Memorial Day Salads

| May 27, 2007 | 1 Comment

I can’t believe it’s Memorial Day already. Yea for warm weather, swimming and lots of beach time! Boo for overpriced gas and higher electric bills. Can’t have it all, can we?

Tomorrow, we are heading to the beach for a family day and probably a barbecue. Nothing quite compares with sand, surf and family on a holiday. I am just hoping that Will can get over his sand aversion to have a lot of fun tomorrow (it took several hours last time we went to the beach, which was a month ago). What are you doing for Memorial Day?

So I figured I would bring along a tasty salad or two for the barbecue. Of course, being the procrastinator I am, I am still deciding what to make. I do have an idea for a roasted potato salad that I might have to try out. In looking through my archives, I also found several delicious recipes that would be great for salads on Memorial Day. I will probably post a few new ones over the next day or two as well.

Simple Fruit Salad (Click Title for Recipe)
This is a super refreshing salad that is great on a warm day. The addition of a bit of Romano is something that I just love. Fruit and cheese go very well together.

Greek Salad (Click Title for Recipe)
This salad is very tasty and the vinaigrette is great for outdoor eating since you don’t have to worry about spoilage or anything. If you aren’t adding chicken to the dish, use half the amount of dressing (the other half will keep in the fridge for at least seven days).

Broccoli Slaw (Recipe Below)
This is one of my favorites and it always draws rave reviews. Trust me, the time it takes to make it is well worth it. Just be sure to keep it chilled until just before serving, since it contains mayonnaise.

Broccoli Slaw
serves 8-10
8 slices bacon
2 heads fresh broccoli, washed and chopped
1 1/2 cups sharp cheddar cheese, shredded
1/2 large red onion, chopped
2 stalks scallions, chopped
1 cup red grapes
1 tbsp capers
1/4 cup tarragon vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
¼ tsp dill weed
1/2 cup light mayonnaise
1 teaspoon lemon juiceIn a large preheated skillet, cook bacon over medium heat until browned. Remove from heat and place on a paper towel lined plate to drain. Once it’s drained and cooled enough to tough, crumble the bacon into small pieces.

Combine the bacon, broccoli, cheddar, onion, scallions, grapes and capers in a large mixing bowl and stir to combine.

In a small bowl, combine vinegar, sugar, pepper, salt, dill, mayonnaise, and lemon juice. Whisk together until it forms a smooth dressing.

Pour the dressing over the broccoli mixture and stir to combine. Cover tightly and place in the refrigerator until ready to serve.

Category: salad

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (1)

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  1. MidwestMaven says:

    I’m crazy about the broccoli salad – thanks for reminding me that it’s been a while! All of the salads look delicious. Have a fun Memorial Day!

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