I need a good recipe for a salad to bring to a bbq?

Answer 1

Tangy Cucumber Salad

2 small cucumbers thinly sliced
1 tsp salt, divided
1 med onion, chopped
2 med. tomatoes, chopped

1/4 cup cider vinegar
½ tsp ground mustard
1/4 tsp dried oregano
2 Tbs. oil
1 Tbs. honey
½ tsp celery salt
½ tsp dried basil
1/4 tsp garlic powder
dash cayenne pepper

Place cukes in strainer, sprinkle with 1/2 tsp salt and toss.
Let stand for 30 minutes.Rinse and drain well.

Place cukes in large bowl, add tomatoes and onions.

In a small bowl whisk together the remaining ingredients and pour over cucumbers and toss.

Cover and refrigerate for several hours.
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Almond-Orange Salad

3 heads romaine, washed, cleaned, veins removed, chopped
½ cup slivered almonds, lightly toasted
2 oranges, sectioned, reserve juice

Dressing:
¾ cup mild vegetable oil
1/3 cup cider vinegar
½ tsp. Dijon mustard
3/4 tsp. kosher salt, or to taste
½ tsp. black pepper, or to taste
¼ tsp. almond extract
Reserved orange juice from sectioning oranges

In large bowl, toss together lettuce and oranges. Mix dressing in jar by shaking, or in measuring cup with whisk. Dress salad greens/oranges and toss. Sprinkle on slivered almonds, toss again lightly. Serve immediately.
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Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette

1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon Dijon mustard
1 teaspoon champagne vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly cracked pepper
1 cup sliced (diagonally), hearts of palm
1 orange, segmented, white pith removed
1 cup baby spinach, washed and spun dry
1/4 cup thinly sliced red onion
Salt and freshly cracked pepper

Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use.
In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper.
In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.

--Emeril Lagasse
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Tossed Broccoli Salad
Yield: 8-10 servings

Salad:
2 lbs. broccoli (chopped)
1/2 lb. bacon, cooked and crumbled
2 c. shredded mozzarella cheese
1/2 med. red onion, chopped

Dressing:
1 c. mayonnaise
1/2 c. sugar
2-3 T. cider vinegar
salt
pepper

Mix broccoli, bacon, cheese & onion. Mix dressing ingredients, and add to broccoli mixture, tossing to coat. Refrigerate until ready to serve.
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Mock Bok Choy Cabbage Salad

3 oz ramen noodle soup mix - Oriental flavor
2 tbsp. sunflower seeds
1/4 cup cider vinegar
1/3 cup vegetable or canola oil
2 1/2 tbsp. sugar (splenda is ok)
1 bag coleslaw mix (with carrots)
1/4 cup sliced almonds
5-6 green onions, sliced (green and white separated)

Remove flavor pack from soup, set aside. Break ramen noodles into pieces and place on lightly greased baking pan. Add sunflower seeds, bake at 350ºF for 5-8 min or until toasted, stirring occasionally.

Whisk flavor pack, oil, vinegar and sugar in a jar until blended. Chill at least one hour.

Place coleslaw mix in a large bowl, add sliced onion bulbs (white part).

About 1 hour before serving, mix dressing into coleslaw mix. Place noodles around the outside edge of cabbage, top center with almonds and onion greens. (Makes a nice presentation, but for our family I just sprinkle all of the above on top).

(If you need a large quantity, use the big bag of coleslaw mix from Sams and doubled the other ingredients .)

This is an alternate dressing not using the flavor pack:
3/4 cup oil
3/4 cup sugar
1/2 cup cider vinegar
2 tsp. soy sauce
pepper to taste

Combine and chill before serving.

Answer 2

Fire And Ice Salad (Spicy Papaya Shrimp Salad) Recipe

Wonderful for warm summer days, this salad is cool and refreshing and will be a hit at your picnics. :)
4 cups cooked jasmine rice, chilled
1 lb cooked small to medium shrimp, peeled,de-tailed,and de-veined
2 papayas, peeled and diced
1 cup spicy picante sauce, your favorite
2-3 tablespoons honey, to taste
3 tablespoons pineapple juice
4 tablespoons fresh lime juice
1/2 teaspoon dried ancho chile powder
1/4 teaspoon ground cumin
2 tablespoons minced fresh basil
2 tablespoons olive oil
16 butter lettuce leaves

6 servings

1 hour 1 hr prep

In a ceramic bowl, combine the cooked rice, shrimp, and papaya.
In a separate small bowl, combine the picante sauce, honey, pineapple juice, lime juice, ancho, cumin, basil, and olive oil; whisk together well to make the dressing.
Pour the dressing over the rice mixture and toss well to coat.
Chill for 1 hour.
To serve, place butter lettuce leaves decoratively on a platter, place salad on the leaves, and serve.
Makes 6 servings.
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Apple and walnut salad

This refreshing, crisp summer salad provides the perfect accompaniment to a glass (or two) of chilled Spanish sherry.

For a tangier version, add a dash of lemon juice to the mayonnaise before mixing it into the salad

Serves 2
10 minutes preparation
Difficulty: Easy
Ingredients
1 large sweet green apple
3 tablespoons lemon juice
3 scallions, chopped
1/4 cup (1 1/4 oz) golden raisins
1 celery stalk, trimmed and chopped
2 medium cooked potatoes, peeled and chopped
8 walnuts, shelled
1 cup (8 fl. oz) mayonnaise
1 1/4 tablespoons chopped cilantro
Preparation

Peel, core and dice the apple. Sprinkle a little lemon juice to prevent discoloration and set aside.

Combine the scallions, raisins, celery and potatoes in a medium earthenware bowl.

Add the diced apple, walnuts, and mayonnaise, mixing thorougly. Sprinkle lightly with cilantro and serve immediately.

Answer 3

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 4

I have a great recipe for you, called "Sassy Chicken Salad." :) I found it on a card in the packaging of the canned chunk chicken breast sold at Costco.

I love this recipe because it's super easy, tastes delicious & refreshing, and is very healthy. I hope you like it!!

SASSY CHICKEN SALAD

1 can (10 oz.) diced tomatoes & green chiles (drained)
1/2 cup light/reduced fat mayonnaise
1 tablespoon honey
1 can (12.5 oz.) chunk chicken breast (I use Kirkland, the Costco in-house brand)
1 cup celery, thinly sliced
1 cup grapes, halved (any grape type is fine)
1/3 cup toasted pecans, chopped

In medium bowl, combine tomatos & chiles, mayo and honey. Then stir in chix, celery, grapes & pecans. Cover and chill. Serves approx. 6.

Answer 5

Mixed bean salads always go well - you can even buy cans of mixed beans (chick peas - otherwise known as garbanzo beans - kidney beans, northern beans, romano beans, etc. - remember to drain them unless they're in an oil/vinegar dressing already) Just add a can of straight cut green beans (drained), another of yellow wax beans (drained), finely chop some onion and toss with an oil/vinegar dressing, a bit of salt and pepper.

Answer 6

go to foodtv.com and check out recipes by Rachel Ray....I made an avocado cobb salad last week that was easy and everyone liked it...it had romaine lettuce, tomatoes, bacon, and a avocado dressing

Answer 7

two (2) heads of lettuce, one (1) onion (chopped) and a bottle of BBQ sauce (your choice)
1. shred the letuce
2. mix in the chopped onion
3. drench lettuce and onion in BBQ sauce
4. Enoy!!

Answer 8

macaroni salad (just keep cold)
Cook whole box of elbow mac.
add mayonnaise
sweet pickle (relish) cubes
salt
2-3 boiled eggs, chopped
sm-med onion finely chopped

can also use dill pickles instead of sweet.
tomato, chopped
cucumber, chopped
olives if you like
can of peas, drained
possiblilites are endless

Answer 9

How about a real Dutch hussar salad?
Perfect to use your left-over cooked potatoes :)

http://www.jannekes.eu/salad/index.html

Answer 10

pasta in rasberry vinigrette
tricolor spirals
diced ham
diced cheese ( a white and yellow )
broccoli florets
and julienne peppers green and red
toss in the vinigrette easy

Answer 11

fresh dark greens, granny smith apple slices, asiago cheese crumbles, caramelized almonds, raspberry vinagrette dressing, superb