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Bacon Avocado Caesar Salad

Everything you love about a classic Caesar salad with a few delicious extras! I love fewer foods in life more than a really good classic Caesar salad. But while we were living in Barcelona, I fell head over heels for a leveled-up Caesar salad at one of our favorite pizzerias that I have been missing […]

Everything you love about a classic Caesar salad with a few delicious extras!

Bacon Avocado Caesar Salad

I love fewer foods in life more than a really good classic Caesar salad. But while we were living in Barcelona, I fell head over heels for a leveled-up Caesar salad at one of our favorite pizzerias that I have been missing like crazy ever since we moved.

It featured all of the classics — crisp Romaine, crunchy croutons, and a boldly-flavored Caesar dressing. But to that, they also added in a generous sprinkling of crispy smoky bacon, a hint of rosemary, tons of shaved Parmesan, fresh chives (or paper-thin red onions), and these thin and garlicky baguette croutons that were downright irresistible (and easy to crunch!). I also got in the habit of adding in a few extra slices of avocado whenever we ordered this salad for delivery, and was convinced that extra layer of creaminess took this salad over the top. So if you also happen to love a good Caesar, I’m telling you — this ingredient combo is perfection!

Of course, now that we’re living an ocean away and I sadly can no longer just pop over to order this salad whenever the craving hits, I’ve been working on recreating it here in my Kansas City kitchen. It will never be exactly the same, but I’ve landed on a version that’s pretty darn close and brings back so many delicious memories of our time there. I think you’re going to love it too. ♡

Bacon Avocado Caesar Salad Ingredients (more…)


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Chickpea Salad Bowl with Dilly Croutons.

This is my favorite chickpea salad bowl! Loaded with arugula greens, crunchy dill croutons, chickpeas, feta, avocado, cucumbers and tomatoes, this salad tossed in a red wine vinaigrette is a satisfying meal that everyone will love. You’re going to want to dive right into this bowl! My favorite chickpea salad bowl is loaded with crunchy […]

The post Chickpea Salad Bowl with Dilly Croutons. appeared first on How Sweet Eats.

This is my favorite chickpea salad bowl! Loaded with arugula greens, crunchy dill croutons, chickpeas, feta, avocado, cucumbers and tomatoes, this salad tossed in a red wine vinaigrette is a satisfying meal that everyone will love.

You’re going to want to dive right into this bowl!

chickpea salad bowl with dilly croutons

My favorite chickpea salad bowl is loaded with crunchy croutons, avocado, tomato, cucumbers, feta cheese and piles of arugula greens. Drizzled with a fabulous red wine dressing, it’s tart and delicious and crunchy and everything you want a good salad to be! 

dill croutons

This salad is inspired by one at our local cafe, Mediterra – it’s their chickpea bowl – and they pretty much have the best food ever. Plus enough cheese that you can get lost in the cheese counter. 

It has texture and crunch and the dressing is incredible – and I sound like a broken record but there are really only so many ways you can describe a salad that is very simple but tastes amazing at the same time. 

chickpeas

However, I do something a little fun in the salad bowl. 

Croutons!!

The croutons are made with sourdough bread and dill and baked until super golden and toasty. 

They make this entire salad, if I do say so myself.

chickpea salad bowl with dilly croutons

The croutons are savory and crisp and really make the whole bowl very special. You wouldn’t think that putting dill on bread and toasting it is anything special, but add some salt and olive oil to that sourdough, let it get crunchy and it adds a whole new element to your salad bowl. You must try it. 

chickpea salad bowl with dilly croutons

There is so, so, so much other goodness in this salad too.

We have: 

An assortment of greens, like arugula or butter lettuce or romaine. 

Chickpeas. You can also use roasted chickpeas! 

Avocado.

Crumbled feta cheese.

Cucumbers.

Tomatoes. 

Fresh herbs, likely parsley. 

The crunchiest salty, dill croutons.

And the most delicious dressing ever! A killer red wine vinaigrette that you will want to make for just about every salad for the rest of your life. 

chickpea salad bowl with dilly croutons

I make red wine vinaigrette all the time, but this is an extra special version. If you made my bruschetta pasta salad this summer, then you’re probably familiar with that wonderful, syrupy balsamic dressing that coats every bit of the salad.

This is like that, but with a red wine vinaigrette! It’s slightly thicker than traditional red wine vinaigrettes and clings to every bit of the lettuce, croutons and chickpeas. So darn good. 

And that’s that!

chickpea salad bowl with dilly croutons

No fancy way of combining. You can make this a tiny chopped salad or a traditional tossed salad. Whatever you like! And of course, add any other ingredients you love. Maybe some banana peppers. Pickled onions. Nuts or seeds. 

chickpea salad bowl with dilly croutons

The great thing about it is that it’s incredibly satisfying and filling. You can also prep the ingredients ahead of time, and even combine the chickpeas, tomatoes, cucumbers, and feta, then combine them with the greens, avocado and croutons when it’s time to eat. 

Winning all around!  (more…)

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Crispy Honey Lemon Salmon Greek Salad.

This salmon greek salad is one of my all-time favorite salads! Crispy lemon salmon, a greens salad packed with sweet peppers, olives, tomatoes, feta and more, all drizzled with a honey lemon vinaigrette. Super delicious! Now this is my kind of salad! All these lovely ingredients, piled high before being tossed together, complete with some […]

The post Crispy Honey Lemon Salmon Greek Salad. appeared first on How Sweet Eats.

This salmon greek salad is one of my all-time favorite salads! Crispy lemon salmon, a greens salad packed with sweet peppers, olives, tomatoes, feta and more, all drizzled with a honey lemon vinaigrette. Super delicious!

Now this is my kind of salad!

crispy lemon salmon greek salad

All these lovely ingredients, piled high before being tossed together, complete with some crispy salmon chunks. YUM.

crispy lemon salmon greek salad

This crispy honey lemon salmon is served on a bed of greens with sweet peppers, tomatoes, cucumbers, pickled onions, kalamata olives and feta cheese. It’s drizzled with a perfect lemon dressing and is so crispy, crunchy and satisfying that sometimes I think I could eat this everyday. 

What.a.dream.salad.

salmon with lemon zest

My family cannot get enough of this salmon. I use the recipe for my sticky honey garlic salmon, but add in a ton of fresh lemon zest. This brightens the flavor so much. I love cutting the salmon into chunks. It cooks quickly and perfectly, plus all the edges get super crispy. Adding the honey into the skillet creates a sticky sauce and the whole thing is just FUN to eat. 

I end up making salmon like this all the time for the kids – they are more inclined to eat it this way. 

And of course, it works in a salad so well. Little chunks all through the salad and so much flavor.

crispy honey lemon salmon

As for the rest of the salad, this is what I love to add:

Butter lettuce or romaine hearts, seasoned with lots of salt and pepper

Sweet peppers, thinly sliced

Cherry tomatoes, cut in half

Cucumbers, peeled and chopped

Kalamata olives, or any olives

My pickled onions, because they are incredible in a salad! 

Crumbled feta cheese, which finds its way all throughout the greens

Sometimes I keep this a traditional salad. Other times I chop everything into same-sized bits for a chopped salad. There is so much incredible crunch here. It’s easy to make it your own!

crispy lemon salmon greek salad

This dressing is one of my all time favorites. Shocking, I know. 

It’s a honey lemon vinaigrette with an emphasis on dill – very simple and classic, but one that tastes delicious on just about anything. Especially crisp greens! This dressing is so good that I will often eat it on greens alone, maybe with some parmesan cheese. I love how tart and briney it is, with the perfect hint of sweetness. And of course, that dilly flavor that I crave in pickles and more.  (more…)

The post Crispy Honey Lemon Salmon Greek Salad. appeared first on How Sweet Eats.


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Caprese Orzo Salad

I always love a classic caprese salad, but sometimes it is fun to mix it up (caprese sandwich, caprese garlic bread, and caprese pizza). I also love this Caprese Orzo Salad. It has all of the flavors of a classic caprese salad, but it is hearty thanks …

I always love a classic caprese salad, but sometimes it is fun to mix it up (caprese sandwich, caprese garlic bread, and caprese pizza). I also love this Caprese Orzo Salad. It has all of the flavors of a classic caprese salad, but it is hearty thanks to the addition of orzo. I love orzo…

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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…

Read More

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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.


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Eggplant Salad

This eggplant salad recipe is what you should make after a trip to the farmers market in late summer. It features some of the best produce of the season: eggplant, peppers, cherry tomatoes, and lots of herbs. I love this recipe because it has a delicio…


This eggplant salad recipe is what you should make after a trip to the farmers market in late summer. It features some of the best produce of the season: eggplant, peppers, cherry tomatoes, and lots of herbs. I love this recipe because it has a delicious blend of raw and cooked ingredients. I grill the eggplant and peppers so that they offer a tender, smoky contrast to the super-fresh tomatoes and herbs. A zingy lemon dressing ties the salad together, while tangy feta cheese and pickled onions take it over the top. Flavorful, refreshing, and bursting with seasonal veggies, this […]

Grinder Pasta Salad

Our obsession with Italian antipasto salad doesn’t end with the Ginder Sandwich (or viral grinder salad). We had to take this addictive flavor combination one step further with our grinder pasta salad recipe. This twist on a classic salad and sandwich is one of our favorites! This pasta salad has three kinds of Italian meat, fresh mozzarella, juicy tomatoes, pepperoncini peppers, and crisp romaine tossed with al dente cavatappi pasta and dressed with our homemade…

Read More

The post Grinder Pasta Salad appeared first on Spoon Fork Bacon.

Grinder pasta salad in a bowl with a spoon in it.

Our obsession with Italian antipasto salad doesn’t end with the Ginder Sandwich (or viral grinder salad). We had to take this addictive flavor combination one step further with our grinder pasta salad recipe. This twist on a classic salad and sandwich is one of our favorites!

This pasta salad has three kinds of Italian meat, fresh mozzarella, juicy tomatoes, pepperoncini peppers, and crisp romaine tossed with al dente cavatappi pasta and dressed with our homemade salad dressing. It’s perfect for a picnic, potluck, or lunch to enjoy at home.

The addition of pasta to this grinder salad recipe makes it more filling to work as a meal itself. Or, you can serve it alongside Baby Back Ribs or grilled Spatchcock Chicken as a unique and filling side dish.

Why is This Called a Grinder Pasta Salad?

If you’ve had the TikTok viral Grinder Salad, you’ve eaten a variation of an antipasto salad, an Italian salad with a mix of cured meats, tangy vegetables, and fresh cheese. We added a fun twist to make this a pasta salad recipe filled with all the Italian flavors and textures you’ll find in a Ginder sandwich. But instead of bread, we added al dente cavatappi noodles.

We really love how the noodles soak up the salad dressing and add a delicious and filling element to this recipe!

Grinder pasta salad in a bowl with ingredients on the side.

How to Make Our Pasta Salad Recipe

Ingredients

Grinder pasta salad ingredients all laid out to make the recipe.

Process

  1. In a mixing bowl, combine the dressing ingredients and whisk until well blended.
  2. In another mixing bowl, add the remaining ingredients.
Ingredients for the dressing to make the Grinder Pasta Salad recipe in a bowl all mixed together.
Ingredients for the grinder pasta salad in a bowl waiting to be mixed.
  1. Pour the salad dressing over the salad ingredients. Toss together until evenly combined. Serve.
Grinder pasta salad recipe in a bowl just mixed together with the dressing.

Make Ahead and Storing Pasta Salad

This recipe is easy to meal prep the morning of or even the day before.

To prepare this salad in advance:

You can prepare the salad dressing and store in an airtight container in the refrigerator for up to 4-5 days.

You can also mix all ingredients except for the lettuce and tomatoes in a bowl with a lid and keep them in the refrigerator for up to 3 days. Add the lettuce and tomatoes just before serving to keep them from getting too soggy.

Leftovers with the lettuce and tomatoes added will last for around 24 hours in the refrigerator.

Grinder pasta salad being served onto plates.

Variations and Substitutions

  • Use iceberg lettuce instead of romaine.
  • Swap the cured meats. We love the mixture of mortadella, soppressata, and salami, but you can also choose from roasted turkey, prosciutto, Spanish chorizo, and pepperoni.
  • Swap the mozzarella for havarti, mozzarella, fontina, or Swiss.
  • Any short pasta shape will work. You can use rigatoni, penne, farfalle, orecchiettte, elbow, or ziti.
  • Instead of pepperoncini and cherry peppers (if these are a little too spicy), you can use pickles, marinated peppers, cornichons, or olives.
  • While we love our creamy salad dressing, you can always make this pasta salad lighter with our red wine vinaigrette!

What to Serve with Our Pasta Salad Recipe

While this pasta salad is enough to qualify as a meal in our book, it complements so many other dishes as well. Try serving it with any of these favorites!

More Delicious Picnic Salad Recipes You Will Love

Grinder pasta salad recipe in a bowl up close.
Grinder pasta salad up close with a spoon in the bowl.
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Grinder Pasta Salad

Our Grinder Pasta Salad recipe is packed with Italian meats, fresh cheese, tangy and spicy pepperoncini, and a decadently creamy salad dressing all mixed with perfectly al dente pasta. You'll love this fun twist on a classic sandwich favorite!
Course Appetizer, Salad, Side Dish
Cuisine American-Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 469kcal

Ingredients

salad dressing

  • 2/3 cup mayonnaise
  • 2 1/2 teaspoons red wine vinegar
  • 2 teaspoons minced oregano leaves (or 1 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch sugar

pasta salad

  • 1/2 pound cooked cavatappi
  • 1 thinly sliced romaine heart
  • 1/4 ounce thinly sliced red onion
  • 4 thinly sliced pepperoncinis
  • 8 ounces mini mozzarella balls
  • 3 ounces thinly sliced mortadella
  • 2 ounces thinly sliced soppressata
  • 2 ounces thinly sliced salami
  • 10 halved cherry tomatoes
  • 4 chopped pickled cherry peppers optional
  • 2 tablespoons grated Parmesan
  • salt and pepper to taste

Instructions

salad dressing

  • In a mixing bowl combine dressing ingredients.

assembly

  • In another mixing bowl add remaining ingredients.
  • Pour dressing over salad ingredients.
  • Toss together until evenly combined. Serve.

Nutrition

Calories: 469kcal | Carbohydrates: 16g | Protein: 17g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 48mg | Sodium: 1772mg | Potassium: 257mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1844IU | Vitamin C: 13mg | Calcium: 182mg | Iron: 2mg

The post Grinder Pasta Salad appeared first on Spoon Fork Bacon.

Fattoush Salad

This fattoush salad recipe is the perfect side dish for a summer meal. A Middle Eastern staple, fattoush is fresh and bright, featuring seasonal vegetables like tomatoes, cucumbers, radishes, and lettuce, plus a hefty dose of parsley and mint. But, as …


This fattoush salad recipe is the perfect side dish for a summer meal. A Middle Eastern staple, fattoush is fresh and bright, featuring seasonal vegetables like tomatoes, cucumbers, radishes, and lettuce, plus a hefty dose of parsley and mint. But, as tasty as tomatoes are in August, the star ingredient in fattoush isn’t a vegetable. It’s bread! That’s right—crispy pita bread adds crunch to this salad, making it pretty darn irresistible for just about anyone. (Salad skeptics, I’m looking at you.) I hope you try this recipe. I think you’ll love it! Fattoush Salad Recipe Ingredients Here’s what you’ll need […]

Hawaiian Macaroni Salad

I love Hawaiian Macaroni Salad so much! It’s delicious, creamy and so simple to make! It’s the perfect side dish to bring to a bbq or picnic. It also holds and transports really well and can be made ahead of time! Ours is extra special because we add a small scoop of canned tuna into our mac salad, giving it an extra special, delicious flavor. Trust us, it’s the key ingredient in our simple and…

Read More

The post Hawaiian Macaroni Salad appeared first on Spoon Fork Bacon.

Hawaiian style macaroni salad in a bowl with serving bowls nearby.

I love Hawaiian Macaroni Salad so much! It’s delicious, creamy and so simple to make! It’s the perfect side dish to bring to a bbq or picnic. It also holds and transports really well and can be made ahead of time!

Ours is extra special because we add a small scoop of canned tuna into our mac salad, giving it an extra special, delicious flavor. Trust us, it’s the key ingredient in our simple and very delicious Hawaiian macaroni salad!

How to Make Hawaiian Macaroni Salad

Ingredients

Hawaiian Macaroni Salad ingredients on a kitchen counter.

Process

  1. Fill a large pot with water, place over high heat and bring to a boil. Add some salt and the macaroni and stir. Boil macaroni for about 7 to 8 minutes stirring occasionally. Drain and set aside.
  2. Place mayonnaise, tuna and vinegar in a small bowl. Season with salt and pepper.
Cooked elbow macaroni in a colander.
The start of making Hawaiian style macaroni salad.
  1. Stir together.
  2. In a large bowl combine macaroni, celery, carrot, red onion, and mayo mixture.
Making Hawaiian style macaroni salad.
Hawaiian style macaroni salad ingredients in a bowl.
  1. Fold together until thoroughly mixed together. Season with salt and pepper. Place mixture in the refrigerator for at least an hour and season with more salt and pepper, as needed, before serving.
Hawaiian style macaroni salad in a bowl.

Tools You Will Need

Macaroni salad made in the Hawaiian style in a bowl with a spoon in it.

Why Add Tuna?

I know the addition of canned tuna might sound strange, but it adds a really nice touch of savory, delicious yet subtle umami flavor to the overall dish – without making the macaroni salad taste fishy at all (I promise!). It’s what makes our Hawaiian macaroni salad truly special!

Variations for our Hawaiian Macaroni Salad

  • If you want a more authentic version, you can omit the celery and red onion and grate the carrot instead.
  • Sometimes I like to add bonito flakes, instead of tuna, to the mayo mixture for an even more savory and umami flavor. If replacing the tuna for bonito flakes, just add 1 1/2 teaspoons.
  • You can swap out the mayo for Kewpie, which is a Japanese mayonnaise. It has a richer, more eggy and slightly sweeter flavor than American mayonnaise and is delicious!
  • For a vegan version, replace the mayonnaise with veganaise and either omit the tuna or replace it with a tuna alternative, like Good Catch.
Hawaiian style macaroni salad in a bowl with some served.

Healthier Macaroni Salad

Yes, there’s a lot of mayo in this recipe. It’s what makes the salad extra creamy and delicious, but if you’re looking for a healthier version you can sub some or all of the mayo with plain greek yogurt or some whipped cottage cheese!

Make Ahead Instructions

Our macaroni salad can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. If making ahead of time, reserve 2/3 cup of the may mixture and fold it into the macaroni salad before serving.

What to Serve with Hawaiian Macaroni Salad

The creamy side dish goes really well with a variety of dishes. Some of our favorite dishes to serve our mac salad with are:

Close up on a big bowl of Hawaiian Macaroni Salad recipe.

More Delicious Side Dishes You Will Love

Hawaiian style macaroni salad in a bowl with serving bowls nearby.
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Hawaiian Macaroni Salad

A rich and creamy Hawaiian Macaroni Salad recipe that only requires a handful of ingredients and couldn't be easier to make! It's a delicious side dish that pairs so well with so many different dishes, like Carne Asada, Bulgogi, and BBQ Beef Brisket!
Course Side Dish
Cuisine hawaiian
Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 1 hour
Total Time 1 hour 18 minutes
Servings 6
Calories 343kcal

Ingredients

  • ½ pound elbow macaroni
  • 1 small carrot peeled and diced
  • 1 celery stalk trimmed and diced
  • 2 tablespoons finely diced red onion
  • 1 1/2 cups mayonnaise
  • 2 1/2 tablespoons canned tuna drained
  • 2 tablespoons apple cider vinegar
  • salt and pepper to taste

Instructions

  • Fill a large pot with water, place over high heat and bring to a boil. Add some salt and the macaroni and stir. Boil macaroni for about 7 to 8 minutes stirring occasionally. Drain and set aside.
  • Place mayonnaise, tuna and vinegar in a small bowl. Season with salt and pepper and stir together.
  • In a large bowl combine macaroni, celery, carrot, red onion, and mayo mixture.
  • Fold together until thoroughly mixed together. Season with salt and pepper.
  • Place mixture in the refrigerator for at least an hour and season with more salt and pepper, as needed, before serving.

Notes

Healthier Macaroni Salad

Yes, there’s a lot of mayo in this recipe. It’s what makes the salad extra creamy and delicious, but if you’re looking for a healthier version you can sub some or all of the mayo with plain greek yogurt or whipped cottage cheese!

Make Ahead Instructions

Our macaroni salad can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. If making ahead of time, reserve 2/3 cup of the may mixture and fold it into the macaroni salad before serving.

Nutrition

Calories: 343kcal | Carbohydrates: 30g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 203mg | Potassium: 144mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1723IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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Summer BBQ Chicken Chopped Salad.

This is the best BBQ chicken chopped salad! Juicy grilled chicken, grilled sweet corn, black beans, cheddar and more come together to create the ultimate flavor bomb. Finish it off with a honey mustard vinaigrette and this is the perfect weeknight meal! There’s just something about a BBQ chicken salad. And when I say “BBQ,” […]

The post Summer BBQ Chicken Chopped Salad. appeared first on How Sweet Eats.

This is the best BBQ chicken chopped salad! Juicy grilled chicken, grilled sweet corn, black beans, cheddar and more come together to create the ultimate flavor bomb. Finish it off with a honey mustard vinaigrette and this is the perfect weeknight meal!

There’s just something about a BBQ chicken salad.

summer BBQ chicken chopped salad

And when I say “BBQ,” I really just mean any sort of chicken salad with barbecue sauce. You know? It’s just so sweet, savory and tangy. It has all the elements!

summer BBQ chicken chopped salad

This summer BBQ chicken chopped salad is chock-full of all the good stuff. Grilled corn, pickled onions, ripe cherry tomatoes, green onions, black beans, freshly grated cheddar and juicy grilled chicken tossed in BBQ sauce.

Delish!

But! The best part may be the honey mustard vinaigrette. I will never get over just how delicious it is. 

grilled BBQ chicken

I’ve rambled on and on about how chopped salads are the best salads. There is just nothing better. They are easier to eat and you get a bite of everything in one spoonful. You can add pretty much anything you love and it works in the chopped salad.

And then there is the whole tortilla chip situation. Meaning that you can actually use the tortilla chip to SCOOP UP the salad. It’s like salad salsa. And one of the best ways to enjoy said chopped salad. Sure, you could crush the tortilla chips and throw them on top. 

But using big chips to scoop up the salad? That I can get behind. That is a dinner I will look forward to.

grilled BBQ chicken

This isn’t the first time I’ve shared a BBQ chicken chopped salad. But this one is a bolder, 2023 version. I skip the croutons – of course, add them if you like. If you haven’t noticed, I’d rather be elbow deep in the bag of tortilla chips. 

summer BBQ chicken chopped salad

Anyway!

This is how I make this BBQ chopped chicken salad.

First, the chicken. I season it with a little BBQ spice rub that I’ve used for years. Salt, smoked paprika, garlic powder and a pinch of brown sugar. This is divine. Then I grill it and brush with BBQ sauce. Use whatever kind you love! I mostly use Stubbs sweet and sticky sauce.

The base is romaine and butter lettuce, because those are my preferred salad greens. Again, use your favorites here.

Toppings are everything. I like pickled onions, which I always have in my fridge. In the summer, I like a mix of green onions and chives too. I even grabbed a few chive blossoms from my garden which are blooming again right now. They are so pretty. 

Beans are a must in my chopped salads. I like black beans here for the BBQ-ish feel. I also really love pinto beans in this salad too. 

Grilled corn! I throw some ears of corn directly on the grill while the chicken cooks. Slice the corn from the cob and onto the salad it goes. Nothing better in summer than sweet corn. 

summer BBQ chicken chopped salad

Cherry tomatoes, because they are perfect right now.

And freshly grated cheddar. It’s my favorite cheese to use with chicken and BBQ sauce. But feta, goat cheese or even parmesan would work here too. 

Then the dressing! Years ago I created this honey mustard vinaigrette because I love mustard, but I don’t care for creamy bottled dressings or thicker honey mustard on salad. Hence, the honey mustard vinaigrette was born. This may be my all-time favorite dressing because it is so versatile, tangy and perfect.  (more…)

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