Have 2 cups of leftover mashed sweet potatoes?

Turn them into an amazing salad dressing with today’s recipe, a unique take on the traditional Waldorf Salad.

It’s the brainchild of Aysha Schurman, from Ammon, ID, who took top honors in the Side Dish Category at last year’s Annual Sweet Rewards Recipe Contest (sponsored by the Louisiana Sweet Potato Commission and Louisiana Cookin’ magazine).

All of the ingredients should be available at your local natural and organic food store.

For another winning Sweet Rewards recipe, check out Ginger Thai Sweet Potato Bisque.

Sweet Onion Salad with Sweet Potato-Raspberry Dressing

Makes 4 to 6 servings

Dressing

2 cups mashed sweet potatoes
1/2 cup fresh raspberries
2 tablespoons rice vinegar
1/4 cup vegetable oil
2 tablespoons apple juice
1 teaspoon dark molasses
1 tablespoon ground pepper
1/2 teaspoon salt
1 tablespoon fresh chopped parsley
1 teaspoon fresh pressed garlic
1/2 teaspoon chopped cilantro
1 teaspoon fresh chopped basil

Salad

1½ cups shredded iceberg lettuce
1 cup chopped red onion, 1/2-inch dice
1/2 cup chopped yellow onion, 1/2-inch dice
1/4 cup finely chopped, fresh chives
1/2 cup peeled and sliced cucumber, 1/2-inch thick
1/3 cup chopped celery, 1/2-inch dice
1/3 cup chopped walnuts
1/4 cup blue cheese crumbles
1 Granny Smith apple, quartered, cored and sliced

1. Pour all ingredients for the dressing into a food processor or blender. Blend together until dressing is creamy and a uniform color.
2. Place all salad ingredients, except for blue cheese and apple, in large mixing bowl. Gently toss salad until well mixed.
3. Pour dressing over salad, toss again, and serve on salad plate. Garnish with crumbled blue cheese and apple slices.

Recipe and photo courtesy of the Louisiana Sweet Potato Commission

A homemade gourmet salad dressing with only five ingredients?

Consider it done.

Prepared green salsa (salsa verde) kicks up the flavor of this delicious vinaigrette, which is perfect for a backyard barbecue or summer party.

Prep time is only 5 minutes, which means you can relax and enjoy your get-together, without sacrificing flavor.

All of the ingredients should be readily available at your local natural and organic food store.

Salsa Verde Vinaigrette

Makes 1 cup

1¼ cups salsa verde
1/4 cup olive oil
1 tablespoon cider vinegar
1/4 teaspoon ground black pepper
Mixed salad greens
Other fresh vegetables of your choice (cucumber, tomato, green onion, etc.)

Beat salsa, oil, vinegar and black pepper with fork, or whisk in medium bowl. Pour over salad greens, tossing lightly until coated.

Recipe and photo courtesy of Pace Foods

“I recommend bolstering your diet with fresh mushrooms,” he says. “From Portabella and shiitake to common white button, mushrooms have a unique flavor that goes well with so many foods and contain the antioxidant selenium.”

Here’s another great recipe featuring ingredients available at your local natural and organic food store.

Sautéed Mushroom Salad

Makes 4 servings

8 cups spring mix (assorted baby salad greens)
1 tablespoon olive oil
1 pound white button or crimini mushrooms, cleaned, trimmed and quartered
1/2 cup shallot or onion, thinly sliced
1/2 cup red pepper, diced
1 teaspoon garlic, minced
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chives, minced

1. Divide spring mix among 4 serving plates; set aside.
2. Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side.
3. Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.
4. Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately.

Recipe and photo courtesy of the Mushroom Council

All of the ingredients should be readily available at your local natural and organic food store.

Peanut Butter Salad Dressing

Makes 4 servings

• 1/2 cup Smucker’s Organic Creamy Peanut Butter
• 1/4 cup plus 2 tablespoons freshly brewed tea, room temperature
• 1/4 cup orange juice
• 1½ tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon rice or cider vinegar
• 1 teaspoon grated orange peel
• 1 to 2 garlic cloves, minced

Mix dressing ingredients in medium bowl. Stir until mixture is blended and smooth. (Dressing will keep two days.)

Book Pick of the Day: Peanut Butter Planet: Around the World in 80 Recipes, from Starters to Main Dishes to Desserts

Recipe and photo courtesy of Smucker’s Natural Peanut Butter

Beyond its physical beauty, this salad offers interesting textural and flavor combinations.

A perfect addition to a Valentine dinner, it is also special enough to make a festive first course for any celebratory meal. All of the ingredients should be available at your local natural and organic food store.

Valentine Salad

Makes 4 servings

Canola oil spray
4 medium beets
1/4 cup water
1/2 cup plus 1 tablespoon pomegranate concentrate or juice, divided
1 cup dried cherries
1 bag mixed salad greens, preferably including red cabbage
1 medium red onion, peeled and chopped
Salt and freshly ground black pepper
Segments of 2 pink grapefruits, with pith and seeds removed
1/4 cup tangerine juice
6 tablespoons extra virgin olive oil
1 tablespoon raspberry or balsamic vinegar
Pinch of sugar (optional)

Preheat oven to 400°F. Spray bottom of a baking pan with canola oil spray. Add beets and lightly coat with the spray. Add 1/4 cup water and 1/2 cup pomegranate concentrate. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Remove beets from pan and cool. Peel beets wearing rubber or plastic gloves to protect hands. Slice beets thinly. (Beets can be cooked, peeled in advance, stored and refrigerated until ready to serve.)

At serving time, soak cherries in hot water to cover. Drain when soft and set aside. Meanwhile, divide mixed greens among four salad plates so pieces of red cabbage are visible on top. Sprinkle onions on top. Sprinkle with salt and pepper.

On top of the greens, alternate grapefruit segments with beets in a pinwheel or daisy design. Sprinkle beets with salt and pepper. Sprinkle cherries over salad.

In a cup, mix together the tangerine juice, remaining fruit concentrate, oil and vinegar. Add sugar if mixture is too tart. Drizzle dressing over each salad and serve.

Recipe and photo courtesy of the American Institute for Cancer Research

Book Pick of the Day: The Complete Idiot’s Guide to a Healthy Relationship

“Oso Sweets are grown at the foot of Chile’s Andes Mountains, where growing conditions produce large, juicy onions with record-high sugar content, crisp texture and mild flavor,” says Aliza Green, an award-winning chef and author of Starting With Ingredients. “Never had an orange salad before? Try this surprising, tart-sweet orange and onion salad.”

Florida Orange and Oso Sweet Onion Salad

Serves 6

• 1/4 cup extra virgin olive oil, divided
• Juice of 1 lemon
• Kosher salt and black pepper, to taste
• 1 thinly sliced Oso Sweet Onion
• 2 tablespoons red wine vinegar
• Grated zest of 1 orange
• Salt and black pepper, to taste
• 6 large navel oranges
• 2 tablespoons chopped dill

1. Combine 2 tablespoons olive oil with lemon juice, salt and pepper; pour marinade over onion and marinate 20 minutes.
2. Whisk together remaining oil, vinegar, orange zest, salt and pepper for dressing.
3. Remove rind and white membrane from oranges and cut into thin slices.
4. Arrange orange slices on serving platter, drizzle with dressing, top with onions, sprinkle with dill, and serve.

Note: Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.

Recipe and photo courtesy of Oso Sweet Onions

Spinach Salad with Pineapple Chile Vinaigrette

Serves 4

• 4 large slices watermelon, cut into triangles (16 pieces)
• 6 cups spinach leaves
• 1 large orange, peeled and sliced into 8 thin rounds
• 1/2 fresh avocado, cut into 8 slices, cut again into cubes
• 16 large canned black ripe olives
• 1/4 cup canned black beans, rinsed
• 6 tablespoons unsweetened pineapple juice
• 1/2 teaspoon chili powder
• 2 tablespoons light mayonnaise

1. Toward the back of each serving plate, arrange 4 watermelon triangles.
2. Arrange 1½ cups of spinach in front of the watermelon. Top with 2 slices of orange, 1/4 of the avocado cubes, 4 olives and 1 tablespoon black beans.
3. In a small bowl, whisk together the pineapple juice, chili powder and mayonnaise.
4. Drizzle salads with 2 tablespoons of dressing.

Recipe and photo courtesy of the Produce for Better Health Foundation

The extended vinegar family includes favorites like apple cider, balsamic, rice, wine and white distilled vinegars. Each variety offers its own distinct flavor and appeal.

All of the ingredients in this recipe should be available at your local natural and organic food store.

Spinach and Baby Beet Salad with Balsamic Vinegar and Plum Vinaigrette, Hazelnuts and Goat Cheese

Serves 4

• 1 bunch baby beets
• 2 teaspoons white vinegar
• 1 lb. baby spinach
• 1 small red onion, peeled, sliced and caramelized
• 2 tablespoons chopped fresh mint
• 3 oz. goat cheese, crumbled
• 1/2 cup toasted hazelnuts

Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 4 to 5 dried plums, snipped
• 1 teaspoon coarse Dijon mustard
• Freshly ground pepper to taste

1. Combine all vinaigrette ingredients with whisk; set aside.
2. Rinse and scrub baby beets. Trim each end; place in small saucepan with water to cover. Add white vinegar. Bring to boil over high heat. Reduce to simmer and cook until tender, about 25 to 30 minutes. Drain and cool.
3. Place spinach in large bowl with onions and mint. Cut beets into quarters and add to salad. Top with goat cheese and hazelnuts. Drizzle salad with desired amount of vinaigrette; toss and serve immediately.

Recipe and photo courtesy of The Vinegar Institute

Our end-of-the-week recipe features a hearty salad that will satisfy summer appetites and enliven fall menus.

Fall is distinctive for dishes that showcase fragrant fruits like pears. The freshest organic produce offers a sensory pleasure that enhances any dining experience.

Wilted Greens With Pinot Pears

Makes 4 servings

• 2 strips bacon
• 2 pears, cored and cut into wedges
• 1 tablespoon honey
• 1 teaspoon sherry vinegar
• 1/2 cup Pinot Noir
• 6 cups chopped greens, such as red Swiss chard
• Salt and freshly ground pepper to taste
• 1/2 cup crumbled blue cheese

1. Cook bacon in large skillet over medium heat until crisp. Remove from skillet and drain all but 1 tablespoon fat.
2. Add pears, honey and vinegar. Cook 5 minutes or until lightly browned.
3. Stir in wine. Cook until wine is absorbed by pears.
4. Stir in chard. Cook and stir until just barely wilted.
5. Season to taste with salt and pepper. Transfer to plates, and top with crumbled bacon and blue cheese.
6. Pair this salad with the same Pinot Noir used in the sauce.

Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic foods, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.    

Recipe and photo courtesy of Mirassou Winery

These days, Vidalias are often my top onion choice, adding a distinctive sweetness to any recipe. They’re rich in vitamin C and fat-, cholesterol- and sodium-free. Weight Watchers even chose Vidalia onions as its pick of the season in the spring.

This easy-to-prepare recipe, adapted from The Vidalia Sweet Onion Lovers Cookbook, combines some of summer’s favorite flavors. All of the ingredients should be available at your local natural and organic food store.

Corn, Tomato & Vidalia Onion Salad

Makes 4 servings

• 1½ cups diced ripe tomatoes
• 1/3 cup chopped Vidalia onion
• 2 medium ears fresh corn, cooked and cooled (or 1 cup cooked frozen kernels)
• 15 fresh basil leaves
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• Salt and pepper to taste

1. In a medium bowl, combine tomatoes and onion.
2. Scrape corn and juice off cobs to make about 1 cup; add to tomato mixture.
3. Shred basil leaves; add to tomato mixture.
4. In a small bowl or jar with a tight-fitting lid, combine vinegar, oil and 1/8 teaspoon salt. Mix well or shake to combine. Add to tomato mixture; toss to coat. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 1 hour or up to 2 days.

Photo by Lori Grice