🥗 Recipe Collection: Salads & Dressings

Amethyst · June 29, 2025, 11:17pm

Fresh Corn Salad

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Yield: 4 servings

Ingredients:

4 ears of fresh corn, husks and silks removed
1 cup cherry tomatoes, halved
1 red bell pepper, diced
½ English cucumber (also referred to as “seedless cucumbers”), diced
¼ red onion, finely chopped
¼ cup fresh basil leaves, chopped
¼ cup cilantro leaves, chopped (optional)
1 avocado, diced (optional)
Juice from 1 lime
2 Tablespoons olive oil
½ teaspoon Kosher salt, plus more to taste
¼ teaspoon pepper, plus more to taste
Crumbled feta or cotija cheese, optional

Directions:

Cook Corn: Bring a large pot of water to a boil. Carefully add ears of corn and cook for 3-5 minutes until kernels are tender but still crisp. Remove the corn from the water and let it cool enough to safely handle.

Cut Corn: Stand each ear of corn up on its end and use a sharp knife to carefully slice kernels off the cob. Place kernels in a large mixing bowl.

Add Vegetables: Add cherry tomatoes, red bell pepper, cucumber, red onion, basil, and cilantro to the bowl with the corn. Stir to combine everything.

Add Avocado: If you’re using avocado, add it in and gently toss with the other vegetables. Be careful not to mash it if you prefer chunks of avocado in your salad.

Dress Salad: In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour dressing over salad and toss everything gently to combine. Taste and adjust seasoning as needed.

Chill: Let salad chill in refrigerator for at least 15 minutes to allow flavors to meld.
Garnish Then Serve: Just before serving, sprinkle crumbled feta or cotija cheese atop salad, then serve.

Notes:

To Make In Advance:

Cook the corn as directed and store it in the refrigerator. Chop all the vegetables and store them separately. When you’re ready to serve, combine the corn and vegetables, then add the dressing and toss. Add avocado and cheese just before serving to keep them fresh.

Refrigerator Storage:

If you know that you’ll have leftovers, split the salad up and only dress what you plan to eat that day. Store the undressed salad, dressing, and avocado separately in airtight containers in the refrigerator. When you’re ready to eat the leftovers, add the dressing and avocado just before serving to keep everything fresh and maintain the best texture. If you have leftovers of the finalized dressed salad, store them in an airtight container in the refrigerator for up to 3 days. Keep in mind that the salad may become a bit soggy.

Nutritional Facts:

Serving: 1.5cups, Calories: 244kcal (12%), Carbohydrates: 27g (9%), Protein: 5g (10%), Fat: 16g (25%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Sodium: 315mg (14%), Potassium: 709mg (20%), Fiber: 6g (25%), Sugar: 9g (10%), Vitamin A: 1543IU (31%), Vitamin C: 60mg (73%), Calcium: 26mg (3%), Iron: 1mg (6%)

Recipe courtesy of Real Balanced.com

BryWisteria · June 30, 2025, 11:48am

I made some corn salad the other day but it was pretty simple. I bet cucumber would be a great addition! Avocado, too.

Thanks for the fun summer recipes, @Amethyst!

Amethyst · June 30, 2025, 12:07pm

You’re welcome! I, uh, kinda have more for later today. Because I didn’t get the dessert recipes in. And I have a lot! Again.

I may have to post the desserts over two days. I’m trying to get most of my Summer recipes out so I can post breads.

BryWisteria · July 1, 2025, 11:05am

Oh, wow - I just took a look and that is a lot of recipes! You have quite the collection!

It’s on the horizon now - can’t believe it’s almost Lughnasadh! I’ll look forward to the bread recipes for the Sabbat

Amethyst · July 1, 2025, 9:04pm

Uh, yeah. I have one more little pie recipe and then a few ice creams. It’s summer! It’s hot! You need ice cream!

Yeah, I have a lot. I even found some Panzanella recipes? It’s a Summery Italian salad with usually a crusty bread in it. I thought that would be perfect for the Sabbat!

Glad you like them all, love!

BryWisteria · July 2, 2025, 11:11am

Oh, I don’t think I’ve had Panzanella before - it sounds interesting and refreshing!

Amethyst · July 2, 2025, 11:20am

Hey, it seems perfect for this time of year! I might even try it. If I can get a hold of an artisan bread at Walmart. LOL! Not many bakeries around here.

Heck, I don’t think we have any outside of Kroger’s and Walmart.

BryWisteria · July 3, 2025, 11:48am

Same here! I didn’t notice until I came back from Europe. There was at least one bakery on every street in Warsaw - almost too many bakeries, because it almost became a challenge to decide where to go

Here’s to hoping you can find some tasty bread to try!

Amethyst · July 3, 2025, 10:25pm

Thanks, love! Apparently Walmart has some artisan breads so we’ll see what I find!

Amethyst · June 29, 2025, 11:20pm

Loaded Potato Salad

Active Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 8

Ingredients:

3 lb. russet potatoes, peeled and cut into 1-in. pieces (about 7 cups)

1 1/4 cups mayonnaise

1 1/4 cups sour cream

1 Tbsp. distilled white vinegar

1 1/4 tsp. kosher salt

3/4 tsp. granulated sugar

3/4 tsp. black pepper

1/2 tsp. celery seed

1/2 cup finely chopped red onion (from 1 small [4 oz.] onion)

1/2 cup finely chopped celery (from 3 large stalks)

10 thick-cut bacon slices, cooked and coarsely chopped (about 1 cup), divided

9 oz. sharp Cheddar cheese, shredded (about 1 1/2 cups), divided

1/2 cup sliced scallions (from 2 large scallions), divided

Directions:

Step 1. Cook the potatoes: Boil in salted water until tender. Then drain them and spread them on a baking sheet to cool slightly. Chill the potatoes in the fridge until they’re completely cooled.

Step 2. Make dressing: In a separate bowl, combine mayonnaise, sour cream, vinegar, salt and pepper, sugar, and celery seed.

Step 3. Finish potato salad: Add to the dressing the cooled potatoes and red onion, plus some of the bacon, cheese, and scallions. Chill the potato salad for about 30 minutes.

Step 4. Garnish and serve: Once chilled, finish the potato salad with the remaining bacon, cheese, and scallions. Serve immediately.

Notes:

How much potato salad per person?

As a rule of thumb, allow about a half cup of potato salad per person. For more generous portion sizes, allow about three-quarters cup per person.

Can potato salad be frozen?

Potato salads made with mayonnaise don’t tend to fare well in the freezer. That’s because the freezing and thawing changes the texture of the dairy ingredients, so the consistency of the salad changes, too.
How long can potato salad sit out?

Potato salad is perishable and cannot sit out for more than two hours. If the temperatures are hot and you’re outside, it can only sit out for closer to one hour.

Recipe courtesy of Southern Living.com

Amethyst · February 15, 2026, 4:43pm

Chinese Chicken Salad

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8

Ingredients:

For the Dressing:

¼ cup seasoned rice wine vinegar, found in most stores’ Asian aisles
½ teaspoon ground ginger
1 teaspoon Sriracha
1 tablespoon regular soy sauce, or gluten-free Tamari
2 tablespoons pure honey
3 teaspoons granulated sugar
2 tablespoons Asian toasted sesame oil, caramel brown in color
⅓ cup olive oil, or canola oil
Dash garlic powder
¼ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 tablespoon toasted sesame seeds

For the Salad:

4 cups Napa cabbage, about 1/2 head, finely shredded
3 cups Romaine lettuce, finely shredded
1 cup red cabbage, finely shredded
Half of a large cucumber, thinly sliced
2 large carrots, peeled and grated
2 cups rotisserie chicken, or freshly cooked chicken breasts, shredded
15 oz mandarin oranges, drained
½ cup toasted sliced almonds
½ cup crispy chow mein noodles, dried ramen noodles may be substituted

Directions:

In a bowl, whisk together all dressing ingredients until well blended. Transfer to the desired container and keep chilled.

When ready to serve: In a salad bowl, toss together Napa cabbage, Romaine lettuce, cucumber, carrots, and enough dressing to coat the veggies well.

Gently toss in shredded chicken and mandarin oranges, sprinkling in more dressing as desired. Garnish the top of the salad with almonds and crispy noodles. Serve immediately.

Notes:

Unused dressing may be kept in an airtight container in fridge for 2-3 weeks.

Frequently Asked Questions:

What is Chinese Chicken Salad Dressing made of?

Ingredients such as seasoned rice vinegar, toasted sesame oil, ginger, and soy sauce are common in Asian style dressings.

Why is it called Chinese Chicken Salad?

The dressing contains Chinese-style ingredients, such as soy sauce, ginger, toasted sesame oil, and seasoned rice vinegar. Napa cabbage, commonly used in Chinese cuisine, is also the main ingredient.

Can I make the dressing ahead of time? How long does the dressing last?

You can absolutely make this dressing well in advance, as it keeps well for several weeks in the fridge. Just be sure to keep it in an airtight container, and shake it up prior to using.

Is Chinese Chicken Salad healthy?

This is one of the healthiest salads, as the dressing uses olive oil (or canola oil), versus other popular salads with creamy dressings. Additionally, this salad is dairy-free and can be made gluten-free with the right kind of soy sauce.

Nutritional Facts:

Recipe courtesy of Chew Out Loud.com

Amethyst · February 15, 2026, 4:49pm

Mardi Gras Salad

Total: 35 min
Active: 10 min
Yield: 6 servings

Ingredients:

2 small sweet potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)
4 small red and golden beets, peeled and cut into 1/3-inch pieces (about 2 cups)
1/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 teaspoons Dijon mustard
1 teaspoon Creole seasoning
1 teaspoon onion powder
Pinch of sugar
1 tablespoon red wine vinegar
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1/2 cup sliced green onions

Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Toss together the sweet potatoes and beets on the baking sheet. Drizzle 3 tablespoons of the oil over top, sprinkle with salt and pepper and toss to coat. Spread into a single layer and roast until the potatoes are cooked through and the beets are tender, about 25 minutes. Remove from the oven and let cool.

Meanwhile, whisk together the mustard, Creole seasoning, onion powder, and sugar in a large salad bowl. Whisk in the vinegar, then whisk in the remaining 2 tablespoons plus 1 teaspoon oil in a slow stream. Continue whisking until the dressing is emulsified.

Add the green and red cabbage and green onions to the bowl and toss to coat with the dressing. Add the roasted potatoes and beets, and toss gently to combine. Add salt and pepper to taste.

Recipe courtesy of Food Network.com

Amethyst · March 1, 2026, 1:58pm

Bright Spring Salad

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Serves 4

Ingredients:

1 bunch of asparagus, tender parts, chopped into 1-inch pieces
½ cup frozen peas, thawed
A few handfuls of salad greens
2 radishes, thinly sliced
½ cup crumbled feta cheese
½ avocado, pitted and diced
¼ cup chopped toasted pistachios
½ cup Roasted Chickpeas
Fresh herbs, for garnish (basil, mint, and/or chives)
Sea salt and freshly ground pepper

Dressing:

¼ cup fresh basil leaves, or a mix of basil and mint leaves
1 small garlic clove
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil, plus more as desired
¼ teaspoon sea salt

Directions:

Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, or until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry, transfer it back to the bowl and add the peas.

Make the dressing: In a food processor, pulse together the basil, garlic, lemon juice and zest, vinegar, olive oil, and salt. Season to taste, adding more oil as desired.

Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.

Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs on top. Drizzle with the remaining dressing, season to taste with more salt and pepper, and serve.

Notes:

Variations:

A good salad recipe is always flexible, and this spring salad is no exception. Here are a few of my favorite ways to change it up:

Swap the cheese, or skip it. Use soft goat cheese or mini mozzarella balls instead of feta, or skip the cheese to make this asparagus salad vegan.

Mix up the veggies. Use whatever looks good at the farmers’ market or grocery store! If you can’t find radishes, shaved kohlrabi or Japanese turnips would be a great substitute. I also like to make this spring pea salad with blanched sugar snaps or green beans instead of the asparagus.

Try a different nut or seed. Toasted almonds, walnuts, or pepitas would be fantastic.

Switch the dressing. If you happen to have Pesto on hand, it makes a delicious dressing for this spring salad! If your pesto is thick, thin it out with extra olive oil or lemon juice.

Make a spinach salad. If you can get your hands on tender baby spinach, this asparagus, pea, and radish salad is a perfect way to use it.

Add an extra pop of pink. Top the salad with a few Pickled Red Onions.

Recipe courtesy of Love and Lemons.com

Amethyst · March 1, 2026, 1:58pm

Strawberry Spinach Salad

Yields: 6 - 8 servings
Prep Time: 5 mins
Total Time: 10 mins

Ingredients:

For the Dressing:

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3 Tbsp. Honey
1 Tbsp. apple cider vinegar
1 Tbsp. poppy seeds
2 tsp. Dijon mustard
1/2 tsp. Salt
1/4 tsp. ground black pepper

For the Salad:

2 (5-oz.) containers baby spinach
1 lb. strawberries, halved or sliced
2 oranges, peeled and sliced
1 1/2 cups chopped pecans, toasted
4 oz. goat cheese, crumbled

Directions:

For the dressing: In a small jar, combine the oil, lemon juice, honey, vinegar, poppy seeds, mustard, salt, and pepper. Seal the jar; shake vigorously to combine. Set aside.

For the salad: Just before serving, add the spinach to a large bowl or platter. Top with half of the strawberries and orange slices. Drizzle with half of the dressing and gently toss to coat.

Top the salad with the remaining berries, orange slices, pecans, and goat cheese. Drizzle with your desired amount of the remaining dressing, and serve the remainder on the side, if you like.

Notes:

FAQ’s:

What’s the difference between spinach and baby spinach?

There is a slight flavor difference between baby spinach (which is harvested from younger plants) and regular spinach (which is harvested from more mature plants). Baby spinach is more tender and slightly sweet, making it perfect for using raw in this spinach salad. Regular “full leaf” spinach holds up better to cooking, but they can be used interchangeably.

What’s the best way to peel and slice the oranges?

More specifically, here’s How to Segment an Orange: peel the oranges to remove the peel, pith, and the membrane so all that’s left are pretty slices of juicy orange flesh. Yes, it’s that easy!

How do you toast pecans?

Toasting Nuts couldn’t be easier. You can toast them in the oven, on the stovetop, or in the microwave. The oven is great for toasting a large amount of nuts at once, and the microwave makes toasting a small handful easy, but toasting the pecans on the stove is also super simple and quick. Just drop the pecan halves in a dry skillet placed over medium heat. Shake the skillet or stir the pecans occasionally and toast until they’re slightly browned and fragrant, up to 5 minutes. For a sweeter topping, sprinkle the salad with Candied Pecans instead.

How do you keep strawberries fresh?

Strawberries will stay fresh longer if you take them out of the container, and arrange them in an even layer (like on a small rimmed baking sheet), cover with plastic wrap, and keep them refrigerated. Keep an eye on them; if any berries start to get soft or icky, remove them from the pan to keep them from affecting the other berries. Wash and slice the berries just before assembling the salad for best results.

Can I add protein to a strawberry spinach salad?

Yes! Adding protein is a great way to elevate this fruity side salad to main dish magnificence. Sliced grilled chicken would be a tasty addition. You could also serve the salad alongside grilled shrimp skewers or freshly grilled salmon filets.

Is it easy to make homemade salad dressing?

Although it sounds fussy, making homemade salad dressing is so easy, it’ll be hard to go back to store-bought dressings. The ingredients for this easy recipe all go into a jar, before being shaken like a martini! This lemon poppy seed dressing goes so wonderfully with strawberry spinach salad—shake up other variations too and you’ll be a salad expert in no time!

Is the dressing supposed to be watery?

Yes! This isn’t a thick dressing like ranch. This poppy seed vinaigrette is supposed to be thin and watery so it only lightly coats the spinach.

Recipe courtesy of The Pioneer Woman.com

Amethyst · March 1, 2026, 1:59pm

Three Spring Salad Dressings

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Each recipe yields approx. 1 1/2 cups dressing

Ingredients:

Lemon Basil Strawberry Dressing:

1/2 cup red wine vinegar
4 large basil leaves (approx. 1 Tbsp.)
1 lemon
3 large strawberries
1 tsp. honey
Salt and pepper to taste
1 cup avocado oil

Honey Mint Dressing:

1/4 cup red wine vinegar
2-3 Tbsp. fresh mint
1 lemon or lime
1 tsp. honey
Salt and pepper to taste
1 cup extra-virgin olive oil

Basil, Chive, and Garlic Dressing:

1/2 cup white wine vinegar
4 large basil leaves (approx. 1 Tbsp.)
1 Tbsp. fresh chives
1 clove garlic
1/2 tsp. stone-ground or Dijon mustard
Salt and pepper to taste
1 cup extra-virgin olive oil

Directions:

Lemon Basil Strawberry Dressing:

Chop basil leaves. Zest and juice the lemon. Chop strawberries.

Put all ingredients (except oil) in a blender. Blend for a few seconds.

Add oil slowly while the blender is on to emulsify.

Honey Mint Dressing:

Finely chop mint leaves. Zest and juice a lemon.

Put all ingredients (except oil) in a blender. Blend for a few seconds.

Add oil slowly while the blender is on to emulsify.

Basil, Chive, and Garlic Dressing:

Chop basil leaves and chives. Mince garlic.

Put all ingredients (except oil) in a blender. Blend for a few seconds.

Add oil slowly while the blender is on to emulsify.

Recipe courtesy of Kiwi and Carrot.com

Amethyst · March 1, 2026, 2:00pm

Spring Fruit Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings

Ingredients:

Dressing:

1 lemon
2 tablespoons maple syrup
1 teaspoon poppy seeds

Fruit:

16 ounces strawberries, quartered
4 kiwi, sliced into half moons
1 cored pineapple, cubed

Directions:

In a large bowl, zest your lemon. Slice the lemon in half and juice the entire lemon into a bowl. Add maple syrup and poppy seeds. Whisk to combine.

Add strawberries, kiwi, and pineapple to the dressing and toss until evenly coated.

Serve immediately or refrigerate until ready to serve.

Notes:

Make ahead: Salad can be prepared up to one day ahead and stored, covered, in the refrigerator until ready to serve. Give your salad a toss just before serving to incorporate any dressing that may have settled in the bottom of the bowl.

Serve within a few hours of dressing: Fruit salad is best served within a few hours of mixing. Fruit will begin to break down and release juices the longer it sits.

Other popular fruits to add: white grapes, red grapes, blueberries, and cubed apples.

Storage: Leftovers will keep for 2 to 3 days and will continue to soften and break down over time

Tips and tricks:

Zest, then juice - Zest your lemon, then slice it in half and juice it. It’s much easier to zest a whole lemon than two halves.

Bite-sized pieces - Slice your fruits into bite-sized pieces for easy eating. Keep this in mind when preparing your fruits.

Prepare your dressing first, then slice your fruits - This is especially important if you decide to substitute in fruits that are prone to browning (like apples). The dressing helps seal the fruits to preserve them and prevent browning.

Nutritional Facts:

Recipe courtesy of The Toasty Kitchen.com

Amethyst · March 1, 2026, 2:04pm

Bright, Herby Deviled Eggs

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Serves: 6 to 12 servings

Ingredients:

6 large eggs, preferably not too fresh (see note)
2 tablespoons (30 g) mayonnaise
2 tablespoons (30 g) crème fraîche (see notes)
2 teaspoons drained and finely minced Quick Pickled Red Onions, plus more for garnish
1 1/2 teaspoons (8 ml) fresh lemon juice
1 teaspoon (5 g) Dijon mustard
1 teaspoon minced fresh tarragon leaves, plus picked leaves for garnish
1 dash cayenne
Kosher salt

Directions:

In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice; set aside. Fill a medium pot with water and bring to a boil. Carefully lower eggs into the pot and continue to boil for 30 seconds.

Cover tightly, reduce the heat to low (the water should maintain a bare simmer), and continue cooking for 11 minutes. Using a slotted spoon, immediately transfer eggs to the prepared ice bath and let cool, about 3 minutes. Peel eggs under cool running water, then slice each egg in half lengthwise.

Transfer yolks to a medium bowl. Add mayonnaise, crème fraîche, pickled onion, lemon juice, Dijon, tarragon, and cayenne. Using a fork or sturdy whisk, mash and stir together until thoroughly combined. Season with salt.

Transfer yolk filling to a zipper-lock bag or piping bag. Cut off the corner of a zipper-lock bag or piping bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish deviled eggs with more minced pickled onion and small tarragon leaves. Serve.

Notes:

Notes:

Very fresh eggs tend to have their shells stick to the whites more, making peeling more difficult. Slightly older eggs are best for hard boiling.

If desired, you can substitute the crème fraîche in the recipe with additional mayonnaise; you may need to add a touch more lemon juice to balance the flavor.

Get a jump start on your pickled onions. I love what I call rapid pickling, in which onions are submerged briefly in vinegar and left to sit just long enough to soften their texture, tame their raw-onion bite, and give them a bright acidic pop. When you use red onions and red wine vinegar, they turn an amazing shade of magenta, which is especially apt for a spring-themed egg.

I recommend getting them started first (here, the onion is minced instead of thinly sliced, but otherwise it’s exactly the same as the recipe linked in the ingredient list). By the time you’ve boiled your eggs, the onion should be more or less ready. If you can let them sit a little longer, even better.

Recipe courtesy of Serious Eats.com

Amethyst · March 8, 2026, 1:35pm

Irish Salad (aka Irish Flag Salad)

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4

Ingredients:

Salad:

2 oranges, cut into slices or supremes
1 pear, thinly sliced
½ cup feta cheese
¼ cup pistachios, roasted and chopped
¼ cup fresh basil, chopped
5 cups spinach, optional to remove the stems

Light dressing:

3 Tbsp olive oil
1 ½ Tbsp orange juice
1 tsp honey
1 tsp apple cider vinegar
1 Tbsp lime juice
Salt to taste

Directions:

Start with greens: We use fresh spinach, but you can also use butter leaf lettuce (Boston lettuce), which is very popular in Ireland.

In a large salad bowl or a very large salad plate, layer spinach, pears and oranges, feta cheese, pistachios, and fresh basil.

Make the light dressing:

Shake up all the dressing ingredients in a jar, and serve on the side. If you don’t have a canning jar, you can use any jam jar, or even a medium bowl (use a whisk to mix the dressing well).

Optional to toss the salad with the dressing, or serve it on the side. [Tossing it will remove the cool “flag” look].

Notes:

Tips and substitutions:

In place of the spinach, you can use Boston lettuce (or butter leaf lettuce). We use this lettuce in our Irish Pub Salad. If using large spinach leaves, make sure to remove the stems.

We love to use our Epic Salad Bowls. They are the perfect size for this salad.

If pears are not in season, use slices of apple.

Not a pistachio fan? Use any kind of nuts.

Replace the feta cheese with goat cheese or Dubliner cheese (grated). All great options!

Recipe courtesy of Reluctant Entertainer.com

Amethyst · March 8, 2026, 1:35pm

Sugar Snap Pea Salad

Total Time: 30 mins
Yield: 6

Ingredients:

1/2 cup extra-virgin olive oil
1/4 cup Chardonnay vinegar or other white wine vinegar
2 teaspoons grated lemon zest plus 2 tablespoons fresh lemon juice
2 teaspoons minced shallot
1 teaspoon honey
1 pound fresh sugar snap peas (about 7 cups)
3 cups shredded rotisserie chicken
1 cup high-quality whole-milk ricotta cheese (such as Galbani)
1/2 cup thinly sliced red onion, rinsed in cold water and patted dry
1 cup packed fresh mint leaves
1 3/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup toasted sliced almonds

Directions:

Whisk together oil, Chardonnay vinegar, lemon zest and juice, shallot, and honey in a large bowl.

Thinly slice snap peas lengthwise (about 4 slices each). Add snap peas, chicken, ricotta, and onion to dressing in bowl. Tear mint leaves directly into the bowl. Sprinkle with salt and pepper. Stir salad until well combined. Sprinkle with almonds.

Notes:

Make Ahead
Salad may be covered and stored in the refrigerator up to 2 days.

Recipe courtesy of Food and Wine.com

Amethyst · March 8, 2026, 1:37pm

Ranch Dressing Recipe

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings (1 cup)

Ingredients:

1/2 cup sour cream
1/4 cup buttermilk plus more as desired
1/4 cup mayo, see note 1
1 tablespoon fresh dill, finely minced, see note 2
1 tablespoon Fresh chives, finely minced
1 tablespoon parsley, finely minced
1/4 teaspoon garlic powder
2 teaspoons white wine vinegar or lemon juice
2 teaspoons olive oil
Salt and pepper

Directions:

In a medium bowl, combine all the ingredients. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/8 teaspoon pepper).

Taste dressing and adjust to preference. If you’d like a thinner dressing, add more buttermilk, 1 tablespoon at a time, until it’s the desired consistency. Add more lemon juice for more acidity, more salt/pepper, etc., until flavors are vibrant!

Cover and chill dressing (it tastes even better after about half an hour!). Use as desired, stirring before using, and returning leftovers to the fridge.

Notes:

Note 1: Use a good mayo; the better the mayo, the better the dressing will taste. I love Hellman’s or Best Foods®.

Note 2: I love the blend of all 3 herbs in this dressing best (measured after finely minced), but you can use just 1 or 2 for a more subtle flavor. If one of the herbs listed isn’t your favorite, replace it with cilantro. When it comes to parsley, use flat-leaf Italian parsley, not curly; it’s more flavorful.

Finely mince the herbs to ensure they’re well integrated into the dressing.

Storage: Dressing lasts up to a week in an airtight container in the fridge

Recipe Tips:

Here are a few tips to help you make the best Buttermilk Ranch Dressing recipe:

Adjust thickness: Too thick? Add buttermilk. Too thin? Mix in sour cream or mayo.

Taste and fix: Add more salt, pepper, or lemon juice if needed.

Let it sit: Rest for 30 mins to boost flavor.

Try new flavors: Mix in different herbs to find your favorite.

Storage:

Keeping this buttermilk ranch dressing recipe fresh is simple! Here’s what to know:

Container: Store in an airtight jar or container with a tight lid.

Fridge life: Lasts 5-7 days in the refrigerator.

Thinning: If it thickens, stir in a little extra buttermilk.

Nutritional Facts:

Recipe courtesy of Chelsea’s Messy Apron.com