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Side Dishes

Pasta Salad

Cauliflower "Mashed Potatoes"

Lemon Garlic String Beans

Garlic Roasted Asparagus

Barley Salad

Pasta Salad Print

Makes 4 servings

Ingredients:

  • 2 cups cooked fusili pasta (whole wheat)
  • ½ red onion, diced
 
  • ½ red pepper, diced
  • ½ green pepper, diced
  • 1 cup broccoli, chopped
 

Directions:
Add all ingredients together in a bowl and toss. Add Pasta Salad Dressing (recipe below) and refrigerate for 2 hours.

Cauliflower “Mashed Potatoes” Print

Makes 6 servings

Ingredients:

  • 1 large head of cauliflower
  • 1 tsp. garlic, minced
 
  • 1 leek, bulb only, split into 4 pieces and rinsed
  • 1 tbsp. unsalted butter
 

Directions:
Chop the cauliflower into chunks. Place the cauliflower in a large pot of boiling water and cook for 20 minutes. Drain most water, leaving 1 cup in the pan. Add the garlic and the leeks, and cook for 10-15 minutes more, until very tender. Drain well and add the contents to a food processer. Blend well. Add water to make mixture smooth or creamy. Season with the unsalted butter, and add pepper (optional).

Nutrients per serving (1/2 cup):

  • Calories: 60
  • Carbohydrate: 55 g
  • Protein: 2.8 g
  • Fat: 11.4 g
 
  • Sodium: 45 mg
  • Potassium: 445 mg
  • Phosphorous: 67.3 mg
 

Lemon Garlic String Beans Print

Makes 6 servings

Ingredients:

  • 1 lb string beans, trimmed (approx. 3 cups)
  • 1 tbsp. olive oil
 
  • 1-2 tbsp. chopped fresh garlic
  • Fresh cracked pepper
  • 1 whole lemon, fresh
 

Directions:
Heat olive oil in sauce pan over medium heat. Add the string beans, fresh garlic, and pepper. Cook about 5 to 10 minutes, until your desired firmness is reached. Add in juice from 1 lemon as well as the lemon rind.

Nutrients per serving:

  • Calories: 52
  • Carbohydrate: 7 g
  • Protein: 1.6 g
  • Fat: 2.5 g
 
  • Sodium: 6 mg
  • Potassium: 218 mg
  • Phosphorous: 40 mg
 

Garlic Roasted Asparagus Print

Makes 4 servings

Ingredients:

  • 1 bunch of asparagus (about 20 spears)
  • 1-2 tbsp. olive oil
  • 1-2 tbsp chopped fresh garlic
 
  • Fresh cracked pepper
  • 2 tbsp. Balsamic Vinaigrette Dressing
 

Directions:
Preheat oven to 375F. Wrap a pan in tin foil. Wash and trim asparagus. Toss asparagus with olive oil, garlic and pepper. Place on pan and bake for 20-25 minutes. Drizzle with Balsamic Dressing.

Nutrients per serving:

  • Calories: 88
  • Carbohydrate: 5 g
  • Protein: 2.2 g
  • Fat: 6.5 g
 
  • Sodium: 5 mg
  • Potassium: 213 mg
  • Phosphorous: 53.25 mg
 

Barley Salad Print

Makes 6 servings

Salad ingredients:

  • 1-1/4 cups reduced-sodium vegetable broth
  • 3/4 cup water
  • 1 cup quick-cooking barley
  • 1 medium tomato, seeded and chopped
 
  • 1 small zucchini, halved and thinly sliced
  • 1 small sweet yellow pepper, chopped
  • 2 tablespoons minced fresh parsley
 

Dressing ingredients:

  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon water
  • 1 tablespoon lemon juice
 
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup slivered almonds, toasted
 

Directions:
In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes. In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.

Nutrients per serving:

  • Calories: 211
  • Carbohydrate: 27 g
  • Protein: 6 g
  • Fat: 10 g
 
  • Sodium: 334 mg
  • Potassium: 250 mg
  • Phosphorous: 120 mg
  • 7 g fiber