Couscous Salad

This simple couscous salad is made with loads of fresh veggies, chickpeas, herbs, feta and a zesty lemon dressing. Feel free to add in some grilled meat or seafood if you’d like too. There are many virtues I could point out about this simple, fresh and flavorful couscous salad. But the most notable one for […]

This simple couscous salad is made with loads of fresh veggies, chickpeas, herbs, feta and a zesty lemon dressing. Feel free to add in some grilled meat or seafood if you’d like too.

There are many virtues I could point out about this simple, fresh and flavorful couscous salad. But the most notable one for me is this:

I genuinely get so excited to eat the leftovers the next day. ♡

As someone who rarely looks forward to working my way through tuppers full of leftovers in our fridge, I have to say that this salad is so tasty that I typically make a double batch just to be sure that we have extras for the week ahead. It’s loaded up with many of the usual Mediterranean salad suspects — tender couscous, crisp fresh veggies, chickpeas, sun-dried tomatoes, toasted pine nuts and tangy feta cheese. But I love adding in an extra helping of fresh herbs to brighten it up (highly recommend mint and parsley), and the cumin-sumac-garlic lemon dressing and that brings it all together is perfection.

Feel free to add in an extra protein (such as chicken, shrimp or salmon) if you’d like or play around with whatever other veggies, cheeses, or nuts you happen to have on hand. It’s one of those recipes that is endlessly flexible, so make it your own. And save some extras for me! ;)

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Tabbouleh

Herbs are arguably my favorite fresh ingredients, so it should come as no surprise that I love tabbouleh. Alternatively spelled tabouli or tabouleh, this Middle Eastern salad consists of finely chopped parsley, mint, tomatoes, and bulgur wheat. Don&#82…


Herbs are arguably my favorite fresh ingredients, so it should come as no surprise that I love tabbouleh. Alternatively spelled tabouli or tabouleh, this Middle Eastern salad consists of finely chopped parsley, mint, tomatoes, and bulgur wheat. Don’t let the bulgur’s presence fool you – traditional Lebanese tabbouleh isn’t so much a grain salad as it is an herb salad with grains. The parsley and mint are the real star ingredients, making the salad pungent, fragrant, and intensely refreshing. You’ll find my go-to tabbouleh recipe below. If you love bright, herbaceous flavors, it’s one you have to try. Pack it up […]

Berry Kale Salad

I love a good a kale salad. My simple kale salad is my favorite, but I also love mixing it up. For example, my kale and wild rice salad, roasted grape farro kale salad, and sweet potato black bean kale salad are all loaded with goodness. I also LOVE th…

I love a good a kale salad. My simple kale salad is my favorite, but I also love mixing it up. For example, my kale and wild rice salad, roasted grape farro kale salad, and sweet potato black bean kale salad are all loaded with goodness. I also LOVE this Berry Kale Salad, especially during…

Grilled Skirt Steak Salad

Our Grilled Skirt Steak Salad with fresh peaches and creamy burrata is one of our favorite things to serve guests during the summer. It’s so fresh, packed with so much flavor, super satisfying, and the best part? -it’s very easy to make! Skirt steak is so underrated because it’s not the most tender cut, but it has so much great flavor! Although with our simple marinade you get even more flavor as well as a…

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The post Grilled Skirt Steak Salad appeared first on Spoon Fork Bacon.

Grilled Steak Salad recipe in a platter.

Our Grilled Skirt Steak Salad with fresh peaches and creamy burrata is one of our favorite things to serve guests during the summer. It’s so fresh, packed with so much flavor, super satisfying, and the best part? -it’s very easy to make!

Skirt steak is so underrated because it’s not the most tender cut, but it has so much great flavor! Although with our simple marinade you get even more flavor as well as a nice and tender grilled piece of meat!

How to Make Our Grilled Skirt Steak Salad

Process

MARINADE

  1. Place all marinade ingredients into a liquid measuring cup and whisk together.
  2. Place skirt steak into a shallow baking dish and pour marinade over steak, flipping to ensure both sides are covered. Cover with plastic wrap and refrigerate for at least 2 hour and up to 24 hours.
Marinated skirt steak in a baking dish.

VINAIGRETTE

  1. Place all vinaigrette ingredients, except for the oil into the well of a blender or food processor).
  2. With the motor running, slowly begin drizzling the oil into the herb mixture until fully incorporated and emulsified together. Season with salt and pepper and set aside.

SKIRT STEAK

  1. Preheat grill to 375˚F (or set grill pan over medium-high heat). Remove steak from marinade, pat dry, and generously season the steak on both sides with salt and pepper.
  2. Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
  3. Remove the steak from heat and transfer to a cutting board. Allow the steak to rest for 8 to 10 minutes before slicing against the grain.
Grilled skirt steak cut on a cutting board.

ASSEMBLY

  1. Toss arugula or kale with 1/2 of the vinaigrette and spread onto a large platter. Top with sliced steak, sliced peaches, red onion, burrata, red pepper flake, and dill flowers, if using. Drizzle more vinaigrette over the top and lightly season with sea salt flakes and black pepper.
A peach and red onion salad with lettuce.
Peach and burrata salad recipe with steak.
Lettuce with steak and burrata.

Why We Love Skirt Steak Cut of Beef

Skirt steak is a cut of beef from the plate (between the brisket and flank). It’s often confused for the hangar and flank, mostly due to the location of the cut. Our top three reasons with love skirt steaks are:

  • We love the great, natural flavor you get from this particular cut of beef.
  • It’s fairly inexpensive compared to other cuts of beef (for that reason, you can easy feed a crowd without breaking the bank).
  • It cooks up very quickly!

Why We Prefer Marinating Skirt Steak

Skirt steak is often overlooked because it’s not considered a tender cut of beef. For this reason we always marinate our skirt steaks. Marinating skirt steaks (especially with an acid component, in this case red wine vinegar and whole grain mustard) really helps to tenderize the steak.

We always recommend marinating skirt steak for at least 6 hours for tenderness, but not more than 24 hours. We often find that marinated skirt steak for over 24 hours breaks the muscle tissue down a little too much, creating a a mushy mess.

Close up view of grilled skirt steak salad.

Why Grilling Skirt Steak is Our Preferred Cooking Method

This mainly comes down to flavor! We love the char-grilled flavor you get from throwing the steak on the grill.

Skirt steak also really benefits from fast, high temperature cooking, which is great for grilling.

If you don’t have a grill or grill pan you can always use a large cast iron skillet!

Grilled skirt steak salad with a dressing being poured on top.

Tips and Tricks for Success

  • Marinate the steak for at least 6 hour to tenderize, but no more than 24 hours, to prevent the meat from breaking down too much and turning mushy.
  • Don’t overcook the steak – which will only cause the steak to become tough and chewy.
  • Allow the steak to rest, loosely covered, for 8 to 10 minutes before slicing into it, so the juices don’t leak out (causing the steak to dry out).
  • Use high heat cooking, for a short amount of time on each side for the best results!

More Delicious Grilled Beef Recipes You Will Love

Lettuce with steak and burrata.
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Grilled Skirt Steak Salad

Our Grilled Skirt Steak Salad is the perfect summer salad! It's loaded with a simple marinated skirt steak, fresh sliced peaches and creamy burrata, all atop a bed of spicy arugula that's tossed with an herb vinaigrette. Swap the sliced peaches out for thinly sliced apples for a salad you can enjoy all year long!
Course dinner, lunch, Main Course, Salad
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 15 minutes
Marinate Time 6 hours
Servings 4
Calories 750kcal

Equipment

  • 1 grill or grill pan

Ingredients

skirt steak marinade

  • ½ cup oil
  • ¼ cup red wine vinegar
  • 1 tablespoon minced rosemary
  • 2 teaspoons minced thyme
  • 1 teaspoon minced sage
  • 3 minced garlic cloves

skirt steak

  • 2 tablespoon neutral oil with high smoke-point
  • 1 pound skirt steak
  • salt and pepper to taste

herb vinaigrette

  • 2 teaspoons minced shallots
  • 3 tablespoons minced basil leaves
  • 1 tablespoon minced thyme
  • 1 thinly sliced green onions
  • 1 minced garlic clove
  • 2 teaspoons whole grain mustard
  • 1 tablespoon honey
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

assembly

  • 8 cups baby arugula (or baby kale)
  • 2 yellow peaches, seeded and thinly sliced
  • thinly sliced red onion
  • 8 ounces burrata cheese
  • red pepper flakes, optional

Instructions

marinade

  • Place all marinade ingredients into a liquid measuring cup and whisk together.
  • Place skirt steak into a shallow baking dish and pour marinade over steak, flipping to ensure both sides are covered. Cover with plastic wrap and refrigerate for at least 2 hour and up to 24 hours.

vinaigrette

  • Place all vinaigrette ingredients, except for the oil into the well of a blender or food processor).
  • With the motor running, slowly begin drizzling the oil into the herb mixture until fully incorporated and emulsified together. Season with salt and pepper and set aside.

skirt steak

  • Preheat grill to 375˚F (or set grill pan over medium-high heat). Remove steak from marinade, pat dry, and generously season the steak on both sides with salt and pepper.
  • Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
  • Remove the steak from heat and transfer to a cutting board. Allow the steak to rest for 8 to 10 minutes before slicing against the grain.

assembly

  • Toss arugula or kale with 1/2 of the vinaigrette and spread onto a large platter. Top with sliced steak, sliced peaches, red onion, burrata, red pepper flake, and dill flowers, if using. Drizzle more vinaigrette over the top and lightly season with sea salt flakes and black pepper.

Notes

Tips and Tricks for Success
  • Marinate the steak for at least 6 hour to tenderize, but no more than 24 hours, to prevent the meat from breaking down too much and turning mushy.
  • Don’t overcook the steak – which will only cause the steak to become tough and chewy.
  • Allow the steak to rest, loosely covered, for 8 to 10 minutes before slicing into it, so the juices don’t leak out (causing the steak to dry out).
  • Use high heat cooking, for a short amount of time on each side for the best results!

Nutrition

Calories: 750kcal | Carbohydrates: 16g | Protein: 36g | Fat: 64g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 0.5g | Cholesterol: 112mg | Sodium: 127mg | Potassium: 637mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1857IU | Vitamin C: 16mg | Calcium: 408mg | Iron: 4mg

The post Grilled Skirt Steak Salad appeared first on Spoon Fork Bacon.

Heirloom Tomato Salad with Buttermilk Ranch and Crispy Shallots.

This tomato salad with ranch dressing is one of my favorite summer meals. Juicy sliced heirloom tomatoes, flaky salt, buttermilk ranch dressing, crispy shallots and tons of fresh herbs. It’s light, delicious and the epitome of summer. Could tomato season be any more perfect?! This heirloom tomato salad is drizzled with a homemade buttermilk ranch, […]

The post Heirloom Tomato Salad with Buttermilk Ranch and Crispy Shallots. appeared first on How Sweet Eats.

This tomato salad with ranch dressing is one of my favorite summer meals. Juicy sliced heirloom tomatoes, flaky salt, buttermilk ranch dressing, crispy shallots and tons of fresh herbs. It’s light, delicious and the epitome of summer.

Could tomato season be any more perfect?!

This heirloom tomato salad is drizzled with a homemade buttermilk ranch, topped with crispy, crunchy shallots and sprinkled with tons of fresh herbs. The flavor combination is incredible – you will love the texture, crunch, sweetness and overall summer-on-a-plate feeling.

Right now, here in Pennsylvania, tomatoes are super juicy, sweet and almost candy-like. They taste fabulous on their own, they’re perfect for BLTs and salads and we just can’t get enough.

If you have a copy of Everyday Dinners, you know that I have an easy tomato salad in the book – it’s called My Mom’s Tomato Salad because she made it every summer. It’s her take on a caprese but with blue cheese. She would make it nearly every night in the summer and while I couldn’t get on board with tomatoes back then, she and my dad would eat it constantly. 

Now, I make it all the time!

heirloom tomato salad with buttermilk ranch and crispy shallots

And this is somewhat of a variation on that. Good, ripe heirlooms tomatoes. My ranch dressing, made with buttermilk. Some crispy crunchy shallots. Lots of fresh herbs and that is it.

It’s so flavorful. Super refreshing, lots of texture from the shallots and just an all around feel good summer meal. It’s light and pretty easy.

heirloom tomato salad with buttermilk ranch and crispy shallots

Here’s how it goes down!

I make my ranch dressing and use buttermilk instead of regular old milk. I LOVE THIS RANCH. It’s true, I didn’t even enjoy ranch until I started making this one. Would I dip anything in ranch before this recipe? No. Now I want to drench all my food in ranch forever and ever. Anyway, you can make this ahead of time and store it in the fridge. This is another recipe that I use my nutribullet for. It comes together so so fast. 

Crisp up the shallots! I add a bit of olive oil to a pan and thinly slice the shallots. Then I cook them right in that skillet – no deep frying. Don’t leave the skillet, stay right on top of it, and toss the shallots a bit. They become so golden, crisp, crunchy and savory. The perfect topping for sweet and juicy tomatoes! 

Lots of herbs. I mean, lots. I like to do fresh chives, basil, parsley. You can really use whatever you have in the garden! Those are my favorites. 

I slice perfectly ripe heirloom tomatoes into ½ inch slices. Not too thick, not too thin. Lots of flaky salt. Drizzle with the ranch, sprinkle with the shallots, throw on the herbs. Then EAT. 

heirloom tomato salad with buttermilk ranch and crispy shallots

My mouth is watering just looking at this gorgeous salad. It’s salty and crunchy, juicy and sweet. You get a fresh bite from the herbs and it’s just incredible. All these flavors work together to create summer heaven. It’s a salad I wish I could have everyday!  (more…)

The post Heirloom Tomato Salad with Buttermilk Ranch and Crispy Shallots. appeared first on How Sweet Eats.

Broccoli Salad Recipe (with Bacon)

Our Broccoli Salad Recipe (with bacon!) is the perfect summer picnic and potluck dish. Not only is it incredibly easy to make, but it’s crunchy, salty, sweet, creamy, and slightly tart – a real treat for your tastebuds! I also love this recipe because it holds well for several days and the longer it sits, the more the dressing infuses into the broccoli florets! Yum! How to Make Broccoli Salad Ingredients Process DRESSING SALAD ASSEMBLY…

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The post Broccoli Salad Recipe (with Bacon) appeared first on Spoon Fork Bacon.

Broccoli salad recipe in a bowl.

Our Broccoli Salad Recipe (with bacon!) is the perfect summer picnic and potluck dish. Not only is it incredibly easy to make, but it’s crunchy, salty, sweet, creamy, and slightly tart – a real treat for your tastebuds! I also love this recipe because it holds well for several days and the longer it sits, the more the dressing infuses into the broccoli florets! Yum!

How to Make Broccoli Salad

Ingredients

Broccoli salad ingredients on a kitchen table.

Process

DRESSING

  1. Place all dressing ingredients into a small mixing bowl.
  2. Whisk Together.
Broccoli salad dressing ingredients in a bowl.
Broccoli salad dressing ingredients mixed in a bowl with a whisk.

SALAD ASSEMBLY

  1. Place broccoli pieces into a large bowl and top with dressing.
  2. Fold together until fully combined.
Broccoli in a bowl with dressing to make broccoli salad.
Broccoli salad mixed with dressing in a bowl.
  1. Add remaining ingredients.
  2. Fold together until completely combined. Adjust seasonings as needed. Place in refrigerator for at least 1 hour. Give salad a good toss before serving.
Broccoli salad ingredients in a bowl.
Broccoli salad ingredients in a bowl with a spoon.
Close up on a broccoli salad recipe in a bowl.

Tips and Tricks for Success

Our easy broccoli salad recipe is truly very simple, but there are a few things we recommend to ensure you have the best broccoli salad with bacon ever!

  • Cut the broccoli into small, bite sized pieces. It makes all the difference in the world. I can’t tell you the number of times I’ve gotten broccoli salad at the market and the florets are kept whole and huge! If the pieces are too big it makes it very difficult to eat and way less enjoyable.
  • Don’t be afraid to use the stalks, they’re delicious! Broccoli stalks are just as nutritious as broccoli florets and provide a really great crunch to the overall salad.
  • If making the broccoli salad recipe over 1 day in advance, don’t add the cashews until just before serving. This will ensure the cashews don’t get soggy from the dressing and keep their great, crunchy texture!
  • Don’t skip out on the Zante currants! They provide tiny bursts of tart flavor to our broccoli salad recipe which compliments the creamy dressing so well!
A broccoli salad recipe in a bowl with a spoon.

Variations

We love how simple this broccoli salad is and all the different flavors going on in it, but every now and then we like to switch it up. Our favorite variations and substitutions are:

  • Swap the cashews out for sunflower seeds or sliced almonds! The flavor of sunflower seeds are also really delicious when used in our recipe. I also like the smaller crunchy bits distributed throughout the salad.
  • Use plain Greek yogurt instead of mayonnaise for a healthier dressing alternative. You still get a deliciously creamy dressing, but it’s just a little better for you.
  • Add some diced red onion! The red onion provides a slightly sweet and acidic flavor that also goes really well with the broccoli and bacon.
  • Replace the Zante currants with raisins or dried cranberries. I know I just mentioned above not to skip out on the dried currants, but if you’re unable to find them or they’re too tart for your palate raisins and dried cranberries (which are still a bit tart) are a great alternative!
  • Omit the bacon for a vegetarian friendly option; or replace it with a vegan “bacon”.

Make Ahead Instructions

Our broccoli salad with bacon can be made up to 3 days ahead of time. Store the broccoli salad in an airtight container until ready to use. Toss salad together a couple times before serving.

If making the salad more than a day ahead of time, hold off on adding the cashews until you’re ready to serve it. This will prevent the cashews from getting soggy.

Broccoli salad recipe in a bowl with a spoon in it.

More Delicious Picnic Salad Recipes You Will Love

Broccoli salad recipe in a bowl.
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Broccoli Salad Recipe (with Bacon)

A deliciously crunchy Broccoli Salad with Bacon that's perfect for summer picnics, bbq's or just for general on the go! The blend of sweet, tart, salty, and creamy flavors really make this simple salad so delicious!
Course Salad, sides
Cuisine American
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 435kcal

Ingredients

creamy homemade dressing

  • cup mayonnaise
  • 1 ½ tablespoons apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 garlic clove, minced (optional)
  • ½ teaspoon superfine sugar (granulated is fine)
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper

broccoli salad

  • 2 heads broccoli cut into bite sized pieces (
  • 6 strips cooked bacon chopped
  • 1 cup chopped, dry roasted cashews
  • cup Zante currants
  • 1 green onion, thinly sliced

Instructions

dressing

  • Place all dressing ingredients into a small mixing bowl.
  • Whisk Together.

salad assembly

  • Place broccoli florets into a large mixing bowl and top with dressing.
  • Fold together until fully combined.
  • Add remaining ingredients.
  • Fold together until completely combined. Adjust seasonings s needed. Refrigerate for at least 1 hour. Give salad a good toss before serving.

Notes

Tips and Tricks
  • Cut the broccoli into small, bite sized pieces. It makes all the difference in the world. I can’t tell you the number of times I’ve gotten broccoli salad at the market and the florets are kept whole and huge! If the pieces are too big it makes it very difficult to eat and way less enjoyable.
  • Don’t be afraid to use the stalks, they’re delicious! Broccoli stalks are just as nutritious as broccoli florets and provide a really great crunch to the overall salad.
  • If making the broccoli salad recipe over 1 day in advance, don’t add the cashews until just before serving. This will ensure the cashews don’t get soggy from the dressing and keep their great, crunchy texture!
  • Don’t skip out on the Zante currants! They provide tiny bursts of tart flavor to our broccoli salad recipe which compliments the creamy dressing so well!
Make Ahead Instructions
Our broccoli salad with bacon can be made up to 3 days ahead of time. Store the broccoli salad in an airtight container until ready to use. Toss salad together a couple times before serving.
If making the salad more than a day ahead of time, hold off on adding the cashews until you’re ready to serve it. This will prevent the cashews from getting soggy.

Nutrition

Calories: 435kcal | Carbohydrates: 28g | Protein: 13g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 588mg | Potassium: 892mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1310IU | Vitamin C: 182mg | Calcium: 120mg | Iron: 3mg

The post Broccoli Salad Recipe (with Bacon) appeared first on Spoon Fork Bacon.

Crunchy Vegan Coleslaw (with walnuts and pumpkin seeds!)

Side dishes got a whole lot tastier with this crunchy vegan coleslaw! This coleslaw recipe is vegan friendly and made with red and white cabbage, carrots, non-dairy yogurt, white wine vinegar and topped with crunchy walnuts and pumpkin seeds.  Wit…

Side dishes got a whole lot tastier with this crunchy vegan coleslaw! This coleslaw recipe is vegan friendly and made with red and white cabbage, carrots, non-dairy yogurt, white wine vinegar and topped with crunchy walnuts and pumpkin seeds.  With this easy non-dairy coleslaw you can dress up any dinner you have planned. Also, try...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Crunchy Vegan Coleslaw (with walnuts and pumpkin seeds!).

Wedge Salad with Everything Bagel Seasoning

WEDGE SALAD WITH EVERYTHING BAGEL SEASONINGWe’re so excited about our Wedge Salad with Everything Bagel Seasoning! We both truly love a good, classic wedge salad and think our version is top notch. We douse each wedge with our delicious homemade …

WEDGE SALAD WITH EVERYTHING BAGEL SEASONING
We’re so excited about our Wedge Salad with Everything Bagel Seasoning! We both truly love a good, classic wedge salad and think our version is top notch. We douse each wedge with our delicious homemade ranch dressing and finish them off with a generous sprinkle of everything…

Tomato Peach Burrata Salad

Are your garden tomatoes ripe yet? If so, we’ve got the perfect way for you to use them up! You have to make this Tomato Peach Burrata Salad. It is one of my favorite ways to enjoy fresh tomatoes and juicy ripe peaches! This salad screams summer!…

Are your garden tomatoes ripe yet? If so, we’ve got the perfect way for you to use them up! You have to make this Tomato Peach Burrata Salad. It is one of my favorite ways to enjoy fresh tomatoes and juicy ripe peaches! This salad screams summer! Arrange the beautiful tomatoes and peaches on a…

Southwest Pasta Salad

We LOVE making and eating pasta salads during the hot summer months because they don’t require much cooking, you only have to cook the pasta, which only takes about 10 minutes. Plus, pasta salads can be made in advance. I always love having one i…

We LOVE making and eating pasta salads during the hot summer months because they don’t require much cooking, you only have to cook the pasta, which only takes about 10 minutes. Plus, pasta salads can be made in advance. I always love having one in the fridge for easy lunches and dinners. This Southwest Pasta…