Easy Thanksgiving Sides
Elevate your holiday meal with these easy-to-make Thanksgiving sides that add color and flavor to your feast.
Ingredients
Fresh Salad Ingredients
- 1 bowl Various greens (spinach, romaine, arugula) Mix and match your favorite greens.
- 1 cup Cucumbers Chopped for freshness.
- 1 cup Tomatoes Chopped.
- 1 cup Bell peppers Chopped.
- 1 tbsp Light vinaigrette For dressing the salad.
Creamy Soup Ingredients
- 2 cups Choice of vegetables Cooked until tender.
- 1 cup Vegetable broth For blending.
- 1/2 cup Cream To make the soup creamy.
Buttery Potatoes Ingredients
- 4 medium Potatoes Boiled or steamed until fork-tender.
- 1/4 cup Butter For mashing.
- to taste Salt To taste.
- to taste Pepper To taste.
Instructions
Preparation
- Begin by mixing various greens in a large bowl.
- Add chopped cucumbers, tomatoes, and bell peppers to the salad.
- Drizzle with light vinaigrette and toss to combine.
- For the creamy soup, cook your choice of vegetables until tender.
- Blend the cooked vegetables with vegetable broth and cream until smooth.
- Heat the soup before serving.
- Boil or steam the potatoes until fork-tender.
- Drain and mash the potatoes with butter, salt, and pepper to taste.
Serving
- Serve the salad in a large bowl with dressing drizzled on top.
- Pour the creamy soup into individual bowls and add a swirl of cream on top.
- Serve buttery potatoes garnished with fresh herbs in a warm dish.
Notes
Make the creamy soup a day ahead for improved taste. Store leftovers in airtight containers in the fridge.