‘Salad’

Yogurt Dill Dip & Salad Dressing




Yields ~2 cups

2 (6 oz) cartons fat free plain Greek style yogurt

½ pkg dry ranch dressing mix (1 ½ Tablespoons)

1 Tbsp dillweed

½ cup skim milk (for dressing)

Mix together. Omit the milk if you are using this as a dip.

1 tsp sugar (if desired)

Taste it first! I prefer no sugar, but you may add a little to suit your taste.

Place in a glass jar and store in the refrigerator. Refrigerate for at least one hour before serving.

I prefer Fage brand Total 0% yogurt, because it is low in sugar. This fat free salad dressing goes great on cucumbers, salads, tacos and burritos, fresh veggies, sandwiches and even baked potatoes!

Potato Veggie Salad

Potato_veggie_salad

 

Serves 6

12   tiny red potatoes

 

Boil the whole potatoes 15-20 minutes just until tender, but not soft. Drain.

 

1 cup fresh green beans

 

Trim the beans and cut into 1 “ lengths. Boil for about 10 minutes until crisp-tender. Drain.

 

3 stalks celery

½ sweet yellow onion

1 yellow pepper

 

Chop into 1/2” pieces.

2 Tbsp olive oil

1 Tbsp vinegar

Fresh dill

Fresh chives

Salt and pepper

 

Cut the potatoes in half or quarters if desired. Toss everything together with the warm potatoes and beans.