This is our famous Broccoli Cranberry Salad, over a million people have watched the recipe come to life and we're so excited! It’s a great make-ahead, easy recipe making entertaining simple. It has a spot at every holiday get-together, potluck, or celebration.

Talk about a holiday party of flavors! The combination of sweet and savory notes blended with veggies and an incredible creamy, tangy dressing makes for the perfect side dish!

If your’e a broccoli lover, be sure to check out my other popular broccoli recipes Garlic Broccoli and Mushrooms and Broccoli Cauliflower Bacon Salad!

Why You'll Love This Recipe

• Easy to Prepare. This delicious broccoli salad is easy to prepare, making it a perfect dish for cooks of all levels.
• Festive Appeal. Festive ingredients, amazing flavors, and holiday appeal makes this fresh broccoli salad a standout dish on a festive table.
• Nutrient-Rich. Beyond taste, this is a healthy salad recipe and nutrient powerhouse. It’s packed with vitamins, minerals, and fiber.
• Flavorful Combination. The mix of the slightly bitter broccoli, the sweetness of dried cranberries and pomegranate arils, the savoriness of crunchy sunflower seeds and crispy bacon, and the richness of cheese and dressing creates the perfect bite! It’ll quickly become one of your new favorite side dishes.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• Mayonnaise: The base of the sweet dressing, binds the ingredients together, and adds moisture.
• Apple Cider Vinegar: Adds acidity, balancing the richness of the dressing.
• Sugar: Adds sweetness to the dressing.
• Broccoli Heads: The star of the salad, providing a hearty and nutritious base..
• Dried Cranberries and Pomegranate Arils: Add sweetness and a festive touch, balancing the savory broccoli.
• Bacon: Contributes a savory and smoky element, elevating the salad's richness.
• Red Onion: Adds a sharp and slightly pungent flavor.
• White Cheddar Cheese: Provides creaminess and a salty contrast.
• Roasted and Salted Sunflower Seeds: Sunflower kernels bring a crunchy texture and a nutty flavor, complementing the soft broccoli.

Tools You’ll Need

• Large Mixing Bowl
• Tongs
• Cutting Board
• Chef's Knife
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons

How to Make Broccoli Cranberry Salad

1. Cut heads of broccoli into bite-sized pieces. Finely dice cooked, crisp bacon and onion. Cube white cheddar cheese.
2. In a small bowl, whisk together mayonnaise, vinegar, sugar, salt, and black pepper. Set aside. 

3. In a large bowl, mix together broccoli, cranberries, cheese, pomegranate arils, bacon, red onion, and sunflower kernels. 

4. Pour the dressing mixture over the salad ingredients, and toss until coated well. 

5. Refrigerate a couple of hours for the flavors to marry. When ready to serve, garnish with additional sunflower seeds and cranberries.

Tips for Success and Substitutions

Feel free to get creative and tailor the broccoli salad to your taste preferences and dietary needs.

• Chop Ingredients the Same Size. Aim for uniformity in chopping the broccoli, nuts, onions, and other ingredients. This creates a balanced bite with a mix of flavors and textures in each forkful.
• Let it Chill so the Flavors can Marinate. Allow the assembled salad to chill in the refrigerator for at least an hour before serving. This gives the flavors time to mingle and intensify.
• Experiment with Dressing Variations. Try different dressings to find the one that suits your taste. Whether it's a classic mayo-based dressing, a tangy vinaigrette, or a yogurt-based option, the dressing can significantly influence the overall flavor. White wine vinegar or red wine vinegar can be used in place of the apple cider vinegar.
• Include Fresh Herbs. Add a pop of freshness with chopped fresh herbs like parsley or dill. This adds another layer of flavor and brightens up the salad.
• Substitute the Broccoli. If you're not a fan of broccoli, consider using cauliflower or a broccoli-cauliflower mix for a similar cruciferous crunch.
• Dried Fruit Swaps. Swap dried cranberries for golden raisins, currants, juicy grapes, or chopped dried apricots.
• Nut Variations. Use crunchy almonds, sesame seeds, cashews, walnut, or pecans instead of sunflower seeds.
• Cheese Choices. Experiment with different cheeses like extra sharp cheddar cheese, feta, gouda, or goat cheese.
• Red Onion Variations. If red onion is too strong, you can use green onions or chives for a milder flavor.

Storage

Refrigeration: Store leftover broccoli salad in an airtight container in the refrigerator.

Consume Promptly: For optimal taste and texture, it's advisable to consume broccoli salad within 1-2 days. While it may be safe for a longer duration, some ingredients, like broccoli, can lose their crispness over time.

Avoid Freezing: Due to the ingredients' textures, freezing broccoli salad is not recommended. Freezing can lead to changes in texture.

Refreshing the Salad: If the salad has been in the refrigerator for a day and needs a refresh, consider adding a bit more dressing or a squeeze of lemon juice to revive the flavors.

What to Serve with Broccoli Bacon Cranberry Salad

While this fresh salad pairs well with so many dishes, some our favorites to serve it with are French Onion Chicken Casserole, Corn Casserole, Beef Tips and Gravy, and Roast Cornish Hens.

Frequently Asked Questions

More Easy Side Dish Recipes

• Winter Salad with Maple Dressing
• Pistachio Fluff Salad
• French Onion Hashbrown Casserole
• Crispy Parmesan Potatoes

Print

Best Broccoli Cranberry Salad

The Best Cranberry Broccoli Salad is the perfect healthy side dish with bacon and sunflower seeds in a creamy dressing. Easy to assemble in under 15 minutes, it's a delicious make ahead recipe.

Course Salad

Cuisine American

Keyword holidays, vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 165kcal

Ingredients

Dressing

• 1 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons sugar
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Salad

• 8 cups broccoli cut into bite-sized pieces
• ½ cup dried cranberries
• ½ cup crumbled cooked bacon
• ½ cup diced red onion
• 4 ounces cheddar cheese cut into small cubes
• ¼ cup pomegranate arils more for garnish
• ¼ cup roasted and salted sunflower seeds more for garnish

Instructions

• In a small bowl, whisk together dressing ingredients. Set aside.
• In a large bowl, mix together salad ingredients. 
• Pour the dressing over the salad and toss until all the ingredients are coated well. 
• Refrigerate until ready to serve. Garnish with additional sunflower seeds and cranberries.

Video

Notes

TIPS FOR SUCCESS AND SUBSTITUTIONS

Feel free to get creative and tailor the broccoli salad to your taste preferences and dietary needs.

• Chop Ingredients Uniformly: Aim for uniformity in chopping the broccoli, nuts, onions, and other ingredients. This creates a balanced bite with a mix of flavors and textures in each forkful.
• Let it Chill: Allow the assembled salad to chill in the refrigerator for at least an hour before serving. This gives the flavors time to mingle and intensify.
• Experiment with Dressing Variations: Try different dressings to find the one that suits your taste. Whether it's a classic mayo-based dressing, a tangy vinaigrette, or a yogurt-based option, the dressing can significantly influence the overall flavor. White wine vinegar or red wine vinegar can be used in place of the apple cider vinegar.
• Include Fresh Herbs: Add a pop of freshness with chopped fresh herbs like parsley or dill. This adds another layer of flavor and brightens up the salad.
• Broccoli Alternatives: If you're not a fan of broccoli, consider using cauliflower or a broccoli-cauliflower mix for a similar cruciferous crunch.
• Dried Fruit Swaps: Swap dried cranberries for golden raisins, currants, juicy grapes, or chopped dried apricots.
• Nut Variations: Use crunchy almonds, sesame seeds, cashews, walnut, or pecans instead of sunflower seeds.
• Cheese Choices: Experiment with different cheeses like extra sharp cheddar cheese, feta, gouda, or goat cheese.
• Red Onion Variations: If red onion is too strong, you can use green onions or chives for a milder flavor.

 

Storage: 

Refrigeration: Store leftover broccoli salad in an airtight container in the refrigerator.

Consume Promptly: For optimal taste and texture, it's advisable to consume broccoli salad within 1-2 days. While it may be safe for a longer duration, some ingredients, like broccoli, can lose their crispness over time.

Avoid Freezing: Due to the ingredients' textures, freezing broccoli salad is not recommended. Freezing can lead to changes in texture.

Refreshing the Salad: If the salad has been in the refrigerator for a day and needs a refresh, consider adding a bit more dressing or a squeeze of lemon juice to revive the flavors.

Nutrition

Calories: 165kcal | Carbohydrates: 14g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 436mg | Potassium: 245mg | Fiber: 2g | Sugar: 8g | Vitamin A: 474IU | Vitamin C: 53mg | Calcium: 100mg | Iron: 1mg

The post Best Broccoli Cranberry Salad appeared first on Dinner in 321.

Now this is a salad we can get behind! With just a handful of sweet, tasty, easy-to-find ingredients that are simply mixed together, this Pistachio Ambrosia Salad is ready to enjoy in just minutes. It's a nutty, pistachio spin on the traditional recipe - and we are all about it!

Sweet crushed pineapple and mandarins, tropical coconut and fluffy marshmallows are all folded into chilled whipped topping in this Green Ambrosia Salad for the ultimate flavor and texture experience. With so many sweet notes and a minty green color, this Southern charm is a crowd-pleasing dessert everyone will love.

If you're a fan of this retro pistachio ambrosia salad, be sure to try these recipes for some of our other favorite old-school side dishes. This Green Jello Salad is colorful and flavorful, and it doesn't get more vintage than this delicious and sweet Green Fluff Salad.

Why You'll Love This Recipe

• Quick and Easy Dessert. With just a handful of easy-to-find ingredients that all get mixed together, plus no baking required, this sweet treat is ready to enjoy in just minutes.
• Tasty Twist on Tradition. Ambrosia salad is a classic - an oldie and a goodie, for good reason. This is a fun, pistachio twist on the traditional version.
• Make-Ahead Sweet Treat. Because this sweet salad can be mixed together ahead of time and left to set in the fridge before serving, it's a great dessert to whip up early and serve to a crowd!
• Customizable. Get creative and experiment with different add-ins to this salad. Try different nuts and fruits based on your preferences!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Whipped Topping: The light, airy base for this salad, use your favorite kind here. You can find store-bought whipped topping in the refrigerated and freezer sections at the store, or you can make your own homemade whipped cream. Both work!
• Sour Cream or Greek Yogurt: Adds a nice tang and rich, thick texture to the salad.
• Instant Pistachio Pudding Mix: The signature flavor and color of this green ambrosia. Find this in the baking aisle of most grocery stores.
• Crushed Pineapple: Sweet and tropical tasting, this adds delicious flavor to the dish.
• Mandarin Oranges: Also sweet and sometimes tangy, these add flavor, texture and a pop of color to the salad. Be sure to thoroughly drain these before using to keep the salad from being watery.
• Green Grapes: Sweet with a bite, these add nice flavor and texture to this recipe. We like green for their slight tartness, but you can use red or a mixture of both, too.
• Mini Marshmallows: Airy and chewy, these add the perfect sweetness and texture to this retro salad.
• Shredded Coconut: Perfectly sweet and with a tropical flavor profile, this is a signature ingredient for ambrosia salad.
• Maraschino Cherries: Beautifully bright in color and sweet in taste, these offer flavor and a pop of color to this salad.
• Walnuts or Pecans: Either work, or use whatever nut you have on hand. Chopped nuts add a delicious roasted note and great crunchy flavor.

Tools You'll Need

• Mixing Bowls
• Spatula
• Paring Knife
• Cutting Board
• Measuring Cups and Spoons

How To Make Pistachio Ambrosia Salad

1. In a large mixing bowl, combine whipped topping or fresh whipped cream, sour cream, and instant pistachio pudding mix. Stir gently until well combined. The pudding will thicken the mixture.

2. Add in crushed pineapple (with juice), mandarin oranges, grapes, miniature marshmallows, shredded coconut, and chopped nuts (if using). Mix gently until everything is evenly distributed.

3. Fold in the maraschino cherries carefully to avoid breaking them.

4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) before serving. Garnish with additional cherries, mandarin oranges, coconut, and/or chopped nuts if desired.

Expert Tips

• Chill Ingredients Before Using. To keep everything extra cold and refreshing, chill the ingredients ahead of time before mixing together. Chill the fruit, marshmallows and whipped cream or topping. This will ensure the salad sets correctly and will result in the best flavor.
• Avoid Over-mixing. Don't heavily mix this salad, be gentle and stir together until just combined, to keep all ingredients in tact.
• Homemade Whipped Topping: While Cool Whip is a popular choice, you can use homemade whipped cream as a more natural alternative. Simply whip together 1 ½ cups heaving whipping cream, ¼ cup powdered sugar and ½ teaspoon vanilla extract until stiff peaks form. The salad will keep for a couple days.

What To Serve With Pistachio Ambrosia Salad

There are so many options of what to pair with this dish. It's always part of a holiday spread at our house. We love to add it to a menu with other recipes like:

• Southern Cornbread Dressing
• Carmel Apple Dip
• Crockpot Mashed Potatoes
• Coca Cola Ham

Storage and Make-Ahead Instructions

• For the fridge: If you've got leftovers of this salad, lucky you! Store them in an airtight container in the fridge for up to three days.
• Make ahead instructions: This is a great dish to make in advance. You can mix everything together and store it covered in the fridge until you're ready to eat. Letting it sit in the fridge a bit helps it to set, but we recommend serving it sooner than later for maximum flavor and freshness!
• We don't recommend freezing this dish as it compromises the texture.

FAQs

More Easy Salad Recipes

• Pistachio Fluff Salad
• Frozen Fruit Salad
• Cranberry Fluff Salad
• Orange Jello Salad

Print

Pistachio Ambrosia Salad

This 10-ingredient Pistachio Ambrosia Salad takes on 15 minutes to prep and is the perfect make ahead salad or side dish. With whipped topping, pistachio pudding mix, and coconut, there's so much to love about this green ambrosia!

Course Appetizer, Dessert, Salad

Cuisine American

Keyword holidays

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 193kcal

Ingredients

• 8 ounce container whipped topping (thawed) optional use homemade whipped cream
• 1 cup sour cream or plain Greek yogurt
• 3.4 ounce package instant pistachio pudding mix
• 20 ounce can crushed pineapple with the juice
• 1 cup drained mandarin oranges
• 1 cup halved green seedless grapes
• 1 cup miniature marshmallows
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans or walnut optional
• ½ cup drained and halved maraschino cherries

Instructions

• In a large mixing bowl, combine whipped topping or fresh whipped cream, sour cream, and instant pistachio pudding mix. Stir gently until well combined. The pudding will thicken the mixture.
• Add in crushed pineapple (with juice), mandarin oranges, grapes, miniature marshmallows, shredded coconut, and chopped nuts (if using). Mix gently until everything is evenly distributed.
• Fold in the maraschino cherries carefully to avoid breaking them.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours) before serving. Garnish with additional cherries, mandarin oranges, coconut, and/or chopped nuts if desired.

Video

Nutrition

Calories: 193kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 158mg | Potassium: 88mg | Fiber: 1g | Sugar: 18g | Vitamin A: 136IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 0.3mg

The post Pistachio Ambrosia Salad appeared first on Dinner in 321.

If you're looking to add a little retro charm to your holiday table, Cranberry Fluff Salad is a MUST-TRY. This old-fashioned recipe has been a favorite for generations in our family. It combines tangy cranberries, holiday citrus, sweet mini marshmallows, and creamy whipped topping for a perfect balance of merry flavors.

With just 8 easy to find ingredients, it's an affordable recipe that anyone can replicate perfectly. It's a gorgeous pink color and only takes about 30 minutes to prep too!

The best part about this cranberry salad? It's easy to make ahead, meaning less time in the kitchen and more time enjoying the festivities with your family and friends. Its bold flavors and light, fluffy texture will have everyone reaching for seconds—maybe even thirds!

Whether you make it for Thanksgiving dinner, Christmas dinner, or just because, it’s a crowd-pleaser that never goes out of style. Add more retro fluff salads to the table with our other family favorites, the Orange Jello Salad, Pistachio Fluff Salad, and Green Jello Salad!

Why You'll Like This Recipe

• Sweet & Tart Combo. The fresh cranberries bring a tangy kick, perfectly balanced by the sweet cream cheese and whipped topping.
• Nostalgic & Fun. This cranberry fluff recipe is a classic holiday season side dish, bringing back special memories of family meals and special occasions.
• Easy to Make. With simple ingredients and minimal prep, this no bake dessert (or salad) comes together in just a few steps.
• Versatile & Customizable. Whether you prefer pecans or coconut for crunch or want to keep it nut-free, this cranberry marshmallow salad can easily be adjusted to suit your taste.
• Make-Ahead Friendly. This easy Cranberry fluff dessert gets even better as it chills, so you can prepare it in advance, making holiday dinner prep easier.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fresh Cranberries: The star of this sweet dish, cranberries provide the tartness that makes this dish refreshing and balanced.
• Crushed Pineapple: Adds a sweet and tangy element that complements the cranberries. Canned or fresh pineapple both work.
• Orange: The zest and fruit give a burst of citrus flavor, enhancing the freshness of the salad.
• Granulated Sugar: Balances the tart cranberries and adds just the right amount of sweetness.
• Cream Cheese: Adds creaminess and richness, making the dessert salad smooth and luscious.
• Cool Whip or Fresh Whipped Cream: Lightens up the salad and provides that iconic fluff texture.
• Miniature Marshmallows: Adds a fun, chewy texture and sweetness that pairs well with the cranberries.
• Chopped Pecans (Optional): Crunchy pecans add more texture and a nutty flavor for extra depth.

Tools You'll Need

• Mixing Bowls
• Spatula
• Hand Mixer 
• Liquid Measuring Cups
• Whisk
• Paring Knife
• Citrus Zester
• Food Processor or Food Chopper

How to Make Cranberry Fluff Salad

1. Using a food processor or food chopper, process the cranberries until they're coarsely chopped.

2. Zest the orange until you have 2 tablespoons of zest. Then, remove the peel and pith from the orange, and slice the fruit into small, bite-sized pieces.

3. To a medium bowl, combine the chopped cranberries, orange zest and pieces, pineapple, and sugar. Stir until well combined. Refrigerate the mixture for 30 minutes. 

4. Pour the cranberry mixture into colander, and allow mixture to drain for 1 minute.
5. To a large bowl, beat cream cheese with an electric mixer until smooth. Add half of the cool whip of fresh whipped cream. Blend on low spend until combined. Add the remaining cool whip or fresh whipped cream, and blend until smooth again.

5. Gently fold the cranberry mixture into the whipped cream cheese mixture until fully incorporated.

6. Fold in mini marshmallows and pecans (if using). Refrigerate at least 4 hours (or over overnight) before serving.

7. Garnish as desired, and serve cold.

Pro Tips and Substitutions

• Make it Nut-Free. If you prefer a nut-free version, simply don't add the pecans. The salad will still have plenty of texture and flavor.
• Whipped Cream Alternative. If you prefer, you can make your own homemade whipped cream by whipping 1 ½ cups of heavy whipping cream with ¼ cup of powdered sugar and 1 teaspoon vanilla until stiff peaks form.
• Adjust Sweetness. Depending on your taste, you can increase or decrease the amount of sugar. Just remember, the longer the salad sits, the sweeter it becomes.
• Cranberry Options: You can use frozen cranberries as well. Before chopping them, allow the cranberries to thaw completely, then pat dry with a paper towel. It is not ideal to use canned cranberries in this recipe.
• Add Mix-ins. For added texture, try folding in diced apples, dried cranberries, shredded coconut, red grapes, or chopped walnuts.
• Garnish Options. When ready to serve, you can top this fluffy salad with dried chopped cranberries (dried or fresh), extra pecans, and fresh mint.

Make Ahead and Storage Instructions

This is the perfect make-ahead dish, as it needs time to chill. Prep it the night before your get-togethers for the best results.

Store your cranberry fluff salad in an airtight container in the refrigerator for up to 2-3 days. The flavors will meld as it sits, making it even better the next day!

Due to the whipped cream and cream cheese, freezing will alter the texture of this salad, so it’s best enjoyed fresh from the fridge.

Frequently Asked Questions

More Holiday Sweet Treats

• Cherry Berry On a Cloud
• Old Fashioned Strawberry Pretzel Salad
• Strawberry Jam Cake
• Strawberries and Cream Tres Leches Cake

Print

Cranberry Fluff Salad

With its merry blend of tart cranberries, sweet creaminess, and a fluffy texture, this easy, make-ahead Cranberry Fluff Salad is bound to be a hit at your next holiday gathering! With just 8 ingredients, anyone can master this easy fluff recipe that will be requested every holiday season.

Course Appetizer, Dessert, Salad

Cuisine American

Keyword holiday

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 198kcal

Ingredients

• 12 ounces fresh cranberries
• 8 ounce can crushed pineapple drained
• 1 large orange
• ¼ cup granulated sugar
• 8 ounce package cream cheese
• 8 ounce tub thawed Cool Whip or homemade whipped cream
• 2 cups mini marshmallows
• ½ cup chopped pecans optional

Instructions

• Using a food processor or food chopper, process the cranberries until they're coarsely chopped.
• Zest the orange until you have 2 tablespoons of zest. Then, remove the peel and pith from the orange, and slice the fruit into small, bite-sized pieces.
• To a medium bowl, combine the chopped cranberries, orange zest and pieces, pineapple, and sugar. Stir until well combined. Refrigerate the mixture for 30 minutes. 
• Pour the cranberry mixture into colander, and allow mixture to drain for 1 minute.
• To a large bowl, beat cream cheese with an electric mixer until smooth. Add half of the cool whip or fresh whipped cream. Blend on low speed until combined. Add the remaining cool whip or fresh whipped cream, and blend until smooth again.
• Gently fold the cranberry mixture into the whipped cream cheese mixture until fully incorporated. 
• Fold in mini marshmallows and pecans (if using). Refrigerate at least 4 hours (or over overnight) before serving. Garnish as desired, and serve cold.

Video

Notes

Pro Tips and Substitutions

• • Make it Nut-Free: If you prefer a nut-free version, simply don't add the pecans. The salad will still have plenty of texture and flavor.

• • Whipped Cream Alternative: If you prefer, you can make your own homemade whipped cream by whipping 1 ½ cups of heavy whipping cream with ¼ cup of powdered sugar and 1 teaspoon vanilla until stiff peaks form.
  • Adjust Sweetness: Depending on your taste, you can increase or decrease the amount of sugar. Just remember, the longer the salad sits, the sweeter it becomes.
  • Cranberry Options: You can use frozen cranberries as well. Before chopping them, allow the cranberries to thaw completely, then pat dry with a paper towel. It is not ideal to use canned cranberries in this recipe.
  • Mix-ins: For added texture, try folding in diced apples, dried cranberries, shredded coconut, red grapes, or chopped walnuts.

• • Garnish Options: When ready to serve, you can top this fluffy salad with dried chopped cranberries (dried or fresh), extra pecans, and fresh mint.

Make Ahead and Storage Instructions

This is the perfect make-ahead dish, as it needs time to chill. Prep it the night before your get-togethers for the best results.

Store your cranberry fluff salad in an airtight container in the refrigerator for up to 2-3 days. The flavors will meld as it sits, making it even better the next day! Due to the whipped cream and cream cheese, freezing will alter the texture of this salad, so it’s best enjoyed fresh from the fridge.

Nutrition

Calories: 198kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 80mg | Potassium: 130mg | Fiber: 2g | Sugar: 18g | Vitamin A: 340IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 0.3mg

The post Cranberry Fluff Salad appeared first on Dinner in 321.

A holiday meal isn't complete until old fashioned Strawberry Pretzel Salad Recipe is on the table! This dessert, that's as easy to eat as it is to whip up, has been a part of every family holiday get-together for my entire life, thanks to my Aunt Marilyn.

With its buttery crushed pretzel crust, rich cream cheese layer, and fruity strawberry Jello topping, this retro dessert is perfect for any gathering and is sure to bring a taste of nostalgia to the table. It has 8 basic ingredients and is an excellent make-ahead go-to dessert.

Whether it’s a family gathering, potluck, or summer BBQ, this retro dessert jello salads like this one will surely impress your guests! Bring back even more yummy dessert memories with this Fruit Cocktail Cake, Tomato Soup Cake, or Oatmeal Cake.

Why You'll Like This Recipe

• Sweet and Salty Combo: The crunchy, salty pretzel crust provides a salty contrast to the sweet layers, creating a perfect balance of flavors.
• Retro Charm: This nostalgic recipe is a classic, bringing back memories of family dinners and holiday tables.
• Creamy and Fruity: The creamy layer balances the tangy strawberries and adds richness to the dessert.
• Crowd Pleaser: This delicious dessert or side dish is a hit with both kids and adults, making it perfect for potluck dinners, family gatherings, or celebrations.
• Wonderful Make-Ahead Dish: Strawberry pretzel dessert is easy to prepare in advance and tastes even better after chilling in the fridge for a few hours.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

Jello Layer:

• Pineapple Juice: Adds a subtle tropical sweetness and depth to the strawberry flavor.
• Strawberry Jello: Provides the classic fruity, strawberry gelatin layer that holds everything together.
• Frozen Sliced Strawberries in Syrup: Enhances the fruity flavor and adds texture to the Jello layer.

Pretzel Layer:

• Crushed Pretzels: Salty pretzels are the base of the dish. They provide a crunchy, savory contrast to the sweet filling.
• Salted Butter: Helps bind the crust together and adds richness.
• Granulated Sugar: Adds sweetness to balance the saltiness of the pretzels.

Cream Cheese Layer:

• Cream Cheese: Gives the dish its creamy, tangy filling that complements the sweet strawberry topping.
• Granulated Sugar: Sweetens the cream cheese layer for a smooth, rich taste.
• Cool Whip or Fresh Whipped Cream: Whipped topping lightens up the cream cheese mixture, making it fluffy and easy to spread.

Topping:

• Fresh Strawberry Slices: Fresh berries add a burst of color and extra strawberry flavor to the finished dish.

Tools You'll Need

• Mixing Bowls
• Hand Mixer 
• Whisk
• Rubber Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 13”x9” Baking Dish

How to Make Strawberry Pretzel Salad Recipe

Strawberry Jello Layer

1. In a saucepan over medium high heat or in the microwave, bring the pineapple juice to a boil. Transfer to a large bowl. Stir in both strawberry jello packages until fully dissolved. 
2. Fold in the thawed frozen strawberries. Refrigerate the mixture for 1 hour.

Crust Layer

1. In a bowl, combine the crushed pretzels, melted butter, and sugar. Press the pretzel mixture evenly into the bottom of a 13"x9" baking dish. Bake in a preheated 350˚F oven for 10 minutes, then let it cool completely.

Cream Cheese Layer

1. In a medium bowl, beat the softened cream cheese and sugar with an electric mixer until smooth. 
2. Fold in the Cool Whip (or fresh whipped cream) until well combined. Spread this mixture over the cooled crust, making sure to spread it all the way to the edges to seal the layer.

3. Gently pour the strawberry gelatin mixture over the cream cheese layer and spread evenly. Place the sliced fresh strawberries on top. Cover with a lid or with plastic wrap and refrigerate for at least 4 hours, or until the jello is set. 

4. Slice and serve!

Southern Cook Expert Tips and Substitutions

• How to Crush Pretzels: You can crush pretzels by either placing them in a ziploc bag and hitting with a rolling pin or you can pulse them in a food processor a few times to your desired consistency.
• Swap the Jello Flavor: For a different twist, you can use raspberry or cherry Jello instead of strawberry.
• Fresh Whipped Cream: If you prefer, make fresh whipped cream by whipping 1 ½ cups of heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, then fold it into the cream cheese mixture.
• Add Nuts: For extra crunch, sprinkle chopped pecans or walnuts on top of the cream cheese layer.
• Make It Lighter: Use reduced-fat cream cheese and sugar-free Jello for a lighter version of this dessert.
• Pretzel Crust Alternative: Combine 1-⅓ cups graham cracker crumbs (12 full sheets), ½ cup melted butter, and 3 tablespoons white sugar. Press firmly into a 13”x9” pan. Bake for 10 minutes. Use gluten-free pretzels or graham crackers and ensure your gelatin brand is gluten-free for a fully gluten-free dessert.
• Frozen Strawberries in Syrup Alternative: If you can't find this product in your freezer section at your grocery store, you can slice 1 pound fresh strawberries or thaw one pound of frozen sliced strawberries and mix with 2 tablespoons granulated sugar. Allow the berries to rest for 20 minutes, then mix to the gelatin layer as the recipe states.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pretzel crust may soften slightly over time, but the flavors will still be delicious.

Freezing is not recommended, as the texture of the Jello and cream cheese layers can be affected.

Frequently Asked Questions

More Nostalgic Desserts

• Old Fashioned Tea Cakes
• Blackberry Dumplings
• Apple Roll
• Strawberry Jam Cake

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Strawberry Pretzel Salad Recipe

This Strawberry Pretzel Salad Recipe is old fashioned retro dessert HEAVEN! With 8 simple ingredients, it brings the perfect mix of fruity freshness, a tangy cream cheese filling, and salty crunch to the table. It's a true favorite among so many friends and family members!

Course Dessert, Salad

Cuisine American

Keyword holiday

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 20 servings

Calories 226kcal

Ingredients

Strawberry Layer

• 2 cups pineapple juice
• 2 3 ounce boxes Strawberry Jello
• 16 ounce package frozen sliced strawberries in syrup thawed
• Garnish: 6-8 sliced fresh strawberries

Crust Layer

• 2 cups crushed pretzels
• ¾ cup salted butter
• ¼ cup granulated sugar

Cream Cheese Layer

• 8 ounces cream cheese
• 1 cup granulated sugar
• 8 ounces cool whip or fresh whipped cream (see note)

Instructions

Strawberry Layer

• In a saucepan over medium high heat or in the microwave, bring the pineapple juice to a boil. Transfer to a large bowl. Stir in both strawberry jello packages until fully dissolved.
• Fold in the thawed frozen strawberries. Refrigerate the mixture for 1 hour.

Crust Layer

• In a bowl, combine the crushed pretzels, melted butter, and sugar. Press this mixture evenly into the bottom of a 13"x9" baking dish. Bake in a preheated 350˚F oven for 10 minutes, then let it cool completely.

Cream Cheese Layer

• In a medium bowl, beat the softened cream cheese and sugar until smooth.
• Fold in the Cool Whip (or fresh whipped cream) until well combined. Spread this mixture over the cooled pretzel crust, making sure to spread it all the way to the edges to seal the layer.
• Gently pour the strawberry mixture over the cream cheese layer and spread evenly. Place the sliced fresh strawberries on top. Refrigerate for at least 4 hours, or until the jello is set.
• Slice and serve!

Video

Notes

Southern Cook Tips and Substitutions

• • How to Crust Pretzels: You can crush pretzels by either placing them in a ziploc bag and hitting with a rolling pin or you can pulse them in a food processor a few times to your desired consistency.

• • Swap the Jello Flavor: For a different twist, you can use raspberry or cherry Jello instead of strawberry.

• • Fresh Whipped Cream: If you prefer, make fresh whipped cream by whipping 1 ½ cups of heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form, then fold it into the cream cheese mixture.

• • Add Nuts: For extra crunch, sprinkle chopped pecans or walnuts on top of the cream cheese layer.

• • Make It Lighter: Use reduced-fat cream cheese and sugar-free Jello for a lighter version of this dessert.
  • Pretzel Crust Alternative: Combine 1-⅓ cups graham cracker crumbs (12 full sheets), ½ cup melted butter, and 3 tablespoons white sugar. Press firmly into a 13”x9” pan. Bake for 10 minutes. Use gluten-free pretzels or graham crackers and ensure your gelatin brand is gluten-free for a fully gluten-free dessert.
  • Frozen Strawberries in Syrup Alternative: If you can't find this product in your freezer section at your grocery store, you can slice 1 pound fresh strawberries or thaw one pound of frozen sliced strawberries and mix with 2 tablespoons granulated sugar. Allow the berries to rest for 20 minutes, then mix to the gelatin layer as the recipe states.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pretzel crust may soften slightly over time, but the flavors will still be delicious. Freezing is not recommended, as the texture of the Jello and cream cheese layers can be affected.

Nutrition

Calories: 226kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 237mg | Potassium: 126mg | Fiber: 1g | Sugar: 25g | Vitamin A: 299IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 1mg

The post Strawberry Pretzel Salad Recipe appeared first on Dinner in 321.

There's something incredibly nostalgic about a chilled, no-bake dessert on a hot summer day, and my Mamaw's old-fashioned Frozen Fruit Salad is a timeless family favorite. With 7 simple ingredients and 10 minutes of prep time, this treat combines the creamy richness of cream cheese and Cool Whip with the vibrant flavors of fresh fruit. It's a refreshing treat but also a breeze to make!

This frozen fruit salad recipe is fun for the whole family to help make. It also keeps well, so it's the perfect make ahead recipe for a picnic or barbecue.

Whether you’re hosting a family reunion, a backyard BBQ, special or simply craving a cool, sweet treat, this Frozen Fruit Salad is the perfect answer. With minimal effort and maximum flavor, it's perfect for a hot day when you're craving something cool and tasty.

If you love a cool whip dessert, we have some other popular favorites. Along with my other fluff salads Orange Jello Salad and Green Jello Salad, it's sure to get rave reviews!

Why You'll Love this Recipe

• Creamy, Cool and Delicious: The combination of cream cheese and Cool Whip creates a smooth, creamy base. Served straight from the freezer, this fun summer side dish is a delicious way to cool down on hot days.
• Nostalgic: This vintage recipe brings back sweet memories of a delicious spread at holiday meals, backyard barbecues, family get-togethers, and special occasions.
• Easy to Make: With simple ingredients and straightforward steps, this delicious treat is hassle-free and quick to prepare.
• Versatile: You can customize this easy fruit salad recipe with your favorite fruits and nuts.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Recipe Card Below

• Cream Cheese: Provides a rich, creamy texture and a tangy flavor that balances the sweetness of the fruits.
• Sugar: Sweetens the cream cheese mixture, enhancing the overall flavor of the salad.
• Drained Crushed Pineapple: Adds a tropical sweetness and a bit of texture to the salad. Save the pineapple juice for a smoothie, dressing, or marinade.
• Cool Whip: Lightens the mixture, making it fluffy and smooth.
• Frozen Sliced Strawberries in Juice: Infuses the salad with a sweet, fruity flavor and a beautiful color.
• Bananas: Adds natural sweetness and a creamy texture.
• Chopped Pecans: Provides a delightful crunch and a nutty flavor that complements the fruits.

TOOLS YOU'LL NEED

• Mixing Bowls
• Rubber Spatula
• Hand Mixer 
• Liquid Measuring Cups
• 8"x5" Loaf Pan (2)

How to Make Frozen Fruit Salad

1. In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

2. Blend in the drained crushed pineapple and thawed sliced strawberries with their juice.

3. Gently fold in the Cool Whip until the mixture is well combined and fluffy.

4. Carefully fold in the sliced bananas and chopped pecans, ensuring they are evenly distributed throughout the mixture.

5. Transfer the mixture into two 9"x5" or three 8”x3” loaf pans, 13”x9” freezer-safe dish, or individual serving dishes.

6. Cover with plastic wrap or a lid and freeze for at least 4 hours or until firm.
7. Before serving, let the salad sit at room temperature for about 10-15 minutes to soften slightly for easier slicing or scooping.

Pro Tips and Substitutions

• Fruit Variations: Feel free to substitute or add other fruits like blueberries, raspberries, mandarin oranges, maraschino cherries, red grapes, or mangoes. Pineapple chunks can also be used. Simply chop them closer to the size of pineapple tidbits or crushed pineapple.
• Nuts: Swap pecans for your favorite nut! You can use pistachios, walnuts, almonds, or leave them out if you prefer a nut-free version.
• Sweetness: Adjust the sugar in this frozen fruit salad recipe according to your taste preference or use a sugar substitute if desired.
• Texture: For a different texture, try adding shredded coconut or mini marshmallows.
• Optional Garnishes: For a pop of color, serve slices or scoops topped with fresh mint, fresh strawberries, banana slices, or sliced fresh pineapple.
• Cool Whip Substitute: Fresh whipped cream can be used instead of Cool Whip.
  • To make homemade whipped cream, in a large bowl on high speed, blend together 1 ½ cups heavy whipping cream or heavy cream, ¼ cup powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.
• Thawing Cool Whip: Cool Whip is sold frozen and will need to be defrosted before making the pie.
  • The two methods of thawing I recommend are in the refrigerator or in cold water. Thawing in the refrigerator will take about 5 hours. For the second way, place the Cool Whip tub in a bowl filled with cold water and let it sit for 30 to 40 minutes.

Storage and Freezing

Store the frozen salad in a freezer-safe, airtight container, covered tightly with plastic wrap or a lid. It can be kept in the freezer for up to 2 weeks. Let it sit at room temperature for about 10-15 minutes before serving to make scooping easier.

More Old Fashioned Delicious Recipes

• Butter Roll
• Strawberry Jam Cake
• Whipping Cream Pound Cake
• Coconut Meringue Pie

Frequently Asked Questions

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Frozen Fruit Salad

This Frozen Fruit Salad is a cool, creamy, and fruity dessert that's sure to become a favorite at your table! This old-fashioned treat takes 10 minutes to prep before freezing to perfection! It's make ahead magic makes it ideal for picnics, barbecues, and birthday parties.

Course Dessert

Cuisine American

Keyword fruit

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 12 servings

Calories 219kcal

Ingredients

• 8 ounces cream cheese softened
• ¾ cup granulated sugar
• 20 ounce can crushed pineapple drained
• 8 ounce Cool Whip thawed
• 16 ounces frozen sliced strawberries in juice thawed
• 2 bananas chopped
• ¾ cup chopped pecans

Instructions

• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
• Blend in the drained crushed pineapple and thawed sliced strawberries with their juice.
• Gently fold in the Cool Whip until the mixture is well combined and fluffy.
• Carefully fold in the sliced bananas and chopped pecans, ensuring they are evenly distributed throughout the mixture.
• Transfer the mixture into 2 9"x5" or 3 8”x3” loaf pans, 13”x9” freezer-safe dish, or individual serving dishes.
• Cover with plastic wrap or a lid and freeze for at least 4 hours or until firm.
• Before serving, let the salad sit at room temperature for about 10-15 minutes to soften slightly for easier scooping.

Notes

Pro Tips and Substitutions

• • Fruit Variations: Feel free to substitute or add other fruits like blueberries, raspberries, mandarin oranges, maraschino cherries, red grapes, or mangoes. Pineapple chunks can also be used. Simply chop them closer to the size of pineapple tidbits or crushed pineapple.

• • Nuts: Swap pecans for your favorite nut! You can use pistachios, walnuts, almonds, or leave them out if you prefer a nut-free version.

• • Sweetness: Adjust the sugar in this frozen fruit salad recipe according to your taste preference or use a sugar substitute if desired.

• • Texture: For a different texture, try adding shredded coconut or mini marshmallows.

• • Optional Garnishes: For a pop of color, serve slices or scoops topped with fresh mint, fresh strawberries, banana slices, or sliced fresh pineapple.

• • Cool Whip Substitute: Fresh whipped cream can be used instead of Cool Whip.
    • • To make homemade whipped cream, in a large bowl on high speed, blend together 1 ½ cups heavy whipping cream or heavy cream, ¼ cup powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.

• • Thawing Cool Whip: Cool Whip is sold frozen and will need to be defrosted before making the pie.
    • • The two methods of thawing I recommend are in the refrigerator or in cold water. Thawing in the refrigerator will take about 5 hours. For the second way, place the Cool Whip tub in a bowl filled with cold water and let it sit for 30 to 40 minutes.

Storage 

Store the frozen salad in a freezer-safe, airtight container, covered tightly with plastic wrap or a lid. It can be kept in the freezer for up to 2 weeks. Let it sit at room temperature for about 10-15 minutes before serving to make scooping easier.

Nutrition

Calories: 219kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 83mg | Potassium: 282mg | Fiber: 3g | Sugar: 28g | Vitamin A: 182IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 1mg

The post Frozen Fruit Salad appeared first on Dinner in 321.

When it's peak summer and the strawberries are perfect, this is my go-to salad recipe. Everyone absolutely loves this Cucumber and Strawberry Salad and for good reason, it's so delicious!

Juicy, sweet strawberries are paired with crunchy, fresh cucumber, salty feta, red onion, and a honey balsamic dressing that is just to die for. If you've never been a fan of a savory fruit-based salad, this recipe will change you! I promise you can trust me, when I say it's just that good.

If you love simple salad recipes, be sure to try our Lemon Pasta Salad, Caprese Panzanella Salad, and viral Healthy Pasta Salad.

Why You'll Love this Recipe

• Showcases fresh summer produce. The berries, cucumber, and onion all make for a crunchy, delicious bite that is perfect in the peak of summer.
• Crowd favorite salad. This side dish is requested over and over by our family and friends for any outdoor barbecue or gathering.
• Customize to your liking. With less than 10 ingredients, you can customize this salad with any fresh berries, herbs, and tangy cheese you have on hand - it's just so simple to make!

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• English cucumber: This is a seedless cucumber and is great for chopping and slicing.
• Strawberries: Buy fresh berries, frozen won't work. Look for berries with a deep red color.
• Red onion: Adds a little zing in each bite.
• Fresh basil leaves: Gives that fresh summer flavor we all love.
• Fresh mint: Brings that hint of bright flavors that pairs perfectly with the strawberries.
• Crumbled feta or goat cheese: Use feta for a more mild, salty cheese, or goat cheese for a tangy cheese.
• Olive oil: The base to the dressing that marinates the ingredients nicely.
• Balsamic vinegar: Adds an acidic, rich, almost caramel-like flavor.
• Fresh lemon juice: Brightens and enhances all of the ingredient flavors.
• Honey: Gives just a hint of sweetness to the dressing to balance the vinegar.
• Optional Toppings: We love to add a crunch to this salad with toasted almonds, sunflower seeds, or pine nuts. Use your favorite here!

TOOLS YOU’LL NEED

• Mixing Bowls
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Tongs
• Cutting Board
• Paring Knife
• Citrus Press

How to Make Cucumber and Strawberry Salad

1. First, slice the vegetables, fruit, cheese, basil, and mint.

2. In a large bowl, combine the prepared cucumber, strawberries, and red onion.

3. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, and honey until well combined. Season with salt and pepper to taste.

4. Pour the dressing over the cucumber and strawberry mixture. Toss gently to coat all the ingredients with the dressing.
5. Add basil, mint, and crumbled feta or goat cheese (if using). Toss gently to mix everything together.

6. Transfer to a serving dish. Garnish with toasted nuts if desired. Serve immediately.

Pro Tips

• Use a mandolin to thinly slice. If you prefer even slices without using a knife, very carefully use a mandolin for simple slicing.
• Toss together in advance. This salad is great to prepare up to two hours in advance of a party to allow the flavors to marinate together.
• Get creative with other berries and herbs. Try adding some fresh blueberries or other herbs like chives for a twist on these delicious flavors.
• Pick the ripe strawberries. When looking at strawberries in the store or farmers' market, be sure they are deep red in color on the outside - this ensures they are sweet and flavorful.

Storage & Make Ahead Instructions

This salad keeps well in the fridge for up to one day after serving. We don't recommend freezing this salad as it will compromise the texture and make the berries mushy.

You can make this salad up to two hours in advance to allow the flavors to marinate and become even richer.

FAQs

More Delicious Salad Recipes

• Caprese Panzanella
• Lemon Pasta Salad
• Green Bean and Tomato Salad
• Marinated Vegetable Salad

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Cucumber and Strawberry Salad

The Cucumber and Strawberry Salad is the best side dish for summer with less than 10 ingredients. Juicy strawberries are tossed with fresh cucumber, basil, feta, and balsamic vinegar. It's a recipe that will be everyone's favorite at picnics and barbecues.

Course Salad, Side Dish

Cuisine American

Keyword fruit, vegetables

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 75kcal

Ingredients

• 1 large English cucumber thinly sliced
• 1 pint strawberries hulled and sliced in ¼-inch slices
• ¼ cup thinly sliced red onion
• ¼ cup thinly sliced fresh basil leaves
• ¼ cup thinly sliced fresh mint
• ½ cup crumbled feta or goat cheese optional
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• ½ tablespoon fresh lemon juice
• ½ tablespoon honey
• salt and black pepper to taste
• Optional Topping: toasted almonds, sunflower seeds, or pine nuts

Instructions

• In a large bowl, combine the prepared cucumber, strawberries, and red onion.
• In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, and honey until well combined. Season with salt and pepper to taste.
• Pour the dressing over the cucumber and strawberry mixture. Toss gently to coat all the ingredients with the dressing.
• Add basil, mint, and crumbled feta or goat cheese (if using). Toss gently to mix everything together.
• Transfer to a serving dish. Garnish with toasted nuts if desired. Serve immediately.

Video

Notes

Storage: 

This salad keeps well in the fridge for up to one day after serving. We don't recommend freezing this salad as it will compromise the texture and make the berries mushy.

You can make this salad up to two hours in advance to allow the flavors to marinate and become even richer.

Tips: 

• Use a mandolin to thinly slice. If you prefer even slices without using a knife, very carefully use a mandolin for simple slicing.
• Toss together in advance. This salad is great to prepare up to two hours in advance of a party to allow the flavors to marinate together.
• Get creative with other berries and herbs. Try adding some fresh blueberries or other herbs like mint or chives for a twist on these delicious flavors.
• Pick the ripe strawberries. When looking at strawberries in the store or farmers' market, be sure they are deep red in color on the outside - this ensures they are sweet and flavorful.

Nutrition

Calories: 75kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 44mg | Potassium: 158mg | Fiber: 1g | Sugar: 6g | Vitamin A: 47IU | Vitamin C: 36mg | Calcium: 18mg | Iron: 0.4mg

The post Cucumber and Strawberry Salad appeared first on Dinner in 321.

This Green Bean and Tomato Salad is a perfect blend of fresh veggies, tossed in a tangy and flavorful dressing. This recipe is quick to prepare and a great make ahead side dish to bring to a get-together.

Loaded with beautiful colors and healthy nutrients, it's a salad that's light, fresh and will keep you coming back for more!

Need more fresh flavor, salad inspiration? Be sure to check out my Marinated Vegetable Salad and Caprese Panzanella Salad!

Laura Ashley's Tip: This salad is really delicious served all year round as well. Just be sure to look for the best cherry tomatoes in the produce department.

Blanching Your Green Beans is the Secret to Success

Blanching your green beans is an essential first step in the recipe. It keeps them crunchy in texture and very fresh in flavor! 

The blanching process is a cooking technique that involves briefly boiling fresh green beans in hot water followed by rapidly cooling them in ice water. This process helps retain the beans' vibrant green color, partially cooks them, and preserves their crunchy texture.

Why You’ll like this Recipe

• Fresh and Crisp: The combination of fresh beans, juicy tomatoes, carrots, and cucumber provides a delightful crunch. It's a refreshing, delicious salad on hot summer days! Check your local farmer's market for peak summer produce!
• Flavorful Dressing: The honey Dijon mustard, balsamic vinegar, and fresh garlic create a deliciously tangy and sweet dressing.
• Healthy and Nutritious: This easy salad recipe is packed with vitamins, minerals, and antioxidants.
• Quick and Easy: Simple ingredients and minimal prep time make this cold green bean salad recipe a breeze to put together.
• Versatile: This tomato and green bean salad is perfect as a side dish, a light lunch, or even a potluck contribution.

What You’ll Need

Scroll down for recipe amounts and instructions in the recipe card. 

• Vegetables: Fresh Green Beans, Sweet Cherry Tomatoes, Carrots and Cucumber: These provide a texture and fresh flavor. They're rich in vitamins, minerals, and antioxidants. They add a refreshing crunch and keeps the salad light and hydrating.
• Fresh Basil: Infuses the salad with a sweet, aromatic flavor.
• Pine Nuts: Add a rich, buttery flavor and a nice crunch, also a source of healthy fats.
• Olive Oil: Provides a smooth, rich base for the dressing and adds healthy fats.
• Balsamic Vinegar: Adds a tangy sweetness that complements the vegetables.
• Lemon: Adds a fresh, zesty flavor to the dressing and enhances the overall brightness of the salad.
• Fresh Garlic: Provides a pungent, savory depth to the dressing.
• Honey Dijon Mustard: Adds sweetness and tang to the dressing, helping to emulsify it.
• Chives or Green Onions: Add a mild onion flavor and a fresh green color.
• Parsley: Brings a fresh, slightly peppery flavor and bright green color to the salad.

Tools You’ll Need

• Mixing Bowls
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Tongs
• Cutting Board
• Chef's Knife
• Large Skillet
• Garlic Press
• Serrated Knife
• Colander
• Citrus Press (Optional)

How to Make Green Bean and Tomato Salad

1. Bring a large skillet of water to a boil. Add the green beans, and cook for 2-3 minutes. Once the green beans are crisp-tender, immediately transfer to a large bowl of ice water to stop the cooking process. After 5 minutes, drain beans in a colander.

2. To a large mixing bowl, combine the drained beans, tomatoes, carrots and cucumber.

3. In a small mixing bowl, combine olive oil, vinegar, lemon juice, garlic, honey dijon mustard, chives, parsley, salt and black pepper. Whisk or shake until well emulsified.

4. Pour the dressing over the salad ingredients. Toss until combined well. Transfer to a serving bowl. Garnish with basil and pine nuts or almonds.

Expert Tips and Substitutions

• Set up an ice bath in advance. When you are blanching the beans, be sure to set the ice bath up in advance. This is crucial to stopping the cooking of the green beans after boiling to achieve the perfect texture. 
• Make-Ahead: This is a great make-ahead dish! Simply keep the vegetables, dressing and garnishes stored separately, then toss when ready to serve.
• Tomato Varieties: Fresh tomatoes give life to this dish! While we prefer halved cherry tomatoes, you can also use heirloom tomatoes cut into large segments or cubed.
• Dressing Substitutions: Besides balsamic vinegar in the dressing, you can also use red wine vinegar, apple cider vinegar, or white wine vinegar.
• Other Optional Additions: Some more delicious additions include, red onion, bell peppers, radishes, or blanched asparagus. It's also excellent topped with parmesan cheese or salty feta cheese.

What to Serve with Green Bean Salad

Combine this easy green bean salad with a protein and make it a substantial and satisfying meal! Grilled meat, tofu, or even hard-boiled eggs are all excellent additions!

We especially love to serve it as a side dish with Crock Pot Sloppy Joes, Slow Cooker Barbecue Chicken Legs, BBQ Chicken Sliders, and Salmon Patties.

Storage

Store leftovers in an airtight container in the refrigerator up to 2-3 days. The crispness of the pine nuts/almonds and vegetables will degrade the longer it's stored. This recipe is not suitable for freezing and thawing.

Frequently Asked Questions

More Recipes Like This 

• Gremolata Green Beans
• Crispy Green Beans
• Gremolata Asparagus
• Marinated Vegetable Salad

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Green Bean and Tomato Salad

Bright colors, bold flavors and full healthy nutrients, this Green Bean and Tomato Salad is a delicious summer salad prepared in just 15 minutes! Serve as a side dish or as a main course with your favorite protein on top. It's full of incredibly fresh flavors!

Course Salad, Side Dish

Cuisine American

Keyword vegetables

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 8 Servings

Calories 102kcal

Ingredients

Salad

• 12 ounces fresh green beans trimmed and halved
• 1 pint Pure Flavor® Oriana® Orange Grape Tomatoes
• 1 cup sliced carrots
• 1 cup sliced cucumber
• Garnish: Toasted Pine Nuts or Almonds and Fresh Basil amount as desired

Dressing

• ¼ cup olive oil
• 1 ½ tablespoons balsamic vinegar
• 1 ½ teaspoons lemon juice
• 2 minced garlic cloves
• 1 ½ tablespoons honey dijon mustard
• 2 tablespoons minced chives or green onions
• 2 tablespoons minced fresh curly parsley
• Salt and Black Pepper to taste

Instructions

• Bring a large skillet of water to a boil. Add the green beans, and cook for 2-3 minutes. Once the green beans are crisp-tender, immediately transfer to a large bowl of ice water to stop the cooking process. After 5 minutes, drain beans in a colander.
• To a large mixing bowl, combine the drained beans, tomatoes, carrots and cucumber.
• In a small mixing bowl, combine olive oil, vinegar, lemon juice, garlic, honey dijon mustard, chives, parsley, salt, and black pepper. Whisk or shake until well emulsified.
• Pour the dressing over the salad ingredients. Toss until combined well. Transfer to a serving bowl. Garnish with basil and pine nuts or almonds.

Video

Notes

Expert Tips and Substitutions

• • Set up an ice bath in advance. When you are blanching the beans, be sure to set the ice bath up in advance. This is crucial to stopping the cooking of the green beans after boiling to achieve the perfect texture. 

• • Make-Ahead: This is a great make-ahead dish! Simply keep the vegetables, dressing and garnishes stored separately, then toss when ready to serve.

• • Tomato Varieties: Fresh tomatoes give life to this dish! While we prefer halved cherry tomatoes, you can also use heirloom tomatoes cut into large segments or cubed.

• • Dressing Substitutions: Besides balsamic vinegar in the dressing, you can also use red wine vinegar, apple cider vinegar, or white wine vinegar.

• • Other Optional Additions: Some more delicious additions include, red onion, bell peppers, radishes, or blanched asparagus. It's also excellent topped with parmesan cheese or salty feta cheese.

Nutrition

Calories: 102kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 32mg | Potassium: 319mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3588IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 1mg

The post Green Bean and Tomato Salad appeared first on Dinner in 321.

Summer calls for light, refreshing, and vibrant dishes, and Caprese Panzanella salad is the perfect answer. This Italian-inspired salad combines the classic flavors of a Caprese salad with the rustic charm of a traditional panzanella.

With juicy cherry tomatoes, creamy mozzarella, aromatic basil, and crunchy sourdough croutons, this salad is a delightful explosion of taste and texture. Whether you're hosting a garden party, enjoying a picnic, or simply looking for a quick, delicious meal, this panzanella salad is sure to impress.

We love the summer flavors of caprese with tomato and mozzarella. If you do too, you should definitely try our Shrimp Caprese, and Sangria Salmon Caprese Pasta.

What does Caprese and Panzanella Mean?

Panzanella salad and caprese salad are both popular Italian dishes, but they are different from each other.

Caprese: The term "Caprese" refers to the island of Capri, located in the Campania region of Italy. It's a simple Italian salad made with fresh tomatoes, mozzarella cheese, and basil, often seasoned with olive oil and sometimes balsamic vinegar.

Panzanella: "Panzanella Toscana" is a traditional Tuscan bread salad. The name is derived from two Italian words: "pane" (meaning bread) and "zanella" (an old Italian word for a deep plate). It's a bread salad that traditionally uses stale or toasted bread, soaked in water and mixed with fresh vegetables like tomatoes, cucumbers, and onions, and dressed with olive oil and vinegar.

I combined the two into the ultimate salad, and it's a match made in heaven!

Why You’ll like this Recipe

• Vibrant Dish: The combination of sweet cherry tomatoes, fresh basil, and creamy mozzarella creates a burst of flavors in every bite.
• Easy to Make: Simple ingredients and straightforward steps make this tomato and bread salad a breeze to prepare. It can be customized and served as a main dish, appetizer or side dish!
• Perfect for Summer: It's one of the best summer salads, making it a perfect dish for hot summer days. It's excellent at barbecues, picnics, or any outdoor get-together.

Ingredients

Scroll down for recipe amounts and instructions in the recipe card. 

• Sourdough Bread: Provides a hearty, crunchy base for the salad. The bread soaks up the flavors of the dressing while retaining a pleasant texture.
• Olive Oil: Used to toast the bread and as part of the dressing, it adds a rich, fruity flavor that complements the other ingredients.
• Garlic: Adds a subtle kick of flavor when toasted with the bread.
• Balsamic Glaze: Drizzled over the salad, it adds a sweet, tangy richness that ties all the flavors together.
• Sweet Cherry Tomatoes: Juicy and sweet ripe tomatoes are the star of the salad, adding freshness and vibrant color. Cubed heirloom tomatoes are also excellent in this side salad.
• Fresh Mozzarella Cheese: Creamy and mild, it balances the acidity of the tomatoes and the tanginess of the balsamic glaze.
• Fresh Basil Leaves: Adds a fragrant, herbal note that enhances the overall flavor of the salad.

Tools You’ll Need

• Mixing Bowl
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Tongs
• Cutting Board
• Chef's Knife
• Large Skillet
• Garlic Press
• Serrated Knife

How to Make Caprese Panzanella Salad

1. Add olive oil to a large skillet on medium-high heat. Once hot, add bread cubes, and stir to coat well. When the bread starts to become golden brown, after 4-6 minutes, add garlic, salt, and pepper. Stir well. Cook an additional 1-2 minutes. Turn off the heat, and allow the bread cubes to cool completely.

2. To a large bowl, add tomatoes, mozzarella, sliced basil, olive oil, salt and black pepper. Stir until combined well.

3. Fold the cooled garlic bread cubes into the salad, and transfer to a serving bowl. Garnish with the basil leaves and balsamic glaze drizzle.

Pro Tips and Substitutions

• Toasted Bread Tips: Any crusty Italian stale bread like ciabatta or a French baguette, whole-grain, or multigrain bread can be used in this dish. You can also season the bread with Italian seasoning. Instead of toasting in a skillet, you can also toss bread cubes with olive oil and seasoning, spread on a large baking sheet in a single layer, and bake at 400°F for 10-15 minutes.
• Extra Vegetables: You can add other vegetables to customize the dish including sliced cucumbers, red peppers, red onion, radishes, or even grilled vegetables like zucchini or eggplant. You can also mix in some leafy greens such as arugula, baby spinach, or mixed salad greens.
• Cheese Options: While fresh mozzarella is traditional, you can try different cheeses like crumbled feta cheese, goat cheese, or shaved Parmesan.
• Add Extra Protein: To make the salad more substantial, add protein sources like grilled chicken, steak, shrimp, tofu, chickpeas, or even sliced hard-boiled eggs.

Storage

Panzanella bread salad is best enjoyed fresh because the bread gets soggy when stored for too long. However, if you have leftovers, store the bread pieces separately from the other ingredients and refrigerate in an airtight container.

If the bread becomes slightly stale, you can revive it by briefly toasting it in the oven or in a skillet.

Frequently Asked Questions

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• Shrimp Caprese
• Sangria Salmon Caprese Pasta
• Crockpot Tomato Basil Chicken
• Sun-dried Tomato Caper Pasta

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Caprese Panzanella Salad

Bursting with amazing flavors, Caprese Panzanella is a perfect light meal or side dish! It comes together in less than 20 minutes with simple, fresh ingredients!

Course Appetizer, Salad

Cuisine American

Keyword vegetables

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 310kcal

Ingredients

Garlic Bread

• 2 cups sourdough bread cubes
• ¼ cup olive oil
• Salt & Black Pepper to taste
• 2 garlic cloves minced

Salad

• 1 pint sweet cherry tomatoes halved
• 8 ounces fresh mozzarella dice-sized cubed
• ⅔ ounce fresh basil divided
• 2 tablespoons olive oil
• 2 tablespoons balsamic glaze or balsamic glaze with fig

Instructions

Garlic Bread

• Add olive oil to a large skillet on medium-high heat. Once hot, add bread cubes, and stir to coat well.
• When the bread starts to become golden brown, after 4-6 minutes, add garlic, salt, and pepper. Stir well. Cook an additional 1-2 minutes. Turn off the heat, and allow the bread cubes to cool completely.

Salad

• Reserve a few gathered basil leaves for garnish. Chiffonade (thinly slice) the remaining basil.
• To a large bowl, add tomatoes, mozzarella, sliced basil, olive oil and ⅛-1/4 teaspoon both salt and black pepper. Stir until combined well.
• Fold the cooled garlic bread cubes into the salad, and transfer to a serving bowl.
• Garnish with the reserved basil leaves and balsamic glaze drizzle.

Video

Notes

Pro Tips and Substitutions

• • Bread Varieties: Any crusty Italian bread like ciabatta or a baguette, whole-grain, or multigrain bread can be used in this dish.

• • Extra Vegetables: You can add other vegetables to customize the dish including sliced cucumbers, bell peppers, radishes, or even grilled vegetables like zucchini or eggplant. You can also mix in some leafy greens such as arugula, baby spinach, or mixed salad greens.

• • Cheese Options: While fresh mozzarella is traditional, you can try different cheeses like crumbled feta cheese, goat cheese, or shaved Parmesan.

• • Add Extra Protein: To make the salad more substantial, add protein sources like grilled chicken, steak, shrimp, tofu, chickpeas, or even sliced hard-boiled eggs.

Storage

• Panzanella bread salad is best enjoyed fresh because the bread gets soggy when stored for too long. However, if you have leftovers, store the bread pieces separately from the other ingredients and refrigerate in an airtight container.

• If the bread becomes slightly stale, you can revive it by briefly toasting it in the oven or in a skillet.

Nutrition

Calories: 310kcal | Carbohydrates: 16g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 335mg | Potassium: 240mg | Fiber: 1g | Sugar: 4g | Vitamin A: 808IU | Vitamin C: 19mg | Calcium: 230mg | Iron: 2mg

The post Caprese Panzanella Salad appeared first on Dinner in 321.

Chicken salad is SO delicious when it's homemade, and this Chicken Salad Croissant is super easy to whip up and tastes even better. Made with tender chicken, a creamy dressing, and full of crunchy mix-ins, it's the perfect flavor combination.

If you're a fan of the popular Chicken Salad Chick flavor Sassy Scotty, you'll be in heaven! The flavors of this chicken salad are spot on! It's then piled high onto buttery, flaky croissants. That's right, these are croissant sandwiches - is there anything better?!

Not only can you make it ahead of time, but this croissant chicken salad is completely customizable too. Add in any ingredients you like, or remove the ones you don't. No matter how you serve it, it's sure to be a winner. We'll bet on it!

If you like this recipe, be sure to try some of these other variations. Our Southern Chicken Salad is a twist on the classic and happened to go viral too. Two of our other fan favorites are Savory Chicken Salad, and our flavor-packed Cornbread Chicken Salad.

Why You'll Love This Recipe

• Quick and Easy Sandwich Idea: With a quick prep time and using simple, good quality ingredients, this chicken salad is easy to mix together and ready to enjoy in no time.
• Full of Flavor and Texture: Tender chicken, creamy mayonnaise and ranch dressing, and crunchy celery and bacon make this the ultimate flavor and texture bomb in every bite.
• Customizable: This is our favorite go-to version, but it can easily be customized to anyones preferences. Add or omit ingredients depending on taste - include fruit or nuts, change up the spices, or serve it on different types of rolls or sliced bread. Get creative, the options are endless!
• Make Ahead: Not only is this salad super quick and easy to make, but it can be made in advance. And it actually gets better after it sits for a while! Make it ahead of time and let the flavors meld together for a few hours before serving.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Chicken: The base of this chicken salad, we shred the protein after it's been cooked and cooled. We like boneless, skinless chicken breasts best, but you can use whatever you like or have on hand. You can even use a whole rotisserie chicken as a shortcut!
• Mayonnaise: Rich and creamy, this is the base for the chicken salad dressing.
• Ranch Dressing: Adds a zesty, tangy flavor to the dressing and helps to thin it out a bit.
• Cheddar Cheese: Sharp and delicious in flavor, cheddar goes perfectly on this sandwich and pairs well with the bacon.
• Bacon: Smokey and crispy, this adds nice flavor and texture to the sandwich.
• Celery: Adds a french and crunchy bite to the chicken salad.
• Green Onions: Provides a mild onion flavor and a nice pop of color.
• Garlic Powder and Onion Powder: Dried spices you probably already have on hand, these help to subtly flavor the chicken salad and help enhance the other flavors.
• Salt and Pepper: As I always say, season everything with salt and pepper! It makes everything taste better, trust me.
• Croissants: Rich, flaky and buttery, soft croissants are the perfect vessel to eat this delicious, tender chicken salad on.

Laura Ashley's Tip: Use rotisserie chicken for a quick shortcut, it's just as delicious as making it from scratch!

How To Make Chicken Salad Croissants

1. To a large bowl, combine the chicken, mayonnaise, ranch dressing, cheddar cheese, bacon, celery, green onions, garlic powder, onion powder, salt, and black pepper.

2. Mix with a hand mixer until well combined. 

3. Store in the refrigerator in an air tight container until ready to serve.
4. When ready to serve, slice croissants in half. Scoop and spread ½ cup prepared chicken salad on each croissant.

Expert Tips

• Poach For Tender Chicken: Poach or boil your the breasts for the most tender, juicy results. You can also bake the chicken, but be sure to not overcook it, or it will be rubbery and dried out.
• Use Rotisserie Chicken for a Shortcut: If you're short on time or don't want to make your own chicken, use a store-bought rotisserie chicken. They're a great time-saver, super flavorful and delicious, easy to find at any grocery store, and work perfectly for chicken salad.
• Shred Chicken While Warm: Shred the breast meat shortly after cooking it while it's still slightly warm. It'll shred easier this way versus when it's cold.
• Let Flavors Meld: Once you've mixed together the salad, let it sit in the fridge for an hour or so (or even overnight) to let the flavors meld. It's one of those things that tastes better with time!

Variations and Mix-Ins

• Add Fruit: Sweet, crunchy fruit add great flavor and texture to chicken salad. Try halved red or green grapes, diced apples, raisins or even any dried fruit.
• Go Nuts for Nuts: Chopped or toasted nuts add texture and flavor in every bite. Almonds, pecans or walnuts would be delicious.
• Add Toppings: Load up your sandwich with fresh, crunchy, and flavorful toppings like butter lettuce, sliced heirloom tomatoes, tangy pickled onions, or spicy pickled jalapenos.

Storage and Make-Ahead Instructions

• Make-Ahead: This chicken salad recipe can be made ahead of time, and in fact, actually tastes better if you let it sit for a few hours before serving. Make this in advance to let the flavors meld and serve it a few hours, or even the next day for best results. Just be sure to keep the croissants separate so the sandwiches don't get soggy.
• Fridge: Store any leftover chicken salad in an airtight container in the fridge for up to 3-5 days. Store the croissants separately, and when you're ready to enjoy, simply assemble your sandwiches.

More Easy Sandwich Recipes

• Party Sub Sandwich
• Best Steak Sandwich
• Leftover Meatball Sandwich
• Mississippi French Dip Sandwich

Frequently Asked Questions

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Chicken Salad Croissant

This Chicken Salad Croissant is the ultimate croissant sandwich that's easy to make with 10 ingredients, plus it's a great make ahead meal. Customize the filling with any of your favorite spices, seasonings, veggies, and fruit!

Course Appetizer, dinner

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 10 Servings

Calories 487kcal

Ingredients

• 1 ½ pounds cooked chicken
• 1 ¼ cups mayonnaise
• ¼ cup ranch dressing
• 1 cup shredded cheddar cheese
• ½ cup cup cooked and crumbled bacon
• ½ cup finely diced celery
• 2 tablespoons sliced green onions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• 8 croissants

Instructions

• To a large bowl, combine chicken, mayonnaise, ranch dressing, cheddar cheese, bacon, celery, green onions, garlic powder, onion powder, salt, and black pepper. Mix with a hand mixer until well combined. 
• Store in the refrigerator in an air tight container until ready to serve.
• When ready to serve, slice croissants in half. Scoop and spread ½ cup prepared chicken salad on each crossiant.

Video

Notes

Storage Instructions: 

• • Make-Ahead: This chicken salad recipe can be made ahead of time, and in fact, actually tastes better if you let it sit for a few hours before serving. Make this in advance to let the flavors meld and serve it a few hours, or even the next day for best results. Just be sure to keep the croissants separate so the sandwiches don't get soggy.

• • Fridge: Store any leftover chicken salad in an airtight container in the fridge for up to 3-5 days. Store the croissants separately, and when you're ready to enjoy, simply assemble your sandwiches.

Tips: 

• Poach For Tender Chicken: Poach or boil your chicken for the most tender, juicy results. You can also bake the chicken, but be sure to not overcook it, or it will be rubbery and dried out.
• Use Rotisserie Chicken for a Shortcut: If you're short on time or don't want to make your own chicken, use a store-bought rotisserie chicken. They're a great time-saver, super flavorful and delicious, easy to find at any grocery store, and work perfectly for chicken salad.
• Shred Chicken While Warm: Shred the chicken shortly after cooking it while it's still slightly warm. It'll shred easier this way versus when it's cold.
• Let Flavors Meld: Once you've mixed together the chicken salad, let it sit in the fridge for an hour or so (or even overnight) to let the flavors meld. It's one of those things that tastes better with time!

 

Nutrition

Calories: 487kcal | Carbohydrates: 25g | Protein: 26g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 761mg | Potassium: 284mg | Fiber: 1g | Sugar: 7g | Vitamin A: 442IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 2mg

The post Chicken Salad Croissant appeared first on Dinner in 321.

This zesty lemon basil pasta salad recipe, with its bright flavors and fresh ingredients, will transport you straight to the coast. It's the perfect dish for picnics, barbecues, or lazy days spent by the sea.

Light, vibrant, and incredibly satisfying, this salad is a must-try for your summer menu. Loads of lemon goodness, fresh vegetables and basil, and nutty parmesan creates a dish that is both a looker and incredibly delicious! Make it a complete meal by adding a protein like grilled chicken, salmon, shrimp, hard-boiled eggs, or chickpeas.

Why You'll Like This Recipe

• Refreshing and Light: This cold pasta salad is perfect for warm weather, offering a burst of fresh flavors.
• Versatile: It's a great side dish or main dish! It's a perfect summer pasta salad for a family bbq and potlucks!
• Simple Ingredients: Easy to find and prepare, making it a go-to recipe for busy days.
• Make-Ahead Friendly: This easy pasta salad recipe can be prepared in advance, allowing flavors to meld together beautifully.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

• Pasta: Adds substance and a tender texture that pairs well with the other ingredients.
• Asparagus: Provides a fresh, crisp element and a vibrant color.
• Fresh Basil: Adds fragrance and freshness.
• Pine Nuts: Contribute a rich, buttery flavor and a delightful crunch.
• Parmesan: Brings a salty, nutty flavor that enhances the overall taste of the salad.
• Fresh Lemon Juice and Zest: Adds a bright, tangy flavor to the dressing.
• Extra Virgin Olive Oil: The base of the dressing, adding a smooth, rich texture.
• White Wine Vinegar: Provides acidity and helps balance the flavors of the dressing.

Tools You'll Need

• Mixing Bowl
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cutting Board
• Chef's Knife
• Citrus Juicer
• Zester
• Small Saucepan
• Large Saucepan
• Small Skillet

How to Make Lemon Pasta Salad

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. Bring a large saucepan of salted water to a boil. Blanch the asparagus for 1-1 ½ minutes or until tender-crisp. Drain in a colander, then transfer to an ice bath. Once completely cooled, drain again, and set aside.

3. In a small skillet, toast pine nuts on medium-low heat until lightly browned, stirring often. Watch closely as they can burn quickly.

4. In a small bowl, whisk together 1 tablespoon lemon zest, ⅓ cup lemon juice, olive oil, white wine vinegar, salt, and black pepper until well combined.

5. In a large bowl, combine the cooked and cooled pasta, asparagus, fresh basil, pine nuts, and shaved Parmesan.

6. Pour the dressing over the salad and toss to coat evenly. Transfer to a serving bowl. If desired, garnish with extra Parmesan cheese, pine nut, basil, and/or lemon slices.

Pro Tips and Substitutions

• Type of Pasta: Use any short pasta shape like penne, rotini, trotolle, cavatappi, fusilli, or campanelle.
• Vegetables: Swap asparagus for blanched green beans, snap peas, or broccoli florets for a different flavor and texture.
• Nuts: Substitute pine nuts with toasted almonds or walnuts for a different crunch.
• Cheese: Try pecorino romano or feta for a different cheesy flavor.
• Other Additions: You can exchange of add ingredient to create your favorite pasta salad flavor. Some great options are red onion, cherry tomatoes, grape tomatoes, marinated artichoke hearts, kalamata olives, sweet bell peppers, baby spinach, sundried tomatoes, and green onion.

MAKING THE PERFECT PASTA FOR PASTA SALAD

The key to making pasta for a cold noodle salad is to cook it al dente and then quickly cool it down to stop the cooking process. Here's all of our secret tips to the best method:

• Choose the Right Pasta Shape: Opt for a pasta shape that will hold onto the dressing and other ingredients well. Rotini, fusilli, penne, and farfalle are all excellent choices.
• Boil Water: Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt per gallon of water to season the pasta as it cooks.
• Cook Al Dente: Add the pasta to the boiling water and cook it according to the package instructions until it is al dente, which means it's cooked through but still firm to the bite. It's important not to overcook the pasta, as it will continue to absorb moisture from the dressing in the salad, and you don't want mushy pasta.
• Rinse Under Cold Water: Once the pasta is cooked, immediately drain it in a colander and rinse it under cold running water. Rinsing the pasta stops the cooking process and helps cool it down quickly, preventing it from becoming mushy and sticky.
• Drain Well: Make sure to drain the pasta well to remove any excess water. 

STORAGE

Store in an airtight container in the refrigerator up to 3-4 days. The pasta tends to soak up the dressing the longer it’s stored. If needed, toss with additional olive oil. This is not a freeze and thaw friendly dish.

More Incredible Pasta Salad Recipes

• Best Macaroni Salad
• Spaghetti Pasta Salad
• Barbecue Chicken Pasta Salad
• Classic Pasta Salad

Frequently Asked Questions

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Lemon Pasta Salad

Embrace the coastal vibes with this refreshing and delightful Lemon Pasta Salad. Its vibrant flavors and easy preparation will make it a staple in your recipe collection, perfect for bringing a taste of the seaside to your table.

Course Salad, Side Dish

Cuisine American

Keyword pasta

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 344kcal

Ingredients

Salad Ingredients

• 8 ounces pasta penne, rotini, trotolle, cavatappi, fusilli, campanelle
• 1 pound fresh asparagus trimmed and cut into bite-sized pieces
• ⅔ cup thinly sliced fresh basil
• ½ cup pine nuts
• ½ cup shaved parmesan cheese

Dressing Ingredients

• 2 lemons
• ¼ cup extra virgin olive oil
• 1 tablespoon white wine vinegar
• ½ teaspoon salt add more to taste
• ¼ teaspoon black pepper

Instructions

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
• Bring a large saucepan of salted water to a boil. Blanch the asparagus for 1-1 ½ minutes or until tender-crisp. Drain in a colander, then transfer to an ice bath. Once completely cooled, drain again, and set aside.
• In a small skillet, toast pine nuts on medium-low heat until lightly browned, stirring often. Watch closely as they can burn quickly.
• In a small bowl, whisk together 1 tablespoon lemon zest, ⅓ cup lemon juice, olive oil, white wine vinegar, salt, and pepper until well combined.
• In a large bowl, combine the cooked and cooled pasta, asparagus, fresh basil, pine nuts, and shaved Parmesan.
• Pour the dressing over the salad and toss to coat evenly. Transfer to a serving bowl. If desired, garnish with extra Parmesan cheese, pine nut, basil, and/or lemon slices.

Video

Notes

Pro Tips and Substitutions

• Type of Pasta: Use any short pasta shape like penne, rotini, trotolle, cavatappi, fusilli, or campanelle.
• Vegetables: Swap asparagus for blanched green beans, snap peas, or broccoli florets for a different flavor and texture.
• Nuts: Substitute pine nuts with toasted almonds or walnuts for a different crunch.
• Cheese: Try pecorino romano or feta for a different cheesy flavor.
• Other Additions: You can exchange of add ingredient to create your favorite pasta salad flavor. Some great options are red onion, cherry tomatoes, grape tomatoes, marinated artichoke hearts, kalamata olives, sweet bell peppers, baby spinach, sundried tomatoes, and green onion.

Nutrition

Calories: 344kcal | Carbohydrates: 36g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 7mg | Sodium: 326mg | Potassium: 374mg | Fiber: 4g | Sugar: 4g | Vitamin A: 774IU | Vitamin C: 24mg | Calcium: 135mg | Iron: 3mg

The post Lemon Pasta Salad appeared first on Dinner in 321.