25 Forgotten Side Dishes From The 1980s We Want Back!
Recipes in this Video
California Pasta Salad is a vibrant dish that reflects the fresh produce and culinary creativity of California cuisine. It often features seasonal vegetables and is perfect for gatherings, potlucks, and picnics. This salad has become a staple in many American households, showcasing the region's emphasis on healthy, colorful ingredients. Variations abound, with some adding proteins like chicken or shrimp to make it a complete meal.
Ingredients
- ●pasta
- ●cherry tomatoes
- ●cucumber
- ●red bell pepper
- ●red onion
- ●black olives
- ●feta cheese
- ●parsley
- ●olive oil
- ●red wine vinegar
- ●garlic
- ●dried oregano
- ●salt
- ●black pepper
Instructions
- 1Cook pasta according to package instructions until al dente; drain and rinse under cold water.
- 2In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and black olives.
- 3Crumble feta cheese over the top of the salad ingredients.
- 4In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
- 5Pour the dressing over the salad and toss gently to combine.
- 6Garnish with chopped parsley before serving.
Ingredient Alternatives
feta cheese
Healthier: goat cheese
Cheaper: ricotta cheese
Goat cheese offers a tangy flavor while being lower in calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is more affordable and has a neutral flavor.
cherry tomatoes
Healthier: heirloom tomatoes
Cheaper: regular tomatoes
Regular tomatoes are often less expensive and still flavorful.
black olives
Healthier: green olives
Cheaper: canned olives
Canned olives are generally cheaper and have a similar taste.
Techniques
Equipment
Also Known As
Broccoli salad is a popular dish in American cuisine, often served at potlucks, barbecues, and family gatherings. It combines fresh vegetables with a creamy dressing, making it a refreshing side dish that balances well with grilled meats and other hearty fare. Its versatility allows it to be enjoyed year-round, and variations may include different nuts, fruits, or dressings based on personal preference.
Ingredients
- ●broccoli
- ●red onion
- ●dried cranberries
- ●sunflower seeds
- ●bacon
- ●mayonnaise
- ●apple cider vinegar
- ●sugar
Instructions
- 1Wash and chop the broccoli into bite-sized pieces.
- 2Finely chop the red onion.
- 3In a large bowl, combine broccoli, red onion, dried cranberries, and sunflower seeds.
- 4Cook bacon until crispy, then crumble it into the bowl.
- 5In a separate bowl, mix mayonnaise, apple cider vinegar, and sugar to create the dressing.
- 6Pour the dressing over the salad and toss to combine.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Greek yogurt provides a creamy texture with fewer calories.
bacon
Healthier: turkey bacon
Cheaper: smoked paprika
Turkey bacon is lower in fat; smoked paprika adds flavor without meat.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large russet potatoes
- ●1/2 cup sour cream
- ●1/2 cup shredded cheddar cheese
- ●1/4 cup milk
- ●1/4 cup green onions, chopped
- ●4 slices bacon, cooked and crumbled
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Wash the russet potatoes thoroughly and prick them with a fork several times.
- 3Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender.
- 4Remove the potatoes from the oven and let them cool for a few minutes until manageable.
- 5Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border around the edges.
- 6To the potato insides, add sour cream, cheddar cheese, milk, green onions, bacon, garlic powder, salt, black pepper, and paprika. Mix until well combined and creamy.
- 7Spoon the potato mixture back into the potato skins, mounding it slightly on top.
- 8Place the filled potato skins back on a baking sheet and return to the oven.
- 9Bake for an additional 15-20 minutes, or until the tops are golden and heated through.
- 10Remove from the oven and let cool slightly before serving.
Equipment
Ingredients
- ●2 cups broccoli florets
- ●2 cups cauliflower florets
- ●1 cup heavy cream
- ●1 cup shredded cheddar cheese
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup breadcrumbs
- ●2 tbsp butter
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large pot, bring salted water to a boil. Add the broccoli and cauliflower florets and blanch for 3-4 minutes until slightly tender. Drain and set aside.
- 3In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- 4Stir in the heavy cream, salt, black pepper, and nutmeg. Bring to a simmer and cook for 2-3 minutes.
- 5Remove the saucepan from heat and stir in the cheddar cheese until melted and smooth.
- 6In a greased baking dish, combine the blanched broccoli and cauliflower. Pour the cheese sauce over the vegetables, ensuring they are well coated.
- 7Sprinkle the grated Parmesan cheese and breadcrumbs evenly on top of the dish.
- 8Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- 9Remove from the oven and let it cool for a few minutes before serving.
Equipment
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