Simple Sides

Cucumber Salad

Ingredients

½ Cup Reduced-Fat Sour Cream

2 Tablespoons Fresh Lemon Juice

2 Tablespoons Chopped Fresh Dill

3 Cucumbers, Halved Lengthwise And Chopped

½ Cup Thinly Diced Red Onion

Kosher Salt And Ground Black Pepper To Taste

Directions

Step 1 Mix sour cream, lemon juice, and dill together in a bowl. Add cucumbers and onion; stir to combine. Season with salt and black pepper. Servings 6

Nana’s Cole Slaw

Ingredients

1 Large Bag Cole Slaw Mix

3 Tablespoons Finely Chopped Green Onion

½ Cup Mayonnaise

¼ Cup Milk

¼ Cup Buttermilk

1 Can Pineapple Juice In Natural Juice

2 Tablespoons Lemon Juice

2 Tablespoons Distilled White Vinegar

½ Teaspoon Salt

⅛ Teaspoon Ground Black Pepper

Directions

Step 1 Mix slaw mix, onion in a large salad bowl. In a medium bowl Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved. Fold in pineapple.

Step 2 Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving. Serves 8

Roasted Asparagus Side

Ingredients

1 Bunch Fresh Asparagus, Trimmed

1 Sm Pkg Fresh Cremini Mushrooms, Quartered

2 Sprigs Fresh Rosemary, Minced

2 Teaspoons Olive Oil

Kosher Salt To Taste

Freshly Ground Black Pepper To Taste

Directions

Step 1 Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.

Step 2 Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes. Serves 4