Curried Waldorf Salad with Greek Yogurt

2 tablespoons plus 2 teaspoons lemon juice, from one to two lemon

2 tablespoons mayonnaise

½ cup plain low-fat yogurt (Greek Yogurt)

¾ teaspoon curry powder

½ teaspoon ground cumin

Kosher salt

2 fuji apples

⅓ cup walnut halves, toasted

1 cup celery, thinly sliced

¼ cup raisins

¼ cup fresh parsley, chopped

Procedures

1. Add 2 tablespoons lemon juice, mayonnaise, yogurt, curry powder, cumin, and pinch of salt to medium-sized bowl. Whisk until combined. Set aside.
2.  Cut each apple into 12 wedges. Remove core of each wedge, and then cut in half crosswise. Transfer wedges to large bowl and toss with remaining lemon juice. Add walnuts, celery, raisins, and dressing to bowl. Toss well with two forks. Season to taste with salt and pepper. Sprinkle with parsley and serve.

I like Waldorf Salad on kiaser rolls.

Quinoa Salad with Black Beans and Corn

Ingredients:
1 cup dry quinoa
1-2 cups cooked black beans
1 1/2 cup halved cherry tomatoes
2-3 cooked ears of corn
5 green onions, sliced
1/4 cup chopped cilantro
1 jalapeno, minced
salt and pepper to taste

Dressing:
1/4 cup extra virgin olive oil
juice of 2 limes
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (optional)

Directions:
1. Prepare the quinoa according to package directions.

2. Cut the corn kernels from the cob and place them in a bowl. Add the jalapeno, cilantro, green onions, cherry tomatoes and black beans. Add the cooked quinoa.

3. Prepare the dressing, whisking with a fork. Add to the quinoa mixture and toss to coat.

4. Season with salt and pepper to taste.