Neelys Sweet Heat Tri Color Salad Recipes

CLASSIC PICNIC POTATO SALAD(NEELY'S)

Steps:

• Drop the potatoes into a large pot of cold salted water. Bring to a boil, then reduce the heat, and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes well in a colander.
• Combine the mayonnaise, mustard, sugar, celery, red onion, apple cider vinegar, dill, celery seed, and chopped eggs in a large bowl. Fold in the warm potatoes, and toss to combine. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the best flavor. Enjoy!

COLOR CRUNCH SALAD

Steps:

• For the dressing: Add the peanut butter, oil, yogurt and all but a splash of the lemon juice and mix until well combined. Season with salt and pepper and loosen with a little extra olive oil if needed.
• For the salad: Discard any damaged outer leaves of the lettuce and then cut into wedges lengthways, either quarters or sixths if slightly larger than usual.
• Using a sharp knife cut the apple into quarters and discard the core. Carefully cut the apple into thin matchsticks and place in a bowl. Add the reserved splash of lemon juice from the dressing to stop the apple from browning.
• Using a Y-peeler, peel the carrots and cucumber into ribbons and place in the bowl with the apple. Thinly slice the radishes into rounds or half-moons, depending on size, and add to the bowl.
• To serve, generously spread some of the dressing on the bottom of a long serving plate. Arrange the lettuce wedges over the top. Layer around and on top of the lettuce the apples, radishes and carrot and cucumber ribbons. Garnish with the pistachios and pomegranate seeds. Serve with additional dressing on the side.