Southwestern Egg Salad

This very flavorful twist on egg salad has just a tinge of heat. Use more jalapeño if your family likes it spicier. 

6 eggs
1 jalapeño chile (roasted if you have it), seeded and minced
2 Tbsp sour cream
2 Tbsp mayonnaise
2 Tbsp Greek yogurt
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/8 tsp turmeric
1 handful cilantro, chopped

Place eggs in a saucepan with cold water to cover. Bring to a boil, then remove from heat, cover, and let stand 20 minutes. Drain and cover with tap water. Peel once cool enough to handle.

Cut eggs in half. Chop whites; place yolks in a serving bowl. Mash with a fork. Add jalapeño, sour cream, mayonnaise, Greek yogurt, cumin, salt, pepper and turmeric. Stir until creamy and well blended. Stir in cilantro and reserved whites. 

Southwestern Black Bean Salad

2 cloves garlic
1 c loosely packed cilantro leaves
1/2 c plain Greek yogurt
juice of 1 lime, more to taste
2 Tbsp olive oil
1 Tbsp honey
3/4 tsp cumin
1/8 tsp salt
1 can black beans, rinsed and drained
1 large red bell pepper
1 pint grape tomatoes
2 cups corn (fresh or frozen, thawed)
5 scallions, sliced
1 avocado, diced (optional)

Place garlic in the work bowl of a small food processor. Pulse to chop. Add cilantro, Greek yogurt, lime juice, olive oil, honey, cumin and salt. Puree until smooth. Set aside.

In a large bowl, combine black beans, red bell pepper, tomatoes, corn and scallions. Drizzle with dressing to taste; stir to mix. Fold in avocado. Serve over romaine lettuce (tossed with remaining dressing) or scoop with corn chips. 

Skinny Caesar Dressing

This thick, creamy dressing is full of flavor. Use a good Romano cheese, as it makes a big difference in flavor. I prefer Trader Joe's peppered Romano. 

Note that one tablespoon of lemon juice leaves a lot of lemon left over. I freeze lemon juice seasonally in ice-cube trays; one cube provides a neatly measured tablespoon of juice and could be a good resting place for your leftovers. 

I use my Preethi mixie to make this dressing. Non-desi households will find success with a Magic Bullet.

1/3 cup grated Romano cheese
1 Tbsp fresh lemon juice
1 clove garlic, grated
1 tsp Dijon mustard
1 1/2 tsp anchovy paste
1 Tbsp extra-virgin olive oil
1/2 c nonfat Greek yogurt

Place all ingredients in a small food processor; blend until smooth. Makes 3/4 cup dressing, or enough for several nights of large salads. 

Lemon Poppy-Seed Dressing

I brought this easy dressing to a potluck tonight and received several requests for the recipe. People, I was out of poppy seeds and they still liked it! The trick is to use fresh local lemons in season - the flavor just isn't the same with grocery store citrus. In the off season, try substituting white balsamic vinegar for a different but still tasty spin.

I usually pair this dressing with a simple salad comprised of butter lettuce, strawberries, red onions, Persian cucumbers and Israeli feta. It's also good with roasted yellow beets, Marcona almonds and goat cheese.

1 smallish lemon
1 1/2 Tbsp honey, to taste
1/4 tsp dry mustard
salt and pepper
3 Tbsp olive oil
2 tsp poppy seeds

Juice the lemon, passing juice through a coarse strainer to remove seeds and pips. Add honey; stir with a fork to blend. Stir in mustard (this helps emulsify the dressing), salt and pepper. Add olive oil in a thin stream, stirring furiously until dressing comes together. Add poppy seeds. Remove to a glass jar and cart to your potluck.