This recipe is all about balance—crunchy greens, fresh herbs, and a silky dressing that ties it all together. The secret ingredient? Lifeway Kefir. It brings a tangy, creamy richness while keeping the dressing light and packed with probiotics. It blends beautifully with herbs, garlic, and lemon for that classic green goddess flavor with a modern, nourishing twist.

Lifeway low-fat plain kefir adds both flavor and function. It’s a simple way to elevate your everyday meals while incorporating gut-friendly ingredients you can feel good about. This salad islight, flavorful, and perfect for everything from weekday lunches to easy entertaining.

Why You’ll Love This Recipe

• Creamy without heaviness thanks to Lifeway Low-Fat Plain Kefir
• Packed with fresh herbs for bright, vibrant flavor
• Customizable with your favorite proteins and toppings
• Perfect for meal prep or quick meals with minimal effort

Ingredients

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

Dressing

• Plain Lifeway Kefir – Adds a creamy texture and tangy flavor while keeping the dressing light and probiotic-rich
• Olive oil – Brings richness and helps emulsify the dressing
• Fresh lemon juice – Brightens the flavor with fresh acidity
• Garlic cloves – Adds bold, savory depth
• Fresh herbs – The heart of green goddess flavor, fresh and aromatic
• Salt – Enhances all the flavors
• Black pepper – Adds subtle warmth
• Avocado – Creates an ultra-creamy texture without needing heavy ingredients

Salad

• Green cabbage – Adds crunch and structure
• Romaine lettuce – Light, crisp, and refreshing
• Cucumbers – Cool and hydrating with a fresh bite
• Green onions – Mild onion flavor for balance
• Fresh herb – Reinforces the herb-forward flavor

Optional Add-Ins

• Protein (chicken, salmon, shrimp, or steak) – Turns this into a complete meal
• Cheese or crunchy toppings – Adds texture and extra flavor

How to Make Green Goddess Salad

1. Finely chop the cabbage, romaine, cucumbers, and green onions, then add them to a large bowl.

2. Add fresh herbs to the salad mixture.
3. In a blender or food processor, combine kefir, olive oil, lemon juice, garlic, herbs, salt, pepper, and avocado.

4. Blend until the dressing is smooth and creamy.
5. Pour the dressing over the salad and toss until everything is evenly coated.

6. Serve immediately or chill briefly before serving.
7. Add your favorite protein and toppings if desired.

Storage Instructions

• Dressing: Store in an airtight container in the refrigerator for up to 3 days. Stir before using.
• Salad (undressed): Keep chopped veggies in an airtight container for up to 2–3 days.
• Dressed salad: Best enjoyed fresh, but can be stored for up to 24 hours (the greens will soften over time).

Expert Tips

• Chop everything finely for that signature green goddess texture and better flavor distribution
• Blend the dressing until completely smooth for the creamiest consistency
• Taste and adjust—add extra lemon for brightness or salt to enhance flavor
• Add protein for a full meal—grilled chicken or salmon pairs especially well
• Chill before serving if you want an extra refreshing bite

Frequently Asked Questions

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

Print

Green Goddess Salad

If you’re looking for a fresh, vibrant salad that actually satisfies, this Green Goddess Salad is it. It’s crisp, herb-packed, and tossed in the creamiest homemade dressing.

Course Main Course, Salad

Cuisine American

Keyword vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Ingredients

Dressing

• 3/4 cup plain Lifeway Kefir
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves
• 1/2 cup fresh herbs parsley, basil, and/or chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 small avocado

Salad

• 2 cups finely chopped green cabbage
• 2 cups finely chopped romaine lettuce
• 1 cup diced cucumbers
• 1/3 cup sliced green onions
• 1/4 cup chopped fresh herbs parsley and/or basil
• Optional protein addition: cooked grilled chicken, salmon, shrimp, or steak
• Optional toppings: cheese of choice, crushed parmesan crisps, crispy chickpeas

Instructions

• Finely chop the cabbage, romaine, cucumbers, and green onions. Add them to a large bowl.
• In a blender or food processor, combine Lifeway Low-fat Plain Kefir, olive oil, lemon juice, garlic, fresh herbs, salt, and pepper. Blend until smooth and creamy.
• Pour the dressing over the salad and toss until everything is evenly coated.
• Serve immediately or chill briefly before serving for extra freshness. Add additional toppings and/or protein as desired.

Notes

Instructions

• Dressing: Store in an airtight container in the refrigerator for up to 3 days. Stir before using.
• Salad (undressed): Keep chopped veggies in an airtight container for up to 2–3 days.
• Dressed salad: Best enjoyed fresh, but can be stored for up to 24 hours (the greens will soften over time).

Tips

• Chop everything finely for that signature green goddess texture and better flavor distribution
• Blend the dressing until completely smooth for the creamiest consistency
• Taste and adjust—add extra lemon for brightness or salt to enhance flavor
• Add protein for a full meal—grilled chicken or salmon pairs especially well
• Chill before serving if you want an extra refreshing bite

The post Green Goddess Salad appeared first on Dinner in 321.

Growing up my mom always had a big tub of egg salad in the fridge every week. It was a great go-to snack after school or lunch on a Saturday afternoon. I’ve added pickles to my egg salad before, but this Dill Pickle Egg Salad adds even more pickle flavor by adding the juice and fresh dill!

It’s become a staple at our house that I’ve also taken to several potlucks! Everyone loves how pronounced the dill pickle flavor is. Serve it with veggies, crackers, or on a croissant, it will become a new favorite. I’ve even made it with chicken! If you love a prep ahead salad, my viral Chicken Salad is delicious or my Tuna Salad is tasty too!

Laura Ashley’s Tip: It’s best to chill the egg salad before enjoying to help the texture to set and also to help the flavors meld.

Why You’ll Love this recipe

• Great for meal prep. Egg salad is perfect for lunch or as an afternoon snack. Make a big batch on Sunday to enjoy throughout the week!
• Triple pickle flavor for all of the pickle lovers. I add chopped dill pickles, chopped fresh dill, and a splash of pickle juice to help the flavor shine.
• Learn to boil perfect hard boiled eggs. As someone who boils eggs weekly, I give you my method to make sure they peel with ease every time.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Hard-boiled eggs: The base to the egg salad, you can even buy them from the store already boiled for ease!
• Mayonnaise: Adds so much creaminess and rich flavor to every bite.
• Finely chopped dill pickles: The star ingredient of this salad, chop them fine for the best flavor.
• Pickle juice: Add a splash of juice for extra tang and brightness.
• Dijon mustard: A second ingredient that adds spiciness and vibrant flavor.
• Fresh dill: A nice punch of fresh herb flavor that compliments the pickles wonderfully.
• Finely minced red or green onion: A little bite for fresh color and flavor.

Tools You’ll Need

• Large Mixing Bowl
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board

How to Make dill pickle Egg Salad

1. Chop the hard-boiled eggs in large pieces.

2. In a large bowl, combine the eggs, mayonnaise, mustard, pickles, pickle juice, onion, and dill.

3. Taste and add salt and pepper as desired.
4. Let it sit in the fridge for 30 minutes to let the flavors come together.

The Perfect Hard Boiled Eggs

I make hard boiled eggs all the time as a snack, for breakfast, and for deviled eggs, of course! My method has been perfected hundreds of times.

My tried-and-true method is to bring a large pot of water to a low boil. Add the eggs and then boil them for 10 minutes (set a timer!). Meanwhile, set up an ice bath.

When the timer beeps, immediately using a slotted spoon remove the eggs from the boiling water and add them to the ice bath to cool for 10 minutes. Peel the eggs and repeat for the perfect hardboiled egg method every single time.

Expert Tips

• Don’t over-mix the egg salad. You want to stir just until combined to keep the flavors fresh and to prevent the texture from becoming gummy.
• Add spices if you desire. A pinch of cayenne, smoked or sweet paprika, and even garlic powder are all nice additions.
• Stir in more fresh herbs. I love dill, but you can also add parsley too!
• If you’re not a fan of raw onion, soak it in ice water for 10 minutes, then drain and pat dry. This will remove some of the bite.
• Don’t over-boil the eggs. This will make them hard in texture which results in a more dense egg salad.
• Serve with all different options. Here are some favorites:
  • Cut veggies like carrots and cucumbers
  • Toast
  • Over tender greens
  • In a lettuce wrap
  • Crackers

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. I like to let it sit out for 10 minutes to remove the chill before eating.

I don’t recommend freezing the egg salad as it will change texture once it thaws. It’s a great recipe to make ahead for meal prep during the week.

Frequently Asked Questions

More Easy Salad Recipes

• Dill Pickle Chicken Salad
• Orange Jello Salad
• Healthy Pasta Salad
• Pea Salad

Print

Dill Pickle Egg Salad

This Dill Pickle Egg Salad is a twist on my classic egg salad recipe with tangy, briny pickles! Every bite is full of fresh dill flavor, for an easy make ahead recipe that uses just 7 ingredients.

Course Appetizer, Main Course

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 113kcal

Ingredients

• 8 large hard-boiled eggs
• 1/2 cup mayonnaise
• 1/2 cup finely chopped dill pickles
• 1 tablespoon pickle juice
• 1 teaspoon dijon mustard
• 1 tablespoon fresh dill
• 2 tablespoons finely minced red or green onion

Instructions

• Chop the hard-boiled eggs in large pieces.
• In a large bowl, combine the eggs, mayonnaise, mustard, pickles, pickle juice, onion, and dill.
• Taste and add salt and pepper as desired.
• Let it sit in the fridge for 30 minutes to let the flavors come together.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. I like to let it sit out for 10 minutes to remove the chill.

I don’t recommend freezing the egg salad as it will change texture once it thaws. It’s a great recipe to make ahead for meal prep during the week.

Tips: 

• Don’t over-mix the egg salad. You wan to stir just until combined to keep the flavors fresh and to prevent the texture from becoming gummy.
• Add spices if you desire. A pinch of cayenne, smoked or sweet paprika, even garlic powder are all nice additions.
• Stir in more fresh herbs. I love dill, but you can also add parsley too!
• If you’re not a fan of raw onion, soak it in ice water for 10 minutes, then drain and pat dry. This will remove some of the bite.
• Don’t over-boil the eggs. This will make them hard in texture which results in a more dense egg salad.
• Serve with all different options. Here are some favorites:
  • Cut veggies like carrots and cucumbers
  • Toast
  • Over tender greens
  • In a lettuce wrap
  • Crackers

Nutrition

Calories: 113kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 189mg | Sodium: 285mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Dill Pickle Egg Salad appeared first on Dinner in 321.

If you love a good macaroni salad but want something a little more flavorful, this recipe is it. The addition of pimento cheese brings a rich, cheesy depth with just the right amount of sweetness and tang. Combined with tender pasta, crunchy relish, and fresh green onions, every bite is creamy, balanced, and full of texture.

Using Palmetto Cheese Homestyle Pimento Cheese makes this recipe incredibly simple while delivering that authentic, homemade taste. It’s made with real cheddar cheese, pimentos, and a signature blend of seasonings, so you get all the flavor without any extra work. Whether you’re serving this at a cookout, picnic, or weeknight dinner, it’s always a crowd-pleaser.

Why You’ll Love This Recipe

• Bold, cheesy flavor thanks to Palmetto Cheese Homestyle Pimento Cheese
• Quick and easy to make with simple, pantry-friendly ingredients
• Perfect make-ahead side dish for gatherings and cookouts
• Creamy with a little crunch from relish and green onions

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Elbow macaroni – The classic pasta shape that holds onto all that creamy dressing
• Palmetto Cheese Homestyle Pimento Cheese – The star ingredient that adds rich, cheesy flavor and Southern flair
• Mayonnaise or salad dressing – Enhances creaminess and binds everything together
• Dill or sweet relish – Adds a pop of tangy or sweet flavor and a bit of texture
• Green onions – Bring freshness and a mild onion bite
• Milk – Helps loosen the mixture to your desired creamy consistency
• Sugar – Balances the tanginess (optional, to taste)

How to Make Pimento Cheese Macaroni Salad

1. Cook the macaroni in salted boiling water according to package directions.
2. Drain and rinse with cool water to stop the cooking process.
3. In a large bowl, mix together the pimento cheese, mayonnaise or salad dressing, relish, and green onions until well combined.

4. Fold in the cooled macaroni until evenly coated.
5. Add milk as needed to reach your preferred creamy consistency.
6. Taste and adjust with sugar, salt, and black pepper as desired.
7. Cover and chill for at least one hour before serving.

Expert Tips

• Rinse your pasta with cool water to keep it from overcooking and sticking.
• Let it chill before serving. This helps the flavors fully develop.
• Adjust the relish to taste depending on if you prefer sweet or tangy.
• Add milk (a little at a time) to avoid thinning it too much.
• Use quality pimento cheese like Palmetto Cheese for the best flavor payoff.

Storage

Store in an airtight container in the refrigerator for up to 3–4 days. Stir before serving, as the dressing may thicken when chilled. Add a splash of milk if needed to refresh the creamy texture. I don’t recommend freezing due to the creamy base.

Frequently Asked Questions

This post was created in partnership with Palmetto Cheese Homestyle Pimento Cheese. All thoughts and opinions are 100% my own.

Print

Pimento Cheese Macaroni Salad

This pimento cheese macaroni salad is creamy, tangy, and packed with bold Southern flavor. Made with Palmetto Cheese Homestyle Pimento Cheese, it’s an easy side dish that instantly elevates any meal.

Course Salad, Side Dish

Cuisine American

Keyword holiday, holidays

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 16 servings

Calories 147kcal

Ingredients

• 2 cups elbow macaroni
• 11 ounce tub Palmetto Cheese Homestyle Pimento Cheese
• 1/2 cup salad dressing or mayonnaise
• 1/3 cup dill or sweet relish
• 1/4 cup sliced green onions
• 1-2 tablespoons milk as needed
• sugar, salt, black pepper amount as desired

Instructions

• Cook elbow macaroni in boiling salted water per package directions. Drain in a colander and rinse with cool water.
• In a large bowl, combine Palmetto Cheese Homestyle Pimento Cheese, mayonnaise or salad dressing, relish, and green onions. Mix until combined well.
• Fold the cooled pasta into the mixture. Add milk to desired pasta salad consistency.
• Taste and add sugar, salt, and/or black pepper as desired.
• Chill for at least 1 hour before serving.

Notes

Storage

Store in an airtight container in the refrigerator for up to 3–4 days. Stir before serving, as the dressing may thicken when chilled. Add a splash of milk if needed to refresh the creamy texture. I don’t recommend freezing due to the creamy base.

Tips

• Rinse your pasta with cool water to keep it from overcooking and sticking.
• Let it chill before serving. This helps the flavors fully develop.
• Adjust the relish to taste depending on if you prefer sweet or tangy.
• Add milk (a little at a time) to avoid thinning it too much.
• Use quality pimento cheese like Palmetto Cheese for the best flavor payoff.

 

Nutrition

Calories: 147kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 12mg | Sodium: 317mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 0.3mg

The post Pimento Cheese Macaroni Salad appeared first on Dinner in 321.

In my opinion, it’s not Thanksgiving without the cranberry sauce. This Whole Berry Cranberry Sauce is a recipe I’ve been making for years and learned from a family friend. It uses the canned cranberry sauce as a shortcut and then I stir in apple, orange zest, and cinnamon to add gourmet flavors.

Every year our family asks if I made the cranberries from scratch! Little do they know it’s the easiest recipe that takes 10 minutes to prepare with a single mixing bowl. Serve it with Slow Cooker Turkey Breast as well as Turkey and Stuffing Roll Ups.

Why You’ll Love this Recipe

• A sauce that tastes like it’s made from scratch using store-bought ingredients. Everyone will ask you if you made homemade cranberry sauce, it’s that delicious!
• 4-ingredient Thanksgiving side dish. It’s as simple as that, just 10 minutes is all you need to prep this dish.
• Easy to make in advance. We recommend chilling this sauce for at least an hour to let the flavors marinate, but you could also easily make it a day in advance.

Ingredients

Scroll Down to the Recipe Card for the Full Recipe and Ingredient Amounts 

• Whole berry cranberry sauce: Buy the canned version from the store. This is the base of our cranberry sauce!
• Granny Smith apple: Adds nice crunch and fresh fruity flavor into the sauce.
• Orange zest: Brightens all of the flavors of the cranberry sauce.
• Cinnamon: Gives some warmth to every bite.

Tools You’ll Need

• Cutting Board
• Chef’s Knife
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons

How to Make Whole Berry Cranberry Sauce

1. First prep the ingredients: zest the orange and finely chop the apple.

2. In a medium bowl, empty the can of cranberry sauce. Add the chopped apple.
3. Stir in orange zest and ground cinnamon until well combined.

4. For best flavor, cover and refrigerate the cranberry sauce for at least 1 hour before serving. Stir before serving.

Expert Tips

• Be sure to buy whole berry cranberry sauce from the store. This is a special type that has more flavor and texture in our opinion as the base of your cranberry sauce.
• You can peel the apple if you desire. Up to you, we like the green color of the skin with the cranberry sauce as well.
• Add more or less cinnamon to taste. We’ve also added a pinch of nutmeg or cloves before if you want to customize the flavors.
• Additional Mixins: chopped Pecans or walnuts, diced fresh pear, orange segments, golden raisins or dried cranberries, finely chopped celery, minced jalapeño, grated fresh ginger, splash of orange juice, chopped candied ginger, and toasted coconut.

What to Serve with Whole Berry Cranberry Sauce

There are too many delicious options. Here are some things that we love to serve for Thanksgiving:

• Slow Cooker Turkey Breast
• Gobbler Sandwich (perfect way to use up leftover cranberry sauce!)
• Crockpot Green Beans
• Crockpot Mashed Potatoes
• Whipped Mashed Potatoes
• Cornbread Dressing

Storage

Store any leftover homemade berry cranberry sauce in an airtight container in the fridge for up to 4 days. We like to take it out about 30 minutes prior to serving to let the chill come off.

This cranberry sauce is not great for freezing. When it thaws, the texture will change.

Frequently Asked Questions

More Easy Thanksgiving Side Dishes

• Pineapple Casserole Recipe
• Cheesy Corn Casserole
• Crockpot Green Beans
• Broccoli Cheddar Casserole

Print

Whole Berry Cranberry Sauce

This Whole Berry Cranberry Sauce is the easiest recipe that tastes like you made it from scratch. It always has a place on our Thanksgiving table and is a perfect compliment to the turkey and all the sides.

Course Side Dish

Cuisine American

Keyword holiday, holidays

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 28kcal

Ingredients

• 14 ounce can whole berry cranberry sauce
• 1/2 small Granny Smith apple
• 1 teaspoon orange zest
• 1/2 teaspoon cinnamon

Instructions

• In a medium bowl, empty the can of cranberry sauce. Add the chopped Granny Smith apple.
• Stir in orange zest and ground cinnamon until well combined.
• For best flavor, cover and refrigerate the cranberry sauce for at least 1 hour before serving. Stir before serving.

Video

Notes

Expert Tips

• Be sure to buy whole berry cranberry sauce from the store. This is a special type that has more flavor and texture in our opinion as the base of your cranberry sauce.
• You can peel the apple if you desire. Up to you, we like the green color of the skin with the cranberry sauce as well.
• Add more or less cinnamon to taste. We’ve also added a pinch of nutmeg or cloves before if you want to customize the flavors.
• Additional Mixins: chopped Pecans or walnuts, diced fresh pear, orange segments, golden raisins or dried cranberries, finely chopped celery, minced jalapeño, grated fresh ginger, splash of orange juice, chopped candied ginger, and toasted coconut.

Storage

Store any leftover homemade berry cranberry sauce in an airtight container in the fridge for up to 4 days. We like to take it out about 30 minutes prior to serving to let the chill come off.

Nutrition

Calories: 28kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 51mg | Fiber: 2g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 0.1mg

The post Homemade Whole Berry Cranberry Sauce appeared first on Dinner in 321.

If you’re on the hunt for a scrumptious snack that also spreads holiday cheer, look no further than these Spiced Candied Pecans! I’m famous for making these and gifting them to our neighbors every winter! They’re perfect for sharing with family and friends or wrapping up as thoughtful gifts.

Making these sweet and spicy pecans is so easy, especially since it requires just a handful of simple pantry ingredients you likely already have on hand. I first had them at a restaurant many years ago and figured why not just make them at home to enjoy all the time. Little did I know all you need to do is mix the ingredients, coat the pecans, and bake them to crunchy perfection.

Whether you’re a new cook or seasoned pro, these pecans come together so easily, making them the perfect treat for any occasion. Serve them in a cute tin along with our viral 5 ingredient Best Graham Cracker Toffee and Rice Krispie Date Balls!

Why You’ll Like This Recipe

• Irresistibly Addictive: With the perfect balance of sweet and spicy flavors, these easy candied pecans impossible to resist!
• Versatile Use: They make for a perfect snack, salad topping, crumbled on sweet potatoes, or even a delightful gift for friends and family.
• Quick and Easy Recipe: With just a handful of simple ingredients, you can whip up a batch in no time.
• Perfect for Any Occasion: Whether it’s gift, festive party snacks, or a topper, these spicy candied pecans fit right in. Packed in a mason jar or cellophane bag with a bow, this sweet treat is the perfect gift to spread holiday cheer!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Egg White: Egg whites act as a binder, helping the spices and sugar adhere to the pecans and giving them a nice glossy finish.
• Water: Used to dilute the egg white for easier mixing and coating of the pecans.
• Pecan Halves: The star of the recipe, crunchy and nutty, raw pecans providing a delightful base for the sweet and spicy coating.
• Granulated Sugar: Adds sweetness to balance the spices creating irresistible candied nuts.
• Salt: Enhances the flavor and balances the sweetness.
• Ground Cinnamon: Adds warmth and sweetness.
• Ground Nutmeg: Complements the cinnamon with a slightly sweet and aromatic flavor.
• Ground Cloves: Adds depth and richness to the spice profile.
• Cayenne Pepper: Provides a surprising kick of heat that contrasts the sweetness.

Tools You’ll Need

• Cookie Sheet (Half Sheet Pan Size 13″x18″)
• Measuring Cups and Spoons
• Mixing Bowl
• Spatula
• Whisk
• Aluminum Foil or Parchment Paper

How to Make Spiced Candied Pecans

1. Preheat oven to 350°F. Spray a sheet pan with nonstick spray or line with nonstick aluminum foil or parchment paper.
2. In a medium bowl, whisk together the egg white and water until frothy.

3. Add pecans to the egg white mixture and stir to coat evenly.

4. In a separate small bowl, combine sugar, ground cinnamon, ground nutmeg, ground cloves, cayenne pepper, and salt. Mix well.

5. Sprinkle the sugar mixture over the coated pecans and stir until they are evenly covered.

6. Spread the pecans in a single layer on the prepared baking sheet. 
7. Bake 25-30 minutes, stirring every 10 minutes, until evenly browned.

8. Remove from the oven and cool completely. Store in an airtight container.

Expert Tips and Substitutions

• Nut Variations: While pecans are delightful, you can also use walnuts or almonds.
• Make sure You Bake the Pecans Long Enough: You want to see the crunchy, crystallized sugar coating begin to form in the oven. This will continue to harden as they cool as well.
• Sweetener Options: If you’re looking for a natural alternative, consider using maple syrup or agave nectar instead of sugar, just adjust measurements accordingly.
• Spice Adjustments: Feel free to adjust the cayenne pepper to control the heat—more for spice lovers, less cayenne for a milder flavor. You can replace the cinnamon, cloves and nutmeg with pumpkin pie spice. Chili powder can be used instead of cayenne or in addition to the spice blend.
• Aquafaba for Vegan Option: For a vegan alternative, use 3 tablespoons aquafaba (the liquid from canned chickpeas) in place of the egg white.
• Add-Ins: Consider adding a dash of vanilla extract for an extra layer of flavor or tossing in a few dried cranberries or raisins for a sweet surprise!

Storage

Store spiced candied pecans in an airtight container in a cool, dry place to keep them fresh for up to 2 weeks.

You can freeze them in an airtight container for up to 3 months. Just allow them to thaw at room temperature before serving.

Frequently Asked Questions

More Easy Holiday Recipes

• Butter Toffee
• Ritz Cracker Cookies
• Haystack Cookie Recipe
• White Chocolate Peppermint Cookies

Print

Spiced Candied Pecans

Spiced Candied Pecans are not just a tasty snack, but an 8 ingredient restaurant-quality candied nut that can elevate holiday salads and cheese boards. They're an easy, make-ahead treat you can gift for the holidays!

Course Miscellaneous

Cuisine American

Keyword holiday, holidays

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 199kcal

Ingredients

• 1 egg white
• 1 tablespoon water
• 10 ounce bag pecan halves approximately 2 1/2 cups
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt

Instructions

• Preheat oven to 350°F. Line a baking sheet sprayed with nonstick spray or on lined with nonstick aluminum foil or parchment paper.
• In a medium bowl, whisk together the egg white and water until frothy.
• Add pecans to the egg white mixture and stir to coat evenly.
• In a separate small bowl, combine sugar, ground cinnamon, ground nutmeg, ground cloves, cayenne pepper, and salt. Mix well.
• Sprinkle the sugar mixture over the coated pecans and stir until they are evenly covered.
• Spread the pecans in a single layer on the prepared baking sheet.
• Bake 25-30 minutes, stirring every 10 minutes, until evenly browned.
• Remove from the oven and cool completely. Store in an airtight container.

Video

Notes

Tips and Substitutions

• Nut Variations: While pecans are delightful, you can also use walnuts or almonds.
• Sweetener Options: If you’re looking for a natural alternative, consider using maple syrup or agave nectar instead of sugar, just adjust measurements accordingly.
• Spice Adjustments: Feel free to adjust the cayenne pepper to control the heat—more for spice lovers, less cayenne for a milder flavor. You can replace the cinnamon, cloves and nutmeg with pumpkin pie spice. Chili powder can be used instead of cayenne or in addition to the spice blend.
• Aquafaba for Vegan Option: For a vegan alternative, use 3 tablespoons aquafaba (the liquid from canned chickpeas) in place of the egg white.
• Add-Ins: Consider adding a dash of vanilla extract for an extra layer of flavor or tossing in a few dried cranberries or raisins for a sweet surprise!

Storage

Store spiced candied pecans in an airtight container in a cool, dry place to keep them fresh for up to 2 weeks.

You can freeze them in an airtight container for up to 3 months. Just allow them to thaw at room temperature before serving.

Nutrition

Calories: 199kcal | Carbohydrates: 4g | Protein: 3g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 122mg | Potassium: 125mg | Fiber: 3g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 1mg

The post Spiced Candied Pecans appeared first on Dinner in 321.

We’re always looking for new and flavorful recipes to add to our meal prep and easy recipe list that everyone loves. This Frito Taco Salad has become the hit for spring and summer in our house and comes together in about 30 minutes.

This taco salad has all the flavors of classic ground beef tacos in a healthy and fresh salad. We add crunchy Fritos as the croutons for a great crunch and salty flavor. Cooking the ground beef in taco seasoning and salsa adds vibrant flavors with no fuss.

The best part is that we love to serve this salad taco bar style so everyone can customize their meal, it makes for a fun weeknight dinner or easy for serving a crowd at a weekend party. If you love a delicious salad, try our Chick-fil-A Cobb Salad or Spicy Chicken Salad.

Why You’ll Love this Recipe

• Fun for the whole family to customize. We love to serve this taco salad almost like a taco bar at meal time so everyone can customize their own! Or you can make one gigantic salad!
• Easy weeknight meal to make quickly. With just 30 minutes of prep time, this delicious Mexican-inspired dinner will be on the table in no time.
• Great for leftover proteins and veggies! We love to use leftover chicken or steak for this taco salad with Fritos as well. It’s a great recipe to make the day after to use up leftover protein in a new way!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Ground beef: The protein for the recipe, we use ground beef for ease but you can use ground chicken or turkey too for a lighter option.
• Taco seasoning: Buy your favorite seasoning packet from the store to flavor the beef.
• Seasoned or Plain Black Beans: Adds additional flavor, texture and fullness.
• Fresh Corn or Mexicorn: Contribute a slightly crunchy texture and sweet flavor.
• Salsa: Stirred into the ground beef for extra flavor and moisture.
• Shredded romaine or iceberg lettuce: Crunchy lettuce for the salad, you can buy pre-cut or shred the lettuce yourself.
• Regular or seasoned black beans: Another source of protein for the salad that we also love in tacos.
• Shredded cheddar cheese: Completes any taco in our opinion.
• Quartered cherry tomatoes: Adds a burst of fresh vegetable flavor.
• Sliced green onions: Gives a light onion freshness in each bite.
• Sliced black olives: Adds rich and tangy flavor.
• Catalina Dressing: Acts as a tangy, slightly sweet dressing that ties all the ingredients together with its bright flavor.
• Fritos Corn Chips: We use them as croutons for this salad, they’re crunchy and salty!
• Topping Options: sour cream, guacamole, pickled jalapeños, hot sauce, cilantro, and fresh corn kernels are some of our favorites.

Tools You’ll Need

• Mixing Bowls
• Measuring Cups and Spoons
• Medium Skillet
• Meat Chopper
• Spatula
• Cutting Board
• Chef’s Knife
• Colander

How to Make Frito Taco Salad

1. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
2. Add taco seasoning and ½ cup of the salsa to the beef. Stir well and simmer for 5 minutes.

3. Either serve the salad in a taco bar style so that everyone can make their own, or in one large salad. If making a large salad, in a large bowl, layer lettuce, black beans, corn, the cooked beef mixture, cheese, tomatoes, green onions, olives (if using), and corn chips.

4. Top with the remaining salsa, and Catalina dressing. Add additional toppings as desired.

5. Serve untossed with tongs on the side or toss until the ingredients are combined well. Serve immediately.

Expert Tips

• Drain the beef of excess fat after cooking and before adding the seasoning and salsa. This keeps the beef mixture lean and prevents the lettuce from becoming soggy.
• Layer the salad so the cheese is on top of the hot meat. This lets the cheesy melt for a gooey bite.
• Add your favorite taco toppings. We love to serve all the toppings on the side of this Frito Taco Salad to let everyone customize their salad recipe. If everyone likes all of them, you can go ahead and load it up!
• Make it spicy. Serve with hot sauce, pickled jalapenos, and add a pinch of cayenne to the beef mixture.
• Make it your own. Adjust any of the ingredients to your personal preference. The topping options are endless. We love it with guacamole, sour cream, plain Greek yogurt, fresh lime, cilantro, hot sauce, and taco sauce.

Storage and Meal Prep

The best way to store this salad is to keep all components in separate containers in the fridge for up to 3 days. Reheat the beef separately in the microwave or on the stovetop for a couple of minutes until warm. Then layer and enjoy. If it’s been tossed together, the chips will become soggy once refrigerated.

We love to meal prep this salad on a Sunday for a busy week ahead. It’s great served warm or cold and is easy to assemble for a delicious and flavorful lunch or dinner.

Frequently Asked Questions

More Easy Salad Recipes

• Outback Copycat House Salad
• Club Salad
• Corn Chip Salad
• Italian Chopped Salad

Print

Frito Taco Salad

This Frito Taco Salad is bursting with all the the best flavors of classic ground beef tacos in a delicious and fresh salad. Everyone in the family can customize their meal with a toppings bar, making this the perfect 30 minute recipe for a busy weeknight or weekend entertaining.

Course Main Course, Salad

Cuisine American, Mexican

Keyword beef, vegetables

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 397kcal

Ingredients

• 1 1/2 pounds ground beef
• 2-3 tablespoons taco seasoning
• 1 cup salsa divided
• 4 cups shredded romaine or iceberg lettuce
• 1 cup drained and rinsed canned regular or seasoned black beans
• 1 cup fresh or drained canned corn or mexicorn
• 1-1 1/2 cups shredded cheddar cheese
• 1 cup quartered cherry tomatoes
• 1/2 cup sliced green onions
• 1/2 cup sliced black olives optional
• 2 cups Fritos Corn Chips
• 1/2-1 cup Catalina dressing
• Topping Options: sour cream, guacamole, pickled jalapenos, fresh corn kernels

Instructions

• In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
• Add taco seasoning and 1/2 cup of the salsa to the beef. Stir well and simmer for 5 minutes.
• Either serve the salad in a taco bar style so that everyone can make their own, or in one large salad. If making a large salad, in a large bowl, layer lettuce, black beans, corn, the cooked beef mixture, cheese, tomatoes, green onions, olives (if using), and corn chips.
• Top with the remaining salsa, and Catalina dressing. Add additional toppings as desired.
• Serve untossed with tongs on the side or toss until the ingredients are combined well. Serve immediately.

Video

Notes

Storage and Meal Prep

The best way to store this salad is to keep all components in separate containers in the fridge for up to 3 days. Reheat the beef separately in the microwave or on the stovetop for a couple of minutes until warm. Then layer and enjoy. If it’s been tossed together, the chips will become soggy once refrigerated.

We love to meal prep this salad on a Sunday for a busy week ahead. It’s great served warm or cold and is easy

Expert Tips

• Drain the beef of excess fat after cooking and before adding the seasoning and salsa. This keeps the beef mixture lean and prevents the lettuce from becoming soggy.
• Layer the salad so the cheese is on top of the hot meat. This lets the cheesy melt for a gooey bite.
• Add your favorite taco toppings. We love to serve all the toppings on the side of this Frito Taco Salad to let everyone customize their salad recipe. If everyone likes all of them, you can go ahead and load it up!
• Make it spicy. Serve with hot sauce, pickled jalapenos, and add a pinch of cayenne to the beef mixture.
• Make it your own. Adjust any of the ingredients to your personal preference. The topping options are endless. We love it with guacamole, sour cream, plain Greek yogurt, fresh lime, cilantro, hot sauce, and taco sauce.

Nutrition

Calories: 397kcal | Carbohydrates: 32g | Protein: 28g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 891mg | Potassium: 665mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2608IU | Vitamin C: 7mg | Calcium: 160mg | Iron: 4mg

The post Frito Taco Salad appeared first on Dinner in 321.

When it comes to being a born and bred Southerner, Kentucky Fried Chicken is a staple restaurant that everyone loves. Their famous coleslaw is no joke, it’s extremely addicting with every bite. Many years ago, my dad figured out how to make this copycat KFC Coleslaw Recipe right at home and we’ve been making it ever since.

The secret is adding both a hint of milk and buttermilk to the dressing as well as white vinegar and lemon juice. It tenderizes the cabbage and also makes it sweet and tangy in every bite.

We make this for every family gathering, it’s one of those recipes that everyone wants to know how to make. Plus it’s even better when you make it in advance. We love to serve it with our Fried Chicken and BBQ Chicken Sliders.

Why You’ll Love this Recipe

• Great to serve a crowd. We add this side dish with almost every backyard barbecue and picnic menu. It’s everyone’s favorite side dish to eat with ribs, fried chicken, steak, etc.
• Better to be made in advance. This KFC coleslaw is a meal prep dream. With just 15 minutes of prep time, you can stir everything together and then chill it in the fridge for a few hours before everyone arrives.
• Customize with your favorite ingredients. Add more fresh herbs, other veggies, like snap peas or radishes, stir in some nuts. It’s a wonderful recipe on it’s own, but also easy to change up the flavors too.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Mayonnaise: The base of any great coleslaw, gives it that creamy and rich flavor.
• Granulated sugar: Lightly sweetens the dressing with just the right amount.
• Milk: Thins the dressing to the correct consistency and also adds creaminess.
• Buttermilk: The secret ingredient that adds a hint of tang to every bite. This is what makes KFC coleslaw famous.
• Lemon juice: Acid that brightens all of the flavors of the slaw.
• White vinegar: Another acid that softens the cabbage to be the right texture and also brings out the flavors.
• Green cabbage: The base of the greens for the slaw, you can buy this finely chopped or chop it yourself.
• Shredded carrots: Adds nice fresh vegetable sweetness and bright color.
• Yellow onion: We love to chop this fine for a zing of flavor and a little bit of texture.

How to Make KFC Coleslaw Recipe

1. In a large bowl, whisk together mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and black pepper until smooth and well combined.

2. Add cabbage, carrots, and onion. Stir well to coat the vegetables.

3. Taste and adjust the seasonings as desired. Cover and refrigerate for at least 2 hours (or overnight).
4. Give the coleslaw a good stir before serving.

Expert Tips

• Mix the dressing first for even flavors. This is so important, by mixing the dressing ingredients at the bottom of the large bowl, you can guarantee even and delicious flavors in every bite.
• Refrigerate the coleslaw for at least two hours before serving. Why is this so important? It allows the flavors to meld and the cabbage to soften so it’s the perfect texture every time.
• Finely chop the cabbage and shred the carrots. You can buy all of this pre-chopped if you want for ease and to cut down on prep time. If you are chopping yourself, we often like to pulse the cabbage in the food processor. It makes the recipe easy for all ages and skill level.
• Customize the coleslaw to your liking. You can add other veggies, swap the green cabbage for red, even add other spices, herbs, or nuts for crunch.

What to Serve with KFC Slaw Recipe

The options are endless but we love when this copycat Kentucky Fried Chicken coleslaw added to a classic barbecue or picnic menu just like at the restaurant. Here are some fan favorite dishes to serve it with:

• Oven Fried Chicken
• Homemade Biscuits
• Pimento Cheese
• Apple Pie Baked Beans
• Baked Macaroni and Cheese

Storage

Store the KFC coleslaw in an airtight container in the fridge for up to 3 days. Give it a nice stir before serving and let the chill come off for about 10 minutes. We don’t recommend freezing as it will change the texture of the coleslaw.

This is the best side dish to make in advance. Just mix it up and chill for at least 2 hours before guests arrive!

Frequently Asked Questions

More Easy Side Dish Recipes

• Grape Salad Recipe
• Hawaiian Pasta Salad
• Best Broccoli Salad
• Jiffy Corn Casserole (6 Ingredients)

Print

KFC Copycat Coleslaw Recipe

This copycat KFC Coleslaw Recipe taste just like the fast casual restaurant. With less than 10 ingredients, it's the easiest side dish recipe that we've been making in our family for years. We've cracked the code to the secret recipe and can't wait to share.

Course Side Dish

Cuisine American

Keyword holiday, holidays, vegetables

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 10 servings

Calories 50kcal

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons granulated sugar
• 2 tablespoons milk
• 2 tablespoons buttermilk
• 1/2 tablespoon lemon juice
• 1/2 tablespoon white vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups finely chopped green cabbage
• 1/2 cup shredded carrots
• 2 tablespoons minced yellow onion

Instructions

• In a large bowl, whisk together mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and black pepper until smooth and well combined.
• Add cabbage, carrots, and onion. Stir well to coat the vegetables.
• Taste and adjust the seasonings as desired. Cover and refrigerate for at least 2 hours (or overnight).
• Give the coleslaw a good stir before serving.

Video

Notes

Storage

Store the KFC coleslaw in an airtight container in the fridge for up to 3 days. Give it a nice stir before serving and let the chill come off for about 10 minutes. We don’t recommend freezing as it will change the texture of the coleslaw.

This is the best side dish to make in advance. Just mix it up and chill for at least 2 hours before guests arrive!

Tips

• Mix the dressing first for even flavors. This is so important, by mixing the dressing ingredients at the bottom of the large bowl, you can guarantee even and delicious flavors in every bite.
• Refrigerate the coleslaw for at least two hours before serving. Why is this so important? It allows the flavors to meld and the cabbage to soften so it’s the perfect texture every time.
• Finely chop the cabbage and shred the carrots. You can buy all of this pre-chopped if you want for ease and to cut down on prep time. If you are chopping yourself, we often like to pulse the cabbage in the food processor. It makes the recipe easy for all ages and skill level.
• Customize the coleslaw to your liking. You can add other veggies, swap the green cabbage for red, even add other spices, herbs, or nuts for crunch.

Nutrition

Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 165mg | Potassium: 85mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1116IU | Vitamin C: 11mg | Calcium: 22mg | Iron: 0.2mg

The post KFC Coleslaw Recipe (Copycat) appeared first on Dinner in 321.

If you think salads are uninspired, this Corn Chip Salad is here to prove you wrong! With its crunchy chips, creamy dressing, crunchy veggies, and rich cheesy deliciousness, it’s a mix of textures and flavors that will keep you coming back for more. Salad just got a serious upgrade!

From Shreds to Melts, Borden® Cheese is your versatile go-to for delicious recipes, snacks, and meals that bring the family together. Their Triple Cheddar Cheese, a blend of shredded mild white, medium and sharp cheddar cheese, adds protein, texture, and incredible flavor!

Corn Chip Salad adds pizzaz to lots of meals and a summer side dish must. Besides eating it with a spoon or scooping it up with chips, you can spoon it over taco cups, tacos, enchiladas, a taco salad, or grilled meats like steak or bbq chicken. You’ll want to add it to the menu for your next party!

Why You’ll Like This Recipe

• Quick and Easy Recipe: With minimal prep time, you can have this salad ready in just a few minutes. Perfect for all your warm weather spring and summer cookouts!
• Flavor Explosion: The combination of crunchy corn chips and zesty ingredients creates a flavor and texture combo that’ll keep you coming back for more! It’s a guaranteed BIG hit!
• Versatile: This delicious salad is a perfect side dish, topping for tacos, or a standalone meal; it adapts to any occasion!
• Customizable: You can easily adjust the ingredients to suit your tastes or dietary needs.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Corn Kernels: Crunchy and sweet corn provides the salad’s vibrant base.
• Black Beans: Add protein and a creamy texture.
• Hominy: Provides a unique flavor and chewy texture.
• Bell Peppers: Red bell peppers adds color and a fresh, crisp bite. Any color works beautifully!
• Jalapeños: Bring a little heat and spice.
• Red Onion: Offers a zesty crunch and vibrant color.
• Cilantro: Fresh and aromatic, it adds a burst of herbaceous flavor.
• Lime Juice & Zest: Brightens the salad with a tangy acidity that enhances the flavors.
• Mayonnaise: Creates a creamy base for the dressing.
• Sour Cream: Adds a tangy creaminess.
• Borden Cheddar Cheese or Triple Cheddar Cheese: Provides a rich, savory element that brings all the flavors together.
• Corn Chips or Tortilla Chips: Adds the essential crunch and a delightful bite for texture.

Tools You’ll Need

• Mixing Bowls
• Measuring Cups and Spoons
• Whisk
• Spatula
• Cutting Board
• Chef’s Knife
• Colander
• Citrus Press

How to Make Corn Chip Salad  

1. In a large mixing bowl, whisk together mayonnaise, sour cream, lime zest and juice, salt, and black pepper until smooth. 
2. To the bowl, add corn kernels, black beans, hominy, diced bell pepper, jalapeños, red onion, and cilantro.

3. Toss gently until everything is well coated.
4. Fold in cheddar cheese until evenly distributed. Cover with a lid or plastic wrap and refrigerate.

5. Just before serving, mix in 2 cups of the corn chips or crushed tortilla chips. Transfer to a large bowl for serving and garnish with the remaining chips and additional cilantro, if desired.

Pro Tips and Substitutions

• Bean Choices. Feel free to substitute black beans with kidney beans or pinto beans. For more southwestern flavor, use a seasoned can of black beans.
• Corn. Besides fresh corn cut off the cob, you can use thawed frozen corn or drained cans of corn.
• Salad Additions. Chopped tomatoes, avocado, green pepper, black olives, green onion, and cucumber for different flavor profiles. There are lots of options!
• Spice Level. Adjust the amount of jalapeños based on your heat tolerance, or omit them if you prefer a milder salad. You can add taco seasoning to the dressing for a jazzed up dressing! Add cayenne or crushed red pepper flakes for more heat!
• Dressing Alternatives. For a lighter version, use light mayonnaise and/or sour cream. You can also opt to substitute some/all of both with plain Greek yogurt. Salad dressing like Miracle Whip can be used in place of mayonnaise for an added sweet note.
• Chips. Use gluten-free corn chips or tortilla chips if you have dietary restrictions.

Storage

Store any leftover corn chip salad in an airtight container in the refrigerator for up to 2 days. The chips WILL lose their crunch, so it’s best to add them just before serving. This is not a recipe that freezes well as the texture is too compromised.

You can prepare the salad and dressing ingredients separately ahead of time. Toss them together with the dressing and chips right before serving for the best texture.

Discard the salad if left out at room temperature for more than two hours.

Frequently Asked Questions

More Mexican-Inspired Recipes

• 4-Ingredient Guacamole Recipe
• Fresh Pico de Gallo
• Spicy Cranberry Salsa
• Classic Potato Salad

This post was created in partnership with Borden Cheese. All thoughts and opinions are 100% my own.

Print

Corn Chip Salad

Say goodbye to dull salads and hello to this irresistible Corn Chip Salad! Every spoonful is loaded flavor. It's a perfect make-ahead dish for potlucks or holiday get-togethers! Trust me, you won’t be able to resist getting seconds!

Course Appetizer, Salad

Cuisine American

Keyword barbecue, salsa

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 16 servings

Calories 136kcal

Ingredients

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 lime zested and juiced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup corn kernels
• 1/2 cup black beans drained and rinsed
• 1/2 cup hominy drained
• 1/2 cup diced bell pepper any color
• 1-2 finely diced jalapeños
• 2 tablespoons finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups shredded Borden cheddar cheese or triple cheddar cheese
• 2 1/4 cups corn chips or crushed tortilla chips reserve 1/4 cup for garnish

Instructions

• In a large mixing bowl, whisk together mayonnaise, sour cream, lime zest and juice, salt, and black pepper until smooth.
• To the bowl, add corn kernels, black beans, hominy, diced bell pepper, jalapeños, red onion, and cilantro.
• Toss gently until everything is well coated.
• Fold in cheddar cheese until evenly distributed. Fold in cheddar cheese until evenly distributed. Cover with a lid or plastic wrap and refrigerate.
• Just before serving, mix in 2 cups of the corn chips or crushed tortilla chips. Transfer to a serving dish and garnish with the remaining chips and additional cilantro, if desired.

Video

Notes

Approximate nutrition information for a 1/2 cup serving.

Pro Tips and Substitutions

• Bean Choices. Feel free to substitute black beans with kidney beans or pinto beans. For more southwestern flavor, use a seasoned can of black beans.
• Corn. Besides fresh corn cut off the cob, you can use thawed frozen corn or drained cans of corn.
• Salad Additions. Chopped tomatoes, avocado, green pepper, black olives, green onion, and cucumber for different flavor profiles. There are lots of options!
• Spice Level. Adjust the amount of jalapeños based on your heat tolerance, or omit them if you prefer a milder salad. You can add taco seasoning to the dressing for a jazzed up dressing! Add cayenne or crushed red pepper flakes for more heat!
• Dressing Alternatives. For a lighter version, use light mayonnaise and/or sour cream. You can also opt to substitute some/all of both with plain Greek yogurt. Salad dressing like Miracle Whip can be used in place of mayonnaise for an added sweet note.
• Chips. Use gluten-free corn chips or tortilla chips if you have dietary restrictions.

Storage

Store any leftover corn chip salad in an airtight container in the refrigerator for up to 2 days. The chips WILL lose their crunch, so it’s best to add them just before serving. This is not a recipe that freezes well as the texture is too compromised.

You can prepare the salad and dressing ingredients separately ahead of time. Toss them together with the dressing and chips right before serving for the best texture.

Discard the salad if left out at room temperature for more than two hours.

Nutrition

Calories: 136kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 330mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 0.4mg

The post Corn Chip Salad appeared first on Dinner in 321.

Let’s be real: the right dressing can make all the difference in turning a salad from ho-hum to wholly satisfying. This creamy Garlic Parmesan Dressing is one of my favorites. Not only is it perfect for salads, but it also doubles as a fantastic dip for fresh vegetables or chicken wings!

What I love about this dressing is how quick and easy it is to make—no need for complicated ingredients or fancy techniques. Just a few simple staples from your kitchen, and you’ll have a rich and flavorful dressing that elevates any salad or veggie platter in no time!

Say goodbye to boring salads and hello to flavor-packed deliciousness! Add more garlicky goodness to your meal rotation with this easy Garlic Butter Chicken and Epic Garlic Butter Spread!

Why You’ll Like This Recipe

• Bursting with Flavor: The combination of garlic and Parmesan creates a creamy dressing with a punch of flavor. It takes your veggies to the next level.
• Versatile: It’s a great salad dressing for drizzling over side salads or as a dip for vegetables or chicken.
• Quick and Easy: This garlic parmesan salad dressing comes together in minutes with simple ingredients.
• Customizable: Adjust the ingredients for this creamy garlic salad dressing to match your personal taste.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Mayonnaise: Forms the creamy base of the dressing.
• Grated Parmesan Cheese: Adds a savory depth, nutty flavor and umami richness.
• Whole Buttermilk: Contributes tanginess and a lighter texture.
• Milk: Thins out the dressing to your desired consistency.
• Garlic Cloves: The star ingredient! Fresh garlic gives the dressing its bold, full-flavored garlic taste.
• Fresh Minced Parsley or Dried Parsley: Adds a pop of color and a fresh herbal note.
• Lemon Juice: Provides acidity that brightens up the dressing and balances the richness.
• Salt and Black Pepper or Seasoning Salt: Enhances the flavors of all the ingredients.

Tools You’ll Need

• Liquid Measuring Cups
• Dry Measuring Cups and Spoons
• Mixing Bowl or Mason Jar
• Garlic Press
• Whisk
• Spatula

How to Make Creamy Garlic Salad Dressing

1. In a mixing bowl or mason jar, add mayonnaise, grated Parmesan cheese, whole buttermilk, milk, garlic, parsley, lemon juice, and salt and pepper or seasoning salt. Stir or shake until smooth and well combined.

2. If you prefer a thinner dressing, add more buttermilk or milk gradually until you reach your desired consistency.
3. Sample the dressing and adjust any ingredients to suit your taste.

4. Transfer the dressing to an airtight container and refrigerate for at least 30 minutes.
5. Shake or stir the dressing again before serving.

Pro Tips and Substitutions

• Garlic Intensity: Adjust the number of raw garlic cloves based on your preference for garlicky flavor; you can use roasted garlic for a milder taste.
• Dairy Ingredient Alternatives: For a lighter version, substitute regular mayonnaise with light mayonnaise. You can substitute whole buttermilk with Greek yogurt, low-fat buttermilk or sour cream.
• Lemon Juice Alternative: If you need a substitute for lemon juice, you can add acidity by using lime juice, dijon mustard or bold vinegars like white wine vinegar, red wine vinegar or apple cider vinegar.
• Fresh Herbs and Seasonings: Swap fresh parsley for other herbs like chives, dill, or cilantro for a different flavor profile. You could also add onion powder or thinly sliced green onions. If using garlic powder instead of fresh garlic, start with 1/4 teaspoon and add more to taste.
• Vegan Option: Use a vegan mayonnaise and a non-dairy milk to make this dressing suitable for plant-based diets.

How to Use Garlic Salad Dressing

This homemade creamy garlic dressing has the best flavor and is incredibly versatile. It can enhance a variety of dishes beyond just salads. Here are some creative healthy recipes and food ideas you can use with it:

1. Salad Enhancer: Drizzle it over your favorite salad or grain-based salads.
2. Dip for Vegetables: Use it as a dip for fresh veggies.
3. Marinade: Marinate chicken, shrimp, or tofu in the creamy salad dressing before grilling or roasting.
4. Sandwich Spread: Spread it on sandwiches or wraps instead of mayonnaise.
5. Pasta Salad: Toss it with pasta and vegetables for a quick and tasty pasta salad with bold flavor.
6. Pizza Drizzle: Use it as a finishing touch over homemade or store-bought pizza.
7. Grain Bowls: Mix it into grain bowls with brown rice or farro, topped with vegetables and protein.
8. Chicken Wings: Toss cooked chicken wings in it like it’s a garlic sauce.
9. Baked Potatoes: Drizzle over baked potatoes or potato wedges .
10. Egg Dishes: Use it as a dressing for potato or egg salad.

Storage

Store garlic salad dressing in a sealed container in the refrigerator for up to a week. Before Serving give it a good shake, as the ingredients may separate over time. I wouldn’t recommend freezing this dressing as the ingredients will separate.

Frequently Asked Questions

More Recipes that Use Garlic

• Creamy Garlic Pork Chops
• Crockpot Honey Garlic Chicken
• Crispy & Garlicky Green Beans
• Chicken Garlic Parmesan Pasta

Print

Creamy Garlic Salad Dressing

Ready to transform your salad game? This creamy Garlic Salad Dressing is here to save the day! Rich and creamy, this easy to make recipe is a simple way to add excitement to your favorite greens or raw veggies.

Course Miscellaneous, Salad

Cuisine American

Keyword dip

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 16 servings

Calories 27kcal

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/4 cup whole buttermilk
• 1/4 cup milk
• 2-3 minced garlic cloves
• 2 teaspoons fresh minced parsley or 1/2 teaspoon dried parsley
• 1/2 teaspoon lemon juice
• seasoning salt or salt and black pepper amount as desired

Instructions

• In a mixing bowl or mason jar, add mayonnaise, grated Parmesan cheese, whole buttermilk, milk, garlic, parsley, lemon juice, and salt and pepper or seasoning salt. Stir or shake until smooth and well combined.
• If you prefer a thinner dressing, add more buttermilk or milk gradually until you reach your desired consistency.
• Sample the dressing and adjust any ingredients to suit your taste.
• Transfer the dressing to an airtight container and refrigerate for at least 30 minutes.
• Shake or stir the dressing again before serving.

Video

Notes

Pro Tips and Substitutions

• Garlic Intensity: Adjust the number of raw garlic cloves based on your preference for garlicky flavor; you can use roasted garlic for a milder taste.
• Dairy Ingredient Alternatives: For a lighter version, substitute regular mayonnaise with light mayonnaise. You can substitute whole buttermilk with Greek yogurt, low-fat buttermilk or sour cream.
• Lemon Juice Alternative: If you need a substitute for lemon juice, you can add acidity by using lime juice, dijon mustard or bold vinegars like white wine vinegar, red wine vinegar or apple cider vinegar.
• Fresh Herbs and Seasonings: Swap fresh parsley for other herbs like chives, dill, or cilantro for a different flavor profile. You could also add onion powder or thinly sliced green onions. If using garlic powder instead of fresh garlic, start with 1/4 teaspoon and add more to taste.
• Vegan Option: Use a vegan mayonnaise and a non-dairy milk to make this dressing suitable for plant-based diets.

Nutrition

Calories: 27kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 3mg | Sodium: 92mg | Potassium: 19mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.03mg

The post Creamy Garlic Salad Dressing appeared first on Dinner in 321.

When it comes to making a crowd-pleasing treat, this Pineapple Fluff is always guaranteed to impress. With a base of vanilla pudding and whipped topping infused with crushed pineapple and coconut, there’s so much to love.

This is a recipe that’s been passed down from my grandmother over generations. It’s a retro salad that’s been on our table for holidays, family gatherings, potlucks, and picnics. Even my daughter loves to make it for her friends!

This pineapple fluff is also a great make-ahead dish for a party that stores well in the fridge. We mix it up in the morning just pull it out of the fridge when we are ready to serve. If you love a fluff recipe be sure to also try our viral Pistachio Fluff Salad and Cookie Salad.

Why You’ll Love this Recipe

• 7 Ingredient Fluff. All of these ingredients are affordable and quick to find at the store. We love to keep them in our pantry too so we can make this fluff quickly when we are in a pinch for time.
• Fun treat for the whole family. With flavors of tropical pineapple, coconut, and nuts, there’s so much that everyone will love about this dessert.
• Easy to make in advance. We love bringing this pineapple fluff to a party, it’s simple to prepare in 15 minutes and then can store in the fridge until you’re ready to serve.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Canned crushed pineapple with its juices: The star ingredient of this retro salad, it adds tropical flavor and a hint of fruity sweetness.
• Instant vanilla pudding mix: The base of the salad, the custardy texture is essential to making the fluff melt in your mouth.
• Mini marshmallows: Adds a nice chew and sweet flavor to every bite.
• Shredded sweetened coconut: Our favorite ingredient in this salad, it pairs nicely with the pineapple.
• Chopped pecans or walnuts: Nuts are optional but we love them for the crunchy texture and their rich flavor.
• Maraschino cherries: A pop of red and burst of classic cherry flavor.
• Cool Whip or fresh whipped cream: The main ingredient responsible for making pineapple fluff salad so light and airy.
• Topping options: Halved maraschino cherries, shredded coconut and/or chopped pecans or walnuts all work great!

Tools You’ll Need

• Mixing Bowls
• Spatula
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Whisk

How to Make Pineapple Fluff

1. In a large mixing bowl, pour in the crushed pineapple along with its juices and instant vanilla pudding mix. Stir until the mixture is well blended.

2. Stir in mini marshmallows, shredded coconut, chopped nuts, and maraschino cherries until evenly distributed.

3. Gently fold in whipped topping until fully combined.

4. Cover with plastic wrap or a lid and refrigerate for at least one hour before serving.
5. Transfer to a serving bowl and garnish as desired.

Expert Tips

• Be sure to add the pineapple with its juices from the can. This liquid is mixed into the vanilla pudding mix and infuses it with additional pineapple flavor making this salad extra delicious.
• Thaw the whipped topping prior to using. Be sure you place the frozen whipped topping in the fridge to thaw before making the fluff so that it can be the correct consistency.
• Nuts are optional, but highly recommended! We love chopped pecans or walnuts. Their nutty flavor compliments the sweetness of the salad so nicely.
• For a pineapple fluff that sets correctly, you’ll want to refrigerate an hour before serving. This helps all the ingredients set and get that classic light and fluffy texture in each bite.
• Swap the whipped topping for homemade whipped cream. This is an option that’s an easy substitution. Just whip together 1 ½ cups heavy whipping cream or heavy cream, ¼ cup powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.

Storage

Store any leftover pineapple fluff salad in an airtight container in the fridge for up to 1 to 2 days. We don’t recommend freezing this salad, when it thaws it usually changes texture and becomes watery.

This is a great fluff to make in advance. You can make it the morning of a party and just keep in the fridge until ready to serve. It also transports well too!

FAQs

More Easy Retro Salads

• Pistachio Ambrosia Salad
• Cranberry Fluff Salad
• Green Jello Salad
• Orange Jello Salad

Print

Pineapple Fluff Salad

This Pineapple Fluff is a classic retro salad recipe that our family grew up with! It's a simple no-bake dessert to make with only 7 ingredients. It's also a great make ahead dish for a party that stores well in the fridge.

Course Dessert, Salad

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

1 hour hour

Total Time 1 hour hour 15 minutes minutes

Calories 1556kcal

Ingredients

• 20 ounce can crushed pineapple with its juices
• 3.4 ounce box instant vanilla pudding mix
• 1 1/2 cups mini marshmallows
• 1 cup shredded sweetened coconut
• 1/2 cup chopped pecans or walnuts optional
• 1/2 cup chopped maraschino cherries
• 8 ounce container Cool Whip or fresh whipped cream
• Topping options: halved maraschino cherries, shredded coconut and/or chopped pecans or walnuts

Instructions

• In a large mixing bowl, pour in the crushed pineapple along with its juices and instant vanilla pudding mix. Stir until the mixture is well blended.
• Stir in mini marshmallows, shredded coconut, chopped nuts, and maraschino cherries until evenly distributed.
• Gently fold in whipped topping until fully combined.
• Cover with plastic wrap or a lid and refrigerate for at least one hour before serving.
• Transfer to a serving bowl and garnish as desired.

Video

Notes

Storage: 

Store any leftover pineapple fluff salad in an airtight container in the fridge for up to 1 to 2 days. We don’t recommend freezing this salad, when it thaws it usually changes texture and becomes watery.

This is a great fluff to make in advance. You can make it the morning of a party and just keep in the fridge until ready to serve. It also transports well too!

Tips:

• Be sure to add the pineapple with its juices from the can. This liquid is mixed into the vanilla pudding mix and infuses it with additional pineapple flavor making this salad extra delicious.
• Thaw the whipped topping prior to using. Be sure you place the frozen whipped topping in the fridge to thaw before making the fluff so that it can be the correct consistency.
• Nuts are optional, but highly recommended! We love chopped pecans or walnuts. Their nutty flavor compliments the sweetness of the salad so nicely.
• For a pineapple fluff that sets correctly, you’ll want to refrigerate an hour before serving. This helps all the ingredients set and get that classic light and fluffy texture in each bite.
• Swap the whipped topping for homemade whipped cream. This is an option that’s an easy substitution. Just whip together 1 ½ cups heavy whipping cream or heavy cream, ¼ cup powered sugar, and ½ teaspoon vanilla extract until stiff peaks form, about 1-2 minutes.

Nutrition

Serving: 6g | Calories: 1556kcal | Carbohydrates: 230g | Protein: 15g | Fat: 72g | Saturated Fat: 60g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 870mg | Potassium: 773mg | Fiber: 17g | Sugar: 163g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 276mg | Iron: 3mg

The post Pineapple Fluff appeared first on Dinner in 321.