Sweet Potato Salad

For the salad:

4 medium-large or 6 small sweet potatoes

1 small red onion

1/3 c. dried cranberries

1/4 c. feta crumbles

1/4 c. chopped fresh parsley

olive oil, cinnamon, salt, and pepper to taste

For the dressing:

3 TBS olive oil

1 TBS apple cider vinegar

1 TBS dijon mustard

1 TBS honey

1 garlic clove, minced or pressed

1 tsp dried oregano

1/4 tsp. cumin [could substitute curry?]

salt and pepper to taste

Preheat oven to 450.  Peel and dice sweet potatoes.  Add to lightly oiled baking sheet.  Sprinkle with salt and pepper (optional cinnamon) to taste.  Bake for 20 minutes.  Cool.

Meanwhile, make the dressing by mixing all of the dressing ingredients together.  Dice red onion.

When sweet potatoes are cooled, add onion, cranberries, feta, parsley, and dressing.  Mix well.  Serve cold.

Napa Cabbage Salad

1 head Napa cabbage - shredded
5 green onions (scallions), cut in small pieces
3/4 c sliced or slivered almonds
1/4 c sesame seeds
2 Tbsp butter
2 packages Chinese (Ramen) noodles with seasoning (uncooked)

Shred the cabbage and combine with the chopped scallions. Place in a storage container and refrigerate this mixture. Brown the almonds and sesame seeds in 3 Tbsp butter for about 3 minutes. Cool for a few minutes, place in a container and set aside.

 Dressing:
1 c olive oil
1/2 tsp salt
3 Tbsp soy sauce
1/2 c white wine vinegar

Combine all dressing ingredients in a heavy bottom saucepan and bring to a boil for one minute. Let this cool. If you aren't serving right away, pour into a mason jar or other container. Do not refrigerate.
Crunch up the uncooked Chinese noodles and place in a storage bag or other container with dressing. 

When you are ready to serve, shake up the dressing and pour it into the cabbage-onion mixture. Toss in the almonds and sesame seeds, as well as the Chines noodles, and mix well. Serve immediately. Walnuts can be substituted for almonds, or in addition to them. Hulled hemp seeds can also be added.

Easy Greek Tzatziki Chicken Salad

6 oz. plain Greek yogurt (I used a 5.3 oz nonfat cup.)
2 TBSP freshly squeezed lemon juice (about 1/2 a lemon)
3 cloves garlic, minced
2 TBSP fresh or 2 tsp dry dill
2 TBSP parsley, chopped (could also substitute dried)
1 medium cucumber, diced (peel and seeds removed)
4 c. shredded rotisserie chicken (or leftover cooked chicken)
10 grape tomatoes, quartered
1/2 medium red onion, diced
3 oz. feta cheese, crumbled

6 pitas

Combine first 5 ingredients in a large bowl and mix well to combine flavors.  Then add everything else (except the pitas).  Refrigerate at least 30 minutes for flavors to blend.

Serve chicken salad in pitas.  (I added fresh spinach to my pita to boost the nutritional value.)

The original recipe, which included olives, can be found HERE.

Coleslaw ala Sandy

Coleslaw ala Sandy
1 pkg coleslaw
½ cup peanuts, chopped (or add more)
2 cloves garlic, minced (can add more to taste)
½ pkg Craisins
½ bottle Marzetti Original Coleslaw Dressing

Place coleslaw in L Ziplock bag; add dry ingredients, then pour dressing over all and blend well. Refrigerate a few hours to get the ingredients all happy together before serving.

Spinach Apple Salad

Ingredients

• 1/2 cup unsweetened apple juice
• 3 tablespoons cider vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground pepper
• 1 package (6 ounces) fresh baby spinach
• 1 medium apple, chopped
• 1 small red onion, chopped
• 1/3 cup crumbled blue cheese
• 1/3 cup chopped Diamond of California® Walnuts

Directions

• In a small bowl, whisk the first six ingredients. In a salad bowl, combine the spinach, apple, onion, blue cheese and walnuts. Drizzle with dressing and toss to coat. Serve immediately. Yield: 8 servings.

(From Taste of Home)

Greek Chicken Salad

2 cucumbers
1/2 lb. carrots
3 oz. feta
3 cooked chicken breasts, diced
Italian dressing

Cube cucumbers and slice carrots into thin rounds.  Add chicken and crumble feta into salad.  Pour salad dressing (one small bottle or about half a large bottle) over everything and stir.  Marinate at least one hour to overnight.

Haley's Broccoli Salad {Lightened Up}

1-2 heads fresh broccoli, chopped
1 small red onion, chopped
3-5 slices bacon, cooked and crumbled
1 small (not tiny) box of raisins
1 6-oz container plain nonfat yogurt {I prefer Greek.}
mayonaise
3 TBSP apple cider vinegar
1/4 c. sugar

Begin by making the dressing.  Add enough mayo to the yogurt to make one cup.  Add the sugar and vinegar and mix well.  Regrigerate.

Combine the rest of the ingredients.  Pour the dressing over the salad and stir well.  {I love to make this early in the day or the day before so that the flavors mix well.  Stir every so often.}

Click HERE to try a broccoli slaw that sounds very similar in ingredients.