Everyday Garden Salad (Plus a Simple Healthy Salad Formula That Works Every Time)

 

Fresh, simple, and satisfying, this Everyday Garden Salad is perfect for healthy starts to the new year. Plus, learn a flexible salad formula you can use again and again.

Everyday Garden Salad (Plus a Simple Healthy Salad Formula That Works Every Time)

The start of a new year makes me crave food that feels fresh and balanced — not fussy, not complicated, just good. This Everyday Garden Salad is exactly the kind of meal I make when we’ve eaten a little heavier earlier in the day and I want dinner to feel lighter without feeling like I’m missing out.

I especially love salads like this on busy weeknights, when I want something quick and nourishing, and at lunch on the weekends, when I’m craving something crisp, colorful, and satisfying. It’s simple, flexible, and endlessly adaptable — the kind of salad you can throw together without a recipe, once you know the formula.

That’s why I’m sharing not just this Everyday Garden Salad, but my simple, healthy salad formula that works every time. Think of it as a mix-and-match guide you can use all year long, whether you’re starting fresh in January or just trying to get a wholesome meal on the table any day of the week.

Enjoy!

My Simple Healthy Salad Formula

Over the years, I’ve learned that the salads I make most often aren’t strict recipes — they’re built on a formula. Once you understand the balance, you can mix and match ingredients based on what you have, what’s in season, or what you’re craving.  This will give you a balanced salad that satisfies, fuels, and actually keeps you full.

The 5-Part Everyday Healthy Salad Formula

1. Greens (The Base)
Start with tender greens like green leaf lettuce, romaine, mixed greens, or arugula.

2. Crunchy Veggies (Texture)
Think cucumbers, carrots, radishes, bell peppers, or celery.

3. Color Boost (Nutrients + Appeal)
Add color with tomatoes, roasted veggies, beets, or fruit.

4. Protein or Power Add-In (Staying Power)
Garbanzo beans, lentils, grilled chicken, tuna, eggs, or tofu all work beautifully.

5. Simple Dressing (Flavor + Healthy Fats)
Keep it easy: olive oil + vinegar, lemon juice, or balsamic.

This balance is what makes a salad feel satisfying instead of like an afterthought.

Why I Reach for Salads Like This So Often

This salad has become my go-to for everyday life because it’s versatile, satisfying, and completely hassle-free. On busy weeknights, it comes together in minutes and feels light without skimping on flavor or satisfaction. On weekends, it’s my favorite quick lunch — crisp, colorful, and nourishing — and it always feels like a fresh, intentional choice rather than a last-minute fix. The combination of crunchy veggies, bright colors, protein, and a simple dressing makes it the kind of meal I want to return to again and again, no matter the season.

Ingredients for This Everyday Garden Salad

Salad:

• 1 head green leaf lettuce, washed and torn into bite-sized pieces
• 1 cup sliced cucumbers
• 1 cup heirloom cherry tomatoes, halved (mix of 3 colors)
• 1/2 cup shredded carrots
• 1 cup garbanzo beans (cooked or canned, drained and rinsed)

Simple Red Wine Vinaigrette:

• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• Salt and freshly cracked black pepper, to taste

How to Make It

Ready in minutes:

1. Wash and prepare all the salad ingredients.
2. Combine lettuce, cucumbers, cherry tomatoes, carrots, and garbanzo beans in a large bowl.
3. In a small bowl or jar, whisk together red wine vinegar, olive oil, salt, and pepper.
4. Drizzle dressing over the salad and toss gently to combine.
5. Serve immediately and enjoy a fresh, balanced meal.

Let's Apply the Formula to This Salad

1. Greens

• Green leaf lettuce
• Light, tender, and perfect for everyday eating.

2. Crunchy Veggies

• Sliced cucumbers
• Shredded carrots
• Fresh crunch without overpowering the salad.

3. Color Boost

• Tri-color heirloom cherry tomatoes
  Color = nutrients and visual appeal. This is what makes it feel crave-worthy.

4. Protein / Power Add-In

• Garbanzo beans
  Plant-based protein + fiber to keep you satisfied.

5. Simple Dressing

• Red wine vinegar
• Olive oil
• Clean, classic, and lets the vegetables shine.

How to Use This Formula for Other Salads

Once you know the formula, the possibilities are endless:

• Swap green leaf lettuce for mixed greens or arugula

• Replace garbanzo beans with grilled chicken, tuna, or lentils

• Use lemon juice or balsamic instead of red wine vinegar

• Add seeds, nuts, or cheese if that’s what you’re craving

The goal isn’t perfection — it’s creating a salad you actually want to eat.

More Everyday Salads You’ll Love

If you love simple, balanced salads like this one, you might also enjoy a few other favorites from my kitchen. Try my Country Chophouse Chicken Salad for something hearty, Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate  when you want something bright and fresh, or Teriyaki Chicken Mandarin Orange Salad for an easy, make-ahead option.

A Fresh Start You Can Stick With

Healthy eating doesn’t have to mean overhauling everything at once. Sometimes, it’s as simple as having a reliable, everyday salad you can come back to again and again.

This Everyday Garden Salad — and the simple formula behind it — is one of those meals for me. I hope it becomes one for you too.

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Viral Sheet Pan Beef Kabobs (Koobideh-Inspired)

 

These Viral Sheet Pan Beef Kabobs are Koobideh-inspired, juicy, and packed with bold flavor. An easy weeknight dinner made right on a sheet pan — no grill or skewers needed.

Viral Sheet Pan Beef Kabobs (Koobideh-Inspired)

After the sheet pan turkey kabobs went viral here on the blog, I couldn’t stop thinking about other ways to use this simple, no-skewer method — and a Koobideh-inspired beef version quickly moved to the top of my list. Traditional koobideh is known for its bold seasoning and juicy texture, but it can feel intimidating to make at home. This sheet pan approach keeps all the flavor while making it completely approachable for a weeknight dinner.

These Viral Sheet Pan Beef Kabobs deliver everything you want from classic koobideh-style kebabs: tender, well-seasoned beef with a lightly crisp exterior and plenty of savory depth. Baking them on a sheet pan eliminates the guesswork of grilling and shaping, and the result is consistently juicy kabobs every single time.

If you loved how effortless the turkey version was, this beef variation is just as easy — and just as crave-worthy. It’s the kind of recipe that feels a little special but fits perfectly into a busy week, which is exactly why this method keeps popping up everywhere.

Ingredients

• Ground beef
• White onion (grated and squeezed dry)
• Garlic
• Fresh parsley
• Sumac, turmeric, black pepper, and kosher salt
• Optional red pepper flakes for heat

For serving, you’ll also want:

• Greek yogurt and hummus for a creamy sauce 
• Fresh tomatoes, red onion, parsley, lemon, and sumac for a bright salad 
• Warm lavash to pull everything together (optional mint or basil)

(Exact measurements are listed in the recipe card below.)

Served on Lavash, wrap style.

How to Make

These sheet pan kabobs come together easily with minimal prep — no skewers or grill required.

• Mix the kabobs: Combine ground beef with grated onion, garlic, herbs, and spices. Mix gently just until combined to keep the texture tender.

• Shape: Press the mixture onto a sheet pan and score into long kabob-style strips.

• Bake & broil: Roast until cooked through, then briefly broil for that lightly charred, kabob-like finish.

• Finish & serve: Let the meat rest, then slice and serve with yogurt sauce, fresh salad, and warm lavash.

Substitutions & Variations

• Use your own spice blend: If you already have a favorite Middle Eastern or kebab seasoning, feel free to swap it in for the spices listed here. Aim for about 1½–2 tablespoons total seasoning.

• Beef & lamb blend: For a more traditional koobideh flavor, substitute half of the ground beef with ground lamb.

• Make it spicy: Increase red pepper flakes or add a pinch of Aleppo pepper to the meat mixture.

Variations

• Low-carb option: Skip the lavash and serve the kabobs over chopped salad or cauliflower rice.

• Meal-prep bowls: Serve over rice with extra sauce and salad for easy lunches.

Kitchen Tips and Notes

• Squeeze the onion well: Removing excess moisture keeps the kabobs juicy without becoming soft or mushy.

• Don’t overmix: Mixing too much can make the beef dense — gentle hands are key.

• Score before baking: This makes the kabobs easy to separate cleanly after cooking.

• Broil briefly: Just 1–2 minutes adds flavor without drying out the meat.

• Leftovers: Store in an airtight container for up to 3 days. Reheat gently or enjoy cold in wraps or bowls.

This is what a 1/2 batch looks like.

Set the Mood

Make your kabob dinner and occasion by incorporating these easy mood enhancers along with your meal.  See tips below.

If this recipe feels like a keeper, you’re not alone. These kabobs passed the ultimate test in our house — my husband, who proudly considers himself a koobideh expert, crowned them worthy of top honors. If you’re in the mood for more easy, high-flavor meals, don’t miss my Viral Sheet Pan Turkey Kabobs or another sheet pan favorite here, Sheet Pan Honey Dijon Chicken and Vegetables.

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Before You Start

• Grate the onion and squeeze out excess liquid before mixing

• Preheat the oven fully for even browning

• Warm the lavash just before serving for best texture

• Prep the salad and sauce while the kabobs bake

• If this size serving is too much you can cut the recipe in half

This quick prep makes the cooking process smooth and stress-free.

 

 

 

Weeknight Cozy Red Chicken Chili

 

Warm up with this easy, one-pot chicken chili that’s ready in just 30 minutes. A cozy red chili packed with bold flavor, tender chicken, and comfort in every bite.

Weeknight Cozy Red Chicken Chili

We had a cozy night last night with some chilly weather which called for something simple, hearty, and full of flavor — and my Weeknight Cozy Red Chicken Chili delivers all of that and more. Unlike your usual white chicken chili, this version simmers in a rich tomato base, filled with tender shredded chicken, sweet bell peppers, and a touch of smoky spice. The aroma alone makes your home fell warm and comforting.

The best part is that it’s an easy, one-pot dinner that comes together in about 30 minutes.  There's very little cooking involved, just sauté some onions and bell peppers and the rest is pretty much dump and go.  The pre-cooked shredded chicken is a lifesaver in this dish!  The perfect dish for those nights when you want a quick meal that is comforting without the fuss. It would be great for Halloween night when time is precious.  So, ladle it into your favorite bowl, top it how you like, and I hope you enjoy the comfort of a warm, red chili on a quiet evening in.  

What Ingredients Do I Need?

Here’s a breakdown of the key ingredients and what each brings to your cozy red chicken chili:

• Olive Oil – A flavorful base for sautéing your aromatics, giving your chili a rich, slightly fruity foundation.

• Onion – Adds natural sweetness and depth, building a savory backbone for the chili.

• Garlic – Bursts of aromatic flavor that bring warmth and a comforting, homey feel.

• Bell Peppers – Sweet, tender, and colorful, they add texture and a subtle natural sweetness to balance the spices.  I used a mix of red, orange, and yellow.

• Chili Powder, Cumin, Paprika, Cayenne – A blend of warming spices that gives the chili its signature smoky, slightly spicy flavor.

• Crushed Tomatoes – Forms the rich red base of the chili, creating a hearty, comforting sauce.

• Cooked Shredded Chicken – Tender protein that soaks up the flavors of the chili and keeps it hearty without heaviness.

• Cannellini Beans – Creamy beans that add substance and a satisfying bite while keeping the chili filling.

• Chicken Broth – Adds depth and moisture, making the chili comforting and soup-like while still thick enough to be hearty.

• Cornstarch & Water – A simple thickener that gives the chili a luscious, slightly creamy texture.

• Optional Toppings – From sour cream to avocado and tortilla chips, these let you customize flavor, creaminess, and crunch.

Substitutions and Variations

Substitutions

• Chicken: Swap for turkey, rotisserie chicken, or leftover cooked chicken for convenience.

• Cannellini Beans: Use black beans, kidney beans, or chickpeas for a different flavor and texture.

• Bell Peppers: Any color works; roasted red peppers add smoky sweetness.

• Chicken Broth: Vegetable broth can be used for a lighter or vegetarian-friendly version (just add extra beans or tofu).

• Spices: Adjust chili powder or cayenne to taste; smoked paprika adds a smoky depth.

Variations

1. Smoky Chipotle Chicken Chili: Add a chipotle pepper in adobo sauce and a touch of smoked paprika. Use fire-roasted tomatoes for a smoky, bold flavor. Garnish with cilantro and a squeeze of lime for brightness.

2. Autumn Harvest Chicken Chili: Stir in diced sweet potatoes or butternut squash for a cozy, seasonal twist. Add a pinch of cinnamon or nutmeg to enhance the warmth and depth. Serve with cornbread or pumpkin seed toppings for extra seasonal flair.

Kitchen Tips & Notes

• One-Pot Wonder: Everything cooks in a single pot, making cleanup easy and saving time on weeknights.

• Meal Prep Friendly: This chili keeps beautifully in the fridge for 3–4 days and freezes well.

• Adjusting Thickness: If your chili is too thin, simmer a little longer or stir in a slurry of cornstarch and water. If it’s too thick, add a splash of broth or water.

• Flavor Boost: Let the chili sit for 10–15 minutes after cooking — the flavors continue to meld, making it even richer.

• Topping Ideas: Sour cream, shredded cheese, avocado, tortilla chips, jalapeños, or a sprinkle of fresh herbs like cilantro — or mix and match to suit your mood.

       "Set the Mood"        

I'll help you prepare for a wonderful evening with my Weeknight Cozy Red Chicken Chili as the star.  

See below for additional "Mood" setting ideas:

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    RECIPE IS DOWN BELOW👇     

One-Pot Greek Chicken & Lemon Rice – Fresh, Flavorful, and Ready in 30 Minutes

 

Whip up this One-Pot Greek Chicken & Lemon Rice in just 30 minutes! Juicy chicken, zesty lemon, fresh spinach & creamy feta—an easy fall dinner favorite.

One-Pot Greek Chicken & Lemon Rice – Fresh, Flavorful, and Ready in 30 Minutes

The days are growing shorter and there is a definite change in the weather which makes me crave meals that are warm, comforting, and—let’s be honest—quick to get on the table. That’s where this One-Pot Greek Chicken & Lemon Rice comes in. It’s everything you want in an easy fall dinner: juicy, golden seared chicken, tender spinach, fluffy rice, and a burst of bright lemon all mingling together in one skillet. And to top it all off? A crumble of creamy feta that melts slightly into the dish, adding that irresistible salty tang.

What makes this recipe truly special is that it delivers comfort without the heaviness. Instead of a rich stew or casserole, this dish leans into Mediterranean freshness with oregano, garlic, and a sunny squeeze of citrus. The best part—it uses cooked leftover rice so it’s on the table in just 30 minutes, making it the perfect weeknight dinner for those don't wanna cook days. Serve it with warm pita bread or a simple cucumber salad, and you’ve got a Mediterranean-inspired meal that’s both nourishing and indulgent.

If you’re on the hunt for new fall dinner ideas that are easy, wholesome, and absolutely full of flavor, this one-pot wonder is about to earn a spot in your regular rotation. Simple enough for weeknights yet vibrant enough to impress guests, it’s a dish that brings comfort and brightness to the cooler season.

Enjoy!

What Ingredients Do I Need?

Here’s everything you’ll need to bring this dish together:

• Chicken – Juicy boneless chicken breasts, cut into bite-sized pieces for fast cooking.
• Olive Oil – The base of Mediterranean cooking; adds richness and depth.
• Spices & Herbs – Oregano, paprika, and red pepper flakes for that warm, herby kick.
• Tomatoes – Grape tomatoes that soften into sweet, juicy bursts of flavor.
• Garlic – Because no comforting skillet meal is complete without it.
• Spinach – Fresh greens that wilt perfectly into the warm rice.
• Basmati Rice – Fluffy, aromatic rice that soaks up all the lemony goodness.
• Garbanzo Beans – Nutty and hearty, they add protein and texture.
• Lemon Juice – The star ingredient that brightens and balances everything.
• Feta Cheese – Creamy, tangy, and the finishing touch that ties the dish together.

Substitutions and Variations

Feel free to make this recipe your own—swap ingredients, add extra veggies, or adjust flavors to suit your taste without losing the Mediterranean charm.

• Protein Swap: Try chicken thighs for extra juiciness or swap in shrimp for a lighter twist.

• Grain Options: Use brown rice, quinoa, or even cauliflower rice for a low-carb variation.

• Greens: Kale, chard, or arugula can step in for spinach.

• Beans: White beans or lentils work in place of garbanzos.

• Dairy-Free: Use a dairy-free feta or omit cheese entirely and drizzle with tahini for creaminess.

• Extra Veggies: Zucchini, bell peppers, or roasted eggplant make delicious add-ins.

Kitchen Notes and Tips

A few helpful tips and tricks will ensure your one-pot Greek chicken and lemon rice turns out perfectly every time—flavorful, tender, and hassle-free.

• Use Day-Old Rice: Cooled, cooked rice works best for texture—less sticky and clumpy.

• Don’t Overcrowd the Chicken: Sear in batches if needed to get that golden edge.

• Adjust Lemon to Taste: Add more for a brighter punch or less if you prefer it subtle.

• Meal Prep Friendly: Keeps well in the fridge for up to 4 days—great for lunches.

• One-Skillet Wonder: Less mess, less cleanup, maximum flavor.

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