More Summer recipes: Tomato Burrata, The Best Fruit Salad, Chicken Salad, Deviled Eggs, Healthy Grain Bowls, Tom Collins, Mojito, Agua Fresca
Ingredients in 7 Layer Salad
- Iceberg Lettuce – This is the base layer of the salad and adds a nice crunchy texture.
- Frozen Peas – You can add your peas to the salad when they are half thawed.
- Hard Boiled Eggs – I love hard boiled eggs as an addition to this salad—they add so much!
- Cheddar Cheese – Shredded sharp cheddar cheese is so delicious in this salad. Alternatively, you can add cubed cheese, but make sure you chop it small.
- Red Onions – To me, no salad is complete without some onion.
- Crispy Bacon – This makes the salad a grand slam. Feel free to substitute for turkey bacon or vegan bacon if you like.
- Homemade Dressing – You will whip up a quick dressing made of mayonnaise, sour cream, sugar, apple cider vinegar, salt and pepper.
There is some debate about which seven ingredients create the seven layers, so customize it to your personal tastes! Other optional layers are halved cherry tomatoes, grape tomatoes, green onions, celery, romaine lettuce, cucumbers or red bell peppers. I also think chopped up chicken is a very good idea. Feel free to customize the layers to your personal taste.
How to assemble 7 Layer Salad
The 7 Layer Salad must be served in a glass bowl so you can see all the layers. It’s a very visually pleasing salad. I chose this glass bowl because it shows the layers really well. A trifle bowl is a great option as well. The salad is meant to be served without mixing the layers, so people can scoop straight down and get a scoop of all the layers.
Prep your ingredients by mixing up the dressing (instructions below), cooking the bacon and eggs and chopping all the ingredients.
To assemble your salad, begin by adding one layer at a time to your glass bowl. I went in this order: lettuce, onion, peas, hard boiled eggs, dressing, shredded cheese and bacon.
7 Layer Salad Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, salt, and pepper until well combined. The dressing should be smooth and creamy. If you want to add a bit of texture to your dressing, you can add half a cup of parmesan cheese.
Cover the bowl and refrigerate the dressing while you prepare the rest of the salad. Chilling the dressing helps the flavors meld together.
How far ahead can I make this salad?
The ideal time to make this salad is 1-2 hours before serving, but you can do as much as the night before. Seal it until you are ready to serve.
Tips for Making
- Choose a glass bowl, so you can see the seven layers.
- Customize the dressing according to your taste. If you prefer a tangier flavor, increase the amount of apple cider vinegar. You can also add a dash of hot sauce for some heat.
- If you’re serving the salad at a party or potluck, consider providing a small label or note next to the bowl, listing the layers. This way, guests can see and appreciate each ingredient that goes into the salad.
- Grab your picnic blanket, this is a perfect recipe for a meal outdoors!
- Miracle Whip can be subbed for mayo if you are a fan. I personally will stay loyal to the mayo version.
- Leftovers can be kept in the refrigerator for up to two days. However, the salad is best enjoyed on the day it’s made.
Serving Suggestions/Goes Great With
Other recipes you may like:
FAQ
Frequently Asked Questions
What is the history of a 7 Layer Salad?
The 7 Layer Salad is a southern recipe from the 1950s. Although the recipe has had many variations, the basic concept has remained the same.
7 Layer Salad
Ingredients
- 1 head iceberg lettuce chopped
- 10 ounces frozen peas 1 bag
- 10 ounces cheddar cheese shredded
- 1 red onion chopped
- 6 hard boiled eggs chopped
- ½ pound bacon cooked and crumbled
- 1 cup mayonaise
- 1 cup sour cream
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- The 7 Layer Salad must be served in a glass bowl so you can see all the layers. It’s a very visually pleasing salad. I chose this glass bowl because it shows the layers really well. The salad is meant to be served without mixing the layers, so people can scoop straight down and get a scoop of all the layers.
- Prep your ingredients by mixing up the dressing (instructions below), cooking the bacon and eggs and chopping all the ingredients.
- To assemble your salad, begin by adding one layer at a time to your glass bowl. I went in this order: lettuce, onion, peas, hard boiled eggs, dressing, shredded cheese and bacon.
- Dressing – In a medium bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, salt, and pepper until well combined. The dressing should be smooth and creamy. Cover the bowl and refrigerate the dressing while you prepare the rest of the salad. Chilling the dressing helps the flavors meld together.
Notes
- Choose a glass bowl, so you can see the seven layers.
- Customize the dressing according to your taste. If you prefer a tangier flavor, increase the amount of apple cider vinegar. You can also add a dash of hot sauce for some heat.
- If you’re serving the salad at a party or potluck, consider providing a small label or note next to the bowl, listing the layers. This way, guests can see and appreciate each ingredient that goes into the salad.
- Grab your picnic blanket, this is a perfect recipe for a meal outdoors!
- Leftovers can be kept in the refrigerator for up to two days. However, the salad is best enjoyed on the day it’s made.
Nutrition
I will sometimes serve taco salad in a tortilla bowl for a pretty presentation. But if I don’t have any my other favorite way to serve this is to melt cheese on to tortilla chips and then serve the taco salad on top. Sort of a taco salad nachos situation.
Related: Chalupa, Carnitas, Al Pastor, or Barbacoa.
Ingredients
- Lean ground beef (or ground turkey or chicken)
- Taco seasoning
- Black beans
- Lettuce or salad greens
- Onion
- Tomato
- Bell pepper
- Tortilla bowls or chips
- Toppings: shredded cheese, salsa, sour cream, hot sauce, etc.
How to make Taco Salad
First brown the meat and season with taco seasoning. Drain and add the beans to the last few minutes of cooking so everything gets warm together. Once the meat is cooked, set aside.
Next prep the vegetables. Rinse the lettuce, tomatoes and bell pepper. Chop up everything to how you like it for a salad. Some people prefer big pieces of bell pepper or onion, it’s totally up to you.
If you are using tortilla bowls that need warming or are making your own (like I do for this spicy tempeh taco salad recipe) do that now.
Assemble your taco salad: tortilla bowl or chips, lettuce, meat mixture, cheese, other vegetables, salsa and sour cream. This is how I layer it, you do you. Enjoy warm.
Notes and Substitutions
- You can swap the black beans for any canned cook beans you prefer.
- If you have leftovers, especially the meat and bean mixture, you can use it in other recipes like tacos, nachos or rice bowls.
- You could absolutely make your own toppings for this: salsa, guacamole, avocado salsa, mango salsa, pico de gallo.
More Mexican and Tex-Mex Recipes
- Chalupa
- Quesadillas
- Ceviche
- Torta
- Pozole
- Elote
- Chicharron
- Mole Sauce
- Chipotle Sauce
- Queso
- Enchilada Sauce
- Chicken Verde Enchiladas
- Taco Dip
- Birria Tacos
- Chimichangas
- Fajitas
- Huevos Rancheros
Taco Salad
Ingredients
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 15 ounces cooked black beans 1 can
- 1 head lettuce
- ½ red onion
- 1-2 tomatoes
- 1 bell pepper
- 4 tortilla bowls
Instructions
- First brown the meat and season with taco seasoning.
- Drain and add the beans to the last few minutes of cooking so everything gets warm together. Once the meat is cooked, set aside.
- Next prep the vegetables. Rinse the lettuce, tomatoes and bell pepper. Chop up everything to how you like it for a salad.
- If you are using tortilla bowls that need warming or are making your own do that now.
- Assemble your taco salad. Enjoy warm.
Notes
- You can swap the black beans for any canned cook beans you prefer.
- You can swap the ground beef for ground turkey or ground chicken or tempeh.
- If you have leftovers, especially the meat and bean mixture, you can use it in other recipes like tacos, nachos or rice bowls.
- You will also want toppings for this like: shredded cheese, salsa, sour cream, hot sauce, etc.
- My other favorite way to serve this is to melt cheese on to tortilla chips and then serve the taco salad on top. Sort of a taco salad nachos situation.
Nutrition
Grape salad is one of those dishes that makes me think of big family meals at holidays or potluck dinner or cookout picnics. Of course the word ‘salad’ is being used pretty liberally here. 
It’s a lot like ambrosia salad or watergate salad. It’s not a green, leafy salad it’s more like a lightly sweet fruit side dish.
Related: Next up try my Great Aunt Ina’s strawberry pretzel salad. We sometimes just call this jello salad at my house.
Ingredients
- Red seedless grapes
- Cream cheese, softened
- Greek yogurt
- Brown sugar
- Spiced Walnuts or Pecans
How to make Grape Salad
Rinse off the grapes and remove them from the stem. Set aside to dry.
Stir together the softened cream cheese, greek yogurt, and brown sugar. If you want the creamy mixture to be perfectly smooth, free from lumps, I recommend using an electric mixer and blending the cream cheese by itself first and then blending in the other ingredients. Personally, I don’t think it makes a big difference if there are a few lumps. Call me lazy but once you add the nutty topping it doesn’t really show / look smooth anymore anyway.
Fold the cream cheese mixture in with the grapes so they all get coated. Chop the nuts and sprinkle over the top.
Chill the salad for 30 minutes or more so everything is nice and cold before serving.
Notes and Substitutions
- I like using all red grapes but you could use a mixture of red and green or all green. But I stick with seedless grapes whatever color you choose.
- If you want to lightened this up use reduced fat cream cheese.
- I prefer using greek yogurt but sour cream works just as well.
- I like using spiced (sweet) nuts for the topping but other options include chopped up Snickers (yes! this is more ‘traditional’ or common where I live) or graham crackers.
- If you make this grape salad ahead of time, like the night before you plan to serve it, save the nut topping and sprinkle it on before just before serving.
More Fruit Forward Recipes
- The BEST Fruit Salad
- Fruit Pizza
- Cream Cheese Fruit Dip
- Tomato Burrata
- Cucumber Salad
- Strawberry Caprese Salad
Grape Salad
Ingredients
- 2 pounds red seedless grapes
- 4 ounces cream cheese softened
- ½ cup greek yogurt
- ¼ cup brown sugar
- ½ cup spiced walnuts or pecans
Instructions
- Rinse off the grapes and remove them from the stem. Set aside to dry.
- Stir together the softened cream cheese, greek yogurt, and brown sugar.
- Fold the cream cheese mixture in with the grapes so they all get coated.
- Chop the nuts and sprinkle over the top.
- Chill the salad for 30 minutes or more so everything is nice and cold before serving.
Notes
- I like using all red grapes but you could use a mixture of red and green or all green. But I stick with seedless grapes whatever color you choose.
- If you want to lightened this up use reduced fat cream cheese.
- I prefer using greek yogurt but sour cream works just as well.
- I like using spiced (sweet) nuts for the topping but other options include chopped up Snickers (yes! this is more ‘traditional’ or common where I live) or graham crackers.
- If you make this grape salad ahead of time, like the night before you plan to serve it, save the nut topping and sprinkle it on before just before serving.
Nutrition
Related: If you are looking for more light and easy recipes, check out these 28+ Air Fryer Recipes.
7 Layer Salad
This classic picnic recipe has been around for generations. It’s delicious, fresh and best of all cold—perfect for summer! The seven layers are iceberg lettuce, frozen peas, hard boiled eggs, cheddar cheese, red onions, crispy bacon, and homemade dressing.
Tomato Burrata
Learn to make a Burrata and tomato salad using fresh burrata, heirloom tomatoes, basil, balsamic glaze, olive oil and pesto. This recipe is so fresh and delicious!
Strawberry Caprese Salad
This is a twist on the traditional Caprese salad. It’s made with cherry tomatoes, mozzarella pearls, strawberries, and balsamic vinaigrette.
Baked Mini Falafel Salad
Finding salads to make at home that are both filling and flavorful can sometimes be a challenge. This salad will become your new favorite with falafel, lettuce, red onion, cherry tomatoes, olive, and feta cheese.
Warm Cabbage & Noodle Salad
This salad is spicy, salty, super flavorful veggies alongside warm noodles. It includes cabbage, carrots, ramen noodles, ginger, limes, soy sauce, and chopped peanuts.
Creamy Kale Harvest Salad
This salad is creamy and packed with flavor. Ingredients include Granny Smith apples, pecans, dried cranberries, avocados, and kale.
Warm Brussels Sprout Salad
This salad is a little bit lighter, so if you end up eating this often you don’t have to feel guilty. It has Brussels sprouts, craisins, mayo, clove, lime, and cayenne.
Kale, Miso, and Soft Egg Salad
Some days you just need a good salad that is filling, flavor packed, and hearty. This salad is kale, almonds, and boiled eggs.
Creamy Tahini Chopped Salad
Creamy Tahini Chopped Salad makes two big salads or could be divided into four if served with an entrée. It’s made from lettuce, cabbage, bell pepper, onions, and cooked edamame.
Sushi Salad Recipe
This delicious sushi salad has lettuce, crab, avocado, lemon, sriracha, wasabi sauce, mayonnaise, sesame seeds, and seaweed sheets.
Creamy Kale, Brussels and Cranberry Salad
This salad has crunchy kale, Brussels sprouts, sliced almonds, and bright burst of flavor from fresh cranberries.
Spring Salad Niçoise
If you are ever at a restaurant and see salad niçoise on the menu, I highly recommend you give it a try. There are probably one million variations on this classic salad, but most of them involve hard boiled eggs, potatoes, and olives. Plus, the salad is often served in a segmented fashion that I think is both pretty and fun to eat.
Toasted Ravioli Salad
A lot of salads are boring and bland and just not very exciting to eat. Not this salad! This salad has salad greens, toasted ravioli, cucumber, bell pepper, balsamic dressing, and a hard boiled egg.
Spicy Tempeh Taco Salad
This vegetarian-friendly salad has tempeh, white onion, garlic, cilantro, lettuce, salsa, mayo, and sriracha. You can eat this on tortillas or in a bowl.
Kale Cobb Salad with Facon Vinaigrette
This cobb salad includes spinach, kale, hard boiled eggs, raspberries, black beans, avocados, feta, shallot, and facon. Oh yes, that isn’t a typo in the title. we’re using facon and we’re not sorry!
Fried Green Tomato Salad
This delicious salad is made with green tomatoes, flour, eggs, bread crumbs, spinach, and fresh mozzarella. Then you top it with pesto dressing.
Red Quinoa, Kale, and Grapefruit Salad
This salad has kale, red quinoa, grapefruit, avocado, and pumpkin seeds. It’s light and full of good-for-you ingredients but still super flavorful and absolutely beautiful sitting on a table.
Easy Broccoli Salad
This broccoli salad is crunchy, creamy, and flavorful. All you need is broccoli, cranberries, and almonds.
Classic Pea Salad with Bacon
A classic mayonnaise based salad to serve at your next family lunch. The ingredients include frozen peas, mayonnaise, sour cream, crispy bacon, red onion, and cheddar cheese.
Mason Jar Salad
The main pros to the mason jar salad are twofold: first, you can make all your lunches for the whole work week in one sitting and your worries of what to eat everyday for lunch are already solved. These salads include black bean and corn, tomato and mozzarella, quinoa and sweet potato, and Greek chicken.
Simple Cucumber Salad
This cold, crunchy and super flavorful salad is made with cucumbers, ginger, garlic, rice vinegar, soy sauce, sugar, and sesame seed. It’s a simple, cold salad that is easy to make, and it’s flavorful and downright refreshing.
More Recipes to Try
]]>Related Recipes: 7 Layer Salad, Creamy Pasta Salad, Classic Pea Salad, Fruit Salad, Mason Jar Salad, Crab Cakes, Ratatouille.
Ingredients in a Tomato Burrata
- Heirloom Tomatoes I used three tomatoes. In season tomatoes make this recipe shine.
- Burrata Cheese Use two burrata cheese balls.
- Basil fresh basil leaves add so much to this dish.
- Pesto Use store bought pesto or make your own pesto.
- Balsamic Vinegar Glaze for garnish (optional).
- Olive Oil for garnish (optional).
- Dried Chili Flakes for garnish (optional).
- Sea Salt Flakes for garnish (optional).
What is Burrata cheese?
Burrata cheese is a ball shaped cheese made from cow’s milk. It originated from the Puglia region of Southern Italy. When you slice the cheese you find an outer layer the consistency of mozzarella cheese as well as a creamy inner layer. The inner layer contains stracciatella and clotted cream. You are meant to eat both the inner and outer layer of burrata. If you haven’t tried this creamy cheese, look for it in the specialty cheese section of your grocery store. It’s so good!
How to Assemble
Begin by slicing tomatoes and layering them around the plate as a base layer.
Add two balls of burrata cheese to the top of the salad, slicing them open to reveal the creamy center.
Top with balsamic vinegar, olive oil, pesto, chili flakes and a sprinkle of flaky sea salt. Add basil leaves as garnish.
Tips for Making
- Use in-season, heirloom tomatoes. The more colorful, the better. You may also use cherry tomatoes or a variety of sizes.
- Customize your toppings. Choose a drizzle of pesto, balsamic vinegar and extra-virgin olive oil. Alternatively you can add chopped and toasted pine nuts, fresh cherries or peaches, fresh garlic or a squeeze of fresh lemon juice.
- You can add crusty bread to serve this as a crostini un-toasted. Serve the toasts to the side of the dish to prevent them from becoming soggy.
Frequently Asked Questions
What is burrata?
Burrata cheese is a ball shaped cheese made from cow’s milk. It originated from the Puglia region of Southern Italy. When you slice the cheese you find an outer layer the consistency of mozzarella cheese as well as a creamy inner layer.
Is burrata the same as mozzarella?
Burrata is different from mozzarella because it contains a creamy inner layer. The outer layer is the consistency of mozzarella with an inner layer made of stracciatella and clotted cream. The flavor of burrata is very similar to mozzarella.
Do you eat the skin of burrata?
Yes- you can eat the inner and outer layer of burrata. Both are delicious!
More Healthy Meal Ideas
Tomato Burrata
Equipment
- 1 serving platter or large plate
Ingredients
- 3 tomatoes sliced
- 2 burrata cheese
- 6 basil leaves
- 1 tbsp balsamic glaze
- 1 tbsp pesto
- 1 tbsp olive oil
- 1 pinch sea salt
- 1 pinch chili flakes
Instructions
- Begin by slicing tomatoes and layering them around the plate as a base layer.
- Add two balls of burrata cheese to the top of the salad, slicing them open to reveal the creamy center.
- Top with balsamic vinegar, olive oil, pesto, chili flakes and a sprinkle of flaky sea salt. Add basil leaves as garnish.
Notes
- Use in-season, heirloom tomatoes. The more colorful, the better. You may also use cherry tomatoes or a variety of sizes.
- Customize your toppings. Choose a drizzle of pesto, balsamic vinegar and extra-virgin olive oil. Alternatively you can add chopped and toasted pine nuts, fresh cherries or peaches, fresh garlic or a squeeze of fresh lemon juice.
- You can add crusty bread to serve this as a crostini un-toasted. Serve the toasts to the side of the dish to prevent them from becoming soggy.
Nutrition
Pasta salad is the warm weather version of mac and cheese—the best comfort food! Mix up a big batch and watch it disappear.
More Summer Salads: 7 Layer Salad, Classic Potato Salad, Pea with Bacon Salad, Broccoli Salad, Ambrosia Salad, Chicken Salad, Egg Salad, Macaroni Salad and 40+ Easy Picnic Foods.
Ingredients in Pasta Salad:
- Rotini Pasta – While you can use any shape of pasta for this recipe, I find that rotini is perfect for soaking in our delicious creamy sauce.
- Tomatoes – Sliced cherry tomatoes add so much to this pasta salad.
- Bell Peppers – Chopped red bell peppers are a delicious pasta salad topping.
- Peas – Frozen peas are a usual suspect in my pasta dishes because they are delicious and sweet.
- Cucumber – Chopped cucumber adds a little crunch.
- Carrot – Shredded carrot adds texture and some sweet crunch to this recipe.
- Onion – Chopped onion is an essential ingredient to boost the flavor of this dish.
Creamy Pasta Salad Dressing Ingredients:
- Mayonnaise – Tangy mayonnaise is the base to make our dressing creamy.
- Sour Cream – Another creamy ingredient that adds flavor and depth to the sauce.
- Lemon Juice – My favorite summer ingredient! Lemon juice brings out all the flavors and adds some tart.
- White Vinegar – A little extra acid for flavor.
- Minced Garlic, Dried – You can also sub this for garlic powder. I enjoy the texture of the dried minced garlic. I am one of those people who add a little extra garlic to every recipe.
- Parsley, Dried – For a savory finish.
- Salt and Pepper – To taste.
How to Make Creamy Pasta Salad:
Begin by boiling a pot of water until the noodles are cooked a little past al dente. I let them soak a few extra minutes before straining. Extra soft noodles will stay soft once they are cold.
Strain the water out and allow the pasta to cool before mixing.
Mix up your sauce. In a separate bowl, combine mayonnaise, sour cream, lemon juice, white vinegar, dried minced garlic, dried parsley and salt and pepper to taste.
Prepare your chopped vegetables. Feel free to add extra vegetables for a crunchier and more healthy salad.
In a large bowl, mix the cooled noodles, sauce and vegetables together. Cover and refrigerate until ready to serve.
Tips for Making:
- Cook your pasta slightly past al dente for extra softness that helps your salad stay soft when chilled.
- Adjust the choice of vegetables to suit your tastes and add extra vegetables for a more crunchy and healthy dish. Choose lots of colorful veggies.
- Rotini pasta or macaroni are great choices for this recipe.
Serving Suggestions/Goes Great With:
Other recipes you may like:
- Tomato Burrata Salad
- Best Tuna Salad Recipe
- Strawberry Caprese Salad
- 50+ Easy BBQ Side Dishes
- Best Mint Mojito Recipe
FAQ:
Frequently Asked Questions
How long does this last in the refrigerator?
Store in your fridge in a sealed container for up to three days.
Can I make this the night before?
Yes. This salad is best made at least eight hours before and can be stored overnight with great results. Stir before serving.
What is the best pasta for pasta salad?
We recommend rotini, macaroni or rotelle. These shapes hold up well while grabbing the dressing.
Creamy Pasta Salad
Ingredients
- 8 ounces rotini pasta cooked
- 1 cup cherry tomatoes halved
- ½ cup bell peppers
- ½ cup frozen peas thawed
- ½ cup cucumber chopped
- ½ cup carrot shredded
- ½ cup onion finely chopped
- 1 ½ cup mayonnaise
- ½ cup sour cream
- 1 tablespoon lemon juice fresh
- 2 tablespoons vinegar white
- 2 tablespoons dried garlic minced
- 2 tablespoons dried parsley
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
Instructions
- Begin by boiling a pot of water until the noodles are cooked a little past al dente. I let them soak a few extra minutes before straining. Extra soft noodles will stay soft once they are cold.
- Strain the water out and allow the pasta to cool before mixing.
- Mix up your sauce. In a separate bowl, combine mayonnaise, sour cream, lemon juice, white vinegar, dried minced garlic, dried parsley and salt and pepper to taste.
- Prepare your chopped vegetables. Feel free to add extra vegetables for a crunchier and more healthy salad.
- In a large bowl, mix the cooled noodles, sauce and vegetables together. Cover and refrigerate until ready to serve.
Notes
- Cook your pasta slightly past al dente for extra softness that helps your salad stay soft when chilled.
- Adjust the choice of vegetables to suit your tastes and add extra vegetables for a more crunchy and healthy dish. Choose lots of colorful veggies.
- Rotini pasta or macaroni are great choices for this recipe.
Nutrition
It’s the perfect fruit salad for a summer brunch, picnic, or BBQ. My kids and I ate the entire bowl in one day!
Related: 7 Layer Salad, Easy Cream Cheese Dip, Healthy Grain Bowls, Classic Pea Salad, Easy Broccoli Salad, Classic Potato Salad, Cucumber Salad, Deviled Eggs, Homemade Orange Julius, Tom Collins Recipe.
Fruit Salad Ingredients:
- Strawberries
- Grapes
- Raspberries
- Banana
- Pineapple
- Oranges
- Blackberries
- Kiwi
Fruit Salad Dressing Ingredients:
- Orange juice
- Honey
- Grated Orange Zest
- Grated Lime Zest
- Lime Juice
- Vanilla Extract
Fruit Salad Dressing:
In a bowl, mix together the orange juice, honey, grated orange zest, grated lime zest, lime juice, and vanilla extract. Whisk the ingredients together until the honey is fully dissolved.
How to Assemble Fruit Salad:
You can make this recipe several hours before serving, but if you have any fruits that brown easily (bananas, apples), don’t cut them until just before serving. Save aside a few of your prettiest fruits (I like the berries and kiwi) to layer on the top after the fruit is mixed.
Chop all your fruits into bite-size pieces. Add them to a large bowl and mix.
Add the dressing to the fruit salad. Be sure there is not any extra dressing sitting at the bottom of the bowl. If there is, drain it out.
Refrigerate before serving. It’s ideal to assemble the salad one to two hours before serving to let the flavors mingle.
Tips for Making:
- Use whatever fruit you have on hand. Feel free to make swaps for seasonal fruits and customize it to your preferences.
- Do not skip the dressing! The dressing makes this recipe and it’s worth the effort—I promise!
- You can make your salad up to four hours before serving, but if you use any fruits that brown easily (like bananas or apples), save them for last.
Serving Suggestions/Goes Great With:
Browse our recipe archives to find more delicious recipes to go with this summer fruit salad!
- 15 No-Bake Desserts
- 50+ Easy BBQ Side Dishes
- 25+ Refreshing Spring Cocktails
- 40+ Easy Picnic Food Ideas
- Classic Jello Shots
- Tomato Burrata Salad
FAQ:
Frequently Asked Questions
Can I use frozen fruit?
I recommend fresh fruit for this recipe whenever possible.
Can I make this recipe the night before?
You can make it a few hours before. I wouldn’t recommend doing it the night before because my strawberries were a little soggy the next day.
How long can I store leftovers in the fridge?
3-4 days at the most. I recommend eating it as quickly as possible.
The Best Fruit Salad
Ingredients
- ⅔ cup orange juice fresh
- ⅓ cup honey
- ½ tablespoon grated orange zest
- ½ tablespoon grated lime zest
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups strawberries sliced
- 2 cups grapes halved
- 1 banana sliced
- 1 cup raspberries
- 1 cup blackberries
- 3 kiwi peeled and sliced
- 2 clementines segmented
Instructions
For the Dressing:
- In a bowl, mix together the orange juice, honey, grated orange zest, grated lime zest, lime juice and vanilla extract.
- Whisk the ingredients together until the honey is fully dissolved.
For the Fruit Salad:
- In a large bowl, add cut fruit and dressing and mix well. If there is any extra dressing sitting at the bottom of the bowl, drain it.
- Chill for up to four hours before serving.
Notes
- Use whatever fruit you have on hand. Feel free to make swaps for seasonal fruits and customize it to your preferences.
- Do not skip the dressing! The dressing makes this recipe and it’s worth the effort-I promise!
- You can make your salad ahead of time, but if you use any fruits that brown easily (like bananas or apples) or fruits that get soggy, add them last.
Nutrition
Caesar salad dressing is actually really easy to make and requires only a handful of ingredients. This does include anchovies, which always makes me feel like a real fancy chef when I pull those from my pantry.
I recently remade this Caesar salad dressing a few weeks ago for another couple we were having dinner with, and I must say—it holds up! I’ve been using this dressing recipe for years and years now and love it.
Related: You should also try these homemade Honey Mustard Dressing, Poppy Seed Dressing, and Lemon Vinaigrette Salad Dressing recipes.
Caesar Dressing Ingredients:
- Garlic
- Egg yolks
- Dijon mustard
- Anchovies
- Olive oil
- Red pepper flakes
- Salt and pepper
Directions:
In a food processor, add the garlic, egg yolks, dijon mustard, and anchovies. Pulse to combine.
While the food processor is running, drizzle the olive oil in. This is the best way to make it emulsify (become one).
That being said, if your food processor doesn’t have an option to run while adding a liquid ingredient, then you can add the oil in batches, pureeing in between.
If your food processor is on the larger size, it may have a hard time combining these ingredients. If that’s the case, you can also use an immersion blender to puree everything together in a bowl.
Once you’ve added all the oil, stir in the red pepper flakes. Taste and add salt and pepper as needed.
Serving Suggestions:
Caesar salad goes great with all sorts of meals including:
- Bacon-wrapped filet – How to Broil Steak
- Marry Me Chicken
- Deep Dish Pizza
Caesar Salad Dressing
Equipment
- Food processor
Ingredients
- 3 cloves garlic
- 2 egg yolks
- 1 tablespoon mustard dijon
- 5 anchovies
- ¼ cup olive oil
- ⅛ teaspoon red pepper flakes
- salt and pepper
Instructions
- In a food processor, puree together the garlic, egg yolks, mustard, and anchovies.
- Slowly drizzle in the olive oil while the processor is on low.
- If your food processor doesn't allow this, you can add the oil in batches, pureeing in between.
- Stir in the red pepper flakes.
- Taste and add salt and pepper as needed.
Notes
- You could also use an immersion blender instead of a food processor to puree the ingredients into a dressing.
- Toss salad greens in this Caesar dressing and then add Parmesan cheese and croutons as you like.
Nutrition
This recipe is simple to make. You can whip up your own batch of creamy lemon vinaigrette in just five minutes.
This homemade dressing is far more delicious than any store bought vinaigrette dressing. If you don’t believe me, try it and let me know what you decide!
Love homemade salad dressing? Green Goddess Salad Dressing, Sesame and Miso Dressing, Poppy Seed Dressing, Homemade Ranch, Thousand Island Dressing.
Ingredients in Lemon Vinaigrette Salad Dressing:
- Extra virgin olive oil
- Lemon juice
- Garlic clove
- Dijon mustard
- Honey
- Thyme (fresh or dried)
- White vinegar
- Salt and pepper
Directions to Make Salad Dressing:
I used a food processor to mix my ingredients beginning with the liquids and mixing in each ingredient as I combined. Alternatively, you can whisk your ingredients in a bowl.
Tips for Making:
- Feel free to make this ahead and store it. This dressing will keep in the fridge for up to two weeks.
- If you don’t have white vinegar on hand, add a little extra lemon juice instead.
- My favorite variation of this recipe is adding chopped cilantro and mint for an ultra flavorful version.
Serving Suggestions/Goes Great With:
My favorite way to eat this dressing is with a simple salad and a protein like chicken or salmon. Try adding our air fryer salmon to a salad.
- Try it with a kale salad.
- Add it to our salad jars.
- Use it to make a pasta salad.
FAQ:
Frequently Asked Questions
How long can you refrigerate this dressing?
Use this dressing within two weeks of making.
Can I substitute the honey in this dressing?
You can omit the honey if you like—it’s still very good without it. You can also substitute the honey for agave syrup.
Lemon Vinaigrette Salad Dressing
Ingredients
- ⅓ cup olive oil extra virgin
- ¼ cup lemon juice fresh squeezed
- 1 clove garlic grated
- 1 teaspoon mustard dijon
- ½ tablespoon honey
- ½ teaspoon thyme fresh or dried
- 1 teaspoon vinegar white
- ¼ teaspoon salt
- ½ teaspoon pepper
Instructions
- I used a food processor to mix my ingredients beginning with the liquids and mixing as I combined.
- Alternatively, you can whisk your ingredients in a bowl.
- Feel free to swap out herbs to customize it to your taste.
Notes
- Feel free to make this ahead and store it. This sauce will keep in the fridge for up to two weeks.
- If you don’t have white vinegar on hand, add a little extra lemon juice instead.
- My favorite variation of this recipe is adding chopped cilantro and mint for an ultra flavorful version.
Nutrition
It’s perfect for salads, dipping vegetables, and things like chicken tenders. Ranch dressing is a comfort food that speaks directly to my Midwestern soul.
This recipe is made with fresh herbs, real buttermilk, tangy sour cream, and a little lemon juice. It’s delicious and as good as your favorite restaurant. My personal *gold standard* for ranch dressing is The Cheesecake Factory, haha.
Now that I’ve made that name-drop, I’m certain I’ve gained your trust and you will now make this life changing ranch dressing recipe!
Other salad dressing recipes: green goddess dressing, honey mustard dressing, poppy seed dressing, spicy peanut dressing, lemon vinaigrette dressing, thousand island dressing.
Ingredients:
- Buttermilk Unless you are going the vegan route, ranch dressing should always include buttermilk.
- Mayonnaise I always include mayo in a salad dressing—it’s a good base to make sure your dressing isn’t too thin.
- Sour Cream Sour cream adds a delicious tangy depth.
- Fresh Herbs You can substitute dried, but if you have a chance to use fresh chives, parsley and dill you will absolutely not regret it. I swear by the fresh herbs!
- Garlic Powder Literally every savory recipe is better with a little garlic, no?
- Onion Powder Adds a nice flavor and aroma.
- Lemon Juice A little acid to make all the other flavors sing.
- Salt and Pepper Use these to to perfect your homemade ranch.
Directions:
I used a food processor to mix all my ingredients. You can also whisk them together by hand in a bowl.
Start with the thicker ingredients—mayonnaise, sour cream and buttermilk. Whisk each ingredient in until smooth.
Tips for Making:
- Use fresh herbs when possible.
- You can substitute the lemon juice for white vinegar if needed. I have tried it both ways and they are both delicious.
- Store leftovers in the refrigerator for up to seven days.
- I use these bottles to store my salad dressing.
Serving Suggestions/Goes Great With:
- stuffed crust pizza
- st. louis-style pizza
- roasted cauliflower
- air fryer chicken tenders
- salad and vegetables
FAQ
Frequently Asked Questions
How long does this homemade ranch last in the fridge?
You can keep this recipe up to one week in a sealed container in the refrigerator.
Can I substitute the sour cream?
You can sub the sour cream for more mayonnaise if needed.
Can I make this spicy?
Add a chopped jalapeño before using the food processor to add a spicy kick.
The Best Homemade Ranch
Ingredients
- ½ cup buttermilk
- ½ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon fresh chives or dried
- 1 teaspoon fresh parsley or dried
- 1 teaspoon fresh dill or dried
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon ground pepper or to taste
- 2 teaspoons lemon juice fresh
Instructions
- I used a food processor to mix all my ingredients. You can also whisk them together by hand in a bowl.
- Start with the thicker ingredients-mayonnaise, sour cream and buttermilk.
- Whisk each ingredient in until smooth.
Notes
- Use fresh herbs when possible.
- You can substitute the lemon juice for white vinegar if needed. I have tried it both ways and they are both delicious.
- Store leftovers in the refrigerator for up to seven days.
- I use these bottles to store my salad dressing.