Category: Side Dishes & Salads

Summer Corn Salad

This summer corn salad is why there’s summer. This salad defines summer. I’ll be dreaming about it this winter on a cold, grey, snowy day, that’s for sure. The key, of course, is using great sweet corn. We have no shortage of great sweet corn in Indiana, thankfully. The better the corn, the better this salad is.

Summer Corn Salad

A Little Bit Of Everything In A Bowl

You can’t find an easier fresh side dish than this summer corn salad. It has great crunch. A bit of sweetness. A bit of kick from the onion and vinegar. All rounded out perfectly with creamy delicious avocado.

I cut the kernels off my fresh corn with either a crazy sharp knife or I use a corn peeler. Both reduce the time it takes and the mess. Mostly.

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You can use corn kernels if you have to, instead of cooking fresh corn-on-the-cob. I prefer to roast my corn on my Big Easy or on the grill just to give it that extra perfect flavor.

I’m kind of picky about my sweet corn. And spoiled. Come July 4th (or so, depending on the weather of course), I head to my local farmer’s market with my little wagon and go to the My Dad’s Sweet Corn table. That’s where the good stuff is!

Also try my delicious Georgia caviar.

Summer Corn Salad
Print Pin
4 from 1 vote

Summer Corn Salad

This summer corn salad is why there’s summer. This salad defines summer. I’ll be dreaming about it this winter on a cold, grey, snowy day, that’s for sure. The key, of course, is using great sweet corn.
Course Side Dish
Cuisine American
Keyword corn-on-the-cob, salad
Prep Time 10 minutes
Cook Time 15 minutes
Fridge time 1 hour
Servings 8 servings
Calories 62kcal
Author The Recipe Critic

Equipment

Ingredients

For the salad

  • 6 ears sweet corn shucked
  • 2 tablespoons olive oil
  • ½ red onion diced
  • ½ red bell pepper diced
  • 1 avocado seeded, peeled, chopped

For the dressing

Instructions

  • Roast the corn on a grill or in an oven until done and lightly charred. Alternatively, boil corn in water for 4 minutes and drain.
  • Allow to cool then cut kernels from the cobs.
  • Place corn into a bowl.
  • Add remaining salad ingredients.
  • Whisk dressing ingredients together and stir into the corn mixture.
  • Refrigerate at least 1 hour before serving.

Notes

Stir again before serving.

Nutrition

Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 301IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 1mg

Nutritional values are approximate.

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Spicy Pickled Pineapple

Wow, this spicy pickled pineapple was totally different. Delightfully good, with a spicy hit at the start, vinegar tartness in the middle, and finishing with pineapple sweetness in the end. I cannot recall ever eating anything like them. These are great right out of the jar, or equally fantastic chopped and then used to top hot dogs or tacos. Or even add them to a bowl of cottage cheese. Yep.

Spicy Pickled Pineapple

Fresh Is Best

I used a fresh pineapple, but I think you could get away with using canned slices or even chunks. You might want to cut back on the amount of sugar if you do, though. Or use canned pineapple that is in water and not a sweet juice. Although spicy pickled pineapple is already sweet, you don’t want it to be overly sweet.

I used my snazzy new little pineapple corer to cut my fresh pineapple into rings. It’s a fun little gadget!

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Also try my quick pickled jalapeno rings.

Spicy Pickled Pineapple
Print Pin
5 from 1 vote

Spicy Pickled Pineapple

This spicy pickled pineapple is delightfully good, with a spicy hit at the start, vinegar tartness in the middle, and finishing with sweetness in the end.
Course Salad
Cuisine American
Keyword pickled, pineapple
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 12 servings
Calories 55kcal
Author Inspired by Running to the Kitchen

Equipment

Ingredients

  • 1 pineapple core removed and cut into rings
  • ¼ cup cilantro chopped
  • 2 cups seasoned rice vinegar
  • 2 tablespoons sugar
  • 2 large jalapenos cut into rings
  • 1 tablespoon kosher salt
  • ¼ cup fresh lime juice from 2 limes

Instructions

  • Place the pineapple rings and the cilantro into a quart jar.
  • Place vinegar, sugar, jalapeno, salt and lime juice into a small saucepan.
  • Bring to a simmer and stir until the sugar dissolves.
  • Remove from heat and let cool.
  • Add vinegar mixture to pineapple. The liquid should just cover the top of the pineapple. If not, add a bit more vinegar.
  • Seal and refrigerate for at least 1 day before serving.

Notes

The pineapple will keep for up to 2 weeks in the fridge.

Nutrition

Calories: 55kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 94mg | Fiber: 1g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 40.4mg | Calcium: 12mg | Iron: 0.2mg

Nutritional values are approximate.

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Creamy Pasta Salad

Whenever my wife and I go antiquing we like to pack a light lunch for the trip. Taking our lunch instead of eating out means that way we maximize our antiquing time. But just because lunch is hauled in a cooler doesn’t mean that it’s going to be boring. I made a few fantastic Italian cold-cut wraps and this absolutely delicious creamy pasta salad for our last trip. We both could’ve eaten the salad all afternoon long, but that would’ve meant little time for looking for antiques! Perfectly creamy, with a little crunch from the onion, peas and pickles. Oh, and cheese.

Creamy Pasta Salad

Change Is Good

For a great twist on this creamy pasta salad substitute chopped green or black olives for the diced pickles. Another great change is to use smoked cheddar cheese instead of extra sharp cheddar.

Better The Next Day

This salad is even better (I wouldn’t have thought it could be any better!) the next day. Just cover and put the refrigerator overnight. Give it a quick stir before serving.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also our try our amazing old fashioned macaroni salad.

Creamy Pasta Salad
Print Pin
5 from 1 vote

Creamy Pasta Salad

Perfectly creamy, with a little crunch from the onion, peas and pickles. Oh, and cheese.
Course Side
Cuisine American
Keyword creamy, pasta salad
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 338kcal
Author Based on a recipe from Paul Kirk’s Championship Barbecue

Equipment

Ingredients

Instructions

  • Cook the pasta per package instructions. Drain well, transfer to a large bowl, cover and refrigerate for 1 hour to cool.
  • Add the peas, cheese, pickles, onion and pimento and fold to combine.
  • In a separate bowl whisk together the mayonnaise, cream, mustard and sugar. Fold into the pasta mixture.
  • Season with salt and pepper and serve.

Notes

Always stir before serving.

Nutrition

Calories: 338kcal | Carbohydrates: 29g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 685mg | Potassium: 174mg | Fiber: 3g | Sugar: 6g | Vitamin A: 478IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 1mg

Nutritional values are approximate.

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BBQ Shack Slaw

This BBQ Shack slaw reminds me of just that: the kind of great slaw you can get at just about any respectable BBQ joint across this country. Nothing fancy, but cool and fresh, the perfect side dish for a big ole pulled pork sandwich. Or, the perfect topping for any BBQ sandwich or grilled hot dog.

BBQ Shack Slaw

Make It Chunky. Or Don’t.

I chopped the slaw ingredients in my food processor, which can be a dangerous thing. I swear it has a big block V8 engine in it. In no time it’ll take a chunk of cabbage and turn it into sawdust. I have to be careful. I had actually intended for this BBQ shack slaw to be a lot more chunky than it came out, but it was still delicious.

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Next time I’ll either chop the ingredients by hand or just buy a bag of pre-chopped slaw mix so I don’t have to be so careful with my food processor.

Also try my Delta slaw and my Arkansas slaw.

BBQ Shack Slaw
Print Pin
5 from 1 vote

BBQ Shack Slaw

This BBQ Shack slaw reminds of me just that: the kind of great slaw you can get at just about any respectable BBQ joint across this country. 
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 10 servings
Calories 198kcal
Author Mike

Equipment

Ingredients

Instructions

  • Working in batches, process the cabbage, carrots and onion in a food processor until the desired chop is achieved. Transfer to a large bowl.
  • In another bowl whisk together the vinegar, ketchup, sugar, hot sauce, salt and pepper until the sugar dissolves. Whisk in the oil and poppy seeds.
  • Pour dressing over the cabbage mix and toss to coat.
  • Cover and refrigerate for 2 hours.
  • Stir and season with salt and pepper before serving.

Notes

Great served on hot dogs too. On the side and on them!

Nutrition

Calories: 198kcal | Carbohydrates: 13g | Protein: 2g | Fat: 17g | Saturated Fat: 13g | Sodium: 317mg | Potassium: 263mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4171IU | Vitamin C: 30mg | Calcium: 53mg | Iron: 1mg

Nutritional values are approximate.

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Bacon-Smothered Cabbage

It was a cold day. We were spoiled by a few warm days this winter, but that came to an abrupt end. That meant I needed a big ole bowl of comfort food to warm me up. This bacon-smothered cabbage hit the spot. It warmed me up and then some. If I was gonna shovel snow or rake leaves or something constructive, I’d want a bowl of this waiting for me later. Something to look forward to for sure!

Great as a side, but also fantastic as a main dish by simply adding a little sliced smoked sausage. A little sweet, a little heat and a bit of smokiness made this the perfect dish on a cold day.

Bacon-Smothered Cabbage

A Little Crunch Is A Good Thing

I like my bacon-smothered cabbage to be almost completely tender, but still have just a bit of crunch to it. After about 5 minutes of cooking I start sampling for my preferred doneness and continue testing every minute or so.

If you do plan on making this more of a main dish and add smoked sausage, cut the sausage into coin-like pieces first. Then brown it in a bit of oil in a skillet. Drain it will (I put it on a few sheets of paper towels) before adding it in to the cabbage.

Green. Purple. It’s Your Call.

I also prefer green cabbage, but purple cabbage (or even better, use one half of a head of green cabbage and a half head of purple!) would work just as well.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my stuffed cabbage soup.

Bacon-Smothered Cabbage
Print Pin
5 from 1 vote

Bacon-Smothered Cabbage

It was a cold day. We were spoiled by a few warm days this winter, but that came to an abrupt end. That meant I needed a big ole bowl of comfort food to warm me up. This bacon-smothered cabbage hit the spot.
Course Side
Cuisine American
Keyword bacon, cabbage
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 49kcal
Author Inspired by a recipe from Louisiana Cookin’ Magazine

Equipment

Ingredients

Instructions

  • Lightly brown the bacon in a large Dutch oven. Remove to a paper towel-lined plate. Remove all but 2 tablespoons of the oil left in the pot.
  • Add the onion and saute for 5 minutes or until just soft.
  • Add the cabbage. Stir and saute for 3 more minutes.
  • Stir in the vinegar. Cover, reduce heat to medium low, and cook until tender, about 10 minutes.
  • Stir in the bacon, salt, pepper and hot sauce to taste. Serve.

Notes

Add a pound of smoked sausage, cut into 1/2″ pieces and lightly browned to make this a fantastic main course dish!

Nutrition

Calories: 49kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 245mg | Fiber: 3g | Sugar: 6g | Vitamin A: 112IU | Vitamin C: 44mg | Calcium: 54mg | Iron: 1mg

Nutritional values are approximate.

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Okra and Tomatoes

I like to stock up on canned goods before winter. That’s how I ended up trying a can of Margaret Holmes Tomato, Okra and Corn. My wife and I both loved it. That set me down the path to finding something similar that I could make at home.

That brought me to this okra and tomatoes recipe. My wife declared this to be the best side dish I’ve ever made. And I have to agree, it is the perfect side dish. It has that cooked-all-day flavor, but without the fuss. Perfect on a cool day for sure. Oh, and no, I didn’t add corn, but you could. My wife’s not the biggest fan of the corn part of the canned version, so she liked this even more!

Okra and Tomatoes

Frozen Okra Is Fine

I couldn’t find fresh okra (sadly, it can be hard to come by here in Indiana) so I used frozen, which worked out wonderfully. You can add a can of corn kernels (about a cup or so frozen) if you wish, but this dish is really great as it is.

I’m contemplating adding smoked sausage next time (update: try my smothered okra and tomatoes with shrimp and andouille!). The okra and tomatoes have that sort of gumbo feel to it, and a little smoked sausage would take it from a side dish to a main course in no time.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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If you love okra as much as I do you’ll also want to make my okra giardiniera. It’s crazy good on a sandwich.

Okra and Tomatoes
Print Pin
5 from 1 vote

Okra and Tomatoes

It’s the perfect side dish. It has that cooked-all-day flavor, but without the fuss. Perfect on a cool day for sure.
Course Side
Cuisine American
Keyword okra, tomato
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 77kcal
Author Inspired by a recipe from The Lady & Sons

Equipment

Ingredients

Instructions

  • Heat a medium saucepan over medium-high heat and cook the bacon until tender but not crispy.
  • Add the onion and garlic and saute until the onion is tender.
  • Add the tomatoes and their juices along with the chicken base and sugar.
  • Stir and season with salt and pepper.
  • Reduce heat to a simmer and let simmer, uncovered, for 20 minutes.
  • Fresh okra: Add okra and cook another 20 minutes.
  • Frozen okra: Add okra and cook another 10 minutes.

Notes

Serve with cornbread.

Nutrition

Calories: 77kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 297mg | Potassium: 53mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Nutritional values are approximate.

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Maple Cranberry Sauce

I’m not usually a cranberry sauce-kind-of-guy, so I have no prior experience making it from scratch. But when I came across this recipe for maple cranberry sauce it sounded good (even to me) so I hopped right in and made a double batch for Thanksgiving. It was a big hit. I also discovered that cooking fresh cranberries can be fun. They go ‘pop’ as they cook. Cool!

Maple Cranberry Sauce

Surprisingly Good And Different

Use real maple syrup in this maple cranberry sauce. Only the real stuff. And as I note, I could not find fresh oranges. Substituting bottled came out just fine. Add about 1/4 cup, taste, and see if you want to add more. I used no-pulp orange juice. The sauce came out fantastic!

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This sauce goes best with a turkey roasted on the Char-Broil Big Easy.

Maple Cranberry Sauce
Print Pin
5 from 1 vote

Maple Cranberry Sauce

I’m not usually a cranberry sauce-kind-of-guy, so I have no prior experience making it from scratch. But when I came across this recipe for maple cranberry sauce it sounded good (even to me) so I hopped right in and made a double batch for Thanksgiving. It was a big hit.
Course Side
Cuisine American
Keyword cranberry, sauce, sweet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 44kcal
Author Inspired by Gimme Some Oven

Equipment

Ingredients

  • 1 12 ounce fresh cranberries rinsed and picked over
  • ⅓ cup maple syrup
  • ⅓ cup water
  • 1 orange juiced and zested

Instructions

  • Transfer all ingredients to a medium saucepan over medium-high heat.
  • Stir and let the mixture simmer.
  • Reduce heat and simmer for 10 minutes or until thickened and all of the cranberries have burst. Stir occasionally.
  • Remove from heat and let cool slightly before serving.

Notes

I could not find fresh oranges so I substituted just over 1/4 cup of bottled no-pulp orange juice

Nutrition

Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 60mg | Fiber: 1g | Sugar: 10g | Vitamin A: 37IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 1mg

Nutritional values are approximate.

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Melting Potatoes

Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share. And then some. Good thing it was just my wife and me, because I would’ve had to explain where all the potatoes went if we would’ve had company over for dinner. This is one of those dishes where half of them never make it to the table because you’ve eaten much of them in the kitchen.

Melting Potatoes

Keep The Ketchup Far Away

If you’re normally tempted to put ketchup on your potatoes, don’t. These potatoes are absolutely perfect just as they are.

Yukon potatoes are the best potatoes by far for making melting potatoes. They are so tender and velvety. They get just a little golden brown crunchy edge to them. Just enough to contrast the tender insides.

You can use a knife to cut the potatoes. Or if you have a mandolin, use it instead to make quick work of slicing them. You want the slices to be pretty much the same thickness throughout so that they cook evenly.

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Also try my roasted spiral potatoes and my Mississippi Mud cheesy potatoes. They’re pretty looking and pretty darned good tasting too!

Melting Potatoes
Print Pin
5 from 1 vote

Melting Potatoes

Buttery creamy goodness. I could not have been happier with these melting potatoes. So good, so easy, and boy, did I ever eat more than my share.
Course Side
Cuisine American
Keyword potatoes, roasted potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 146kcal
Author Based on a recipe from Closet Cooking

Equipment

Ingredients

Instructions

  • Preheat oven to 450 F.
  • Place the potatoes into a large bowl.
  • Add the butter, thyme, salt and pepper and toss to coat.
  • Transfer to a rimmed baking sheet lined with a silicon baking mat or aluminum foil.
  • Bake for 15 minutes.
  • Flip the potatoes and cook another 15 minutes.
  • Add the chicken broth and garlic and stir.
  • Cook another 15 minutes or until golden brown.
  • Remove and serve sprinkled with Parmesan cheese.

Notes

For a change, try Pecorino-Romano cheese.

Nutrition

Calories: 146kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 241mg | Potassium: 790mg | Fiber: 4g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 38mg | Calcium: 46mg | Iron: 2mg

Nutritional values are approximate.

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Tater Tot Potato Skins

My wife declared these as “the only way we will cook tater tots from now on”. And I am in total agreement with her too. Just like potato skins they have a crunchy side and a soft side and taste, well, potato-y. They are topped with our favorite potato skin toppings, cheese, green onion and sour cream. These tater tot potato skins can be served as appetizers at your next party. Or serve them as a side at your next grill-out. Make sure you make lots of them, though, because they are crazy addicting.

Tater Tot Potato Skins

A Few Notes

You can actually skip the thawing of the tater tots and squash the tots after they have been in the oven for 10 minutes. I found this works fine, but not quite as well as when you fully thaw the tater tots first. They don’t squash out quite as flat, but they still get super duper crispy crunchy, which is the goal.

Squirty Sour Cream

I spoon sour cream into a squirt bottle to top these tater tot potato skins nice and evenly. You can of course spoon the sour cream directly on top, but I usually end up with a little too much in one spot and not enough in another. The squirt bottle solves that problem.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my tater tot nachos.

Tater Tot Potato Skins
Print Pin
5 from 1 vote

Tater Tot Potato Skins

We declared these as “the only way we will cook tater tots from now on”.
Course Appetizer
Cuisine American
Keyword potato skins, tater tots
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 servings
Calories 162kcal
Author Based on a recipe from Genius Kitchen

Equipment

Ingredients

  • 2 pounds tater tots thawed completely
  • 1 cup extra sharp cheddar cheese shredded
  • ½ cup sour cream
  • 4 green onions sliced
  • 8 slices bacon cooked, crumbled

Instructions

  • Preheat oven to 400 F.
  • Spray two large baking sheets with non-stick spray (I found that a Silpat mat works best)
  • Use the back of a large spoon to flatten the tots. Don’t press too hard if they don’t flatten immediately.
  • Place into the oven for 10 minutes. Check if any of the tots need a bit more flattening.
  • Continue baking for another 10 minutes or until the tots are turning golden brown.
  • Sprinkle with cheese and continue baking until crispy.
  • Remove from the oven.
  • Transfer to a platter and drizzle with the sour cream and sprinkle with the green onions and bacon.

Notes

Best served immediately. You don’t want the toppings to make the tots soggy.

Nutrition

Calories: 162kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 361mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 1mg

Nutritional values are approximate.

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Awesome Green Beans

My wife said that I must make these green beans again, and soon. She proclaimed them as ‘awesome’, and I definitely agree. This is not a complicated recipe, but it gives green beans fantastic flavor. They need help, let’s face it. No one has ever sat down with a bucket of cooked beans with nothing else on them and said “dang, these are awesome!”. Sit down with a bucket of these beans you will say “dang, these are awesome!”. You won’t want to make beans any other way again.

Awesome Green Beans

No Boring Beans Here!

Do not skimp on the chicken broth. I (almost) always use my homemade broth, but you can use a good quality store-bought broth or stock instead. For something totally different, substitute smoked turkey broth.

You could use a fresh red bell pepper instead. I like using roasted peppers because the roasting adds a nice different flavor to the beans.

I like to use my good ole trusty Dutch oven to make these beans and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my copycat of the great green beans from Outback Steakhouse.

Awesome Green Beans
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5 from 1 vote

Awesome Green Beans

My wife said that I must make these green beans again, and soon. She proclaimed them as ‘awesome’, and I definitely agree.
Course Side
Cuisine American
Keyword green beans
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 63kcal
Author Inspired by a recipe from Ree Drummond

Equipment

Ingredients

Instructions

  • Melt the butter in a large pot over medium-high heat.
  • Add the garlic and onions and cook for one minute.
  • Add the green beans and cook until bright green, about 1 minute.
  • Add the remaining ingredients and stir.
  • Reduce heat to a low simmer. Cover but leave the cover slightly ajar and simmer until most of the liquid evaporates and the beans are crisp-tender, 20-30 minutes. Add more broth if needed.
  • Check the seasoning and serve.

Notes

You can omit the red peppers if they’re not your thing.

Nutrition

Calories: 63kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 471mg | Potassium: 383mg | Fiber: 4g | Sugar: 6g | Vitamin A: 888IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 2mg

Nutritional values are approximate.

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Mueller Pro-Series All-in-One, 12 Blade Mandoline...
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