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Mustard Potato Salad

Ingredients


  • 8lbs potatoes, peeled and chopped
  • 2tbsp. apple cider vinegar
  • 8 hard boiled eggs, chopped
  • 1 16oz jar of relish
  • 1 1/2 cups mayo
  • 2 1/2 cups mustard
  • Salt and Pepper


  1. Boil potatoes until just soft. 
  2. In a large bowl add your potatoes, salt and pepper with the apple cider vinegar and mix up, mashing the potatoes a little.
  3. Chop up your hardboiled eggs and add them to your potatoes. 
  4. Add in your mayo, relish and mustard. 
  5. Stir to combine all ingredients well. 
  6. Enjoy!


Note: you can use more or less of the mayo and mustard if you would like depending on your taste preference. 



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Wedge Salad Dip

Wedge Salad Dip

Ingredients


  • 8 oz. cream cheese softened
  • 1 c. sour cream
  • 1 1 oz. package dry Ranch Dressing Mix
  • 1 1/2 c. chopped romaine lettuce
  • 1/2 c. chopped tomatoes
  • 1/2 c. chopped cooked bacon
  • 2-4 oz. crumbled blue cheese according to taste
  • 1 Tbsp. chopped fresh chives

  1. Combine cream cheese, sour cream, and Ranch Dressing Mix and mix until smooth.
  2. Spread into the bottom of a 9-inch pie plate or other similarly sized pan.
  3. Top with lettuce, tomatoes, bacon, blue cheese, and chives.
  4. Enjoy with your favorite Tortilla Chips!


(From: Lemon Tree Dwelling)

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When you are headed to a party and want to bring something good and on the healthy side. This is a great option. 

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Strawberry Cucumber Spinach Salad

Ingredients: 

For the salad:

  • 6 packed cups baby spinach
  • 1 ½ cup English cucumbers (I used the mini variety), sliced
  • 1 cup strawberries, sliced
  • 1 medium sweet apple, cored and chopped into cubes
  • 3 ounces feta cheese, crumbled
  • ¼ cup toasted walnuts

For the vinaigrette:

  • ¼ cup extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure honey
  • 1 tbsp dijon mustard
  • Salt and pepper

Instructions: 

  1. In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
  2. In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.


Notes: 

If you are planning to have leftovers, keep the salad separate from the vinaigrette and cover both in the refrigerator for up to 2 days. Re-whisk the vinaigrette and drizzle just before serving.


(From: Yay For Food)

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Cucumber Salad

Ingredients: 

  • 2 cucumbers, sliced on the thinner side.  Garden fresh that aren’t too large/seedy or English.
  • 1 small shallot, minced
  • 1/4 cup red wine vinegar
  • 2 tbl. olive oil
  • 2 tbl. fresh dill, minced
  • Kosher salt
  • Pepper

Instructions:

In a medium size mixing bowl whisk together red wine vinegar and olive oil.  Mince shallot and dill and add to bowl.  Slice cucumber (I peeled mine first), toss into bowl.  Season entire mixture with salt and pepper to taste.  Can serve immediately, but the longer it sits the deeper the flavor will become.


(From: Delicious Primal Cooking)

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