Ann Cox Eastes from Kroger made two spring salads: Mandarin Orange Salad and Salmon & Dill Pasta Salad.
SALMON AND DILL PASTA SALAD
¾ c reduced fat mayonnaise
¾ c reduced fat sour cream
1/3-1/2 c fresh chopped dill
2 T lemon juice
2 t lemon pepper
1 (8-oz) pkg bow tie pasta, cooked
1 ½ c grilled, chunked salmon or smoked salmon
¼ c chopped fresh chives
¼ c capers
Combine mayonnaise, sour cream, dill, lemon juice and lemon pepper in a large bowl; mix. Toss with cooked pasta, salmon, chives and capers. Serve immediately or cover and chill/ Yield: 4-6 servings
MANDARIN ORANGE SALAD
1 (5-oz) pkg Simple Truth Organic baby spring mix greens
1 (15-oz) can mandarin orange segments, drained
1 (5-oz) pkg Simple Truth Organic baby spring mix greens
1/3 c sliced organic red onion, cut into quarters and separated
1 (15-oz) can mandarin orange segments, drained
½ c toasted almond slivers
1/3 c sliced organic red onion, cut into quarters and separated
½ c toasted almond slivers
Place salad mix equally on 4 individual plates. Top with mandarin orange segments, red onion pieces and toasted almond slivers. Serve with Orange Dressing. Yield: 4 servings
Orange Dressing
1 (11-oz) can mandarin orange segments, drained
1 (6-oz) container vanilla yogurt
1 (11-oz) can mandarin orange segments, drained
1 (8-oz) container Simple Truth Organic sour ream
1 (6-oz) container vanilla yogurt
1 T brown sugar
1 (8-oz) container Simple Truth Organic sour cream
¼ t almond extract
1 T brown sugar
¼ t almond extract
Process mandarin orange segments in a food processor. Add vanilla yogurt and sour cream and process until smooth. Add brown sugar and almond extract and mix into dressing.
Yield: 2 cups dressing ***Could also add sliced strawberries or dried cranberries to salad
