Easy Make Ahead Side Dishes for Thanksgiving

Chef Scott Teal of Hy-Vee on Louise is back with some easy, delicious sides to go with that golden brown turkey this Thanksgiving. Bon apetit!

Asparagus Feta Salad: 2 lbs cooked asparagus, 4 oz. crumbled feta, 1 pint quartered cherry tomatoes, 2/3 c. roasted walnuts. Toss with the following dressing.

Dressing: 6 T balsamic vinegar, 4 T olive oil, 2 t Dijon mustard, 2 t honey, 1 t garlic salt and pepper to taste

Autumn Orchard Salad: 1/4 c. roasted walnut, 1/4 c. dried mixed berry fruit, 2 T sugar, 1 t lemon juice, 2/3 c. Greek yogurt honey flavor, 1 stalk diced celery, 1/2 c. grapes cut in half, 4 medium apples, peeled, cored and diced. In a large bowl, combine all ingredients. Mix well. Cover and chill.

Fresh Green Bean Salad: 1/2 pound trimmed green beans, 2 T chopped cashews, 2 T chopped parsley, 2 T sliced red onion. Steam or boil beans for 4 minutes, rinse with cold water, set aside. Chop onions, cashews, and parsley. Combine with beans. Mix with the following dressing.

Dressing: 2 T olive oil, 1 T red wine vinegar, 1 T mustard, whisk together and season with salt and pepper to taste. Serve at room temp or cool.




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