6 cups shredded cabbage
1 carrot, shredded
2/3 cup mayonnaise
2 tbs vinegar (cider or white)
2 tbs vegetable oil
2 1/2 tbs sugar, or to taste (I like 3)
1/2 tsp celery salt
1/4 tsp salt, or to taste
Toss cabbage and carrots in a large bowl. Dry as best as you can.
Whisk together the remaining ingredients, then poor over cabbage. Toss to coat thoroughly.
Refrigerate until serving time.
8 lb. whole seedless watermelon, chilled (about 12 cups of cubed fruit - 1/2 of a medium size watermelon)
1/4 cup extra virgin olive oil
2 whole limes juiced and the zest of one
1 1/2 tsp salt
3/4 tsp black pepper
1 cup fresh mint leaves, chopped
1 1/2 cups crumbled feta cheese
Note: This salad is best made just prior to serving. Prepare one hour or less before your meal.
Cut rind from the watermelon, then chop the fruit into 1 inch chunks. Place chunks in a colander to drain as your chop.
In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing.
Place watermelon in a large salad bowl. Pour dressing and chopped mint over the watermelon and toss gently to coat. Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad.
4 slices bacon
1/4 cup butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 large head cabbage, cored and shredded
1/2 cup sour cream
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
Whisk the butter, flour, and salt into the drippings in the same pan.
Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes.
Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.
1 tsp olive oil
2 minced cloves of garlic
1 (14.5 oz) can fat-free, low sodium chicken broth
1 1/2 cups uncooked couscous
2 cups finely chopped tomato
1/3 cup thinly sliced basil
2 tbs balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
1 tsp olive oil
1/4 cup crumbled feta cheese
Mix garlic and 1 tsp of olive oil in a large microwave safe bowl. Heat on high for about 45 seconds.
Add broth and heat on high for 4 minutes or until simmering. Stir in couscous, cover and let sit for about 5 minutes or until liquid is absorbed.
Fluff couscous with a fork, then add in tomato, basil, vinegar salt and pepper. Mix well, then drizzle with remaining 1 tsp olive oil. Sprinkle with feta cheese and serve.
Optional: Add chopped cooked chicken breasts to make a complete meal.
Note: This can be served hot or cold.