This cheese biscuits recipe is comfort food at it’s finest. Buttery, flaky biscuits are loaded with cheese and baked to moist perfection.

They are drop biscuits, so they’re very easy to make with only 8 ingredients – no biscuit cutter or dough folding required.

Plus, these are even tastier than any restaurant! A perfect side dish for the holidays (like Thanksgiving), a bowl of soup, pot roast, etc!

Cheese Biscuits Ingredients & Substitutions

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter is a good substitute. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half, heavy cream and buttermilk are all good substitutes for whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

How to Make Cheese Biscuits

Begin this recipe by preheating your oven to 425 degrees F. Then, line two baking sheets with silicone baking mats or parchment paper.

Next, in a large bowl, combine flour, salt, baking powder, and sugar.

Then, cut in the cold butter until the mixture resembles coarse crumbs. Do this with your hands, a fork, a pastry cutter or by pulsing it in a blender or food processor.

Then, add the milk and sour cream and stir until the mixture forms a ball of dough.

Then, stir in the shredded cheese and chives (if desired).

Next, use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheets evenly spaced (6 per sheet).

Once the cheesy biscuits are on the baking sheet, use floured hands to smooth the tops, if desired.

Then, bake the cheese biscuits in the preheated oven for 12-14 minutes or until they are set and lightly golden brown on the bottom. I sometimes use a metal spatula to lift them up to check the bottoms.

Serve

Serve the cheese biscuits warm with a slather of butter and your favorite main dishes. Here are some suggestions:

• We love to serve them with soups – like tomato soup, chicken noodle soup or vegetable soup.
• Cheesy biscuits also perfectly compliment chilis! Some of our favorites include easy beef chili, vegetarian chili, slow cooker chicken chili and turkey chili.
• These make a great holiday side dish – especially alongside some of our favorite Thanksgiving Recipes!

Store/Freeze

Store leftover cheese biscuits in an airtight container at room temperature for 2 days, in the refrigerator for 5 days or in the freezer for up to 2 months.

Cheese Biscuits Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Cheese Biscuits Recipe

These cheese biscuits are moist, buttery and extra cheesy. They are easy to make with 8 ingredients and even more delicious than your favorite restaurant!

Course Appetizer, bread, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 25 minutes minutes

Servings 12 Biscuits

Calories 184kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• pastry cutter
• 2 silicone baking mat
• 2 baking sheet

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon sea salt
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 4 Tablespoons salted butter cold cut into small pieces
• 1 cup whole milk or half and half, or heavy cream
• ¼ cup full-fat sour cream
• 1 cup cheddar cheese shredded
• 1 Tablespoon chopped chives optional

Instructions

• Preheat oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
• Combine flour, salt, baking powder, and sugar in a large bowl.
• Cut in butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or even by pulsing it in a blender or food processor).
• Add milk and sour cream and stir until the mixture forms a dough ball.
• Stir in cheese and chives (if desired).
• Use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheet evenly spaced (6 per sheet).
• Use floured hands to smooth the biscuits, if desired.
• Bake in preheated oven for 12-14 minutes or until set and lightly golden brown on the bottom.

Video

Notes

Ingredient Substitution Notes

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter can be used in place of salted. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half or heavy cream can be used in place of whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

 

Nutrition

Serving: 1biscuit | Calories: 184kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 199mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 0.04mg | Calcium: 144mg | Iron: 1mg

More delicious recipes

Easy Homemade Biscuit Recipe

Easy Dutch Oven No Knead Bread

Homemade Pretzel Bread (Pretzel Rolls)

Best Cornbread Recipe

Best Easy Chili Recipe

Best Tomato Soup Recipe

Baked French Fries: Ingredients & Substitutions

• Potatoes. I recommend Yukon gold or russet potatoes for the best results.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good choice.
• Fine sea salt. I always use this fine mineral sea salt – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

How to Make French Fries in the Oven

Let’s walk through how to make the best, crispy baked french fries in the oven! Don’t forget to watch the video!

Begin by preheating the oven to 425 degrees F and greasing two large baking sheets with olive oil or cooking spray.

Then, cut the potatoes into long matchsticks and put them in a large mixing bowl.

*Note: we prefer to keep the skins on our French fries. If you prefer, peel the potatoes first then cut them.

Next pour ¼ cup olive oil over potatoes and stir until evenly distributed.

Then, sprinkle half of the sea salt over the potatoes, stir, and repeat with the second half plus the black pepper.

Spread the potatoes evenly in a single layer on the prepared baking sheets.

Then bake the homemade french fries in the preheated oven for 20 minutes, then stir.

Note. the thickness of the french fries will determine baking time. Thicker fries take longer to cook, while thinner fries cook faster.

Bake for an additional 10-15 minutes or until golden brown.

Once the potatoes are golden brown, remove them from the oven and serve immediately.

Serve

Serve the oven baked french fries warm with a side of homemade cheese sauce, ketchup, ranch dressing, etc.

I suggest serving them as a side dish to some of our favorite recipes:

• Homemade Hamburgers pair perfectly with these baked french fries.
• Serve them alongside BBQ chicken sandwiches, chicken kebabs. or this pistachio chicken.
• They make a great side to the best meatloaf (ever), turkey meatloaf and Greek meatballs !

Store/freeze

Store oven baked french fries in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

I suggest reheating the baked french fries on a baking sheet in your oven set ot 350 degrees F to restore their crispiness. You can warm them in the microwave and they will be delicious, but soft.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Oven Baked French Fries

Oven baked french fries are easy to make with only 4 ingredients! Homemade French fries are healthier and even more delicious than frozen or restaurant fries!

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 52 minutes minutes

Servings 12 Servings

Calories 98kcal

Author Laura

Cost 5

Equipment

• 2 large baking sheet
• measuring spoons
• measuring cups
• mixing bowls
• spatula

Ingredients

• 2 lbs potatoes (Yukon gold or Russet)
• ¼ cup olive oil
• 1 tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Additional olive oil or cooking spray for greasing pan

Instructions

• Preheat oven to 425 degrees F. Grease two large baking sheets with olive oil or cooking spray.
• Cut the potatoes into long matchsticks and put them in a large mixing bowl.*
• Pour ¼ cup olive oil over potatoes, stir until evenly distributed.
• Sprinkle half of the sea salt over the potatoes, stir, and repeat with the second half plus the black pepper.
• Spread the potatoes evenly in a single layer on the prepared baking sheets.
• Bake in the preheated oven for 20 minutes, stir, and bake an additional 10-15 minutes or until golden brown. **
• Remove from oven and serve warm.
• Serve warm.

Video

Notes

*Note: we prefer to keep the skins on our French fries. If you prefer, peel the potatoes first then cut them.
** Note. the thickness of the french fries will determine baking time. Thicker fries take longer to cook, while thinner fries cook faster.

Ingredient Notes & Substitutions

• Potatoes. I recommend Yukon gold or russet potatoes for the best results.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good choice.
• Fine sea salt. I always use this fine mineral sea salt – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.

Store/freeze

Store oven baked french fries in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

I suggest reheating the baked french fries on a baking sheet in your oven set ot 350 degrees F to restore their crispiness. You can warm them in the microwave and they will be delicious, but soft.

Nutrition

Serving: 0.5cup | Calories: 98kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 198mg | Potassium: 319mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 15mg | Calcium: 9mg | Iron: 1mg

More Delicious recipes

Baked Sweet Potato Fries

Crispy Oven Roasted Potatoes

Best Hamburger Recipe

Homemade Chicken Nuggets

Oven Roasted Broccoli

Cream Cheese Mashed Potatoes

Meatballs are a staple meal in our home – and we eat some variety, whether it’s classic homemade meatballs, Greek meatballs, or these chicken meatballs – at least once a week for dinner.

This chicken meatball recipe is easy to make with a handful of simple ingredients in less than 30 minutes. You can cook them on the stovetop or bake them in the oven, and they can be served in so many ways!

Chicken Meatballs: Ingredients & Substitutions

• Ground chicken. If you’re looking to make a different kind of meatball, try these classic homemade meatballs or healthy turkey meatballs).
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk.
• Worcestershire Sauce. In a pinch you could substitute BBQ sauce or omit it all together.
• Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
• Parmesan cheese. I don’t suggest omitting or substituting the parmesan.
• Garlic/Onion powder. you can use minced garlic and finely minced onion (1 Tablespoon each) in place of the powders.

How to make Chicken Meatballs

We’ll walk through making this chicken meatballs recipe in two ways: 1) on the stovetop and 2) baked in the oven. Don’t forget to watch the video!

Make the chicken meatball mixture:

Begin this recipe by making the meatball mixture. Combine ground chicken, egg, milk and Worcestershire sauce in a large bowl.

Then add the breadcrumbs, parmesan cheese, garlic powder, onion powder, sea salt, and pepper and stir until evenly distributed.

Next, use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the chicken meatball mixture.

Then roll it into balls with your hands.

To cook on the stovetop:

If you prefer to cook the chicken meatballs on the stovetop, being by heating 1-2 tablespoons of olive oil in a nonstick fry pan over medium heat.

Then, add half of the meatballs (12) and cover.

Cook, covered, on one side for 4-5 minutes or until they are golden-brown.

Remove lid and flip the chicken meatballs. Cook for another 4-5 minutes until they are golden brown and the internal temperature is 160 degrees F.

To bake in the oven

If you’d prefer to make baked chicken meatballs, preheat the oven to 400 degrees F. Then, grease a large baking sheet and set it aside.

Then, put the rolled chicken meatballs on a greased baking sheet evenly spread out.

Next, bake the chicken meatballs in the preheated oven for 10-15 minutes or until they reach an internal temperature of 160 degrees F.

Serve

I make these chicken meatballs often when my babies are learning how to eat solid foods. Meat is difficult for them to chew, but meatballs are soft and yummy and easy for little eaters to enjoy!

For adults and people who don’t have trouble chewing meat (haha, this is how my brain works after spending 12 years having 6 kids), here are some delicious serving suggestions:

• Toss the chicken meatballs in homemade basil pesto sauce or this delicious avocado pasta sauce.
• Try serving them dipped in this homemade cheese sauce or tzatziki sauce.
• With your favorite store-bought pasta, or your own homemade whole wheat pasta!
• As an appetizer! 
• Make them into a healthier meatball sub!
• Make any one of our salad recipes or vegetable recipes and serve them on the side.

Store

Store leftover chicken meatballs in an airtight container in the refrigerator for 3-5 days.

Freeze

Or you can freeze the chicken meatballs:

1. Place the baked chicken meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw them covered in an oven set to warm or by simmering them them in your favorite sauce.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Chicken Meatballs Recipe

These flavorful chicken meatballs are easy to make either in the oven or on the stovetop, and can be served in many different ways!

Course Appetizer, Main Course

Cuisine American, Italian

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 28 Meatballs

Calories 38kcal

Author Laura

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• baking sheet

Ingredients

• 1 pound ground chicken
• 1 egg whisked
• 2 Tablespoons whole milk
• 1 Tablespoon Worcestershire sauce
• ½ cup breadcrumbs or quick-cooking oats
• ¼ cup parmesan cheese grated
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Make the meatball mixture:
• In a large bowl combine ground chicken, egg, milk, and Worcestershire sauce.
• Add breadcrumbs, parmesan cheese, garlic powder, onion powder, sea salt, and pepper and stir until evenly distributed.
• Use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the chicken meatball mixture, then roll it with your hands.

To cook on the stovetop:

• Add 1-2 TBS olive oil to a nonstick fry pan and turn heat to medium.
• Add half of the chicken meatballs (12) and cover.
• Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
• Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

To bake in the oven:

• Preheat oven to 425 degrees F. Grease a large baking sheet, set aside.
• Place the chicken meatballs on a greased baking sheet evenly spread out.
• Bake in preheated oven for 10-15 minutes or until they reach an internal temperature of 160 degrees F.
• Serve with pasta sauce, over noodles, etc.

Video

Notes

Ingredient Substitutions & Notes

• Ground chicken. If you’re looking to make a different kind of meatball, try these classic homemade meatballs or healthy turkey meatballs).
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk.
• Worcestershire Sauce. In a pinch you could substitute BBQ sauce or omit it all together.
• Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
• Parmesan cheese. I don’t suggest omitting or substituting the parmesan.
• Garlic/Onion powder. you can use minced garlic and finely minced onion (1 Tablespoon each) in place of the powders.

Store

Store any leftover chicken meatballs in an airtight container in the refrigerator for 3-5 days.

Freeze

Or you can freeze the chicken meatballs:

1. Place the baked chicken meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw them covered in an oven set to warm or by simmering them them in your favorite sauce.

Nutrition

Serving: 1meatball | Calories: 38kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 90mg | Potassium: 100mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.3mg

Try These recipes!

Healthy Turkey Meatballs

Greek Meatballs

Homemade Meatballs Recipe

Basil Pesto Sauce

I often order sweet potato fries when we go out to eat because they’re my favorite. However, these homemade sweet potato fries are even more delicious and healthier than any frozen or restaurant varieties.

Many store-bought or restaurant fries contain unnecessary ingredients such as vegetable oil, corn starch, food coloring (not joking), and preservatives.

But these homemade sweet potato fries are made with 4 nutritious ingredients and they are baked, not fried.

Sweet Potato Fries: Ingredient Substitutions & Notes

• Sweet potatoes. I recommend using organic sweet potatoes! Red garnet yams are also a good choice.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good substitute.
• Fine sea salt. I always use this fine mineral sea salt in all my baking and cooking – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

How to Make Sweet Potato Fries

We’ll walk through how to make sweet potato fries step-by-step, and don’t forget to watch the video. I have seen many different, more complicated methods for making these, but I have found this straightforward technique to be the best!

Begin by preheating the oven oven to 425 degrees F and greasing a large baking sheet (21” x 15”) or two regular sized baking sheets with olive oil.

Then, cut the sweet potatoes into long matchsticks and put them in a large mixing bowl.

Note: the thickness/size of the sweet potatoes will greatly affect baking time. You can use a knife and cut them thin or a mandolin.

Then, pour ¼ cup olive oil over the sweet potatoes in the bowl and stir until they are evenly coated.

Sprinkle half of the sea salt over the sweet potatoes, stir, and repeat with the second half plus the black pepper.

Spread the sweet potatoes evenly in a single layer on the prepared baking sheet.

Bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown.

Remove from the oven and serve warm immediately.

Serve

Here are some serving suggestions:

• Serve them with the best meatloaf (or turkey meatloaf)
• I often make them with these Greek meatballs, greek salad, and tzatziki.
• Pair with your favorite chicken recipes, like baked chicken breasts, hummus baked chicken, etc.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Baked Sweet Potato Fries

These baked sweet potato fries are easy to make with only 4 ingredients! Homemade sweet potato fries are healthier and tastier than frozen or restaurant varieties.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 47 minutes minutes

Servings 8 Servings

Calories 157kcal

Author Laura

Cost $3

Equipment

• mixing bowls
• measuring spoons
• spatula
• 2 baking sheet

Ingredients

• 2 pounds sweet potatoes
• ¼ cup olive oil
• 1 tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Extra olive oil for greasing the pans

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. Grease a large baking sheet (21” x 15”) or two regular sized baking sheets
• Cut sweet potatoes into long matchsticks and put them in a large mixing bowl.*
• Pour ¼ cup olive oil over sweet potatoes, stir until the potatoes are evenly coated.
• Sprinkle half of the sea salt over the sweet potatoes, stir, and repeat with the second half plus the black pepper.
• Spread the sweet potatoes evenly in a single layer on the prepared baking sheet(s).
• Bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown. If you do not have a convection oven, switch the baking sheets between the top and bottom halfway through baking.
• Remove from the oven and serve immediately.

Video

Notes

* Note: the thickness/size of the sweet potatoes will greatly affect baking time. You can use a knife and cut them thin or a mandolin.

Ingredient Substitutions

• Sweet potatoes. I recommend using organic sweet potatoes! Red garnet yams are also a good choice.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good substitute.
• Fine sea salt. I always use this fine mineral sea salt in all my baking and cooking – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

 

Nutrition

Serving: 1cup | Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 353mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16088IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

Try These Recipes

Candied Yams

Mashed Sweet Potatoes

Sweet Potato Soup

Cinnamon Roasted Sweet Potatoes

Best Sweet Potato Casserole

Black Bean Sweet Potato Tacos

One of my favorite things about summertime is picking fresh tomatoes and basil from my garden and using them to create fresh and delicious recipes, like this caprese orzo salad (and this bruschetta recipe – yum)!

It’s a light and flavorful, but still hearty, salad made with a homemade dressing and topped with toasted pine nuts. It’s easy to make and can be customized by adding your favorite fresh veggies!

Caprese Orzo Salad: Ingredients & Substitutions

• Orzo. you can use regular orzo, whole wheat orzo or even small-shaped pasta.
• Green Onion. Any onion variety works well in this recipe such as white, yellow or red onion.
• Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
• Avocado. I love the creaminess avocado adds to this salad, you can omit it if desired.
• Mozzarella cheese. use fresh mozzarella for the best results.
• Fresh basil. There are no substitutes for fresh basil in this recipe – it’s a must!
• Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
• Dijon Mustard. Any mustard variety can be used in place of Dijon.
• Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).

How to Make Caprese Orzo Salad

Let’s walk through how to make this caprese orzo salad recipe step-by-step, and don’t forget to watch the video!

Cook the orzo

The first step in making this orzo salad is cooking the orzo, which usually takes about 25 minutes. You can do this up to the day before and store it in the refrigerator so you can quickly make the salad on the day you’d like to serve it.

I often cook the orzo in the morning and let it cool until I’m ready to make the salad later in the day.

When the orzo is finished cooking, drain it but do not rinse. Un-rinsed orzo absorbs the dressing significantly better than rinsed!

Make the dressing

While the orzo is cooking, make the dressing by whisking the ingredients together in a small bowl.

It’s important to make the dressing before the orzo has finished cooking, because we mix half of it into the warm orzo to prevent sticking.

Make the orzo salad

After you drain the orzo, transfer it to a large bowl. Then, add half the dressing and stir until it’s evenly distributed.

Chill the partially dressed orzo in the refrigerator until it cools down to at least room temperature.

Once the orzo has cooled sufficiently, add green onion, tomatoes, fresh basil and mozzarella and the remaining dressing and stir to combine.

At this point, be sure to taste the caprese orzo salad and add salt and pepper as desired.

Then, chill for at least 1 hour for the flavors to blend and the salad to cool completely.

Toasted pine nuts are the chef’s kiss of this recipe. They add flavor and crunch and should not be omitted.

You can make them while you cook the orzo and set them aside to use after the salad has chilled, or you can prepare them immediately before serving.

To toast the pine nuts, heat them over medium heat until lightly browned, stirring often. Do not walk away from the pan while you are cooking them. They go from barely brown to burnt very quickly – and they are too expensive to be rendered inedible by burning!

Once they’re toasted, set them aside to use later.

Serve

When ready to serve, add the toasted pine nuts, avocado (optional but recommended) and fresh basil on top of the salad. Then serve it cold. Here are some suggestions of dishes that pair well with this orzo salad:

• Baked chicken breasts are a great main dish to compliment this salad, also this honey mustard chicken.
• Serve it alongside BBQ chicken sandwiches or chicken salad sandwiches (or this healthy avocado chicken salad)

Store

Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Caprese Orzo Salad

In this caprese orzo salad, tomatoes, fresh mozzarella and basil are tossed in a homemade balsamic dressing for a delicious, healthy & hearty summertime salad!

Course Appetizer, Salad, Side Dish

Cuisine American, Italian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 12 Servings

Calories 226kcal

Author Laura

Cost $9

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• whisk
• 5 Quart Sauce Pan

Ingredients

• 2 cups orzo dry
• 5 quarts salted water
• 3 green onions 1/4 cup sliced
• 1 pint baby tomatoes halved
• ½ cup Fresh basil chopped
• 1 avocado diced (optional)
• 8 oz fresh mozzarella pearls, or a log diced into small pieces.
• Salt and pepper to taste

Dressing:

• ¼ cup olive oil
• ¼ cup balsamic vinegar high quality
• 1 Tablespoon pure maple syrup or honey
• 1 Tablespoon Dijon mustard
• 1 Tablespoon minced garlic

Topping

• ½ cup pine nuts toasted
• ¼ cup basil julienned

US Customary – Metric

Instructions

• Cook orzo in salted water according to package instructions.
• In a small bowl, whisk together dressing ingredients
• When orzo is finished cooking, drain and do not rinse.
• Put cooked orzo in a large bowl, add half the dressing and stir to combine. Chill in the refrigerator until it cools down to at least room temperature.
• Once the orzo has cooled, add green onion, tomatoes, fresh basil and mozzarella and the remaining dressing and stir to combine. Taste and add salt and pepper as desired.
• Chill for at least 1 hour.
• Heat pine nuts over medium heat until lightly browned, stirring often. Set aside to cool.
• When ready to serve, top with toasted pine nuts, avocado and chopped fresh basil.
• Serve cold.

Video

Notes

Ingredient Substitutions

• Orzo. you can use regular orzo, whole wheat orzo or even small-shaped pasta.
• Green Onion. Any onion variety works well in this recipe such as white, yellow or red onion.
• Baby Tomatoes. You can substitute any tomato variety including heirloom, Roma, etc.
• Avocado. I love the creaminess avocado adds to this salad, you can omit it if desired.
• Olive oil. Avocado oil is a great substitute if you don’t have olive oil.
• Dijon Mustard. Any mustard variety can be used in place of Dijon.
• Balsamic vinegar. use a high-quality balsamic vinegar. It should be thick and naturally sweet and our like molasses (not watery).

Store

Because of the avocado in this recipe it lasts for 1-2 days in the fridge. If you choose not to add avocado it can last for up to 5 days. I don’t recommend freezing this recipe.

Nutrition

Serving: 1cup | Calories: 226kcal | Carbohydrates: 15g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 592IU | Vitamin C: 8mg | Calcium: 114mg | Iron: 1mg

I make a salad almost every day in the summer, and this strawberry spinach salad is one of our favorites.

The salad itself contains only 5 ingredients: baby spinach, sweet strawberries, spicy green onions, creamy goat cheese and crunchy candied pecans, proving that food doesn’t have to be complicated to be delicious!

The homemade poppy seed dressing is light, flavorful and only slightly sweet. It’s easy to whisk together in under 5 minutes and ties all the flavors of this strawberry spinach salad recipe together beautifully.

Strawberry Spinach Salad: Ingredients & Substitutions

Salad Ingredient Substitutions

• Baby spinach. I suggest baby spinach over regular because it is more tender and easier to eat in a salad. You can use any lettuce you’d like such as spring mix, romaine, etc.
• Strawberries. Use fresh strawberries that have been washed and dried.
• Green onions. If you prefer, you can use red onions, white onions or yellow onions.
• Goat cheese. I love the creamy tangy flavor of goat cheese in this salad. You can substitute feta or sharp white cheddar.
• Candied pecans. I highly recommend that you make your own cinnamon sugar pecans for this recipe. You can also use candied walnuts or candied almonds.

Dressing ingredient substitutions

You can simply purchase your favorites store-bought dressing to use in place of the homemade recipe!

• Apple cider vinegar. white vinegar or balsamic vinegar work well.
• Honey. Maple syrup and granulated sugar are great substitutes for honey.
• Dijon mustard. choose your favorite mustard variety.

How to Make Strawberry Spinach Salad

This spinach and strawberry salad is very simple to make. We’ll walk through the process step-by-step, and don’t forget to watch the video!

Make the poppy seed dressing

Begin my making the homemade poppy seed dressing. You can make the dressing up to 2 days in advance and store it in the refrigerator!

Combine all the dressing ingredients in a small bowl or glass jar. Whisk or shake to combine. Chill for at least 2 hours before serving.

Assemble the spinach strawberry salad

Once the dressing is chilled, assemble the salad.

Combine spinach, strawberries, green onions, goat cheese and pecans in a large bowl.

Reserve about 1 tablespoon each of goat cheese, onions, berries and pecans to decorate the top.

Toss with the dressing, then transfer the salad to a large salad bowl or serving dish. Then garnish the top with the remaining ingredients and serve immediately.

Alternatively, you can serve the salad with the dressing on the side. In this case, assemble the salad directly in a serving bowl/platter and let guests dress their salad portions individually.

Serve

Serve as a side dish to your favorite recipes, or serve as a meal with some protein! Here are some serving suggestions:

• Enjoy it with some grilled chicken kebabs or baked chicken breasts.
• Make some homemade french bread or no-knead bread.
• Have a soup and salad night and make some of our favorite soup recipes.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the salad is undressed, 1-2 days if it is dressed.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Strawberry Spinach Salad Recipe

This easy strawberry spinach salad is simple and delicious! Baby spinach, strawberries, candied pecans, green onions and goat cheese are tossed in a light and flavorful homemade poppy seed dressing. The perfect summer salad you'll make on repeat!

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 Servings

Calories 131kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• whisk
• glass batter bowl

Ingredients

• 5 oz baby spinach
• 1 pint strawberries halved or quartered
• 3 green onions sliced thin (½ cup)
• 3 oz Goat cheese ½ cup
• ½ cup candied pecans or almonds, walnuts, etc.

Poppyseed dressing

• ¼ cup olive oil
• 2 Tablespoons mayonnaise
• 2 Tablespoons honey
• 1 Tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 Tablespoon poppy seeds
• ⅛ teaspoon sea salt
• Pinch black pepper

US Customary – Metric

Instructions

Make the dressing

• Combine dressing ingredients in a small bowl or glass jar. Whisk or shake to combine. Chill for at least 2 hours before serving.

Assemble the salad.

• Combine spinach, strawberries, green onions, goat cheese and pecans in a large bowl. Reserve about 1 tablespoon each of cheese, onions, berries and pecans to decorate the top.
• Toss with the dressing, then transfer the salad to a large salad bowl or serving dish.
• Then garnish the top with the remaining ingredients and serve immediately.
• Alternatively, you can serve the salad with the dressing on the side. In this case, assemble the salad directly in a serving bowl/platter and let guests dress their salad portions individually.

Video

Notes

Salad Ingredient Substitutions

• Baby spinach. I suggest baby spinach over regular because it is more tender and easier to eat in a salad. You can use any lettuce you’d like such as spring mix, romaine, etc.
• Strawberries. Use fresh strawberries that have been washed and dried.
• Green onions. If you prefer, you can use red onions, white onions or yellow onions.
• Goat cheese. I love the creamy tangy flavor of goat cheese in this salad. You can substitute feta or sharp white cheddar.
• Candied pecans. I highly recommend that you make your own cinnamon sugar pecans for this recipe. You can also use candied walnuts or candied almonds.

Dressing ingredient substitutions

You can simply purchase your favorites store-bought dressing to use in place of the homemade recipe!

• Apple cider vinegar. white vinegar or balsamic vinegar work well.
• Honey. Maple syrup and granulated sugar are great substitutes for honey.
• Dijon mustard. choose your favorite mustard variety.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the salad is undressed, 1-2 days if it is dressed.

Nutrition

Serving: 1cup | Calories: 131kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 4mg | Sodium: 99mg | Potassium: 146mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1217IU | Vitamin C: 27mg | Calcium: 45mg | Iron: 1mg

Delicious Salad Recipes

Feta Watermelon Salad

Caprese Orzo Salad

Burrata Salad

Panzanella Salad Recipe

Best Pasta Salad Recipe (Homemade Dressing)

Lemon Orzo Salad

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

Ever since my favorite Lebanese restaurant closed its doors, I have been working hard to create recipes for my favorite Mediterranean dishes, like this fresh and simple homemade Tabbouleh.

In this tabouli recipe, bulgur, fresh herbs, tomatoes, onions and cucumbers are tossed in a flavorful lemon garlic dressing.

It’s truly the perfect Tabbouleh, just as delicious as my favorite restaurant that I loved and miss greatly!

Tabbouleh Recipe: Ingredients and Substitutions

• Bulgur Wheat. I have used quinoa or couscous in place of bulgur in a pinch. And while those are good substitutes, they’re not truly authentic.
• Fresh parsley & mint. there are no substitutes for the fresh herbs in authentic tabouli.
• Roma tomatoes. choose your favorite tomato variety such as cherry tomatoes, heirloom, etc.
• Green onions. red onions are good substitutes for green, if desired.
• Lemon juice. freshly squeezed or bottled both work well.
• Minced garlic. use jarred or freshly minced garlic.

How to Make Tabouli

We will walk through how to make tabbouleh step-by-step. Be sure to watch the video for extra help!

Prepare the bulgur

Begin this recipe by preparing the bulgur. To do this, combine ½ cup bulgur and 1 cup water in a pot. Bring to a boil.

Then, cover and reduce heat to a simmer and cook until tender, about 10 minutes.

After 10 minutes, drain the excess water. Then transfer the bulgur to a large bowl and fluff with a fork. Let it cool.

Make the dressing

In a small bowl, whisk together olive oil, lemon juice, garlic, sea salt and pepper. Set aside.

Assemble the Tabbouleh Salad

Once the bulgur is cooled and the dressing is ready, it’s time to assemble the tabouli salad.

Begin by adding parsley, mint, tomatoes, green onion and cucumber to the cooled bulgur wheat and stir to combine.

Then, pour the dressing over the tabbouleh and stir until it’s evenly distributed.

Next, cover the bowl and chill the tabbouleh for at least 2 hours.

Serve

Serve cold with your favorite Mediterranean dishes. Here are some suggestions:

• Greek meatballs are a family favorite.
• Serve it alongside these chicken kebabs or grilled Greek chicken.
• Serve it with a this homemade tzatziki sauce and homemade hummus (you can use store-bought but homemade is so much better)!
• Make this Greek Salad or Greek Orzo Salad.
• Pair it with homemade pita bread or homemade naan!

Store

Store leftovers of this Tabbouleh Recipe in an airtight container in the refrigerator for 5-7 days. I do not recommend freezing this recipe, as the texture of the tomatoes and cucumbers will change after freezing and thawing.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Easy Tabbouleh Recipe

This is the best Tabbouleh Recipe! It’s bold and flavorful, bursting with fresh herbs and crunchy veggies. This tabouli is easy to make and best served cold with your favorite Mediterranean dishes.

Course Appetizer, Salad, Side Dish

Cuisine Mediterranean

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 110kcal

Author Laura

Equipment

• 3 quart saucepan
• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• whisk

Ingredients

• ½ cup bulgur wheat
• 2 cups flat leaf parsley finely chopped
• ¼ cup fresh mint finely chopped
• 2 Roma tomatoes finely diced
• 4 green onions finely sliced (1/2 cup)
• 1 cucumber peeled and finely diced (about 1 cup)

Dressing

• ¼ cup olive oil
• ¼ cup lemon juice
• 1 TBS minced garlic
• ¼ tsp sea salt
• Pepper

Instructions

Prepare the bulgur

• Combine ½ cup bulgur and 1 cup water in a pot. Bring to a boil. Cover and reduce heat to a simmer and cook until tender, about 10 minutes. Drain excess water, transfer bulgur to a large bowl and fluff with a fork. Let it cool.

Make the dressing

• In a small bowl, whisk together olive oil, lemon juice, garlic, sea salt and pepper. Set aside.

Assemble the Tabbouleh

• Add parsley, mint, tomatoes, green onion and cucumber to the cooled bulgur wheat and stir to combine.
• Pour dressing over the tabbouleh and stir until evenly distributed.
• Cover and chill for at least 2 hours.
• Serve cold with your favorite Mediterranean dishes.

Video

Notes

Ingredient Substitutions

• Bulgur Wheat. I have used quinoa or couscous in place of bulgur in a pinch. And while those are good substitutes, they’re not truly authentic.
• Fresh parsley & mint. there are no substitutes for the fresh herbs in authentic tabouli.
• Roma tomatoes. choose your favorite tomato variety such as cherry tomatoes, heirloom, etc.
• Green onions. red onions are good substitutes for green, if desired.
• Lemon juice. freshly squeezed or bottled both work well.
• Minced garlic. use jarred or freshly minced garlic.

Store

Store leftovers of this Tabbouleh Recipe in an airtight container in the refrigerator for 5-7 days. I do not recommend freezing this recipe, as the texture of the tomatoes and cucumbers will change after freezing and thawing.

Nutrition

Serving: 0.5cup | Calories: 110kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 86mg | Potassium: 247mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1541IU | Vitamin C: 28mg | Calcium: 42mg | Iron: 2mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

This is not your average potato salad recipe. It is the best potato salad ever!

Red potatoes, celery, green onion and hard boiled eggs are combined with a flavorful and delicious homemade dressing.

Paprika and fresh dill add richness and depth to this recipe, making it tastier than any other potato salad I’ve ever tried.

Plus it’s so easy to make that it will become your go-to side dish to bring to BBQs and parties!

Potato Salad Recipe: Ingredients & Substitutions

• Red Potatoes. Yukon gold potatoes are a good substitute.
• Celery. I don’t recommend substitutions for the celery.
• Green Onions. Choose your favorite variety – yellow, red, white, etc.
• Mayonnaise. choose a mayo variety that fits your dietary needs.
• Dijon mustard. any variety of mustard works well, just be sure to consider how the variety you use will change the flavor of the potato salad. (e.g. honey mustard will make it sweeter).
• Paprika. smoked paprika adds a nice smokey flavor.

How to Make Potato Salad

Let’s walk through this potato salad recipe step-by-step, and don’t forget to watch the video.

Prepare the potatoes

Many people wonder how to long to boil potatoes for potato salad. Well, in this recipe, we quarter the potatoes (or halve if they are small red potatoes) to speed up the cooking process so it only takes about 15 minutes to cook them!

Begin by quartering the potatoes and putting them in a 5-quart saucepan. Then fill the pan with cold water until the potatoes are covered by 1”

Bring water to a boil and boil until the potatoes are soft and easily pierced with a fork (but not falling apart).

Drain the potatoes in a colander and let them cool until they are cool enough to touch. Mix/toss them every few minutes to help release heat from the bottom layer of potatoes.

Once the potatoes are cool enough to handle, peel off the skins.

Then dice the potatoes into ½” pieces and transfer the potatoes to a large bowl.

Make the potato salad dressing

While the potatoes are boiling, make the dressing by whisking together the mayonnaise, mustard, honey, lemon juice, sea salt, pepper, paprika and fresh dill in a small bowl until combined.

Assemble the potato salad

Once the potatoes are cooled and the dressing is made, it’s time to assemble the homemade potato salad!

Add the celery, green onions, and hard-boiled eggs to the diced potatoes in the large bowl and gently stir to combine.

Once the ingredients are mixed together, add the dressing and stir until it is evenly distributed.

Then, chill the potato salad in the refrigerator for at least 6 hours, or overnight.

Serve

Sprinkle with additional fresh dill and serve cold with your favorite BBQ dishes! Here are some of our favorites:

• Lemon chicken kebabs
• Grilled flank steak
• Italian pasta salad or summer pasta salad
• Summer fruit salad
• Burrata salad
• Homemade mac and cheese
• Best Homemade Coleslaw

Store

Store leftover potato salad in an airtight container in the refrigerator for 3-5 days. I do not recommend freezing this recipe.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Easy Potato Salad Recipe

This easy potato salad recipe is light and flavorful. Potatoes, celery, onions and eggs are combined with a delicious homemade dressing infused with herbs and spices.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 6 hours hours 20 minutes minutes

Cook Time 20 minutes minutes

Chilling 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 16 Servings

Calories 168kcal

Author Laura

Equipment

• 5 Quart Sauce Pan
• measuring spoons
• measuring cups
• glass batter bowl
• spatula
• whisk
• mixing bowls

Ingredients

• 2 pounds red potatoes
• 4 ribs celery 1 cup, finely diced
• 6 green onions ½ cup, sliced thin
• 6 hard boiled eggs peeled and diced

Dressing

• 1 cup mayonnaise probably more
• 1 TBS Dijon mustard
• 1 tsp honey
• 1 tsp lemon juice
• 1 tsp sea salt or to taste
• ½ tsp Pepper or lemon pepper to taste
• ½ tsp paprika
• 2 tsp fresh dill

US Customary – Metric

Instructions

Prepare the potatoes

• Quarter potatoes (or halve if they are small red potatoes) and place them in a 5-quart saucepan. Fill the pan with cold water until the potatoes are covered by 1”
• Bring water to a boil and boil until the potatoes are soft and easily pierced with a fork (but not falling apart).
• Drain the potatoes in a colander and let them cool until they are cool enough to touch. Mix/toss them every few minutes to help release heat from the bottom layer of potatoes.
• Once the potatoes are cool enough to handle, peel the skins off of them, then dice them into ½” pieces.
• Transfer the diced potatoes to a large bowl (preferably one with a lid because you will be chilling the salad).

Make the dressing

• While the potatoes are boiling, make the dressing.
• Whisk together mayonnaise, mustard, honey, lemon juice, sea salt, pepper, paprika and fresh dill in a small bowl until combined.

Assemble the potato salad

• Add the celery, green onions, and hard-boiled eggs to the diced potatoes in the large bowl. Stir to combine.
• Add the dressing and mix until evenly distributed.

Chill & Serve

• Cover the potato salad and chill in the refrigerator for at least 6 hours, or overnight.
• Sprinkle with additional fresh dill and serve cold.

Video

Notes

Ingredient Substitutions

• Red Potatoes. Yukon gold potatoes are a good substitute.
• Celery. I don’t recommend substitutions for the celery.
• Green Onions. Choose your favorite variety – yellow, red, white, etc.
• Mayonnaise. choose a mayo variety that fits your dietary needs.
• Dijon mustard. any variety of mustard works well, just be sure to consider how the variety you use will change the flavor of the potato salad. (e.g. honey mustard will make it sweeter).
• Paprika. smoked paprika adds a nice smokey flavor.

Store

Store leftover potato salad in an airtight container in the refrigerator for 3-5 days. I do not recommend freezing this recipe.

Nutrition

Serving: 0.5cup | Calories: 168kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 280mg | Potassium: 304mg | Fiber: 1g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

Broccoli is my favorite vegetable! I make this roasted broccoli all the time, but my kids & husband prefer eating it raw. So, I created this broccoli salad recipe so that my entire family could enjoy eating broccoli together!

And truly everyone who tries it loves this broccoli salad. In this recipe, fresh broccoli, salty bacon, sweet cranberries, nutty sunflower seeds and onions are all tossed in the best homemade dressing.

Since too much dressing has always been my frustration with broccoli salad, I created this recipe to include just the right amount of dressing. We’re talking, enough to lightly coat the ingredients & impart flavor without creating puddles of extra dressing at the bottom of the bowl.

Broccoli Salad Recipe: Ingredients & Substitutions

• Broccoli florets. You need 6 cups of broccoli for this recipe. I suggest buying florets so you get more of the tender broccoli head for your money. Be sure to cut it into small, bite-sized pieces.
• Red onion. Use your favorite onion variety, green onions, yellow and white are all great choices.
• Dried cranberries. you can substitute raisins, if desired.
• Sunflower seeds. Pecans are a good substitute for sunflower seeds.
• Bacon. Choose your favorite variety.
• Mayonnaise. I don’t suggest substitutes for the mayo in this recipe.
• Sour cream. full-fat greek yogurt can be used in place of sour cream.
• Honey. granulated sugar works well in place of honey.
• Apple cider vinegar. white vinegar works well as a substitute.

How to Make Broccoli Salad

We’ll walk through this broccoli salad recipe step-by-step, and don’t forget to watch the video.

Cook & Crumble bacon

Begin by preparing the bacon because it needs time to cool before putting it in the salad.

Cook the bacon either on the stovetop or bake in the oven (400 degrees for 20 minutes) until crispy.

Then, line a plate with paper towels. Remove the bacon from the pan transfer it to the plate to cool.

Once it’s cooled, crumble the bacon into a bowl, set aside.

Make the broccoli salad dressing

Next, make the dressing by whisking together the dressing ingredients until smooth. Set it aside.

Assemble the broccoli salad

Now it’s time to assemble the salad! In a large bowl, combine broccoli florets, red onion, dried cranberries, sunflower seeds and crumbled bacon.

Toss or stir the ingredients until combined.

Then, pour the dressing over the broccoli mixture and stir until evenly distributed.

Once the salad is well mixed, transfer it to a serving dish, cover and chill in the refrigerator for at least 4 hours. This allows the flavors to blend together.

Serve

Use some extra bacon, cranberries, and sunflower seeds to garnish the top of the salad. Then, serve cold alongside your favorite BBQ recipes! Here are some suggestions:

• Lemon chicken kebabs
• Grilled flank steak
• Italian pasta salad or summer pasta salad
• Summer fruit salad
• Burrata salad
• Homemade mac and cheese

Store

Store leftover broccoli salad with bacon in an airtight container in the refrigerator for 3 to 5 days. Do not freeze this recipe.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Broccoli Salad Recipe with Bacon & Cranberries

This is the best broccoli salad recipe. Loaded flavor and tossed in an amazing homemade dressing, this broccoli salad with bacon will become your go-to side dish for any party!

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Chill 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 14 Servings

Calories 181kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• whisk
• medium glass mixing bowl

Ingredients

• 1 pound broccoli florets (about 6 cups), cut into small pieces
• ½ cup red onion finely diced
• ¼ cup dried cranberries
• ¼ cup sunflower seeds roasted and salted
• 10 oz bacon cooked and crumbled

Dressing

• ½ cup mayonnaise
• 2 Tablespoons sour cream
• 1 Tablespoon honey
• 1 teaspoon apple cider vinegar
• ¼ teaspoon sea salt
• Pinch black pepper

US Customary – Metric

Instructions

Cook & Crumble bacon

• Cook bacon either on the stovetop or bake in the oven (400 degrees for 20 minutes) until crispy.
• Remove from pan and place bacon on paper towels to cool.
• Once cool, crumble bacon into a bowl, set aside.

Make the dressing

• In a small bowl, whisk together the dressing ingredients until smooth.

Assemble the salad

• In a large bowl, combine broccoli florets, red onion, dried cranberries, sunflower seeds and crumbled bacon and toss to combine. (Be sure to keep at least 1 TBS of each ingredient to use to garnish the top of the salad).
• Pour dressing over the broccoli mixture and stir until evenly distributed.

Chill & serve

• Cover the salad and chill in the refrigerator for at least 4 hours.
• Use the extra bacon, cranberries, and sunflower seeds to garnish the top of the salad. Then, serve cold.

Video

Notes

Ingredient Substitutions

• Red onion. Use your favorite onion variety, green onions, yellow and white are all great choices.
• Dried cranberries. you can substitute raisins, if desired.
• Sunflower seeds. Pecans are a good substitute for sunflower seeds. Make sure to use shelled sunflower seeds, do not put the shells in the salad. 
• Sour cream. full-fat greek yogurt can be used in place of sour cream.
• Honey. granulated sugar works well in place of honey.
• Apple cider vinegar. white vinegar works well as a substitute.

Store

Store leftover broccoli salad with bacon in an airtight container in the refrigerator for 3 to 5 days. Do not freeze this recipe.

Nutrition

Serving: 0.5cup | Calories: 181kcal | Carbohydrates: 7g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 18mg | Sodium: 256mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 226IU | Vitamin C: 29mg | Calcium: 22mg | Iron: 0.5mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

This Asian chicken salad recipe is so much more delicious than even my favorite restaurant. Chicken is infused with a flavorful marinade, then grilled and put atop a bed of lettuce and vibrant vegetables.

Then, everything is tossed in the most delicious homemade peanut dressing, resulting in a salad you’ll want to make on repeat.

Asian Chicken Salad: Ingredients & Substitutions

• Chicken breasts. Chicken thighs are a good substitute for breasts. You can use rotisserie chicken and not marinated, grilled chicken if preferred.
• Mirin. Rice wine vinegar works well in place of Mirin if you don’t have it.
• Honey. Granulated sugar or brown sugar are good substitutes for honey.
• Minced garlic. Both freshly minced and jarred work well.
• Romaine lettuce. Spring mix, iceberg, baby spinach, etc. are all great choices. Pick your favorite.
• Green onions. I love green onions in this recipe, but you can use your favorite – yellow, red, etc.
• Vegetables. I included our favorite veggies to use in this Asian chicken salad. You can substitute your favorites and omit the ones you don’t like.
• Cashews. Peanuts can be used in place of cashews.
• Wonton strips. You can omit these if you prefer not to use them.
• Peanut dressing. Feel free to use your favorite store-bought dressing if you’d prefer not to make your own. You can substitute powdered garlic and ginger with freshly minced garlic and ginger, if desired.

How to Make Asian Chicken Salad

We’ll walk through this Asian chicken salad recipe step-by-step, and don’t forget to watch the video!

Make the dressing

Begin the recipe by making the dressing. Whisk together the dressing ingredients in a small bowl, then add water as needed to thin it out.

Set aside at room temperature or if you make it a day in advance, store it in a glass jar with a lid in the refrigerator.

Marinate the chicken.

The next step in this recipe is to marinated the chicken. Begin my whisking the marinade ingredients together in a small bowl.

Then, put the chicken breasts in a Ziplock bag and pour the marinade into the bag. Marinade in the refrigerator for up to 5 hours, or at room temperature for 1 hour. 

Grill the chicken

After the chicken is marinated, preheat a grill to around 450 degrees F.

Grill the chicken on the first side for 3-4 minutes, flip and grill on the second side until the internal temperature reaches 160 degrees F.

Note: The cook time will depend on the thickness of your chicken.

Then, let the grilled chicken cool slightly before slicing to use on the salad.

Assemble the Asian Chicken Salad

Once the dressing is made and the chicken is grilled, it’s time to assemble the salad. Begin by combining the lettuce, carrots, cilantro, green onion and edamame in a large bowl.

Then, top the salad with cashews, wonton strips and sliced chicken.

Dress the salad

You can serve this Asian chicken salad in two ways:

1. First, you can dress the entire salad and serve it fully dressed.
2. Second, you can assemble the salad, serve individual portions and dress them individually. I prefer this method because undressed salad lasts longer in the refrigerator.

Serve

I serve this Asian chicken salad as an entire meal by itself. However, you can serve it with your favorite Asian recipes like fried rice, cashew chicken stir fry, asian chicken lettuce wraps, stir fry vegetables, etc.

Store

Store leftovers in an airtight container in the refrigerator.  Dressed salad will stay fresh for up to 2 days in the refrigerator (depending on the type of lettuce you use), and undressed salad will last for up to 5 days in the refrigerator.

Store leftover dressing in an airtight container in the refrigerator for up to 2 weeks.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Asian Chicken Salad Recipe

In this Asian chicken salad recipe, colorful veggies, marinated chicken and lettuce are tossed in a delicious homemade dressing. It's bursting with flavor and so much more delicious than any restaurant salad!

Course Appetizer, Main Course, Salad

Cuisine American, asian

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 8 Servings

Calories 332kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• serving bowl
• salad server
• cutting board
• chef's knife

Ingredients

Chicken & Marinade

• 2 lbs chicken breasts cut thin (½”) or into tenders
• ¼ cup soy sauce
• ¼ cup hoisin sauce
• 1 Tablespoon mirin
• 1 Tablespoon honey
• 1 Tablespoon minced garlic

Salad

• 4 cups Romaine lettuce about 2-3 heads depending on size
• 1 large carrot shredded
• ½ cup cilantro chopped
• ½ cup green onions
• 1 cup edamame
• ½ cup cashews chopped
• ½ cup wonton strips

Dressing:

• ¼ cup peanut butter
• 1 Tablespoon sesame oil
• 2 Tablespoons soy sauce
• 2 Tablespoons hoisin sauce
• 1 Tablespoon rice vinegar
• 1 Tablespoon honey
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground ginger
• 1-2 Tablespoons water if desired to thin out.

Optional additions:

• 8 oz Mandarin oranges drained
• ½ cup red cabbage shredded
• 1 red bell pepper sliced thin

US Customary – Metric

Instructions

Make the dressing

• In a small bowl, whisk together the dressing ingredients. Add water as needed to thin it out. Set aside at room temperature or if you make it a day in advance, store it in a glass jar with a lid in the refrigerator.

Marinate the chicken.

• In a small bowl, whisk together the marinade ingredients. Put the chicken in a Ziplock bag and pour the marinade into the bag. Marinade in the refrigerator for up to 5 hours, or at room temperature for 1 hour.

Grill the chicken

• After the chicken is marinated, preheat a grill to around 450 degrees F. Grill the chicken on the first side for 3-4 minutes, flip and grill on the second side until the internal temperature reaches 160 degrees F. The cook time will depend on the thickness of your chicken. Let cool slightly before slicing to use on the salad.

Make the salad

• Combine the lettuce, carrots, cilantro, green onion and edamame in a large bowl.
• Top with cashews, wonton strips and sliced chicken.
• You can dress the entire salad, or serve the dressing on the side and dress individual portions. I always prefer the latter because undressed salad can be refrigerated and enjoyed for a few days, whereas dressed salad gets soggy.

Video

Notes

Ingredient Substitutions

• Chicken breasts. Chicken thighs are a good substitute for breasts. You can use rotisserie chicken and not marinated, grilled chicken if preferred.
• Mirin. Rice wine vinegar works well in place of Mirin if you don’t have it.
• Honey. Granulated sugar or brown sugar are good substitutes for honey.
• Minced garlic. Both freshly minced and jarred work well.
• Romaine lettuce. Spring mix, iceberg, baby spinach, etc. are all great choices. Pick your favorite.
• Green onions. I love green onions in this recipe, but you can use your favorite – yellow, red, etc.
• Vegetables. I included our favorite veggies to use in this Asian chicken salad. You can substitute your favorites and omit the ones you don’t like.
• Cashews. Peanuts can be used in place of cashews.
• Wonton strips. You can omit these if you prefer not to use them.
• Peanut dressing. Feel free to use your favorite store-bought dressing if you’d prefer not to make your own. You can substitute powdered garlic and ginger with freshly minced garlic and ginger, if desired.

Store

Store leftovers in an airtight container in the refrigerator.  Dressed salad will stay fresh for up to 2 days in the refrigerator (depending on the type of lettuce you use), and undressed salad will last for up to 5 days in the refrigerator.

Store leftover dressing in an airtight container in the refrigerator for up to 2 weeks.

Nutrition

Serving: 1cup (0.25 lbs chicken) | Calories: 332kcal | Carbohydrates: 22g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1055mg | Potassium: 803mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4013IU | Vitamin C: 27mg | Calcium: 57mg | Iron: 3mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!