Some steamed vegetables (broccoli, cauliflower, sugar snaps, green beans, artichoke hearts, brussels sprouts, whatever looks good), chilled and dressed with some sort of dressing; Cardini's Caesar makes most things pretty palatable.

Fresh mango, cucumber/onion salad, rice salad, pea salad.

With chili and cornbread, all I need is a great big glass of cold milk, so I seldom have anything else.

However, rice of any kind would be good on the side, some kind of cold rice salad might be good or even one with some mixed fruit, add a little sweet to the spicy.

Annie

Lots of folks who don't care for green salad still enjoy coleslaw. If you're worried about fat content, you could cut the mayo with half lowfat yogurt.

If you've good corn right now, corn on the cob would go well with your meal.

Might he like a salad of sliced cukes, tomatoes and maybe red onions, just drizzled with wine vinegar & olive oil and sprinkled with minced fresh herbs (or if he's a plainer eating person, simple salt & pepper?)

Carrot & raisin salad? If you make your chili spicy, the sugar in the raisins will help cool burning tongues.

I love Israeli salad. It is a chopped salad, and everyone has their own ingredients, but I like a mix of chopped cukes, tomatoes, corn kernals, bell peppers & red onion. Sometimes I toss in a bit of grain of some kind, which isn't authentic but I don't guess the IDF will come and get me for doing it. A little precooked couscous, bulger or quinoa...if I'm feeling like taking the time, some precooked wild rice for the color contrast. The dressing is simply fresh lemon juice & olive oil, in whatever proportions taste good to you. Sometimes some salt & pepper or minced, fresh herbs. Occasionally I use za'atar, or you might use any favorite herb/spice blend. The important thing is to have the vegetables be fresh, and of good quality and quite finely diced to as even a size as you can manage. I think the tartness of the lemon & olive oil dressing would pair nicely with your chili and corn bread. And since it doesn't involve lettuces, but the other ingredients will be familiar, you might get him to give it a go.

Oh, the Israeli salad is fine the next day, though softer in texture, but leftovers also make a nice addition to a batch of gazpacho if you're a fan.

We really like Ceasar salad and garlic bread with chili.... that crispy cool creamy garlicy crunchy thing is a great combination

Alexa

A simple plate of raw veggies would work too!

Deanna

I think Alexa has a recipe for a corn chip salad...made with fritos I think. I thought I had it saved but I don't....hopefully Alexa will check back in.

Why is it dads don't want to eat their salads?

Well, a side of cut, chilled, fresh watermelon night be nice.

I'd feel like I was missing something if I didn't have rice with chili but corn bread works as a good replacement.

You could have a side of freshly sliced peaches. I doubt your dad would like it but fresh basil on top of peaches is pretty good.

Not sure just how "non-adventurous" your dad is but the suggestions for cucumbers, tomatoes and lettuce sound really good to me. My dad loves that stuff and calls it Greek salad.

My Dad didn't like salads either and I don't particularly. I don't dislike them, I'm just apathetic.

Anyway, he loved cucumbers dressed with oil and vinegar or in that sour cream dressing that used to be so popular.

Annie

Chase mentioned this one - it is really good and I;ve even seen picky kids & dads demolish the whole bowl in minutes at a swim meet dinner

Frito Salad

Servings: 11

Ingredients:
1 (10 ounce) package prewashed and cut lettuce
1 1/2 cups shredded Cheddar and Monterey cheese blend
1 red onion, chopped
1 (15 ounce) can navy beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

Directions:
1. In a large bowl, combine the lettuce, cheese, navy beans, black beans, onion and tomatoes.
2. Add the corn chips and enough dressing to coat; toss and serve.

My mom makes this salad all the time and my super picky dad likes it.

Cucumber salad

1 cup sour cream
2 TBLSP lemon juice
3 TBLSP minced chives or 3 scallions
1 1/2 tsp. salt (or less)
1/8 tsp. pepper
3 thinly sliced cucumbers.

I always make this with lowfat sour cream and it is just as good. Can make half batch. Can add some other chopped veggies if you like. Chill for at least an hour.

Broccoli Cauliflower Salad

4 cups chopped broccoli and cauliflower
1/ cup chopped onion (or a couple of scallions)
1/4 cup peanuts
1/4 cup raisins
1 cup mayo and 2 TBLSP lemon juice
1/4 cup sugar, mix together and toss
8 slices cooked & crumbled bacon (optional)

When I make this, I use lowfat may mixed with some yogurt, and also just 2 TBLSP fake bacon bits instead of the bacon. I also use less sugar. What I am posting here is the classic recipe, but it tastes a tad too rich for me that way.

What about chili with corn on the cob for something crunchy instead of cornbread? And sauteed spinach for a green vegetable. Or you could throw spinach or zucchini in the chili for the green vegetable.

Chili is the star of the show when we have it for dinner. The only thing I want with it is homemade flour or corn tortillas and I want it topped with cheese and homemade salsa and maybe a little more chopped onion.

Ann

Potato Salad is our favorite with Chili & Corn muffins !!! Yum Yum !!! Diana55