A great ATK recipe.
- 3/4 cup good mayo
- 3/4 cup sour cream or Greek yogurt
- 2 T freshly squeezed lemon juice
- 2 ounces (1/2 cup) crumbled feta cheese
- 1T fresh dill (1 1/2 t dried)
Mix all together. Tastes best when allowed to sit for a few hours for flavours to blend.
Really an “anything goes” kind of salad, adapted from LLL’s “Whole Foods for the Whole Family”
The Salad Ingredients:
- ½ lb pasta, cooked and drained
- ½ cup celery, chopped small
- ¼ cup red or Vidalia onion, finely diced (use spring onions if you don’t have)
- 1 carrot, shredded
- ½ red or green pepper, diced
- 2 tins water-packed tuna –no hydrolyzed plant protein – flaked
- ½ cup cottage cheese
- Cheddar cheese, shredded, a handful
- ½ cup cucumber, seeded and chopped
The Dressing/dip Ingredients:
This makes way more than the above recipe requires!
- 2 cups plain yogurt
- 1 cup real mayonnaise
- 1 teaspoon dried dill weed
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Whisk all dressing ingredients together and set aside.
- Gently combine all of the salad ingredients. Add dressing, tossing, until the salad is coated to your preference; it’s likely that you’ll have about 2/3 to ½ of the dressing left over. Refrigerate until flavours mingle.
The left over dressing makes a great raw veggie dip.
This dressing is not as sweet as the Poppyseed and Honey Dressing below. Excellent with a spinach salad, topped with candied pecans, thinly sliced sweet onions, and strawberries or oranges.
- 2 Tbsp rice vinegar
- 2 Tbsp orange juice
- 1 Tbsp olive oil
- 1 Tbsp liquid honey
- salt, pinch
- pepper, pinch
- (optional: 1 Tbsp poppyseeds)
Shake or whisk all ingredients together.
- ¼ cup liquid honey
- 3 Tbsp cider vinegar (or other fruit vinegar)
- 2 Tbsp olive oil
- 1 small shallot, minced (or use a very small amount of garlic, or green onions)
- 2 tsp Dijon mustard
- 1 tsp poppy seeds
- freshly ground black pepper
Whisk together in a bowl, or shake in a jar. Taste, and adjust seasonings.
Good on spinach salad that has some fruit (oranges or berries), and sweet or red onions in it. Dry toasted pecans are also great.
Our Honey-orange Vinaigrette is not as sweet as this recipe.
- 1 cup real mayonnaise (we like Hellman’s or Hellman’s reduced fat)
- 1/2 cup sour cream (we like Western Creamery’s because it doesn’t have added “stuff”)
- 1/4 cup finely chopped fresh parsley (don’t use dried)
- 1 or 2 tablespoons freshly squeezed lemon juice (don’t use the bottled kind)
- 1 teaspoon minced garlic
- 6 dashes Worcestershire sauce
- salt and freshly ground black pepper, to taste
- pinch of ground red pepper (the kind we use for Indian cooking)
In a medium-sized bowl, whisk these ingredients until well blended. Then crumble in:
- a big chunk of blue cheese (our favourite for this in Canada is Danish blue, because of its creaminess)
With the back of a spoon, or a fork, mash the cheese until it is the consistency that you like it to be in your dressing. Stir well to combine, and taste for seasonings. Can be used as a very thick dressing, or as a dip .
• 1/3 cup real mayonnaise
• 1/4 cup light sour cream
• 1 tbsp freshly squeezed lemon juice
• 1 tsp sugar
• 1/2 tsp minced garlic
• 1/2 tsp dry mustard powder
• 1/4 tsp salt
• Freshly ground black pepper, to taste
• 1/2 cup crumbled blue cheese
Whisk all ingredients together, mashing up blue cheese until you have a consistency that you like. Use for vegetables, chicken wings, etc. Refrigerate.
- 1/2 cup good mayonnaise (we like Hellman’s Real)
- 2 Tablespoons cider vinegar
- 1/2 teaspoon granulated white sugar
- 2 Tablespoons milk
- 1/2 to 1 teaspoon Dijon mustard
- dollop of yogurt or sour cream
- 1 teaspoon ground celery seed (optional)
- sea salt, to taste
- freshly ground black pepper, to taste
Whisk all ingredients in a salad bowl until smooth. Taste for seasonings and adjust. This is a perfect amount to coat about 1 pound or 454 grams of cole slaw veggies.