4th of July Feast ~ Healthy Salads

Lemony Potato Salad

Ingredients:

• 2 pounds red potatoes, cut into eighths
• 1/4 cup olive oil 
• 3 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon freshly ground pepper 
• 3 green onions, thinly sliced 
• 2 tablespoons chopped fresh parsley 

Preparation:

1. Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes. 

2. Whisk together olive oil and next 4 ingredients in a large bowl. Add warm potatoes, green onions, and parsley; toss to coat. Serve at room temperature or chilled.

Here's a great alternative to potato salad:

Tabbouleh Salad

Ingredients:

2 cups vegetable stock (for vegetarian option), chicken stock or water 
1 teaspoon salt 

2 cups bulgur wheat 
1/2 cup olive oil 
Zest and juice from 2 lemons 
5-6 Roma or plum tomatoes, seeded and chopped 
2 scallions, chopped, including the greens 
2-3 cups parsley, chopped 
1 cup fresh mint leaves, chopped 

Method: 

1 Place the bulgur in a medium sized bowl. Bring the stock or water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes to an hour. 

2 In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine. 

3 Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. 

Will keep chilled for several days. Yield: Serves 6-8.

Happy 4th of July

Enjoy,

Jacqueline