The turkey may be the star of the Thanksgiving buffet, but often the side dishes are truly what make the meal unforgettable. If you are tired of serving up the same ol’ calorie-packed sides on Turkey Day, consider the following healthier options:
ITALIAN CHOP CHOP SALAD
Ingredients:
1 large head romaine lettuce
1/4 pound sliced pepperoni, chopped
1/3 cup drained roasted red pepper, sliced
1/3 cup chopped red onion
1 cup marinated artichoke hearts, drained and rough chopped
1/4 cup chopped pepperoncini peppers
1/4 cup sliced black olives
6 tablespoons red wine vinegar
1/2 teaspoon sugar
1 clove minced fresh garlic
1/2 teaspoon salt
Fresh-ground black pepper to taste
1/2 cup olive oil
1/4 cup fresh grated or shredded Parmesan cheese
Directions:
In a small bowl, whisk together vinegar, sugar, salt, pepper and garlic. Slowly whisk in oil.
In a large bowl, toss together first seven ingredients.
Lightly drizzle some of the dressing on top.
Sprinkle salad with cheese and serve.
KICKED UP PASTA SALAD
Ingredients:
1 pound penne pasta, cooked al dente
2 cups cooked chicken, shredded or chopped
6 slices bacon, cooked and crumbled
2 cups fresh baby spinach
1/2 cup pitted black olives, sliced
4 ounces bleu cheese
3 tablespoons chopped chives
2 ripe tomatoes, seeded and diced
Ingredients for Dressing:
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
3/4 cup olive oil
1/2 teaspoon black pepper
1 teaspoon sugar
1 clove garlic, pressed
Directions:
For dressing combine mustard, vinegar, oil, pepper, sugar and garlic.
In a large bowl, combine pasta, chicken, bacon, spinach, olives, cheese and tomatoes, reserving some bacon and cheese for garnish.
Add dressing and gently toss.
Garnish with extra bacon, cheese, and chives.
SAUTEED ORANGE GINGER CARROTS
Ingredients:
2 teaspoons canola oil
3 cups grated carrots, (takes about six medium carrots)
2 teaspoons minced fresh ginger
1/2 cup orange juice
1/4 teaspoon salt
Freshly ground pepper
Directions:
Heat oil in a large nonstick skillet over medium-high heat.
Add carrots and ginger; cook, stirring often, about 2 minutes.
Stir in orange juice and salt; simmer, uncovered, until the carrots are tender and most of the liquid has evaporated, about 2 minutes.
Season with pepper and serve.
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