Cookout Side Dishes

Ingredients

• 4 cups mixed greens (arugula, spinach, romaine)
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup corn, cooked and cooled
• 1/2 cup red onion, thinly sliced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste
• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1 eggplant, cubed
• 1 tablespoon balsamic glaze
• 3 pounds baby potatoes
• 1 cup mayonnaise
• 1 tablespoon mustard
• 1/4 cup chopped dill pickles
• 1 tablespoon fresh dill, chopped
• 1 cup sour cream
• 1 cup Greek yogurt
• 1 packet ranch seasoning mix
• 1 cup salsa
• 4 cups cooked pasta, cooled
• 2 cups cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup feta cheese, crumbled
• 1 lemon, juiced

Instructions

1. Wash and chop all vegetables as specified. For the salads, combine mixed greens, cherry tomatoes, cucumber, corn, and red onion in a large bowl.
2. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. Pour the dressing over the salad and toss gently.
3. Preheat your grill to medium-high heat. Toss bell peppers, zucchini, and eggplant in balsamic glaze and grill for about 5-7 minutes until tender.
4. Boil baby potatoes in salted water for about 15-20 minutes until fork-tender. In a bowl, mix mayonnaise, mustard, dill pickles, fresh dill, salt, and pepper. Fold in the cooled potatoes.
5. In one bowl, combine sour cream, Greek yogurt, and ranch seasoning mix. Serve salsa in another bowl.
6. Combine cooked pasta with black beans, feta cheese, and lemon juice in a large bowl. Toss well and season as needed.