Creamy Coleslaw

  • Creamy Coleslaw1 1/2 tbsp. Dijon mustard
  • 1 1/2 tbsp. apple cider vinegar
  • 1 tbsp. lemon juice
  • 1 1/2 tbsp. sugar
  • 1/4 cup mayo
  • 1/4 cup plain Greek yogurt
  • 1/4 cup sour cream
  • 1 head cabbage (purple or green), shredded
  • 2 medium carrots, shredded
  • 1 small bunch green onions, chopped
  • about 1/2 tsp salt
  • about 1/2 tsp pepper
  1. Mix together mustard, vinegar, lemon juice, sugar, mayo, yogurt and sour cream in a large bowl until completely combined.
  2. Add cabbage, carrots and onions. Mix until all the veggies are completely covered.
  3. Add salt and pepper to taste.
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July 22, 2013. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

Beet & Feta Salad

I never realized I liked beets until I tried them in this salad. I invited a friend over for dinner, and he said the same thing.

 

  • 3 large beets
  • 2 tbsp olive oil
  • ½ red onion, chopped
  • 1 avocado, chopped
  • ¼ cup corn
  • 1/3 cup crumbled feta cheese

Serves: 3-4

  1. Preheat oven to 400 degrees.
  2. Peel and chop up beets.
  3. Mix beets with olive oil and roast in oven for 25-30 minutes or until cooked all the way through
  4. Mix together beets, red onion, avocado and corn.
  5. Top with feta cheese and olive oil.

November 2, 2012. Tags: , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

Kale Caesar Salad

I love kale and am always thinking for new ways to use it. The lemon juice in the dressing breaks down the kale while the swap from lettuce makes it a healthier meal.

  • 1 medium bunch kale
  • 1 tablespoon minced garlic
  • 3 anchovy fillets, minced
  • 1 large egg yolk
  • 1 tsp Worcestershire  sauce
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup grated Parmesan cheese, 
more for garnish
  • Freshly ground black pepper

Serves: 4-5
Recipe adapted from Serious Eats

  1. Take the leaves off the stems of the kale. Throw the stems away, and tear leaves into small pieces
  2. Put into salad bowl and set aside
  3. Mix together garlic, anchovies, the egg yolk, lemon juice, Dijon mustard, Worcestershire  sauce, and olive oil together. Taste before dressing salad.
  4. Pour dressing over salad and add 1/3 cup Parmesan cheese. Mix together.
  5. Garnish with more cheese and anchovies.
  6. Although it can be served right away, allowing the acid to meld with the kale will tenderize the leaves a little.

October 29, 2012. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. 2 comments.

Creamy Cucumber Dill Salad

  • 1 cucumber
  • ½ red onion
  • ¼ and 1 tbsp sour cream
  • 1 tbsp nonfat plain Greek yogurt
  • 1 tsp lemon juice
  • 2 tsp course ground pepper
  • 1 tsp garlic salt
  • 2 tbsp fresh chopped dill

Serves: 3-4

  1. Peel and thinly slice cucumbers. Place on paper towel to dry for about 10 minutes.
  2. Thinly slice red onion.
  3. In a bowl combine sour cream, yogurt, lemon juice, pepper, salt and dill.
  4. Combine cucumbers, onion and sour cream mixture until thoroughly combined. Serve chilled.

October 25, 2012. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

Greek Salad

Another one of my mom’s special recipes. It tastes so much better without the lettuce and is just as nutritious.

  • 2 cucumbers
  • 1 bell pepper
  • ½ – 1 red onion
  • 1 package feta cheese
  • 1 large tomato
  • ½ cup pitted kalamata olives
  • 1 can anchovies (optional)
  • 1 tsp dried oregano
  • 3 tbsp olive oil
  • 1 ½ tbsp red wine vinegar

Serves: 3-4

  1. Peel and thinly slice cucumbers.
  2. Chop up bell pepper, tomato and onion, and add to cucumbers.
  3. Cut the olives in half and add to the veggie mixture.
  4. Crumble feta cheese on top of salad.
  5. Place anchovies on top and sTop with olive oil and vinegar.

October 21, 2012. 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.