We love a good steak or chicken dish at our tailgate. But a good salad is a perfect accompaniment. Here are two really good recipes for your next event:
3 Bean Salad Recipe
- 2/3 cup cider vinegar
- 1/4 cup salad oil
- 1 tablespoon dark brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15 ounce can garbanzo beans, rinsed and drained
- 1 15 ounce can small white beans, rinsed and drained
- 1 10 ounce package frozen lima beans, thawed
- 2 medium carrots, thinly bias-sliced (1 cup)
- 2 small fresh jalapeno or serrano peppers, seeded and finely chopped
- 1/3 cup snipped fresh cilantro
Directions:
- In a small bowl whisk together the vinegar, oil, sugar, salt, and pepper; set aside.
- In a large self-sealing plastic bag set in a deep bowl combine garbanzo beans, white beans, lima beans, carrots, peppers, and cilantro. Pour dressing over bean
mixture. Close bag. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.
- Transfer to a serving bowl. Makes 8 servings.
Antipasto Pasta Salad
-
1 box Betty Crocker® Suddenly Salad® Caesar pasta salad mix
-
1/2 cup Italian dressing
-
4 cups torn romaine lettuce
-
1 cup cubed salami
-
1 cup cherry tomatoes, halved
-
4 ounces mozzarella or provolone cheese, cut into 1/2-inch cubes (1 cup)
- 1 can sliced ripe olives, drained (2 1/4 ounces)
Directions:
- Empty Pasta mix into 3-quart saucepan 23 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Drain pasta; rinse with cold water. Shake to drain well.
- In large bowl, stir together seasoning mix and dressing. Toss with pasta and remaining ingredients. Stir in croutons and Parmesan topping just before serving. Serve immediately, or refrigerate.
Want more salad recipes? Complete your tailgating menu with our green jacket salad—crunchy, light, and full of fresh summer flavors, you’re guests will love it.
