Collard Green Tuna Salad Wraps

What you Need :


  • 1 can albacore tuna (drained)
  • 1/3 cup red onion
  • 1/4 cup dried cranberries
  • 1 small apple (diced)
  • 1/2 stalk celery thinly sliced with leaves
  • 2 tbsp. mayo
  • 1/2 tbsp yellow mustard
  • salt and pepper
  • 4 mustard green leaves

How to Make It :

In a mixing bowl, combine tuna, red onion, cranberries, apple and celery. Stir to combine ingredients. Add mayonnaise and mustard, stir again. Next, add sea salt and black pepper (to taste). Store in the refrigerator until ready to assemble wraps. To assemble the wraps: rinse collard green leafs and trim off bulky stems. You may also want to trim off some of the collard leaf “backbone” just to make it more flexible. This will also help with flexibility. Add tuna salad into the center of the wrap and then roll like a burrito. Serve with a side of fresh fruit, salad or other raw veggies. Cut into halves and enjoy!

 

Recipe adapted from: Keep Your Diet Real 

Autumn Potato Salad

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What you Need :


  • 4 red potatoes potatoes, skin on cut into 1/2” cubes
  • 1 large sweet potato,  peeled and cut into 1/2” cubes
  • 1 tablespoon honey
  • 2 tablespoons stone ground or dijon mustard
  • 1/4 cup champagne or rice vinegar
  • 2/3 cup olive oil
  • 1/4 cup sour cream (optional)
  • salt and pepper
  • 4 oz fresh arugula (about 2 cups)
  • ½ red onion, finely chopped
  • 2 ribs celery, finely sliced

How to Make It :

Put red potatoes in a small saucepan, cover with water. Bring to boil, lower heat and simmer until just tender. Place sweet potatoes in another saucepan, cover with water. Bring to boil, lower heat and simmer until just tender. Drain potatoes and chill. In a medium bowl, whisk honey, mustard and vinegar together, slowly whisk in olive oil. Fold in sour cream. Season with salt and pepper.Carefully toss potatoes with dressing and fold in arugula, onion and celery. Perfect side to an apple pork tenderloin or other  Fall meal.

Recipe adapted from Melissa Peterson

Summer Hoppin Lady Salad

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What you Need :


  • 1 1/2 cups purple hull peas cooked and drained, chilled
  • 2 1/2 cups steamed rice, chilled
  • 1-2 green peppers, seeded and diced
  • 1 large tomato, diced
  • 2 ribs celery, diced
  • 2 green onions, finely sliced
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme, leaves only
  • 3-4 tablespoons olive oil
  • Juice from 1 lemon
  • Salt and pepper
  • 4 slices bacon, cooked and crumbled

How to Make It :

  1.  In a large bowl combine peas, rice, pepper, tomato, celery and green onions. Stir to combine.
  2. In a small bowl, whisk together garlic, thyme, olive oil, and lemon juice. Stir oil mixture into pea mixture.
  3. Season to taste with salt and pepper.
  4. Add more lemon juice if a little more punch is needed. Garnish with crumbled bacon. Serve chilled

Recipe adapted from Melissa Peterson

 

 

 

Two Potato Salad

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What you Need :


  • 2 Yukon gold potatoes, peeled and cut into 1/2” cubes
  • 1 large sweet potato, peeled and cut into 1/2” cubes
  • 1 tablespoon honey
  • 2 tablespoons stone ground or dijon mustard
  • 1/4 cup champagne or rice vinegar
  • 2/3 cup olive oil
  • 1/4 cup sour cream (optional)
  • salt and pepper
  • 4 oz fresh arugula (about 2 cups)
  • ½ red onion, finely chopped
  • 2 ribs celery, finely sliced

How to Make It :

  1. Put Yukon potatoes in a small saucepan, cover with water.
  2. Bring to boil, lower heat and simmer until just tender.
  3. Place sweet potatoes in another saucepan, cover with water. Bring to boil, lower heat and simmer until just tender.
  4. Drain potatoes and chill.
  5. In a medium bowl, whisk honey, mustard and vinegar together, slowly whisk in olive oil. Fold in sour cream.
  6. Season with salt and pepper
  7. Carefully toss potatoes with dressing and fold in arugula onion and celery.

Recipe Courtesy of Melissa Petersen