Does anyone have a good recipe for a salad to take to a pot luck BBQ?

Answer 1

Ramen Salad
1 bag cole slaw or chop up a smallish head of cabbage
1 package ramen noodles (any flavor, I like beef best) DO NOT COOK
1/2 red pepper, diced
1/2 green pepper, diced
green onions, sliced including the green part
1/4 Cup vegetable oil (do not use olive oil, it tends to solidify when refrigerated)
1/4 Cup rice vinegar (plain or seasoned, your taste)

Toss the vegetables together. Mix the oil, vinegar and the seasoning packet. Pour over the vegetables. Let the veggies sit in the dressing at least 15-20 minutes.
Crunch up the noodles and add to the salad at the last minute before serving. For a potluck, take the noodles with you in a separate bag and mix into the salad at the last minute.

This is a wonderfully variable recipe. Use whatever veggies are available. I like to use the coleslaw mix with carrots in it.

Answer 2

This is a twist on the usual macaroni salad.
you will need:
1 package small elbow macaroni
mayonaisse
celery
can of pickled jalapenos
cooked ham (can use cold cut ham)
pepper
salt
disposable gloves (non-latex)

Cook and drain small elbow macaroni al dente
Add mayo to cooled mac (depending on how creamy or dry you prefer your salad)
Cube some cooked ham- 3/4 cup
dice 1 celery stalk
dice 1-2 pickled jalapeno peppers- remove seeds before doing so and wear disposable gloves so that you hands or anything else won't burn afterwards (does not feel good when you rub your eyes especially if you wear contact lenses!)
1/3 Tbs black pepper
salt to taste
Add the above ingredients to your mac and blend until ingredients are evenly distributed.

As an aside: you might want to prepare the salad at the actual picnic since we all know what can happen if mayo is left out too long. Simply place all your ingredients in a cooler with ice and take along. Leave the prepared salad in ice as people serve themselves.

Answer 3

Oh my lord did you ask the right question at the right time.

There is a killer salad that I always take an empty bowl home of.

It is mostly raw washed bite sized Broccoli florets, a carrot cut into toothpick size slivers (not much, it stinks to cut stuff up that small), some raisins, cashews, and crumbled bacon. Think proportion in that way-- lots of broccoli, not too much of the rest of the stuff, and two or three slices of really crispy bacon (go ahead, nuke 'em in the microwave).

Then the dressing is a watered down honey mayonaise dressing. It should look cloudy in your mixing vessel, taste relatively sweet, and should not puddle in the bottom of the pan or bowl. The broccoli will hold more than enough in all their nooks and crannies, don't make the salad go swimming.

Give it a toss before serving. (I use a bowl with a lid and shake the crap out of it.)

Answer 4

I have two for you, one is an antipas and the other is a great salad with a lot of flair;

Antipast: (the amounts don't matter so use as much of each as you like based on how many people will be there.
Canned artichoke hearts
Chick (gorbonzo) beans
Olives (greek & italian)
Avacado- cut and drizzled w/lemon juice to keep them green
Cherry or grape tomatos
Lots of fresh basil in strips
Chunks of romano cheese or your favorite sharp cheese
Olive oil to coat
salt & pepper
mix all together- no dressing is needed because the olive oil and the basil along with the salt will flavor everything- store in frig but take out at least 1/2 hr before serving.

Leaf salad: again amounts vary
Romain lettuce
Baby spring greens
Dried cranberries
Gorgonzola cheese- crumbled
Walnuts corsely chopped- sprinkle
Dress lightly with a honey/ginger or balsamic dressing- both are great.

Answer 5

Oh, yeah! Several! Here's two:

Grapefruit-Avocado Salad

Ingredients:
1 Grapefruit, diced
1-2 avocados, diced
1 red onion, diced
1 head of lettuce (choose any type, mixes are best)
1 cup crushed walnuts

Dressing:
2 tbs apple cider vinegar
6 tbs sunflower oil
cracked pepper, to taste
pinch of salt
pinch of hot red pepper flakes (optional)

Spinach Bacon & Mushroom Salad

Ingredients:
Spinach
2 "rashers" or strips of bacon, cooked and chopped fine
at least 1 clove of garlic (more if you desire)
grease from bacon
a bunch of button mushrooms, sliced thin
1/4 cup of red wine
1/4 cup of cream
1/8 teaspoon flour, corn starch, or other thickener

Cook the mushrooms in some of the bacon grease (reserve half) with a pinch of salt and black pepper--add the red wine and reduce. Cook for 5-10 minutes.

Remove the mushrooms from the pan, there still should be some bacon grease. Put in the rest of the reserve bacon grease. Want some butter? Toss it in now, along with the flour. Yep! you're going to make a gravy! But not much, and really pretty thin. Cook the flour and then add the milk to make the gravy. You won't make much, and you'll want it to be really thin (it will thicken quite a bit as it cools)

Pour the then gravy on top of the cooked mushrooms and mix. After well mixed, toss the mushroom-gravy mix among the spinach. Sprinkle the crushed bacon on top.

Get a fork.

Answer 6

Buy a bag of Tabbouleh mix, I have seen three different spellings of it on the packages. The one I use ends in an i. You can follow the directions on the package and you can add more items like yellow squash, zucchini, radish, etc. I call it the goulash of salads. Then there is the lemon juice and olive oil and salt. Don't use vinegar instead of lemon and there is olive oil and then there is olive oil. Get that made and taste it before adding to the tabbouleh mixture. If it isn't right you may have to go back to the store for more oil. There is virgin and extra virgin. The oil can make all the difference in the world. (Don't forget to use lemon and not vinegar. If some people can't go straight tabbouleh take some cottage cheese and they can put some of that on their plate and mix with their tabbouleh. I had read where one of the persons who sent you a recipe said not to use olive oil in their salad because it solidifies in the refrigerator. Well tabbouleh gets refrigerated also. I guess the lemon juice puts a stop to that.

Answer 7

Yea and it's really easy... Caesar Salad

take lettuce and either cut or rip into a bowl, anyway you prefer.

Cut two tomatoes (depending on how much lettuce) and spread in the bowl.

Take 2-21/2 cups of crutons and sprinkle

Get Caesar dressing and a tablespoon and scoop 1 table spoon at a time into the salad and stir, when you feel like tere is enough dressing, it's done.

P.S. It's easy to over dress ur salad, be careful!

It was great when I had it at my grandma's, and it's really easy.

Good luck!

Answer 8

Macaroni Salad is a real crowd pleaser.
1 pkg elbow macaroni cooked/drained
2-3 stalks of celery cut up
6-8 green onions chopped
1 can black olives chopped finely
Miracle Whip about 2 cups

Mix all the ingredients together except the chopped olives. Top the salad with the olives when you finish. Best when served chilled at least 2 hours.

Answer 9

Swamp cabbage.
One head of cabbage
a few sweet peppers ( this is not an exact recipie, doesnt have to be)
a few slices of bacon.
brown the cabbage and peppers in bacon grease, crumble the cooked bacon and set aside.
Drain the excess grease when the cabbage is wilted.
Add a few teaspoons of milk, a pinch of salt and the bacon crumbs.
There will be lots of green salads, pasta salads.
You can be the first to introduce a wilted salad, one that goes great with BBQ.

Answer 10

Have you ever tried a Spinach and Avocado Salad? Get 2 bags of fresh baby Spinach and about 2 or 3 ripe Avocados. Put Spinach into bowl, cut Avocado into half moon slices and put on top of Spinach. It's quick and easy! It's also really good with a small bag of almond slivers mixed in.