Sides/Salads

Going to a picnic or a pot luck?  Check out these recipes for side and salad ideas.

1/2 cup mayonnaise
1/3 cup sugar
1/4 cup rice milk
2 1/2 tbsp. lemon juice
1 1/2 tbsp. vinegar
salt and pepper to taste
1 small head of cabbage, shredded
1/2 cup grated carrots
1/4 cup sweet onion, minced
1/3 cup olive oil
1/3 cup apple cider vinegar
1/4 cup maple syrup
1 tbsp. dijon or spicy brown mustard
2 tbsp. lemon juice
salt and pepper to taste
1 clove garlic
chives and basil to taste
1 1/4 cups flour or flour substitute
3/4 cup corn meal
1/4 cup sugar or honey
2 tsp. baking powder
1/2 tsp. salt
1 cup rice milk
1/4 cup oil
1 egg
2 cans (15 oz. each) black beans, rinsed and drained
2 cups frozen corn, thawed
2 bell peppers, diced
2 cloves garlic, minced
2 tbsp. shallots, minced
2 tsp. salt
1/4 tsp. cayenne pepper
2 tbsp. honey
9 tbsp. olive oil
zest from 2 limes
juice from 2 limes
1/2 cup fresh cilantro, chopped
3-4 avocados, chopped
1 pint cherry tomatoes, halved
2 medium cucumbers, halved lengthwise, seeded, and diced to about 1/2"
1/2 of a red onion, diced
1/2 cup crumbled feta
1/4 cup basil leaves, shredded
1 tbsp. red wine vinegar
1 tsp. honey or sugar
2 tbsp. olive oil
1 tsp. salt
1/4 tsp. pepper
1 head cabbage, cored
3 tbsp. salt
filtered water
1 cup coconut milk
1 cup unsweetened coconut
1 tbsp. honey
2 pineapples, peeled, cored, and cut into 1" chunks
3 bananas, peeled and sliced
1 can (15 oz.) black beans, rinsed and drained
3 avocados, diced
1 cup cucumber, peeled, seeded, and chopped
1 cup tomatoes, seeded and chopped
1/2 cup green onions, thinly sliced
1 bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 tsp. lemon juice
2 tbsp. cider vinegar
1 tbsp. olive oil
1 tsp. cumin
1/2 tsp. oregano
1 tsp. salt
dash pepper
In a large bowl, combine black beans, avocados, cucumber, tomatoes, green onions, bell pepper, and jalapeno.  In a small bowl, whisk together lemon juice, vinegar, olive oil, cumin, oregano, salt, and pepper.  Pour over vegetables and toss to combine.  Cover and refrigerate at least 1 hour before serving.
1 can (15 oz.) black beans, rinsed and drained
3 avocados, diced
1 cup cucumber, peeled, seeded, and chopped
1 cup tomatoes, seeded and chopped
1/2 cup green onions, thinly sliced
1 bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 tsp. lemon juice
2 tbsp. cider vinegar
1 tbsp. olive oil
1 tsp. cumin
1/2 tsp. oregano
1 tsp. salt
dash pepper
1 1/2 cups flour or flour substitute
1/2 cup rice milk
3 eggs
Bring water to a high boil.  Combine all ingredients well.  Drop spoonfuls into the boiling water and cook for 5 minutes or until the dough floats to the top of the water.  Serve like dumplings or with Chicken Paprikash.
1 1/2 cups flour or flour substitute
1/2 cup rice milk
3 eggs
3 lbs. potatoes, peeled and cubed
3 cups hot water
1/2 cup fresh lemon juice
1/3 cup olive oil
1 1/2 tsp. oregano
2 tsp. salt
1/2 tsp. pepper
8 cloves garlic, minced
1/4 cup chopped fresh parsley
Place the cubed potatoes, water, lemon juice, and oil in a 12x18" baking dish or roasting pan.  Season with oregano, salt, pepper, and garlic.  Roast at 425, uncovered, until potatoes are brown and the water has evaporated, about 60-90 minutes.  Stir the potatoes every 30 minutes as they bake.  Stir in the parsley and serve.
3 lbs. potatoes, peeled and cubed
3 cups hot water
1/2 cup fresh lemon juice
1/3 cup olive oil
1 1/2 tsp. oregano
2 tsp. salt
1/2 tsp. pepper
8 cloves garlic, minced
1/4 cup chopped fresh parsley
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