Ranch Pasta Salad

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Ranch Pasta Salad is the finest pasta salad side dish! Rotini noodles, cucumber, tomato, broccoli, parmesan cheese with an easy dressing of cattle ranch. Everyone will enjoy this pasta salad!


This cattle ranch pasta salad dish continues to be among the most popular dishes on my site. I have actually been making this for many years and we might never ever get tired of it.

Just 6 ingredients to make this side dish and among those is cattle ranch dressing. There are some tips and how-to guidelines in the post below so be sure and read them. Among them is a simple that goes perfectly with this salad.


  1. Boil the tri color rotini noodles. Depending upon your preference, cook to al dente or to soft. I prefer the noodles softer in pasta salads so I always cook for the longest cooking time given on package.
  2. While the noodles are cooking prepare the vegetables. Dice the cucumber, tomatoes, and broccoli into little bite-sized pieces. I try to make them all the exact same size.
  3. Add noodles, veggies, parmesan into a big blending bowl. Stir together to combine.
  4. Pour the cattle ranch dressing over top and mix well. Serve immediately or let it cool for 1-2 hours prior to serving if you want the salad chillier.


If you are utilizing a bottled, store-bought cattle ranch dressing then be sure and utilize one that you love! I truly like the Litehouse brand that you discover in the refrigerated part of the produce location in the supermarket.

This salad is so delicious with my homemade cattle ranch dressing (which will be in the recipe card if you want to attempt it). No matter if you utilize homemade ranch dressing or store-bought, be sure that it is COLD. If you add warm, room temperature cattle ranch then it will make the salad that exact same way.

Tri color rotini pasta is the finest one to utilize for this salad. The noodles have a lot more flavor than simply routine rotini noodles. They are simple to discover in any store so make sure you utilize them.

For the parmesan cheese you can shred your own from a wedge or buy a bag/container of shredded parmesan cheese. This is what I do cause it’s simple.

Like any pasta salad, this will dry out when it remains in the refrigerator for several hours. This salad can be served right away OR cooled for 1-2 hours at the most previously serving. Leftovers are incredible! Simply include some extra ranch dressing and mix it up, and it’s great as brand-new.

One dish of the homemade ranch dressing is the perfect amount for this salad. When I consume leftovers of it the next day, I just add some bottled ranch dressing and it’s fabulous.

Ranch Pasta Salad

Ranch Pasta Salad is the very best pasta salad side meal! Rotini noodles, cucumber, tomato, broccoli, parmesan cheese with an easy dressing of cattle ranch. Everybody will enjoy this pasta salad!

  • 1 box (12 oz) tricolor rotini pasta
  • 1 cup chopped broccoli
  • 1 cup chopped cucumbers ((peeled & & seeded))
  • 1 cup chopped tomatoes
  • 1/2 cup shredded parmesan cheese
  • 1 1/4 cups ranch dressing ((basically to taste))

Homemade Cattle ranch Dressing (optional)

  • 1/2 cup mayo
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Prepare pasta according to package guidelines. Keep in mind to salt the pasta water so the noodles have some flavor. I use about 1 teaspoon salt. Drain pipes the pasta and rinse under cold water so pasta can cool.

  2. In a mixing bowl integrate the cooled pasta, broccoli, cucumber, tomatoes, and parmesan cheese. Stir. Include ranch and stir once again to coat the noodles and veggies in the ranch. Serve immediately or let it cool for 1-2 hours prior to serving. Pasta salad tends to dry in the refrigerator so don’t leave it in there too long prior to serving. If needed, include some extra dressing and give it a good stir to dampen it back up. ** If you are making the homemade cattle ranch dressing, I would

  3. suggest making it before you make the salad so it has a lot of time to cool and get cold. Combine all the cattle ranch dressing components into a small bowl and stir with a wire whisk. It makes simply enough for the salad. For leftovers, I simply use store-bought cattle ranch dressing to moisten it back up. Make certain and use a ranch dressing that you love! I always make my

homemade ranch dressing. The dish makes precisely enough for this salad. I find the shredded parmesan cheese by the other bagged

shredded cheeses at the supermarket. You might also get your own wedge and shred it, but I have actually found that the pre-shredded one tastes excellent. Use basically depending upon preference. I typically end up utilizing about 3/4 cups. If you cool it or want to consume leftovers the

next day, you may require to include a tablespoon or 2 of extra ranch dressing to dampen whatever. To seed a cucumber: cut cucumber in half(lengthwise

)and then utilize a spoon to dig the seeds. This recipe has been updated with new photos & more practical text in

February 2020. Recipe is the exact same as before and has actually not & changed. I also added the homemade ranch dressing right on the dish card so you don’t have to go to another post to discover it. Enjoy! TRY THESE OTHER PASTA SALAD DISHES easy greek pasta salad cowboy caviar pasta salad dill pickle pasta salad coleslaw pasta

salad shrimp scampi pasta salad The post

  • Ranch Pasta Salad appeared initially on Together
  • as Household.

Mediterranean Chickpea Salad with Za’atar and Fried Eggplant|The Mediterranean Meal

My family’s secret Mediterranean chickpea salad is filled with crunchy veggies, fresh herbs, and an appetizing garlic and lime dressing! A Mediterranean diet dish that’s a winner each time

This salad is so hearty and satisfying that it can stand alone as it’s own vegan meal with a side or roasted or fried eggplant. You can serve it with chicken, salmon or any meal of your choice. Go through for essential pointers and watch the video for how to make below!Mediterranean Chickpea Salad Maturing,my household vacationed in Alexandria

, Egypt’s second-largest city and most likely my preferred area on the Mediterranean.Alexandria’s busy streets are home to vendors and small food joints, a lot of which

dedicated to the day-to-day grub of falafel and fava beans, along with a substantial menu of filling”peasant “salads and sides.And that’s where the motivation of today’s chickpea salad came from– Alexandria. A basic, nutritious salad that is breaking with flavor and tastes as Mediterranean as can be.Chickpeas, crispy sliced veggies, fresh herbs like dill and parsley, and a dash of za’atar

to a serious punch and make this salad hearty and pleasing, it can stand alone as a meal! However, I’ll typically pair this vegan chickpea salad with roasted or fried eggplant. The eggplant is

optional, and you don’t need to make it, however believe it adds a little something special.The just way this salad gets any much better is dressing it with the tasty garlic and lime dressing!The great feature of this chickpea salad is it is made from basic, fresh active ingredients. Here’s what’s in it:1. Chickpeas– Chickpeas are the base of the salad and

replace traditional lettuce or greens. This star ingredient is nutty, meaty, and protein-packed. It is what gives

this salad its bulk . I simply utilize chickpeas from a can here to save time 2. Fresh Vegetables– Roma tomatoes and English cucumbers are diced, so they are a similar size to the chickpeas. This makes is simple to consume all in one bite. The red onions are very finely sliced into half-moons and provide the salad a burst of taste.3. Fresh herbs– Dill and parsley are the crucial herbs here. Dill is filled with an intense lemony taste and parsley is earthy and peppery. I think dill can be the most underutilized herb, but the dill genuinely makes this salad come alive.4. Spices– Za’atar is the spice mixture of choice for this chickpea salad. It is made of wild thyme and toasted sesame seeds– nutty, earthy, and slightly citrusy. It’s sprinkled on the salad and the eggplant, if you’re including that, and it truly does include depth and

elevate the flavor.5. Chickpea salad dressing– Because we have many strong flavors taking place, all we need is a light and easy dressing made from fresh minced garlic, lime juice, salt, pepper, and a high-quality additional virgin olive oil. I pick to use Early Harvest EVOO. Incredibly yummy, however won’t overpower the salad.6.

Eggplant(optional )– Eggplant can be roasted in the oven or gently fried in oil to include a little something extra to this salad. Crispy on the edges, and creamy on the within, eggplant can be an excellent addition beside this brilliant salad.How to Make Chickpea Salad: Step-by-step This vegan chickpea salad recipe is prepared

Mediterranean-style and has two primary elements: the chickpea salad and the eggplant (eggplant is optional, as pointed out earlier. )Step 1 Prepare eggplant(Optional )If you are adding eggplant beside the chickpea salad, start by slicing and salting the eggplant. Leave it alone for 20 to 30 minutes to draw out wetness

and bitterness.Pat eggplant dry and fry in extra virgin olive oil over medium/medium-high heat( or roast according to this recipe.)If frying, it’s a great concept to let the eggplant rest over some paper towels to drain excess oil. Give the a spray of Za’atar. Idea:

you can make the eggplant portion of this salad one night ahead. Cool entirely and shop in the refrigerator up until all set to use.Step 2: Prepare salad Chop up the cucumbers, tomatoes, and red onions. Include them to a salad bowl, then include fresh parsley and dill. Include the staying za’atar (hold salt and pepper as they are included the dressing, you can constantly adjust the flavoring later. )And make the garlic-lime dressing and sprinkle some over the eggplant and the rest on the salad, and toss well.For an enjoyable method to serve it, include the salad and eggplant pieces on a great huge platter.A couple of Tips There are a couple of important ideas for making the very best Mediterranean

chickpea salad. This simple salad is quite difficult to screw up, but these are simply a couple of simple suggestions I have for you.1. Drain pipes and rinse chickpeas well. Since we are utilizing canned chickpeas in this recipe, to get the best flavor from your canned chickpeas, ensure you drain and wash them well. Placing them in a colander and running water over them for a minute in

the sick will get rid of the salty and in some cases metal tasting liquid.

You will be entrusted a far better tasting chickpea.2. 2 ways to prepare the eggplant (if utilizing. ) The eggplant is completely optional, if you do choose to include it, there are 2 ways to prepare it. Similar to this recipe, I choose to fry the eggplant on the stovetop.But you can likewise bake or roast in the oven heated at 400 degrees F for a slightly healthier version. It requires less oil and may be much easier for you.3. Store chickpea salad and eggplant individually. If making ahead or if you have leftovers, finest to keep the chickpea salad and the cooked eggplant in separate containers in the fridge so the eggplant does not get too soggy.Are Garbanzo Beans the Very Same as Chickpeas?Yes, chickpeas and garbanzo beans are the same things, although they sound unrelated. However, chickpeas are not beans, they are actually thought about beans– a kind of seed or pod from a plant. Just a little fun reality for the day.Chickpeas have actually been a popular and loved ingredient in the Middle East for over 10,000 years. Can you believe that? The name distinctions differ from language and culture.

Garbanzo beans are the Spanish term while chickpeas are the common English term.Are Canned Chickpeas Healthy?There are lots of benefits of canned chickpeas and they ARE healthy. Canned chickpeas fast and easy since they are currently prepared. No overnight soaking required. Simply drain and they are prepared to go.Canned chickpeas consist of just as much protein, carbs, and healthy fat as dry chickpeas. They have lots of vitamins A, C, and E, great deals of fiber, and essential minerals like iron and potassium.Tip: If you want to get the healthiest and most safe canned chickpeas possible, look for low-sodium or no-sodium ranges, to ensure you’re not consuming excessive salt. Canned chickpeas can consist of pretty high levels of salt. Finding an organic alternative that is packaged in a BPA-free can likewise ensure you’re not consuming unsafe chemicals that can leave from aluminum cans.Can you prepare this salad ahead? And for how long will it last?Making this easy chickpea salad ahead

of time or for those who desire to meal preparation could not be easier.If you desire the eggplant component, you can prepare the eggplant one evening in advance. Cool entirely and save in the fridge in it’s own container.Prepare the

chickpea salad. And if you prepare to eat it the next day, you can add the impersonating well. However I find it best to add the dressing later on, particularly if you are utilizing the salad for lunch a couple

of days in a row.You can part out the Mediterranean chickpea salad into meal prep containers and store in the fridge for 3 approximately days.How to Serve Chickpea Salad This is a wonderful stand-alone vegetarian meal, particularly with the included eggplant.For a fun vegetarian supper, my household will consume this salad with sides like roasted garlic hummus, baba ghanoush, and falafel. It is such a crowd pleaser therefore much fun to

consume. You can pile up your pita with all your preferred toppings and it

makes such a delicious bite.You can likewise eat the chickpea salad as a starter to your meal or make it a healthy side dish that sets well with chicken, salmon kabobs, or perhaps chicken shawarma.Watch the video to see how I make it: For all dishes, visit us here. And make sure to view our collection of Mediterranean diet recipes.NEVER MISS A RECIPE! SIGN UP WITH MY FREE EMAIL LIST HERE.SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE.My household’s secret Mediterranean chickpea salad is loaded with crispy veggies, fresh herbs, and a tangy garlic

and lime dressing! A Mediterranean diet recipe that’s a winner whenever Tips and video supplied up in the post.Ingredients For the Garlic Vinaigrette:Directions Notes Category: Salad< use xlink: href="https://www.themediterraneandish.com/wp-content/plugins/tasty-recipes/templates/designs/bold/images/icon-squares.svg#icon "> Method: Tossed< usage xlink: href="https://www.themediterraneandish.com/wp-content/plugins/tasty-recipes/templates/designs/bold/images/icon-flag.svg#icon "> Food: Mediterranean Keywords: Mediterranean chickpea salad, chickpea salad Did you make this recipe?Tag @themediterraneandish on Instagram and hashtag it #themediterraneandish

Chickpea & Quinoa Mason Container Salad – Just Quinoa

These Chickpea & & Quinoa Mason Container Salads are a quick and simple way to have a healthy lunch at the workplace! Layered to guarantee nothing gets soaked, they’re the perfect method to get in your veggies!When I utilized to commute to an office every day, salads were my least favorite thing to pack for lunch . It was basically unavoidable that a)I would forget the dressing or b) it would be a soggy mess by the time lunch rolled around. They were never pleasurable to consume, and yet they were my preferred lunch … major dilemma.If I had understood about mason container salads back then, my salad woes would have been fixed.Because unlike traditional tupperware salads, mason jars salads do not get soggy, have whatever in one container(yes, dressing included)AND they’re very simple to make.The secret to the ideal mason container salad? THE LAYERS. It’s everything about how you layer it.Honestly, I have not made that numerous mason jar salads yet(

this old trend is a brand-new one for me! ), but from my experimenting, here’s what I have actually found to

work finest: The idea is that the dressing will help to marinate the protein and get it more delicious and doesn’t wilt any of the tender greens. And then when you dump it into your bowl, the greens on the bottom and the dressing just pours equally over the whole salad.Really though … mad props to whoever developed this. Pure, easy genius.This specific dish is actually one that I had from WAY back in the archives and I wanted to give it a little refresh.I changed the dressing to be much more delicious, included chickpeas for more protein and tossed in some arugula to make it more of a meal-sized salad.Overall, I’m SO delighted with it and I think you are going to love it!Guys, the possibilities with these salad combinations are unlimited! I’m dying to understand … have you attempted mason jar salads? What are you favorite recipes? Share in the comments below! ⬇ And if you end up making your own quinoa mason container salad, I wish to see what you turn up with ❤ Make certain to snap a photo and

share it with me on Instagram by tagging @simplyquinoaand using #simplyquinoa! 4.48 from 19 votes Chickpea & Quinoa Mason Container Salad These Chickpea & Quinoa Mason Container Salads are a quick and simple way

to have a healthy lunch at the workplace! Layered to make sure absolutely nothing gets soaked, they’re the ideal method to get in your veggies!< h4 class =" wprm-recipe-group-name wprm-recipe-ingredient-group-name">

for the salad for the dressing Begin with the & dressing. Blend all ingredients together in a & little bowl. Taste and adjust seasoning if desired.When prepared to assemble the salads, equally divide the dressing in between 2 wide-mouth mason containers(quart size). Equally divide the staying components and add

to the mason

jars in the order noted. Seal with cover and shop in the refrigerator till all set to eat.When serving, put contents of the mason container into a bowl. Stir around to assist get dressing distributed and enjoy!Nutrition Facts Amount Per Serving Calories 370 Calories from Fat 162 Calcium 145mg 15%Iron 4.7 mg 26%* Percent Daily Worths are based upon a 2000 calorie diet.New to cooking quinoa? Get your FREE Quinoa Beginner Guide!Become part of the Simply Quinoa community and receive

weekly e-mails with special content that I just share in e-mail, in addition to my in-depth guide to beginning your quinoa journey.Need some assist with supper tonight?Snag your FREE copy of Dinner in 30 & have a healthy plant-based meal on your table every night! This field is for validation functions and must be left unchanged.

Healthy Recipe: Low Carb Carrot-Ginger Dressing

* This post is sponsored by . The opinions and information presented here are all ours.

There’s no denying that the new year is the perfect time to do a reset on those unhealthy eating habits. So for 2020, I’ve decided to start making some healthy changes. I’m making a point to drink a lot more water and getting my booty into high gear at least five times per week, whether that’s yoga, or pilates or just taking a walk. I may or may not count long shopping days. My major goal though is to cut as much sugar out of my diet as possible and ramp up my veggie intake while finding ways I can sustain it for the long term. Before I set out on my very unlikely journey of becoming a plant-based eating guru anytime soon, I’m slowly easing into things. And it’s all starting with less sugar and eating at least one salad each day.

But let’s be real. Just because you’re eating salad, you’re not necessarily eating healthy. In fact, there’s a lot of “salads” that can have even more calories, fat, and sugar than if you’d just eaten a burger. You can blame it on the toppings, but most salad dressings, even if they’re not obviously sweet usually have sugar added to balance the flavor of acidic ingredients like vinegar. 

To fuel my new healthy obsession with salads I wanted to come up with some crave-worthy and easy salad dressing recipes that I can just pop in the blender 1-2-3 while cutting out the sugar. I started with my all-time favorite Asian inspired Carrot-Ginger dressing. Reminiscent of a Japanese Restaurant salad dressing it’s a blend of ingredients like carrot, ginger, yellow bell pepper, rice wine vinegar, miso paste, and sesame oil. This dressing does need a little bit of sweet to keep it balanced. So to make it as low-carb as possible, I ditched the sugar and used my absolute favorite sugar substitute by far –. Completely natural and plant-derived, it’s zero calories, zero carbs and has a super clean sugary taste with no aftertaste. I also use it to cut out sugar in other ways throughout the day.  Some of my favorite ways to use SPLENDA Stevia Naturals besides in salad dressings are in:

  • Coffee Drinks, Iced or Hot Teas
  • and Limeade (try it fizzy with mineral water and mint)
  • Cole Slaw (still a salad dressing but really good)
  • Tomato Sauce
  • Muffins, Quick Breads and Cookies
  • Low Sugar Cranberry Sauce
  • Apple Cider Vinegar Tonic – great for digestion add 1 tablespoon of ACV to 16 ounces of water and 1/2 tsp of SPLENDA Stevia Naturals which adds sweetness while cutting the harsh bite of the vinegar. It’s great for digestion, has antioxidants and minerals, may boost metabolism and even supports healthy gut bacteria.

Sweet Tip: comes in a tabletop jar, but it also comes in packets. I stash some in all my bags so I always have it on the go when I need a dash of sweet. 


Vibrant, fresh-tasting and incredibly smooth, the Asian inspired flavors in this dressing are so good you’ll find yourself daydreaming about what else you can drizzle it on. And it’s so low sugar and low carb there’s zero guilt involved. Make up a batch or two and eat it throughout the week and you’ll find it easy to get all your veggies!

Carrot – One peeled medium to large carrot will work. One medium carrot has about 2.9 grams of sugar and is rich in beta-carotene and lutein.

Orange Bell Pepper – I find that adding half of an orange bell pepper adds a nice smooth flavor and gives this dressing body. And that gorgeous orange color blends perfectly with the carrot. They’re high in vitamins C and A and only add about 3 grams of sugar to this dressing

Shallot – This adds a subtle onion flavor without overpowering and it works so well in this dressing. If all you’ve got is garlic on hand then a clove or two will do.

Miso Paste – Miso gives this dressing that savory umami flavor I can’t get enough of. And it’s healthy too! Miso is a good source of B vitamins, vitamins E, K, and folic acid,  and since it’s a fermented food (from soybeans) it also adds a boost of probiotics to this dressing that’s good for your gut. White miso paste will help keep the color of this dressing vibrant, but any miso will do. If you can’t find miso, substitute tamari or soy sauce.

Rice Wine Vinegar – If you’re watching your carbs or sugars be sure to use rice wine vinegar which has zero carbs or sugar and not seasoned rice vinegar which has sugar and salt added. 

Avocado or Neutral Salad Oil – Packed with healthy fats and high in Vitamin E and lutein avocado oil is my go-to for salad dressings when I don’t want the taste of extra virgin olive oil. Grapeseed oil will also work.

Sesame Oil – A few tablespoons of sesame oil add a nice toasty flavor to this dressing. Be sure to store this in the fridge after opening to preserve freshness.

Stevia Taste Tip: Many stevia products on the market commonly contain an extract called Rebaudioside or Reb A which can have a bitter or strange aftertaste. Just remember Reb D is what you want for the most sugar-like taste.

If you do happen to look on the side of the Splenda Naturals Stevia jar and read the nutrition label you’ll see 3 grams of carbs from erythritol per teaspoon. Erythritol is a type of sugar alcohol that the body does not digest and has no effect on blood sugar. The net carbs of Stevia Naturals are zero and it is zero calories.


There’s only one step for this dressing…

STEP 1: Throw everything in the blender and … blend! That’s it! Process until completely smooth and then transfer to a glass jar or your fancy salad cruet. This can be served right away or stored in the fridge and chill until you’re ready to eat. It should last about 7 days if properly stored. 

Healthy Eating Tip: While I love salads, making them can sometimes feel like a chore. But if you have a delicious salad dressing already made you’ve won half the battle. Keep mixed greens and cut veggies washed and ready to go in in your fridge to make salad making a cinch. 


This dressing is delicious over mixed greens and veggies like tomato, radish, avocado, sprouts, cucumber, bell pepper, and celery. In the mood for a little sweet? Add a bit of mango or grapefruit. For a healthy dose of protein on your salad try grilled shrimp, chicken or tofu!


Carrot-Ginger Dressing

A super healthy, tasty and low carb Asian inspired salad dressing! With the flavors of carrots, ginger, orange bell pepper, miso, and sesame oil you’ll never think your salad is boring again. If you’re watching your sugar intake be sure to use rice wine vinegar instead of seasoned rice wine vinegar which has salt and sugar added.

  • 1 medium carrot, roughly chopped
  • 1/2 yellow bell pepper, roughly chopped
  • 1 knob fresh ginger, about 2 inches
  • 1 tbsp shallot, minced
  • 1/3 cup rice wine vinegar
  • 1/3 cup avocado oil or neutral salad oil
  • 1/4 cup water
  • 3 tbsp sesame oil
  • 3 tbsp miso paste, preferably white
  • 1 tsp SPLENDA Naturals Stevia Sweetener (zero calories)
  1. Add all the ingredients to a blender or food processor and puree until completely smooth. Transfer to a jar or salad cruet. Drizzle over mixed salad or greens.

    Note: If you don’t have miso, substitute tamari or soy sauce. Start with one tablespoon and add more to taste. The color of the dressing may darken.

Want the best tasting, Sugar-Free, Zero-Calorie, Zero-Carb STEVIA that wins blind taste tests by a landslide?

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Shoepeg Corn Salad (Video Tutorial).

Shoepeg Corn Salad is the ideal blend of white shoepeg corn, cherry tomatoes, green pepper, and cucumber in an appetizing mayo and sour cream dressing. Fresh and tasty!

This tasty Shoepeg Corn Salad is the perfect side salad without pasta! Do not get me incorrect, I enjoy a good pasta salad. It so good to have simply fresh veggies in a tasty dressing when in a while, too!

I like to toss this together the night before to let the flavors truly combine well. I like how this recipe makes a good-sized batch, best for celebrations and having buddies over!

To see the recipe video tutorial, scroll down to the recipe card at the bottom of this post!

What is shoepeg corn?

Shoepeg corn is a type of sweet white corn with smaller kernels. Shoepeg corn is perfect in salad dishes like this one!

Where can I find shoepeg corn?

I have actually discovered Green Giant and Del Monte brand name canned shoepeg corn in the veggie aisle of my grocery store.

Can I substitute regular corn?

Sure! I would simply regular sweet canned white corn to get a comparable flavor to the original dish.

How to make shoepeg corn salad:

In a little bowl, stir together sour cream, mayo, celery seed, salt, pepper, and vinegar.

In a big mixing bowl, include cherry tomatoes, green pepper, cucumber, and shoepeg corn. Add the dressing mixture on top.

Stir to combine all the components well. Cover and chill at least 2 hours before serving.

The length of time can I keep this salad in the fridge?

It’s suggested to consume this salad within 5 days of preparation.

Can this salad be frozen?

No, because of the fresh vegetables in the salad it would not freeze/thaw properly.

If you liked this Shoepeg Corn Salad dish, leave a rating and a remark listed below this post!

Shoepeg Corn Salad

Shoepeg Corn Salad dish made with shoepeg corn, cherry tomatoes, green peppers, and cucumber in a tangy sour cream and mayonnaise dressing.

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tbsp vinegar
  • 1 tsp celery seed
  • 1 tsp salt
  • 1 tsp pepper
  • 3 15 oz cans white shoepeg corn (drained well)
  • 1 pint cherry tomatoes (halved)
  • 2 green peppers (seeded and diced)
  • 2 cucumbers (peeled and diced)
  1. In a small bowl, stir together sour cream, mayonnaise, vinegar, and spices.

  2. Set bowl aside.

  3. In a large mixing bowl, add in shoepeg corn, cherry tomatoes, green pepper, and cucumber.

  4. Include prepared dressing.

  5. Mix well to coat veggies with dressing.

  6. Cover and refrigerate a minimum of 2 hours prior to serving.

The post Shoepeg Corn Salad (Video Tutorial) appeared initially on Mainly Homemade Mommy.

Celery Juice Recipe (Juicer & Blender Instructions) – Clean Eating Kitchen

Here’s an easy celery juice recipe that is nourishing, fresh, and delicious, with directions for making it in a juicer or a blender.

Celery Juice from The Medical Medium

Drinking celery juice is one of the hottest health trends for health and healing. I first heard about the potential health benefits of celery juice from the Medical Medium podcast and books. His book Thyroid Healing was especially of interest to me, given my history of thyroid disease and Epstein Barr.

I couldn’t find any hard scientific research that supports his statements that celery juice can reverse medical conditions, but we do know that it is high in natural sodium and micronutrients.

Health Benefits

As mentioned, celery is naturally loaded with sodium and antioxidants. Here’s a great article from a functional medicine website about the risks and benefits on drinking celery juice.

From my own research, it appears that celery, also known as Apium graveolens, has been traditionally used in Chinese medicine for centuries. When I delved into the scientific evidence using the latin term, I found a ton of studies showing the benefits of celery, including on high cholesterol, Parkinson’s disease, infertility, and cancer. Dr. Mercola has a great article about the health benefits of celery.

There are a lot of claims that drinking celery juice can help reduce bloating and help with digestion. It really depends on the individual and what your digestive system is used to. This juice can help with digestion, but it kind of depends on what you’re used to and what state of health your gut is in when you start.

On the opposite side, The Paleo Mom did a pretty interesting overview of the benefits of celery, but she also disputed the benefits of drinking celery juice.

Celery Juice Recipe

Making celery juice is actually really easy! You only need fresh celery stalks and a juicer. I recommend buying organic celery if you can, since celery is often sprayed with pesticides. If you have a high-speed blender and a nut milk bag or some kind of fine mesh strainer, you can make it that way too.

I included a fresh, peeled lime as an optional ingredient in my juice. I like how it adds brightness and some extra flavor. I’ve been known to juice an apple with the celery, too, but that’s also optional and increases the sugar content.

For the Medical Medium celery juice recipe, just use 100% celery. Do not add anything else.

How to Make Celery Juice in a Juicer

How to Make Celery Juice in a High-Speed Blender

Is drinking celery juice good for you? 

There are only anecdotal reports that drinking celery juice can help resolve autoimmune disease, heal thyroid disease, and help recover from the Epstein-Barr virus. That said, drinking celery juice might have some benefits, along with some risks.

The benefits of drinking celery juice is that its high in micronutrients, especially when you drink it right after you make it. The risks of drinking it include that it might raise the blood sugar of some people. There may be other risks associated with drinking celery juice.

What are the benefits of drinking celery juice?

The benefits of drinking celery juice is that its high in micronutrients, especially when you drink it right after you make it.

Can I make celery juice in a regular blender?

I haven’t tried making celery juice in a regular blender, only a high-speed blender. If you want to try it, I would suggest chopped your celery into 1-inch pieces and adding at least 1/2 cup of water to your blender. Blend for at least a minute before straining the celery juice.

How much juice should you drink per day?

I would start with 3-4 ounces per day and increase up to 16 ounces per day, preferably in the morning before eating. It’s usually recommended to wait 30 minutes after drinking celery juice before consuming anything else. This ensures that you absorb all the nutrients from the celery juice.

What does celery juice taste like?

Not surprisingly, it tastes like celery. I am a fan of the flavor, but sometimes I’ll juice a peeled lime and maybe an apple along with the celery for added sweetness and brightness.

Will drinking celery juice heal my health?

There are no studies backing up this claim. I tend to think that an overall healthy lifestyle with targeted support from a qualified functional medicine practitioner is the best route. You might also be interested in this article about the risks and benefits of a juice cleanse.

Can you make celery juice ahead of time?

Yes, but I would try to consume it within 48 hours of making it for optimal nutrition. Store it in a tightly sealed container in the refrigerator.

Items recommended for this recipe (some affiliate links included):

Here’s the recipe with instructions for both a juicer and a blender:

Here’s a celery juice recipe according to the Medical Medium, plus information about the benefits and how to make it in a blender.



*The Medical Medium says that you should not use anything else with the celery for optimal health, but I find using the juice of one lime makes the celery juice taste so much better.

To make celery juice using a blender, you’ll need a nut milk bag or some kind of very fine mesh strainer to strain out the pulp.

To make the juice in a blender, add the celery stalks in batches to your high-speed blender.

Add ¼ cup of water to help get the blender started. Use your tamper to push the celery stalks into the blade. Keep adding the celery until you’ve blended it all. Then, pour the blended celery through the nut milk bag or strainer so remove the pulp from the juice.

Serve immediately and discard the pulp.

Note: one bunch of celery makes about 16 ounces of juice.

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Applebees Oriental Chicken Salad Recipe (+VIDEO) | Lil’ Luna

This delicious Copycat Oriental Chicken Salad from Applebees is made with breaded chicken, cabbage, romaine, sliced almonds, cucumber, and crunchy chow mein, tossed in a flavorful asian dressing!

If you need a fun way to switch up your typical salad, try giving it some oriental flavor! You can try this Applebee’s copycat, Asian Ramen Salad, or Chinese Pasta Salad.

copycat recipe

Who here loves Salad? I’m not lying when I say that I order salad 90% of the time when we go out to eat. So yummy!

I’ve noticed that I have my favorite salad at each restaurant, and my favorite from Applebee’s is their Oriental Chicken Salad. Fortunately, we were able to find a copycat recipe that tastes just like the real thing!!

My favorite part of this salad are all the extra goodies in it, including almonds, fried chow mein noodles and the dressing. It’s so hearty and has so many great asian flavors in it. If you’re a salad lover you’ll definitely like this!

homemade oriental Dressing

This tasty oriental dressing is made of just five ingredients!

Simply mix the ingredients together, and refrigerate until you’re ready to pour it over the salad. It might be a good idea to serve the dressing on the side so that people can add as little or as much as they’d like. It’s also good so any leftover salad lasts longer in the fridge.


Oriental Salad Variations: Salads are so easy to adjust to fit your favorite flavors and this one is no different. However, with too many alterations, it may not be considered a copycat, but that’s ok. As long as you love it! Here are a few of our ideas:

Can I make this ahead of time? Yes, you can make this up to a day ahead of time. Just leave out the chow mein noodles and the dressing until right before serving. Also, store the chicken in its own airtight container.

Place all other ingredients in the salad bowl, cover with a paper towel to help soak up excess moisture and cover with plastic wrap or a lid. Right before serving remove the lid and paper towel, then add the chow mein noodles, chicken, and dressing.

Can I air fry the chicken? Of course! Using an air fryer is easy and a little healthier. Simply preheat the air fryer to 350° F. Arrange strips in the basket, making sure they are not touching. Cook the chicken for about 12 minutes or until the internal temperature is 165° F. You may need to cook the chicken in batches.

You can also bake them in the oven. Preheat oven to 425° F and bake for 15-20 minutes.

4.29 from 7 votes

This delicious Copycat Oriental Chicken Salad from Applebees is made with breaded chicken, cabbage, romaine, sliced almonds, cucumber, and crunchy chow mein, tossed in a flavorful asian dressing!

Course Salad


Fried Chicken


Blend together all dressing ingredients and refrigerate until ready to serve.

In a large saucepan preheat oil over medium-high heat.
While that is warming up, cut your chicken breast into several long thin strips. Set aside.

Beat egg and milk together in a small bowl. In a separate bowl, combine the flour, panko, salt and pepper. Dip the strips in the egg mixture, and then into the flour, coating completely.

When oil is hot, carefully add chicken strips and fry for 3-4 minutes or until cooked through or golden brown. Set on a paper towel to cool. Once cool, cut into bite size pieces.
To prepare your salad, combine the romaine, red cabbage, napa cabbage, carrots and cucumber. Add chopped chicken pieces and sprinkle with almonds and chow mein. Top with delicious honey oriental dressing and enjoy!

Recipe Video

Applebee’s Oriental Chicken Salad Recipe
Amount Per Serving
Calories 1432 Calories from Fat 684
Vitamin C 25.7mg31%
Iron 7.5mg42%
* Percent Daily Values are based on a 2000 calorie diet.

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Easy Olive Garden Salad Copycat | YellowBlissRoad.com

If you’re a fan of Olive Garden salad like me, you’ll love this easy to make at home version. The dressing, which is essentially a creamy Parmesan Vinaigrette, is a close copycat to the famous Olive Garden dressing.

We serve this salad all the time, alongside our other favorite go-tos like Crispy Baked Chicken Thighs, Baked Pork Chops and Million Dollar Spaghetti.

Our Favorite Salad

Olive Garden is one of our favorite restaurants, and one my kids beg to visit at least once a week. Their favorite thing on the menu? Not the alfredo, or the spaghetti, it’s Olive Garden’s Salad! There’s just something about that crisp lettuce and veggies served family style with their famous house dressing and croutons. Each salad is made fresh and you can taste it.

Since their favorite thing is easy to replicate at home, I set out to make that incredible dressing from scratch.

What is in Olive Garden’s house salad?

Everyone’s favorite salad is actually not that hard to make at home. The salad itself is simple –

Olive Garden Salad Dressing

When I was old enough to drive, my parents would send me on a quest to purchase a bottle of Olive Garden Salad Dressing to keep in our fridge for our daily dinner salads. While you can still purchase a bottle at the restaurant, and even at the grocery store, it’s so easy and tasty to make it fresh at home.

The dressing is pretty simple, too – mayonnaise, lemon juice, Parmesan cheese, olive oil and some Italian seasoning. I tried out a few different recipes that I found before coming up with my own, which is more of a combo of a few that I tried. This one came the closest to that tangy, savory Olive Garden salad dressing that everyone loves.

The Parmesan cheese is what really makes the dressing, and the salad is just so pretty. I love the bright colors!

Olive Garden Salad goes great with these classic Italian dinners:

Olive Garden Salad Dressing Copycat

Learn how to make a classic Olive Garden Salad at home! Crisp lettuce, fresh tomatoes, onions, olives and croutons in a creamy Parmesan vinaigrette.
Cuisine: American, Italian

Salad dressing


Combine all dressing ingredients in a seal-able jar and shake until completely combined. Pour over salad.

Ramen Noodle Salad

This Ramen Noodle Salad has become a household preferred dish that can be made in advance! This cold and crispy side dish is popular at celebrations and picnics and I even understand a couple of kids who love it too!

Are you looking for an enjoyable brand-new twist on the basic ramen noodles that you have a secret stash of in your pantry? Look no more! This dish is an excellent side meal to bring along to any potluck, party, or picnic!

This tasty and easy asian ramen noodle salad is a crowd-pleaser– you are certainly going to make this one of your go-to meals.

What is so enjoyable about this ramen noodle cabbage salad is that all of the ingredients are easy, but completion outcome is outstanding. Every component of the salad integrates to produce a mouthwatering creation.

The crunch of the ramen noodles with roasted almonds integrated with the freshness of the coleslaw and broccoli slaw is really something that can’t quite be compared. Whenever I bring this along to a friendly get together, I see it is among the very first dishes to be consumed.

What you’ll require for Ramen Noodle Salad:

This recipe has just a couple of timeless components. Here’s what you’ll need:

  • Slivered Almonds: I prefer slivered almonds to entire or sliced. These add protein and a warm crunch alongside the ramen noodles. These will be roasted to perfection and supreme crunchiness. Yum!
  • Rice Vinegar: You’ll combine this with a few other things on the list to make the dressing for your Asian coleslaw. Stay tuned.
  • Soy Sauce: Another element for the dressing!
  • Sugar: This is a secret power punch for the salad dressing.
  • Prepackaged Cole Slaw Mix: Here’s where the greens start to come in. I enjoy recipes that help keep things simple and easy, so I like to opt for the packaged coleslaw mix so all of the veggies are already together.
  • Prepackaged Broccoli Slaw Mix: More greens! The broccoli is an excellent addition to the coleslaw mix and truly elevates this salad to be a step above the rest.
  • 2 Bundles of Ramen Noodles: Naturally, you could not make this salad without ramen noodles! I usually choose the chicken flavor, however there are many flavors of ramen that would be fun to try out. We’ve tried both beef and chicken and had great outcomes!
  • Sesame seeds, Sunflower Seeds, or Raw Chopped Peanuts: Trust me, adding some raw nuts to the salad actually makes a distinction. Choose your favorite and spray them on the top once everything else is mixed together.

How to Make Ramen Noodle Salad:

  1. Step 1: Roast your almonds! I like to do this while I make the salad dressing. Roasting the almonds draws out their taste and includes a little additional something to the salad. Pro-Tip! If you wish to likewise roast your Asain ramen noodles, break them up and toss them in the oven with the almonds. This will make them even crispier!
  2. Step 2: Make your dressing! Your salad dressing is just a few easy ingredients that require to be mixed prior to pouring over your salad. I do this while my almonds are roasting. You’ll need the flavor packages from your ramen noodles.
  3. Step 3: Integrate your Components! Toss together the prepackaged coleslaw and broccoli slaw. Break up the ramen noodles into bite-sized pieces. This is my preferred part of the production process as it’s satisfying to take any your stress on those crispy noodles.
  4. Step 4: Mix it all together! Once your almonds are roasted, the greens and noodles integrated, and your salad dressing completely prepared– put everything together! Position it in the refrigerator to chill for a minimum of 3 hours, and as much as overnight!

Make Ramen Noodle Salad the main meal:Honestly, this dish

is so versatile! Due to the fact that the flavors of Asian ramen noodles are so familiar and popular (ask my kids or any college trainee) making this into the main feature of your meal is very simple! The finest way to elevate this side meal to the main course is to include protein!

Depending on the taste of ramen you picked, you can combine the protein accordingly! If you selected chicken ramen, add some shredded chicken to the tossed salad. If you selected a beef-flavored packed, adding some chilled steak slices to your bowl is a great method to make sure this salad will keep you full.

Wanting to keep it meat-free? Include tofu! You can select your favorite taste and include it in fried or cold. Whatever fits your fancy!

Pro-Tip: Are you seeking to fill this salad with a lot more tasty veggies? You can totally add some canned infant corn, mushrooms, water chestnuts, or mandarin oranges to this power-packed salad. These are fantastic methods to keep the salad Asian inspired and extra filling.

Can you make Ramen Noodle Salad ahead of time?

Yes! In reality, this dish will be best if made at least a few hours ahead of time. If you’re fretted about the Asian ramen noodles getting too soft while they sit in the fridge combined with the greens and dressing, you can wait to include them until prior to serving.

Some people believe this makes them too crunchy, others do not like when the noodles sit too long with the other components. Personally, I believe the noodles are best when chilled with the remainder of the components with time– they stay crispy in the fridge and it ensures they soak up the tastes in the dressing.

Are Ramen Noodles Healthy for you?Not necessarily

— The spices packet found in ramen noodles are loaded with sodium, which is not the healthiest choice. For this fun ramen noodle cabbage salad, you truly can’t discover an equivalent yummy crunch! Including the cabbage and broccoli aid elevate this to a healthier and more filling meal than just plain ramen noodles. Are Ramen Noodles Vegan? The most popular brand of Asian ramen noodles is not vegan. The noodles themselves are

vegetarian, but the flavoring packs are not. Esquites Dish Recipe for Broccoli Salad Creamy Cucumber Salad Tex Mex Pasta Salad

  • Winter Fruit Salad Recipe
  • Main Cuisines that would go Terrific
  • with this Salad
  • : Creamy Chicken Enchiladas Best Egg Salad Dish Slow CookerSteak Tips Mexican Careless Joes This Ramen Noodle

Salad is similarly delicious as it is simple to

  • make. I think among the primary reasons this ramen noodle
  • salad is so popular is it is both sweet and savory. I
  • can’t get enough of it, and
  • I’m specific you will like it too. It’s different

, scrumptious, and easy to make ahead of time. Yield: 10 Servings Ramen Noodle Salad

Classic Chicken Salad Recipe | Healthy Easy Chicken Salad

An Easy Chicken Salad Recipe that’s a healthier version of the traditional chicken salad we all like. Made with greek yogurt, mustard, fresh lemon juice, pecans, grapes and a few herbs for the ideal balance of velvety + crispy. Serve it on bread, on top of a salad or a lettuce cup for a low carb option.Looking for more

? Attempt out my or my.Healthy Classic Chicken Salad Dish The

past number of weeks my spouse and I have been talking about having food for him to eat at work that he can get during the day. He is one hectic guy and sometimes lunch simply doesn’t happen. He’ll work right through it or get a spoonful of peanut butter to hold him over. I’m not alright with it! He’s 6′ 5 ″ and REQUIREMENT to have food in his belly!We transitioned to have among our mixers at his workplace so now he can make protein shakes

at work if he wants. He’s not the best at keeping in mind to pack a lunch, and even when I have leftovers set aside for him in the refrigerator it’s still a struggle to get him to take it in. I’m working on producing large batch dishes that he can just have at work and Chicken Salad is the best make ahead, take with you to work lunch alternative out there!Ingredients you’ll need for this Dish: How to Make Chicken Salad?Chicken Salad can be an actually easy dish to make and a terrific alternative for a healthy lunch to have on hand during the week! Serve it in between 2

pieces of bread or a lettuce cup for a low carbohydrate option!What is the best method to shred chicken quickly?There are a number of ways to shred chicken. However I have actually discovered the finest method to shred chicken in a rush is to position cooked chicken in a stand mixer with the paddle attachment. Switch on your mixer and blend until shredded, around 45 seconds to 1 minute.How long is chicken salad excellent for?If kept effectively, in an air tight container in the fridge, it will last 5-7 days. Can you freeze chicken salad with mayonnaise?I would not advise freezing chicken salad.

It tends to get watery after defrosting out.

However, if you pick to freeze it. Put it in a freezer safe storage bag, eliminate all

the air from the bag and shop up to two months. When

ready to serve, thaw out in the refrigerator for 24 hr. I would extremely suggest including more mayo to thicken it up or it will be runny.I like to add some tang to my salad and cut the calories by adding greek yogurt and mustard rather of SIMPLY mayo. A capture of fresh lemon juice can include a lot to any meal and really make it pop! This dish has the perfect amount of sauce versus chicken and grapes.If you remain in a requirement of a healthy easy lunch dish to produce the family, this dish is it! It feeds an army and is freakin delicious!Bon Appetit friends!Ingredients Guidelines Nutrition Keywords: timeless chicken salad, easy chicken salad dish, light chicken salad, healthy chicken salad, how to make chicken salad, best chicken salad dish, simple lunch recipe, healthy lunch ideas Did you make this recipe?Tag @joyfulhealthyeats on Instagram and hashtag it #joyfulhealthyeats