Healthy Macaroni Salad
INGREDIENTS 20 Servings
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 McCormick.com
