Pickle Juice Ranch Dressing

3/4 cup 0% fat Greek yogurt
1/4 cup mayo
1/3 cup dill pickle juice
1 tbsp dried parsley
2 tsp onion powder
1 tsp garlic powder
½ tsp dried dill
½ tsp dried chives
1 tsp Dijon mustard
1 tsp lemon juice
1/2 tsp mineral salt
1/4 tsp ground black pepper

Add all ingredients to a mixing bowl and mix well until smooth.

Store in the fridge in an airtight container. Shake before use.

Greek Salad

1 hothouse cucumber, unpeeled, seeded, and sliced in half and then 1/4-inch thick slices
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pint cherry or grape tomatoes, halved
1/2 small red onion, sliced in thin half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup kalamata olives, pitted, sliced in half

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil

Add all salad ingredients in a bowl.  Mix together vinaigrette ingredients in a glass jar and shake until well combined.  Pour vinaigrette over salad ingredients and toss gently to evenly coat.  Allow to sit for 30 minutes before serving.  Serve at room temperature.

Loaded Cauliflower Casserole

1 head cauliflower, chopped
1/2 cup sour cream
1 cup shredded Cheddar cheese, divided
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chives
½ teaspoon dill
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Cook cauliflower 15 to 20 minutes or until very tender. Transfer cauliflower to a bowl, mash, and strain excess water.

Mix cauliflower, sour cream, ½ cup cheddar cheese, onion powder, garlic powder, chives, dill and salt and pepper together in a 9-inch baking dish; top with remaining cheese.

Bake in the preheated oven until bubbling, 25-30 minutes

THM - S