Whether you grew up with Frog Eye Salad or not, you’re in for a treat! This was one of those deliciously sweet and creamy nostalgic salad recipes I’d always see at one of my church potlucks. It’s similar to rice pudding, using a pasta base, that’s combined with a homemade creamy custard.

That mixture is chilled and mixed with tropical pineapple, coconut, and cherries for the most delicious bite. The best part is it uses pantry staple ingredients and is not difficult to make, even my niece loves to help me make this! If you love retro salads, my Orange Jello Salad and Frozen Fruit Salad are two others to try.

Why you’ll love this recipe

• Fun, retro salad recipe for any potluck gathering. This will feed a crowd as a side dish or dessert and has flavors all ages love.
• Easy to make in advance. It’s simple to do and prep when entertaining since everything can be made and assembled ahead of time.
• Perfect to customize with other ingredients. This is the classic recipe, but you can make it your own with other ingredients and mix-ins.

ingredients

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

Pasta and Dressing:

• Acini di pepe pasta: The pasta base to this sweet salad that almost makes it like a rice pudding.
• Granulated sugar: Sweetens the base of the frog eye salad.
• All-purpose flour: Helps thicken the salad custard to the correct consistency.
• Pineapple juice reserved from cans below: Adds more nice tropical sweet flavor.
• Large eggs: Helps to make the pudding-like sauce for the frog eye salad.
• Salted butter: The fat that adds richness to round out the custard base. Use unsalted if you prefer.
• Lemon juice: Adds a touch of acid to brighten the flavors.
• Vanilla extract: Always use pure extract here to make sure the caramel and floral flavors shine through.

Mix-Ins:

• Crushed pineapple: Drain the pineapple but reserve the juice.
• Canned pineapple tidbits: A second type of pineapple for different texture. Make sure you reserve the juice after draining here as well.
• Canned mandarin oranges: Adds nice citrus flavor that is also sweet.
• Miniature marshmallows: Regular or fruity flavor, these give it little bit of chewy texture and pop of sweetness.
• Sweetened shredded coconut: Adds more texture and tropical flavor.
• Maraschino cherries: Drain them well so they don’t bleed. Adds that rich cherry taste and a pop of color.
• Frozen whipped topping or homemade whipped cream: For the light and airy texture. Store-bought or homemade both work great.

Tools You’ll Need

• Mixing Bowls
• Colander
• Spatula
• Liquid Measuring Cups
• Whisk
• Small Saucepan

how to make frog eye salad

1. Cook the acini di pepe pasta according to package directions until just al dente. Drain well, rinse with cold water, and set aside to cool completely.

2. In a medium saucepan, whisk together sugar, flour, and salt. Add the beaten eggs and pineapple juice and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 8–10 minutes.

3. Remove from heat and stir in the butter, lemon juice, and vanilla. Allow the custard to cool completely to room temperature before proceeding.

4. In a large mixing bowl, combine the cooled pasta, cooled custard dressing, drained crushed pineapple, pineapple tidbits, mandarin oranges, marshmallows, coconut, and maraschino cherries. Stir until combined.

5. Gently fold in the whipped topping until everything is light and evenly combined. Do not overmix.
6. Cover and refrigerate for at least 2 more hours before serving to let the flavors meld. Garnish with extra maraschino cherries and marshmallows on top if desired. Serve cold.

expert tips

• Drain and rinse the pasta well to stop the cooking. Similarly to pasta salad, you don’t want to overcook the pasta or it will be mushy. By running it under cold water this will stop the cooking to keep the texture and thicken the salad correctly.
• Make sure the pudding mixture thickens correctly. This is the base that forms the texture of the salad, so if you don’t cook it enough on the stovetop to start, it will be too thin after stirring all the ingredients together.
• Cool the custard before stirring it with the pasta. Make sure you cool the custard before tossing it with any other ingredients or it will continue to cook or melt and not allow the salad to set.
• Don’t over-mix the salad after adding the whipped topping. You don’t want to deflate it, so it’s best to gently fold to keep every bite light and airy.

Swaps and Variations

There are lots of versions of Frog Eye Salad depending on where it’s made. Here are some alternatives to consider when you make it your own:

• No Coconut: Not a fan of coconut? Simply leave it out. The salad is just as delicious without it.
• Add Fruit: Fresh or canned fruit works beautifully here. Diced peaches, fruit cocktail, or sliced strawberries are all great additions.
• Swap the Pasta: Can’t find acini di pepe? Orzo or ditalini pasta are the closest substitutes and work just as well in this recipe.
• Add Nuts: Fold in 1/2 cup of chopped pecans or walnuts for a little crunch and texture.
• Tropical Twist: Add diced mango, toasted macadamia nuts, and a splash of coconut cream to the dressing for a more tropical flavor profile.
• Cherry Swap: Not a maraschino cherry fan? Substitute with fresh halved grapes or dried cranberries for a different pop of color and flavor.
• Cool Whip Substitute: Fresh whipped cream can be used instead of Cool Whip. In a large bowl on high speed, blend together 3 cups heaving whipping cream or heavy cream, 1/2 cup powered sugar, and 1 teaspoon vanilla extract until stiff peaks form, about 1-2 minutes. Do not add to the dessert until ready to serve within 2-4 hours.
• Make It Lighter: Substitute the frozen whipped topping with light whipped topping and use light canned fruit in juice instead of syrup for a lighter version.

storage

Store any leftover Frog Eye Salad in an airtight container in the fridge for up to 2 days. I don’t recommend freezing the salad as it will change the texture and become watery once it thaws.

It’s the perfect dish to make in advance since it needs many hours to chill in the fridge for the best flavor. I like to make it a full day in advance to make sure I have enough time for the custard to set.

Frequently asked Questions

more quick salad recipes

• Pineapple Fluff
• Cookie Salad
• Pistachio Ambrosia Salad
• Cranberry Fluff Salad

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Frog Eye Salad

This Frog Eye Salad is a retro salad recipe from the 1960s that's still popular in potluck culture today. I love that I can make it ahead of time, even the day before, for a sweet, light and creamy tropical flavor, almost like rice pudding!

Course Dessert, Salad

Cuisine American

Keyword holiday, holidays

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

2 hours hours

Total Time 3 hours hours

Servings 20 servings

Calories 269kcal

Ingredients

Pasta and Dressing

• 1 1/2 cups acini di pepe pasta dry
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 3/4 cups pineapple juice reserved from cans below
• 2 large eggs beaten
• 1 tablespoon salted butter
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Mix-Ins

• 20 ounce can crushed pineapple drained (reserve juice)
• 20 ounce can pineapple tidbits drained (reserve juice
• 11 ounce can mandarin oranges drained
• 2 cups miniature marshmallows
• 2 cups sweetened shredded coconut
• 1/2 cup maraschino cherries drained and halved
• 16 ounce container frozen whipped topping thawed (or homemade whipped cream see note)

Instructions

• Cook the acini di pepe pasta according to package directions until just al dente. Drain well, rinse with cold water, and set aside to cool completely.
• In a medium saucepan, whisk together sugar, flour, and salt. Add the beaten eggs and pineapple juice and whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 8–10 minutes.
• Remove from heat and stir in the butter, lemon juice, and vanilla. Allow the custard to cool completely to room temperature before proceeding.
• In a large mixing bowl, combine the cooled pasta, cooled custard dressing, drained crushed pineapple, pineapple tidbits, mandarin oranges, marshmallows, coconut, and maraschino cherries. Stir until combined.
• Gently fold in the whipped topping until everything is light and evenly combined. Do not overmix.
• Cover and refrigerate for at least 2 more hours before serving to let the flavors meld. Garnish with extra maraschino cherries and marshmallows on top if desired. Serve cold.

Notes

Expert Tips

• Drain and rinse the pasta well to stop the cooking. Similarly to pasta salad, you don’t want to overcook the pasta or it will be mushy. By running it under cold water this will stop the cooking to keep the texture and thicken the salad correctly.
• Make sure the pudding mixture thickens correctly. This is the base that forms the texture of the salad, so if you don’t cook it enough on the stovetop to start, it will be too thin after stirring all the ingredients together.
• Cool the custard before stirring it with the pasta. Make sure you cool the custard before tossing it with any other ingredients or it will continue to cook or melt and not allow the salad to set.
• Don’t over-mix the salad after adding the whipped topping. You don’t want to deflate it, so it’s best to gently fold to keep every bite light and airy.

Storage: 

Store any leftover Frog Eye Salad in an airtight container in the fridge for up to 2 days. I don’t recommend freezing the salad as it will change the texture and become watery once it thaws.

It’s the perfect dish to make in advance since it needs many hours to chill in the fridge for the best flavor. I like to make it a full day in advance to make sure I have enough time for the custard to set.

Nutrition

Calories: 269kcal | Carbohydrates: 49g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 116mg | Potassium: 178mg | Fiber: 2g | Sugar: 35g | Vitamin A: 300IU | Vitamin C: 24mg | Calcium: 37mg | Iron: 1mg

The post Frog Eye Salad appeared first on Dinner in 321.

This salad is all about crunch, color, and big tropical flavor. Raw ramen noodles, crisp coleslaw, juicy mango, snap peas, and a sweet-savory sesame dressing come together in the best way — and the whole thing is ready in under 20 minutes.

Don’t let the mango fool you into thinking this is just a pretty salad. It’s seriously nutritious. One cup packs over 50% of your daily vitamin C, plus vitamin A, folate, fiber, potassium, and antioxidants like beta-carotene and quercetin, all with zero fat or cholesterol. It’s one of those ingredients that makes a dish taste amazing and actually be good for you at the same time.

When picking your mango, skip the color check and go by feel. It should give slightly when pressed, like a ripe peach or avocado. For everything you need to know about selecting, ripening, and cutting mangos, the National Mango Board is the best resource out there.

Why You’ll Love this recipe

• No cooking required. The ramen noodles stay raw and crunchy. No boiling, no stove, no fuss. Just toss, dress, and serve.
• It’s make-ahead friendly. The salad base and dressing can be prepped separately in advance, making it perfect for meal prep or entertaining.
• It’s packed with nutrition. Between the mango, snap peas, carrots, and pistachios, this salad delivers fiber, vitamins, healthy fats, and antioxidants in every bite.
• It’s a guaranteed crowd-pleaser. The sweet-savory-crunchy salad is a hit at every potluck, backyard BBQ, or just making it for yourself on a Tuesday.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Salad

• Instant ramen noodles — Used raw and uncooked for maximum crunch. Set aside one of the flavor packets for the dressing.
• Shredded coleslaw mix — Adds bulk, crunch, and color without any extra prep.
• Fresh mango — The tropical heart of this salad. Ripe, sweet mango brings juicy flavor, beautiful color, and a powerful nutritional boost.
• Sugar snap peas — Adds a fresh, crisp bite and a pop of bright green.
• Carrots — Extra crunch and a hint of natural sweetness.
• Scallions — Thinly sliced for a mild, fresh onion flavor that doesn’t overpower.
• Shelled pistachios — Chopped pistachios add a rich, buttery crunch and a beautiful green color. They also bring healthy fats and protein to round out the salad.

Dressing

• Rice vinegar — The base of the dressing.
• Neutral oil — Avocado, canola, or vegetable oil all work well. This keeps the dressing light and lets the other flavors shine.
• Toasted sesame oil — Adds a deep, nutty, savory note.
• Honey — Balances the acidity of the vinegar and adds a natural sweetness.
• Soy sauce — Brings umami depth and a touch of saltiness.
• Ramen noodle flavor packet — Don’t toss it! One reserved flavor packet seasons the dressing with a savory, slightly salty punch.

How to make tropical Ramen Noodle Salad

1. Chop and dice the salad base ingredients. In a large mixing or serving bowl, combine the coleslaw mix, diced mango, sugar snap peas, carrots, and scallions.

2. Make the dressing. In a small bowl or mason jar, combine the rice vinegar, neutral oil, toasted sesame oil, honey, soy sauce, and one of the reserved ramen flavor packets. Whisk or shake vigorously until the honey is fully incorporated and the dressing is emulsified. Set aside.

3. If serving immediately, add the raw ramen noodles and chopped pistachios to the bowl. Pour the dressing over the top and toss everything together until every ingredient is evenly coated. Serve right away for maximum crunch.

Tips and Substitutions

• Pick the right mango. A fully ripe mango is key. It should give slightly when pressed and smell fragrant near the stem. An underripe mango will be too tart; an overripe mango will be too soft and mushy.
• Swap the pistachios. Chopped cashews, sliced almonds, or sunflower seeds are all great substitutes.
• Add protein. Grilled shrimp, shredded rotisserie chicken, or crispy tofu all make excellent additions if you want to turn this into a full meal.
• Adjust the sweetness. If your mango is especially sweet, reduce the honey in the dressing slightly. Taste and adjust to your preference.
• Use a different oil. If you don’t have a neutral oil on hand, light olive oil works as a substitute — just note it will add a slightly more pronounced flavor.
• Don’t dress the salad until you’re ready to eat. The ramen noodles will soften once they hit the dressing, so if you want that signature crunch, add the noodles and dressing right before serving.

Storage

If you plan to make this salad ahead of time, store the components separately for the best results.

Once the salad is fully dressed and assembled, it’s best eaten the same day. The noodles will continue to soften overnight, but some people actually enjoy the texture the next day. It’s a softer, more pasta-salad-like consistency.

Frequently Asked Questions

This post is sponsored by the National Mango Board. All opinions are my own.

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Tropical Ramen Noodle Salad

If you're craving something fresh, crunchy, and a little tropical, this Tropical Ramen Noodle Salad is it. It comes together in under 20 minutes and disappears just as fast.

Course Salad, Side Dish

Cuisine American

Keyword fruit, vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 214kcal

Ingredients

Salad

• 6 ounces instant ramen noodles
• 14 ounce bag shredded coleslaw mix cabbage and carrots
• 1 large ripe mango diced
• 1 cup chopped sugar snap peas
• 1/2 cup chopped carrots
• 1/2 cup thinly sliced scallions
• 1/2 cup chopped shelled pistachios

Dressing

• 1/3 cup rice vinegar
• 1/3 cup neutral oil avocado, canola, or vegetable oil
• 2 tablespoons toasted sesame oil
• 1/4 cup honey
• 1 tablespoon soy sauce
• 1 of the reserved ramen noodle flavor packets

Instructions

• In a small bowl or a mason jar, combine the rice vinegar, neutral oil, toasted sesame oil, honey, soy sauce, and 1 of the reserved ramen noodle flavor packets. Whisk or shake vigorously until the honey is fully incorporated and the dressing is emulsified.
• In a large mixing or serving bowl, combine the coleslaw mix, mango, sugar snap peas, carrots, and scallions. Toss gently until combined.
• If serving immediately, add the noodles and pistachios to the bowl. Pour the dressing over the top and toss everything together until evenly coated.

Video

Notes

Tips

• Pick the right mango. A fully ripe mango is key. It should give slightly when pressed and smell fragrant near the stem. An underripe mango will be too tart; an overripe mango will be too soft and mushy.
• Swap the pistachios. Chopped cashews, sliced almonds, or sunflower seeds are all great substitutes.
• Add protein. Grilled shrimp, shredded rotisserie chicken, or crispy tofu all make excellent additions if you want to turn this into a full meal.
• Adjust the sweetness. If your mango is especially sweet, reduce the honey in the dressing slightly. Taste and adjust to your preference.
• Use a different oil. If you don’t have a neutral oil on hand, light olive oil works as a substitute — just note it will add a slightly more pronounced flavor.
• Don’t dress the salad until you’re ready to eat. The ramen noodles will soften once they hit the dressing, so if you want that signature crunch, add the noodles and dressing right before serving.

Storage

If you plan to make this salad ahead of time, store the components separately for the best results.

Once the salad is fully dressed and assembled, it’s best eaten the same day. The noodles will continue to soften overnight, but some people actually enjoy the texture the next day. It’s a softer, more pasta-salad-like consistency.

Nutrition

Calories: 214kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 384mg | Potassium: 215mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1263IU | Vitamin C: 25mg | Calcium: 34mg | Iron: 1mg

The post Tropical Ramen Noodle Salad appeared first on Dinner in 321.

If you need an easy salad recipe that’s always delicious, this Creamy Cucumber Salad is a classic salad my family has been making for years and year. With crunchy refreshing cucumber in a creamy mayo and sour cream dressing, every bite pairs perfectly with Steak or Ribs.

With just two bowls, it takes minutes to assemble – my daughter even loves to make this recipe for a family barbecue on her own! I can’t wait for you to try this cucumber salad, it’s sure to be a hit!

why you’ll love this recipe

• 7-ingredient salad recipe. No need to gather a bunch of ingredients from the store, you just need a couple for this salad.
• Perfect summer side dish. Pair it with grilled meats and other side dishes for an easy warm weather meal.
• Simple dish to make in advance. I recommend letting this salad sit in the fridge for 30 minutes prior to serving, but you can make it hours before a meal to keep cooking stress-free.

ingredients

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

• Cucumbers: Use any variety you find at the store.
• Small red onion: Adds a hint of tang and bright color.
• Sour cream: One part of the creaminess that balances the mayo nicely.
• Mayonnaise: The second creamy ingredient for the dressing.
• Apple cider vinegar: The vinegar that brightens all of the flavors.
• Granulated sugar: A little pinch balances the tanginess of the dressing.
• Fresh dill: Bright, fresh and herby flavor.

Tools You’ll Need

• Mixing Bowl
• Spatula
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife
• Mandolin Slicer

how to make creamy cucumber salad

1. Wash and thinly slice the cucumbers and red onion. If preparing ahead of time, sprinkle with a little salt, let them sit in a colander for about 30 minutes, then pat dry with paper towels.

2. In a large bowl, combine sour cream, mayonnaise, vinegar, sugar, dill, salt, and pepper. Whisk until smooth and well blended.
3. Add the sliced cucumbers and onion to the dressing. Gently toss until everything is well coated.

4. Cover the salad and refrigerate for at least 30 minutes before serving.
5. Give the salad a gentle stir before serving. Adjust seasoning if necessary. Garnish with additional dill if desired.

expert tips

• Don’t skip the salting of the cucumbers if making ahead of time. This helps to draw out excess liquid from the cucumber to prevent the salad from being too watery.
• Swap the mayo or sour cream for Greek yogurt for a lighter salad. It’s just as delicious and a bit healthier!
• Allow the salad to sit in the fridge for 30 minutes before serving. A step to help the flavors marinate for an even more delicious salad.
• If you don’t enjoy cucumber seeds, buy seedless cucumbers or cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half moons.

What to serve with creamy cucumber salad

There are so many great options to build a menu for a weeknight or weekend entertaining with this salad. Here are some favorites:

• Coleslaw
• Hawaiian Pasta Salad
• Country Style Ribs
• Slow Cooker Beef Brisket
• 4 Ingredient Barbecue Cups
• Baked Beans and Ground Beef

storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Allow the salad to sit out to take the chill off for a few minutes. Give it a fresh stir to make sure all the flavors are distributed.

We don’t recommend freezing the salad, as it will change the texture once it thaws. If you do want to make the salad ahead of time, that’s great! Just keep it chilled until you are ready to serve.

Frequently Asked Questions

more delicious salad recipes

• Pea Salad
• Green Goddess Salad
• Corn Chip Salad
• Loaded House Salad

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Creamy Cucumber Salad

This Creamy Cucumber Salad is a classic summer side dish recipe perfect for pairing with grilled proteins. With 15 minutes of prep time, it's an effortless and refreshing bite your guests will love.

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword holiday, holidays, summer, vegetables

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 77kcal

Ingredients

• 2 pounds cucumbers any variety
• 1/2 small red onion
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon fresh dill plus more for garnish
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Wash and thinly slice the cucumbers. If preparing ahead of time, sprinkle with a little salt, let them sit in a colander for about 30 minutes, then pat dry with paper towels.
• In a large bowl, combine sour cream, mayonnaise, vinegar, sugar, dill, salt, and pepper. Whisk until smooth and well blended.
• Add the sliced cucumbers and onion to the dressing. Gently toss until everything is well coated.
• Cover the salad and refrigerate for at least 30 minutes before serving.
• Give the salad a gentle stir before serving. Adjust seasoning if necessary. Garnish with additional dill if desired.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 2 days. Allow the salad to sit out to take the chill off for a few minutes. Give it a fresh stir to make sure all the flavors are distributed.

We don’t recommend freezing the salad, as it will change the texture once it thaws. If you do want to make the salad ahead of time, that’s great! Just keep it chilled until you are ready to serve.

Tips:

• Don’t skip the salting of the cucumbers. This helps to draw out excess liquid from the cucumber to prevent the salad from being too watery.
• Swap the mayo or sour cream for Greek yogurt for a lighter salad. It’s just as delicious and a bit healthier!
• Allow the salad to sit in the fridge for 30 minutes before serving. A step to help the flavors marinate for an even more delicious salad.
• If you don’t enjoy cucumber seeds, buy seedless cucumbers or cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice the cucumber into half moons.

Nutrition

Calories: 77kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 230mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 0.3mg

The post Creamy Cucumber Salad appeared first on Dinner in 321.

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.

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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.

Video

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

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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.

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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

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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

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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

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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.