Try one of these re-invented sides from Stephanie Dean

Try one of these re-invented sides from Stephanie Dean

Try one of these re-invented sides from Stephanie Dean

Stephanie Dean,  – April 1, 2011 | Updated May 22, 2018


Mixed Greens with Peaches, Blackberries, and Feta Cheese Balls


4 oz. cream cheese
4 oz. feta cheese
1/2 cup finely chopped, toasted sliced almonds
2 tbsp. Champagne vinegar
1/4 cup extra-virgin olive oil
1 tbsp. lemon juice
1/2 tsp. each kosher salt and pepper
1/2 tsp. pepper
2- 1/2 qts. lightly packed mixed baby greens (5 to 6 oz.)
3/4 cup peeled and thinly sliced yellow peaches
3/4 cup blackberries
1. Combine cream cheese and feta in a food processor until smooth. Pour almonds into a shallow bowl. Using a 1-in. ice cream scoop or a teaspoon, scoop out balls of cheese mixture and gently roll in almonds to coat. Set cheese balls on a plate and chill until firm, about 1 hour.

2. Whisk vinegar, oil, lemon juice, salt, and pepper in a large bowl to combine. Add greens, peaches, and blackberries and toss gently to coat. Arrange salad on plates and scatter cheese balls on top.

Cucumber Potato Salad


1-1/2 lbs. small red thin-skinned potatoes
1/2 cup plain low-fat Greek yogurt
1/2 cup olive oil mayonnaise or regular mayonnaise
1/2 cup roughly chopped fresh dill
2 tbsp. red wine vinegar
1 tsp. kosher salt
1/2 tsp. pepper
1-1/2 cups slivered red onion, rinsed and patted dry
1 English cucumber, very thinly sliced

1. Set potatoes in a steamer and cook, over high heat until tender when pierced, 15 to 20 minutes. Transfer to a bowl of ice water to cool, then drain and pat dry.

2. Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.

3. Quarter cooled potatoes and put in a large bowl. Add onion, cucumber, and half of dressing; gently stir until vegetables are evenly coated. Add more dressing if you like, or save it to use as a dip.

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