This dish is a cut above a regular potato salad. The dressing is made with white wine, coarse grained mustard, and fresh dill. It’s not to die for, but it’s pretty good.
It’s so easy to dress up your tuna salad with yogurt, lemon, tahini, and garlic, replacing boring old mayonnaise. If cumin and parsley aren’t your dish, swap in spices and herbs you love. Beyond the dressing, the chickpeas add an interesting texture and fiber. This is a great dish for swapping in more plant-based proteins.
Lemon, dill, and feta make this salad a fresh and exciting option for lunch or dinner any time of year. Not comfortable with lentils? Read about the different types of lentils, when to use them, where to find them and how to cook them.
Ditch the mayo and reach for fresh lemons the next time you make potato salad. Paired with mint (or your favorite herbs—tarragon or dill would be great alternatives), this variation on potato salad is light and refreshing.
This is much more than a potato salad. There’s carrots, snap beans and zucchini included here. A lemony dressing tops the steamed veggies which are served on lettuce leaves.
Sprinkling vinegar on the hot potatoes adds that extra zip to the salad without adding any extra calories from a dressing. Although this dressing is quite lean, it’s still got zip from the dijon mustard. You’re gonna love it.
This is a festive looking, mayonnaise-free slaw that you can make ahead of time. The dressing is sweetened with a little maple syrup and balsamic vinegar and gets some zip from dijon mustard and lemon zest.
A little ham lends a smoky flavor to this salad. The lemon buttermilk dressing offers a nice departure from the usual mayonnaise laden salads. Use leftover roasted potatoes to bring this dish together quickly, with no fuss. Tip: You can get around buying buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup […]