Use Croissants

Everyone has their own version of Chicken Salad Sandwiches. Some use dinner rolls, some opt for the low carb option of a wrap or just eat it plain, maybe with some crackers. Croissants are my go to for many reasons. It’s obvious that they are far superior to all the other breads out there, but the buttery, flaky texture is really just the best and you cannot convince me otherwise. I love to use croissants for chicken salad because they are so soft and pretty sturdy as far as bread goes. You can really load on the chicken salad and some crunchy lettuce to finish it off.

How to Make Chicken Salad Sandwiches

Definitely one of the most simple recipes I have…the hardest part comes in the slicing and dicing of the grapes and veggies. For full recipe details, see the printable recipe card down below.

Combine All Ingredients

Combine shredded chicken, sliced red grapes, basil, chopped pecans, diced red onion, and diced celery together in large bowl. Add in Mayonnaise and salt + pepper. Stir to combine.

Refrigerate until ready to use.

Scoop onto Croissants + Serve

Add lettuce to bottom part of croissant. Scoop a heaping spoonful or two onto croissant.

What to Serve with Chicken Salad Sandwiches

Depending on how you are using these, there are lots of options for side dishes that pair well. If you’re wanting to make these for a party/gathering, try using mini croissants and serve as an appetizer. Other side dish options are:

• Homemade Kettle Chips
• Air Fryer Sweet Potato Fries
• Air Fryer French Fries
• Strawberry Salad
• Fruit Salad

Storing Leftovers

Store leftover Chicken Salad in an airtight container in the fridge. Chicken salad will stay fresh for 2-3 days…depending on when the roasted chicken was cooked. You will want to stir the mixture up a little before you use it, as the mayo and other juices tend to separate a little.

Make Ahead – The beauty of Chicken Salad is the longer it sits, the better it tastes! This absolutely is a great make ahead kind of recipe.

Freezing – Unfortunately freezing isn’t an option. Anything with mayonnaise in it doesn’t freeze very well and I don’t recommend it.

More Salads to Try!

• Southwest Chicken Chopped Salad
• Chicken Zucchini Salad
• Fancy Chicken & Pecan Pasta Salad
• Crunchy Thai Peanut Chicken Salad

This Chicken Salad Sandwich recipe is perfect for lunch or light snacking…OR throw these into mini croissants. Super cute and kind of fancy too. No one needs to know how easy it is to make.

The printable recipe card is found below. Be sure to print, save, bookmark and share this recipe to have handy! Enjoy your day, friends!

Print

Chicken Salad Sandwich

Leftover chicken never tasted so good! A Chicken Salad Sandwich is my new favorite way to put it to use!

Course Salad

Cuisine American

Keyword Pecan Chicken Salad

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 servings

Calories 585kcal

Author Lauren’s Latest

Ingredients

• 2 large roasted chicken breasts fully cooked, cooled and diced
• 2 cups red grapes sliced
• 10 large basil leaves chiffonade
• ½ cup pecans toasted, chopped
• 2 stalks celery diced
• ½ cup red onion diced
• ¾-1 cup mayonnaise
• salt & pepper to taste

US Customary – Metric

Instructions

• Stir all ingredients together in large bowl. Refrigerate until ready to use.
• Delicious with crackers or in a sandwich with lettuce.

Nutrition

Calories: 585kcal | Carbohydrates: 18g | Protein: 29g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 349mg | Potassium: 501mg | Fiber: 3g | Sugar: 14g | Vitamin A: 238IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 2mg

The post Chicken Salad Sandwich appeared first on Lauren's Latest.

All Things Pumpkin – 50+ Pumpkin Recipes to Enjoy

Are you ready? Make one of your favorites, or try a new recipe! Some of these recipes are more classic while others are a bit more adventurous. Either way, you’re going to love what you make!

Pumpkin Cakes & Pies

Pumpkin Roll Cake

Soft pumpkin sponge cake and fluffy cream cheese filling all rolled up into a Pumpkin Roll Cake then dusted with powdered sugar! 

Fail Proof Pumpkin Pie

This Pumpkin Pie recipe is a tried and true, classic recipe that has zero cracking. It’s homemade, easy to make and so flavorful- a must have this Fall!

Pumpkin Cheesecake

Elevate your Fall baking this year by combining Pumpkin Pie and the silky texture of a classic New York Cheesecake to get this creamy Pumpkin Cheesecake! Smooth, tangy, and creamy, it’s one of the best desserts you can make this Fall.

No Bake Oreo Pumpkin Pie

An Oreo crust filled with creamy pumpkin pie filling all topped with whipped cream and toasted walnuts. This No Bake Oreo Pumpkin Pie is sure to be a hit this Fall.

Pumpkin Crunch Cake

This Pumpkin Crunch Cake is the tastiest (and easiest!) recipe for Fall. It’s like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.

Pumpkin Cream Pie

Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Blind bake your pie crust and then fill with a fluffy, creamy, sweet and spicy filling! 

Pumpkin Sheet Cake

This Pumpkin Sheet Cake is three creamy and sweet layers of cake, sweet pumpkin pudding and whipped cream rosettes. A cross between Pumpkin Pie and Pumpkin Cheesecake, this is the perfect make ahead dessert for any gathering this Fall!

Halloween Oreo Pumpkin Cheesecakes

Pumpkin-flavored cheesecake with a festive Oreo bottom and a spiderweb top, the perfect Halloween treats are this Oreo Pumpkin Cheesecake! 

Mini Pumpkin Bundt Cakes

These Mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Easy Pumpkin Cake with Nutella Glaze

This is an easy Pumpkin Cake recipe that is made in a 9×13 pan and then topped with warm gooey Nutella as a frosting!

Pumpkin Cake with Walnuts

This Pumpkin Cake is layered between delicious chocolate and caramel frosting. Topped with walnuts, this cake will be hard to resist this Fall.

Pumpkin Bars, Brownies + Cookies

Pumpkin Cookies

Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked, and topped with a simple glaze. 

Sugar Cookie Blossoms

These Sugar Cookie Blossoms are super festive for just about any holiday! Top with seasonal Pumpkin Spice Kisses or just plain chocolate Kisses.

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are what Fall dreams are made of! These are soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.

Double Chocolate Pumpkin Swirl Cookies

These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They’re downright delectable! Perfect for fall!

Pumpkin Sugar Cookies

Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed Pumpkin Sugar Cookies that are perfect for Fall!

Pumpkin Pie Bars

A golden oreo crust and a sweet and spicy pumpkin filling makes these Pumpkin Pie Bars irresistible. You just need a dollop of whipped cream!

Pumpkin Brownies

Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. It’s like Brownies and Pumpkin Cheesecake had a baby. Super easy and super fast, these are perfect for Fall baking.

Caramel Filled Pumpkin Blondies

These Pumpkin Blondies are what dreams are made of! A simple batter stirred together and then filled with soft caramel, chocolate chips and walnuts and then baked to perfection.

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a super easy Fall treat and usually one of the first treats I make each year. You’ll likely have all these ingredients on hand and NOTHING beats pumpkin and chocolate.

Pumpkin Lasagna Dessert

This no-bake Pumpkin Lasagna Dessert is filled with golden Oreos, cream cheese, and instant pudding flavored with pumpkin and spices. So good!

Pumpkin Shortbread Bars

These Pumpkin Pie Bars are to die for! They have a buttery shortbread bottom and are topped with chocolate chips, walnuts, and caramel.

Pumpkin Pecan Tassies

Pie crusts with a pumpkin filling and topped with sweet pecans all covered in real maple syrup! Pumpkin Pecan Tassies are calling your name!

Pumpkin Breads

Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice.

Pumpkin Bread Rolls

Look no further for the perfect Thanksgiving bread! Friends, meet (the cutest!) Pumpkin Bread Rolls. This is a pumpkin bread dough, formed into rolls, wrapped in string to form that pumpkin shape and baked to golden perfection.

Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall bread!

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread, a super easy and certifiably delicious recipe. Filled with pumpkin and cream cheese, topped with cinnamon sugar and then topped again, after baking, with a simple icing.

Big Batch Chocolate Chip Pumpkin Bread

This tasty Chocolate Chip Pumpkin Bread has just the right amount of sweet, spice, and chocolate. Plus it makes five loaves of pumpkin bread!

Pumpkin Swirl Donut Bread

Pumpkin Swirl Donut Bread is a sweet cakey loaf with a cinnamon swirl, baked to perfection, and then coated with cinnamon sugar!

Pumpkin Biscuits with Citrus Honey Butter

Pumpkin Biscuits are easy and delicious. Pair them with citrus honey butter and it takes them right over the top.

Pumpkin Monkey Bread

This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!

Pumpkin Bread Mini Loaves

These Pumpkin Bread Mini Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.

Pumpkin Puddings & Other Pumpkin Treats

Pumpkin Gingersnap Banana Pudding

This copycat Magnolia Bakery Pumpkin Gingersnap Banana Pudding is super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this is! A must make dessert this Fall!

Pumpkin Rice Pudding

Pumpkin Rice Pudding adds pumpkin and real maple syrup to a classic recipe! You will love this Fall themed variation, promise.

Pumpkin Pie Tacos

Easier yet just as tasty as traditional pumpkin pie, Pumpkin Pie Tacos are perfectly designed for you and your mouths. Perfect for Fall!

Pumpkin Cannoli Cones

These Pumpkin Cannoli Cones are easy to whip up and are perfect to satisfy that pumpkin craving. Top with chocolate chips and walnuts!

Pumpkin Pie Ice Cream

What makes Pumpkin Pie Ice Cream so special? Buttery and delicious pie crust pieces IN the ice cream! And it really tastes like pumpkin pie!

Candied Pepitas

Sweet, crunchy, spiced, and straight-up addicting, these are Candied Pepitas (pumpkin seeds)! Who knew candying nuts and seeds was so simple?

Pumpkin Seed Granola

You’ll want to add this delicious Pumpkin Seed Granola to your repertoire this Fall. It is loaded with the wholesome goodness of oats, nuts, and coconut.

Pumpkin Breakfast Muffins, Waffles, Crepes + Pancakes

Pumpkin Pancakes

A simple recipe for Pumpkin Pancakes! Based on my original pancake recipe, these are spiked with pumpkin and lots of warm spices, then fried in butter. Top with butter and maple syrup for a crowd-pleasing breakfast. 

Pumpkin Cream Cheese Danish

If you love cheese danish, this Pumpkin Cream Cheese Danish takes it over the top for a delicious festive treat for fall. Enjoy!

Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this festive, new version of cinnamon rolls will have everyone swooning. Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting.

Old Fashioned Pumpkin Donuts

Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Glazed Pumpkin Bran Muffins

Pumpkin Bran Muffins will knock your socks off! They are moist, tender, sweet and on the healthy side! Made in one bowl and ready in an hour. Perfect on a crisp Fall morning!

Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are moist and perfectly spiced. They are really simple to throw together for breakfast or as a snack.

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet, and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

Healthy Pumpkin Muffins

Festive for Fall, these are loaded with oats, pumpkin and maple syrup, you can feel good about making these Healthy Pumpkin Muffins all season long and enjoying for breakfast or a healthy snack.

Yeasted Pumpkin Waffles

Your breakfast will be extra special when you make these amazing *Yeasted* Pumpkin Waffles. Perfectly spiced, slightly sweet, light and fluffy!

Pumpkin Chocolate Chip Pancakes

With the addition of just a few other ingredients, ordinary pancakes turn into these wonderful Pumpkin Pancakes with chocolate chips! Perfectly festive for Fall!

Healthy Pumpkin Waffles

These Healthy Pumpkin Waffles are made with whole wheat flour and warm spices. Freezer-friendly and reheatable for those busy fall mornings!

Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes are made with a cinnamon and vanilla batter, cooked, and then filled with a pumpkin cream cheese filling. SO GOOD!

Savory Pumpkin Dishes

Pumpkin Soup

This Creamy Pumpkin Soup recipe is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Pumpkin Risotto

Creamy and comforting, this Pumpkin Risotto will have you licking your plates clean! Arborio rice is cooked slowly with onions, garlic, pumpkin, broth and spices until soft. Finished with parmesan cheese, heavy cream and pepper for a velvety finish. It’s a fabulous main course or side dish for Fall. 

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese is a creamy, melty, salty delicious Fall version of Mac and Cheese. Made with lots of bacon and topped with ruffles chips for good measure, you too will want to make this year-round.

Pumpkin Dips & Spreads

Pumpkin Butterscotch Dip

Cinnamon sugar twists, made with puff pastry, are an easy and delicious dessert when dipped into this creamy Pumpkin Butterscotch Dip.

Pumpkin Dip

This easy Pumpkin Dip is made with cream cheese, pumpkin, and vanilla pudding. Perfect with vanilla wafers, graham crackers or gingersnaps!

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread is super fast to whip up and delicious spread on bagels…or eaten with a spoon!

And there you have it, friends! I lost count, but here are 50+ Pumpkin Recipes to ensure you have a great pumpkin season!

The post 50+ *MUST TRY* Pumpkin Recipes appeared first on Lauren's Latest.

What to Serve With Parmesan Bread Bites

We like to dip these in warm pizza sauce, marinara sauce or mustard. These are the perfect appetizer with pizza, pasta or any other Italian dish.

• Olive Garden Chicken Pasta
• Italian Pasta Salad
• Margherita Pizza
• Pasta Primavera
• Easy Skillet Pizza

How to Make Parmesan Bread Bites

Since we’re taking some help from the store and using frozen dough, the most time consuming thing about these bread bites is waiting for the rolls to defrost! After that, it’s a quick 20 minutes from start to finish. For full recipe details see the printable recipe card down below. Here is what to expect when making these Parmesan Bread Bites.

Defrost Rolls + Cut into Smaller Pieces

Allow to defrost for about 2 hours until dough is completely thawed. Cut dough balls into two even pieces. Form into small pillow shapes, if desired. (I was too lazy to do that!)

Dip Dough in Baking Soda Solution

Dissolve baking soda in hot water. Dip dough pieces into baking soda solution and place on greased baking sheet.

Brush with Melted Butter, Spices + Cheese

Brush dough with melted butter and more baking soda solution. Sprinkle salt, pepper, parsley flakes and parmesan cheese over top.

Bake + Serve

Bake at 350 degrees for 12-15 minutes, or until lightly golden brown. Serve with mustard or pizza sauce.

Storing Parmesan Bread Bites

Once completely cooled, store any remaining bread bites in an airtight bag or container. They should stay fresh for 2-3 days in the fridge.

Can I freeze these?

Yes! Place room temperature bread bites in a freezer safe, airtight container or bag. These should stay fresh in the freezer for 2 months. To thaw, allow to sit out on the counter over night or in the fridge.

Love Parmesan Bread Bites? Try These Bread Recipes…

• Focaccia
• Whole Wheat Rolls
• Homemade Garlic Bread
• Cheesy Pull Apart Garlic Bread
• Craigo’s Breadsticks

Add these tasty Parmesan Bread Bites to your dinner menu this week! They are sure to become your new favorite bread recipe. Be sure to save, print, bookmark or share this recipe. The printable recipe card is below. Have a great week, friends!

Print

Parmesan Bread Bites

Soft & pillow-y on the inside, buttery, golden brown on the outside & topped with parmesan cheese and parsley. Dip in pizza sauce or mustard.

Course Snack

Cuisine American

Keyword parmesan bread bites

Prep Time 10 minutes

Cook Time 12 minutes

Defrost 2 hours

Total Time 2 hours 22 minutes

Servings 12 bites

Calories 67kcal

Author Lauren

Ingredients

• 6 frozen dinner rolls
• 1 tablespoon butter melted
• 1 cup hot tap water
• 1 1/2 tablespoons baking soda
• salt and pepper
• parsley flakes
• parmesan cheese

US Customary – Metric

Instructions

• Defrost rolls for about 2 hours until dough is completely thawed. Cut dough balls into two even pieces. Form into small pillow shapes, if desired. (I was too lazy to do that!)
• Dissolve baking soda in hot water. Dip dough pieces into baking soda solution and place on greased baking sheet.
• Brush dough with melted butter and more baking soda solution. Sprinkle salt, pepper, parsley flakes and parmesan cheese over top. Bake at 350 degrees for 12-15 minutes. Serve with mustard.

Nutrition

Calories: 67kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 532mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Calcium: 39mg | Iron: 1mg

The post Parmesan Bread Bites appeared first on Lauren's Latest.

Simple Labor Day Cookout Recipes

We’ve really been enjoying our summer with lots of get-togethers with family and friends! Whether we’ve been at our house or invited to a potluck with friends, we have not been deprived of delicious food. I pulled together some of our favorites from this summer to bring to you a good selection of recipes to use at your Labor Day festivities this year.

First, we have appetizers and salads. Then on to main course, sides and of course DESSERT!

May your Labor Day weekend taste as delicious as ours!

Have a great holiday weekend, friends!

Appetizers

Grilled Corn Salsa

Grilled Corn Salsa is perfect for a summer appetizer any day! Enjoy this with tortilla chips at your Labor Day festivities this year!

Buffalo Chicken Dip

Buffalo Chicken Dip is creamy, spicy, and perfect for an easy party appetizer this Labor Day Weekend! Pair with chips, veggies, pita bread, and/or crackers.

Fried Zucchini

Fried Zucchini is wildly addicting and our favorite way to eat zucchini lately. Served as a side or appetizer, these will quickly disappear, just as fast as you can fry them up!

Carolina BBQ Pulled Pork Frito Bites

Carolina BBQ Pulled Pork Frito Bites are crunchy, tangy, sweet-with-a-little-heat, pork-tastic Frito bites! Carolina sauce never paired so well with pulled pork. It’s a perfect appetizer to bring to your Labor Day Cookout!

Salads

Caprese Salad

Nothing beats a Caprese Salad Recipe. Fresh, flavorful and delicious made with cherry tomatoes, fresh mozzarella, sweet basil, and a homemade garlic balsamic dressing! It’s truly the perfect salad.

Broccoli Salad with Bacon

This is the best Broccoli Salad recipe ever! It’s sweet, creamy, and crunchy with fresh broccoli, homemade dressing, and lots of bacon! This salad pairs well with so many different meals. Make it at your Labor Day BBQ!

Creamy Potato Salad (no eggs!)

This Creamy Potato Salad recipe is truly one of the best recipes I have. It’s such a crowd-pleasing classic in my book. Perfect for Labor Day gatherings of any kind and easy to make well in advance.

Ambrosia Salad

If you want a salad that tastes just like dessert, Ambrosia Salad is the ticket! Made with fresh pineapple, mandarin oranges, maraschino cherries, coconut, mini marshmallows and stirred together with a whipped cream dressing, your Labor Day guests will fall in love with this Ambrosia Recipe!

BBQ/Smoker

The Best Burger Recipe

The Best Burger is grilled hot, juicy, and slathered in my secret sauce. Of course, the most classic dinner you can make on a grill is a hamburger (or cheeseburger of course)! It never gets old and it tends to taste better the hotter it gets outside. This is a must have this Labor Day Weekend!

Blue Cheese Burger Recipe

This classic Blue Cheese Burger is big, hot and juicy off the grill and can be made start to finish in about 20 minutes! Perfect for Labor Day Cookouts!

How to Grill Corn

If you are going to be firing up that grill this Labor Day for some tasty ribs or burgers, throwing a few ears of corn on the grill is so convenient to cook a tasty sweet and savory side along with your main course, plus it adds amazing flavor to an otherwise boring ear of corn.

Turkey Burger Recipe

This Turkey Burger Recipe will be the juiciest and most delicious burger you ever did make. One secret ingredient takes these babies over the top! Simple to make on the grill or stovetop, flavorful, and obviously super moist. 

Smoked Chicken Wings

The deep wood flavor you get from low and slow smoking is far superior to those heavily breaded deep fried wings you get in a restaurant. Have this smoked deliciousness in less than 2 hours at your Labor Day BBQ this year.

Smoked Pork Butt

Smoked Pork Butt is going to turn into the most delicious Pulled Pork you’ve ever had. Low and slow is the name of the game when preparing a Pork Butt. And smoking is (in my humble opinion) the BEST way to do this. Smoked pulled pork is my go-to choice for feeding a crowd at your Labor Day cookout.

Smoked Ribs

If these smoked ribs don’t scream Labor Day BBQ, then I don’t know what does. Whatever type of ribs you are smoking (spare ribs, pork ribs, baby back ribs), this 3-2-1 ribs method will give you fall off the bone ribs every time along with that distinctive smoky flavor that is undeniable.

Side Dishes

Boston Baked Beans

Tangy yet sweet this Boston Baked Beans recipe can be made on the stovetop or in a crockpot. Perfect to make ahead and have ready for your Labor Day cookout!

Classic Coleslaw Recipe

This Classic Coleslaw Recipe is a fresh, made from scratch recipe that will make you never buy store bought coleslaw again! Coleslaw is one of the quintessential salads of summer and the unsung hero for many dishes! Pair this with some smoked pulled pork at your Labor Day BBQ.

Macaroni Salad

This simple Macaroni Salad Recipe is the perfect combination of creamy and crunchy, and totally adaptable to your own liking. It’s the perfect side dish Labor Day weekend and is ready in just 15 minutes! 

Desserts

Perfect Lemon Bars

These Lemon Bars are the quintessential party dessert, baking up perfectly sweet while still lemony and tart. Very few, simple ingredients are needed to make this recipe from scratch and they always are the first to go at any get-together. 

Fruit Pizza

When you need a beautiful, delicious, lightly sweet dessert, try making a Fruit Pizza! Sugar Cookie dough is spread into a half sheet pan and baked, then topped with a light and creamy pudding and fresh fruit. A perfect addition to your Labor Day get-together!

Homemade Chocolate Ice Cream

Homemade Chocolate Ice Cream is easier to make than you think and I’m going to show you how! This recipe is made with a simple no-cook chocolate base and yields a rich and decadent ice cream. It’s the perfect treat on a hot summer day!  

Zucchini Brownies

Labor Day is almost here which means you absolutely need a recipe for the Best Zucchini Brownies! Get ready for chocolate zucchini bliss that’s soft, sweet, and topped with a chocolatey glaze.

Nutella Deviled Strawberries

These Nutella Deviled Strawberries are a fast, three-ingredient dessert or treat, perfect for any party or afternoon pick-me-up. If you’ve never had Nutella and strawberries, get ready to live! A must have this Labor Day!

Buttery Apple Pie

Nothing is more satisfying or comforting than this apple pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all-butter crust that bakes up flaky, tender and delicious. A perfect farewell to summer.

The post Labor Day Cookout Recipes appeared first on Lauren's Latest.

What are Fried Green Tomatoes Anyway?

Fried Green Tomatoes isn’t just one of the best movies ever!!!…but are a classic Southern dish prepared with unripened tomatoes. Green tomatoes are just (red) tomatoes that haven’t ripened yet. They are firmer and not as juicy as a ripe tomato and they also have more of a tangy, yet milder taste. To make Fried Green Tomatoes, unripened tomatoes are generously coated with a Panko and cornmeal seasoned breading and fried until golden brown and crispy. They are tasty eaten plain, with a little salt sprinkled on top or dipped in various dipping sauces such as remoulade sauce, ranch dressing, or hot sauce.

You can most easily find green tomatoes early in the growing season, as well as towards the end of summer growing season, when the weather isn’t as warm as tomatoes need to finish ripening. Dishes like this come in handy when an early frost puts an end to summer gardening and you’re left with green tomatoes on the vine.

How To Make Fried Green Tomatoes

Simply slice up your favorite type of tomatoes, dredge them in flour, egg and Panko/cornmeal and fry until golden brown and crispy. For full recipe details and ingredient measurements, see the printable recipe card down below. Here is what you can expect while making this recipe.

Prep Tomatoes + Heat Oil in Pan

Slice tomatoes 1/2 inch thick.

Heat oil in a pan (about 1/2 inch deep – enough to fully submerge tomatoes) on medium/high heat.

Prep Dredging Ingredients in 3 Separate Dishes

Whisk flour, salt and pepper in a wide dish. Whisk eggs and milk together in a separate wide dish. Whisk Panko and Cornmeal together in another wide dish.

Dredge Tomatoes to Coat

Dredge tomatoes in flour, then egg mixture, then panko/cornmeal mixture.

Fry Tomatoes

Carefully place tomatoes into pan and fry on each side until golden brown, being careful not to overcrowd the pan. You may have to do this in batches depending on the size of your pan.

Remove From Pan, Salt + Serve

Place browned tomatoes on paper towel lined platter, sprinkle with salt and serve immediately with a remoulade or dipping sauce of your choice.

What to Serve with Fried Green Tomatoes

• Oven Fried Chicken
• Classic Eggs Benedict
• Smoked Sausage Mac and Cheese
• Easy Oven Baked Ribs

Storing Leftovers

While these are best eaten immediately, you can store leftover Fried Green Tomatoes in an airtight container in the fridge for up to 3 days. To reheat, you can throw them in a hot skillet with a little oil or if you have an air fryer, they reheat and crisp up great there too.

Give These Recipes a Try…

• Fried Zucchini
• Zucchini Fritters
• Chicken Kabobs
• Cucumber Tomato Salad
• Corn,Tomato & Avocado Salad

Enjoy these golden little gems! The printable recipe card is below. Be sure to print/save/bookmark and share this recipe. Enjoy, friends!

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Fried Green Tomatoes

Fried Green Tomatoes are unripened tomatoes generously coated with a Panko and cornmeal seasoned breading and fried until golden brown and crispy. These are a must have in the summer when tomatoes are in season.

Servings 4

Ingredients

• avocado oil or any neutral oil, for frying
• 4 green tomatoes large
• ½ cup milk
• 2 eggs beaten
• 1 cup flour
• ½ cup panko bread crumbs
• ½ cup cornmeal
• 2 tsp salt
• 1 tsp black pepper

Instructions

• Slice tomatoes 1/2 inch thick
• Heat oil in a pan (about 1/2 inch deep – enough to fully submerge tomatoes) on medium/high heat.
• Whisk flour, salt and pepper in a wide dish
• Whisk eggs and milk together in a separate wide dish.
• Whisk Panko and Cornmeal together in another wide dish
• Dredge tomatoes in flour, then egg mixture, then panko/cornmeal mixture.
• Carefully place tomatoes into pan and fry on each side until golden brown, being careful not to crowd the pan. You may have to do this in batches depending on the size of your pan.
• Place browned tomatoes on paper towel lined platter, sprinkle with salt and serve immediately with a remoulade or dipping sauce of your choice.

The post Fried Green Tomatoes appeared first on Lauren's Latest.

What is Remoulade Sauce?

Remoulade is a chilled sauce made from mayonnaise or oil and any combination of herbs, capers and spices. It is a dipping sauce loved by Southerners and generally served with seafood dishes as well as deep-fried battered dishes, such as a fried green tomatoes, zucchini fritters, crab cakes, shrimp and French fries .

But Isn’t That Basically a Tartar Sauce?

Although both have a mayonnaise base, tartar sauce typically has only a few ingredients – mayo, lemon juice, dill and pickles. Remoulade has more complex blend of ingredients and spices – dijon, salt, pepper, celery salt, Worcestershire sauce, hot sauce, paprika, and cayenne pepper.

How To Make Remoulade Sauce

This recipe is ridiculously easy and ready in just 10 minutes. You’ll just need a food processor or blender. Add everything to the food processor and process until desired creaminess and smoothness is achieved. For full recipe details, including ingredient measurements, see the printable recipe card down below.

Combine + Process in Food Processor

Combine all ingredients in a food processor and process until creamy and smooth. Serve chilled.

Storing Remoulade Sauce

Store in an airtight container such as a mason jar with tight fitting lid, in the fridge for up to 5 days. Because this is made with mayonnaise, it doesn’t freeze very well and I don’t recommend it.

More Tasty Dip Recipes to Try…

• Spinach Artichoke Dip
• 7 Layer Dip
• Mom’s *Famous* Salmon Dip
• Black Bean Dip
• Cream Cheese Fruit Dip

Get ready to dip everything in this sauce! It’ll quickly become a new favorite. The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Enjoy, friends!

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Remoulade Sauce

Remoulade Sauce is so flavorful, creamy, tangy and delicious! Made with mayonnaise, horseradish, spices and hot sauce, this dipping sauce comes together in just 10 minutes. This sauce is perfect with seafood, especially crab cakes, po boy sandwiches, and Fried Green Tomatoes. 

Ingredients

• 2 tsp prepared horseradish
• 1 cup mayonnaise
• ¼ cup lemon juice freshly squeezed
• 1/2 tbsp hot sauce
• 2 tbsp dijon mustard
• 1 clove garlic roughly chopped
• 1 tsp worcestershire sauce
• ¼ tsp salt
• 1 tsp celery salt
• 1 tsp paprika
• ⅛ tsp black pepper freshly ground
• ⅛ tsp cayenne pepper
• 3 tbsp flat leaf parsley roughly chopped

Instructions

• Combine all ingredients in a food processor and process until creamy and smooth. Serve chilled.
• Store in an airtight container for up to 5 days in the refrigerator.

The post Remoulade Sauce appeared first on Lauren's Latest.

Make Fresh Tomato Salsa Your Own

This salsa is a take on my Homemade Salsa Recipe, but uses FRESH tomatoes instead of canned since they are now in season. If you are finding this post when tomatoes are not in season, feel free to use canned. Making salsa is a great way to use garden ripe tomatoes. This salsa is made with simple ingredients and easy to adjust the the flavors to the way you like it. Make it more or less spicy, chunky or smooth…however you like. Serve with Tortilla chips for an afternoon snack or as topping to any Mexican dish.

How To Make Fresh Tomato Salsa

Throwing this together is super simple and ready in about 10 minutes. All you need for equipment is a blender or food processor. For full recipe details and ingredient measurements, see the printable recipe card down below.

Prep

Roughly chop tomatoes, onion and jalapeño.

Process All Ingredients

Place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings as needed.

Serve

Serve with Tortilla Chips. Yum!

What Tomatoes are Best for Salsa?

I love the taste of fresh tomatoes in salsa. Honestly, any fresh tomato will do here…even better if you pulled them straight from your garden. You want to make sure that the tomatoes you use are firm, and a deep red color.

Storing Fresh Tomato Salsa

Store salsa in airtight containers for up to 3 weeks in refrigerator.

To Freeze

Place in a freezer safe, airtight container and into the freezer. Salsa should stay fresh for 3 months.

Love Salsa? Give these Recipes a Try…

• Grilled Corn Salsa Recipe
• Fresh Mango Salsa
• Holiday Cranberry Salsa
• Teedo’s Famous Salsa

Simple as that! Put your garden tomato haul to good use with this salsa recipe! The printable recipe card is below. Be sure to save/print/bookmark and share this recipe. Have a great day, friends!

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Fresh Tomato Salsa

This Salsa Recipe is so fresh and easy to make! You only need a few basic ingredients and 10 minutes. Adapt as you like!

Course Appetizer

Cuisine Mexican

Keyword fresh salsa recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 cups of salsa

Calories 44kcal

Equipment

• food processor

Ingredients

• 12 whole tomatoes roughly chopped
• 1 large vidalia onion roughly chopped, about 1 cup
• 1 jalapeno seeded and roughly chopped
• 1/2 bunch cilantro about 1 cup
• 1 lime juiced
• 1/2 teaspoon salt or more to taste
• 1/2 teaspoon pepper
• 1 1/2 teaspoons sugar

US Customary – Metric

Instructions

• Place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips.
• Store salsa in airtight containers for up to 3 weeks in refrigerator.

Nutrition

Calories: 44kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 21mg | Potassium: 397mg | Fiber: 2g | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 25.2mg | Calcium: 67mg | Iron: 2.1mg

The post Fresh Tomato Salsa appeared first on Lauren's Latest.

What is Tomato Pie?

Tomato Pie is a tasty traditionally southern dish that is enjoyed all over the world. It’s a savory pie made with chopped fresh garden tomatoes and basil, topped with a creamy mayonnaise/cheese mixture, then baked in a pie crust shell until golden brown and bubbly. Slice and serve it like a pie, warm or room temperature, as the main dish or side.

Fail Proof Pie Crust

You can use a store bought pie crust- no problem (and less mess). If you want to make your own from scratch, I have a fail proof pie crust recipe that I love and is easy to make.

What Kind of Tomatoes are Best in a Tomato Pie?

I’ve made this pie with a couple different types of tomatoes and they all work well. The heirloom tomatoes used in today’s recipe make for a beautiful presentation, but I also recommend using Roma tomatoes. Roma tomatoes are a more firm tomato that are not as juicy and don’t contain as much liquid as other tomatoes. This is important because if your tomatoes contain a lot of liquid, they can cause your crust to get soggy. That being said, you can be successful making this recipe with any type of garden tomato as long as you draw out the moisture properly. More on that later.

How To Make Tomato Pie

Using up all those garden tomatoes towards the end of summer is a great feeling. This Tomato Pie recipe is savory and delicious and comes together with 3 different cheeses, tomatoes, basil and a handful of other ingredients. For full recipe details, see the printable recipe card down below.

Prep Pie Crust + Preheat Oven

Prepare pie crust into pie or fluted tart pan and refrigerate for at least 30 minutes before filling/baking. Preheat oven.

Slice Tomatoes and Draw Out Moisture + Slice Shallots

Slice tomatoes into 1/4 inch thick slices removing seeds as you go, and place in a single layer on a paper towel lined surface. You can also layer tomatoes around a colander to dry the moisture out that way.

Sprinkle 1 tsp of salt to tomatoes to draw out moisture. Let sit for 30 minutes.

Slice shallots very thinly and set aside.

Make the Filling

Combine mayonnaise, egg, all 3 cheeses, salt and pepper. Set aside.

Assemble the Pie + Bake

Pat tomatoes dry with a paper towel.

Pull out your pie crust and quickly begin layering your ingredients beginning with a third of the cheese mixture at the bottom. Layer a third of your tomatoes in an overlapping pattern, followed by a third of the shallots and basil. Continue to layer in this order so the final layer is overlapping tomatoes, shallot and basil (for a beautiful presentation). Bake at 425° for 30-45 minutes or until lightly golden brown.

Cool + Serve

Allow to cool completely before cutting into 8 equal pieces. Tomato Pie can be served warm or at room temperature.

What To Serve With Tomato Pie?

Tomato pie is one of those dishes that can act as a main dish or as a side dish/appetizer. Here are few ideas for dishes that pair well with Tomato Pie.

• Smoked Pork Butt
• Baked Chicken Legs
• Zucchini Fritters
• Corn on the Cob
• Pasta Salad
• Fried Zucchini
• Grilled Asparagus

Storage Directions

For pies in general, I usually leave the pie in the pan/plate it was baked in. Tightly wrap plastic wrap over the top and store in the fridge. Tomato Pie will stay fresh for 4-5 days. You could also transfer it to an airtight container with a lid.

Can I Freeze Tomato Pie?

I would say no, because tomatoes and mayonnaise don’t freeze and thaw very well. The juice from tomatoes will cause the crust to become soggy.

Love Tomatoes? Give These Recipes a Try….

• Tomato Basil Tortellini Soup
• Cucumber Tomato Salad
• Tomato Basil Soup
• Vegetarian Spaghetti Sauce
• Caprese Salad

I hope you love this recipe as much as we do! Be sure to save/print/bookmark and share this recipe with your friends and family. The printable recipe card is below. Have a great weekend, friends!

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Tomato Pie

Tomato Pie is one of the best ways to use up some of your fresh garden tomatoes. For this savory side dish, appetizer or even main course, simply layer fresh tomatoes, shallots, basil and a delicious cheese mixture in a pie crust and bake away!

Course Appetizer, Dinner, Side Dish

Cuisine American, Southern

Keyword Tomato, Tomato Pie

Prep Time 45 minutes

Cook Time 45 minutes

Servings 8

Calories 402kcal

Ingredients

• 1 Pie Crust prepared

For the filling

• 2 ½ lbs tomatoes sliced about 1/4 inch
• 1 tsp salt for tomatoes
• 2 shallots thinly sliced
• ½ cup basil chiffonade
• 3/4 cup mayonnaise
• 1 egg beaten
• ½ cup parmesan cheese grated
• 1 cup mozzarella cheese shredded
• 1 cup sharp cheddar cheese shredded
• 1 tsp salt
• black pepper freshly ground, to taste

Instructions

• Prepare pie crust into pie or fluted tart pan and refrigerate for at least 30 minutes before filling/baking.
• Preheat oven to 425° F.

Prepare Tomatoes and Shallots:

• Slice tomatoes into 1/4 inch thick slices removing seeds as you go, and place in a single layer on a paper towel lined surface.
• Sprinkle 1 tsp of salt to tomatoes to draw out moisture. Let sit for 30 minutes.
• Slice shallots very thinly and set aside.

For filling:

• Combine mayonnaise, egg, all 3 cheeses, salt and pepper. Set aside.

Put it all together:

• Pat tomatoes dry with a paper towel.
• Pull out your pie crust and quickly begin layering your ingredients beginning with a third of the the cheese mixture at the bottom. Layer a third of your tomatoes in an overlapping pattern, followed by a third of the shallots and basil. Continue to layer in this order so the final layer is overlapping tomatoes, shallot and basil (for a beautiful presentation).
• Bake at 425° for 30-45 minutes.
• Cool completely before cutting into 8 equal slices.
• Can be served warm or at room temperature.

Nutrition

Calories: 402kcal | Carbohydrates: 18g | Protein: 12g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 59mg | Sodium: 1098mg | Potassium: 421mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1589IU | Vitamin C: 20mg | Calcium: 273mg | Iron: 1mg

The post Tomato Pie appeared first on Lauren's Latest.

What to Serve with Fried Zucchini?

Serving fried zucchini as a side or appetizer is an easy addition to a meal. I like to serve it with a protein such as fish, chicken or steak. Here are a couple ideas to get you started.

• Baked Salmon
• Grilled Flank Steak
• Chicken Cordon Bleu Casserole
• Baked Chicken Legs

Why is my Fried Zucchini Soggy?

Zucchini holds a lot of moisture. This is why zucchini is so great in baked goods! But even in baked goods, you need to soak up most of the moisture, or you’ll have a soggy end result. The easiest way to do this is to lay a few paper towels over the top of your sliced zucchini and press down gently to absorb the extra water. Another method is to salt the zucchini before dredging in egg and the flour mixture, but I haven’t found that to be necessary.

How to Make Fried Zucchini

Making these is so quick and easy! For full recipe details and measurements, see the printable recipe card down below.

Slice Zucchini + Remove Moisture

Slice zucchini into 1/4 inch rounds, pat dry with paper towels.

Combine Ingredients + Beat Eggs Separately

In a small bowl, mix flour, salt and garlic powder. In a separate small bowl, beat eggs.

Heat Oil

Heat enough oil to cover the bottom of shallow pan.

What kind of Oil should I use?

You want to use a neutral oil like canola or avocado oil for frying.

Dredge Zucchini

While oil is heating up, dredge zucchini rounds in flour mixture, then egg, then flour mixture again.

Fry Zucchini

Fry zucchini in batches on medium heat for 2-4 minutes per side until browned. Once browned, remove from pan onto a paper towel lined platter. Repeat until all zucchini rounds are fried.

Add Parmesan Cheese + Serve

Sprinkle with freshly grated parmesan cheese. Serve!

Variations

For a different flavor, try adding chili flakes, parmesan cheese or cayenne pepper to the flour mixture before frying. You could also experiment with seasoned bread crumbs like Italian breadcrumbs or Panko breadcrumbs instead of flour.

Dipping Sauce

While Fried Zucchini tastes great as is, dipping them in ranch or marinara sauce takes these to the next level! Give it a try!

Storing Leftovers and Reheating Directions

Fried Zucchini is best when eaten right away. If you have leftovers, store them in an airtight container in the fridge for 1-2 days.

The best way to reheat them is in the oven or air fryer. You can broil them on low for a couple minutes…keeping a close eye on them to prevent burning! You can also place them in a 375 degree oven for 5 minutes or until heated through.

Love Zucchini? Give These Other Zucchini Recipes a Try!

• Soft Zucchini Bread (super easy!)
• Lemon Zucchini Cookies
• Zucchini Brownies
• Sausage and Peppers Stuffed Zucchini Boats
• Chocolate Zucchini Cupcakes with Chocolate Frosting
• Zucchini Pizza Boats

There ya go! Super simple recipe and an easy way to get some veggies into your meal. Be sure to print/save/bookmark/share this recipe! Leave a comment and let me know what you think! Have a great day, friends!

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Fried Zucchini

Fried Zucchini is wildly addicting and our favorite way to eat zucchini lately. Served as a side or appetizer, these will quickly disappear, just as fast as you can fry them up!

Course Appetizer, Side Dish

Cuisine American

Keyword fried zucchini, zucchini, zucchini chips

Prep Time 5 minutes

Cook Time 10 minutes

Servings 2

Calories 158kcal

Ingredients

• 1 zucchini sliced into 1/4 inch rounds
• 2-3 tbsp flour
• 2 eggs beaten
• course salt to taste
• ½ tsp garlic powder
• ¼ c parmesan cheese
• neutral oil such as Canola or Avocado, for frying

Instructions

• Slice zucchini into 1/4 inch rounds, pat dry with paper towels.
• Mix flour, salt and garlic powder. Beat eggs.
• Heat enough oil to cover the bottom of shallow pan
• Dredge zucchini rounds in flour, then egg, then flour again.
• Fry zucchini in batches on medium heat for 2-4 minutes per side until browned.
• Remove zucchini from pan onto a paper towel lined platter.
• Sprinkle with freshly grated parmesan cheese.

Nutrition

Calories: 158kcal | Carbohydrates: 10g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 172mg | Sodium: 271mg | Potassium: 345mg | Fiber: 1g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 18mg | Calcium: 190mg | Iron: 2mg

The post Fried Zucchini appeared first on Lauren's Latest.

But First, What is Caprese Salad?

A Caprese Salad (pronounced kuh·pray·zay) is a simple Italian salad made with fresh mozzarella, tomatoes, basil, salt, and olive oil. Like the Italian flag, this salad features the white, red, and green colors. It’s extremely popular and for good reason. One bite and you’ll understand the juicy sweet tomatoes paired with the herby basil and the creamy mozzarella is AMAZING.

Only 3 Main Ingredients

There are three main ingredients needed for a traditional Caprese Salad. While I include a few more for the overall recipe, these are the main ones that you’re going to want to find. Remember: since this recipe is only made up of a handful of ingredients, try to use the best quality ingredients you can find.

• Fresh Mozzarella. This mozzarella cheese is the kind that is softer, creamier, and packed in saltwater. I use Bocconcini which are the mini mozzarella balls, but the slices of mozzarella work just fine as well, cut into cubes.
• Fresh Tomatoes. I love using sweet grape tomatoes because regardless of the time of year, these always taste sweet and the quality is good. I hate a grainy tomato in the winter, so always gravitate towards the grape or cherry tomatoes most of the time. If you can find some ripe heirloom tomatoes, by all means, use those. But in case you can’t find those or don’t want to spend the money, the grape tomatoes work great!
• Fresh Basil. Herby and delicious, this is the last ingredient needed for a classic Caprese Salad. There is no real substitute for this and bonus: it’s super easy to grow yourself!

For the Garlic Balsamic Dressing

Honorable mentions for my recipe include balsamic vinegar, pepper, olive oil, garlic and a few extra lettuce greens to fill the salad out more and make it go a little further. If you’re feeding a crowd, this is a great way to stretch a dollar. Of course, the addition of lettuce is totally optional.

Make it a Meal!

You could add this salad with a protein to make it a meal. Chicken Parmesan would be super tasty with this salad recipe.

How to Make Caprese Salad

There are very few {healthy} foods I love much more than brownies. And cookies. And fries. But one thing that actually makes my heart go pitter-patter is a really good salad. More specifically, this Caprese salad. This Italian salad is delicious on its own, but particularly good with my homemade garlic balsamic dressing. SO so tasty!

Follow these quick and simple steps to make your tasty salad.

Assembling the Salad

Place baby greens onto a serving platter. Top with bocconcini (mini mozzarellas), tomatoes, basil, and pepper.

When plating, try putting blocks of color together instead of spreading everything out evenly over the top to make it look pretty. That’s what I did in these photos and it makes for a beautiful presentation.

Making the Balsamic Dressing

I LOVE a good garlicky dressing and this one does not disappoint. While balsamic vinegar is a traditional topping for this salad, the garlic isn’t. But I’m not one to shy away from making the classics a tiny bit more flavorful and garlic seemed like an obvious choice.

Measure out garlic, dijon mustard, balsamic vinegar, olive oil, salt, and pepper into a small jar with a tight-fitting lid. Shake it up to emulsify, then drizzle it over the salad. Again, makes for a great presentation!

Can Caprese Salad Be Made Ahead of Time?

Yes! Absolutely you can make this ahead. Just be sure to store the dressing separately and as much moisture is removed from the fresh mozzarella as possible. Moisture tends to ruin the integrity of the other ingredients, so making sure there isn’t much is key. This Caprese Salad will last up to 3 days in the fridge. Right before serving, top with dressing.

This salad tastes best when freshly made and assembled. Plus it’s super quick to throw together.

Other Italian Favorites!

• Italian Pasta Salad
• Classic Margherita Pizza
• Stuffed Shells
• Lasagna
• Fettuccine Alfredo

And there you have it. Printable recipe card is below, make sure to save/pin/print this one out. Enjoy!

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Easy Caprese Salad

Nothing beats a Caprese Salad made with cherry tomatoes, fresh mozzarella, sweet basil and a homemade garlic balsamic dressing! The perfect salad all year long.

Course Salad, Side Dish

Cuisine Italian

Keyword caprese salad, caprese sald recipe

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 servings

Calories 539kcal

Author Lauren Brennan

Ingredients

• 1 plastic container of washed baby greens any kind {about 6 cups}
• 1 lb. Bocconcini drained, patted dry and halved {baby mozzarella balls}
• 1 lb. grape tomatoes washed and halved
• 12 large basil leaves chopped
• cracked black pepper to taste

for the dressing-

• 1 clove garlic grated
• 4 teaspoons dijon mustard
• 4 tablespoons balsamic vinegar
• 7 tablespoons olive oil
• salt & pepper to taste

US Customary – Metric

Instructions

• Place baby greens onto a serving platter. Top with bocconcini, tomatoes, basil, and pepper.
• Measure all ingredients for dressing into a small jar with tight-fitting lid. Shake and drizzle over salad. Serve immediately.

Video

Nutrition

Calories: 539kcal | Carbohydrates: 7g | Protein: 21g | Fat: 49g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 147mg | Potassium: 286mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1010IU | Vitamin C: 16mg | Calcium: 424mg | Iron: 0.6mg

The post Caprese Salad Recipe appeared first on Lauren's Latest.