Cucumber Salad Crisp Cucumber Salad with Dill, Red Onion, and Tangy Vinegar Dressing Ingredients: 2 large cucumbers, thinly sliced 1/2 red onion, thinly sliced 1/4 cup white vinegar or apple cider vinegar 1 tablespoon sugar 1/4 cup cold water 1 tablespoon fresh dill, chopped (or 1 teaspoon dried) Salt and freshly ground black pepper, to taste Directions: In a large bowl, combine the sliced cucumbers and red onion. In a small bowl or jar, whisk together the vinegar, sugar, water, dill, salt, and pepper until the sugar is dissolved. Pour the dressing over the cucumber mixture and toss to coat evenly. Cover and refrigerate for at least 30 minutes before serving for best flavor. Serve chilled as a refreshing side dish. Prep Time: 10 minutes | Chill Time: 30 minutes | Total Time: 40 minutes Kcal: 45 kcal per serving | Servings: 4 servings #cucumbersalad #dillcucumbers #summerrecipes #refreshingsalad #quickrecipes #vegetariansalad #veganfriendly #cleaneating #saladideas #lightandsimple #picnicrecipes #coolandcrisp #onionandcucumber #vinegardressing #lowcaloriedish #glutenfreerecipes #plantbased #quickside #simpleeats #homemadesalad Fresh, crisp, and full of flavor! This cucumber salad with red onion and dill is the perfect cooling side for any summer meal.

Spinach, Rice, and Mozzarella Salad Fresh Spinach and Rice Salad with Creamy Mozzarella Ingredients: 2 cups cooked and cooled white rice 2 cups fresh baby spinach, chopped 1 cup cherry tomatoes, halved 1/2 cup shredded or cubed mozzarella cheese 1/4 cup red onion, thinly sliced 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard Salt and black pepper to taste Optional: 2 tablespoons toasted pine nuts or sunflower seeds for crunch Directions: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine the cooked rice, chopped spinach, cherry tomatoes, mozzarella, and red onion. Drizzle the dressing over the salad and toss gently to combine all ingredients. Top with toasted pine nuts or sunflower seeds if using. Chill for 15–30 minutes before serving, or enjoy immediately. Prep Time: 15 minutes | Cooking Time: 10 minutes (for rice) | Total Time: 25 minutes Kcal: 310 kcal | Servings: 4 servings #spinachsalad #ricesalad #mozzarellalove #summerlunchideas #easymeals #vegetariansalad #healthyeating #quickmeals #coldsaladrecipe #picnicrecipes #freshsalad #saladwithcheese #mealprepideas #lunchbowls #greensandgrains #lightdinners #spinachandrice #mediterraneansalad #homemadesalad #ricelovers Light, fresh, and totally satisfying—this Spinach, Rice & Mozzarella Salad is the perfect quick lunch or dinner side.

French Potato Salad Herbed French Potato Salad with Dijon Vinaigrette Ingredients: 2 pounds small red or fingerling potatoes, unpeeled 1/4 cup extra virgin olive oil 1 tablespoon white wine vinegar 2 teaspoons Dijon mustard 1 small shallot, finely minced 1 tablespoon capers, drained 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh tarragon (or chives) Salt and freshly ground black pepper, to taste Optional: 2 hard-boiled eggs, quartered (for serving) 1/4 cup thinly sliced radishes (for crunch) Directions: Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat to a simmer and cook for 12–15 minutes, or until tender when pierced with a knife. Drain the potatoes and let cool slightly. When cool enough to handle, slice into halves or quarters depending on size. In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, and minced shallot. Season with salt and pepper. Gently toss the warm potatoes with the vinaigrette to absorb flavor. Add capers, chopped herbs, and mix gently. Let the salad sit at room temperature for 15 minutes before serving to allow the flavors to meld. Garnish with optional hard-boiled eggs or radishes. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 210 kcal | Servings: 6 servings #frenchrecipes #potatosalad #summerdishes #herbs #vinaigrette #sidedishes #vegetarianrecipes #glutenfreerecipes #homemadesalads #simpleeats #freshingredients #parisianfood #dijonmustard #easylunch #picnicideas #frenchkitchen #seasonalfood #classicrecipes #noeggsalad #oliveoilbased This French Potato Salad is a picnic dream! Tossed with Dijon vinaigrette, fresh herbs, and no mayo — it's light, bright, and full of flavor!

Maple Pecan Chicken Salad Sweet and Savory Maple Pecan Chicken Salad with Apples and Greens Ingredients: 2 cups cooked chicken breast, shredded or cubed 1/2 cup pecans, toasted and roughly chopped 1/2 apple, diced (Granny Smith or Honeycrisp) 1/4 cup dried cranberries 2 green onions, sliced 1/4 cup celery, finely chopped 4 cups mixed salad greens or spinach Dressing: 3 tablespoons mayonnaise 2 tablespoons plain Greek yogurt 1 tablespoon maple syrup 1 teaspoon Dijon mustard 1/2 teaspoon apple cider vinegar Salt and pepper, to taste Directions: In a large bowl, combine the chicken, pecans, apple, cranberries, green onions, and celery. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, maple syrup, Dijon mustard, vinegar, salt, and pepper until smooth. Pour the dressing over the chicken mixture and toss gently to combine. Serve over a bed of mixed greens or spinach. Optional: drizzle with extra maple syrup and sprinkle with more pecans before serving. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 360 kcal | Servings: 4 servings #maplepecanchickensalad #fallflavors #chickensaladrecipe #healthylunch #sweetandsavory #autumnsalad #maplesyruprecipes #pecanlover #easymealideas #lightlunch #crunchysalad #homemadesalad #quickandeasy #wholefoods #flavorfusion #applechickensalad #dairyfreeoption #glutenfreelunch #mealprepideas #cleaneats Sweet, savory, and irresistibly crunchy This Maple Pecan Chicken Salad is a fall-inspired favorite that works all year round!

Jalapeño Cornbread Salad Layered Jalapeño Cornbread Salad with Bacon, Veggies, and Ranch Dressing Ingredients: For the jalapeño cornbread: 1 cup cornmeal 1/2 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 egg 2 tablespoons melted butter 1/2 cup shredded cheddar cheese 1–2 jalapeños, finely chopped For the salad: 6 slices cooked bacon, crumbled 1 cup cherry tomatoes, halved 1/2 red onion, finely diced 1 cup corn kernels (fresh, canned, or thawed frozen) 1 green bell pepper, diced 1 cup shredded cheddar cheese 2 cups romaine lettuce or mixed greens, chopped 1 1/2 cups ranch dressing (bottled or homemade) Chopped green onions or parsley, for garnish Directions: Preheat oven to 400°F (200°C). Prepare jalapeño cornbread by mixing all dry ingredients in a bowl. In a separate bowl, whisk together buttermilk, egg, and melted butter. Combine wet and dry ingredients, fold in cheese and jalapeños. Pour into a greased baking pan and bake for 20–25 minutes or until golden. Let cool completely, then crumble. In a large trifle bowl or glass dish, layer ingredients in the following order: crumbled jalapeño cornbread, lettuce, corn, tomatoes, onion, bell pepper, bacon, cheese, and ranch dressing. Repeat layers if space allows. Finish with a drizzle of dressing on top and garnish with chopped green onions or parsley. Chill for at least 1 hour before serving for best flavor. Prep Time: 25 minutes | Cooking Time: 25 minutes | Total Time: 50 minutes Kcal: 540 kcal | Servings: 8 servings #jalapenocornbread #layeredsalad #southernsalad #potluckrecipe #picnicfood #baconlover #ranchdressing #cornbreadsides #comfortsalad #saladrecipes #texmexflavors #cheesyrecipes #jalapenorecipes #heartymeals #layeredcornbreadsalad #savorysalad #familyfavorites #southerncomfortfood #homemadesalad #cornsalad A little spicy, a lot of flavor This Jalapeño Cornbread Salad is loaded with bold layers, crispy bacon, creamy ranch, and cheesy goodness!