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Salads for your steak

July 15, 2011

As soon as the snow melts it’s time to pull out the BBQ!! I don’t eat a lot of meat, I just don’t like the taste of it, and I really don’t like the smell of it, it grosses me out… so the BBQ is the perfect solution… no meaty mess or smell!!  Brad is BBQ’er extraordinaire so this works out perfectly!! There are many sides I make to go with our BBQ’s, usually steamed veggies or salad.  A good garden salad is my favorite, but I also love broccoli and potato salad. I’ve tried lots of different recipes and these are my favorite.

Broccoli & Cauliflower Salad

 This is adapted from my grandmothers recipe. It’s simple and delicious! Be careful about the dressing, I find you don’t need to use it all. I mix it in a mason jar and save the extras for another day. Also, the longer the salad sits dressed the better it tastes but leave the cashews out until just before you serve.

½ c. raisins

½ c. cashew, chopped (if you don’t have cashew’s walnuts taste great as well)

1 c. green (or red) grapes, halved

½ a medium red onion, chopped very finely

½ bunch broccoli, chopped

½ bunch cauliflower, chopped

Optional: 8 slices of bacon, cooked & crumbled

Dressing: (can be made ahead)

3/4 c. mayonnaise, 2 tbsp. sugar & 1 tbsp. red wine vinegar. Mix and refrigerate.

Potato Salad

This recipe came from the Williams & Sonoma ‘Potatoes’  cookbook. Below is the recipe from the cookbook but I have changed it. I don’t like tarragon so I use 1 ½ tbsp. dill, 1½ tbsp. basil and ½ tbsp. fresh parsley. I have tried LOTS of different potato salad recipes… there are a few different ones I make but this is my favorite. I only tried this one for the first time this summer and have made it a few times to take to BBQ’s (and to eat for ourselves).

2/3 c. red onion, finely chopped

1 tbsp.  white wine vinegar

1 tbsp. fresh dill, finely chopped

1 tbsp. fresh basil, finely chopped

1 tbsp. fresh tarragon, finely chopped

½ c. mayonnaise

¼ c. yogurt, sour cream or buttermilk (I use yogurt)

½ tsp. dry mustard

10-12 new potatoes, scrubbed clean and quartered

3 stalks of celery, finely chopped

6 eggs, 4 finely chopped and 2 for garnish (I use 4 total)

1)      Steam or boil potatoes until easily pierced with a fork, do not overcook. While still hot, transfer to a bowl and add the onion, vinegar and herbs. Let cool for 15 minutes.

2)      Mix the mayo and yogurt/sour cream/buttermilk in a small bowl.

3)      Add the rest of the ingredients to potatoes.

4)      Stir in the sauce being sure not to break up the potatoes. Refrigerate for at least 1 hour, the longer the better.

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