Perfect for your summer 4th of July Celebration, I’m sharing an exciting salad from Stonyfield’s recipe pages.
We’re loving all the healthy ingredients in this enticing summer salad. Whenever we can cut out the mayo we do–this salad is a perfect example. And we think this bright and colorful slaw will be a real hit at your summer bbq’s.
Fireworks Slaw With Tangy Cilantro Yogurt
2 cups finely shredded green cabbage
1 cup finely shredded red cabbage
3/4 cup shredded or julienne carrots
3/4 cup julienne red or multi colored sweet peppers
1/2 bunch cilantro, leaves washed and coarsely chopped
1/2 cup cider vinegar
2 tablespoons sugar
3/4 cup Stonyfield Whole Milk Plain Yogurt
1 teaspoon Dijon mustard
1/2 teaspoon celery seed
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
Combine cider vinegar and sugar in a small sauce pan and bring to a boil. Reduce to 1/4 cup. Whisk together yogurt, Dijon, celery seed, oil, salt and pepper. Whisk in vinegar reduction. Toss together cabbages, veggies and herbs.
For more recipes visit: http://www.stonyfield.com/recipes. And all you creative chefs take note. Stonyfield loves bloggers. They’re looking for unique and creative recipes that use yogurt as an ingredient in sauces, marinades, main dishes, soups, dessert, or baked goods. Email us a link to your blog and include your all-natural recipe to firstname.lastname@example.org
Ready for another salad? You bet! It is simply too hot and humid to eat heavy meals. I like to bake up a bunch of chicken breasts one day a week and work the cold meat into the week’s recipes. This is my famous chicken salad–it has evolved over time and changes depending upon what is in the fridge. One thing that always remains: The salad MUST be served on a bed of greens garnished with tomatoes.
4 boneless chicken breasts, baked and diced into 1/2″ cubes
2 celery stalks, diced
1 small onion, diced
1/4 nuts (I like toasted pine nuts or slivered almonds)
1 cup grapes, sliced in half (optional)
1/2 cup crasins or raisins
1/4 cup mayo
1/4 cup olive oil
1 tsp mustard
1/2 tsp tarragon
1/2 tsp salt
1/8 tsp ground pepper
1 tsp fresh lemon juice
Mix all the above ingredients. Enjoy. The leftovers are amazing and this also works great stuffed into pita bread for lunches.