Can anyone suggest good salad recipes that I can make for a barbecue this weekend?
Ruby Shoes asked:
Something different to your normal green salad…
This entry was posted on Saturday, May 8th, 2010 at 3:16 am and is filed under BBQ Talk. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
November 7th, 2008 at 8:54 pm
if youre talking about a greens salad…try one with a fruit and nut combo, like madarin and almond, or pineapple and walnut. the fruits sweetness compliments barbeque nicely. or make a coleslaw with pineapple and sunflower seeds…mmmmm!
November 10th, 2008 at 11:12 am
Corn Salad
Cooked corn off the cob or a bag of frozen corn
1-2 cans of black beans, drained
1 cup of salsa, vary depending on the amount of corn and beans you use
cilantro
Mix all together and chill. Serve cold.
** This is how my friend served it at a picnic. When I made it I also had chopped onion, green pepper, and cucumber pieces cut small like the size of the corn and beans. You can really add any fresh veggies you want.
It is a great alternative to a lettuce salad.
November 13th, 2008 at 2:56 am
Why don’t you do a basic salad but add some nuts in it for a bit of crunchy-ness and/or a separate tomato/mozorrella salad with loads of black pepper………. mmmmmmmmmmmm.
November 15th, 2008 at 7:10 pm
When I do a barbeque I usually make a green pepper salad. Basically cook some tomatoes and green and red peppers under the grill until the flesh is soft and the skin is peeling. Peel of the skins. Chop the tomatoes into quarters and the peppers into strips. Place in a bowl and marinade liberally with olive oil and vinegar and some thinly sliced onion (red is best) leave to chill in the fridge for a couple of hours before serving.
November 16th, 2008 at 3:43 pm
Cauliflower salad:
1 head cauliflower, cut into florets
1 head of lettuce torn into bite size pieces
6 green onions, chopped
1/2 pkg bacon, cooked until crisp and crumbled
1/2 cup shredded Parmesan cheese
1/2 cup chopped celery
1/2 cup green pepper, chopped
In a large bowl, layer the lettuce, then cauliflower, then onions, then celery, then green peppers. Sprinkle the cheese and bacon over this. Then spread 1 cup of mayonnaise on top of this, sprinkle 1 tbsp of sugar on top. Let stand for at least 2 hours, just before serving, toss all together.
Seven Layer Salad:
1 head of lettuce
1/2 cup celery chopped
1/2 cup grated carrots
1 bunch green onions, chopped
2 cups frozen peas (do not thaw)
1 cup mayonnaise
2 tbsp sugar
1/2 cup grated cheddar cheese
1/2 pkg bacon, cooked and crumbled
Layer the first five ingredients in a 9 x 3 glass baking dish, or in a trifle bowl. Spread on mayo, sprinkle on the sugar, cheese, and bacon. Cover tightly with foil, and leave in the fridge overnight. Serve
November 19th, 2008 at 1:56 pm
boil some new (salad) potatoes, drain. Whilst still warm add olive oil, lemon juice, chopped avacado and torn basil leaves, season to taste. Put lid back on and shake, serve lukewarm
November 22nd, 2008 at 12:47 pm
Here’s a recipe for ‘Texas Slaw’ – different twist on Cole Slaw and is soooo good!
INGREDIENTS
1 (16 ounce) package coleslaw mix
1 (7 ounce) can Mexican-style corn, drained
1 cup shredded Cheddar cheese
2 fresh jalapeno peppers, seeded and chopped
1/2 cup chopped fresh cilantro
1 cup Ranch-style salad dressing
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon garlic powder
1 lime, juiced
DIRECTIONS
In a large bowl, toss together the coleslaw mix, corn, Cheddar cheese, jalapeno and cilantro. In a separate bowl, stir together the Ranch-style dressing, cumin, coriander, garlic powder and lime juice. Pour over the coleslaw mixture, and toss to coat. Serve right away, or refrigerate until serving.
November 24th, 2008 at 1:31 am
MEAT SALID BOWL
1/4 c diced onion
1 small head of lettace
2 tomadoes
2 c cooked can peas
1/4 c sliced stuff olives
1 c cooked meat cut in strips
1 teaspoon salt
1 c french dressing
seperate the onion rings -break the lettace in bite size arrange veg# and meat on lettace sprinkle with salt add dressing toss lightly
November 27th, 2008 at 10:18 am
Pasta salad is always a winner at bbq’s.
Just get you some garden rotini and cook it done, but not mushy. Cube up your favorite cheese, add fresh brocolli, black olives, diced red onions, cherry tomatoes, and a good brand of Italian dressing and the secret ingredient is lemon pepper seasoning. Toss together and have some extra Italian dressing handy if it drys out later in the day an d just add and toss again to refresh it. Your guests will love it.
November 29th, 2008 at 5:37 pm
i usually do a garlicy pasta salad, cook some tri coloured pasta, add some drained and rinsed capers, shredded basil, parmessan cheese, rehydrated sun dried tomatoes cut up, and 4 -5 garlic pieces cut up. toss together then add some olive oil to coat. add more olive oil later before serving if it looks dry.
November 30th, 2008 at 7:25 pm
Bacon and avocado salad
1 avo
3 streaky bacon rashers
1 medium potato
Lettuce mix (rocket works well)
6 cherry tomatoes
Oive oil
Balsamic vinegar
Grill the bacon until crispy, peel and cube the potato, boil for 15mins and wait until cool. Chop the tomatoes in half. Mix all the ingredients, and season with oil and vinegar.
December 2nd, 2008 at 4:52 am
Ingredients: Greek yogurt, mint sauce(3 or 4 tsp), finely chopped into small dices: Lettuce, cucumber, yellow pepper, tomato and cheese. (you can add more vegetables if preferred)
Mix the mixture together into a bowl with the yogurt and mint. But make sure there is a balance between the yogurt and the salad.
December 3rd, 2008 at 4:50 pm
This salad is really good.
Cucumber Salad
4 1/2 Cups sliced cucumber
dressing
1 Cup Sour Cream
3 TBSP Sugar
1 1/2 tsp Salt
2 TBSP vinegar or lemon juice
1/2 medium onion grated (it must be grated)
Mix the dressing and then toss with the cucumbers.
Very very yummy
December 5th, 2008 at 12:52 pm
The Old Farmer’s Almanac has some really good recipes, and this one is really delicious. i added some goat cheese to it when i made it and everyone loved it! good luck.
Another good salad:
mixed greens
chopped dried dates
bleu cheese crumbles
olive oil, balsamic vinegar, salt and pepper
toss ingredients together.
December 8th, 2008 at 12:03 pm
You need Half a water melon (serves 6) 2 red onions, red radish (8-10) feta cheese, half a clove of garlic and fresh parsley.
Soak a chopped red onion & garlic in some olive oil and cider vinegar S&P. Slice the radish (roughly, its a rustic salad). Take your chilled water melon and chop the flesh into bite size chunks…place in salad bowl add the radish and the marinated onions with oil and vinegar. Finally add the feta in chunks and fresh parsley.
I’ve also added chunks of pickled beetroot which is nice:)
December 11th, 2008 at 12:49 am
INGREDIENTS
* 10 cups torn mixed salad greens
* 1 cup chopped red apple
* 1 cup cubed Cheddar cheese
* 1 cup chopped walnuts, toasted
* HONEY DRESSING:
* 2/3 cup honey
* 2 tablespoons cider vinegar
* 1 teaspoon celery seed
* 1 teaspoon ground mustard
* 1 teaspoon paprika
* 1 teaspoon lemon juice
* 1 teaspoon grated onion
* 1/4 teaspoon salt
* 1 cup vegetable oil
DIRECTIONS
1. In a large salad bowl, combine the greens, apple, cheese and walnuts. In a blender or food processor, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.
December 11th, 2008 at 5:36 am
Beetroot is in season now, you could buy it raw and cook it yourself or simply buy it ready prepared.
Anyway, it is a great salad ingredient and makes a splash of colour on the plate
1lb beetroot, chopped
55g/2oz sunflower seeds, toasted
Juice and zest 1 orange
2 tbsp chopped fresh parsley
Salt and pepper
Even simpler is beetroot mixed with greek yoghurt that has been seasoned with S & P and lemon juice.
Hope the weather holds for you and you enjoy your day.
December 12th, 2008 at 7:46 am
Home made Coleslaw (Carrots, Cabbage & Shallots)
New Potato, Avocado & Cress
Spinach, Watercress, Rocket, & Herbs
Asparagus, Broccoli, Green Bean, Courgette & Pea
Penne Pasta, Grilled Peppers, Chilli, Sundried Tomatoes & Basil
December 15th, 2008 at 7:13 am
Try greek salad, i’ve made it before its easy and delicios.
I’m not sure of the recipe but type it into a search engine and it should be easy to find
hope that helps you, good luck with the BBQ.
December 17th, 2008 at 6:33 am
I make one with water melon, feta cheese, thinly sliced red onions and mint. You can add black olives to it as well. Drizzle with a good olive oil and a squeeze of lemon.
Another good one is beetroot, orange, red onion and cucumber on a bed of mixed leaves. Make a dressing with walnut oil and a squeeze of fresh orange juice. Scatter walnut halves over before serving.
Chill them before serving.
December 18th, 2008 at 11:03 pm
Waldorf salad?
December 19th, 2008 at 4:20 am
Here is something we do get the baby potatoes (we like the reds) you know the really small ones.
Boil them until fork soft
Drain off the water and pour in about 1-2 oz of Olive Oil
Make sure the barbie is hot,
Dump the cooked potatoes on the barbie, IT WILL FLARE UP so be careful.
Brown the on the barbie move them around a bit so that they are all browned.
Remove from the barbie and put in a bowl
Mix in a Creamy Garlic or Ranch style salid dressing you want the extra thick kind, add some chives and bacon bits.
This may be served either hot or cold
December 20th, 2008 at 11:05 am
1/2 teaspoon ground cumin
Salt
3 cups chopped rotisserie chicken,
2 limes, quartered
1 small head iceberg lettuce, shredded
One 15.5-ounce can black beans, rinsed
1 cup grape tomatoes, halved
3/4 cup chopped cilantro
1 1/2 cups shredded cheddar cheese (6 ounces)
2 avocados, thickly sliced crosswise
1. In a small bowl, combine the cumin and 1/2 teaspoon salt. Place the chicken in a medium skillet over medium-low heat. Sprinkle with the cumin-salt and juice from 2 lime wedges and heat through, about 5 minutes; set aside.
2. Place the lettuce in a large salad bowl. Season with salt and the juice of 2 more lime wedges and toss to combine. Scatter the chicken on top, then the beans, tomatoes, cilantro, cheese and avocados. Season with the juice of the remaining lime wedges and toss to combine.
December 22nd, 2008 at 6:25 pm
I’m confused….
Why barbeque salad?
December 24th, 2008 at 6:13 pm
If you have veggie friends coming, or even if you don’t, try making a bean salad.
You need:
500g dried white haricot or cannellini beans
1 carrot
1 stick of celery
1 onion
2 bay leaves
2 heads of garlic (yes, two)
1 sprig rosemary
2 lemons
1 crumbled dried red chilli or 1 teaspoon crumbled chilli flakes
extra virgin olive oil
sea salt and freshly ground black pepper
Clean the beans and then soak them overnight. I know it’s a pain, and if you don’t have time then just get up early int he morning, clean them and then bring them to the boil in lots of unsalted water, then turn off the heat. When the water has cooled down, they are rehydrated enough to cook with. If you fail these steps, you’ll get bad indigestion. You can do this stage in advance and only cook them when you’re getting the barbecue set up.
Peel the onion, clean the celery, clean and peel the carrot, cut one of the heads of garlic into two. Drain the beans and place them in a clean saucepan. Cover them well with water, add the vegetables and garlic and bay leaves and bring to a boil, then simmer gently for around 90 minutes. By the end of that time the beans should be soft. If not, keep simmering until they taste right. Drain them and put them in a pyrex bowl. Throw the boiled onion/carrot/celery/garlic/bay leaves away, their work on this planet is done. You could do this stage in advance as well, but I find it helps if the beans are hot for the next bit to work.
Next, finely chop the spears from the sprig of rosemary – I mean, really finely, you don’t want bits of rosemary in your teeth. Finely chop three garlic cloves from the until now unused head of garlic. Bring a cupful of the olive oil to the heat and add the rosemary, garlic and chilli. Fry until the garlic is pale golden. If it goes dark brown you’ve burned it and it will be bitter. You just want to flavour the oil with the rosemary and garlic. If you like anchovies, now would be a good time to add three or four, letting them melt into the hot garlic, herby oil.
Pour this hot oil over the drained beans and mix thoroughly. Squeeze the lemons over as well. For extra lemon, grate the zest. Mix it all in so that the beans are thoroughly infused with garlicky, herby oil and lemon juice.
Season well or it won’t taste of anything much. Serve.
Even hardened steak fans will go for this. A kick-ass bean salad.
December 25th, 2008 at 5:28 am
chilli lime salad – really good with barbecues!
Ingredients
1 Cucumber
2 red radishes
2 small carrots
1 green courgette
1 yellow courgette
1 red pepper
1 yellow pepper
half a Chinese cabbage (also called Chinese leaf)
12 mangetout pods
12 Green beans
4 Spring onions, finely sliced on the diagonal
4 large red chillies, finely sliced
200g fresh bean sprouts
50g garlic chives, cut into 2 cm lengths
8 tbsp chopped coriander
a small bunch of Vietnamese mint leaves, (optional)
For the lime chilli dressing:
Half tsp dried chilli flakes
2 pinches of freshly ground black pepper
100ml strained lime juice
2 tsp coconut vinegar or Japanese rice vinegar
25ml Fish Sauce
25ml sugar syrup, (or 3 tbsp sugar)
3 drops Sesame oil
25ml Olive oil
Method
1. Cut all vegetables into fine julienne strips and mix in a large bowl.
2. Mix the Lime Chilli dressing ingredients together in small bowl.
3. Add the spring onion, sliced red chilli, bean sprouts, garlic chives, coriander and Vietnamese mint leaves to the sliced vegetables and toss well to combine.
4. Just before serving add the Lime Chilli Dressing to the salad and toss to combine.
mozarella & beetroot
Ingredients
4 unpeeled beetroot, leaves trimmed
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil, plus extra for drizzling
handful of mizuna or rocket
4 pieces buffalo mozzarella
salt and fresh ground black pepper
Method
1. Put the beetroot in a saucepan and cover with water. Bring to the boil, then simmer for 40-50 minutes until tender. Remove from the heat and leave to cool in the liquid.
2. When the beetroot are cold, remove from the liquid with a perforated spoon. Reserve the liquid.
3. Peel the beetroot and reserve the skin. Slice the flesh thinly and put in a bowl. Sprinkle with 2 teaspoons of the red wine vinegar and 2 tablespoons of the olive oil. Season with salt and pepper and leave to marinate.
4. Make the dressing by putting the beetroot peelings in a food processor along with 2 or 3 tablespoons of the beetroot cooking water, 2 teaspoons of vinegar and 2 tablespoons of olive oil. Process to a smooth purée, then scrape the mixture into a bowl. Whisk in the remaining 2 teaspoons of vinegar, the remaining 2 tablespoons of oil, salt and pepper. Leave to stand.
5. Put the salad leaves in a bowl and toss with just enough vinaigrette to coat.
6. Arrange the leaves and the beetroot slices around the edge of a serving plate, alternating the leaves and the beetroot. Place the mozzarella in the centre. Drizzle the mozzarella with olive oil.
7. Sprinkle with several grindings of black pepper, spoon over the beetroot dressing and serve.
szechuan salad
For the salad
1/2 iceberg lettuce
100g baby spinach leaves
90g mint leaves
40g Spring onions, shredded
Salt
crushed Szechuan peppercorns
For the dressing
5 tbsp extra virgin olive oil
60ml Malt vinegar
2 tbsp light soy sauce
1 garlic clove, finely diced
1 tsp white sugar
Method
1. Remove the leaves from the lettuce and wash well. Tear into large pieces.
2. Put the leaves in a large bowl and add the spinach, mint and spring onion. Refrigerate, covered, for 1 hour.
3. Place all the ingredients for the dressing in a small bowl and stir to combine.
4. To serve, pour the dressing over the chilled salad leaves and toss well. Arrange on a platter and sprinkle with salt and Szechuan pepper.
DEFINATELY THE BEST SALAD EVER…
Nigellas watermelon/feta salad
Ingredients
1 small red onion
2 limes, or more, depending on juiciness
1.5kg watermelon, ripe and sweet
250g Feta cheese
1 bunch flat-leafed parsley, fresh
1 bunch Mint, chopped
4 tbsp extra virgin olive oil
100g pitted black olives
1 pinch Pepper
Method
1. Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pickness in the onions and diminish their rasp. Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
2. Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths are not my strong point).
3. Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl.
4. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
5. Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime. Hava Negila! The taste of Tel Aviv Sunshine!
December 26th, 2008 at 5:17 pm
Theres usually plenty of proteins at a barby, but you do need some carbs! Cook some pasta, chop some mixed peppers and onion and mix in with mayo.
Home coleslaw, finely sliced or coarsely grated white cabbage, carrots and onion – try it in vinigarette for a change
Or fruit-slaw, adding apple, nuts and sultanas to it.
Slice tomatoes thinly and sprinkle with chopped spring onions, olive oil and black pepper, then add torn basil leaves just before serving
Have some interesting things to sprinkle on, like crispy fried onions, bacon bits, cheese cubes or croutons (bought if you like) and some nice dressings – blue cheese, ranch, French, Thousand island, etc.
Cooked rice, add saffron or tumeric to the cooking water to make it yellow and add mixed red and green peppers diced.
cook mushrooms in garlic butter, sprinkle with chopped parsley – yummy!
Grill some corn-on-the-cob serve with melted butter
New potatoes cooked and diced, cooked peas and chopped onion in mayo for potato salad
Hope you have a great time!!
December 28th, 2008 at 2:09 pm
The secret to salad success: aim for contrasting textures and flavors. Vary hot and cold items–like grilled chicken breast on a Caesar salad. Combine sweet and acidic, hot and sour, chewy and crisp. Take advantage of the availability of fresh seasonal fruit which adds vibrant color to summer salads. The possibilities are like the long stretches of summer days themselves: seemingly endless.
Blackberry Spinach Salad
INGREDIENTS
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)
DIRECTIONS
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.
Sweet and Tart Strawberry Salad
INGREDIENTS
1 1/2 pounds fresh strawberries, rinsed and sliced
2 1/2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
DIRECTIONS
In a large bowl, toss berries with sugar and let stand at room temperature for 10 minutes.
In a small bowl, combine the vinegar and pepper. Pour over berries and toss to coat. Divide berries among 4 serving bowls and serve. Enjoy!
Spinach Cantaloupe Salad with Mint
INGREDIENTS
4 cups fresh spinach leaves
1 cup sliced cantaloupe
1 cup sliced avocado
1/2 cup diced red bell pepper
2 tablespoons chopped fresh mint leaves
1 tablespoon mint apple jelly
1 1/2 teaspoons white wine vinegar
3 tablespoons vegetable oil
1 clove garlic, minced
DIRECTIONS
Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint.
Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve.
Blueberry Walnut Salad
INGREDIENTS
1 (10 ounce) package mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
DIRECTIONS
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
January 1st, 2009 at 12:03 am
Mixed bean salad.
Tin of sweetcorn, tin of chick peas, fresh peas (or tinned at a push), bunch of spring onions (chopped up), sugar snap peas, chopped up. Mix these all together and then stir in mint sauce. It’s refreshing, filling and healthy and flexible! You could also stir in a tin of red kidney beans for the colour impact!
Not a lettuce leaf in sight!
January 3rd, 2009 at 2:17 am
Greek Village Salad (for you and Ben) Very quick and easy
1 cucumber – cut into chunks
1 large beef tomato – cut into chunks
1 onion – cut into small chunks
black olives
packet of feta cheese – cut into small chunks
Mix all together.
Add a generous swirl of good olive oil
Sprinkle of fresh or dried oregano & black pepper.
Mix again.
January 5th, 2009 at 6:12 pm
Try adding sweet potato. You could also sprinkle parmesan shavings. Use lots of rocket leaves and coriander leaves too.
January 8th, 2009 at 5:59 am
I like a greek salad, tomato, lettuce, olives, good quality feta cheese, cucumber (optional in a greek salad) and red onion drizzled with good quality olive oil and you can also spice this up by adding a few red jalapeno or piquante peppers (both sweet and hot!) this will go with many bbq meats ie steak, chicken or pork but can be enjoyed just as much as a meal in itself with some warm crusty bread! Perfect for all the diners in one go!
January 10th, 2009 at 5:53 am
For me, which I agree is a very individual choice, I would like crispy lettuce, salad cream, radishes, tomatoes, sliced raw carrot, cold broad beans, boiled egg slices, spring onions, melon slices, and whatever else turns you on!
I also like cucumber in vinegar (though this takes preparation time), crinkled beetroot and shallots (alternatively picked onions).
I’m already salivating before you add the barbecued meat and/or fish(yes, barbecued haddock, hake (even salmon is delicious) and very different for many people.
Depending on your location you may have/want to choose alternatives to the above but they are some of my favourite salad foods.
I nearly forgot to put new potatoes in the oven, or even jacket potatoes if possible, to provide some delicious “light bulk(a contradiction in terms) for the party goers.
I’m sure something important has been missed out but just typing in the above has left me very tempted. I invited to the barbecue I will bring a bottle or three of whatever YOU like.
Very best wishes for a good party!
Nice to hear from you
Chris
January 10th, 2009 at 12:06 pm
here are 3 different salad 1)mix veg and rice salad, i cup rice, cook & drain, 1 cup frozen veg, like peas, corn, green beans. boil and drain, half cup grated coconut, casho nets or other nuts chopped, I lemon, green coariander leaves, wash & chopped. few green chillies, deseed and choped, curry leaves, few, black peper powder, whole zeera,colongji and muster seed half tea spoon full of of each. 4 table spoon olive oil
heat oil in a wok,add whol zeera, clonji, mustere seeds in it.when started to flop add, boiled rice and veg, then add cury leave, then all the nuts as well as choped green corriander leaves, chillies.Remove from fire, lastly mixed lemon or lime jucce, your salad is ready.use hot or cold.
. (2 ) there is also 3 beans salad, take different kind of beans, (you can get tinned ready cooked or boil freah bean but it will take time to do so and must to cook each beans sepearty, drain and then mixed all togather, add lemon jucie, black pepper powder, chat masala from india grocery shops and choped green coriander leafes.
3) grate carrots add lemon juice, green chillies. mix well. I hope you will like these.enjoy your Bar b quee
January 11th, 2009 at 8:47 am
ok try this….get some rocket lettuce, chop up some tomatoes and some watercress and spinach and add some feta cheese cubes and apple…..with a drizzle of olive oil and some french dressing, i promise that you’ll love it….i do this salad all the time and my guests enjoy it, make sure the apple and cheese are cut into moderate sizes, serve with anything you want
January 12th, 2009 at 10:51 pm
So many different colours and flavours for you to try!
I had a big BBQ party last year and had:
Bowl of mixed salad leaves
Potato and chive salad
Couscous and roasted vegetable salad
Coleslaw
Tomato and red onion salad
Waldorf Salad
* * * * *
Mixed leaves – simple just buy bag of favourite mixed salad, we like herb salad for it’s taste.
Potato Salad – boil new potatoes (can be with skin if you don’t have time to peel) until tender, drain and leave to cool. Mix with mayonnaise adding 2 tablespoons of water to the mayonnaise if it’s too thick add generous bunch of finely snipped chives or spring onions for colour and taste.
Couscous & Veg Salad – chop red/green/yellow peppers into bite sized chunks, cube aubergine into 1 inch cubes, chop courgette into similar size pieces. Put into baking tin, season with salt and fresly ground black pepper add three cloves of finely crushed garlic, tablespoon of dried herbs or two tablespoons of fresh thyme leaves if you have it, and a good drizzle of olive oil. Put in oven at Gas 6 for 15 minutes, then add handful of cherry tomatoes cook for further 30mins. Make up some couscous according to packet instructions, add a veg stock cube to the liquid for flavour. When couscous is ready, add the cooked veg, mix well add juice of a lemon and season to taste.
Coleslaw – ready made from supermarket is fine. Or shred 1/4 white cabbage, grate 1 carrot sprinkle 1/2 tsp of salt over and rub this into the vegetables. This removes excess juice from veg which makes the coleslaw watery. Drain the veg in a sieve. Put in a bowl and add juice of 1/2 lemon and some mayonnaise to mix, finely chopped parley can be nice too.
Tomato Salad – slice vine ripened tomatoes (these taste better) and place in a layer in a dish and some sliced red onion rings, carry on building layers in dish of tomato and onion. Season with salt and freshly ground pepper, pour over some home-made olive oil and lemon juice dressing made with wholegrain mustard or choose a french vinagrette.
Waldorf Salad – cube mild cheddar cheese, sticks of celery, red apple (no need to peel), and add some broken up walnut halves. Add 1 tbsp lemon juice and mayonnaise to mix.
There are many salads you can make with different colours and vegetables. Rice salad, sliced cucumber, tinned sweetcorn, beetroot all make good salads. Choose things that you know you like to eat, chances are others will like it too.
If you are pushed for time many supermarkets have a good range too.
Have fun with your bbq, I’m sure it will be a success!
January 14th, 2009 at 7:36 pm
I’ll second what Veronica said!!
January 17th, 2009 at 8:17 am
i made my own caesar type one the other day it was:
- one whole iceberg lettuce
- about 30 halfed cherrry tomatoes
- two large handfuls of chopped fresh basil
- about 8 chopped spring onions
- some homemade croutons (not sure on proper method i just toasted heavily then cut into squares)
- and finally three cooked chicken breasts sliced into strips
serve with caesar dressing or your own favourite. This receipe will serve many people and you need a large bowl.
(It was very good i must say not meaning to blow my own trumpet)
January 17th, 2009 at 5:12 pm
Well you must have some quite good ideas after all the recipes that are listed here, the one I lie is:-
1/2 white cabbage finely sliced
sliced button mushroom
1/2 mild onion diced small
8 radishes sliced
pepper, salt, vinegar, olive oil for dressing,
apple and sultanas can be added if liked,
it is quite simple but is always popular when I have used it.
Hope you enjoy yourself, I have answered this question so I can keep the recipes in the my answered section so thanks everyone.
January 19th, 2009 at 12:44 pm
add unusual ingredients like chopped apples, grapes, sweetcorn and coloured peppers, variety of colour makes a salad way more interesting!
Try some tuna or bacon, crutons make the texture more interesting too!
January 20th, 2009 at 2:34 am
I had a barbie last night and made a Greek salad and a tuna nicoise salad, you should be able to find recipes on google x
January 22nd, 2009 at 12:12 am
potato salad boil new potatos when cold cut into 1 inch cubes hard boil eggs cut them into cubes had to the potatoes mix mayo and some double cream together and put into the potatoes and eggs sprinkle with a little chilli powder.
anothe one is a tin of sweetcorn drain the loquid off and add the same mayo and double cream. at least they wont go home hungrey.then there is a green salad. you can do stuffed eggs boil eggs till hard when cold half them take the yokes out mix them with a little chilli powder ginger and cream. them put the mix back into the half egg
January 22nd, 2009 at 2:34 am
American Ranch Style salad. you can get it at asda/walmart. It is v tasty! and looks the dogs if you know what i mean!
also you could make your own salad, dice up lettuce into small strips, and cucumber (cut off the outer green skin to look more of a toff) and spring onion, thinly sliced cerely and some cherry tomatoes. add some lemon juice and a few garlic herb crutons….
just some ideas!
have fun!
January 25th, 2009 at 12:54 am
Here’s a salad even the kids want to eat.
400 gr (1lb) of broccoli, Brussels sprouts or green cabbage.
(or a mix of the 3) finely chopped.
50 gr (2 oz) dried apricots – cut into small cubes.
25 gr (1 oz) coarsely chopped almonds. (leaving their skin on will be OK)
1 bunch of parsley. finely chopped.
2 oranges, finely cubed
Juice of 1 orange.
Mix all ingredients and eat the salad as freshly made as possible.
Enjoy.
January 26th, 2009 at 12:45 am
BBQ some pineapple rings. Yummy!