Salads & Sides

Cooked low and slow, like my Aunt Helen taught me—bacon, butter, and no rush. I know green beans aren’t exactly the flashiest thing on the dinner table. Nobody ever says, “Ooooh, did you try the green beans?!” But these? These are different. These are Sunday dinner beans. These are “I’ll just have a little more” beans. The kind that simmer for an hour, get all cozy with bacon and onion and chicken broth, and come out tasting like somebody loves you. I’ve been making these for years now. I didn’t invent ’em—Lord knows women smarter than me were cooking this …

Let me tell you, the first time I made this Layered Dublin Salad, it wasn’t even for a holiday—it was a random Tuesday, I think. I’d stumbled on an old Irish cookbook at a flea market (you know the kind, soft pages, no pictures, just honest food), and tucked in the corner was a scribbled version of this beauty. Now, I’m not saying it changed my life… but it sure made that week’s leftovers a lot more exciting. It’s crisp, colorful, and hearty, but not fussy. It’s got those old-fashioned Midwestern vibes—like the layered salads my Aunt Peggy used to …

So listen—this started as one of those “I should probably eat less pasta” moments. You know the kind. After a week of spaghetti, leftover spaghetti, and one too many drive-thru orders, I looked at a head of cauliflower and thought, well, let’s see what you can do, big guy. I wasn’t expecting magic. But oh my stars—once I smothered it in cream, eggs, and every cheese I had in the fridge? It turned into this rich, bubbly, golden dream. And let me tell you, nobody asked where the noodles went. Not my husband. Not my daughter. Not even my cheese-snob …

If you’ve ever wandered by a little backyard barbecue or poked around your local taco shop right as the grill is smoking, you might already know the magic I’m about to describe. There’s just something irresistible about the way sweet corn pops against the freshness of crunchy cabbage, and when you whirl it all up in a tangy, creamy dressing with a whisper of heat? Well, friends, that’s basically summer in a bowl for me. This isn’t the kind of coleslaw you grew up with at church picnics—no offense to Aunt Jan’s classic recipe! This is a lively, Mexican street …

Salads get a lot of praise. They’re colorful. They’re fresh. They make us feel like we’ve got our lives somewhat together — even if laundry is piled high and the coffee’s gone cold. A good salad can be comforting, bright, crunchy, and satisfying all at once. But let’s be honest. A bad salad? That’s a bowl of disappointment wearing a healthy disguise. I’ve eaten my fair share of both. Some unforgettable in a good way. Others… well, let’s just say they made me question why lettuce even exists. And the funny thing is, most salad mishaps aren’t dramatic. They’re small …

It’s a hearty Tex-Mex chopped chicken salad. The dish is unified in established Mediterranean lettuce, and it contains juicy veggies in the creamy spicy and zesty-warm ranch dressing. It has a blast of flavor that, with its varied textures of crunchy tortilla chips, creamy cheese, and juicy tomatoes, will make one feel like they have had a whole new party in their mouth. Perfect as a hearty lunch or dinner meal to feed family or friends at a potluck, this salad is also versatile. Why You’ll Love This Recipe It is absolutely mood-uplifting, makes everyone feel good from within and …

This Spinach Salad With Warm Bacon Dressing is an utterly healthy and decadent treat! Fresh, crispy leaves of spinach are tossed in with juicy tomatoes, sourish red onions, hard-boiled eggs, and crunchy croutons, and drizzled with warm, savory bacon dressing that is deep in flavor. It is one of the most classic salads for any meal, during the middle of the day, in the evening, or even as a great accompaniment for special events. Let’s learn how to make this delicious and restaurant-tasting salad at your home. Ingredients For the Salad: For the Warm Bacon Dressing: Instructions Step 1: Cook …

I know what you’re thinking: “Crackers? In a salad?” And listen, I get it — the first time I heard about Georgia Cracker Salad, I raised an eyebrow too. But y’all, this little oddball of a dish has earned a permanent spot on my summer table, right between the deviled eggs and the tomato pie. My Aunt Dottie used to bring this to every church potluck and family reunion, and without fail, folks would hover around the bowl with puzzled looks… until they took that first bite. Then it was “Who made this?” and “Can I get the recipe?” every …

Okay. Let me just say this right off the bat:I did not expect this salad to be a hit. I really didn’t. It’s peas. You know? Not exactly thrilling. But years ago, I saw a version of this floating around in one of those old church cookbooks — the kind with hand-drawn little veggies in the margins and at least four recipes for “congealed salad.” I gave it a shot. Tossed it together one weekend when we had friends coming by. I figured, hey, worst-case scenario, we’ll eat it ourselves all week. Well. We did not have leftovers. And now …

Introducing a Tasty Cool Sunshine Salad that combines juicy slices of pineapple, sweet mandarin oranges and yummy banana slices, all enclosed in a rich, velvety vanilla appeasement of pudding. This fantastic dessert is always enjoyable anytime people celebrates events such as brunch, picnics, or even easy-to-make light desserts! Serve cold and watch the faces smile. Why You’ll Love This Recipe Gentle, refreshing, and any-happy sunshine salad is made from juicy pineapple, succulent orange, and a creamy, thick pudding. A brief bite of a dessert-or-salad will immediately imbue forms of delicious, literally refreshing rays of sun. This is easy to do, …