Easy side dish or salad recipe?!
Answers: Something you have tried. Recipes, please.
Here's several of our favorites:
Cucumber Salad
Slice 2 peeled cucumbers. Slice thinly. Add 1 small sliced or chopped red onion. Cover with bottled red wine vinaigrette dressing. Salt and pepper to taste. Best if you let sit in refrigerator for at least an hour.
Bacon Salad
4 slices bacon
1 lg bowl salad greens
? chopped red onion
Salt
Pepper
Red Wine Vinegar
In salad bowl, combine the salad and onion. Coat with ? cup red wine vinegar, salt and pepper. Chop bacon into little pieces. Cook until crispy. (You may need to add a little olive oil if bacon is very lean). Pour bacon and grease over salad.
Broccoli Cheese Salad
4 cups broccoli, cut into small pieces
1 red onion, chopped
1 cup cubed cheddar cheese
6 slices bacon, cooked, crumbled
Combine above ingredients. Combine 1 cup mayonnaise, ? cup sugar, and 2 Tbsp vinegar, salt and pepper to taste. Pour over salad.
DH and I really like this. It's very easy to make and you won't regret trying it.
BLT Pasta Salad
Ingredients
1 (7 ounce)package rotini pasta or other pastas , cooked and drained
8 slices bacon , cooked and crumbled
1 cup mayonnaise or salad dressing
1/4 cup lemon juice concentrate
2 teaspoons sugar
1 large tomato , seeded and chopped
1/4 cup green onions , sliced
2 teaspoons chicken flavor instant bouillon
4 cups lettuce , thinly sliced
Directions
Combine mayo, lemonjuice, sugar and bouillion for the dressing.
Combine all remaining ingredients.
Creamy Tortellini Spring Salad
1. Ingredients
1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup white wine vinegar
3 tablespoons water
2 (9 ounce) packages refrigerated cheese tortellini, cooked, drained
2 cups sugar snap peas, halved
1 cup shredded carrots
2. Cooking Directions
Combine salad dressing mix, mayo, vinegar and water in large bowl.
Add remaining ingredients; toss to coat. Cover.
Refrigerate several hours or until chilled.
Yield: 8 servings
its good i try it
very simple and taste great.
Hidden Valley Ranch cole slaw dressing and a bag of pre shredded cole slaw mix. i like Fresh Express's 3-color deli cole slaw
1 can garbanzo beans
a bunch of string beans, washed ends cut off and cut in half
red onion, thinly sliced
cucumber, sliced
red wine vinegar
olive oil
garlic, chopped finely
thyme, salt, pepper
toss veggies together. make dressing from rwv and olive oil and spices. toss vinagrette into veg, let sit for at least 1/2 hour in a tupperware, and shake it up every so often to make sure the veggies soak in the dressing
You didn't mention what main course you were having, so its hard to identify completely, but here are some of my favorites;
1. Spinach Salad: 1 bag cleaned and stemmed baby spinach, slightly torn, 5 slices platter bacon, chopped and sauteed (drain), 1 container feta cheese, crumbled, 1/2 cup chopped candied pecans, 1 can drained mandarin oranges, 1 bottle french dressing. Toss the above together and use dressing to bind.
2. Baked potato casserole: 4 large Yukon Gold potatoes, partially peeled and cut into 1 inch cubes; 1 box chicken broth, 1 bunch green onion, chopped green parts only, 1 cup sharp cheddar cheese, shredded, 1 container sour cream, 1 T kosher salt, 1/2 tsp fresh ground pepper, 1/2 cube butter or margarine. Cook potatos in chicken broth until fork tender, drain. Blend potatos with green onion, cheese, enough sour cream to bind, salt, pepper, and some of the butter. Season to taste and add more sour cream or butter to round out. :You can place this in a baking dish, sprinkle with bread crumbs and parmesan and bake for 40 minutes if desired, or it can be served up after mixing.
3. Ginger glazed carrots: 1 package organic baby carrots, 1 cup chicken broth, 2 T butter, 2 T brown sugar, 1 T candied chopped ginger,1/8 tsp nutmeg, 1 tsp salt. Cook carrots in chicken broth until fork tender and drain. Do not overcook! Melt butter in pan and add brown sugar, candied ginger, and salt. Sprinkle with nutmeg and toss with carrots.. Garnish with candied ginger and parsley.
4. Fresh Green Beans: 1 lb green beans, cleaned and stemmed, 1 cup chicken broth, 5 slices platter bacon, chopped and sauteed. 1/2 yellow onion, diced and sauteed with bacon. Salt and pepper to taste. Cook green beans in broth until crisp tender. Drain. Saute onion and bacon and toss with green beans. Season with salt and pepper and serve immediately.
My favorite, Artichoke and Sun Dried Tomato Tuna Salad
Ingredients:
1 can (12 ounce size) albacore tuna in water - drained
1 1/2 cup marinated artichoke hearts - drained (reserve the marinade)
1/4 cup chopped sun-dried tomatoes packed in olive oil - undrained
1 1/2 tablespoon finely chopped fresh basil
OR
1 1/2 teaspoon dried basil
1/4 teaspoon coarsely ground black pepper
Place the tuna, artichoke hearts, sun-dried tomatoes, basil, and pepper in a medium-sized bowl.
Add a couple of tablespoons of the reserved artichoke marinade and toss to mix well.
Add a little more marinade if the mixture seems too dry.
Serve immediately or cover and chill until ready to serve.
Delicious ColeSlaw
Ingredients
8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrots
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Directions
1Cabbage and carrots must be finely diced.
2(I use fine shredder disc on food processor.) Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3Using regular blade on food processor process remaining ingredients until smooth.
4Pour over vegetable mixture and mix thoroughly.
5Cover bowl and refrigerate several hours or overnight before serving.
We went to a party and they served.
Spinich Salad with onion, tomatoes, (any veg you like)
and fresh cut strawberries. The red berries make the salad look really pretty in a glass bowl and it was easy and everyone really loved it.
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