In preparation for our hosting of the July 4th BBQ – I’ve been trying out some quick n’ easy summer salads.
Last night, to go along with the baby back BBQ ribs, I made the following:
1 Fresh Head Cauliflower – washed and broken into small pieces
2 Fresh Broccoli Stalks – washed and broken into small pieces
About 12-15 Cherry Tomatoes – cut in halves
Small can sliced black olives
8-10 pieces of bacon, fried, dried and crumbled.
Put all of the above into a big bowl.
In a small bowl mix the following together:
1 cup Mayonnaise
1/3 Cup Vinegar
1/2 Cup Sugar
Mix well (until sugar is no longer grainy). Pour over the vegetables and bacon in the big bowl.
Cover tightly and refrigerate 2 hours (the tomatoes and bacon marinate in the dressing to make a great flavor!)
Then this evening, to go along with the BBQ Chicken dinner I made – I did this simple salad:
1 Box Rainbow Rotini Pasta – boiled, drained and chilled.
10-12 Cherry Tomatoes – halved.
1 small can diced black olives.
1 cup Parmesan Cheese
2 Cups Fat-Free Italian Dressing.
Put Pasta, tomatoes and olives in a bowl and mix well with the Italian Dressing. Sprinkle in Parmesan Cheese and toss lightly. Refrigerate until ready to serve.
I liked the first salad much better than the second. The second one is a nice, cool, light side dish to go along with any BBQ or summer meal.