recipes

Buffalo Chicken Potato Salad

A bowl of buffalo chicken potato salad with tender potato chunks, shredded buffalo chicken, celery, and a creamy dressing on a rustic wooden table. Garnished with crumbled blue cheese, chopped green onions, and a drizzle of buffalo sauce, with a serving spoon lifting a portion to showcase the spicy texture. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Buffalo Chicken Potato Salad

Portions:6
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Ingrediënten

FOR THE POTATO SALAD

  • 1 9- oz. bag Perdue Short Cuts Carved Chicken Breast Original Roasted, cut into chunks
  • 2 lb. baby red potatoes cooked and quartered
  • ⅓ c. chopped red onion finely diced
  • ⅓ c. chopped celery finely diced

FOR THE DRESSING

  • ⅔ c. mayonnaise
  • ¼ c. buttermilk
  • ⅓ c. buffalo or hot sauce plus more for drizzling
  • 2 tsp. whole yellow mustard seed
  • 1 tbsp. fresh parsley chopped
  • kosher salt
  • Freshly ground black pepper
  • ⅓ c. blue cheese crumbled

Instructies

  • ake Perdue Short Cuts Carved Chicken Breast, Original Roasted from the bag and cut the carved chicken pieces into chunks.
  • In a large bowl, toss together potatoes, chicken chunks, onion, and celery.
  • Make the dressing: In a bowl, combine mayonnaise, buttermilk, hot sauce, mustard seeds and parsley and whisk together.
  • Pour the dressing over the salad and stir well to coat.
  • Add salt and pepper to taste (if desired).
  • Garnish with crumbled blue cheese, drizzle with more buffalo/hot sauce, and serve.
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Recipe Category Chicken / Salad

Mimosa Fruit Salad

A bowl of mimosa fruit salad with fresh oranges, strawberries, blueberries, and grapes, lightly tossed in a champagne citrus dressing on a rustic wooden table. Garnished with mint leaves, with a serving spoon lifting a portion to showcase the juicy fruit. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Mimosa Fruit Salad

Portions:8
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Ingrediënten

  • 3 kiwis peeled and sliced
  • 1 c. blackberries
  • 1 c. blueberries
  • 1 c. strawberries quartered
  • 1 c. pineapple cut into small pieces
  • 1 c. Prosecco chilled
  • ½ c. freshly squeezed orange juice
  • 1 tbsp. honey
  • ½ c. fresh mint

Instructies

  • In a large bowl, combine all fruit.
  • Pour prosecco, orange juice and honey over fruit and toss carefully to combine.
  • Garnish with mint and serve.
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Recipe Category Fruit / Salad

Jalapeño Popper Potato Salad

A bowl of jalapeño popper potato salad with tender potato chunks, crispy bacon, diced jalapeños, shredded cheddar cheese, and a creamy dressing on a rustic wooden table. Garnished with extra bacon crumbles, sliced jalapeños, and a sprinkle of paprika, with a serving spoon lifting a portion to reveal the creamy texture. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Jalapeño Popper Potato Salad

Portions:10
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Ingrediënten

FOR THE POTATO SALAD

  • 2 lb. potatoes boiled and halved
  • 10 slices bacon cooked and crumbled
  • 2 c. shredded Cheddar
  • 2 jalapeños thinly sliced

FOR THE DRESSING

  • ⅔ c. mayonnaise
  • ¼ c. red wine vinegar
  • 1 tbsp. chopped chives plus more for garnish
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper

Instructies

  • In a large bowl, combine potatoes, bacon, cheddar and jalapeños.
  • In a medium bowl, combine mayo, vinegar, chives and garlic powder.
  • Season with salt and pepper and whisk until combined.
  • Pour dressing over potato salad and stir to combine.
  • Garnish with chives and serve.
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Recipe Category Salad

Caprese Pasta Salad

A bowl of Caprese pasta salad with al dente pasta, cherry tomatoes, fresh mozzarella balls, and basil leaves, drizzled with balsamic glaze on a rustic wooden table. A serving spoon lifts a portion to showcase the fresh ingredients. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Caprese Pasta Salad

Portions:6
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Ingrediënten

FOR THE PASTA SALAD

  • 1 lb. fusilli cooked
  • 8 oz. ciligini halved
  • 2 pt. grape tomatoes halved
  • ¼ c. thinly sliced basil plus more for garnish
  • Balsamic glaze for drizzling

FOR THE DRESSING

  • ½ c. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1 tsp. Italian seasoning
  • 1 clove garlic minced
  • kosher salt
  • Freshly ground black pepper

Instructies

  • In a large bowl, combine fusilli, ciligini, tomatoes and basil.
  • In a medium bowl, combine oil, vinegar, Italian seasoning and garlic.
  • Season with salt and pepper and whisk until combined.
  • Pour dressing over pasta salad and toss to combine.
  • Garnish with sliced basil, drizzle with balsamic glaze and serve.
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Recipe Category Pasta / Salad

Beef Taco Salad

A bowl of beef taco salad with seasoned ground beef, crisp lettuce, cherry tomatoes, shredded cheddar cheese, black beans, and crunchy tortilla strips on a rustic wooden table. Drizzled with creamy dressing and garnished with fresh cilantro, with a serving spoon lifting a portion to showcase the vibrant ingredients. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Beef Taco Salad

Portions:4
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Ingrediënten

  • 1 lb. ground beef
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. Taco Seasoning
  • 2 tbsp. tomato paste
  • vegetable oil
  • 2 corn tortillas cut into 1/4″ strips
  • 2 heads romaine lettuce chopped
  • 1 pt. cherry tomatoes halved
  • 1 can black beans drained and rinsed
  • 1 c. shredded Cheddar
  • 1 c. Pico de Gallo
  • sour cream
  • ¼ c. fresh chopped cilantro

Instructies

  • In a large cast-iron skillet over medium-high heat, brown beef, breaking up meat into small pieces using a wooden spoon.
  • Season with salt and pepper and add taco seasoning, 2 tablespoons water, and tomato paste.
  • Cook through, about 5.
  • Turn off heat and set aside.
  • In a sauté pan, add about 1/2″ of vegetable oil.
  • Heat until hot but not smoking, then fry tortilla strips until golden brown.
  • Transfer strips to a plate lined with paper towels and season with salt just after removing from hot oil.
  • Assemble salad: In four bowls, layer romaine, tomatoes, black beans, and warm taco meat.
  • Top with cheese, pico de gallo, and sour cream, then garnish with cilantro and crisp tortilla strips.
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Recipe Category Beef / Salad / Taco’s

Easy Cucumber Salad

A bowl of easy cucumber salad with thinly sliced cucumbers, red onion, fresh dill, and a light vinegar dressing on a rustic wooden table. A serving spoon lifts a portion to showcase the delicate textures. A cozy napkin and wooden plate enhance the fresh, inviting atmosphere.

Easy Cucumber Salad

Portions:6
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Ingrediënten

  • 3 medium cucumbers thinly sliced
  • ¼ red onion thinly sliced
  • ⅓ c. Greek yogurt
  • Juice of 1 lemon
  • 1 tbsp. chopped dill
  • kosher salt
  • Freshly ground black pepper

Instructies

  • In a large bowl, combine cucumbers and onion.
  • In a medium bowl, combine yogurt, lemon juice and dill and whisk untilsmooth.  
  • Season with salt and pepper.
  • Pour dressing over cucumbers and onions and tossuntil combined.
  • Garnish with more dill and serve.
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Recipe Category Salad

Italian Sub Pasta Salad

A bowl of Italian sub pasta salad with tender pasta, sliced salami, ham, pepperoni, cherry tomatoes, black olives, red onion, and banana peppers, tossed in a tangy Italian dressing on a rustic wooden table. Garnished with shredded mozzarella and fresh basil, with a serving spoon lifting a portion to reveal the vibrant ingredients. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Italian Sub Pasta Salad

Portions:4
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Ingrediënten

  • ½ c. extra-virgin olive oil
  • ¼ c. red wine vinegar
  • 1 clove garlic minced
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. fusilli cooked
  • 1 pt. grape tomatoes halved
  • 8 oz. ciligini halved
  • ⅔ c. salami chopped
  • ⅔ c. ham chopped
  • ½ c. black olives sliced
  • ½ red onion
  • ½ c. Pepperoncini roughly chopped
  • 1 tbsp. fresh basil sliced

Instructies

  • In a medium bowl, whisk together oil, vinegar, garlic and oregano.
  • Season with salt and pepper.
  • In a large bowl, combine pasta, tomatoes, ciligini, salami, ham, olives, onion and pepperoncini.
  • Pour over dressing until ingredients are combined and completely coated.
  • Garnish with basil and serve.
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Recipe Category Pasta / Salad
Country European / Italian

Salmon Blt Salad

A fresh salmon BLT salad on a rustic wooden table, featuring flaky grilled salmon, crispy bacon, cherry tomatoes, avocado slices, and mixed greens, all tossed in a light dressing. Crunchy croutons add texture, and a lemon wedge is placed on the side for extra flavor. The salad is served in a large bowl, accompanied by a small dish of dressing and scattered fresh herbs. Soft natural lighting enhances the fresh, inviting tones.

Salmon Blt Salad

Portions:4
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Ingrediënten

FOR THE SALAD

  • 2 6- oz. salmon fillets
  • ¼ tsp. kosher salt
  • ¼ tsp. Freshly ground black pepper
  • 10 c. chopped romaine
  • 2 c. cherry tomatoes halved
  • 2 c. croutons
  • 1 avocado halved, peeled, and diced
  • 6 slices cooked bacon chopped

FOR THE DRESSING

  • ⅓ c. mayonnaise
  • ½ c. plain Greek yogurt
  • Juice of 1 lemon
  • 2 cloves garlic minced
  • 1 tsp. white wine vinegar
  • 1 tsp. honey

Instructies

  • Preheat oven to 400°.
  • Place salmon on a lined baking sheet and sprinkle evenly with salt and pepper.
  • Bake until browned and crispy on the edges, 18 to 20.
  • Remove from the oven and let cool.
  • Toss lettuce, tomatoes, croutons, avocado, and bacon together.
  • Whisk all of the dressing ingredients together and season with salt and pepper.
  • Chop up salmon and toss into salad along with the dressing.
  • Serve immediately.
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Recipe Category Fish / Seafood / Salad

Southwestern Pasta Salad

A vibrant Southwestern pasta salad on a rustic wooden table, featuring al dente pasta tossed with black beans, corn, cherry tomatoes, diced bell peppers, and avocado, all coated in a zesty lime-cilantro dressing. Shredded cheese and crunchy tortilla strips add texture. The salad is served in a large bowl with a lime wedge on the side, accompanied by a small dish of dressing and scattered fresh cilantro leaves. Soft natural lighting enhances the fresh, colorful tones.

Southwestern Pasta Salad

Portions:10
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Ingrediënten

FOR THE PASTA SALAD

  • kosher salt
  • 1 lb. dry pasta such as elbow, bow tie, or rotini
  • 1 15- oz. can corn kernels
  • 1 15- oz. can black beans
  • 1 c. shredded Cheddar
  • 1 c. halved cherry tomatoes
  • 2 avocados diced
  • ⅓ c. Chopped cilantro

FOR THE DRESSING

  • 1 c. Greek yogurt
  • ⅓ c. extra-virgin olive oil
  • 1 tbsp. honey
  • 1 tbsp. apple cider vinegar
  • 2 cloves garlic minced
  • 2 Limes juiced
  • ½ jalapeño chopped
  • 1 ½ tbsp. Taco Seasoning
  • kosher salt

Instructies

  • In a large pot of salted boiling water, cook pasta according to package directions until al dente.
  • Drain and and cool, 5.
  • Meanwhile, make dressing: Whisk all ingredients together.
  • Taste and add salt as desired.
  • Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta.
  • Toss with dressing.
  • Cover tightly and refrigerate 1 hour before serving.
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Recipe Category Pasta / Salad

Chinese Chicken Mandarin Salad

A fresh Chinese chicken mandarin salad on a rustic wooden table, featuring shredded chicken, crisp romaine lettuce, mandarin orange slices, sliced almonds, shredded carrots, and crunchy wonton strips, all tossed in a light sesame ginger dressing. The salad is served in a large bowl with chopsticks resting on the side, accompanied by a small dish of dressing and scattered sesame seeds. Soft natural lighting enhances the fresh, vibrant tones.

Chinese Chicken Mandarin Salad

Portions:8
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Ingrediënten

FOR THE SALAD

  • 3 c. Shredded lettuce
  • 2 c. shredded red cabbage
  • 2 c. Shredded chicken
  • ½ c. jarred mandarin oranges drained
  • 1 instant ramen packet crushed (flavor packet discarded)
  • ½ c. shredded carrot
  • ⅓ c. Sliced green onions
  • ¼ c. sliced almonds

FOR THE DRESSING

  • ¼ c. rice wine vinegar
  • 2 tbsp. honey
  • 1 tbsp. sesame oil
  • 1 tbsp. hoisin sauce
  • 2 tbsp. soy sauce
  • 1 tsp. minced ginger
  • 1 Clove Minced Garlic
  • ½ c. vegetable oil

Instructies

  • In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrot, green onions, and sliced almonds.
  • Make dressing: In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic.
  • Slowly drizzle in vegetable oil, whisking constantly until emulsified.
  • Drizzle dressing over salad and toss to combine.
  • Serve immediately.
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Recipe Category Chicken / Fruit / Salad
Country Chinese
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