Mediterranean Brown Rice Salad

Sometimes you need to step outside your comfort zone and just try something new. 

We don't generally eat rice in salads but after trying this recipe that will be changing. The textures and flavors and colors of this salad are amazing. It does take a little bit of prep but nothing too crazy. 

If you are looking for something different to bring to a potluck or family dinner, try this! Mom brought it to her church dinner and they loved it. A healthier alternative to the usual heavy macaroni or potato salad. 

Mediterranean Brown Rice Salad

Ingredients

Dressing

3 Tbsp olive oil

2 Tbsp apple cider vinegar

1 Tbsp honey

2 cloves garlic, minced

2 tsp dried dill 

juice of 1 lemon

salt & pepper

Salad

1 cup brown rice, uncooked

2 bell peppers, diced

1/2 cucumber, diced

1 1/2 cups cherry tomatoes, halved

1 (341 ml) can corn 

1 small purple onion, diced

1 (540 ml) can chickpeas, rinsed and drained

3 cups spinach, chopped

1 (210 ml) jar sundried tomatoes, drained and chopped

1/2 cup feta (divided)

1/2 cup pine nuts (divided)

Directions

Whisk together dressing ingredients until well mixed. Set aside.

Cook brown rice as per package instructions. Let cool.

In a large bowl, mix together cooled rice, peppers, cucumber, tomatoes, corn, onion, chickpeas, spinach, sundried tomatoes, and 1/4 cup of the feta and pine nuts. 

Drizzle the dressing over the salad and toss gently to coat. 

Chill, covered, until ready to eat - at least 2 - 3 hours. When ready to serve, sprinkle with remaining 1/4 cup feta and pine nuts. 

Easy peasy, good for a crowd, full of healthy ingredients, and, most importantly, super delicious!

As with most salads, you can sub ingredients or switch them up to suit your preferences. Throw in some olives if you like olives, add more spinach or less corn.... you get the point! 

The next time I make this I might at some chicken and just have it as a meal instead of a side. 

Keto Sushi Bowl

 

If you are cutting down on carbs or even doing strict keto, you'll want to try this recipe. Heck, even if you aren't doing those things, you'll want to try this recipe!

It's so tasty and very sushi-ish. I have tried to make roll sushi several times and am terrible at it. I blame my knife not being sharp enough but it could also be my technique.... When you make a sushi bowl you don't have to worry about that! It looks pretty even if you just throw it all in the bowl. Of course, you can get as fancy as you like by layering the toppings. Completely up to you!

Keto Sushi Bowl

Ingredients

"Rice"

20 oz (2 1/2 cups or approx 1 medium head) cauliflower rice

2 Tbsp rice vinegar

2 tsp sesame oil

Sauce

4 Tbsp mayo

1 - 2 tsp sriracha

 Toppings

2 avocado, sliced

1 medium cucumber, sliced

1 cup prawns, chopped

2 - 3 packages of nori seaweed snacks (or 1 sheet nori)

1 tsp sesame seeds

2 diced green onions

Directions

Grate cauliflower and cook in microwave for about 2 - 3 minutes. (Does not have to be thoroughly cooked, just softened a little. If you prefer you can leave it raw) Mix in rice vinegar and sesame oil. Divide into 4 bowls and set aside to cool.

In a small bowl, stir together mayo and sriracha.

Set aside. (I put mine in a small plastic baggy so I can drizzle it over the finished bowls)

Assemble toppings and prep them.

Tip: I leave the avocados until I am ready to serve the bowls. You can make everything up to this point and refrigerate until ready to serve. Chop the avocados right before servings so they don't go brown. Similarly, chop the nori right before hand so it doesn't go soggy. 

Assemble the bowls:

Layer the toppings on the cauliflower rice however you like. I always end with the sesame seeds and green onions and the sriracha mayo.... no particular reason other than I think this looks nicest. 

Recipe, as written, makes 4 servings. Per serving (according to MyFitnessPal) is: 345 calories, 25.6 fat, 14 carbs, 7.7 fiber, and 16 protein. That means 6.3 net carbs per bowl. 

If you are tracking macros be sure to enter your own ingredients into a tracker for exact counts. 

You can change up the toppings however you like! Don't like prawns? Use crab, fake crab, or even tuna. Don't like avocados? Leave them out! Of course, changing toppinggs will change the nutritional counts but it will still be a tasty and healthier meal! 

Big Batch Bacon and Kielbasa Mac And Cheese With Mediterranean Cabbage Salad

I am never making another macaroni and cheese recipe again. This is the one!

It has the most amazing flavor. You know how most mac & cheese is just "meh"... like, not terrible but not *jazz hands*. This is super *jazz hands* with a little *razzle dazzle* thrown in for good measure. 

It is a big batch - like it makes about 20+ cups of mac and cheese. I developed it for a meal program I was running. For a smaller, family sized amount I would maybe just make 1/4 of it. The size here is perfect for a potluck or if you want to make up some meals to share with extended family/friends. 

The Mediterranean Cabbage Salad is the perfect accompaniment. It is light and refreshing and helps add a few veggies to an otherwise carb-heavy meal! 

First up the salad:

Mediterranean Cabbage Salad with Garlic Vinaigrette 

Ingredients

4 cups cabbage, shredded (or thinly slices)

4 large tomatoes, sliced and seeded

2 English cucumbers, sliced

1/4 cup fresh parsley

1 tsp dried dill

1/2 red onion, sliced

garlic vinaigrette (I use Simply Natural Organic Roasted Garlic Vinaigrette)

Directions

Place all ingredients, except vinaigrette, in a large bowl.

Drizzle on a little of the vinaigrette and toss gently. 

Cover and chill until ready to serve. 

When ready to serve: serve with more vinaigrette and add as needed.

On to the main course!

Big Batch Bacon and Kielbasa Mac and Cheese

Ingredients

2 lbs macaroni, cooked

1 lb bacon, cooked and crumbled

2 pkgs kielbasa sausage

1/2 cup BBQ sauce

3/4 cup butter

2 onions, diced

3/4 cup flour

8 cups milk, warmed

1 16 oz brick aged cheddar

1 16 oz brick Monterey Jack cheese

2 cups parmesan, shredded (divided)

4 oz cream cheese

1 tsp salt

1/4 tsp pepper

1/4 tsp red pepper flakes

1/4 tsp dry mustard powder

2 Tbsp fresh parsley

Directions

Before starting: boil your macaroni and set it aside and cook your bacon and set aside as well. 

Prepare the kielbasa sausage: place sliced sausage onto a cookie sheet lined with parchment paper. Brush with a little BBQ sauce. Place under broiler until it starts to brown. Flip the pieces over and broil another 3 - 4 minutes - until browned. Set aside.

Prepare mac and cheese - In a LARGE pot (I use a canning pot), melt the butter and add in the onions. Let cook for a minute. Add in the flour and cook another minute, until thickened. 

Very gradually add in the milk, stirring in between additions until smooth. Cook about 5 minutes until thickened. Reduce the heat and add in all the cheeses (reserve 1 cup of Parmesan for sprinkling on top). Stir until melted.

Add in the spices and stir well.

Lastly, stir in the cooked sausage, bacon, and macaroni.

Let heat through and then serve. 

Don't forget to sprinkle generously with the reserved parmesan cheese.

Don't you want to just crawl right in there? 

Best mac and cheese EVER! 

I got 10 very large servings out of this (2 + cups of macaroni and 1+ cup of salad). If you were bringing this as a side dish to a potluck you would get 20 - 1 cup servings quite easily. 

You can half or quarter this recipe with no problem for smaller amounts. 

The macaroni is so flavorful. 4 cheeses and the smoky sausage and bacon make for the best macaroni EVER!

Mom's Macaroni Salad (AKA: Best Macaroni Salad Ever)

I know you saw the title of this recipe and came here to see what makes it the best macaroni salad ever. 

You're skeptical, I get it. 

Thing is.... it's ridiculously simple and delicious and has absolutely nothing but the basics in it but it's magic and will have you hooked in 1 bite. Maybe 2 bites...

There are no measurements, you've got to make it like mom does... with your heart. 

Ha. Sappy. But accurate. 

Eyeball it. You got this. 

Mom's Macaroni Salad

Ingredients

elbow macaroni

green peas

radishes

pickles

green pepper

onion

aged cheddar cheese

mayo or miracle whip

salt & pepper 

Directions

Boil macaroni as per package directions until soft. (Mom likes hers a little more well done than al dente so do it up right!) At the end of cooking, throw in a handful of frozen green peas and let cook for a minute. Drain and let cool to room temp. 

Cut up a few radishes into slices. About 2 - 4, just enough to add some color to the pasta.

Cut up one or 2 pickles into tiny cubes. 

Cut up about 1/4 of a green pepper into tiny cubes.

Finely dice about 1/4 of an onion.

Cube up aged cheddar cheese into tiny cubes. (Do NOT shred it, that is not mom's way. Cube it.)

Give it a good stir. Can you see little bits of all the different color ingredients?

If yes, you're good to go. If no, add a bit more of whatever ingredient isn't showing up enough. When you think it looks good, stir in the mayo.

Make it good and creamy. Stir it well then let it sit for 5 minutes so the pasta can soak up some of the mayo. Creamy enough? Ok. Still seem dry? Add in more mayo a spoonful at a time. 

Chill until ready to eat. Definitely give it at least an hour or two in the fridge. Just before serving, season with salt and pepper!

Word of advice - if you want to make this ahead of time: mix in the ingredients but DO NOT mix in the mayo. Cover and chill until ready to serve. Mix in mayo about half an hour before serving and place back in fridge until ready to use.

One of the best things about this salad is you can make a little bit or a huge amount. 

For those of you insisting on measurements. *Sigh* I get it. I'll do my best to guesstimate here, but you really do have to go by how it looks. 

For about 4 cups cooked macaroni I'd say 1/3 cup peas, 3 radishes, 2 baby pickles, 1/4 of a green pepper, 1/3 cup onion, 1/2 cup cheese, and 1 cup mayo. Totally guesstimating here guys.... use your mom-senses to make sure it feels right. 

You should be able to see all the ingredients every time you give it a stir. And if you're unsure about the mayo, start low and add slow. You can't take it out after if you've added too much. 

Let us know if you give it a try! We're pretty sure you'll fall in love with it! 

Hot Chicken And Vegetable Salad

Is this really a salad though?

I've gone back and forth trying to decide what else I could call this meal. I'm sticking with salad because it has a dressing. It is a very filling meal; full of flavors and textures so your taste buds definitely won't be bored! With the chicken and egg it is also full of protein to keep you full longer. I love this for meal prepping...

A quick pop in the microwave and *boom* you are good to go. Of course, you can also eat it cold if you prefer. As written below, it makes 4 servings but is super easy to double if you have company. 

Hot Chicken And Vegetable Salad

Ingredients

Dressing

4 Tbsp lemon juice

4 Tbsp white wine vinegar

1 Tbsp chopped parsley

1 Tbsp chopped chives

1/ 2 Tbsp chopped dill

1/4 tsp onion powder

1 1/2 Tbsp prepared mustard

1 tsp sugar

Salad

4 chicken breasts (boneless & skinless)

1 lb green beans

2 cups diced beets

1/2 cup olive oil

salt & pepper

2 cups cherry tomatoes

4 hard boiled eggs

Directions

Prepare dressing - whisk together the lemon juice, vinegar, parsley, chives, dill, onion powder, mustard, and sugar until well combined. Chill until ready to use. 

Prepare salad - Preheat oven to 425. Line a cookie sheet with parchment paper, set aside. 

In a bowl, toss the chicken breasts, green beans, and beets with the olive oil and salt & pepper. 

Spread the green beans and beets on the prepared cookie sheet and roast in preheated oven for 25 minutes. Remove from oven, stir, and then place chicken breasts on to the cookie sheet as well. Place back in oven and continue to cook for another 20 - 30 minutes or so - until vegetables are soft and chicken is cooked. 

Remove from oven and divide among 4 serving dishes, slicing the chicken before placing it on the dish. 

Divide the cherry tomatoes evenly among the dishes and place a boiled egg on each dish as well. Note - If you want your boiled egg hot then cook it after you place the chicken on the cookie sheet in the oven. If you don't mind it cold - then you can cook the eggs earlier and have them in the fridge until ready to use. 

Drizzle with the dressing. 

One of my favorite meals! Other than peeling and dicing the beets, there is very little prep involved. 

The dressing provides a lovely bright flavor without covering up the taste of the vegetables. 

Technically, this also works as a Christmas dish because of the red and green. Just saying. 

Like I said above, I'm not really sure if this should be called a salad or not... but it is full of veggies and other good things AND it does have a dressing so...... that's what we're sticking with. 

Hot salads are totally a thing. Right? 

Roasted Pesto Potato Salad (No Mayo Potato Salad)

My mom and I got into a debate the other day. She said she had never heard of a potato salad not having mayonnaise as part of the dressing. I said there was lots of potato salads that didn't use mayo. 

Needless to say, Google became involved and oddly enough there is not a ton of no mayo potato salad recipes. It's okay though. There was enough that I could at least say they exist. 

I decided to create a no mayo potato salad so mom could try it. 

I love my mom, don't get me wrong, but her critique was "it needs mayo". *Sigh*

Anyhooooo, everyone else thought it was good so, whatever mom *insert eye roll here*

If you find it a little dry then feel feel to add another spoonful of pesto. You can serve this warm, if you like, but it is fabulous cold too. 

Have you tried a no mayo potato salad before? What are your thoughts?

Roasted Pesto Potato Salad (No Mayo Potato Salad)

Ingredients

Roast Potatoes

1 lb fingerling potatoes (or small new potatoes)

3 Tbsp oil

1 Tbsp garlic granules

2 Tbsp fresh parsley, chopped

1 tsp paprika

salt & pepper

Salad

1 1/2 cups grape tomatoes, halved (or cherry tomatoes)

1 200 gr container bocconcini (19 pieces), pieces cut in half

1 Tbsp prepared pesto

3 Tbsp fresh parsley, chopped

1 Tbsp fresh chives, chopped

2 Tbsp grated Parmesan

Directions

Preheat oven to 400 degrees. 

In a mixing bowl, toss the fingerling potatoes with the oil, garlic granules, parsley, paprika, and salt & pepper. Spread onto a cookie sheet and bake at 400 until potatoes are fork tender, about 30 - 35 minutes. I like to give them a stir half way to ensure one side doesn't burn,

When potatoes are cooked, remove from oven and let cool. (You can make the salad while the potatoes are still warm OR let them cool completely. I've made the potatoes the night before so I can make the salad the next day. Up to you.)

Prepare the salad - Place cooled potatoes in a bowl. Add in the halved tomatoes and the halved  bocconcini. Gently stir in the pesto until the pieces are evenly coated.

Sprinkle with the fresh parsley, fresh chives, and Parmesan.

Serve immediately or cover and refrigerate until ready to serve.

Leftovers are good for a day or two in the fridge. 

I found 1 Tbsp of pesto was enough but if you find it a bit dry then gently toss in another spoonful. It's a pretty forgiving recipe, you can change it up a bit and won't ruin it.  

I quite enjoyed my first no mayo potato salad. It's really colorful and flavorful and would be great at summer BBQs or family gatherings instead of the usual potato salad. 

Be sure to pop by Carole's Chatter for more fun foody links!

Thai Cucumber Salad

We've finally come to the last recipe from our Thai Inspired Dinner Party. You can visit HERE to see all the recipes together. This Thai cucumber salad is a refreshing side to serve with the other dishes and is super easy to whip up ahead of time and have chilling in the fridge. A few simple ingredients thrown together with an even simpler dressing and *voila* ready to go!

We shared our original Cucumber Salad HERE - that recipe is more of a European-type cucumber salad. Check them both out, see which one you like better! 

Thai Cucumber Salad

Ingredients

Salad

1 large cucumber, cut into pieces

generous sprinkle salt

1/4 small red onion, sliced

2 Tbsp roasted peanuts, chopped

Dressing

2 Tbsp sugar

2 Tbsp water

4 Tbsp Thai sweet chili sauce

1 Tbsp apple cider vinegar 

Directions

Add the salt to the cucumber and set in fridge for 15 minutes. 

While it is chilling, whip up the dressing by combining all the dressing ingredients in a small saucepan. Let simmer until dressing is reduced and slightly thickened. Let cool. 

Drain any of the salt water off the cucumbers completely. Toss the cucumber and onion, and then mix in the dressing. 

Top with chopped peanuts. Serve immediately. 

A fabulous way to use up all those cucumbers in the garden right now!

10 Salad As A Meal Ideas

Yes, I do New Year's resolutions. Most of my resolutions involve eating better or living in a healthier way. Sometimes I fail and sometimes I succeed. Such is life. 

One of the things that I find helpful in keeping my resolutions is planning out my meals. I've put together this list of 10 Salad As A Meal Ideas because they are some of my favorite recipes to make. They are generally pretty easy, quick, and - most importantly - very tasty.  It's not a secret that I am not a huge fan of salad BUT I am very fond of these recipes because they are more like a filling, hearty meal than a boring old green salad. 

Links to the recipes are included below each photograph!

1. Asparagus and Beet Salad with Feta and Pumpkin Seeds

Roasted veggies with a lovely garlic vinaigrette combine into one of my all time favorite salad recipes. It comes in at 360 calories per serving, which is fabulous for those counting their calories! (Nutritional counts can be found with the recipe at the original link) Find the recipe by clicking HERE! 

2. Shrimp Cobb Salad with Light Buttermilk Dressing

The dressing on this salad is amazing! I promise you will be wanting to make it for everything!

This salad comes in at 440 calories but is full of protein and fiber and is sooooo hearty and filling. Also, it's beautiful, so that counts too, am I right? 

The recipe and nutritional counts can be found by clicking HERE. 

3. Kale and Cabbage Salad with Poppy Seed Dressing

At only 250 calories this salad is as close to perfection as a salad can get. With all those pretty colors how can you not fall in love? And don't even get me started on the flavors and textures! #addicting

Click HERE for the recipe and nutritional counts. 

4. Spicy Chinese Chicken Salad (Take 2) 

Sweet and spicy are the big attraction here. Not to mention the huge serving for only 378 calories. Looking for something to heat up your taste buds? You'll want to give this delicious salad a try. 

Click HERE for full nutritional counts and the recipe! 

5. Creamy Prawn and Dill Wedge Salad

The first time I tried a wedge salad I was skeptical. I mean.... it's a big hunk of lettuce. Here's the thing though..... it's so much more than that. It's weird but when you top it with the dressing and prawns it transforms into a light and refreshing lunch for only 162 calories. Give it a try, you won't regret it!

Click HERE for the recipe and nutritional counts!

6. Tandoori Chicken Salad with Tomato and Cucumber Raita 

This one takes a little bit of planning but is totally worth it. All those flavors and colors and textures are simply amazing. It comes in at 417 calories and is very filling. Definite something different!

Find the recipe and nutritional counts HERE. 

7. Warm Asparagus Bacon and Egg Salad with Mustard Vinaigrette 

I make this salad at least once a week (when I have asparagus available). The calorie count is fabulous (249 calories) and it is full of fiber and protein so it keeps you feeling full a bit longer. What's not to love about that?

Find the recipe and nutritional counts HERE. 

8. Chicken Teriyaki Pasta Salad 

This is the only salad we didn't do a nutritional count on. That being said it is still a super healthy choice full of protein and lots of veggies. When we were catering this was one of our most popular lunch orders! Find the recipe HERE.  

9. Philly Cheese Steak Salad 

Steak and cheese in a salad? Yes. ALL the yes. 

You'll satisfy even the biggest of eaters with this healthier take on a cheese steak sandwich. All of the tastiness much less of the calories and carbs! (435 calories)

Find the recipe and nutritional count HERE. 

10. Light Chicken Caesar Pasta Salad

Last, but not least is this bit of pasta and chicken art. 

For only 260 calories per serving you can have pasta and chicken and still eat healthy! 

Find the recipe and the nutritional counts HERE. 

All of the above salads have their own homemade dressing which I prefer over store bought. Don't get me wrong - I use store bought dressing quite often, but making your own can be so much more rewarding. 

Still looking for more salad as a meal ideas? Check out our previous round up:

18 Salad As A Meal Ideas - HERE

18 more recipes with homemade dressings which include calorie counts and nutritional values.