EAT SMART: Healthy Recipes for Labor Day Picnics

Whip up these smart and simple dishes that’ll satisfy guests without adding pounds

Green Chile Deviled Eggs With Corn Salsa
From Supper

Serves 12

6 Eggs, hard-boiled, halved with yolks separated out into a bowl
3 tbsp. light or fat-free mayonnaise
1 tsp. Dijon mustard
2 tsp. chopped canned hatch green chilies
1 tsp. lime juice
1 tsp. chopped cilantro
Salt and pepper to taste
Corn salsa, for garnish, recipe below

Directions

1. Set egg whites and salsa aside. Combine remaining ingredients in large bowl.
2. Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg white half.
3. Garnish with corn salsa.
4. Chill until ready to serve.

Corn Salsa Garnish

½ cup fresh corn kernels, roasted
¼ cup diced red onion
1 jalapeno, diced
2 tbsp. chopped cilantro
Juice of 1 lime
Salt and pepper to taste

Directions

1. Combine all ingredients in a bowl.
2. Chill until ready to use.


Cucumber, Tomato, and White Bean Salad

From Katie Cavuto, Healthy Bites

Serves 6-8

1 pint cherry tomatoes, halved (or 2 heirloom tomatoes)
1 large cucumber, peeled, seeded, and thinly sliced
1/4 cup thinly sliced summer onion (or red onion)
1 15-oz. can of cannellini beans, rinsed and drained
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh basil
3 tbsp. olive oil
1 lemon, juiced and zested
2 tsp. Dijon mustard
Salt and pepper to taste

Directions

1. In a small bowl, combine lemon juice, zest, oil and herbs. Wisk together, then season with salt and pepper.
2. Toss with tomatoes, cucumber, onion and beans. Serve.


Red Bliss Potato Salad with Yogurt-Mustard Dressing and Arugula

From Sweet Pea Nourishment

Serves 4-6

2 lbs. fingerling potatoes, cleaned well and cut into desired bit size
1 cup arugula leaves, washed
Grainy Mustard Dressing, recipe below
Salt and pepper to taste

Directions

1. In a medium pot, boil potatoes until done, about 15 minutes.
2. Rinse under cold water to halt the cooking, and then drain in a colander and let cool thoroughly.
3. When potatoes are cool, mix with arugula in a bowl (so as not to wilt the arugula).
4. Add enough dressing to coat and toss lightly. Add salt and pepper. Serve at room temperature.

Grainy Mustard Dressing

6 ounces plain whole milk yogurt, Greek style
1 1/2 tbsp. grainy mustard, preferably large grain
1 tbsp. sherry wine vinegar
1 tbsp. extra-virgin olive oil
Sea salt or kosher salt and ground black pepper, to taste

Directions

1. Mix the yogurt with the mustard, vinegar, and olive oil in a small bowl.
2. Add salt and pepper to taste.

Fat-Free Chicken Salad

From Coventry Deli

Serves 10

5 lbs. chicken breast
3 stalks of celery, diced
1 ½ carrots, diced
2 cups fat-free mayo
Salt and pepper, to taste

Directions

1. Steam or boil chicken and let cool, approximately 6 hours.
2. Dice celery, carrots, and chicken, and combine into a bowl.
3. Add mayo.
4. Mix.
5. Add salt and pepper