I'm not sure what makes a vegetable side-dish, a salad, but that's how this is described.

Sweet and Sour Red Onion Salad.

3-4 large red onions                                          Optional garnish
1tbsp olive or vegetable oil                                 seeds from half pomegranate or some redcurrants
leaves from 2 sprigs fresh thyme                         2tbs chopped walnuts
3-4tbsp red wine or balsamic vinegar                  2tbs chopped parsley
2tbsp clear honey
200ml/7fl oz stock
salt and freshly ground pepper
 
Peel the onions, keeping the root ends intact, although they can be lightly trimmed.  Cut into eight wedges.  Heat oil in a large non-stick shallow saucepan or deep frying pan and tip in the onions in a a single layer.  Stir to coat with oil and cook on a medium heat for about 10 mins, shaking the pan occasionally. 
When lightly browned turn the onions, keeping them as intact as possible.  Then turn again, sprinkle with the thyme and seasoning and cook for another 5 mins.
Stir in the vinegar and cook until reduced, then add the honey and stock.  Cook on a low heat for a further 10mins until the onions are softened but still have a good bite. 
Garnish with whatever you like.
Good served hot, cold or warm.  Great with burgers or chicken or a strong flavoured fish such as mackerel.

Note; I think the quantity of honey given is way too much, I usually use about a teaspoon.  So - honey to taste!

Popeye and the Devil

5 oz fresh spinach
2 ripe tomatoes
1 can deviled ham
Tarragon
Dill

Tear out the biggest stalks from the spinach and chop the leaves fairly small. Cut up the tomatoes, and mix in the deviled ham and spices.  Combine thoroughly with the chopped spinach.  You can also roll this up in bread!

Love, Columbine
 

Uptown Sweet Potato and Walnut Caesar

Wash sweet potatoes and cut into small flat pieces.  Sprinkle with salt & pepper, drizzle with olive oil, toss, and nuke (it only took 9 minutes in my studly microwave).

Arrange walnut pieces in a ring on a plate, and nuke for 2 minutes. 

Let sweet potatoes & nuts cool, then sprinkle over Romaine lettuce and splatter with Caesar dressing.  Squirt in a bit of fresh lemon juice, and toss.  Bring this to a picnic and everyone will think you swiped the idea from some hotshot chef!  (ETA - dang, the winking smiley musta finally got a date because it's MIA!)

Love, Columbine 

Studly microwave!!!!!!??????? ROFLMAO

Wait, you mean you're NOT a world-class chef? Who knew?

Anne

Yeah, my microwave kicks spud.  It was a gift from an ex-housemate who was moving into a house with one built into the counter.

And I am a world-class chef, on on Planet GECQ (that's my mother's system for categorizing recipes - Good, Easy, Cheap, Quick!) 

Love, Columbine 

My sis-in-law made this the other night and it was really, really good!

shrimp- boiled and peeled

watermelon- cubed and seeded

red onion

spinach

salt and pepper

lime juice 

Combine in whatever quantities you like, but try to only make what will be consumed in one sitting, as the watermelon will continue to drain and it turns into a watery mess if it sits too long.

Chicken Caradoc (because Caesar is a creep)

Grind pepper into a bowl.  Add a LOT of your choice(s) of:  onion powder, garlic powder, basil, oregano, paprika, chili powder

Add a LITTLE of your choice(s) of:  rosemary, cumin, ginger, nutmeg, cayenne, sugar

Add just enough to make a thick "mud" of your choice(s) of:  Worcestershire sauce, soy sauce,  smoke-flavor oil, lemon juice, vinegar

Halve chicken breasts, remove skin/fat/tendons/sparkplugs.  Roll and mush your "troops" around in the mud until they look good and fierce.  Station in a secure and well-hidden microwavable casserole, as crowded as you can crowd them with the thin ends folder under, cover, and microwave 1 1/2 to 2 minutes per half, until juice runs clear.  Uncover and cool.  Separate your forces strategically and you'll come out on top of those Romaines any day (although we do recommend dressing for the occasion!)

HYEAAAAAUGH!!!!!!, Columbine (can't fight much any more, but I sure can yell!)

Marinated Veggie Salad

Chopped (bite size) veggies of you choice: 

I use Cauliflower, broccoli, carrots, red onion, peppers, cherry or grape tomatoes, and cucumber.

Put veggies in a large ziploc bag.

Pour your favorite oil and vinegar dressing over veggies to coat them completely.

Refrigerate for 2-3 hours or overnite.

Drain and serve.

Great for large gatherings. And so easy. No need to worry about wilting greens.

Fruit and Broccoli Salad

2 cups broccoli slaw (if you don't have it where you live, it's the stem of the broccoli shredded into slaw-sized pieces, usually with shredded carrot and red cabbage added)

1 cup red and/or green grapes

1 medium apple, chopped

1 can mandarin oranges, drained

poppy seed dressing

1/4 cup toasted chopped pecans

Combine everything except the pecans and chill 1-4 hours. Add the pecans and serve. My kids loved this, and it's a great way to get broccoli in them - especially RAW broccoli, which has greater health benefits (so I've heard - haven't actually performed any scientific studies).

Kathy