Hello, friends! I don't know about you but we are in full Spring and Summer mode enjoying this sunshine weather!☀️ It's about time, Utah! Lol
I was thinking of some ideas for this blog with the warmer weather and summer right around the corner. The first thing that comes to mind are BBQ's, family reunions, camping, boating, etc. Man, that makes me excited just to say that!! 🤗 But along with all that fun, people gotta eat, right?! One of my favorite things are yummy salads that are different from all the typical green salads so I wanted to share my three favorites! These are delicious and easy salads that are PERFECT to take on all those family and friend outings because they are best when they're made ahead. Even better, they can be eaten right out of the fridge or at room temp!! Hallelujah!🙌
First up is my all time fave! I have been making this one for years! It's such an easy go-to, and I usually have all the ingredients on hand. It's Chicken Bowtie Pasta Salad.
Here's what you'll need:
10 oz. Bowtie Pasta (About 4 cups)
2 Cups Cooked/Cooled, shredded chicken breasts (I use a rotisserie)
12 oz. Red grapes, halved (About 2 cups)
1 Cup Diced Celery
3/4 Cup Sliced Almonds (Or any nut is delicious)
1/2 Cup Sliced Green Onions (If you're not onion fans, I sprinkle some onion powder instead for the flavor)
1/3 Cup Dried Cranberries
1/2-1 1/2 Cup Coleslaw Dressing (I always use Kraft brand, and start with about 1/2 cup and add as needed, the pasta will absorb it a lot so you may need more before serving)
1 1/2 Tbsp Poppy Seeds
Salt and Pepper to taste
Mix all together. Best if you let it sit in fridge for at least 30 minutes before serving to let the flavors combine. You may need to add some more dressing before serving. Enjoy!
This next salad is a new one to me and I am SO glad I found it. It's a Quinoa Broccoli Salad and it is seriously so good and filling, and healthy! I made this and kept it in my fridge and ate it every day for lunch for four days. I also will add some shredded rotisserie chicken to it for some added protein so feel free to do that as well!
Here's the recipe:
1/2 Cup dried white or red quinoa, rinsed
2 Heads of broccoli (About 1 pound)
6 Pitted dates, finely chopped
3 Scallions, thinly sliced (Same as above, I'll sprinkle onion powder)
4 oz. Sharp cheddar cheese, cut into small cubes (I use white cheddar)
1/3 Cup Salted, roasted sliced almonds
1 1/2 tsp. crushed red pepper flakes (give or take to your taste)
1/4 Cup Olive Oil
3 Tbsp. Fresh lemon juice (I use more so just taste as you go)
Boil quinoa as you would pasta. (Water amount doesn't matter) Cook until tender, drain well in mesh strainer.
Hold head of broccoli by the stalk in your non-dominant hand over a large bowl. Rotate the stalk as you cut, use your knife to shave off thin layers of the broccoli from the floret end, holding knife almost parallel to the buds and taking off just the tiny buds at first. Then use knife to shave off thin layers of the florets until you reach the thicker stems. I will trim the stalk until the dark green is gone then chop the stalk finely and use that as well. It has great flavor so don't be afraid to use it after it's trimmed a bit!
Add all the ingredients together and sprinkle a good amount of kosher salt. Taste and add more lemon juice or salt if needed. You'll want to let this sit for at least 30 minutes before serving. So, so good!
Lastly, this one is a bit random for me but the flavors are so good and it's a show-stopper in my opinion! It is VEGAN and super healthy! It looks so pretty so if you have a mother-in-law or someone you really want to impress, this one is for you! 😂 It's called Soba Noodle Salad with Peanut Sauce.
Here's what you'll need:
6.2 oz. Buckwheat Soba noodles (Can sub with whole wheat noodles but it will not be vegan)
1 1/2 Sliced carrots
1/2 Cilantro, chopped
1 2/3 Cup sliced cucumber
2 Cloves minced garlic
1/2 Tbsp. Minced ginger
1 lime, juiced
2 Cups red cabbage
Sesame Seeds for garnish, I use black sesame seeds
1/2 Cup natural peanut butter (should be runny)
Juice of 1 lime
1 tbsp. Tamari (Soy sauce, liquid aminos)
2 Cloves garlic, minced
1/2 Tbsp. Ginger, grated (About 1/2 knob)
1/2 tsp. Brown sugar
2-4 Tbsp. Water (add as needed to thin out)
Start with the peanut sauce. Mix all ingredients well until it is a smooth sauce, no lumps. Begin with 2 tbsp. of water, and add until it's a good consistency.
Cook noodles as directed on package. Drain and rinse with cold water.
Add cabbage, carrot, cucumber, and cilantro to a large bowl. Pour the peanut sauce over the veggies and mix well. Then gently fold in the rinsed noodles until everything is well combined. Garnish with sesame seeds and serve immediately, or store in fridge in an airtight container for up to 5 days.
*I use my vegetable peeler and I slice the carrots and cucumber when I make this. I love how it looks uniform to the noodles and it makes it fun to eat but feel free to just chop or shred, whatever texture you're feelin' that day! 😉
I hope you guys give these a try! Even if it's not for an outing, all three of these are so good and just an easy lunch to keep in the fridge for the week. Because let's be honest, when school is out and we're all over doing fun things, that Chick-Fil-A drive-thru seems real nice at times. 😆
We are so excited for summer and we are LOVING seeing all your pictures you're tagging us in rockin' your SIP goods, so keep sharing them!😘
Have a wonderful week!
-Jessie, Blogger for SIP
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