Comments on: I am having a summer barbecue and i have no ideas for salds have you got any recipes?

By: Marguerite L

Marguerite L — Sat, 10 Jan 2009 17:37:27 +0000

How about a cole slaw?

Take a large cabbage, cut out the thick stem, cut the cabbage into quarters and then slice thinly. Place in a large bowl. Add thinly sliced and chopped sweet onions (two) a green pepper, deseeded and chopped into small pieces.
Mix well.

In a separate bowl whisk a cup of mayonnaise with the juice of a lemon, add salt and pepper to taste.

Pour the dressing over the salad and mix it in.

This makes a good accompaniment for just about any type of grilled meat or fish.

If you prefer something more eye-catching and flavorful, try a tomato/mozzarella/basil salad. Place sliced fresh tomatoes
on a large platter, top each slice with a knob of fresh mozzarella cheese. Add fresh whole basil leaves. Serve with balsamic vinegar and extra virgin olive oil.

By: kerry t

kerry t — Wed, 07 Jan 2009 08:52:05 +0000

i do a simple mozzerella salad. Very simple you just need mozzerella, tomatoes, basil, olive oil and black pepper.
Slice mozzerella and tomatoes and layer them so one slice mozzerella, one slice tomato and repeat add basil leaves as decoration then sprinkle with oil and black pepper.

By: catg182

catg182 — Mon, 05 Jan 2009 19:38:45 +0000

I always make three salads:

Pasta salad: Pasta with tomato pasta sauce, sweetcorn, spring onion, sliced sausage and chorizo, served cold.

Crunchy Salad: Green and red salad leaves, red and yellow peppers, grated carrot, sweetcorn, cucumber, cherry tomatos

Rice salad: Cooked rice, red pepper, spring onion, few tablespoons tomato pasta sauce.

have fun! x

By: mrhoppy22

mrhoppy22 — Sat, 03 Jan 2009 03:14:48 +0000

Steak chicken pork some nice bread and mushrooms and root vegetables I hate salad

By: mustang

mustang — Fri, 02 Jan 2009 16:34:53 +0000

Cool ‘n Creamy Cucumber Cucumber Salad

Ingredients
1 pkg. Cool ‘n Creamy Cucumber
1/2 cup mayonnaise
1/2 cup sour cream
3 Tbsp. Onion Onion™
1/4 cup milk
3 thinly sliced cucumber

Directions
Prepare Cool ‘n Creamy Cucumber as directed on package with mayonnaise and sour cream. Add Onion Onion™ and milk; mix well. Fold in cucumbers. Refrigerate 1-2 hours; serve cold. Makes 6-8 servings. For more great recipes

By: jojo

jojo — Thu, 01 Jan 2009 06:18:59 +0000

This is a great salad I ate at a bbq: cook pasta (the screw like type -sorry forgot the shape name), cut canned mushrooms into halves,. Dice into small pieces some red onion and red and green bell peppers.

Put the pasta in a bowl, add the above ingredients plus a can of drained corn and sweet peas. Add mayo, lemon, salt and pepper to season. Leave in the fridge and serve cold. Absolutely delicious…enjoy!

By: roza

roza — Wed, 31 Dec 2008 13:16:16 +0000

Nobody seems to have mentioned Potato salad yet. Boil some potatoes (new are good), cut into bit-size chunks and while still a little warm and combine with spring onions, maybe a little parsely, some mayonnaise/yoghurt/dressing and plenty of black pepper.

Crunchy mixed salad:
Crisp salad leaves of various types, sliced red and yellow peppers, cherry tomatoes (halved if you can be bothered), radishes (quartered or sliced), and carrots – it works well if you use a peeler to make them into ribbons – all tossed together. Possibly best not to dress the salad, just have dressing, oil, vinegar, salt and pepper available for people to use if they want it. Leftovers also keep better that way.

By: tica_nan

tica_nan — Wed, 31 Dec 2008 11:31:33 +0000

I take this to parties a lot, and it’s always the first empty bowl. (not because I don’t make enough LOL)

Pea Salad

Canned peas drained
minced onion
small cubed sharp cheddar cheese
mayo to moisten
splash of vinegar
tabasco to taste
Mix it up

By: mia

mia — Tue, 30 Dec 2008 00:37:19 +0000

My fave, I make this and keep it in the fridge for a couple of days, makes a great light lunch too: Cook cous cous (with stock rather than water) Roast (or griddle) 2 sliced Aubergines, 4 sliced courgettes, 2 quartered red onions. 1 red and 1 yellow pepper, After they are cooked place in a bowl with Olive oil, basil and sliced garlic, allow to marinate over night (I like to eat the Aubergine and courgette at this stage). Chop roasted veggies into quite small pieces, add to couscous, add 2 parts balsamic vinegar to one part good olive oil, add salt and pepper and toss all ingredients, add a couple of chopped vine tomatoes or a few halved cherry tomatoes. This salad is best made the day before. For a change instead of couscous you can use a combination of wild rice and puy lentils

By: Alisha J

Alisha J — Sun, 28 Dec 2008 12:51:01 +0000

What about noodle salad? You can cook the noodles, let them cool, add some Italian dressing and some chopped carrots or celery. It’s good!