bbq salad

This recipe is a delicious side salad at a barbecue, but if you're not careful, it could be all you end up eating.

Chats with bacon and Gribiche-style dressing recipe

potatoes

rashers smoky bacon, rind removed

Dijon mustard

tbs white wine vinegar

cornichons, finely chopped

capers

artichoke quarters, finely chopped

(80 milliliters) extra virgin olive oil

chives

soft-boiled eggs, chopped

Cowboy salad is loaded with goodies and flavor. It is hearty, delicious and will become the star of the dinner plate. This is no boring lettuce salad, it just might become your new favorite.

Cowboy Salad

romaine lettuce

corn

cherry tomatoes, halved

cheddar cheese

cilantro,

jalapenos

avocado, diced

mayonnaise

BBQ sauce

lime juice

In a small bowl, stir together the mayonnaise,...

In a small bowl, stir together the mayonnaise, BBQ sauce, and lime juice. Cover and refrigerate until ready to use.

Clean and dry romaine lettuce. Chop into small...

Clean and dry romaine lettuce. Chop into small bite sized pieces. Place in a large bowl.

Prepare all of the toppings, beside the avocado,...

Prepare all of the toppings, beside the avocado, and add to the lettuce. If serving now, go ahead and add the avocado and dressing. Otherwise cover and chill until ready to serve.

Toss the salad with dressing when you are...

Toss the salad with dressing when you are ready to enjoy.

Healthy, tasty Italian styled Rice Salad. Vegetarian friendly as it is or you can add cooked pancetta, tuna or mozzarella in the last step to make it more of a main meal? Great served up as side dish or served up as a sharing BBQ salad.

Italian Style Rice Salad

rice

310 mls Cold water

tbsp Olive oil

lemon (juice)

garlic puree

Sundried Tomatoes (Chopped)

Orange Pepper (Diced)

½ Cucumber (Diced)

Red Onion (Diced)

Cherry

g Sweetcorn (¾ cup) (we used tinned)

60 g Green or/and Black Olives (½ cup)

tbsp Pine Nuts

tbsp Fresh Basil (chopped)

tbsp Fresh Parsley (chopped)

tin Tuna (drained)

Mozzarella (Balls or chopped)

Rice

Cook rice before to give time for it to cool off. Follow instructions in notes below to make sure you cook the rice correctly. If adding Pancetta, cook that off in the sundried tomato oil and allow time to cool.

Dressing

Make the dressing by mixing all the Italian Dressing ingredients together.

Put cooked rice in a mixing bowl and add all the chopped Italian Salad ingredients. Pour the dressing over and mix all in together.

Serve

Serve up in a large bowl or large plate with more fresh herbs.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1597232939/fntuaghcspszh9h0eip1.mp4

Healthy, tasty Italian styled Rice Salad. Vegetarian friendly as it is or you can add cooked pancetta, tuna or mozzarella in the last step to make it more of a main meal? Great served up as a side dish or served up as a sharing BBQ salad.

This salad has crunch from summery produce, like bell pepper, cucumber, and onion, creaminess from feta, and salt and flavor from olives, fresh parsley, and dried oregano. It is the perfect summer dish.

Orzo Pasta Salad

orzo (340 grams/12 ounces)

olive oil (to taste)

orange juice

mini cucumbers (finely diced)

tomatoes (finely diced)

½ bell pepper (finely diced)

red onion (finely diced (I soaked mine

parsley (finely diced)

dry oregano (to taste)

salt (to taste)

feta (measure with your heart)

olives (optional)

Boil the orzo pasta in boiling salted water as per the package directions.

Strain the orzo and let it cool completely. Add the olive oil, orange juice, cucumbers, tomatoes, bell pepper, onion, parsley, and oregano to a large bowl. Add the cooled pasta. Stir well and season with salt. Mix in the feta and olives, if using.

Enjoy!

Love this! Easy to make, refreshing and just the right amount of veggies! Will be making this more often. Thank you again for sharing!

Light and fun summer salad! Using orange juice was a fun twist. Overall a pretty mild, pleasant flavor.

I made this as a side dish for dinner.  I opted for no parsley as I don't care for it. I used the tablespoon of oregano but for my taste it was too much and too bitter. I'll probably use less next time. I also used 1/8 tsp of fresh thyme, and did put a handful of Callamata olives in mine. Overall it was very tasty and refreshing.  I'll probably just tweak it a little differently next time.

https://www.youtube.com/watch?v=8Osst8GUN44

✨You can find the full printable recipe with tips and directions on my website which is linked here:
🌐https://themodernnonna.com/orzo-pasta-salad/

There’s a secret to making the most refreshing summertime orzo pasta salad! My secret ingredient is freshly squeezed orange juice. The orange juice gives this salad the lightest most refreshing taste with a hint of sweetness. I encourage you to also add orange zest if you want more citrus in this dish.

This salad has crunch from the veggies, creaminess from the feta, and zest from the orange juice. It is the perfect summer dish.

Whenever I serve this salad on the table I get bombarded with questions on how to make it. Now that you know my secret, please give it a try this summer when you’re hosting or bring it along if you’re being hosted. I promise, this salad will be first to disappear from the table. This recipe is the perfect side for meal-prep and you can make it ahead of time.

INGREDIENTS
one small pack of orzo (340 grams) boiled to al-dente in salted water
¼ cup of olive oil, to taste to taste
½ cup freshly squeezed orange juice
3 finely diced mini cucumbers
2 finely diced tomatoes
½ finely diced bell pepper, to taste to taste
½ of a finely diced red onion I soaked mine in water for 20 minutes to make it milder
½ cup finely chopped fresh parsley to taste
1 tablespoon dry oregano
salt to taste
crumbled feta measure with your heart
olives are optional* I didn’t have any on hand

You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for ORZO PASTA SALAD in the search tab on the website and it will pop right up.
www.themodernnonna.com

⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent.

#TheModernNonna #RecipeShare #OrzoPastaSalad #PastaSaladRecipe #CookWithMe

There’s a secret to making the BEST orzo pasta salad #orzo #orzosalad #pastasalad

This jicama salad is light, crisp, tart, and refreshing. It&#x27;s quick and easy to make and packed with nutrition. It&#x27;s the kind of thing you can make quickly for a light lunch or a summer cookout.

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!

Jicama Salad with Apples and Honey Lime Dressing

tbsp (44 milliliters) fresh lime juice

tbsp (10 grams) diced shallot

tbsp (21 grams) honey

tbsp (30 ml) extra virgin olive oil

jicama

green apples (about 3/4 lb)

radishes

jalapeño

(4 grams) chopped fresh cilantro

Salt and black pepper

Add the lime juice, shallot, honey, and mayonaise...

Add the lime juice, shallot, honey, and mayonaise to a small bowl and stir until well combined. Using a fork or a small whisk, slowly pour in the olive oil, whisking as you pour, until the oil has been completely incorporated into the dressing. Set aside while you prepare the vegetables.

Trim the ends of the jicama and peel...

Trim the ends of the jicama and peel off the skin. Slice in half. Lay one half on a cutting board, cut side down, and cut into slices that are 1/4 - 1/2 inch thick. Working with two or three slices at a time, stack the slices and cut them into strips that are 1/4-1/2 inch thick. Toss the strips into a large bowl.

Peel the apples and slice out the core....

Peel the apples and slice out the core. Follow the same procedure as the jicama to slice the apples into strips that are the same size as the jicama. Add the apples to the bowl with the jicama

Trim the ends off the radishes and slice...

Trim the ends off the radishes and slice into very thin rounds. If you have one, a mandoline is useful for this task. Add the radishes to the bowl with the jicama and apples.

Slice the jalapeño in half and remove the...

Slice the jalapeño in half and remove the seeds and stem. Mince the jalapeño and add it to the bowl with the other vegetables.

Add the chopped cilantro, sprinkle everything with about...

Add the chopped cilantro, sprinkle everything with about 1/2 tsp of salt and pepper, and stir.

Pour the dressing over the salad and stir...

Pour the dressing over the salad and stir to coat the fruit and vegetables with the dressing. Let sit at room temperature for about 30 minutes before serving to allow the flavors to blend and the veggies to soften slightly.

From summer cookouts to easy lunches, this BBQ chicken salad will be your new go-to! Top with crunchy fried onions for an instant classic.

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The most viewed bbq salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine