Quick and Easy Din Tai Fung Inspired Cucumber Salad
Several weeks ago, I had the opportunity to dine at Din Tai Fung for the very first time. Din Tai Fung is a popular Taiwanese restaurant chain. I joined a group of friends, and together, we had the pleasure of ordering a variety of delectable dishes and popular side dishes from the menu.
From Cucumber Salad to Wood Ear Mushrooms in Vinegar Dressing, to Xiao Long Bao (Soup Dumplings), to Shrimp & Pork Shao Mai, to Spicy Pork Wontons, to Pot Stickers, to of course, one of the excellent noodle dishes, we tasted so many delicious dishes, it’s hard to pick a favorite.
Why I Made This Copycat Recipe
One dish that especially stood out to me was the crunchy Asian Cucumber Salad. Creating my own Din Tai Fung copycat recipe at home flashed through my mind instantly after eating the Taiwanese cucumber salad. It is crunchy cucumbers season in Oregon, so this crunchy cucumber salad salad is perfect for a hot summer day. Bonus, this is a super easy recipe, with simple ingredients that maintains its nice crunch the next day!
Sure, the classic Din Tai Fung’s Cucumber Salad recipe uses Persian cucumbers, but you can use any variety of cucumbers. I use pickling and salt and pepper cucumbers in my Din Tai Fung Inspired Cucumber Salad recipe.
Ingredients in Din Tai Fung Cucumber Salad
For the Cucumbers
Cucumber Slices – If you don’t have farm fresh cucumbers some excellent options are Persian Cucumbers or English Cucumbers. Both types of cucumbers are available at most grocery stores. Both have a thinner skin and fewer seeds.
Kosher Salt
Dressing Ingredients
Vinegar (I use rice vinegar and apple cider vinegar but distilled white vinegar is an excellent option as well)
Soy Sauce (use light soy sauce if you do not want excess salt)
Sesame oil
Honey (or white sugar)
Optional: minced fresh garlic, chopped green onions or red pepper flakes
Topping
Chili oil or chili crisp – the amount of chili oil is up to you!
How to Make this Din Tai Fung Cucumber Salad Recipe
Wash the cucumbers thoroughly and pat them dry with paper towels.
Cut thick slices of cucumbers. Cut off the ends of the cucumbers and then cut them into 1/2-inch slices.
In a large mixing bowl, add sliced cucumbers and sea salt. Let the cucumber mixture sit for at least 10-15 minutes but preferably 30 minutes.
While the cucumbers are sitting, prepare the marinade. Add vinegar, soy sauce, sesame oil, and honey to a small bowl and whisk until combined. TIP: Measuring the honey after the sesame oil allows for the honey to slide out of the measuring spoon more easily.
Once the cucumbers are finished, and the excess water has been drawn out, rinse the salt from the cucumbers. Pat the cucumbers dry with clean dishcloths.
Add the cucumbers and marinade to a large bowl, mix, and let it sit for at least 10 minutes in the refrigerator.
To serve, add cucumbers to a plate or serving dish and drizzle some of the marinade and chili oil over top. Option to add any other garnishes you prefer, such as sesame seeds or finely sliced green onion.
How Do You Serve Din Tai Fung Cucumber Salad?
I serve this chilled cucumber salad recipe in many ways, below are some of my favorites:
Appetizer before your meal
Side dish with your meal. Serve it with some rice, a noodle dish, or a grilled or baked protein of choice.
Wash the cucumbers thoroughly and pat them dry with a paper towel.
Slice the cucumbers: Cut off the ends of the cucumbers and then cut into 1/2 inch slices.
In a large mixing bowl add slice cucumbers and salt. Let the cucumber mixture sit for 30 min.
While the cucumbers are sitting, prepare the marinade. Add vinegars, soy sauce, sesame oil, and honey to a small bowl and whisk until combined. Adding the honey after the sesame oil allows for the honey to slide out of the measuring spoon more easily.
Once the cucumbers are finished, and the excess water has been drawn out, rinse the salt from the cucumbers. Pat the cucumbers dry with clean dish cloths.
Add the cucumbers and marinade to a large bowl, mix, and let sit for at least 10minuites in the refrigerator.
To serve, add cucumbers to a plate or serving dish and drizzle some of the marinade and chili oil over top. Option to add any other garnishes you prefer such as sesame seeds or finely sliced green onion. Enjoy!
June harvest brings strawberries and rhubarb, a tried-and-true dessert combo. Once I see the first batch of fresh rhubarb I have to make this Easy Strawberry Rhubarb Crisp. The combination of flavors is mind-blowing. Sweet, tart, nutty, buttery, and (if you top with ice cream) creamy all at the same time.
This dessert dish is easy but also quite impressive. Make this for a gathering and your guests will ask you how you made such a seasonally delicious dessert!
Diving right into it, I’ll review a little about the ingredients, how to make this crisp, and any additional add-ins or possible variations of this recipe. All followed by my Sharper Nutrition Fix about the beautiful springtime vegetable Rhubarb.
Ingredients: Fruit
Fresh Strawberries: Immediately upon returning from the farmer’s market I washed my strawberries in a 4:1 water: vinegar bath. This helps to remove bacteria and mold spores, while also washing away any grime and grit.
You can use this vinegar bath method with other berries whether store-bought, from the farmer’s market, or the pick-your-own variety.
Fresh Rhubarb: Rhubarb is a vegetable I am still learning about. Having not cooked with it much while growing up, I am excited to finally adventure around with its flavors in my 30s. More info on rhubarb is below.
*If you notice strings coming off the sides after chopping up the rhubarb, don’t worry – that’s normal. Just remove them from the fruit mixture.
I use fresh fruit in this recipe but frozen strawberries and frozen rhubarb could also be used for this Strawberry Rhubarb Crisp.
Ingredients: Crisp Topping
Butter: The butter makes this recipe. If you are thinking of omitting this, don’t. If needed, you can replace the butter with chilled coconut oil, or margarine.
Old Fashioned Oats: This ingredient (along with the nuts) adds texture to the crisp topping. I also enjoy the nutritional benefits the rolled oats add to this dessert. As a whole grain, oats are loaded with fiber and protein.
All-Purpose Flour: The flour provides a nice bready, crispy layer over top of the fruit.
Sugar: The ¼ cup of sugar in this topping enhances the flavors of the fruit while marrying it with the crumble topping. Note, I add zero sugar to the fruit base in this recipe. I like to use light brown sugar but you could use granulated sugar or date sugar.
Salt: Salt is another flavor enhancer. A little goes a long way in this recipe. I prefer kosher salt for this recipe.
Nuts: Last but not least, nuts. My favorite part about this recipe. I used Pecans because I love their crunchy nutty flavor alongside the melt-in-your-mouth fruit base and buttery oat topping. Use whatever nut varietal you prefer. Walnuts, almonds, or hazelnuts would also pair excellently with this dessert.
Step-By-Step Instructions
I love making crisp recipes from scratch because all you need is a bowl, a baking dish, a knife, and a cutting board.
You could also use some measuring spoons and a rubber spatula but I often “eyeball” ingredients in a crisp recipe, and mix the topping with my hands.
1. Preheat the oven to 375 degrees F and butter the bottom of your baking dish.
2. Lay the cut-up strawberries and rhubarb along the bottom of the dish. Set aside.
3. Make Crisp topping by adding all the crisp ingredients to a medium bowl and mixing. For less clean-up, I just use my hands to mix the butter oat mixture. However, the option to use a food processor pulsing 5-10 times for a finer crisp topping.
4. Cover the fruit with the crisp topping and bake at 375 degrees F for 35-40min.
5. Let the cooked crisp rest on the counter for 10 minutes before serving. Enjoy!
Add-ins and variations
There are tons of ways this recipe can be altered. Below are a couple of variations that would work well.
Citrus Juice/Zest: Previously, I followed an NYT Rhubarb Crisp recipe that incorporated either orange juice/zest into the rhubarb. The orange was a wonderful addition. To keep my recipe simple, I omitted any extra zesting or juicing. The strawberries are pretty flavorful on their own and I didn’t want their flavor obscured by another fruit.
Cut the crumble topping in half: My crisp recipe has a large amount of crisp topping. This is the way I like it – crunchy meets fruity. Additionally, it works amazingly with a scoop of vanilla ice cream over top – I recommend some high-fat ice cream such as Tillamook vanilla or homemade. If you are thinking of keeping this a bit lighter, perhaps cut the crumble topping in half.
Sharper Nutrition Fix: Rhubarb
Ever tried Rhubarb? No? It’s not too late!
This veggie is often seen in spring-time dessert recipes because of its yummy tart flavor.
Once cooked, the tartness mellows, and just like freshly squeezed lemons in a lemonade, it pairs oh-so-well with sugar. Moreover, Rhubarb can be enjoyed in many non-dessert dishes. Try um’ pickled, sautéed, or in a salsa!
Rhubarb and Health
In traditional Chinese medicine, Rhubarb has been used for its antibacterial, anti-inflammatory, and anticancer properties.
Rhubarb has shown notable clinical applications as well. These include effective treatments for Constipation, Severe acute pancreatitis, Sepsis, and Chronic Renal Failure.
No matter how you slice it, Rhubarb is impressive and yummy.
Easy Italian Grinder Salad with Creamy Greek Yogurt Italian Dressing
No need for a hoagie roll for this recipe, we have all the good parts mixed into a bowl for an amazing veggie-packed grinder salad recipe. This Grinder Salad with Creamy Greek Yogurt Italian Dressing offers a well-rounded combination of nutrients, flavors, and textures! It makes a delicious lunch, and dinner, an addition to a potluck or picnic, and stores well for leftovers! It’s a no-brainer why this was a viral recipe on TikTok!
Why You Should Make This Italian Grinder Salad Recipe
This colorful salad recipe is also high in fiber, protein, and probiotics. Moreover, this recipe is customizable. You can keep this vegetarian by omitting the deli meat or perhaps swapping it for a plant-based alternative. You can also add your favorite grinder ingredients. Some other toppings I enjoy are spinach, alfalfa sprouts, sliced cucumber, jalapenos, Pickles, or red pepper flakes.
Grinder Salad Ingredients
Greens (the base of the salad)
Romaine lettuce, brussels sprouts, kale, napa cabbage, or iceberg lettuce – really any other crunchy lettuce of choice
Vegetables
Bell peppers, small dice (approx 1 pepper)
Red onion, small dice
Cherry tomatoes, halved or quartered (you could use any tomatoes you enjoy like grape tomatoes)
Banana peppers
Hot peppers, chopped (such as Trader Joe’s Bomba Peppers or Mama Lil’s Sweet Hot Pickled Peppers)
Proteins
Turkey, thinly sliced
Italian cured meat, such as salami or pepperoni, thinly sliced
Other types of meat you can use include roast beef, ham, or other cold cuts. I like to include at least two different meats.
Cheese
Provolone cheese, sliced or shredded
Other cheese you can use include cheddar cheese, swiss cheese, or parmesan.
Creamy Yogurt Italian Dressing
Mayo
Greek yogurt
Parmesan cheese, grated
Italian seasoning
Red wine vinegar
For a tangy dressing, you can add more tangy red wine vinegar, lemon juice, or even a touch of banana pepper juice!
Garnish
You can garnish this salad however you like. Some of my suggestions include:
drizzle some olive oil
sprinkle some red pepper flakes
add more Italian seasoning
a dash of salt
a sprinkle of black pepper
Step By Step Instructions
Prepare The Creamy Yogurt Italian Dressing: In a small bowl, whisk together the mayo, Greek yogurt, Italian seasoning, grated Parmesan cheese, and red wine vinegar to make the dressing.
Add Greens: In a large bowl, add your greens base of Romaine lettuce.
Layer Ingredients: Arrange the bell peppers, tomatoes, red onion, pepperoncini peppers, and chopped hot peppers, into the bowl.
Add the thinly sliced turkey Italian cured meat and provolone cheese over the salad.
Serve: Wait to toss the ingredients together until just before serving for maximum impact. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
To store this salad: Place it in an airtight container for a day in the fridge. This recipe is best if using a heartier green like Brussels sprouts, kale, or cabbage.
How to Serve This Grinder Salad Recipe
I like to serve this Grinder Salad recipe in many different ways.
Alone as a Hearty Salad
As a side with some soup, perhaps Italian Wedding, Tomato Basil, or New England Clam Chowder
Alongside some crusty bread
As meal prep mason jar salads! Just add all the ingredients to a 32oz mason jar and keep the creamy Italian dressing on the side until you are ready to serve!
FAQ (Ask a Dietitian!)
What is a grinder sandwich made of?
A grinder sandwich is typically made up of sliced deli meats, cheeses, vegetables, and condiments. For example, a grinder sandwich might consist of thinly sliced turkey, salami, ham, with provolone cheese, shredded iceberg lettuce, tomato, onions, banana peppers, and mayo served in crusty Italian bread.
Course Appetizer, dinner, Main Course, Salad, Side Dish
Cuisine American
Servings 2servings
Calories 731kcal
Equipment
1 large bowl
Ingredients
4cupsromaine lettuce
1cupred bell peppers, small dice
½cupred onion, small dice
1cupcherry tomatoes, quartered
½cuppepperoncini peppers, sliced
¼cuphot peppers, chopped
4ozdeli turkey
4ozsalami
2oz provolone cheese
¼cupmayo
½cupgreek yogurt
¼cup parmasean cheese
2tbspred wine vinegar
1tbspItalian seasonings
Instructions
Prepare The Creamy Yogurt Italian Dressing
In a small bowl, whisk together the mayo, Greek yogurt, Italian seasoning, grated Parmesan cheese, and red wine vinegar to make the dressing.
Add Greens:
In a large bowl, add your greens base of Romaine lettuce.
Layer Ingredients
Arrange the bell peppers, tomatoes, red onion, pepperoncini peppers, and chopped hot peppers, into the bowl.
Add the thinly sliced turkey Italian cured meat and provolone cheese over the salad.
Serve
Wait to toss the ingredients together until just before serving for maximum impact. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
To store this salad
Place it in an airtight container for a day in the fridge. This recipe is best if using a heartier green like Brussels sprouts, kale, or cabbage.
Here is a silken tofu recipe to add to your savory flavor tofu repertoire. Enjoy an egg-free breakfast that does not sacrifice taste with this Silken Tofu Breakfast Scramble. Making vegan scrambled eggs is super easy and uses simple ingredients. It is almost as easy as making real scrambled eggs!
I am a big fan of shelf-stable tofu that will keep in the pantry for months. Moreover, this is one way to make an easy weeknight meal in under 30 minutes with little to no planning. In this article, I will discuss my Tofu Scramble’s ingredients, how to prepare the dish, how to pair it with other foods, and share a little about the benefits of a plant-based diet.
Silken Tofu Breakfast Scramble Ingredients
Tofu: You can use silken tofu or extra firm tofu for a firmer texture. I like to use firm silken tofu but will use any regular tofu I have lying around. Silken tofu has a similar soft texture to soft scrambled eggs. Tofu has a lovely soft, creamy, yet firm texture. In this recipe, I use Mori-nu tofu.
Soy Sauce: The soy sauce adds color and flavor. Additionally, the soy sauce deepens the flavor and makes these vegan eggs taste “meatier”. This is thanks to soy sauce’s umami flavor.
Turmeric powder: This spice has a beautiful yellow color, mimicking the color of eggs. Not only that, ground turmeric is made from the nutritious turmeric root. What’s more, turmeric is a Zingiberaceae, also known as the ginger family! Is that why ginger and turmeric go together like bread and butter?
Nutritional Yeast: This ingredient adds a “cheesy” flavor without adding the cheese. You will find nutritional yeast used in many vegan dishes. Nutritional yeast is full of B vitamins, specifically, Riboflavin (B2), Niacin (B1), Pyridoxine (B6), Cobalamin (B12), and Folate/Folic acid (B9).
Ginger (Optional): I always add ginger when making this tofu egg scramble and I typically pair it with Vegan Fried Rice. If you would like to serve this over toast and do not want the ginger flavor, simply omit it. To get even more creative, try adding dried or fresh herbs such as garlic, onion, or tahini!
Other Optional Seasonings include Black Pepper, Garlic Powder, Onion Powder, hot sauce, red pepper, and kosher salt.
Step-By-Step Instructions
Prep and mix the tofu
Add the block of tofu to a bowl taking care to drain any excess liquid from the container. Using your hands or a wooden spoon break up the tofu into large chunks then into smaller pieces. **This step is super fun for kids in the kitchen!
Once you have finished breaking up the tofu, add your desired seasonings such as nutritional yeast, turmeric, soy sauce, and ginger, then mix.
Cook your tofu
Next, add a little oil (i.e. olive oil, coconut oil, avocado oil) or vegan butter to your frying pan. Bring to medium-high heat. Add the tofu mixture and sauté for 3-5 minutes. Option to adjust the stove to low-medium heat and top the eggs with vegan cheese before serving.
Finally, serve tofu scramble however you please. See below for serving suggestions.
Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Serving Suggestions for Silken Tofu Scramble Recipe
You can enjoy this soft tofu scramble in a variety of ways. Some of these include:
As a replacement to traditional scrambled eggs perhaps with some vegan bacon bits sprinkled throughout
Spooned over rice and topped with chopped red onions
In a bowl, alongside black beans topped with various creamy sauces like vegan cheese or a vegan cashew herb cream sauce
Served with sautéed baby spinach or any other favorite vegetables
Wrapped inside breakfast burritos
As a protein boost to any vegan breakfast you enjoy
My favorite way to enjoy this vegan silken tofu scramble spooned over avocado toast with sliced onion and a sprinkle of hemp seeds.
What is Tofu? Is Tofu Vegan?
Tofu is a Soybean curd; it is custard-like and made from curdled soy milk. Tofu has a lovely smooth and creamy texture yet presents firm enough to slice. Tofu can be used in a variety of ways including, but not limited to, a breakfast bowl, soup, sauce, sandwich, and stir-fry. You can find tofu in more grocery stores. Best of all, just because tofu is vegan doesn’t mean only vegans can eat it! Many non-vegans can enjoy the benefits of tofu in their cooking. whether they want to lower their carbon footprint, eat less animal protein high in saturated fats, or just open up their culinary journey to new flavors.
Tofu can be packaged in several ways such as:
Stored in water, sealed in plastic containers, and refrigerated
Vacuum sealed in plastic (without water)
Sealed in packaging that is shelf stable for up to 8 months
Freeze-dried
Note that tofu can be frozen for up to 3 months. Freezing your tofu will alter the texture. It drains easier and makes it chewier! I find marinades are better soaked up from first frozen than thawed-out tofu.
Like this Tofu Scramble? Try These Vegan Recipes!
You will want to add this recipe to your list of vegan breakfasts, high-protein breakfasts, and savory dishes recipe collections. Interest in learning more about tofu? Check article called You’re Eating Tofu, Are You Vegan? Is Tofu Vegan?
This Silken Tofu Breakfast Scramble recipe is healthy, plant-based, and delicious! I love to have this recipe on hand for those I have no time to plan and not much time to cook nights.
Add the tofu to a bowl. Using your hands, break up the tofu into smaller pieces. **This step is perfect and super fun for kids in the kitchen!
Once you have finished breaking up the tofu, add the nutritional yeast, turmeric, soy sauce, and ginger, then mix.
Cook your tofu
Next, add avocado oil to your skillet. Bring to medium heat. Add the tofu mixture and sautee for 5-10min.
Finally, serve tofu scramble over rice with some stir-fried veggies alongside some toast, or in a breakfast burrito.
Notes
Ginger: If you are interested in omitting the ginger due to other conflicting flavors in the meal that is absolutely fine. Option to add in dried herbs, fresh garlic, onion, dijon mustard, tahini, cashew butter, miso paste, and/or vegan butter.
This Franks Red Hot Buffalo Chicken Dip is perfect for any time of year. But, I especially love this dip during fall and football season! Plus, I love making and eating all the football appetizers and noms!
Additionally, when I think of football food and snacks, I think of buffalo wing sauce, chicken wings, and blue cheese dressing. Buffalo Chicken Dip is all of those things rolled into one giant baking pan slathered in cheezy goodness.
Buffalo Chicken Dip is everything I love about Buffalo Chicken Wings without the mess. Not only that, but this Franks Red Hot Buffalo Chicken Dip is perfect for gatherings and sitting around a TV watching the big game.
Ingredients in Buffalo Chicken Dip
Chicken: I prefer chicken thighs over chicken breasts. This recipe for Instant Pot Chicken Thighs (Fresh or Frozen) from author Lauren Allen on the Food Blog Tastes Better From Scratch is super informative and only takes 30 minutes.
Franks Red Hot Sauce: I love to use the OG Franks Red Hot Buffalo Sauce in my buffalo chicken dips. However, I have another brand that I love and that’s The New Primal. They have 3 levels of heat for their Buffalo Sauce, Mild, Medium, and Hot! Perfect for individualizing recipes.
Ranch
Cheese – Cream Cheese, Cheddar Cheese, Blue Cheese
Green Topping: A little garnish to finish off the bubbling Franks Red Hot Buffalo Chicken Dip. I love to add some green for contrasting colors. Green onion or chives add a crisp and fresh element to finish off this dish. Some other topping ideas are garlic scapes, parsley, or cilantro.
How to make this Easy Buffalo Chicken Dip
You can make this recipe in an air fryer or slow cooker. In these directions, I’ll review how to make this in a quart baking dish and in the oven!
Cook the Chicken: If you haven’t already, cook the chicken. You can boil, bake, or grill chicken breasts until they’re fully cooked until the internal temperature reaches 165°F. Then shred or dice them. Alternatively, you can use rotisserie chicken for convenience.
Note – This step can be done 1-2 days in advance.
Preheat the Oven: Preheat your oven to 350°F.
In a large pot, sautee diced onion and celery with 1 tbsp butterfor 5 minutes.
Prepare the Cream Cheese Mixture: Once the veggies finish sauteeing, combine the cream cheese, ranch dressing, and buffalo sauce. Stir until well combined and smooth.
Add the Chicken: Add the cooked chicken to the bowl and mix until the chicken is evenly coated with the cream cheese mixture.
Transfer to Baking Dish: Transfer the mixture to a baking dish, spreading it out evenly.
Sprinkle with Cheese: Sprinkle the cheddar and blue cheese on top of the dip.
Bake the Dip: Bake in the preheated oven for about 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and lightly golden brown.
Let It Cool: Once done, remove the dip from the oven and let it cool for a few minutes before serving.
Garnish (Optional): If desired, garnish with chopped green onions, more blue cheese crumbles, or a drizzle of ranch dressing before serving.
Serve: Serve the buffalo chicken dip warm with tortilla chips, celery sticks, or carrot sticks for dipping. Enjoy!
Sharper Nutrition Fix: Three tips for cutting the perfect veggie dipper
Wash your veggies. I like to use a dedicated scrubber brush for my veggie washing.
Prep. Did you know, you can prep veggie dippers a day in advance?! Just cut your veggies and wrap them in a damp paper towel. Store in an airtight container or storage bag in the refrigerator.
Aesthetic. When choosing the veggies to pair with the dip think about what will look the most pleasing to the eye, such as the shape in which you cut your veggie dipper and the color combinations of the veggies.
Examples
Carrots: Whole carrots can have crackly and dirty-looking skin even when scrubbed really well. Peeling the outer layer transforms the carrot into a bright orange visual beauty. Then, think about the size you want the carrot to hold up the sauce or dip you have prepared. Be sure to allow for a good surface area to do so. Last, cut the carrot into 3” long and 0.5inch wide sticks. Not into all the prep? Baby carrots for the win.
Celery: Celery requires little prep work. Just wash, and slice. Celery naturally has a lovely spoon-like shape, perfect for dipping! Plus celery and carrots look beautiful paired together.
Like This Recipe? Check Out These Other Favorites!
This Franks Red Hot Buffalo Chicken Dip recipe is hot, creamy, and spicy. Enjoy it with chips, carrots and celery sticks. This is the perfect dip to enjoy during any sporting event.
If you haven't already, cook the chicken. You can boil, bake, or grill chicken breasts until they're fully cooked until the internal temperature reaches 165°F. Then shred or dice them. Alternatively, you can use rotisserie chicken for convenience.
Note - This step can be done 1-2 days in advance.
Preheat the Oven
Preheat your oven to 350°F.
In a large pot, sauté diced onion and celery with 1tbsp butter for 5 minutes.
Prepare the Cream Cheese Mixture
Once the veggies finish sautéing, combine the cream cheese, ranch dressing, and buffalo sauce. Stir until well combined and smooth.
Add the Chicken
Add the cooked chicken to the bowl and mix until the chicken is evenly coated with the cream cheese mixture.
Transfer to a Baking Dish
Transfer the mixture to a baking dish, spreading it out evenly.
Sprinkle Cheese
Sprinkle the cheddar and blue cheese on top of the dip.
Bake and Cool
Bake in the preheated oven for about 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and lightly golden brown.Once done, remove the dip from the oven and let it cool for a few minutes before serving.
Garnish and Serve
If desired, garnish with chopped green onions, more blue cheese crumbles, or a drizzle of ranch dressing before serving.
Serve the buffalo chicken dip warm with tortilla chips, celery sticks, or carrot sticks for dipping. Enjoy!
Notes
Serve with carrot and celery sticks, tortilla chips, and/or crackers.
It’s almost Strawberry Season, one of my favorite times of the year. Strawberries can be eaten any time of the day because they are just too good to limit to breakfast and dessert. Moreover, this Spinach Strawberry Goat Cheese Salad is one epically delicious way to incorporate this springtime fruit. In Oregon, fresh strawberries are ripe in May and June! The season is quick so grab them while you can!
Why You Will Love Making This Recipe
This recipe is healthy, easy, and ready in under 15 minutes. It makes for an excellent side salad or make it a meal with some additional protein like baked tofu, roasted chickpeas, smoked fish, or grilled shrimp!
Spinach Strawberry Salad Ingredients
Strawberries: Strawberries are the ingredient that makes this salad stand out. I recommend using local strawberries for optimal strawberry flavor.
Baby Spinach: Spinach is the base leafy green of this salad recipe. You could swap this ingredient out for Romain, Butter Lettuce, or a combination of lettuces.
Cucumber: Cucumber is one of my favorite veggies to include in a salad. The flavor is subtle and refreshing and the texture is crisp and hydrating.
Goat Cheese: Creamy and delicious
Nuts: I chose pine nuts but other nuts that would work are sliced almonds, shelled pistachios, walnuts, or candied pecans.
Dressing: I used a balsamic vinegar-based vinaigrette in this Strawberry Spinach Salad recipe. Other dressing possibilities include champagne vinaigrette or poppy seed dressing.
Herbs: Such as basil, dill, parsley, mint.
Salt and Freshly Ground Pepper
I love to use my basil balsamic vinaigrette for this salad. Be sure to use a flavorful olive oil for extra flavor and depth.
Step – By – Step Instructions
Make the Balsamic Vinaigrette Dressing:
In a small mixing bowl or a glass jar with a lid, combine the balsamic vinegar, extra virgin olive oil, honey or maple syrup (if using), Dijon mustard, and minced garlic (if using).
Whisk the ingredients together until well combined, or if using a jar, tightly close the lid and shake vigorously until the ingredients are emulsified.
Season the dressing with salt and freshly ground black pepper to taste. Adjust the sweetness and acidity by adding more honey/maple syrup or balsamic vinegar if desired.
Combine Salad Ingredients:
In a large salad bowl, combine the spinach leaves, herbs, sliced strawberries, cucumber and crumbled goat cheese.
Add the nuts, if using, to the salad bowl.
Dress the Salad:
Drizzle the homemade balsamic vinaigrette dressing over the salad. Start with a smaller amount and add more to taste if needed.
Toss Gently:
Toss the salad gently to coat the ingredients evenly with the dressing.
Serve:
Serve the salad immediately.
Pairings and Compliments
Protein Pairing
To make this meal a bit more filling add some more protein! I like to add leftover grilled chicken or shrimp from a previous meal. Looking to add more plant-based protein? Try adding some marinated tofu, or roasted chickpeas. YUM.
Other Compliments
Serve this dish with a cup of soup or fresh-baked bread from your favorite local bakery! Another way to dish up this recipe is as a side dish. This salad compliments some organic sweet Italian sausage or grass-fed beef burgers. Additionally, this recipe would be wonderfully enjoyed at a Mother’s Day Brunch or Memorial Day BBQ! And lastly, this Strawberry Spinach Salad is a nutritious and delicious addition to any event or cookout.
Sharper Nutrition Fix: Iron
Cool Science: Iron Absorption Strawberries and Spinach
A topic we don’t normally think much about is Nutrient Absorption. In order for our bodies to utilize the nutrients in the food we eat, it must first be absorbed. Some foods do a better job of providing bioavailable nutrients than others; one example of this is Iron. There are two types of Iron that we consume in our diets, heme iron and non-heme iron.
Heme iron is easily absorbed in the body and found in foods like red meat.
Non-heme Iron is not as readily absorbed and is found in foods like dark leafy greens, like spinach.
For individuals who eat completely plant-based or mostly plant-based, one of the best ways to ensure adequate iron levels is to consume Vitamin C with iron-rich foods. Consuming foods high in Vitamin C, like fruits (aka strawberries) and vegetables, has been shown to improve the absorption of non-heme iron in the body.
Why Care About Iron
Iron plays an important role in many vital bodily functions. Below are just a few.
Iron benefits immunity
Improvements in Athletic Performance
Iron benefits energy and alertness
Something To Note
This Strawberry Spinach Salad Recipe could be a super salad for iron absorption. However, there are other factors that might inhibit iron absorption. If you are struggling with Iron Deficiency or Iron Deficiency Anemia, I recommend working 1:1 with a Registered Dietitian.
Like this recipe?! Here are some other salad recipes you may enjoy!
A handful of fresh herbs per eaters preferencebasil, parsley, dill, mint etc
Vinaigrette Dressing
½cupolive oil
⅓cupbalsamic vinegar
2tbspfresh lemon juiceoptional
1tspkosher saltor to taste
½tsp fresh cracked pepper
1/4cup basil, chopped or julienned
Instructions
Make the Balsamic Vinaigrette Dressing
In a small mixing bowl or a glass jar with a lid, combine the balsamic vinegar, extra virgin olive oil, honey or maple syrup (if using), Dijon mustard, and minced garlic (if using).
Whisk the ingredients together until well combined, or if using a jar, tightly close the lid and shake vigorously until the ingredients are emulsified.
Season the dressing with salt and freshly ground black pepper to taste. Adjust the sweetness and acidity by adding more honey/maple syrup or balsamic vinegar if desired.
Combine Salad Ingredients
In a large salad bowl, combine the spinach leaves, herbs, sliced strawberries, cucumber and crumbled goat cheese.
Add the nuts, if using, to the salad bowl.
Dress the Salad
Drizzle the homemade balsamic vinaigrette dressing over the salad. Start with a smaller amount and add more to taste if needed.
Toss Gently
Toss the salad gently to coat the ingredients evenly with the dressing.
