Recipes

Easter Side Dishes

I am asked sometimes for side dish recipes that have a WOW factor and all will enjoy.  That’s a really tall order.  I have a few that our family really likes that would go well with Ham or a Roast, or summer, or winter, or lunch OR just taste good.

I’ll make them over the next few days and post pictures.

BLACK-EYED PEA SALAD

  • ¼ cup vegetable oil
  • ¼ cup sugar or to taste, I always use much less (1 ½ Tablespoon)
  • 2 Tablespoons cider vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 clove garlic, minced
  • A few drops of Tabasco or Louisiana Hot Sauce
  • 1 ½ cups canned black-eyed peas drained
  • 1 medium green bell pepper diced
  • 3 stalks celery diced
  • ¼ cup chopped scallions

In a large bowl, combine the vegetables.  In a small glass bowl, combine the other ingredients and whisk till sugar and salt are dissolved.  Pour the dressing over the beans.  Toss Let stand an hour or overnight in the fridge.

BROCCOLI-CAULIFLOWER SALAD

  • 1 bunch broccoli – tips only cup up into small pieces
  • 1 head cauliflower cup up in small pieces
  • 3 stalks diced celery
  • 1 bunch of green scallions sliced
  • 1 green pepper diced
  • 1 cup red grapes halved
  • 1 cup green grapes halved
  • ½ pound of bacon crisply cooked and crumbled
  • ¾ cup chopped pecans

DRESSING

  • 1 cup mayo (I use Hellman’s Light)
  • 1/3 cup sugar
  • 1 Tablespoon cider vinegar
  • ¼ cup vegetable oil
  • ¼ teaspoon dry mustard
  • Salt and pepper to taste.

Add all your veggies to a very large glass bowl except the pecans.  Whisk all your dressing in a glass bowl.  Pour over the veggies and mix.  You can make this ahead.  Add the pecans before serving.

CILANTRO RICE

  • 1/3 cup vegetable oil
  • ¼ cup fresh lime juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 3 cups long grain cooked rice at room temperature
  • ¾ cup each finely chopped green and red peppers
  • ½ cup thinly sliced scallions
  • ¼ cup minced cilantro

Whisk the oil, lime juice, salt and pepper in a small glass bowl.  Prepare the rice according to directions.  (My secret I use Success Rice which boils in a bag in no time at all – Love it!)  Blend the room temperature rice with the vegetables and cilantro.  Add your dressing.  Let it sit for an hour or overnight before serving.

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