#barbecueside

It's great for picnics, barbecues, or as a healthy side dish to any meal. This Broccoli Slaw Salad is cool and crunchy. The creamy, slightly sweet dressing goes well with the crunchy vegetables and gives them a big flavor boost.

Ingredients: 2 cups broccoli slaw mix. 1/2 cup shredded carrots. 1/4 cup red onion, finely chopped. 1/4 cup dried cranberries. 1/4 cup sliced almonds. 1/4 cup mayonnaise. 2 tablespoons Greek yogurt. 1 tablespoon apple cider vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: The broccoli slaw mix, shredded carrots, red onion, dried cranberries, and sliced almonds should all be put together in a large bowl. Whisk the Greek yogurt, apple cider vinegar, honey, salt, and pepper together in a separate small bowl until everything is well mixed. Place the salad ingredients in a bowl. Add the dressing and toss to coat everything. Put it in the fridge for at least 30 minutes before you serve it. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

There are many tasty things in this Kitchen Sink Macaroni Salad, which makes it a hearty and flavorful side dish great for picnics, barbecues, or any other get-together. The crunchy vegetables, savory ham, and cheesy goodness of this salad go well with the creamy dressing that has a hint of tanginess.

Ingredients: 1 lb elbow macaroni. 1 cup mayonnaise. 1/4 cup Dijon mustard. 1/4 cup apple cider vinegar. 1 tablespoon honey. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup diced cooked ham. 1 cup diced cheddar cheese. 1 cup diced red bell pepper. 1 cup diced celery. 1/2 cup diced red onion. 1/4 cup chopped fresh parsley. 1/4 cup chopped green onions. 1/4 cup sliced black olives. 1/4 cup chopped dill pickles.

Instructions: Cook the macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined. Add the cooked macaroni, diced ham, diced cheddar cheese, diced red bell pepper, diced celery, diced red onion, chopped parsley, chopped green onions, sliced black olives, and chopped dill pickles to the bowl with the dressing. Toss until everything is evenly coated with the dressing. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld together. Garnish with additional chopped parsley and green onions, if desired, before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Cucumber Dill Salad is a great way to cool off with a summer meal. It tastes great with fresh cucumbers and dill and is crisp and creamy. The salad tastes great at a picnic or barbecue because the Greek yogurt dressing gives it a tangy kick.

Ingredients: 2 cucumbers, thinly sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh dill, chopped. 1/4 cup Greek yogurt. 1 tablespoon white wine vinegar. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced cucumbers, chopped red onion, and fresh dill. In a separate small bowl, whisk together the Greek yogurt, white wine vinegar, olive oil, salt, and pepper. Pour the dressing over the cucumber mixture and toss to coat evenly. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and garnish with extra dill if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Orzo Couscous Salad is a delightful and refreshing side dish that's perfect for picnics, barbecues, or a light lunch. Orzo and couscous come together with fresh vegetables and a zesty dressing to create a flavorful and satisfying salad.

Ingredients: 1 cup orzo pasta. 1 cup couscous. 2 cups vegetable broth. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 3 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Boil the vegetable broth in a pot that is about the size of a small bowl. After you add the orzo pasta, cook for about 8 to 10 minutes, or until it is al dente. Remove the water and set it aside. Boil one cup of water in a different pot. Take it off the heat and add the couscous while stirring it in. Put a lid on top and wait five minutes. Use a fork to fluff it up. Put the cooked orzo and couscous in a large bowl and mix them together. Put in the cucumber, red onion, fresh parsley, cherry tomatoes, and cherry tomatoes. Mix by tossing. Mix the garlic powder, salt, pepper, olive oil, and lemon juice in a small bowl with a whisk. The dressing should be poured over the salad and mixed well. Add some broken up feta cheese on top. Put the salad in the fridge for at least 30 minutes before you serve it. Enjoy your tasty Orzo Couscous Salad while it's still cold!

Prep Time: 15 minutes

Cook Time: 15 minutes

A delicious twist on the classic BLT sandwich, this BLT Potato Salad combines tender red potatoes with crispy bacon, juicy cherry tomatoes, and a creamy dressing. It's the perfect side dish for picnics, barbecues, or any occasion!

Ingredients: 2 pounds red potatoes, diced. 8 slices bacon, cooked and crumbled. 2 cups cherry tomatoes, halved. 1 cup mayonnaise. 1/4 cup sour cream. 2 tablespoons Dijon mustard. 2 tablespoons red wine vinegar. 1/2 cup green onions, chopped. Salt and black pepper to taste. Lettuce leaves for serving. Fresh parsley for garnish.

Instructions: Boil the diced red potatoes in a large pot of salted water until fork-tender, about 10-15 minutes. Drain and let cool. In a large bowl, combine the cooked and crumbled bacon, halved cherry tomatoes, and chopped green onions with the cooled potatoes. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, red wine vinegar, salt, and black pepper until well combined. Pour the dressing over the potato mixture and gently toss to coat everything evenly. Refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Before serving, line a serving platter or individual plates with lettuce leaves and spoon the BLT Potato Salad on top. Garnish with fresh parsley and additional bacon bits if desired. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

This creamy potato salad is a refreshing and flavorful side dish, perfect for picnics, barbecues, or any gathering. The combination of fresh herbs adds brightness and depth of flavor to the creamy dressing, making it a crowd-pleaser.

Ingredients: 4 large potatoes, peeled and diced. 1/2 cup mayonnaise. 2 tablespoons sour cream. 1 tablespoon Dijon mustard. 2 tablespoons fresh parsley, chopped. 1 tablespoon fresh dill, chopped. 1 tablespoon fresh chives, chopped. Salt and pepper to taste.

Instructions: Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool. In a large bowl, mix together mayonnaise, sour cream, Dijon mustard, parsley, dill, and chives. Add the cooled potatoes to the bowl and toss gently to coat with the dressing. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with additional herbs before serving, if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes