Thai Grilled Eggplant Salad

This flavorful Thai Grilled Eggplant Salad is simple, light, and refreshing with a tangy, umami dressing made from fresh lime juice and fish sauce. Healthy and tasty, this Thai Salad comes together in 35 minutes! (Vegan-adaptable) Serve it with jasmine…

This flavorful Thai Grilled Eggplant Salad is simple, light, and refreshing with a tangy, umami dressing made from fresh lime juice and fish sauce. Healthy and tasty, this Thai Salad comes together in 35 minutes! (Vegan-adaptable) Serve it with jasmine rice and make it a meal.
This flavorful Thai Grilled Eggplant Salad is simple, light, and refreshing with a tangy, umami dressing made from fresh lime juice and fish sauce. Healthy and tasty, this Thai Salad comes together in 35 minutes! (Vegan-adaptable) Serve it with jasmine rice and make it a meal.

Chinese Cucumber Salad

The cool refreshing taste of cucumbers combined with the sweet and spicy homemade dressing pairs up to make the best Spicy Chinese
The post Chinese Cucumber Salad appeared first on Salty Side Dish Recipes.

The cool refreshing taste of cucumbers combined with the sweet and spicy homemade dressing pairs up to make the best Spicy Chinese

The post Chinese Cucumber Salad appeared first on Salty Side Dish Recipes.

2O Fresh Beet Recipes

Here is a collection of fresh and healthy beet recipes. Full of gorgeous color, earthy flavor and abundant versatility, beets are a nutrient powerhouse! Our Best Beet Recipes! Whether you are looking for beet appetizer recipes, beet side dishes, beet s…

Our most popular Beet Recipes - beet salads, beet appetizers, beet soups and beet dinner recipes- all in one place!
Here is a collection of fresh and healthy beet recipes. Full of gorgeous color, earthy flavor and abundant versatility, beets are a nutrient powerhouse! Our Best Beet Recipes! Whether you are looking for beet appetizer recipes, beet side dishes, beet salad recipes, beet soup recipes, or warm and cozy beet dinner recipes- we have you...

Panzanella

This panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.

The post Panzanella appeared first on Budget Bytes.

My friends, don’t sleep on this simple Panzanella salad! It’s a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time. What’s not to love?!?!

Overhead shot of panzanella salad in a white bowl.

What Is Panzanella?

Panzanella is a hearty Tuscan salad and an OG food waste recipe. It was created by Italian peasants to keep stale bread out of the trash and to use up garden produce before it spoiled. It can be made with almost any combination of fruits and veggies, but traditionally, the stars of the show are juicy summer tomatoes and crusty bread that’s had time to absorb the salad’s tangy dressing.

Ingredients You’ll Need

You’ll need some day-old bread, ripe tomatoes, some fresh greens, and any other summer fruit and veg you want to take advantage of. You can dress it with your favorite bottled dressing, or you can use our easy homemade balsamic vinaigrette. Beth and I added mozzarella pearls because, YES. Then we just drizzled it with a little olive oil and vinegar that we emulsified in a mason jar. (That’s just chef-speak for shaking the ever-living life out of it until the oil and vinegar transform into a creamy dressing.)

How Long Does Panzanella Last?

While it lives forever in my dreams, in real life, Panzanella doesn’t last longer than a day. You’ll need to make it an hour or so before serving to give the bread time to soak up the dressing.

Can I Meal-Prep Panzanella?

I’ve had lots of success prepping Panzanella components ahead of time. Chop and toast the bread, cool it, then store it in an air-tight container with a folded paper towel in it to absorb humidity. Slice and salt the tomatoes and store them in an airtight container as well. The salt forces them to release their juices, which you can then incorporate into your dressing. Chop the rest of your ingredients and also store them in your fridge in an airtight container. Then it’s as easy as mixing everything together with greens and dressing. Toasted bread will stay fresh at room temperature for a few days. Chopped produce will also stay fresh for a few days in the fridge.

Side view of panzanella salad in a white bowl.
Overhead shot of panzanella salad in a white bowl with wood serving spoons next to it.

Panzanella

This scrumptious Panzanella salad is a quick and delicious way to use up day-old bread, ripe tomatoes, and other summer produce. For the ultimate convenience, you can even prep the ingredients ahead of time.
Course Salad
Cuisine Italian
Total Cost $13.54 recipe / $2.26 serving
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 2 cups each
Calories 254kcal
Author Monti – Budget Bytes

Ingredients

  • 3 cups bread, cubed $2.00
  • 1/4 cup olive oil, divided $0.64
  • 1 pint cherry tomatoes $3.49
  • 1 nectarine $0.90
  • 1 cucumber $0.69
  • 1/2 red onion $0.40
  • 10 oz. baby spring mix $3.49
  • 4 oz. mozzarella pearls $1.75
  • 1 tsp salt $0.08
  • 1 Tbsp red wine vinegar $0.10

Instructions

  • Preheat the oven to 400°F. Line a sheet pan with parchment paper. Slice the bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.
  • While the bread toasts, wash all of the produce. Slice cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine in 1/2 inch thick slices. Slice the red onion in 1/4 inch thick half moons.
  • Once the bread has toasted, pull it from the oven, and allow it to cool.
  • Add the toasted bread to a very large bowl and top with salad greens. Top the greens with tomatoes, nectarines, cucumbers, red onions, and mozzarella pearls.
  • Add remaining olive oil, vinegar, and salt to a small mason jar or other container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.
  • Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!

Nutrition

Serving: 2cups | Calories: 254kcal | Carbohydrates: 23g | Protein: 9g | Fat: 15g | Sodium: 664mg | Fiber: 3g
Overhead shot of panzanella salad in a white bowl with wood serving spoons next to it.

How to Make Panzanella- Step by Step Photos

Overhead shot of cubed bread in a sheet pan being dressed with olive oil .

Slice three cups of day-old (or fresh) bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle with 1 tablespoon of olive oil and toss to combine. Bake until toasted, about 20 minutes.

Overhead shot of chopped onions, tomatoes, cucumbers, and nectarines on a wood cutting board.

While the bread toasts, wash all of the produce. Slice the pint of cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine into 1/2 inch thick slices. Slice half of a red onion in 1/4 inch thick half moons.

Overhead shot of panzanella salad croutons in a sheet pan.

Once the bread has toasted, pull it from the oven, and allow it to cool.

Overhead shot of panzanella salad components.in a white bowl.

Add the toasted bread to a very large bowl and top with 10 oz. of salad greens. Top the greens with tomatoes, nectarines, cucumbers, and red onions. Finish with mozzarella pearls (not pictured here.)

Overhead shot of panzanella salad being dressed in a white bowl with wood serving spoons next to it.

Add the remaining 3 tablespoons of olive oil, the tablespoon of vinegar, and the teaspoon of salt to a small mason jar or another container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.

Overhead shot of panzanella salad in a white bowl.

Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!

Side shot of panzanella salad in a white bowl.

Check out these other great summer salads

The post Panzanella appeared first on Budget Bytes.

Little Gem Wedge Salad

Cool and crisp Little Gem Wedge Salad with beets, tomatoes, radishes, herbs and coconut bacon, topped with Creamy Gorgonzola dressing.     The clearest way into the Universe is through a forest wilderness. John Muir The classic wedge salad gets an upgr…

Cool and crisp Little Gem Wedge Salad with beets, tomatoes, radishes, herbs and coconut bacon, topped with Creamy Gorgonzola dressing.     The clearest way into the Universe is through a forest wilderness. John Muir The classic wedge salad gets an upgrade here with little gems replacing traditional iceberg lettuce and the addition of beets, tomatoes, radishes,...

Papaya & Strawberry Salad

Strawberry and Papaya Salad never tasted better than when combing with fresh papaya and a light homemade dressing. The summer lunch idea,
The post Papaya & Strawberry Salad appeared first on Salty Side Dish Recipes.

Strawberry and Papaya Salad never tasted better than when combing with fresh papaya and a light homemade dressing. The summer lunch idea,

The post Papaya & Strawberry Salad appeared first on Salty Side Dish Recipes.

20 Cooling Cucumber Recipes

Here is a collection of our 20 favorite Cucumber Recipes to try this summer! Crisp, cooling and refreshing cucumbers are low in calories and delicious in many things! 

Here is a collection of our favorite Cucumber Recipes to try this summer! Crisp, cooling and refreshing cucumbers are low in calories and delicious in many things! 
Here is a collection of our 20 favorite Cucumber Recipes to try this summer! Crisp, cooling and refreshing cucumbers are low in calories and delicious in many things! 

BIG Kale Pasta Salad

This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!

The post BIG Kale Pasta Salad appeared first on Budget Bytes.

I probably wouldn’t survive the summer if it wasn’t for big cold “meal salads” like this Big Kale Pasta Salad. It’s cold, filling, has tons of flavors and textures to keep me interested, and it’s just super easy to pull together. Oh, and it holds up REALLY well in the fridge, too. So yeah, it pretty much wins the “perfect summer meal” prize. :)

Overhead view of a serving bowl full of kale pasta salad with toast in the side.

What’s in the BIG Kale Pasta Salad?

I combined a few of my favorite things for this BIG kale pasta salad. I used my favorite homemade balsamic vinaigrette to massage the kale and make it a little more tender, then added some chickpeas for extra bulk, grape tomatoes for freshness, red onion for a savory note, and a little Parmesan for more umami. This one is hitting all the bases!

Dressing Options

If you’re not into balsamic dressing or you just don’t want to make your own, any store-bought vinaigrette-style dressing will be great with this salad. Italian dressing, Caesar dressing, or tomato basil vinaigrette would also be good.

What Else Can I Add?

As with most salads, this Big Kale Pasta Salad is extremely flexible. Here are some other great ingredient options that you could add in place of or in addition to what I used:

  • Grilled chicken
  • Kidney beans
  • Feta
  • Pickled red onions
  • Crispy chickpeas
  • Olives
  • Shredded carrot
  • Toasted pita
  • Baked salmon
  • Sun dried tomatoes
  • Avocado
  • Hard boiled egg
  • Diced mozzarella
  • Cured meat (salami, pepperoni, etc.)

How Long Does it Last?

This salad will stay good in the fridge for about 4-5 days. Kale holds up beautifully to dressing and pasta salads in general also hold up very well. If you plan to meal prep the salad, I do suggest that you reserve the rest of the dressing after massaging the kale to add to the salad just before serving (to prevent the salad from drying out as it’s refrigerated).

A bowl of kale pasta salad next to the serving dish.
Overhead view of the serving bowl full of kale pasta salad.

BIG Kale Pasta Salad

This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!
Course Dinner, Lunch, Salad
Cuisine American
Total Cost $7.88 recipe / $1.31 serving
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 2 cups each
Calories 355kcal
Author Beth – Budget Bytes

Ingredients

Creamy Balsamic Vinaigrette

  • 1/3 cup olive oil $0.85
  • 3 Tbsp balsamic vinegar $0.42
  • 2 Tbsp mayonnaise $0.15
  • 1/2 Tbsp Dijon mustard $0.09
  • 1 clove garlic, minced $0.08
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 8 oz. penne pasta $0.67
  • 8 oz. chopped kale* $1.50
  • 1 pint grape tomatoes $2.00
  • 1/2 red onion $0.22
  • 1 15oz. can chickpeas $1.09
  • 1/2 cup grated Parmesan $0.72

Instructions

  • Make the vinaigrette first. Whisk together the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, basil, salt, and pepper in a bowl until smooth and creamy. Set the dressing aside.
  • Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (7-8 minutes). Drain the pasta in a colander and allow it to cool.
  • Add the kale to a large bowl. Drizzle ⅓ of the prepared balsamic dressing over the kale and then use your hands to massage the dressing into the kale. Massage the kale for 3-5 minutes, or until it has wilted to half its volume.
  • Slice the grape tomatoes in half, thinly slice the red onion, and rinse and drain the chickpeas.
  • Add the drained and cooled pasta to the bowl with the kale, along with the tomatoes, onions, chickpeas, and Parmesan.
  • Pour the rest of the dressing over top, then stir the salad until everything is evenly combined and coated in dressing. Add salt and pepper to taste, then serve.

Notes

*If not using pre-chopped kale, simply remove the stems and tear or chop the kale into small pieces. Rinse and drain the kale well before using it in the salad.

Nutrition

Serving: 2cups | Calories: 355kcal | Carbohydrates: 37g | Protein: 10g | Fat: 19g | Sodium: 316mg | Fiber: 4g
Close up side view of a bowl full of big kale pasta salad.

How to Make A BIG Kale Pasta Salad – Step by Step Photos

Creamy Balsamic Vinaigrette in a bowl with a whisk.

Make the dressing first. Whisk together ⅓ cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp mayonnaise, ½ Tbsp Dijon mustard, 1 clove of minced garlic, ½ tsp dried basil, ¼ tsp salt, and ¼ tsp pepper. Set the dressing aside.

cooked penne in a colander.

Bring a pot of water to a boil, then add ½ lb. of pasta (any short shape). Boil until tender and then drain in a colander.

Bag of pre-chopped kale.

Meanwhile, begin to prepare the kale. I use this pre-chopped kale because it’s super convenient and also inexpensive. If you are using a bunch of kale instead of pre-chopped, simply remove the stems and chop the kale into 1-2 inch pieces. I used half of this one-pound bag for my salad.

Chopped kale in a bowl.

Before massaging the kale, it has a lot of volume and entirely fills my big salad bowl.

Massaged kale in the bowl, less volume.

Add about ⅓ of the prepared dressing to the kale and then use your hands to massage the dressing into the kale. The kale will get softer and lose volume as it is massaged. Set the kale aside.

sliced red onion in a bowl of ice water.

Slice ½ of a red onion. If red onion is a bit too strong for you, you can soak it briefly in ice water to take the sharp edge off.

Sliced grape tomatoes

Slice one pint of grape tomatoes in half.

Ingredients for salad in the bowl with dressing being poured over top.

Add the drained and cooled pasta, tomatoes, sliced onions, one drained 15oz. can of chickpeas, and ½ cup grated Parmesan to the bowl with the kale. Pour the remaining dressing over top.

sald and pepper added to tossed salad.

Stir everything together, then season the salad to taste with salt and pepper.

Finished kale pasta salad.

Enjoy the salad immediately or refrigerate for later!

Overhead view of the serving bowl full of kale pasta salad.

The post BIG Kale Pasta Salad appeared first on Budget Bytes.

Spinach Salad with Grilled Veggies & Herb Chicken

Delicious & hearty Spinach Salad with grilled mushrooms, red onions, sweet peppers, and optional grilled chicken breast, tossed with tangy French Dressing, topped with Coconut Bacon, Feta and hard-boiled eggs. A tasty entree-sized salad, perfect f…

Delicious & hearty Spinach Salad with grilled mushrooms, red onions, sweet peppers, and optional grilled chicken breast, tossed with tangy French Dressing, topped with Coconut Bacon, Feta and hard-boiled eggs. A tasty entree-sized salad, perfect for dinners on the patio!
Delicious & hearty Spinach Salad with grilled mushrooms, red onions, sweet peppers, and optional grilled chicken breast, tossed with tangy French Dressing, topped with Coconut Bacon, Feta and hard-boiled eggs. A tasty entree-sized salad, perfect for dinners on the patio!