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Side Dishes

  • Great Grape Salad

    Great Grape Salad


    In a large colander rinse grapes and remove from stems. Place prepared grapes in a large bowl.
    In a medium bowl or food processor combine your cream cheese, yogurt and brown sugar. Process or mix with a hand mixer until smooth. Add the dressing to your grapes, along with the nuts and Craisins ®; mixing until well distributed.

  • Debbie's Watermelon Salad-jpeg

    Debbie's Watermelon Feta Salad


    Prepare watermelon by first cutting off all of the rind. Then cut into about 1-inch chunks, placing into a large bowl as you chop.

    Add cucumber, onion, Feta and basil leaves and mix gently.

    Serve immediately or chill. Best served either day of preparation or next day.

  • Aunt Stacey's Cucumber Salad-PIC

    Aunt Stacey's Cucumber Salad


    In a medium bowl, add all the prepared cucumber slices.

    In a small bowl, add the Miracle Whip® Light, white vinegar, sugar and salt and pepper. Whisk until the dressing completely comes together and the Miracle Whip® is dissolved and is no longer lumpy. Pour over the cucumbers.

    Refrigerate at least 1 hour prior to serving. Best served day of preparation.

  • Potato Bake-PIC

    Potato Bake


    Prepare the night before and let sit in the refrigerator.

    In a large bowl, mix cream of mushroom soup and sour cream together. Add the frozen potatoes and stir in half the cheese. Salt and pepper to taste. Pour into a 13x9 baking dish and top with the remaining cheese.

    Bake at 350° for 35-45 minutes or until golden brown and bubbly.

  • Greek Orzo Salad-PIC

    Greek Orzo Salad


    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse until no longer hot. In a large bowl, combine pasta, artichoke hearts, tomato, cucumber, onion, feta, and olives.

  • Artichoke Dip-PIC

    Awesome Artichoke Dip


    Preheat oven to 350 degrees.

    In a food processor, blend cream cheese, mayonnaise, sour cream and garlic cloves until smooth. Add 1⁄2 cup Parmesan and the mozzarella and pulse until well combined. Add artichokes and seasonings and pulse until just combined.

    Place in an oven safe dish and sprinkle remaining Parmesan cheese on top.

  • Strawberry Spinach Salad-PIC

    Strawberry Spinach Salad


    In a large bowl toss together the spinach and the strawberries.

    In a medium bowl whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries and toss to coat.


  • Spur Kickin' Mayo-PIC

    Spur Kickin' Mayo


    In small bowl, add mayonnaise; whisk in olive oil until blended. Add all other ingredients.

    For an added kick, chop up some of the chipotle pepper and add to the mix.

    Allow mixture to stand for 30 minutes.

    Serves best on Cowboy Pocket Burgers (see recipe).