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Tag: Salad

Arugula Couscous Salad Recipe with Feta
My arugula salad with couscous, easy lemon vinaigrette, cucumbers, and feta cheese is one of my favorite arugula recipes. It’s unbelievably simple and tastes incredible. Once you try it, you’ll find yourself making it again and again!

It’s funny how specific recipes sneak their way into your weekly rotation. This arugula and couscous salad has done just that. We make it for dinner, eat the leftovers for lunch, and have served it to friends more times than I can count.

This arugula salad is simple, fast, and tastes like it came from a fancy restaurant. For more ways to use arugula, see our white bean salad or this fennel and arugula salad. For another salad with couscous, see our easy couscous salad!

Key Ingredients
- Arugula: I find it slightly bitter with a peppery bite, so I love it with lemon. Younger arugula tends to be milder, so I usually go for the smaller, young green leaves. If you’re not a fan, substitute it with your favorite tender greens like spinach, bok choy, or baby kale.
- Couscous: For this recipe, I prefer pearl couscous (also known as Israeli couscous) because it looks like tiny pearls and cooks up like pasta in about 10 minutes in boiling salted water. If you don’t have pearl couscous on hand, regular couscous or your favorite grain or small pasta shapes like quinoa, farro, or orzo will work, too. I also love using pearl couscous in my couscous salad with tomatoes!
- Cucumber: Seedless cucumbers, like hothouse or Persian cucumbers, are my go-to for salads, but you can definitely use regular peeled garden cucumbers with most of the seeds removed.
- Feta Cheese: I’m a big fan of briny feta cheese, but if you prefer something different, creamy goat cheese, cotija cheese, or shaved Parmigiano-Reggiano are great substitutes.
- Easy Lemon Vinaigrette: This lemon vinaigrette is my favorite for fresh salads because it perfectly complements the peppery arugula and briny feta! You’ll need lemon juice, olive oil, honey or maple syrup, basil, salt, and pepper. For an extra boost of lemon flavor, consider adding minced preserved lemon (store-bought or homemade!). I’m currently working on a preserved lemon recipe to share, but in the meantime, you can use my lemon confit, which is equally delicious.
Find the full recipe with measurements below.

How to Make Arugula Couscous Salad

The real trick to this arugula salad is assembling it. Make the lemon vinaigrette while your couscous cooks (which takes 10 minutes).

Then, toss it with the vinaigrette while the couscous is still warm. The warm couscous will soak up all the delicious flavors of the dressing, which makes the salad taste incredible (I use the same trick for potato salad).

After letting the couscous cool a bit, add the remaining salad ingredients and toss well. I love this easy salad by itself or on the side to lemon baked chicken breasts, my Mom’s lemon dill baked salmon, and our turkey burgers!
Arugula Couscous Salad with Feta

PREP
10 mins

COOK
10 mins

TOTAL
20 mins

Our arugula salad, made with an easy lemon vinaigrette, pearl couscous, cucumbers, and feta, is crave-worthy. Once you make it, you’ll be itching to make it again. For this salad, we particularly love pearl couscous (often called Israeli couscous). It cooks quickly and gives the salad enough substance to stand on the plate by itself. You can substitute the couscous for pasta, quinoa, or other cooked grains like barley or wheat berries.

4 Servings (or 6 Small Servings)

Watch Us Make the Recipe

You Will Need

For the Salad

1 ½ cups dried pearl couscous, about 3 cups cooked

3 ounces baby arugula or tender salad greens, about 4 cups

Half of a hothouse (seedless) cucumber, chopped

2 ounces feta cheese, crumbled, about 1/2 cup

For the Dressing

2 tablespoons fresh lemon juice, about 1/2 large lemon

4 tablespoon extra virgin olive oil

1/2 teaspoon honey or maple syrup

1 tablespoon minced preserved lemon, optional

1 teaspoon dried basil or a handful chopped fresh basil leaves, optional

Sea salt and fresh ground black pepper

Directions

1Bring a medium saucepan of salted water to a boil. Add couscous and cook until tender, 8 to 10 minutes. Drain, then add to a large bowl.

2Meanwhile, make the lemon vinaigrette. Whisk lemon juice, olive oil, honey, preserved lemon, and basil until it looks thick and blended. Season to taste with salt and fresh ground black pepper (we add a generous pinch of each).

3Toss the cooked and drained couscous with the dressing, then set aside for 5 minutes, stirring occasionally, until cooled slightly. Finish the salad by adding the arugula, cucumbers, and feta. Toss well, then serve.

Adam and Joanne’s Tips

Storing: The salad will keep overnight in the fridge. As it sits, the arugula may wilt slightly, but still will taste great.

Couscous: If you cannot find pearl couscous (also called Israeli couscous), substitute with a regular couscous, small pasta shape such as orzo or cooked grains like quinoa, wheat berries and barley.

The nutrition facts provided below are estimates. We assumed 1/2 teaspoon of added salt.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
404
/
Protein
11 g
/
Carbohydrate
49 g
/
Dietary Fiber
3 g
/
Total Sugars
3 g
/
Total Fat
18 g
/
Saturated Fat
5 g
/
Cholesterol
17 mg
/
Sodium
479 mg

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 4, 2026
Easy Tuna Salad Recipe
Learn how to make our favorite tuna salad recipe! It is super easy, quick, and perfect for sandwiches, snacks, or topping your favorite salad!

My favorite tuna salad recipe uses high-quality tuna and simple ingredients for a delicious sandwich, wrap, or cracker topping. I’ve made this salad so many times. I love this quick, healthy salad on a sandwich, in a wrap, or with crackers.

I grew up eating tuna salad sandwiches (thanks, Mom!), and they’re still one of my favorite lunches. If you’re looking for other easy and tasty salad ideas, I bet you’ll love our classic egg salad, smashed chickpea salad, and this chicken salad (it’s so good!).

Key Ingredients

Tuna: I use canned albacore tuna caught using sustainable pole-and-line methods and cooked right in the can. This results in the most flavorful tuna that retains its natural juices and fats. When I buy canned tuna cooked in the can, I don’t drain it. Brands that don’t cook tuna in the can cook it first and then can it, which means that much of the natural juices and healthy fats are lost. That’s why you will often see tuna canned in water or oil. When the tuna is cooked right in the can, there is no need for extra water or oil. If sustainably caught, high-quality tuna isn’t available, flaked salmon or mashed chickpeas work well as a substitute. (I love this smashed chickpea salad sandwich.)

Mayonnaise: I use store-bought mayonnaise or homemade mayo if I have it in the fridge, but you can use a vegan mayo or swap some of it for a drizzle of olive oil if you prefer a less creamy salad.

Mustard: I’m a big fan of adding Dijon mustard for a zesty kick, but it’s totally optional. If you’re unsure, make the salad without it, and then try adding a bit to see if you like it.

Fresh Lemon Juice: I love a tiny squeeze of lemon juice to balance out the richness of the mayonnaise and cut through the fishy taste of the tuna.

Crunchy Things: This is where you can get creative! I love adding celery, homemade dill pickles (along with a splash of pickle juice), and scallions for extra crunch and flavor. Feel free to experiment with your favorite crunchy additions.

Find the full recipe with measurements below.

Enjoying Your Tuna Salad

This simple tuna salad is incredibly versatile (I really do make it almost every week)! Here are some of our favorite ways to serve it:

Classic Tuna Sandwich: This is my go-to lunch. I love layering this salad with fresh tomatoes, cucumbers, and lettuce on bread. If I have any on hand, homemade focaccia is amazing, but use what you have!

Wraps and Flatbreads: Create easy and flavorful wraps using tortillas or flatbreads. If you are up for it, I love these homemade flour tortillas and this super easy flatbread recipe!

Add to Salads: Add protein to your favorite salads by adding a scoop of tuna salad. It’s delicious with our Caesar salad, Greek salad, or on top of this quinoa salad.

Serve with Crackers and Vegetables: Make a light and healthy snack by serving tuna salad with crackers or fresh slices of cucumber and zucchini.

Make a Tuna Melt: Here’s Adam’s favorite! Spread the salad on buttered and toasted bread, top with cheese (we recommend Gruyère or white cheddar), and broil until melted. So good!

Easy Tuna Salad

PREP
10 mins

TOTAL
10 mins

We use canned Albacore tuna and a short list of simple ingredients in our favorite tuna salad recipe. It is so quick and easy. If you cannot find sustainably caught canned tuna, substitute the tuna with flaked salmon or mashed chickpeas (use about 2 cups). Tips for buying tuna for tuna salad are in the tips section below.

4 Servings

Watch Us Make the Recipe

You Will Need

2 (5 ounce) cans of tuna, see tips below

3 to 4 tablespoons mayonnaise, try homemade mayonnaise

1 teaspoon Dijon mustard, optional

1 tablespoon fresh lemon juice

1 stalk of celery, finely chopped

1 scallion, finely chopped, or use 1 tablespoon of chopped onion

1 to 2 dill pickles, finely chopped, try homemade pickles

1 tablespoon dill pickle juice, optional

Salt and fresh ground black pepper, to taste

Directions

1Prepare the tuna: Whether you drain the liquid in the can depends on the brand of tuna you have. If you have purchased tuna cooked in the can, you do not need to drain it. Draining it would remove the natural juices and fats, including omega-3 fats. If the can of tuna says “packed in water” or “packed in oil,” we prefer to drain it.

2Make the salad: Place the tuna in a medium bowl and break it up with a fork. Add 3 tablespoons of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, the chopped celery, scallion, pickles, 1 tablespoon of pickle juice, and a generous pinch of fresh ground black pepper. Mix thoroughly.

3Taste and adjust: Taste the salad and adjust the seasoning with salt, or add another tablespoon of mayonnaise if needed.

Adam and Joanne’s Tips

Storing: Store tuna salad in airtight, food-safe containers in the fridge for up to 5 days. We do not recommend freezing the salad.

Do I need to drain tuna cans? The answer depends on the brand of tuna you have. If you have purchased tuna cooked in the can, then no, you do not want to drain it. Draining it would remove the natural juices and fats, including omega-3 fats. Alternatively, if the can of tuna says “packed in water” or “packed in oil,” we prefer to drain it. That tuna was likely cooked before being canned, so those natural juices have already been lost. Generally, most brands that cook the tuna can indicate this on the packaging or mention there is no need to drain.

Best tuna to buy for tuna salad: We look for the little blue logo with MSC on it (Marine Stewardship Council Certified) as well as key terms like “hand-operated pole-and-lines” or “pole and line caught.” Albacore tuna caught with trolling lines can also be a good option (be careful not to confuse trolling lines with trawling, which is very different).

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
188 calories
/
Total Fat
10.4g
/
Saturated Fat
1.9g
/
Cholesterol
40.5mg
/
Sodium
577.3mg
/
Carbohydrate
1.4g
/
Dietary Fiber
0.5g
/
Total Sugars
0.7g
/
Protein
20.7g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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April 2, 2026
Grilled Halloumi Salad
Grilled Halloumi Salad has chicken and mini-peppers to make it a low-carb main dish, but skip those and make four side salads if you prefer. However you serve this salad, it’s the grilled Halloumi and the zesty lemony dressing that make this Halloumi Salad an absolute wow!

PIN the Grilled Halloumi Salad to try it later!

Grilled Halloumi Salad is my Friday Favorites pick for Labor Day weekend in the U.S., and this is a recipe I came up with after I discovered Halloumi Cheese a few years ago. I’ve always been passionate about trying new foods, and I couldn’t wait to try this salty cheese that can be grilled or fried. At first I couldn’t find Halloumi in Utah, but then one day I was walking through my favorite grocery store and I spotted some Halloumi in the cheese case!

We loved this simple main dish Halloumi Salad that has grilled Halloumi, rotisserie chicken, and some sliced sweet mini-peppers with salad greens. And for sure the grilled Halloumi makes this salad truly memorable and perfect for a light summer dinner.

Now this interesting cheese is even more widely available, and I’m encouraging you to try this recipe if you’ve never cooked with Halloumi! I think grilled Halloumi is a life-changing flavor adventure; I hope you try this salad and discover you like this interesting cheese just as much as I do!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.

What is Halloumi Cheese?

Halloumi is a unique cheese from Cyprus that has a high melting point which allows it to be fried or grilled. The browned cheese is delightful, and although Halloumi is a bit of a budget splurge, it’s something I love to buy for a treat. Here is more about Halloumi Cheese and how it’s made.

How low in carbs is the Grilled Halloumi Salad?

This delicious main-dish salad recipe has only 10 net carbs per serving and 46 grams of protein!

What salad greens can you use for this salad with Halloumi?

I used my favorite Power Greens mix to make this salad, but you can use any type of greens or combination of greens that you prefer.

What other veggies can you use for the Halloumi Salad?

If you don’t like sweet mini peppers or don’t want to buy them for the salad, you could use cherry tomatoes, sugar snap peas, olives, cucumbers, radishes, or most any other vegetable that strikes your fancy in place of the mini peppers!

Can you make Grilled Halloumi without an outdoor grill?

I’ve grilled Halloumi on my Stovetop Grill Pan (affiliate link) many times, and I encourage you to try that if you don’t have an outdoor grill. And actually I thought it was even a bit easier on the stovetop grill pan!

How to Make Grilled Halloumi Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Mix together lemon juice, Dijon, garlic, and pepper; then whisk in olive oil to make the dressing.
2. Shred chicken apart into bite-sized pieces and mix with a few tablespoons of the dressing.
3. Cut off the stem end, pull out the seeds, and slice mini peppers.
4. I bought pre-sliced Halloumi, but cut into slices if needed.
5. Preheat gas grill or stovetop grill pan to medium while you brush olive oil on the Halloumi cheese.
6. Lay cheese at an angle to the grill grates and cook 2-3 minutes.
7. Rotate pieces (to get criss-cross marks) and cook a couple minutes more on that side.
8. Brush more olive oil on the top side before you turn the cheese over.
9. Cook about 3-4 minutes more on the second side, or until the Halloumi has browned marks and is starting to feel firm.
10. Let cheese cool while you toss the greens with dressing and toss in the marinated chicken and sliced mini peppers.
11. Cut Halloumi into strips or cubes, whichever you prefer.
12. Lay pieces of grilled Halloumi over the top of the salad and enjoy the flavorful salad!
More Grilled Summer Salads:

You can use Amazing Grilled Vegetable Recipes to see more summer salads that start on the grill!
Ingredients

6 cups salad greens

6 mini peppers

8 oz. diced cooked chicken

4 slices Halloumi Cheese (about 7 oz. Halloumi, more or less to taste)

1 T olive oil, for brushing cheese

2 T fresh-squeezed lemon juice

1/4 tsp. Dijon mustard

1/2 tsp minced garlic

1/4 tsp. Greek seasoning (see notes)

fresh ground black pepper to taste

3 T olive oil

Instructions

Mix together lemon juice, Dijon, garlic, and pepper; then whisk in olive oil to make the dressing.

Shred chicken apart into bite-sized pieces and mix with a few tablespoons of the dressing. Marinating the chicken in the dressing while you prepare greens and grill the cheese gives this salad extra flavor.

Cut off the stem end, pull out the seeds, and then slice the mini peppers into rings.

I bought pre-sliced Halloumi, but cut into slices if needed.

Preheat gas grill or stovetop grill pan to medium while you brush olive oil on the Halloumi cheese. (If you’re using a gas grill, be sure to spray with non-stick grilling spray or rub grill grates with oil before you heat the grill.)

Lay cheese at an angle to the grill grates and cook 2-3 minutes or until you see grill marks.

Rotate pieces (to get criss-cross marks) and cook a couple minutes more on that side.

Then brush more olive oil on the top side before you turn the cheese over.

Cook about 3-4 minutes more on the second side, or until the Halloumi has browned marks and is starting to feel firm.

Let cheese cool while you toss the greens with dressing and then toss in the marinated chicken and sliced mini peppers.

Arrange salad into two (or four) serving bowls.

Cut Halloumi into strips or cubes, whichever you prefer.

Lay pieces of grilled Halloumi over the top of the salads and enjoy!

Notes

Use any type of salad greens you prefer. If you don’t have any Greek Seasoning (affiliate link), it contains salt, garlic, lemon, oregano, pepper, and marjoram.

Nutritional information is based on the generous amount of Halloumi we used but you still can make a delicious salad with a lot less Halloumi if that works better for you.

Recipe created by Kalyn.

Nutrition Information

Yield

2

Serving Size

1

Amount Per Serving

Calories 776Total Fat 60gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 38gCholesterol 165mgSodium 783mgCarbohydrates 14gFiber 4gSugar 5gProtein 46g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The Halloumi Salad with leafy greens, chicken, and sweet mini peppers is a great dish for low-carb diet plans, including Keto. Halloumi has 8 grams of fat per ounce, so this is probably a “once in a while treat” for the original South Beach Diet, but Halloumi is a treat that’s not to be missed for an occasional splurge.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
I first posted the Grilled Halloumi Salad in 2008, and I’ve been making it and enjoying it ever since. In 2021 updated the post with better photos, and it was last updated with more information about Halloumi and the process for making the salad in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 30, 2026
Our Favorite Farro Salad Recipe
I’ve fallen hard for this easy farro salad recipe made with cooked farro, sweet apples, arugula, and a zippy lemon dressing.

The lemony dressing for this salad is fresh and bright, which works so well with the nuttiness of the farro and the sweetness of the apples. If you have not cooked with farro much in the past, this easy salad is a great place to start.

Below, you’ll find all my tips for how to cook farro. If you can cook pasta, you can cook farro. You can also easily substitute the farro for other grains like quinoa (see how to cook quinoa), wild rice, brown rice, or pearl couscous, which we use in our arugula couscous salad.

Key Ingredients
- Farro: Farro is an ancient whole grain derived from wheat. It’s not gluten-free, but it’s rich in protein and fiber and has a wonderful nutty flavor. We use whole farro in the recipe below, but see the tips for other varieties like cracked farro. Wild rice, fluffy quinoa, pearl couscous, or orzo pasta are all excellent substitutes.
- Lemon Dressing: The dressing for this is almost identical to the one we use for our couscous salad. It’s made with fresh lemon juice, Dijon mustard, honey, olive oil, salt, and pepper. It’s zippy, fresh, and perfect with the other ingredients.
- Apple: Sliced apples really make this salad fresh and delicious. The crunchy apples against the chewy farro is such a great combination. Pear would be lovely, too.
- Arugula: I love peppery arugula here, but you can swap it with your favorite greens like spinach, bok choy, or kale.
- Fresh herbs: These are optional, but I love tossing in a handful when I have them. Parsley, mint, basil, and dill are all excellent choices.
- Nuts and Dries Fruit: I list pecans and golden raisins in the recipe below, but use what you have. The nuts add crunch, and the dried fruit adds a chewy sweetness that makes the salad more interesting. I use the same trick in our arugula couscous salad.
- Goat Cheese (optional): I love scattering crumbled goat cheese into this salad, but feta, grilled halloumi, or even shaved parmesan are great, too. You can also leave the cheese out to keep this dairy-free.
Find the full recipe with measurements below.

How to Make Our Favorite Farro Salad

Tip 1: Cook the farro. I love whole farro, which is what’s shown in our photos. To cook it, add it to a saucepan with water, a bay leaf, and a pinch of salt, then simmer with the lid partially covering the saucepan until tender. It takes a bout 35 minutes.

Tip 2: Make the dressing and salad in the same bowl. To make the salad, I start by whisking my dressing in the bottom of a large bowl. When the dressing is ready, I toss in the cooked farro, apples, nuts, dried fruit, lots of fresh herbs, and some greens. Making your dressing in the same bowl you plan to serve it in saves you dishes!

Tip 3: Make it ahead. This salad holds well, use an apple variety that doesn’t brown as much, like Honeycrisp and Pink Lady, and choose a heartier green like kale or spinach instead of the more tender arugula. Another option is to keep the greens to the side of the salad and mix them in just before serving.

More Dinner-Worthy Salad Recipes
Our Favorite Farro Salad

PREP
10 mins

COOK
40 mins

TOTAL
50 mins

We’ve fallen in love with this delicious salad made with cooked farro, sweet apples, arugula, and a bright salad dressing. You can buy whole farro, cracked, and pearled farro. All will work in this salad, but the cooking time will change depending on what you have. Check the package directions for guidance on actual cook time and liquid requirements.

4 Servings

You Will Need

1 cup uncooked whole farro, rinsed (200g)

3 cups water, veggie broth, or chicken broth (709ml)

1 bay leaf

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

¼ cup extra virgin olive oil (60ml)

1 apple, cored and sliced into 1-inch pieces

3 cups arugula or salad greens

Handful of fresh herbs like parsley, mint, and dill, roughly chopped

½ cup pecan halves, toasted and chopped (50g)

½ cup golden raisins or other dried fruit (75g)

1 ½ ounces crumbled goat cheese, optional (40g)

Salt and fresh ground black pepper

Directions

1Cook farro: Add water or broth, farro, bay leaf, and a big pinch of salt to a medium saucepan. Bring to a boil, and then reduce to a simmer. Cook, partially covered, until the farro is tender, 30 to 40 minutes. Drain.

2Make dressing: Whisk together the lemon juice, mustard, and honey or maple syrup in a large salad bowl until blended. Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy. Season to taste with salt and fresh ground black pepper.

3Make the salad: Add the sliced apples, cooked and drained farro, arugula, herbs, nuts, and the raisins. Toss well. Crumble goat cheese on top, and then serve.

Adam and Joanne’s Tips

Storing: Keep the salad for up to 24 hours in an airtight container. Make sure the apples are well coated in the dressing so they do not brown.

Types of farro: Whole, cracked, and pearled farro can be used interchangeably in this recipe. Be sure to take note of the cooking instructions on the package you purchased in order to gauge cook time and liquid requirements. The whole farro will take the longest.

Toasted nuts: Spread them in an even layer on a sheet pan, and slide them into a 350°F. Toast for 6 to 8 minutes or until they smell toasty, shaking the pan halfway during cooking.

Fresh herbs: Fresh herbs are lovely in this salad, but if you do not have any, you can leave them out. When I have them, I love a combination of fresh mint and parsley. Dill and basil are also delicious.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Calories
531
/
Total Fat
27.8g
/
Saturated Fat
5g
/
Cholesterol
8.4mg
/
Sodium
224.9mg
/
Carbohydrate
61.5g
/
Dietary Fiber
10.1g
/
Total Sugars
17.6g
/
Protein
11.2g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 23, 2026
Crazy Good Kale and Wild Rice Salad
This gorgeous kale and wild rice salad is loaded with so many delicious ingredients: chicken, avocados, feta, almonds, apples, and more! It’s so good!

Sometimes a really loaded, really pretty, really delicious salad is exactly what my January doldrum heart needs.

And this salad is like a big burst of happiness in a bowl. The flavors! The textures! That delectable dressing. I could eat this every day for the rest of my life and die a happy woman.

Loaded with All the Good Things

Let’s take a quick look at all the yummy ingredients in this salad that starts with a base of kale or power greens.
- brown/wild rice
- grilled or cooked chicken
- craisins
- toasted almonds
- honeycrisp apple
- fresh basil (but if you can’t find it, just add a pinch of dried basil to the dressing)
- avocado
- feta cheese
And as with any good salad, the ingredients could be swapped in and out depending on your taste preferences and/or creativity level.

For instance, I think roasted sweet potatoes or roasted butternut squash would be amazing added to this salad. And the grilled chicken could easily be swapped for another protein or left out for a meatless salad.

Balsamic Dressing

The dressing for this salad is fresh, light, and tangy. It includes balsamic vinegar as well as fresh lemon juice.

For the balsamic, you can use regular (dark) balsamic vinegar or white balsamic. I have a delicious mango white balsamic in my pantry, and it is incredible in this dressing.

Red or white wine vinegar will also work. Blend everything together. It’s that easy!

This is a lightly dressed salad, so if you prefer a higher dressing to salad ratio, you might want to double the dressing.

Dress It Up

Sometimes with big main dish salads like this, I prefer serving the dressing on the side in case there are leftovers.

Too many times I’ve faced leftover salad in the fridge that has become decidedly less appealing overnight thanks to the soggy, limp lettuce and other questionable ingredients. Gives me the shivers just thinking about it.

But all of the ingredients in this salad (minus the avocado) hold up very well to the dressing and as leftovers! (If you anticipate leftovers, consider serving the avocado on the side.)

Drizzle the dressing over the top, give a light toss, and dig in!

Recipes From Friends

This recipe comes highly recommended from my cousin-in-law, Tami, who I trust impeccably when it comes to recipes and food.

She sent the recipe to me saying it was one of the best salads of her life and that I needed to make it ASAP. I did. And I can’t disagree. It’s a keeper…and a recipe I will be making over and over.

I kept my greens in larger pieces, but Tami said her friend who made it chopped the kale/greens really finely. And I can see myself opting to do the same in the future when I am a bit more ambitious and not quite as lazy.

There’s no wrong way to enjoy this salad. The wide variety of delicious ingredients and that crazy good dressing make it an absolutely stellar salad!

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Kale and Wild Rice Salad

Yield: 8 servings

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Salad:

¾ cup uncooked wild rice blend (see note)

6 ounces (about 5 lightly packed cups) coarsely or finely chopped kale/baby spinach or a power greens mix (see note)

2 to 3 cups cooked, chopped chicken (see note)

1 medium honeycrisp apple, cored and diced

½ to 1 cup slivered almonds, lightly toasted (see note)

½ to 1 cup craisins or golden raisins

½ to 1 cup crumbled feta cheese

½ to 1 cup chopped fresh basil (optional – if not in season, add a pinch of dried basil to the dressing)

1 to 2 medium avocados, diced

Dressing:

¼ cup olive oil

2 tablespoons balsamic (see note) or red wine vinegar

2 tablespoons fresh lemon juice

2 teaspoons honey

1 teaspoon Dijon mustard

¼ teaspoon salt (I use coarse, kosher salt)

Pinch of black pepper

¼ to ½ cup fresh cilantro

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Cook the rice according to package directions. Drain (if needed) and set aside to cool to room temperature.

For the dressing, combine all the ingredients in a blender and process until smooth and well-combined. Season to taste with additional salt and pepper, if needed. Set aside.

Assemble the salad by placing the greens in the bottom of a large serving bowl or on a platter. Top with rice, chicken, apples, almonds, craisins, feta, basil (if using), and avocados.

Drizzle dressing over salad and toss lightly to combine. Serve immediately.

Dressing: this is a lightly dressed salad, so if you like a lot of dressing to salad ratio, consider doubling the recipe.
Rice: this is the wild rice blend I like to use (if you have a Winco close, you can find it in the bulk bins). You can also use tri-color quinoa for a rice alternative.
Kale/Greens: for the greens, you can use all chopped kale or all chopped spinach, although I prefer using a power greens mix that has spinach, kale and other baby greens. The greens can be coarsely or finely chopped.
Chicken: a rotisserie chicken or other cooked chicken will work well for this salad. I’ve also made it by seasoning chicken tenders with salt, pepper and garlic and cooking them on the grill (you could also use an air fryer, skillet on the stovetop over medium heat, or an oven set to broil).
Almonds: toasting the almonds adds delicious flavor and crunch – I use this easy microwave method to toast the nuts.
Balsamic Vinegar: this salad dressing is delicious with regular (dark) balsamic vinegar; it’s also delicious with white balsamic vinegar or red wine vinegar.

Course: Salad

Cuisine: American

Method: Stovetop

Serving: 1 serving, Calories: 296kcal, Carbohydrates: 22g, Protein: 16g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 38mg, Sodium: 225mg, Fiber: 4g, Sugar: 5g
Recipe Source: by way of my cousin-in-law, Tami (and her friend who served it to her!)
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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March 17, 2026
Nicoise Salad With Sardines & Sun-Dried Tomato Dressing
If you’re looking for more sardine recipes, try this Nicoise Salad Recipe with a twist. Made with sweet potatoes instead of white spuds and canned sardines instead of tuna, this French salad is boosted with extra nutrients for a healthy heart and brain. Served with sun-dried tomato dressing that has a lot of flavour and attitude, which might help those not loving sardines to actually enjoy them a little in this salad. This recipe is gluten-free, paleo, Whole30 friendly and super nutritious.

I recently wrote a post about why you should start eating more sardines (hint: superfood!) and adding them to a crispy salad with a tasty dressing is an easy way to incorporate this impressive into your diet. I always think about which salads traditionally feature fish or seafood and if I can swap the protein out with sardines. Nicoise salad was the first that came to mind!

What Is Nicoise Salad?

Salad Niçoise is a French dish from the beautiful city of Nice in the south of the country.

The most classic recipe features tomatoes, hard-boiled eggs, Niçoise olives (similar to Kalamata, I guess) and anchovies or tuna, dressed with olive oil. These will often be piled on top of lettuce. There are many variations and cooked potatoes and greens beans are often included.

Most of the time, either freshly cooked or canned tuna is used but many fancy versions will serve Nicoise salad with crispy skin salmon or pan-seared tuna tataki. You might also find ingredients like shallots, red peppers, asparagus and so on.

I have a version with hot smoked salmon Nicoise salad and pickled onions here.

For this Nicoise salad creation, I pan-fried some sweet potatoes (which can also be boiled or roasted) and used sardines canned in olive oil. I steamed some fin green beans and used regular Kalamata olives, cherry tomatoes and some red onion for a kick.

Sun-Dried Tomato Dressing

One of the standout elements in this salad is the sun-dried tomato dressing. As a rule of thumb, when using sardines in a recipe, you might want to disguise their strong flavour with something equally bold. Acidic, sweet, sour ingredients usually do the trick. Things like citrus juice, capers, sun-dried tomatoes, or pickled anything works really well.

In this case, I blended a few sun-dried tomatoes with olive oil, garlic, lemon juice, mustard and a little chili, which give this dressing a bit of va-va-voom. I recommend making a larger batch as you will want to use it again and again.

It goes well as a condiment with grilled or baked fish, chicken or meat and can be used over any grilled or roast veggies to give them freshness and zing.

More Sardine Recipes

Full Recipe

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
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If you’re looking for more sardine recipes, try this Niçoise Salad Recipe with a twist. Made with sweet potatoes instead of white spuds and canned sardines instead of tuna, this French salad is boosted with extra nutrients for a healthy heart and brain. This recipe is gluten-free, paleo, Whole30 friendly and super nutritious.

Sun-Dried Tomato Dressing

Preheat oven to 200°C (395°F). Toss diced sweet potato in oil and a few pinches of sea salt. Spread on an oven tray (I put them on parchment baking paper) and roast for 20 minutes.

Bring a saucepan of water to the boil. Add the egg and the beans. Cook the beans for 2-3 minutes, remove and rinse. Cook the egg for another 5 minutes, then rinse under cold water.

Arrange salad leaves on a plate and top with roasted sweet potato, beans, halved egg, olives, red onion and cherry tomatoes. Drizzle with 2 tablespoons of salad dressing and top with sardines.

Make the dressing.Place all ingredients in a blender or a food processor. Process until pureed and well combined. Alternatively, finely dice garlic and sun-dried tomatoes and whisk the other ingredients in a bowl. Store in a clean, air-tight glass jar in the fridge for up to 10 days.

If you really can’t do sardines, canned tuna, salmon, or another type of fish can be used. For a vegetarian version, add chickpeas or lentils.
Calorie breakdown below is based on the full salad recipe and 1/4 of the dressing recipe (~2 tablespoons).
For a lower-carb version, omit or the sweet potatoes and replace with more green beans or asparagus.

Calories: 906kcal | Carbohydrates: 44g | Protein: 42g | Fat: 63g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 39g | Trans Fat: 0.02g | Cholesterol: 341mg | Sodium: 2747mg | Potassium: 1595mg | Fiber: 8g | Sugar: 13g | Vitamin A: 20874IU | Vitamin C: 49mg | Calcium: 612mg | Iron: 8mg

Keywords: Dressing, Sardines, Nicoise Salad, Lunch Recipes, Healthy Salads
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March 17, 2026
Creamy Potato Salad with Dill Pickles (Lightened Up Recipe)
This creamy potato salad with dill pickles is my go-to easy potato salad for BBQs and weekend dinners—tangy, crunchy and tossed in a lighter creamy dressing.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Salad Recipes
- ⏱ Ready In: 35 minutes
- 🍽 Serves: 8
- 🌱 Diet: Vegetarian, gluten-free
- 💪 Nutrition Highlights: Lighter dressing using light mayo and sour cream or Greek yogurt
- 🥕 Main Ingredients: Potatoes, dill pickles, sweet pickles, cucumber, green onions
- 🔥 Flavor Profile: Creamy, tangy, slightly sweet, crunchy, and fresh
- 🧊 Meal-Prep Friendly: Keeps well for up to 4 days in the fridge
- Best Served With: BBQ meats, grilled chicken, burgers, sausages, or roasted vegetables
This creamy potato salad with dill pickles is the one I end up making the most. It’s simple, quick, and made with just a handful of ingredients, but the flavor is spot on.

You get little pops of tangy dill pickles, a touch of sweetness from the sweet pickles, and fresh crunch from cucumber and green onions. Everything is coated in a lighter creamy dressing made with light mayo and light sour cream (or Greek yogurt if that’s what you have in the fridge).

The potatoes stay nice and tender but not mushy, which is key for a good potato salad. The dressing is creamy without feeling heavy, and the pickle juice adds a little tang that really wakes the whole dish up.

It’s one of those potato salads that people always ask about when I bring it to BBQs or family dinners. It’s also surprisingly great for meal prep — I’ll often serve it with grilled chicken or a couple of boiled eggs for a quick lunch.

And yes… my 5-year-old happily eats this one too, which is always a good sign.

🥔🥗 You might also like my other potato salads, such as this crispy smashed potato salad, this Spanish-inspired no-mayo potato salad with Romesco dressing, or this unique potato salad with capers, apple, and crispy bacon. These are all great summer salads, but I make them throughout the year, too.

What You’ll Need

Here is what you’ll need for this creamy potato salad. Find the full measurements in the recipe card below.

Potatoes & Crunchy Bits
- White potatoes – creamy and hold their shape well for potato salad; I have made this with larger potatoes and baby potatoes; red potatoes will also work and give you a fun color. PS. Leave the skin on if they’re clean for extra texture and fibre.
- Fresh cucumber – adds freshness and crunch.
- Dill pickles / gherkins – bring tangy acidity and savory flavor.
- Sweet pickles – add a little sweetness that balances the tang.
- Green onions – mild onion flavor and freshness.
Note: Pickles are a classic flavor booster in creamy salads because they add tang, sweetness, and crunch that balance rich dressings. I love a combination of more savory dill and also sweet (like butter pickles), but you can use one type, just make sure it’s the total amount of both.

Creamy Dressing
- Light mayonnaise – the creamy base.
- Light sour cream or Greek yogurt – adds tang and lightens the dressing.
- Yellow mustard – a little zing.
- Pickle juice – subtle acidity and extra pickle flavor.
- Salt and pepper – to bring everything together.
How To Make Creamy Potato Salad With Dill Pickles

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make potato salad with dill pickles and creamy but light dressing.
- Add potatoes to a pot with cold water and salt. Bring to a boil and simmer until just fork-tender, about 12–15 minutes.
- Drain and let the potatoes cool slightly, then cut into bite-sized cubes.
- Dice cucumber, dill pickles, sweet pickles, and green onions.
- Whisk together mayonnaise, sour cream (or yogurt), mustard, pickle juice, salt, and pepper in a large bowl.
- Add pickles, cucumber, and green onions to the bowl and follow with potatoes, and gently toss until coated.
- Taste; add more salt or pepper if needed. Top with extra green onions or chives and a little black pepper.
Watch The Video

Recipe Tips
- Start potatoes in cold water. This helps them cook evenly instead of being mushy outside and undercooked inside.
- Don’t overcook the potatoes. They should be tender but still hold their shape. Overcooked potatoes will make the salad mushy.
- Let the potatoes cool slightly before mixing. If they’re too hot, the dressing can separate.
- Chop everything evenly. Small, uniform pieces make every bite balanced.
- For extra flavor. Add a little chopped fresh dill or chives.
- Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving, as the dressing may settle.
- Make-ahead tip: This salad actually tastes better after a few hours in the fridge, which makes it perfect for BBQs or meal prep.
Variations
- Add hard-boiled eggs for a classic deli-style potato salad.
- Add crispy bacon for a smoky twist.
- Swap cucumber for celery if you prefer.
Serving Suggestions

This potato salad is basically made for summer meals and BBQs.

Serve it alongside BBQs kabobs or skewers, grilled chicken tenders, burgers, sausages, or steak. It’s also great with grilled vegetables or baked salmon.

For a quick lunch, I often pair it with air fryer chicken wings, shrimp skewers, or steak bites. For a quick lunch, you can pair it with canned tuna, boiled eggs, chickpeas, or grilled halloumi. It turns a simple side dish into a pretty satisfying meal.

💬 If you’ve tried this creamy potato salad with dill pickles or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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This creamy potato salad with dill pickles is my go-to easy potato salad for BBQs and weekend dinners—tangy, crunchy and tossed in a lighter creamy dressing. Find step-by-step photos and more recipe tips above.

If the potatoes are clean, leave the skin on and trim any blemishes or green spots. Cut into large wedges.

Add potatoes to a medium pot and cover with cold water. Stir in 1 teaspoon salt.

Bring to a boil, then reduce to a simmer and cook until potatoes are just tender when pierced with a knife, about 12–15 minutes.

Drain and allow potatoes to cool slightly, then cut into cubes.

While the potatoes cool, dice the cucumber, pickles and green onions.

In a large bowl, whisk together mustard, salt, pepper, pickle juice, mayonnaise and sour cream until smooth.

Add the diced pickles, cucumber, green onions and potatoes to the bowl.

Gently mix until everything is evenly coated in the dressing.

Taste and adjust seasoning if needed.

Serve topped with extra green onions or chives and a little cracked pepper.

Can I make potato salad ahead of time? Yes. It actually tastes better after chilling for a few hours as the flavours meld together, which makes it perfect for BBQs or meal prep.

What potatoes work best? Waxy potatoes like white or Yukon Gold hold their shape well.

Can I make this healthier? Yes — swap the sour cream for Greek yogurt and use light mayonnaise.

Can I skip the sweet pickles? You can, but they balance the tangy dill pickles nicely.

Can I add herbs? Fresh dill or chives are fantastic here.

Start potatoes in cold water. This helps them cook evenly instead of being mushy outside and undercooked inside.

Don’t overcook the potatoes. They should be tender but still hold their shape. Overcooked potatoes will make the salad mushy.

Let the potatoes cool slightly before mixing. If they’re too hot, the dressing can separate.

Chop everything evenly. Small, uniform pieces make every bite balanced.

For extra flavor. Add a little chopped fresh dill or chives.

Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving as the dressing may settle.

Add hard-boiled eggs for a classic deli-style potato salad.

Add crispy bacon for a smoky twist.

Swap cucumber for celery if you prefer.

Calories: 175kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 762mg | Potassium: 623mg | Fiber: 3g | Sugar: 4g | Vitamin A: 227IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 1mg

Keywords: potato salad, Creamy Potato Salad with Dill Pickles, Dill Pickle Potato Salad
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March 17, 2026
Copycat Neiman Marcus Chicken Salad Recipe
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If you’ve had the Neiman Marcus chicken salad, you know why it’s famous. My copycat version gets the combo of chicken, grapes, almonds, and a smooth dressing perfectly! It’s my go-to for showers, lunches, and everything in between.
What Makes This Taste Like the Original

Tastes Like The Real Thing! The secret ingredient to make it just like the real thing is whipping cream!

Make-Ahead Friendly! You can prep it in advance! Check my notes in the recipe card. Make ahead for lunches, showers, and brunches!

It Works A Dozen Ways! Scoop it onto croissants, crackers, or lettuce cups, or eat it straight from the bowl!
Neiman Marcus Chicken Salad Ingredients

Almonds: I like the slivered almonds, but you can use sliced or chopped if you prefer. Toasting the almonds also adds great flavor!

Grapes: Substitute or add diced apples or pineapple.

Nuts: You can use your favorite nuts! Pecans and walnuts are great alternatives to almonds.

Add-Ins: Stir in sliced green onions or onion powder for added flavor. Or add a tasty texture with dried fruit, such as craisins.
Neiman Marcus Chicken Salad Recipe

In the 1950s, Neiman Marcus department stores made chicken salad famous, thanks to Helen Corbitt’s simple, elegant style, so, this is my take on that classic. I like serving it for brunch with fruit salad and cinnamon pull-apart bread!
1. Combine: In a large bowl, combine cooked chicken breast, celery, red grapes, slivered almonds, and fresh parsley.
2. Stir: Add good quality mayonnaise, then stir to combine.
3. Whip Cream: In a separate bowl, add heavy whipping cream, then mix using an electric hand mixer until soft peaks form.
4. Combine and Season: Gently fold the whipped cream into the chicken mixture until it is fully incorporated. Season Neiman Marcus chicken salad with kosher salt and black pepper to taste.
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March 17, 2026
Easy Egg Salad Recipe
Our best egg salad recipe calls for just a few simple ingredients. I love it tucked into sandwiches, wrapped in lettuce or tortillas, spooned over greens, or eaten by itself as a quick snack.

We’re a little picky about egg salad, so trust me when I say this is the one. It’s light instead of heavy, perfectly creamy without being too mayonnaisey, and brightened with fresh lemon juice and herbs for amazing flavor.

It comes together fast, especially if you already have hard-boiled eggs in the fridge (and if not, don’t worry, I’ve shared how to make them below). It also keeps well for up to 4 days, so consider making a double batch for easy lunches or snacks all week.

Key Ingredients
- Eggs: You’ll need hard-boiled eggs for this recipe. They’re simple to make, and I’ve shared how in the tips section below.
- Mayonnaise: Mayonnaise makes egg salad creamy and rich. For a lighter twist, substitute some or all of it with plain yogurt or mashed avocado (like I do in my avocado egg salad). When I have it on hand, I love using homemade mayonnaise for even better flavor.
- Celery: A little finely chopped celery adds freshness and crunch. You can also experiment with minced onions, chopped dill pickles, or even diced apples (apples may sound unusual, but they are delicious).
- Fresh Herbs: Chives are my favorite for egg salad, but parsley or dill work beautifully, too. I use chives in my favorite scrambled eggs recipe, too.
- Lemon: A squeeze of fresh lemon juice brightens everything and balances the richness of the mayo, making the salad taste lighter and fresher.
Find the full recipe with measurements below.

How to Make My Favorite Egg Salad

Tip 1: How to boil eggs for egg salad. I have two favorite methods for making perfectly cooked eggs for egg salad. The first is done on the stovetop (see below), and the second uses the Instant Pot (you can find that method here: Instant Pot Boiled Eggs). Both methods give you tender whites and creamy yolks, perfect for egg salad.

To cook eggs on the stove:
1. Add the eggs to a saucepan in a single layer and cover with at least an inch of water.
2. Bring the water to a boil, then let it boil for 30 seconds.
3. Turn off the heat, cover with a lid, and let the eggs sit for 12 minutes (for large eggs).
4. Transfer the eggs to an ice water bath to cool, then peel.
Tip 2: Make the salad. Once you have cooked eggs, the salad goes quickly. Peel your eggs, then chop them into small pieces. Add them to a bowl and toss with finely chopped celery, chives, a bit of lemon juice, and mayonnaise. Season with salt and pepper, and you’re all set.

Serving Suggestions

I love this salad for egg salad sandwiches, which I usually keep open-faced on lightly toasted bread spread with a bit of butter. This is also fantastic wrapped, either in flour tortillas or in lettuce cups. I’ll often munch on this all by itself or with some sliced cucumbers or crackers.

It’s a great topping for salad (especially with this lemon vinaigrette). And, finally, it makes incredible toasts for breakfast. Start with avocado toast, then add the egg salad, some thinly sliced radish, and more fresh herbs. Delicious!

More Easy Salads
Easy Egg Salad

PREP
5 mins

COOK
15 mins

TOTAL
20 mins

This is my favorite way to make egg salad! I keep it really simple with mayo, herbs, a little crunch from celery, and some lemon juice. I don’t add mustard, but if you love it, add 1/2 to 1 teaspoon. Instructions below include cooking the eggs on the stove. If you have an Instant Pot, see my Instant Pot hard boiled eggs. If you love avocado, I also recommend our avocado egg salad!

Makes 2 Servings

You Will Need

4 large eggs

2 tablespoons mayonnaise or substitute plain or Greek yogurt, try homemade mayo

1 medium-length celery stalk, finely chopped

1 tablespoon finely chopped chives, parsley or dill

1 teaspoon fresh lemon juice

Salt and fresh ground black pepper

Directions

1Cook the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 11 to 12 minutes. A minute or so before the eggs finish cooking, prepare a bowl of ice water.

2Cool the eggs: Transfer the cooked eggs to the ice water using a slotted spoon and leave for 5 minutes (or longer).

3Prepare the eggs: Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.

4Make the salad: Dice the hard-boiled eggs and add them to a bowl. Stir in the mayonnaise, celery, herbs, lemon juice, salt, and pepper. Taste and adjust with more salt or pepper.

Adam and Joanne’s Tips

Storing: Homemade egg salad can be stored in an airtight container in the fridge for up to 4 days. We do not recommend freezing it.

Eggs: Instructions for eggs are for large eggs, for medium or extra-large, see this hard boiled eggs tutorial with accurate timing.

The nutrition facts provided below are estimates. We assumed mayonnaise and did not include any bread.

Nutrition Per Serving
Serving Size
Half the recipe
/
Calories
241
/
Protein
13 g
/
Carbohydrate
2 g
/
Dietary Fiber
0 g
/
Total Sugars
1 g
/
Total Fat
20 g
/
Saturated Fat
5 g
/
Cholesterol
375 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 17, 2026
Liz’s Bistro Salad Recipe – Pinch of Yum
Crunchy, light, bright, and ultra-fresh. This French-inspired bistro salad is an absolute star as a side for nearly any dinner. Tender greens, fresh herbs, pickled onions, and a delicate vinaigrette on top.
This salad!

WOW. I am fully in love with this salad.

My friend Liz (of Liz’s Roasted Broccoli Salad fame) brought this salad to our dinner club a few weeks ago. We had a French-ish theme – charcuterie, French onion soup, beef bourguignon, creamy potatoes, homemade bread, and creme brûlée. LOL. And then there was Liz’s salad. It was like a little beacon of brightness in a sea of cream, butter, and cheese. I would (and have) eat this as a salad on its own, but the contrast of this with, say, a beef stew, or a really cheesy panini, or a big bowl of luscious mushroom soup – that’s where this salad shines.

In This Post: Everything You Need For This Bistro Salad

It’s a study in simplicity. The entire salad is greens, herbs, pickled onions, and vinaigrette. That’s it. It’s like a love song to everything green.

But here’s why I really love it:

It is an A+ balance of crunchy and light and delicate – the herbs are ultra-fresh but not bossy, the pickled onions are there but not in your face, and the combination of finely chopped romaine (cronchy) with gently torn butter lettuce (tender) with the lightest, brightest vinaigrette slicked into to every nook and cranny is absolute salad perfection.

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Description

Crunchy, light, bright, and ultra-fresh. This French-inspired bistro salad is an absolute star as a side for nearly any dinner. Tender greens, fresh herbs, pickled onions, and a delicate vinaigrette on top.

Pickled Onions

Bistro Salad

Vinaigrette

Pickled Onions: Place the onions in a jar; fill the jar about a third of the way with vinegar, then fill to the top of the onions with water. Add salt and sugar, shake, and keep in the fridge for a few hours or a few days. (I’d suggest 30 minutes minimum if you’re short on time.)

Vinaigrette: Shake all dressing ingredients in a jar. It should be pleasantly bright and mellow – remember we’ll be adding a bunch of onions and herbs to the salad, so it’s okay for this dressing to be pretty chill. Keep this in the fridge if making ahead.

Salad: Prep all your salad greens – chop the romaine and the herbs, and gently tear the lettuce leaves into bite sized pieces.

Toss: Just before serving, toss greens, herbs, pickled onions, and dressing together – starting with about half of the dressing that’s in the jar, and adding more as necessary.

Serve: Taste and adjust; add salt and pepper to taste. It’s tender, bright, a little puckery, and so fresh. I love it.

Notes

To make ahead: prep the onions and the dressing. Chop the greens. Store everything separately in the fridge, and assemble the amount you need just before serving! This works really well as a make-ahead side salad for dinners throughout the whole week. I would double the dressing and then just buy a bunch of greens and throw my 2-4 person salads together every night throughout the week.

If you want to scale this up, you should have enough dressing for a 6-8 serving salad; just add another romaine heart and use a full head of butter lettuce instead of half.

You can use another oil if you want, but I like canola for the neutral flavor – it keeps the dressing very mild.

Prep Time: 45 minutes

Category: Salad

Method: Chop

Cuisine: French-Inspired

Keywords: bistro salad, french salad, side salad
Other Things To Know About This Bistro Salad

What Makes This a Bistro Salad?

To my knowledge, this is generally what I understand to be a French Bistro Salad – or a simple green salad that is served in cafes and bistros around France. Liz brought this as the salad for our French dinner club night! And none of us are French, so we’re just doing our best out here to learn and borrow some French sophistication which is why I’m not necessarily going to call this a “French Bistro Salad” in case we are way off the mark.

In general, I just like to think of this as a lightly dressed pile of greens that mentally takes you to a much fancier place (BISTRO LIFE!) and complements almost any dish on any plate. If you have more context on French Bistro Salads in general, feel free to pop your thoughts into the comments. 🙂

What Else Could You Add To This Salad?

If you’re feeling extra, a couple ideas that seem really solid:
- toasted nuts like walnuts
- goat cheese crumbles
- shaved Parmesan cheese
- golden crispies (really, just an excuse to make a big batch of these)
- thinly shaved vegetables or fruits – squash, cucumber, apples
Do You Have To Use Canola Oil?

No, you don’t. The reason it’s used here is because it’s a neutral-flavored oil. But I will say, I have made this with olive oil and it’s delicious. My understanding is that part of the key to a French bistro salad is a very light dressing that doesn’t overpower the greens, and of the two versions I made, I definitely preferred the canola oil dressing – the olive oil comes on a bit strong. But personally, I’m not too precious of a cook so I say any kind of oil (where you like the flavor of the oil) could work! Just remember that everything here is pretty delicate (the chives, the lettuce, the dill, etc.) so you don’t want any one thing to really take over the salad.

How Long Does This Keep?

Not long, especially after you mix it. Those leaves start to get soggy pretty quickly, so I would recommend tossing the salad up within 5-15 minutes of serving. The elements will all keep individually for several days in the fridge, so keep them separate in the fridge and you’ll be good to go!

How Great Is Liz?

VERY GREAT! She is my salad-famous friend, the one we always go to for ideas on making vegetables great. Thanks, Liz! ♡

Liz’s Bistro Salad: Frequently Asked Questions

Can I use any salad greens here?

Tender greens, like butter lettuce and romaine, really work best here so that the salad doesn’t get overpowered in flavor from something like spinach or arugula.

How long will the pickled onions last?

Store them for 3-5 days in a sealed jar in the fridge!

Can this salad be meal prepped?

Sure! The elements will all keep individually for several days in the fridge, so keep them separate in the fridge, mix things together right before enjoying, and you’ll be good to go!
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March 16, 2026