By Angie Sutton
These side dish recipes will steal the show on your dinner table this month. Prepare a side dish on Sunday evening and enjoy it for a few nights. They satisfy the spot on your dinner plate that is reserved for your vegetable serving, and the leftovers are a great lunch addition the next day. The fresh taste of a broccoli salad and the hearty flavor of the Festive Primavera are our favorites.
This recipe has a time-honored spot on the table at celebrations like graduation or your church potluck. I cut back on the onion just a bit when I make this for home.
1/2 c. low-fat plain yogurt
1. In a medium bowl, stir yogurt, mayonnaise, sugar and vinegar. Stir in broccoli, onion and cranberries. Cover and refrigerate.
2. Stir in sunflower kernels and bacon just before serving.
This dish is so hearty that it can stand alone as a quick entree!
1 (9-oz.) pkg. refrigerated cheese tortellini
1. Cook tortellini according to package directions, adding asparagus during last minute of cooking. Drain, rinse under cold running water and drain again.
2. Meanwhile, whisk together olive oil, vinegar, sugar, mustard, oregano, salt, pepper and garlic in a large bowl. Stir in tortellini, asparagus, ham, salami, tomatoes, artichoke hearts, onions and parsley.
3. Cover and chill for at least 4 hours and up to 12. Sprinkle with Parmesan cheese just before serving.
I use a number of different macaroni salad recipes but this one is a stand out that receives a number of compliments when I take it to gatherings.
3 c. whole-wheat elbow noodles (14- to 16-ounce package)
1. Cook noodles in a large pot of boiling water until tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a large bowl to cool for at least 15 minutes.
2. Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl.
3. When the noodles have cooled, add celery, carrots, onion, spinach, edamame and the mayonnaise mixture; stir well to combine.
4. Cover and refrigerate until cold, at least 2 hours. Sprinkle with cheese just before serving.
Apron Strings Tip: To make ahead:, Ccover and refrigerate for up to 3three days.
Simple Pasta and Bean Salad
The adults rave over this one as something different to add to their plates.
1 (6-oz.) pkg. bowtie pasta
1. Cook pasta according to package directions until al dente, adding green beans during last 2 minutes of cooking. Drain; rinse with cold water and drain again. Transfer pasta and green beans to a large bowl. Stir in pinto beans, corn, red pepper, olives and green onions.
2. In a small bowl, whisk together olive oil, red wine vinegar, mustard, honey, basil and garlic salt; gently stir into pasta mixture.
3. Cover and chill in a plastic container for at least 4 hours before serving.