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Wednesday, June 27, 2018

Summer Sides

Swarms of dragonflies rush here, there and everywhere these past June days. 
Fashionably Dressed Sides for Summertime Eating 
Cook's Notes: Dress your salad with a healthy creamy pesto yogurt dressing. It can also be recycled as  a dressing for potatoes. Chill dressing at least two hours and makes 1 cup. 
Recipe from Midwest Living April 2013

Buttermilk Pesto Dressing
Ingredients:

  • 1/2 cup buttermilk
  • 1/4 cup fat free plain Greek yogurt
  • 1/4 cup light mayo or light Miracle Whip
  • 4 tsp. prepared pesto
  • 1/4 tsp. ground pepper
Directions:
  • Whisk together, cover and chill at least 2 hours-whisk again before serving over mixed greens. 


Pesto Potatoes
Cook's Notes: Use same dressing recipe above but mix with cold cooked red potatoes, diced in large chunks. 
Layered Veggie Tortellini Salad
Cook's Notes: Use a glass compote for a stunning showy presentation. 
Ingredients:
  • 1 (16 oz. ) package of three cheeses or spinach cheese tortellini, cooked and drained
  • 2 cup broccoli florets
  • 2 cups cherry tomatoes
  • 2 celery ribs, finely chopped
  • 1 (2.4 oz.) can sliced black olives, drained
  • 1 cup diced green onions 
  • 1 cup shredded low fat Colby Jack cheese or 2 cups cubed Mozzarella cheese 
Parmesan Cheese Topping -whisk to combine
  • 3/4 cup reduced fat or no-fat mayonnaise or plain Greek yogurt
  • 3 TB. grated Parmesan cheese
  • 2 TB. lemon juice
  • 2 TB low fat cream
  • 1/2-1 tsp.dried thyme
How  about this from Alice V, a food blogger-a fashionable dressed plate :)

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