Apple & Cabbage Slaw with Creamy Poppy Seed Dressing

Yields 8-10 servings

Ingredients:

Poppy Seed Dressing
1 cup plain greek yogurt
1/4 cup apple cider vinegar
1/4 cup honey
3 Tbsp poppy seeds
1 1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper

Slaw:
1 medium head of cabbage (I use a bag of shredded cabbage)
3 medium carrots, peeled and julienned
2 Fuji apples, cored and julienned
5 green onions, trimmed and sliced thin
2 Tbsp chopped fresh parsley
juice of half a lemon

Preparation:
Place all of the dressing ingredients into a small bowl, whisk until combined.  Taste and adjust seasonings if needed, then chill until ready to use.

For the slaw; quarter and core one medium head of cabbage.  Slice thinly and add to a large bowl.  Add prepared apples (squeezed with lemon juice to keep apples from turning brown), carrots, green onions and chopped parsley to the bowl as well.  Pour poppy seed dressing over it and toss to coat.  Refrigerate for 45 minutes to one hour before servings.

*  For more of a tangy dressing, reduce the honey to 1/3 of a cup

Broccoli Salad

1 head broccoli (cut into bite-sized pieces)

6-8 slices bacon - turkey bacon works too (cooked and crumbled)

1/2 cup chopped red onion

1/2 cup golden raisins

8 oz sharp cheddar chunks (your preferred size)

1 cup mayo (not Miracle Whip)

1/2 c halved cherry tomatoes

2 Tbsp. white vinegar

1/4 cup sugar

salt and pepper to taste

Make dressing with vinegar, sugar, salt and pepper and toss over all ingredients. When well-coated, refrigerate or serve immediately.

Bacon and Bleu Cheese Spinach Salad

2 or 4 bags of baby spinach
3 ounces bleu cheese crumbles
1 pound bacon; cooked and crumbled

Dressing:

1 cup vegetable oil
1/2 cup cider vinegar (white also works)
6 Tbsp sugar
1 small onion; finely chopped
1 tsp dry mustard
1 tsp celery seed

~ In a blender, combine oil, sugar, vinegar, onion, mustard and celery seed; blend until creamy.

~ Add dressing, just before serving.

submitted by reader Katie