salads – Rosemary Thyme

Rosemary Thyme Waldorf Salad (Fresh • Light • Classic with a Gentle Twist)

There’s something timeless about a Waldorf salad. Crisp apples, a little crunch, a creamy dressing—and now those sweet bites of red grapes tucked in—it’s simple, but when it’s done just right, it feels truly special.

I love using both tart Granny Smith and sweet Honeycrisp apples, then folding in toasted walnuts and a lighter dressing made with Greek yogurt, just enough mayonnaise, and a touch of honey to bring it all into balance.

It’s one of those dishes that feels just as at home on a holiday table as it does on a quiet afternoon lunch.

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Ingredients

* 2 cups Granny Smith apples, diced

* 2 cups Honeycrisp apples, diced

* 1 cup red grapes, halved

* 1/2 cup celery, finely chopped

* 1/2 cup walnuts, chopped and lightly toasted

* 1/3 cup plain Greek yogurt

* 2–3 tablespoons mayonnaise

* 1–2 teaspoons honey (to taste)

* 1–2 teaspoons fresh lemon juice

* Optional: pinch of salt (see note below)

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Instructions

1. In a large bowl, combine the diced apples, halved grapes, chopped celery, and toasted walnuts.

2. In a small bowl, whisk together the Greek yogurt, mayonnaise, honey, and fresh lemon juice until smooth.

3. Pour the dressing over the fruit and gently fold until everything is evenly coated.

4. Taste and adjust—add a touch more honey if you’d like it sweeter, or a little more lemon juice for brightness.

5. Chill for at least 30 minutes before serving to let the flavors come together.

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Rosemary Thyme Kitchen Notes

* Grapes matter: Red grapes add a soft sweetness and juicy contrast that really rounds out the salad.

* Toasting walnuts: A quick toast in a dry skillet deepens their flavor and adds warmth.

* Apple tip: Toss apples with a tiny bit of the lemon juice first to help keep them from browning.

* Low-sodium tip: This salad shines without much salt—finish with a tiny pinch of fleur de sel if desired.

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Serving Ideas

* Serve on butter lettuce or spinach

* Spoon into croissants for a beautiful lunch

* Pair with chicken, turkey, or a light soup

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A Simple Note from My Kitchen

Sometimes it’s the smallest addition—like a handful of grapes—that turns something good into something you look forward to making again and again.

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Blessing

May your table be filled with simple goodness,

and may the sweet and the crisp moments of life find their way together in just the right balance.

Rosemary Thyme Taco Salad (Cinco de Mayo Favorite)

Cinco de Mayo on taco Tuesday means taco salad in the Rosemary Thyme kitchen.

There are certain meals that don’t need much convincing at our house—and this taco salad is one of them.

My son has always loved Mexican food, and we have a little restaurant nearby that he enjoys so much. But this… this is the version I’ve made at home for years, and it never lasts long on the table.

It’s simple, fresh, and full of flavor—without relying on packaged mixes or heavy extras. Just real ingredients, a little time at the skillet, and a big bowl meant for gathering.

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Ingredients

For the Taco Meat

• 1 lb ground beef

• ½ onion, diced

• 2 cloves garlic, minced

• 1 tsp cumin

• 1–2 tsp chili powder

• Pinch of cayenne (to taste)

• Black pepper to taste

For the Salad

• 1 large head iceberg lettuce, chopped

• 1 cup cherry tomatoes, halved

• 1 cup roasted corn (frozen, then roasted)

• 1 can pinto beans, rinsed and drained

• 1 can black beans, rinsed and drained

• 1 cup shredded cheddar or Mexican blend cheese

• 1–2 cups tortilla strips

Simple Homemade French Dressing

• ½ cup olive oil

• ¼ cup ketchup

• 2 tbsp apple cider vinegar

• 1–2 tbsp sugar or honey (to taste)

• ½ tsp paprika

• ¼ tsp garlic powder

• ¼ tsp onion powder

• Pinch of black pepper

• Optional: tiny pinch of cayenne

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Instructions

1. In a skillet over medium heat, cook ground beef with diced onion until browned.

2. Add garlic, cumin, chili powder, cayenne, and black pepper. Stir and cook until fragrant and well combined.

3. In a large bowl, combine chopped lettuce, tomatoes, roasted corn, pinto beans, and black beans.

4. Add warm taco meat over the top.

5. Sprinkle with shredded cheese and tortilla strips.

6. In a small bowl or jar, whisk together all dressing ingredients until smooth. Chill until ready to serve.

7. Toss salad with dressing just before serving, or let everyone add their own.

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Rosemary Thyme Kitchen Notes

This salad is one of those “build it your way” meals. Everyone can take what they love, and nothing feels heavy or overdone.

I skip the taco bowl shells and use tortilla strips instead—it gives just the right amount of crunch without taking over the whole dish.

And making your own seasoning—and dressing—is a simple step that brings beautiful flavor without the extra sodium.

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Serving Ideas

Serve with a drizzle of the homemade French dressing for a classic, slightly sweet and tangy finish. A spoonful of sour cream or a little extra salsa works beautifully too.

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A Simple Note from My Kitchen

Cooking at home doesn’t have to be fancy or expensive. I build meals around simple basics, seasonal produce, and pantry staples—then let herbs and a finishing touch make it feel special.

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Blessing

May your table be filled with simple food, shared laughter, and the comfort of being together. May each meal be a quiet reminder that home is built in these small, meaningful moments.