Adventures of Mel

Category: Salads

A good salad can make a great side dish or a meal in and of itself. Here you’ll find a few salad recipes, including our favorite chicken salad, side salad recipes, pasta salad, and more vegetable goodness.

Reader favorites include this open-faced chicken salad sandwich recipe, easy broccoli salad, and Asian chicken salad wonton cups.

Quick and Easy Ambrosia Fruit Salad
Whip up a classic ambrosia fruit salad with Cool Whip, sour cream, fruit, and mini marshmallows. Easy southern side dish recipe perfect for every holiday dinner!

With Easter just around the corner, ambrosia salad is a quick and easy side dish you can make to go with your Easter dinner. Of course, it’s perfect for other holidays too, like Thanksgiving and Christmas.

Actually, I can see my family making this marshmallow fruit salad throughout the spring and summer too because of how refreshing it is. Made with whipped topping and a sort of fruit cocktail, it’s such a sweet, delicious treat.

While I use multi-colored mini marshmallows in my fruit salad, you can use whatever color marshmallows you can find.

I also add walnuts or pecans to our salad, and again, you’re welcome to leave those out if nuts just aren’t your thing.

Now you will need a little bit of chill time, about an hour to let your fruit salad sit and chill in the fridge. Just keep that in mind for when you plan to make it.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my salad making tips, important info for this recipe, and similar recipe ideas – and get straight to the ambrosia salad recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

WHY IS IT CALLED AMBROSIA SALAD?

Ambrosia is a fruit salad. Really, that’s all it is. It consists of whipped cream, sour cream, fruit, coconut, mini marshmallows, and sometimes nuts like walnuts or pecans.

It’s thought that the idea of ambrosia salad came to be in the 1800’s. The name “ambrosia” originates from the food of the Greek and Roman gods.

If you want to read more about the fascinating history of this delightful fruit salad, National Post has a great article.

INGREDIENTS YOU’LL NEED:

There is no cooking required with this recipe, but you will need to gather a few ingredients…
- Whipped topping – Cool Whip, homemade whipped cream, etc.
- Sour cream
- Mandarin oranges
- Pineapple tidbits
- Maraschino cherries
- Sweetened coconut
- Mini marshmallows – white or multi-colored, either one.
- Chopped walnuts or pecans
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Large Bowl and Spatula or Wooden Spoon

Can Colander

Small Serving Bowls

HOW TO MAKE AMBROSIA FRUIT SALAD

Before you get started mixing, be sure to drain all the liquid off each can or jar of fruit. I use my can strainer for this task.

You’ll also need to rinse, stem, and slice the cherries in half. Although be sure to save a few cherries back with stems to top off your salad when serving.

Then you’re ready to mix up your classic ambrosia salad recipe.
1. In a large bowl, fold together the whipped cream and sour cream until blended and smooth.
2. Fold in the oranges, pineapple tidbits, and cherries.
3. Fold in the mini marshmallows, nuts, and coconut until well blended.
4. Cover the bowl with plastic wrap, and refrigerate for at least 1 hour before scooping into small serving bowls. (Note: Any leftovers should be stored in the refrigerator.)
CAN I MAKE AMBROSIA A DAY AHEAD?

Yes, you can! In fact, it helps the flavors all meld together if you let it sit for at least an hour or two before serving.

Feel free to make it the day before and chill it overnight for serving the next day.

And that brings me to the next question…

HOW LONG WILL IT KEEP IN THE FRIDGE?

Ambrosia salad with Cool Whip will keep in the fridge for about 2-3 days. After that it’ll start to get a bit yucky, so you’ll want to eat it up those first couple days.

CAN I FREEZE IT?

I wouldn’t recommend it. It’s best to make this salad day of or day before and just chill it in the refrigerator.

If you freeze this fruit salad, all of your fruit will likely get very soggy and watery and just be kind of a mess.

SUGAR FREE OPTIONS FOR AMBROSIA

Seeing that this is a salad with fruit and marshmallows, it may prove difficult to make it completely sugar-free; but there are ways to cut down on the sugar…
- Use sugar-free whipped cream.
- With the fruit, you’ll want to be sure there’s no sugar added and that it’s canned in 100% fruit juice, not syrup.
- Look for sugar-free marshmallows. If all you can find are bigger marshmallows, you can cut them into smaller pieces.
- And as for the coconut, you’ll need to use unsweetened coconut flakes instead of sweetened.
MORE EASY FRUIT SALAD RECIPES:
GET THE PRINTABLE RECIPE

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Ambrosia Fruit Salad

Whip up a classic ambrosia fruit salad with Cool Whip, sour cream, fruit, and mini marshmallows. Easy southern side dish recipe for every holiday dinner!
Large Mixing Bowl
8 ounces Cool Whip (thawed)
1/2 cup sour cream
10 ounces maraschino cherries (drained)
11 ounces mandarin oranges (drained)
20 ounces pineapple tidbits (drained)
2 cups mini marshmallows
1 cup chopped pecans
1 cup sweetened coconut
In a large bowl, fold together the whipped cream and sour cream until blended and smooth.
Rinse, stem, and slice the cherries in half, although be sure to save a few cherries with stems to top off your salad when serving.
Fold in the sliced cherries, along with the oranges and pineapple tidbits.
Fold in the mini marshmallows, nuts, and coconut until well blended.
Cover the bowl with plastic wrap, and refrigerate for at least 1 hour before scooping into small serving bowls.
Any leftovers should be stored in the refrigerator.

*If you can’t find pineapple tidbits, you can use crushed pineapple instead. You can use white or multi-colored mini marshmallows. You can use pecans or walnuts, or no nuts at all.

Can I Make Ambrosia Ahead of Time?

Yes, you can! In fact, it helps the flavors all meld together if you let it sit for at least an hour or two before serving. Feel free to make it the day before and chill it overnight for serving the next day.

How Long Will It Keep in the Fridge?

Ambrosia salad with Cool Whip will keep in the fridge for about 2-3 days. After that it’ll start to get a bit yucky, so you’ll want to eat it up those first couple days.

Can I Freeze It?

I wouldn’t recommend freezing ambrosia. It’s best to make this salad day of or day before and just chill it in the refrigerator. If you freeze this fruit salad, all of your fruit will likely get very soggy and watery and just be kind of a mess.

Side Dish
American
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April 7, 2020
Easy Chicken Salad Recipe with Eggs
Let’s make the best chicken salad recipe with eggs you’ve ever had. This is a super simple and easy recipe made with shredded chicken, eggs, apples, and walnuts. It’s one of my family’s all time favorite meals!

Every week as I plan our menu, our favorite chicken egg salad usually always makes the cut. It’s one of our favorite meals, and I love that we can make it with whatever type of chicken we have on hand, whether it’s fresh, canned, leftover Instant Pot whole chicken or rotisserie chicken.

While we love making Asian chicken salad for appetizers, we’ve pretty much stuck with this easy open-faced chicken salad sandwich for weeknight dinners.
Why You’ll Love This Easy Dinner
- It’s got healthy, wholesome ingredients; and, like our favorite roast beef lettuce wraps, it’s fairly low carb (without the bread), so it’s a really healthy option for Dan, who usually eats it on a bed of lettuce or bed of spinach.
- You’ll love the crisp, tarty flavor the apples bring to chicken salad sandwiches.
- Like this list of colorful salads, chicken egg salad can serve as the main dish at lunch or dinner; it can also serve as an appetizer with crackers or a side dish at a party or potluck.
- This is one southern meal that’s easy to make ahead of time or on the fly, especially when your chicken and eggs are already cooked.
Ingredients and Substitutions Notes:

You’ll need just a few simple ingredients to make egg chicken salad.
- Cooked Chicken – You can cook fresh chicken, or you can make this chicken salad recipe using canned chicken or store bought rotisserie chicken from the grocery store. We’ve made this a canned chicken salad recipe many nights when we just didn’t remember to get chicken out of the freezer. Leftover chicken also works well.
- Hardboiled eggs – Probably the easiest way to boil your eggs is to put them in a saucepan and cover them with water; bring the pan to a boil over medium to high heat on your stove, and once it’s reached a full rolling boil, set a timer and continue to boil for 6 to 8 minutes. Another way you can boil eggs is with an electric egg cooker; this is quite the handy tool for making easy hard-boiled eggs, and I love that it also poaches eggs. Finally, you can also boil eggs in the Instant Pot, which is super easy and simple to do, as well.
- Celery – I prefer to finely mince this up really well and make it smaller. It adds a lot of crunch to chicken salad.
- Apple – My grandma used to make her chicken salad with apples and pickles, and it was always so delicious.
- Green onions – Again, it’s all about flavor. All of these ingredients really meld together to create an amazing flavor to the salad.
- Mayo and Mustard – If you don’t have mayonnaise, you can use Miracle Whip; but we much prefer the flavor that real mayonnaise gives to chicken salad. Mustard just gives a little extra kick.
- Chopped Walnuts – These are totally optional, and a lot of times, we’ll substitute chopped pecans instead.
- Bread – Again, this is optional. The best bread for chicken salad, though, is definitely sourdough. Toasted sourdough makes a delicious chicken salad sandwich.
Alternative Chicken Salad Ingredients and Variations

We’ve tweaked this recipe over the years. Sometimes we add things, other times we don’t. Here are a few options for you to think about when mixing up the ingredients…
- Mince up dill pickles or sweet pickles to add into the ingredients. We love adding in dill pickle. I imagine bread and butter pickles or sweet relish would taste really good too.
- Swap out the green onions for red onion; it gives a spicy kick to this southern chicken salad.
- Instead of mayo, you can use Miracle Whip or plain Greek yogurt.
- Instead of regular mustard, using Dijon mustard or stone ground mustard.
- In place of walnuts, you can use pecans or almonds.
- Add chopped up grapes for a yummy chicken salad with grapes.
However you choose to make this chicken egg salad recipe, it’s sure to be a hit with your family. We usually have zero leftovers with this quick and easy meal.

How to Make a Chicken Salad Recipe with Eggs

Before you mix up your classic chicken salad, you’ll need to shred up whatever type of cooked chicken you’re using and smash the hard-boiled eggs. You can boil, bake, or grill the chicken, ’til it’s fully cooked; then after it’s cooled just a bit, use two forks to shred the chicken.

Also, wash and chop the celery, green onions, and apple; and chop up the walnuts.
Now Mix up the Salad
1. In a large mixing bowl, mix together the cooked chicken, hard-boiled eggs, celery, apple, walnuts, and green onions.
2. Next, measure out the mayo and mustard, and mix it into the chicken mixture. If you like a “wetter” chicken salad, you can add more mayo.
3. If you feel like it needs it, you can add in a dash of salt and pepper. Otherwise, it’s ready to eat and enjoy!
Then Make It into an Open-Faced Chicken Salad Sandwich

I like to do the following, but you can change this up to make it your own.
1. Toast a piece of sourdough bread (or gluten-free bread).
2. Spread on a little Miracle Whip.
3. Add a small pile of lettuce, and pile on the chicken salad to make the most delicious open-faced chicken salad sandwich recipe ever. It’s so tasty and so good!
Expert Tips and Recipe FAQ’s

Should chicken egg salad be cold or warm?
I’ll answer how to store it in the next question, but you can eat chicken salad while it’s still warm from just making it… Or you can eat it cold from the fridge. It’s delicious either way.

How should I store chicken salad with eggs?
It should definitely be stored in an airtight container in the refrigerator. Chicken salad will usually keep for 2-3 days in the fridge.

Why do you put eggs in chicken salad?
We add hardboiled eggs to chicken salad because eggs give a little more oomph, a little more protein, a bit of a creamy texture, and a lot more flavor to chicken salad. They’re also very filling. If you are intolerant to eggs or allergic to eggs, you can make chicken salad without eggs. However, just know that it won’t quite be the same; it loses some of the texture and flavor that chopped up hardboiled eggs give to the salad.

What Do You Serve with Chicken Salad?

Chicken and egg salad goes great with so many things, but we usually like to eat it with lettuce and other raw vegetables like celery and carrots. We’ll also sometimes add fresh fruit, like grapes or fruit salad on the side, or a helping of potato chips or cheese puffs.

Personally, I love to eat spoonfuls of chicken salad with tortilla chips; it’s so good!

More Egg and Chicken Salad Recipes:

If you loved learning how to make this chicken salad, you’ll love these other salad recipes too…
- Chicken Salad Pita Pockets
- Loaded Egg Salad Pitas
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Chicken Salad Recipe with Eggs

How to make the best chicken salad recipe with eggs. Simple and easy recipe with shredded chicken, apples, and walnuts. Family favorite meal!
Cutting Board
Chef's Knife
Electric Egg Cooker
Large Mixing Bowl
2 cups chicken (cooked and shredded)
4 large hardboiled eggs (mashed)
2 stalks celery (minced)
1 large apple (diced or chopped)
1/2 cup chopped walnuts (or pecans)
2 green onions
1/2 cup mayonnaise
1/4 teaspoon mustard
In a large bowl, mix together the shredded chicken, hard-boiled eggs, celery, apple, walnuts, and green onions.
Next, measure out the mayo and mustard, and mix it into the chicken mixture. If you like a "wetter" chicken salad, you can add more mayo.
If you feel like it needs it, you can add in a dash of salt and pepper. Otherwise, it’s ready to eat and enjoy!
To Make an Open-Faced Chicken Salad Sandwich:
Toast a piece of sourdough bread or whatever type of bread you prefer.
Spread a layer of mayo or Miracle Whip.
Add a small pile of lettuce, and pile on the chicken salad to complete your chicken salad sandwich.
*You can cook fresh chicken, or you can make this chicken salad with canned chicken or store bought rotisserie chicken. You can boil, bake, or grill the chicken, ’til it’s fully cooked; then after it’s cooled just a bit, use two forks to shred the chicken.

How should I store chicken salad with eggs?

It should definitely be stored in an airtight container in the refrigerator. Chicken salad will usually keep for 2-3 days in the fridge.

Burgers & Sandwiches, Salad Recipes
American
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March 19, 2020
Asian Chicken Salad Wonton Cups
Make delicious Asian chicken salad in crunchy baked wonton cups. Easy appetizer filled with ginger soy chicken, crunchy almonds, red cabbage, and more! Thanks to StarKist and The Motherhood for sponsoring this post.

While we love our more traditional chicken salad recipe with eggs, I’ve also fallen in love with Asian chicken salad. Especially now that StarKist® Chicken Creations™ chicken pouches make it so easy to make this quick appetizer, we can whip it up in minutes.

Filled with Ginger Soy chicken, broccoli slaw, red cabbage, almonds, and more crunchy deliciousness, it’s super flavorful. And I don’t even have to add any dressing, because the chicken is already flavorful enough for the whole salad.

Wonton cups are easy to bake, as well. Just place wonton wrappers in muffin cups, put them in the oven, and they’re ready to go in about 10 minutes.

Even my kids loved this salad, filled with protein and a host of colorful veggies. I can see myself making this easy chicken salad recipe, along with our favorite Chicken Fried Rice Spring Rolls, for all kinds of events, from family get togethers to holiday parties.

What are StarKist® Chicken Creations™?

Let me just make your day because StarKist® Chicken Creations™ pouches are ready to go, whether you want to make a recipe or eat right out of the pouch. These single serve, no drain pouches make a quick and easy lunch or snack option, especially on the go.

Choose from four delicious flavors:
- BOLD Buffalo Style
- Zesty Lemon Pepper
- Ginger Soy
- Chicken Salad
I love eating the Chicken Salad flavor right out of the pouch with crackers or veggies.

The Ginger Soy makes a delicious chicken appetizer. The premium, white meat chicken is sourced from farms right here in the U.S., where chickens are raised cage free and hormone free.

StarKist® Chicken Creations™ Ginger Soy has a tangy soy seasoning, mixed with chicken and vinegar, reminiscent of your favorite Asian food. It’s also a great option if you’re watching what you eat, with only 90 calories and 10g protein per pouch.

You can find a printable recipe below, but let’s walk through how to make this yummy appetizer recipe.

Asian Chicken Salad Wonton Cups Ingredients:
- 12 wonton cups
- 3 pouches StarKist® Chicken Creations™ Ginger Soy
- 1 cup broccoli slaw
- 1/2 cup red cabbage, chopped or sliced
- 1/2 cup green onion, minced
- 1/4 cup sliced almonds
- 1/4 cup water chestnuts, minced
- 1/2 cup chow mein noodles
Tips for how to make an Asian salad:

Pre-heat the oven to 425°. Then prepare your muffin tins by spraying the cups with cooking spray.

Press 12 wonton wrappers down in your muffin tins, ’til they form wonton cups. Bake at 425° for about 8 to 10 minutes. Then allow them to cool.

Chop or slice the red cabbage, and mince the green onions. Then drain and mince the water chestnuts.

In a mixing bowl, mix together the Ginger Soy chicken, broccoli slaw, red cabbage, green onions, almonds, and water chestnuts. Mix in the chow mein noodles last.

Add spoonfuls of the Asian chicken salad to the baked wonton cups, creating deliciously crunchy wonton appetizers.

I’m telling you, they are so full of flavor, and if you love the blend of Ginger Soy with veggies, you are going to love this appetizer.

If you’re looking for an easy appetizer, this Asian chicken salad wonton recipe is just the thing. It’s quick, simple, and delicious.

Be sure to follow @StarKistCharlie on Instagram and Twitter, and Like StarKist on Facebook.

More Asian recipes you may enjoy:
Asian Chicken Salad Wonton Cups

Make delicious asian chicken salad in crunchy baked wonton cups. Easy appetizer filled with ginger soy chicken, crunchy almonds, red cabbage, and more!
12 whole wonton wrappers
7.8 ounces StarKist® Chicken Creations™ Ginger Soy ((3 pouches))
1 cup broccoli slaw
1/2 cup red cabbage (chopped or sliced)
1/2 cup green onion (minced)
1/4 cup almonds (sliced)
1/4 cup water chestnuts (minced)
1/2 cup chow mein noodles
Pre-heat the oven to 425°.
Prepare your muffin tins by spraying the cups with cooking spray.
Press 12 wonton wrappers down in your muffin tins, ’til they form wonton cups.
Bake at 425° for about 8 to 10 minutes. Then allow them to cool.
Chop or slice the red cabbage, and mince the green onions.
Drain and mince the water chestnuts.
In a mixing bowl, mix together the Ginger Soy chicken, broccoli slaw, red cabbage, green onions, almonds, and water chestnuts.
Mix in the chow mein noodles last.
Add spoonfuls of the Asian chicken salad to the baked wonton cups, creating deliciously crunchy wonton appetizers.
And that’s it. They’re ready to serve and enjoy!
Baking times on the wonton cups may vary with different ovens.

Appetizers
Asian
Asian chicken salad, Asian salad, wonton cups
August 9, 2018
39 Colorful Salads You Can Eat for Dinner
Colorful Salads You Can Eat for Dinner with loads of vegetables, some with meat, and a few meatless ideas! Loads of ideas for delicious weeknight meals!

Colorful Salads can make delicious weeknight meals, especially if they’re packed with vegetables and offer a little protein too. You can pair a good salad deliciously well with a bowl of Instant Pot potato soup, salmon patties, a low carb meatloaf, or fish fillets.

I find myself sometimes just wanting a lighter meal, especially in the evenings after a really long day. And a good salad, like chicken egg salad, is just the thing when a heavier dinner feels like too much.

Even our kids love salad, and I feel like we’re pretty lucky that they do. Personally, I love a good Cobb Salad with chicken and a little bit of BBQ sauce with Ranch dressing drizzled on for extra flavor.

Below you’ll find 39 colorful salad ideas you can implement into your weekly menu plan. Whether you’re packing a lunch or cooking up dinner, maybe think about adding a hearty salad to your meal plan.

Colorful Salads without Meat
- Halloumi, Blueberry and Spinach Salad by Divalicious Recipes
- Detox Kale and Beet Salad by Maria Ushakova
- Mediterranean Lentil Quinoa Rice Salad by Garden in the Kitchen
- Grilled Eggplant Salad with Halloumi by A Clean Bake
- Gloriously Healthy Green Salad with Sriracha Peanut Dressing by The Live-In Kitchen
- Rainbow Noodle Salad by Salt & Lavender
- Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette by The Kitchen Girl
- Autumn Lentil Salad with Chickpea Pancakes by The Stingy Vegan
- Israeli Couscous Salad with Olives and Artichokes by Cadry’s Kitchen
- Southwest Quinoa Salad {Gluten-Free} by Mama Knows Gluten Free
- Orange, Pistachio and Pomegranate Couscous Salad {Vegan} by Recipes from a Pantry
- Chopped Spinach Winter Salad by Cooking on the Front Burner
- Vegetarian Taco Salad by Yummy Mummy Kitchen
- Roasted Beetroot, Goats Cheese and Walnut Salad by The Cook’s Pyjamas
- Vegan Cobb Salad by Namely Marly
- Roasted Butternut Squash Salad with Kale by The Movement Menu
- Warm Butternut, Red Cabbage, Quinoa, and Almond Salad by Simple Seasonal
- Power-Packed Roast Potato, Quinoa, and Garden Veggie Salad by Yumsome
Colorful Salads with Meat
- Bacon Blue Cheese Burger Salad {Gluten-Free} by My Gluten-free Kitchen
- Chopped Chicken Salad by Diabetes Strong
- Easy Asian Steak Salad by Low Carb with Jennifer
- Easy Mexican Chopped Salad with Spiced Rubbed BBQ Chicken by Lemon Blossoms
- Roasted Butternut Squash and Chicken Spinach Salad with Cinnamon Cider Vinaigrette by The Roasted Root
- Copycat Classic Diner Chef Salad by Berly’s Kitchen
- Tuna Berry Mango Avocado Salad by Serena Bakes Simply from Scratch
- Asian Ginger Miso Salmon Salad by We Are Not Martha
- Teriyaki Beef Salad by With a Blast
- Blueberry Gorgonzola Farmer’s Salad by Flavor Mosaic
- Easy Healthy Taco Salad Recipe with Ground Beef by Wholesome Yum
- Tuna White Bean Salad by Happy Foods Tube
- Carolina BBQ Chicken Salad by Renee Nicole’s Kitchen
- Chopped Salad with Herb Buttermilk Dressing by Panning the Globe
- Chicken Shawarma Mediterranean Salad (Pita Jungle Copycat) by Hungry Hobby
- Mediterranean Turkey Spinach Salad by The Lean Green Bean
- Salmon Kale Superfood Salad Recipe with Creamy Lemon Vinaigrette by Wholesome Yum
Hopefully, this inspires some healthy dinners in your very near future! With so many delicious ideas, I can’t wait to plan my next menu.

Looking for more delicious salad recipes?
Kitchen Tools to help you make salad for dinner…

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Pin this post to save all of these delicious Colorful Salads ideas for later!
December 26, 2017
Easy Broccoli Salad with Bacon and Cauliflower
Easy Broccoli Salad with bacon, cauliflower, sunflower seeds, and peas. A staple side dish and salad recipe perfect for every family gathering.

Easy Broccoli Salad is and has always been one of my favorite salads at family gatherings and holiday celebrations. It’s creamy, delicious, and it doesn’t hurt that it’s filled to the gills with bacon.

It’s also easy to make, requiring only a few ingredients, most of which we keep on hand anyway. And my boys love it… Have I mentioned it’s a great way to get kids to eat their vegetables and even love eating them? Even my toddler agrees that this is one of the best salads ever.

It’s one of those recipes that’s easily versatile… You can serve it at a big family get together (like Thanksgiving), or you can even serve it with an average weeknight meal like burgers, slow cooker sloppy joes, meatloaf muffins, roast beef Philly cheesesteaks, baked chicken legs, CrockPot pork roast or garlic parm chicken skewers.

Tips for how to make Easy Broccoli Salad

First things first, wash the broccoli and cauliflower. I like to get it soaking in a vinegar/water bath first thing.

Then cook the bacon.

Rinse the broccoli and cauliflower and pat dry. Then chop it up in smaller pieces.

Add the chopped veggies to a large bowl, along with the peas, crumbled bacon, and sunflower seeds. Mix the Miracle Whip, Ranch dressing, and heavy whipping cream to form a dressing for the salad.

Pour the dressing over the salad, and mix it all up together.

It’s ready to serve. If you’re not serving the salad right away, be sure to refrigerate it.

Alternative options for making broccoli salad
- You can add a little pizzazz with ingredients like red onions, shredded carrots, sliced grapes, raisins, dried cranberries, walnuts, pecans, etc.
- Add a little cheddar cheese. Better yet, make it smoked cheddar.
- Instead of Miracle Whip, you can use a mixture of mayo and red wine vinegar (or apple cider vinegar).
- If you’d rather not use mayo at all, you can use a vinegar-based dressing.
- Add fresh fruit, like apples or mandarin oranges.
Looking for more salad recipes? Here are a few you may enjoy.

30 Minute Pasta Salad

Dill Veggie Finger Salad

Layered Salad

39 Colorful Salads You Can Eat for Dinner

If you’re looking for holiday side dish recipes, you’ll find more options on my list of Best Thanksgiving Recipes for Your Holiday Menu. And I’ve put together a really comprehensive list of Easter dinner menu ideas too.

Tools you may need to make Easy Broccoli Salad

Cast Iron Skillet and Bacon Press – for cooking the bacon.

Cutting Board and Vegetable Cleaver – for chopping up veggies.

Large Salad Bowl – for mixing and serving the salad.

Glass Measuring Cup – for mixing up and pouring the dressing over the salad. I use mine for everything.

Want to actually see how to make Easy Broccoli Salad? Watch our video!

Print the recipe for Easy Broccoli Salad
Broccoli Salad with Bacon

Easy Broccoli Salad with bacon, cauliflower, sunflower seeds, and peas. A staple side dish and salad recipe perfect for every family gathering.
2 heads broccoli (chopped)
1 head cauliflower (chopped)
2 cups frozen peas (thawed and rinsed)
8 slices bacon (cooked, crumbled, and cooled)
1/4 cup shelled sunflower seeds
3/4 cup Miracle Whip
1/4 cup Ranch dressing
1/4 cup heavy whipping cream
Add the chopped veggies to a large bowl, along with the peas, bacon crumbles, and sunflower seeds.
In a separate bowl, mix the Miracle Whip, Ranch dressing, and heavy whipping cream to form a dressing for the salad.
Pour the dressing over the salad, and mix it all up together.
Serve with dinner.
If you’re not serving the salad right away, be sure to refrigerate it.

Salad Recipes, Side Dish
American
broccoli cauliflower salad, broccoli salad, broccoli salad with bacon, cauliflower salad, salad recipes
Wanna save this recipe? Pin it for later!
October 11, 2017
30 Minute Pasta Salad with Cucumbers and Tomatoes
Don’t you love a good pasta salad? And boy, do I have a good one for you. It’s a 30 minute pasta salad filled with delicious garden fresh flavors!

Need something delicious to pair with this salad recipe? How ’bout a bacon burger, garlic parmesan chicken kabobs, oven-baked chicken legs, Philly cheesesteak with roast beef, a meatloaf muffin or a Chicago dog?

How to Make This 30 Minute Pasta Salad

The garden is busting at the seams with fresh veggies, plus grilling season is in full force. This is always the time of year I find myself craving a good pasta salad. That craving is where this recipe comes from. And it really does take right around 30 minutes or less to make.

Your first step is to cook the rotini according to package directions. You’ll also want to get your eggs on to boil; or you can make Instant Pot hard boiled eggs.

While the pasta and eggs are cooking, chop the cucumber (you can peel or not, totally up to you), and slice the cherry tomatoes. Then shred the cheeses.

Once the pasta is cooked and drained, you may want to let it cool just a bit before you mix it together with both the veggies and cheeses in a large salad bowl.

Mix up the dressing in a large measuring cup, and pour it over your salad mixture; then toss to combine the salad ingredients together. Top the salad with sliced boiled eggs.It’s that easy! This is exactly the type of side dish that goes perfectly with a good burger or BBQ.

Looking for more salad recipes? Here are a few you may enjoy.
Below is a printable recipe so you can make it for yourself. Enjoy!

Print the Recipe for 30 Minute Pasta Salad with Cucumbers and Tomatoes
30 Minute Pasta Salad with Cucumbers and Tomatoes

Rotini pasta coated with a lightly creamy dressing, mixed with fresh cucumbers, tomatoes, smoked cheese, and other delicious ingredients. Easy 30 minute pasta salad recipe!
12 ounces rotini (cooked)
3-4 hard-boiled eggs
1 cup frozen peas (thawed)
1 cucumber
1 pint cherry tomatoes
4 ounces white cheddar
4 ounces smoked Gruyere or smoked cheddar
1/4 cup mayo
1 tablespoon Dijon mustard
1 tablespoon granulated sugar
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/8 cup apple cider vinegar
Cook the pasta according to package directions.
Drain and throw peas in with the pasta while it drains; this will allow them to thaw. If preferred, you can also cook the peas with the pasta.
Boil the eggs.
Peel and chop the cucumber.
Slice the cherry tomatoes in half.
Shred both cheeses.
Mix together the pasta, vegetables, and cheeses.
To make the dressing, mix the mayo, Dijon mustard, sugar, garlic powder, celery salt, and apple cider vinegar. It will be a very thin sauce.
Then pour the dressing over the salad and mix well. I used two wooden spoons to kinda “throw” the pasta salad in the bowl.
Peel the boiled eggs, slice eggs, and place on top of the salad; you can also crumble, if desired.
Chill until ready to serve.
Serve and enjoy!
Salad Recipes
American
30 minute pasta salad, pasta salad, pasta salad with cucumbers and tomatoes
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June 22, 2017
Quick and Easy Dill Veggie Finger Salad
It’s side salad season, and that my friends, makes me happy. It’s that time of year where it’s easier to find fresh veggies, and we’re also able to grow a lot of our own vegetables.

My mom used to make the most delicious veggie finger salad when I was growing up. She’d usually make it during the warmer months, and we’d pick at it for days.

It was always so full of flavor and gave those vegetables a little extra oomph.

When Dan and I first got married, I made this finger salad just for us to snack on.

But it’s definitely a great side salad for summer BBQ’s, potlucks, or even just a snack in the fridge your kids can enjoy. It might even get them to eat their vegetables. We love to serve this salad with my favorite CrockPot sloppy joes, meatloaf muffins or my Philly cheesesteak with roast beef!

How to Make a Quick and Easy Dill Veggie Finger Salad

Now I haven’t had a lot of luck growing cauliflower and broccoli, but I do occasionally find good looking heads of both at the farmer’s market. And when I don’t, well, store bought will have to suffice.

I’ve left out one ingredient my mom always used, which is Accent… Mainly because I try to stay away from MSG these days. However, it’s just as good without it. The dill and garlic powder are really what give this salad the oomph it needs.

To make this side salad, mix your seasonings, olive oil, and sugar together in a large measuring cup.

Let that stand as you prep your raw vegetables, which include carrots, cauliflower, and broccoli. I’m sure you could add in other veggies too, whatever crunchy vegetables you love to snack on.

Once your veggies are washed and chopped, just pour the dressing over the vegetables. You’ll need a pretty good sized bowl.

Now Here’s the Key to This Salad…

You need to cover it and put it in the fridge; then let it marinate for 24 hours.

Don’t be tempted to eat it now… Just trust me on this, because the veggies need time to sit in the liquid and soak up all the flavor.

Once it’s been 24 hours and you’re ready to serve it, you can either drain the liquid or leave it on the veggies. I prefer to leave it on.

And that’s that. It’s such a simple salad and absolutely perfect for summer. Or for a time like right now when I’m really craving fresh crunchy vegetables.

And don’t you just love how colorful it is? Me too!

Print the Recipe for a Quick and Easy Dill Veggie Finger Salad
Quick and Easy Dill Veggie Finger Salad

This quick and easy Dill Veggie Finger Salad is such a simple salad and absolutely perfect for summer BBQ's and get togethers. How to make this delicious side dish recipe!
1/2 cup white vinegar
1 teaspoon garlic powder
1 tablespoon dill weed
1 teaspoon pepper
3 teaspoons salt
1 1/2 cups olive oil
1 teaspoon sugar
1 pound carrots
1 bunch broccoli
1 head cauliflower
Mix vinegar, garlic powder, dill weed, pepper, salt, oil, and sugar. Let stand as you prepare the raw vegetables.
Prepare vegetables by washing and chopping into serving size pieces.
Pour dressing over vegetables, and let marinate for 24 hours.
You can either drain the liquid before serving or leave it on the veggies.
Serve and enjoy!
Salad Recipes
American
dill finger salad, vegetable finger salad, veggie finger salad
Can’t make this side dish just yet but wanna save it? Pin it for later!
June 15, 2017
Layered Salad with Whatever Layers You Want
Layered salad… Every family get-together, my aunt would make a 7 layer salad that was so delicious. Everyone looked forward to it, as we’d heap spoonfuls of the creamy deliciousness onto our plates.

This layered salad recipe, that I’m about to share with you, is one way I’ve found to get my youngest to eat his veggies. He can’t get enough of this salad.

While this recipe comes from a family cookbook made for us as a wedding gift, I’m not sure it’s the same recipe my aunt made. It seems a little different but still similar in some ways.

Either way, it’s a family favorite and perfect for upcoming barbecues, Thanksgiving dinner, and Easter dinner too. We love to serve up this layered salad with garlic parmesan chicken kabobs, crock pot sloppy joes, oven-baked chicken drumsticks, or even just a weeknight roast beef Philly cheesesteak, meatloaf muffin or CrockPot pork roast!

The best thing about this layered salad is that you can add however many types of ingredients you want. You could add boiled eggs, broccoli, peppers, tomatoes, cheese, cucumbers… There’s no end to the amount and types of layers you could add.

Looking for more salad recipes? Here are a few you may enjoy.
Grab the printable recipe below, get creating with your layers, and enjoy!
Layered Salad Recipe

Layered Salad is the perfect salad recipe for family get-togethers, parties, or your next BBQ. Add whatever types of layers you want, including cauliflower, peas, lettuce, bacon, or whatever else your heart desires.
Salad:
1 head iceberg lettuce (chopped)
12 ounces frozen peas (thawed)
1 head cauliflower (chopped)
6 green onions (chopped)
1 pound bacon (cooked, crumbled, and cooled)
Dressing:
1 cup sour cream
1 cup Miracle Whip ((or salad dressing))
1 ounce Hidden Valley Ranch Dressing Mix
1/2 cup whole milk
Wash and prep the ingredients.
In a large bowl, layer the vegetables and bacon, making sure all the veggies are dry when you add them.
In a separate mixing bowl or large measuring cup, mix the dressing ingredients, including the sour cream, Miracle Whip, dressing mix, and milk.
Spread the dressing on top of the salad, putting small tablespoons randomly around on top of the salad; then spread out with a spoon or spatula.
Cover with plastic wrap, and chill overnight or all day.
When ready to serve, stir the dressing into the salad, blending well with all the ingredients.
Serve with dinner!
Salad Recipes, Side Dish
American
7 layer salad, layered salad seven layer salad
Can’t make it just yet? Pin it for later!
June 22, 2015
Loaded Egg Salad Pitas
Ready for a spring picnic but not sure what to pack in your picnic basket? Loaded Egg Salad Pitas make a delicious lunch or picnic, and they’re a great way to use up leftover hard boiled eggs.

In addition to hard boiled eggs, I added a few extra ingredients. My grandma used to make tuna salad and chicken egg salad with a host of fresh ingredients, from apples to pickles and pecans.

She had 2 long rows of pecan trees in her front yard, so she always had pecans sitting around in a pan waiting to be cracked or bags full of pecans already stored away in the freezer. I miss those pecan trees.

That’s kinda where my cravings led me with this egg salad, back to the good ole days.

Below you’ll find a printable recipe. Serve this egg salad up with a flat bread or sandwiched in a pita, and you’re all set. I’m getting hungry just thinking about it. I hope you enjoy!
Loaded Egg Salad Pitas

Got leftovers? Maybe you have a few leftover hard boiled eggs sitting in your fridge. Use them to make Loaded Egg Salad Pitas, a delicious picnic food and pure perfection in your lunch box.
6 hard boiled eggs
1 apple
1 avocado
½ small red onion
½ cup pecans
4-5 bread & butter pickles
1/2 cup shredded Cheddar
¼ cup pickle juice
¼ cup mayo
Pita bread
Lettuce leaves
Boil eggs and peel; crumble.
Wash, peel, and chop apple.
Wash, peel, and slice avocado
Mince onion.
Chop pecans and pickles.
Shred Cheddar cheese.
Mix together eggs, apple, avocado, red onion, pecans, pickles, Cheddar, pickle juice, and mayo in a medium-sized bowl.
Serve in pita bread pockets with lettuce. Enjoy!
Burgers & Sandwiches
American
egg salad, egg salad pitas, loaded egg salad, pita bread
April 7, 2015
Crunchy Chicken Salad Pitas {Recipe Box}
Sometimes the hot summer weather calls for an easy recipe that’s lighter on the tummy yet delicious at the same time. We enjoy our favorite open-faced chicken salad sandwich or tuna salad, but it’d been awhile since we’d made chicken salad.

My grandmother, my dad, and my mom used to make tuna/chicken salad with all kinds of good ingredients like apples, nuts, and more. We decided to get a little funky with it and add some crunch to the salad.

Below is a printable recipe without photos, for your convenience.

The first step was to boil our eggs and get our crunchy ingredients chopped up. We chopped up green onions, purple onion, and an apple.

Then we opened our chicken and drained it; we used Applewood Smoke Chunk Chicken.

When the eggs were done, it was time to smash them up really well.

Finally, we mixed all the ingredients together in a bowl.

Then we added Miracle Whip to give the salad a creamy, tangy texture/flavor.

Finally, we applied the mixture to pita slices with lettuce. Dan also added mustard to his pita sandwiches.

Next time we might even add chopped up pecans…. but for now, this was light and de-lish! Perfect for a summer meal or even an end of the summer party. Enjoy!
Crunchy Chicken Salad Pitas

Mix up a light, delicious dinner, filling pita pockets with a crunchy and flavorful chicken salad filled with apples and nuts.
12.5 ounces chicken (shredded)
4 large eggs (boiled, peeled, and smashed)
1/4 cup green onions (chopped)
1/4 cup purple onion (minced)
1 apple (cored and chopped)
1/2 cup Miracle Whip
1/2 cup pecans (optional)
Chop green onions, purple onion, and an apple. Open chicken and drain it.
Mix all ingredients together in a bowl, including nuts if you choose. Add Miracle Whip to give the salad a creamy, tangy texture/flavor. Finally, layer on pita slices with lettuce. You can add mustard for extra flavor, if desired.
Dinner Ideas, lunch, sandwiches
American
chicken salad pitas
(Disclosure: I was not compensated for this post in any way. This recipe and all views/opinions remain honestly and solely my own.)
July 26, 2012