Cold veggie side dishes?
I'd love some ideas for cold, possibly make-ahead, veggie side dishes. All I can think of is cole slaw and broccoli salad. Even variations on those would be nice though.
almost any cooked vegetable is good at room temp, moreso than actually chilled. dressing them with a little olive oil and possibly vinegar and herbs, is lovely too.
think of it as Italian antipasto or Middle Eastern mezze.
How about bean salad? If you're not at a rung that includes garbanzos and pintos :) just use canned cut green beans and wax beans. I use diced celery, diced red pepper, sliced green onions, sliced Calamata olives, and a homemade Italian-type vinaigrette, with a little extra red wine vinegar.
Marinated cabbage :)
Finely shred a salad worth of cabbage into a glass bowl. Add the juice of one lemon, a couple of tablespoons of good olive oil, salt and pepper to taste. Toss together, cover and let sit for a minimum of two hours until starting to wilt. Best made in morning to dinner and AMAZING the next day. Really good with BBQ steak. Has a slightly perfume like smell. I make it when I'm on salad duty for potlucks and its always a hit.
Variations: have added crushed garlic and tried other flavour oils. Olive oil is best.
Here's my favorite:
Marinated Mixed Vegetables
2 stalks broccoli, cut into small florets
4 large mushrooms, sliced
4 stalks celery, sliced 1/4 inch thick on the bias
1 small head cauliflower, cut into small florets
1-2 zucchini, sliced and cut into half-moons
1/2 cup splenda
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup red wine vinegar
3/4 cup olive oil
1/2 small onion, grated
1 tablespoon poppy seeds
Place vegetables in a large bowl. Combine splenda, dry mustard, salt and pepper in a small bowl. Whisk in vinegar and oil until sweetener is dissolved. Stir in onion and poppy seeds. Pour over vegetables, mixing until well coated.
Refrigerate overnight, or at least 3 hours. Stir occasionally and prior to serving.
And this is awesome:
Pureed Avocado with Garlic and Tarragon
Great with seafood and any leftover is great as a sandwich spread.
1 ripe avocado
1 small clove garlic, minced
1 tablespoon fresh lemon juice plus ½ teaspoon for sprinkling over the puree
1 tablespoon olive oil
¼ cup fresh tarragon leaves
Salt and pepper to taste
2 tablespoons heavy cream
Halve the avocado, remove the pit, and scoop the flesh into a food processor. Add the garlic, 1 tablespoon of lemon juice, oil, tarragon, salt, and pepper. Puree the mixture for 30 seconds, or until smooth. With the motor running, add the cream and puree for another 15 seconds. Sprinkle the remaining lemon juice over the puree to prevent discoloration.
Makes about 1 cup
I love make-ahead, cold vegetables. This one is a little bit of work, but very impressive when served.
Goat Cheese and Basil Mousse with Basil and Almond Sauce
The mousse can be made ahead, but the sauce should be made just before serving for the freshest basil flavor. There will be sauce left over; it can be refrigerated and stored for up to one week.
Prep: 20 minutes Cook: 20 minutes
Chill: 4 hours Makes: 4 servings
2 cloves garlic, unpeeled
1 tablespoon olive oil
12 large basil leaves
¼ cup half and half
7 ounces soft goat cheese
¼ cup whipping cream
½ teaspoon salt
Freshly ground black pepper
½ of a ¼-ounce package of granulated gelatin
2 tablespoons cold water
6 basil leaves
½ small clove garlic, crushed
1/3 cup ground almonds
½ cup EVOO
Heat oven to 350. Put garlic cloves in a small dish; pour the oil over. Roast until tender and brown, 20 minutes. Let cool. Remove the garlic from its skin.
Heat a small saucepan of water to a boil; add the basil leaves. Cook 30 seconds; drain. Chill leaves in ice water. Drain; dry well. Place in a food processor with the garlic and half and half; blend until smooth. Pour into a bowl; add the goat cheese and whipping cream. Mix well. Season with salt and pepper to taste.
Cover the gelatin with cold water in a small bowl; let soak until dissolved, 5 minutes. Stir the gelatin into the mousse mixture. Pour into 4 ramekins ; refrigerate until set, about 4 hours.
For the sauce, put the basil, garlic and almonds in a food processor. Gradually pour in the olive oil, with the motor running, until a coarse puree forms. Dip each mousse ramekin into a little hot water; run a knife around the edge. Turn out onto a serving plate. Top each mousse with about a tablespoonful of the sauce.
381 calories, 3 carbohydrates, 1 fiber
Green Beans with Asian Sesame Dressing
1 1/2 lb green beans, trimmed
3 tablespoons olive oil
1 teaspoon Asian sesame oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sesame seeds, toasted
Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain and pat dry.
Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seeds and toss to coat.
I tried some sauted zucchini, onions and peppers tossed with cilantro pesto (make regular pesto substituting cilantro for basil). It was meant to be eaten hot but when i tried it chilled it was really good.
I make a tweaked version of David Lebovitz's Asian Slaw. Twice I served it to high carbers and twice I was asked for the recipe. You can make it ahead of time, and just keep the dressing in a separate little container to toss in just before serving.
Asian Style Slaw Dave
1 bunch (6 large) scallions, trimmed and thinly sliced
1 small head of cabbage, shredded green
1 red pepper, slivered
3 jalapenos, seeds removed, slivered
1/4 cup soy sauce
1/4 cup lime juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
5-6 drops sucralose
2 teaspoons Asian sesame oil
1 tablespoon toasted sesame seeds, optional
1 teaspoon salt
20 grinds black pepper
Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the cabbage, the red pepper, jalapenos and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss. Stir the remaining ingredients together in a small bowl until blended, and then pour over the vegetables. Serve within 1 hour of dressing.
you guys are awesome !
2 eggs, hard-boiled, chopped
20 oz. frozen chopped spinach, thawed, SQUEEZE OUT WATER UNTIL DRY
1/2 cup chopped onion
1/2 cup chopped celery
1 cup cheddar cheese, cubed
1 1/4 cup mayonnaise
1 1/2 tsp vinegar
1/2 tsp Tabasco sauce
2 tsp horseradish
Combine all ingredients well in a large bowl. Refrigerate several hours to allow flavors to blend. Serve cold.
Per Recipe: 2765 Calories; 284g Fat (86.7% calories from fat); 62g Protein; 36g Carbohydrate; 20g Dietary Fiber; 639mg Cholesterol; 2887mg Sodium. Exchanges: 5 1/2 Lean Meat; 6 Vegetable; 26 Fat; 0 Other Carbohydrates.
Stawberry Spinach Salad
1/2 cup oil
1/4 cup cider vinegar
1/4 teaspoon worcestershire sauce
1/2 cup Splenda granular (I used 12 drops liquid sucralose)
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoons minced onions (I used dried)
1/4 teaspoon paprika
1 pound spinach leaves, whole (I used a 6 oz. package of Dole organic baby spinach... it was plenty)
1 pint strawberries, sliced
Mix ingredients for dressing. Toss with spinach and sliced strawberries. Serve immediately.
With Splenda granular:
1335 Calories; 124g Fat (79.8% calories from fat); 16g Protein; 55g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 278mg Sodium.
With liquid sucralose:
1287 Calories; 124g Fat (82.6% calories from fat); 16g Protein; 43g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 282mg Sodium.
I'm loving this thread and can't wait to try some of the new ones. Here's a salad I make all the time in the summer and sometimes even in winter.
Walnut and Ginger Slaw
12 oz. white cabbage, shredded
4 oz. red cabbage, shredded
½ cup jicama, sliced
½ cup shelled walnuts, coarsely chopped
½ cup sour cream
1/3 cup mayonnaise
2/3 cup splenda
2 tablespoons red wine vinegar
1 teaspoon salt
1/8 teaspoon black pepper, freshly ground
½ teaspoon ginger, freshly grated (or substitute ½ teaspoon ground nutmeg)
Mix cabbages, walnuts, and jicama in a large bowl. Whisk dressing ingredients in a small bowl until blended. Add dressing mixture to salad mixture, tossing to combine. Cover and chill for 2 hours before serving.
I love a good caprese salad!
Garden fresh tomato, mozzarella, basil, evoo and a splash of balsamic! Lots of salt & pepper. :yummy:
Pocahontas's caprese salad reminded me of this one. It's just a caprese with added green beans. Plus this one is when you're feeling super lazy and need to use up some bottled Italian dressing.
Green Bean and Mozzarella Salad
2 cups cut fresh green beans (2-inch pieces)
6 plum tomatoes, sliced
1 block (8 ounces) fresh mozzarella cheese, cubed
½ cup Italian salad dressing
1/3 cup minced fresh basil
¼ teaspoon salt
1/8 teaspoon pepper
Place beans in a small saucepan and cover with water. Bring to a boil; cook, uncovered, for 6-8 minutes or until crisp-tender. Drain and rinse in cold water.
Place beans in a large salad bowl. Add the remaining ingredients; gently toss to coat.
Cover and refrigerate for 1 hour before serving
You can substitute spaghetti squash for the pasta in your favorite pasta salad recipe. I make mine with Italian dressing, basil, cherry tomatoes, black olives, feta cheese, green onions and diced artichoke hearts.
Very easy marinated veggie salad
cauliflower florets cut small
broccoli florets cut small
english cucumber -small cubes
red onion-chopped or sliced -your choice
kalamata olives with pits in
but veggies in a large container with tight leak-proof lid
pour a bottle of italian vinagrette-not low fat or fat free- over the veggies and toss. Put on the lid and let sit overnight in fridge every once in a while turning the container over to let all the veggies sit in the marinade.
Enjoy the next day.
A friend brought some blanched asparagus to a function. It was so good.
She said to drop the Thin asparagus in boiling water for just 1-2 minutes. Then put it in an ice water bath for the same amount of time to stop the cooking. Drain, pat dry and then put a good olive oil/vinegar dressing on it and toss a little. She used balsamic and this dish disappeared quick.
JICAMA CILANTRO-MINT SALAD
1 c. jicama, cut into 1" french fry shapes
1 T. cilantro leaves, chopped
1 T. mint leaves, chopped
¼ jalapeno, seeded and chopped
1 tsp. lemon juice
1 T. sour cream or Greek yogurt
1 T. heavy cream
Dash salt and pepper
Splash rice wine vinegar
Mix all ingredients but the jicama in a bowl. Stir in jicama and serve with cherry tomatoes when plating.
Roasted veggies served at room temp with a splash of balsamic. We like zucchini, onions, peppers and tomatoes. Good on sandwiches too, made with low carb focaccia.
The green bean mozzarella salad sounds so good!
Similar to what's mentioned a couple posts back... Take and trim some asparagus, season with olive oil, dash of salt and a bit of pepper, then wrap each with a thin slice of prosciutto. Roast just long enough to crisp up the meat and partially cook asparagus tender. Drizzle with balsamic. (Nom Nom Paleo just put this up on her blog today.) These could easily be eaten cold... Yummy.
My dad just made himself some pickled green beans a couple of days ago, too. I'm not a green bean fan, unfortunately, so I cannot tell you if they're any good.
Also, while I know that pineapple is a no-no, it's great in coleslaw. Maybe just add a dash of pineapple sf flavored syrup, or other fruity kind?
Lo Carb 3 bean Salad
I love bean salad, you might like this one too.
here's a revised version if you want to avoid soy:
Oh... also a good one...
Jamie Oliver's chopped green salad:
1 handful fresh basil leaves
½ head Boston lettuce, or small red leaf lettuce
½ heart romaine
½ cup sprouted cress or alfafa
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon Dijon or English mustard
⅛ teaspoon sea salt
freshly ground black pepper
½ cup chopped toasted walnuts, or your favourite nuts
*When I've made it we also had avocado diced into it.
This is one of those things that was accidentally low carb. My mom used to
make it when we were kids. She basically used her potato salad recipe (only
she never used a recipe for potato salad) but instead of potatoes she used
canned green beans, drained and pretty dry. I'm not sure if she patted the
beans dry between paper towels or if she just let them drain for a long time,
but her bean salad was never watery (one time mine was- so that's why I
mention that the beans need to be dry). So it's basically green beans, mayo,
onion, egg, pickle relish, yellow mustard, whatever you would put in potato
salad. It's good- I think I will make some this weekend. Really good side for
when you cook meat on the grill.
Cucumber salad. We do a vinegar based one or sometimes a creamy one with yogurt or sour cream and a little mayo.
We regularly do caprese salad
We also like a greek salad with olives, pepperocini, feta, red onion, cucumbers, etc. That's one of my summer staples.
I also like lots of chopped tomatoes with lots of chopped flat leaf parsley, green onion, chopped/cubed cucumbers, lemon juice, salt (salt enhances this greatly for some reason), olive oil. Kinda like tabouleh in flavor. I like to make a big batch when it is hot out and we enjoy it for a day or two.
My grandmother's Hungarian cucumber salad
Slice a cucumber as thin as you can...think paper thin, set aside (pat with paper towel to g as dry as you can)
In a bowl, whisk together some sour cream with a splash of vinegar, enough to make it a liquid. Add salt and pepper and enough dill weed to taste. Yum!
Another thing i do is
Marinated Balsamic Asparagus
I trim the asparagus spears (always by hand..snap at the natural break) and put them in a loaf pan (glass or ceramic). I then add balsamic vinegar and water, about half and half just enough to create steam), cover with plastic wrap, and steam until done. Throw out the vinegar water, drain the asparagus, and put back in the pan. Now,add as much balsamic vinegar as you can afford! Ifnyou don't want to almost cover the spears, pour enough so that the bottom spears are covered, and then occaaionally mix them around. In a day (or less), they'll be cold and tangy!
Now I know what to do with those two cukes languishing in the frig. :)
Here's a yummy one from the The Low-Carb Barbecue Book, by Dana Carpender. She says it's her favorite. Mine toom.
SOUTHWESTERN UNPOTATO SALAD
½ head cauliflower
½ cup mayonnaise
2 tablespoons spicy brown mustard
1 tablespoon lime juice
1 small jalapeno
½ cup chopped cilantro
1 clove garlic, crushed
½ cup diced red onion
1 small tomato
First cut your cauliflower into ½" chunks - don't bother coring it first, just trim the bottom of the stem and cut the core up with the rest of it. Put your cauliflower chunks in a microwaveable casserole with a lid, add a few tablespoons of water, and nuke it on "high" for 7 minutes.
When your cauliflower is done, drain it and put it in a large mixing bowl. In a medium-sized bowl, whisk together the mayo, mustard, and lime juice, then pour it over the cauliflower and mix well.
Cut the jalapeno in half, remove the seeds, and mince it fine. Add it to the salad along with the cilantro, garlic, and diced red onion, and mix again.
Finally, cut the stem out of the tomato, then cut it into smallish dice, and carefully stir it in. Chill the salad for a few hours before serving.
6 servings, each with: 150 Calories; 16g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2 g usable carb.
I usually just use the whole cauliflower without needing to increase the mayo. I often omit the tomato. Give the flavors time to meld, overnight works well.
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