Spicy and Savory Thousand Island Dressing

Trust me, once you make this for yourself, you won't ever want to go back to that sugary sweet stuff in a bottle!  It's super easy to throw together and absolutely perfect for Reuben sandwiches.

1/2c mayonnaise (I use Vegenaise)

1/4c ketchup

1 TBSP dill pickle relish

1/2 tsp. garlic powder

1/8 tsp. ground black pepper

1/2 tsp. celery seed

1/4 tsp. mustard seed

1/2 tsp chili powder

1.  Stir everything together in a small mixing bowl and refrigerate until ready to use.

Good stuff!

Classic Coleslaw

To me, coleslaw is a perfect addition to any summertime cookout and was delicious paired with our BBQ Baked Beans last week.  What I like about this one is that the cabbage retains just the right amount of crunch and flavor because it's not drenched in dressing.   I can't stand a soggy coleslaw!

I usually opt for coleslaw mix in a bag because I like the blend of colors.  It's important for my food to be pretty.  :)  Sometimes I also stir in chilled apple chunks for a little something extra just before serving - yum!

3/4c mayonnaise

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. celery seed

1/2 tsp. garlic powder

1/2 tsp. onion powder

2 TBSP apple cider vinegar

14oz. pkg. coleslaw mix

1.  In a medium bowl, combine all ingredients except coleslaw mix.  Stir until well blended.

2.  Add coleslaw mix and toss to coat.

3.  Refrigerate until chilled.

                      

Easy Bleu Cheese Dressing

Last night's dinner was served with a salad of mixed greens, pepper jack cheese, red grapes, and Bleu cheese dressing.  The salad may sound like an odd combination but it was delicious and really paired well with our steak seasoned couscous wraps.

1/8c milk

1c mayonnaise

6oz. cup plain yogurt

1/2 tsp garlic salt

1/4 tsp. black pepper

1/2c Bleu cheese, crumbled

1.  Put everything in a medium size bowl and stir until well blended.  Chill until ready to use.  Easy!

                    

                         

Use the extra dressing as a dip with fresh vegetables!

Bang Bang Cauliflower

The weather here has just been too perfect to not sit outside at dinnertime so that's what we did again yesterday.  I never noticed before but it's true that the taste and texture of cooked cauliflower is very similar to that of shrimp.  I've made this style cauliflower twice now, once as an appetizer and again as an entrée salad last night.  The meal wasn't originally planned as a salad but I had some lettuce I needed to use or lose so... Bang Bang Salads for everyone!

1/2 head cauliflower, chopped into florets

1/4c cornstarch

1 1/2 TBSP flaxseed

1/4c + 1 1/2 tsp. water

1/2c Panko breadcrumbs

1 1/2 tsp. garlic powder

1/2 tsp. sea salt

1/2 tsp. pepper

1/2c coconut oil

1/3c mayonnaise

1/4 tsp. chili sauce

1 TBSP rice vinegar

1 tsp. agave sweetener

2 green onions, chopped

1.  Preheat oven to 400*

2.  In a small bowl, combine cornstarch, flaxseed, and water.  Whisk to thicken and set aside.

3.  In another small bowl, combine breadcrumbs, garlic powder, salt, and pepper.  Set aside.

4.  In a large skillet, heat the coconut oil over medium high heat.

5.  Dip each cauliflower floret first in the cornstarch mixture, then in the breadcrumb mixture, to coat.

6.  Add the cauliflower to the hot oil and cook until browned on all sides.  (Use tongs to flip the cauliflower.  Stirring will only knock the breading loose.)

7.  Remove to a paper towel-lined plate.  Then, toss in the mayonnaise mixture, to coat.

8.  Place in a prepared 8x8 dish and bake for approximately, 10-15 minutes, or until desired crispiness.

9.  Top with green onions and serve.

For serving, I tossed the lettuce with just a tiny amount

of chipotle ranch dressing before topping with the cauliflower. 

Spinach and Orzo Salad

 I like to serve this with grilled white fish:

8oz. uncooked orzo pasta

5oz. pkg. baby spinach leaves, chopped

1/2c Feta cheese, crumbled

1/4c pine nuts

1/2 tsp. dried basil

1/8 tsp. white pepper

1/4c olive oil

1/4c balsamic vinegar

1.  In a medium size pot, bring a large pot of salted water to a boil.

2.  Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

3.  Transfer to a large bowl and stir in spinach, feta, pine nuts, basil and white pepper.

4.  Toss with olive oil and balsamic vinegar.

5.  Refrigerate until ready to serve.               

I usually serve this cold but my husband heated up leftovers the

 other day and thought it was pretty good warm, too.

Easiest Southwest Dressing Ever

This is a super easy way to add a little Southwest kick to your salad.   I like to toss this with Romaine lettuce, black beans, corn, and Monterrey Jack cheese. 

1/2c spicy ranch dressing

1/4c BBQ sauce

1.  Mix it together.

That's it!

Makes for a nice alternative to the plain old rice and beans sides.