Salads Archives - Artzy Foodie

Wooden spoon in a white bowl of corn salad next to a yellow checkered napkin

Grilled Corn Salad

This grilled corn salad is the perfect side for your summer BBQ! Made with grilled corn, bacon, peppers, black beans, queso fresco and cilantro, tossed with a creamy yet perfectly spicy dressing, every bite is a burst of flavor! Typically a salad leaves you wanting more, but not this one! This grilled corn salad delivers all the tastes of summer in one delicious, hearty bite! Serve this at your next cookout, and you’ll be a superstar. The Corn This recipe is best made during the summer months when corn on the cob is in season (May through September). The fresher the corn, the better. Some vegetables such as tomatoes develop more flavor as they ripen off the vine, but that’s not the case with corn. Corn is at its best immediately after being picked. Pro Tip: The most fresh corn will have some weight to it, will have tight green husks, and the silk will look fresh rather than dried out Step by Step Instructions Heat the grill to 350-400 degrees While the grill heats up, fry 4 strips of bacon, then cut into small pieces Remove the husks and silk from 4 ears of corn Brush the corn, one poblano pepper, and one red pepper with oil Put the corn and the peppers on the grill and cook until charred but not burnt (10-15 minutes), turning every 2-3 minutes While the corn is cooking, mince one jalapeno pepper (if you don’t like spicy food, omit this step) Drain one 15 ounce can of black beans Crumble 3/4 cup queso fresco Chop 1/4 cup cilantro For the dressing, mix together 2 tbsp sour cream, 1/4 cup mayonnaise, 1/2 tsp chipotle powder, 1/2 tsp smoked paprika, the zest and juice of one lime, and 1 tsp salt (if you don’t like spicy food, leave out the chipotle powder) When the peppers are charred, put them in a small paper bag and fold it closed to steam the peppers so that the skin will come off easily Remove the charred kernels from the cob Pro Tip: Place a small bowl upside down in a larger bowl, stand the corn upright, and cut off the kernels so that they will fall into the bowl After the peppers have steamed for about 5 minutes, remove the skin with your fingers or a small knife Seed and dice the peppers In a large bowl, mix together the bacon, corn, peppers, beans, 1/2 cup of the cheese, and most of the cilantro, saving some for garnish Add the dressing and toss together until the salad is thoroughly mixed Garnish with the remaining cheese and cilantro Can Grilled Corn Salad be Made in Advance? Because this salad tastes great warm, at room temperature, and cold it can easily be made ahead of time. It can be left unrefrigerated for up to two hours to serve warm or at room temperature, or make it a day in advance and serve it cold. Reheating and Storage I wouldn’t recommend reheating this salad. Store any leftovers in an air tight container in the refrigerator for 3-5 days and serve remaining salad cold. For more tasty recipes, check out my collection of side dishes! If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram for all of the latest updates! Grilled corn, bacon, peppers, black beans, queso fresco, and cilantro tossed in a creamy, yet perfectly spicy dressing!

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Potato Salad

This classic potato salad recipe is a must for your next barbecue! This traditional potato salad with tender potatoes, hard boiled eggs, and a thick, creamy dressing with just the right amount of tang is the best potato salad ever! Every time I make this, it disappears in a flash! No family cookout or picnic is complete without my famous potato salad. This can be made a day ahead of time, which is what makes this recipe so great! What kind of potatoes to use Russet potatoes are perfect for this dish. Because they have a high starch content, the potatoes will become crumbly when cooked, they absorb the flavors of the sauce, and they add a creamy texture to the potato salad. How to make potato salad To a large pot of cold water, add 4 whole potatoes and 2 tbsp salt. Over medium high heat, bring to a slow boil and cook for 20-25 minutes, until the potatoes are fork tender. When the potatoes have cooled, peel them, and dice them into bite sized pieces. Artzy Foodie Pro Tip: Be careful not to overcook the potatoes or they will become mushy. As soon as a fork can enter the potato without resistance, they are done. While the potatoes are boiling, add the eggs to a saucepan and cover with cold water. Over high heat, bring them to a boil. As soon as the eggs come to a boil, cover, remove from the heat, and let them sit for 15 minutes. Remove the eggs from the pan and let them cool. When the eggs have cooled, peel and chop them into small pieces. Chop 1/2 of a small onion, or 1/4 cup, and two stalks of celery into fine pieces. In a large bowl, combine the onion, celery, 1/4 cup sweet pickle relish, 1 tsp salt, 1/4 tsp pepper, 1 cup mayonnaise, and 1 tbsp mustard. Add the potatoes and eggs and gently mix until the potatoes are coated. Taste and season with additional salt or pepper, if needed. Cover and refrigerate for at least one hour and up to 24 hours before serving. Artzy Foodie Pro Tip: Mixing the potatoes in the dressing while they are still warm will allow them to absorb the sauce. Storage Store leftover potato salad in the refrigerator in a sealed container for 5 days. If you like this recipe, you might also like: Grilled Corn Salad Homemade BBQ Beans Mayo Free Pasta Salad If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! This traditional potato salad with tender potatoes, hard boiled eggs, and a thick, creamy dressing with just the right amount of tang is the best potato salad ever!

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Overhead shot of white bowl of pasta salad

Mayo Free Pasta Salad

This mayo free pasta salad is one of my go-to recipes for a quick and easy side dish or snack. It’s a super versatile dish that is colorful, healthy, and delicious! Pasta salad is great for brunch, lunch, an afternoon snack, or a late night bite! And, because there is no mayonnaise, this dish is perfect to take to a pot luck dinner or a picnic! Make it your own This recipe can easily be customized to your taste. Choose your favorite pasta, your favorite oil, your favorite vinegar, your favorite cheese, your favorite veggie, and your favorite protein if you choose to add one. For this recipe, I used vegetable rotini, olive oil, red wine vinegar, mozzarella cheese, broccoli, and some uncured turkey pepperoni. In the past, I have used bowtie noodles, diced cheddar cheese, asparagus, diced chicken, and on occasion I have used a bottled Italian salad dressing rather than the oil and vinegar dressing. Artzy Foodie Tip: String cheese works great because it is easy to cut into uniform pieces. How to make pasta salad Boil 16 ounces of rotini pasta according to the package directions. Artzy Foodie Tip: Add some salt and olive oil to the water to flavor the pasta and keep it from sticking together. About two minutes before the pasta is done, add 2 heads of chopped broccoli to the water. When it is done, drain the pasta and broccoli and refrigerate. While the pasta is cooling, I cut the cheese (did I just say that?) and the pepperoni. When the pasta is cooled, add 6 cubed string cheeses 4 ounces sliced pepperoni. Next add 1/4 cup vinegar and 3/4 cup oil and toss it all together. Artzy Foodie Tip: For a shortcut, add your favorite Italian salad dressing instead of oil and vinegar for the dressing. This mayonnaise free pasta salad is so simple, but so delicious! If you like this mayo free pasta salad recipe, you might also like: Kale and Brussels Sprouts Salad Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A quick and easy side dish or snack that is colorful, healthy, and delicious! Because there is no mayonnaise, this is a great dish for a picnic or potluck!

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Fresh Fruit Salad

This fresh fruit salad with honey and lime is a healthy and easy side dish or dessert that will make any occasion special! Put this beautiful dish together in 30 minutes, with no cooking involved! Fresh fruit salad makes an elegant side dish or dessert that is light and refreshing and is great for any meal of the day. It’s quick and easy to make and you won’t have to turn on the oven or the cooktop to prepare this colorful dish. Fresh fruit versus frozen fruit The title of the recipe says it all! Fresh fruit is a must for this recipe. Frozen fruit can become mushy when thawed and can water down your fruit salad, diluting the flavors. Fresh is best! What Combination of Fruit to Use Any combination of your favorite fresh fruit can be used. I purposely did not use blackberries or raspberries because of their tough seeds that aren’t too pleasant to eat. I also didn’t use apples, only because they tend to oxidize and turn brown after a short period of time, which isn’t great for presentation. Ingredients For this recipe, I used 1 pineapple, 1 pint of blueberries, 2 kiwis, 16 ounces strawberries, and 2 cups of grapes. Bananas, oranges, peaches, pears, or any of your favorite fruits will work in this recipe. This is a very versatile recipe, just use about 8 cups of fresh fruit. Keep in mind that if you substitute other fruits, you might need to adjust the amount of sweetener. Sweetener To sweeten the fruit salad, I used honey. I generally shy away from using sugar as much as possible. A small amount of honey adds just the right amount of sweetness to the dish. To offset the sweetness, I added some lime zest and lime juice, which creates the perfect balance of flavors. Artzy Foodie Tip: Fruit will be sweeter when it is in season, requiring less sweetener. How to make fresh fruit salad Prepare all the fresh fruit by washing, if needed, and cutting the larger fruit into smaller pieces. Add all the fruit to a large bowl. Mix together 1/4 cup honey and the zest and juice of one lime, pour over the fruit, and toss. Artzy Foodie Tip: Spray your 1/4 cup measuring cup with cooking spray before measuring so the honey won’t stick. Can This be made ahead of time Fresh fruit salad is best when freshly prepared. The fruit could be prepared ahead of time and stored in the refrigerator in separate air tight containers, and the dressing could also be made ahead of time and stored in the refrigerator. It’s best to toss the fruit and dressing together just before serving. Storage Leftover fruit salad can be refrigerated for about 3 days, but some of the fruit might become discolored as the sugars from the different fruits release and soak into one another. This is a great recipe to keep in mind for Easter or Mother’s Day brunch! If you like this recipe, you might also like: Strawberries and Whipped Cream Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! An elegant side dish or dessert that is light and refreshing. Fresh fruit salad with honey and lime is a healthy and easy recipe that takes only 30 minutes and will make any occasion special!

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Overhead view of a white bowl of salad with chopped avocado, chopped tomatoes, black beans, and cilantro with two slices of lime

Southwestern Black Bean Salad

Southwestern black bean salad is a healthy and tasty dish that can be whipped up in no time at all! This colorful dish with a spicy honey lime dressing is fresh, hearty, and filling. It makes a great side dish, serve it with some chips as an appetizer, or add some chicken and turn it into a satisfying main dish. Mexican food is my absolute favorite, but I also love American food as well. That’s why I can never resist a Tex Mex meal, a fusion of Mexican and American cuisines. Southwestern Black Bean Salad is Tex Mex at its best! With a few simple ingredients, and just 20 minutes you can dive into a bowl of delicious black bean salad. Mexican ingredients include juicy tomatoes, bright cilantro, peppery green onions, and creamy avocados, while the hearty black beans are all American! How to Make Southwestern Black Bean Salad To a large bowl, add a can of drained and rinsed black beans, 3 seeded and diced roma tomatoes, and 1/2 bunch of chopped cilantro. The Dressing Whisk together 3 chopped scallions, the juice of a lime, 2 tbsp adobo sauce (from a can of chipotle peppers in adobo sauce), 1 tsp honey, 1/2 tsp salt, 1/4 tsp ground black pepper, and 1/4 cup olive oil. For a milder dressing, use less adobo sauce or eliminate it all together. Pro Tip: Add the dressing ingredients to a mason jar, put the lid on, and shake until the dressing is mixed together. Toss the salad with the dressing. Dice the avocado and fold it in to the salad. Adding the avocado last will keep it from oxidizing and turning brown. The combination of the smoky, spicy adobo sauce and the sweetness of the honey is the perfect balance of flavors to compliment the salad. This Southwestern Black Bean Salad is a healthy, satisfying dish that is the perfect fusion of Mexican and American cuisine. Can This Salad be Made Ahead of Time With the exception of the avocado, which will turn brown if cut up too long before serving, the salad can be made ahead of time and the dressing can be made ahead of time and each stored separately. When ready to serve, toss the salad in the dressing, dice the avocado and fold it in to the salad. If you like this salad recipe, you might also like: Grilled Corn Salad Mayo Free Pasta Salad Quinoa Salad To get all the latest tasty goodness straight to your inbox, subscribe to Artzy Foodie! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! The perfect fusion of Mexican and Amercian cuisine in a simple yet flavorful, colorful salad!

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Caesar Salad

Great caesar salad is super easy to make at home. The dressing is light and tangy and does not include eggs. If you’re hesitant about consuming raw eggs then you’ll absolutely love this recipe! Interestingly enough, when Chef Caesar first served this salad, it was because his kitchen supplies had been depleted, and he was making due with the ingredients he had on hand. Tradition says he served the lettuce leaves whole, and to play it up and make it appear extra special, he tossed it up table-side. The Dressing Just like Chef Caesar, you probably have most of the ingredients for this recipe on hand too. The salad dressing is 1/4 cup olive oil, 1 tsp anchovy paste (you may not have that on hand), 2 tbsp lemon juice, 1 large clove or 2 small cloves of grated garlic, 3 dashes of hot sauce, 1 tsp dijon mustard, 1/2 tsp worcestershire sauce, 3/4 tsp salt, and 1/4 tsp ground black pepper. I know anchovy paste sounds a little crazy, but it adds great flavor, and I promise you won’t be able to identify it in the dressing. You can put everything in a food processor or a blender, but my favorite way to make a salad dressing is to put the ingredients in a mason jar and shake until everything is thoroughly mixed. The Lettuce This recipe calls for crunchy Romaine lettuce cut into bite size pieces. For me, smaller pieces of lettuce rather than whole lettuce leaves are easier to eat. Be sure to wash the lettuce thoroughly, even if you’re using organic lettuce. Often, I find bugs in organic lettuce, which can ruin an appetite really quickly. If you’re not using organic lettuce, you’ll want to be sure to wash off any pesticides that may be on the lettuce. How to make Caesar Salad Toss the lettuce and the dressing together, then sprinkle on some grated parmesan cheese and some croutons. To make this salad heartier, add some grilled chicken or salmon. To make it really special, garnish with some parmesan cheese crisps. How to make parmesan cheese crisps Put 2 Tbsp grated parmesan cheese in a little pile on a baking sheet lined with parchment paper and bake at 400 degrees for 5-7 minutes until crisp. This salad is just as tasty as Chef Caesar’s salad…minus the raw eggs! Enjoy! If you like this caesar salad recipe, you might also like: Kale and Brussels Sprouts Salad Greek Chicken Salad Quinoa Salad Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! Great caesar salad is super easy to make at home. The dressing is light and tangy and does not include eggs. If you're hesitant about consuming raw eggs then you'll absolutely love this recipe!

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Kale and Brussels Sprouts Salad

Kale and brussels sprouts salad is a quick and easy salad that you can toss together in just 20 minutes! If you’re a salad type person, this is right up your alley. If you’re not a salad type person, you’re still going to love this! This fresh and crunchy salad will make a kale lover out of anyone! The great thing about this kale and brussels sprouts salad is that it actually gets better with time. The kale and brussels sprouts can stand up to the dressing without becoming soggy, so you can easily make it hours before you’re ready to serve. How to make kale and brussels sprouts salad Wash, remove the ribs, and chop 1/2 of a bunch of kale into small bite size pieces. Next, thinly slice 8-10 brussels sprouts. Add 1/4 cup parmesan cheese and 1/4 cup slivered almonds to the mix. Artzy Foodie Pro Tip: To quickly slice the brussels sprouts, add them to a food processor fitted with a slicing blade. The dressing Next comes the super flavorful dressing. The dressing is a simple aioli made in the food processor. Add an egg, 1 tsp dijon mustard, the juice of 1/2 a lemon juice, and salt and pepper to taste to the food processor. Then with the food processor on high, very slowly drizzle in 1 cup of oil until it thickens. Artzy Foodie Pro Tip: The raw egg is optional. Omitting the egg will result a thinner dressing. Toss the salad and dressing together. Because this salad gets better with time, you can make it and dress it, up to 8 hours before serving. Just before serving, top with more parmesan cheese and slivered almonds. Storage Store your salad in an air tight container in the refrigerator for 4-5 days. If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A fresh, crunchy salad that will make a kale lover out of anyone!

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A clear bowl of salad with tomatoes, feta cheese, and sliced chicken

Greek Chicken Salad

Greek chicken salad, tossed in a vinaigrette dressing, is a fresh and healthy salad that is perfect when you’re looking for a light meal that will satisfy your hunger! Crisp lettuce, pungent red onions, briny kalamata olives, juicy tomatoes, fresh parsley, and salty feta cheese tossed in a simple, lemony vinaigrette is both fresh and delicious! Greek chicken salad is one of my very favorite salads. It’s a hearty, yet light salad that is sure to satisfy your hunger! My version isn’t quite like the traditional greek salad which typically has cucumbers. There are very few things I don’t like, and cucumbers are at the top of that list! Since this is my salad, I will not be adding cucumbers, but feel free to add them if you like cucumbers. Salad Ingredients The salad is made from romaine lettuce, red onion, kalamata olives, tomatoes, parsley, feta cheese, and a homemade vinaigrette. The trinidad scorpion pepper in the bowl of olives is optional. My son grew that pepper in his garden. Before adding it, I texted him and asked if I would regret putting it in my salad. “Sure, it’s kind of fruity tasting.” he said. I love spicy food, but after eating that pepper, I had a whole lot of regrets! The Vinaigrette The vinaigrette is really simple to make. To a mason jar, add 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 clove minced garlic, and the zest and juice of a lemon. Seal the jar with the lid and shake until the dressing is mixed together. Artzy Foodie Pro Tip: Because it’s difficult to zest a juiced lemon, zest the lemon before juicing it. The Chicken Add four boneless, skinless chicken breasts to a shallow dish and use enough of the vinaigrette to cover them (save the remaining dressing to toss the salad in). Allow the chicken to marinate in the vinaigrette for 30 minutes. The marinade makes the chicken moist, tender, and flavorful. Heat the grill to medium high heat, about 375-450 degrees. Add the chicken breasts and cook 5-6 minutes until there are nice grill marks and the breasts come loose. Flip and cook another 5-6 minutes until the internal temperature reads 150-155 degrees. Cover the chicken and let it rest 10 minutes before slicing. Another option for cooking the chicken is to sear it in a hot pan on the stove for 3 minutes on each side and then finish it in a 375 degree oven for another 7-8 minutes, or until the internal temperature reaches 150-155 degrees. Artzy Foodie Pro Tip: For more even cooking of the chicken, cover the chicken with plastic wrap and pound the thicker side with a mallet until it is similar in thickness to the thinner side. While the chicken is resting, toss the salad in the dressing. After the chicken has rested 10 minutes, slice and lay it over the top of the salad, or cut the chicken into bite size pieces and toss with the salad. Enjoy! If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow and share on Facebook, Pinterest and Instagram! A light, yet hearty salad tossed in a lemony vinaigrette!

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a white platter of salad with strawberries, goat cheese, and pecans with wooden serving spoons

Quinoa Salad

This super easy quinoa salad made with arugula, strawberries, goat cheese and pecans is both sweet and savory! High in protein and fiber, this salad delivers on both nutrition and flavor! This salad is addictive! The quinoa is light and fluffy, the arugula delivers a nice peppery bite, the strawberries are sweet and juicy, the goat cheese adds a great punch of flavor, and the nuts offer great texture. The dressing has just the right balance of sweetness and acid to push it over the top. How to make quinoa Quinoa is simple to make. It’s similar to making rice, but it’s not as finicky. You put one part quinoa to two parts water or stock, along with a little bit of salt in your saucepan. Bring it to a boil, turn the heat to low, cover, and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is light and fluffy. The Dressing The dressing is a simple vinaigrette made by blending together 1/4 cup strawberry jelly, 2 tbsp apple cider vinegar, a pinch of salt and pepper, and 2 tbsp olive oil. Artzy Foodie Pro Tip: A puree of 8 ounces of strawberries and 2 tbsp honey is a great substitute for strawberry jelly. Assembling the salad To a large bowl, add 4 cups baby arugula, a pint of sliced strawberries, 1/4 cup crumbled goat cheese, and 1/4 cup of pecans. Add 1-2 cups of the cooked quinoa, depending how much you would like, and toss the salad in the vinaigrette. Does quinoa salad store well Because the arugula tends to become soggy after it has been tossed in the dressing for a long period of time, it’s best to store the ingredients separately and toss together only as much as you will be serving. Healthy, fresh, flavorful, and delicious! Enjoy! If you like this recipe, you might also like: Fresh Fruit Salad Kale and Brussels Sprouts Salad Southwestern Black Bean Salad For more great recipes like this one, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow and share on Facebook, Pinterest and Instagram! This super easy quinoa salad made with arugula, strawberries, goat cheese and pecans is both sweet and savory! High in protein and fiber, this salad delivers on both nutrition and flavor!

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