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After a few days of eating junk, I decided I needed to eat something super nutritious and zingy. I got some organic Bolivian quinoa and a bunch of vegetables...
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Egg salad kicked up with Dijon mustard, crumbled bacon and horseradish. I use light mayo and sour cream to keep it healthy. Serve on lightly toasted wheat rolls with lettuce and tomato.
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Sweet and tangy with a little bite of Dijon mustard, this is a perfect compliment to green salads with fruit, such as apples and berries.
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Asparagus Mimosa! Asparagus spears, boiled until crisp tender, served with grated boiled eggs and a caper vinaigrette.
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A simple and tasty salmon entree. Mayo and onions deliver a sweet and creamy flavor which is perfect with the crunch of the bread crumbs. I sometimes add nutmeg--totally optional. Tastes great with rice pilaf.
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This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)
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Butterflied shrimp dipped in coconut milk and coated with a panko and flaked coconut are baked until golden brown and served with a zesty orange-mustard dipping sauce.
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An absolutely delicious coleslaw, more tart and tangy than the creamy kind. It keeps well and can be made ahead of time.
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This is tuna salad with a bit of a horseradish kick. It can be served as a spread for crackers or sandwiches or even on a salad.
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Get Grilled Radicchio and Shrimp Salad with Honey Balsamic Vinaigrette Recipe from Food Network
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Veggie rotini pasta, cucumber, olives, and onion in a creamy dressing with dill and garlic salt makes this a delicious version of a classic springtime dish.