Think salads must always be leafy? Think again! Retro marshmallow salads bring a playful twist, swapping greens for pudding mix and fluffy marshmallows. Picture a pistachio salad bursting with pineapple chunks, crunchy pistachios, and cuddly mini marshmallows! Perfect as a quirky side or a cheeky dessert, depending on your table. These delightful fluff salads and other vintage potluck gems are staples in the South and Midwest, but they’re fun anywhere, anytime. The idea of a sweet, creamy salad might raise an eyebrow, but one spoonful turns skeptics into fans. It’s a rare chance to enjoy marshmallows before the final course, so why not indulge? Serve it chilled, grab a fork, and join the retro revival—this luscious, nostalgic treat is here to brighten your next gathering.
Love this Chicken Salad! Ditch boring mayo and try a lively olive oil, garlic, and lemon dressing that hugs every leaf. Extra-crisp romaine, grilled chicken, and crunchy croutons deliver savory satisfaction with bright, zesty punch. Serve it as a starring entrée or a playful side—perfect for warm summer evenings when you want a light, yet wildly delicious meal.
Ingredients
Dressing
2 cloves of garlic, minced or pressed
1/3 cup extra virgin olive oil
2 tablespoons of fresh-squeezed lemon juice
1 tablespoon Dijon mustard
1-1/2 teaspoons Worcestershire Sauce
Put dressing ingredients in a small food processor or blender and blend. Set aside.
Marinade
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
Mix the marinade ingredients together in a bowl or a sealed bag.
Marinade chicken breasts for 20 – 30 minutes.
Discard the marinade and grill the chicken until the thickest part reaches 165°F (fully cooked).
Salad Ingredients
Use the listed options or add your own; all choices are optional.
Romaine Lettuce torn into bite-size pieces
2 hard-boiled eggs
Crumbled Feta or Goat Cheese
Black olives, sliced
Thinly sliced scallions
1 can baby corn on the cob, drained
Roasted red pepper, sliced
Garlic croutons
1/3 cup Freshly grated Parmesan cheese
Process
Put lettuce and other salad ingredients in a large salad bowl.
Add sliced grilled chicken.
Mix with the olive oil and garlic dressing
Top the salad with garlic croutons and 1/3 cup grated Parmesan cheese.
Juicy tomatoes, pillowy mozzarella and basil shimmy together. Add peppery arugula, drizzle tangy balsamic or basil pesto, or stack these flavors into a ciabatta for a grab-and-go Caprese sandwich. Fold in prosciutto, creamy avocado or charred peppers for surprising textures. Thread ingredients onto skewers for a party-ready bite — bright, fresh, and totally irresistible. Try four fun Caprese variations and even a cheeky eggs Benedict twist with mozzarella, tomatoes, and pesto for a brunch surprise.
Version #1
Classic Caprese layered salad
INGREDIENTS
Fresh Spinach, or arugula (optional)
4 medium sized juicy, ripe tomatoes, sliced in ¼ inch slices
6 ounces of fresh mozzarella cheese, sliced
1 bunch of fresh basil, rinsed and pulled apart into individual leaves
PROCESS
Line a plate or platter with washed spinach leaves, stems removed.
Arrange the tomato slices on top of the spinach
Sprinkle with ½ teaspoon of kosher or sea salt
Layer half of the basil ribbons on top of the tomatoes
Layer the mozzarella cheese on top of the basil
Sprinkle remaining basil on top of the cheese
Pour the Balsamic vinegarette on top of layers
Serve at room temperature
Balsamic Vinegarette
2 Tablespoons of extra-virgin olive oil
2 Tablespoons of good balsamic vinegar
2 cloves of garlic sliced into slivers or grated
½ teaspoon of cracked pepper
1 teaspoon Kosher or Sea salt, divided
In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors.
Version #2
Chopped Tossed Salad
A vibrant spinach salad with cherry tomatoes, mozzarella balls, and balsamic drizzle
Chop or dice the tomatoes and the mozzarella and tear up the spinach or arugula, and basil leaves to make the Caprese salad more like a traditional salad served in bowls. This is a nice option if you’re serving the Caprese as a side dish. Serve the Balsamic vinaigrette at the table to let guests choose how much to add.
Version #3
A delicious caprese sandwich served with a fresh salad and balsamic drizzle
Caprese sandwiches capture the flavors of a Caprese salad in a handheld form. On ciabatta or a baguette split horizontally, drizzle balsamic vinaigrette, then layer tomato slices, fresh mozzarella, basil leaves and a smear of basil pesto. Serve toasted so the cheese melts. For more flavor, add sun-dried tomatoes and a handful of arugula before serving.
Version #4
Caprese Skewers
Fresh Caprese skewers with cherry tomatoes, mozzarella, and basil drizzled in balsamic glaze.
Ingredients
Small wooden skewers (or toothpicks)
Grape tomatoes
Fresh mozzarella cheese pearls
Fresh basil leaves
1 tablespoon Extra Virgin Olive Oil
1 teaspoon of Balsamic Glaze
Sea salt (to taste)
Cracked black pepper
Process
Thread one cherry tomato, followed by a fresh basil leaf (fold in half if large), then a mozzarella pearl. Repeat until all skewers are assembled.
If not using it immediately, cover with plastic wrap and refrigerate for up to 2 hours.
Right before serving, plate the skewers and drizzle with olive oil, and balsamic glaze.
Finish with a pinch of sea salt and cracked black pepper.
Version #5
Caprese Eggs Benedict
Delicious poached eggs with pesto on toast and fresh tomato slices
Ingredients
1 tablespoon distilled white vinegar
1 ounce of mozzarella cheese, sliced into 4 pieces
Fill a large saucepan with 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer.
While waiting for water to simmer, place 1 mozzarella cheese slice and 1 tomato slice onto each English muffin half.
Cook in a toaster oven until cheese softens and the English muffin has toasted.
Crack an egg into a small bowl. Holding the bowl just above the simmering water’s surface, gently slip egg into the water. Repeat with the remaining eggs.
Poach eggs until whites are firm, and yolks have thickened but are not hard, about 3 – 3 ½ minutes.
Remove eggs from water with a slotted spoon and dab them on a paper towel to remove excess water.
Place a poached egg on top of each English muffin. Spoon 1 teaspoon of pesto sauce onto each egg and sprinkle with salt.
Dive into a playful summer salad pitch! This Ambrosia remix swaps sour cream for tangy Greek yogurt, then tosses in strawberries and blueberries for bright color and punchy texture. Try colored mini-marshmallows or toasted coconut for whimsy, or a splash of citrus to brighten flavors—happy experimenting!
Born in mid-20th century Texas, Texas Caviar is a playful, crowd-pleasing celebration of fresh, bold flavors. This zesty corn salad dazzles at parties, picnics, and casual get-togethers, ready to be tweaked however you like: stir in creamy avocado, dice jalapeño for a spicy kick, add cumin for a warm hug of spice, or splash in hot sauce for mischief. Spoon it with crunchy tortilla chips, pile it next to grilled meats, or crown tacos and salads—every bite sings. Whether you’re feeding friends or craving a quick, vibrant side, Texas Caviar brings cheerful color, lively textures, and irresistible taste.
Ingredients
For the vegetables
2 15-ounce cans of black-eyed peas
1 15-ounce can of black beans
1 15-ounce can of corn (or 1 ½ cups frozen and thawed)
1 red bell pepper
1 cup cherry tomatoes
3 green onions
1 medium jalapeno, seeded, diced
1 avocado, sliced into cubes
½ cup of chopped cilantro
2 teaspoons of kosher salt
For the dressing
2 tablespoons lime juice
4 tablespoons apple cider vinegar
2 tablespoons sugar
½ teaspoon garlic powder
½ teaspoon cumin
1 teaspoon oregano
4 tablespoons olive oil
Instructions
Drain and rinse the beans and corn.
Dice the red bell pepper, slice the cherry tomatoes, and thinly slice the green onions on a diagonal. Seed and dice the jalapeno pepper; finely chop the cilantro. Slice the avocado into cubes.
Add all the vegetables and beans to a bowl. Stir in the kosher salt.
In a medium bowl, whisk together the vinegar, sugar, garlic powder, and cumin. Gradually whisk in the olive oil. Pour the dressing over the vegetables and mix to combine.
Refrigerate until serving; allow to marinate for 30 minutes or longer. Serve with chips for dipping or serve as a side.
A mason jar filled with homemade pickled red onions.
Who loves pickled onions as much as I do? Let me show you how fun and easy it is to make these tasty treats! I use a quick shortcut—no boiling water or par-cooking needed. Just mix vinegar, a splash of water, and a touch of sugar, then stir in thinly sliced onions. I prefer mine paper-thin, so I use a mandolin for perfect slices every time. It’s so simple, and the best part? You get to enjoy crunchy, tangy onions in no time. Give it a try and add a zing to your meals!
Ingredients
My favorite vinegar combo is a mix of red wine vinegar (for flavor and that red color) and seasoned rice vinegar (for sweetness).
1 large red onion or 2 smaller ones
1/2 cup rice vinegar
1/2 cup of red wine vinegar
1 cup of water
1 – 2 tablespoons sugar
¼ teaspoon salt
Process
Choose a clean glass jar with a tight lid, such as a pickling jar. (Store onions in a glass container because vinegar can react with metal, and plastics may absorb strong flavors, affecting the taste and quality.)
Peel the onion and use a mandolin to slice it into paper-thin slices or half-moons. Set aside.
Mix vinegar(s), water, and sugar until the sugar dissolves. Add optional ingredients (see below) if desired.
Mix the vinegar with the other ingredients, then pour it over the onions in the jar. Let the onions sit in the marinade for at least 10 minutes before using.
Store in the refrigerator for a couple of weeks.
Note: This is NOT a pickling recipe; be sure to store in the refrigerator at all times.
Optional Add-ins:
Garlic clove sliced in thirds
Sprigs of herbs such as dill, marjoram, thyme, and rosemary
Having a jar of homemade roasted peppers and onions is very useful in cooking. These vegetables are flavorful and tender, making them great for many dishes. They can quickly improve salads by adding a smoky flavor and bright color. In sandwiches, they add a sweet, caramelized taste that makes the sandwich more delicious without extra sauces. As a side dish, roasted peppers and onions go well with grilled meats, pasta, or rice, providing a quick and healthy option. Storing them in a jar keeps them fresh and flavorful for a long time, making them a handy ingredient in the kitchen. Overall, having a jar of roasted peppers and onions makes cooking easier, cuts down on processed foods, and adds flavor and health benefits to many meals.
Ingredients
3 tri-color peppers
1 large sweet or yellow onion
Olive oil
Process
Preheat oven to 450° F.
Wash and completely dry peppers. Slice in half and remove the stem and seeds.
Lightly brush the inside and outside of the pepper halves with olive oil.
Arrange the pepper halves on a baking sheet lined with aluminum foil or parchment paper with the skin side up, ready for roasting.
Peel and halve an onion; slice the onion halves into wedges and place them on the same baking sheet as the peppers. Drizzle with olive oil.
Place the baking sheet on the top shelf of the oven and bake for 20 minutes or until the skins on the peppers are charred and blistered.
Remove from the oven and cool to room temperature. Remove and discard the skins from the peppers; they should slip off.
Cut peppers into chunks and layer with the roasted onion slices in a clean glass jar with a tight-fitting lid.
Experience the crisp, refreshing flavor of a cucumber salad, a perfect choice for a light, healthy meal or side dish. This salad highlights the natural, cool taste of freshly sliced cucumbers, complemented by subtle hints of herbs and a tangy dressing.
Its versatility allows customization with ingredients such as red onions, cherry tomatoes, and feta cheese, enhancing its flavor profile. Whether served chilled as a standalone dish or as a complement to grilled meats and seafood, this salad delivers a burst of freshness with every bite, making it a popular choice among those seeking a revitalizing culinary experience.
Ingredients
2 large cucumbers
2 thinly sliced scallions
1 tsp Kosher salt
¼ tsp pepper
2 tablespoons of fresh, minced parsley
3 tablespoons of white vinegar
1 tablespoon sugar
Process
In a medium bowl, whisk together the vinegar, sugar, salt, and pepper until the sugar is dissolved.
Wash and peel your cucumbers. Slice them into very thin slices or use a mandoline to slice the cucumbers paper-thin.
Slice scallions on the diagonal.
Add the cucumber slices and scallions to the bowl and toss to coat them in the dressing.
Cover and refrigerate for at least 30 minutes.
Notes: Customize your salad by adding fresh herbs such as dill or basil.
Apple Cider Vinegar can be used in place of white vinegar.
Use red onion instead of scallions, sliced thinly.
Cooking with fresh ingredients is a delightful adventure that sparks joy and creativity. Making a spinach salad with candied pecans turns mealtime into a fun, vibrant experience, filling my kitchen with warmth and happiness. It’s a simple way to add excitement and flavor to everyday meals.
Ingredients
1 tablespoon butter
½ cup pecan halves
2 tablespoons brown sugar
2 tablespoons of balsamic or white wine vinegar
2 tablespoons of olive oil
1 6-ounce package of baby spinach, long stems removed
1 Pomegranate, seeded
¼ cup feta or Gorgonzola cheese
Directions
Melt butter in a small frying pan over low heat.
Add pecans and 1 tablespoon of the brown sugar.
Cook for 2 to 3 minutes, stirring constantly until nuts are caramelized.
Spread out on wax or parchment paper to cool.
In a jar with a lid, combine the remaining brown sugar, olive oil and vinegar, shake until sugar is melted.
Place spinach in a large salad bowl and coat with the dressing, mix.
Stir in pecans and pomegranate seeds, sprinkle with feta cheese or Gorgonzola cheese
Broccoli Salad is a summer favorite, perfect for potlucks and parties! Use fresh broccoli for the best crunch. If raw broccoli’s too tough, microwave it for a minute with a splash of water to soften those florets. It’s a delicious, fiber-packed dish that’s sure to impress and refresh your gathering!
Ingredients:
2 bunches of fresh broccolis
1 cup of fresh peas
8 slices of crisp bacon, diced into small pieces
1 cup of sharp cheddar, shredded
½ cup of Miracle Whip or mayo or plain Greek Yogurt
2 tablespoons of white vinegar
¼ cup sugar
Directions:
Cook bacon until crisp, drain and cut into pieces.
Using kitchen shears or sharp knife, cut broccoli into individual flowerets, add peas and bacon.
Mix mayo (or Greek yogurt), vinegar, and sugar together and fold into broccoli.
Chill in refrigerator for at least 3 hours to blend flavor. Top with cheddar cheese before serving.
Kitchen Moxy 