When I discovered my next Newman’s Own “Own It” recipe challenge with Martha’s Circle involved utilizing one of their salad dressings, I immediately knew what I was going to make. Back when I was first married and still learning how to cook, Nate’s Gram Maynard was the one to teach me how to make potato salad. I loved her potato salad. Simple and classic, it always hit the spot. Not too sweet and not filled with too many surprises. (I’m not a big fan of surprises in potato salad.)

Gram had a trick, one that I have never forgotten and have always used since. Once the potatoes are cooked and cut, instead of using vinegar, she would toss the potatoes in Italian dressing. You get your vinegar in there, along with a bunch of built-in seasonings. It’s a genius idea that I absolutely love.

Since I needed to also add a “twist” to my potato salad recipe, I decided to go for a healthy twist. In fact, I went for three healthy twists on this classic!

1. Replace the bulk of the mayonnaise with fat-free yogurt…less fat and the health benefits of yogurt to boot!
2. Leave the skins on the potatoes…that’s where are all the vitamins are!
3. Throw in some cauliflower…easily hidden, most people won’t even know it’s there (Nate didn’t notice after eating a whole serving) and this nutrient-packed veggie adds an additional healthy kick to the salad.

And guess what? This healthier version of the classic potato salad tastes just like…potato salad! Go figure. Seriously, it tasted just like the much less-healthy version I used to make. These twists are here to stay!

Classic Potato Salad with a Healthy Twist

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Jane Maynard

Ingredients

• 3 pounds potatoes of your choice (I used russet this time around)
• 2 hard boiled eggs, peeled and chopped small
• 1½ cups cauliflower, chopped then steamed
• ½ cup finely chopped sweet onion
• ¼ – ½ cup Newman’s Own Lighten Up Italian Dressing
• ⅓ cup mayonnaise
• ⅔ cup fat-free strained Greek yogurt or other thick yogurt
• ½ Tbsp. yellow mustard
• ⅛ tsp. dry mustard
• ½ tsp. salt
• ¼ tsp. pepper
• ¼ tsp. paprika

Instructions

1. Chop unpeeled potatoes into 1”³ cubes. Add to a pot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced by a fork but not falling apart. Drain potatoes and put in refrigerator until cool. Feel free to fish out potato peels that have fallen off any potato pieces”¦some of them may do that after cooking.
2. Mix together the potatoes, eggs, cauliflower and onion. Pour Italian dressing over the mixture and toss to cover.
3. Mix together mayonnaise, yogurt, mustard, dry mustard, salt, pepper and paprika. Add to potato mixture and stir to combine.
4. Place in a serving bowl and sprinkle with paprika. Eat!

3.2.2310

P.S. Part of my participation in this project with Martha’s Circle was my recipe featured in a Newman’s Own advertorial in Everyday Food (kind of like the last recipe I did with them, which appeared in Martha Stewart Living).

CHECK. IT. OUT. My name, blog, recipe and photo are on the inside front cover of the July issue of Everyday Food! Somebody pinch me! Get out there and get a copy for your scrapbook! 😉

I’ve tried to convince you to like beets before, and I’m not going to stop until I get at least one of you beet haters on the beet bandwagon. As a beet convert myself, I know it’s possible. And, today, I’m going to make it even easier for the beet haters to give them another try.

Here’s the secret: eat golden beets. I don’t even know where you can find them because I found them in my CSA bag the week before Easter. But all of you (beet haters and lovers alike!) should try to find fresh, in-season, golden beets sometime. The flavor is milder and, well, just plain yummy. (I think the food magazines are knocking on my door after that amazing description.)

Before I get you thinking golden beets don’t taste like beets, they do. And, I’ll be straight with you…the non-beet lovers at the Easter feast did not gobble these beauties up. But the non-beet lovers did admit these beets are better than your average, run-of-the mill red beet. I consider that success.

Plus, they’re gorgeous. Seriously. My camera ate them up almost as enthusiastically as I did.

Roasted Beet Salad with Spinach and Goat Cheese

 

Print

Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Author: Jane Maynard, inspired by Cafe Borrone

Ingredients

• - Beets (golden if you can find them)
• - Spinach
• - Goat cheese
• - Your favorite salad dressing”¦Girard’s Champagne dressing is awesome with this salad

Instructions

1. Preheat oven to 400 degrees F. Cut the greens and ends off of the beets and wrap each beet in some foil. Place in a roasting pan. Roast 40-60 minutes, until beets are pierced easily with a sharp knife. Let cool a bit, then peel of the skins.
2. Slice beets then top with spinach, crumbled goat cheese and salad dressing.

3.2.2310

Tonight we’re having Santa Fe Salad. I’ve linked to the recipe before, but I’ve never written about it. So here we are!

I modified this recipe from a salad I used to order at a restaurant in San Diego. The biggest reason I like this salad is the cornbread croutons. They are YUM. I suppose ranch dressing doesn’t hurt either. 😉

Santa Fe Salad

 

Print

Author: Jane Maynard

Recipe type: Main Dish, Salad

Ingredients

• 2 hearts of romaine, chopped up
• 1 granny smith apple, chopped
• Handful or two of cubed gouda
• Cornbread croutons (see below)
• 3 handfuls of corn (canned or frozen or fresh”¦whatever you’ve got!)
• ½ can black beans, rinsed and drained
• Chopped walnuts (optional – I always leave these out)
• Thinly sliced red onion (also optional)
• Chopped cooked chicken (optional – I never do the chicken, actually – but it would be a yummy addition)
• Ranch dressing
• BBQ Sauce (optional, good drizzled on the chicken)

Instructions

1. Combine all the ingredients and eat!

3.3.3070

Cornbread Croutons

 

Print

Author: Jane Maynard

Ingredients

• Cornbread – premade is fine, jiffy mix is fine, I followed the simple recipe on the back of the cornmeal box for an 8”³ x 8”³ pan
• 3 tablespoons butter, melted

Instructions

1. Preheat oven to 400 degrees. Cube cornbread. Spread evenly on a cookie sheet and brush/drizzle with melted butter. Bake for 20 minutes, flipping the croutons over every 5 minutes so the bottoms don’t burn. Serve with Santa Fe Salad or any other salad that strikes your fancy. And, as I’m typing, I’m even thinking this might be a fun topper for chili!

3.3.3070

I’m sure you’re all dying to know who is getting this great book!

And the {random} winners are…

Amy Worthington, who said, “I would love to have anything helpful to make simple, delicious meals!”

and

t sara, who said, “i love real simple!”

Congratulations! You will each receive a copy of Real Simple Best Recipes. Enjoy! Big thanks once again to Real Simple!

And here’s a quick recipe from the book. It’s actually part of one of the recipes in the book. I love it because it tastes good, is healthy and super easy!

Couscous Salad

 

Print

From Real Simple Best Recipes

Author: Jane Maynard

Cuisine: Side Dish, Salad

Ingredients

• 1 10-oz box couscous (1½ cups)
• 6 scallions, sliced
• 4 plum tomatoes, quartered (I added a bit more)
• 1 seedless cucumber, cut into half-moons (mine had seeds and everything was fine. phew.)
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1¼ teaspoons salt
• ¼ teaspoon pepper
• ¼ cup crumbled feta (optional, but a very delicious option)

Instructions

1. Place couscous in a large bowl and pour 1½ cups hot tap water over the top. Cover and let stand for 5 minutes. Fluff with fork.
2. Toss couscous with all the ingredients. Enjoy!

3.2.2646

I’ve decided to start a new category here at This Week for Dinner – Simple Side Dishes. I don’t always put much thought into side dishes, and I would guess that I’m not alone.  Sometimes all it takes is for someone to remind me of a side or point out an easy way to prepare a vegetable and I’m good to go.  So, whenever I discover or re-discover a simple (e.g. fast, minimal ingredients, easy prep) side, I’ll be sure to share it with you!

How about a nice salad today?

Simple Side Dishes: Spinach Salad a la Lindsay

 

Print

From Lindsay Rutman

Author: Jane Maynard

Ingredients

• Spinach
• Candied pecans (yes, candy-ing them is pretty easy, but to keep it really simple, jut buy them!)
• Feta cheese
• Strawberries, sliced
• Poppyseed Dressing (or Brianna’s Blush Wine Vinaigrette)

Instructions

1. Mix together!

3.2.2807

Poppyseed Dressing

 

Print

From Lindsay Rutman Feel free to just buy poppyseed dressing (Brianna’s is AWESOME, by the way)”¦but if you WANT to make your own, this is some dang good dressing

Author: Jane Maynard

Ingredients

• ¾ tablespoon poppy seeds
• ⅓ cup vinegar
• ⅓ cup sugar
• ¾ cup vegetable oil
• ¾ tablespoon grated red onion
• ¾ teaspoon salt
• ⅓ teaspoon dry mustard

Instructions

1. Mix all the ingredients, and preferably let it sit a few hours before serving so the flavors can combine.

3.2.2807

My friend Melissa invited the girls and me over for lunch last Friday. It was wonderful! The table was set beautifully and the food, oh the food. I suppose pretty much anything is a step above my usual PB & honey sandwich. But this lunch was probably a million steps above that. It was a real treat. Cate gobbled up the salad. That’s really saying something when a 3-year-old will eat SALAD.

Melissa was kind enough to share the recipes with me. Enjoy!

Cranberry Salsa

 

Print

Beautiful and delicious!

Author: Jane Maynard

Recipe type: Main Dish, Lunch, Salad

Serves: 3 cups

Ingredients

• 12 ounce package cranberries (fresh or frozen)
• ½ cup sugar
• 1 medium jalapeño
• 1 bunch green onions
• 2 tablespoon fresh cilantro
• ¼ teaspoon cumin
• ¼ teaspoon ginger
• juice and zest of a lemon

Instructions

1. Blend in food processor and chill for a couple of hours to allow flavors to marinade. For a twist, serve salsa over cream cheese and top with fresh cilantro.

3.2.2265

Bookclub Chicken Salad

 

Print

From “Favorites” by Grace Ivory Rock & Jane Ivory Metcalf

Author: Jane Maynard

Recipe type: Main Dish, Salad

Ingredients

• 6-8 chicken breasts
• 8 ounces slivered almonds
• 4 tablespoons sugar
• 2 bags European blend salad mix
• 1 head iceberg lettuce, torn into pieces
• 1 pound bacon, cooked and crumbled
• 1 cup raisins or craisins
• 1 cup shredded Mozzarella cheese (or Feta and/or Apricot Stilton)

Instructions

1. Cook chicken breasts for 30 minutes at 350 degrees (or in the microwave on high 4-6 mins, or until done). Cool and cut into small pieces. In a small skillet sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar has dissolved. Cool.
2. Mix all ingredients together and top with sweet red onion dressing.

3.2.2265

Sweet Red Onion Dressing

 

Print

Author: Jane Maynard

Ingredients

• ½ red onion, or less if onion is large
• 2 cups sugar
• 4 teaspoons dry mustard
• 1 teaspoon salt
• 1 cup red wine vinegar
• 2 cups vegetable oil

Instructions

1. Finely chop red onion in food processor (or blender). Add sugar, dry mustard, salt and vinegar and blend until frothy. Slowly add oil. Toss with salad.

3.2.2265

I’ve been using your summer meal suggestions and have not disappointed yet! I am so glad I did that ‘Call for Recipes’…you guys know what you’re doing. 🙂

We had this Asian Spinach Salad on Sunday. It really was the perfect summer dinner.

All I have to say is…YUM. Thank you, Kristy, for sharing the recipe!

Featured Recipe: Asian Spinach Salad

 

Print

This asian spinach salad is perfect for summer!

Author: Jane Maynard

Recipe type: Side Dish, Salad

Cuisine: American

Ingredients

• 1 small bag of spinach
• 8 oz. bowtie pasta (cook, strain, cool)
• 2-4 Tbsp. Sesame seeds
• ½ C. Sunflower seeds
• 1 can sliced water chestnuts
• 3 chicken breasts – season heavily with lemon pepper, grill and cut into bite size pieces
• (I didn’t have lemon pepper, so I cooked the chicken on the stove top with olive oil, soy sauce, ginger, garlic, S&P and that worked nicely as well)
• 1 C. bean sprouts
• (I also added green bell pepper and green onion b/c I had them and they were yummy)
• Dressing:
• ½ C. Canola oil
• ½ C. sugar
• 1 tsp salt
• 1 tsp sesame oil
• 3 Tbsp soy sauce
• 2 Tbsp Seasoned Rice vinegar (unseasoned works too)
• ½ tsp sesame SEED oil
• 1 tsp grated fresh garlic

Instructions

1. Toss together salad ingredients. Then mix all dressing ingredients and store in fridge. Return to room temp before combined.

3.2.2265