Loaded Spinach Salad with creamy buttermilk dressing

INGREDIENTS

Creamy Blue Cheese Dressing
1/3	cup low-fat mayonnaise
1/3	cup buttermilk or nonfat milk
1/3	cup nonfat plain yogurt
2	tablespoons tarragon vinegar or white vinegar
1	tablespoon Dijon mustard
1/2	teaspoon salt
1/2	teaspoon freshly ground pepper
1/4	cup crumbled blue cheese
Salad
8	large eggs
6	cups baby spinach
4	tablespoons Creamy Blue Cheese Dressing, divided
1	8-ounce can beets, rinsed and sliced
1	cup shredded carrots
2	tablespoons chopped pecans, toasted (see Tip)

INSTRUCTIONS

1.	To prepare dressing: Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.
2.	To prepare salad: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs; discard 6 of the yolks. Chop the remaining yolks and whites.
3.	Toss spinach and 2 tablespoons of the dressing in a large bowl. Divide between 2 plates. Top with the chopped eggs, beets, carrots and pecans. Drizzle with 2 more tablespoons dressing. (Refrigerate the extra dressing for up to 1 week.)

Watercress and Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

I really liked this! Goes well with salmon.

INGREDIENTS

8	ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
2	large bunches watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)
2	tablespoons olive oil
4	large shallots, thinly sliced into rings
2	tablespoons rice vinegar
2	teaspoons toasted sesame oil
1/4	teaspoon salt
1/2	cup crumbled hard, aged goat cheese, or Asiago cheese

INSTRUCTIONS

1.	Bring a small pot of water to a boil. Add peas and cook until bright green, 30 seconds. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl, add watercress and toss to combine.
2.	Heat oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, about 15 minutes. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve.

Eggs Nested in Sauteed Chard and Mushrooms

INGREDIENTS

2	Tbsp olive oil
1/2	cup chopped onion
1/2	pound of fresh chard
2 to 3	large shiitake mushrooms, sliced into 1/4-inch thick slices
	Salt and freshly ground black pepper
1 to 2	eggs

INSTRUCTIONS

1.	Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside.
2.	Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture.
3.	Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper.
4.	Spread the mixture evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture. Lower the heat to low and cover the pan. Cook for 3 to 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve.
5.	Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce. Credit Simply Recipes

Creamy Spicy Coleslaw

GREAT with ribs!

INGREDIENTS

Dressing
1/2	cup mayonnaise
1/2	cup sour cream
2	tablespoons honey
1/2	teaspoon salt
1/2	teaspoon pepper
1/2	teaspoon celery seed
1/2	teaspoon garlic powder
2	tablespoons apple cider vinegar
1	green onion, minced
1	carrot, julienned
1	large head Napa Cabbage, rinsed, cut out rib on each leaf and shred to 1/4-inch - try to yield 10 ounces

INSTRUCTIONS

1.	Place ingredients from mayo to vinegar in a large bowl; whisk to combine.
2.	Add green onion, carrot and cabbage and toss to completely coat with dressing.
3.	Chill for at least one hour; best if chilled overnight.

"Use A Spoon" Chopped Salad

INGREDIENTS

1/4	cup white-wine vinegar
1/4	cup extra-virgin olive oil
1	teaspoon honey
1/2	teaspoon sea salt
1/4	teaspoon freshly ground pepper
3	medium stalks celery, diced (1/4-inch)
2	medium carrots, diced (1/4-inch)
1	large red bell pepper, diced (1/4-inch)
1	medium apple, peeled and diced (1/4-inch)
1/2	large cucumber, peeled, seeded and diced (1/4-inch)
1	cup sliced Treviso or radicchio
1	cup sliced arugula, any tough stems removed
1	cup thinly sliced napa, Savoy or other soft cabbage
1	cup crumbled goat cheese
1/2	cup toasted pecan pieces

INSTRUCTIONS

1.	Whisk vinegar, oil, honey, salt and pepper in a large salad bowl until well combined.
2.	Add celery, carrots and bell pepper to the vinaigrette. Let marinate for at least 10 minutes and up to 1 hour.
3.	Add apple, cucumber, Treviso (or radicchio), arugula and cabbage to the bowl; toss to coat. Add goat cheese and pecans and toss to combine. Note: would be great mixed with chopped pieces of chicken or turkey. Credit EatingWell