Wild Rice Salad
This delicious Wild Rice Salad is the perfect combination of textures and flavors. Made with chickpeas (or chicken breast), cherry tomatoes, red onion, parsley, mint, in a simple lemony dressing. Vegan!
Category: Salad Recipes
Apple Slaw
This crisp and refreshing apple slaw is the perfect easy side dish for weeknight meals or potlucks during the fall season.
The post Apple Slaw appeared first on Budget Bytes.
This light, crunchy, and refreshing Apple Slaw recipe takes just a few minutes to put together and makes a huge amount of slaw for well under a dollar a serving. It’s one of my favorite slaw recipes because it’s incredibly versatile and can be served as a main dish (I love it topped with Roasted Chicken) or as a side dish for a quick weeknight meal. It also travels really well, so it’s an excellent option for your next potluck. The best part? It holds up beautifully throughout the week.
What Is Apple Slaw?
Apple Slaw is a cold chopped salad. Crunchy sliced apples, carrots, green onions, and shredded cabbage are tossed in a creamy dressing, creating the perfect addition to any weeknight meal or backyard BBQ.
Ingredients For Apple Slaw
- Green Cabbage: Is the foundation of this slaw. Cabbage is hearty but loaded with water, so always taste your slaw before serving it and adjust the seasoning accordingly. You can substitute green cabbage with red cabbage or even kale.
- Apples: I use Granny Smith, but if you really want to have fun with it, use a mixture of apples. My favorites to throw in are Fuji, Gala, and Honeycrisp (they’re affordable when they’re in season). Keep apples from turning brown by submerging them in water that has an acid added to it. For every cup of water, use 2 teaspoons of lemon juice or 1 teaspoon of distilled or apple cider vinegar.
- Carrots: Bring sweetness and crunch to the salad and a pop of color. If you don’t have carrots, substitute with raw butternut squash, parsnips, or add an extra cup of cabbage to the mix.
- Green Onions: Lends a mild onion flavor to the salad. You can substitute them with chives or sweet onions. If you only have white or red onions, soak them in water for a minute or two to help decrease their pungency.
- Mayonnaise: Is the backbone of the dressing and adds a tangy creaminess. Substitute it with Greek Yogurt or Sour Cream.
- Dijon Mustard: Adds a peppery kick and a touch of color to the dressing. If you don’t have Dijon mustard, use brown or yellow mustard.
- Honey: Creates a touch of sweetness in the dressing. If you don’t have honey, substitute it with one teaspoon of brown sugar. Just dissolve it well before adding the dressing to the salad.
- Apple Cider Vinegar: Adds a tangy note to the dressing and keeps the apples from browning.
What To Serve With Apple Slaw
Serve this tangy slaw topped with roasted chicken for a light lunch. Or use it as topping on a Pulled Pork or Pulled Chicken sandwich. I also love it served as a side for BBQ Ribs paired with Corn On The Cobb.
How To Store Leftovers
Store Apple Slaw in an airtight container and refrigerate up to 5 days. Do not freeze, as it will change the texture of the cabbage. Always mix the slaw a few times and taste for salt before serving.
Apple Slaw
This crisp and refreshing apple slaw is the perfect easy side dish for weeknight meals or potlucks during the fall season.
Servings 10 (1 cup each)
Calories 109kcal
Ingredients
- 1/3 cup mayonnaise $0.63
- 2 tsp Dijon mustard $0.05
- 2 tsp honey $0.11
- 2 Tbsp apple cider vinegar $0.09
- 1/4 tsp salt (plus more to taste) $0.01
- 1/8 tsp black pepper $0.01
- 1 small cabbage, thinly sliced (about 5 cups) $2.23
- 3 Granny Smith apples, julienned (about 2 cups)* $2.55
- 2 carrots, julienned (about 2 cups)* $0.42
- 3 green onions, sliced (about 1 cup)* $0.36
Instructions
- Mix the mayonnaise, Dijon, honey, vinegar, salt, and pepper to make a dressing.
- Shred or thinly slice the cabbage into 2-inch by ¼-inch strips. Shred or slice the carrots into 2-inch by ⅛-inch strips. Peel and core the apples. Shred or slice them into 2-inch by ⅛-inch strips and keep them in water with lemon juice or vinegar added, so they don't brown.** Cut the green onions on the diagonal into 1/8-inch thick slices.
- Mix the apples and vegetables with the dressing in a large bowl. If necessary, add more salt to taste.
- Keep the salad refrigerated until ready to serve. Mix before serving, and add more salt to taste.
See how we calculate recipe costs here.
Notes
*If finely slicing vegetables is difficult for you, use the slicing or shredding attachment on a food processor, a mandoline, or a large-holed cheese grater.
**For every one cup of water add 2 tsp lemon juice or 1 tsp distilled or apple cider vinegar.
Nutrition
Serving: 1cup | Calories: 109kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Sodium: 139mg | Fiber: 4g
How to Make Apple Slaw – Step by Step Photos
Mix 1/3 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp honey, 2 Tbsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp pepper to make a dressing.
Shred or slice one small cabbage into 2 by ⅛-inch strips. Shred or slice two carrots into 2 by ¼-inch strips. Peel and core two apples, then shred or slice them into 2 by ⅛-inch strips and keep them in water with lemon juice or vinegar added, so they don’t brown. Cut three green onions on the diagonal into 1/8-inch thick slices.
Mix the apples and vegetables with the dressing in a large bowl. If necessary, add more salt to taste.
Keep the apple slaw refrigerated until ready to serve. Mix before serving, and add more salt to taste.
More Delicious Slaw Recipes
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Raw Tuscan Kale Salad
A beautiful, shredded, raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark’s cookbook, In the Kitchen with A Good Appetite.
Continue reading Raw Tuscan Kale Salad on 101 Cookbooks
Sometimes a good kale salad is in order. And this is one of those times. I’m home. My suitcase is unpacked. My laundry is done. Fresh flowers are finding their way back into Mason jars, and the avalanche of mail is, quite honestly, being ignored. Travel time from our apartment in Testaccio to our front door in San Francisco: twenty hours. Twenty. Hours. It hurts to even type that. After travel like this I end up craving extra-wholesome food for days after arriving home. This time, my first day back, I turned out a super satisfying lunch inspired by two recipes, including the Raw Tuscan Kale Salad, in Melissa Clark’s cookbook – In the Kitchen with A Good Appetite.
This Salad: Simple But So Much More
Let’s talk it through. The core of this salad is lots of kale tossed in a vibrant, lemony-pecorino dressing. The recipe calls for just a handful of ingredients, but they all deliver – crunchy, toasted breadcrumbs, red pepper flakes, good olive oil. Simple, but special. If you don’t believe me, read the comments. People absolutely love this.
So, it is a salad I threw together for a casual lunch, but can also imagine making for friends or family. I can imagine endless ways you might work it into a one-dish meal. Make a bit of extra dressing, add some farro to the mix, and top with a poached egg, for example. Or, incorporate some roasted winter squash alongside the kale. Or, do a more finely chopped version before folding every thing into a bowl of seasoned quinoa. I ate the salad alongside Melissa’s Mustard and Pickle-spiked Tofu Salad served on toasted poppy seed wheat bread. At that moment, few things would have tasted better.
Kale Salad Tips
- If you’re worried the kale will be too tough to enjoy raw, go ahead and slice it into narrower strips.The recipe calls for 3/4-inch, but you can go with half that, or even try a shaved version – more like slaw.
- The recipe has you toss the kale with the dressing, then allow it to sit for five minutes. You can leave it longer, or toss it longer if you want to tenderize the kale leaves more.
Variations
I’m pulling a couple variations from the comments because a number of readers are extremely enthusiastic about the cooked versions they’re enjoying.
- Lindsey mentioned, “I sautéed onion slices first, added the kale and wilted it and made it a warm salad (same dressing). It was a HUGE hit and a nice cold weather variation.“
- Honeybear seconds the idea of trying a cooked version, “I had some leftover so I placed it on a jelly roll pan and cooked it at 300 degrees for 10-15 min, until it was crispy. YUM!!”
More Kale Salads
Continue reading Raw Tuscan Kale Salad on 101 Cookbooks
Jello Salad
Jello salad is a sweet, creamy, popular dessert that’s easy to make and always a crowd favorite for potlucks, picnics, and holidays!
The post Jello Salad appeared first on Budget Bytes.
When I say Jello, you say Salad! :) Friends, we’re taking you back in time today…way back! We’re making Jello Salad! A simple, sweet treat and potluck classic. This recipe has been popular for many years; maybe because it’s a simple, inexpensive dessert that can feed a large group. Or maybe it’s because it’s so good that family and friends are always asking for it. Either way we couldn’t wait to share our version with you. Keep reading for all the deets!
What is Jello Salad
Jello Salad is a retro American dessert that was really popular in the 1960s. It’s usually made with flavored gelatin, fruit, and sometimes marshmallows, nuts, or even pretzels. Over the years this popular dish has transformed, to say the least, and now you can find several variations of jello salad.
I vividly remember my mother making a similar version of jello salad every Christmas. It was the perfect light & airy dessert to cap off a heavy holiday meal. Although this nostalgic dessert was super popular “back in the day” it’s still a big favorite today. Go ahead and make this jello salad for your next get-together, BBQ, potluck dinner, or holiday occasion!
Ingredients Needed For Jello Salad
We’re keeping this Jello Salad recipe simple, sweet, and delicious! Here’s what you’ll need:
- Strawberry Gelatin: Choose your favorite flavored gelatin powder. Since we are including fresh strawberries in our jello salad, a strawberry flavored gelatin is the perfect choice.
- Cottage Cheese: Yes, cottage cheese! It adds a wonderful creamy texture and a tangy flavor to help balance the sweetness of the dessert. And if you don’t like the texture of cottage cheese, don’t worry! We use a blender to whip the cottage cheese and gelatin together until they form a smooth and creamy consistency.
- Homemade Whipped Cream – Whipped cream is the foundation for this salad, but you can totally use cool whip instead. More details on the difference between the two is listed below.
- Strawberries and Crushed Pineapple – Finally add in your favorite fruit or other mix-ins. Fresh strawberries and crushed pineapple taste heavenly with this version.
Homemade Whipped Cream vs. Frozen Whipped Topping
We try to make things from scratch when we can, so we opted for homemade whipped cream in this jello salad. However, homemade whipped cream isn’t as stable as frozen whipped topping. If you plan to set this dessert outside at potlucks or parties, consider using cool whip or a store-bought whipped topping as these will hold their texture a bit longer. There are also ways to stabilize homemade whipped cream and make it last longer, usually by adding additional ingredients. Here’s a great article from Food52 about ways to stabilize whipped cream.
How to Store Jello Salad
We stored this Jello Salad in an airtight container in the refrigerator and it was still delicious the next day. It will last a day or two in the refrigerator, any longer than that and the whipped cream starts to slowly deflate. So be sure to share this dreamy dessert with your family and friends or gobble it all up yourself within a day or so!
Let us know in the comments if you remember this classic, sweet dessert! ;)
Jello Salad
Jello salad is a sweet, creamy, popular dessert that’s easy to make and always a crowd favorite for potlucks, picnics, and holidays!
Servings 7 (about 1 cup each)
Calories 295kcal
Ingredients
- 3 oz strawberry flavored gelatin $0.89
- 2 cups cottage cheese, small curd $1.86
- 20 oz crushed pineapple in juice (drained & juice reserved) $1.49
- 1/2 lb fresh strawberries $1.49
- 1 cup cold heavy whipping cream* $1.37
- 1 tsp vanilla extract $0.72
- 2 Tbsp granulated sugar $0.05
Instructions
- Wash, remove the stems, and quarter the strawberries. Feel free to cut any large pieces in half again. Set the strawberries to the side.
- With a strainer and a small bowl, drain the crushed pineapples really well and reserve the pineapple juice.
- In a blender*, add the strawberry gelatin, cottage cheese, and ⅓ cup of the reserved pineapple juice. Blend until smooth then add the mixture to a large bowl.
- Next make the whipped cream. In a separate metal or glass bowl, preferably a bowl that has been chilled in the refrigerator, add heavy cream, vanilla extract, and granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.
- Now carefully fold the whipped cream into the strawberry gelatin mixture.
- Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.
- Refrigerate jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving. Enjoy!
See how we calculate recipe costs here.
Notes
*An 8 oz container of store-bought whipped topping can be used in place of the homemade whipped cream.
*We use a blender to whip the cottage cheese and gelatin together until they form a smooth consistency. This helps break down the texture of cottage cheese.
Nutrition
Serving: 1cup | Calories: 295kcal | Carbohydrates: 33g | Protein: 9g | Fat: 15g | Sodium: 256mg | Fiber: 2g
How to Make Jello Salad – Step by Step Photos
Wash, remove the stems and quarter 1/2 pound of strawberries. Feel free to cut any large pieces in half again.
Drain a 20 oz can of crushed pineapples really well and reserve 1/3 cup of the pineapple juice.
In a blender, add a 3 oz package of strawberry flavored gelatin, 2 cups of small curd cottage cheese, and 1/3 cup of reserved pineapple juice.
Blend until smooth then add the mixture to a large bowl.
In a separate metal or glass bowl, add 1 cup heavy cream, 1 tsp vanilla extract, and 2 Tbsp granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.
Now carefully fold the whipped cream into the strawberry gelatin mixture.
Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.
Refrigerate the jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving.
Enjoy by serving in a serving bowl or portion them into fun, individual sized mason jars. Either way this is sure to be a big hit at your next occasion! ;)
More Easy Dessert Recipes
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Fattoush
This dreamy Fattoush Salad recipe is fresh, light and flavorful, made with peak-season summer veggies, fresh herbs and crispy pita chips in a tangy sumac dressing, all piled over a creamy yogurt-tahini sauce.
Three Bean Salad
This classic Three Bean Salad recipe is tangy & flavorful, full of fiber & plant protein. An easy make-ahead side dish for potlucks, and BBQs. Vegan & GF.
Green Goddess Salad
This creamy, crunchy, and tangy Green Goddess salad is as delicious as it is easy to make, plus it’s ridiculously budget-friendly.
The post Green Goddess Salad appeared first on Budget Bytes.
This Green Goddess Salad recipe is so good every time I take a bite, I feel like screaming, “I can’t believe this is cabbage!”. If you’re looking for a delicious and refreshing salad that’s super easy to make and ridiculously budget-friendly (you will never pay for bagged salad again), then you need to try Green Goddess Salad. The creamy, herb-packed Green Goddess Dressing it’s made with is to die for.
What Is Green Goddess Salad?
Green Goddess Salad is believed to have been created in the 1920s in San Francisco as an homage to an actor in the play The Green Goddess. It’s usually a mixture of leafy greens and a zesty, herbaceous Green Goddess Dressing.
Ingredients for Green Goddess Salad
My recipe for Green Goddess Salad uses cabbage as the primary green, so this salad keeps well, making it a perfect choice for potlucks. Though I keep things simple to keep this recipe budget-friendly, this salad is often served with croutons and grilled shrimp or chicken. Here’s what you’ll need to make Green Goddess Salad:
- Green Cabbage: is the base of our salad. It’s very budget-friendly and has a great shelf life. But if cabbage isn’t your thing, you can def sub this cabbage with about 8 cups of your favorite chopped greens.
- Fennel Bulb: adds the traditional black licorice note that Green Goddess is known for. You can substitute the fennel with a cup of fresh tarragon leaves. make sure to reserve the fronds for an addition to the Green Goddess Dressing or to use as a garnish.
- Green Onions: add pungency to the mix. If you don’t have green onions, sub with half a small white onion.
- Italian Parsley: adds deep green color to the salad and grassy notes. You can substitute it with curly parsley if you wish or fresh basil.
- Green Goddess Dressing: this herbaceous concoction is fantastic when prepared fresh (definitely check out our easy recipe!), but you can also get it pre-made at most major supermarkets.
How To Store Green Goddess Salad
This salad keeps really well. Though you can mix the dressing into the greens and refrigerate the salad for up to 5 days, the flavors mellow considerably. If you’re going to premix, I recommend giving it a good stir, tasting the greens, and adding a few pinches of salt and maybe a crack or two of black pepper before serving. I do not recommend freezing this salad, as the textures of the greens will change considerably as they thaw.
What To Serve With Green Goddess Salad
This is a perfect salad to bring to a get-together because it travels really well. Its herbaceous tangy notes make it a perfect pairing for lighter dishes like Easy Fish Tacos with Cumin Lime Slaw, Salmorejo, Tuna Patties, or Chicken Lettuce Wraps. But it is also hearty enough to pair with bolder flavors like BBQ Ribs, Sausage Kebabs, Roasted Chicken, and Classic Homemade Meatloaf.
Green Goddess Salad
This creamy, crunchy, and tangy Green Goddess salad is as delicious as it is easy to make, plus it's ridiculously budget-friendly.
Servings 8 2-cup servings
Calories 110kcal
Ingredients
- 1 fennel bulb $3.49
- 4 green onions $0.45
- 1 green cabbage (about 3 lbs) $2.23
- 1 cup Italian parsley leaves $0.79
- 2 cups Green Goddess Dressing $6.73
Instructions
- Rinse the fennel bulb under cool water. Slice the fennel bulb in half from root to stem. Trim off the stem, reserving the fennel fronds to use in the Green Goddess Dressing. If you've purchased pre-made dressing, use the fennel fronds as garnish.
- Slice around the triangle-shaped core of each fennel bulb half. Place each half in a bowl of water to prevent the fennel from browning. Then chop each fennel half into 1/4-inch thick slices. Finally, cut the fennel slices into 1/4-inch dice. Keep the diced fennel in the water until ready to use.
- Remove the roots from the green onions and then slice in 1/8 inch slices on the diagonal. Rough chop the Italian Parsley leaves.
- Slice the green cabbage in half, and cut around the core. Next, cut each cabbage half into 1/4-inch thick slices. Then cut each slice into 1/4-inch strips. Finally, cut each strip into 1/4-inch dice. You should have about 10 to 12 cups of chopped cabbage.
- Place the cabbage, onions, Italian parsley, fennel fronds, and fennel in a large bowl. Top with the Green Goddess Dressing. Toss the greens in the dressing.
- Taste the greens about ten minutes after adding the dressing; if necessary, add salt and pepper. If you are preparing the salad ahead of time, give it a big stir before serving, and add salt and pepper if necessary.
See how we calculate recipe costs here.
Nutrition
Serving: 1serving | Calories: 110kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Sodium: 91mg | Fiber: 4g
How to Make Green Goddess Salad – Step by Step Photos
Rinse 1 fennel bulb under cool water. Slice the fennel bulb in half from root to stem. Trim off the stem, reserving the fennel fronds to use in the Green Goddess Dressing. If you’ve purchased pre-made dressing, use the fennel fronds as garnish.
Slice around the triangle-shaped core of each fennel bulb half. Place each half in a bowl of water to prevent the fennel from browning. Then chop each fennel half into 1/4-inch thick slices. Finally, cut the fennel slices into 1/4-inch dice. (Squares of fennel slices that are 1/4 inch by 1/4 inch.) Keep the diced fennel in the water until ready to use.
Remove the roots from 4 green onions and then slice in 1/8-inch slices on the diagonal. Rough chop 1 cup of Italian Parsley leaves.
Slice 1 green cabbage in half, and cut around the core. Next, cut each cabbage half into 1/4-inch thick slices. Then cut each slice into 1/4-inch strips. Finally, cut each strip into 1/4-inch dice. You should have about 10 to 12 cups of chopped cabbage.
Place the cabbage, onions, Italian parsley, fennel fronds, and fennel in a large bowl. Top with 2 cups of Green Goddess Dressing. Toss the greens in the dressing.
The dressing will add loads of flavor to the greens, but it will also extract some of their water. So taste them about ten minutes after adding the dressing, and if necessary, add salt and pepper to taste. If you are preparing the salad ahead of time, give it a big stir before serving, and add more salt and pepper if necessary. I hope you enjoy this one as much as we did! Beth and I both couldn’t stop eating it!
More Easy Salad Recipes
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Southwest Pasta Salad
Southwest Pasta Salad is so satisfying with just the right amount of zesty kick. Tender pasta, crunchy fresh veggies, corn, and black beans dressed with a delicious Chipotle Ranch Dressing. The perfect side dish for potlucks, cookouts, and BBQS.
Ham Pasta Salad
Packed with fresh and simple ingredients, this ham and corn pasta salad recipe is an ideal side dish for BBQs, picnics, or cookouts. Whether
The post Ham Pasta Salad appeared first on Salty Side Dish Recipes.
Packed with fresh and simple ingredients, this ham and corn pasta salad recipe is an ideal side dish for BBQs, picnics, or cookouts. Whether
The post Ham Pasta Salad appeared first on Salty Side Dish Recipes.
Frito Corn Salad
Are you looking for the perfect side dish to bring to your next party, potluck, or picnic? Look no further than this
The post Frito Corn Salad appeared first on Salty Side Dish Recipes.
Are you looking for the perfect side dish to bring to your next party, potluck, or picnic? Look no further than this
The post Frito Corn Salad appeared first on Salty Side Dish Recipes.