Springtime is salad season, and boy, do I have the perfect hearty salad for you! Niçoise salad is protein-packed, crunchy, and oh-so-satisfying. It’s perfect for meal prep and will keep you full all week long. I love the mixture of textures and flavors in this salad, and while it takes a bit of work to make, it is so worth it! The hard-boiled eggs, protein-packed tuna, crispy green beans and creamy potatoes are the defining ingredients of this salad, in my opinion. The unique-yet-familiar ingredients are what make this salad a classic– and for good reason! This is one of the recipes I always whip out whenever I have a friend who could use a little meal prep TLC when they are super busy. Trust me, it’s a winner!
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What is Niçoise Salad?
Niçoise salad is a filling and flavorful salad that traces its origins to Nice, France. The term “Niçoise” literally means, “in the style of Nice”. This tasty salad is chock full of tomatoes, onions, hard-boiled eggs, tuna, green beans, and roasted potatoes and is tossed in a light dressing. It makes a great meal prep lunch for the long week ahead! It’s a classic!
Ingredients
Here’s what you’ll need to make Niçoise salad:
Romaine Lettuce: This classic crunchy lettuce is the perfect base for our salad. Buy whole heads rather than pre-chopped bagged lettuce to save some dough! Whole heads of romaine will keep longer in the fridge, too.
Grape Tomatoes: Add a pop of juicy acidity to this salad.
Red Onion: Adds a bit of bite to the recipe and a wonderful crunchy texture.
Hard-Boiled Eggs: Have a creamy, mild flavor and add a boost of protein! Check out our fool-proof process to make your hard-boiled eggs perfect every time.
Chunk Light Tuna: The main protein in this dish. Using canned is a great budget-saving tip! I prefer to use tuna packed in water.
Green Beans: Add a vegetal flavor, a pop of color, and delightful crunch.
Baby Potatoes: Add creaminess and richness to the salad. Thanks to the potatoes, this salad will keep you feeling full! You can use any variety of mini potatoes. I used fingerling for this recipe. Our air fryer potatoes are done in no time.
Olive Oil: Helps the seasonings stick to the potatoes and adds a subtle Mediterranean flavor to the dish.
Cucumber: Gives this salad crisp, hydrating, and aromatic characteristics.
Radishes: Add a little spicy kick to every bite and add beautiful color. After all, we eat with our eyes!
Olives: Any olives you love will do, but the briny and easy-to-find kalamata always does the trick!
Seasonings: Garlic powder, onion powder, and dried dill along with salt and pepper make the hearty potatoes so flavorful!
What Kind of Dressing Should I Use?
Niçoise salad is pretty flavorful on its own, so I recommend a light dressing like a lemon vinaigrette that helps cut the richness and elevates the flavors. For something a little creamier, try our favorite lemon dill tahini dressing! Our honey mustard sauce pairs well, too!
What Else Can I Add?
Niçoise salad is a great vehicle to use up those veggies taking up space in the fridge (or pantry!). I like to add:
Kalamata olives
Halved radishes
Chopped cucumbers
Capers
Artichoke hearts
How to Store Leftovers
I recommend storing the salad separately from the dressing for the best results. The components will keep in separate air-tight containers for up to 3 days in the refrigerator and can be tossed together before serving. If you’re meal prepping, add a bit of everything to your airtight containers and keep the dressing on the side. Then, just grab and go!
My Red White and Blue Salad is Summer in a bowl. Christmas and Thanksgiving are great holidays, but I’m a summer gal through and through. There’s just something magical about the smell of sunscreen and fresh cut grass mingling with drool-worthy scents wafting from the grill. Are you with me? Now, all you need is an ice cold beverage, some sunshine, and this Red White and Blue Fruit Salad! You’re going to want to save this recipe, because it’s perfect for Memorial Day and the Fourth of July.
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The only thing I love more than celebrating ‘Merica and honoring our veterans is berries being in season! I pretty much refuse to buy berries when they aren’t in season because the quality is never as good and they are never quite as budget-friendly. I’m also a sucker for nostalgia and I feel like there was always a whipped cream fruit salad variation at all of my family gatherings growing up, probably because fruit salads require almost zero prep and they are always a crowd pleaser! This one is extra special because it brings the patriotic vibes, too.
What is Red, White, and Blue Fruit Salad?
This patriotic fruit salad utilizes red, white, and blue fruits to create a colorful display fit for Independence Day or Memorial Day (or anytime I’m craving a refreshing and fun fruit salad). Strawberries represent the red, bananas and apples represent the white, and blueberries represent the blue. I added a little bit of crunch with some walnuts for texture. Topped off with some classic Cool Whip, this is one refreshing salad that’s a great BBQ side dish or dessert.
Ingredients
Here’s what you’ll need to make this red white and blue fruit salad:
Fruit: I used a combination of bananas, strawberries, apples, and blueberries to create this patriotic salad.
Sugar: A little bit of granulated sugar makes the berries glisten and helps prevents the apples from browning.
Walnuts: Crushed walnut pieces add a bit of savory nuttiness and crunch.
Marshmallows: Add pops of sweetness. Mini marshmallows are the perfect size, but you can also quarter full-sized marshmallows.
Cool Whip: The perfect garnish for this fresh and fruity salad. You can also make your own whipped cream if you prefer!
What Else Can I Add?
Fruits: If you’re not needing this to be particularly red, white, and blue, you can add any fruits your heart desires. Blackberries, raspberries, pitted cherries, concord grapes, pomegranate arils, or chopped pineapple would all keep the red white and blue theme going! Just be careful to avoid smushing the fruit when tossing the ingredients so you can see the distinct red, white, and blue colors throughout.
Crunch: Pecans, cashews, sunflower seeds, or homemade granola are all great sources of crunch.
How To Store Leftovers
This fruit salad can be prepared up to 24 hours before you plan to serve it, although the tender berries may shed some juices as they sit and the bananas and apples may brown a bit. To achieve true fireworks, prepare just before your company arrives! It will keep for up to 3 days in the refrigerator.
Friends, this is the pasta salad recipe that I grew up on! A simple mix of cucumbers, tomatoes, bell peppers, and pasta, all tossed together in a zesty and tangy Italian dressing. It’s a classic! And it was always everyone’s favorite side dish at summer BBQs and cookouts! It’s fresh, vibrant, and it definitely feeds a crowd. There are also lots of ways you can customize this easy pasta salad to fit within your budget and make it your own. I’m sharing a basic version in today’s post, but I’ll also share lots of fun ways to switch things up!
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Ingredients You’ll Need
Here’s everything you need to make this traditional pasta salad recipe:
Pasta: I opted for rotini pasta because it’s easy to grab with a fork and it’s little crevices are perfect for holding the salad dressing. With that being said, my mom always made this recipe with spaghetti pasta…and it was always a hit! So use your favorite pasta or whatever you have on hand. Bowtie pasta also works well!
Vegetables: A variety of fresh vegetables like bell peppers, cucumber, onion and tomatoes adds lots of color, flavor, and texture! I chose red and orange bell peppers for lots of color, but feel free to use whichever color you prefer.
Salad Dressing: Tangy Italian dressing is a classic with this recipe and brings the entire salad together. I’ll list a couple more options below.
Cheese: Just a little bit of feta cheese adds a nice creamy-salty flavor to the salad.
Fresh Herbs: Fresh chopped parsley tops off this veggie-packed pasta salad!
Pasta Salad Dressing
Since I usually make this recipe for potlucks & BBQs, along with a few other dishes, I find it a lot easier to buy bottled Italian dressing simply for convenience. But if you have a well stocked pantry, you can totally make your own vinaigrette dressing to add to this pasta salad. You can also try our homemade Italian dressing, a greek vinaigrette, or a balsamic vinaigrette dressing.
What Else Can I Add?
Salad Seasoning:McCormick salad seasoning is another popular ingredient in pasta salads and something that I often use when making this recipe. I was tempted to add it this time until I saw the current price at my local store. It’s definitely a splurge! I also find myself not using the entire bottle before it expires. But I’m happy to report this version tastes just as good without the added seasoning mix. But if you do have the extra coins, add 2 Tbsp of salad seasoning to your pasta salad for even more flavor!!
Other Ingredients: What I love most about pasta salads is that they’re super easy to customize. Try swapping out some of the veggies or adding any of these options:
Broccoli florets, roughly chopped
Kalamata olives
Roasted red peppers
Zucchini
Salami
Mozzarella cubes or pearls
Parmesan cheese
Storing Leftovers
This pasta salad recipe stores very well in the refrigerator. It often tastes better the next day after the salad has had plenty of time to marinate in the dressing. You can store any leftovers in an airtight container in the refrigerator for up to 4 days.
There’s nothing I crave more on a hot summer day than a refreshing scoop of sorbet. It’s lighter and more refreshing than ice cream, so I never feel too full after eating it, and it’s so fast and easy to whip up! Made with simple and budget-friendly ingredients– frozen fruit, maple syrup, and lemon juice– this sorbet recipe is endlessly customizable and ridiculously delicious.
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As someone who has a major interest in vegan and gluten-free options, let me tell you, this sorbet checks all the boxes and does not disappoint! It’s naturally gluten-free, vegan, and brings the summertime vibes year round. It will keep in your freezer in an air-tight container for up to one month without losing any quality. (But, trust me, all restraint goes out the window once you try this sorbet. I don’t see any leftovers in your future!)
What is Sorbet?
Sorbet is a frozen dessert made from blended fruit, juice or water, and sugar (though in this case, I’m using maple syrup to achieve a “chewier” and less icy texture.) It is typically fat-free (but if you choose to make an avocado sorbet, please invite me over), and it’s considered a great palate cleanser in multi-course meals. This sorbet recipe is smooth and has a great mouthfeel, a bit creamier and less icy due to the frozen banana addition!
Sherbet Vs. Sorbet
The main difference between sherbet and sorbet is that sherbet contains dairy, whereas sorbet does not. Sherbet has a creamier and slightly less icy texture, but the fruit flavors may be less pronounced. A great bonus is that sorbet is vegan!
Ingredients for Sorbet
Here’s what you’ll need to make sorbet:
Frozen Mango: I used frozen mango chunks which come in a pretty big package, so plan to use the rest to make meal prep smoothie packs!
Real Maple Syrup: Traditional sorbet has sugar and ice added, but this sorbet is special because the maple syrup (agave syrup also works—and it’s cheaper!) gives it a creamier, smoother texture. The lack of added ice/water makes it easy to re-freeze and enjoy another day without the risk of it turning icy and losing its smooth mouthfeel.
Lemon Juice: Adds tartness to enhance the natural flavor of the fruit and counteract the sweetness.
Frozen Ripe Bananas: Help achieve a creamy texture without adding any dairy! Make sure to use very ripe bananas for the creamiest texture. Grab a big bunch on sale, cut them up, and freeze for meal prep.
Flavor Variations
The great thing about this sorbet recipe is how adaptable it is. Swap out the mango for any of these frozen fruits:
Strawberries
Blueberries
Açai berry
Pitted cherries
Pineapple chunks
Raspberries
Blackberries
Dragon fruit
Peaches
Tips for Making Sorbet
Sorbet can be a bit finicky, so follow these tips for a perfect scoop every time!
Use frozen fruit. This allows us to skip adding ice, creating a richer texture and a more concentrated flavor. This is a nutrient-dense treat!
To achieve the swirl look, just make batches of different flavors separately and then pour each flavor into a larger freezer-safe dish.
Make sure you cover your sorbet when you pop it in the freezer to set! Fruit gets a gummy unpleasant texture if it becomes freezer-burnt.
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!
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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!
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!
Wanna make it more filling? Add some grilled chicken, grilled shrimp, or a can of chickpeas (drained & rinsed).
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.