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Why This Recipe Works

• Fresh and vibrant. Blanched green beans stay crisp and bright, the perfect base for a warm-weather salad.
• Unexpected flavor twist. A tangy mint dressing adds a subtle sweetness and cool herb flavor without overpowering.
• Balanced textures. Crunchy pecans, creamy feta, and sharp red onion add contrast and keep every bite interesting.
• Make-ahead friendly. The salad holds its texture even after being dressed, making it ideal for entertaining and taking to potlucks or picnics.
• Flexible ingredients. Easily swap pecans for walnuts, or add in cherry tomatoes for variety.

Ingredients in This Green Bean Salad with Feta Cheese

Ingredient Substitutions and Additions

While I love this salad as it is, it is very flexible and can be modified to suit your tastes, dietary needs, or what you have on hand. Here are a few suggestions:

• Swap pecans for walnuts, almonds, or pine nuts
• Use fresh dill instead of mint for a different herb flavor (although you will lose the cool, fresh flavor)
• Use red wine vinegar instead of white.
• Substitute goat cheese crumbles for the salty feta.
• Add halved juicy cherry tomatoes for extra color.
• Toss in canned (rinsed and drained) chickpeas for added protein
• To make it dairy-free or vegan, omit the feta or use a plant-based feta substitute

Can I Use Frozen Green Beans?

Fresh green beans are best for this salad because they hold their crunch and bright color after blanching. If you need to use frozen, choose whole green beans (not cut), and steam or blanch them just until tender-crisp. Be sure to drain well and pat dry to avoid a watery salad. The texture won’t be quite as crisp, but the flavors will still come through.

How to Make This Cold Green Bean Salad Recipe

Here’s all you have to do to create this vibrant salad:

Mint Vinaigrette

1. Blend ingredients.
   Combine the olive oil, mint, vinegar, salt, garlic, and pepper in a food processor or blender and blend until smooth. Add additional salt and pepper to taste.
2. Refrigerate.
   Put in a jar or other covered container and refrigerate for at least 1 hour to allow the flavors to blend.

Cold Green Bean Salad

1. Blanch the green beans; dry.
   Steam the green beans until crisp tender (I cook them in my Instant Pot), then immediately plunge into a large bowl of ice water to keep their bright green color, flavor, and texture. Drain again and pat dry with paper towel. 
2. Combine salad ingredients; refrigerate.
   When beans are dry, place in a large serving dish and toss with the pecans, onions, and feta. Cover and chill for at least 30 minutes.
3. Toss with dressing and serve.
   Just before serving, pour the mint vinaigrette over the salad and toss. Season with salt and pepper to taste.

How to Serve Green Bean Salad with Feta

This salad is best served cold or at room temperature. Some main dishes I like to pair it with include:

• Grilled Lemon Chicken Recipe
• Easy Baked BBQ Chicken Breasts
• Air Fryer Fried Chicken Breast
• Slow Cooker Pulled Beef Recipe – for Sandwiches
• Pulled Pork Sandwiches
• Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
• Easy Oven Braised Beef Short Ribs with Spicy BBQ Sauce
• Braised Baby Back Ribs with Zesty BBQ Sauce
• Spicy Rubbed Pork Tenderloin
• Salmon Patties

Other Spring and Summer Side Salad Recipes

• Orzo Pasta Greek Salad with Lemon-Basil Dressing
• Grilled Corn Salad Recipe with Zucchini and Tomato
• Vegetable Couscous Recipe
• Recipe for Tomato Salad
• Best Broccoli Salad Recipe Ever
• Curried Pea Salad with Bacon and Cashews
• Lemon Mayonnaise Coleslaw Recipe
• Dorothy’s Potato Salad

Green Bean Salad with Feta Cheese

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This Cold Green Bean Salad with feta and mint dressing is refreshing, healthy, and always a crowd-pleaser. Crisp green beans, tangy feta, and crunchy pecans make it a standout side – perfect for spring and summer gatherings!

• Prep Time: 10 minutes
• Chilling Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

Mint Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/3 cup fresh mint leaves (packed)
• 2 1/2 tablespoons white wine vinegar
• 1/2 teaspoon kosher or sea salt
• 1 medium garlic clove, finely chopped
• Ground black pepper, to taste

Cold Green Bean Salad

• 1 pound fresh green beans, trimmed and cut into 1” pieces
• 2/3 cup chopped toasted pecans (can substitute walnuts, almonds or pine nuts)
• 2/3 cup chopped red onion
• 2/3 cup crumbled feta cheese (not flavored)
• Kosher salt, to taste
• Ground black pepper, to taste

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Instructions

Mint Vinaigrette

1. Combine the olive oil, mint, vinegar, salt, garlic, and pepper in a food processor or blender and blend until smooth. Add additional salt and pepper to taste. Put in a jar or other covered container and refrigerate for at least 30 minutes to allow the flavors to blend.

Cold Green Bean Salad

1. Steam the green beans until crisp-tender. Immediately plunge the beans into ice water to keep their bright green color. Drain again and pat dry with paper towel.
2. When beans are dry, place in a serving bowl and toss with the pecans, onions, and feta. Cover and chill for at least 30 minutes.
3. Just before serving, pour the mint dressing over the salad and toss. Season with salt and pepper to taste.

Notes

Make ahead: The dressing can be made up to 4 days ahead, placed in an airtight container, and refrigerated. The beans can be steamed one day ahead and kept in a zip-top baggie in the refrigerator. Toss with the pecans, onions, and cheese the day you plan to serve the salad.

Tips:
– Use fresh green beans. They should be firm, bright green, and snap easily (see Quick Tip above).
– Don’t overcook the beans. Steam just until crisp-tender, then plunge into ice water to stop the cooking.
– Choose the right mint. Spearmint is ideal here; it’s milder and sweeter than peppermint.
– Toast the nuts. Don’t skip this step – it deepens their flavor.
– Use good-quality feta. Look for block feta, preferably in brine, for the best texture and taste.
– Soften the raw onion’s bite, if needed. If your red onion is too strong for your taste, soak the chopped pieces in cold water for 10 to 15 minutes, then drain and pat dry.
– Let the dressing rest. Mix it up at least 30 minutes ahead to let the flavors meld before tossing with the salad.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Side Dish
• Method: No bake
• Cuisine: Mediterranean

Nutrition

• Serving Size:
• Calories: 323
• Sugar: 4.4 g
• Sodium: 354 mg
• Fat: 31.2 g
• Saturated Fat: 6 g
• Carbohydrates: 9.9 g
• Fiber: 3.9 g
• Protein: 5.3 g
• Cholesterol: 14.8 mg

The post Cold Green Bean Salad with Feta Cheese and Pecans appeared first on A Well Seasoned Kitchen.

The Best Recipe for Spinach Salad

Benefits of Spinach in Your Diet

Curry Dressing: The Perfect Flavor Boost

The zesty Curry Dressing is the star of this Spinach Salad Recipe. It takes the flavors to a whole new level, adding a burst of bold, aromatic, and earthy taste that perfectly complements the spinach and other ingredients.

Making the Zesty Curry Dressing

Spinach Salad Ingredients

Step-by-Step Guide for How to Make a Spinach Salad

1. First, make the Curry Dressing.
2. Remove any tough stems from the spinach (with baby spinach you shouldn’t have any) and place in a large salad bowl.
3. Add peanuts, raisins, and green onion. 
4. Shortly before serving, add desired amount of dressing, tossing to coat (you may have some dressing left over). Season to taste with salt and pepper.

How to Store Fresh Spinach Salad

Variations and Additions to the Spinach Salad Recipe

More Salad Recipes (Side) to Try

• Spinach Salad with Lemon Dijon Dressing
• Easy Spinach Salad with Pine Nut Dressing
• Roasted Butternut Squash and Spinach Salad
• Arugula and Tomato Salad
• Mixed Green Salad with Apples and Truffle Vinaigrette
• Avocado Grapefruit Salad 

Baby Spinach Salad Recipe With Curry Dressing

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Are you on the lookout for a simple yet sensational salad recipe? Look no further, because we have the perfect dish for you! This quick and easy spinach salad recipe features a zesty curry dressing that will elevate your salad game to new heights.

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 8 servings
• Diet: Vegetarian

Ingredients

Curry Dressing

• 2 tablespoons white wine vinegar
• 1 tablespoon dry vermouth
• 2 teaspoons Dijon mustard
• 1 teaspoon soy sauce (I prefer low sodium)
• 1/2 teaspoon curry powder
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/3 cup extra virgin olive oil

Spinach Salad

• 6 to 8 cups baby spinach
• 1/2 cup peanuts (dry roasted)
• 1/2 cup raisins
• 1/2 cup chopped green onions (white, light green and some dark green part)

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Instructions

Curry Dressing

1. In a medium glass jar with a fitted lid, whisk together the vinegar, vermouth, mustard, soy sauce, curry powder, sugar, salt and pepper. Slowly whisk in olive oil until well blended. Set aside.

Fresh Spinach Salad

1. Remove any tough stems from the spinach (you shouldn’t have any with baby spinach).
2. In a large salad bowl, combine spinach, peanuts, raisins, and green onion.
3. Shortly before serving, add the desired amount of dressing, tossing to coat (you may have some dressing left over). Season taste with salt and pepper. Can also serve dressing on the side.

Notes

Make ahead: The dressing can be made up to 4 days ahead, covered and refrigerated. Bring to room temperature before using. Spinach can be prepped earlier in the day, placed in the salad bowl, covered and refrigerated. Bring to room temperature before serving.

• Author: Lee Clayton Roper
• Category: side dishes, quick and easy
• Method: no bake
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 176
• Sugar: 7.2 g
• Sodium: 149.1 mg
• Fat: 14 g
• Saturated Fat: 1.9 g
• Carbohydrates: 11.5 g
• Fiber: 1.8 g
• Protein: 3.4 g
• Cholesterol: 0 mg

The post Easy Spinach Salad Recipe With Zesty Curry Dressing appeared first on A Well Seasoned Kitchen.

This elegant Salad with Salmon is Perfect for Summer

Warm summer evenings are the perfect time to serve a main dish salad for dinner, and since preparing Layered Salmon Salad with Avocado Dressing doesn’t require turning on the oven or cooktop, your kitchen stays nice and cool.

The avocado dressing is a variation of the dressing used in our Chicken Taco Salad and is delicious on most any tossed or chopped lettuce salad.

What You’ll Need for This Salmon Salad Recipe

To create a tantalizing Cold Salmon Salad and its dressing, you’ll need the following ingredients:

Salmon Salad

• Shredded lettuce
• Cooked salmon
• Capers
• Red onion
• Fresh tomato
• Kalamata olives
• Goat cheese
• Pine nuts
• Kosher salt
• Ground black pepper

Avocado Lime Dressing

• Ripe avocados
• Plain Greek yogurt (I use nonfat)
• Fresh lime juice
• Garlic clove
• Kosher salt
• Ground cumin
• Freshly ground black pepper

What Kind of Salmon to Put in Salad

When choosing the salmon to use in this salad, it’s essential to consider the texture and flavor you prefer. Most any kind of salmon will work well:

• Grilled or baked salmon. Provides a tender and flaky texture with a mild, slightly sweet flavor. You can season the salmon with various herbs and spices to complement the salad’s other ingredients.
• Poached salmon. A moist and tender texture. Similar to grilled or baked, you can season the poachng water with various herbs and spices.
• Smoked salmon. Adds a rich, intense flavor with a more delicate touch. It goes particularly well with this recipe. See my post on the various types of smoked salmon.
• Leftover salmon (any kind). Flake or slice and add to the salad for a quick and easy option.

How to Make Salmon Salad

Here’s an overview of how easy it is to create this luscious salad:

1. Layer all salad ingredients.
   In a deep 3 or 4 quart glass bowl, layer the ingredients in this order, very lightly sprinklng each layer with salt and pepper: lettuce, salmon, capers, onion, tomato, olives, goat cheese and pine nuts.
2. Add Avocado Lime Dressing.
   Spoon avocado dressing over top. If desired, use a spatula to smooth dressing into an even layer.
3. Refrigerate.
   Cover and chill for at least 1 hour or overnight.

Dressing for Salmon Salad

I always make the Avocado Lime Dressing first, then assemble the salad:

1. Purée avocado.
   Scoop avocado flesh into a food processor and purée until smooth.
2. Add remaining ingredients.
   Add yogurt, lime juice, garlic, salt and cumin; blend until well mixed and few to no lumps remain.
3. Adjust seasonings.
   Taste and season with additional salt or pepper if needed.
4. Cover and chill until assembling salad.

How to make layered salad in a jar

Follow the directions as outlined above, dividing the ingredients between 6 (1-quart) mason jars with lids.

How to Serve This Recipe for Salmon Salad

This salad is extremely versatile and can be served in a variety of ways. In addition to layering the ingredients in a deep 3 or 4 quart glass bowl, here are some other serving options:

1. Individual salads. Divide lettuce among 8 individual shallow bowls, arrange salad ingredients in rows on top (like a cobb salad), and pass dressing on the side.
2. On a large serving platter. Spread lettuce on a large oval platter and arrange other ingredients in rows, passing dressing on the side.
3. In mason jars. Layer salad in individual large mason jars for a picnic or casual dinner.
4. Simply toss. Don’t layer ingredients, just toss and serve.

And, regardless of how you choose to assemble the salad, let the Avocado Dressing sit for at least one hour before serving to allow the flavors time to blend.

Variations of Salad with Salmon

While this recipe is delicious as is, there are several possibilities for customization. Here are a few suggested variations:

• Use roasted chicken instead of salmon.
• Substitute toasted slivered almonds for the pine nuts.
• Use feta instead of goat cheese.
• Add chopped cooked bacon.
• Add chopped cucumber.
• Add chopped fresh herbs – parsley, cilantro, dill or chives.
• Give it an Asian flair by using a sesame ginger dressing and add sliced avocado and edamame.

Cold Salmon Salad Storage

When chilling – or if you have leftovers – cover tightly and refrigerate. It tastes best within 24 hours of assembling.

More Salad Recipes You'll Enjoy

Tuna Salad Niçoise Recipe

Crab and Shrimp Salad Recipe with Curry-Chutney Dressing

Tarragon Chicken Salad

Avocado Mango Salad with Pork Tenderloin Recipe

Layered Salad with Salmon and Avocado Dressing

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 Packed with flavor, nutrients, and a delightful combination of textures, this salad will leave you feeling satisfied and energized. Tender, flaky pieces of cooked salmon are layered atop crisp mixed greens, accompanied by a medley of capers, olives, tomato, onion, tangy goat cheese, crunchy pine nuts and creamy Avocado Lime Dressing. It can be served in a variety of ways – as a layered salad, cobb salad-style, or simply tossed and served.

• Prep Time: 20 mins
• RefrigerationTime: 60mins
• Total Time: 1 hour 20 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

Salmon Salad

• 4 cups shredded lettuce
• 2 cups flaked cooked salmon
• 2 tablespoons capers, drained
• 1/2 cup chopped red onion
• 2 cups chopped fresh tomato
• 1/2 cup chopped Kalamata olives (optional)
• 4 ounces goat cheese, crumbled
• 1/4 cup toasted pine nuts
• Kosher salt, to taste
• Ground black pepper, to taste

Avocado Lime Dressing

• 2 large ripe avocados, peeled and pitted
• 3/4 cup plain Greek yogurt (regular or nonfat)
• 3 tablespoons fresh lime juice
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• Dash ground cumin
• Ground black pepper, to taste

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Instructions

Avocado Lime dressing

1. Scoop avocado flesh into a food processor and purée until smooth.
2. Add yogurt, lime juice, garlic, salt and cumin; blend until well mixed and few to no lumps remain.
3. Taste and season with additional salt or pepper if needed.
4. Cover and chill until assembling salad.

salmon salad

1. In a deep 3 or 4 quart glass bowl, layer the ingredients in this order, very lightly sprinklng each layer with salt and pepper: lettuce, salmon, capers, onion, tomato, olives, goat cheese and pine nuts.
2. Spoon avocado dressing over top. If desired, use a spatula to smooth dressing into an even layer.
3. Cover and chill for at least 1 hour or overnight.

Notes

Serving variations: This salad is extremely versatile and can be served in a variety of ways. In addition to layering the ingredients in a deep 3 or 4 quart glass bowl, here are some other serving options:
1. Individual salads. Divide lettuce among 8 individual shallow bowls, arrange salad ingredients in rows on top (like a cobb salad), and pass dressing on the side.
2. On a large serving platter. Spread lettuce on a large oval platter and arrange other ingredients in rows, passing dressing on the side.
3. In mason jars. Layer salad in individual mason jars for a picnic or casual dinner.
4. Simply toss. Don’t layer ingredients, just toss and serve.

• Author: From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper
• Category: Picnics, pot lucks, easy entertaining, picnics
• Method: No cook
• Cuisine: Mediterranean

Nutrition

• Serving Size:
• Calories: 314
• Sugar: 3.9 g
• Sodium: 492.7 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Carbohydrates: 12.7 g
• Fiber: 5.7 g
• Protein: 19.4 g
• Cholesterol: 40.2 mg

This recipe was first posted on our website in 2011, then updated in 2023.

The post Cold Salmon Salad with Avocado Dressing appeared first on A Well Seasoned Kitchen.

Easy Chicken Taco Salad

I share my mom’s love for main dish salads; this Taco Chicken Salad has always been a favorite. Its star is the irresistible Avocado Dressing. Moreover, my mom’s preference for a beautifully layered lettuce salad added an elegant touch and allowed her to assemble it in advance. Simply bring it to room temperature the next day and serve. Alternatively, I provide several other serving options if layered salads aren’t your thing (see below).

Why This Chicken Taco Salad Recipe Works

Chicken Taco Salad Ingredients

Variations

How to Make Chicken Taco Salad

How to Make Avocado Salad Dressing

I always make the dressing first, then assemble the salad:

1. Purée avocado.
   Scoop avocado flesh into a food processor and purée until smooth.
2. Add remaining ingredients.
   Add yogurt, lime juice, garlic, chili powder, salt, cumin, and Tabasco sauce; blend until well mixed and few to no lumps remain.
3. Adjust seasonings as needed.
   Taste and season with additional salt if needed.
4. Cover and chill until assembling salad.

You’ll notice a unique twist in this recipe: the avocado dressing doesn’t have the typical pale green hue. Thanks to the addition of chili powder and cumin, it takes on an earthy yellow-orange tint.

Serving Suggestions

Other Main Dish Chicken Salads to Enjoy

Curry Chicken Salad Recipe with Pasta

Tarragon Chicken Salad

Chicken Blueberry Salad Recipe with Mango Salad Dressing

Grilled Tarragon Chicken with Pasta, Pecans and Spring Greens

Shredded Chicken Taco Salad

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Experience the ultimate flavor explosion with my mom’s Shredded Chicken Taco Salad. What sets it apart? The irresistible Creamy Avocado Dressing, featuring ripe avocados, tangy Greek yogurt, zesty lime juice, and a blend of Mexican spices. Combined with shredded lettuce, shredded chicken, juicy tomatoes, black olives and green onions, this salad is healthy, hearty and satisfying. Topped with creamy shredded cheese and a satisfying crunch of tortilla chips, each bite is a sensational delight. And, it can be served in a variety of ways – as a layered salad, cobb salad-style, or simply tossed and served.

• Prep Time: 20 mins
• Refrigeration Time: 60 mins
• Total Time: 1 hour 20 minutes
• Yield: 8 servings
• Diet: Gluten Free

Ingredients

Creamy Avocado Dressing

• 2 large ripe avocados, pitted
• 3/4 cup plain Greek yogurt (I use nonfat)
• 3 tablespoons freshly squeezed lime juice
• 1 large garlic clove, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon kosher salt, or more to taste
• 1/2 teaspoon ground cumin
• Dash Tabasco sauce

Shredded Chicken Taco Salad

• 4 cups shredded lettuce (a 4.5 ounce package)
• 2 cups shredded (or chopped) cooked chicken – around 12 to 14 ounces uncooked
• 2 cups chopped fresh tomatoes, seeded if desired
• 1 cup sliced ripe black olives
• 1/2 cup chopped green onions – white, light green, and some of the dark green portion (3 to 5 onions, depending on size)
• Kosher salt
• Fresh ground pepper
• 2 cups shredded cheese, all sharp Cheddar or a mixture of cheddar and Monterey jack (called Cheddar Jack)
• 2 to 4 tablespoons crushed tortilla chips

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Instructions

Creamy Avocado Dressing

1. Scoop avocado flesh into a food processor and purée until smooth.
2. Add yogurt, lime juice, garlic, chili powder, salt, cumin, and Tabasco sauce; blend until well mixed and few to no lumps remain.
3. Taste and season with additional salt if needed.
4. Cover and chill until assembling salad.

Shredded Chicken Taco Salad

1. In a deep 3 or 4-quart glass bowl or trifle dish, layer the first 5 salad ingredients in this order, very lightly sprinkling each layer with salt and pepper: lettuce, chicken, tomato, olives, and onions.
2. Spoon avocado dressing over top of onions. Using a spatula, smooth into an even layer. Sprinkle cheese over top of dressing.
3. Cover and chill for at least 1 hour, or overnight.
4. Before serving, bring to room temperature and sprinkle crushed tortilla chips over the top.

Notes

Note on chicken: I recommend seasoning raw chicken with taco seasoning and sautéing in vegetable or olive oil for use in this recipe.

Serving Suggestions: Here are some other options for serving this Taco Chicken Salad:
1. Individual salads. Divide lettuce among 8 individual shallow bowls, arrange salad ingredients in rows on top (like a cobb salad), and pass dressing on the side.
2. On a large serving platter. Spread lettuce on a large oval platter and arrange other ingredients in rows, passing dressing on the side.
3. In mason jars. Layer salad in individual mason jars for a picnic or casual dinner.
4. Simply toss. Don’t layer ingredients, just toss and serve.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Main dish salads
• Method: No bake
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1
• Calories: 660
• Sugar: 3.5 g
• Sodium: 702.6 mg
• Fat: 22.7 g
• Saturated Fat: 10.8 g
• Trans Fat: 0.1 g
• Carbohydrates: 24.7 g
• Fiber: 7 g
• Protein: 86.5 g
• Cholesterol: 259.1 mg

The post Shredded Chicken Taco Salad appeared first on A Well Seasoned Kitchen.

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You Will Love This Shrimp Crab Salad Recipe

Testing This Easy Seafood Salad Recipe

My friend Diane Reeder thought it would be fun for the two of us to cook together, so one summer evening she invited Robert and me over for dinner. At the time I was in the midst of testing recipes for my cookbook Fresh Tastes, so I asked Diane if we could test a few dishes; she readily agreed. This salad was a definite winner that evening – Robert, Diane, her husband Richard and son Cameron all loved it. I then submitted it to the national pool of testers for my book, and again it received top ratings!

Shrimp and Crab Salad Ingredients

Ingredient Variations and Substitutions

• You can also make this salad with all shrimp, all crab, or substitute cooked lobster meat for one or both.
• It’s also delicious with chopped roasted peanuts or cashews instead of pine nuts.

Curry Chutney Dressing Ingredients

How to Make Curry-Chutney Dressing for This Shrimp Crab Salad

How to Serve This Crab and Shrimp Salad Recipe

I love serving this salad on a bed of greens with sliced avocado, and additional dressing in a bowl on the side. An alternative presentation is to halve avocados, remove the pit and place on a bed of mixed greens. Scoop the seafood salad inside – and on top of – the avocado halves.

How to Store Crab and Shrimp Salad

Place any leftover seafood salad in an airtight container and refrigerate.

How many days does seafood salad last in the fridge?

Refrigerated, this seafood salad recipe will last 3 to 4 days, but I recommend eating it within 2 days. The flavor will be the best, and after 2 days it can become watery.

Other Seafood Salad Recipes To Try

• Chopped Shrimp Salad with Rice and Avocado
• Spicy Cold Shrimp Salad
• Asian Shrimp and Brown Rice Salad

Recipe for Seafood Salad with Curry-Chutney Dressing

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Crab and Shrimp Salad with Curry-Chutney Dressing is a light and refreshing dish that combines succulent seafood with crisp vegetables and an irresistible dressing. The flavors in this salad are a true explosion of tastes and textures, with nutty pine nuts, crunchy water chestnuts and zesty green onion balancing out sweet currants and creamy avocado. With the option to make the showstopping dressing in advance, this recipe is the perfect choice for a quick and easy lunch or dinner that doesn’t sacrifice on taste.

• Prep Time: 10 mins
• Dressing Refrigeration Time: 30 mins
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

Curry-Chutney Dressing

• 1 cup mayonnaise – can substitute nonfat Greek yogurt for 1/2 cup
• 1/4 cup coconut milk
• 1/4 cup sour cream
• 1/4 cup mango chutney, large pieces chopped (see Note below)
• 2 teaspoons curry powder, or more to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Crab and Shrimp Salad

• 1 1/2 cups small (61 to 70 count) cooked shrimp, peeled and deveined (including removing tails)
• 8 ounces lump crabmeat, rinsed, drained and patted dry
• 1 cup chopped celery
• 1/2 cup sliced water chestnuts, chopped
• 1/2 cup toasted pine nuts
• 1/4 cup green onions chopped (white, light green and some dark green part)
• 3 tablespoons dried currants (or raisins)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3 to 4 cups mixed salad greens, for serving
• 2 ripe avocados, sliced, for serving

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Instructions

Curry-Chutney Dressing

1. In a glass jar with a fitted lid, whisk together the mayonnaise, coconut milk, sour cream, mango chutney and curry. Season to taste with kosher salt.
2. Cover and refrigerate for at least 30 minutes.

Crab and Shrimp Salad

1. In a large serving bowl, toss together the shrimp, crab, celery, water chestnuts, pine nuts, onion and currants.
2. Pour half of dressing over seafood mixture and toss until well mixed. Add additional dressing as needed. Season to taste with kosher salt and fresh ground pepper.
3. Divide mixed greens among 6 dinner plates. Place a scoop of shrimp salad on top of greens. Place avocado slices on the side of the shrimp salad.
4. Serve with remaining dressing on the side.

Notes

Note on chutney: A widely available mango chutney is the brand “Major Grey’s Chutney”

Make ahead: Dressing can be made up to 2 days ahead, covered and refrigerated.

• Author: From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper
• Category: Main dish, salad, gluten free
• Method: No bake

The post Crab and Shrimp Salad Recipe with Curry-Chutney Dressing appeared first on A Well Seasoned Kitchen.

You will love this Greek Orzo Salad Recipe

Lemon Orzo Salad Ingredients

A few years ago, Robert and I spent two weeks in Greece, and we both loved the food – especially the flavorful, colorful salads. I came home and soon started playing around with creating my own version of a Greek-inspired pasta salad, and this recipe is the result. Here’s what you’ll need to create this refreshing salad in your own kitchen:

• Lemon-Basil Tahini Dressing (see details in recipe card below) – can substitute my Dijon Vinaigrette dressing
• Dry orzo pasta
• Lemon flavored extra virgin olive oil (or regular EVOO)
• Canned artichoke hearts in water
• Fresh or smoked Mozzarella cheese – can substitute feta cheese crumbles
• Pitted ripe olives, preferably Kalamata
• Green bell pepper
• Grape or cherry tomatoes
• Shallots
• Kosher salt
• Fresh ground pepper
• Fresh Italian (flat leaf) parsley, for garnish

Dressing for Orzo Salad

How to make Greek Lemon Orzo Salad

How to serve Orzo Greek Salad

Serve salad at room temperature in a large bowl or platter. Garnish with fresh parsley leaves. For a pretty presentation, line the bowl/platter with lettuce leaves.

Note that it’s important for the dressing to sit at least one hour before serving. The flavor changes significantly after the dressing rests!

Storing Greek Orzo Salad

Lemon-Basil Tahini Dressing can be prepared up to 1 week ahead, covered and refrigerated. Bring to room temperature before using. It will thicken as it sits, so you’ll want to thin it by whisking in a tablespoon of water. Pasta can be cooked up to 24 hours in advance, tossed with olive oil, placed in a zip top baggie and refrigerated.

If you have leftovers, place in an airtight container and refrigerate. It will last up to 2 days.

Greek Lemon Orzo Salad

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This refreshing salad features tender orzo pasta, a rainbow of fresh vegetables, and a zesty dressing made with tahini, lemon juice and fragrant basil. Not only is it a delicious and satisfying dish, it’s also loaded with nutritious ingredients to help you feel your best. Whether you’re looking for a quick and easy lunch or a flavorful side to serve with your favorite main course, this orzo pasta Greek salad is the perfect choice.

• Prep Time: 10 mins
• Refrigeration time for dressing: 30 mins
• Cook Time: 8 mins
• Total Time: 48 minutes
• Yield: 6 side servings
• Diet: Vegetarian

Ingredients

Lemon-Basil Tahini Dressing

• 1/4 cup tahini
• 3 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil
• 1/4 cup packed fresh basil leaves
• 2 garlic cloves, chopped or pressed
• 1 tablespoon honey, or more to taste (see Note)
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon balsamic vinegar (can substitute white balsamic vinegar)
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt, or more to taste
• Fresh ground pepper, to taste
• 1/4 cup water – add as needed to thin (see directions)

Greek Orzo Salad

• 5 ounces dry orzo pasta
• 1 tablespoon lemon extra virgin olive oil (or regular EVOO)
• 1 (14-ounce) can artichoke hearts in water, drained
• 3/4 cup chopped fresh or smoked Mozzarella cheese (can substitute feta cheese crumbles)
• 1/2 cup halved pitted ripe olives, preferably Kalamata
• 1/2 cup seeded and chopped green bell pepper (around 1 medium)
• 1/2 cup grape or cherry tomatoes, halved (quartered if large)
• 1/4 cup chopped shallots
• Kosher salt, to taste
• Fresh ground pepper, to taste
• Fresh Italian (flat leaf) parsley, for garnish

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Instructions

Lemon-Basil Tahini Dressing

1. Place the tahini and lemon juice in the bowl of a small food processor. Process until smooth.
2. Add the olive oil, basil, garlic, 1 tablespoon honey, mustard, vinegar, zest and salt; process until smooth and mixture resembles mayonnaise.
3. If needed (depends on thickness of tahini used), slowly add water, a tablespoon at a time, to thin the dressing ( usually use 3 to 4 tablespoons).
4. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
5. Bring to room temperature, taste, and adjust seasonings (ground pepper, honey and/or salt) as needed.

Greek Orzo Salad

1. Cook the orzo according to package directions. Drain rinse and place in a large mixing bowl. Toss with olive oil. Set aside to cool at room temperature, stirring occasionally to keep from sticking together.
2. Place the artichoke hearts on a double layer of paper towels. Gently pat dry with a third towel. Cut into quarters.
3. When the pasta is cooled, stir in a few tablespoons of the Tahini Dressing. Stir in cheese, olives, tomatoes, peppers and shallots. Add the artichoke hearts and remaining dressing. Toss gently to mix. Season to taste with salt and pepper.
4. Serve in a large bowl or platter at room temperature. Garnish with fresh parsley leaves. For a pretty presentation, line the bowl/platter with lettuce leaves.

Notes

Note on honey: I have found that the bitterness of tahini varies significantly by brand – from not bitter at all, to very bitter. As a result, when preparing the dressing you really need to taste and add more honey as needed.

Make ahead: Lemon-Basil Tahini Dressing can be prepared up to 1 week ahead, covered and refrigerated. Bring to room temperature before using. It will thicken as it sits, so you’ll want to thin it by whisking in a tablespoon of water. Pasta can be cooked up to 24 hours in advance, placed in a zip top baggie and refrigerated.

• Author: Lee Clayton Roper
• Category: side salads, pasta salads, easy entertaining, vegetarian
• Method: no bake
• Cuisine: Mediterranean

Nutrition

• Serving Size:
• Calories: 368
• Sugar: 5.8 g
• Sodium: 385.5 mg
• Fat: 23.4 g
• Saturated Fat: 3.3 g
• Carbohydrates: 31.7 g
• Fiber: 4.7 g
• Protein: 11 g
• Cholesterol: 2.5 mg

The post Orzo Pasta Greek Salad with Lemon-Basil Dressing appeared first on A Well Seasoned Kitchen.

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You’ll love this Dijon Vinaigrette

Mustard Vinaigrette Recipe Ingredients

Variations:

• Add in chopped tarragon or chives.
• Substitute chopped shallots for the garlic.
• For a different, slightly sweeter flavor, substitute balsamic vinegar (white or dark) for the white wine vinegar.

How to make Dijon Mustard Salad Dressing

Ways to use Dijon Mustard Dressing

Tips for this Dijon Vinaigrette Recipe

How to store Dijon Vinaigrette

This Vinaigrette keeps well stored in a jar with a fitted lid in the refrigerator. Bring to room temperature before using.

Dijon Vinaigrette

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If you’re looking for a quick and easy, flavorful homemade salad dressing recipe, you’ve come to the right place! This Vinaigrette Recipe is a variation of a classic French vinaigrette, adding mustard and garlic. The resulting dressing has bold, tangy flavors that add zest to any salad. I always keep a jar in my refrigerator, making it easy to quickly create a flavorful salad with most any greens.

• Prep Time: 5 mins
• Total Time: 5 minutes
• Yield: around 3/4 cup
• Diet: Gluten Free

Ingredients

• 1/4 cup white wine vinegar or tarragon vinegar
• 2 tablespoons Dijon mustard
• 1 to 1 1/2 teaspoons chopped garlic
• 1/4 teaspoon kosher salt
• 1/2 cup good quality extra virgin olive oil

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Instructions

1.  Place vinegar, mustard, garlic and salt in a medium jar with a fitted lid. Whisk until well combined.
2. Slowly pour in oil while whisking.
3. Store covered in the refrigerator.
4. Bring to room temperature before serving.

Notes

Make ahead: Dressing will keep covered, in the refrigerator for 1 to 2 weeks.

• Author: From “A Well-Seasoned Kitchen®:” by Sally Clayton and Lee Clayton Roper
• Category: Salad dressing
• Method: quick and easy
• Cuisine: French

Nutrition

• Serving Size: 2 teaspoons
• Calories: 53
• Sugar: 0 g
• Sodium: 57.7 mg
• Fat: 5.9 g
• Saturated Fat: 0.8 g
• Carbohydrates: 0.1 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg

More dressings and simple salads

How to Make Caesar Dressing

Easy Recipe for Creamy Arugula Salad Dressing

Easy Spinach Salad Recipe with Lemon Pine Nut Dressing

Flavorful Baby Spinach Salad with Lemon Dijon Dressing

The post Mustard Vinaigrette appeared first on A Well Seasoned Kitchen.

Chicken Salad with Blueberries and Mango Dressing

Chicken, Blueberry and Mango Salad was a late addition to my cookbook Fresh Tastes. During the time when I was finalizing the recipes to be included, my good friend Tamara O’Brien brought this bright and scrumptious salad to a girls gathering. Cool, crisp and beautiful – we all loved it! I knew it had to be included in my book. Not only was it super delicious, it was fresh looking and tasting, pretty on the plate, and easy to prepare with readily available ingredients. So, it met all the criteria for the recipes I included in Fresh Tastes.

Blueberry Salad Recipe Ingredients

The mango and blueberry flavor combination tastes like summer, and blends perfectly with the chicken and goat cheese. I added toasted chopped pecans for a bit of crunch, and created the vinaigrette to layer in even more mango flavor.

Substitutions for Mango Blueberry Salad

This salad is also super flexible. You can use peaches instead of mangoes, pine nuts or almonds instead of the pecans, and feta instead of the goat cheese. Or, add in some sliced avocado. Have fun with it!

Blueberry Salad Make Ahead & Storage

Mango salad dressing can be made up to 24 hours in advance, covered and refrigerated (I put it in a pint mason jar). Bring to room temperature before serving. Salad can be assembled up to 4 hours ahead but not tossed (and don’t add pecans or goat cheese), covered and refrigerated. Bring to room temperature before tossing, garnishing and serving.

Other Main Dish Salads to Enjoy

Avocado Mango Salad with Pork Tenderloin Recipe

Shredded Chicken Taco Salad

Crab and Shrimp Salad Recipe with Curry-Chutney Dressing

Curry Chicken Salad Recipe with Pasta

Chicken Blueberry Salad

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Chicken, Blueberry and Mango Salad with Mango Vinaigrette is cool, crisp and beautiful. Easy to prepare with readily available ingredients, this main dish chicken salad is perfect for summer dinners.

• Yield: 6 servings

Ingredients

Mango Vinaigrette

• 3 cups (3 large) peeled and sliced fresh mangoes, divided
• 3 tablespoons fresh lime juice
• 4 1/2 tablespoons extra virgin olive oil
• 3 tablespoons white balsamic vinegar
• 1 1/2 teaspoons chopped shallot

Chicken, Blueberry and Mango Salad

• 10 cups torn Bibb, Boston, or Butter lettuce
• 3 cups sliced or torn grilled or roasted chicken
• 1 cup fresh blueberries
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 6 tablespoons roasted chopped pecans

• 3/4 to 1 cup goat cheese crumbles

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Instructions

Mango Vinaigrette

1. Place 3/4 cup (around 1/2 large) sliced mango, lime juice, olive oil, vinegar and shallot in a blender or food processor and purée until smooth.
2. Cover and let sit for at least 30 minutes to allow the flavors to blend.

Chicken, Blueberry and Mango Salad

1. In a large mixing bowl, combine the lettuce, chicken, blueberries and remaining sliced mango. Toss with dressing to taste (you may not need all of it). Season to taste with salt and pepper.
2. Divide salad among 6 dinner plates. Sprinkle chopped pecans and goat cheese over the top. Serve.

Notes

Make ahead: Dressing can be made up to 24 hours in advance, covered and refrigerated. Bring to room temperature before serving.

• Author: (From “Fresh Tastes” by Lee Clayton Roper)
• Category: Main dish salads, gluten free, easy entertaining

The post Chicken Blueberry Salad Recipe with Mango Salad Dressing appeared first on A Well Seasoned Kitchen.

You Will Love This Baby Spinach Salad Recipe

Spinach Salad and Dressing Ingredients

Spinach Salad Ingredients Variations and Substitutions

How to Store Lemon Dijon Dressing for Spinach Salad

Place prepared dressing in a covered container (a glass jar with a lid works well) and refrigerate for up to 2 weeks.

How to Serve Simple Spinach Salad

Here are some main dishes that pair well with this salad:

• Best Arroz con Pollo (Latin Chicken and Rice)
• Seafood Lasagna
• Chicken Breasts with Tomato Olive Sauce
• Slow Roasted Beef Tenderloin with Horseradish-Mustard Sauce
• Rack of Lamb with Nut Crust
• Salmon Patties

Dressing for Spinach Salad FAQs

Note: This post is an update to an older one from a few years ago. I’ve taken new, better photos, added more discussion, as well as included directions on how to hard boil eggs!

Baby Spinach Salad with Lemon Dijon Dressing

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Prepared with eggs and fresh herbs, this Baby Spinach Salad is a light, easy to prepare starter or side dish. A tangy Lemon Dijon Dressing keeps it bright and fresh.

• Prep Time: 10 mins
• Egg cooling time: 2 mins
• Cook Time: 10 mins
• Total Time: 22 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

• 2 large eggs
• handful of fresh green herbs – parsley, chives, tarragon and/or basil
• 2 tablespoons lemon zest
• 1/4 teaspoon kosher salt, or more to taste
• 1/2 tablespoon Dijon mustard
• 1 tablespoon freshly squeezed lemon juice, or more to taste
• 1/2 cup extra virgin olive oil
• 4 to 6 cups fresh baby spinach, longer stems removed

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Instructions

Hard-boiled eggs – Instant Pot method

1. Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.
2. Place eggs on rack, spacing out as evenly as possible. (I cook 4-6 at a time, refrigerating the extra for another recipe.)
3. Seal and cook on high for 7 minutes if eggs were at room temperature, 9 minutes if not. When timer goes off, release pressure, following the “quick release” method.
4. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.

Hard-boiled eggs – traditional method

1. In a large saucepan, place eggs in one layer and cover with water. Bring to a boil over high heat.
2. Reduce heat to simmer and cook for 6 to 8 minutes (cook for longer time if at higher altitude or eggs weren’t at room temperature).
3. Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
4. Drain and run place eggs in a bowl of ice water until cooled.

Egg and Fresh Herb topping

1. Peel and chop the hard boiled eggs and herbs; mix together in a bowl and season to taste with salt and pepper. Set aside.

Lemon Dijon Dressing

1. In a small bowl, mash together the lemon zest and salt (works best with a mortar and pestle, but use a fork if you don’t have one).
2. Whisk in the mustard and the lemon juice.
3. Slowly whisk in the olive oil.
4. Add additional salt, lemon juice and fresh ground pepper to taste.

To serve

1. Toss the spinach lightly with some of the dressing.
2. Either place spinach on a serving platter or divide among 6 individual salad plates; sprinkle egg and herb mixture over the top.

Notes

Make ahead: Eggs can be hard boiled up to 5 days in advance and refrigerated. Dressing can be made up to 2 weeks ahead, covered and refrigerated.

• Author: Adapted from “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: salads, side salads, side dishes

The post Flavorful Baby Spinach Salad with Lemon Dijon Dressing appeared first on A Well Seasoned Kitchen.

Wild Rice Salad with Peas and Artichoke

This Elegant Wild Rice Salad recipe is courtesy of my good friend Diane Heidel. In fact, she served it at my bridal shower, and Mom and I loved it so much we decided on the spot that it had to be included in our cookbook “A Well-Seasoned Kitchen®”!

What makes this salad so fabulous is the amazing combination of flavors, textures and colors – earthy, tangy, fresh, nutty, crunchy, moist. Since it is made ahead and served at room temperature, it’s perfect for potlucks, picnics and buffets!

Wild Rice and Artichoke Salad FAQs

Wild Rice Salad

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Easy to prepare Elegant Wild Rice Salad with Parmesan Vinaigrette is the quintessential make ahead side dish, making it perfect for potlucks, picnics and buffets!

• Prep Time: 15 mins
• chilling time: 60 mins
• Cook Time: 50 mins
• Total Time: 2 hours 5 minutes
• Yield: 10 to 12 servings
• Diet: Gluten Free

Ingredients

Wild Rice Salad

• 3 cups wild rice, rinsed or a mixture of wild with white and/or brown rice
• 2 jars (6 ounce) marinated artichoke hearts
• 1 package (10 ounce) frozen green peas, thawed and dried on paper towel
• 1 green bell pepper, cored and chopped
• 1 bunch green onions, chopped (white, light green and some of the dark green portion)
• 1 pint small cherry tomatoes, halved
• 1/2 marinade from artichoke hearts (from 1 jar)

Parmesan Vinaigrette

• 1/2 cup white wine vinegar
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 teaspoon celery salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon dry mustard
• 1/4 teaspoon paprika
• 1 clove garlic, minced
• 1/2 marinade from artichoke hearts (from 1 jar)
• 1 1/3 cups extra virgin olive oil
• 1/4 cup grated Parmesan cheese

• Toasted slivered almonds, for garnish

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Instructions

Wild Rice Salad

1. In a large saucepan, heat 2 quarts and 1 cup water and rice to boiling. Reduce heat to low, cover and simmer for 45 minutes or until rice is done. Drain off any remaining liquid and set aside to cool.
2. Drain artichoke hearts, reserving marinade for dressing. Pat dry, chop and add to cooked rice, along with thawed peas, green pepper, green onions and tomatoes.
3. Add half of the reserved artichoke marinade to the rice mixture and gently toss to combine. Set aside.

Parmesan Vinaigrette

1. In a large lidded jar, whisk together vinegar, sugar, salts, pepper, mustard, paprika, garlic and remaining 1/2 of artichoke marinade.
2. Slowly pour in extra virgin olive oil, whisking until combined.
3. Whisk in Parmesan cheese.

Assembly

1. Shake Parmesan Vinaigrette and pour half over the rice mixture; toss. Cover and chill for at least 1 hour. Cover remaining Vinaigrette and refrigerate.
2. Just before serving, toss again and taste. Add additional dressing as needed and season to taste with salt and pepper. Sprinkle with slivered almonds and serve.

Notes

Make ahead: Rice salad can be prepared the night before and refrigerated.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Salads side, side dishes, easy entertaining
• Method: stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 1/3 cups
• Calories: 470
• Sugar: 4.7 g
• Sodium: 283.2 mg
• Fat: 32.4 g
• Saturated Fat: 4.4 g
• Carbohydrates: 38.8 g
• Fiber: 5.7 g
• Protein: 10.7 g
• Cholesterol: 1.2 mg

The post Wild Rice Salad Recipe with Parmesan Vinaigrette appeared first on A Well Seasoned Kitchen.