Today Carole has us listing what we served with our Fourth of July barbecue. Since I was responsible only for the meat course, I was not concerned with side dishes. But that doesn't mean I don't have favorites.
Ten Favorite Summer Side Dishes.
- Kale salad. Mine is kale, raisins or craisins, thing-sliced onion, and pecans, with sweetened balsamic vinaigrette. The one served at the Fourth of July pot luck picnic was kale, slivered almonds, and Parmesan; some kind of vinaigrette dressing -- it was a hit with everyone.
- Greek village salad. Chunked tomatoes, cucumbers, feta cheese, kalamata olives, onion, with an oregano/lemon vinaigrette.
- Tossed green salad. My year-round standard is Romaine lettuce, some paper-thin sliced onion, halved cherry tomatoes, sliced fresh mushrooms, diced feta cheese, and pitted kalamata olives. Dressing may be balsamic vinaigrette or creamy Caesar.
- Spinach salad. My year-round standard is spinach, sliced hard-cooked egg, paper-thin sliced onion, pecan halves, and maybe some halved cherry tomatoes. Dressing is Cardini's Asian Sesame.
- Quinoa salad. Quinoa tossed with raw or semi-cooked vegies and dosed with vinaigrette. I prefer this to pasta salad because it is gluten-free.
- Potato salad. Not the traditional one with mayo; one with an oil-sabed dressing and seasoned with rosemary. And maybe garlic. I need to create a recipe.
- Sliced watermelon, cantaloupe, and/or honeydew.
- Fruit compote -- melon balls (water-, cantaloupe, and honeydew), sliced strawberries, blueberries, and sliced kiwi, all tossed with a sprinkling of sugar and a couple tablespoons of Triple Sec.
- Fresh blueberry pie.
- Brownies.
- More brownies.
