Collard Green and Apple Salad Crisp Collard Greens with Sweet Apple and Tangy Dijon Vinaigrette Ingredients: 1 bunch collard greens, stems removed and leaves finely shredded 2 apples (such as Honeycrisp or Fuji), thinly sliced 1/4 cup red onion, thinly sliced 1/4 cup walnuts, toasted and roughly chopped 1/4 cup feta cheese, crumbled (optional) Juice of 1 lemon 1 tablespoon olive oil Salt, to taste For the Dijon Vinaigrette: 3 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1 teaspoon maple syrup or honey Salt and pepper, to taste Directions: In a large bowl, combine the shredded collard greens with the lemon juice, 1 tablespoon olive oil, and a pinch of salt. Massage the greens for 1–2 minutes to soften. In a separate small bowl, whisk together the vinaigrette ingredients: olive oil, Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper. Add the sliced apples, red onion, toasted walnuts, and feta (if using) to the bowl with the collard greens. Pour the vinaigrette over the salad and toss well to coat everything evenly. Serve immediately or let sit for 10–15 minutes to allow flavors to meld. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: Approximately 220 kcal per serving | Servings: 4 servings #collardgreens #applesalad #healthyrecipes #autumnsalads #leafygreens #vitaminrich #crunchysalad #homemadesalad #seasonaleating #quicklunch #saladideas #greensalad #dairyoptional #nuttycrunch #foodblogfeed #freshflavors #easymeals #plantforward #collardgreenrecipes #applerecipes This Collard Green and Apple Salad is crunchy, refreshing, and packed with fall flavors! Perfect for a light lunch or holiday side

Pesto Tortellini Salad Chilled Pesto Tortellini Salad with Cherry Tomatoes and Mozzarella Ingredients: 1 (20 oz) package refrigerated cheese tortellini 1 cup cherry tomatoes, halved 1/2 cup fresh mozzarella pearls 1/3 cup basil pesto (homemade or store-bought) 2 tablespoons extra virgin olive oil Salt and black pepper to taste 1/4 cup grated Parmesan cheese 2 tablespoons pine nuts (optional, toasted) Fresh basil leaves, for garnish Directions: Cook tortellini according to package instructions. Drain and rinse with cold water to stop cooking. Let cool completely. In a large bowl, combine the cooled tortellini, cherry tomatoes, mozzarella pearls, and pesto. Drizzle in olive oil and gently toss to combine. Season with salt and black pepper to taste. Sprinkle with Parmesan cheese and pine nuts, if using. Chill in the refrigerator for 30 minutes before serving for best flavor. Garnish with fresh basil leaves before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 385 kcal | Servings: 6 servings #pestotortellinisalad #tortellinirecipes #easyitaliansalad #coldpastasalad #cheesetortellini #summerrecipes #pestolovers #picnicsalad #quickmeals #freshbasil #homemadepesto #saladideas #potluckfavorite #mozzarellapearls #tomatosalad #cheeselovers #chilledsalad #vegetarianpasta #italianinspired #easycomfortfood This Pesto Tortellini Salad is perfect for summer picnics and weeknight meals So fresh and so EASY!

Tomato and Mozzarella Salad Classic Tomato and Mozzarella Salad with Basil and Balsamic Glaze Ingredients: 3 large ripe tomatoes, sliced 8 oz fresh mozzarella cheese, sliced 1/4 cup fresh basil leaves 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic glaze Salt and freshly ground black pepper, to taste Directions: On a large serving platter, alternate slices of tomato and mozzarella in an overlapping pattern. Tuck whole basil leaves between the layers of tomato and cheese. Drizzle the olive oil evenly over the top of the salad. Follow with a drizzle of balsamic glaze for a sweet and tangy finish. Sprinkle lightly with salt and black pepper to enhance the flavors. Serve immediately, or refrigerate for 10–15 minutes before serving for a chilled version. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 280 kcal | Servings: 4 servings #capresesalad #tomatomozzarella #basilrecipes #freshsalads #quickmeals #summerrecipes #classicitalian #vegetarianrecipes #saladideas #balsamicglaze #oliveoilrecipes #healthyitalianfood #easyappetizers #simpleingredients #saladplating #gardenfresh #tomatorecipes #mozzarellalovers #lightmeals #cheeseloversunite Nothing beats the simplicity of a Tomato and Mozzarella Salad Fresh, juicy, creamy, and topped with basil + balsamic bliss!

Old-Fashioned Potato Salad Creamy Traditional Old-Fashioned Potato Salad Ingredients: 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes 3 large eggs 1 cup mayonnaise 2 tablespoons yellow mustard 1 tablespoon apple cider vinegar 1/2 teaspoon sugar 1/2 teaspoon celery seed 1/2 cup celery, finely chopped 1/3 cup red onion, finely chopped 1/4 cup dill pickles or sweet relish Salt and pepper to taste Paprika for garnish (optional) 2 tablespoons chopped fresh parsley (optional) Directions: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork tender, about 10-12 minutes. Meanwhile, place eggs in a separate pot, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat; let sit for 10-12 minutes. Then cool and peel. Drain the cooked potatoes and let them cool slightly. In a large bowl, combine mayonnaise, mustard, apple cider vinegar, sugar, celery seed, salt, and pepper. Mix well. Chop the eggs and add them to the bowl along with celery, onion, and pickles or relish. Gently fold in the cooled potatoes and mix until everything is well coated. Adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving to let flavors meld. Garnish with paprika and parsley if desired. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes + chill time Kcal: 320 kcal per serving | Servings: 6 servings #potatosalad #oldfashionedrecipes #comfortfood #picnicrecipes #bbqsides #classicdishes #homemadesalad #southernsalad #easyrecipes #potatorecipes #eggsalad #familyfavorites #creamyrecipes #traditionalflavors #saladideas #mustardmayo #saladside #picnicfavorites #retrofood #memorablemeals This Old-Fashioned Potato Salad is creamy, nostalgic, and the perfect side dish for your next picnic or BBQ! 🥔🍴🌿

Fried Green Tomato and Goat Cheese Salad Crispy Fried Green Tomatoes with Creamy Goat Cheese Salad Ingredients: 3 large green tomatoes, sliced 1/2-inch thick 1 cup cornmeal 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon smoked paprika 2 large eggs 1/4 cup buttermilk 4 cups mixed salad greens 4 ounces goat cheese, crumbled 1/4 cup toasted pecans or walnuts 2 tablespoons olive oil (for frying) For the dressing: 3 tablespoons olive oil 1 tablespoon apple cider vinegar 1 teaspoon honey 1 teaspoon Dijon mustard Salt and pepper to taste Directions: In a shallow dish, combine cornmeal, flour, salt, pepper, and smoked paprika. In another bowl, whisk together eggs and buttermilk. Dip tomato slices first into the egg mixture, then dredge in the cornmeal mixture, pressing lightly to coat. Heat olive oil in a large skillet over medium heat. Fry tomatoes until golden and crispy, about 3 minutes per side. Drain on paper towels. In a large bowl, toss salad greens with dressing ingredients until evenly coated. Arrange greens on plates, top with fried green tomatoes, crumbled goat cheese, and toasted nuts. Serve immediately. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 320 kcal per serving | Servings: 4 servings #friedgreentomatoes #goatcheese #saladrecipe #crispyandcreamy #southerncooking #vegetarianrecipes #easyrecipes #saladideas #comfortfood #freshsalad #homemade #fallrecipes #lightmeals #saladlover #healthyeats #foodie #seasonalrecipes #dinnerideas #freshandcrisp #nuttyflavors 🍅🧀 Crispy fried green tomatoes paired with creamy goat cheese make this salad a perfect balance of textures and flavors! Fresh, crunchy, and satisfying.