Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes. This month we are spotlighting vegetarian dishes. Each Monday will actually be a Meatless Monday!
So, I was talking with my dad about what to make for our family’s get-together on Easter Sunday. Now, something you should know about us—every event is a food event. 😉 Is your family like that, too? My contributions this year will be for dinnertime. By request, I have been relegated the side dishes. Two of them will be vegetarian salads: Broccoli-Craisin Salad and New Old-Fashioned Carrot Slaw. Both fit into our healthy but-oh-so-yummy! category nicely! Yes, there is a good amount of mayonnaise in the broccoli salad, but I think that you will find it balanced out by the rest of the healthy ingredients. Plus this recipe provides 6-8 servings. And in the carrot slaw, fat-free greek yogurt is substituted for the majority of the mayo that traditional ‘old-fashioned’ carrot slaw usually contains. Enjoy!
Broccoli-Craisin Salad
dressing:
3/4 cup good mayonnaise
3 tablespoons honey
3 tablespoons white balsamic vinegar (red wine vinegar also yummy)
freshly ground pepper, to taste
salad:
3 heads broccoli crowns, cut up into small florets – no stems
1/2 cup finely chopped red onion
1/2 cup sunflower kernels/seeds
1 cup craisins (dried cranberries)
Combine dressing ingredients in a small bowl. Mix together ‘til emulsified; set aside.
In a salad bowl, toss all salad ingredients ‘til well distributed. Pour dressing over and stir ‘til everything is nicely coated. Put completed salad into a storage container or bag and refrigerate for a minimum of 2 hours to meld the flavors together (overnight is optimum).
Notes:
The smaller you chop the florets, the nicer this salad will be. Takes a little time…but so worth it! I use less mayo than most recipes call for; feel free to add more if you desire. ALSO, for your meat-loving family members, you can add 2-3 slices of crumbled, crispy, cooked bacon; makes for a nice addition!
New Old-Fashioned Carrot Slaw
dressing:
1 container lemon greek yogurt
2 teaspoons freshly squeezed lemon juice
2 tablespoons mayonnaise
freshly ground black pepper, to taste
salad:
2 cups julienned carrots *
1/2 cup fresh pineapple, cut in 1/2″ cubes
1/4 cup sliced or slivered almonds
1/4 cup golden raisins
Combine dressing ingredients together in a small bowl; set aside.
Mix all the salad ingredients together in a large bowl, and then pour on the dressing; mix together well. Place in a storage container or bag; refrigerate for at least 2 hours or overnight so that the flavors can blend together.
Notes:
I buy bagged ‘matchstick’ carrots; usually available with the baby carrots in the produce section of your grocery store.
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God loves you! ♥ (Don’t ever forget that!)
♥ coleen
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If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com, or leave a comment below.
About coleen hayden
Yummmm….two of my fav’s!!!