If you’ve got a summer soiree to attend, chances are you’ll want to bring a side dish. Check out three of our favorites below, perfect for potlucks, a 4th of July barbecue, a Labor Day Weekend cookout, or any other summertime event.
Potluck Summertime Side Dishes
Coleslaw with Apple and Yogurt Dressing
Skip all that mayo in favor of healthful, nonfat Greek yogurt. Green apple adds a sweet, tart note. Pro tip: make the dressing and cabbage mix ahead of time and store in separate bowls, then mix together when you’re ready to serve.
- 8 cups mixed shredded red and green cabbage
- 1 12-oz. bag broccoli slaw mix
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced scallions (about 4)
- 1 cup nonfat Greek yogurt
- 1/2 cup mayonnaise
- 2 tablespoons distilled white vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated garlic
- Kosher salt, freshly ground pepper
- 1 green apple
- Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl, and toss to mix.
- In a medium bowl, whisk the yogurt, mayonnaise, vinegar, lemon juice, and garlic until smooth. Season to taste with salt and pepper.
- Last, cut the apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing and toss to evenly coat.
Grilled Corn & Cheddar Quinoa
Quinoa is a complete protein that pairs well with just about any meat or seafood you can think of. This version from How Sweet It Is has subtle Tex-Mex flavors, but you could swap for a milder cheese like Mozzarella.
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium chicken broth
- 4 ears of grilled, sweet corn
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 4 ounces cheddar cheese, freshly grated
- 1/4 cup fresh cilantro, chopped
- Preheat the grill on high. Shuck the ears of corn, brush with olive oil, and season with about a half teaspoon of salt and pepper. Wrap each ear in aluminum foil and grill for about 5 minutes each “side,” rotating corn about 5 times throughout the grilling process. Cool, and remove kernels.
- Meanwhile, add quinoa and chicken stock to a saucepan and bring to a boil. Reduce to a simmer, cover, and cook for about 15-18 minutes. Once done, immediately stir in butter, cheddar and remaining salt and pepper. Add in corn and stir to combine. Top with fresh cilantro and serve.
There’s a “recipe” for this brilliant idea from A Pretty Life in the Suburbs below, but we think you could add just about anything to the skewer that suits your fancy — prosciutto, black olives, and Buffalo mozzarella would all be great contenders.
- Olives – I used Kalamata Olives and Feta Stuffed Green Olives
- Artichoke Hearts
- Cherry Tomatoes
- Cheese (cheddar, feta, or mozzarella)
- Three Cheese Tortellini
- Italian Salad Dressing
- Cook tortellini according to package directions, pour on Italian salad dressing and marinate for a few hours (it’s OK to marinate overnight).
- Skewer the ingredients in what order suits your fancy.