This document provides recipes for side dishes to accompany a Labor Day cookout. It recommends a butternut squash and apple waldorf salad made with yogurt and mayonnaise dressing as a lighter alternative to potato salad. It also suggests grilled curried shrimp skewers served over a refreshing salad of diced watermelon and avocado as either a side or light main course. The recipes include instructions and nutrition information for the butternut squash and apple waldorf salad and curried shrimp kebabs with watermelon-avocado salad.

1. 8 – THE DERRICK. Thursday, March 26, 2009
We know you’ve got the grill-
ing part of your Labor Day cook-
out covered. So rather than mess
with that, we’ll offer up some deli-
cious sides that will complement
whatever else you have on the
menu.
Start with the salad. In place of
the classic potato salad, we created
a squash and apple lookalike. The
inspiration for this was the Waldorf
salad, which dresses a mix of
chopped apples, celery and wal-
nuts with a mayonnaise dressing.
We kept all of that, but lightened
the dressing with yogurt and added
squash and plenty of fresh herbs.
Next up, round out your meal
with some seafood. We grill up
some curried shrimp kebabs and
serve them over a salad that is one
part guacamole, one part fruit sal-
ad. The combination of chopped
watermelon and avocado is sur-
prisingly refreshing and delicious.
It’s a fine side, or even a lighter
main.
Butternut squash
and apple waldorf salad
Start to finish: 25 minutes
Servings: 6
1 pound butternut squash, peeled and cut into 1/2-inch chunks
1/2 cup plain Greek yogurt
1/4 cup light mayonnaise
2 tablespoons cider vinegar
2 tablespoons chopped fresh chives
2 tablespoons finely minced fresh rosemary
Kosher salt and ground black pepper
3 tart apples, such as Granny Smith or Jazz, cored and chopped
3 ribs celery, chopped
1/2 cup chopped toasted walnuts
Bring a large pot of salted water to a boil. Add the squash and boil for
5 to 7 minutes, or until just tender. Be careful not to overcook. Drain im-
mediately and spread on a rimmed baking sheet to cool completely.
Meanwhile, in a medium bowl, whisk together the yogurt, mayonnaise,
vinegar, chives and rosemary. Season with salt and pepper. Gently stir in
the apples, celery, walnuts and cooled squash.
Nutrition information per serving: 180 calories; 80 calories from fat (44
percent of total calories); 8 g fat (1 g saturated; 0 g trans fats); 5 mg cho-
lesterol; 25 g carbohydrate; 5 g fiber; 12 g sugar; 4 g protein; 180 mg so-
dium.
Curried shrimp kebabs
with watermelon-avocado salad
Start to finish: 1 1/2 hours (30 minutes active)
Servings: 4
1 tablespoon olive oil
2 tablespoons red wine vinegar
2 tablespoons curry powder
16 ounces large raw shrimp, peeled and deveined
3 cups diced watermelon
2 avocados, pitted and diced
4 scallions, thinly sliced
2 tablespoons lime juice
Kosher salt and ground black pepper
20 ounces cocktail tomatoes
Torn fresh basil leaves, to serve
Pecorino cheese, to serve
In a medium bowl, whisk together the olive oil, vinegar and curry powder.Add the shrimp and stir to
coat. Refrigerate for at least 1 hour and up to 4 hours.
Just before you’re ready to grill the shrimp, assemble the salad. In a medium bowl, gently combine the
watermelon, avocados, scallions and lime juice. Season with salt and pepper.
Heat the grill to medium-high. Use an oil-soaked paper towel held with tongs to coat the grates with
oil.
Thread the shrimp onto skewers, adding a cocktail tomato every few shrimp. Grill for 3 to 4 minutes,
turning once or twice for even browning. Serve the shrimp and tomatoes over the watermelon and avo-
cado salad. Top with torn basil leaves and crumbled pecorino.
Nutrition information per serving: 400 calories; 190 calories from fat (48 percent of total calories); 22
g fat (3.5 g saturated; 0 g trans fats); 175 mg cholesterol; 30 g carbohydrate; 11 g fiber; 15 g sugar; 28 g
protein; 370 mg sodium.
FoodsFoods
to Serveto Serve
Maybe
What to make with your
Labor Day burgers and dogs
Burgers.
Dogs.
By ALISON LADMAN
For The Associated Press
Steaks.
some
sausages.