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 :)