German Potato Salad
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
This is a perfect summer BBQ side dish.
Stuff by Tammy
Making delicious foods and loving life!
Greek Salad
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
Ingredients
4 medium juicy tomatoes cut into wedges
1 cucumber, partially peeled and cut into large dices
1 green bell pepper, cored and cut into 1/4 inch pieces
1 medium red onion, thinly sliced
Greek pitted kalamata olives
dash of salt
1-2 Tbsp red wine vinegar
8 oz feta cheese, crumbled
1/2 Tbsp dried oregano
Directions
1. Place all the cut vegetables in a salad bowl and add a handful of pitted olives.
2. Season lightly with salt (about a pinch). Pour the olive oil and red wine vinegar over the vegetables and toss the mixture well.
3. Sprinkle with oregano and crumbled feta.
4. Serve with Tzatziki Sauce, Pita Bread & Chicken Kebabs
Yield: 4 servings as a main, 8 servings as a side dish.
Amish Pasta Salad
Posted in /Cooking/Side_Dishes/Salads on Tuesday, July 11, 2017
This traditional pasta salad can be a little sweet for some people, I would go a little scant on the sugar.
Cucumber Raita Salad
Posted in /Cooking/Side_Dishes/Salads on Tuesday, July 11, 2017
Ingredients
1 cup (227 grams) plain, full-fat yogurt
1 garlic clove, peeled
1-inch piece of fresh ginger, peeled
1/4 teaspoon granulated sugar
Juice of half a lemon (about 2 tablespoons)
1 tablespoon minced mild or hot fresh chile (I used a jalapeno)
2 tablespoons chopped mint leaves, divided
2 tablespoons chopped cilantro leaves, divided
Kosher salt to taste
2 long, English-style cucumbers (2 pounds total)
1 cup cherry or grape tomatoes, diced
1/2 medium red onion, chopped small
Directions
- Make the dressing by placing yogurt in a medium bowl and using a very fine grater to grate the garlic and ginger over it.
- Stir in sugar, lemon, chile, seeds, half of the mint and cilantro and season it with salt to taste. Set aside until you're ready to serve the salad.
- Cut the cucumbers in half lengthwise, then each half three more times into long wedge-shaped pieces (i.e. 8 long pieces per cucumber).
- Cut them into 1 to 1 1/2-inch lengths on a diagonal and add them to a big bowl.
- Pile tomatoes and onion on top and when you're ready to eat, mix half of the dressing with the salad. * Sprinkle with remaining mint and cilantro and serve with extra yogurt dressing on the side.
Serve with
Cider Mustard Vinaigrette
Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017
Ingredients
1/4 cup (60 mL) cider vinegar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) salt
Freshly ground black pepper to taste
1 1/2 Tbsp (25 mL) maple syrup or honey
1/4 cup (60 mL) olive oil
Directions
- Combine all ingredients in a shake-able container or whisk together in a bowl.
- Serve over quinoa or green salad.
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