It’s the perfect balance of textures and flavors—a dish that looks and tastes like something from a fancy bistro but is totally doable at home.

How to Make Crispy Goat Cheese Salad

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Make the Dressing and set it aside so the flavors can meld while you’re working on the other steps.
2. Fry up that goat cheese! Slice the cheese, dredge in the flour, coat in egg, roll in breadcrumbs, and cook in the hot oil.
3. Assemble the salad.
4. Toss the salad, top with the goat cheese and drizzle the dressing over everything

Tips & Tricks

• For easy cheese slicing, put it in the freezer for 15-20 minutes to firm it up a bit. This also helps the cheese hold it’s shape during cooking.
• Toast the pecans for extra nuttiness and crunch.
• Follow the flour/egg/crumb sequence when coating so that the breading stays in place.
• Get Creative! Feel free to use whatever berries, nuts and veggies that you prefer. 
• Raspberries, strawberries, and blueberries all go well with goat cheese.
• For a variation, you can use herbed goat cheese.

Frequently Asked Questions

Storing and Freezing

This salad is best eaten immediately. The dressing will store for about a week in the fridge and is a good staple to put on most salads.

If you have extra fried goat cheese, you can put it in the fridge in an air tight container. To reheat it, pop in in a 300° oven for 3-5 minutes to crisp it up. But keep in mind, it’s best served immediately. I’ve NEVER had left over because I can’t help myself but to eat it. 😆

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

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Crispy Goat Cheese Salad

This Crispy Fried Goat Cheese Salad takes simple greens to the next level, combining creamy, tangy goat cheese with a golden, crispy coating, vibrant berries, crunchy pecans, and a homemade Dijon vinaigrette that ties it all together.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

assemble salads 5 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 960kcal

Author Chellie Schmitz

Cost $5

Equipment

• cutting board
• chef's knife
• Small skillet
• paring knife
• mixing bowl
• Whisk
• Dressing pitcher/jar

Ingredients

For the Goat cheese:

• 4 ounces plain goat cheese
• 1 cup oil avocado preferred, vegetable oil works fine
• 1 cup all-purpose flour
• 1 egg beaten
• 1 cup panko bread crumbs

For the salad:

• 3 cups mixed greens
• ¼ cup pecans
• ¼ cup blackberries
• ½ small red onion sliced
• ½ cup cherry tomatoes halved
• ¼ cup English cucumber diced
• 1 tablespoon scallions

For the Dijon vinaigrette:

• ¼ cup olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon minced garlic
• Salt & pepper to taste

Get Recipe Ingredients

Instructions

To make the fried goat cheese:

• Slice the goat cheese log into ½-inch thick medallions and gently pat around the edges to smooth.
• Dredge the medallions in the flour, then coat in the beaten egg.
• Gently roll the goat cheese medallions in the bread crumbs until covered on all sides.
• Heat the oil in a small skillet over medium heat on the stove.
• When the oil has reached 350 degrees F, gently use a slotted spoon or fork to lower the panko coated goat cheese medallions into the hot oil, working in batches of 2-3 at a time.
• Cook for 1-2 minutes or until lightly golden brown and crispy on the bottom.
• Flip the medallions over and cook for another minute until golden brown all over, then use a slotted spoon to remove them to a plate lined with paper towels to drain any excess oil.
• Repeat until all of the goat cheese medallions are fried and crispy.

To make the dressing:

• Add olive oil, mustard, maple syrup, vinegar, and garlic of the ingredients to a mixing bowl or glass jar.
• Use a small whisk to combine the ingredients thoroughly until nearly emulsified and incorporated. If you use a mason jar, you can place the lid on and shake vigorously.

To assemble the salad:

• Arrange your greens to cover your salad plate.
• Arrange the onions, pecans, tomatoes, and cucumbers over the bed of greens.
• Place your fried goat cheese medallions over your salad.
• Garnish with scallions and drizzle with your Dijon vinaigrette.

Notes

• If you prefer, you can use herbed goat cheese instead of plain.
• You can use plain/fine bread crumbs in place of Panko if you like.
• To ensure that the crispy breading sticks to your goat cheese and stays in place, be sure to follow the flour/egg/crumb sequence when coating.
• Be very careful with hot oil! Be sure to always use a back burner if possible, and use a candy thermometer to measure the temperature.
  Frying in oil lower or higher than 350-375 degrees F can result in soggy or burned breading.
• Work quickly when frying your goat cheese. Frying can turn into burnt food quickly.
• If your goat cheese is too soft to slice, you can place it in your freezer for 15-20 minutes to firm it up a bit. Highly recommend!
• Feel free to mix up your salad toppings. Use whatever berries, nuts and veggies that you prefer.
• Raspberries, strawberries, and blueberries all go well with goat cheese.
• In the dressing, you can substitute honey for the maple syrup if desired.
• If you want to toast the nuts, place them in a small dry skillet over low-medium heat. Stir often. Once you smell the aroma, they are finished. It takes 3-5 minutes or so.

Nutrition

Calories: 960kcal | Carbohydrates: 47g | Protein: 14g | Fat: 81g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 53g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 325mg | Potassium: 291mg | Fiber: 3g | Sugar: 9g | Vitamin A: 834IU | Vitamin C: 15mg | Calcium: 114mg | Iron: 4mg

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The post Crispy Goat Cheese Salad appeared first on Art From My Table.

You are going to love this Chicken Salad Chick Grape Salad. It is a fantastic copycat of the famous Chicken Salad Chick’s Grape Salad. 

I recently brought this recipe to a potluck and it was devoured! Everyone was raving about it. It’s creamy and sweet with a bit of crunch. Don’t let the word “salad” fool you– this is dessert! One of the gentlemen at my table was trying to convince us all that it was healthy because it had grapes in it and was a ‘salad’. 🤣

This salad recipe goes perfectly with savory grilled meats like my Savory Grilled Chicken or Grilled Balsamic Pork Chops. And, of course, you can always serve it with the Perfect Grilled Burgers. As I said, this is dessert and will compliment almost anything. If you want to add a delightful kind of different salad to the menu, check out my Crispy Goat Cheese Salad. It has the best of everything!

Ingredient Notes

• Cream Cheese- Regular or 1/3 less fat works just fine here.
• Sour Cream- I love the Daisy brand, or anything natural without added ingredients.
• Sugar- I used plain white granulated sugar. Sugar in the raw works too.
• Vanilla extract– adds flavor and who doesn’t love vanilla?
• Green and Red Grapes- use seedless. I use red and green for color, but it can be made with just red or just green grapes as well. Pick firm grapes without bruises.
• Brown Sugar- I use light brown sugar, dark brown is fine. It adds a pretty garnish with some texture.
• Pecans- You can purchase whole pecans and roughly chop them yourself, or buy the ones already chopped in the baking aisle.

I’m relatively new to Chicken Salad Chick. I had it in Tennessee last month and I wish they were here! They are known for their delicious chicken salad (of course), pimento cheese, egg salads, garden salads, and so much more. I loved their Broccoli Salad and make that at home too!

How to Make Chicken Salad Chick Grape Salad

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Add the softened cream cheese, sour cream, granulated sugar, and vanilla extract in a medium bowl, and beat with a hand mixer or stand mixer until smooth.
2. Place the grapes in a large mixing bowl, add the cream cheese mixture, and gently stir with a rubber spatula until all the grapes are covered. Cover the bowl, chill in the refrigerator for 30 minutes.
3. Transfer the creamy grape salad recipe to a serving bowl before serving, and sprinkle the top with brown sugar and chopped pecans.

Tips & Tricks

• Before you start, give the grapes a good rinse and pat them dry with a paper towel so they do not add water to the recipe.
• Use softened cream cheese so blending with the other ingredients is easy.
• Forget to take the cream cheese out? No problem. Unwrap it from the packaging, place on a microwaveable plate, heat in the microwave for 8 seconds. Flip the cheese over, and heat for 8 more seconds. Repeat if necessary. You don’t want to melt it, just soften it to room temp.
• Toasted coconut flakes are a tasty addition.

Frequently Asked Questions

Storing

Leftovers can be stored in an airtight container for up to 3 days. The pecans will soften, and the brown sugar will melt into the salad, but it still tastes great! 

Please share

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Chicken Salad Chick Grape Salad

Chicken Salad Chick's grape salad recipe is a delightful combination of sweet and creamy flavors. Juicy grapes wrapped in a rich cream cheese and sour cream dressing, and topped with brown sugar and pecans.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Chill time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 280kcal

Author Chellie Schmitz

Cost $15

Equipment

• Mixing bowls
• measuring cups and spoons
• Electric hand mixer
• rubber spatula

Ingredients

• 8 ounces cream cheese softened
• 1 cup sour cream
• ½ cup granulated sugar
• 1 tablespoon vanilla
• 2 pounds green grapes washed and dry
• 2 pounds red grapes washed and dry
• 2 tablespoons light brown sugar
• ½ cup pecans chopped

Get Recipe Ingredients

Instructions

• In a medium bowl, add the cream cheese, sour cream, granulated sugar, and vanilla. Use an electric hand mixer (or stand mixer) to beat together until smooth.
• Place the grapes in a large mixing bowl, add the cream cheese mixture, and gently stir to combine until all the grapes are covered.
• Cover and refrigerate for 30 minutes to chill.
• Just before serving, transfer to a serving bowl, and sprinkle the brown sugar and chopped pecans on top.

Notes

• Use softened cream cheese so it is easy to blend with the other ingredients.
• Store leftovers in an airtight container for up to 3 days. The pecans will soften and the brown sugar will melt into the salad, but it still tastes great!
• Can be made up to one day ahead of time. Leave the pecans and brown sugar off until just before serving.
• Refer to the post for variations and more tips.

Nutrition

Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 69mg | Potassium: 359mg | Fiber: 2g | Sugar: 35g | Vitamin A: 475IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg

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The post Chicken Salad Chick Grape Salad Recipe appeared first on Art From My Table.

Chicken Salad Chick Broccoli Salad is a spot-on copycat recipe of one of your favorite broccoli salads! The homemade dressing is made easily with mayo, apple cider vinegar, and a bit of honey. Then the tangy dressing coats crunchy broccoli florets, combined with freshly grated cheese and crispy bacon pieces– Yum!

If you aren’t familiar with Chicken Salad Chick, it’s a lovely restaurant with super yummy types of chicken salad.

The original Chicken Salad Chick also serves delicious, pimento cheese, egg salads, garden salads, this grape salad, and so much more. Their food is tasty and freshly made each day! But when you want it right at home, why not make it? Since I don’t have a Chicken Salad Chick restaurant near me, the only way for me to enjoy it is to make a copycat recipe!

This recipe is an excellent side dish that is sure to please any crowd. Bring it to your next backyard BBQ, office potluck, or holiday meal.

This goes great with just about any main dish recipe! We serve it alot with Perfect Grilled Burgers and Grilled Teriyaki Chicken.

Ingredient Notes

• Honey– Traditionally Chicken Salad Chick uses sugar, but I like to use honey because it’s a less processed sweetener. Regular sugar is fine.
• Vinegar– I prefer Apple cider vinegar “with the mother” Braggs is a great brand. ACV has so many great benefits. White wine vinegar or Red wine vinegar can be substituted.
• Mayo– The mayo adds a little tang and creaminess to the dressing. It’s not overpowering though.
• Broccoli- Fresh broccoli is needed for this salad. Frozen would turn mushy after thawing.
• Cheese– Grated fresh from the block produces the best flavor and texture. Cheddar and Mozzarella is the copycat version, but feel free to substitute if you like. This cheese grater is a game changer! I promise!!
• Bacon– I prefer an all natural no nitrates brand. You’ll want to cook the bacon ahead of time so it’s cooled for the salad. For a super shortcut, feel free to use real bacon bits purchased from the store.

How to Make Copycat Chicken Salad Chick Broccoli Salad

1. Whisk the dressing ingredients together.
2. Add the salad ingredients together, and toss so it’s mixed.
3. Pour the homemade dressing on top and toss to coat all the yummy bits.
4. Chill in the refrigerator for about 30 minutes, serve, and enjoy!

Tips & Tricks

• This is not an overly sweet recipe, however if you want the dressing to be less sweet, decrease the honey by a tablespoon. Don’t omit it, though– The recipe needs the sweetness to balance out the vinegar.
• Chill- Let the salad chill for 30 minutes to develop the flavors.
• Chop the broccoli florets into bite-sized pieces if they aren’t already. I typically cut it right off the head and go from there. But if you are in a hurry, you can buy it already chopped, but it usually needs a bit more to be bite size.
• Blanch the broccoli if you prefer it crisp-tende. blanching also brings out the bright green color! **See instructions below**

Salads are typically pretty fast to make and no cooking, and they can be filling! We love Green Pea Salad and Kale Crunch Salad too!

How to Blanch Broccoli

I don’t typically do this for this recipe, it is preference only. I’m too lazy and really like my broccoli raw and crunchy. This won’t remove the crunch, but it does make it a bit more tender.

1. Bring a large pot of water to a boil.
2. Add the broccoli and cook for 1 minute only! Watch for the color to change to bright green, then it’s done.
3. Remove the broccoli with a slotted spoon (work quickly!) and immediately place it in an ice bath. Alternatively, you can dump the whole pot of broccoli into a strainer, and then plunge the broccoli all at once in the ice bath. Let it stay until cooled completely
4. Lay out on a kitchen towel to dry before using in the salad.

Make Ahead Instructions

Make the dressing and assemble the salad. Store them separately, in airtight containers, until 30-60 minutes before serving. Then add the dressing and chill. These can be made up to a day in advance.

Store leftovers in an airtight container in the refrigerator for up to two days. It will last longer, but the cheese may get soggy.

Frequently Asked Questions

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Tap the heart symbol in the lower right hand corner of your screen, and the recipe will be saved in your own personal recipe box.

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Chicken Salad Chick Broccoli Salad

Chicken Salad Chick Broccoli Salad is a spot-on copycat recipe of one of your favorite broccoli salads – with homemade dressing made easily and fresh veggies, too!

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chill 30 minutes minutes

Servings 8

Calories 326kcal

Author Chellie Schmitz

Cost $10

Equipment

• cutting board
• sharp knife
• Mixing bowls
• measuring cups and spoons
• Grater I love the rotary cheese grater, makes grating cheese effortless!
• Whisk

Ingredients

• ¼ cup honey
• ¼ cup Apple cider vinegar
• ⅔ cup mayo
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 6-8 cups fresh broccoli florets
• ½ cup sharp cheddar cheese grated off the block
• ½ cup Mozzarella cheese grated off the block
• 8 strips bacon cooked and crumbled

Get Recipe Ingredients

Instructions

• In a small mixing bowl, whisk together the honey, apple cider vinegar, mayo, salt and pepper until well blended.
• Place the broccoli, cheese, and bacon in a large bowl and toss to mix.
• Pour the dressing over top, and then gently stir thoroughly so the dressing is well distributed.
• Chill and serve.

Notes

 

• You can use regular sugar in place of honey if desired. White wine vinegar or red wine vinegar can be substituted for apple cider vinegar.
• Freshly grated cheese yields the best flavor.
• This dressing is not overly sweet, however, if you prefer a less sweet dressing, you can cut the honey back by a tablespoon. Some is needed to balance out the vinegar.
• If you like your broccoli a bit more tender, you can blanch it. See the post for the how-to.
• I recommend cooking bacon in the oven for the easiest most hands off way. See the post for details.

Nutrition

Calories: 326kcal | Carbohydrates: 14g | Protein: 8g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 523mg | Potassium: 286mg | Fiber: 2g | Sugar: 10g | Vitamin A: 564IU | Vitamin C: 61mg | Calcium: 121mg | Iron: 1mg

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The post Chicken Salad Chick Broccoli Salad appeared first on Art From My Table.

Now, I know kale isn’t everyone’s favorite green– It can be challenging to work with and bitter in flavor. But if Chick-fil-A can make it as popular as they have, so can you! Here’s the thing: when done right, kale is an incredible addition to any recipe.

I am not one to harp on a recipe’s nutritional value, but a kale salad is healthy! Why not eat a salad that is good for immune support, blood benefits, bone health, and more? And if you don’t care about that, no worries, you’ll love my Crispy Goat Cheese Salad. Still great greens, but some indulgence mixed in.

Key Ingredients

• Olive Oil– It’s important to choose a high-quality extra virgin olive oil for a delicious salad dressing.
• Vinegar– For extra health benefits and authentic flavor, use organic apple cider vinegar.
• Mustard– Bring tangy notes to the dressing with Dijon mustard.
• Syrup– Sweeten the vinaigrette with maple syrup, the real thing here, 100% pure.
• Garlic– Add subtle spice and a depth of flavor with fresh pressed garlic.
• Kale– It’s key to use the leaves of the kale without the stems. Check your local grocery store to see if they have pre-chopped kale, making the recipe even easier!
• Cabbage– For a variation in texture and flavor, toss the kale with thinly sliced green cabbage.
• Almonds– Add a satisfying crunch with roasted almonds- Grab a bag of ‘roasted and salted’ almonds from the store or toast them yourself!

This scrumptious and refreshing Dressing is tasty all year long! Enjoy it over the holidays to enjoy a much-needed break from all the heavy and rich festive holiday dishes or cool off after a day under the hot summer sun!

How to Make the Chick-Fil-A Kale Crunch Salad

1. Make the dressing. Add oil, vinegar, mustard, syrup, garlic, salt, and pepper to a mason jar. Then, seal the jar with a tight-fitting lid and shake until the ingredients are well combined.
2. Add the chopped kale and cabbage to a large bowl, tossing to combine.
3. Pour the freshly made dressing on the greens and massage the kale for a couple of minutes until it softens.
4. Sprinkle the roasted almonds on the salad, toss once more, serve, and enjoy!

Expert Tips

• If you don’t have a jar for dressing, add the ingredients to a bowl and use a whisk to combine. 
• Use your hands to massage the kale, releasing the flavor and softening the leaves for a more tender texture and less bitter flavor.
• If you have the time, hold the almonds and chill the salad for about 30 minutes before serving, allowing the flavors to meld. Right before serving, toss the salad with the roasted almonds, then enjoy!

Variations for Kale Salad

This simple salad is easy to adjust to your liking!

• More Toppings– Add more flavor with dried cranberries, sunflower seeds, pumpkin seeds, chopped red onions, green apple slices, bell peppers, or shredded Brussels sprouts.
• Add Cheese– Grated parmesan, crumbled feta, or shredded provolone are delicious additions to the kale salad.
• Protein– Grilled chicken, blackened salmon, bacon bits, and sirloin steak strips are excellent choices for protein.  
• Change the Sweetener– If preferred, use honey instead of maple syrup.
• Cabbage Alternative– Use red cabbage instead of shredded green cabbage, or enjoy a mix of the two!
• More Nuts– Try walnuts, pistachios, or pecans if you’re not a fan of almonds.

Frequently Asked Questions

Storing

Kale salad is best enjoyed freshly made or after chilling in the fridge for about half an hour. If you have leftover salad, add it to an airtight container to store in the refrigerator for a few days. To make the salad last longer, keep the dressing apart from the salad ingredients. 

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Kale Crunch Salad

This simple salad is a delightful blend of fresh kale and cabbage, tossed with a zesty vinaigrette dressing. Topped with roasted almonds, it’s a tasty and wholesome salad option that’s both crunchy and flavorful.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 284kcal

Author Chellie Schmitz

Cost $5

Equipment

• Mason jar
• sharp knife
• cutting board
• garlic press (optional)
• measuring spoons
• mixing bowl

Ingredients

Dressing

• ⅓ cup olive oil
• ¼ cup apple cider vinegar
• 2 teaspoons Dijon mustard
• 3 teaspoons maple syrup
• 1 teaspoon pressed garlic about 2 cloves
• ½ teaspoon salt
• ¼ teaspoon black pepper

Salad

• 6 cups chopped kale
• 4 cups green cabbage thinly sliced
• ¼ cup roasted almonds

Get Recipe Ingredients

Instructions

• To a mason jar, add the oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Put the lid on and shake until everything is combined.
• Put the chopped kale and cabbage in a large bowl, toss to combine.
• Pour the dressing on the greens and massage the kale for 2-3 minutes, until it softens a bit.
• Add the almonds, toss, serve and enjoy.

Notes

• A high quality extra virgin olive oil is best for salad dressings.
• I like the organic apple cider vinegar with “the mother” as it adds health benefits.
• If you don’t have a jar to mix the dressing in, a bowl is fine, use a whisk to combine everything together.
• Use the leaves of the kale, and not the tough stem it grows off of. Some stores will have pre-chopped kale which is a great short cut.
• I use almonds that are ‘roasted and salted’

Nutrition

Calories: 284kcal | Carbohydrates: 15g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Sodium: 386mg | Potassium: 566mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10111IU | Vitamin C: 120mg | Calcium: 318mg | Iron: 2mg

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The post Kale Crunch Salad appeared first on Art From My Table.

All you need is a drizzle over grilled veggies or meat to take your favorite dishes to a whole new level!

I love being able to make sauces and condiments in my own kitchen. Everything from Barbeque sauce to Pumpkin Puree to Blueberry Balsamic Dressing.

Making your own balsamic reduction is so easy, there’s just no point in running out to the store for it instead. 

Reducing the vinegar brings out its sweetness and intensifies the flavor.

Using any balsamic vinegar you have on hand, you can create a rich, flavorful glaze to use in any number of dishes.

If you love Mediterranean food, then this recipe is a can’t-miss! Plus, it lasts for months in the fridge.

Learn how to make a balsamic reduction right at home with this recipe that’s almost too easy!

Key Ingredients

• Balsamic Vinegar – Dark in color and strong in taste, this Italian vinegar is a staple of Mediterranean cooking. It’s sweet and aromatic, and has a fruitiness that differs per brand. 
  
• Optional Sweetener – If you want a touch more sweetness, you can add this. See the Expert Tips for options and measurements.

How to Make Balsamic Reduction

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. Add vinegar to a small sauce pan.
   
2. Over medium heat, bring to a boil.
   
3. Reduce the heat slightly and allow the vinegar to simmer until it’s reduced by half. In the image above, you can see the original marking line of where it started and how it’s reduced.
   
4. It’s finished when it’s reduced by half and the glaze will coat a spoon.

Expert Tips

• The sauce will thicken as it cools. If it hardens too much after cooling, re-warm it to your desired consistency. You can do that on the stove or a few seconds in the microwave. Add a tablespoon of water if it’s still too thick.
  
• You get what you pay for– typically a higher quality vinegar tastes better. That being said, I’ve done this with Aldi brand vinegars and higher end ones and it has always tasted great.
  
• Sweeten the glaze – For a sweeter glaze, add honey, brown sugar, maple syrup, or white sugar. You can also opt for a Stevia-based sweetener, such as Swerve or Truvia. Add at the same time as the vinegar.
  
• Flavor the glaze- You can add fruit juice or extracts for optional flavors. I use a Pomagranate balsamic reduction in my Brussels Sprouts Recipe and it’s amazing!
  

Sweetener Measurements

Everyone’s tastes are different, so it depends on how sweet you like it. If using sugar, or any other natural sugars, start with a tablespoon.

If you’re using a stevia-based sweetener, check a conversion chart. There are so many out there that have different levels of sweet it’s hard to tell you how much to use. If you’re using a straight stevia powder, start with 1/32 of a teaspoon.

Truvia is typically twice as sweet as sugar. Swerve sweeteners are equal amounts to sugar. Straight-up stevia is in its own category. Don’t be afraid to just experiment. I love the Trim Healthy Mama Stevia powder because there is no bitter aftertaste.

Frequently Asked Questions

Storing and Freezing

• Stored in an airtight container, homemade balsamic reduction should keep in the refrigerator for up to 3 months. It’s great to prepare in large quantities! Unlike store-bought versions, this one definitely needs to remain refrigerated until used.
  
• Frozen, it will last for several months. When you’re ready to use it, transfer to the refrigerator to thaw. 
  
• If you have one handy, it can be incredibly useful to store in a squeeze bottle. As someone who makes a ton of homemade condiments, this is a game changer for me.

You May Also Like

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Balsamic Reduction Recipe

This balsamic reduction recipe takes one ingredient and just 15 minutes. Once it simmers down, it creates a sauce that loses the harshness of the vinegar, becoming deliciously tangy and sweet. All you need is a drizzle over grilled veggies or meat to take your favorite dishes to a whole new level!

Course condiment

Cuisine Italian, Mediterranean

Diet Low Fat, Low Salt

Prep Time 0 minutes minutes

Cook Time 15 minutes minutes

Cooling time 5 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Author Chellie Schmitz

Cost $3

Equipment

• small sauce pan

Ingredients

• 1 cup balsamic vinegar

Get Recipe Ingredients

Instructions

• In a small saucepan over medium high heat, bring the vinegar to a boil.
• Reduce the heat to a simmer. Allow the vinegar to simmer until reduced by half (about 10-15 minutes).

Notes

• High-quality vinegar is not necessary! Use your favorite brand.
• Reduce to either ½ cup or ⅓ cup, depending on how thick you like it.
• The glaze will thicken upon cooling.
• Sweetener is optional. 
• If your reduction hardens too much after cooling, gently reheat it over low heat with a little bit of water.

Nutrition

Serving: 1tablespoon

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The post Balsamic Reduction appeared first on Art From My Table.

I’m honored to partner with American Dairy Association Mideast to bring you this post. It is sponsored, but all opinions are my own.

There are two things in my house that I can barely keep stocked. Eggs and yogurt. We go through about three quarts of Greek yogurt in a week.

And I love that because it’s so good for you! Greek yogurt has twice the amount of protein as most regular yogurt. It’s made by straining yogurt to remove the whey. The result is thicker yogurt, less sugar, less carbs, and more protein.

Eggs is the other thing we go through like crazy. I’m talking 6-7 dozen a week. We love using them in Breakfast Bowls, Frittatas, and these Cheesy Baked Eggs are fantastic!

And now that we are in love with this Cobb Egg salad, (which uses both ingredients) we just might be eating even more– if that’s humanly possible. ????

While eggs are available year round, we tend to see them trending in the spring. Whenever I make basic egg salad, I’m always adding bacon, tomato, avocado, and cheese to my sandwiches.

So, this time, I thought why not add it to the actual egg salad? I know, brilliant. I still love a classic Egg Salad Recipe especially when I need something quick and easy.

Cobb Egg Salad

Let’s start with the dressing, it’s homemade, and you’ll probably never buy store bought again (Just sayin’). A few ingredients and 2 minutes is all you need. (recipe below)

The star of the show is Greek yogurt. This adds even more protein to your dish, and it lightens it up a bit. I actually sub Greek yogurt often for oils, mayonnaise, or creams.

For more 2 minute homemade dressings, check out this post!

Pro Tips for Cobb Egg Salad ~

• For perfectly peeled hardboiled eggs, cook them in your Instant Pot. Literally fifteen minutes from start to finish.
• Cook the bacon on a foil lined sheet pan in the oven, it’s less messy and easy clean up.

If you don’t have an Instant Pot, no worries. Place the eggs in cold water, bring to a boil, cover and turn off the heat. 13 minutes = perfectly done eggs.

If you do have an Instant Pot, you will LOVE doing your eggs this way. Place 1 cup of water in the pot. Add the rack that came with it, and place the eggs in.

Put on the cover with the valve on ‘sealed’ position. Cook on Manual for 5 minutes. When the time is up, natural release for 5 minutes, then carefully flip the valve to vent and let the steam escape.

Place the eggs in really cold water to stop the cooking.

Cobb Egg Salad Hack ~

The most time consuming thing when making egg salad is chopping the eggs. But this hack is FABULOUS!

• Grab a baking rack
• Place it over the bowl
• Press those eggs through.

Awesome right?!

Ways to Enjoy Cobb Egg Salad ~

1. With a spoon! ???? Seriously though it’s delicious alone.
2. On lettuce cups as I’ve shown in this post. This is a great low carb option
3. On a yummy hearty whole grain bread, toasted.
4. Top English muffins with it and broil them for a few minutes. (swoon!)

This is a perfect recipe for your Easter table, Mother’s day brunch, or truly, anytime of the year.

Let’s Do This!

I would love to connect with you! Leave me a comment and follow me on Facebook, Instagram and Pinterest.

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Cobb Egg Salad

All the goodness of a Cobb salad built into this yogurt based egg salad. Cobb Egg Salad  is your new favorite way to eat eggs, starting now!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 215kcal

Author Chellie Schmitz

Ingredients

• 1/2 cup Greek Yogurt plain
• 1/4 cup buttermilk
• 2 tablespoons lemon juice freshly squeezed
• 4 ounces blue cheese crumbled and divided
• 12 eggs hardboiled, peeled, and chopped
• 1 cup bacon cooked and diced
• 1 cup cherry tomatoes chopped
• 1 Avocado diced
• salt & pepper to taste

Get Recipe Ingredients

Instructions

Make The Dressing

• Combine Greek yogurt, buttermilk, lemon juice, half of the blue cheese, salt & pepper in a pint sized mason jar, place the lid on and shake well. Set aside

Make the salad

• In a large bowl, add chopped eggs, bacon, tomato, avocado, and the remaining blue cheese. 
• Pour the dressing into the salad and gently mix well to combine.
• Serve over lettuce cups, whole grain toast, or English Muffins.

Nutrition

Calories: 215kcal | Carbohydrates: 4g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 259mg | Sodium: 330mg | Potassium: 324mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 8.3mg | Calcium: 139mg | Iron: 1.5mg

For more information about dairy nutrition, to find delicious new recipes and to meet Ohio and West Virginia dairy farmers, visit www.drink-milk.com and follow the American Dairy Association Mideast on Facebook, Twitter, Pinterest, and Instagram.

The post Cobb Egg Salad appeared first on Art From My Table.

This Mixed Greens Salad Recipe is the perfect accompaniment to all your Fall dishes. So easy to put together and tastes delightful!

There’s nothing like a fresh green salad. Do you like field greens or are you more of a Romaine lettuce person?

I happen to like both, but the field greens in this Mixed Greens Salad Recipe compliment the sweetness of the fruit well.

My family absolutely loves it when I add fresh fruit to our salads. It makes me happy to see them devour salads! We love it with this with Butternut Squash Soup, or this delicious Smoky Pumpkin Soup. For a fun treat and the perfect compliment, follow this salad with Pear Cake.

So, there’s not too much to this salad, I mean it’s not rocket science, it’s pretty simple, yet SO flavorful, and, there are all kinds of ways to change it up.

Swap Greens~

• Use Arugula for a peppery flavor
• Use Romaine for more Crunch
• Use Butter lettuce or Boston Bibb for a sweeter lettuce

Swap Fruit~

• Use apples instead of pears
• Use persimmons or peaches
• Use pomegranate arils in place of black berries
• Use blueberries, raspberries or even grapes in place of blackberries
• Add some dried fruit such as dried cherries or cranberries

Swap Nuts (or seeds)~

• Walnuts
• pine nuts
• hazelnuts
• pepitas
• sunflower seeds

Add Protein~

You can turn this into more of a main dish by adding some protein

• Chicken
• Tuna
• Salmon
• Beef

Add Fall Veggies

• Roasted pumpkin
• Roasted butternut squash
• Carrots
• Beets
• Sweet potatoes

You pretty much have endless flavor combinations here. This should keep you satisfied for a long time!

Say Cheese!

Not a fan of goat cheese or just want another flavor?

• Blue cheese
• Gorganzala
• Fresh mozzarella
• White cheddar (or orange)
• Smoked Gouda

Seriously, cheese options are endless!

Mixed Greens Salad Recipe Dressing~

You can pretty much use your favorite dressing with this. For me, my kind of “stand by” if you will, my go-to that tastes good on everything– Balsamic Vinaigrette.

Sometimes I make this with only 2 ingredients. 2 parts olive oil to 1 part balsamic vinegar. When I’m feeling a little more… fancy, I add a squirt of dijon mustard and a bit of maple syrup.

There are several homemade dressings (including the balsamic vinaigrette) in this post on easy jam jar salad dressings. Maybe one will jump out at you.

Mixed Greens Salad Recipe Pairings~

• Flank Steak Pinwheels
• Turkey Chili
• Asian Chicken Stuffed Peppers
• Rustic Harvest Vegetable Pizza

There you have it! One easy Mixed Greens Salad Recipe with endless variations. Let me know how you make it your own! Tag me on social media (@artfrommytable) or leave me a comment.

P.S. For more recipe inspiration, follow me on Pinterest and Facebook. Like behind the scenes action? Check out my stories on Instagram.

See you next time!

XOXO,

Chellie

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Fall Salad with Fresh Pears

This salad is the perfect accompaniment to all your Fall dishes. Healthy and delightful!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 209kcal

Author Chellie Schmitz

Ingredients

• 4 cups Spring Field Greens
• 1 cup sliced pears
• 1 cup blackberries
• 1 cup sliced cucumbers
• 1/2 cup goat cheese crumbled
• 1/2 cup pecans

Get Recipe Ingredients

Instructions

• Place all ingredients in a bowl and toss.
• Serve with your favorite Salad Dressing, or the Balsamic Vinaigrette mentioned in the post. 

Nutrition

Calories: 209kcal | Carbohydrates: 12g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 109mg | Potassium: 305mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4490IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 1.7mg

The post Fall Salad with Fresh Pears & Blackberries appeared first on Art From My Table.

Red juicy watermelon with sweet blueberries and tangy feta drizzled in lime dressing. Watermelon Feta Cheese Salad is perfectly refreshing on a hot summer day and compliments just about any meal.

I think in songs. Does this happen to you? I’ll hear a phrase or a word, and immediately I’m taken back to some time in my past and I just start singing that song. My kids don’t appreciate this, and they’ve usually never heard of the song. 😀

This Watermelon Feta Cheese salad makes me think of summer. I was just thinking “Summer” which made me think… Summer, summer, summer, turns me upside down… Any guesses?

Watermelon is one of the most refreshing fruits, don’t you think? Probably because it contains so much water in it. Water = hydration. One of my favorite ways to enjoy it– this watermelon recipe.

Summer Livin’

We spent the day at the beach with cousins earlier this week. You know that feeling after a day spent in the sun and sand? Relaxed, and warm, a little worn out? Even just sitting on the beach with a book can make you feel a little exhausted.

Or maybe the exhaustion is from watching the kids go go go nonstop! Anyway, coming home to watermelon was rejuvenating. I picked up some blueberries on the way home from a blueberry farm, tried not to eat too many of them on the way home, and threw this salad together.

There’s nothing I’d rather do than spend the day on the beach. It’s my happy place. But I admit, it does leave me feeling unmotivated. I just want to come home and do nothing. But I can’t. Gone are those days, at least for now.

Watermelon Feta Cheese Salad

Even with my lack of motivation, it was so easy to whip this together. This is so good, I’d be completely happy eating it AS my dinner. And there’s cheese in it, so protein right?

All you need is watermelon, blueberries, feta, mint, lime and honey. We have a small patch of mint growing in our garden. It comes back year after year. My husband hates it because it spreads so much, but I love just being able to go outside and snip a bit. 🙂

Pair it with this yogurt marinated chicken, or this citrus basil grilled chicken. And nothing says summer like corn! Check out my Elote Dip if you need an additional side. Okay, pair with anything. 😀 Or bring it to your next BBQ. It’s the perfect summer side!

Go grab the recipe below!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Watermelon Salad

Red juicy watermelon with sweet blueberries and tangy feta drizzled in lime dressing. Watermelon Feta Cheese Salad is perfectly refreshing on a hot summer day and compliments just about any meal.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 116kcal

Author Chellie Schmitz

Ingredients

• zest of 1 lime
• 1/4 cup lime juice from 2-3 limes
• 2 tsp honey
• 8-10 cups diced watermelon
• 1 pint fresh blueberries
• 1 4 oz pkg feta cheese
• 3-4 fresh mint leaves, torn

Get Recipe Ingredients

Instructions

• Whisk together lime juice, lime zest, and honey.
• Combine watermelon, blueberries, feta and mint and gently stir.
• Drizzle lime dressing over top and gently stir again. Serve.

Notes

Best to eat the same day. 

Nutrition

Calories: 116kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 300mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1217IU | Vitamin C: 27mg | Calcium: 19mg | Iron: 1mg

The post Watermelon Salad appeared first on Art From My Table.

Do you ever wonder what you’d be doing if you weren’t doing what you’re doing? I admit, sometimes I do. I was at a friend’s house this past weekend that I haven’t spent time with in a long time and we were catching up.

She was talking about that pull or tension between work and family. She said sometimes she wonders what it would be like if she didn’t work anymore. What would her days look like? And I was like…

ME TOO!

We both love what we do and are passionate about our work. It’s enjoyable to have something outside my four walls to focus on. But there are days…

Days when I can’t think what to cook or write, days when I spend too much time comparing what other blogs are doing and their success, days where I just don’t want to think about anything else. Can you relate? Or maybe you’re the opposite and you wonder what you’d be doing if you had some sort of work.

So this all has nothing to do with this gorgeous salad, but that’s what’s on my mind today. 🙂

I love salads all the time, but summer, I crave them. This is such an easy dish to do, but it has tons of flavor, and talk about getting your greens in, or your superfoods!

I wasn’t sure what to call it, baby kale broccoli salad, broccoli blueberry salad, baby kale broccoli superfood salad…

Baby Kale Broccoli Salad

Anyway, I’m loving this combo, and it’s even better with homemade blueberry vinaigrette. It makes a perfect main dish salad with chicken on it, or a great side salad. Sometimes I’ll grill chicken breast to put over it, and other times I’ll just use left over rotisserie chicken.

Baby Kale vs. Kale

I chose baby kale for this salad because it is typically more tender and easier to eat raw than mature kale. It’s also a bit more mild in flavor so it doesn’t overpower. Mature kale is still fine to eat raw, but you’ll want to massage it, yes, massage your salad. 😀

Let’s make this!

Love Broccoli? Don’t miss this Broccoli Salad recipe from Chicken Salad Chick! Oh so delicious!!

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Broccoli Blueberry Salad

tender baby kale, broccoli florets, fresh blueberries, chicken and homemade blueberry balsamic dressing

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 484kcal

Author Chellie Schmitz

Ingredients

• 1 1/2 cups baby kale
• 1/2 cup broccoli florets
• 1/2 cup fresh blueberries
• 3 tbsp feta cheese
• 1 cup cooked diced chicken
• blueberry balsamic vinaigrette {see notes}

Get Recipe Ingredients

Instructions

• Place kale, broccoli, blueberries, cheese and chicken in a bowl, toss with vinaigrette, enjoy.

Notes

Click here for the blueberry balsamic dressing.

This is a recipe that I usually go by looks for, so if you’re serving more than one, don’t get caught up in the measurements, just eyeball it.  🙂

Nutrition

Calories: 484kcal | Carbohydrates: 24g | Protein: 34g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 130mg | Sodium: 702mg | Potassium: 907mg | Fiber: 2g | Sugar: 10g | Vitamin A: 10695IU | Vitamin C: 170.2mg | Calcium: 436mg | Iron: 3.4mg

For more recipe inspiration, follow me on Pinterest and Facebook. Like behind the scenes action? Check out my stories on Instagram.

More salads you’ll love~

Mason Jar Quinoa Salads

BLT Salad on a Stick

The post Broccoli Blueberry Salad appeared first on Art From My Table.

I started making my own salad dressings many years ago. It’s actually easier than people think. If you use just a few key ingredients, you can have a super flavorful homemade salad dressing. This Blueberry Balsamic Vinaigrette Recipe only has 3 ingredients!

This post may contain affiliate links which won’t change your price but will share some commission. 

I love it because it’s all natural, has no preservatives or sugar. But mostly, it’s just plain delicious! It’s a perfect summer salad dressing, but makes a fantastic sauce for chicken or pork, and you might even want to dip your veggies into it. 🙂

I can’t remember the last time I bought salad dressing. I’m a huge fan of balsamic vinaigrette, so that one is really my ‘go-to’. I don’t even have a recipe for it on the blog, but all you do is mix extra virgin olive oil and balsamic vinegar together. I like mine about a 2:1 ratio (2 parts olive oil, 1 part vinegar), if you like it less tangy, make it 3:1.
These bottles are the best for clean easy pouring of olive oil.

You can add a little dijon mustard to it, and/or some maple syrup, but most of the time, I just do the oil and vinegar. Easiest dressing ever! It’s awesome on its own, or a great base for another flavor.

Speaking of other flavors, these homemade salad dressings take about 2 minutes to make.

Let’s get back to the Blueberry Balsamic Vinaigrette…

This one has one extra step~ cooking down the blueberries, but it’s really simple and only takes a few minutes. If you like it a little sweeter, or blueberries aren’t quite in season yet, you can sweeten it up with some maple syrup or honey, or the sweetener of your choice.

You can store it in the fridge for 3-5 days. I love these cute jam jars. Ready to make it?

You May Also Like

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Blueberry Balsamic Vinaigrette

Perfect summer salad dressing! Homemade, no preservatives or sugar, just 3 simple ingredients.

Course condiment, homemade dressing

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 44kcal

Author Chellie Schmitz

Ingredients

• 1 cup fresh blueberries
• 3/4 cup extra virgin olive oil
• 1/3 cup balsamic vinegar

Get Recipe Ingredients

Instructions

• place blueberries in a small saucepan, add just enough water to cover the bottom of the pan.
• cook on medium low heat until berries are soft and thickened.
• Place the berry mixture in a blender with the olive oil and vinegar. Blend on high until well combined.
• Allow to cool, store in the refrigerator for up to 3-5 days. 

Notes

You will have some of the berry mixture left over. You can use it in yogurt, on top of ice cream, or on toast. 

Nutrition

Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 26mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg

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The post Blueberry Balsamic Vinaigrette appeared first on Art From My Table.

Looking for an easy, healthy and delicious lunch? These Mason Jar Quinoa Salad Recipes are the answer to your dilemma. Have you seen these? I’m sure you have. They’re all over the internet, and I thought it was high time I created some of my own.

Swimsuit season is right around the corner. I have a love hate relationship with swim suit season. I love summer, but I hate shopping for swim suits. Or getting into my swimsuit with my pasty white body. Shopping for swim suits is the worst! and jeans. Tell me I’m not alone!

This post may contain affiliate links

3 Mason Jar Quinoa Salad Recipes

Anywho… If you haven’t buckled down on the healthy eating yet, now’s a good time to start! These mason jar quinoa salad recipes are totally yummy and refreshing! And, I’ve made 3 flavors for you.

• Spring mix with fresh fruit
• Asian
• Greek

I love buying the big container of “spring mix” salad from Costco. It’s like the lettuce that never stops giving. No matter how much you take out of the box, just fluff it up and it looks full again! The quinoa adds a nutty flavor and it’s packed with protein.

Are you ready to get started?

Spring Mix with Fresh Fruit

• balsamic vinaigrette
• grilled chicken
• strawberries
• blackberries (or blueberries)
• raspberries
• oranges
• quinoa
• spring mix lettuce (or your choice)

Asian 

• Asian salad dressing
• grilled chicken
• matchstick carrots
• red bell peppers
• purple cabbage
• quinoa
• sunflower seeds
• spring mix lettuce (or your choice)

Greek 

• Lemon garlic dressing
• grilled chicken
• cucumbers
• sliced carrots
• diced tomatoes
• feta cheese
• quinoa
• spring mix lettuce (romaine is great too)

Notes~

• For a main meal, use a quart size mason jar, for a side salad, use a pint.
• Wide mouth jars are the easiest to work with, both for filling the jar and emptying it.
• Dressing always goes in first, lettuce last.
• Hard vegetables are best right after the dressing, but I also like to put chicken there because it kind of marinates the meat.
• These are very ‘loose’ recipes. You really need to add quantities according to your liking.
• Make some of these up ahead of time, and you’ll be set for the perfect lunch to go on your busy days.

These homemade salad dressings pair perfectly!

Your fork is waiting.

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Mason Jar Quinoa Salad Recipes

fresh healthy salads ready ‘to-go’ for a perfect lunch. Asian, Greek, or fresh fruit!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 15 minutes minutes

Servings 1

Calories 877kcal

Author Chellie Schmitz

Ingredients

• 1/4 cup Balsamic vinaigrette
• 1 cup grilled chicken breast cut into chuncks
• 1/2 cup cut up fresh fruit such as strawberries, raspberries, blueberries, blackberries, oranges
• 1/2 cup quinoa
• 2 cups Spring Mix lettuce or enough to fill the jar

Get Recipe Ingredients

Instructions

• For each salad, layer all the ingredients in the order listed.
• Store in the refrigerator for up to 3 days.
• To serve, pour on a plate or from the jar.

Notes

These are approximate measurements for quart sized mason jars. If you are using pint sized, you’ll want to cut down on the ingredients.

 

For the Asian salad: Layer Asian dressing, carrots, peppers, cabbage, chicken, quinoa, sunflower seeds and spring mix lettuce.

For the Greek salad: Layer dressing, cucumbers, carrots, tomatoes, feta cheese, chicken, quinoa, banana peppers, and spring mix lettuce.

You can find all the dressings here

Nutrition

Calories: 877kcal | Carbohydrates: 68g | Protein: 57g | Fat: 42g | Saturated Fat: 8g | Cholesterol: 119mg | Sodium: 130mg | Potassium: 1016mg | Fiber: 8g | Sugar: 8g | Vitamin A: 909IU | Vitamin C: 21mg | Calcium: 71mg | Iron: 6mg

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The post Mason Jar Quinoa Salad Recipes appeared first on Art From My Table.

Jam Jar Salad Dressing Recipes

Homemade salad dressing is much healthier for you than store bought. The first time I made my own dressing, I was amazed at how easy it was. I seriously thought– I never need to buy a bottle again! Now it has been years that I’ve been making my own and I really don’t think twice about it.

I love using jam jars to make the dressing for a couple reasons. 1)  I’m not creating extra dirty dishes. 2)  Just shake it up to mix it. 3) They look pretty!

Along with the 4 Jam Jar Salad Dressing Recipes, I’ll share the basic parts of homemade dressing, and you’ll be well on your way to creating all sorts of your own concoctions! The freshest ingredients, all natural, no preservatives… ready to get started?

Today’s recipes:

• Balsamic Vinaigrette
• Lemon Garlic
• Asian Sesame Ginger
• Creamy Blue Cheese

Balsamic Vinaigrette

• 1 cup olive oil
• 1/3 cup balsamic vinegar
• 1 Tbs dijon mustard
• a splash of 100% maple syrup
• Place all ingredients in the jar, shake to combine

*Balsamic is my #1 go to salad dressing, it’s good on everything! We eat it on a garden salad as well as green salads with fresh seasonal fruit. We also love this on a salad with apples, dried cranberries, goat cheese, caramelized onions and walnuts. Mixing fresh fruit, dried fruit and nuts is one of my favorite salad varieties.

Lemon Garlic

• 1/2 cup olive oil
• 2-3 Tbs freshly squeezed lemon juice
• 1 tsp honey
• 1 clove fresh garlic, minced
• salt and pepper to taste
• Place all ingredients in the jar, shake to combine

*Like the balsamic, this is a great go-to dressing as well. It’s fantastic on either a green salad with vegetables, or a green salad with fresh seasonal fruit. Try adding quinoa for extra favor and protein.

Asian Sesame Ginger

• 1/4 cup canola oil
• 1/4 cup toasted sesame oil
• 1/4 cup rice vinegar
• 1 tsp fresh ginger, grated
• 1 tsp honey
• 1 1/2 tsp sesame seeds
• toast sesame seeds in a dry non-stick skillet until golden, 7-8 minutes
• Place all ingredients in the jar, shake to combine

*If you love Asian flavors, this is a wonderful way to just change up the flavor of your salad without changing the ingredients. However, for more of an Asian flare altogether, I like this Asian salad with quinoa, which stores great in a Mason jar for easy travel.

Creamy Blue Cheese

• 1/2 cup plain greek yogurt
• 1/4-1/2 cup buttermilk (depending on desired consistency)
• juice of a half of a lemon, freshly squeezed
• 1 clove garlic, minced
• 4 oz blue cheese, crumbled
• salt and pepper to taste
• Place all ingredients in a jar and shake well to combine

*If you’re craving creamy, top off your regular salad with the blue cheese dressing. It’s also fantastic on a Cobb salad, or a BLT salad .

Now that you have the jam jar salad dressing recipes, let’s break it down a little further.

what you need for basic dressing:

• 3 parts oil
• 1 part acid
• optional mix ins

See? Dressing can be as easy as only 2 ingredients!

Notes:

• For tangier dressing, up the proportions to 2 to 1
• Olive oil is an excellent choice for the oil, you can also find it infused
• Acid consists of vinegar or citrus juices such as red white vinegar, white wine vinegar, balsamic vinegar, rice vinegar, lemon juice… and the list goes on.
• On my busiest days, I’ve been known to use only olive oil and balsamic vinegar, and it still tastes great!

Have you ever been to one of those oil and vinegar tasting rooms? Oh my deliciousness! There are countless options of infused oils and vinegars.

So, there you go! 4 Jam Jar Salad Dressing Recipes to get you started! Have fun making your own healthy dressings. Be sure to check back in and let me know which one is your favorite, or what you come up with on your own!

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4 Jam Jar salad dressing recipes {in two minutes}

4 super easy all-natural salad dressings that will take you just a few minutes to make!

Course condiment, Side Dish

Cuisine American

Prep Time 2 minutes minutes

Cook Time 0 minutes minutes

Total Time 2 minutes minutes

Servings 12

Calories 234kcal

Author Chellie Schmitz

Equipment

• jam jars

Ingredients

Balsamic Vinaigrette

• 1 cup olive oil
• 1/3 cup balsamic vinegar
• 1 Tbs dijon mustard
• 1 tsp pure maple syrup

Lemon Garlic

• 1/2 cup olive oil
• 2-3 Tbs freshly squeezed lemon juice
• 1 clove garlic minced
• 1 tsp honey

Asian Sesame Ginger

• 1/4 cup canola oil
• 1/4 cup toasted sesame oil
• 1/4 cup rice vinegar
• 1 1/2 tsp sesame seeds toasted
• 2 tsp fresh ginger grated
• 1 tsp honey

Creamy Blue cheese

• 1/2 cup plain greek yogurt
• 1/4-1/2 cup buttermilk depending on desired consistency
• Juice from 1/2 lemon
• 1 clove garlic
• 4 oz blue cheese crumbled
• salt and pepper to taste

Get Recipe Ingredients

Instructions

• For each dressing recipe, place all the ingredients into a jar.
• Shake well to combine.
• Enjoy!!

Notes

Nutrition info on this recipe may not be accurate due to the automatic calculations taking all the info in consideration. 

 

Nutrition

Calories: 234kcal | Carbohydrates: 4g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 156mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

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BLT Salad on a Stick

There is a very special day this month, do you know what it is? It’s a National Day, people. It’s very exciting. And this BLT Salad on a Stick recipe is going to be the perfect way to celebrate.

Do you have any idea how they come up with National Days? I mean, some of them are obvious and world wide recognized, like our major holidays. But where and how do they come up with this stuff? Pretty much every day has a theme, if you just look into it. And who? Who thinks of this stuff? That would be a pretty cool job.

On March 28, it’s National Something on a Stick Day! How fun is that? I wonder how many meals I can make on a stick? My kids are going to love it! In honor of National Something on a Stick Day, I bring you…. BLT Salad on a Stick with Homemade Avocado Dressing.

Besides celebrating a national day with your food (we all need a reason to celebrate, right?), I do think this recipe is perfect for any upcoming backyard BBQ or party you might have. It’s the perfect party appetizer! No eating utensils needed, no dishes!! Brilliant, right?

The avocado dressing is what puts this dish over the top.

One of my favorite cookbooks right now is Mark Bittman’s “Kitchen Express”. The inspiration for this salad dressing comes from there. I love this book because it’s divided into seasons. I love cooking seasonally. Also, as the name suggests, all the recipes come together really fast.

Here’s what you need:

• wooden skewers
• cooked bacon (keep it on the softer side, crispy bacon will crumble)
• Bibb lettuce
• colored grape tomatoes
• red onion
• avocado
• olive oil
• fresh basil
• limes
• garlic
• salt and pepper

What to do:

• Thread the skewers~Starting with a tomato and ending with a tomato keeps things secure. You can put the ingredients on in any order you like. Bibb lettuce folds nicely, I usually take a leaf and fold it twice.
• Make the Dressing~Place avocado, olive oil, basil, juice of the limes, and garlic in a blender or food processor and blend until smooth. Add salt and pepper to taste. This makes a thicker dressing. Add water to thin it out to your desired consistency.

I hope you enjoy this BLT Salad on a Stick. Need some more ideas? How about French toast on a stick? Crepes on a stick? Fruit skewers? Good ole’ Kebabs, steak, chicken or vegetables! I’d love to hear your ideas as well!

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BLT Salad on a Stick

Creamy homemad avocado dressing drizzled over crisp butter lettuce, salty bacon, and sweet juicy grape tomatoes. All on a skewer for the perfect party appetizer

Course Appetizer

Cuisine American

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

Total Time 30 minutes minutes

Servings 10

Calories 238kcal

Author Chellie Schmitz

Ingredients

• 12 oz pkg bacon cooked, not crispy
• 1 pint of multi colored cherry tomatoes
• 1 head of Bibb lettuce also known as Boston or butter
• 1 red onion cut in chunks
• 1 avocado
• 1 clove garlic
• 1/2 cup loosely packed fresh basil leaves
• Juice from 1 lime or more if desired
• 1/4 cup olive oil
• salt and pepper to taste

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Instructions

• Thread the skewers with the bacon, lettuce, tomato and onion
• Puree the avocado, basil, garlic, lime juice, olive oil in a blender or food processor.
• Drizzle the dressing over the skewers, or keep it on the side for dipping.

Notes

For a thinner dressing, add water until desired consistency

Nutrition

Calories: 238kcal | Carbohydrates: 6g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 233mg | Potassium: 326mg | Fiber: 2g | Sugar: 2g | Vitamin A: 876IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1mg

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Notes~

• The dressing for this salad really makes it, but the oil and vinegar used are not your everyday pantry items. Find the Persian lime olive oil here and the Coconut balsamic vinegar here.
• You can substitute olive oil and red wine vinegar if you’d like. It will change the flavor, but it’s still de-lish and you won’t have any complaints!
• If you do use olive oil and red wine vinegar, add a tablespoon of maple syrup or honey to sweeten it.

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Red, White and Blue Salad

Healthy spring greens topped with fresh summer berries, tangy cheese and crunch walnuts. Perfect for a holiday potluck.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 562kcal

Author Chellie Schmitz

Ingredients

• 4 cups Spring Mix Greens
• 1 cup walnuts
• 1 Tbs honey
• 2 cups sliced strawberries
• 1 1/2 cups blueberries
• 4 oz crumbled feta
• 1/2 cup Olive Oil
• 1/2 cup Persian lime oil
• 1/2 cup coconut vinegar
• 1 tsp dry mustard
• 1 tsp salt
• 1/2 cup finely chopped onion
• 1 Tbs poppy seeds

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Instructions

• Glaze the walnuts by heating them with the honey over medium on the stove for 5 minutes, let cool.
• Place lettuce in a bowl or serving platter
• Layer, or arrange the strawberries, blueberries, walnuts and feta cheese.
• Combine the remaining ingredients in a blender and mix well.
• Drizzle over salad.

Nutrition

Calories: 562kcal | Carbohydrates: 18g | Protein: 7g | Fat: 54g | Saturated Fat: 9g | Cholesterol: 17mg | Sodium: 608mg | Potassium: 276mg | Fiber: 4g | Sugar: 11g | Vitamin A: 403IU | Vitamin C: 39mg | Calcium: 150mg | Iron: 2mg

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