You’ve heard of engagement chicken and marry me chicken. The next recipe to make: wedding salad! More specifically, a viral wedding Caesar salad courtesy of popular TikTok salad creator The Salad Lab.

Here’s how to make the wedding salad that people can’t get enough of.

What is wedding Caesar salad?

It’s exactly what it sounds like: a Caesar salad fit for a wedding. “My son’s getting married next month!” @thesaladlab says cheerfully at the start of her viral TikTok video. Because Caesar salad is the only salad her son likes, she decided to make a special wedding Caesar salad in honor of the event. Adorable!

Wedding Caesar Salad Recipe

This wedding-style Caesar salad is finished with a sprinkling of edible flowers. Look for them in the packaged fresh herb section of your grocery store. The Salad Lab doesn’t provide an exact recipe, but we’ve included approximate measurements below.

@thesaladlab Wedding Style Caesar Salad with Edible Flowers #saladsoftiktok #thesaladlab #weddingsalad #caesar #yum #palomaresmagic Until I Found You – Stephen Sanchez

Ingredients

• 2 egg yolks
• 2 anchovies
• 2 cloves garlic, crushed
• 2 teaspoons Dijon mustard
• 1/2 cup extra virgin olive oil
• Juice of half a lemon
• Salt and pepper, to taste
• Little Gem lettuce
• 1 cup stale bread, cut into cubes
• 1/2 teaspoon thyme, or to taste
• Sea salt, to taste
• Parmesan, to taste
• 3-4 strips bacon, cooked and crumbled
• Edible flowers

Directions

Step 1: Create a Caesar dressing

Emulsify the egg yolks, anchovies, cloves of crushed garlic, teaspoons of Dijon mustard, olive oil, lemon juice and salt and pepper using an immersion blender. You’re looking for a thick, creamy dressing here. (If you need a product recommendation, it looks like The Salad Lab uses this cordless Cuisinart hand blender.)

Pour the dressing into the bottom of a serving bowl.

Step 2: Wash the lettuce

Soak lettuce in cold water to make it “extra crunchy and crisp.” The Salad Lab uses Little Gem lettuce but romaine or Bibb lettuce should work too. Transfer to salad bowl.

Step 3: Bake homemade croutons

Preheat the oven to 400F. Place bread cubes in a bowl and lightly sprinkle with thyme. Toss the bread in a drizzle of olive oil and flaky sea salt. Place onto a baking sheet covered with parchment paper and pop in the oven for around 10 minutes.

Let cool, then add the croutons to your salad.

Step 4: Top the salad and toss to serve

Now add some fresh Parmesan on the salad and toss all the ingredients together. Yum! Add more Parmesan, plus bacon and edible flowers, to finish this wedding salad.

Tips for Making Wedding Salad

Make this salad vegetarian

If you’re a vegetarian (or don’t like anchovies), we have an alternative. Omit the fish and replace them with capers or crumbled seaweed snacks instead. It will be just as tasty. If you do add the crumbled seaweed, though, the Salad Lab suggests adding extra salt to the recipe.

Add truffle oil to the dressing

If you want to boost the dressing’s flavor, try adding truffle oil.

Use a food processor instead of an immersion blender

Since not everyone has an immersion blender, a regular blender or a food processor will do the trick.

Coddle the eggs

The Salad Lab suggests coddling the eggs by putting them in boiling water for one minute prior to cracking them.

The post This Mom Created a Gorgeous ‘Wedding Caesar Salad’ for Her Son’s Big Day appeared first on Taste of Home.

Martha Stewart’s Top Salad Tips

You know Martha’s got the most practical advice for your home and kitchen. Is she the greatest of all time? She might be. The subject today is salads, and Martha’s got everything you need to know to make your salads as tasty as they can possibly be.

Here’s what you need to know before serving your next salad:

• Soak your lettuce in ice-cold water and discard damaged leaves
• Use a salad spinner to remove excess water from greens
• Make your salad dressing directly in the bowl you’re using to serve
• Add your other salad ingredients into the dressing to soak up the flavor
• Add your lettuce last to avoid sogginess
• Don’t mix your salad until right before serving

@marthastewart Here are my tips for creating a delicious, crisp salad. #saladtok #saladrecipe original sound – Martha Stewart

You know we can never get enough of Martha Stewart and her stellar tips. We’re still talking about her iconic Thanksgiving cocktail!

Tools for Making the Perfect Salad

You can’t have a thoroughly stocked kitchen without the right tools for the trade. As Martha mentions in her video, it’s important to own kitchenware that’s going to give your cooking the best edge. Here are some items you’ll need:

• Large salad bowl: Using a small bowl can be far too messy. And the more you make, the more you can share!
• Salad spinner: Like Martha said herself, this salad spinner is perfect for keeping your greens crisp. No one wants a salad full of soggy leaves.
• Salad servers: Serving a salad with forks can make things far more difficult than they need to be. Use these salad servers for easy entertaining any time.

The post 6 ‘Golden Rules’ for Crisp, Delicious Salads from Martha Stewart appeared first on Taste of Home.

The salad gets its name from the various seasonings and ingredients often found in your favorite Chinese takeout orders, but it is not an authentic Chinese dish. Seen on menus since the golden age of Hollywood and then popularized again in the 1970s and ’80s with the resurgence of Asian fusion food, Chinese chicken salad remains a popular dish for Americans.

Key Ingredients for Chinese Chicken Salad

So, what are the ingredients that make a Chinese chicken salad stand out from the mainstream version? Let’s get into it!

• Cabbage: Chinese and napa cabbage offer leafy, tender crunchiness to the salad, while red cabbage adds loads of antioxidants.
• Dressing: Perhaps unsurprisingly, a Chinese chicken salad comes to life when tossed with the typical ingredients found in Asian cuisine: soy sauce, sesame oil, rice vinegar and ginger.
• Chicken:A staple in a chicken saladthe meat should be precooked and cooled.
• Gingerroot: Health benefits of ginger aside, the root adds a marvelously peppery punch to this salad.
• Chow mein noodles: The thin, stringy egg noodles are used in typical chow mein dishes, but a crispy version of the noodle (more like a cracker) tops off this salad.

Chinese Chicken Salad Recipe

Ingredients

• 4 cups coarsely chopped Chinese or napa cabbage
• 2 cups shredded red cabbage
• 2 cups shredded cooked chicken
• 1 cup shredded carrots
• 4 green onions, chopped
• 1/4 cup minced fresh cilantro
• 3 tablespoons canola oil
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 garlic clove, minced
• 1 teaspoon minced fresh gingerroot
• 1/4 teaspoon pepper
• 1 cup crispy chow mein noodles
• 2 tablespoons sesame seeds, toasted

Directions

Step 1: Mix the salad components

In a large bowl, combine the first six ingredients and toss thoroughly.

Step 2: Make the dressing

In a small bowl, whisk oils, vinegar, soy sauce, sugar, garlic, ginger and pepper until well combined.

Step 3: Coat the salad

Pour the dressing over the cabbage mixture, and toss again to coat. Sprinkle the top of the salad with the crispy chow mein noodles and sesame seeds.

Tips for Making Chinese Chicken Salad

What other dressings can you use for Chinese chicken salad?

If you’re looking to change up the dressing for this salad, try a peanut sauce or experiment with various spices to upgrade the sauce that’s part of this recipe. There are so many tasty Asian sauces to add to this dish.

Are there any shortcuts to making Chinese chicken salad?

Need lunch in a hurry? Use store-bought rotisserie chicken and precut cabbage to save time in the kitchen. You could even use ground ginger and garlic powder if you don’t have time to mince those ingredients.

What else can you add to Chinese chicken salad?

Like any of your favorite salads, tossing in ingredients you have on hand that might pair well with the Asian-inspired flavors are all game. Add sriracha for heat, hoisin sauce for slight sweetness, orange slices for a burst of citrus and water chestnuts if the cabbage isn’t enough crunch for you. If you can’t find crispy chow mein noodles, swap in wonton strips instead.

How do you store Chinese chicken salad?

Storing salads is always trickyyou never want soggy leaves the next day. To preserve the crisp nature of all the ingredients, store the first six ingredients in a separate container than the dressing ingredients and the garnishes. Keep the cabbage mixture and the dressing refrigerated until you’re ready to eat, then toss together and garnish according to your tastes.

The post How to Make Chinese Chicken Salad (That’s Better Than Your Favorite Restaurant) appeared first on Taste of Home.

Here’s how to make the summer salad of your dreams!

Peach Burrata Salad Recipe

This recipe from Grace Vallo in Salem, New Hampshire makes six 1-cup servings. You can also serve larger portions and call the salad a main dish.

Ingredients

Dressing:

• 10 fresh raspberries
• 1/2 cup orange juice
• 1/3 cup extra virgin olive oil
• 3 tablespoons champagne vinegar
• 1/2 teaspoon grated orange zest

Salad:

• 3 medium peaches, halved
• 4 cups cubed ciabatta bread
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 6 cups fresh arugula
• 8 ounces burrata cheese, torn into bite-sized pieces
• 1/2 cup salted shelled pistachios
• 1/3 cup thinly sliced fresh basil

Directions

Step 1: Make the dressing

In a small bowl, crush the raspberries. Whisk in the orange juice, extra virgin olive oil, champagne vinegar and grated orange zest.

Step 2: Grill the peaches

Grill the halved peaches, covered, over medium heat until light grill marks appear, about 3 to 4 minutes on each side. Remove to a cutting board. Cut each grilled half into slices.

Step 3: Make the croutons

Arrange the ciabatta cubes in a single layer on an ungreased baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat. Broil about 3 to 4 inches from the heat until golden brown, about 3 to 5 minutes, stirring once.

Step 4: Assemble the salad

In a large bowl, toss arugula with half the vinaigrette, and arrange on a large serving platter. Top with the grilled peaches, burrata, croutons, pistachios and basil.

Step 5: Serve the salad

Drizzle the salad with the remaining vinaigrette. If desired, sprinkle with additional salt and pepper.

Tips for Making Peach Burrata Salad

Can you add protein to peach burrata salad?

Yes! Prosciutto would work just beautifully in a salad like this, but you could also add grilled chicken or bits of bacon.

Can you use frozen peaches to make peach burrata salad?

No, frozen or canned peaches won’t grill as nicely. Peaches are one of the stars of the recipe, so you’ll want to plan to make the recipe once you have fresh fruit on hand. We promise, it’s worth the extra effort.

What else can you add to peach burrata salad?

If you’re unfamiliar with burrata, or can’t find it at the store, fresh mozzarella makes a great burrata substitute. (If you’re curious, here’s more on burrata vs. mozzarella.)

Since burrata is such a great replacement for fresh mozzarella in Caprese salad (which is made with cheese, tomatoes and basil), tomatoes would work well in this recipe, too. Otherwise, caramelized onions, raw red onion and pumpkin seeds would all be great additions to the mix.

What do you serve with peach burrata salad?

This peach burrata salad could serve as a full meal, as long as you fill up a plate or big bowl. If you want to keep it as a side dish, serve with grilled chicken or another grilled meat of your choice. If you like, you could grill everything from start to finish and end with a grilled dessert, too!

Our Best Summer Salad Recipes

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Grilled Peach, Rice & Arugula SaladThis hearty salad was created when I needed to clear out some leftovers from the fridgeand it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. Lauren Wyler, Dripping Springs, TexasGet Recipe

Garden Chickpea SaladLooking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. Sally Sibthorpe, Shelby Township, Michigan

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Dill Garden SaladI love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. Bethany Martin, Lewisburg, Pennsylvania

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Almond Strawberry SaladIt's easy to love this pretty salad topped with strawberries and sliced almonds. With just a few ingredients, it's loaded with flavor. Renae Rossow, Union, Kentucky

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Grilled Jerk Shrimp Orzo SaladThe heat, seasonings and appearance of this colorful main-dish salad are perfect for summeror any time of year that you want to summon memories of sunshine. Eileen Budnyk, Palm Beach Gardens, Florida

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Watermelon Tomato SaladWatermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. Matthew Denton, Seattle, Washington

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Strawberry Salad with Poppy Seed DressingMy family is always happy to see this fruit and veggie salad on the table. If strawberries arent available, substitute mandarin oranges and dried cranberries. Irene Keller, Kalamazoo, Michigan

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Summer Splash Chicken SaladWhen its too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. Barbara Spitzer, Lodi, California

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Veggie Steak SaladThis salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. Tiffany Martinez, Aliso Viejo, California

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Skinny Cobb SaladThis "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. Taylor Kiser, Brandon, Florida

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Tangy Cilantro Lime Confetti SaladI love standout salads that burst with flavorthe kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. Jasey McBurnett, Rock Springs, Wyoming

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Berry Chicken SaladBright berries and creamy goat cheese make this one a winner! Wendy Ball, Battle Creek, Michigan

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Classic Cobb SaladMaking this ham cobb salad is a lot like putting in a garden. I plant everything in nice, neat sections, just as I do with seedlings. Patricia Kile, Elizabethtown, Pennsylvania

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Balsamic Cucumber SaladCucumber salad recipes are my absolute favorite! This fast, fresh salad is a winner at every get together. It's an easygoing, healthy side dish for kabobs, chicken or anything hot off the grill. Blair Lonergan, Rochelle, Virginia

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Spinach Blueberry SaladBlueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites. Heidi Gilleland, Lees Summit, Missouri

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Chicken and Spinach Pasta SaladMy family loves pasta salads, but usually they have too much mayonnaise or oily dressing. Using hummus gives this dish a great taste and texture, while also increasing its nutritional profile. Adding chicken (store-bought rotisserie chicken works well), makes this pasta salad a complete meal. Jenny Lynch, Rock Island, Illinois

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My Favorite Avocado SaladTangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. Ilia Kaku, North Richland Hills, Texas

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Zucchini Panzanella SaladI learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. Felicity Wolf, Kansas City, Missouri

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South-of-the-Border Caprese SaladPlump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's so easy to make! Kathleen Merkley, Layton, Utah

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Strawberry-Blue Cheese Steak SaladAt lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! Alma Winberry, Great Falls, Montana

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Sesame-Ginger Cucumber SaladI love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. Kimberly Ludvick, Newburgh, New York

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Easy Seafood SaladThis super simple, deceptively delicious recipe was inspired by a seafood salad I had in the Bahamas that featured conch. I substituted crab and shrimp for the conch and like it even more! Cindy Heyd, Edmond, Oklahoma

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Turkey and Pasta Ranch SaladThis easy pasta salad is loaded with fresh veggies, and the classic ranch dressing makes it appealing to kids. Julie Peterson, Crofton, Maryland

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Strawberry-Turkey Spinach SaladThis light, refreshing salad is a true showstopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or flax or bran muffins. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Slow-Cooker Chicken Taco SaladWe use this super-duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping to measure the seasonings. Karie Houghton, Lynnwood, Washington

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Watermelon Shrimp SaladThis salad recipe is sweet, spicy and easy to make. I love the combination of flavors, the colorful presentation, and of course, I love to see the happy faces of my family once they've tried it. Judy Batson, Tampa, Florida

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Chickpea Mint TabboulehYoull love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. Brian Kennedy, Kaneohe, Hawaii

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Sicilian Potato SaladFresh basil is the star of this mayo-free, Italian-inspired take on potato salad. Sue Falk, Warren, Michigan

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Watermelon and Spinach SaladSummer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. Marjorie Au, Honolulu, Hawaii. Looking for more summer salads? Dont forget to check out Kate Middletons watermelon salad.

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Mango and Jicama SaladThis pretty salad has become part of my regular summertime rotation because of its freshness and versatilityit's delightful with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. Carla Mendres, Winnipeg, Manitoba

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Guacamole Tossed SaladThe fresh blend of avocados, tomatoes, red onion and greens in my salad gets additional pizazz from crumbled bacon and a slightly spicy vinaigrette. Lori Fischer, Chino Hills, California

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Mimi's Lentil MedleyI made this one summer evening by putting together what I had on hand. My husband gave it his top rating. Mary Ann Hazen, Rochester Hills, Michigan

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Denver Omelet SaladI love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, its easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! Pauline Custer, Duluth, Minnesota

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My sister and I created this fresh salad at one of our "recipe nights" and it has been a hit ever since! Try red pepper flakes for a little kick if you'd like, or add Greek pepperoncini. Jennifer Freier, Algonquin, Illinois

Cool Beans SaladThis protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice adds a unique flavor and the dressing gives it a bit of a tang. Janelle Lee, Appleton, Wisconsin

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Pesto Corn Salad with ShrimpThis recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. Deena Bowen, Chico, California

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Chopped Greek SaladWhile living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. Jennifer Tidwell, Fair Oaks, California

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Pork and Balsamic Strawberry SaladServing this entree salad gives me hope that warmer days aren't too far off. If strawberries aren't in season yet, use thawed frozen in place of fresh. Laurie Lufkin, Essex, Massachusetts

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Thai Salad with Cilantro Lime DressingI created this salad to replicate one I tried on a cruise several years ago. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! Donna Gribbins, Shelbyville, Kentucky

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Feta Garbanzo Bean SaladThis super quick garbanzo bean salad is a hit with my family. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad. Judy Doepel, Ballston Lake, New York

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Shrimp and Spinach Salad with Hot Bacon DressingWhen I'd meet former co-workers for lunch at our favorite restaurant, we'd always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! Lisa Bynum, Brandon, Mississippi. Enjoy this salad along with these healthy summer recipes.

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The post How to Make a Peach Burrata Salad That Feels Like Summer appeared first on Taste of Home.

“Baked salads are in, especially in the fall and winter,” according to Justine Doiron of Justine Snacks (the inventor of the butter board!) who kick-started the trend in October. “Its like fall and winter vegetables are begging to be baked.”

What Is a Baked Salad?

In very simple terms, a baked salad is a salad where everything is baked. It’s a buzzy name for roasted vegetable saladand is perfect for colder months. In this case, the leafy vegetables areroasted cabbageandcooked kale. The toasted quinoa on toast takes the place of croutons. Finally, a warm sweet-and-sour agrodolce dressing pulls it all together.

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How to Make a Baked Salad

For this recipe, you’ll need to two sheet pans and one saucepan. You can definitely cook the quinoa ahead of time (or use leftover quinoa from the night before) so that all you have to do is toast it during salad preparation.

With kale, I prefer to remove the hard stems and use the leaves, but some like to add the stems. When making the agrodolce, I prefer to soak the raw red onions in 2 tablespoons of vinegar and let them sit for 20 minutes or so before adding the honey-water-vinegar mixture. Justine calls for avocado oil for roasting the cabbage and kale, but olive oil is just fine if that’s what you have on hand. I made my own chili oil by combining two tablespoons of crushed Calabrian chilies with a half-cup of olive oil.

Ingredients

• 3/4 cup uncooked quinoa
• 1 small red onion
• 1/4 cup red wine vinegar, plus one tablespoon for raw onions
• Olive or avocado oil
• Salt & pepper
• 12 stalks lacinato kale
• 1 small head of green cabbage
• 2 tablespoons chili oil
• 2 sage sprigs
• 1 rosemary sprig
• 1/4 cup honey
• 2 tablespoons water

Directions

Step 1: Cook the quinoa and prep the red onions

Prepare quinoa per package instructions, or in a rice cooker with a 2:1 ratio of water to quinoa. Thinly slice the red onion and place it in a bowl, with a splash of vinegar to cover.

Step 2: Roast the cabbage and kale

Heat the oven to 450F. Remove the core from the cabbage and the stems from the kale, and thinly slice both.

Spread the kale out evenly on one baking sheet and the cabbage on another. Drizzle both the kale and cabbage with oil and season with salt and pepper.

Roast the cabbage at 450F for 20-25 minutes or until golden and slightly crisp. For the last 5-7 minutes of baking, add in the kale and roast until crisp. Remove both vegetables from the oven and combine into a bowl.

Step 3: Toast the quinoa

Turn the oven down to 375F. Add the quinoa to a baking sheet and cover with chili oil. Season with salt to taste and toss. Roast this for 20 minutes, stirring part way through until the quinoa is toasted, slightly golden and lightly crisp.

Step 4: Make the agrodolce dressing

While the quinoa is baking, whisk together the honey and water. Heat a splash of olive oil in a pan or small pot on medium heat, then add in the sage leaves and the rosemary sprigs. Pour in the honey mixture, and stir until it thickens slightly, about 1 minute. Add the vinegar and a pinch of salt, stirring. Let the mixture simmer slightly for 1-2 minutes. Remove the herbs and pour over the red onion-vinegar mixture. Stir to combine.

Step 5: Toss the salad

Pour the agrodolce into the bowl with the kale and cabbage, and toss well. Sprinkle the quinoa over the top of the salad and serve warm.

Bright Winter Salad Recipes You'll Love

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Balsamic Steak SaladMy husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! Marla Clark, Albuquerque, New MexicoGo to Recipe

Guacamole Tossed SaladThe fresh blend of avocados, tomatoes, red onion and greens in my salad gets additional pizazz from crumbled bacon and a slightly spicy vinaigrette. Lori Fischer, Chino Hills, California

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Holiday Cranberry-Walnut SaladA warm salad is a nice change of pace at holiday dinners. Port wine infuses cranberries with flavor, while balsamic vinegar adds a bit of tang to the dressing.Becky Walch, Manteca, California

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Potato Salad with Kalamata-Hazelnut VinaigrettePotato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. Laurie Bock, Lynden, Washington

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Beet Salad with Lemon DressingI was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. Ann Sheehy, Lawrence, Massachusetts

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Pomegranate Persimmon SaladTo bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. Linda Tambunan, Dublin, California

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Parsnip, Pear and Pecan SaladI didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. Jodi Taffel, Altadena, California

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Bacon Avocado SaladEveryone in my family loves this bacon and avocado saladeven the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. Noreen McCormick Danek, Cromwell, Connecticut

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Slow-Cooker Chicken Taco SaladWe use this super-duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping to measure the seasonings. Karie Houghton, Lynnwood, Washington

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Holiday Lettuce SaladLight with a hint of sweetness, this lettuce salad recipe will make everyone excited to eat their fruits and vegetables. Bryan Braack, Eldridge, Iowa

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Warm Cabbage, Fennel and Pear SaladThis crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. Grace Voltolina, Westport, Connecticut

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White Bean Arugula SaladMy red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. Malia Estes, Allston, Massachusetts

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Apple-Feta Tossed SaladA friend of mine shared this recipe with me after I raved about the delightful salad at dinner. I have served it for years now, and no matter where i take it, I have to bring along copies of the recipe to hand out.-Marlene ClarkApple Valley, California

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Merry Berry SaladDried cranberries, crunchy apple chunks and toasted almonds dress up this crisp green salad. It's drizzled with a sweet-tart dressing that's a snap to blend. Taste of Home Test Kitchen

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Winter Beet SaladTo save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. Taste of Home Test Kitchen

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Sweet Potato & Chickpea SaladTake this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself. Brenda Gleason, Hartland, Wisconsin

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Cranberry-Pecan Wheat Berry SaladI love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. Kristen Heigl, Staten Island, New York

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Roasted Sweet Potato Salad with Honey-Maple VinaigretteThis salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. Susan Bickta, Kutztown, Pennsylvania

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Mexican Roasted Potato SaladMy husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. Elisabeth Larsen, Pleasant Grove, Utah

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Southwest Shredded Pork SaladThis knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. Mary Shivers, Ada, Oklahoma

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Orange Pomegranate Salad with HoneyI discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! Carol Richardson Marty, Lynwood, Washington

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Roasted Beet Salad with Orange VinaigretteBeets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. Nancy Heishman, Las Vegas, Nevada

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Northwoods Wild Rice SaladThis is my Minnesota version of a vintage German slaw thats popular at church suppers. The wild rice has a nutty flavor that pairs perfectly with tangy sauerkraut. Jeanne Holt, St. Paul, Minnesota

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Company Green SaladI partially put this salad together and take the remaining ingredients (candied nuts, seeds, rice noodles and dressing) to mix in at the potluck. Works perfectly every time. Joan Hallford, North Richland Hills, Texas

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Wild Rice, Quinoa & Cranberry SaladThis fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. Jerilyn Korver, Bellflower, California

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Mixed Greens with Orange-Ginger VinaigretteZingy vinaigrette combines orange juice, ginger and a flick of cayenne. Just whisk, toss with greens and top the salad your way. Joy Zacharia, Clearwater, Florida

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Citrus Avocado SaladThis recipe nicely showcases grapefruit and oranges, which are at their peak around the holidays. Citrus fruits pair well with a sweet dressing. Sonia Candler, Edmonton, Alberta

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Cranberry Waldorf SaladCranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. Faye Huff, Longview, Washington

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Roasted Apple Salad with Spicy Maple-Cider VinaigretteWe bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. Janice Elder, Charlotte, North Carolina

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Great Grain SaladI can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. Rachel Dueker, Gervais, Oregon

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Roasted Sweet Potato SaladTender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. Fran Fehling, Staten Island, New York

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Apple and Walnut SaladThis apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Wheat Berry SaladThis hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.Nancy Lange, Phoenix, Arizona

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Deluxe German Potato SaladI make this for all occasions because it goes well with any kind of meat. When I take the warm salad to bring-a-dish events, there are rarely leftovers! Betty Perkins, Hot Springs, Arkansas

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The post What Is a Baked Salad? Plus Tips for How to Make Your Own appeared first on Taste of Home.

That Good Salad

When a friend shared this salad recipe, it had a fancy French name. Our children can never remember it, so they say, “Mom, please make ‘that good salad.'” Now our friends and neighbors request it for potluck dinners. It really is one of the best salad recipes. Betty Lamb, Orem, Utah

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The post 50 Easy Side Salads That Go With Any Meal appeared first on Taste of Home.

Living in the Midwest, I see the best (and worst) of all the seasons. Sometimes, we’ll have a crisp, breezy 70F summer day, and the next day I’m piling ice bags on my neck because the air conditioner can’t keep up with the 101 weather outside. (This has actually happened, and no, it’s not ideal). What’s an easy way to keep cool around here? By making summer salads. It’s true!

Now the internet is going crazy for a summer watermelon salad that Kate Middleton made popular, and for good reason. Here’s how to make her delicious salad.

What’s in Kate Middleton’s Watermelon Salad?

This salad has only a handful of key ingredients, according to @kalejunkie:

• 3 cups watermelon, cubed
• 1 English cucumber, chopped
• 1 avocado, chopped
• 1/2 cup feta cheese, crumbled
• 1 bunch mint, chopped
• 1/4 cup olive oil
• Juice of 1 lime
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Then all you need to do is toss everything in a bowl, dress with the olive oil, lime and apple cider vinegar, and finish off with salt and pepper. It’s so easy to make!

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Don’t forget to check out the rest of Kate Middleton’s favorite foods.

Why Is This Salad So Good?

This Kate Middleton watermelon salad works because the ingredients marry together so well. The creamy texture of the avocado is a wonderful complement to the crunchiness of the watermelon and cucumber.

Plus, watermelons and cucumbers are two of the most hydrating foods. That’s an incredibly important trait when it comes to summer. And avocados have tons of benefitsthey’re great for lowering blood pressure and supplying healthy fats.

Finish it off with the plethora of benefits from apple cider vinegar, like fighting acne and softening skin, and you’ve got a total knockout!

Whether this is Kate Middleton’s actual favorite summer salad may be up for debate, but we’ll still enjoy it all summer long. Next, try this viral Jennifer Aniston salad recipe.

The post Kate Middleton’s Watermelon Salad Is Going Viral, and People Can’t Get Enough appeared first on Taste of Home.

Did you know that green goddess dressing isn’t just a TikTok fad? It’s almost a century old! That’s a fun fact Yumna Jawad, the creator behind Feel Good Foodie, shares in a viral TikTok video with her delicious-looking green goddess salad.

Inspired by a green goddess dressing made popular on TikTok by Melissa Ben-Ishay, creator of Baked by Melissa, Yumna got to work making her own versionincluding a salad to pair with the verdant dressing.

What Is Green Goddess Dressing?

The hallmark components of the dressing are some sort of dairy, an acid (citrus juice and/or vinegar) and lots of fresh herbs. The result is a creamy, tangy and vibrant dressing/dip. This version calls for basil, but feel free to use up any leftover herbs you might have!

How to Make TikTok Green Goddess Salad

Yumna is the queen of viral TikTok creationslike pasta chipsand has always been willing to share her recipes with us. Here’s how to make her crunchy chopped salad.

Ingredients

• 1/2 head green cabbage
• 3 Persian cucumbers
• 1 bunch green onions
• Tortilla chips, for serving

Dressing:

• 1 cup baby spinach
• 1 cup fresh basil
• 2 garlic cloves
• 1 small shallot
• Juice of 2 lemons
• 1/3 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1/4 cup cashews
• 2 tablespoons rice vinegar
• 1 teaspoon salt

Editor’s Tip: To make green goddess dressing vegan, use a mix of 2 tablespoons nutritional yeast and 1 tablespoon white miso instead of grated Parmesan.

Directions

Step 1: Chop your veggies

Chop up the cabbage, Persian cucumbers and green onions. You’ll want to cut your vegetables as small as possible. Remember, the salad is almost like a chunky green dip, so it should be easy to scoop up. Place the chopped veggies in a large mixing bowl and set aside.

Step 2: Make the dressing

Place all the dressing ingredients in a blender and puree until smooth. Pour the dressing over the veggies and mix until everything is combined. Then open up a bag of tortilla chips and snack away!

Tips for Making TikTok Green Goddess Salad

How long does green goddess salad last?

Although cabbage is known to keep well for long periods of time, Yumna recommends keeping this salad in an airtight container in the fridge for only a day or two for the best flavor and texture.

How do you serve green goddess salad?

You can eat this with chipsor with a fork! It’s also excellent when folded into corn tortillas to make tacos or served in a warm pita with grilled chicken.

How can you make TikTok green goddess salad your own?

“With this green goddess salad, anything green goes,” Yumna says. While her original recipe uses cabbage, cucumbers and green onions, other crunchy green vegetables like green peppers, broccoli or celery can be used, too. You can even add in some chopped green apples for a little tart sweetness. To turn this green goddess salad into a meal, add a protein like chicken or seared tofu.

What can you put green goddess dressing on?

Green goddess dressing is a delicious finishing touch for chopped salad, a bowl of roasted veggies, grain bowls and even potato salad.

The post How to Make the TikTok Green Goddess Salad People Can’t Stop Talking About appeared first on Taste of Home.

What Is Deviled Egg Potato Salad?

This twist on the traditional potato salad recipe has all the flavors of deviled eggs in scoopable form. It all comes together using hearty potatoes, hard-boiled eggs, crunchy celery, pickles, onions and radishes mixed with tangy mustard and the best mayo to make a perfect pairing with layers of texture and flavor.

How to Make Deviled Egg Potato Salad

Ingredients

• 6 cups cubed peeled potatoes
• 4 hard-boiled large eggs, chopped
• 1 celery rib, chopped
• 1/2 cup chopped sweet pickles
• 1/3 cup chopped onion
• 1/3 cup chopped radishes
• 1/2 cup mayonnaise
• 3 tablespoons sugar
• 1 tablespoon white vinegar
• 1 tablespoon 2% milk
• 1-1/2 teaspoons prepared mustard
• 1/2 teaspoon salt
• Optional: Sliced green onions and paprika

Editor’s Tip: This is how to pick the best potatoes for potato salad.

Directions

Step 1: Boil the potatoes

Place the cubed potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook until the potatoes are just fork-tender, about 10-15 minutes. The exact time will depend on the size of the potatoes. Then drain the potatoes in a colander.

Editor’s Tip: The key to a good potato salad is making sure your potatoes still have a bit of toothsome texture. Overcooking your potatoes can result in them falling apart or becoming mushy.

Step 2: Prep the remaining ingredients

Place the cooked potatoes in a large bowl, preferably one that’s both beautiful and functional! Add in the chopped hard-boiled eggs, celery, pickles, onion and radishes.

Step 3: Make the dressing

In a small bowl, whisk together the mayonnaise, sugar, vinegar, milk, mustard and salt. Stir it carefully into the potato mixture. You want to coat the ingredients without smashing the potatoes and eggs.

To give yourself enough room to stir, use the largest mixing bowl you have! You can always transfer the potato salad into a smaller bowl to serve or store.

Step 4: Chill and serve

Cover and refrigerate the potato salad for at least an hour before serving to allow the flavors to come together. If desired, garnish with green onions and paprika.

Tips for Making Deviled Egg Potato Salad

What potatoes should you use to make deviled egg potato salad?

When it comes to finding the right type of potatoes for potato salad, reach for a waxy variety like Yukon gold, red potatoes, or fingerlings. These spuds are low in starch and high in moisture so they’ll stay sturdy when tossed in with the rest of the ingredients.

What else can you add to deviled egg potato salad?

This potato salad makes a great base to play around with. It can take on an entirely different taste with the addition of a few new ingredients!

Stir in some Sriracha, turmeric or fresh herbs. Instead of regular mayo, make this potato salad with tzatziki, Japanese mayo or avocado cream. Sprinkle in some diced olives, crispy prosciutto or pickled onions. Use our list of deviled egg recipes to inspire your next flavor combination.

To add more texture, try using unpeeled, grilled or sliced potatoes.

How should you store deviled egg potato salad?

The flavors in this deviled egg potato salad really take shape when it has time to chill before serving. It can be made up to a day in advance and then stored in the coldest part of the refrigerator in an airtight container. Though freezing potato salad doesn’t work too well, any leftovers will last for three to four days in the refrigerator.

When serving this salad, try not to let it sit at room temperature for longer than 2 hours, since it contains mayonnaise and eggs.

Easy Picnic Sides to Wow Your Crowd

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Jalapeno Popper Mexican Street CornOne of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! Crystal Schlueter, Northglenn, ColoradoGo to RecipePack these other picnic recipes in your basket, too.

Grilled Romaine SaladFor a great tasting salad, try this recipe on the grill! Add any dressing of your choice to complete the dish.Taste of Home Test Kitchen

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Summer Zucchini PastaI'm always experimenting when my garden is cranking out zucchini and summer squash. This simple and healthy summer zucchini pasta is one of my latest wins. It's meatless, but you can add shredded chicken or grilled salmon for a heartier dish. Beth Berlin, Oak Creek, Wisconsin

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Craving more? Dig in to these other summer salad recipes.

Cucumbers with DillSprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. Taste of Home Test Kitchen

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Tangy Baked BeansDifferent, delicious and sized exactly right for two people, this easy, breezy home-style side dish is sure to please!Dean Copeland, Ochlocknee, Georgia

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Special Fruit SaladDress up a sweet fruit salad with this drizzle of citrusy flavor.Alice Orton in Big Bear Lake, California.

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These cold picnic recipes don't need to be heated!

Oven FriesI jazz up these baked french fries with paprika and garlic powder. Something about the combination of spices packs a punch. The leftovers are even good cold! Heather Byers, Pittsburgh, Pennsylvania

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Caprese SaladMy husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. Melissa Pearson, Sandy, Utah

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Cheesy Zucchini CasseroleTender zucchini gets pleasant flavor from a cheesy sauce and cracker-crumb topping. This cheesy zucchini casserole is a great way to use up bumper crop. Kathi Grenier, Auburn, Maine

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Italian Spaghetti SaladThis attractive, fresh-tasting spaghetti salad can conveniently be made the night before. It makes enough for a crowd! Lucia Johnson, Massena, New York

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Fiesta Red PotatoesMy son-in-law, who is very creative, came up with these potatoes. Use only one jalapeno or serve these fiery potatoes with sour cream to cool them off a bit. Pat Pennell, El Dorado Springs, Missouri

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Black-Eyed Peas with BaconA real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my moms recipe make them extra special. Ruby Williams, Bogalusa, Louisiana

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Grilled Zucchini Salad with Mediterranean DressingThis grilled zucchini salad with Mediterranean salad dressing is the perfect side dish. I also like to add summer squash, when it's in season, for a variation, or crumbled goat cheese when I want creaminess. Rashanda Cobbins, Milwaukee, Wisconsin

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Quick Macaroni SaladYou can't go wrong with this time-tested winner. Here it is pared down for two.Carma Blosser, Livermore, Colorado

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Marinated BroccoliThis festive side dish couldn't be easier to throw together. But because it's so pretty, it's perfect for special occasions. Edna Hoffman, Hebron, Indiana

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Easy Grilled SquashThis is grilled butternut squash recipe is one of my favorite ways to cook with fresh produce. I usually make it when I am grilling steak or chicken. Esther Horst, Monterey, Tennessee

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Strawberry Arugula Salad with FetaThe combination of peppery arugula, sweet strawberries and robust feta cheese may sound unusual, but one bite wins over taste buds.Carala Horne, Meridian, Mississippi

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Creamy Jalapeno CornThis comforting and creamy corn side dish is appealing to almost everyone. It gets its spicy kick from jalapeno peppers.Judy Carty, Wichita, Kansas

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Candy Bar Apple SaladThis creamy, sweet snickers salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast! Cyndi Fynaardt, Oskaloosa, Iowa

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Baked Beans with PineappleThis marvelous recipe is a staple at our neighborhood's annual barbecue. J. Hindson, Victoria, British Columbia

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Green Bean-Cherry Tomato SaladMy grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. Angela Lemoine, Howell, New Jersey

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Contest-Winning Grilled Corn SalsaNothing beats the flavor of grilled vegetables, and this is a super way to use your garden bounty. I grill the veggies anytime I'm grilling something else, then whip up the salad and put it in the fridge to marinate. It's even better the next day.Teri KmanLaporte, Colorado

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Nutty Broccoli SlawMy daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. Dora Mae Clapsaddle, Kensington, Ohio

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Summertime Tomato SaladMy crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. Thomas Faglon, Somerset, New Jersey

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Parmesan Snap Pea PastaMy family loves pasta! This simple dish is always a hit, especially during the spring when sugar snap peas are the sweetest. To keep us from getting in a rut, I change up the flavors. Crystal Jo Bruns, Iliff, Colorado

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Melon with Serrano-Mint SyrupThis is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serrano pepper is a nice contrast to the sweetness of the syrup and salad. Jennifer Fisher, Austin, Texas

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Deluxe German Potato SaladI make this for all occasions because it goes well with any kind of meat. When I take the warm salad to bring-a-dish events, there are rarely leftovers! Betty Perkins, Hot Springs, Arkansas

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Crunchy Ramen SaladFor potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I just shake them all together when it's time to eat. LJ Porter, Bauxite, Arkansas

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Fourth of July Bean CasseroleThe outstanding barbecue taste of these beans makes them a favorite for cookouts all summer and into the fall. It's a popular dish, even with kids. The beef makes it so much better than plain pork and beans. Donna Fancher, Lawrence, Indiana

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Summer Orzo SaladIm always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! Shayna Marmar, Philadelphia, Pennsylvania

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Khmer Pickled Vegetable SaladI grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. Hannah Heavener, Belton, Texas

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Garlic-Sesame Green BeansSauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. Deirdre Cox, Kansas City, Missouri

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Island Mango SlawThe cooling effect of tropical fruit and Greek yogurt meets jalapeno spice in this snappy mango slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. Jenn Hall, Collingswood, New Jersey

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Grilled Firecracker Potato SaladI can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. Ashley Armstrong, Kingsland, Georgia

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No-Fuss Avocado Onion SaladMy mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement. —Marina Castle Kelley, Canyon Country, California

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Summertime SlawAs a change from mayonnaise-laden slaw, I created this refreshing alternative. It uses many of the garden vegetables I grow, so it's also economical. I serve it at our family reunion each Fourth of July, and it's always a big hit at get-togethers. Sharon Payne, Mayfield, Kentucky

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Summer Squash SaladPacking a satisfying crunch, this salad is a tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is a colorful way to use our fresh produce. Diane Hixon, Niceville, Florida

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Black-Eyed Pea Tomato SaladSpending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It is easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. Patricia Ness, La Mesa, California

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Veggie Macaroni & CheeseThis creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone asking for seconds. Marsha Morril, Harrisburg, Oregon

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Tzatziki Potato SaladMy son has an egg allergy, so this potato salad is perfect for him. For extra color, add radish, apple and garlic dill pickles. Cindy Romberg, Mississauga, Ontario

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Slow-Cooker Potluck BeansIt was the morning of our family potluck and I still needed something to bring. I threw together this recipe while drinking my morning coffee. By the end of the gathering, the beans were all gone and someone had even washed the slow cooker for me! Mary Anne Thygesen, Portland, Oregon

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Refreshing Tropical Fruit SaladWant a family-friendly side dish? This colorful medley is kid-pleasing and a great way to encourage healthy eating. Sharon Ricci, Spooner, Wisconsin

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Caraway Coleslaw with Citrus MayonnaiseThe combination of caraway and orange keeps this slaw from being anything but run-of-the-mill. I always get requests to bring a big batch to potlucks; proof positive that it's a keeper! I also like to make it a day ahead so the flavors can truly blend. Lily Julow, Lawrenceville, Georgia

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Cheesy Slow-Cooked CornMy family really likes this creamy, cheesy side dishand it's so easy to make. Even those who usually don't eat much corn often ask for a second helping. Mary Ann Truitt, Wichita, Kansas

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Layered Cornbread SaladWhen the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. Rebecca Clark, Warrior, Alabama

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Beans, Bacon & Tomato BakeBacon, tomatoes and lima beans combine for a nutrient-packed side dish that makes the perfect accompaniment to turkey. Karen Kumpulainen, Forest City, North Carolina

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Two-Bean Tomato BakeParmesan cheese, basil and garlic spice up this mouthwatering medley of beans, mushrooms, onion and tomatoes. It's even more flavorful when you use your garden harvest. We love the cheesy crumb topping because it adds a fantastic crunch.Dorothy Rieke, Julian, Nebraska

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Bacon and Broccoli SaladYou'll want to serve this family-friendly broccoli salad with bacon year-round. The broccoli gets a big-time flavor boost from bacon, toasted pecans, dried berries and a mayo dressing. Cindi Read, Hendersonville, Tennessee

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Southern ColeslawMy mother used to make this salad on holidays. With all the cabbage that is grown here, this coleslaw recipe is a real natural for us! Deb Darr, Falls City, Oregon

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The post How to Make Deviled Egg Potato Salad appeared first on Taste of Home.

What Is Chinese Cucumber Salad?

Chinese cucumber salad features spiral-cut cucumbers in a soy sauce dressing flavored with garlic, chiles and other Asian ingredients. According to Chinese recipe developer Wei Guo, this spiralized slicing technique is called the coir raincoat method, which originated in Shandong cuisine and mimics the look of a type of Chinese raincoat.

While the salad has become a viral recipe on TikTok, it seems that no two are alike, with many creators featuring their own versions and ingredient combinations.

How to Make TikTok Cucumber Salad

Ingredients

• 1 pound (about 3) Persian cucumbers
• 2 tablespoons kosher salt
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1-1/2 teaspoons sugar
• 1-1/2 teaspoons sesame oil
• 2 teaspoons minced garlic
• 1-1/2 teaspoons chili crisp

Directions

Step 1: Slice the cucumbers into spirals

Place the cucumber between two chopsticksuse takeout chopsticks, not your good ones, because they will get a few nicks in them. Make thin slices at an angle down the length of the cucumber. Flip the cucumber over, keeping it between the chopsticks, and make straight cuts from one end to the other, just as you would if you were slicing the cucumber into rounds.

Editor’s Tip: The chopsticks are key because they keep the knife from going all the way through the cucumber, resulting in the spiral shape you’re trying to achieve.

Step 2: Salt the cucumbers, then rinse

Place the spiralized cucumbers in a bowl and sprinkle with kosher salt, tossing to coat. Allow to sit for 10 minutes, or until the cucumbers have released some water and become flexible. Rinse thoroughly, drain, and set aside in a serving bowl.

Step 3: Make the cucumber salad dressing

In a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, minced garlic and chili crisp. Make sure the sugar is dissolved.

Step 4: Assemble the salad and serve

Pour the soy sauce dressing over the cucumbers. Let it sit for about 5 minutes to absorb the flavors, then serve!

Here’s What I Thought

I loved the flavor of this cucumber salad and was surprised by the simplicity of the slicing techniqueit really works! It’s refreshing, salty, spicy and loaded with umami. You could easily adapt this recipe to your own taste by adjusting the level of spice or amount of garlic, and with additions like sesame seeds or scallions.

Tips for Making Chinese Cucumber Salad

• The more thinly the cucumbers are sliced, the more dramatic the spiral effect will be.
• Don’t skip salting the cucumbers! This is the key to softening them up so they form the spirals without breaking.
• If you don’t have chili crisp, you can use red pepper flakes, fresh chiles or chili paste instead.

The post I Made the Viral TikTok Cucumber Salad, aka Chinese Cucumber Salad appeared first on Taste of Home.

I love the ritual of grilling a meal, and of course the signature smoky flavor that ensues. But what I secretly love most about a barbecue are the side dishes: pasta salad, baked beans, corn on the cob, potato salad! So when I heard about the famous Ina Garten potato salad, I knew I had to try it. Ina’s recipes are famously reliable and easy to followI figured it might become my new go-to.

How Does Ina Garten Make Potato Salad?

Glancing at the ingredients list, it might seem like Ina’s salad is pretty standard. What’s special is her method for cooking potatoes. First, she parboils the potatoes in salted water, and then she steams them until tender. I had never used this method, but it works quite well.

The benefit is that the potatoes don’t disintegrate in the water, which is easy to do if they’re over-boiled. Instead, they hold their shape nicely once chopped and mixed with the remaining ingredients, but they’re still tender enough to absorb the dressing.

Give it a try yourself with this step-by-step process.

Ina Garten’s Potato Salad Recipe

Ingredients

• 3 pounds small white potatoes
• Kosher salt
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• 1/2 cup chopped fresh dill
• Freshly ground black pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red onion

Directions

Step 1: Cook the potatoes

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are just slightly tender when pierced with a knife.

Drain the potatoes into a colander. Set the colander over the empty pot and cover it with a clean kitchen towel. Allow the potatoes to steam for another 15 to 20 minutes, until they’re tender but not mushy.

Editor’s Tip: Here’s how to pick the right type of potato for every recipe.

Step 2: Make the dressing

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt and 1 teaspoon of pepper. Set aside.

Step 3: Toss together

When the potatoes are cool enough to handle but still warm, cut them into bite-size chunks. Place the cut-up potatoes in a large bowl and immediately pour the dressing over them. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss until the dressing coats every bite.

Cover the bowl and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Editor’s Tip: We don’t recommend freezing potato salad like this because it has a creamy dressing.

If you want to try more recipes from her kitchen, heres Ina Gartens apple crisp recipe.

Here’s What I Thought

I wasn’t sure how I would feel about the parboil and then steam method, but I ended up really loving it. The texture of the potatoes was just tender enough to win me over on this technique. Two other important techniques in this Ina Garten potato salad are to dress the potatoes while they’re still warm, and to let them sit for a few hours in the dressing before serving.

These are both key to the final product, as the dressing will absorb into warm potatoes better than cold ones, and the flavor really does develop best once it has sat for a while. It also lends for a really wonderful texture for the potatoes, and not the dried-out, undercooked bites of potato salads past.

I think this recipe also lends itself well to additions, so if you prefer a more jazzed up potato salad you could use this as a base and add whatever you like. Capers, pickles or chopped hard-boiled eggs would all be great additions, so you can make it week after week.

More Potato Salads to Love

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Mamas Potato SaladThis old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best potato salads you have ever eaten! Sandra Anderson, New York, New YorkGo to Recipe

Southern Potato SaladThis potato salad with a Southern twist is perfect for a church supper or potluck. The pickles add an extra sweetness. Gene Pitts, Wilsonville, Alabama

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Sicilian Potato SaladFresh basil is the star of this mayo-free, Italian-inspired take on potato salad. It's one of our favorite light potato salad recipes. Sue Falk, Warren, Michigan

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Cleo's Potato SaladMy mom, Cleo Lightfoot, loved cooking all kinds of recipes, but her favorite meal was one she made when hosting backyard barbecues in the summer. She would make her famous ribs, baked beans and this delicious potato salad. Joan Hallford, North Richland Hills, Texas

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Potato Salad with BaconMy family was tired of the same old potato salad at family functions, so I created this potato salad with bacon. Now I'm always asked to bring it to potluck gatherings. Tami Gallagher, Eagan, Minnesota

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Dill Pickle Potato SaladThis creamy dill pickle potato salad makes a flavorful and attractive addition to a Fourth of July picnic or church supper.Nancy Holland, Morgan Hill, California

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Healthy Potato SaladWe love red potato salad recipes. And this summer cookout star is crunchy-delicious with a brilliant zesty dressing. Brittany Allyn, Mesa, Arizona

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Chipotle Sweet Potato SaladI love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers, and they tasted so delicious together. I took those flavors and developed them into this creamy, smoky potato salad. Carolyn Eskew, Dayton, Ohio

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Dilled Potato SaladWhat's a picnic without potato salad? This recipe will add delightful new flavor to yours. The spices make the difference. Cam Cox, Hemet, California

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Tex-Mex Potato SaladI created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenosthey add so much interest and flavor! Add a can of black beans for more protein. Dianna Ackerley, Cibolo, Texas

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Sweet Potato Salad RecipeMy mother used to make this sweet potato salad recipe. We all liked it back thenand now my family likes it, too! Willard Wilson, Woodsfield, Ohio

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Grilled Firecracker Potato SaladI can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. Ashley Armstrong, Kingsland, Georgia

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Potato Salad with ApplesThis potato salad with apples is a wonderful variation on an American summertime standby. Since Idaho is the potato state and a lot of apples are also grown here, I thought this would be an excellent recipe to represent my area. Mary Pipkin, Melba, Idaho

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Potato Salad with Kalamata-Hazelnut VinaigrettePotato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. Laurie Bock, Lynden, Washington

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Loaded Baked Potato SaladI revamped my mother's potato salad to taste more like baked potatoes with all the fixin's, which I love. This loaded baked potato salad is now the most requested dish at family gatherings. Even my mother asked for the recipe! Jackie Deckard, Solsberry, Indiana

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Herb-Vinaigrette Potato SaladThis is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. Debra Keil, Owasso, Oklahoma

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Hot German Potato SaladThis hot German potato salad is a deliciously downsized version of a favorite picnic salad. Jennie Voigt, Marathon, Wisconsin

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Grandmas Potato SaladOur Fourth of July feast wouldn't be complete without this chilled old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin

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Homemade Potato SaladThis homemade potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! Sandra Anderson, New York, New York

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Grilled Three-Potato SaladEveryone in our extended family loves to cook, so I put together all of our favorite recipes in a cookbook to be handed down from generation to generation. This recipe comes from that cookbook. It's a delicious twist on traditional potato salad. Suzette Jury, Keene, California

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Dilly Potato & Egg SaladEveryone has a favorite potato salad, and this is mine. As a young bride, I was eager to learn how to cook and make things that my husband would love. I combined my mom's and his mom's recipes, and this potato and egg salad the delicious result. Angela Leinenbach, Mechanicsville, Virginia

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Grilled Potato SaladTo avoid turning my oven on in the summer, I grill just about everythingincluding this creamy grilled potato salad. My friends have dubbed this The Best Potato Salad Youll Ever Put in Your Mouth!and I love that! Gayle Robinson, Carrolton, Georgia

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Cajun Potato SaladHere in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. Amanda West, Sibley, Louisiana

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Red and Sweet Potato SaladTwo types of potatoes help this creamy side dish stand out at warm weather get-togethers. People love the spicy mustard dressing. Mary Relyea, Canastota, New York

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Green Goddess Vegan Potato SaladDon't be fooled by the green colorthis vegan potato salad is absolutely delicious! It's perfect for potlucks and for those with dietary restrictions. Laura Wilhelm, West Hollywood, California

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Pressure-Cooker Potato SaladI used to rarely make potato salad because it can be somewhat time-consuming, but because of this easy pressure-cooker potato salad recipe, I'll be making it more often! We prefer this salad with unpeeled red potatoes but you can use any potatowith or without the skin. Courtney Stultz, Weir, Kansas

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Red, White & Blue Potato SaladTossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. George Levinthal, Goleta, California

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Mexican Roasted Potato SaladMy husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. Elisabeth Larsen, Pleasant Grove, Utah

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Italian Potato SaladYou'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.

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German Potato Salad RecipeThis authentic German potato salad recipe came from Specks Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the 50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! Violette Klevorn, Washington, Missouri

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Fried Potato SaladThis recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. Leann Stallard, Dryden, Virginia

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Polish Potato SaladWhen my in-laws from Poland visited, I made this Polish potato salad with sausage for them, knowing their fondness for sausage and potatoes. They liked it enough to request the recipe, and I gained the reputation of a good cook. Odette Dallaire, Los Alamos, New Mexico

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French Potato SaladFrench potato salad is vinegar-based instead of creamy, made with Dijon mustard, olive oil, scallions or shallots, and fresh herbs. Taste of Home Test Kitchen

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Grilled Southwestern Potato SaladThis salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. Johnna Johnson, Scottsdale, Arizona

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Tzatziki Potato SaladMy son has an egg allergy, so this potato salad is perfect for him. For extra color, add radish, apple and garlic dill pickles. Cindy Romberg, Mississauga, Ontario

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Cauliflower Potato SaladCauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. Mike Schulz, Tawas City, Michigan

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Grandma's Potato SaladOur Fourth of July feast wouldn't be complete without this chilled old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin

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Warm Potato SaladMy mother-in-law was from the Bahamas and famous for her cooking, including this warm potato salad. Everyone knew her affectionately as 'Momma'. Every Sunday after church she set out a feast not just for her family, but for anyone who was hungry in her neighborhood. Pamela Vitti Knowles, Hendersonville, North Carolina

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White Ale Potato SaladTake this one outside! My grown-up recipe uses beer instead of mayo, so you don't need to worry about keeping it cool. It's a really popular recipe on my blog, girllikestoeat.com. Jenny MacBeth, Pittsburgh, Pennsylvania

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Sour Cream Potato SaladItalian dressing and horseradish make this sour cream potato salad different from most, plus those ingredients really add some zip! Its perfect for picnics or potlucks. Veda Luttrell, Sutter, California

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Ranch Potato SaladI make this creamy ranch potato salad with cheese, bacon and ranch salad dressing. My sister asked for the recipe as soon as she tried it. Lynn Breunig, Wind Lake, Wisconsin

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Red Potato Salad RecipeThis flavorful red potato salad recipe with egg is the perfect side for summer cookouts. The red potatoes really dress it up. Margaret Blomquist, Newfield, New York

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Creamy Potato Salad RecipeMy grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a creamy potato salad recipe that comes close. The dressing also works well for making deviled eggs. Jill Steiner, Hancock, Minnesota. If you love experimenting with classic recipes, then you need to try out this deviled egg potato salad.

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Old-Fashioned Potato SaladWe live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple. I use them up in this delicious old-fashioned potato salad recipe. Nancy Grove-Nichols, Dillsburg, Pennsylvania

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Loaded Potato SaladGet a load of this loaded potato salad with sour cream, bacon, shredded cheddar, green onions and more. The ingredients come together to give you all the richness of restaurant potato skins at your next picnic. Monique Boulanger, Greenwood, Nova Scotia

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Potato-Bean Salad with Herb DressingMy veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. Chris Cummer, Bayonne, New Jersey

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