by Cate Bogue | May 1, 2018
COLESLAW WITH APPLE AND YOGURT DRESSING 8 cups mixed shredded red and green cabbage 1 12-oz. bag broccoli slaw mix 1/2 cup shredded carrots 1/2 cup thinly sliced scallions (about 4) 1 cup nonfat Greek yogurt 1/2 cup mayonnaise 2 tablespoons distilled white vinegar 1...
by Cate Bogue | May 1, 2018
TWO-DAY POTATO SALAD 8 cups red or yellow potatoes, cut into bite-size pieces 1 yellow onion, coarsely chopped 1 red bell pepper, diced 1 rib celery, diced 1 carrot, diced DAY 1 DRESSING 1/4 cup red wine 3 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style...
by Cate Bogue | May 1, 2018
CUCUMBER SALAD 1/2 cup sugar 1/2 cup water 1 cup vinegar 1 teaspoon salt 3 cucumbers, peeled, seeded and cut into 1/4-inch thick pieces 4 teaspoons dried parsley flakes 1 red onion, minced Yields 12 servings. In a bowl, combine sugar, water, vinegar and salt....
by Cate Bogue | May 1, 2018
COBB SALAD DIP 1 cup sour cream 1/3 cup crumbled blue cheese (about 2 ounces) 2 teaspoons freshly squeezed lemon juice 1 teaspoon kosher salt 1 teaspoon Worcestershire sauce 1 medium avocado, finely chopped (about 1 1/3 cups, cut just before serving) 1/4 cup thinly...
by Cate Bogue | Apr 30, 2018
TOMATO-FETA SALAD 3 pints (6 cups) cherry tomatoes 3/4 pound good feta cheese 1 small red onion, chopped 3 tablespoons white wine or Champagne vinegar 1/4 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons minced fresh...
