Happy Memorial Day! Let the outdoor eating season begin with Greek- and Mexican-inspired salads and an Elvis-inspired dessert!
Greek Potato Salad
Makes 6-7 servings.
Salad:
- 4 large russet potatoes, boiled to fork-tender, peeled and sliced
- 4 green onions, sliced
- 2/3 cup flat-leaf Italian parsley, chopped
- 2/3 cup Kalamata olives, minced
Dressing:
- 1 (5.3-ounce) container plain, unsweetened Greek yogurt (can substitute 1/2 cup sour cream)
- 1 teaspoon fresh lemon juice (omit if using sour cream)
- 1 1/4 cups mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon onion salt or salt
In a large bowl, toss together all salad ingredients. In a medium bowl, combine all dressing ingredients. Add dressing to salad, and stir to coat. Refrigerate at least 2 hours before serving. Add additional salt to taste.
Corn Salad
Makes 6 servings.
Salad:
- 2 (15-ounce) cans corn, drained
- 2/3 cup cilantro, chopped
- 1 small red bell pepper, chopped
- 4 green onions, sliced or 1/3 cup red onion, chopped
Dressing:
- 1/2 heaping cup mayonnaise
- 1 1/4 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon fresh lime juice
- Salt to taste
In a large bowl, toss together all salad ingredients. In a small bowl, combine all dressing ingredients. Add dressing to salad, and stir to coat. Refrigerate at least 2 hours before serving.
Chocolate Banana Cake with Peanut Butter Frosting
Makes 8-10 servings.
Cake:
- 1 cup sugar
- 2 cups cake flour, sifted
- 1/3 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 2 large very ripe bananas, mashed
- 1 cup canola oil
- 1/2 cup chocolate milk
- 3 eggs, whisked
Frosting:
- 1/2 cup peanut butter
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 3 cups powdered sugar
- 1/2 cup warm water
- Banana slices (optional garnish)
Heat oven to 350. Grease two 9-inch cake pans; set aside.
In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt. Add bananas, canola oil, chocolate milk and eggs. Using an electric mixer, beat until thoroughly combined, scraping down sides of bowl. Evenly pour batter into prepared pans. Bake for 29-32 minutes or until a toothpick inserted in center comes out clean. Allow cake to cool completely before frosting.
To make frosting, beat together peanut butter and butter in a large bowl. Add vanilla extract and cocoa powder. Gradually beat in powdered sugar and water. If frosting is too thick for your liking, add extra water, 1 tablespoon at a time.
Spread top of one cooled cake layer with frosting; top with second cake layer, and frost cake. If desired, top with banana slices. Serve. Refrigerate leftovers covered in plastic wrap.
WEB EXCLUSIVE RECIPE:
Easy Carrot Salad with Asian Dressing
Makes 6 servings.
Salad:
- 2 (10-ounce) bags of shredded carrots
- 4 green onions, sliced
- 1/2 cup cilantro, chopped
- 1 cup sliced almonds
- Dressing:
- 2 tablespoons canola oil
- 2 tablespoons sesame oil
- 3 1/2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 teaspoon soy sauce
- 1/4 teaspoon garlic salt
- 1 1/2 teaspoons ginger paste or 3/4 teaspoon ground ginger
In a large bowl, toss together carrots, onions and cilantro (saving almonds for later).
In a separate bowl, whisk together all dressing ingredients until combined. Toss salad with dressing to coat. Refrigerate 30 minutes or more. Add almonds just before serving, and toss before serving.