1 lb. red potatoes, unpeeled, cut into chunks
1/4 cup Zesty Italian Reduced Fat free Dressing
1/3 cup MIRACLE WHIP ff Dressing
1-1/2 tsp. GREY POUPON Dijon Mustard
1 hard-cooked egg, chopped
1/2 cup sliced green onions
COOK potatoes in boiling water 15 min. or until tender; drain. Rinse potatoes with cold water until cooled; drain again.
MIX dressings and mustard in large bowl. Add potatoes, egg and onions; mix lightly. Cover.
REFRIGERATE at least 30 min. or up to 24 hours.
1-1/2 lb. sweet potatoes, peeled, cubed (about 5 cups)
1/3 cup KRAFT ff Zesty Italian Dressing, divided
3 Tbsp. KRAFTff Mayo
3/4 cup chopped celery
1/4 cup chopped red onions
PREHEAT oven to 400°F. Toss potatoes with 3 Tbsp. of the dressing; spread into shallow foil-lined baking pan.
BAKE 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.
MIX mayo and remaining dressing in large bowl. Add potatoes, celery, walnuts and onions; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
KRAFT KITCHENS TIPS
Size-Wise
Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of this salad is about 1/2 cup.
1 cup elbow macaroni, uncooked
1/2 cup MIRACLE WHIP ff Dressing
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italialian Fat free Dressing
1 cup KRAFT ff cheese
3/4 cup matchstick-cut carrots (julienne)
1/2 cup frozen peas
1/2 cup chopped red pepper (1/2 of a medium red pepper)
COOK macaroni as directed on package; drain. Rinse with cold water; drain again.
MIX dressings in large bowl. Add cheese, carrots, peas, peppers and macaroni; mix lightly. Cover.
REFRIGERATE at least 30 min. or up to 24 hours before serving.
Thanks Andrea,what great ideas.
Thank you for sharing Andrea!
np i like to add chicken/tuna to the macaroni too.
