Here are the ingredients to make an absolutely perfect version of this classic:

  • Homemade croutons: Don’t even think about purchasing a box! Tear the bread into uneven pieces to make fluffy, crunchy orbs.
  • Best Caesar dressing: Our recipe is so good, you won’t want to buy it again.
  • Romaine hearts: We like the romaine hearts, the sweet and crunchy portion of a head of romaine. These are sold usually in packs of 3 in the grocery. You can also use a large head of romaine lettuce.
  • Parmesan cheese shavings: You need grated for the dressing, so grab yourself a block of the stuff.
Best Caesar salad

Tips for Caesar salad croutons

You’ll start with the croutons for this Caesar salad. All they need is 15 minutes in a hot oven! You can prep the rest of the salad while they bake. Here are our tips for the best homemade croutons:

  • Use great bread: The better the bread, the better the crouton! Use artisan bread, French bread or sourdough bread from the store, or leftover homemade bread.
  • Tear the bread into pieces: Tearing the bread into small pieces makes for crispier croutons with crevices that catch the dressing!
  • Add garlic powder. Our croutons recipe is for garlic croutons, which have the perfect savory flavor.
  • Bake until crispy (about 15 minutes). You’ll use a low temperature, 300 degrees, and bake until just crispy. The croutons crisp up after baking .
Best Caesar salad

The secrets to homemade Caesar dressing

This Caesar dressing recipe is our favorite that we’ve been making for years! It’s a healthy spin on the standard but it tastes just as good. It’s also easily made vegetarian. Here are a few notes on this Caesar dressing:

  • Greek yogurt gives it a healthy spin. Instead of going all mayo and oil, we’ve added a little Greek yogurt too. This keeps it creamy but cuts a few of the calories. We use this philosophy in our Ranch Dressing recipe too.
  • Use anchovy paste, or don’t: it’s optional! Traditional Caesar dressing gets its savory flavor from anchovies, so we’ve used it here. It adds a huge amount of flavor! But this dressing tastes just as good without it. Feel free to make a vegetarian Caesar dressing and it’s just as good.
  • There’s no raw egg. Standard Caesar dressing uses raw egg yolks (like a homemade mayo). But this recipe is so full of flavor, it doesn’t need it.
How to make Caesar salad

Make ahead instructions for Caesar salad

Once you’ve got your creamy dressing and crunchy croutons, all you need is romaine hearts and Parmesan cheese shavings to bring together that perfect Caesar salad. Want a few time savers for putting it together? Here’s how to make it ahead:

  • Make the dressing up to 1 week in advance. Make it and refrigerate up to 1 week: the flavor tastes just as good!
  • Make the croutons 2 days in advance. Make the croutons and let them cool completely. Then store in a sealed container for up to 2 days. The flavor gets gradually staler over time, so the closer to fresh they are, the better.

Variations: make it a main dish!

If you take all this time to make Caesar salad…why not turn it into a main dish meal? If you serve it topped with protein, it makes about 4 servings. Here are a few ideas:

Caesar salad

More variations: grilled, kale, and more

Here are a few more variations on Caesar salad that put a fun spin on this classic salad:

This Caesar salad recipe is…

Vegetarian without anchovy paste. For gluten free, use gluten-free bread for the croutons.

Print
Caesar salad

Perfect Caesar Salad

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Diet: Vegetarian
Print Recipe

Description

The very best Caesar salad recipe! This stunner has the perfect balance of creamy homemade dressing, crunchy croutons, and crisp lettuce.

Ingredients

For the Caesar dressing (makes 1 cup)

  • 1 medium clove garlic
  • 1/4 cup Parmesan cheese, finely grated
  • 2 tablespoons lemon juice (1/2 lemon)
  • 1/4 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon anchovy paste (optional)
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For the Caesar salad

  • 1 recipe Homemade Croutons
  • 3 romaine hearts* (or 1 large head romaine)
  • 1/2 cup Parmesan cheese shavings

Instructions

  1. For the croutons: Make the Homemade Croutons, but tear the bread into pieces instead of slicing it into cubes.
  2. For the dressing: While the croutons bake, make the dressing. Grate the garlic, or finely mince it. Grate the Parmesan cheese as finely as possible (it’s helpful to use a microplane or the fine holes on a grater). Juice the lemon. Whisk together all the ingredients in a bowl. Store refrigerated (keeps at least 1 week).
  3. For the salad: Tear the romaine leaves into pieces (or chop them). Top each salad with Parmesan cheese shavings, croutons, and dressing.

Notes

*Romaine hearts are easy to find packaged separately in the produce aisle.

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Caesar salad

More great salad recipes

We love salads! If you do too, here are a few more great salad recipes to try:

  • Broccoli Salad Crunchy and savory sweet, it stars broccoli, raisins, and a flavor-popping dressing.
  • Perfect Italian Salad Crisp veggies, crunchy croutons, tangy pepperoncini, and a punchy homemade dressing.
  • Antipasto Salad Hearty and full of zingy flavor, with lots of crunchy veggies, olives, artichokes, cheese, and Italian herbs.
  • Classic Corn Salad Fresh and full of tangy flavor, with bursts of bright tomato and basil!
  • Caprese Salad Pair perfectly ripe, juicy tomatoes with fresh mozzarella and peppery basil.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Spinach Artichoke Grilled Cheese

This Spinach Artichoke Grilled Cheese is totally indulgent. It’s like your favorite restaurant appetizer turned into a meal (because you were going to eat that spinach artichoke dip as your meal anyway, right?). I’ve taken a basic spinach artichoke dip recipe, tweaked the ingredients to be a little more like a melty grilled cheese than […]

The post Spinach Artichoke Grilled Cheese appeared first on Budget Bytes.

This Spinach Artichoke Grilled Cheese is totally indulgent. It’s like your favorite restaurant appetizer turned into a meal (because you were going to eat that spinach artichoke dip as your meal anyway, right?). I’ve taken a basic spinach artichoke dip recipe, tweaked the ingredients to be a little more like a melty grilled cheese than a gooey dip, then stuffed it between two pieces of my favorite homemade focaccia. It’s a golden brown, crispy, melty, gooey delight.

Originally published 7-30-2016, updated 6-14-2020.

A hand picking up half of a spinach artichoke grilled cheese with cheese stretching between the pieces

Is This a Melt or a Grilled Cheese?

Okay, so technically this type of sandwich is called a “melt.” A melt is a grilled cheese that has other ingredients added, like vegetables or meat, whereas a grilled cheese is a cheese-only grilled sandwich. While the difference between a melt and a grilled cheese often sparks heated debates, I want people to be able to find this recipe on the internet, and the data shows that people are searching for “spinach artichoke grilled cheese,” not “spinach artichoke melt” (literally zero Google searches for that term per month). The English language is fluid, and the use of the term “melt” is declining. So here we are! 

Do I Have to Use Focaccia?

I made this sandwich with my homemade focaccia, but you can use any bread that you’d like. I love the focaccia because it’s really sturdy, which you want in order to hold up to the hefty filling, and it crisps up so well because of it’s olive oil soaked exterior. 

If you’d like to use a different kind of bread, you’ll probably want to smear a little butter on each slice to get that nice golden brown crispy exterior. You can also stuff this filling into a tortilla and cook it up like a quesadilla!

Can I Use Fresh Spinach?

Yes, if you prefer to work with fresh spinach, simply chop it up and sauté it briefly in a skillet to cook out some of the moisture, then continue with the recipe as stated.

How Much Does This Recipe Make?

This recipe makes about 2 cups worth of sandwich filling, which will get you either two large grilled cheese sandwiches, or four smaller sandwiches. 

Can I Make the Spinach Artichoke Filling Ahead?

Live alone? Don’t feel pressured to eat all the Spinach Artichoke Grilled Cheese filling in one sitting (No, that’s not a dare). You can keep the sandwich filling in the refrigerator for about 4-5 days and make sandwiches or quesadillas as you see fit. 

Two spinach artichoke grilled cheese sandwiches on a serving tray with a cup of tomato soup.

Pictured with Tomato Herb Soup on a small enamelware tray (affiliate link).

 
A hand picking up a piece of spinach artichoke grilled cheese with cheese stretching from the slice

Spinach Artichoke Grilled Cheese

Spinach Artichoke Grilled Cheese is like your favorite restaurant appetizer turned into a meal. Rich, creamy, cheesy, and totally veggilicious!
Total Cost $3.63 recipe. /$1.82 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 large sandwiches
Calories 571.63kcal
Author Beth - Budget Bytes

Ingredients

  • 1/4 lb. frozen chopped spinach $0.50
  • ½ 12oz. jar quartered artichoke hearts in water $1.30
  • 1 cup shredded mozzarella $0.85
  • 2 Tbsp grated Parmesan $0.22
  • 2 Tbsp mayonnaise $0.20
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp crushed red pepper (optional) $0.02
  • 1/8 tsp salt $0.02
  • Freshly cracked black pepper $0.02
  • 2 pieces focaccia* $1.19
  • 2 tsp butter (optional) $0.26

Instructions

  • Thaw the spinach, then squeeze out as much water as possible. You should have about 1 cup chopped spinach before squeezing the water out and about 1/2 cup after squeezing.
  • Drain the artichoke hearts well, then chop them into small bite-sized pieces. Add the chopped artichokes to a large bowl with the spinach, mozzarella, Parmesan, mayonnaise, garlic powder, crushed red pepper, salt, and pepper. Stir the ingredients until evenly combined.
  • Spread about 1/2 tsp butter on each slice of bread. Pack about 1 cup of the cheese and vegetable mixture between two slices of bread, buttered sides facing out.
  • Place the sandwiches in a large skillet and cook over medium-low heat until the outsides are golden brown and the filling has melted. Serve immediately.

Notes

*If you're using focaccia, you may not need to butter the slices. See the text above the recipe for other bread options.

Nutrition

Serving: 1Serving | Calories: 571.63kcal | Carbohydrates: 46.98g | Protein: 22.9g | Fat: 32.84g | Sodium: 1520.98mg | Fiber: 7.87g

Scroll down for the step by step photos!

Two spinach artichoke grilled cheese sandwiches stacked on a serving tray next to a mug of tomato soup

How to Make Spinach Artichoke Grilled Cheese – Step by Step Photos

Thawed and squeeze frozen spinach in a bowl

Begin with about 1/4 lb. frozen chopped spinach. Thaw the spinach, then squeeze out as much moisture as possible. You’ll want about 1 cup unsqueezed, or 1/2 cup after squeezing dry.

Chopped artichoke hearts

Drain one 1/2 of a 12oz. jar of quartered artichoke hearts (packed in water), then chop them into small pieces.

Spinach artichoke grilled cheese filling ingredients in a bowl

Add the chopped artichokes to a large bowl with the spinach, 1 cup shredded mozzarella, 2 Tbsp grated Parmesan, 2 Tbsp mayonnaise, 1/8 tsp garlic powder, 1/8 tsp crushed red pepper, ⅛ tsp salt, and some freshly cracked pepper.

Mixed spinach artichoke grilled cheese filling

Stir the ingredients until they’re evenly mixed. There should be just enough mayo to make the ingredients all stick together. You can refrigerate the filling at this point and use it later, or throughout the week.

Spinach artichoke filling added to pieces of focaccia

If you’re using focaccia, slice the pieces in half so you have a top and bottom piece. If you’re using regular bread, you’ll want to spread a little butter on the outsides of each piece of bread. Fill each sandwich with about 1 cup of the filling.

Spinach artichoke grilled cheese sandwiches being cooked in the skillet

Cook the sandwiches in a large skillet over medium low heat until each side is golden brown and the filling is melted. 

Two spinach artichoke grilled cheese sandwiches on a serving tray with a cup of tomato soup

Buttery, crispy, artichokey goodness!

The post Spinach Artichoke Grilled Cheese appeared first on Budget Bytes.

Comeback Sauce

Earlier this week I made some amazing steak fries and I needed a dipping sauce for them that was equally as epic. Plain old ketchup was just not going to do, so I made some Comeback Sauce. Comeback Sauce is a creamy, tangy, sweet, and savory sauce that’s great for dipping, dunking, drizzling, and smearing […]

The post Comeback Sauce appeared first on Budget Bytes.

Earlier this week I made some amazing steak fries and I needed a dipping sauce for them that was equally as epic. Plain old ketchup was just not going to do, so I made some Comeback Sauce. Comeback Sauce is a creamy, tangy, sweet, and savory sauce that’s great for dipping, dunking, drizzling, and smearing onto just about any food. It’s not called “comeback sauce” for nothing. It will keep you coming back for more. And more. And MORE. (I “accidentally” ate an entire bunch of broccoli in one sitting, thanks to this delicious sauce.)

Comeback Sauce – Creamy, Tangy, Sweet, and Savory

A piece of roasted broccoli being dipped into a bowl of comeback sauce

What is Comeback Sauce?

This unique sauce is said to have originated in a Greek restaurant in Mississippi, but it quickly spread throughout the entire south. The original sauce had a base of mayonnaise and Heinz Chili Sauce (a tomato based sauce not to be confused with Sweet Chili Sauce), plus some other seasonings. There are many interpretations of this addictive sauce, with each person putting their own spin on the original as it spread across the region. Because Heinz Chili Sauce is not something I keep in my pantry, I made a few substitutions to create a similar flavor profile using items that I keep on hand, and in the process put the Budget Bytes stamp on the classic comeback sauce. ;)

What Do You Serve it With?

What can you not serve it with is probably a more appropriate question! It’s a fantastic all-purpose dip for things like roasted vegetables (shown with roasted broccoli), fried foods like french fries, chicken fingers or nuggets, or chips. It’s also great smeared onto burgers, fried chicken sandwiches, or wrap sandwiches. I wouldn’t be opposed to using this as a salad dressing, or using it to make an extra flavorful batch of coleslaw!

Close up of broccoli being dipped into comeback sauce

 
Close up of broccoli being dipped into comeback sauce

Comeback Sauce

This creamy, tangy, sweet, and savory Comeback Sauce is great for dipping, drizzling, smearing, and smothering all of your favorite foods. 
Total Cost $1.03 recipe. /$0.21 serving
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 5 2 Tbsp each
Calories 158.8kcal
Author Beth - Budget Bytes

Ingredients

  • 1/2 cup mayonnaise $0.80
  • 2 Tbsp ketchup $0.10
  • 1/2 Tbsp Worcestershire sauce $0.01
  • 1/2 tsp Dijon mustard $0.02
  • 1/8 tsp hot sauce* $0.02
  • 1/4 tsp smoked paprika $0.02
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp freshly cracked black pepper $0.02
  • 1/8 tsp salt $0.02

Instructions

  • Combine all ingredients in a bowl and stir until evenly mixed. Serve immediately or refrigerate until ready to eat.

Notes

*Any vinegar based hot sauce like Tabasco.

Nutrition

Serving: 2Tbsp | Calories: 158.8kcal | Carbohydrates: 2.44g | Protein: 0.34g | Fat: 16.52g | Sodium: 319.92mg | Fiber: 0.06g

Check out these other homemade sauces:

A bowl of comeback sauce surrounded by roasted broccoli

How to Make Comeback Sauce – Step by Step Photos

sauce ingredients in a bowl, not mixed

Combine ½ cup mayonnaise, 2 Tbsp ketchup, 1/2 Tbsp Worcestershire sauce, ½ tsp Dijon mustard, 1/8 tsp hot sauce, ¼ tsp smoked paprika, ⅛ tsp garlic powder, ⅛ tsp freshly cracked black pepper, and ⅛ tsp salt.

Finished comeback sauce being stirred with a red spatula

Stir the ingredients together until smooth. Serve or refrigerate until ready to eat!

Overhead view of a bowl of comeback sauce surrounded by roasted broccoli

Shown with roasted broccoli – toss broccoli in oil, then roast at 400ºF for about 30 minutes, or until you reach your desired level of brown.

The post Comeback Sauce appeared first on Budget Bytes.

Easy Sushi Rolls

Learn how to make sushi rolls (maki rolls) with this easy homemade sushi recipe.  The fillings and toppings here are 100% up to you, so choose whichever ingredients you love best! Guys, have you ever tried making homemade sushi rolls? ♡ It’s actually much easier than you might think.  And of course, the best part […]

Learn how to make sushi rolls (maki rolls) with this easy homemade sushi recipe.  The fillings and toppings here are 100% up to you, so choose whichever ingredients you love best!

Guys, have you ever tried making homemade sushi rolls? ♡

It’s actually much easier than you might think.  And of course, the best part of making your own sushi rolls is that you get to decide exactly what goes in them.  Yyyyyum.

Since all of our favorite sushi restaurants have been closed these past three months, Barclay and I have gotten in a rhythm of making ourselves a big batch of homemade maki rolls here once a week.  (Sushi Sundays!)  And I have to say — it has been so fun!  We prefer to keep things super no-frills around here, and usually just make our sushi with a few simple fillings plus a drizzle of spicy mayo.  But holy yum, these simple rolls have totally satisfied our sushi cravings during these weeks of staying at home.  And now that we have our assembly-line routine down, the two of us have found that we can make a big batch in just 30 minutes or so.  Not bad!

Now I will be the first to admit that our techniques for making maki rolls are not 100% authentic or traditional.  But that’s kind of the point — we just use the equipment that we already have and keep our ingredient list super-minimal, and this recipe works really well for us!  And best of all, it yields so much delicious sushi. ♡♡♡

So if you are also missing your favorite restaurant sushi right now, I thought I would offer a quick tutorial on how we make homemade sushi here in our house!  This recipe itself is not hard, but it does require a bit of extra time to prep all of those ingredients and make the maki rolls.  If you have a buddy (or in my case, a very enthusiastic sushi-loving husband) in the kitchen to help, the process can go much faster.  But however you make them, I think you will be pleasantly surprised at how quickly, easily and affordably you can make your very own homemade maki rolls.  Plus, it’s just fun!

Here’s everything you need to know…

(more…)

Broccoli Salad Recipe

This easy broccoli salad is an old family recipe, loaded with bacon and cheese, and tossed in a creamy dressing.

The post Broccoli Salad Recipe appeared first on Brown Eyed Baker.

Fresh broccoli salad is creamy, salty, tangy, sweet, and oh, so delicious. My grandma has been making this for holidays and family get-togethers for as long as I can remember, and I’ve been addicted to it for just as long. Make this recipe to get veggies into even the pickiest of eaters (i.e. me)!

Broccoli salad with cheese and bacon in a bowl.

Whether it’s for an easy side dish, or simply because you love the taste of fresh produce, this salad will become a favorite. At least, that’s my hopeful wish!

Just like my Easy Grape Salad, it’s an Easter treat. And if there’s one way to get me to eat broccoli, this salad is it!

Dancing with cheese and bacon, and a tangy-sweet mayonnaise dressing, this dish will convert you into a broccoli lover. Okay, maybe not a full-on broccoli lover, but I bet you’ll love it in this salad!

And if the dressing on the salad makes your stomach happy, you should also make my Seven Layer Salad, which uses the same dressing.

Ingredients for broccoli salad prepped in bowls on counter.

Ingredients in Broccoli Salad

The ingredients are simple and few, but they sing together in perfect harmony.

  • Broccoli — fresh is best; cut into florets
  • Bacon — cooked and coarsely chopped
  • Cheese — cheddar cheese in ¼” cubes
  • Onion — finely chopped, white, yellow or red

The dressing only requires a few ingredients, as well.

  • Mayonnaise — not Miracle Whip for the best flavor
  • Sugar — granulated white
  • Vinegar — white

How to cut broccoli into florets

Since we are using fresh heads of broccoli for this recipe, we need to break them down into small florets.

Florets are the flowery part of the head. Or, if you look at broccoli as a tree, florets are the small branches and leaves. We don’t want to use the trunk or large branches here.

  • Wash the broccoli head thoroughly before doing anything else. This is really important because any contamination on the surface of the vegetable will be taken through all of it with the knife if we don’t wash first.
  • Pull off the leaves. Just grab them and pull out and down toward the base. They should snap or peel right off.
  • Cut through the stem below the florets with the tip of a sharp knife.
  • Slice off the florets that are easily separated with your knife.
  • Turn the remaining bunch of florets upside down on your cutting board, and slice down through the middle of the stalk. Pull the two halves apart.
  • Continue cutting and pulling until all of the florets are separated.
  • Trim the larger stems off with the tip of your knife. I like the florets to be around the same size as the cheese cubes in this recipe, so around ¼”-½”.

A plate with cubed cheese, bacon, broccoli florets, and chopped onion.

How to make the salad

The process is pretty straightforward and takes very little time.

  1. Prepare the broccoli florets as explained above
  2. Combine the broccoli, bacon, cheese, and onion in a large bowl
  3. Whisk together the mayonnaise, sugar, and vinegar in a medium bowl
  4. Pour the dressing over the broccoli mixture
  5. Stir everything together, making sure all the ingredients are coated well in the dressing
  6. Serve immediately OR refrigerate for 1-2 hours before serving (preferred)

Ingredient substitutions

While I love my grandma’s traditional dressing, the salad lends itself to some flavor modifications when it comes to the dressing if you’d like to try something different:

  • Plain Greek yogurt instead of mayonnaise
  • Honey instead of sugar
  • Honey mustard vinaigrette if you don’t want a creamy dressing
  • Sour cream or buttermilk-based dressing if you want it creamy but not mayo-y.

A closeup photo of broccoli salad in a bowl with a serving spoon.

What else can I add to the broccoli salad recipe?

This is my grandma’s recipe, and her go-to ingredients are bacon, cheddar, and diced onion. However, one great thing about this recipe is that it’s super customizable! I’ve seen lots of additions and variations, including:

  • Shredded cheddar instead of cubes
  • Dried cranberries
  • Raisins
  • Sunflower seeds
  • Pecans
  • Cherry tomatoes

If your family makes broccoli salad, I’d love to hear what your favorite add-ins are!

How to store the salad

While you can serve this immediately after making it, I think it’s best when you cover it and let it sit in the fridge for a couple of hours. The flavors meld together and the dressing gets absorbed a bit, making it just perfect. And leftovers the next day are even better! Store it in an airtight container and use it within 4 days.

Broccoli salad doesn’t freeze well. As a result, make it and enjoy it within the timeframe listed above!

Broccoli salad in a serving bowl and spoon.

If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much!

Print

Broccoli Salad Recipe

Fresh broccoli salad is creamy, salty, tangy, sweet, and oh, so delicious. My grandma has been making this for holidays and family get-togethers for as long as I can remember, and I've been addicted to it for just as long. 
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 529kcal
Author Michelle

Ingredients

For the Salad

  • 2 heads broccoli florets trimmed off and cut into bite-size pieces (discard stems)
  • 8 ounces bacon cooked and coarsely chopped
  • 8 ounces cheddar cheese cubed into ¼-inch pieces
  • 1 small onion finely chopped

For the Dressing

  • 1 cup mayonnaise
  • ½ cup granulated sugar
  • 3 tablespoons white vinegar
US Customary - Metric

Instructions

  • In a large bowl, combine the broccoli, bacon, cheese and onion.
  • In a medium bowl, whisk together the mayonnaise, sugar and vinegar. Pour the dressing over the broccoli mixture and stir together until everything is evenly coated.
  • The broccoli salad can be served immediately, but tastes even better if you cover and refrigerate it for 1 to 2 hours before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Notes

  • You should get about 7 cups of broccoli florets from the heads of broccoli, roughly 28 ounces.
  • A great shortcut is using bagged, prepped florets. I still need to cut up some of the larger ones, but it's a big time saver!
  • You can use a white, yellow or red onion, whatever your preference.
  • There are so many variations to broccoli salad, so feel free to add other ingredients based on your personal preferences: dried cranberries, raisins, sunflower seeds, chopped pecans, etc.
  • You can make the following modifications to the dressing: plain Greek yogurt instead of mayonnaise and honey in place of sugar. You can also use a honey mustard vinaigrette if you don't want a creamy dressing, or a sour cream or buttermilk-based dressing if you want it creamy but not mayo-y.
Nutritional values are based on one serving

Nutrition

Calories: 529kcal | Carbohydrates: 24g | Protein: 15g | Fat: 42g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 592mg | Potassium: 589mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1260IU | Vitamin C: 136.6mg | Calcium: 283mg | Iron: 1.5mg

Originally published in 2011, this has been updated to include new photos and more in-depth recipe tips.

[photos by Ari of Well Seasoned]

The post Broccoli Salad Recipe appeared first on Brown Eyed Baker.