TootieAnn

Asian slaw is good! Or a cauliflower/cashew salad. Others have mentioned grilled corn or grilled vegies and I love those in the summer. Cut up watermelon and cantaloupe and sliced tomatoes are great too. These are local in NC in the summer and are usually on sale somewhere. We also have a lot of roadside stands selling produce in the summer. Southern Living magazine has a website with great summer barbeque ideas. They always have recipes for anything you could want to serve. It's a great resource.

Ramona Byrd

Our family picnics usually last for a long time, and the kids and men gripe about being hungry for a long time before we get around to feeding them. So I fix a big bag of munchies and put them in a huge, clean, transparent garbage bag.

Bushel of popped corn
Huge plastic container of some pretty, multicolored junk cereal.
Whole bunch of trail mix

Mix all together and put in gallon zip locs, keep them in garbage bag so it can be seen by starving people.

ontheriver

I was in New Orleans for the day on Sat. and we ate lunch at some little hole in the wall place. Was skeptical at first but the food was awesome. I has some potato salad that had a little "bite" to it, but was soooooo good. I cornered the cook for the recipe. He said just to boil your potatoes in crab boil, then make the potato salad same as you normally would. I am definitely going to try it.

BeckyL

I posted my recipe for Cole Slaw with almonds and cranberries on the recipe site awhile back. It always goes over well, fast and easy to make, different. I can also send you my recipe for Mediterranean Bean Salad and/or Chipotle Potato Salad.

valsma

A couple of my favorite salads links;
http://allrecipes.com/Recipe/good-fo...ad/detail.aspx

you can use cherry or grape tomatoes halved instead of large tomatoes diced also.

or

http://allrecipes.com/Recipe/fresh-b...ad/detail.aspx

With the broccoli to cut time you can buy the broccoli shredded,cut and ready for use in most produce depts. I always buy a small crown to cut up to add the to salad for the florets.

This is also one of my favorite sides to serve with anything bbq it is a spicy corn relish.
http://recipes.sparkpeople.com/recip...recipe=1617548
Just be careful when adding the sriracha or red chillie sauce. Start with a little and add till your comfortable with the heat. Remember it is easy to make it hot but not so easy to make it not hot. I always start with a little.

Sheila_H

How about some homemade Salsa & Chips

Ingredients:
• 3 large tomatoes, seeded & chopped
• 1/2-1 teaspoon salt, to taste
• 1 medium mild or sweet onion, chopped
• 1 - 2 clove crushed fresh garlic
• 2 fresh jalapeño peppers, chopped
• juice from 1 lime
• ¼ tsp dried oregano
• 3 tablespoons fresh cilantro, chopped
Mix all ingredients together.
Cover tightly and refrigerate for at least 1 hour to allow flavors to blend.

Sheila_H

We also grab a bag of any pasta, boil it then drain it in and run cold water to help cool it down. Add diced ham, or chicken, minced green and red peppers, red onions, garlic (if you like) and add in some olive oil with balsamic vinegar and toss. Around our place it goes quickly.

We also take cucumbers sliced them about 1" thick use a melon baller to removed about 1/2 the seeds in the center and then add some soft cream cheese (we use the ones that have herbs added to them) that goes in the center of the cucumber.

SparkMonkey

If you do chicken or pork, I have a fruit-salsa recipe that goes really well with them. I just cut a mango, an avocado, and half a red bell pepper into small dice, then mix it up with a handful of minced fresh cilantro and a squirt of lime juice. It's very healthy and refreshing all on its own as a salad, but I really like it best with cumin-seasoned pork or lime chicken.

Sheila_H

Oh that sounds good I need to make that myself! lol

leatheflea

Heres another cold one

Texas caviar

1 green pepper chopped
1 onion chopped
1 can of chili peppers drained
1 can of corn drained
1 can of black beans drained and rinsed
2 tomatoes diced
1 TB chili powder
about 2 tsp garlic powder
1/2 cup house italian dressing

refrigerate for at least 2 hours, serve with tortilla chips