Great Side Dishes Part III

published by norlaw on Feb 9, 2013

Here are some more great and unusual side dishes for you to try.

 

These side dish recipes came from the June/July 2011 issue of Every Day with Rachael Ray magazine.

 

Recipe 1.  Celery Salad with Blue Cheese

Ingredients:

  1. 1 tablespoon apple cider vinegar
  2. 1 teaspoon Dijon mustard
  3. Salt and pepper
  4. ¼ cup EVOO
  5. 1 bunch celery with leaves, ribs sliced ¼ inch thick, leaves reserved
  6. ¾ cup walnuts, coarsely chopped
  7. ¾ cup crumbled blue cheese

Directions:

  1. In a small bowl, combine the vinegar, mustard and ¼ teaspoon each salt and pepper.  Whisk in the EVOO.
  2. In a large bowl, combine the celery, 1 ½ cups celery leaves, the walnuts and blue cheese.  Add the dressing and toss to coat.

 

Recipe 2.  Rainbow Tomatoes and White Beans

Ingredients:

  1. 2/3 cup chopped parsley
  2. 2 tablespoons drained capers, chopped
  3. 2 tablespoons red wine vinegar
  4. 1 large clove garlic, finely chopped
  5. Salt and Pepper
  6. ¾ cup EVOO
  7. 1 pound multicolored tomatoes, cut into thin wedges
  8. 1 can (15 ounce) cannelini beans, rinsed
  9. ¾ cup pine nuts

Directions:

  1. In a large bowl, combine the parsley, capers, vinegar, garlic, ½ teaspoon salt and ¼ teaspoon pepper; whisk in the EVOO.
  2. 2.  Add the tomatoes, cannelini beans and pine nuts and toss to coat.  Let stand for 10 minutes before serving.

 

 


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