Category: Side Dishes & Salads

Mac and Jack Salad

I love a good pasta salad. And more and more, I like pasta salads that are a combination of traditional ingredients (celery, mayo, onion… the usual suspects) and something different. Like in this Mac and Jack salad, which has spicy hot chipotle salsa in it. Yep, salsa. Now, it’s not crazy hot at all, just a little kick which makes it something different and fantastic. The vinegar and oil dressing keeps this salad different than your usual mayonnaise-sauced salad.

Mac and Jack Salad

Wonderful Contrasts

This Mac and Jack salad has a great crunch with lots of fresh veggies, and creamy cheese chunks. It might just be the perfect pasta salad. For a spicy kick you’ll definitely want to go with pepper jack cheese. And add a chopped jalapeno or two.

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Also try my three bean macaroni salad.

Mac and Jack Salad
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5 from 1 vote

Mac and Jack Salad

Like in this Mac and Jack salad, which has spicy hot chipotle salsa in it. Yep, salsa. Now, it’s not crazy hot at all, just a little kick which makes it something different and fantastic.
Course Side
Cuisine American
Keyword cheese, pasta salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 221kcal
Author From Rachael Ray

Equipment

Ingredients

Instructions

  • Cook pasta in boiling salted water.
  • Rinse with cold water and drain well.
  • Combine corn, bell pepper, onion and celery in a large bowl.
  • Stir in the cheese.
  • Add the pasta and stir.
  • Season with salt and pepper.
  • Place red wine vinegar in a small bowl.
  • Whisk in the oil.
  • Whisk in the salsa.
  • Stir into the pasta mix.
  • Stir in the fresh cilantro or parsley.
  • Season with salt and pepper, to taste.

Notes

Stir before serving.

Nutrition

Calories: 221kcal | Carbohydrates: 12g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 696mg | Potassium: 451mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1233IU | Vitamin C: 26mg | Calcium: 242mg | Iron: 1mg

Nutritional values are approximate.

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Wild Rice and Pineapple Salad

One of our favorite slaws is a Hawaiian version that is loaded up with pineapple. Turns out my folks love it too. They make it often. This wild rice and pineapple salad is an interesting take on the old familiar concept. Wonderful rice with crunchy red onion, and a little vinegar to offset the sweetness of pineapple. It’s rather unexpected and unbelievably good.

Wild Rice and Pineapple Salad

No Wimpy Salad Here

This wild rice and pineapple salad holds up for days, unlike slaw, which can get a little watery after a few days. So don’t be afraid of the fact that this recipe makes a pretty good-sized batch of salad.

Make sure that you whisk the dressing until it’s nice and smooth and combined.

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Also try my spinach and orzo salad and my pineapple mango daikon salad.

Wild Rice and Pineapple Salad
Print Pin
5 from 1 vote

Wild Rice and Pineapple Salad

 This wild rice and pineapple salad is an interesting take on the old familiar concept. Wonderful rice with crunchy red onion, and a little vinegar to offset the sweetness of pineapple.
Course Side
Cuisine American
Keyword pineapple, rice, salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 388kcal
Author From Robert Irvine

Equipment

Ingredients

For the dressing

For the salad

Instructions

For the dressing

  • Whisk together the vinegar, brown sugar, cilantro, and parsley.
  • While still whisking, slowly add the oil.
  • Set aside while making the salad.

For the salad

  • Add water to a large pot with a lid. Bring to a boil.
  • Add the wild rice, stir, cover and let simmer for 15 minutes.
  • Add the rinsed white rice, cover, and simmer another 20 minutes.
  • Remove from heat and let sit for 5 minutes.
  • Fluff rice and let cool completely.
  • Gently combine the onion and pineapple in a large bowl.
  • Add the rice and dressing and stir.
  • Season with salt and pepper, to taste and serve garnished with more chopped cilantro.

Notes

Serve immediately.

Nutrition

Calories: 388kcal | Carbohydrates: 34g | Protein: 3g | Fat: 28g | Saturated Fat: 22g | Sodium: 10mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Nutritional values are approximate.

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Mardi Gras Pasta Salad

Well, this Mardi Gras pasta salad sure came out pretty. And good tasting, too. All of the colors are Mardi Gras are there. Gold (er… yellow). Green. Purple. This salad is almost like a slaw, except for the pasta.

Mardi Gras Pasta Salad

A Few Notes and Changes

I wouldn’t be afraid to add more mustard to this Mardi Gras pasta salad. My preference is Zatarain’s Creole mustard although Dijon could be substituted (in a pinch). I also shredded the cabbage pretty fine. I didn’t want big pieces of cabbage like I would normally do for a slaw, so I used a box grater. But you can thin shred your cabbage if you prefer.

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 try my crab pasta salad and my Tuscan pasta salad.

Mardis Gras Pasta Salad
Print Pin
4 from 1 vote

Mardi Gras Pasta Salad

Well, this Mardi Gras pasta salad sure came out pretty. And good tasting, too.
Course Side
Cuisine American
Keyword pasta salad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 243kcal
Author Mike

Equipment

Ingredients

Instructions

  • Cook pasta per package instructions.
  • Rinse and drain well then let cool slightly.
  • Transfer to a large bowl.
  • Add remaining ingredients (start with just 3/4 cup of the mayo) and stir to combine.
  • If mixture is too dry add more mayonnaise, one tablespoon at a time, stirring, until the salad is the desired thickness.
  • Serve cold or at room temperature.

Notes

Stir again before serving.

Nutrition

Calories: 243kcal | Carbohydrates: 12g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 608mg | Potassium: 383mg | Fiber: 2g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 1mg

Nutritional values are approximate.

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Easy Pimento Cheese

There are a lot of variations on pimento cheese. What really sets this version apart from others is the addition of smoked paprika and celery seed. The two flavors take a somewhat regular tasting salad to a whole new happy place. If you don’t have a lot of spare time but still want a tasty spread, this is it. It’s different and better than the ‘usual’ stuff without being ‘weird’.

Easy Pimento Cheese

Great On Everything

Easy pimento cheese isn’t just great on bread. I also love it on baked potatoes, crackers, Fritos and grilled burgers and hot dogs too! And boy, you know you’ll want to use these mix in some easy grits! Everywhere you think about adding cheese, substitute this fantastic mix instead. It changes everything!

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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My wife’s mom made a fantastic cheese salad that everyone loved. This isn’t that, unfortunately. Hers just can’t be duplicated no matter how hard we try.

Also try my pimento cheese spread.

Easy Pimento Cheese
Print Pin
5 from 1 vote

Easy Pimento Cheese

There are a lot of variations on pimento cheese. What really sets this version apart from others is the addition of smoked paprika and celery seed. 
Course Main
Cuisine American
Keyword pimento cheese, pimiento cheese
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 10
Calories 333kcal
Author Based on a recipe from Sunny Anderson

Equipment

Ingredients

Instructions

  • Mix all but the salt and pepper in a medium bowl.
  • Add salt and pepper to taste.
  • Refrigerate at least an hour to let flavors blend.
  • Serve on bread.

Notes

Also great on cracker or celery!

Nutrition

Calories: 333kcal | Carbohydrates: 2g | Protein: 12g | Fat: 31g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 405mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 340mg | Iron: 1mg

Nutritional values are approximate.

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Easy Cajun Mashed Potatoes

Truth be told, I’d be happy at Thanksgiving or Christmas with just a big ole plate (or bowl… I’d prefer a bowl) of easy Cajun mashed potatoes topped with roasted turkey gravy, with a side of good ole fashioned dressing. Oh sure, I love (and make) a great turkey. And all the other dishes that make up a big holiday meal, but these potatoes… They are something special. Oh so buttery and creamy, with just a little kick to them… just enough to make them incredible.

Cajun Mashed Potatoes

These Aren’t Diet Taters, Nope

These easy Cajun mashed potatoes are well worth the extra time you might have to spend at the gym after eating them. I mean, heck, this isn’t the light version of this dish. This isn’t the time for the light version. We’re going for the gusto here. These are the mashed potato big leagues!

I like to use my good ole trusty Dutch oven to make these potatoes 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 Cajun-style smothered cabbage and Creole roasted potatoes.

Cajun Mashed Potatoes
Print Pin
5 from 1 vote

Easy Cajun Mashed Potatoes

Truth be told, I’d be happy at Thanksgiving or Christmas with just a big ole plate (or bowl… I’d prefer a bowl) of Cajun mashed potatoes topped with roasted turkey gravy, with a side of good ole fashioned dressing.
Course Side
Cuisine American
Keyword Cajun, mashed potatoes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 351kcal
Author Based on a recipe from Ree Drummond

Equipment

Ingredients

Instructions

  • Bring a large pot of lightly salted water to a boil.
  • Add the potatoes. I prefer to not skin or chop my potatoes first. Just throw (er.. lower gently) the entire potatoes into the pot. If you don’t like the skins, remove them first.
  • Boil potatoes until fork tender (test the larger ones), 20-25 minutes.
  • Remove from heat and drain well.
  • Return potatoes to the pot (off the heat) and mash with a potato masher (or use a hand-held blender).
  • Add remaining ingredients and mash until well combined and smooth.
  • Serve hot with warmed gravy. When reheating (if you have any leftovers), you may have to add a bit more cream (or milk) to get the right consistency.

Notes

You can substitute whole milk for the cream.

Nutrition

Calories: 351kcal | Carbohydrates: 34g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 119mg | Potassium: 830mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 37mg | Calcium: 42mg | Iron: 2mg

Nutritional values are approximate.

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Roasted Brussels Sprouts on the Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I use my Char-Broil Big Easy for a lot more than cooking ribs, chicken wings, turkey. I also use it to make side dishes, like these roasted Brussels sprouts. First, they’re very flavorful. Second, they’re easy (and second-and-a-half, they cook up fast). And third, they free up the oven in the house if I’m doing a large cook for the holidays. Cooking on the Big Easy is always a win-win, whether you’re cooking the main dish or a side.

Roasted Brussels Sprouts on the Big Easy

Great Roasted Flavor In Every Bite

I didn’t pre-cook the sprouts at all. Just drizzled and seasoned them, skewered them, and then cooked them. Done. I used the kabob skewers available from Char-Broil but you could also just place the sprouts in the standard Big Easy basket (or get more on with the optional bunk basket). These roasted Brussels sprouts on the Char-Broil Big Easy came out great!

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It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Roasted Brussels Sprouts on the Big Easy
Print Pin
4 from 1 vote

Roasted Brussels Sprouts on the Big Easy

I use my Char-Broil Big Easy for a lot more than cooking ribs, chicken wings, turkey. I also use it to make side dishes, like these roasted Brussels sprouts. First, they’re very flavorful. Second, they’re easy.
Course Side
Cuisine American
Keyword Brussels sprouts
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 49kcal
Author Mike

Equipment

Ingredients

Instructions

  • Wash sprouts. Remove any large stems and loose leaves.
  • Place sprouts into a bowl and drizzle with a bit of olive oil.
  • Season with salt and pepper.
  • Thread sprouts onto skewers and lower into a pre-lit Big Easy.
  • Cook for approximately 20 minutes or until sprouts begin to char and are mostly tender when poked with a toothpick (check the larger ones).
  • Sprinkled with a bit more salt and pepper if desired and serve immediately.

Notes

Add a little crunched cooked bacon over the sprouts for more yumminess!

Nutrition

Calories: 49kcal | Carbohydrates: 10g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 28mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg

Nutritional values are approximate.

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Buffalo Potato Wedges

If you follow this blog, you know I love Buffalo chicken wings. And anything that reminds me of Buffalo chicken wings. Such as these Buffalo potato wedges. You can’t possibly find anything easier to make, and they taste just like Buffalo chicken wings.

Buffalo Potato Wedges

Buffalo Flavor In Every Bite

I baked the potato wedges, but you could deep fry them also. You could probably also get away with using pre-cooked baked fries. Just toss them in some sauce before serving. Instead of ketchup, serve your Buffalo potato wedges with Ranch for dipping. Or even blue cheese dressing. I don’t think I’d go so far as to add celery and carrot sticks, though.

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Also try my bacon-wrapped sweet potato bites.

Buffalo Potato Wedges
Print Pin
4 from 1 vote

Buffalo Potato Wedges

If you follow this blog, you know I love Buffalo chicken wings. And anything that reminds me of Buffalo chicken wings. Such as these Buffalo potato wedges. 
Course Side
Cuisine American
Keyword Buffalo, fries, potatoes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 348kcal
Author From the Domestic Superhero

Equipment

Ingredients

Instructions

  • Preheat your oven to 425 F.
  • Line a large baking sheet with aluminum foil.
  • Clean each potato and dry well with a paper towel.
  • Cut potatoes into wedges (the smaller you cut them, the crispier they’ll get). Try to make them all about the same size so they cook in the same time.
  • Place wedges into a large bowl and drizzle with the oil. Toss to coat well.
  • Transfer potatoes to the baking sheet. Spread them out so they do not overlap or touch.
  • Bake potatoes for 30 minutes.
  • Flip each wedge over and bake another 20 minutes until nice and crunchy and golden brown.
  • Meanwhile, warm the wing sauce in a small sauce pan.
  • Transfer cooked wings to a large bowl and drizzle with the wing sauce. Toss to coat.
  • Serve immediately (or the potatoes will get soggy) with Ranch dressing for dipping.

Notes

Of course you can use blue cheese dressing instead!

Nutrition

Calories: 348kcal | Carbohydrates: 78g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 722mg | Potassium: 1798mg | Fiber: 6g | Sugar: 3g | Vitamin A: 26IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 4mg

Nutritional values are approximate.

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Fire-Eater Chicken Mac-and-Cheese

I made a big ole batch of fire-eater chicken the other day. It has a really nice kick to it. Besides sandwiches and other great uses for the chicken, I made this insanely good fire-eater chicken mac-and-cheese. It’s based on a Buffalo chicken mac-and-cheese recipe, so you know that it’s great. And you don’t have to use fire-eater chicken, any roasted (or rotisserie) chicken will do, but I highly recommend the kicked-up flavor of the fire-eater version.

Fire-Eater Chicken Mac-and-Cheese

Creamy Crunchy Spiciness

This fire-eater chicken mac-and-cheese is creamy, like it should be. And crunchy, thanks to the celery and panko breadcrumbs. And it has a kick to it. Just like I like. We’ve all had the standard mac-and-cheese. It’s time to add some spice!

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Also try my 20-minute mac-and-cheese.

Fire-Eater Chicken Mac-and-Cheese
Print Pin
5 from 1 vote

Fire-Eater Chicken Mac-and-Cheese

I made this insanely good fire-eater chicken mac-and-cheese. It’s based on a Buffalo chicken mac-and-cheese recipe, so you know that it’s great. 
Course Side
Cuisine American
Keyword mac and cheese, macaroni and cheese, spicy
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 844kcal
Author Based on a recipe from The Food Network

Equipment

Ingredients

  • 7 tablespoons unsalted butter divided
  • Kosher salt
  • 1 pound elbow macaroni
  • 1 small onion finely chopped
  • 2 stalks celery finely chopped
  • 3 cups fire-eater chicken shredded or chopped , or substitute rotisserie chicken
  • 2 cloves garlic minced
  • ¾ cup hot sauce or Buffalo wing sauce, divided
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2 ½ cups half-and-half
  • 1 pound extra sharp cheddar cheese cut into 1-inch cubes
  • 8 ounces pepper jack cheese shredded (about 2 cups)
  • ⅔ cup sour cream
  • 1 cup panko breadcrumbs
  • ½ cup blue cheese crumbled
  • 2 tablespoons parsley chopped

Instructions

  • Preheat your oven to 350 F.
  • Salt a large pot of water and cook the macaroni until al dente, about 7 minutes.
  • Drain well.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Melt 3 tablespoons of the butter in a large skillet over medium heat and add the celery and onion.
  • Cook until soft, 5 minutes.
  • Add the chicken and garlic and cook 2 more minutes.
  • Add 1/2 cup of the hot or wing sauce and stir.
  • Simmer until the mixture thickens slightly.
  • In another small skillet or saucepan, melt 2 more tablespoons of the butter.
  • Whisk in the flour and mustard until smooth.
  • Slow pour in the half-and-half while whisking continuously.
  • Whisk in the remaining hot or wing sauce and simmer until the sauce starts to thicken.
  • Remove from heat and stir in the cheeses and sour cream until the cheese melts and the mixture is smooth.
  • Pour half of the macaroni into the baking dish and spread out evenly.
  • Top with the chicken mixture.
  • Add the remaining macaroni.
  • Pour the cheese mixture over the top and spread out evenly.
  • In a small saucepan, melt the remaining butter.
  • Add the panko, blue cheese and parsley.
  • Stir and pour evenly over the top of the macaroni mixture.
  • Bake 30-40 minutes or until bubbly hot.
  • Let rest 10-15 minutes before slicing and serving.

Notes

Drizzle with a bit of hot sauce for a nice kick!

Nutrition

Calories: 844kcal | Carbohydrates: 56g | Protein: 35g | Fat: 54g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1324mg | Potassium: 430mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1666IU | Vitamin C: 20mg | Calcium: 802mg | Iron: 2mg

Nutritional values are approximate.

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Okra Giardiniera

I was toodling around the house the other day, with the TV on in the background. A young lady said something about “okra giardiniera”. I instantly stopped what I was doing. I grabbed the Tivo remote and backed the show up a bit to see what exactly “okra giardiniera” was.

The show was Kimberly’s Simply Southern on the GAC network, and Miss Kimberly (from the country group Little Big Town) was making hot dogs topped with okra giardiniera. I made it too. I had to. Because it has okra in it.

Okra Giardiniera

Your Patience Will Be Rewarded

It takes 2 days to make the mix, so don’t get in too big of a rush. But it is so worth the time. The end result is lightly pickled (not too strong on the vinegar), with a little oil (almost like an olive salad), and with a lot of crunch. And don’t fear the okra slime… you can rinse almost all of it away after the first day. Personally, I’ll eat okra any time, any way, full slime or not (see my Southern fried okra and my okra and tomatoes).

Oh, and I went with bigger cuts on the veggies just to get more crunch. That’s just me, you can make them as big or as small as you want.

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Next up, I’m going to top a muffuletta sandwich with this giardiniera. I know it’ll be outstanding!

Also try some pickled black-eyed peas! Yummy!

Okra Giardiniera
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5 from 1 vote

Okra Giardiniera

It takes 2 days to make the mix, so don’t get in too big of a big rush. But it is so worth the time. 
Course Salad
Cuisine American
Keyword okra, salad
Prep Time 1 day
Total Time 1 day
Servings 4 cups
Calories 536kcal
Author From Kimberly Schlapman

Equipment

Ingredients

Instructions

Day 1

  • Place the salt, okra, carrots, jalapeños, garlic, celery and red bell peppers into a resealable container.
  • Add enough cold water to just cover the vegetables.
  • Seal and place in the fridge overnight.

Day 2

  • Pour the mixture into a cauldron and rinse well. You can mix the vegetables a bit to get them really rinsed well (read: remove any okra slime), but don't be too aggressive or all of the tasty okra seeds will fly out.
  • Return vegetables to the resealable container.
  • In a small bowl, whisk together the vinegar, oil, oregano, and pepper.
  • Pour over the vegetables and stir gently to combine.
  • Cover and refrigerate overnight.

Notes

The giardiniera will keep in an airtight container in the fridge for up to 2 weeks.

Nutrition

Calories: 536kcal | Carbohydrates: 6g | Protein: 1g | Fat: 56g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 7087mg | Potassium: 219mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1291IU | Vitamin C: 57mg | Calcium: 61mg | Iron: 1mg

Nutritional values are approximate.

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Spinach and Orzo Salad

What a wonderful salad this turned out to be. My wife and I were at our local Whole Foods Market the other day. She purchased a pound of their great looking spinach and orzo salad. Neither of us had ever tried it before. It was so good that I immediately looked at the ingredients list and went on a hunt to find a clone of it. And here it is.

Spinach and Orzo Salad

A Great Taste Combination

This spinach and orzo salad has a great almost creamy texture from the orzo, with a crunch of celery and red onion. The dressing is simple and straightforward. I used a bottled tomato balsamic vinaigrette but any variation of a vinaigrette would work just as well. The salad is finished off with my favorite, feta, and toasted pine nuts. Perfect!

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Also try my black-eyed pea salad.

Spinach and Orzo Salad
Print Pin
4 from 1 vote

Spinach and Orzo Salad

This salad has a great almost creamy texture from the orzo, with a crunch of celery and red onion. The dressing is simple and straightforward. 
Course Side
Cuisine American
Keyword orzo, salad, spinach
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 10
Calories 295kcal
Author Mike

Equipment

Ingredients

Instructions

  • Cook the orzo according to the package directions.
  • Rinse in cold water and drain well.
  • In a large bowl, combine the spinach, feta, onion, and cooked orzo.
  • In a medium bowl, whisk together the vinaigrette, basil, and pepper.
  • Pour dressing over the orzo mixture and toss to coat.
  • Refrigerate at least 1 hour before serving.
  • Serve garnished with toasted pine nuts.

Notes

Stir before serving.

Nutrition

Calories: 295kcal | Carbohydrates: 38g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 302mg | Potassium: 242mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1644IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 1mg

Nutritional values are approximate.

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