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

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.Does anyone have a good recipe for a salad to take to a pot luck BBQ?
Prepare a salad just like normal. Add garbanzo beans, avocado, diced chicken, diced tomatoes, and bring a couple different bottles of salad dressing. I like Thousand Island on this salad. =)Does anyone have a good recipe for a salad to take to a pot luck BBQ?
okay so there is this salad and it is called frog eye salad....


sounds weird /gross but it is fabulous...not too many people have heard of it but once it is tried you are hooked..





*** F R O G E Y E S A L A D ***





-1LB ANCINI DE PEPE PASTA


SHAPE OF PASTA -LITTLE ROUND BALLS VERY LITTLE


ALMOST OR EQUIVALENT TO A PINE NUT IF NOT


SMALLER


-2 EGGS


-1 CUP SUGAR


-2 TBSP FLOUR


-1/2 TSP SALT


-2 15 OZ CANS OF MANDARIN ORANGES IN JUICE


-2 20 OZ. CANS OF CRUSHED PINEAPPLES IN JUICE


-1 PINT COOL WHIP


-1-2 CUPS MINATURE MARSHMALLOWS OPTIONAL








****************************************…


-PREPARE PASTA AS DIRECTED ON PACKAGE


-BEAT EGGS UNTILL FOAMY


-STIR IN FLOUR,SALT,SUGAR,AND PINEAPPLE JUICE


-COOK OVER LOW TO MED HEAT UNTIL THICK AND


BUBBLY


-IN A LARGE BOWL COMBINE EGG AND PASTA


MIXTURE//////LET CHILL


-STIR IN PINEAPPLES,ORANGES AND MRSHMLLWS


-FOLD IN COOL WHIP


-COVER AND CHILL UNTILL READY TO BE SERVED
im realy sorry i have no idea lol


luv kate


xx
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.
BLT Macaroni hits the spot!





Serving size 1 oz Portion


Calories 43 Calcium 5 mg


Carbohydrates 4 gm Vitamin A 65 IU


Protein 1 gm Vitamin C 1 mg


Fat 3 gm Iron 0.1 mg


Saturated Fat 1 gm Thiamin 0.0 mg


Cholesterol 4 mg Riboflavin 0.0 mg


Fiber 0.2g Niacin 0.3 mg


Sodium 90mg Potassium 41 mg


Vitamin B6 0.0 mg








BLT Macaroni Salad








2 cups elbow macaroni, uncooked


5 green onions, finely chopped


1 large tomato, diced


1 1/4 cups chopped celery


1 1/4 cups mayonnaise


5 teaspoons white vinegar


1/4 teaspoons salt


1/4 teaspoon pepper


1 pound bacon, cooked and crumbled








Cook macaroni according to package directions. Drain; rinse in cold water.


In a large bowl, combine macaroni, green onions, tomato and celery. In a small bowl, mix together mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture; toss to coat. Cover and chill for at least 2 hours. Just before serving, stir in crumbled bacon.








Makes 12 servings.





Have fun ☺
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 %26amp; 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.
I got this one from Good Eats, we love it.





TBL Panzanella


4 cups French bread cut into 1-inch cubes and dried overnight


6 slices bacon, cooked, chopped, drippings reserved


2 cups halved grape tomatoes


2 tablespoons oil, for searing


2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes


2 cups chopped romaine lettuce


Vinaigrette:


1/4 cup red wine vinegar


1/4 teaspoon salt


1/4 teaspoon pepper


3 tablespoons olive oil





Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.


Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.





Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, and serve.
Not exactly salad,but a big hit at a pot luck for dessert. 2 containers of cool whip. one large can of fruit cocktail with extra cherries, and small colored marshmallows. Its called Fruit Fluff and is devoured every time!
Potato-salad- Idaho potatoes, dill pickles, onion, egg's, celery,bacon, bacon grease, a touch of mustard , salt %26amp; pepper.
my Aunt use to make what they call a taco salad





you layer it w/ lettuce, cream cheese, salsa, olives %26amp; a shredded cheese on top





try looking for it via the internet OR foodnetwork.com





my family %26amp; I always loved that on tortilla chips
Seven-layer salad is the classic....


Start layering in this order, with the first item on the bottom:


Iceberg lettuce


Spinach


Frozen Peas


Sliced onions


Mayonnaise


Sugar


Shredded Cheddar Cheese





You separate one portion at a time, tossing it a little before taking it from the pan.
what is BBQ...........
How about a nice fresh mixed fruit salad? Apples, pears, orange wedges, pinapple, grapes, mango chunks, banana, melon balls, let your imagination run wild! Be sure to sprinkle all with some lemon juice, this will keep the fruit from turning brown.
You should put chopped up green tree frogs in your salad. That would make it especially delicious!
potato salad
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.)
sometimes you do not have to follow a recipe.


just mix some of your favorite veggies/fruits.


Also try salad dressing.
As a vegan, I go to barbecues assuming I will have no choices unless I bring one. A colorful and delicious solution that stands out from all the mayonnaisey, bacony perversions of vegetables is a bean salad.





I just open cans of beans: black, pinto, garbanzo, navy, lima. I add a can or two of the white, peg corn. I chop up red pepper, poblano pepper (prefer its taste, texture, and smoky dark green to regular green peppers), and carrot. I always add one minced habanero. This gives you a colorful, chewy, crunchy, zingy salad.





For dressing, I mix olive oil and vinegar with some herbs and pepper. (Most people add salt, which I pretty much avoid.)
I also like brocoli salad.....but another good one is fuji salad...a hit all the time:)








INGREDIENTS


2 tablespoons butter


3/4 cup blanched slivered almonds


1/2 cup sesame seeds


1 medium head cabbage, chopped


8 green onion, chopped


2 (3 ounce) packages ramen noodles


1/2 cup vegetable oil


1/2 cup white sugar


1/3 cup rice wine vinegar


1/4 teaspoon ground black pepper


2 teaspoons salt


DIRECTIONS


In a skillet over low heat, melt the butter or margarine; add the almonds and sesame seeds. Cook until lightly toasted.


In a large bowl, combine the cabbage, onions, almonds, sesame seeds and broken uncooked ramen noodles.


Wisk together the oil, sugar, vinegar, pepper and salt. Pour over salad, toss, and serve
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.
slaw potatoes salad
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.
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.
Pasta salad is always a good bet. It travels well, and most people like it.


1 box of rotini noodles


1 cucumber, diced


1 red pepper, chopped


1 green pepper, chopped


1 small red onion, sliced


cherry tomatoes


Celery


Mushrooms


Creamy Italian or Creamy ranch dressing


shredded cheese





Cook %26amp; cool the pasta. Add all other ingredients. Make sure veggies are chopped big enough for people to take out if they don't like them. Add as much dressing %26amp; cheese as you like, just don't overdo it. You can easily tweek this recipe to your liking.
My favorite salad:


4 or 5 big ripe avocados in chunks,


1 large ripe peeled papaya in chunks,


you can add pineapple chunks (all fresh)


mango,


coconut,


green apples.


Salt, black Pepper and Alessi Raspberry Vinegar. this is so delicious I can eat vats of it.
I have a variation on the Ramen salad mentioned above. In my family it's called a Sunday Salad.





Combine:


1 head Napa cabbage, chopped


1 bunch green onions, chopped





Toast in 2 Tbsp. butter:


2 packages Ramen noodles, crumbled (without seasoning)


1 small package sliced almonds


4 Tbsp. sesame seeds





For dressing, combine until dissolved:


1/2 cup red wine vinegar


1/2 cup salad oil


1/2 cup sugar


2 Tbsp soy sauce





This can be prepared ahead of time, but wait until just before serving before you toss greens, noodle mix and dressing.





Enjoy!
Try an Asian salad. LIma beans, spinach, lettuce, rhubarb, water chestnuts, and any spicy dressing.
HEAVENLY SEVEN-LAYER SALAD





6 cups shredded lettuce


2 cups chopped tomatoes


2 cups mushrooms, sliced


10 ounces frozen peas, thawed and drained


4 ounces cheddar cheese, shredded


1 cup red onion, sliced into rings


2 cups Miracle Whip Salad Dressing


2 slices bacon, optional





Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart serving bowl. Spread dressing over onions, sealing to edge of bowl; cover. Refrigerate several hours or overnight. Garnish with crisply cooked bacon slices, crumbled, and additional cheddar cheese, if desired.


Serving Size: 8





If you do not like the mushrooms just leave them out.
i use to make this salad to all my BBQ,and is always a big hit:


take a water melon and cut into small pieces mix in red onions,add a teaspoon of salt and squeeze a lime over it let it rest for at least an hour.and just enjoy.if you want to you can even put in some feta cheese and some olives.good luck:)
maccaroni salad with tuna is a cool delight at bar-b-ques make sure you have it in the fridge for a few hours so it will be cold when you get to the bar-b-que.