I Need Another Side Dish.

**Gingersnap** · 07-02-2008, 07:03 PM

As usual, more people are coming over on the Fourth. We're having the usual meat thingies and I've got potato salad, coleslaw, baked beans and some thing called Frog-Eyes along with a salad and chips.

What's another good side dish?

**asdf2231** · 07-02-2008, 07:12 PM

3 bean salad with Italian dressing or German potato salad. (The warm kind)

A light pasta salad with brocolli is nice too.

Dern good eatin! ;)

**Gingersnap** · 07-02-2008, 07:28 PM

Originally Posted by asdf2231

3 bean salad with Italian dressing or German potato salad. (The warm kind)

A light pasta salad with brocolli is nice too.

Dern good eatin! ;)

I'll consider the three-bean (although I'm not personnally wild about it - too many church suppers). Thanks!

I'm still open to ideas.

**biccat** · 07-02-2008, 07:29 PM

My wife made a great dish called Pan Bigio (?). Basically salad with bread, and it was great.

Sliced basil
Sliced red onions
Diced and seeded tomatoes
Diced cucumbers
Day-old bread, sauteed in garlic and butter then roasted to make croutons

Mix veggies, add in bread and toss with olive oil & balsalmic vinegar. Add cheese (parmasean or romano is good), salt, pepper.

Makes as much as you want, and you can add any extra veggies that you have lying around. The bread can get soggy quick, so its best to serve within a few hours after making. Depending on the size of the bread, you should let the bread absorb flavor for about an hour before serving anyway. You can mix the veggies and dressing early and add the bread when you are ready.

here's a link

It should look like this (although ours wasn't nearly as pretty)

**Gingersnap** · 07-02-2008, 07:37 PM

Originally Posted by biccat

My wife made a great dish called Pan Bigio (?). Basically salad with bread, and it was great.

Sliced basil
Sliced red onions
Diced and seeded tomatoes
Diced cucumbers
Day-old bread, sauteed in garlic and butter then roasted to make croutons

Mix veggies, add in bread and toss with olive oil & balsalmic vinegar. Add cheese (parmasean or romano is good), salt, pepper.

Makes as much as you want, and you can add any extra veggies that you have lying around. The bread can get soggy quick, so its best to serve within a few hours after making. Depending on the size of the bread, you should let the bread absorb flavor for about an hour before serving anyway. You can mix the veggies and dressing early and add the bread when you are ready.

here's a link

It should look like this (although ours wasn't nearly as pretty)

Interesting! I have all that stuff.

**Bubba Dawg** · 07-02-2008, 07:44 PM

Waldorf Salad.

Waldorf Salad

PREP TIME 20 Min
READY IN 20 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC

About scaling and conversions

INGREDIENTS
3 tart apples - peeled, cored and chopped
1 tablespoon lemon juice
1 cup seedless grapes
2 stalks celery, chopped
2 green onions, chopped
2 tablespoons mayonnaise
2 tablespoons plain yogurt
3 tablespoons apple juice
1/4 teaspoon celery seed
1 bunch watercress, trimmed and chopped
2 tablespoons chopped walnuts

DIRECTIONS
In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

Use the link and change the portion/ingredients

http://allrecipes.com/Recipe/Waldorf...-2/Detail.aspx

**LibraryLady** · 07-02-2008, 08:19 PM

Spinach dip and Hawaiian bread. I have a limited imagination.

**Phillygirl** · 07-02-2008, 08:20 PM

Originally Posted by biccat

My wife made a great dish called Pan Bigio (?). Basically salad with bread, and it was great.

Sliced basil
Sliced red onions
Diced and seeded tomatoes
Diced cucumbers
Day-old bread, sauteed in garlic and butter then roasted to make croutons

Mix veggies, add in bread and toss with olive oil & balsalmic vinegar. Add cheese (parmasean or romano is good), salt, pepper.

Makes as much as you want, and you can add any extra veggies that you have lying around. The bread can get soggy quick, so its best to serve within a few hours after making. Depending on the size of the bread, you should let the bread absorb flavor for about an hour before serving anyway. You can mix the veggies and dressing early and add the bread when you are ready.

here's a link

It should look like this (although ours wasn't nearly as pretty)

That looks wonderful!!

**LibraryLady** · 07-02-2008, 08:27 PM

Can you eat tomatoes in Colorado?

**patriot45** · 07-02-2008, 08:36 PM

We use this as a side alot, just make more than a dollup of the dipping sauce and it is a nice cold side dish.

Marinated Asparagus Salad

1 bunch asparagus, trimmed and cooked, or 1 1/2 (15-ounce) cans whole green asparagus spears
1/2 teaspoon dried tarragon leaves
Black pepper
1/2 teaspoon garlic salt
1 (0.7-ounce) package Italian salad dressing mix, prepared according to package directions
1/4 cup tarragon vinegar
Lettuce leaves
Mayonnaise

Drain the asparagus and layer it in a shallow glass dish. Sprinkle each layer with some crumbled tarragon, pepper, to taste, and garlic salt. Pour the salad dressing and vinegar over the asparagus, cover, and refrigerate overnight. Serve chilled asparagus on lettuce leaves, topped with a dollop of mayonnaise flavored with a little of the dressing.