Probably the most common side dish besides rice in Hawaii is the simple macaroni salad. Imagine a dish that embodies the perfect balance of creamy, tangy, and savory flavors, all wrapped up in a bowl of comforting nostalgia. This isn’t just any pasta dish. This recipe is poised to become your new favorite macaroni salad recipe. Whether you’re planning a summer barbecue, a potluck, or simply craving a taste of comfort, this simple macaroni salad will win your heart with every bite.

So, what sets this macaroni salad recipe apart from the rest? It’s all in the details. With a perfectly cooked pasta base, crisp vegetables, and an irresistibly creamy dressing, this homemade macaroni salad strikes a perfect harmony. Easy to prepare and even easier to love, this best macaroni salad recipe is a must-try for any food enthusiast.

Macaroni salad has earned its place as a global favorite, celebrated in various cuisines and occasions. In American cookouts, it’s a staple side dish. There it’s often accompanying grilled meats or fried chicken. In Hawaiian cuisine it often stars in plate lunches alongside kalua pork or tangy barbecued meats and sticky rice. In Filipino feasts, a sweeter version graces the table, offering a delightful twist to traditional gatherings. Macaroni salad’s appeal lies in its adaptability and universal charm, making it a beloved dish for every celebration, from casual picnics to big spreads.

Understanding the Basics of Macaroni Salad

This classic picnic and barbecue staple was likely inspired in the US by the European tradition of pasta salads, which were popularized by Italian and Jewish immigrants. As pasta became more accessible and affordable, creative cooks began experimenting with new ways to serve it cold, particularly during the warmer months. By the mid-20th century, macaroni salad had solidified its place as a quintessential American side dish, often found accompanying grilled meats and enjoyed at family gatherings. Its creamy, tangy dressing and simple ingredients have made it a favorite across generations.

What Defines a Simple Macaroni Salad

I like a good pasta salad – see my pesto pizza pasta salad and asparagus prosciutto pasta salad. But macaroni salad is its own thing. Though pasta salads are quite common, macaroni salad is a specific subset within the more general pasta salad term.

A simple macaroni salad is defined by its straightforward, yet delightful combination of ingredients. Typically, it involves cooked elbow macaroni, a creamy mayonnaise-based dressing, and a medley of vegetables such as carrots, onions, and bell peppers.

Variations abound, but the key to a simple macaroni salad is balance. The pasta should be the star, supported by just enough dressing and complementary mix-ins to create a harmonious dish without overpowering flavors.

Why Choose Simple?

The allure of a simple macaroni salad lies in its ease and versatility. Its minimal preparation time and readily available ingredients make it an ideal choice for last-minute gatherings or weekly meal prep. Its simplicity doesn’t compromise its deliciousness.

The simplicity of this dish also makes it highly adaptable. It can serve as a blank canvas for culinary creativity to fit your own tastes, preferences, or dietary needs. Whether you prefer to keep it classic or add a personal twist, a simple macaroni salad can easily be tailored to suit any palate or occasion. Its adaptability also means it pairs well with a wide range of main dishes.

In essence, choosing a simple macaroni salad recipe ensures a reliable crowd-pleaser that’s both easy to prepare and endlessly customizable, making it a go-to dish for any cook seeking to fill out a menu with minimal fuss.

Ingredients for the Best Macaroni Salad Recipe

As with most meals, cooking the best macaroni salad starts with selecting the right ingredients. This is crucial to achieving the perfect blend of flavors and textures. Whether you’re aiming for a simple macaroni salad or a creamy macaroni salad recipe, here’s a guide to ensure your dish becomes a favorite at every gathering.

Essential Ingredients for a Homemade Macaroni Salad

There aren’t that many ingredients in the basic macaroni salad. Though there are a few more in the dressing, the bulk of macaroni salad is pasta and veggies. Look for fresh produce to get the really crisp veggies this recipe deserves.

• Elbow Macaroni – The foundation of any classic macaroni salad. Opt for high-quality, durum wheat pasta for the best texture.
• Bell Pepper – Crunchy, slightly sweet, and colorful. Just look for plump, fresh peppers. Choose whichever color or mix of colors you prefer.
• Carrot – Sweet, crisp, and orange. I like to shred them for a softer texture, but you can dice for a bit more bite. Don’t use baby carrots, they’re just too watery.
• Onion – Sharp, aromatic bite to balance the dressing. I like red onions for this, but really any will do.

Creamy Dressing Ingredients

The goal here is a creamy, tangy dressing that carries most of the flavor of this dish.

• Mayonnaise – The key to a creamy macaroni salad recipe. Choose a smooth, rich mayo that complements the pasta without overpowering it.
• Vinegar – A splash of apple cider or white vinegar brightens the flavors and balances the creaminess of the dressing.
• Sugar – A touch of sweetness to balance acidity and round out the dressing’s flavor. But we will use it sparingly because it shouldn’t be sweet.
• Mustard – A touch of mustard adds a tangy zing. I like Dijon, but yellow mustard works well depending on your flavor preference.
• Fresh Herbs – Aromatic, bright, and herbaceous. My recipe here calls for some fresh dill, but other fresh herbs could be great to include.
• Seasoning & Spices – Salt, garlic powder, pepper, and celery seed to deepen and sharpen the dressing.

Optional Add-ins for a Personalized Touch

Make this recipe your own by adding in some personalized touches. Adjust it to your family’s dietary needs. Add in some protein to bulk the recipe up a bit. Here are some add-ins to consider:

• Other Veggies – Cucumbers, cherry tomatoes, radish, broccoli florets, peas, really the list is endless for what you could add in. Any fresh and crunchy veggie would do.
• Protein – Try adding cooked bacon, diced ham, cubed chicken, or chopped hard-boiled eggs for a heartier salad.
• Cheese – Cubes of sharp cheddar or other cheese can give a savory element.
• Pickles – Tangy, briny crunch that adds zip and contrast to the creamy dressing.
• Olives – Salty, savory bites that lend depth. Slice or chop for even distribution.
• Fruits – Surprising, sweet, and bright pockets of flavor (apple, pineapple, or grapes); use sparingly to avoid overpowering the salad.

Step-by-Step Guide: Easy Macaroni Salad Recipe

Macaroni salad is simple. Cooking pasta, chopping ingredients, mixing the dressing, and combining it all together. Even though creating the best macaroni salad recipe involves just a few simple steps, following this guide will surely help it become one of your favorite dishes.

Preparing the Macaroni

To make a great homemade macaroni salad, start by selecting quality elbow macaroni. Cooking the pasta correctly is crucial for texture and taste. Here are some tips to ensure your macaroni is perfectly cooked:

1. Use Plenty of Water – Fill a large pot with water and bring it to a rolling boil. This prevents the pasta from sticking together and ensures even cooking.
2. Season the Water – Add a generous amount of salt to the boiling water. This is your chance to season the pasta from the beginning, enhancing the overall flavor of your final dish.
3. Cook to Al Dente – Follow the package instructions for cooking time, but aim for al dente, where the pasta is tender but still firm to the bite. Overcooked macaroni can become mushy, especially once mixed with our dressing.
4. Rinse with Cold Water – Once cooked, immediately rinse the macaroni under cool water to stop the cooking process and cool the pasta. This also helps prevent it from sticking together as it cools. I normally wouldn’t recommend this step, but it works a treat for pasta salads.

Creamy Dressing and Crunchy Veggies

While the pasta is cooking, start making the dressing and chopping the rest of the ingredients.

A creamy macaroni salad recipe hinges on the perfect dressing. Rich and tangy, yet not overpowering. Mix it together by just combining all of the dressing ingredients in a medium bowl and whisking it smooth. Check the consistency of the dressing here. It should be smooth and pourable. If it is too thick, thin it with a touch more vinegar or some of the pasta water. If it seems too thin to stick to the pasta, then stir in some more mayo.

This dressing works because it builds off of our creamy base of mayonnaise. Then, adds in some acid, hints of sweetness, and a balance of spices and seasonings.

While the dressing rests, prep the vegetables. Wash and dry everything. Trim, seed, and dice so pieces are small and uniform for consistent texture and easy mixing. Or you can try grating the carrot or even the onion. I like what grating the carrot does for its texture, so that’s my preference for this recipe.

Combining Ingredients

It’s time to bring everything together.

Transfer pasta to a large bowl and add in all of the prepped veggies. At this point, you can also add in any of the optional mix-ins you want. Use a wide, flexible spatula to gently stir it together. Try to get the ingredients evenly mixed.

Now add in the dressing. Gently stir it all together again until the dressing evenly coats everything.

Taste and adjust your homemade macaroni salad. A little extra salt, acid (vinegar or lemon juice), or a dash of extra seasonings can bring balance to the dish. Cover and chill the macaroni salad for at least an hour so the dressing hydrates the pasta and flavors meld. Before serving, give one last gentle stir. Garnish with a sprinkle of paprika or freshly chopped parsley for a pop of color.

Customizing Your Creamy Macaroni Salad Recipe

When it comes to crafting the best macaroni salad recipe, customization is key. This dish’s versatility allows you to tweak it according to dietary preferences, nutritional goals, or flavor inspirations from around the world. Below, we explore ways to adapt this easy macaroni salad recipe to suit various needs and tastes.

Variations for a Healthier or Vegan Version

If you’re looking to indulge in a creamy macaroni salad recipe without veering off your health goals, consider these simple macaroni salad adjustments:

Healthier Ingredients: Substituting traditional mayonnaise with Greek yogurt (or a 50/50 mix) can reduce calories while adding creaminess and a subtle tang. Incorporating whole wheat or gluten-free pasta can align with dietary preferences without compromising on texture.

Vegan Macaroni Salad: To create a vegan-friendly dish, swap regular mayo with a plant-based alternative. That’s really the only swap needed. You can also opt for plenty of additional fresh vegetables. Make sure the pasta is egg-free, too.

Making it a Meal: Adding Proteins and Extra Vegetables

Transforming a simple macaroni salad into a hearty meal is straightforward. Just pack it with extra protein and veggies. Be aware that if you do add a whole lot of other ingredients, you may need to make a bit more of the dressing to help keep things evenly coated. Nobody wants a dry macaroni salad.

Proteins: Incorporate bacon, chicken, ham, hard-boiled eggs, or even canned tuna for a protein boost that makes this salad more of a main dish. Try adding in some cubed or shredded cheese (especially cheddar). For plant-based options, consider chickpeas, edamame, or baked tofu.

Extra Vegetables: Beyond the listed add-ins, consider roasted red peppers, peas, broccoli florets, artichoke hearts, cherry tomatoes, cabbage, olives, cucumber, baby spinach, or sun-dried tomatoes. Not only do these add nutrition, but they bring vibrant colors and crunch to your homemade macaroni salad.

Other Flavors: Incorporate olive oil, lemon juice, green onion, or other fresh herbs besides dill.

By customizing your creamy macaroni salad recipe, you can create a dish that’s not only delicious and easy to make but also tailored to your specific preferences and needs. Whether you’re after the best macaroni salad recipe or a simple, homemade version, these tips will ensure it’s your new favorite dish.

Serving Suggestions and Pairings

Macaroni salad is a versatile dish that shines at a variety of events, from casual family gatherings to larger celebrations. Its creamy texture and adaptable flavors make it a favorite for:

• Backyard Barbecues – A simple macaroni salad is a staple at any barbecue, offering a cooling contrast to grilled meats. Try it with my reverse sear tri-tip, some grilled Old Bay chicken, buffalo smoked drumsticks, or a pile of smoked pulled pork.
• Picnics and Potlucks – Easily transportable, this homemade macaroni salad is perfect for outdoor gatherings along with other dishes like my potato salad recipe and rotisserie chicken salad.
• Holiday Buffets – Add a festive spin to your holiday table by including the best macaroni salad recipe alongside other traditional dishes like sage-roasted turkey.
• Lunchboxes/Plate Lunches – A creamy macaroni salad recipe can be a delightful addition to lunchboxes and plate lunches, providing a satisfying side or main.

Troubleshooting and FAQs

Make-Ahead and Storage

Macaroni salad is one of those delightful dishes that tastes even better when made ahead, allowing the flavors to meld. Here’s how you can prepare and store it like a pro:

– Make-Ahead Tips: Prepare your simple macaroni salad up to 24 hours in advance. Cook and cool the pasta to al dente, toss it with a bit of olive oil to prevent sticking, and store it separately from the dressing. Just before serving, mix the pasta with the dressing and any fresh ingredients like vegetables and herbs to maintain a crisp texture.

– Storage: Store your homemade macaroni salad in an airtight container in the fridge for up to 3-5 days. If your salad contains mayonnaise, take extra care to keep it chilled to prevent spoilage. When ready to serve, give it a good stir and check the seasoning, as the flavors tend to mellow in the fridge.

Common Macaroni Salad Mistakes and How to Avoid Them

1. Overcooked Pasta: Always cook your pasta al dente. Overcooked pasta can turn mushy when combined with dressing.

2. Under-seasoning: Season your pasta water generously and taste the salad before serving. Adjust the salt, pepper, and other seasonings to enhance flavors.

3. Dry Salad: Avoid a dry salad by ensuring your creamy macaroni salad recipe has enough dressing. If it dries out in the fridge, simply add a little extra dressing before serving.

4. Lumpy Dressing: For a smooth dressing, whisk together the ingredients thoroughly in a separate bowl, ensuring no lumps from mayonnaise or mustard. Only when it is smoothly mixed should it be stirred in with the other ingredients.

FAQs: All Your Questions About Macaroni Salad Answered

• Can I freeze macaroni salad?
  • No. Well, I guess you could. But it is highly un-recommended. The mayonnaise, pasta, and veggies of it all make it so that texture changes and separation are inevitable. Just don’t.
• What can I use instead of mayonnaise?
  • Try Greek yogurt or a combination of yogurt and a bit of olive oil for a lighter alternative.
• How can I make it healthier? 
  • You can use a lighter mayo or Greek yogurt instead of the mayonnaise. And try adding more vegetables like cucumber, broccoli, tomatoes, or peas to increase fiber and nutrients. There are also a lot of healthy pasta options out there that would boost nutritional value.
• Can I make it vegan?
  • Yes! Use vegan mayonnaise and load up on fresh veggies for a satisfying plant-based version.

Creating the best macaroni salad recipe doesn’t have to be daunting. With these tips on preparation, storage, and troubleshooting, you’ll be able to enjoy this simple dish with ease and confidence. Whether you’re serving it at a barbecue or enjoying it as a casual dinner side, this easy macaroni salad recipe is sure to become your new favorite dish. Happy cooking!

How did yours turn out?

I’d love to hear when you try out this simple macaroni salad recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Macaroni Salad

Recipe by Marc PetersonCourse: Sides, Lunch, DinnerDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Resting Time

1

hour 

Total time

1

hour 

25

minutes

This easy, homemade macaroni salad recipe is destined to become your new favorite dish. With perfectly cooked pasta, crisp vegetables, and an irresistibly creamy, tangy dressing, it’s a simple yet extraordinary crowd-pleaser for any occasion.

Ingredients

• 3 cups uncooked elbow macaroni

• 1/2 cup finely diced celery

• 1/2 cup diced red bell pepper

• 1/2 cup shredded carrot

• 1/3 cup diced red onion

• Dressing

• 1 and 1/2 cups mayonnaise

• 1/4 cup white wine vinegar (or regular white or apple cider)

• 2 tablespoons sugar

• 2 teaspoons Dijon mustard

• 1 teaspoon chopped fresh dill

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon celery seed (optional)

Directions

• Bring a large pot of salted water to a boil and cook the pasta until just tender (al dente) according to the pasta’s instructions
• While the pasta is cooking, add the mayonnaise, vinegar, sugar, mustard, dill, salt, garlic powder, black pepper, and celery seed to a medium bowl and whisk together until smooth
• Wash the celery, bell pepper, and carrot, then pat dry and finely dice (or shred – my preference for the carrot) the celery, bell pepper, carrot, and onion to roughly the same size
• When the pasta is done cooking, drain it in a colander and rinse briefly under cold water to stop the cooking and cool the pasta
• Transfer the drained, cooled pasta to a large bowl and add in the diced celery, bell pepper, carrot, and onion, then stir until well distributed
• Pour the dressing over the other ingredients and gently fold together until everything is evenly coated
• Cover the bowl and chill for a minimum of one hour to allow the flavors to meld
• Just before serving, give everything a final gentle stir, taste for seasoning, and garnish

Notes

• If you are making the macaroni salad ahead of time, do not stir the dressing in with the other ingredients until the same day you plan to serve it. You should still get everything mixed together and chilled at least an hour before serving.
• Remember that this is a basic recipe – you can add in different things and make adjustments as desired.

Get recipes like this straight to your inbox:

The post Best Macaroni Salad Recipe: Your New Favorite Dish appeared first on Do You Roux?.

I’m a huge fan of apple cider in the fall. And with arguably too many gallons of cider sitting around, I was trying to come up with some recipes to justify my zealous purchasing behavior. So why not make a fall harvest salad using an apple cider dressing paired with some other autumn ingredients?

This delicious salad is sure to be a hit with its blend of sweet apple cider, juicy pears, and candied bacon. A mix of fresh and peppery greens, this fall harvest medley is the perfect way to enjoy the best of the season. Plus, it’s nutritious too – packed full of vitamins and minerals that will keep you feeling your best.

As I’ve noted before in my fall flavor tier list, pecans and apples were some of my highest-rated flavors. And they are definitely included here. So, make the best use of your apple cider and enjoy the best flavors of fall.

Fall Harvest Ingredients

What makes the ultimate fall salad? In my mind, it starts with the greens themselves. Then include some of the fruit of the season. Then a lot of the rest is kind of just by feeling or things we tend to associate with the autumn harvest. Whether you’re whipping up a nutritious fall salad or an autumn harvest salad, these ingredients are must-haves! Make sure to include these ingredients in your fall dishes!

Spinach and Arugula

Spinach and arugula are a classic combination that will make your salad delicious and nutritious. Both greens are a great source of vitamins and minerals, so you know you’re getting a dose of healthy goodness. And they’ll add a flavorful and peppery crunch to your salad too.

A lot of salad greens grow best in spring and fall – typically not fans of the hot summer months. So you should be able to find some fresh salad greens at your local farmer’s market. To make the ultimate fall salad, make sure you’ve got plenty of spinach and arugula on hand.

Apples and Cider

Apples are now made available year round but they typically are picked in the fall. Apple cider (not to be confused with its alcohol-containing cousin) is typically made in the fall during the harvest but it doesn’t have the longest shelf life because it is unfiltered. So it has become synonymous with the season. Apples are a great addition to any salad, providing a crunchy texture and a hint of sweetness. Choose your favorite variety to include in your salad – I went with Envy apples.

Pears

I always forget how much I love pears. Like apples, they come into their own during the fall. So this season is the best time to get some truly delicious specimens. I ended up using red anjou for this recipe, but feel free to use whatever variety you prefer or can find locally.

Make the Dressing

The idea that started it all, an apple cider dressing. When I tried to search around for an apple cider dressing it seemed that most of them included only apple cider vinegar. But I wanted something more. So I came up with this recipe for a dressing to make the ultimate fall salad. Basically just adding apple cider in with some generic vinaigrette ingredients.

Start with some quality extra virgin olive oil. This is the base of the vinaigrette so don’t go with the super crappy stuff if you can avoid it. But, you also don’t need to buy a $150 bottle flown in from Spain or Greece to your door. Though I guess I’ve never tried that, so maybe it would be more delicious.

Anyways. I like making salad dressings using my small Nutribullet blender because the container sizes just seem to be perfect for me. You can use any blender or food processor and you can even just put the ingredients in a jar and shake them up – you’ll just end up with some loose diced shallot pieces and the dressing will split sooner. A blender or food processor seems to almost emulsify the oil and vinegar so it takes much longer to separate in my experience.

Obviously, we need some apple cider to make an apple cider dressing. I also tossed in some apple cider vinegar, lemon juice, lemon zest, honey, shallot, and Dijon mustard. Then some salt and pepper to finish it off. Just your basic vinaigrette ingredients to let the apple cider shine.

Then just blend, process, or shake until everything is combined.

Prepare the Ingredients

Washing, cutting, shredding, prepping. Salads are simple but still take a little bit of preparation.

Wash Spinach and Arugula

With the bounty of fall harvest ingredients now gathered, it’s time to prepare them for the salad. Let’s start with the spinach and arugula. You can use a colander or a nifty salad spinner to wash and dry your mixed greens. Now, you’ve got clean, fresh greens to use as the base of the salad.

Cut and Shred

Grab a sharp knife and cutting board, and let’s get slicing and dicing. We’ll start by cutting the spinach and arugula leaves into bite-sized pieces (there’s nothing worse in a salad than greens you can’t fit in your mouth after picking them up – especially when coated in dressing, especially with a big beard that gets covered…). We’ll also need to slice the pear and apple. Then shred the fontina cheese.

Cook Wheat Berries

Wheat berries add a wonderful nutty chewiness to the salad. Their unique texture really helps elevate this dish. But they do require a little bit of prep work. Though most wheat berries are harvested in the summer, I made the executive decision to include them in this fall harvest salad. Mostly because they feel like more of a fall ingredient than a summer one. I dunno.

I bought these hard red spring wheat berries from Amazon to make this salad. You may also be able to find some at your local store.

Cook them according to the package instructions. Mine called for a little salt with the water, bringing them to a boil, and then turning them down to simmer for about 30 minutes (I simmered them a little longer for more tender wheat berries).

Topping the Autumn Harvest Salad

The salad toppings really make this fall harvest salad delicious. The apple and pear, pecans, fontina cheese, dried cranberries, wheat berries, and candied bacon make a delicious combination that’s sure to be a hit. Flavors and textures combine to make this nutritious fall salad unforgettable. Together, they make for a yummy autumn harvest salad that will keep you cozy and satisfied in the cooler weather.

Starting with the cheese, the goal is to add some creaminess to this salad. I chose fontina cheese for a mild flavor and soft and creamy texture that complements the salad perfectly. This is one ingredient that can easily be substituted with a different cheese without changing the salad too drastically. Mozzarella and muenster would be similar to fontina. You could also go for some different flavors – the tang of blue cheese or the saltiness of feta.

As fresh fruit, the apple and pear slices add some crispy juiciness to the mix. Dried cranberries are a pop of tart-sweet flavor that sit as almost a surprise present when uncovered in the salad. The prepared wheat berries add some more texture to the salad bringing chewiness with a light nutty flavor.

And speaking of nutty flavor, we’ll add in some toasted pecans for good measure.

Candied Bacon

Now let’s top off the autumn harvest salad with something special – candied bacon! Yes, you heard that right.

I made my own candied bacon recipe specifically for this salad. So of course I would highly recommend following that recipe for making this salad. What makes it great for this salad is the addition of cinnamon, nutmeg, and cloves with brown sugar for candying the bacon. This gives even more hints of the fall season, which really makes this the ultimate fall salad.

You can of course use a different candied bacon, and you could even use regular bacon. It will lose a little bit of the magic but still taste pretty good.

Serving Fall Harvest Salad

This salad is packed full enough that it could be a meal all on its own. But it could also be paired as a side with a different entree or accompanied with some sides of its own to round out a dinner.

Adding Some Sides to this Nutritious Fall Salad

I think this autumn harvest salad could pair perfectly with some kind of bread. Bake your own loaf or try my mom’s dinner rolls recipe or my pillowy softy puffy pitas. Bread is great with salads since it provides you a vehicle with which to sop up every last bit of remaining dressing. And of course, you will want to do that with this homemade apple cider dressing. Trust me.

You could also not go wrong with an additional side of tasty veggies. Roasted green beans, asparagus, or squash come to mind. Or try it with some home-fried pita and spanakopita dip. It is delicious.

A soup and salad combo is classic, so try this out with your favorite fall soup.

Using the Ultimate Fall Salad as a Side

As a fall-themed dish, this bed of mixed greens could be served with a lot of the other main dishes of the season. If you want to use this as an accompaniment, try any of the following:

• Thanksgiving Sage Roasted Turkey
• Rodda Family Three Cheese Lasagna
• Orange Maple Soy Glazed Salmon
• Dr Pepper and Pineapple Glazed Spiral Ham

With a few simple steps, you can create a delicious and nutritious fall salad in no time. Whether you’re having it as a side dish or the main entree, it is sure to please. Plus, the dressing adds just the right touch of sweetness and flavor to make it memorable. So, don’t miss out on this amazing autumn harvest salad!

How did yours turn out?

I’d love to hear when you try out this apple cider fall harvest salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Apple Cider Fall Harvest Salad

Recipe by Marc PetersonCourse: Salads, Main, SidesDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Total time

15

minutes

Tantalize your tastebuds with this delicious ultimate fall harvest apple cider cinnamon salad – a nutritious autumn treat!

Ingredients

• Apple Cider Dressing

• 1/2 cup extra virgin olive oil

• 1/4 cup apple cider

• 2 tablespoons apple cider vinegar

• 2 tablespoons honey

• 1 tablespoon fresh lemon juice

• 1 tablespoon diced shallot

• 1 teaspoon Dijon mustard

• 1/2 teaspoon kosher salt

• 1/4 teaspoon lemon zest

• 1/4 teaspoon black pepper

• Fall Harvest Salad

• 4 packed cups spinach

• 4 packed cups arugula

• 1 apple, sliced

• 1 pear, sliced

• 2/3 cup whole toasted pecans

• 1/2 cup chopped candied bacon

• 1/2 cup shredded fontina cheese

• 1/3 cup prepared wheat berries

• 1/3 cup dried cranberries

• 1 batch of apple cider dressing (from above)

Directions

• Apple Cider Dressing
• Combine all dressing ingredients together in a small blender, food processor, or bottle/jar with a lid
• With a blender or food processor, pulse for three 5-second intervals until smooth; with a bottle or jar, shake vigorously until combined – note that the shallot will not be fully blended without using the blender or food processor
• Refrigerate until ready to serve, up to 5 days
• Fall Harvest Salad
• Wash and dry the spinach and arugula
• Roughly chop the spinach and arugula, slice the apple and pear, chop the candied bacon, and shred the fontina cheese
• In a large serving bowl gently toss together all of the ingredients except for the dressing
• Serve and top individual bowls with the dressing

Notes

• For convenience you may substitute regular bacon for the candied bacon, but do note that the addition of the candied bacon really kicks this salad up a notch
• Simply choose your favorite apple and pear varieties, all of them will be delightful
• As a side dish, this would be more like eight servings

Get recipes like this straight to your inbox:

The post The Ultimate Apple Cider Fall Harvest Salad appeared first on Do You Roux?.

It’s fall again, when pecans and apples start showing up in our local grocery stores and farmer’s markets. To celebrate, I decided to create this delectable salad and dressing. This is a simple recipe that uses the best flavors of the fall season. So get to making this pecan and apple salad.

This salad has all the flavors of fall, including sweet pecans, tangy apples, and a maple-sweet, creamy dressing that makes this dish a real showstopper!

The combination of crunchiness from the nuts and softness from the apple is divine. However, I wanted to give it a twist and add a creamy mustard maple dressing. It turned out beautifully! The tart flavor of the dressing goes perfectly with the sweet, juicy apple slices. The creaminess and tang from the dressing adds another dimension to the salad.

I hope you enjoy this recipe as much as I did.

A Perfect Fall or Thanksgiving Salad

If you’re looking for healthier options this holiday season, then you might be interested in this salad.

I’ve made a few Thanksgiving-focused recipes on the site before like family Thanksgiving punch, Thanksgiving sage roasted turkey, and my simple turkey gravy. But this one is focused less on the holiday itself and more on the general fall season.

The goal was to use fall ingredients to make a tasty salad that took full advantage of the flavors that are most associated with the season.

This fall salad uses apples, pears, pecans, feta, pomegranates, and dried cranberries. These sit atop the bed of fresh greens. And then the dressing brings in a warm mustard flavor that is tempered with the addition of maple to sweeten it up.

The dressing adds a touch of sweetness with a nice, warm tang. The dried cranberries add a nice bit of color and texture. And they pair well with the dressing, making for a nice, tart, and colorful salad.

Make the Creamy Mustard Maple Dressing

Typically, my first step in prepping a salad is getting the dressing made.

I want the dressing prepped and chilling so its flavors will have more time to meld together and it’ll be ready to go when the rest of the salad is prepped.

For this salad, the warmth of a honey-mustard dressing was appealing. But to make it more fall-themed, I chose to sub the honey with maple syrup. And then for even more added warmth I included some typical fall spices.

The dressing is my favorite part of this recipe. It is so creamy and flavorful. I think a big reason why I enjoy it so much is because I made it myself. And making homemade salad dressings is actually quite easy.

The dressing for this salad is a vinaigrette at its core. As a vinaigrette, this has two main ingredients. Vinegar and oil. Then we dress it up with other items to add flavor.

Our flavor mainly comes from the mustard, maple, cinnamon, and cloves.

Using a blender or food processor makes this a super easy recipe. Just toss everything in and blend it together. Try to pulse it so that you don’t run it too long and overheat anything. If you don’t have either of those tools, then finely chop everything and whisk it all together in a bowl.

It’s a combination of ingredients that all come together well. The dressing can be used for a variety of dishes and for many different occasions. So don’t feel like you are limited to using this dressing on just this apple and pecan salad.

Prep the Pecan and Apple Salad

Luckily, prepping most salads is pretty easy. Take everything out, chop or slice what you need to and you’re basically prepped.

This one takes a little bit more effort, but only due to the inclusion of one ingredient that people are probably less familiar with – the pomegranate.

With the dressing made, get out the apple, pear, and pomegranate. Wash all of the fruit and then cut the apple and pear into slices.

For the pomegranate, you’ll want to slice it in half. Take one half in a hand and then hit it on the back over a bowl with a spatula or wooden spoon. This will help dislodge most of the seeds. You may then need to fish the more stubborn ones out. See this guide for more details on getting pomegranate seeds out.

Once you have the dressing made, the fruit chopped, and the pomegranate seeds out, we’re ready to go.

Assemble the Pecan and Apple Salad

This delicious pecan and apple salad is almost ready to serve to your family. But there are a few different options for serving this salad.

Start with a large salad bowl and add the mixed greens to it.

Now, decide whether you’d like to mix everything together or leave everything in individual bowls so people can build their own salads.

For mixing it all together, there are also two options: with or without dressing. Including the dressing will make it easy and quick to serve, but it will mean that there can be no leftovers because the lettuce greens will wilt badly after just a few hours in the dressing.

If you plan on serving this for a group, then you might want to consider putting the toppings in individual bowls. This way, everyone can choose what goes into their own salad. On the plus side, this method is quite useful if there are individuals with allergies or sensitivities. Because they can simply avoid toppings as needed.

The pecan and apple salad is a great combination. It’s crunchy, sweet, and tangy.

What to Serve with the Pecan and Apple Salad

This pecan and apple salad can be a meal on its own or used as a great addition to the main course. The combination of fall produce with the mustard maple dressing is just mouthwatering.

The fresh ingredients make this salad vibrant. If you’re planning on serving this salad at your next holiday party, then you’ll want to buy some decorative dishes and bowls. You can also get creative by using different kinds of fruits, vegetables, or nuts.

You can upgrade this dish with some grilled chicken, crispy crumbled bacon, or roasted (or leftover) turkey to add some more protein. Serve some dinner rolls on the side and then use them to mop up all of the leftover salad dressing so not one drop is wasted.

In the end, this is really just a salad, so you could serve it as a side with almost anything. But it really works well with other fall and winter flavors or dishes.

Try using some candied nuts like my candied walnuts or cinnamon-candied sliced almonds to add even sweeter notes to the salad.

The pecan and apple salad is a great addition to your fall or winter table, no matter how you serve it up.

How did yours turn out?

I’d love to hear when you try this salad and dressing combo! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Pecan and Apple Salad with Creamy Mustard Maple Dressing

Recipe by Marc PetersonCourse: SaladsDifficulty: Easy

Servings

5

servings

Prep time

20

minutes

Cooking timeminutes

Total time

20

minutes

This pecan and apple salad is a great dish for any fall or winter dinner! It’s full of flavor and is a delicious way to enjoy fall flavors.

Ingredients

• Creamy Mustard Maple Dressing

• 3/4 cup olive oil

• 1/4 cup maple syrup

• 1/4 cup white wine vinegar

• 2 tablespoons stone ground mustard

• 1 small shallot

• 1 clove garlic

• 1/4 tsp ground cinnamon

• 1/8 tsp ground cloves

• 1/8 tsp kosher salt

• 1/8 tsp ground black pepper

• Pecan and Apple Salad

• 1/2 cup pecans

• 1/2 cup dried cranberries

• 1/2 cup crumbled feta cheese

• 1 pomegranate

• 1 large apple

• 1 large pear

• 8 cups of 50/50 spinach and spring mix lettuce

Directions

• Creamy Mustard Maple Dressing
• Blend together all of the dressing ingredients in a blender or food processor, pulsing for 10 seconds at a time until smooth
• Store the dressing in an airtight container in the fridge until ready to use, stores for up to 2 weeks
• Pecan and Apple Salad
• Wash and slice the apple and pear, cut the pomegranate in half and remove the seeds by hitting each uncut side of the pomegranate over a bowl until the seeds fall out
• Mix together the spinach and spring mix in a large bowl
• Top the greens with the pecans, cranberries, feta, pomegranate seeds, apple slices, and pear slices
• Drizzle with the creamy mustard maple dressing from above and serve

Get recipes like this straight to your inbox:

The post Pecan and Apple Salad with Creamy Mustard Maple Dressing appeared first on Do You Roux?.

This healthy salad is made with almonds, fresh berries, and a splash of tangy blueberry vinaigrette. It’s the perfect berry salad for a light lunch or side dish.

And this salad is all about the berries. Blueberries, strawberries, blackberries, and raspberries.

I’ve mentioned before in my gorgonzola pear salad recipe that I haven’t always had the best idea of what a salad could be. It would conjure up images of sad greens with no toppings and flavorless dressing.

Not so here! With the perfect balance of sweet and savory, this salad will leave you feeling like you just had a big bowl of yummy goodness.

This salad was inspired by my wife’s love of the Nuts About Berries Salad at Cafe Zupas. However, I chose to make a blueberry vinaigrette instead of the poppyseed dressing that they pair with their berry salad. The dressing packs a nice punch of flavor, but it’s even a delicious berry salad without the blueberry vinegarette.

Hopefully, you enjoy this recipe as much as my wife and I do.

Making the Blueberry Vinaigrette

I typically start off by making the dressing. Then I can set it aside in the fridge and all it may need is a quick shake for it to be ready to serve when the rest of the salad is ready. Plus, it can give all those dressing ingredients a bit of time to mix flavors.

The best part about most salad dressings is the fact that you can usually just toss all the ingredients into a blender. You can also shake or whisk it together as well.

Vinegar and lemon juice add acidity to the dressing. The honey and blueberries lend both sweetness and flavor. Olive oil helps provide body and a base for the rest of the dressing. A bit of salt and pepper are good finishing touches.

In this case, I used red wine vinegar for the blueberry vinaigrette. The flavor of the red wine vinegar really brings out the best in the blueberries.

As I said above, I like to make my dressing a few hours before I plan to serve the salad but it’s totally up to you. It can be made right before serving as well.

Making the Berry Salad

This salad is just the kind of thing that you can make for a casual lunch or side salad. It’s light but still packed with healthy and filling ingredients. You can also make substitutions to use whatever ingredients you have on hand (more on that in the next section…). And it only takes about 10 minutes to fully put together.

Salads are all about fresh ingredients. So, it’s important to use the freshest ingredients possible when making this. The crisp, crunch, and flavor of fresh berries and greens are so delightful.

Making the salad itself is quite easy.

First, make sure to wash all of the salad greens and berries. Then add all of the salad greens to a large bowl. Cut the strawberries into slices. Now add all of the berries on top of the greens. Top it with almonds and cheese. Then toss everything together and drizzle the blueberry vinaigrette on top.

It comes together quickly and you really just need to add all of the ingredients to a large bowl. Though you may want to reserve the dressing for diners to drizzle to their own liking.

What to Put In a Berry Salad?

First, I’d recommend trying out the recipe as listed below. This includes strawberries, blueberries, raspberries, and blackberries as the fruit. For toppings, I include mozzarella cheese and candied sliced almonds. Then drizzle the blueberry vinaigrette on top.

But I am definitely in favor of mixing things up with a recipe and trying out different combinations. Plus, sometimes you don’t have everything on hand for a recipe and you need to make some substitutions. Here are some of my thoughts:

Nuts – I use some homemade cinnamon candied sliced almonds for this salad. Pecans and walnuts could be great subsitutions for the almonds. And you don’t necessarily need to use candied nuts, I just think it lends a nice crunch and sweetness to the berry salad. The real purpose of including nuts in the salad is for the texture and crunch.

Cheese – I use some thick-shredded mozzarella for its creamy texture. But changing up the cheese is probably one of the easiest ways to mix up the flavor of the salad. Try goat cheese or gorgonzola for a powerful tangy punch. Use feta for a salty, creamy addition.

Fruit – I obviously think that this salad should have some berries – it is a berry salad after all. But if you want to sub out one type of berry or even just add to it, there are options. Try crisp apples or pears, sweet grapes, or even sliced kiwi as an addition to the berries in this salad.

Dressing – The restaurant salad that this recipe was inspired by uses a poppyseed dressing. So you can give that a try. My wife might even prefer that as a dressing, because she really likes poppyseeds. Any other lightly sweetened vinaigrette should also work with this salad. Or try using strawberries, raspberries, or blackberries for the dressing instead of blueberries.

If you’re looking for something different this summer, try out this fresh berry salad with all of the summer berries. It’s so delicious and easy to make!

How did yours turn out?

I’d love to hear when you try out this almond and berry salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Almond and Berry Salad with Blueberry Vinaigrette

Recipe by Marc PetersonCourse: SaladsDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking timeminutes

Total time

15

minutes

This almond and berry salad is loaded with berries and paired with a delicious blueberry vinaigrette for a fresh, tangy, sweet flavor

Ingredients

• Blueberry Vinaigrette

• 1 cup blueberries

• 1/2 cup olive oil

• 1/4 cup red wine vinegar

• 1/4 cup lemon juice

• 2 tablespoons honey

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

• Zest of 1 lemon (optional)

• Berry Salad

• 2 cups strawberries

• 8 cups baby red butter lettuce greens

• 1 cup blueberries

• 1 cup blackberries

• 1 cup raspberries

• 1 cup shredded mozzarella cheese

• 1/2 cup cinnamon candied sliced almonds

• 1 cup prepared blueberry vinaigrette

Directions

• Blueberry Vinaigrette
• Add all vinaigrette ingredients to a blender or food processor
• Pulse for 15 to 30 seconds until the dressing is fully combined
• Refrigerate the vinaigrette until ready to use
• Berry Salad
• Cut the strawberries into thin slices
• Add the greens to a large bowl and top them with the strawberry slices, blueberries, blackberries, raspberries, mozzarella, and candied almonds
• Toss the salad together
• Serve the salad and top each serving with the blueberry vinaigrette

Get recipes like this straight to your inbox:

The post Almond and Berry Salad with Blueberry Vinaigrette appeared first on Do You Roux?.

Growing up we always called this recipe frog eye fruit salad. Maybe that’s just because it is a fun name for a kid, and it really just sticks with you. I can’t seem to find any other name for it, so I guess that one is gonna stay.

Fruit salad is my preferred kind of salad. I’ve noted before that I haven’t always been the biggest salad fan. But give me a sweet and juicy salad full of fruit, with no greens in sight, and I am in.

But this is not your typical fruit salad. Included in the mixed bowl of fruits is a wide range of fresh-cut fruits along with a mixed sweet whipped topping and the big secret ingredient.

The secret to this fruit salad recipe – pasta. So, I guess that makes this a pasta salad?

Pasta, marshmallows, pineapple whipped cream dressing, and a whole heap of fresh fruit make this a fruit salad you won’t want to miss.

Why is it Called Frog Eye Fruit Salad?

The secret ingredient itself is what causes the unique recipe name.

Acini di pepe means seeds of pepper in Italian – and they are about the size of peppercorns so the name holds true. When the cooked acini di pepe pasta is added to the dish, it ends up looking kind of like frog eyes. I guess. I mean, I haven’t looked at a whole lot of frog’s eyes in my day. So I’ll take this recipe’s word for it.

You should be able to find acini di pepe pasta in a smaller, dense box in the pasta aisle. Or you can buy some online.

Because I make a few adjustments to the recipe (i.e. adding in a lot more fresh fruit), it loses a little bit of the look. In a more traditional frog eye fruit salad the dressing-covered pasta is a lot more evident.

If you were to mix together just the whipped cream dressing with the cooked pasta it would look similar to a tapioca pudding.

Ingredients of Frog Eye Fruit Salad

Fruit.

You can really choose what fruits you prefer, but I have suggestions for what seems to work best in this salad.

The more traditional recipes typically call for canned pineapple and canned mandarin oranges. Which is okay if you are in a rush, but I thought I’d try using fresh fruit to make it.

And I added a whole lot more than just pineapple and mandarin oranges. My recipe includes grapes, apples, strawberries, kiwis, and bananas along with the pineapple and orange slices. I think this all adds a lot more variety in both taste and texture to the fruit salad.

I also elected to include mini marshmallows. Because marshmallows are delicious.

Also, if you have the time to make homemade whipped cream, I highly encourage it. Since that is part of the main dressing for all of the other ingredients, a homemade one kicks everything up a notch.

You can also feel free to try any of the following when mixing up your own batch:

• Blueberries
• Blackberries
• Cherries (fresh or maraschino)
• Shredded coconut
• Watermelon
• Honeydew melon

How did yours turn out?

I’d love to hear when you try out this frog eye fruit salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Delicious Frog Eye Fruit Salad

Recipe by Marc PetersonCourse: Dessert, Sides, AppetizersDifficulty: Intermediate

Servings

20

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Pasta, marshmallows, pineapple whipped cream dressing, and a whole heap of fresh fruit make this a fruit salad you won’t want to miss.

Ingredients

• 1 cup dry acini di pepe pasta

• 2 cups pineapple, chopped

• 1 and 1/2 cups grapes, halved

• 1 and 1/2 cups strawberries, sliced

• 4 mandarin oranges, peeled and sectioned

• 3 large kiwi

• 1 large apple, chopped

• 1 banana, sliced

• 2 cups mini marshmallows

• Pineapple Whipped Cream Dressing

• 1 cup pineapple juice, divided

• 4 teaspoons cornstarch

• 1/3 cup lemon juice

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• 5 cups prepared whipped cream

Directions

• Boil the pasta according to package directions and drain it in a fine-mesh strainer
• Rinse, peel, cut, chop, and slice the fruit into bite-sized pieces
• Pineapple Whipped Cream Dressing
• make pineapple sauce, reserve 1 tbsp juice
• combine with whipped cream
• add in the pasta and fruit

Get recipes like this straight to your inbox:

The post The Secret To This Delicious Frog Eye Fruit Salad appeared first on Do You Roux?.

Are you looking for a simple and quick way to make a rotisserie chicken salad? Well, then this is the place for you! We have found the best way to make a rotisserie chicken salad and are sharing it with you here.

This is an easy recipe using only simple ingredients, that will have your family begging for more. In just 20 minutes you will be able to have a great meal with very little effort.

Like pumpkin chocolate chip muffins, Rice Krispie treats, fry bread scones, and cream cheese dill dip, this recipe is one that my wife usually makes. So I had to turn to her for the actual recipe and method. Now I have learned for myself – and it actually is quite easy.

On this blog, I’ll spill all of her secrets on how to make a tasty rotisserie chicken salad. You’ll learn how to add flavor and enhance your salad with the best ingredients possible.

Why Use Rotisserie Chicken?

Chicken salad is tasty. But what about when you don’t have the time to cook your own chicken? Or, maybe you forgot to get the frozen chicken breast into the crockpot in time to have it ready for lunch or dinner.

That’s where rotisserie chicken comes in.

All you need to do is buy a rotisserie chicken from the grocery store and you are ready to go. Pull the meat off of the rotisserie and then chop or shred it and you’ll have more than enough to make this recipe.

You can take the store-bought rotisserie chicken and add in your favorite ingredients to make a tasty chicken salad. This way, you don’t have to worry about the time and effort of cooking your own. It is so much more convenient.

Using a pre-cooked rotisserie chicken speeds up the process and makes sure that the chicken itself isn’t bland and tasteless. Because I think sometimes that is how people perceive chicken. But it doesn’t have to be so bland!

Note that you can make your own rotisserie chicken, smoked whole chicken, or really use any other chopped or shredded chicken to make this salad.

Ingredients and How to Make Chicken Salad

You want to start with a few main items but then add on other ingredients that you like.

Most people find it pretty easy to make. The salad is a combination of chopped-up chicken, vegetables, fruits, eggs, nuts, and a dressing of sorts. The dressing is typically made of mayonnaise with a little added salt and pepper.

Chicken salad is one of those dishes that you can’t really make wrong as long as you include the main ingredients. It is kind of like my guacamole recipe in that there are a few core ingredients, and then just throw in any of the add-ins that you’d like. Make sure you include chicken, celery, and all of the dressing ingredients. The rest is up to you.

In the recipe, I include the ingredients that I always use for the recipe. But there are a few more optional ingredients that you can add depending on how you are feeling. Once again, you can mix and match to your heart’s content:

• Lemon juice
• Bacon
• Parsley
• Sour cream
• Cucumber
• Roasted peppers
• Green onion
• Avocado
• Tomato
• Almond Slivers

Tips on How to Make it a Success

So, how do you make chicken salad successfully?

It’s always about balance.

The flavor combinations must be right. The ratios of ingredients must be right. There must be just enough dressing, but not too much. I think this recipe provides the right balance.

Then, make sure you have quality, fresh ingredients. Better ingredients will always lead to a better final meal.

In conclusion, this is the best chicken salad recipe I have tried. I really love this dish because it uses the rotisserie chicken for its flavor and meat, and adds in other ingredients for a variety of tastes and textures.

This is a great recipe to make at home for the family. But it’s also perfect to bring to potlucks and parties for serving a crowd. It’s quick, it’s easy, and it tastes delicious.

Use the recipe below to make this rotisserie chicken salad at home today.

How did yours turn out?

I’d love to hear when you try making rotisserie chicken salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Rotisserie Chicken Salad

Recipe by Marc PetersonCourse: Lunch, SidesDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking timeminutes

Total time

20

minutes

Making chicken salad at home is surprisingly simple. Quickly toss together this rotisserie chicken salad and stuff it in a croissant for the best lunch sandwich.

Ingredients

• 3/4 cup mayonnaise

• 1 tablespoon minced onion

• 1 clove garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 3 1/2 cups rotisserie chicken, shredded

• 1 1/2 cups apples, chopped

• 1 1/2 cups grapes, sliced

• 1 1/2 cups cashews

• 1 1/2 cups celery, sliced

• 3-4 hard-boiled eggs, chopped

Directions

• Chop, shred, mince, slice, and gather all of the ingredients together
• In a large bowl, mix together the mayonnaise, onion, garlic, salt, and pepper to make the dressing
• Add in all remaining ingredients and mix thoroughly so that everything is evenly distributed
• Serve the rotisserie chicken salad on sliced croissants, bread, or as a side dish

Get recipes like this straight to your inbox:

The post The Best Way To Make A Rotisserie Chicken Salad appeared first on Do You Roux?.

Welcome this colorful sesame soy chopped salad with chicken to your table for a feast on the eyes and the tongue. Color and flavor abound in a salad that comes together with tons of crunchy texture.

This one is inspired by another of my mom’s recipes from growing up. She actually first saw it in a local church cookbook. The yellow spiral binding of that cookbook is now quickly deteriorating and the pages are well worn with use.

This recipe calls for cooked, shredded chicken. If you’re looking for a way to cook the chicken, I chose to do it in the slow cooker. I added chicken breast into the cooker along with soy sauce, brown sugar, garlic, and a dash of both sesame oil and ground ginger.

I’ve also made this recipe with canned chicken before by doctoring it up in a pan with some of the dressing for the salad. But you can cook the chicken any way you like.

Frying Rice Sticks

This is perhaps the most entertaining part of the recipe. Almost like a fun science experiment. But do be careful, because very hot oil is involved in making the magic happen. You may also want to have an apron handy. See the video below for a short demonstration.

You are currently entering the splatter zone.

Start with a package of thin rice sticks. You should be able to find them at your local grocery store, but they can also be purchased online if you can’t find them.

To puff them up for the sesame soy chopped salad, heat up oil about 1 to 2 inches deep in a pan. Drop in a handful of the rice sticks and watch as they magically puff up before your eyes. It should happen in about 5 to 7 seconds if the oil is at the right temperature.

If some of the top layer hasn’t fully cooked, then use tongs to flip it over for a few seconds. Then grab it all and pull it out of the oil, letting it drain out over the pan. Place the puffed rice on a paper towel-lined plate and cook another batch until you have enough for the whole salad.

Make a Meal of Sesame Soy Chopped Salad

For the most part, this is a meal in and of itself. Just toss together the salad or let everyone assemble it themselves based on their own dietary needs or wants. That is usually one of the best features of serving a salad – letting everybody add in what they want.

But you can embellish with a few sides to add even more food to the table.

For sides, I recommend any of the following:

• Semi Spicy Sugar Snap Peas
• Ramen in Homemade Chicken Stock
• Bao Buns
• Sauteed Green Beans

Whether served alone or with some delicious sides, the colors, flavors, and textures of this sesame soy chopped salad are sure to delight.

How did yours turn out?

I’d love to hear when you try out this sesame-soy chopped salad with chicken! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Sesame Soy Chopped Salad with Chicken

Recipe by Marc PetersonCourse: SaladsDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

5

minutes

Total time

25

minutes

Color and flavor abound in this sesame soy chopped salad with chicken that comes together with tons of crunchy texture

Ingredients

• 1/4 cup soy sauce

• 3 tablespoons brown sugar

• 1 tablespoon rice wine vinegar

• 1 tablespoon sesame oil

• 1/4 teaspoon dried ground ginger

• 1/8 package of thin rice strings

• Vegetable oil for frying the rice strings

• 4 cups roughly chopped romaine

• 2 cups roughly chopped red cabbage

• 2 cups roughly chopped green cabbage

• 2 to 3 cups cooked shredded chicken

• 1 cup shredded carrot

• 1/2 cup toasted sliced almonds

• 1/2 cup mandarin orange slices

• 1/2 cup sliced green onion

• 2 tablespoons toasted sesame seeds (optional)

Directions

• Whisk together the soy sauce, brown sugar, vinegar, sesame oil, and dried ginger in a small bowl to make the dressing
• Heat oil in a pan about 1 to 2 inches deep over medium-high heat
• Add in a handful of rice sticks and let them cook for about 7 seconds until fully puffed, flipping if necessary
• Remove the puffed rice sticks from the oil, let them drip extra oil back into the pan, and then place them on a paper towel-lined plate
• Repeat steps 3-4 until you have enough puffed rice for the whole salad
• Combine all remaining ingredients in a large bowl, add in the puffed rice sticks, and pour the whisked dressing over the salad
• Toss the ingredients until well-mixed and serve

Get recipes like this straight to your inbox:

The post Sesame Soy Chopped Salad with Chicken appeared first on Do You Roux?.

While living in Texas we invited our friends over for dinner. I was making my chicken pot pie and we asked them to bring a side or salad. When they showed up for dinner, they had brought quite a large salad. We tossed the salad together and had it on the side with the pot pie. It was delicious. And it became the basis for this apple walnut spring mix salad.

About halfway through the meal, we learned that one of our friends had never had a pot pie that she liked. And so the salad was really brought to be a backup meal for her. Fortunately, she did enjoy the pot pie (at least that’s what she said…) but we also thoroughly enjoyed the salad.

I haven’t always been the biggest fan of salads, but I was on board with this one. My wife especially enjoys it, this is one of her favorites.

I love how food can be all about sharing and enjoying together. And in my house when we request or talk about this salad, we just call it the Hansen salad. Cause that’s who shared it with us.

But I don’t know if that is a descriptive enough name for the site, so apple walnut spring mix salad it is.

Spring Mix Salad

This salad comes together quickly and is assembled by just tossing everything together. Just make sure that you start out with washed and prepared greens that are ready to eat.

Only the bacon needs to be cooked beforehand. And a bunch of the ingredients must be chopped. But other than that it is a cinch to make.

Optionally, you can set all of the toppings out in bowls separate from the greens. That way, people can assemble their own plates according to their tastes and any dietary restrictions. This is especially helpful if you are having a large group together with this salad.

For the dressing, I highly recommend a salad dressing shaker or a mason jar with a lid. The salad dressing likes to separate and a good, vigorous shaking together will help it stay emulsified long enough to serve. Stirring the dressing together is not as effective.

You can make the dressing ahead of time if desired. It will keep in the fridge for 2 to 4 weeks. Technically it could also be stored on the counter since all of the ingredients are shelf-stable. But that feels weird once you’ve mixed it up.

Salad Remix

There’s always an opportunity in cooking for changes and alterations in recipes. It’s the fun spice of life that makes cooking interesting in my opinion.

I think originally whenever our friends brought this salad over, the greens were all baby spinach. I like a little more variety to the greens, so I made it a spring mix salad. Spring mix includes a whole combination of greens and lettuces for different flavors and textures. But you could always try substituting with straight baby spinach, or whatever other greens you happen to have on hand.

Mixing up all of the other ingredients can be a fun adventure as well.

For the nuts, replace the walnuts with pecans or almonds. For the cheese, substitute the feta with another creamy variety like crumbled goat or gorgonzola. Toss in some blueberries or other fruit to add another dimension.

However you like it, make it your own. And enjoy this salad as either your next main dish or as the best side salad you’ve ever tasted.

Apple Walnut Spring Mix Salad

Recipe by Marc PetersonCourse: SaladsDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking timeminutes

Total time

20

minutes

Creamy feta and avocado combine with crisp apple, bacon, and walnuts with a delightfully acidic dressing in this perfect spring mix salad

Ingredients

• Dressing

• 1/2 cup extra virgin olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon sugar

• 3 tablespoons white vinegar

• 1 tablespoon red wine vinegar

• 1/2 teaspoon red pepper flakes

• Salad

• 6 cups washed spring mix greens

• 3 to 4 strips cooked bacon

• 1/2 cup chopped red onion

• 1 large avocado

• 1 large apple

• 1/2 cup chopped walnuts

• 1/3 cup craisins

• 1/2 cup crumbled feta cheese

• 1/2 cup prepared dressing

Directions

• Dressing
• Combine all dressing ingredients in a container with a lid
• Vigorously shake the container until the dressing is thoroughly combined
• Store the dressing in the fridge until ready to use, shaking to combine again just before serving
• Salad
• Crumble the cooked bacon
• Chop the red onion, avocado, apple, and walnuts into 1/4-inch to 1/2-inch pieces
• Add the spring mix greens to a large bowl
• Top the greens with crumbled bacon, chopped red onion, chopped avocado, chopped apple, chopped walnuts, craisins, and feta cheese
• Toss the salad together with tongs
• Serve into bowls and top with salad dressing

Get new recipes like this straight to your inbox:

The post Easy Apple Walnut Spring Mix Salad Recipe appeared first on Do You Roux?.