Description
A vibrant selection of 6 effortless, crowd-pleasing sides for summer gatherings. Balances creamy, crisp, and refreshing textures for a make-ahead spread.
Ingredients
3 lbs Boiled Potatoes, cubed and chilled
2 (16 oz) Cans Canned Green Beans, drained and rinsed
1 cup Crushed Celery
1 head Raw Cabbage, finely shredded
10 Medjool Dates, chopped
1 cup Salad Cream
1 bunch Greens (e.g., mint or arugula)
4 cups Cubed Watermelon
2 cups Corn Kernels (fresh or canned)
1 cup Cucumber, diced
2 tbsp Cider Vinegar
2 tbsp Mustard
2 tbsp Lemon Juice
2 tbsp Fresh Dill, chopped
1/4 cup Tomato Paste
2 cloves Garlic, minced
2 tbsp Smoked Paprika
1 tbsp Sugar
Instructions
Cook potatoes 30 mins until tender
Shred cabbage and mix with crushed celery and cider vinegar
Sauté green beans 8-10 mins with garlic and paprika
Make potato salad by combining potatoes with salad cream, mustard, and lemon juice
Prepare corn salad by mixing kernels, dates, cucumber, and dill
Combine green beans with tomato paste, sugar, and a splash of water to form glaze
Slice watermelon and top with greens
Arrange all components on a wooden board in color blocks
Notes
Substitute yogurt for salad cream in potato salad and coleslaw
Tomato glaze can be thickened with quick-cook methods
Store components separately to maintain texture
- Prep Time: 30
- Cook Time: 20
- Category: Dinner
- Method: Assembly with cooking
- Cuisine: American
Nutrition
- Serving Size: 3 pieces watermelon, 1/8th of each dish
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg