Category Archives: Side Dishes

Greek Potato Salad – Busy Mom’s Series, Day 13

Greek Potato Salad[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#B01025″]Greek Potato Salad[/typography]

Greek Potato Salad is very different from traditional potato salad. It is a taste delight and always a refreshing change of pace.

INGREDIENTS

  • 2 pounds medium red potatoes, with skins
  • 2 medium bell peppers, cut into 1-inch pieces
  • 2 medium tomatoes, seeded, cut into eighths
  • 1 medium cucumber, cut into 1-inch pieces
  • ½ medium red onion, very thinly sliced (½ cup)
  • ½ cup whole kalamata or ripe olives
  • 1 package (4 oz) crumbled feta cheese (1 cup)

Lemon Dressing

  • ½ cup olive or vegetable oil
  • ¼ cup lemon juice
  • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic, finely chopped

DIRECTIONS

  1. Cut potatoes across width into 1/8” slices.
  2. Place in a large bowl and wash in cold running water until water runs clear.
  3. Bring a large pot of salted water to a boil.
  4. Add potatoes, bring back to a boil, and cook until slices are barely soft, about 3 to 5 minutes.  (DO NOT OVER COOK)
  5. Drain in a colander
  6. Place the potatoes and the remaining salad ingredients except cheese into a large bowl.
  7. Add the dressing and toss gently.
  8. Serve the potato salad immediately or cover the bowl and refrigerate it for up to 24 hours.
  9. Sprinkle the cheese over the salad just before serving.

[typography font=”Myriad Pro” size=”18″ size_format=”px” color=”#b01025″][print_link][/typography]

Broccoli Bacon Salad, Busy Mom’s Series, Day 10

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#B01030″]Broccoli Bacon Salad[/typography]

Broccoli Bacon Salad
Image by Arsheffield

Broccoli Bacon Salad is a wonderful combination of flavors and textures. Serve as a hearty side dish with any grilled meat, or serve as a main course for lunch with warm French bread and butter.

INGREDIENTS

  • 6 cups broccoli florets
  • 1 pound bacon (Substitute turkey or beef bacon if you prefer)
  • 1 medium red or yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups red grapes or 1 cup dried cranberries, cherries or golden raisins (Try each one to find your favorite)
  • ½ cup sliced almonds

Dressing

  • 1 cup mayonnaise (Hellman’s or Best Foods)
  • ½ cup plain yogurt
  • 1/3 cup sugar
  • 3 tablespoons apple cider vinegar
  • 1/8 teaspoon white pepper

DIRECTIONS

  1. Cut the broccoli into small florets and steam just long enough to slightly pierce with a fork (DO NOT OVER COOK).
  2. Pour directly into a bowl with ice water to shock it.
  3. Immediately pour off the ice water and place the broccoli on paper towels to drain.
  4. Cook the bacon until it is very crisp.
  5.  Drain on paper towels and crumble it into small pieces.
  6. Drain the fat from the pan but do not wipe out the pan.
  7.  Add chopped onion and garlic to the pan and cook ~4 minutes or until onions begin to soften.
  8. Combine broccoli, bacon, onion and garlic in a large bowl and stir gently until combined.
  9. Add the grapes and sliced almonds – toss gently.
  10. Combine the dressing ingredients in a small bowl.
  11. Mix well with a wire whisk.
  12. Pour dressing over the salad, and stir gently to coat.
  13. Cover and refrigerate for at least 3 to 4 hours before serving.

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Fresh Corn Salad – Busy Mom Series, Day 2

Fresh Corn Salad

 

Fresh Corn Salad is light and refreshing. It is a wonderful side dish for any meal – steak, hamburgers, hot dogs, or even good for a light lunch if served by itself.

INGREDIENTS

  • 6 ears of fresh corn – OR – 16 oz. package frozen corn
  • 1 green bell pepper, chopped
  • 1 bunch green onions, washed, trimmed, and sliced
  • 2 medium tomatoes, seeded and chopped
  • ½ cup sour cream
  • 1/3 cup mayonnaise (Hellman’s™ or Best Food™)
  • ¼ cup fresh basil leaves, chopped
  • 2 tablespoons garlic vinegar
  • ¼ cup grated Parmesan cheese
  • Salt and coarsely-ground pepper to taste

 

DIRECTIONS

The Vegetables

  1. Packaged corn – thaw and drain and skip to “add the green pepper . . .”
  2. Fresh Corn – remove husks and silk
  3. Add a small amount of sugar to a large pot of water.
  4. Place corn in water and bring it to a boil – cook for 1 to 2 minutes. (Don’t overcook. Corn should be just heated through.)
  5. Drop the corn into a bowl of ice water to shock it and stop the cooking process.
  6. Let it stand in the ice water for ~4 minutes.
  7. Cut the corn off the cob with a sharp knife and place in a large bowl.
  8. Add the green pepper, onions and tomatoes – mix well – set in the refrigerator to chill

The Dressing

  1. Combine sour cream, mayonnaise, basil, garlic vinegar, Parmesan cheese, and salt and pepper in a small bowl – mix well.
  2. Pour over corn mixture and toss gently to coat.
  3. Chill for 1-2 hours before serving.

 

[typography font=”Myriad Pro” size=”18″ size_format=”px” color=”#b50000″] [print_link][/typography]