Give summer one last hurrah with this peach panzanella salad tossed with burrata and fresh basil pesto dressing.

Jump to recipe

Recently I went out to lunch with coworkers to Osteria Pizzeria with the intention of trying their lunch special but then I saw the limited peach-inspired menu and I had to try their peach panzanella salad before the end of summer banishes good peaches for another year. It ended up being one of the best things I have had all summer.

Naturally I had to recreate it at home and our neighborhood Lab Day potluck seemed like the right time as this is a salad best eaten the same day it is prepared and makes enough for 8 servings (but when served at a potluck goes much further obviously). I brought it along with my potato chip buckeyes and both were a hit.

This was actually the first time I’ve made any panzanella salad, let alone a peach panzanella salad. You could use bread that been left out overnight but since I didn’t prepare ahead of time I found a recipe that lightly toasted the bread cubes in the oven – worked like a charm. Similar to Panzanella Toscana, traditional panzanella was originally created to reduce food waste – hence the standard to use old, dry bread.

The best part was most of the ingredients were also acquired from my garden or the farmers market with the exception of the cucumber, burrata, olive oil, and vinegar. Mostly because I already had a cucumber and the olive oil on hand.

What makes up this peach panzanella salad?

• Toasty bread
• Cucumber
• Tomatoes
• Peaches
• Fresh basil
• Burrata
• Basil pesto dressing

Toss everything together and let it sit for an hour and you’ve got a summer worthy side dish. And I am just as obsessed with my homemade version of peach panzanella salad as the one I had dining out so that’s a win. So grab those peaches while you still can and make some for yourself!

Missed out on peaches? I bet this would also be good with other stone fruits, figs, or apple. As usual I enjoy a recipe that can be easily adapted for what I have on hand or the seasons and panzanella salad is definitely one of them.

Four years ago: Lemongrass Coconut White Chocolate Chip Cookies

Five years ago: Gingered Pear Crisp Galette with Whipped Mascarpone

Seven years ago: Baked Peanut Butter Churros with Chocolate Caramel Sauce

Eleven years ago: Grilled Polenta with Spicy Steak

Thirteen years ago: Peanut Butter and Chocolate Popcorn

Fourteen years ago: Buffalo Chicken Meatball Subs

PEACH PANZANELLA SALAD

Print

Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PEACH PANZANELLA SALAD

• 1 loaf very crusty Italian bread, cut into 1-inch cubes
• Olive oil*
• 1 seedless cucumber, halved and sliced
• 2 cups quartered cherry tomatoes**
• 2 peaches, pitted and thinly sliced
• 0.66 oz. fresh basil leaves, torn
• 8 oz. burrata, torn

BASIL PESTO DRESSING

• 1/4 cup basil pesto
• 2 Tbsp champagne vinegar (or white wine vinegar)
• Salt and pepper, to taste

Directions

1. Preheat the oven to 275°F.
2. Evenly spread bread cubes on a large rimmed baking sheet, and drizzle lightly with olive oil. Toast in the oven without browning, 25-30 minutes. Remove the bread from the oven and let cool to room temperature.
3. Meanwhile, make the dressing. Add pesto and vinegar to a small bowl and whisk together (or place in a jar with lid and shake).
4. In a large bowl, combine the bread, cucumber, tomatoes, and peaches. Pour the dressing over the salad ingredients, tossing gently. Add the basil and burrata, and toss again. Cover and allow to sit at room temperature for 1-2 hours before serving.
5. Sprinkle with more salt and pepper to serve.

Notes

*I used Pomora basil olive oil. **Any kind of tomatoes will do, but preferably one you enjoy.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from The Pioneer Woman and inspired by a seasonal menus item at Osteria Pizzeria.

Sweet, tangy and crunchy kale slaw is the perfect side for BBQ and more. Serve it next to BBQ ribs, top it on a pulled pork sandwich, or even a taco.

Jump to recipe

I used to hate coleslaw of any kind: mayo-based, vinegar-based, it didn’t matter. So when I moved to Memphis, TN in 2007 and ordered a pulled pork sandwich for the first time, not knowing that they serve it topped with coleslaw, I was most perturbed.

After years of remembering to order said sandwich without the coleslaw, eventually, I grew to not only accept it but to enjoy it. I am not sure exactly when the moment happened, but I am fairly certain it was when I had a batch of fresh coleslaw instead of the mushy less flavorful kind. I’m not going to say I loved it, but I enjoyed it in the right circumstances (like on a pulled pork sandwich or sloppy joe, particularly an apple slaw version).

Fast forward to my second (and current) stint in Columbus, OH and I discovered the magic that is kale slaw at a local BBQ joint, The Pit BBQ Grille (sadly closed). Kale slaw I can say I love and would eat straight up as a side. Although it was also particularly delicious on their BBQ Pit bowl as well.

While I never determined their exact “Pit slaw” recipe, it reminded me of a cross between broccoli salad and and the Chick-fil-A kale salad. So when I decided to make my own kale slaw copycat, those are the two recipes I combined.

The result was as close as I can remember based on my taste bud memory and photos. The best thing about this kale slaw is it’s versatility. Sure it’s delicious with BBQ, but I’ve also had it on top of tacos (as pictured) and found it to be the perfect compliment.

How would you serve this kale slaw?

KALE SLAW

Print

Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KALE SLAW

• 8 oz. of kale, stems removed and leaves thinly sliced (about 1 bunch)
• 1/4 of a small head of red cabbage, cored and thinly sliced
• 8 ounces of Brussels sprouts, trimmed and thinly sliced

DRESSING

• 1/2 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• Salt and pepper

Directions

1. In a large bowl, toss together the kale, cabbage and Brussels.
2. In a small bowl*, whisk together the mayonnaise, vinegar, honey, and salt and pepper to taste.
3. Pour dressing over the slaw and toss to coat**. Serve immediately or up to a day later.

Notes

*Or shake in a jar with a lid. **Can can be prepped the day before and tossed together when ready to serve.

Source: Adapted from Perry’s Plate and my Bacon & Blue Cheese Broccoli Salad.

Vibrant pink colored beet pasta salad is coated with fresh arugula-basil pesto and tossed with roasted beets and red onion, more fresh basil, toasted walnuts, and creamy goat cheese.

Jump to recipe

Ever since I made beet potato salad this beet pasta salad has been on my recipe idea list. But the idea of adding pesto into the mix didn’t come along until I made beet gnocchi served with an arugula-basil pesto sauce which blew my mind.

As for the remaining accompanying ingredients I knew goat cheese and walnuts had to be involved after making my beet & goat cheese pizza. Basically what I am trying to say is this beet pasta salad recipe was a long time in the making.

Beet Pasta Salad Ingredients:

• beets
• olive oil
• balsamic vinegar
• red onion
• preferred pasta shape
• basil pesto
• walnuts
• fresh basil
• goat cheese

Initially I was worried the mixture of green basil pesto and deep pink beets would results in a brown color, but I was pleasantly surprised with the final color of this beet pasta salad – It’s oh so pretty! I whipped this up for our end-of-summer neighborhood potluck and was not disappointed.

Don’t like walnuts? Want more goat cheese? You could easily increase or decrease, or completely remove any ingredients to your preferences. That’s kind of the glorious thing about pasta salads, they can be whatever you want them to be.

BEET PASTA SALAD

Print

Yield: 16 servings Prep Time: 1 Hour 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 beets, peeled and diced
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1/2 cup diced red onion
• 16 oz. uncooked preferred pasta shape
• 1 cup arugula basil pesto*
• 1/2 cup chopped walnuts, toasted
• 1/4 cup fresh basil, chopped
• 4 oz. goat cheese, crumbled

Directions

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil. Place beets and red onion on the sheet, drizzle with olive oil and balsamic vinegar, and spread into an even layer.
3. Roast in the oven for 45-60 minutes or until beets are fork-tender. Remove from the oven and allow to cool 10-15 minutes.
4. Meanwhile, cook the pasta in a large pot of boiling water according to package directions. Drain and set aside to cool slightly.
5. In a large bowl, add the cooked pasta, beets, red onion, pesto, walnuts, and basil. Toss until evenly coated. Gently fold in the goat cheese until distributed.
6. Cover and store in the refrigerator for one hour, or until ready to to serve.

Notes

*Can substitute with regular basil pesto.

Source: Adapted from Whitney Bond.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Spice up your summer cook outs with a jalapeno popper pasta salad. Made with jalapenos, bacon, cheddar, cream cheese, and Woeber’s smoky bacon mayonnaise.

This post is sponsored by Woeber’s Mustard. I was compensated for this post but all thoughts and opinions are my own.

Jump to recipe

I love a cook out with burgers and hot dogs but it’s not complete without the side dishes – preferably “salads”. Leave it to Americans to term dishes full of starch, such as potato and pasta, as salads. But sure enough they are the most popular side dishes to accompany summer grilled chicken quarters, hot dogs, or hamburgers.

Many people have their own family recipes for either, which are sacred and no other can compare. In my family it’s my dad’s creamy potato salad while in Bob’s family it’s an Italian pasta salad. But of course you know I had to change things up, especially when I had some of Woeber’s Smoky Bacon Mayonnaise on hand.

If you’re from Ohio you may already know that Woeber Mustad Company is a family-owned and operated condiment manufacturer located in Springfield, Ohio since 1905 and their wide range of products (not just mustard) can be found nationwide at Meijer, Walmart, Kroger, Giant Eagle, and Stop & Shop. Don’t have one of those stores near you? Never fear, you can also shop on Woeber’s website.

So if you were armed with Woeber’s smoky bacon mayonnaise, what would you make? My brain went straight to jalapeno popper pasta salad.

Not to be confused with my jalapeno popper mac and cheese but actually inspired by my jalapeno popper potato salad. Funny how you can swap out the potatoes for your preferred pasta shape. Guess that’s the delicious simplicity of these so-called salads!

Jalapeno Popper Pasta Salad Ingredients

• Preferred pasta shape
• Sharp cheddar
• Bacon
• Jalapenos
• Woeber’s smoky bacon mayo
• Cream cheese
• Milk
• Olive oil
• Garlic
• Cayenne pepper
• Smoked paprika
• Salt and pepper
• Red pepper flakes (optional)

JALAPENO POPPER PASTA SALAD

Print

Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 1H15M calories 20 grams fat

Ingredients

• 8 oz. Woeber's smoky bacon mayonnaise
• 4 oz. plain cream cheese, room temperature
• 1/4 cup milk
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 tsp ground cayenne pepper
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Pinch red pepper flakes (optional)
• 12 oz. preferred pasta shape, cooked and cooled
• 8 oz. sharp cheddar, cubed
• 6 slices of bacon, cooked and crumbled
• 2 jalapenos, diced* plus more slices for garnish

Directions

1. In a large mixing bowl, blend together the mayonnaise, cream cheese, milk, and olive oil until smooth. Stir in the garlic, cayenne, paprika, salt, and pepper until distributed.
2. Add pasta, cheese, bacon and jalapenos to the mayo mixture. Toss gently to combine. Garnish with additional jalapeno sliced, if preferred.
3. Cover bowl and chill in refrigerator for at least an hour over overnight before serving.

Notes

*seeds removed for less heat if desired.

Source: Adapted from my Jalapeno Popper Potato Salad.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This retro frito taco salad recipe came out of my mom’s recipe box. Made with spinach, taco seasoned ground meat, onion, tomato, pinto beans, radish, cheese, Catalina dressing, and of course Fritos corn chips.

Jump to recipe

This Frito Taco Salad is the next recipe card that I pulled from those that my mom gave me over the years. But she often didn’t supply a source so I initially wasn’t entirely sure where this one originated.

While searching the internet to determine if this was one of her own creations, I discovered that there are many interpretations of the same dish. Some use Romaine lettuce, beans, corn, or taco seasoning, bur the most consistent thing was ground meat, Catalina dressing, and Fritos corn chips.

Her recipe originally did not call for taco seasoning (just salt and pepper) or pinto beans but I decided to add them because I felt like to be a taco salad it needed taco seasoning, right? After all, where would the taco flavor come from if I didn’t use the taco seasoning? But she did use spinach (albeit half as much) instead of Romaine and radishes so I kept those.

Have you ever had a Frito taco salad before? What’s in your version? This salad actually reminds me a lot of a Doritos salad or as I made it, Cheetos salad. Also similar to a walking taco, or again in my case a Cheetos walking taco (do you see the trend here?).

MOM'S FRITO TACO SALAD WITH CATALINA DRESSING

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 10M 10M

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil 1 lb. ground beef or turkey
• 1 package of taco seasoning (or 2.5 Tbsp homemade)
• 1/3 + 1/2 cup Catalina dressing
• 1/4 cup chopped onion
• 5 oz. fresh baby spinach
• 1 large tomato, diced
• 1/2 cup sliced radishes
• 1 (14 oz.) can pinto beans, rinsed and drained
• 1 cup shredded cheddar cheese (or a blend)
• 16 oz. bag Fritos corn chips

Directions

1. Add oil to a large skillet over medium heat. Once hot, add meat and brown, breaking into smaller pieces, until no longer pink on the outside, about 5 minutes. Add taco seasoning, 1/3 cup dressing, onion, and simmer for 5 more minutes. Remove from heat and set aside to cool slightly.
2. In a large bowl, combine spinach, tomato, radish, beans, cheese, and remaining 1/2 cup dressing*. Add meat mixture and and Fritos, then toss to combine. Serve immediately.

Notes

*Stop here if you are preparing ahead of time. Otherwise the Fritos will get soggy.

Source: My mom gave me this recipe in May of 2007, but while digging through old recipe boxes of hers I found a similar recipe from a Charlene Reid of West Junior High School that originally used 1/2 head of lettuce.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This homemade version of the famous Double Nickel salad consists of mixed green, crunchy bacon, crumbly blue cheese, fresh tomatoes, tangy red onion, and a sweet mustard dressing.

Jump to recipe

To be completely honest, my first experience with this salad was at the cafeteria in the hospital where I work. And then I discovered it at one of my favorite local restaurants, Rusty Bucket. I’m still not entirely sure where the name comes from but it’s definitely one of my favorite salads.

What’s not to love about a salad that involves blue cheese and bacon? A bed of mixed greens is tossed with cherry tomatoes, red onion, crumbled bacon and blue cheese, then topped with a sweet mustard dressing. It’s sweet and savory, fresh and tangy.

A few other favorite salads:

• Chopped BBQ Ranch Salad with Cheetos
• Chopped Village Salad
• Grilled Chicken Gyro Salad with Pita Croutons
• Italian Wedge Salad with Gorgonzola Dressing

DOUBLE NICKEL SALAD

Print

Yield: 2-4 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/3 cup white sugar
• 2 tsp mustard powder
• 1 tsp kosher salt
• 1 pinch red pepper flakes
• 1 pinch ground black pepper
• 1 Tbsp + 1 tsp white vinegar
• 2 Tbsp + 2 tsp water
• 1 tsp pureed garlic
• 2/3 cup canola oil

SALAD

• 10 oz. mixed salad greens, chopped
• 4 slices bacon, cooked and crumbled
• 1 pint cherry tomatoes, chopped
• 4 oz. blue cheese crumbles
• 1/4 cup thinly sliced red onion

Directions

1. In a blender, food processor, or a jar with a lid, combine the dressing ingredients. Blend or shake to form an emulsion. Set aside.
2. In a large bowl, toss together the salad ingredients.
3. Divide into four bowls (or two if the main dish), drizzle with dressing. Serve immediately.

Source: Inspired by Rusty Bucket and dressing from All Recipes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This Italian Wedge Salad had the same presentation you love with tomato, red onion, pancetta, and a homemade gorgonzola dressing.

Jump to recipe

I don’t know what it is about a wedge salad, but I find it so satisfying. Maybe it’s because I find it easier to eat, because you can stab a whole stack of lettuce instead of trying to spear single leaves one at a time, or maybe it’s just the flavorful fresh toppings. Either way I find myself ordering it a lot, especially lately with the hotter temperature we’ve been experiencing.

When I hosted a full-blown Italian coursed dinner recently (twice cause I’m nuts), the Insalata course was this Italian inspired wedge salad. I originally considered using Romaine lettuce but you can’t get the same solid wedge effect as you can with iceburg. Instead I used pancetta in place of bacon and gorgonzola for blue cheese. The end result was the perfect salad after a heavy Secondo meat course.

ITALIAN WEDGE SALAD WITH GORGONZOLA DRESSING

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 10 10

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1 cup sour cream
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 1 tsp Worcestershire sauce
• 1 tsp sugar
• 1/2 tsp dry mustard
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt, or to taste
• 4 oz. gorgonzola, finely crumbled

SALAD

• 1/4 lb. pancetta
• 1/2 large head of iceberg lettuce
• 1 cup cherry tomatoes, quartered
• 1/4 cup sliced red onion
• 1/2 cup crumbled gorgonzola

Directions

1. In a large bowl, whisk together all ingredients except the gorgonzola.
2. Stir in the crumbled gorgonzola. Cover and refrigerate before serving. Up to 8 hours or overnight is best.
3. Season to taste with salt and ground black pepper if necessary before serving.
4. Place a medium sauté pan over medium heat. Add pancetta and cook until crispy. Remove from pan and drain on paper towels.
5. Place lettuce wedges on salad plates.  Pour blue cheese dressing over wedges and sprinkle with crispy pancetta, tomatoes, red onion, and crumbled blue cheese. Serve immediately.

Source: Dressing adapted slightly from The Spruce Eats, salad adapted from A Family Feast.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This refreshing and flavorful watermelon cucumber salad is the perfect side dish for BBQ and grilling all summer long.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

Jump to recipe

This salad might be the culmination of things my husband dislikes – watermelon and cucumber. Unfortunately for him, watermelon has no flavor (it’s predicted to be genetically linked). The same goes for cucumber but he’s all about pickles, and pickled anything for that matter, so while he was a good sport and tried a little bit this salad was essentially just for me.

The first time I had this salad was at a restaurant called MELT Bar and Grilled in Ohio specilaizing in over-the-top grille cheese. On one visit sampling their spring menu, I was introduced to their watermelon salad. Not something I would normally order but hot damn it was my favorite this of the day.

Fast forward to #BBQweek and I knew I had to recreate it as a side for my smoked burgers. This simple salad is easy to put together and is a light and refreshing side dish for any summer cookout. If you don’t like watermelons you could make a similar cantaloupe salad with feta instead.

If you’re looking for more ideas, check the list below and don’t forget to enter the giveaway using the widget located at the bottom of this post.

Wednesday #BBQWeek Recipes

Starters and Sides

• Cowboy Caviar from The Freshman Cook
• Garlic and Lime Grilled Corn from Jen Around the World
• Grilled Garlic Honey Boneless Wings from Blogghetti
• Marinated Green Beans from A Kitchen Hoor’s Adventures
• Smoky Blackberry Grilled Fruit Salad from Cindy’s Recipes and Writings
• Sweet and Smoky Jalapeno Poppers from A Little Fish in the Kitchen

Dinners

• Asian Ribs from A Day in the Life on the Farm
• Blackberry Honey Grilled Salmon from Sweet Beginnings
• Grilled Buttermilk Chicken from Jolene’s Recipe Journal
• Grilled Chicken Caprese from Cheese Curd In Paradise
• Grilled Tuna Steaks with Honey Vinaigrette from Karen’s Kitchen Stories

Desserts

• No Churn Thai Tea Ice Cream from Hezzi-D’s Books and Cooks
• Peanut Butter Rice Krispie Treats from Art of Natural Living

WATERMELON CUCUMBER SALAD

Print

Yield: 6 servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/4 cup olive oil
• 2 Tbsp white balsamic vinegar
• 1 Tbsp honey
• 1 tsp fresh lemon juice
• 1/2 tsp Dijon mustard
• Pinch salt
• 1 tsp black poppy seeds
• 1 tsp Rainier Blackberry Smoky Honey Seasoning & Rub (optional)

WATERMELON CUCUMBER SALAD

• 2 cups quartered cherry tomatoes
• 2 cups seedless watermelon cut into 1/2-inch cubes
• 1 cup sliced and quartered English cucumber (about 1/2 of one)
• 1/2 cup crumbled feta
• 1/4 cup thinly sliced red onion
• 1 Tbsp chopped fresh basil

Directions

1. In a small bowl or jar with a lid, add olive oil, balsamic vinegar, honey, lemon juice, and mustard and whisk/shake until emulsified. Season to taste with salt. Stir in poppy seeds and seasoning (if using). Set aside.
2. In a large bowl, toss all the salad ingredients. Drizzle dressing over the mixture and lightly toss. Season to taste. Refrigerate until ready to serve.

Source: Inspired by MELT Bar and Grilled, adapted from The Modern Proper.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Everyone loves to display the toppings of a cobb salad in rows over a bed of lettuce, but what if we assembled it vertically into a chicken cobb salad tower?

Jump to recipe

Regardless of always trying to find tasty healthier meal options, I really need to eat salads more often. The dressings are often the hardest part, and by the hardest part I mean I just add all my ingredients to my salad dressing shaker and I’ve got a tasting homemade dressing. Especially with my plethora of flavored oil and vinegar on hand.

Of course I say that but then I am about to introduce you to a salad that is a bit extra because it is assembled into a tower instead of just acting like every other salad – typical.

Cobb salad. The visually appealing salad that has a bed of lettuce topped with all kinds of delicious toppings for your eyes to feast upon like bacon, hard boiled eggs, blue cheese, chicken, tomatoes, and maybe some avocado. It’s like an amped up BLT/BLAT. I’ve even seen a protein cobb salad if you need some extra power, which I may need to try next.

But instead of layering the toppings in rows on top, I decided to layer them up like a little leaning tower of salad. Except if you do it right it shouldn’t lean at all. Just layer the ingredients in order into a greased cup or mug, flip it over onto a plate, and viola! Top with a little garnish and more dressing and you’ve got a salad that looks like edible art.

Afraid of a structurally unsound leaning salad tower?

As long as you pack it into a greased cup, your salad should flip over beautifully. But I understand that while I enjoyed the magical reveal of flipping my cup filled with the assembled salad it in over onto a plate, it might cause anxiety for some.

Instead of a greased cup, you could use a greased tall 3.5-inch round biscuit cutter. Using that as a guide you would assemble the salad ingredients in the opposite direction starting with the greens right on your plate without the need to flip it.

Layering Up Salads

• Chicken Cobb Salad Tower from The Spiffy Cookie
• Layered Garbanzo Beans and Paneer Salad from Magical Ingredients
• Layered Mason Jar Niçoise Salad from A Kitchen Hoor’s Adventures
• Overnight 7 Layer Salad from Leftovers Then Breakfast
• Seven Layer Fruit Salad from Art of Natural Living
• Southwest 7 Layer Salad from The Freshman Cook
• The Ultimate Layered Salad from Karen’s Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Three years ago: Mexican 7 Layer Hummus Dip

Four year ago: Banana Corn Fritters

Five years ago: Fig, Bacon, & Blue Cheese Pizza

Six years ago: Top 10 Favorite Peanut Butter & Chocolate Recipes

Seven years ago: Nutty Edamame Dip

Eight years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce

Nine years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Ten years ago: Almond Berry Overnight Slow Cooker Oatmeal

CHICKEN COBB SALAD TOWER

Print

Yield: 2 servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 3 Tbsp olive oil

• 2 Tbsp red wine vinegar

• 1 Tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 small clove garlic, minced

• 1/4 tsp salt

• 1/4 tsp ground black pepper

SALAD

• 1 cup cooked diced chicken breast

• 1 avocado, diced

• 1/2 cup crumbled blue cheese

• 1 cup cherry tomatoes, diced

• 2 hard-boiled eggs, peeled and roughly chopped

• 4 slices cooked bacon, crumbled

• 4 cups romaine lettuce coarsely chopped

• Fresh chives, for garnish

Directions

1. In a small bowl or jar, whisk together all of the dressing ingredients. In a large bowl, toss the romaine with 2 tablespoons dressing; set aside.
2. Lightly grease a wide cup or mug with cooking spray. Add each layer of the salad in order, starting with the chicken, making sure to press down each layer with a spoon so that every layer holds together.
3. Place a plate top-side-down over the top of the cup, then carefully flip it over. Tap the cup and remove. (Alternatively, assemble inside a tall 3.5-inch round biscuit cutter, layering in the opposite order, with no need to flip)
4. Serve garnished with chives and more dressing if desired.

Source: Salad inspired by Hadley’s Bar and Kitchen, dressing from Food Network.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This classic sweet macaroni salad is a must have for any backyard BBQ or cookout this summer. Don’t let the ingredients deter you!

Jump to recipe

Today is the start of #BBQweek! I’m virtually gathering with 19 other bloggers to share all the recipes you’ll need for hosting a fantastic backyard BBQ. First up it a recipe I got from my mom – sweet macaroni salad.

Never had sweet macaroni salad before? Prepare yourself for this ingredient list:

• Macaroni
• Carrots
• Green bell pepper
• Red onion
• Mayonnaise
• Sweetened condensed milk
• Sugar
• Apple cider vinegar

Never would I have thought to add sugar, let alone sweetened condensed milk, to mac salad. My mom gave me this recipe in 2009 from who knows what source, but this was actually the first time I made it. Bob threw me a BBQ birthday party with our vaccinated friends so I took the opportunity to whip this up for the first gathering we’ve hosted in over a year.

Do you need to make it the day before?

It’s not required, but I did taste it both immediately upon mixing and after an overnight rest and there really was something magical about the flavors after they slept in the fridge overnight. I found it to be too sweet at first, but once the flavors married it mellowed out and tasted like a classic old school mac salad.

And the proof is in the pudding because this vat of mac salad did not last long at our BBQ party! But if you’re still not convinced, another great option is my BBQ pasta salad.

Monday #BBQWeek Recipes

Appetizers and Drinks

• Cherimoya Margarita by Karen’s Kitchen Stories

Side Dishes

• BBQ Macaroni Salad by Making Miracles
• Cool Beans Salad by Jolene’s Recipe Journal
• Creamy Pea Salad with Bacon by House of Nash Eats
• DIY BBQ Potato Chips by Palatable Pastime
• Homemade Barbecue Sauce Recipe by SueBee Homemaker
• Honeydew Cucumber Salad by Kate’s Recipe Box
• Sweet Macaroni Salad by The Spiffy Cookie
• Warm New Potato and Pea Salad by A Day in the Life on the Farm

Main Dishes

• Cuban Marinated Chicken Tacos by A Kitchen Hoor’s Adventures
• Grilled Citrus-Marinated Pork Chops by Sweet Beginnings
• Grilled Flounder Tacos with Peach Jalapeno Salsa by Our Good Life
• Sausage and Peppers by Devour Dinner
• Teriyaki Chicken Skewers by Cheese Curd In Paradise
• The Best Grilled BBQ Pork Ribs by Daily Dish Recipes

Desserts

• Elvis Presley Cake by Family Around the Table
• Grilled Pineapple with Maple Syrup Glaze by Blogghetti
• No-Bake Kumquat Creamsicle Pie by Hezzi-D’s Books and Cooks

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Four years ago: Braided Apple Ginger Danish

Five years ago: DoorDash Review

Nine years ago: Italian Dressing Mix

Ten years ago: Pineapple Chicken Kabobs

SWEET MACARONI SALAD

Print

Yield: 16 Servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 16 oz. uncooked elbow macaroni
• 2 large carrots, peeled and shredded
• 1 large green bell pepper, diced
• 1 medium red onion*, diced
• 2 cups mayonnaise
• 1 (14 oz.) can sweetened condensed milk
• 1 cup granulated sugar
• 1 cup cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Directions

1. Cook macaroni according to package directions, but 2 minutes past al dente. Drain and rinse with cold water.
2. In a large bowl combine macaroni, carrots, pepper, and onion.
3. In a medium bowl, whisk together the mayonnaise, sweetened condensed milk, sugar, vinegar, salt and pepper.
4. Pour sauce over the macaroni mixture and toss to evenly coat.
5. Cover and refrigerate overnight. Serve chilled.

Notes

* My mom liked to use yellow onion

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE