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Potato Salad
| 6 |
potatoes, cooked and cubed |
6 |
| 6 |
eggs, boiled, peeled and sliced |
6 |
| 4 |
green onions, chopped |
4 |
| 8 |
radishes, sliced |
8 |
| ½ cup |
Olympic Natural Yogurt |
125 ml |
| ½ cup |
mayonnaise |
125 ml |
| |
salt and pepper |
|
| |
dill and paprika |
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Combine all ingredients except dill and paprika and mix well,
saving some egg slices and radishes for garnish. Sprinkle
with dill and/or paprika if desired. Refrigerate before serving.
Serves 8.
Romaine Toss
| 1 tbsp. |
lemon juice |
15 ml |
| 1 tsp. |
anchovy paste |
5 ml |
| 2 tsp. |
capers, drained |
10 ml |
| 1 clove |
garlic, minced |
1 clove |
| ¼ cup |
Olympic Natural Yogurt |
60 ml |
| 2 tbsp. |
mayonnaise |
30 ml |
| 1 head |
romaine, torn in pieces |
1 head |
| |
black olives, halved |
|
|
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Combine lemon juice, paste, capers, and garlic and mix well.
(Use a food processor if you wish). Add yogurt and mayonnaise
and process until thoroughly mixed. Set aside. Combine lettuce
and olives, add dressing and toss to coat. Serve immediately.
Serves 4.
Spinach Salad
| 1 lb. |
fresh spinach, washed |
500 g |
| ½ lb. |
large mushrooms, sliced |
250 g |
| 2 |
eggs, hard cooked and grated |
2 |
| 2 |
green onions, sliced |
2 |
| 4 slices |
bacon, fried crisp and crumbled |
4 slices |
| 1 |
red onion, sliced thinly |
1 |
| ¼ cup |
mayonnaise |
60 ml |
| ¼ cup |
Olympic Natural Yogurt |
60 ml |
| 1 tbsp. |
red wine vinegar |
15 ml |
| 2 cloves |
garlic, minced |
2 cloves |
| |
salt and pepper |
|
| |
croutons |
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Tear spinach into bite-sized pieces. Toss with mushrooms,
eggs, green onions, bacon and red onion. To make the dressing,
combine mayonnaise, yogurt, wine vinegar, garlic, salt and
pepper, mixing well. Make dressing several hours ahead and
store in refrigerator to blend flavours. At serving time,
pour over salad and toss. Add croutons if desired. Serves
3 to 4.
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