Orzo Pasta Salad

This light & fresh Orzo Pasta Salad is full of colorful veggies and a delicious homemade dressing. Perfect for BBQs or meal prep it for the week!

The post Orzo Pasta Salad appeared first on Budget Bytes.

Every now and then I come across a recipe at a restaurant that I absolutely love, then I spend the next few moments trying to guess what’s in it so I can recreate it at home…for a lot less! Well today, I’m sharing one of those recipes! This Orzo Pasta Salad is inspired by a dish at one of my favorite restaurants, J. Alexander’s, and it’s now going into my pasta salads rotation!🙌 It includes fresh veggies like bell peppers, tomatoes and onion, along with tart & slightly sweet dried cranberries, and the best homemade vinaigrette dressing to bring it all together. This pasta salad recipe will definitely become a new favorite!

Overhead view of Orzo Pasta Salad in a white serving bowl with wood serving spoons on the side.

Ingredients For Orzo Pasta Salad

The restaurant version of this recipe includes wild rice, but I decided to leave the rice out because for one…wild rice can be expensive, and two…wild rice takes quite a bit of time to cook. But I absolutely love this version instead! So here’s everything you need to make this simple orzo pasta salad recipe:

  • Orzo: Orzo is a small shaped pasta that looks similar to rice. It cooks quickly and is popular in soups and salads just like this one. If you don’t have access to orzo pasta, you can certainly substitute it for a different small-shaped pasta instead.
  • Vegetables: A combination of veggies like bell peppers, roma tomatoes, red onion and sweet corn, adds lots of color, flavor, and texture. I made sure to dice the vegetables small so they match the proportion size of the rest of the ingredients.
  • Dried Cranberries: One of the things I love most about this pasta salad is the addition of the dried cranberries. It adds a tart & slightly sweet flavor and compliments the sweet corn and dressing perfectly!
  • Vinaigrette Dressing: To keep things light and fresh, I opted for a homemade vinaigrette dressing made with simple pantry ingredients and sweetened with a bit of honey. It’s so good!!

Variations & Recipe Tips!

  1. Switch it up! If you’re looking to change up the flavor profile, then try adding some Kalamata olives, crumbled feta cheese, and greek salad dressing, for a Mediterranean-inspired orzo pasta salad!
  2. Wanna make it more filling? Add some grilled chicken, grilled shrimp, or a can of chickpeas (drained & rinsed). 
  3. Cool down the pasta. Don’t forget to give the cooked pasta and corn a quick rinse under cool water to stop the cooking process and cool off the pasta before adding the veggies, herbs and cheese.

Serving Suggestions

This light and summery orzo pasta salad is perfect for BBQs and cookouts! Add it to your summer menu and enjoy it with some turkey burgers or grilled salmon. It’s also great with leaner proteins like Baked Cod, Pan-Seared Chicken Breasts, or even some Garlic Butter Shrimp on the side.

Side view of orzo pasta salad in a white serving bowl.
Overhead view of Orzo Pasta Salad in a white serving bowl with wood serving spoons on the side.
Print

Orzo Pasta Salad

This light & fresh Orzo Pasta Salad is full of colorful veggies and a delicious homemade dressing. Perfect for BBQs or meal prep it for the week!
Course Lunch, Salad, Side Dish
Cuisine American
Total Cost $9.99 recipe / $1.24 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 (1 cup each)
Calories 265kcal

Ingredients

Vinaigrette Dressing

  • 1/3 cup olive oil $0.96
  • 3 Tbsp white wine vinegar $0.39
  • 1/2 Tbsp Dijon mustard $0.04
  • 1 clove garlic, minced $0.08
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp salt $0.02
  • 1 Tbsp honey $0.18

Pasta Salad

  • 1 1/2 cups uncooked orzo pasta $1.49
  • 1 cup frozen corn $0.41
  • 1 red bell pepper $1.59
  • 1 yellow bell pepper $1.59
  • 2 roma tomatoes $0.78
  • 1/2 red onion $0.40
  • 3/4 cup dried cranberries $1.70
  • 1/4 cup fresh chopped parsley $0.29
  • 1/4 tsp salt $0.02

Instructions

  • Start by making the vinaigrette dressing. In a medium bowl whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, basil, salt and honey until smooth. Set the vinaigrette aside.
  • Cook the orzo pasta according to the package directions. Add the frozen corn to the boiling water during the last 3 minutes of the pasta cook time.  Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.
  • While the pasta is cooking, prepare the veggies. Dice the bell peppers and tomatoes, finely dice the red onion, measure out the dried cranberries, and chop the parsley.
  • Transfer the pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries.
  • Give the vinaigrette dressing another stir. Pour the dressing over the pasta salad and season with 1/4 tsp salt. Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy.

See how we calculate recipe costs here.

Notes

*Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1cup | Calories: 265kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Sodium: 163mg | Fiber: 3g
Overhead view of two white bowls of orzo pasta salad.

How to Make Orzo Pasta Salad – Step by Step Photos

Vinaigrette dressing for orzo pasta salad.

Start by making the vinaigrette dressing. In a medium bowl whisk together 1/3 cup olive oil, 3 Tbsp white wine vinegar, 1/2 Tbsp Dijon mustard, 1 minced garlic clove, 1/2 tsp basil, 1/4 tsp salt and 1 Tbsp honey until smooth. Set the vinaigrette aside.

Cooked orzo and corn drained in a colander.

Cook 1 1/2 cups of orzo pasta according to the package directions. Add 1 cup frozen corn to the boiling water during the last 3 minutes of the pasta cook time.  Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.

Chopped vegetables on a cutting board.

While the pasta is cooking, prepare the veggies. Dice 1 red bell pepper, 1 yellow bell pepper, 2 roma tomatoes, finely dice 1/2 red onion, measure out 3/4 cups dried cranberries, and chop 1/4 cup fresh parsley. (Frozen corn is pictured on the cutting board, but is added in the previous step with the boiling pasta).

Cooked orzo, corn, and chopped vegetables in a large bowl with vinaigrette dressing being poured on top.

Transfer the cooked pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries. Give the vinaigrette dressing another stir. Pour the dressing over the pasta salad.

Orzo pasta salad ingredients mixed together in a large bowl.

Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy!

Overhead view of orzo pasta salad in a large white serving bowl with wooden serving spoons on the side.

Enjoy this light, fresh and summery orzo pasta salad at your next BBQ, cookout or family gathering! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

The post Orzo Pasta Salad appeared first on Budget Bytes.

Orange Dreamsicle Fruit Salad

If you’re looking for a perfect dish for your next summer gathering, let me introduce you to my favorite: the Dreamy Orange Dreamsicle Fruit Salad. This isn’t your average fruit salad; it has a retro feel that takes me back to the classic o…

If you’re looking for a perfect dish for your next summer gathering, let me introduce you to my favorite: the Dreamy Orange Dreamsicle Fruit Salad. This isn’t your average fruit salad; it has a retro feel that takes me back to the classic orange creamsicle flavors of my childhood. The creamy dressing, made with vanilla...

The post Orange Dreamsicle Fruit Salad appeared first on Salty Side Dish.

Parmesan Crusted Rainbow Carrots

These oven-baked, parmesan-crusted Rainbow carrots are a wonderful side dish that will have everyone asking for seconds. The full-size carrots soften beautifully, while the crispy, crunchy parmesan coating adds perfect texture to this sweet veggie. The…

These oven-baked, parmesan-crusted Rainbow carrots are a wonderful side dish that will have everyone asking for seconds. The full-size carrots soften beautifully, while the crispy, crunchy parmesan coating adds perfect texture to this sweet veggie. They were so good that I not only ate my share but shared my leftovers with a neighbor whose family quickly gave...

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Pomegranate Salad with Feta Cheese

Looking for a refreshing and unique salad that’s perfect to serve up all summer long? This Pomegranate Salad with Feta Cheese is a vibrant blend of sweet honey and savory lemon, with a satisfying crunch from the pomegranate seeds. …

Looking for a refreshing and unique salad that’s perfect to serve up all summer long? This Pomegranate Salad with Feta Cheese is a vibrant blend of sweet honey and savory lemon, with a satisfying crunch from the pomegranate seeds.  This dish works great as a salsa or a salad, making it twice as good to add to...

The post Pomegranate Salad with Feta Cheese appeared first on Salty Side Dish.

Dragon Fruit Salad

Bursting with vibrant colors, tropical flavors, and incredible health benefits, this tropical fruit salad recipe will become your new favorite. Whether hosting a summer barbecue, a family gathering, or simply craving a refreshing side dish in the hot w…

Bursting with vibrant colors, tropical flavors, and incredible health benefits, this tropical fruit salad recipe will become your new favorite. Whether hosting a summer barbecue, a family gathering, or simply craving a refreshing side dish in the hot weather, our Dragon Fruit Salad has you covered. Try this unique summer fruit salad for Memorial Day,...

The post Dragon Fruit Salad appeared first on Salty Side Dish.

Mexican bean salad, 1914 style

When you look at cookbooks from the early part of the nineteenth century, you’ll find extensive chapters on salads. Even though the books have been in print for over one hundred years, …
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When you look at cookbooks from the early part of the nineteenth century, you’ll find extensive chapters on salads. Even though the books have been in print for over one hundred years, ...

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Air Fryer Asparagus

This Air Fryer Asparagus might be the easiest recipe I’ve ever developed. It takes less than 10 minutes from start to finish and is so good!

The post Air Fryer Asparagus appeared first on Budget Bytes.

This Air Fryer Asparagus might be the easiest recipe I’ve ever developed, and you know what? I’m not mad about it! Sometimes the simplest method truly is the best, and this crispy asparagus is proof of that. It takes less than 10 minutes from start to finish, and it’ll change the way you think about this sometimes polarizing veggie. Did you know asparagus takes 3 YEARS to fully mature so it looks and tastes the way you see it at the grocery store?! For that reason alone, let’s respect this ingredient, keep it simple, and truly let its flavor shine!

overhead view of asparagus on a black plate with lemon wedges.

Ingredients for Air Fryer Asparagus

Here’s what you’ll need to make air fryer asparagus:

  • Asparagus: I never have trouble finding a bunch at my local grocery store. However, prices can vary throughout the year, so take advantage of them while they are in season and sometimes on sale. Asparagus is in season during the spring and early summer from the end of March through late May or early June.
  • Olive Oil: Olive oil helps keep the asparagus spears from burning. It also helps to evenly distribute the seasonings.
  • Seasoning: A mix of garlic powder, sea salt, and black pepper adds just a touch of flavor that pairs well with just about any meal.
  • Lemon: A squeeze of fresh lemon juice (totally optional) adds a pop of freshness!

What Else Can I Add to Air Fryer Asparagus?

I love the simplicity of salt, pepper, and garlic powder, but feel free to get creative. Try:

Tips for Making Air Fryer Asparagus

  • Trim only the bottom 1/2-1 inch of the asparagus spears. These woody ends are tough and can be unpleasant to eat. Some people like to use a vegetable peeler to peel off the skin at the bottom. I find that method works often, but the ends are usually still too tough for my liking.
  • Try to leave a bit of space between the spears so they crisp up rather than steaming. You may want to cook the asparagus in batches.
  • Don’t overcook the asparagus. Overcooked asparagus will go limp and soggy and turn a greyish color. When cooked asparagus turns a brilliant bright green, that typically means it’s done!
  • Serve this asparagus as soon as it has finished cooking for the best taste and crisp texture.

What to Serve with Air Fryer ASparagus

This crispy asparagus goes so well with simple, wholesome meals like Parmesan Risotto, Chicken Cordon Bleu, or Honey Sriracha Tofu.

close-up view of asparagus tips on a black plate with lemon wedges.
overhead view of asparagus on a black plate with lemon wedges.
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Air Fryer Asparagus

This Air Fryer Asparagus might be the easiest recipe I've ever developed. It takes less than 10 minutes from start to finish and is so good!
Course Side Dish
Cuisine American
Total Cost $4.07 recipe / $1.02 serving
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4 (about 5 stalks each)
Calories 41kcal

Equipment

Ingredients

  • 1 bunch asparagus (1 lb.) $2.99
  • 1 tsp olive oil $0.06
  • 1/2 tsp garlic powder $0.06
  • 1/2 tsp sea salt $0.05
  • 1/2 tsp ground black pepper $0.12
  • 1 lemon, to juice and zest (optional) $0.79

Instructions

  • Cut off the woody ends of asparagus and preheat your air fryer to 400°F for 4 minutes.
  • Combine garlic powder, sea salt, and black pepper to create the seasoning blend.
  • Toss asparagus with olive oil and seasoning blend.
  • Air fry at 400°F for 3 minutes, stopping halfway through to shake.
  • Remove asparagus and spritz with a squeeze of lemon juice. Sprinkle with lemon zest if desired. Adjust salt and pepper to your liking. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 41kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Sodium: 294mg | Fiber: 3g
asparagus spears in an air fryer.

how to make Air Fryer ASparagus – step by step photos

a bunch of asparagus with the ends cut off on a cutting board.

Cut off the woody ends of 1 lb of asparagus and preheat your air fryer to 400°F for 4 minutes.

spices and oil in separate glass bowls.

Combine 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/2 tsp black pepper to create the seasoning blend.

hands tossing asparagus in a white bowl.

Toss asparagus with 1 tsp of olive oil and then the seasoning blend.

raw seasoned asparagus in an air fryer.

Place in the air fryer and air fry at 400°F for 3 minutes, stopping halfway through to shake.

cooked seasoned asparagus in an air fryer.

Remove asparagus and spritz with a squeeze of lemon juice. Sprinkle with lemon zest if desired. Adjust salt and pepper to your liking. Enjoy!

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Is Palmaia the Ultimate Zen Retreat?

If you’ve found your way to this post, you’re likely curious about Palmaia, The House of AIA. Just last week, my husband and I returned from a five-day stay at this wellness sanctuary, which easily ranks as one of the most serene and fulfil…

If you’ve found your way to this post, you’re likely curious about Palmaia, The House of AIA. Just last week, my husband and I returned from a five-day stay at this wellness sanctuary, which easily ranks as one of the most serene and fulfilling vacations we’ve ever enjoyed. From its five-star cuisine to the meticulously...

The post Is Palmaia the Ultimate Zen Retreat? appeared first on Salty Side Dish.

Roasted Cauliflower with Tahini

A special roasted cauliflower inspired by Sara Forte’s new cookbook. It’s wildly delicious – loaded with herbs, dates, nuts, roasted red onions and tossed with a tahini dressing.

Continue reading Roasted Cauliflower with Tahini on 101 Cookbooks

I’ve roasted cauliflower a thousand different ways, but this version, from Around Our Table by Sara Forte, quickly became a weeknight staple after the first time I tried it. A big head of cauliflower is cut into florets that are tossed with a spiced oil and roasted in a hot oven. Red onions and bits of dates are introduced along the way and the whole situation is tossed with lots of herbs, arugula, pine nuts, sesame seeds, and a creamy tahini dressing. It’s wildly delicious.roasted cauliflower on a platter with tahini glaze, mint, herbs, dates and more

Many of you know Sara from her o.g. food blog Sprouted Kitchen. Or maybe you’re a member of the SK Cooking Club? She’s beloved for good reason, creating wholesome, doable, family-friendly recipes while keeping it real. I told her I’d be gifting the book to all the busy parents in my life, and meant it. Here’s a look at her new book, a few of the beautiful spreads, etc.

Around Our table cookbook
Her husband Hugh did all the photography for the book. You’ll recognize his style from their beautiful site. I’ve always loved how fresh, natural, and unfussed their food always looks. Their projects always have family photos paced throughout. I remember (years ago) Sara told me, over lunch one day, that she always wanted her home to be the landing pad for her kids and their friends. That always stuck with me, a wonderful, genuine aspiration. 
Title page of Sprouted Kitchen Around Our table cookbook
table of Contents pages from Around Our table cookbook by Sara Forte Sprouted Kitchen
You can see a couple examples of the gorgeous photo spreads below. And the table of contents above.
Beautiful photo spread example from Sprouted Kitchen Around Our Table cookbookBeautiful photo spread example from Sprouted Kitchen Around Our Table cookbook

Roasted Cauliflower: Part of An Impromptu Dinner Menu

This roasted cauliflower anchored a fantastic (and simple to throw together) dinner spread when Wayne’s parents visited a couple weeks back. I made the roasted cauliflower (recipe below) the day prior and then threw together a few other easy wins for dinner the next night. Aside from the cauliflower, no component took more than five minutes of active time to make, and there wasn’t a bit left for leftovers in the end!

  • A Big Pile of Roasted Potatoes: I cut little potatoes in half, tossed them in a bit of olive oil and roasted them in a hot oven until tender. Whisked a bit of spicy bomba chile paste into some olive oil, and drizzled that over the potatoes on a big plate. Finished with lots of toasted sesame seeds and slivered basil.
  • Mustard Lentils: I covered (dried) French lentils with about 3/4-inch of water and simmered until the lentils were very tender. Then, the cooked lentils were tossed with a generous dollop (2+ tablespoons) of strong French mustard and a couple glugs of Camino red wine vinegar, and a splash of good olive oil. Seasoned with salt and pepper. Topped with canned, roasted cherry tomatoes (in oil), and slivered basil.
  • Hard-Boiled Eggs: I split each egg in half, sprinkled with spices( I used za’atar, but use any fave savory spice blend). Salt to taste. Drizzle with olive oil.
  • Roasted Cauliflower with Tahini: Recipe below. Serve at room temperature.

roasted cauliflower on a platter with tahini glaze, mint, herbs, dates and more

More Cauliflower Recipes

 

Continue reading Roasted Cauliflower with Tahini on 101 Cookbooks

Broccoli Salad

This broccoli salad is the perfect creamy, crunchy, rich, and flavorful side to go with any meal. It’s my new go-to for parties!

The post Broccoli Salad appeared first on Budget Bytes.

It’s nearly grilling season, and I need a reliable side dish to bring to parties, family reunions, and barbecues. This broccoli salad is the perfect creamy, crunchy, rich, and flavorful side to go with any meal. It has a great balance of sweet and tangy flavors, and the texture is unbeatable. It’s a fact that if you add bacon to any vegetable dish, even the most discerning meat eaters will give it a try. Baby steps, right?! I love making sure my loved ones eat their vegetables!

overhead view of broccoli salad in a white bowl.

What Is Broccoli Salad?

Broccoli salad is a classic side dish made from broccoli florets tossed with cheddar cheese, raisins, bacon, walnuts, and red onion, coated in a creamy and tangy dressing. This salad has a wonderful balance of flavors and textures and is so versatile!

Ingredients

Here’s what you’ll need to make broccoli salad:

  • Broccoli: Has an earthy and slightly sweet, slightly bitter flavor, as well as a delightful crunch!
  • Cheddar Cheese: Adds a creamy and salty component to the salad.
  • Raisins: Add a pop of sweet and fruity flavor.
  • Bacon: Adds a great savory and umami flavor. You’ll need 6 strips of cooked bacon. Vegetarian? No problem, just leave it out. Sometimes I put the bacon on the side for gatherings where there might be varied dietary restrictions.
  • Walnuts: Add a nutty flavor and delicious crunch.
  • Red Onion: Adds a bit of bite to the recipe and a wonderful crunchy texture, creating a great contrast to the sweet and chewy raisins.
  • Mayo: Adds richness and creaminess to the dressing.
  • Greek Yogurt: Makes the dressing extra creamy and tangy with fewer calories and fat than sour cream. I highly recommend Greek yogurt over plain yogurt or sour cream for its thicker, creamy texture.
  • White Vinegar: Adds a refreshing brightness and tanginess to the dressing to balance the richness.
  • Sugar: Adds sweetness to balance out the vinegar.
  • Salt and Pepper: Enhance the overall flavor of the salad.

Should I Blanch The Broccoli?

In testing, I preferred the final texture of raw broccoli over blanched, but you certainly can blanch the broccoli if you prefer. The blanching process takes out some of the natural bitter flavor from the broccoli; simply drop the florets in a large pot of salted boiling water for 1 minute, then quickly shock in a bowl of ice water. Instead, I opted to simply rinse my broccoli florets in hot water to make them extra bright green and make sure they were nice and clean.

Top Tip

To keep your broccoli salad from turning out watery, make sure to thoroughly dry the florets. The salt in the dressing will naturally draw out some of the moisture from the veggies, so making sure they are dry after washing them is an important step! I like to spread them out on a clean kitchen towel and gently pat them dry with another towel laid on top while I prep the rest of my ingredients.

What To Serve with Broccoli Salad

Broccoli salad is such a fresh and crunchy dish with a ton of flavor, so I suggest pairing it with simple proteins, like air fryer chicken breast or glazed pork chops.

close up of broccoli salad on a white plate.
overhead view of broccoli salad in a white bowl.
Print

Broccoli Salad

This broccoli salad is the perfect creamy, crunchy, rich, and flavorful side to go with any meal. It's my new go-to for potlucks!
Course Salad
Cuisine American
Total Cost ($5.79 recipe / $0.96 serving)
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 (about 1 cup each)
Calories 305kcal

Ingredients

Broccoli Salad

  • 1 large broccoli crown, separated into florets (about 4 cups) $1.10
  • 1 cup shredded cheddar cheese $1.24
  • 1/4 cup raisins $0.39
  • 6 strips bacon $0.90
  • 1/4 cup walnuts, crushed $0.80
  • 1/4 red onion, diced into small pieces $0.21

Broccoli Salad Dressing

  • 1/2 cup mayo $0.75
  • 2 Tbsp Greek yogurt $0.21
  • 1 Tbsp white vinegar $0.04
  • 1 Tbsp sugar $0.05
  • 1/4 teaspoon salt $0.05
  • 1/4 teaspoon pepper $0.05

Instructions

  • Cook the bacon until crispy. Let cool on clean paper towel-lined plate. Chop into bite sized bits and set aside.
  • In a small mixing bowl, combine mayo, Greek yogurt, white vinegar, sugar, salt, and pepper. Whisk together and set dressing aside.
  • Cut broccoli into florets, shred the cheddar cheese, gather raisins, crumble bacon, crush walnuts, and dice red onion.
  • Combine salad ingredients in a large mixing bowl and toss to combine.
  • Pour the dressing over broccoli salad and toss together until completely coated. Serve immediately, or let it marinate and get extra yummy in the fridge for up to 5 days!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 305kcal | Carbohydrates: 9g | Protein: 9g | Fat: 26g | Sodium: 477mg | Fiber: 1g
overhead view of broccoli salad in a white bowl.

how to make Broccoli Salad – step by step photos

ingredients for salad dressing in a white bowl.

In a small mixing bowl, combine 1/2 cup mayo, 2 Tbsp Greek yogurt, 1 Tbsp white vinegar, 1 Tbsp sugar, 1/4 tsp salt, and 1/4 tsp pepper.

creamy dressing in a white bowl.

Whisk together and set dressing aside.

overhead view of ingredients for broccoli salad on a wooden cutting board.

Cut 1 large crown of broccoli into florets, shred 1 cup of cheddar cheese, gather 1/4 cup of raisins, crumble 6 strips of crispy bacon, crush 1/4 cup walnuts, and dice 1/4 of a red onion.

ingredients for broccoli salad in a white bowl.

Combine salad ingredients in a large mixing bowl and toss to combine.

broccoli salad in a white bowl.

Pour the dressing over broccoli salad and toss together until completely coated. Serve immediately, or let it marinate and get extra yummy in the fridge for up to 5 days!

The post Broccoli Salad appeared first on Budget Bytes.