<p>I have been asked to bring a “totally healthy vegetable dish” to Thanksgiving dinner. The host and her family are seriously watching their weight and have declared NO MORE VEGETABLE CASSEROLES BECAUSE they are FATTENING, which I have always brought.</p>
<p>Any ideas are very much appreciated!</p>
<p>A green salad.</p>
<p>Cole slaw (I think it is very healthy).</p>
<p>There are also some good Asian salads made with Chinese cabbage. You could make the whole thing and then add the dressing when you get there.</p>
<p>I don’t usually like cold veggie dishes other than salads. But I had a dish recently that was cold and had black eyed peas in it. Can’t remember it specifically, but it was pretty good.</p>
<p>I’m sure the vegetarian CC members will be much more helpful. :o</p>
<p>If you are really ambitious, you could bring this (top photo):</p>
<p>[Happily</a> Ever Crafter: Pinterest Fail: Veggie Turkey Tray](<a href=“http://happilyevercrafterz.blogspot.com/2012/11/simple-pinterest-fail.html]Happily”>Happily Ever Crafter: Pinterest Fail: Veggie Turkey Tray)</p>
<p>with hummus. I make roasted sweet potatoes frequently and they are good at room temperature. I often serve them at picnics. Scrub some sweet potatoes, cut into spears, toss with a little olive oil and a mix of spices (salt, pepper, garam masala, cumin, whatever you like). Put on a baking sheet in a single layer and roast at 400 degrees for 30-40 minutes, flipping halfway through. You can serve them with a dip based on low-fat sour cream or Greek yogurt.</p>
<p>Could you get by with a veggie tray? Most people appreciate having one around that they can nibble from instead of eating what they really want to eat!</p>
<p>Sorry, did not click NYMom’s link. I would do that. It will be the talk of the day.</p>
<p>A salad with some nuts and dried cranberries could be served cold and would feel festive for Thanksgiving. Either a green salad of some type or maybe a wild rice salad. </p>
<p>I love the Asian style coleslaws but have never made them. A Burmese restaurant near us makes them with shredded green papaya or mango and other ingredients including crispy onions and chopped peanuts. </p>
<p>Or maybe this:</p>
<p>[Moroccan</a> Raw Carrot Salad Recipe | Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Moroccan-Raw-Carrot-Salad-231922]Moroccan”>http://www.epicurious.com/recipes/food/views/Moroccan-Raw-Carrot-Salad-231922)</p>
<p>Sounds like this will be a grim Thanksgiving dinner–no stuffing, sweet potatoes, mashed potatoes, cranberry sauce, gravy (all FATTENING)?? I’d go somewhere else!</p>
<p>What about a wheat berry salad? I guess it isn’t all veggie, but I really like this recipe. I had something similar as a side dish at a restaurant in Albuquerque last month, and went looking for a recipe as soon as I got home. I got the wheat berries at a local co-op (our grocery store didn’t have them). You can also add feta cheese to this (low fat for the crowd you are looking to please). You could also use dried cranberries instead of cherries if you wanted (but don’t use Craisins… they are almost all sugar…):</p>
<p>[Wheat</a> Berry Salad Recipe : Ellie Krieger : Recipes : Food Network](<a href=“http://www.foodnetwork.com/recipes/ellie-krieger/wheat-berry-salad-recipe2/index.html]Wheat”>http://www.foodnetwork.com/recipes/ellie-krieger/wheat-berry-salad-recipe2/index.html)</p>
<p>The thing about veggie platters is that many of the veggies–carrots, broccoli, cauliflower are so much better if they are blanched. You can blanch them and put them in their individual ziplock 2-3 days ahead. Make a low cal dip and (love the turkey pics)
add the cukes and celery and lettuce. Very nice and I am no doubt going to do this myself!</p>
<p>My favorite…could eat it daily: [Asian</a> Slaw with Ginger-Peanut Dressing l Once Upon A Chef](<a href=“http://www.onceuponachef.com/2011/03/asian-slaw-with-ginger-peanut-dressing.html]Asian”>http://www.onceuponachef.com/2011/03/asian-slaw-with-ginger-peanut-dressing.html)</p>
<p>The only mod I make is to cut back on the sugar</p>
<p>Homemade pickled beets.</p>
<p>I had wonderful carrot salad in Paris purchased from the food section of a high-end department store. It was so good I looked at the ingredients so I good make it at home. It was just
grated carrots (thin slivers about an inch long)
lemon juice
parsley
olive oil
balsamic vinegar
salt and pepper</p>
<p>The dressing was more lemon juice, just a little oil and vinegar. The salad was so light and refreshing and a little different.</p>
<p>Steam string beans until they are bendy. Brown some chopped garlic in a little oil. Place string beans into the pan and stir; add some soy sauce.</p>
<p>Serve at room temperature.</p>
<p>(If you are making a lot and don’t have a pan that’s big enough, you can put the string beans into a bowl and pour the garlic, oil, soy sauce over it and stir.)</p>
<p>Our Thanksgiving menu usually includes a green salad with dried cranberries, toasted pecans, pear slices, goat cheese, and a vinaigrette made with a wheat beer reduction, balsamic vinegar, garlic, and Dijon mustard. Very festive and tasty, low carbs, good protein.</p>
<p>Lately, though, we’ve been enjoying a green salad with diced beets, pears, toasted pecans, blue cheese, and a fig-balsamic vinaigrette, and we may substitute this salad for our traditional cranberry salad this Thanksgiving. This would also work well with goat cheese substituted for the blue cheese.</p>
<p>Either salad could be served with the cheese as an optional side topping if some people thought the cheese too “fattening.”</p>
<p>Really simple: asparagus, salted, sprinkle olive oil on a pan and roasted them in oven until tender. You can eat them hot or cold. If the regular oven is being used, I just stick them in my toaster oven.</p>
<p>Grilled veggies served on a platter, with dip like humus or others as desired has always been a great hit at our parties. I actually prefer it over casseroles. You could make a grilled veggie or chopped salad. Yum!</p>
<p>I agree with HI mom -love grilled veggies </p>
<p>You could also do a grilled or steamed asparagus with some kind of sauce on the side for dipping like a garlic aioli</p>
<p>[Cowboy</a> Caviar - Tablespoon](<a href=“http://www.tablespoon.com/recipes/cowboy-caviar/03a0cd18-f6d9-4664-8815-0631e3edffc0]Cowboy”>Cowboy Caviar Dip Recipe - Tablespoon.com)</p>
<p>Toss brussel sprouts, mini carrots and sliced onions in a little olive oil and kosher salt then roast. They are like candy, people can’t stop eating them. It is hard for them to last long enough to make it to the table. They are great at room temp. or hot.</p>
<p>If you like garlic you can add garlic as well, either roasted cloves or some garlic powder. </p>
<p>Before preparing them this way, I never enjoyed brussel sprouts and never would have thought to eat them.</p>
<p>How about this…it is served cold.</p>
<p>Mexi-Corn Salad</p>
<p>3 cans whole kernel corn (48 oz total) drained
1 medium red onion chopped
1/4 cup green pepper chopped
1/4 cup red pepper chopped
1 Tbs chopped parsley
1/4 cup yogurt
1/4 cup chicken broth
2 Tbs red wine vinegar
1/2 cup mayo (I use reduced fat…but NOT fat free)
Salt and pepper to taste.</p>
<p>Mix veggies and chill.</p>
<p>Mix remaining ingredients and then mix with veggies.</p>
<p>Chill.</p>
<p>Isn’t corn a traditional Thanksgiving food? This salad is really good, easy to make, and IS served cold. I would suggest mixing the dressing part and putting it on the veggies right before you leave your house.</p>