I was looking for a mayo-less potato salad…I’m not a huge fan of taters in the first place, and mayo salads even less. Though I do recognize that many people are fans of both ;), I didn’t feel like a salad of that type went with our Memorial Day cookout menu. I found this on Chowhound, and was very pleased with it – even I ate a serving! It has done well leftover too, and is even more flavorful. The only thing I did differently from the original recipe was that I served this cold, and the general consensus preferred it that way as well.
Not really a recipe, but a good starting point for a great summer side salad. We served this at our Memorial Day cookout, and I also frequently use it as a quick side with grilled meats. Especially delicious with fresh basil!
Combine sliced tomatoes, basil, parsley, a drizzle of olive oil and balsamic vinegar, and a pinch of kosher salt and freshly ground pepper and gently toss. That’s it! Alter to taste.
Deviled eggs are one of my favorite appetizers, especially for picnics. Shawn makes some killer deviled eggs, and it’s possible I helped myself to way more than my share. They’re also great for lunch and snacks. You may want to double this for a crowd.
Shawn made this to go with his fabulous kabobs for our Memorial Day picnic. Fantastic, and goes equally well with chicken and lamb. We doubled the recipe, and it was worth it…this would also be a great dip for veggies.
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 3 tablespoons red-wine vinegar
- Coarse salt and ground pepper
- 1/2 cup crumbled feta (2 ounces)
- 1/4 cup plain low-fat yogurt
- 1 cup fresh mint leaves
In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth.
This one is another result of “clean out the cooking magazines frenzy,” and it came from Cooking Light. We really liked it. I changed up the cooking method a little – I skipped marinating the scallops because I didn’t think they would pan sear as well if already wet. I like a nice sear on them, so I took care of that first, then cooked them in the sauce for a minute to get the flavor set in. I served with a side of snow peas tossed with a soy and mirin vinaigrette, which was nice but alas I overcooked the peas. Don’t do that and it’s a great side! 🙂
This was a nice side, provided you don’t overcook the pea pods like I did. 😉 Got it from Cooking Light along with the recipe to follow, Soy Citrus Scallops. I’d definitely do this again.
- 1-2 cups snow peas (or sugar snap peas)
- 1 T rice vinegar
- 1 T soy sauce
- 1 t sesame oil
- 1 1/2 t mirin
- salt and pepper
Combing vinegar, soy sauce, sesame oil, mirin, salt and pepper. Steam peas for about 3 minutes, or until crisp-tender and toss with dressing
I really love mashed peas…actually, I just love peas any way. This works well, but watch your lemon juice – it can go from bright to overwhelming/weird aftertaste very quickly.