Jazz up your salads and sides with these tips
You're invited to a barbecue this weekend and you're asked to bring a side. Weary of the ubiquitous potato salad? Make a departure. We've come up with more than 10 interesting, delicious sides to choose from, plus exotic lower-fat vinaigrettes.
Beans, Grains and Pasta
Go south of the border with Aztecan Quinoa Salad from famous California chefs Mary Sue Milliken and Susan Feniger, otherwise known as the Too Hot Tamales (See chefs@home for more from these cooking dynamos.). If you want to learn more about quinoa and other grains check out our Glorious Grains Guide.
Citrus Shrimp and Toasted Couscous Salad is quick and easy to make. It's an herb extravaganza with mint and cilantro, plus the shrimp adds flair. A simple Orzo Salad flavored with tomatoes, olives, parsley and red wine vinegar will always warrant second helpings.
When tomatoes are at their height, Goat Hill Farm Tomato Salad with Double Basil Vinaigrette is a must. This delicious dish will complement any food your host has on the grill. Summer Beans with Cherry Tomatoes and Tarragon also showcases the best of the season.
See our summer guide to fruits and vegetables for more ideas.
Aztecan Quinoa Salad
Barley and Black-Eyed Pea Salad
Citrus Shrimp and Toasted Couscous Salad
Cucumber Dill Salad
Goat Hill Farm Tomato Salad with Double Basil Vinaigrette
Green Papaya Salad
Hearts of Palm Salad with Roasted Shallot Vinaigrette
Summer Beans with Cherry Tomatoes and Tarragon
Vegetarian White Beans with Garlic and Arugula
- Roast or marinate some vegetables to make an easy salad.
- Make tomatoes the star: leave them out of green salads, serve them on a plate marinated with olive oil and a little salt and pepper
- Try new grains in your old standbys like wild rice, bulgur or quinoa.