Side Salad Recipe

Prepare potatoes

If using raw potatoes, scrub and dice 2 medium potatoes into 1/2-inch cubes. Place in salted boiling water and cook until fork-tender, about 10–12 minutes. Drain and cool slightly.

Make dill dressing & combine

In a bowl, whisk together 2 tbsp mayonnaise, 1 tbsp lemon juice, 2 tsp chopped fresh dill, 1/4 tsp salt, and a pinch of black pepper. Fold the warm potatoes into the dressing so they absorb flavor. Chill or serve at room temperature.

If using canned beans, drain and rinse 3 cups total of beans and measure 1.5 cups for the side portion. In a bowl combine 1 tbsp red wine vinegar, 1 tbsp olive oil, 1 tsp sugar or honey, 1/4 tsp salt, 1/4 tsp pepper and 1 tsp minced garlic. Toss beans with dressing. Let sit at least 15 minutes to meld flavors, garnish with 1 tsp chopped parsley before serving.

Slice or halve olives as preferred. Toss 1/2 cup olives with 1 tsp olive oil, 1/2 tsp red wine vinegar, 1/4 tsp minced garlic, a pinch of chili flakes if desired, and 1 tsp chopped parsley. Let marinate 10–15 minutes.

Preheat oven to 425°F (220°C). Cube 1 medium eggplant to yield 1 cup. Toss with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Roast on a baking sheet for 20–25 minutes, turning once, until golden and tender. Cool slightly and dress with 1 tsp lemon juice and 1 tsp chopped parsley.

Peel (optional) and dice 1 medium cucumber to yield 1 cup. Toss with 1 tbsp red wine vinegar, 1 tsp olive oil, 1/4 tsp salt, 1/4 tsp sugar or honey, and 1 tsp chopped dill or parsley. Chill 10 minutes before serving.

Prepare 1 cup cooked couscous according to package (usually 1 cup dry yields ~2 cups cooked; adjust to yield 1 cup). Fluff and cool slightly. Toss with 1 tbsp olive oil, 1 tsp lemon juice, 1 tsp chopped parsley, 1 tbsp chopped green onion, salt and pepper to taste. Optionally stir in 1 tbsp toasted nuts for texture.

For tortellini: cook cheese tortellini per package, drain, and toss warm with 1 tbsp olive oil, 1/2 tsp lemon juice, 1 tsp chopped basil, salt and pepper. For caprese: halve 1 cup cherry tomatoes and 1 cup small mozzarella balls (bocconcini), toss with 1 tbsp olive oil, 1 tsp balsamic vinegar, salt, pepper and 1 tsp chopped basil.

Select one or combine two base options (each ingredient section above yields a single side portion). Place chosen side on a small plate or bowl. Drizzle a little of the common dressing (whisk 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp minced garlic, 1 tbsp lemon juice, salt and pepper to taste) over couscous, beans, or mixed salads if desired. Garnish with chopped parsley or basil and toasted nuts. Serve chilled or at room temperature.