Roasted Garlic Potato Salad
March 7th 2011By Eating Well
Roasted garlic adds depth of flavor to this lower-fat kosher potato salad. Though it tastes rich and creamy, this potato salad is made with nonfat yogurt and reduced-fat mayonnaise, making it much lower in fat than a traditional potato salad.
Roasted Corn, Black Bean & Mango Salad
March 7th 2011By Eating Well
This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut or chicken. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.
Roasted Corn with Basil-Shallot Vinaigrette
June 3rd 2011By Eating Well
This simple combination - roasted corn and basil vinaigrette - has a fresh flavor that is pure summer.
Roasted Asparagus Salad with Citrus Dressing
March 7th 2011By Eating Well
The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch.
Grilled Pepper Salad
March 7th 2011By Eating Well
Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.
Green Beans with Poppy Seed Dressing
March 7th 2011By Eating Well
These warm, fresh-tasting beans offer an exciting alternative to old standby mushroom-soup-based green-bean casseroles. Toasting the poppy seeds brings out their nutty flavor.
Green Beans with Creamy Garlic Dressing
March 7th 2011By Eating Well
Inspired by a Lebanese pasta dish, we toss steamed green beans with garlicky yogurt for an easy side dish. This easy dairy dish combines green beans with tangy garlic dressing. Yum!
Garden Pasta Salad
March 7th 2011By Eating Well
This lightly dressed pasta salad gets lots of flavor from kalamata olives and basil. A colorful mix of diced bell pepper, shredded carrot and tomatoes adds vitamins and minerals. Serve on a crisp bed of greens. Toss in canned chunk light tuna, cooked chicken or flavored baked tofu to add protein and make it more substantial.
Fresh Herb & Snap Pea Salad
June 13th 2011By Eating Well
Quickly cooked snap peas retain their distinctive crunch, becoming the star in this simple green salad.
Cucumber & Black-Eyed Pea Salad
March 7th 2011By Eating Well
An easy salad to serve with grilled fish, or with grilled chicken (just leave out the feta) for supper or on a bed of greens for a satisfying lunch.
Butternut Squash Pilaf
March 7th 2011By Eating Well
Eat this healthy and delectable side dish with squash, rice, and fennel. Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially pumpkin, to make savory and sweet pies, fritters and croquettes, casseroles and myriad other dishes with fall's telltale vegetables, but these dishes are virtually unknown outside the country. It's traditionally made with pumpkin, but since most pumpkins in the U.S. are grown for carving jack-o'-lanterns (and not for cooking), we've modified the recipe to work with readily available butternut squash. The original dish calls for Greek pilaf rice, a short-grained, polished rice that is hard to find outside the country, so we've substituted instant brown rice.
Asparagus & Radish Salad
March 7th 2011By Eating Well
This colorful asparagus and radish salad is dressed with a sesame-soy vinaigrette.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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