Sizzling sides for Labor Day!
August 04, 2011
If you’re planning something special for Labor Day, these favorite summer side dishes submitted by Barber Fans are the perfect complement to any of our delicious Stuffed Chicken Breast entrees! Have a great side dish recipe? Email dinner_rescued@barberfoods.com!
Photo courtesy of GInnerobot.
Black Bean Orzo Salad
Submitted by Melissa at SheScribes
|
| 1 |
can |
black beans, rinsed and drained (or 2 cups cooked black beans) |
| ¼ |
C |
ripe olives, sliced and drained |
| 1 |
ea |
medium tomato, seeded and chopped |
| ½ |
ea |
red pepper, chopped |
| 1 |
C |
corn, canned or frozen |
| ¼ |
C |
green onions, chopped |
| ¼ |
C |
fresh cilantro, chopped |
| 2 |
Tbs |
olive oil |
| 2 |
Tbs |
lime juice |
| 2 |
Tbs |
white wine vinegar |
| 1 |
tsp |
cumin, ground |
| 1 |
cl |
garlic, minced |
| 1 |
C |
orzo, cooked |
|
|
salt and pepper to taste |
|
|
optional: avocado, shredded cheddar cheese |
Combine the black beans, olives, tomatoes, onions, corn, peppers and cilantro in a large bowl. Mix oil, lime juice, vinegar, cumin, garlic, pepper and salt. Toss with bean mixture. Stir in the orzo. Let stand for 1 hour to allow the flavors to develop. If desired, top with shredded cheese and avocado slices before serving.
Antipasto Salad
Submitted by Gloria at Delightful Chaos
| ½ |
C |
vegetable oil |
| 3 |
Tbs |
red wine vinegar |
| 1 |
cl |
garlic, minced |
| 1 |
tsp |
dried basil |
| ⅛ |
tsp |
crushed, red pepper flakes |
| 1 |
tsp |
salt |
| 6 |
oz |
macaroni |
| ¼ |
C |
Parmesan cheese, grated |
| 2 |
C |
broccoli florets |
| 4 |
oz |
pepperoni sausage, sliced |
| 10 |
ea |
cherry tomatoes, halved |
| ½ |
C |
mozzarella cheese, shredded |
Cook pasta in a pot of boiling, salted water until al dente. Drain and set aside. In a large bowl, stir together oil, vinegar, garlic, basil, salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan cheese. Cover and refrigerate 2 to 3 hours.
Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.
Greek Pasta Salad
Submitted by Donna at Saving Dollars and Sense
| 1 |
Lb |
pasta (spiral tri-color) |
| 1 |
can |
(sm) Kalamata olives, sliced |
| 1 |
ea |
seedless cucumber, sliced or diced |
| 2 |
ea |
Roma tomatoes, sliced or diced |
| 1 |
ea |
green, red or yellow bell pepper, chopped |
| ½ |
ea |
(sm) red onion, diced or sliced very thin |
| 1 |
ea |
carrot, sliced |
| ½ |
C |
feta cheese, crumbled |
| ½ |
jar |
(lg) Newman's Own Olive Oil and Vinegar Dressing |
Cook pasta until al dente. Add all veggies, cheese and salad dressing in a large bowl and mix. Combine with pasta then serve warm or cold.
Hot & Spicy Barbecue Beans
Submitted by Ruby at Sweep N’ Save
| 2-3 |
cans |
baked beans (28 ounces each) |
| 1 |
C |
barbecue sauce |
| 4 |
strips |
bacon |
| ½ |
C |
onion |
| ¼ |
C |
ketchup |
| 1 |
ea |
jalapeno pepper, seeded and finely chopped |
| 1 |
tsp |
Spike seasoning, or other seasoned salt |
| 1 |
tsp |
hot sauce |
| ¼ |
tsp |
ground black pepper |
Cook bacon in a large skillet. Remove bacon, reserving some bacon grease in pan, and allow to cool. Once cooled, crumble bacon and set aside. Add chopped onion in skillet with reserved bacon grease. Sauté onions until they begin to slightly brown and look shiny. Remove from heat.
In a large stockpot or slow cooker, add baked beans, barbecue sauce, ketchup, jalapeno, seasoned salt, hot sauce, and black pepper. Mix ingredients thoroughly. Add in bacon and onions. Cover pot and allow to simmer on low to medium low heat for 35-45 minutes, stirring occasionally.
Coleslaw
Submitted by Valancia at SheScribes
|
| 2 |
Tbs |
nonfat sour cream |
| 3 |
Tbs |
low-fat mayonnaise |
| 2 |
Tbs |
red wine vinegar |
| 3 |
Tbs |
cider vinegar |
| 2 |
Tbs |
Dijon mustard |
| 2 |
tsp |
honey |
| 1 |
tsp |
caraway seeds |
| ¼ |
tsp |
cayenne pepper |
| 3 |
Tbs |
fresh dill, chopped |
| 2 |
C |
green cabbage, shredded |
| 1 |
C |
red cabbage, shredded |
| ½ |
C |
carrot, grated |
| ½ |
C |
red onion, diced |
| ½ |
C |
apple, chopped |
| ¼ |
C |
fresh parsley |
|
|
salt and pepper to taste |
In a small bowl, whisk together dressing ingredients: sour cream, mayonnaise, red wine vinegar, cider vinegar, Dijon mustard, honey, caraway seeds, cayenne pepper, and dill. Season with salt and pepper to taste.
In a large bowl, mix together green and red cabbage, carrots, onion, apple, and parsley. Mix both together and blend until well coated.
Crunchy Potato Salad
Submitted by Susan at The Deal Scoop
|
| 2 |
Lb |
red potatoes |
| ½ |
C |
mayonnaise |
| 2 |
tsp |
dried basil leaves |
| 3 |
ea |
eggs, hard-boiled, peeled and chopped |
| 2 |
ea |
carrots, peeled and chopped |
| 1 |
ea |
red bell pepper, chopped |
| 1 |
C |
celery, chopped |
| ½ |
C |
sweet onion, peeled and finely chopped |
|
|
salt and pepper to taste |
In a heavy saucepan, cook potatoes in boiling, salted water approximately 15 minutes or until tender. Drain and cool.
In a large bowl, blend mayonnaise, basil, salt and pepper. Add remaining ingredients. Stir until well blended. Cover and chill 1 to 2 hours. Serve.