Browsing Tag

salads

2 In food/ Recipes

Spring orzo salad

Spring orzo pasta salad - bowl with orzo, asparagus, peas, cucumbers, arugula and chopped feta topped with a crispy shallot vinegarette

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As the weather starts to warm up, I get so excited for salad season! Pasta salads, fresh vegetable and fruit salads with all the seasonal produce! That’s why I’ve decided to start a new weekly segment called “The Wednesday Salad” where each week I am going to bring you a new salad recipe to add to your menu. (Make sure you sign up below so you get every recipe right to your inbox!)

This spring orzo salad is a great addition to grilled chicken, steak or fish or just eat it as is for a light lunch.

And the dressing… omg! I can’t take credit for the dressing. I saw someone on Tik Tok make this crispy shallot vinaigrette and I’ve been putting it on all my salads ever since! So I decided to put it over some orzo, fresh asparagus, peas, arugula and cucumber for this spring orzo salad. You will love it!!

Spring orzo salad in a glass bowl on a table

Spring orzo salad

Ingredients

  • 1 box of orzo
  • 2 handfuls of fresh arugula
  • 1 cucumber, diced
  • 1 cup of frozen peas, defrosted
  • 2 bunches of asparagus, roasted
  • 1/2 cup crumbled feta cheese

For the dressing:

  • 1 shallot diced
  • 1/3 cup olive oil
  • 2 Tbsp red wine vinegar
  • Squeeze of some fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • salt/pepper

Directions:

1.) Start by making the dressing. Heat up some olive oil in a pan and add the diced shallots. Cook the shallots until they are a nice golden brown color.

2.) Pour the oil and the shallots from the pan into a glass jar or bowl. Add the other dressing ingredients, and mix well. I like to use my little handheld coffee frother to whisk it all up.

3.) Set aside the dressing in the refrigerator and bring a large pot of water to a boil.

4.) Once boiling, add the package or orzo and cook until al dente.

5.) Strain the water from the orzo.

6.) In a large bowl, add the orzo, arugula, cucumbers, asparagus, and peas.

7.) Add some crumbled feta and top with dressing.

8.) Mix together and serve.

 

This salad keeps well for a few days in an airtight container in the refrigerator. I like to serve cold.

Spring orzo salad topped with crumbled feta cheese and a crispy shallot vinaigrette. Bowl filled with green vegetables - arugula, peas, cucumbers and asparagus

Spring orzo pasta salad - glass bowl with orzo, asparagus, cucumbers, arugula, peas and topped with feta cheese and a crispy shallot vinaigrette.

Enjoy!!!

 

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Spring orzo Salad recipe from Our Tiny Nest

 

Some of my salad must haves

Salad must haves glass salad bowl for salads, fruit. Dinner parties Glass salad bowl with acacia wood base and salad tongs Bentgo salad container for lunches or meal prepping TikTok viral vegetable chopper

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Caprese pasta

Not so antipasta salad

 

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Spring orzo salad in a glass bowl on a table

Spring orzo salad

This spring orzo salad is a light side dish that pairs great with grilled chicken, steak or fish. Or just eat on it's own for lunch. Orzo is topped with roasted asparagus, peas, arugula and diced cucumber then topped with feta cheese and a crispy shallot vinaigrette.
5 from 1 vote
Prep Time 10 minutes
Course Main Course, Salad, Side Dish
Servings 5 people

Ingredients
  

  • 1 box orzo
  • 2 handfuls fresh arugula
  • 1 cucumber diced
  • 1 cup frozen peas defrosted
  • 2 bunches asparagus roasted
  • 1/2 cup feta cheese crumbled

For the dressing

  • 1 shallot diced
  • 1/3 cup olive oil
  • 2 Tbsp red wine vinegar
  • squeeze fresh lemon juice
  • 1 tsp dijon mustard
  • 1 tsp honey
  • salt/pepper to taste

Instructions
 

  • Start by making the dressing. Heat up some olive oil in a pan and add the diced shallots. Cook the shallots until they are a nice golden brown color.
  • Pour the oil and the shallots from the pan into a glass jar or bowl. Add the other dressing ingredients, and mix well. I like to use my little handheld coffee frother to whisk it all up.
  • Set aside the dressing in the refrigerator and bring a large pot of water to a boil.
  • Once boiling, add the package or orzo and cook until al dente.
  • Strain the water from the orzo.
  • In a large bowl, add the orzo, arugula, cucumbers, asparagus, and peas.
  • Add some crumbled feta and top with dressing.
  • Mix together and serve.
Keyword pasta, salad, spring recipes
41 In food/ Recipes

Summer stone fruit and burrata salad

summer stone fruit and burrata salad - arugula, peaches, cherries and burrata drizzled with balsamic glaze

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This summer stone fruit and burrata salad makes a delicious and refreshing summer appetizer, light lunch or side with dinner.

Summer is salad season am I right?! I mean, I eat salad all year round but in the summer time, I crave salads especially on those nights when it’s too hot to cook.  I combined my two loves of burrata cheese and ripe, sweet stone fruit for this salad that just bursts with flavor! If you were around last summer, you may remember my summer burrata board.

This summer stone fruit and burrata salad will literally transform you to vacationing in the Mediterranean. (Have you heard the term Tomato Girl? This is what they eat in their Tomato Girl Summer). Peppery and nutty arugula is topped with sweet peaches and cherries, silky burrata and rounded out with a beautiful balsamic glaze. Nectarines or plums work great in this salad too!  Eat as is or add some sliced proscuitto for a light lunch or serve with some grilled chicken or fish for a complete meal.

Summer stone fruit and burrata salad - burrata, sliced cherries, sliced peaches and arugula drizzled with balsamic glaze

Summer Stone Fruit and Burrata Salad

Ingredients:

  • Arugula
  • Peaches (I used 4)
  • 1-2 cups cherries
  • 1 container of burrata, drained.
  • Olive oil (about 4 Tbsp)
  • Salt/pepper
  • Garlic salt
  • Juice of 1/2 lemon
  • Balsamic glaze

sliced peaches and cherries on a cutting board, with a plate of arugula and bowl of burrata.

Directions:

1.) Start by slicing the fruit, removing the pits and stems.

2.) In a bowl or on a platter, add a bed of arugula.

3.) Add the sliced fruits on top.

4.) Carefully cut the burrata into chunks and add on top of the salad.

5.) In a small bowl whisk together olive oil, lemon juice, salt, pepper and garlic salt.

6.) Drizzle the olive oil mixture on top.

7.) Top off with a light drizzle of balsamic glaze.

Enjoy!!!

Summer stone fruit and burrata salad - burrata, sliced cherries, sliced peaches and arugula drizzled with balsamic glaze

golden porecelin serving tray for salads or snacks ceramic modern bowls for pasta or salads elegant glass salad bowl with wooden base and tongs glass olive oil dispenser set

 

Some of my other favorite salads you may enjoy:

Peach, arugula and goat cheese salad

Not so antipasta salad

Roasted potato salad with arugula

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Summer stone fruit and burrata salad - arugula, sliced peaches, cherries and burrata with a balsamic glaze

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summer stone fruit and burrata salad - arugula, peaches, cherries and burrata drizzled with balsamic glaze

Summer Stone Fruit and Burrata Salad

Summer stone fruit like peaches and cherries are served over arugula with silky burrata and a balsamic glaze. This summer stone fruit and burrata salad is the perfect appetizer, light lunch or salad for dinner in the warm summer months.
5 from 10 votes
Prep Time 10 minutes
Course Appetizer, Salad, Side Dish
Servings 4 people

Ingredients
  

  • Arugula
  • 4 Peaches
  • 1-2 cups Cherries
  • 1 container Burrata drained
  • 4 Tbsp Olive oil
  • salt/pepper to taste
  • garlic salt to taste
  • 1/2 lemon juiced
  • Balsamic glaze to taste

Instructions
 

  • Start by slicing the fruit, removing the pits and stems.
  • In a bowl or on a platter, add a bed of arugula.
  • Add the sliced fruits on top.
  • Carefully cut the burrata into chunks and add on top of the salad.
  • In a small bowl whisk together olive oil, lemon juice, salt, pepper and garlic salt.
  • Drizzle the olive oil mixture on top.
  • Top off with a light drizzle of balsamic glaze.
  • Serve immediately
Keyword healthy, peaches, salad, summer dish

 

9 In food

Summer Burrata Board

Summer burrata board

To know me means that you know I have never met a charcuterie board I did not like. When we go out to dinner, that’s what I order so I can pick and have little bites of everything. I also love putting together boards when entertaining or just when I don’t feel like cooking and want to feel fancy. This summer burrata board is so refreshing. Scroll down to see how I put it together.

Summer Burrata Board

Light burrata pairs well with delicious summer flavors like fresh peaches, berries, mint or basil. I whipped up this board one Friday night for cocktail hour for Rick and I.

This summer burrata board make the perfect dish to bring to your summer parties whether as an appetizer or side dish. Let your guests make their own small plates or you can also choose to slice the fruit into  smaller pieces and cut the burrata into chunks so that people can assemble as a little salad. Drizzle with a little olive oil and balsamic glaze.

Things that I love to pair with burrata:

  • melon
  • berries
  • peaches or other stone fruit
  • salty proscuitto
  • tomatoes
  • mint, basil or arugula
  • crackers or crostini

Summer burrata board

 

And here it is as a salad. I topped with some chopped pecans for a little crunch.

Click here to see how to make it.

It’s very similar to this peach arugula salad which is also a favorite of mine. Click here for recipe.

Peach burrata salad

You can also try my summer stone fruit and burrata salad here

This serves really well with my rose elderflower spritz or lilac lemonade prosecco.

For more board ideas or recipes for a crowd

Click here for the Ultimate Grilled Steak Charcuterie Board

My whipped goat cheese board

The best deviled egg dip

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Summer burrata board

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19 In food/ Recipes

Reuben Salad

Reuben Salad
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This Reuben Salad has all the classic flavors of the traditional sandwich minus the carbs and grease that you would normally get from the pub or diner. It’s super easy to prep for lunch or a light dinner and the kids ate it too! This is a great option if you’re following low carb or keto. Scroll down for my recipe for my Reuben Salad below.

Reuben Salad

Ingredients:

  • Rye bread torn into chunks
  • 1-2 Tbsp melted butter
  • 1-2 heads of romaine, torn
  • 1/2 lb of deli corned beef sliced into strips.
  • 1/2 lb of deli swiss cheese sliced into strips.
  • 1 cup of sauerkraut or cole slaw (I do cole slaw since I don’t like sauerkraut)
  • Russian dressing

Directions:

  1. First make your rye bread croutons. Line a baking sheet with foil. Place your rye bread chunks on the baking sheet and toss with melted butter. Put in the oven until golden brown.
  2. While the croutons are baking, prepare your salad. I have found that if you’re serving a group of people, you can make a board and place each ingredient in separate bowls so that people can make their own individual salads. Or just combine all ingredients in one large bowl and toss.
  3. Top with croutons right before serving.

If you’re looking for great salad bowls these are my favorite! They’re awesome for pasta too!

Reuben Salad

Reuben Salad

For more St Patrick’s Day inspired recipes check out:

My leprechaun bait chex mix

My boozy Guinness chocolate milkshake

Lucky Pancakes

Homemade Irish Cream

And be sure to check out my St Patrick’s Day finds

Reuben Salad

Reuben Salad

This Reuben Salad is a healthier option to the traditional favorite diner or pub sandwich. It's perfect for those who are following low carb or keto and super easy to prepare.
5 from 1 vote
Prep Time 10 minutes
Course Main Course, Salad
Servings 4 people

Ingredients
  

  • rye bread torn into chunks
  • 1-2 Tbsp melted butter
  • 1-2 heads romaine lettuce torn
  • 1/2 lb deli corned beef sliced into strips
  • 1/2 lb deli swiss cheese sliced into strips
  • 1 cup sauerkraut or cole slaw
  • Russian dressing

Instructions
 

  • First make your rye bread croutons. Line a baking sheet with foil. Place your rye bread chunks on the baking sheet and toss with melted butter. Put in the oven until golden brown.
  • While the croutons are baking, prepare your salad. I have found that if you’re serving a group of people, you can make a board and place each ingredient in separate bowls so that people can make their own individual salads. Or just combine all ingredients in one large bowl and toss.
  • Top with croutons right before serving.
Keyword keto, low carb, St Patrick's Day

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Reuben Salad

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