20 Pasta Salad Recipes to Make All Summer Long

Are you looking for the BEST pasta salad recipe to take to your next BBQ, party, picnic, or potluck? Well, you’ve come to the right place because I am sharing our favorite pasta salad recipes! Pasta salad is always a great side dish to burgers, g…

Are you looking for the BEST pasta salad recipe to take to your next BBQ, party, picnic, or potluck? Well, you’ve come to the right place because I am sharing our favorite pasta salad recipes! Pasta salad is always a great side dish to burgers, grilled chicken, sandwiches, kabobs, and more! You can also serve…

Easy Bean Salad

This Bean Salad is the perfect easy side dish for any potluck. I love this recipe for the summer months because it is so quick to put together and serve! It is a classic salad recipe with a homemade dressing – you’ll love it! Why You’ll LOVE This Recipe I love this recipe because there…

The post Easy Bean Salad appeared first on Crazy for Crust.

This Bean Salad is the perfect easy side dish for any potluck. I love this recipe for the summer months because it is so quick to put together and serve! It is a classic salad recipe with a homemade dressing – you’ll love it!

bean salad mixed with vegetables in a clear bowl.

Why You’ll LOVE This Recipe

I love this recipe because there are so many textures – crunchy and soft – the perfect summer potluck dish. You can make it ahead of time (it actually tastes better as it sits) and you can serve it alone or over a bed of lettuce. It’s the best lunch!

Bean salad is so perfect because you can really get a full meal from it. The beans are a great source of ported and fiber, but there are also vegetables added in! There are so many great flavors and textures mixed into one. Every summer I tack this recipe on to anything else we are serving and everyone raves about it!

bean salad mixed with vegetables in a clear bowl.

Ingredients Needed

  • 3 Bean Salad: Red Kidney Beans, Garbanzo Beans (also known as Chickpeas), and Cannellini Beans (white beans) – you’ll need three 15-ounce cans (canned beans are just so much easier)
  • Red Onion and Celery: Add a great texture in comparison to all the beans
  • Red Bell Pepper: I chop all the extra salad ingredients in to good bite size pieces
  • Fresh Parsley: Fresh herbs always add an extra light taste to the recipe
  • Red Wine Vinegar and Extra Virgin Olive Oil: I typically use twice as much oil to vinegar, but you could also use equal parts.
  • Honey: Everything needs a bit of sweetness!
  • Garlic: Make sure it’s pressed!

Variations

  • Switch up the beans: you can use pinto beans or black beans if you like those better.
  • Some bean salads also include green beans or wax beans – swap out one of the cans of beans for a can of green beans.
  • I added Italian seasoning but you could omit and use thyme and/or oregano

How to make Bean Salad

  • Drain and rinse your beans. Add all salad ingredients to a large bowl.
  • Add all dressing ingredinets to a mason jar. Cover and shake well to combine. Pour over salad, toss to combine.
  • Chill until ready to serve.
bean salad mixed with vegetables in a clear bowl.

Expert Tips

  • This salad tastes even better after soaking up the dressing for a few hours!
  • If you want to skip making your own dressing that is fine! Use what you have on hand! I suggest a light balsamic or red wine vinaigrette.
  • You could also add some dijon mustard to the dressing if you want it creamier.

FAQs

How do you store this salad?

Store in the fridge for up to 3 days! Make sure it is covered.

bean salad mixed with vegetables in a clear bowl.
Print

Easy Bean Salad Recipe

This easy Bean Salad is a traditional three bean salad recipe that's the perfect side dish, complete with a homemade dressing.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 servings
Calories 145kcal
Cost $5

Ingredients

Salad:

  • 1 (15-ounce) can kidney beans drained and rinsed
  • 1 (15-ounce) can an garbanzo peans chickpeas, drained and rinsed
  • 1 (15-ounce) can white cannelloni beans great northern beans, drained and rinsed
  • ½ red onion diced small
  • 4 stalks celery diced small
  • 1 red pepper diced small
  • ¼ cup fresh parsley chopped

Dressing:

  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon honey
  • 1 clove garlic pressed
  • ½ teaspoon Italian seasoning

Instructions

  • Add all salad ingredeints to a large bowl. Make sure that you've drained and rinsed your beans first!
  • Add all dressing ingredinets to a mason jar. Cover and shake well to combine. Pour over salad, toss to combine.
  • Chill until ready to serve. This tastes best after soaking a few hours and will last up to 3 days in the refrigerator.

Video

Notes

  • Swap any beans (color or green beans or wax beans) for a can of the beans listed. Use your favorites.
  • If you want you can use a bottled dressing – balsamic or red wine vinaigrette is best.

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 345mg | Potassium: 156mg | Fiber: 3g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 18.1mg | Calcium: 17mg | Iron: 0.8mg

Other Salad Recipes

Last Updated on May 25, 2024

The post Easy Bean Salad appeared first on Crazy for Crust.

grilled feta with asparagus chimichurri

My superpower? Dropping recipes so late on the Friday of a holiday weekend, absolutely nobody will see them. Well, except you. I’m here for us last-minute planners, we indecisive “I want to make something new this weekend, but noth…

My superpower? Dropping recipes so late on the Friday of a holiday weekend, absolutely nobody will see them. Well, except you. I’m here for us last-minute planners, we indecisive “I want to make something new this weekend, but nothing has jumped out at me.” I hope we can stop scrolling now.

grilled feta with asparagus chimichurri-02
grilled feta with asparagus chimichurri-07

I haven’t been able to get Jessica Merchant’s chimichurri and pistachio grilled feta out of my head since it crossed my social media threshold a couple weeks ago. I’ve been on a green chimichurri kick (how 90s!) for the last month when I realized, after making some in preparation for the grilled chicken episode of The Recipe with Kenji and Deb that I never needed to let leftover parsley go to waste again. A bundle so easily makes a batch of one of the greatest of all the great fresh green sauces and I’ve been putting it on everything since… but feta. Until now.

Read more »

Salad with Berries and Pecans

This healthy summer side salad with berries is loaded with sweet, juicy blackberries and raspberries adding a burst of sweetness in every bite. Complimented with a light vinaigrettePecans add the perfect crunch. Green Salad with Berries Sometimes the s…

This healthy summer side salad with berries is loaded with sweet, juicy blackberries and raspberries adding a burst of sweetness in every bite. Complimented with a light vinaigrettePecans add the perfect crunch. Green Salad with Berries Sometimes the simplest recipes are all you need. This healthy summer side salad recipe with berries has no added […]

Grilled Chicken Caprese

This 15-minute, high-protein, Grilled Chicken Caprese salad is made with grilled chicken breast cutlets, topped with fresh mozzarella, tomatoes, basil and balsamic glaze, served over a bed of arugula. Grilled Chicken Caprese If you need dinner ideas fo…

This 15-minute, high-protein, Grilled Chicken Caprese salad is made with grilled chicken breast cutlets, topped with fresh mozzarella, tomatoes, basil and balsamic glaze, served over a bed of arugula. Grilled Chicken Caprese If you need dinner ideas for chicken breasts, you will love this easy recipe! During the summer, I love to grill outside, and […]

Ramen Noodle Salad

This easy ramen noodle salad is so fresh and colorful! Veggies and crunchy ramen noodles are tossed in a homemade dressing that’s bursting with zesty and refreshing flavors. The best side dish for summer or everyday dinners!

This easy ramen noodle salad is so fresh and colorful! Veggies and crunchy ramen noodles are tossed in a homemade dressing that’s bursting with zesty and refreshing flavors. The best side dish for summer or everyday dinners!

Dill Pickle Pasta Salad

Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch…

Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!

Dill Pickle Pasta Salad

You may not know this, but Alex and I are obsessed with pickles. Something about that briny, salty sweet crunch just has our hearts. So this dill pickle pasta salad has our names written all over it!

Why we love this recipe: This is the perfect summer salad, with a tinge of retro nostalgia but done up with fresh herbs and crunchy cucumbers. The creamy dressing has a hint of pickle juice for briny pop, and the Mediterranean combination of feta cheese and fresh dill to bring a sophistication to this down-home dish. It’s a total crowd pleaser!

“The dill pickle salad was so good. I think the dressing would make a good dip or burger sauce too! Bottom line…excellent! 5 stars.” -Jennifer

“It was a perfect and tastier alternative to potato salad. Using pasta creates a more interesting texture and makes it even better!” -Cheryl

“I appreciate how easy it was to put together. It’s sooo good! My 7-year old daughter had two giant servings and said it’s her favorite pasta ever. I’d call that a win!” -Tanvee

Ingredients in dill pickle pasta salad

Pickles can be a polarizing food, and from all my raving, you might be surprised that I was actually not a pickle fan until I hit adulthood. If you’re a fellow pickle afficionado, you’ll love this fun way to incorporate them into a side dish. Here are the ingredients you’ll need:

  • Pasta: You can use short pasta of any kind. We like spirals for the way they absorb a creamy dressing. Bow ties or penne also work well.
  • Dill pickles, plus pickle juice: Dill pickles are the star! Use any classic dill pickle of your choosing or homemade dill pickles. A hint of pickle juice flavors the dressing.
  • English cucumber: We like using English cucumber because you don’t have to peel or seed it. It tastes sweeter than a standard cucumber (which you can substitute, but peel it first).
  • Fresh dill: This fresh herb adds herbaceous notes to the flavor; it’s worth seeking here!
  • Mayonnaise and Greek yogurt (or sour cream): This combination makes a creamy dressing that doesn’t feel too heavy.
  • Feta cheese: A classic dill pickle pasta salad often has cheddar cheese, but we like how feta brings a sophisticated savory pop.
  • Red onion, garlic powder, dried dill, salt and pepper: These seasonings round out the ingredients.
Dill pickles.

How to make dill pickle pasta salad (step by step)

This dill pickle pasta salad comes together like any good pasta salad recipe: make the pasta, prep the veggies, and make the dressing. Here is a basic outline of the steps (or jump to the full recipe):

Dill pickle pasta salad Step 1: Boil the pasta.

Step 1: Boil the pasta in salted water until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.

Dill pickle pasta salad Step 2: Whisk the dressing.

Step 2: In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt.

Dill pickle pasta salad Step 3: Mix together the salad.

Step 3: Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired. 

Storing leftovers and make ahead info

This dill pickle pasta salad lasts for up to 1 week refrigerated. The flavor can become less potent over time. When serving, you can add a bit more salt the next day, or another swirl of sour cream or mayonnaise.

Make sure the salad comes to room temperature before serving, since that affects flavor and texture). You can add a bit more fresh dill or dried dill into leftovers too, or even a little more pickle juice to make the flavors pop.

Try these dill pickle recipes

Love dill pickles? Then you’ll absolutely love our fan favorite pickle pizza, or this creamy dill pickle dip for dipping potato chips. Or, this cucumber salad with vinegar tastes just like dill pickles.

Dill Pickle Pasta Salad with dill pickles.

A few more pasta salad recipes

We love a good pasta salad around here! There are so many spins on this classic American side dish tradition, and they’re perfect as a summer side dish for a cookout or barbecue. Here are a few of our favorite cold pasta salad recipes:

Dietary notes

This dill pickle pasta salad recipe is vegetarian. For gluten-free, use gluten-free or legume pasta.

Frequently asked questions

What kind of pasta is best for dill pickle pasta salad?

Short, sturdy pasta shapes like rotini, penne, or cavatappi hold the dressing well and provide a good texture contrast to the crunchy pickles.

Can I use homemade pickles?

Absolutely! Homemade pickles can add an extra layer of flavor. If using homemade, adjust the amount of pickle brine you add to the dressing to taste.

How long will this pasta salad last in the refrigerator?

Dill pickle pasta salad can be stored in an airtight container in the refrigerator for 3 to 4 days. However, it’s best enjoyed within the first two days when the pasta is still firm and the flavors are freshest.

Can I add other vegetables to the salad?

Yes, you can customize your pasta salad with other vegetables like chopped celery, red onion, bell peppers, or shredded carrots. Just be mindful of the overall balance of flavors and textures.

Can I make this pasta salad ahead of time?

Definitely! You can make the dressing and chop the ingredients a day ahead. Toss everything together just before serving to keep the pasta from getting soggy.

Print
Dill Pickle Pasta Salad

Dill Pickle Pasta Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6

Description

Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!


Ingredients

  • 8 ounces pasta, spirals or bow ties
  • 1 cup chopped dill pickles
  • 1 cup chopped English cucumber
  • ¼ cup minced red onion
  • ¼ cup chopped fresh dill, plus more to garnish if desired
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream*
  • 1 tablespoon pickle juice (from the jar)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried dill
  • ½ teaspoon kosher salt, plus more to taste
  • ½ cup crumbled feta cheese
  • Black pepper, if desired (optional)

Instructions

  1. Start a pot of salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.
  2. Chop the vegetables and dill as noted above. 
  3. In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt. Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired. 
  4. If time, chill for at least 1 hour, but you can also serve immediately. Store leftovers refrigerated for 3 to 4 days: before eating, allow to come to room temperature. You may want to add a swirl of mayo or sour cream and a pinch of salt to refresh the texture and flavor. 

Notes

*For a creamier variation, use up to ½ cup sour cream. 

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Pasta salad
  • Diet: Vegetarian

Simple Quinoa Black Bean Salad

Whether you’re a party person, a meal prepper, or a picnic lover, we’ve got a salad that can do it ALL! This fresh, crunchy Southwest-inspired quinoa salad features corn, black beans, cilantro, tons of veggies, and a zippy lime vinaigrette. BIG TIME de…

Simple Quinoa Black Bean Salad

Whether you’re a party person, a meal prepper, or a picnic lover, we’ve got a salad that can do it ALL! This fresh, crunchy Southwest-inspired quinoa salad features corn, black beans, cilantro, tons of veggies, and a zippy lime vinaigrette. BIG TIME deliciousness, friends! 

It keeps well, making it perfect for BBQs, picnics, or quick lunches throughout the week. Simple ingredients and just 30 minutes required! Let us show you how it’s done! 

How to Make Black Bean Quinoa Salad

This SIMPLE black bean and quinoa salad begins with: quinoa!

Simple Quinoa Black Bean Salad from Minimalist Baker →

Grilled Chicken Salad

This grilled chicken salad recipe combines juicy chicken, crunchy vegetables and a tangy Italian vinaigrette, topped with pepperoncini and Parmesan…

This grilled chicken salad recipe combines juicy chicken, crunchy vegetables and a tangy Italian vinaigrette, topped with pepperoncini and Parmesan for a zesty, satisfying meal. Substitute grilled tofu for vegetarian and vegan!

Grilled chicken salad on plate with serving spoons.

Here’s a dinnertime match made in heaven: grilled chicken salad! In our family we eat main dish salads on repeat for simple meals, and this one is a celebration of summer grilling on a plate. You’ve got juicy chicken, crunchy lettuce, and veggies, all nestled together with our favorite Italian vinaigrette dressing, zingy pepperoncini, and shaved Parmesan.

Why we love this recipe: Alex and I eat this type of meal non-stop in the summer, swapping in different proteins like tofu, shrimp or salmon. We recently served it for a patio party with a side of grilled bread and grilled broccoli, and it was a huge hit. Add a crisp white wine or a Hugo spritz and it’s summertime perfection! Let’s get cooking.

Ingredients in this grilled chicken salad recipe

This grilled chicken salad recipe is our perfect summer dinner! It’s easily made vegetarian or vegan with tofu, and you can swap in many different types of veggies and dressings. But these are the ingredients you need for the way we love it best:

  • Chicken: Use organic chicken at all if possible. Buy it in cutlets or butterfly the chicken breast to help it cook evenly and ensure it is juicy after grilling.
  • Olive oil and seasonings: The chicken is marinated in a blend of garlic powder, onion powder, oregano, dried dill, salt, and pepper.
  • Salad dressing: Mix up our homemade Italian Dressing, or see the dressing ideas below.
  • Romaine and leafy lettuce: Using a mix of crunchy, leafy lettuce is ideal. Butter lettuce (aka Bibb lettuce) is our favorite for its sweet flavor.
  • Red onion: Or, substitute shallot for an even milder flavor.
  • English cucumber and tomatoes: Thinly sliced English cucumber has delicate skin and imperceptible seeds, adding a refreshing crunch. You can substitute standard cucumber, but you may want to peel it to remove bitterness. Use any type of chopped ripe tomato.
  • Pepperoncini: Tangy and slightly spicy peppers bring a zesty kick that livens up each bite.
  • Parmesan shavings: Salty and nutty Parmesan shavings elevate this salad (omit for dairy free).

Tip: To mellow the sharp flavor of red onion, you can soak it in cold water for 10 minutes before serving.

How to make grilled chicken salad (basic steps)

This grilled chicken salad recipe requires 30 minutes of marinating time, when you can prep the other salad components. Then grill the chicken and put it all together! Here’s the basic outline (or go to the full recipe):

Grilled chicken salad step 1: Season and marinate the chicken.

Step 1: If not in cutlets, butterfly the chicken by slicing it half horizontally. Mix it with olive oil, garlic powder, onion powder, oregano, dill, salt, and black pepper until evenly coated. Cover and marinate refrigerated for 30 minutes (or up to 24 hours).

Grilled chicken salad Step 2: Whisk the dressing.

Step 2: Preheat a grill to high heat (450 to 550°F). Meanwhile, make the Italian dressing. Chop the lettuce, onion, cucumber, tomatoes, and avocado. 

Grilled chicken salad step 3: Grill the chicken.

Step 3: Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes before slicing.

Step 4: Place the greens on a plate, then top with the vegetables, grilled chicken, pepperoncini, Parmesan shavings, and fresh basil or dill. Drizzle with dressing and serve.

Grilled chicken salad recipe on platter with hand drizzling vinaigrette dressing.

Customize the proteins and veggies

This salad is so easily customizable to ingredients you have on hand and diet preferences! Many of us are cooking for multiple diets these days, and this one makes it easy to cook for many diets at once. Here are a few ideas:

More salad dressing ideas

If desired, you can also substitute different dressing recipes or purchased dressings. We like it with vinaigrette dressings like Greek Salad Dressing, Balsamic Vinaigrette, Easy Vinaigrette, or Honey Mustard Dressing.

Leftover storage

Leftover chicken stores up to 3 days, refrigerated. If making in advance, refrigerate the components separately. Bring the dressing to room temperature before serving.

Sides for pairing with grilled chicken salad

We love this grilled chicken salad as a grilled dinner idea or summer dinner idea to enjoy al fresco on the patio. But of course you can enjoy it any time of the year! Here are a few ways we’d suggest pairing it:

Dietary notes

This grilled chicken salad recipe is gluten-free. For dairy-free, omit the Parmesan cheese. For vegetarian and vegan, use grilled tofu. For pescatarian, use grilled shrimp.

Frequently asked questions

Can I make this salad ahead of time?

Yes, but it’s best to grill the chicken and chop the vegetables separately. Assemble the salad just before serving to keep the ingredients fresh and crisp. Store the dressing separately and toss it in when ready.

Can I substitute the grilled chicken with another protein?

Absolutely! This salad would also be delicious with grilled salmon, grilled shrimp, grilled tofu or marinated tempeh.

I don’t have fresh basil or dill. Can I use dried herbs instead?

No, we don’t recommend adding dried herbs to this salad. Simply omit from the recipe, or use other fresh herbs like chopped parsley.

What other dressings would pair well with this salad?

Balsamic vinaigrette, lemon vinaigrette, or a creamy herb dressing would all be delicious alternatives.

Print
Grilled chicken salad

Grilled Chicken Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Rest Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

Get ready for a flavor explosion! This grilled chicken salad recipe combines juicy chicken, crunchy vegetables and a tangy Italian vinaigrette, topped with pepperoncini and Parmesan for a zesty, satisfying meal.


Ingredients

For the chicken (or grilled shrimp, grilled salmon, or grilled tofu*)

  • 2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*
  • ½ tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • ¼ teaspoon dried dill
  • 1 to 1 1/4 teaspoons kosher salt
  • Freshly ground black pepper

For the salad

  • 1 recipe Italian Dressing**
  • 1 romaine heart (3 cups)
  • 5 cups leafy lettuce, like butter (Bibb) lettuce or other varieties
  • 1/2 small red onion, thinly sliced, soaked in cold water for 5 minutes, and drained
  • 1 English cucumber (2 cups chopped)
  • ½ cup cherry tomatoes, halved
  • 1 avocado, sliced (optional)
  • ½ cup jarred sliced pepperoncini
  • ¼ cup Parmesan shavings or shreds
  • Fresh basil or dill, for garnish (optional)

Instructions

  1. Pat the chicken dry with a paper towel. If not already butterflied, place your hand over the top of each chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.
  2. Add the chicken to a container and add the olive oil, garlic powder, onion powder, oregano, dill, kosher salt, and a few grinds of black pepper. Mix with your hands until evenly coated. Cover and marinate in the refrigerator for 30 minutes (or up to 24 hours). 
  3. Preheat a grill to high heat (450 to 550°F).
  4. Meanwhile for the salad, make the Italian dressing. Prepare the romaine, lettuce, onion, cucumber, tomatoes, and avocado. 
  5. Grill the chicken breasts until grill marks appear and it releases from the grates, 2 to 4 minutes. Flip and cook until no longer pink in the center and the internal temperature is 165°F, 2 to 4 minutes. Remove to a platter and cover with foil. Allow to rest for 5 minutes before slicing for maximum juiciness.
  6. Place the greens on a plate, then top with the vegetables, grilled chicken, pepperoncini, Parmesan shavings, and basil or dill. Drizzle with the desired amount of dressing and serve. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving. Leftover chicken stores up to 3 days, refrigerated.

Notes

*For the protein, you can also substitute baked tofu, sauteed shrimp, or baked salmon.

**If desired, you can also substitute different dressing recipes or purchased dressings. Try Greek Salad Dressing, Balsamic Vinaigrette, Easy Vinaigrette, or Honey Mustard Dressing.

  • Category: Main Dish
  • Method: Grilled
  • Cuisine: American
  • Diet: Gluten Free

Strawberry Salad with Spinach and Arugula

Strawberry salad combines summer-ripe strawberries with tender spinach, zesty arugula, caramelized almonds, and creamy goat cheese for a fresh, delicious…

The post Strawberry Salad with Spinach and Arugula appeared first on My Baking Addiction.

Strawberry salad combines summer-ripe strawberries with tender spinach, zesty arugula, caramelized almonds, and creamy goat cheese for a fresh, delicious summer salad. Top it with homemade poppy seed dressing for the perfect finish!

Close up of a serving bowl filled with strawberry salad and topped with poppy seed dressing.

It’s nearly strawberry season around here and I couldn’t be more excited. Soon, the farmer’s market will be full of fresh strawberries and the u-pick farms will be open.

My step-mom and I have loved taking Elle strawberry picking in the past, and soon the baby will be big enough to go, too. I can’t wait to have our fridge overflowing with fresh, perfectly ripe berries for turning into everything from strawberry lemonade to fresh strawberry pie to this strawberry salad. 

This is the kind of salad I could eat every day of the week and not get tired of it. It’s got so many great flavors and it’s as easy as can be to make!

(more…)

The post Strawberry Salad with Spinach and Arugula appeared first on My Baking Addiction.