What is Tahini? And the Best Tahini Brands

• Tahini is what makes this dressing super creamy.
• Tahini is a sesame seed paste with a nutty flavor, similar to the consistency of creamy peanut butter.
• It’s made by blending sesame seeds.
• Tahini is used in Middle Eastern cuisine to make hummus, baba ganoush, and other dishes. 
• You’ll find tahini in most grocery stores around the world. Minimalist Baker has a fantastic guide on how to find good quality tahini.  Or you can make your own tahini with sesame seeds.

How to Make Homemade Tahini

Don’t want to buy tahini at the store? Check out this homemade tahini recipe. Here’s a quick summary: 

• Toast 1 cup of sesame seeds in a skillet over medium-low heat for 4-5 minutes. Stir frequently to avoid burning the spoon. 
• Spread the seeds over a cookie sheet to cool. 
• Once cool, place the toasted seeds in a food processor and blend until creamy, stopping to scrape the sides of the food processor as needed. Stir in a pinch or two of salt at the end. You may need to add 2-4 tablespoons of oil to the paste to achieve a creamy tahini like you’ll find in the store.
• Store in the fridge for up to 1 month.

Tahini Salad Dressing Variations 

Use the base ingredients of olive oil, tahini, acid (vinegar or citrus juice), garlic, salt, and pepper and change the dressing based on your taste preferences. Here are a few ideas:

• Maple Tahini Dressing: Add a little sweetener with 1-2 teaspoons of maple syrup (or honey). Tahini paste can have a bitter flavor (delicious, in my opinion). The maple syrup/honey cuts through the bitterness of the tahini. 
• Lemon Herb Tahini Dressing: Add 1-2 tablespoons of freshly chopped herbs. My favorite fresh herbs: basil, parsley, or mint.  
• Balsamic Dressing: Add 2 tablespoons of balsamic vinegar instead of lemon juice. 

Customize This Recipe: Learn how to customize and create different tahini dressing variations.

How to Make This Salad Dressing

• Step 1: Add the olive oil, lemon juice, tahini, minced garlic, salt, and pepper to a small jar (like an 8-ounce mason jar). Seal the jar with a lid.
• Step 2: Shake the jar to combine the ingredients. Or, add the ingredients to a small bowl and whisk to combine.  
• Step 3: That’s it! Now you’re ready to use the dressing or store in the fridge for up to 2 weeks and use later. 

How to Store 

• Store the dressing in the fridge, in an air-tight container, for up to 2 weeks. 
• The creamy tahini dressing will solidify in the cold fridge. The solution? Leave the jar on the counter until the ingredients are liquid (about 30 minutes), then shake or whisk. Or, run warm water over the outside of the jar, then shake. This will help emulsify the ingredients after separating in the fridge. Place the dressing back in the fridge after use and repeat as needed.

How to Make a Delicious Green Salad With This Dressing 

Use any of the following ingredients to make a delicious salad, then mix with the dressing.

• Leafy Greens: arugula, baby kale, romaine lettuce, butter lettuce, spring/baby greens 
• ​Bell Peppers (how to store bell peppers)
• Celery (how to store celery)
• Radishes (how to store radishes)
• Tomatoes 
• Carrots (how to store carrots)
• Cucumbers 
• Red Onion or Green Onion 
• Nuts and Seeds: pumpkin seeds, sunflower seeds, slivered or chopped almonds
• Cheese: goat cheese, feta, parmesan, blue cheese, gorgonzola, asiago 
• Cooked Chickpeas 

Favorite Ways to Use This Dressing (Beyond a Green Salad)

Here are other delicious ways to use this dressing: 

• Mediterranean Salad: Combine veggies, feta cheese, olives, and quinoa, then top with dressing. 
• Roasted Vegetable Drizzle: Roast your favorite veggies (I’m obsessed with roasted frozen veggies). After roasting, drizzle with dressing. 
• Chicken Marinade: Place chicken breasts or thighs in a bag and pour this dressing over the top for a marinade. Marinate for up to 24 hours (at least 30 minutes) in the fridge, then bake, grill, or cook on the stove-top. Here’s my favorite grilled chicken method. 
• Grain Bowls: Also known as “Buddha Bowls.” Combine a grain, protein, and roasted veggies in a bowl, then drizzle with dressing. 
• Pasta Salad: Combine pasta, salami, cheese, tomatoes, then toss with the vinaigrette. 
• Wrap: Make a lunch or dinner wrap with a tortilla, sliced deli meat or shredded chicken, lettuce, cucumbers, and bell pepper strips. Lightly drizzle this incredible dressing over the top, then roll up and enjoy! 
• Dip: Use as a dip for fresh veggies, like carrots or cucumbers. 

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Tahini Vinaigrette Dressing

A simple, easy-to-make tahini vinaigrette salad dressing. This is my go-to dressing for salads! Store the dressing in the fridge for up to 2 weeks. Learn how to customize this recipe.

Course Salad

Cuisine American

Keyword lemon tahini dressing, tahini dressing, Tahini Vinaigrette Dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 jar (5 ounces)

Calories 821kcal

Author Kristin Marr

Cost $3

Equipment

• 1 mason jar with a lid (for making and storing the dressing)

Ingredients

• 1/3 cup extra virgin olive oil
• 1 lemon juiced
• 2 tablespoons tahini
• 1 garlic clove minced
• 1/4-1/2 teaspoon salt to taste*
• pinch pepper to taste

Instructions

• Add the olive oil, lemon juice, tahini, minced garlic, salt, and pepper to a small jar (an 8-ounce mason jar works well). Seal the jar with a lid, and shake to combine the ingredients. 
• Use the dressing immeadiately, or store the dressing (sealed) in the fridge for up to 2 weeks.

Notes

Storage Tip:The dressing will solidify in the cold fridge. The solution? Leave the jar on the counter until the ingredients are liquid (about 30 minutes), then shake or whisk. Or, run warm water over the outside of the jar, then shake. This will help emulsify the ingredients after separating in the fridge. Place the dressing back in the fridge after use and repeat as needed. 

Variations:

• Maple Tahini Dressing: Add a little sweetener with 1-2 teaspoons of maple syrup (or honey).
• Lemon Herb Tahini Dressing: Add 1-2 tablespoons of freshly chopped herbs. My favorite fresh herbs: basil, parsley, or mint.
• Balsamic Dressing: Add 2 tablespoons of balsamic vinegar instead of lemon juice. 

This nutritional information below is for the entire recipe (1 jar). 

Nutrition

Calories: 821kcal | Carbohydrates: 8g | Protein: 5g | Fat: 88g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 59g | Sodium: 594mg | Potassium: 160mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 22IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg

My Favorite Homemade Dressing Recipes

• Caesar
• Vinaigrette
• Blue Cheese
• Ranch

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Simple Cilantro-Lime Coleslaw (for Tacos or Side Salad)

Zesty Italian Pasta Salad (Easy & Quick Recipe)

Healthy & Easy Greek Yogurt Coleslaw (With No Mayo)

Prosciutto and Melon Salad with Honey Vinaigrette

Harvest Fall Salad In a Jar: A Make-Ahead Mason Jar Salad

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The post Lemon Tahini Vinaigrette Salad Dressing appeared first on Live Simply.

This cilantro lime coleslaw recipe is the perfect crunchy topping for tacos, sandwiches, or a healthy side dish. Made with red/purple and green cabbage, green onions, fresh cilantro and then topped with a fresh lime juice and olive oil vinaigrette. It’s crunchy, tangy, and easy to make!

Top recipes to enjoy with this easy slaw…

• Slow-Cooker Chicken Fajitas
• Ground Beef Tacos
• Sheet Pan Chicken Fajitas
• Instant Pot Black Bean Soup
• Cheesy Ground Beef Quesadillas

This Recipe Starts With Easy-to-Find Grocery Store Ingredients 

Coleslaw Ingredients 

• 1 1/2 cups shredded green cabbage
• 1 1/2 cups shredded red/purple cabbage
• 1 cup shredded carrots
• 1/2 cup chopped fresh cilantro (how to store cilantro for freshness)
• 1/2 cup sliced green onions (how to store green onions for freshness)
• (optional)1-2 diced fresh jalapeno peppers (for spice)

Coleslaw Dressing Ingredients 

• 1/4 cup extra virgin olive oil
• 1 lime, juiced (optional: add lime zest by grating 1/2 the rind for so much flavor) 
• 1 tablespoon honey
• 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
• (optional) 1/4 teaspoon red pepper flakes
• 1/8 teaspoon salt, or to taste

Shredded Cabbage Pro Tip: Use a mandolin or food processor to quickly and easily shred the cabbage.

​Step By Step Instructions (With Recipe Video & Photos)

Step By Step Instructions

• Step 1 Combine the Coleslaw Ingredients: In a large bowl, combine the shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions.
• Step 2 Combine the Dressing Ingredients: In a small bowl or jar, whisk together the olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt. Pour as much dressing over the coleslaw as desired. The dressing is also delicious over a green salad if you have have leftovers.
• Step 3 Combine the Coleslaw and Dressing: Toss the coleslaw and dressing together. Serve immeadiately or store in the fridge for up to 1-2 days.

More Ways to Make Homemade Coleslaw 

• Winter Slaw: Made with crunchy seasonal ingredients. 
• Kale Slaw: This recipe uses kale as the base instead of cabbage.
• Greek Yogurt Slaw: A yogurt-based take on a classic mayo coleslaw recipe.

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Easy Cilantro-Lime Coleslaw (for Tacos or Side Salad)

This cilantro lime coleslaw recipe is the perfect crunchy topping for tacos, sandwiches, or a healthy side dish. Made with red/purple and green cabbage, green onions, fresh cilantro and then topped with a fresh lime juice and olive oil vinaigrette. It's crunchy, tangy, and easy to make!

Course Side Dish

Cuisine American

Keyword Coleslaw

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 1/2 cups

Calories 235kcal

Author Kristin Marr

Cost $8-10

Equipment

• 1 large bowl to combine the coleslaw
• 1 small bowl or jar to make the dressing

Ingredients

Coleslaw:

• 1 1/2 cups shredded green cabbage I use a mandolin to shred the cabbage, or you can use just one type
• 1 1/2 cups shredded purple cabbage
• 1 cup shredded carrots
• 1/2 cup chopped fresh cilantro
• 1/2 cup sliced green onions
• 1-2 diced jalapeno peppers (OPTIONAL for spice)

Dressing:

• 1/4 cup extra virgin olive oil
• 1 lime juiced
• 1 TB honey
• 1 garlic clove minced (or 1/4 teaspoon garlic powder)
• 1/4 tsp red pepper flakes (OPTIONAL for spice)
• 1/8 tsp salt or to taste

Instructions

• In a large bowl, combine the coleslaw ingredients: shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions.
• In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt. Pour as much dressing over the coleslaw as desired. The dressing is also delicious over a salad if you have have leftovers.
• Toss the coleslaw and dressing together. Serve the coleslaw over tacos, quesadillas, sandwiches, or as a side salad.
• The coleslaw may be prepped in advance and refrigerated, or used immediately after preparation. Store in the fridge for up to 1-2 days, in an airtight container.

Video

Notes

Time-Saving Tip: Buy a bagged coleslaw mix instead of making your own shredded cabbage. If the bag of coleslaw comes with a dressing, discard it. All you need is the dry slaw ingredients, which usually includes green and purple/red cabbage and carrots. You’ll just need to add cilantro and green onions. 

Creamy Cilantro-Lime Coleslaw Variation: Instead of the dressing ingredients provided above, combine the following in a small bowl: 1/4 cup mayo, 1/4 cup sour cream, 1 lime (juiced and the rind zested), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cumin. Toss with the coleslaw ingredients and refrigerate until ready to enjoy. 

Nutrition

Calories: 235kcal | Carbohydrates: 19g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 152mg | Potassium: 386mg | Fiber: 4g | Sugar: 11g | Vitamin A: 8055IU | Vitamin C: 51.3mg | Calcium: 67mg | Iron: 1.1mg

Looking for a southern coleslaw recipe with a creamy dressing? Try my creamy slaw with greek yogurt. It’s a traditional coleslaw made with crunchy cabbage; another great topping for your favorite tacos or a sandwich. 

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The post Simple Cilantro-Lime Coleslaw (for Tacos or Side Salad) appeared first on Live Simply.

Gluten-Free Pasta Salad

The best way to make this recipe gluten-free is to use gluten-free pasta. Bean pastas easily fall apart in a pasta salad, so I recommend using a brown rice pasta. Jovial Foods Fusilli or Penne Pasta are my favorite: incredible flavor and holds up great with the veggies and zesty dressing.

Step 3: Make Your Own Dressing

In a mason jar or small bowl, whisk the zesty Italian salad dressing ingredients: olive oil, red wine vinegar, Italian seasoning, salt, minced garlic, a few turns of the black pepper grinder.

Step 4: Drain the Pasta

Once the pasta is cooked (al dente), drain the pasta into a colander. Then run fresh cold water over the pasta. Pour the drained pasta into a large mixing bowl.

Step 5: Combine the Pasta with Half the Dressing

While the pasta is still warm, whisk the dressing again and pour half the dressing over the pasta. Toss to combine and evenly coat the pasta noodles with the dressing. This allows the pasta to soak up the amazing flavors of the dressing.

Step 6: Combine the Pasta Salad Ingredients

Add all the remaining pasta salad ingredients to the pasta: cherry tomatoes, mozzarella cheese, salami, black olives, red onion, pepperoncini peppers, artichoke hearts, and parsley. Use your (clean) hands or large spoons to combine the ingredients.

Step 7: Add Remaining Dressing

Just before serving the pasta salad, add the remaining salad dressing and toss the salad to evenly coat all the ingredients.

If you plan to make this salad for a meal prep lunch and eat it over the next few days, add a little dressing before enjoying for lunch each day. This way the salad tastes super fresh!

Serve this Zesty Italian Pasta Salad immediately, at room temperature, or cover with a lid and place in the fridge for a cold salad to serve later.

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Zesty Italian Pasta Salad (With Gluten-Free Variation)

This zesty Italian pasta salad recipe is perfect for picnics, backyard barbecues, lunches, potlucks, a summer dinner, and so much more! Made with cooked pasta, salami, and veggies, the cold pasta salad (with homemade Italian Dressing) is flavorful, healthy, and an easy recipe to customize.

Course Appetizer, dinner, Salad

Cuisine American, Italian

Keyword Gluten Free Pasta Salad, Zesty Italian Pasta Salad

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8 -10 servings (as a side dish)

Calories 421kcal

Author Kristin Marr

Cost $18

Equipment

• 1 large soup pot or dutch oven, for cooking the pasta
• 1 large mixing bowl , for making the pasta salad
• 1 small mixing bowl or mason jar, for mixing the dressing

Ingredients

Pasta Salad:

• 12-16 ounces shaped pasta such as: rotini, penne, or fusilli (I like Jovial brand Fusilli)
• 1 pint cherry tomatoes or grape tomatoes, halved
• 8 ounces fresh mozzarella cheese cut into small, bite-sized pieces
• 4 ounces sliced salami or pepperoni or summer sausage, cut into quarter pieces
• 3/4 cup sliced black olives or your favorite olive variety, pitted
• 1/2 cup chopped red onion
• 1/2 cup sliced pepperoncini peppers
• 1/2 cup chopped artichoke hearts
• 1/4 cup chopped fresh parsley flat leaf parsley

Zesty Italian Dressing:

• 1/3 cup extra virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 Tablespoon chopped fresh parsley flat leaf parsley
• 2 teaspoons Italian seasoning (or 1 teaspoon dried oregano and 1 teaspoon dried basil)
• 1 teaspoon salt
• 2 garlic cloves minced
• black pepper to taste

Instructions

• Add water to a large pot. Add salt to the water. Salting pasta water is so important for flavor! I use about 1 tablespoon salt per 1 pound of pasta. Bring the water to a boil. Once boiling, add the pasta to the salted water and cook according to the package directions.
• While the pasta cooks, chop the salad ingredients: halve the cherry tomatoes, cut the mozzarella into smaller pieces, quarter the salami slices, slice the olives, chop the parsley, and cut the artichoke hearts into smaller pieces. The key is to cut everything into bite-sized pieces.
  
• In a mason jar or small bowl, whisk the zesty Italian salad dressing ingredients: olive oil, red wine vinegar, Italian seasoning, salt, minced garlic, a few turns of the pepper grinder.
  
• Once the pasta is cooked (al dente), drain the pasta into a colander. Run fresh cold water over the pasta. Pour the drained pasta into a large mixing bowl.
• While the pasta is still warm, whisk the dressing again and pour half the dressing over the pasta. Toss to combine and evenly coat the pasta with the dressing.
  
• Add all the remaining pasta salad ingredients to the pasta: cherry tomatoes, mozzarella cheese, salami, black olives, red onion, pepperoncini peppers, artichoke hearts, and parsley. Use your (clean) hands or large spoons to combine the ingredients.
  
• Serve the salad immediately, at room temperature, or cover with a lid and place in the fridge for a cold salad to serve later. I think the salad tastes best after sitting in the fridge for 2-6 hours, as the flavors can marry together.
• Just before serving the pasta salad, add the remaining salad dressing and toss the salad to evenly coat all the ingredients.
  

Notes

Salad Dressing Storage: Store the remaining salad dressing at room temperature for up to 1 day, or in the fridge until ready to use.

Ingredient Substitutions: Canned or glass jar artichoke hearts can be expensive and hard to find at times. You’re welcome to skip this ingredient and add more tomatoes, olives, or peppers. Or add fresh cucumber slices instead. This salad is very easy to customize based on your preferences. The same goes for the peppers, instead use chopped fresh bell peppers or skip the pepperoncini. See variations in the article above.

Shrimp or Chicken Salad: If you want a meatier main dish salad, add more salami (8 ounces) or 2 cups of grilled chicken or cooked (peeled) shrimp.

Nutrition

Calories: 421kcal | Carbohydrates: 40g | Protein: 14g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 34mg | Sodium: 1126mg | Potassium: 268mg | Fiber: 5g | Sugar: 3g | Vitamin A: 766IU | Vitamin C: 24mg | Calcium: 175mg | Iron: 1mg

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The post Zesty Italian Pasta Salad (Easy & Quick Recipe) appeared first on Live Simply.

What Makes This Recipe so Good?

This healthier coleslaw recipe is everything coleslaw should be for two reasons: salting the cabbage and a homemade greek yogurt dressing. That’s what makes this creamy coleslaw crunchy, with a tangy flavor (in the very best way).

1. Salt = Crunchy Cabbage

Salting the fresh cabbage before making the slaw is the secret to making good coleslaw with a crunch. Salting veggies with a high water content, like red cabbage or green cabbage, draws out the water in the shredded cabbage. Extra water can result in soggy coleslaw (yuck!).

2. Greek Yogurt Dressing

Coleslaw dressing is usually made with mayonnaise, along with a few other ingredients (sugar, white vinegar, mustard, seasonings). Instead, I use a healthy coleslaw dressing made with Greek yogurt. Not only is it a deliciously creamy dressing, it’s also high in protein.

What kind of yogurt should you use? Use either non-fat plain greek yogurt or full-fat greek yogurt. Another option is Icleandic Skyr, which is strained so it’s thick like Greek yogurt, super creamy, and lower in fat. I don’t recommend using whole milk plain yogurt as it’s too runny.

The yogurt dressing is thick (due to the Greek yogurt) and light (the yogurt is thinned out a bit with vinegar, maple syrup or honey, and mustard). I think you’ll be a big fan of this combo after making coleslaw with Greek yogurt and tasting the incredible flavor!

Greek Yogurt: Protein-rich Greek yogurt is one of my favorite healthy pantry ingredients. It has a high protein content (16 grams of protein per serving) and is easy to find at any grocery store. If you have leftover Greek yogurt, make healthy yogurt bowls for breakfast or yogurt fruit dip for a fun summer snack.

Ingredients

What you’ll need to make this healthy coleslaw recipe…

• ½ large green cabbage finely shredded (about 5 packed cups)
• 1 teaspoon salt
• 1 cup shredded carrots
• ½ small sweet yellow onion chopped (½ cup once chopped), alternatively, use a red onion or green onions
• ½ cup plain Greek yogurt
• 1 Tablespoon apple cider vinegar (or lemon juice or white vinegar)
• 1 Tablespoon pure maple syrup (or honey)
• 1/2 Tablespoon dijon mustard
• ½ teaspoon salt
• pepper to taste
• (optional) 1 teaspoon celery seed

Time-Saving Tip: If you want to save time, buy a bag of coleslaw mix from the store. This mix should include green cabbage, purple cabbage, and shredded carrots. Add the onion to the mix or skip the onion. You’ll need 6 cups of pre-shredded coleslaw mix. Trader Joe’s and other stores have great pre-shredded coleslaw mix options, both with and without dressing. If the mix includes dressing, toss it and make your own.

How to Make, Step-by-Step

Step 1: Shred and Salt the Cabbage

Use a mandoline slicer or a food processor to easily shred the head of cabbage.

Add the shredded cabbage to a large bowl. Sprinkle 1 teaspoon of salt over the cabbage and work the salt into the cabbage with your hands. Let the mixture rest for 30 minutes.

This will remove water from the cabbage and keep the coleslaw from getting soggy. If you’re using a coleslaw mix (containing carrots and cabbage), you’ll also want to do this with the mix (including the carrots).

Step 2: Make the Greek Yogurt Coleslaw Dressing

While the cabbage rests, make the greek yogurt dressing. In a medium-size bowl, combine Greek yogurt, apple cider vinegar, pure maple syrup (or honey), dijon mustard, salt, and black pepper. Taste the dressing and adjust salt or sweetener to taste.

Celery Seed: Some homemade coleslaw recipes use celery seed for flavor. I don’t find that it’s needed to make great coleslaw. If you want to add celery seed for its iconic celery flavor (whole celery seeds; not celery salt which is ground celery seeds + salt mixed together), add 1/2-1 teaspoon to the dressing.

Step 3: Remove Water From Cabbage

Pour the salted cabbage into a colander and rinse with fresh water to remove the salt.

Place the cabbage on one half of an absorbent dish towel (you may want to layer two dish towels), layering a portion of the dish towel over the cabbage. Press on the top of the towel to remove water from the cabbage. I prefer to squeeze the dish towel, with the cabbage inside, over the sink, allowing the water to exit through the towel.

Step 4: Mix the Cabbage, Carrots, and Onions

Rinse out the large bowl so you can use it to make the slaw.

Return the cabbage to the bowl. Add the shredded carrots and onions to the cabbage. If you’re using a coleslaw mix, you’re welcome to add the onion now or skip it.

Step 5: Combine Greek Yogurt Dressing With Cabbage Mix

Pour the yogurt dressing over the vegetables (cabbage, carrots, and onions) and stir to combine. Serve the coleslaw immediately, or for best flavor allow the coleslaw to sit in the fridge for a few hours (covered).

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Homemade Coleslaw with Greek Yogurt Dressing

An easy, from-scratch Greek yogurt coleslaw recipe made with healthy ingredients that taste even better than classic coleslaw.

Course Side Dish

Cuisine American

Keyword Greek Yogurt Coleslaw

Prep Time 15 minutes minutes

Resting Time for Cabbage and Salt 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 64kcal

Author Kristin Marr

Cost $5

Equipment

• large mixing bowl
• mandalone slicer or food processor to shred the cabbage
• colander to rinse the cabbage

Ingredients

Coleslaw Mix:

• ½ large green cabbage finely shredded (about 5 packed cups)
• 1 tsp salt
• 1 cup shredded carrots
• ½ small sweet yellow onion chopped (½ cup once chopped)

Greek Yogurt Dressing:

• ½ cup plain Greek yogurt
• 1 TB apple cider vinegar
• 1 TB pure maple syrup
• 1/2 TB dijon mustard
• ½ tsp salt to taste
• pepper to taste

Instructions

• Add the shredded cabbage to a large bowl. Sprinkle the salt over the cabbage, and work the salt into the cabbage with your hands. Let the mixture rest for 30 minutes. This will remove water from the cabbage, which can make for a soggy coleslaw. 
  
• Meanwhile, make the dressing. Whisk to combine all the dressing ingredients in a medium-size bowl. 
• Pour the salted cabbage into a colander and rinse with fresh water to remove the salt.
• Place the cabbage on one half of an absorbent dish towel (you may want to layer two dish towels), layering a portion of the dish towel over the cabbage. Press on the top of the towel to remove water from the cabbage. I prefer to squeeze the dish towel, with the cabbage inside, over the sink, allowing the water to exit through the towel.
  
• Rinse out the large bowl, and return the cabbage to the bowl, along with the remaining coleslaw ingredients: carrots and onions.
• Pour the dressing over the coleslaw and stir to combine.
  
• Serve the coleslaw immediately, or for best flavor allow the coleslaw to sit in the fridge for a few hours (covered). Enjoy within 2-3 days.

Notes

Use green cabbage, red cabbage, or a mix of green and red cabbage.

Time-Saving Cabbage Tip: If you want to save time, buy a bag of coleslaw mix from the store. This mix should include green cabbage, purple cabbage, and shredded carrots. Add the onion to the mix or skip the onion. You’ll need 6 cups of pre-shredded coleslaw mix. Trader Joe’s and other stores have great pre-shredded coleslaw mix options, both with and without dressing. If the mix includes dressing, toss it and make your own.

Add Fresh Herbs: Add a flavorful variation to this recipe with 1/4 cup of chopped fresh herbs, like cilantro, dill, chives, or parsley. Add the herbs to the cabbage mix.

Nutrition

Calories: 64kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 313mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3668IU | Vitamin C: 41mg | Calcium: 77mg | Iron: 1mg

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The post Healthy & Easy Greek Yogurt Coleslaw (With No Mayo) appeared first on Live Simply.

I made this salad for our family’s Easter dinner and everyone raved about it, so I just had to share with you. This simple salad is a fun twist on a fruit salad. The melon salad comes together in under 20 minutes and can be prepped in advance for a summer gathering or breakfast. Summer is the ideal time to make this salad, since melons are in season and at their sweetest.

How to Make Prosciutto and Melon Salad

To make a prosciutto and melon salad, start with a melon or melons of your choice. You can use just honeydew or cantaloupe or a mixture of both. Personally, I love the look of both the cantaloupe and honeydew since the color really makes this salad a showstopper. Flavor-wise, both melons bring a refreshing, sweet flavor. I recommend placing the melon(s) in the fridge before cutting, if you plan to serve the salad right after prepping.

Here’s how easy it is to make this salad…

• First, use a melon scooper to scoop melon balls into a bowl or a serving platter. If you don’t have a melon scooper, simply cut the melon into bite-sized chunks.
• Next, scatter 8 ounces of mozzarella balls over the melon. Then arrange 3-4 ounces of prosciutto slices throughout the salad. (I like to break the slices in half with my hand so there’s not such big pieces of prosciutto in the salad). Both of these ingredients add a savory, salty flavor to balance out the sweet melon.
• Then, make the dressing by combining olive oil, lemon, and honey in a small bowl. The olive oil and lemon add a nice acidic flavor to the salad, which balances with the sweet and salty ingredients. Pour the salad dressing over the prosciutto and melon salad. There’s no need to toss anything, but you’re welcome to do so if you want.
• Finally, sprinkle mint over the salad to add a refreshing mint flavor.

Serving Ideas

This salad really has so many uses. The salad works well for a main or a side. Here are a few ideas…

• Bring this salad to a summer party or gathering. This would be such a showstopper for a backyard barbecue or baby shower.
• Make this salad for a weekend lunch. Serve it alongside a sandwich or wrap, some grilled chicken or fish, or as-is.
• Make this salad for dinner, alongside a grilled protein or something like this Instant Pot southern pulled chicken. <–All the backyard summer feels!
• Make this salad for breakfast or brunch, alongside maybe this frittata or this egg casserole or French Toast.

Time-Saving Tips for Making This Salad in Advance

A prosciutto and melon salad is super easy to toss together, since there’s no cooking required and not much prep involved, aside from some scooping of melon. If you’re looking for ways to save time or make this salad in advance for a party, backyard gathering, or a weeknight dinner, here are some ideas…

• Buy Pre-Cut Melon: You don’t have to scoop the melon into balls. That just adds a fancy and visual aspect to the salad. Instead, save time by purchasing pre-cut melon in the produce department at the store. You may just need to cut the chunks a bit smaller so they’re bite-sized.
• Prep the Salad Ingredients in Advance: I don’t recommend prepping the full salad in advance, because once the prosciutto and mozzarella are added this salad is meant to be consumed within a few hours. That said, you can make the salad dressing a couple of days in advance and store it in the fridge (just know it will solidify and you’ll need to shake it or let it sit at room temperature to bring it back to a liquid dressing). You may also cut the melon up to about 3 days in advance and store in an air-tight container or buy pre-cut melon.

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Prosciutto and Melon Salad with Honey Vinaigrette

A refreshing summer salad made with seasonal melon, mozzarella balls, prosciutto, mint, and a homemade honey vinaigrette. Serve as a side or a main.

Course Appetizer, dinner, lunch, Salad

Cuisine American

Keyword Prosciutto and Melon Salad

Prep Time 20 minutes minutes

Servings 8 servings, or more for a side salad

Calories 66kcal

Author Kristin Marr

Ingredients

• 1 cantaloupe or honeydew OR 1/2 a honeydew and 1/2 a cantaloupe
• 1 8-ounce container mozzarella balls such as: small pearls or ciliegin style. If you can only find a large ball, tear into smaller pieces.
• 1 3-4 ounce package prosciutto
• 1/4 cup chopped fresh mint

Honey Vinaigrette Dressing

• 2 TB extra virgin olive oil
• 1/2 lemon juiced
• 1-2 TB honey a light colored honey is best

Instructions

• Scoop the melon into bite-sized balls using a melon scooper. Alternatively, chop the melon into cubes. Place the balls or cubes in a serving bowl or on a platter.
• Scatter the mozzarella balls and prosciutto slices over the melon. Sprinkle the mint over the top.
• In a small bowl, whisk together the salad dressing, tasting to adjust as desired. Add more honey or lemon juice, if desired, to balance the flavor to your liking.
• Drizzle the salad dressing over the salad. Serve within a few hours of making this salad.

Nutrition

Calories: 66kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 203mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2395IU | Vitamin C: 29mg | Calcium: 12mg | Iron: 1mg

More Summer Salads To Make

Below you’ll find a few of my favorite salads to make during the summer.

How to Build a Great Salad That Doesn’t Taste Like Crap 

Just say no to boring salads this summer with this salad guide. I’ll show you how to make a nutrient-dense, delicious salad without a recipe. Get the recipe…

Master Vinaigrette Salad Dressing

One recipe with so many custom flavor options. Start with the simple ingredient base and build from there. Get the recipe…

Marinated Chickpea Salad 

A make-ahead salad for lunch or dinner. Made with chickpeas, red onion, tomatoes, and mozzarella balls. Get the recipe…

Cucumber Salad 

One of my most popular recipes. Combine cucumbers, red onion, feta, chickpeas, and a homemade vinaigrette for a summer-inspired salad. Get the recipe…

Kale and Romaine Caesar Salad 

My favorite salad. Serve it as-is or add a protein like chicken or steak for a hearty meal. Get the recipe…

The post Prosciutto and Melon Salad with Honey Vinaigrette appeared first on Live Simply.

Lately, I’ve been loving salads in a jar. There are so many ways to make salads in a jar, depending on the seasonal veggies available. Today’s recipe takes advantage of fall veggies to create a make-ahead salad in a jar that’s rich in nutrients and full of flavor.

Why make a salad in a jar?

Now, you may be thinking, “Okay, salad in a jar? That’s cute for Pinterest, but why put salad in a jar?” At least that’s what I used to think.

As it turns out, when it comes to prepping salad in advance, a jar, like a mason jar, proves to be super helpful in keeping a salad fresh for several days.

Typically, if you just mixed salad ingredients with a salad dressing, you’d end up a limp and soggy salad the next day. And no one wants to eat a limp and soggy salad. This is when the mason jar comes in handy.

A mason jar allows you to layer a salad so you still get a complete salad but without mixing those ingredients before you need to. This means no limp or soggy salads! Now we’re talking, right?!

How to make a salad in a jar

There are many ways to make salads in a jar, but no matter the ingredients, the key is layering.

The Salad in a Jar Formula

Add the salad dressing to the jar first, followed by the least delicate ingredients, then build up from there, adding delicate greens last.

When building a salad in a jar, here is what the formula looks like…

• First, add the dressing of your choice to the bottom of the jar. I usually add 1-2 tablespoons depending on the size of the jar and the amount of dressing I like.
• Next, add the heartiest ingredient so that ingredient rests in the dressing. This could be a protein, like chicken or beans, hearty veggies like onions or carrots, or a grain.
• Continue to build the salad ingredients in a layer.
• Finally, add leafy greens to the top layer. This will ensure the leafy greens don’t end up limp or soggy.
• Add a lid to your jar and place the jar in the fridge.

How long does a salad in a jar last in the fridge?

How long your salad in a jar keeps in the fridge will depend on the ingredients used to make that salad. As a general rule, most salads in a jar will last in the fridge for about 5 days. This is why using a mason jar and layering the ingredients in that jar is the ideal way to prep salads in advance.

That said, if you use delicate ingredients that brown easily, like pears or avocados, plan to enjoy the salad within a couple of days. Apples can also be an issue, but in today’s salad we avoid the issue of the apples turning brown by tossing them in lemon juice and placing them in the salad dressing (which is acidic thanks to the vinegar).

When it comes to meat or dairy (cheese), use the salad within 3-5 days for ultimate freshness. If you want to use these ingredients and keep the salad for longer, just add the ingredients before eating the salad.

What size mason jar is best to use for a salad in a jar?

When it comes to making a salad in a jar, the type of jar you use is key. Use a jar that’s tall and durable, glass, and one with a wide mouth (this is more of a preference). Ball brand is a great brand to look for. I also enjoy Weck brand. You’ll find Ball jars on Amazon and in most home stores (Target, Walmart, etc.). Weck jars can be found online (Amazon) and in some specialty home stores (World Market, Home Goods, etc.)

Here are my favorite sizes for making salad in a jar:

• 16-ounce jar: This size is perfect for a smaller appetite or if you want more of a side salad to go along with a sandwich or soup lunch. This is the size jar I use for today’s recipe.
• 24-ounce jar: This size is ideal for a complete lunch.
• 32-ounce jar: This size might be a bit large for a salad lunch, but if you have a large appetite or want to prep a salad in advance for dinner, this may be the way to go.

Along with jars, you’ll also need lids. If you’re using Weck Jars, stick with the glass lids that come with the jar. If you’re using Ball brand (or a similar mason jar style brand), I recommend purchasing a set of plastic lids. Trust me, the plastic lids are SO much better than the metal lids for long-term durability.

How do you eat a salad in a jar?

There are two options…

1. Eat the salad straight from the jar: Before enjoying, just shake the jar to combine the ingredients. If you pack the ingredients tightly in the jar, it may be hard to combine the ingredients. A 32-ounce jar may be the best option for this method, as you can loosely layer the salad and have room for the ingredients to combine.
2. Dump the salad in a bowl: This is my preferred method. Simply dump the contents of the jar directly into a bowl and enjoy.

Salad in a Jar Recipe Varieties

I encourage you to take today’s fall salad in a jar recipe and make it your own.

• Use different seasonal veggies
• Use a different leafy green (try baby spinach or kale or lettuce)
• Use your favorite vinaigrette dressing (make your own using my master recipe)
• Add beans (chickpeas would be lovely) or shredded chicken
• Use a different grain (like barely or millet)

Take the concept of today’s recipe and put your own spin on it each time you make this fall salad.

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Harvest Fall Salad In a Jar

There are so many ways to make salads in a jar, depending on the seasonal veggies (or fruits) available. Today's recipe takes advantage of fall veggies to create a make-ahead harvest salad in a jar that's rich in nutrients and full of flavor.

Course dinner, lunch

Cuisine American

Keyword harvest fall salad, make ahead lunch, make ahead salad, mason jar salad, salad in a jar

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 4 16-ounce mason jars

Calories 662kcal

Author Kristin Marr

Ingredients

Salad Dressing:

• 1/8 cup apple cider vinegar
• 1/2 lemon juiced
• 1/2 cup extra virgin olive oil
• 2 tsp Dijon mustard (alternatively use tahini)
• 1 garlic clove minced
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper

Harvest Fall Salad:

• 2 medium beets chopped, any variety beets
• 1 medium butternut squash chopped (alternatively purchase pre-cut fresh butternut squash, like the 16-once option from Trader Joes)
• 2 TB extra virgin olive oil
• salt to taste
• 1 cup quinoa
• 1 large apple chopped, any variety
• 1/2 lemon juiced
• 4 ounces goat cheese crumbled (alternatively use shaved parmigiano reggiano, feta cheese, or blue cheese)
• 3 cups baby arugula alternatively use baby spinach or chopped lettuce

Special Equipment:

• sheet pan
• parchment paper
• small bowl or mason jar for making the salad dressing
• 4 16-ounce mason jars

Instructions

• Preheat the oven to 425F. 

• Combine the dressing ingredients in a bowl or mason jar. 
Set aside.
• On a parchment-lined sheet pan, combine the beets and butternut squash. Drizzle with olive oil and sprinkle with salt (a few good pinches). Roast for 25-30 minutes or until tender. 

• While the veggies are in the oven, cook the quinoa according to the directions on the package. 

• Squeeze the juice from half of a lemon over the apples. 
Toss to combine.
• Crumble the goat cheese using a fork.
•  Allow the quinoa and veggies to cool before the next step. 

• Evenly add the ingredients among 4 16-ounce mason jars in the following order: salad dressing, apples, roasted veggies, quinoa, goat cheese, and finally arugula. Top with a lid. Store in the fridge for up to 5 days.
• Note: You'll most likely have salad dressing leftover. Use this dressing within 2 weeks, store in the fridge.
• To serve: Dump the salad into a bowl or eat the salad directly from the jar (shake well to combine the ingredients).

Notes

I encourage you to take today's fall salad in a jar recipe and make it your own. Use different seasonal veggies, use a different leafy green, use your favorite vinaigrette dressing (make your own using my master recipe), add beans (chickpeas would be lovely) or shredded chicken, or use a different grain (like barely or millet). Take the concept of today's recipe and put your own spin on it each time you make this fall salad.

Nutrition

Calories: 662kcal | Carbohydrates: 61g | Protein: 14g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 13mg | Sodium: 440mg | Potassium: 1052mg | Fiber: 9g | Sugar: 11g | Vitamin A: 20610IU | Vitamin C: 59mg | Calcium: 184mg | Iron: 4mg

The post Harvest Fall Salad In a Jar: A Make-Ahead Mason Jar Salad appeared first on Live Simply.

What is Arugula?

Arugula, also known as rucola, salad rocket, or Italian cress, is one of my favorite salad greens. It’s a break away from traditional, mild tasting greens that are often used to make salads. Arugula originated in the Mediterranean region and is more of a baby green in that it’s delicate but has a robust, almost spicy flavor. Arugula can be enjoyed as-is, as a salad green, on top of a burger, on top of avocado toast, or tossed with pasta. It can also be used to make pesto (just sub out the basil for arugula).

Interestingly, arugula is part of the Cruciferous family of vegetables. Also in this category:

• bok choy
• broccoli
• Brussels sprouts
• cabbage
• cauliflower
• collard greens
• horseradish
• kale
• radishes
• rutabaga
• turnips
• watercress

I personally try to incorporate cruciferous vegetables into my diet daily due to the positive impact they have on lowering estrogen on the body and hormone health. This is something we talked about in this episode of the podcast. If you’re a woman, I highly recommend listening–hormone health is something we should all be talking about.

Secrets for Making an Incredible Salad

Last summer, I shared how to make an amazing salad (AKA: how to make salad that doesn’t taste like crap). In that post, I shared a few “secrets” to making an amazing salad. In a way, these secrets are mistakes to avoid. Mistakes that I see many people making, like using store-bought salad dressing and serving wet greens. If you want to read that post in all its glory, check it out here. Below are 3 tips or “secrets” that are particularly important to consider when making this salad.

1. Fresh Ingredients Matter

Quality ingredients that are fresh and in-season are going to taste 1000 times better than any veggie or fruit that was picked before its prime and then shipped from halfway across the world.  If you’ve been following me over the past year, particularly on Instagram, then you know that I’m a huge advocate for shopping seasonally, particularly from local farms or farmers markets. When you shop local,  you’re getting the freshest, most seasonal food. You’re enjoying food that’s essentially grown in your backyard. And this freshness is reflected in the taste.

Today’s salad takes advantage of the freshness of summer and the season’s best ingredients. So you already have a head start with making an amazing salad.

If you can, get out of the grocery store this season and find a local farmer’s market, farm, or a produce stand. Here are a few ways to find local farms and farmers markets in your area:

• Weston A Price Chapter Leader: There are various “leaders” throughout the country. These leaders are a wealth of knowledge when it comes to finding local food sources in your area. And don’t feel weird about reaching out to a leader–this is their passion and the reason their contact information is listed on the website.
• Localharvest.org: An online database for farms and farmers markets. Find farmer’s markets, farms, and CSA communities (community supported agriculture) in your area.
• Eatwild.com: Another online database for farms and farmers markets, dedicated to helping people find local grass-fed meat, eggs, and dairy.

2. Make Your Own Salad Dressing

A salad dressing will make or break a salad. Yea, it’s kind of a big deal. For this reason, I recommend making your own dressing. I know, you’re probably thinking, What? First a farmers market and now homemade salad dressing? Hold on, stick with me…

Most store-bought salad dressings are far from simple, real foods. Most are made with preservatives (which is understandable for a product that needs to last many years), hydrogenated oils, and even artificial colors and flavors (check out this post to learn more). Next time you’re in a grocery store, even a place like Whole Foods, pick up a few salad dressing options and read the ingredient lists. It’s an eye-opening experience. Plus, in terms of flavor, a store-bought dressing will NEVER compare with a homemade dressing. The taste difference is considerable.

In today’s arugula salad recipe, I’ve provided you with the instructions for making a simple and homemade lemon vinaigrette. This dressing is perfect for dressing the delicate arugula leaves, but it may also be saved and used to serve with multiple other salads during the week. I make this dressing weekly and use it on all salads.

3. Dry Your Greens Thoroughly  

No one wants soggy greens. NO ONE! It’s super important to have dry leafy greens when making a green salad. Why? Because if water is left on the greens, the dressing won’t stick to the greens. The extra water will make your salad dressing taste bland, due to the added water content in your salad. Just say no to wet greens and thoroughly dry them before tossing the greens with the rest of the ingredients and dressing. I recommend washing your greens before using and then drying with a salad spinner.

Now let’s make a salad!

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Peach, Arugula, Goat Cheese Salad

A summer salad made with the season's best ingredients: greens and peaches. Topped with homemade croutons, goat cheese, and a homemade lemon vinaigrette. This salad is the perfect blend of fresh greens, leftover bread, stone fruit, and soft goat cheese.

Keyword arugula salad

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4 people

Calories 663kcal

Author Kristin Marr

Ingredients

For the Croutons:

• 2  cups  old, almost-stale bread cut in 1” cubes
• 2 TB extra virgin olive oil 
• pinch salt

For the Salad Dressing:

• 1/3 cup extra virgin olive oil
• 2 TB tahini
• 1/2 lemon juiced
• 1/2 tsp apple cider vinegar
• 1 garlic clove minced
• 1/4-1/2 tsp salt to taste

For the Salad:

• 5 cups arugula (packed cups)
• 1/4 cup roughly chopped fresh herbs such as: mint, basil, parsley, or a mixture of fresh herbs (optional)
• 2 ripe peaches pitted and sliced into 1/4-inch slices
• 2 ounces goat cheese I like Humboldt Fog from Cypress Grove. For this cheese, I thinly slice and serve with the rind on. If you prefer, crumble the goat cheese.
• salt
• pepper

Special Equipment:

• sheet pan
• parchment paper
• large bowl
• serving platter or salad bowl
• mason jar or storage jar for the dressing

Instructions

For the Croutons:

• Preheat the oven to 375°F.
• Toss the bread squares in the olive oil and spread them on a baking sheet lined with parchment paper. Parchment is optional if your baking sheet doesn't have an issue with food sticking. Sprinkle the bread with a pinch of salt. Bake until the bread is crispy, or about 15 minutes. Set the croutons aside and allow to cool.

For the Salad Dressing:

• Add the olive oil, tahini, lemon juice, apple cider vinegar, garlic, salt, and pepper to a small jar (an 8-ounce mason jar works well). Seal the jar with a lid, and shake to combine the ingredients. Use the dressing immeadiately (see directions for salad assembly below) and reserve any extra to store in the fridge for up to 2 weeks. This is a great all-purpose dressing to use any salad.

For the Salad:

• Add the arugula leaves and fresh herbs (if using–I love a mixture of mint and basil or just basil) to a large plate or salad bowl. Arrange the peach slices throughout the salad, along with the goat cheese (slices or crumbles, always best served at room temperature), and the cooled croutons. Before adding the salad dressing, sprinkle the salad with a pinch or two of salt and fresh pepper. Dress with as much salad dressing as desired. This salad will not keep, so it's best consumed after making. To make this a meal, add shredded chicken, shrimp, salmon, or grilled steak.

Nutrition

Calories: 663kcal | Carbohydrates: 70g | Protein: 18g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 7mg | Sodium: 822mg | Potassium: 503mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1063IU | Vitamin C: 17mg | Calcium: 244mg | Iron: 6mg

The post Fresh Peach, Arugula, Goat Cheese Salad appeared first on Live Simply.

1. Make croutons: We’ll talk about how to do this today.

2. Make breadcrumbs: Preheat the oven to 300F. Slice the bread in thin slices. Place on a sheet pan and toast the bread until dry (about 30 minutes). Once fully dry, tear the bread into smaller pieces and pulse in your food processor until you have breadcrumbs. Store in the freezer for a few months.

3. Make french toast: You can go with traditional sliced bread or tear the bread into pieces or cut in strips. Dip in milk, eggs, cinnamon, and maple syrup. Then cook in butter on the stove-top.

Let’s take a look at a popular brand of croutons…

Enriched Wheat Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Canola And/Or Sunflower Oil, Seasoning [Sugar, Whey, Salt, Romano Cheese (Milk, Salt, Cheese Cultures, Enzymes), Parmesan Cheese (Milk, Cheese Cultures, Salt, Enzymes), Tomato*, Garlic*, Natural Flavor (Including Autolyzed Yeast Extract), Vinegar*, Spices, Parsley], Salt, Water, Yeast, Natural Butter Flavor (A Milk Ingredient), Malted Barley Flour, Citric Acid And/Or Tocopherols Added To Maintain Freshness

Yes, many of those ingredients are bread ingredients, but what about butter flavor? And natural flavor? Remember when we talked about natural flavoring in the 9 Healthy Food Swaps post? Natural flavoring is a mystery word that can made up of many different chemicals blended together to give an ultra-processed food flavor. Plus, the presence of canola and sunflower oils, both of which are ultra-processed oils is enough to avoid this “food.”

Making croutons should only require three ingredients: bread (flour, water, salt, and natural yeast), salt, and olive oil. That’s it! The bread should be old, almost or already stale bread, as it’s drier than fresh-out-of-oven bread.

If you choose to add more flavoring to your croutons, then a real food cheese may be shredded and added (such as parmesan) or you could even add some minced anchovies or dried or fresh herbs or fresh minced garlic.

There are two options for making your croutons:

• Stove-Top Method: Add olive oil to a skillet, followed by torn bread pieces. Cook until crisp. Add any flavorings like garlic, dried herbs, minced anchovies while cooking. Add parmesan cheese or fresh herbs at the end.
• Oven Method: Toss torn bread pieces with olive, salt, and any dried herbs or garlic (if desired). Toast the croutons in the oven until crispy.

• Salad: The classic way to use croutons. Add croutons to any salad for extra crunch. Learn how to make an amazing salad in this post.
• Tomato Soup: Top homemade tomato soup with croutons. Any creamed soup (like this butternut squash soup or cauliflower soup) makes the perfect base for homemade croutons.
• Panzanella: Basically a bread salad. I know, perfection! Toss homemade croutons with cherry tomatoes, onions, and basil.

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Easy Homemade Croutons

Extend the life of your old and almost or already stale bread by making homemade croutons. This easy recipe can be made in the oven or the stove-top.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2 cups

Author Kristin Marr

Ingredients

Standard Croutons:

• 2 cups bread cut or torn into 1” cubes--old, almost stale or already stale bread
• 2 TB extra virgin olive oil
• pinch salt

Optional Flavorings:

• chopped fresh herbs such as: 2 tablespoons - 1/4 cup chopped fresh herbs
• dried herbs such as: 1 teaspoon Italian Herbs
• minced garlic such as: 2-4 garlic cloves minced
• grated parmesan cheese such as: 2 tablespoons -1/4 cup grated parm

Instructions

For the Oven Method:

• Preheat the oven to 375°F.
• Toss the bread squares in the olive oil and spread them on a baking sheet lined with parchment paper. Add dried herbs or fresh garlic or parmesan cheese, if using, and toss to combine with the bread. Parchment is optional if your baking sheet doesn't have an issue with food sticking. Sprinkle the bread with a pinch of salt. 
• Bake until the bread is crispy, or about 15 minutes. If using fresh herbs, add after making and toss with the croutons.

For the Stove-Top Method:

• Add the olive oil to a skillet over medium high heat. Add the bread squares and mix with the oil until lightly coated. If using dried herbs or garlic, add to the skillet and mix to combine with the bread. Spread the croutons into a single layer in the skillet.
• Once the croutons start to brown, flip to brown on the other side. Once browned on both sides, remove from heat and allow to cool. If using parmesan or fresh herbs, add and toss with the croutons after turning off the heat.

The post Easy Homemade Croutons (stove-top or oven) appeared first on Live Simply.

Friend, I’m here to say that, first of all, real food is about so much more than just salads or kale. We’re not going to dive deep into this chat today, but if you want to learn more about what food is, what food is not, and what real food looks like, I created this blogpost for you.

Second, green salads shouldn’t be boring, gross, a punishment, or consumed out of obligation. A salad should be something that’s incredibly delicious, satisfying, and desirable.

So many salads (too many in my opinion) just aren’t that desirable. Most of the time, they’re made with the same four ingredients: a few super dry shredded carrots, a couple of huge grape tomatoes (how does one fit this large tomato in the mouth, along with lettuce?), and a sea of romaine lettuce leaves. Then, to top if off, salads are usually served with a dressing that’s far from fresh and flavorful.

Maybe you’re reading this and thinking, Man, this girl has an issue with salad.

Or, maybe you’re nodding your head and saying, Yes, girl! What’s up with tasteless and boring green salads?

No matter which camp you’re in right now, I want to show you how to make a green salad that doesn’t taste like crap. In other words (in a language that my mom may be more improving of), let’s talk about how to make an incredible green salad that’s far from bland or boring.

1. Fresh Ingredients Matter

Quality ingredients that are fresh and in-season are going to taste 1000 times better than any veggie or fruit that was picked before its prime and then shipped from halfway across the world.  If you’ve been following me over the past year, particularly on Instagram, then you know that I’m a huge advocate for shopping seasonally, particularly from local farms or farmers markets. When you shop local,  you’re getting the freshest, most seasonal food. You’re enjoying food that’s essentially grown in your backyard. And this freshness is reflected in the taste.

If you can, get out of the grocery store this season and find a local farmer’s market, farm, or a produce stand. Here are a few ways to find local farms and farmers markets in your area:

• Weston A Price Chapter Leader: There are various “leaders” throughout the country. These leaders are a wealth of knowledge when it comes to finding local food sources in your area. And don’t feel weird about reaching out to a leader–this is their passion and the reason their contact information is listed on the website.
• Localharvest.org: An online database for farms and farmers markets. Find farmer’s markets, farms, and CSA communities (community supported agriculture) in your area.
• Eatwild.com: Another online database for farms and farmers markets, dedicated to helping people find local grass-fed meat, eggs, and dairy.

You can still build an incredible salad without visiting a farm or farmers market. To do this, focus on picking out the freshest ingredients available in the store, and think seasonally. If the romaine doesn’t look crisp and fresh, try using a different green or a mixture of greens, like watercress and butter lettuce. Use a seasonal produce guide when shopping in a grocery store. This will ensure that you’re getting the freshest produce for your salad, which means you’re also buying the most flavorful produce available. This also means you’ll avoid a salad rut, because you’ll be forced to think about using a variety of ingredients versus always reaching for tomatoes and shredded carrots.

2. Avoid Packaged Greens and Veggies

Pre-shredded, pre-chopped veggies and bagged leafy greens (the ones already cut for you) are great to use if you’re limited on time, but if you want the most flavorful salad, think about buying whole ingredients and cutting them yourself. Prep these ingredients in advance, at home, if you want to save time. For example: cut or shred the carrots and radishes and cut the cucumbers.

3. Make your own salad dressing

A salad dressing will make or break a salad. For this reason, I recommend making your own dressing. I know, you’re probably thinking, What?! First a farmers market and now homemade salad dressing?

Hold on, stick with me…

Most store-bought salad dressings are far from simple, real foods. Most are made with preservatives (which is understandable for a product that needs to last many years), hydrogenated oils, and even artificial colors and flavors. Next time you’re in a grocery store, even a place like Whole Foods, pick up a few salad dressing options and read the ingredient lists. It’s an eye-opening experience.

Aside from this, homemade salad dressing just tastes better than anything you’ll find in a store! Homemade dressing, particularly a homemade vinaigrette, is fresh and easy to customize. Once you get the basics down—mixing oil and vinegar with salt—you can customize your dressing. During market season, add fresh herbs to your dressing. In the winter, go with dried herbs from your pantry stock. Want a creamy vinaigrette? Add tahini or mustard. Want more of a honey-mustard vinaigrette? Add honey and mustard to the oil and vinegar or lemon juice base.

Of course, there are other homemade salad dressing options as well. We’ll talk more about dressing options later.

4. Mix Your Greens

We’ll talk more about this later, but it’s worth noting here. I think one of the reasons that people find salad to be boring is because most salads lack flavor and variety. To keep things from getting boring, think about variety, even with the greens you use. Sure, there’s romaine and iceberg lettuce and spring mix, but there’s also green and red leaf, butter and bibb, spinach, and arugula. Choose one leafy green or use a variety.

5. Dry Your Greens Thoroughly  

No one wants soggy greens. It’s super important to have dry leafy greens when making a green salad. Why? Because if water is left on the greens, the dressing won’t stick to the greens. The extra water will make your salad dressing taste bland, due to the added water content in your salad. Just say no to wet greens and thoroughly dry them before tossing the greens with the rest of the ingredients and dressing.

6. Use a Variety of Ingredients, Cut in a Variety of Ways 

Think about variety in terms of taste and texture. Use fresh fruits, veggies, fresh herbs, nuts, dried fruits, crispy chickpeas or homemade croutons, protein, and/or cheese to add variety to your salad. We’ll talk more about all the variety options later. And think about how to add variety in the way you cut and prepare your ingredients: thinly sliced, shaved, chopped, julienned, left whole, etc.

OXO Produce Keeper

I use these boxes for storing leafy greens. They are the best thing I’ve found for keeping my leafy greens fresh for at least a week, usually two. The boxes uses a coconut-based charcoal filter to absorb the gases let off by produce which in turn causes the produce to rot prematurely. I prefer the medium-size box. I purchased my boxes (I have two) for Amazon. You can also find them at Target.

Salad Spinner

This is one of the most-used tools in my kitchen. I use this tool to soak and clean berries and fruit (or small veggies) and leafy greens. For leafy greens, I prefer to wash my greens just before use, and then use a salad spinner to dry the greens.

If you don’t have a salad spinner (yet), wrap washed greens in a kitchen towel, fold up the corners, and swirl it over your head (like a cowboy with a lasso).

Mandoline

When it comes to veggies and fruits, think about how you can slice, chop, and dice them to create a variety of textures. Using a mandoline to slice veggies and some fruits is a great way to add slightly different textures to your salads.

Veggie Peeler

A veggie peeler is a great tool for, of course, peeling carrots or the skin off cucumbers. But it’s also a fabulous tool to help you make carrot ribbons for a salad, or add thin slices of a hard cheese like: cheddar, parmesan, or asiago.

Storage Jar for Salad Dressing

I don’t want to make a homemade salad dressing every time we enjoy a salad, so I usually make one salad dressing on Sunday afternoon (or for dinner once during the week) and then reuse that salad dressing over and over again throughout the week. I recommend keeping a mason jar around for making and storing homemade dressing. A clean glass jam jar also works well for this.

Start with Greens

Think about leafy greens as the base of your green salad. A few options, include:

• romaine lettuce: a sweet leafy green with a slight crunch
• green and red leaf lettuce: a sweet, delicate leafy green
• Boston, butter and bibb lettuce: a slightly sweet leafy green with tender leaves (my favorite leafy green)
• baby spinach: a delicate leafy green with an earthy flavor
• baby kale: a delicate leafy green with an earthy flavor
• arugula: a delicate leafy green with a peppery flavor
• watercress: a delicate leafy green with a hot, peppery flavor
• You can also use mature kale (the kale most of us find in stores), but I recommend sticking with Lacinato kale and always massaging the kale down in a bowl with a few sprinkles of salt before adding other greens and toppings. This salad recipe is the perfect example of how to do this.

Think about using one leafy green, or a variety of greens mixed together. I like to add just a few cups of lettuce and then focus on additional ingredients (like veggies, fruits, nuts or seeds, herbs, etc.). I think one reason many people don’t like salad is because most salads are lettuce heavy, meaning it’s all lettuce and very little toppings. Maybe that’s because toppings are generally seen as “less healthy” thanks to ultra-processed bacon bits and shelf-stable croutons. But that’s not the case when adding real toppings.

Veggies

Veggies are where it’s at when it comes to adding texture to your green salad. Yes, there are tomatoes and cucumbers, which are lovely. But think beyond just these ingredients. Try adding a couple (or a few) different veggies to your salad and think about mixing and matching the texture of the veggies. A few options:

• fennel: thinly sliced (use a mandoline)
• celery: chopped
• carrots: cut into sticks, thinly sliced (use a mandoline), thinly sliced into long ribbons (use a veggie peeler), chopped
• cucumbers: cut into sticks, thinly sliced (use a mandoline), thinly sliced into long ribbons (use a veggie peeler), or chopped
• kohlrabi: thinly sliced (use a mandoline)
• tomatoes: halved or whole grape or cherry tomatoes, or chopped or sliced heirloom tomatoes
• thinly sliced (use a mandoline) or chopped bell pepper or mini sweet peppers
• snap peas: one of my favorite veggies because of the crunch, chopped or thinly sliced
• radishes: thinly sliced (use a mandoline)
• green onions (white and green parts): sliced
• red onions: thinly sliced

Try slicing these veggies in a variety of ways. Use a veggie peeler to create carrot ribbons. And use a mandoline to create thin slices of radishes, cucumbers, kholarbi, and fennel. Try halving grape tomatoes, or leaving them whole.

And think beyond just raw veggies. Try roasting a tray of veggies, like sweet potatoes, butternut squash, white potatoes, beets, carrots, shallots, and/or asparagus. This roasted veggie salad (with steak) is a great example. Or try this vegetarian-friendly roasted veggie salad.

Microgreens, Shoots, Sprouts, or Fresh Herbs

This category of greens should be used in a smaller quantity than the lettuce and other leafy greens mentioned above. This tender and bold group offers a ton of flavor. Think about adding one or multiple chopped fresh herbs, such as:

• mint
• basil
• parsley
• chives

If I have fresh herbs on hand, I usually add up to 1/4 cup of herbs to a large salad. If you don’t have fresh herbs, you can add dried herbs (just a few pinches, such as: oregano, parsley, Italian Seasoning).

Microgreens, sprouts (like sunflower seed sprouts), shoots (like pea shoots), or bitter greens (like sliced endive or radicchio leaves) add variety to a salad. Some of these greens can be bitter or feel more rustic, so a small amount can go a long way. My farmers market also sells edible flowers, which are another fun addition to a green salad.

Fruit

Adding fresh fruit to a green salad can add the perfect amount of subtle, natural sweetness. Think seasonally here, as that’s going to guarantee that you’re getting the tastiest and freshest fruit. Add just one fruit to a green salad, or a couple of fruits. A few options, include:

• pomegranate seeds
• sliced or chopped avocado
• sliced peaches
• chopped or thinly sliced apples (use a mandoline)
• chopped or sliced pears
• berries: strawberries (delicious with roasted beets), blueberries, and raspberries
• sliced mango

Another option is dried fruits, like: cranberries or cherries.

Extra Crunch

Lots of things can be lumped into this broad category. This category includes anything you may want to add to a salad to give it that extra crunch. If you add crunchy veggies to your salad, you may not want to add any extra crunch. But if everything you’ve added is very soft and tender, you may want to add some extra crunch for balance and variety. Here are some extra (non-veggie or fruit) crunch options:

• nuts or seeds: raw or toasted, such as: pumpkin seeds, almonds, walnuts, peanuts, pistachios. (To toast nuts or seeds at home, place them on a sheet pan and bake at 325F for 15-20, until fragrant.)
• hemp seeds
• sesame seeds
• Grains: cooked quinoa, einkorn (yes, the actual grain, not the flour), millet, bulgur, or barley
• crispy chickpeas: this is my go-to option! So good, so crunchy. To make crispy chickpeas, add about 1 1/2 cups of cooked chickpeas to a sheet pan. Toss with a bit of olive oil (a couple of tablespoons). Bake at 400F until crispy. I use chickpeas cooked in my Instant Pot.
• tortilla or corn chips: this is a great topping for a taco salad. Add crushed tortilla chips or corn chips to the top of a salad. I like Siete, Jackson’s Honest, or RW Garica brands.
• homemade croutons

Protein

For a heartier salad that’s more of a complete meal, think about adding a protein. This may look like:

• smoked salmon: found in most grocery stores
• home-cooked salmon: grilled or baked salmon, then shred and add to the salad
• tuna: canned tuna, or even a scoop of tuna salad
• ground beef: for a taco salad
• shredded or sliced chicken: roast up a chicken and use some of the shredded meat in a salad, or cook a couple of chicken breasts and slice
• chopped home-cooked bacon
• hard boiled eggs: halved or sliced. I love to use the Instant Pot to make perfect eggs.
• cheese: my favorite salad addition

Cheese

And now we’ve come to my favorite part of a green salad: cheese.

Now, I’m not talking about a processed cheese product. What I am talking about is real cheese. This means cheese that is produced with real milk or cream through a culturing/fermentation process. Fake cheese is usually labeled as a “cheese product” and has a long ingredient list, such as: cheddar cheese, whey, water, protein concentrate, milk, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid (as a preservative), annatto and paprika extract (for color), enzymes, Vitamin A palmitate, cheese culture, and Vitamin D3.

Real cheese is made with, for example, just: milk, rennet, enzymes, salt.

Real cheese is full of nutrients and it’s easy to digest because of the beneficial enzymes. I recommend purchasing blocks of cheese and crumbling the cheese at home. This will ensure you’re not getting extra, unwanted ingredients that are added to prevent the pre-crumbled cheese from sticking together. When it comes to adding cheese to salad, here are a few suggestions:

• crumbled feta
• shaved (use a veggie peeler) parmesan or asiago
• fresh mozzarella balls, or torn mozzarella from a large ball
• shredded, sliced, or cubed cheddar cheese
• crumbled blue cheese
• goat or sheep’s milk cheese: there are a variety of options in this category

Salt and Pepper

Before we talk about salad dressing, it’s important to mention salt and pepper. I highly recommend adding a couple of pinches of salt and pepper to your salad before dressing. I like to use a mineral-rich salt, like Redmond Real Salt, so it’s not just a flavor enhancement but also a great source of minerals. I find this enhances the overall flavor of the salad.

Salad Dressing

Now we’ve come to the end of our salad making, so it’s time for the dressing. And you already know my advice: make your own dressing. I’m not suggesting that you make anything complicated. Keep it simple. Here are a few suggestions for homemade dressing:

• customizable vinaigrette
• ranch dressing
• Caesar dressing

You don’t have to dress the salad before serving, but it will ensure the best flavor since all the ingredients will be evenly coated with the dressing. Never overdress a salad with dressing. Add a bit, toss with your hands and then add more, if needed.

Adding a dressing isn’t just fun and flavorful, it’s also very beneficial for the body and digestion. The fat and acid found in salad dressing, like a homemade vinaigrette, actually help you better digest all the raw veggies in the salad.

There’s no right or wrong way to make a salad. The key is to experiment and don’t be shy. Start with a leafy green base (some sort of lettuce or leafy green suggested above). The greens will have a larger ratio, generally, than any other topping you choose to add.

From there, add a variety of ingredients, like: veggies, fruits, nuts or seeds, cheese, etc. You can choose just one topping for a super simple salad, two toppings, or a ton of different toppings. When you build a salad, think about ingredients and textures that balance each other out. For example: delicate greens with some thinly sliced, crunchy veggies for delicate crunch and a small amount of fresh herbs or dried herbs. Then, finally, top off the salad with a homemade dressing of your choice.

As you begin creating salads, using a variety of ingredients, you’ll find combos and flavors you love. The key is to be adventorous and experiment.

That said, I’m going to share some green salad recipes below, just to give you a starting point. But, remember, the heart and soul of today’s chat is to provide you with a guide so you can think outside the box and begin creating your favorite green salads.

Green Salad Recipes to Try 

• Easy Weeknight Salad
• Kale and Romain Caesar Salad with Homemade Croutons
• The Easiest Ever Side Salads You Need to Memorize ASAP
• Mega Crunchy Romaine Salad with Quinoa
• Greek Wedge Salad
• Thai Mango Salad with Peanut Dressing
• Favorite Green Salad with Apples, Cranberries, and Pepitas (Pumpkin Seeds)
• Beet Salad Balsamic Mustard Dressing
• Warm Autumn Spinach Salad
• Spinach Berry Salad

The post The Ultimate Green Salad Guide: How to Make A Salad That Doesn’t Taste Like Crap appeared first on Live Simply.

Making a simple vinaigrette dressing only requires a few basic ingredients. These ingredients may be used beyond making a salad dressing, too. For example: olive oil is used for roasting and sautéing just about anything and everything. Salt is used in everything! Salt not only adds the pop and flavor most dishes need, but also beneficial minerals.

Packaged food, like a bottled dressing, will cost you $4-5 for a product made with decent ingredients. And that’s just for one food, with one purpose. Sure, individual ingredients will cost more, but they’ll also last twice as long and may be used in a variety of other ways.

Beyond the money-saving aspect, there’s also the avoiding crappy ingredients part. Most salad dressings on store shelves are far from simple, real foods. Most are made with preservatives (which is understandable for a product that needs to last many years) and even artificial colors and flavors. That’s just a couple of concerns. Next time you’re in a grocery store, even a place like Whole Foods, pick up a few salad dressing options and read the ingredient lists. It’s quite an eye-opening experience. 

Finally, homemade salad dressing tastes amazing! It’s fresh and easy to customize. Once you get the basics down—mixing oil and vinegar with salt—you can customize your dressing with multiple combos and other ingredients to create your own flavor profiles. During market season, add fresh herbs to your dressing. In the winter, go with dried herbs from your pantry stock. Want a creamy vinaigrette? Add tahini or mustard. Want more of a honey-mustard vinaigrette? Add honey and mustard to the oil and vinegar or lemon juice base.

Let’s talk about the base of a homemade vinaigrette. Then, I’ll share how to customize this base.

First, homemade vinaigrette dressing is made with just a few simple ingredients: vinegar or lemon juice, extra virgin olive oil, and salt. That’s it! You can make an amazing dressing with just 3 ingredients: lemon juice, oil, and salt. There are many nights when I do just that.

I always go with 3 tablespoons of vinegar or lemon juice to 1/2 cup of olive oil. That’s my suggestion and taste preference, but here’s the thing about salad dressing. You can customize it to your liking and it’s easy to do this. Try my suggestion and if you find you want more of an acidic dressing, try upping the amount of vinegar or lemon juice by a tablespoon. Another suggestion is to mix vinegar and lemon juice, or even the juice from an orange for a citrus pop. You can also add variety and customize your dressing with different vinegars: red wine, apple cider, white wine, balsamic.

With this base, you can customize a vinaigrette dressing to your liking. Let’s talk about how to do this…

Optional “Customize It” Ingredients: Sweetener, Mustard, Tahini, Seasoning

Tahini is my favorite “extra” ingredient to customize a basic vinaigrette. Tahini is a paste made from sesame seeds, and it’s quickly become one of my favorite ingredients to add to salad dressing. When added to the oil and vinegar, it makes for the creamiest vinaigrette with a slightly nutty taste. You can find tahini in just about any grocery store.

Dijon mustard is another popular ingredient added to make a creamy vinaigrette dressing. It does add a very distinct mustard flavor to the dressing and acts as an emulsifier for the vinegar and oil. Dijon mustard is definitely the recommendation. No yellow mustard here.

Next, you can add seasonings like fresh garlic and herbs. These will add unique flavor to any vinaigrette. My favorite seasonings to add to a vinaigrette are oregano or herbs de provence (a blend that’s amazing for anything and everything, particularly chicken and fish). Turmeric is a fun option as well, although it can be quite strong so start with a small amount (1/4 teaspoon) and add more according to your preference. During the market season, when herbs abound, try adding chopped fresh herbs instead of dried herbs. Or, when working with fresh herbs, add them directly to your salad and skip the herbs in your salad dressing.

Finally, in order to balance the acidic taste of the vinegar, adding a natural sweetener like honey or maple syrup can lend a wonderful flavor. Acidity and sweetness pair perfectly. You don’t need a ton of sweetener to balance out the acid, just a touch will do.

Now, if you’re opposed to adding sweetener to a dressing, you certainly don’t have to add it. But if you find the vinegar or lemon juice is too overpowering for you, try adding some sweet honey or maple syrup.

When it comes to customizing your dressing, choose just one optional ingredient or choose one seasoning, sweetener, and either tahini or mustard. Play around with different combos and note what you like best.

And just like that, you can make your own homemade vinaigrette, with so many variations and possibilities.

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Master Vinaigrette Salad Dressing: One Recipe, Multiple Possibilities

How to make a vinaigrette salad dressing and customize it to your liking. This master recipe may be used as a salad dressing or meat marinade. 

Course Condiment

Cuisine American

Keyword Salad dressing

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 ounces

Calories 213kcal

Author Kristin Marr

Ingredients

Base Ingredients:

• 3 TB vinegar such as: red wine, apple cider, white wine, balsamic, OR lemon juice
• 1/2 cup extra virgin olive oil or avocado oil for a neutral tasting oil
• 1/2 tsp salt to taste
• 1/8 tsp black pepper to taste

"Customize It" Options (choose one or multiple options, read the post above for more information):

• 1-2 TB tahini or Dijon Mustard
• 1/2-1 tsp honey or maple syrup
• 1/2-1 tsp dried herbs such as: basil, a salt-free herb mix, oregano, turmeric, herbs de provence*
• 1 garlic clove minced

Special Equipment:

• medium bowl or mason jar (or similar jar)
• mason jar or a similar jar with a lid for storage in the fridge
• whisk or simply use a fork to whisk the ingredients

Instructions

• Add the vinegar or lemon juice to a medium bowl, or a mason jar. Add the salt, pepper, and any desired custom options. 
• Slowly add the olive oil, vigorously whisking as you pour the oil into the bowl. Whisk until the ingredients are well combined (30 seconds to 1 minute of whisking). 
• Use the dressing immediately, or store in the fridge for about 7-14 days. If you used fresh ingredients (like fresh herbs), 7 days is my max. If you used shelf-stable ingredients (like vinegar and oil with some dried herbs), 14 days is my max. Use the dressing on salads or as a meat marinade (such as: chicken breasts) before cooking the meat. A vinaigrette is also lovely to drizzle over warm roasted veggies (after cooking). 

Notes

*Alternatively, you can use fresh herbs in a vinaigrette dressing. Dill is particularly delicious, but any fresh herb will work depending on the flavor you wish to achieve. I recommend a couple of tablespoons when using fresh herbs. 

Note: Salad dressing made with real olive oil will solidify in the fridge. To use the dressing, place the jar on the counter until liquid and then shake or whisk the ingredients. Or, place the jar in hot water until the ingredients return to a liquid state, then whisk ingredients or shake the jar. 

Nutrition

Calories: 213kcal | Carbohydrates: 1g | Fat: 23g | Saturated Fat: 3g | Sodium: 234mg | Potassium: 13mg | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.4mg

The post How to Make Vinaigrette Salad Dressing: One Recipe, Multiple Possibilities (Master Recipe) appeared first on Live Simply.

This new lifestyle change meant that I had to be very savvy at reading ingredient lists on boxed and packaged food products. Have you ever read the back of a ranch dressing bottle?

There are quite a few real ingredients used to make the dressing. I know, surprising! Ingredients that I would use in my own kitchen: egg yolks,  vinegar, buttermilk, and seasonings. There are also some not-so-recognizable ingredients: monosodium glutamate, polysorbate 60 (also used in cosmetics as an emulsifier), and the very vague “natural flavors.”

I gave up on ranch dressing after making our lifestyle change, and slowly fell in love with veggies for their unique flavors and textures.

And then I had kids.

Kids that go to school and see other children’s lunchbox options.

A few months ago, after seeing her friend’s lunch, Londyn asked if I would pack a white dip in her lunch to enjoy with veggies (usually carrots, celery, or cucumbers). I knew she must be talking about ranch.

My first reaction was to find a “clean” store-bought option. After looking at Whole Foods, I found a couple of brands, but none of them passed the taste test. They just didn’t taste like ranch. And Londyn thought they were all too spicy. <–A word she uses often to describe an unpleasant food experience.

My next step was to create a homemade ranch. With a few basic seasonings (from my capsule pantry), a tub of sour cream, and kefir, I got to work. Londyn tasted the dressing after the initial test, and we tweaked it until the ultimate ranch dressing was created.

We’ve been making this dressing ever since that initial experiment. Londyn loves dipping her veggies in the ranch. And I love using the ranch as a salad dressing, tossed with whatever greens we may have in the fridge.

The dressing, or dip, is made with the simplest of ingredients: sour cream, kefir (a cultured, probiotic dairy food–good for the gut), fresh lemon juice, seasonings. It takes only five minutes to whisk the ingredients together and make what we think is the best ranch dressing.

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Homemade Ranch Dressing / Dip with Kefir

The dressing, or dip, is made with the simplest of ingredients: sour cream, kefir (a cultured, probiotic dairy food-good for the gut), fresh lemon juice, seasonings. It takes only five minutes to whisk the ingredients together and make what we think is the best ranch dressing.

Course Condiment, Salad

Cuisine American

Keyword Ranch Dressing

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1 cup

Calories 395kcal

Author Kristin Marr

Ingredients

• 3/4 cup sour cream
• 1/4 cup plain kefir or filmjolk, similar to kefir (Siggi's brand), or whole milk
• 1/2 lemon juiced, or 1 lemon juiced (based on taste preference)
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp salt to taste
• 1/4 tsp black pepper

Equipment:

• medium bowl
• whisk
• storage jar with a lid

Instructions

• Add the ingredients to a medium-size bowl. Whisk to combine. 
• Serve immediately, or pour the dressing into a storage container with a lid and store in the fridge for up to a week. Use as a dressing or dip.

Notes

If want to use fresh seasonings, here's what I would try in place of the dried spices: 1 garlic clove, minced in place of the garlic powder, 1-2 TB minced fresh parsley in place of the dried parsley, 1-2 TB chopped chives in place of the onion powder. Adjust seasonings to taste.

Nutrition

Calories: 395kcal | Carbohydrates: 15g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 97mg | Sodium: 1336mg | Potassium: 317mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1195IU | Vitamin C: 30.2mg | Calcium: 279mg | Iron: 0.6mg

The post Homemade Ranch Dressing / Dip (with Probiotic Kefir) appeared first on Live Simply.

Adding the intentional act of meal prep to my life has been the key to simplifying real food and enjoying a full life (work, kids, etc.). As we all know, enjoying real food requires planning and time–ingredients just don’t make themselves into a meal. Prepping food in advance helps ensure that we actually eat the ingredients purchased, no matter what our schedules may look like. 

I don’t typically have the time or patience to prep every meal in advance (well, except for a super easy lunch and breakfast). Instead, I usually focus on prepping meal components that may be used in multiple ways throughout the week.

For example:Pancakes are a food I can easily prep on the weekend, freeze, and use throughout the week alongside hard boiled eggs for breakfast or sandwiches with jam for school lunch.

Another example is chicken. I like to spatchcock a whole chicken once a week. The shredded chicken is used, based on my plan, for sandwiches, quesadillas, enchiladas, salads, and soups. The bones from the chicken are made into stock/broth and used to make soup.

Making a container of chicken salad is one of the ways I typically put shredded chicken to use throughout the week. Rotating between a few different chicken salad recipes keeps this staple from feeling boring: turmeric chicken salad, deli-style chicken salad, and dill and sour cream chicken salad.

When I shared the sour cream and dill chicken salad on Instagram a few weeks ago, reader friends asked for the recipe. By the way, I absolutely love that friends request recipes over on Instagram. The blueberry muffins from the other day were another Instagram reader request. And if we’re not friends yet over on Instagram, we should be. We can talk about meal prep, what we’re making for dinner, capsule wardrobes, simplicity, natural cleaning and beauty, and more food. 

Now, Friend, let’s make some chicken salad…

This chicken salad is made with sour cream instead of mayonnaise, which adds a subtle tang to the salad. I like to add dill to the salad for a fresh taste, but another herb will also work. The salad keeps well in the fridge for up to 4 days. I like to portion the salad in my Prep Natural containers alongside crackers for an easy, grab-n-go style lunch. The salad may also be enjoyed with bread or a tortilla, or served over greens and a dressing (maybe this tahini dressing?).

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Fresh Dill and Sour Cream Chicken Salad (Meal Prep Option)

Make this herb-rich chicken salad in advance for an easy, ready-to-go lunch (or dinner) throughout the week. 

Course Main Course, Salad

Cuisine American

Keyword Chicken Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 107kcal

Author Kristin Marr

Ingredients

• 2 cups shredded chicken *
• 2 TB chopped fresh dill up to 1/4 cup, depending on taste
• 1/2 cup sliced green onions
• 1/2 cup sliced celery rib
• 1/2 tsp salt to taste
• 1/2 tsp black pepper
• 1/4 tsp garlic powder to taste
• 1/2 cup full-fat sour cream
• 1 TB dijon mustard

Special Equipment:

• large bowl
• meal prep storage containers or a storage jar

Instructions

• In a large bowl, combine the chicken, dill, green onions, celery, salt, pepper, and garlic powder. I’ve found that a fork works best for combining the ingredients.
• Add the sour cream and mustard, and stir to combine. Store the chicken salad in the fridge, in a storage container with a lid, or divide the salad into meal prep containers. 
• Serve the salad with crackers or on bread, or in a tortilla for a wrap (with spinach or lettuce), or on top of a salad. The salad will keep in the fridge for up to 4 days.

Notes

*I like to cook a whole chicken on the weekend to use for meals throughout the week. Another option is to cook 1-2 chicken breasts, or purchase a rotisserie chicken. 

If you don’t love dill, try another fresh herb. Cilantro would also work well in this salad.

Nutrition

Calories: 107kcal | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 502mg | Potassium: 180mg | Vitamin A: 85IU | Vitamin C: 1.2mg | Calcium: 13mg | Iron: 0.4mg

The post Fresh Dill and Sour Cream Chicken Salad (Meal Prep Option) appeared first on Live Simply.