Cole Slaw - I have been tweaking this recipe for a while and I think I finally have it perfect
Ingredients:
- 1/2 head of cabbage, thinly sliced
- 2-3 carrots, shredded
- 1/4 onion, grated
- 1/3 C. mayonnaise
- 1/3 C. fat-free greek yogurt
- 2 Tbsp. sugar
- 2 Tbsp. white wine vinegar
- 2 tsp. dry mustard
- 2 tsp. celery seed
- salt and pepper to taste
In a large bowl, combine the cabbage, carrots, and onion. In a separate bowl, mix the mayo, yogurt, sugar, vinegar, dry mustard, and celery seed. Pour over the cabbage mixture and stir thoroughly. Taste and season with salt and pepper as needed. Chill before serving.
Green Bean Salad - Be careful not to overcook the beans. You want them to be a little crisp.
Ingredients:
- 2 C. fresh green beans, trimmed
- 1/2 C. chopped kalamata olives
- 1 C. quartered cherry tomatoes
- 1/2 C. crumbled feta cheese
- 2 Tbsp. olive oil
- 3 cloves of garlic, roughly chopped
- 2 Tbsp. lemon juice
- 1 Tbsp. fresh oregano, chopped
- salt and pepper to taste
Steam the green beans in a small amount of water for 5 minutes - they should be a bright green color and still crisp. Immediately drain the beans and run cold water over them until they are cool (this stops the cooking process). Dry the beans and place them in a bowl. Add the olives, tomatoes, and cheese and toss gently. Heat the oil in a small pan over medium heat. Add the garlic and saute for 1-2 minutes, so that the garlic infuses into the oil. Remove the garlic from the oil and discard. Allow the oil to cool slightly, then mix it with the lemon juice, oregano, salt, and pepper. Pour the dressing over the green bean mixture and toss to coat. Refrigerate for several hours before serving.
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