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Quick dinner sides: Warm potato salad, roasted pecan-corn salad, blt wedge salad

6:06 AM, Aug 23, 2012   |    comments
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warm potato salad
INGREDIENTS
2 (12-oz) bags frozen red potatoes with
chive butter sauce
1/4 cup fresh basil leaves, coarsely chopped
1 (4-oz) container crumbled garlic/herb feta
cheese
1/2 cup French-fried onions
STEPS
1. Microwave potatoes following package instructions.
2. Chop basil; place in medium bowl. Stir in potatoes and cheese.
3. Top with fried onions; serve.

roasted pecan-corn salad
INGREDIENTS
1 (2.25-oz) bag pecans (1/2 cup), coarsely
chopped
1 medium poblano pepper, coarsely
chopped
1 cup fresh sugar snap peas, coarsely
chopped
1 tablespoon canola oil
1 (16-oz) bag frozen whole kernel corn
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons honey
PREP
• Chop pecans, poblano pepper, and sugar snap peas.
STEPS
1. Preheat large sauté pan on medium 2-3 minutes. Place pecans in pan; cook and stir 1-2
minutes or until toasted. Remove pecans.
2. Place oil and corn in pan; cook 2-3 minutes or until warm.
3. Stir in peppers, peas, salt, and pepper; cook 2 more minutes or until peppers are tender.
Remove pan from heat. Stir in honey and pecans. Serve.

 

blt wedge salad
INGREDIENTS
2 heads romaine lettuce
1 cup grape tomatoes, halved
1/4 cup garlic herb mayonnaise
1 tablespoon white balsamic vinegar
1 teaspoon water
1/3 cup bacon pieces
1/4 cup pre-sliced green onions
PREP
• Trim 1/4-inch off bottom of romaine; cut in half lengthwise.
• Halve tomatoes.
© 2011 Publix Super Markets Inc. 08/12-0049
STEPS
1. Whisk mayonnaise, vinegar, and water until thoroughly blended.
2. Place romaine on serving plates and top with tomatoes, bacon, and onions; drizzle with
dressing. Serve.

First Coast News