Category: lettuce

Easy Salad Bar Ideas

These DIY salad bar ideas are easy to prep for a satisfying meal! Load up a plate with salad toppings…

These DIY salad bar ideas are easy to prep for a satisfying meal! Load up a plate with salad toppings for an easy dinner on a weeknight or feeding a crowd.

Salad bar ideas

Not everyone loves vegetables. But almost everyone can get behind a good salad bar! We love the concept of salad bar for an easy dinner idea—something about calling it “salad bar” makes it more glamorous!

There are certain salad toppings that scream salad bar and make it even more special, like peas, hard-boiled eggs, or cottage cheese (or bacon bits!). Below, we’re sharing our favorite salad bar ideas so that you can recreate this simple weeknight dinner yourself.

Top salad bar ideas

The key to making a salad bar into a filling meal is to offer good protein options. If you’re making a vegetarian or vegan salad bar, use ingredients with plant based protein like beans, legumes, and nuts. Here are our top salad bar ideas for building your own at home (or jump to the recipe):

  1. Greens: Romaine lettuce, spinach, and mixed baby greens.
  2. Hard boiled eggs: With 6 grams of protein each, eggs are also one of the most nutrient-filled vegetarian protein sources around.
  3. Chicken: Make a recipe of pan seared chicken and slice it into strips of cubes.
  4. Cheese: Cheese is a great vegetarian protein: try shredded cheese, cheese cubes, or cottage cheese.
  5. Legumes: Try green peas, cooked lentils (like brown lentils or French lentils), black-eyed peas, and beans, like garbanzo beans / chickpeas, black beans, lima beans, white beans, or kidney beans.
  6. Whole grains: Try cooked quinoa, barley, farro, bulgur wheat, brown rice, or wild rice.
  7. Nuts and seeds: Try almonds, cashews, peanuts, walnuts, pecans, hazelnuts, pistachios, pumpkin seeds, sesame seeds, and sunflower seeds.
  8. Raw veggies: Chop raw vegetables for toppings like carrots, broccoli, green onions, cauliflower, red onion, cherry tomatoes, and bell peppers.
  9. Bacon bits: Bacon bits are classic, as is cubed ham. (We eat mostly vegetarian so we use this coconut bacon).
  10. Salad dressing: Try our list of top homemade salad dressing recipes.
  11. Croutons: Top it all off with crunchy homemade croutons and your salad bar will be a hit.
Salad bar ideas

Tips for prep

The key to making a salad bar at home? Allow some prep time for all the vegetables; it does take a bit of time for cleaning and chopping. We like preparing extra veggies to use for lunches or dinners for days later. If you’re a hard-boiled egg fan like we are, make them in advance or leave enough time for easy prep (about 30 minutes total).

Salad dressings for a salad bar

Another key to salad bar dinner is a good salad dressing! We have a whole collection of delicious homemade salad dressings that are perfect for salad bar ideas. Honestly, we like leaning into classic salad bar nostalgia with ideas like Thousand Island and Blue Cheese! Here are some of our favorite salad dressing recipes to use on salad bar night:

Balsamic Vinaigrette recipeBalsamic VinaigretteHomemade Ranch DressingRanch DressingCaesar dressingCaesar DressingThousand island dressing recipeThousand Island DressingItalian Dressing recipe in bowl with spoonItalian DressingChopped salad recipe | Radish salad with blue cheese dressing | Blue cheese dressingBlue Cheese Dressing
Salad bar ideas

Dietary notes

These salad bar ideas are vegetarian, vegan, gluten-free, dairy-free, and plant-based (depending on which ideas you use for your salad).

Frequently asked questions

What are some creative salad bar ideas?

Offer seasonal ingredients: berries in summer, apples in fall, etc.

Include cuisine-centered flavors: Mediterranean, Asian, Mexican, etc.

Provide a “build your own” option for customized salads.

Offer pre-made salad combinations for inspiration.

Include a “superfood” section with ingredients like quinoa, chia seeds, and hemp seeds.

How can I make my salad bar more appealing to kids?

Include kid-friendly toppings like grapes, raisins, and goldfish crackers.

Create a separate “kiddie corner” with bite-sized options.

Use colorful bowls and utensils to make it more fun.

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Salad Bar Ideas

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  • Author: a Couple Cooks
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: Varies
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Description

These DIY salad bar ideas are easy to prep! A plate loaded with salad toppings is perfect for weeknight dinners or feeding a crowd.

Ingredients

Instructions

  1. Make the hard boiled eggs, according to the Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
  2. Wash and chop the vegetables; place them in serving bowls.
  3. Drain and rinse the chickpeas or beans, if using.
  4. Make the salad dressing. Serve!

Notes

These salad bar ideas are a meal concept, not a recipe: get creative and customize your toppings based on your preferences and what you have on hand! Add cooked meat for a non-vegetarian option. For a vegetarian option, be sure to include enough protein-filled items to satisfy, like eggs, chickpeas, cheese, and nuts.

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

Chef Salad

This chef salad is a classic addition to the dinner menu. Make it perfect every time with this easy recipe. Lettuce, meat, eggs, cheese, and a creamy Thousand Island dressing are tossed and ready to serve.

This chef salad is a classic addition to the dinner menu. Make it perfect every time with this easy recipe. Lettuce, meat, eggs, cheese, and a creamy Thousand Island dressing are tossed and ready to serve.

Fresh Kimchi Spring Rolls

These creamy, tangy, and spicy kimchi spring rolls are the ultimate cold appetizer for any party or potluck!

The post Fresh Kimchi Spring Rolls appeared first on Budget Bytes.

When I opened my former restaurant, AVO, in Nashville, I knew this Kimchi Spring Roll appetizer would make it onto the menu. Not only did it make it onto the menu (and it’s still on the menu with a new chef at the helm and under new ownership!) but it was our best-selling item. The flavor balancing act is perfectly executed in the kimchi filling, so if you follow this recipe to a T, you will be the star at the next book club or potluck you attend, I promise!

overhead view of kimchi spring rolls on a platter with a bowl of sauce in the middle.

What Are FRESH KIMCHI SPRING Rolls?

This recipe is the ultimate crowd-pleaser, whether you’re typically a fan of kimchi or not. Who doesn’t love a fresh spring roll?! The spicy, tangy, creamy filling in a soft wrapping is a great bite to share when you have company over and the filling alone makes a great healthy topping on salad in place of the same old tuna salad. The flavors and textures balance so perfectly in this one.

My original recipe uses raw cashews instead of peanuts, but subbing the peanuts totally worked; they are a great budget-friendly substitute. The sauce packs a flavor punch as well but lets the kimchi filling really shine. I hope you love this recipe as much as I do. This one’s near and dear to my little veggie-loving heart!

Ingredients

Here’s what you’ll need to make these fresh kimchi spring rolls:

  • Dipping Sauce: A sweet, savory, and tangy combination of soy sauce, rice wine vinegar, sesame oil, sriracha, green onion, garlic, and fresh ginger.
  • Kimchi: This gut-friendly, probiotic-packed superfood is tangy, spicy, and a little bit sour. Opt for a mild kimchi if you’re not a fan of spice.
  • Peanuts: Roasted unsalted peanuts work perfectly in place of my original cashews to create a thick and creamy filling.
  • Peanut Butter: Enhances the peanut flavor and helps create a creamy filling.
  • Maple Syrup: Adds a touch of sweetness to balance out the spiciness and richness of the filling.
  • Sesame Oil: Toasted sesame oil adds a hint of nuttiness to the filling.
  • Veggies: Bell peppers, carrots, and cucumber make up the fresh and crunchy veggie filling of these spring rolls.
  • Lettuce: Green leaf lettuce helps create a barrier between the saucy filling and the spring roll wrappers.
  • Spring Roll Wrappers: Also called “rice paper wrappers,” these light and translucent wrappers are dry and firm until you soak them. Then, they become pliable and will stay chewy and soft.

What’s the Difference Between A SPRING ROLL, A SUMMER ROLL, and An Egg Roll?

While all these tasty bites are wrapped and rolled, spring rolls may be fresh, baked, or deep fried, where summer rolls are always served cold. An egg roll is a variation on a spring roll that is made with dough that has been enriched with eggs, typically fried. Technically, these fresh kimchi spring rolls could also called a summer roll. They are so refreshing!

Summer Roll Tips

  • You don’t need to use all of the spring roll wrappers… just keep rolling until all filling ingredients are gone!
  • Don’t overfill your spring rolls. Trying to pack in too much filling will surely make a mess!
  • Try to make a bed with the veggies and lettuce for the kimchi filling to lay on top of so your rice paper can firm up.
  • They are less likely to tear if the finished spring rolls touch if you sprinkle some sesame seeds on the sides. The rice paper remains sticky for a few minutes after rolling.
  • The spring rolls don’t keep particularly well for more than a day, but any extra kimchi filling and veggies will take any salad to the next level!
holding a kimchi spring roll to show the filling.
overhead view of kimchi spring rolls on a platter with a bowl of sauce in the middle.
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Fresh Kimchi Spring Rolls

These creamy, tangy, and fresh kimchi spring rolls are the ultimate chilled appetizer for any party or potluck!
Course Appetizer
Cuisine Asian
Total Cost $15.26 recipe / $1.90 serving
Prep Time 45 minutes
Cook Time 0 minutes
Total Time 45 minutes
Servings 8 (1 spring roll each)
Calories 377kcal
Author Jess – Budget Bytes

Equipment

Ingredients

Dipping Sauce:

  • 1/3 cup soy sauce $0.26
  • 1/3 cup rice wine vinegar $1.44
  • 1 Tbsp sesame oil $0.32
  • 1 Tbsp sriracha $0.25
  • 1 minced green onion $0.10
  • 1 minced garlic clove $0.05
  • 1 inch ginger, peeled and grated $0.15

Summer Roll Veggies + Kimchi Filling:

  • 1 cup kimchi $2.99
  • 1 cup roasted unsalted peanuts $1.24
  • 2 Tbsp peanut butter $0.12
  • 1 Tbsp maple syrup $0.31
  • 2 Tbsp toasted sesame oil $0.64
  • 2 bell peppers, julienned $2.96
  • 2 carrots, julienned $0.18
  • 1 cucumber, seeded and julienned $0.82
  • 1 head green leaf lettuce, cut into 2-inch pieces $1.97

To assemble:

  • 1 package spring roll rice paper wrappers $1.46

Instructions

  • Combine the soy sauce, rice wine vinegar, sriracha, grated ginger, and garlic in a mixing bowl. Whisk together and stream sesame oil in very slowly while whisking to emulsify. Stir in green onions and set dipping sauce aside.
  • Add kimchi, peanuts, peanut butter, maple, and toasted sesame oil to a food processor.
  • Pulse until a thick, chunky, well-combined paste forms. Texture is a good thing, so don’t process it to the point of being smooth. Set aside in the fridge.
  • Julienne bell peppers, carrots, cucumber, and cut green leaf lettuce into 2 inch pieces.
  • Fill a shallow cookie sheet with warm water next to a clean cutting board or other suitable, clean work surface.
  • Dip the edible spring roll wrapper in the shallow warm water until soft and pliable, but not overly mushy.
  • Transfer to your clean work surface and carefully fill the spring roll wrapper with lettuce on the bottom, a 1-2 Tablespoon scoop of kimchi filling in the middle, a few julienned veggies and another piece of lettuce on top.**
  • Gently wrap each spring roll, tucking in the sides to keep all of the filling from falling out.
  • Sprinkle each spring roll with sesame seeds (optional, but they add a nice texture and help keep the finished rolls from sticking together and tearing.)
  • Repeat steps 5-8 until all of your filling is used up.
  • Serve fresh kimchi spring rolls cut in half with dipping sauce. Enjoy!

See how we calculate recipe costs here.

Notes

*If you are vegan, make sure to check that the kimchi you are buying does not list fish as an ingredient. If you are not vegan, no worries!
**Don’t let the kimchi filling touch the spring roll paper. It won’t firm up and is more likely to tear or stay mushy. You want the spring roll/rice paper wrapper to firm up as the finished spring rolls sit out for a bit.

Nutrition

Serving: 1summer roll | Calories: 377kcal | Carbohydrates: 44g | Protein: 13g | Fat: 17g | Sodium: 1008mg | Fiber: 4g
side view of kimchi spring rolls on a platter with a bowl of sauce in the middle.

how to make FRESH Kimchi SPRING Rolls – step by step photos

dipping sauce in a white bowl.

Combine the 1/3 cup soy sauce, 1/3 cup rice wine vinegar, 1 Tbsp sriracha, 1 inch of peeled and grated ginger, and 1 minced clove of garlic in a mixing bowl. Whisk together and stream 1 Tbsp sesame oil in very slowly while whisking to emulsify. Stir in 1 minced green onion and set dipping sauce aside.

kimchi, peanuts, peanut butter, and oil in a food processor.

Add 1 cup kimchi, 1 cup roasted unsalted peanuts, 2 Tbsp peanut butter, 1 Tbsp maple, and 2 Tbsp toasted sesame oil to a food processor.

kimchi filling in a food processor.

Pulse until a thick, chunky, well-combined paste forms. Texture is a good thing, so don’t process it to the point of being smooth. Set aside in the fridge.

julienned veggies and lettuce on a cutting board.

Julienne 2 bell peppers, 2 carrots, 1 cucumber, and cut 1 head of green leaf lettuce into 2-inch pieces.

dipping rice paper in water.

Fill a shallow cookie sheet with warm water next to a clean cutting board or other suitable, clean work surface. Dip the edible spring roll wrapper in the shallow warm water until soft and pliable, but not overly mushy.

filling a rice paper wrapper with kimchi and veggies.

Then, fill the spring roll wrapper with lettuce on the bottom, a 1-2 Tablespoon scoop of kimchi filling in the middle, a few julienned veggies and another piece of lettuce on top.*

rolling a kimchi spring roll.

Gently wrap each spring roll, tucking in the sides to keep all of the filling from falling out.

kimchi spring rolls on a cutting board.

Sprinkle each spring roll with sesame seeds (optional, but they add a nice texture and help keep the summer rolls from sticking together and tearing.) Repeat steps 5-8 until all of your filling is used up. Serve spring rolls cut in half with dipping sauce. Enjoy!

dipping a kimchi spring roll into a vat of sauce in the center of a platter.

These fresh kimchi spring rolls were a smash hit at AVO for a reason, and I’m confident this budget-friendly version will be a hit for you at home as well!

The post Fresh Kimchi Spring Rolls appeared first on Budget Bytes.

Crispy Tofu & Eggplant Lettuce Wraps

Tofu and eggplant just teamed up to create one EPIC appetizer, friends! These lettuce wraps feature SUPER flavorful crispy tofu and caramelized eggplant with fresh, crunchy veggies, vibrant herbs, and a savory-sweet sesame dipping sauce. If you’re thin…

Crispy Tofu & Eggplant Lettuce Wraps

Tofu and eggplant just teamed up to create one EPIC appetizer, friends! These lettuce wraps feature SUPER flavorful crispy tofu and caramelized eggplant with fresh, crunchy veggies, vibrant herbs, and a savory-sweet sesame dipping sauce. If you’re thinking WOW now, just wait until the first bite!

These 10-ingredient flavor miracles make a crowd-pleasing appetizer for four or light spring or summer meal for two. Let’s get to it!

We’ve done tofu lettuce wraps before, but this time eggplant joins in on the fun!

Crispy Tofu & Eggplant Lettuce Wraps from Minimalist Baker →

Our Favorite 15 Min Busy Weeknight Bite!

A BLT is the PERFECT 15 minute dinner for busy nights! Crisp fresh lettuce, juicy tomatoes & thick-cut bacon on toast, it is a hearty and delicious lunch or weeknight meal!

A BLT is the PERFECT 15 minute dinner for busy nights! Crisp fresh lettuce, juicy tomatoes & thick-cut bacon on toast, it is a hearty and delicious lunch or weeknight meal!

Taco Salad

This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It’s the ultimate meal prep salad!

The post Taco Salad appeared first on Budget Bytes.

Listen, I love Taco Tuesday as much as the next gal, but Taco Salads are really where it’s at. I have always said that salad is the ultimate “fast food”, and I’m sticking to it. Think about it, they’re quick, easy, and almost always require very little cooking. When you want a little extra somethin’ special, this taco salad with lean ground beef is it. You can make taco salad at home for a fraction of the price and have enough salad to meal prep all week long.

overhead view of taco salad with creamy white dressing and corn chips in a white bowl.

What Is Taco Salad?

Taco salad is everything you love about crispy beef tacos but in salad form! I’ve made sure it’s jam-packed with lettuce and extra veggies to keep you full all day long.

Ingredients

Here’s what you’ll need to make this taco salad:

  • Sour Cream: Forms the creamy and tangy base of the dressing.
  • Lime: The juice and zest of two limes adds acidity and bright citrus flavor to the dressing.
  • Garlic: Adds a balancing earthiness to the dressing.
  • Seasonings: Salt, chili powder, and sugar balance out the flavor of the dressing.
  • Olive Oil: Helps to emulsify the dressing.
  • Ground Beef: The classic choice for a taco salad. You could easily swap for ground chicken or turkey if you prefer. I used a lean ground beef, so I didn’t have to strain off any fat from cooking, saving me a little time. Vegetarian? No problem! This salad is crazy flavorful with or without the meat.
  • Taco Seasoning: Adds that classic Mexican flavor.
  • Vegetables: Red onion, tomato, corn, avocado, and jalapeño add freshness, crunch, and a touch of spice.
  • Black Beans: Add creaminess and extra protein.
  • Corn Chips: Add saltiness and crunch.
  • Cheddar Cheese: Adds creamy, cheesy flavor.
  • Iceberg Lettuce: The perfect neutral crunchy base lettuce to let the veggies shine.

What Else Can I Add?

I love that this is a great recipe to clean out those leftovers from the fridge. Here are some ideas:

Recipe Tip!

This salad is a crowd-pleaser! If I’m entertaining and have guests or family members who don’t eat certain ingredients, I keep everything separate so everyone can build their own perfect taco salad! I like mine without the ground beef and always use extra beans… yum! I love that everyone can enjoy this salad together with a wide range of toppings and feel full and content.

three-quarters view of taco salad in a white bowl.
overhead view of taco salad with creamy white dressing and corn chips in a white bowl.
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Taco Salad

This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It's the ultimate meal prep salad!
Course Main Course
Cuisine Mexican
Total Cost ($17.89 recipe / $2.98 serving)
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 salads (about 2 cups each)
Calories 804kcal
Author Jess – Budget Bytes

Ingredients

Dressing

  • 4 oz. sour cream $0.49
  • 2 limes, juiced and zested $1.00
  • 1 clove minced garlic $0.05
  • 1/4 tsp salt $0.01
  • 1/4 tsp chili powder $0.03
  • 1/2 tsp sugar $0.01
  • 4 Tbsp olive oil $0.80

Ground Beef Mixture

Additional Toppings

  • 1/2 red onion, julienned $0.37
  • 2 roma tomatoes $0.60
  • 1 cup corn kernels $1.66
  • 1 15-oz. can black beans, drained and rinsed $0.89
  • 1 avocado, diced $0.99
  • 1 cup tortilla chips, crushed $1.44
  • 1 cup shredded cheddar (about 1/2 of an 8-oz. block) $1.25
  • 1 jalapeno, sliced into thin rings $0.30
  • 1 head iceberg lettuce, chopped into bite-sized pieces $1.79

Instructions

  • Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeno. Set aside or mix together in a large serving bowl.
  • Chop iceberg lettuce into bite-sized pieces.
  • Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
  • Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*
  • Top chopped lettuce with prepped veggies and cooked ground beef. Toss all ingredients together.
  • Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.**

See how we calculate recipe costs here.

Notes

*I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.
**If you are meal prepping, keep the wet ingredients (like the beef and salad dressing) separate so your veggies and lettuce do not wilt and the tortilla chips do not get soggy. Just dress and toss when you’re ready for lunch.

Nutrition

Serving: 1salad | Calories: 804kcal | Carbohydrates: 56g | Protein: 28g | Fat: 55g | Sodium: 1228mg | Fiber: 13g
overhead view of a serving of taco salad on a white plate.

how to make Taco Salad – step by step photos

overhead view of chopped veggies on a cutting board.

Gather all topping ingredients. Julienne 1/2 red onion, chop 2 roma tomatoes, defrost 1 cup frozen corn, drain and rinse 1 can black beans, dice 1 avocado, crush 3 cups of tortilla chips, shred 1 cup cheddar cheese, slice 1 jalapeno. Set aside or mix together in a large serving bowl.

chopped lettuce in a white bowl.

Chop 1 head of iceberg lettuce into bite-sized pieces.

dressing ingredients in a white bowl.

Combine 4 oz sour cream, juice and zest from 2 limes, 1 clove of minced garlic, 1/4 tsp salt, 1/4 tsp chili powder, 1/2 tsp sugar, and 4 Tbsp oil in a small mixing bowl.

creamy white dressing in a white bowl.

Whisk to combine.

raw ground beef and spices in a frying pan.

Add 1 pound lean ground beef and 1 packet of taco seasoning to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning.

cooked seasoned ground beef in a frying pan.

Cook until all of the ground beef has turned brown. I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.

overhead view of taco salad with ingredients separated in a white bowl.

Top chopped lettuce with prepped veggies and cooked ground beef.

tossing taco salad in a white bowl.

Toss all ingredients together.

drizzling dressing over taco salad in a white bowl.

Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.

overhead view of taco salad with creamy white dressing in a white bowl.

This hearty taco salad is sure to satisfy!

More Southwest-Inspired Recipes

The post Taco Salad appeared first on Budget Bytes.

Strawberry Salad

This easy strawberry salad recipe features a creamy homemade balsamic dressing, toasted nuts, and sweet ripe berries. It’s the perfect…

This easy strawberry salad recipe features a creamy homemade balsamic dressing, toasted nuts, and sweet ripe berries. It’s the perfect side dish!

Strawberry Salad recipe

Ready for our favorite strawberry salad recipe? Strawberries are a natural flavor pairing with the acidity of balsamic vinegar. So for this salad, we used our favorite balsamic vinaigrette dressing to perfectly accentuate the bright red sweet berries. Paired with red onions and toasted almonds, it’s a simple and delicious side everyone loves!

Why we love this recipe: As cookbook authors who’ve been sharing recipes online for over a decade, this is one of our favorite ways to eat strawberries! We’ve made it dozens of times with rave reviews, and it works with a variety of meals. The flavor combination just pops!

“Simple and yummy! I regularly make balsamic dressing but your directions took it up a notch from my usual. I’ll be enjoying this for the next few days!” -C.

Ingredients in strawberry salad; Strawberries, greens, pecans, red onion, feta cheese, balsamic vinaigrette

Ingredients in strawberry salad

Strawberry salad is a pretty classic dish, so our best strawberry salad stays true to form. Here’s what’s in our favorite strawberry salad recipe:

  • Ripe strawberries: Finding ripe strawberries is the number one key to a good strawberry salad! If you don’t have access to local berries, try to buy in the summer when strawberries are in season and find the ripest strawberries that you can. If you’re looking to mix it up with the type of berry, try our Blueberry Salad or Blackberry Salad.
  • Homemade balsamic dressing: Strawberries are a natural pair with the acidity of balsamic vinegar, which makes the berries shine! This homemade dressing is so simple, you’ll never go back.
  • Cheese crumbles: Cheese crumbles make for a perfect strawberry salad, though they’re not required. We like feta cheese or goat cheese. For vegan, simply omit the cheese crumbles and it’s just as good!
  • Nuts: Add nuts for crunch in this salad; you can use any you’d like! We recommend pecans, walnuts, or sliced toasted almonds.
  • Red onion: The color and flavor of red onion is our final touch to bring a savory flair to this salad. Here’s a tip to get rid of onion breath: soak the onion slices in cold water for about 15 to 20 minutes before serving! This mellows the flavor and softens the risk of onion breath.

How to make strawberry salad: step by step

A key to making this strawberry salad recipe is taking the time to mix up your own homemade balsamic vinaigrette salad dressing. It’s a nice alternative using purchased salad dressings, which can contain additives and most importantly, just don’t taste as good!

When Alex and I first started cooking together, we threw out our store-bought salad dressings and start making homemade! It makes a world of difference for a great salad. Here’s how to make strawberry salad (or jump to the full recipe for exact quantities):

Step 1: Prepare the fresh ingredients: wash and clean the strawberries, salad greens, and slice the onion.

Step 1: Clean the strawberries and slice them. Wash and dry the salad greens. Thinly slice the red onion (if desired, soak it in cold water for 15 minutes before serving to mellow the flavor).

Step 2: Toast the nuts in a skillet for 3 to 5 minutes.

Step 2: If desired, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn. Immediately remove the nuts to a plate.

Step 3: Whisk together the balsamic vinaigrette dressing in a medium bowl.

Step 3: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.

To serve, spread the greens on a plate and top with strawberries, red onion, nuts, cheese crumbles, vinaigrette, and several grinds of black pepper.

Want a different dressing? Other salad dressing options include Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.

Strawberry Salad recipe

Variations on the nuts

If you have time, toasting the nuts is a great way to step up the flavors! It really does intensify the flavors in a noticeable way. Add the nuts to a dry skillet and toast for 3 to 5 minutes over medium heat, stirring frequently. Immediately remove to a plate. See How to Toast Pecans, How to Toast Almonds, or How to Toast Walnuts.

Other variations on the nuts include hazelnuts, chopped pistachios, candied pecans, or candied walnuts.

Other cheese ideas

Cheese is optional but adds a welcome savory contrast. We like feta cheese or goat cheese crumbles. Gorgonzola or Parmesan cheese also work. Omit cheese for a vegan salad and it’s just as tasty!

Make it into a main dish: protein adders

One of the things we like when we go out to eat is the ability to add protein to salads at many restaurants to make it into a meal! This strawberry salad works well with protein adders, since the savory protein compliments the sweet, juicy berries. Here are a few ideas of what we’d add here:

Storage and make ahead notes

Salads are notoriously suboptimal as leftovers, as they get soggy over time. For this reason, we like to plate individual salads when serving and simply drizzle the dressing over each plate or bowl. If making in advance, you can chop the components and store them refrigerated in separate individual containers. Directly before serving, allow the dressing to come to room temperature, then plate each salad.

More homemade salad dressing recipes

Here are a few of our favorite homemade salad dressing recipes:

Dietary notes

This strawberry salad recipe is vegetarian, gluten free, naturally sweet, and refined sugar free. For vegan, omit the cheese crumbles.

Frequently asked questions

What kind of strawberries are best for salad?

Ripe but firm strawberries are ideal: it’s best to buy them in strawberry season! Local berries are the best choice when you can find them. Avoid soft or mushy berries that will break down in the salad.

What can I add to my strawberry salad besides lettuce?

The possibilities are endless! Popular additions include spinach, arugula, crumbled feta cheese, chopped pecans or walnuts, or blueberries.

What kind of dressing is best for strawberry salad?

A light and flavorful dressing is key. A Balsamic Vinaigrette works very well, or try Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.

Can I make this salad ahead of time?

It’s best to assemble the salad just before serving to prevent the strawberries from getting soggy. However, you can prepare the dressing and other ingredients in advance.

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Strawberry Salad recipe

Strawberry Salad

★★★★★

4.7 from 3 reviews
  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4
Print Recipe

Description

This easy strawberry salad recipe features a creamy homemade balsamic dressing and sweet ripe berries. It’s the perfect side dish!

Ingredients

For the salad

  • 2 cups ripe strawberries
  • 8 cups mixed salad greens (mix of spinach and lettuce)
  • 1/2 red onion
  • ⅓ cup pecan pieces, chopped walnuts, or sliced almonds*
  • ⅓ cup feta cheese crumbles**
  • Fresh ground black pepper

For the balsamic vinaigrette

  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup or honey
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil

Instructions

  1. Clean the strawberries and slice them. Wash and dry the salad greens. Thinly slice the red onion. To mellow the flavor, soak the onion slices in cold water for about 20 minutes prior to serving, then drain.
  2. Optional: In a small saucepan over medium heat, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn.
  3. Make the balsamic vinaigrette: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.
  4. To serve, spread the greens on a plate and top with strawberries, red onion, nuts, feta cheese crumbles, vinaigrette, and several grinds of black pepper.

Notes

*If you have time, toasting the nuts is a great way to step up the flavors! Add the nuts to a dry skillet and toast for 3 to 5 minutes over medium heat, stirring frequently. Immediately remove to a plate. See How to Toast Pecans, How to Toast Almonds, or How to Toast Walnuts. Other variations on the nuts include hazelnuts, chopped pistachios, candied pecans, or candied walnuts.

**Cheese is optional but adds a welcome savory contrast. We like feta cheese or goat cheese crumbles. Gorgonzola or Parmesan cheese also work. Omit cheese for a vegan salad and use maple syrup in the dressing. 

Leftover and make ahead tips: Salads are notoriously suboptimal as leftovers, as they get soggy over time. We like to plate individual salads when serving and simply drizzle the dressing over each plate or bowl. If making in advance, chop the components and store them refrigerated in separate individual containers. Directly before serving, allow the dressing to come to room temperature, then plate each salad. 

Other salad dressing options include Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.

Consider adding protein to make it a main dish! Try chicken like Parmesan crusted chicken, grilled chicken, or blackened chicken, salmon like baked salmon, pan seared salmon, or grilled salmon, or tofu like baked tofu, crispy tofu, or grilled tofu.

  • Category: Side Dish
  • Method: Raw
  • Cuisine: Italian

Keywords: Strawberry Salad, Strawberry Salad recipe

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