Healthy Macaroni Salad


8 ounces elbow macaroni (2 cups)

1/2 pound green beans, trimmed and cut into 1-inch pieces (2 cups)

1/4 cup lemon juice

1 tablespoon Dijon mustard

1 teaspoon kosher salt

1/4 teaspoon McCormick® Black Pepper, Ground

1/3 cup olive oil

1/3 cup plain yogurt or sour cream

1 1/4 cups cubed Cheddar cheese,

(5 ounces)

1 cup fresh spinach leaves

1 large tomato, seeded and chopped

(1 cup)

1/2 cup chopped green onions

1 tablespoon snipped fresh tarragon or 1/2 teaspoonMcCormick® Tarragon Leaves, crumbled

Cook macaroni according to package directions. Add green beans for last 5 minutes of cooking. Drain. Rinse with cold water; drain well.

Whisk together lemon juice, mustard, salt and pepper in a medium bowl. Whisk in oil until thickened. Whisk in yogurt (or sour cream).

Add cheese, spinach, tomato, green onions and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate for up to 24 hours.

3 Herb Potato Salad

INGREDIENTS (10 servings)

2 1/2 pounds yellow or red potatoes, scrubbed and diced

(1/2- to 1-inch)

3/4 teaspoon salt divided

1/2 cup mayonnaise

1/2 cup low-fat plain yogurt

1/4 cup finely chopped onion

2 tablespoons Dijon mustard

1/2 teaspoon McCormick® Black Pepper, Ground

1 cup chopped mixed fresh herbs, such as parsley,

dill and tarragon

2 scallions, , sliced

2 tablespoons capers, rinsed

Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.

Meanwhile, whisk mayonnaise, yogurt, onion, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, herbs, scallions and capers; stir well to coat. Serve at room temperature or refrigerate until cold.

Classic Coleslaw

I INGREDIENTS (11 cups) 22 Servings

1 medium head green cabbage, cut into 1/4- to 1/2-inch-wide strips (about 9 cups)

1/2 small head red cabbage, cut into 1/4- to 1/2-inch-wide strips (about 3 cups)

2 medium carrots, shredded (1 cup)

3/4 cup mayonnaise

1/2 cup sour cream

2 tablespoons sugar

1 tablespoon cider vinegar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon McCormick® Black Pepper, Ground

In a very large bowl, combine green cabbage, red cabbage and carrots. In a small bowl, combine mayonnaise, sour cream, sugar, vinegar, mustard, salt and pepper; stir into cabbage mixture. Cover and chill for 2 hours before serving.

Recipes Courtesy of