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

1 lb. geminili pasta (or other short pasta), cooked al dente
8 oz. vinagrette dressing
10 oz. frozen peas, thawed
1 cup bell pepper
1 can (6 oz.) black olives, drained and sliced
1 can (15 oz.) chickpeas, drained and rinsed
1/2 tbsp. onion powder
salt to taste
2 lbs. potatoes
3 stalks celery, finely diced
2 carrots, finely chopped
1 cup dill pickles, finely chopped
1/2 cup pickle juice
1 tbsp. salt
1 tbsp. onion powder
2 tbsp. dijon mustard
2 tbsp. yellow mustard
1 tbsp. white wine vinegar
1 can (20 oz.) pineapple chunks
1/2 cup sugar
2 tbsp. cornstarch or arrowroot
1/3 cup orange juice
1 tbsp. lemon juice
1 can (11 oz.) mandarin oranges, drained
3-4 medium apples, chopped
2-3 medium bananas, sliced
2 cups cooked chicken breasts
1 beet
2 carrots
1 head broccoli
2 potatoes
1 cup green beans
3 ribs celery
1 tbsp. olive oil
1 tbsp. lime juice
1/2 tsp. white pepper
1 tsp. salt
1/4 cup parsley, chopped
2 cups chickpeas (canned or freshly made)
2 cloves garlic
1 tsp. cumin
1/2 to 1 tsp. salt
1-2 tbsp. olive oil
1 1/2 lbs. brussel sprouts
3 tbsp. olive oil
3/4 tsp. kosher salt
1/4 tsp. black pepper
5 medium sweet potatoes
4 bananas
1 cup margarine, softened (divided)
1/4 cup honey
1/2-1 tsp. salt
3/4 cup brown sugar
1/2 cup flour or flour substitute
1 1/2 cup chopped pecans or walnuts
15 oz. can chickpeas, drained and rinsed
8 oz. kidney beans, drained and rinsed
1/2 red bell pepper, finely chopped
2 green onions, sliced
3 cloves garlic, minced
juice from 1 lemon (about 1/4 cup)
1/3 cup olive oil
1 tsp. sugar
1/4 tsp. dijon mustard
salt and pepper to taste
2 cups flour
4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2 tbsp. margarine
2 tbsp. shortening
1 cup buttermilk substitute
8 oz. cream cheese, softened
3/4 cup brown sugar
1/4 cup white sugar
1 tsp. vanilla
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