Salads Archives - Page 7 of 46 - Garden Seeds and Honey Bees

Greek Yogurt Mustard Potato Salad

Ingredients:

*6 to 8 medium Yukon Gold Potatoes, scrubbed, medium to large Diced- leave skins on

*1 can medium Black Olives, drained and sliced

*1 and 1/2 cups Plain Greek Yogurt

*1/4 cup Olive Oil Mayonnaise

*3 tablespoons Yellow Mustard

*1 teaspoon Onion Powder

*1 teaspoon Granulated Garlic

*2 tablespoons Dried Minced Onion Flakes

*Sea Salt and Fresh Ground Pepper, to taste

*1 teaspoon Sugar

*Parsley, garnish

Directions:

In a stock pot bring water to a boil and parboil the potatoes and then drain off the water. (I like potatoes slightly firm)

On a foil lined baking sheet place the diced par boiled potatoes and drizzle with oil, toss together and add the salt and pepper.

Bake on 400*F. for 10 minutes or until slightly tender. Remove from oven and allow them to cool.

Mustard Dressing:

Add to a mixing bowl: Yogurt, mayonnaise, mustard, onion powder, granulated garlic, minced onions, sugar, salt and pepper. Mix until combined refrigerate for 15 minutes.

Meanwhile slice olives and add them to the cooled potatoes and then add the dressing. Stir until potatoes and olives are coated with dressing. Refrigerate until ready to serve.

Enjoy!

Lindy

Roasted Zucchini Artichoke Salad

Preheat oven 400*F.

* 3 Zucchinis, Sliced thick

*1 can (13 to 14 ounce) Quartered Artichokes, drained

*1 medium Onion, Julienned

*1 can 15.5 ounce Chickpeas, drained and rinsed

*2 to 3 tablespoons Extra Light Olive Oil

*Sea Salt and Black Pepper

*1/4 teaspoon Red Pepper Flakes or to taste

On a half baking sheet with aluminum foil, evenly spread out the zucchini, artichokes and chickpeas. Drizzle with the olive oil and season with the salt and pepper.

Place baking sheet in the oven and roast for 15 to 20 minutes or until zucchini is tender and browning but not too soft.

After roasting add the vegetables to a serving bowl and drizzle on dressing (Note: Add dressing a little at a time until it’s to your taste) and toss together serve with garnish of choice. Can be served warm or chilled. Keep left overs in the fridge.

Lemon Dressing:

*2 tablespoons Extra Light Olive Oil

*Zest and Juice from 1 Lemon

*1 tablespoon Sugar or Honey

*1 tablespoon bottled Minced Garlic

*1/4 teaspoon Red Pepper Flakes, or to taste

*Fresh Ground Sea Salt, to taste

*Fresh Ground Black Pepper, to taste

*Chopped or ripped Basil or Cilantro, garnish

In a small mixing bowl whisk together the olive oil, lemon juice and zest, sugar/honey, garlic, red pepper flakes, salt and pepper.