Great summer recipe. If using as a side dish, cut recipe in half.
1 cup mayo
1/4 each of cup of sugar and vinegar
1/t tsp of salt
- Slice cucumbers
- Combine mayo, sugar, vinegar, and salt in a bowl. Add cucumbers. Stir to coat. Cover and refrigerate for two hours.
I wouldn’t let this salad sit for more than 4 days in the fridge. As a single person, I make all the dressing on Sunday, but only slice two of the cucumbers. Then I mix the cucumbers with half the dressing in a large container and pour the remaining half of the dressing in a small container. Wednesday evening I slice the second pair of cucumbers and mix with the rest of the dressing. This recipe makes enough for me to have 6 good-sized portions for lunches and 4 smaller portions to accompany dinner.
A great thing to bring to work for lunch or with you on a hike.
2 Tbsp of peanut butter
1 Tbsp of honey
1 tsp of raisins
- Core the apple. I don’t have an apple corer so I just use a paring knife. The tunnel needs to be a decent size.
- Combine peanut butter, honey, and raisins in bowl. Spoon into the center of the tunnel.
- Wrap in saran wrap for transport.
Low(er)-Fat Blue Cheese Dressing
My salad of choice for this is: assorted baby greens, grated red beets, yellow bell pepper, blueberries, blackberries, halved red grapes, walnuts, dried cherries, assorted seeds, blue cheese
1 cup of low-fat cottage cheese
1 cup of fat-free plain yogurt
2 Tbsp of chopped onion
2 garlic cloves
4 Tbsp of blue cheese
- Mince garlic cloves.
- Combine cottage cheese, yogurt, onion, garlic, and 2 Tbsp of crumbled blue cheese in blender and process until smooth. Stir in remaining 2 Tbsp of blue cheese (crumbled, obviously).
- I also add another couple Tbsp of blue cheese to the entire salad because I love blue cheese, obviously.
Sugar-free Cranberry Sauce to Cranberry-Apple Salad
I wanted to make this salad for my friend who can’t have any kind of processed sugar. I originally started making this salad with store-bought canned cranberry sauce, but over the years I have learned how to make cranberry sauce at home that is WAY better (probably because my recipe entails brandy, rum, Grand Marnier, and amaretto), but it still contains sugar. This was an experimental recipe that I deemed successful!
Bag of frozen cranberries
3/4 cup of pineapple juice (make sure it’s 100% juice and no sugar added)
1/2 cup of applesauce (again, make sure it is UNsweetened with NO sugar added)
2 ribs of celery
1 cup of chopped walnuts
- Put cranberries, pineapple juice, applesauce, and 1/2 cup of water in pot and bring to boil.
- Keep on medium heat, stirring constantly for about 10 minutes.
- Reduce to a simmer. Zest the entire orange. Add zest to sauce. Cut orange in half and squeeze both halves to add juice to sauce as well. You can use a juicer if it is easier, but I don’t have one.
- Simmer 10 minutes and then remove from the heat.
- Cool completely and then store in fridge for at least 4 hours prior to mixing with remaining ingredients.
- Dice apples. Don’t peel them.
- Thinly slice celery ribs.
- Combine cranberry sauce, apples, and celery. Cover and refrigerate.
- Chop walnuts.
- When ready to serve, stir in walnuts.
I’m used to things being a little sweeter, so I will probably add 2-3 Tbsp of honey to the cranberry sauce next time, but that is totally optional.