Can anyone suggest good salad recipes that I can make for a barbecue this weekend?

Question

Something different to your normal green salad...

Answer 1

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!

Answer 2

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.

Answer 3

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.

Answer 4

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

Answer 5

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

Answer 6

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.

Answer 7

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

Answer 8

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-*** bean salad.

Answer 9

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

Answer 10

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

Answer 11

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:)