My Godmother wants to know what side dish I was going to bring so that she can buy meats and make other sides that compliment my dish. And I am really baffled as to something fresh and healthy to bring. I have committed to a side. So no entrees or desserts please. Thank you in advance.
PS I was thinking something with veggies and fruit. Yummy!Do you have any fresh healthy recipes for a side dish I can take to a BBQ?
Here's a veggie and fruit dish I like, I sometimes serve with grilled chicken.
Strawberry Spinach Salad
1 pound strawberries, hulled and sliced
2 tablespoon (plus one teaspoon) white balsamic vinegar
1 tablespoon olive oil
Salt and coarsely ground black pepper
2 bags (5 to 6 ounces each) baby spinach
3 ounces (3⁄4 cup) goat cheese, such as Montrachet, crumbled
1/4 cups sliced almonds, toasted
In blender, puree 3/4 cup strawberries with vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer vinaigrette to large serving bowl. Add spinach and remaining strawberries to bowl and toss to coat with dressing. Crumble goat cheese over top of salad and sprinkle with toasted almonds.
Or a pasta %26amp; veggie salad. Use pasta, dressing, cheese %26amp; veggies of choice, %26amp; change it to suit your taste.. Serve in a pretty glass bowl for a nice presentation.
http://www.ilovepasta.org/recipes/Layere…
Another take-along dish I like (with veggies)
http://find.myrecipes.com/recipes/recipe…Do you have any fresh healthy recipes for a side dish I can take to a BBQ?
spicy broccoli
* 1 1/2 pounds broccoli
* 4 1/2 tablespoons olive oil
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1/8 teaspoon crushed red pepper
* 1 1/2 teaspoons vinegar
Directions
1. Peel and slice thick stems from broccoli; separate florets.
2. In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.
3. Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.
4. Turn off heat; stir in vinegar.
Glazed Carrots
* 9 carrots (1 1/2 pounds)
* 1 tablespoon sugar
* 2 tablespoons butter
* 1/2 teaspoon salt
* pepper
Directions
1. Quarter and cut carrots into 2-inch lengths.
2. In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes.
3. Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.
You can make ';light'; versions of potato, macaroni, and egg salads. Swapping out full fat mayonnaise for lighter versions is a start. Using high quality mustards is a good way to add a lot of flavour to the above said salads.
I can't think of any dishes that combine veggies and fruit that I like. Fruit is usually a dessert thing so I won't recommend that since you said you didn't want it.
Hope this helps. :)
Potato salad?
Tossed salad?
noodle salad?
potato casserole?
quiche?
fruit platter?
fruit skewers?
prawn cocktails?
chilled tomato and basil soup?
rice salad?
creamy pasta salad?
Pick one and use google to find thr recipe you would like to use.
what about a gorgeous salad? With Leeks and cucmbers and mint leaves and then a basic oil/vinegar dressing?
Or you could make an awesome shrimp recipe
I love sugar peas with ranch dressing it is lovely to look at and tastes awesome as well!
Good luck
Big Orange Salad
1 large can crushed pineapple, drained
1 large package orange Jell-o
1 large frozen Cool Whip
2 cups miniature marshmallows
1 pound carton cottage cheese
Mix pineapple and dry Jell-o. Stir until dissolved. Add marshmallows and cottage cheese. Fold in cool whip and spread in a large bowl or 9x13 casserole dish. Cover w/ plastic wrap, and refrigerate for at least 2 hours.
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Conniosseur's Casserole
1 12 pz can white shoe peg corn drained
1 16 oz can French cut string beans drained
1/2 cup celery chopped
1/2 cup onion chopped
1 2 oz jar pimentos chopped
1/2 cup sour cream
1/2 cup sharp Cheddar cheese, grated
1 10 3/4 oz can cream of celery soup
1/2 tsp salt
1/2 tsp pepper
Topping:
1 cup Ritz cracker crumbs
1/2 stick butter, melted
1/2 cup slivered almonds
Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.
Bake at 350 for 45 minutes.
(I have subbed water chestnuts chopped for the celery and it is very good.)
__________________________________
Loaded Mashed Potato Casserole
5½ cups mashed potatoes (about 4 pounds uncooked)
½ cup milk
8 oz cream cheese
1 cup sour cream
2 tsp Prsley Flakes
1 tsp Garlic Salt
1/4 tsp McCormick® Ground Nutmeg
3/4 cup shredded Cheddar cheese
½cup crispy cooked and crumbled bacon (about 12 slices)
1. Place all ingredients, except cheese and bacon, in a large bowl. Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy.
2. Spoon mixture into a lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking.
3. Cover and bake in a 350°F oven 30 minutes or until heated through.
Tip: For faster preparation, start with instant or refrigerated prepared mashed potatoes
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RICE %26amp; PEA SALAD
1 c. cooked rice (cooled)
3 hard boiled eggs (finely chopped)
1 medium onion (finely chopped)
1 can Petit or early English peas
1 small canned chopped black olives
Mayonnaise (your judgement)
Salt %26amp; pepper to taste
Mix thoroughly…refrigerate.
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Southwest Pasta Salad:
1 pound elbow macaroni
1 pound cherry tomatoes, quartered
1 cup frozen corn, thawed
1 medium green pepper, chopped
1 small red onion, chopped
1/2 cup lime juice
1/4 cup vegetable oil
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic powder
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives.
In a small bowl (or in a jar with a lid), combine the lime juice, oil, vinegar and seasonings. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.
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