One Dressing, Many Salads

Janet Groene’s
Zesty Salad Dressing
 
    Make and take plenty of this fantastic dressing on RV trips to bind salads, toss lightly with hot vegetables or even plop a little into hot mashed potatoes or scrambled eggs.
    The recipe is easily doubled. Just keep it cold for up to a week. After making it for the first time, let your taste buds take over. Next time you may want more or less of this or that ingredient. Just don’t short-change the fresh lemon zest. It makes all the difference.

½ cup plain yogurt
1 cup real mayonnaise
1 tablespoon each sugar and lemon juice
1 teaspoon grated fresh lemon zest
½ teaspoon celery seed
1/4 teaspoon curry powder

    Whisk to mix well. Keep cold. Makes 1 1/2 cups, or enough for 8 servings of potato or chicken salad.

See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com

Cole Slaw Makes a Meal

Janet Groene’s
Whole Meal Cole Slaw

    Make it ahead or throw it together at the last minute. Serve it cold or nuke it just enough to take the chill off. Whatever the occasion for a camping meal, this simple slaw will be a snap for the camp chef and a hit with hungry crew. 


    Cole slaw mix is available shredded fine or coarse, with or without carrot and some purple cabbage for color. Take your choice. 

1/3 cup golden raisins
10-ounce can mandarin oranges, drained
8-ounce package diced fully cooked ham
12- to 16-ounce package shredded cabbage for cole slaw
Bottled citrus salad dressing
Salted sunflower nuts

Put raisins in a small cup and cover with juice drained from the oranges. Let stand 30-60 minutes, then drain well. In a bowl lightly toss ham, cabbage, raisins and oranges with dressing to taste.  Mound on plates and sprinkle with sunflower nuts. Serves 4 to 6. 

See Janet Groene's tips and trips for women who travel by RV at https://solowomanrv.blogspot.com