Healthy Memorial Day recipes

Dijon Egg Salad Wraps

Recipe by Steven Petusevsky

• Yield 4 servings

Ingredients

6 -- hard-boiled eggs, peeled and chopped

1 -- carrot, peeled and shredded

1 large rib celery, chopped

2 teaspoons Dijon or yellow mustard

1 tablespoon sweet pickle relish

1 tablespoon low-fat mayonnaise

dash Worcestershire sauce

4 -- (9-inch) whole-wheat tortillas

Instructions

1. Combine all ingredients well in a bowl with a mixing spoon.
2. Place tortilla on a piece of parchment paper or foil, top with a lettuce leaf. Add 1/4 cup egg salad to the center of the tortilla and flatten it. Add any vegetable you like, such as shredded cabbage, sprouts or red pepper, before rolling up, pressing evenly. Cut in half and wrap in plastic.

Read more: http://spryliving.com/recipes/dijon-egg-salad-wraps/#ixzz2UDjWPHOm
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Watermelon, Tomato and Cucumber Salad

Recipe by Relish

• Yield 12 servings

Ingredients

Red Wine Vinaigrette:

1/4 cup red wine vinegar

3/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil

Salad:

3 cups watermelon chunks

3 cups coarsely chopped heirloom tomatoes

3 cups coarsely chopped cucumbers

1 cup chopped basil

1/2 cup chopped red onion

3/4 cup crumbled feta cheese

Instructions

1. Combine vinegar, salt, pepper and oil; whisk well. Gently toss remaining ingredients in a large bowl. Pour vinaigrette over salad and toss to coat. Serve immediately.

Read more: http://spryliving.com/recipes/watermelon-tomato-and-cucumber-salad-2/#ixzz2UDjuvmhK
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Green Bean Salad with Mustard Seeds and Tarragon

Recipe by Our Cookbook Collection

• Yield 4 servings

Ingredients

1 1/4 cups green beans, trimmed

2 1/4 cups snow peas, trimmed

1 3/4 cups green peas (fresh or frozen)

2 teaspoons coriander seeds, roughly crushed with a mortar and pestle

1 teaspoon mustard seeds

3 tablespoons olive oil

1 teaspoon nigella seeds

1/2 small red onion, finely chopped

1 mild fresh red chile, seeded and finely diced

1 clove garlic, crushed

Grated zest of 1 lemon

2 tablespoons chopped tarragon

Coarse sea salt

1 cup baby chard leaves (optional)

Instructions

1. Fill a medium saucepan with cold water and bring to a boil. Blanch the green beans for 4 minutes, then immediately lift them out of the pan and into iced water to refresh. Drain and dry.
2. Bring a fresh pan of water to the boil and blanch the snow peas for 1 minute only. Refresh, drain and dry. Use the same boiling water to blanch the peas for 20 seconds. Refresh, drain and dry. Combine the beans, snow peas and peas in a large mixing bowl.
3. Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour the contents of the pan over the beans and peas. Toss together, then add the nigella seeds, red onion, chile, garlic, lemon zest and tarragon. Mix well and season with salt to taste.
4. Just before serving, gently fold the chard leaves, if using, in with the beans and peas, and spoon the salad onto plates or into bowls.

Read more: http://spryliving.com/recipes/green-bean-salad-with-mustard-seeds-and-tarragon/#ixzz2UDkSUrBg
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Sweet Mango Slaw

Recipe by National Mango Board

• Yield 8 servings

Ingredients

1 pound shredded cabbage or coleslaw blend

1 -- mango, peeled, pitted and chopped

1/3 cup finely chopped red bell pepper

1/3 cup sliced green onion

1/3 cup light mayonnaise

3 tablespoons honey

3 tablespoons cider vinegar

-- Salt and pepper to taste

Instructions

1. Place cabbage, mango, bell pepper and green onion in a large bowl. Whisk together remaining ingredients and add to bowl; toss well to coat. Best served within 1 hour.

Read more: http://spryliving.com/recipes/sweet-mango-slaw/#ixzz2UDkt16E3
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Faux Chicken Salad

Recipe by Our Cookbook Collection

• Yield servings

This vegan "chicken" salad is great as a snack or appetizer.

Ingredients

1 -- block extra firm tofu

1/4 cup walnut pieces

1/2 cup green apple, chopped finely

1/4 cup dried cranberries

1/4 cup vegan mayonnaise

1/4 teaspoon sea salt

-- fresh ground pepper

-- (optional) vegan mini fillo cups

Instructions

1. Preheat oven to 425 degrees F.  Press tofu to remove water for at least 15 minutes. Slice tofu into thin rectangles (about 1 cm thick). Grease baking sheet with olive oil (or spray with a Misto).  Place tofu on baking sheet, making sure none of the pieces overlap.  Bake for 15 minutes.  Flip tofu slices and cook for an additional 10 minutes.
2. Remove from oven and allow to cool as you chop the apple.  Chop walnuts as well if the pieces are large. Remove tofu from pan and chop as finely as possible.
3. In a medium sized mixing bowl, combine tofu, apple, walnuts, cranberries, and mayo.  Stir well to combine.  Add salt and more to taste, if you like.  Add a few turns of fresh ground pepper (I turned my pepper mill five times).  Stir once more to fully combine all the ingredients.
4. Spoon into fill cups, serve with crackers or over mixed greens, or use as the filling in a sandwich or wrap.

Read more: http://spryliving.com/recipes/healthy-in-30-faux-chicken-salad/#ixzz2UDlLm6BW
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Peanut Butter Snack Mix

Recipe by Holly Clegg Kitchen Tested 

• Yield 6 cups
• Prep 10 mins
• Cook 60 mins

Store in refrigerator.

Ingredients

3 tablespoons honey

2 tablespoons butter

3 tablespoons peanut butter

4 cups Chex cereal (assorted wheat and corn)

2 cups mini pretzels

1/3 cup peanuts

Instructions

1. Preheat oven to 175F.
2. Combine honey, butter and peanut butter in a microwave-safe bowl and heat until smooth. Combine cereal, pretzels and peanuts in a large bowl. Pour peanut butter mixture over cereal mixture and toss to coat. Spread on baking sheet and bake for 1 and 1/2 hours.

Read more: http://spryliving.com/recipes/peanut-butter-snack-mix/#ixzz2UDlgY3xe
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