Try 100 new recipes -- 20 SIDES

12.  from Springville 2nd Ward Relief Society

Broccoli Salad with Red Grapes, Bacon, and Sunflower Seeds

1 bunch broccoli, cut into bite-size pieces

1 1/2 c. seedless grapes, cut in half

1 red onion, chopped fine

1 lb. bacon cooked crisp and crumbled

4 oz. mozzarella cheese, cubed

1 T sunflower seeds, or more

Top with dressing made using 1 c, mayo, 1/2 c. sugar, 2 T. dark vinegar

13. Smashed Parsnips and Potatoes with Thyme (Martha Stewart)

INGREDIENTS

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
• Coarse salt and freshly ground pepper
• 1 1/2 pounds baby Yukon Gold potatoes, quartered
• 1 tablespoon plus 1 1/2 teaspoons thyme leaves

• DIRECTIONS

  1. Heat 1 tablespoon oil in a medium saucepan over medium heat. Cook parsnips with 1/4 teaspoon salt for 5 minutes. Add potatoes and 1 1/2 teaspoons salt; cover with water. Bring to a boil. Reduce heat, and simmer until parsnips and potatoes are very tender but still hold their shape, 12 to 14 minutes.
  2. Drain parsnips and potatoes. Return empty saucepan to high heat, allowing any remaining water to evaporate. Add remaining 3 tablespoons oil and the thyme. Cook until thyme starts to sizzle, about 1 minute. Add parsnips and potatoes, and smash with the back of a wooden spoon until combined but still chunky. Season with salt and pepper. Drizzle with oil.

14. Sweet-and-sour Green Cabbage with Bacon (Everyday Food / Martha Stewart)

INGREDIENTS

• 1 teaspoon vegetable oil
• 4 slices bacon, cut crosswise into 1/2-inch pieces
• 1 medium yellow onion, thinly sliced
• 1 medium head green cabbage (3 pounds), cored, cut into 1-inch pieces
• 1/4 cup cider or rice vinegar
• 1/4 cup sugar
• 3 tablespoons soy sauce

• DIRECTIONS

  1. In a large Dutch oven or heavy pot, heat oil over medium-high and cook bacon, stirring, until browned and crisp, 6 minutes. With a slotted spoon, transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring, until cabbage is wilted, 10 minutes. Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, 10 minutes. Stir in bacon and serve.

15.  http://www.mennonitegirlscancook.ca/2008/06/classic-creamy-potato-salad.html

Classic Creamy Potato Salad         

Boil a dozen potatoes and bring to a simmer. Make sure potatoes are DONE but not mushy. Drain and put in fridge to cool completely.

Bring to rolling boil ten eggs. Remove from burner but keep in hot water until yolk has settled. Rinse in cold water and put in fridge to chill.

As I do my potatoes and eggs the night before making the salad, I am sure that they are plenty cooled for chopping. Peel potatoes and eggs. The skin and shell will come off easily as they have chilled nicely in the fridge. Chop into large bowl.


Chop 1 bunch green onion and one white onion. Measure out 2 1/2 cup mayo (I use low fat or olive oilHellmann's. My mother always used Miracle Whip which makes a sweeter salad). I also add 1 cup sour cream for a smoother creamier taste. Add to chopped potatoes and eggs.


Make a sauce out of 4 - 6 tbsp mustard (I 'cheat' and use prepared), 1/4 cup vinegar and 1 1/4 cup sugar. Add to mixture and toss. Season with Salt and fresh ground Pepper to taste.

16.  http://www.bonappetit.com/recipe/eggy-potato-salad-with-pickles 

Eggy Potato Salad With Pickles

Ingredients

SERVINGS: 8–10

• 2 3/4 pounds medium red-skinned potatoes, peeled (about 8)
• 1 1/4 teaspoons kosher salt plus more
• 1/2 cup mayonnaise
• 1/4 cup sweet pickle juice from jar plus 8–10 sweet-pickle chips
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper plus more
• 5 large hard-boiled egg yolks
• 2 tablespoons chopped red onion
• 2 tablespoons chopped flat-leaf parsley
• Paprika

• Preparation

  • Place potatoes in a large pot. Add water to cover by 2", season with salt, and bring to a boil. Reduce heat to medium and cook until potatoes are tender when pierced with a knife, 20–30 minutes. Drain. Place potatoes in a large bowl and let cool slightly.
  • Meanwhile, whisk mayonnaise, pickle juice, Dijon mustard, sugar, 1/4 tsp. pepper, and 1 1/4 tsp. salt in a small bowl for dressing.
  • Using a large wooden spoon, coarsely smash potatoes, leaving some larger pieces mixed with some well-mashed pieces.
  • Add dressing and egg yolks to potatoes and toss to coat, coarsely smashing egg yolks. Add onion and parsley; gently mix to incorporate. Season to taste with more salt and pepper, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Divide potato salad among small paper cups or bowls; dust with paprika. Top each serving with a pickle chip.
  • Recipe by Jenny Rosenstratch, Andy Ward
  • 
    

17. http://www.familycircle.com/recipe/salads/strawberry-romaine-salad/  

Ingredients

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• 2 heads romaine lettuce
• 1 pint strawberries, hulled
• 1 medium-size red onion
• 2 tablespoons sesame seeds
• 3/4 cup mayonnaise
• 1/3 cup sugar
• 1/4 cup milk
• 2 tablespoons vinegar   

  Directions

  1. Tear romaine lettuce into bite-size pieces. Slice strawberries and onion. Toss with lettuce in a large bowl.
  2. Heat broiler. Spread the sesame seeds on a baking sheet and toast under the broiler for 1 to 2 minutes (watch closely, they brown quickly). Add to lettuce mixture.
  3. Whisk mayonnaise, sugar, milk and vinegar together in a small bowl. Add to salad and toss just before serving.

18.
Real Irish Food by David Bowers


Gorgeous photos, delicious recipes.

On page 163 under "Vegetables and Side Dishes" you'll find CHIVE POTATO SALAD.
(serves 4) 1 1/2 pounds boiling potatoes, scrubbed skins on, halved
1/2 cup mayonnaise
1 bunch fresh chives(about 3/4 cup chopped)
Salt & freshly ground black pepper
Juice of 1 lemon

1. Cook the potatoes until tender. Drain & cool in large glass bowl. When the potatoes are cool enough to handle, cut them into bite-size pieces. Remove any lare pieces of skin that slip off as you work, but pieces of skin that cling to the potato should remain.
2. In a small bowl, stir together the mayonnaise, chives, salt, pepper, and lemon juice. Pour over the potatoes and stir gently to combine. Chill until ready to serve.

19.  http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html

Southwestern Chopped Salad with Cilantro Dressing

Vegan, gluten-free

Ingredients
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Optional: avocado

{For the dressing} click to read more about notes and variations to the dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Recommended: agave/honey, cumin

Directions
Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

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Creamy Cilantro-Lime Dressing

Notes and variations
We love this basic, light, refreshing dressing as is, but it's also easily customizable. Here are just a few ideas if you'd like to play around to please your own taste buds:
 (You can also use this recipe as a guide, replacing lemon-basil with cilantro-lime.)

Recipe yields 3/4 cup dressing

Ingredients
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain coconut or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Recommended: cumin, honey/agave

Directions
Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.

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20.  from this book:  on page 192 "Coconut Rice"

In a medium saucepan, combine 1 1/2 cups long-grain(basmati or jasmine) rice, 1 1/2 cups water, 1/2 cup coconut milk, and 1/2 tsp sea salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until rice is tender but not mushy and liquid is absorbed, about 15 minutes.

When rice is cooked, remove pot from heat. Uncover and drape a kitchen towel over the pot. Cover with the lid and let rice rest for a few minutes before serving. (The towel under the lid absorbs steam so the rice will not get gluey.)

Serve rice in a large bowl, garnished with 1/4 lightly toasted sesame seeds and 2 thinly sliced green onions, if desired.