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
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2/3 cup cider vinegar
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1/4 cup salad oil
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1 tablespoon dark brown sugar
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 15 ounce can garbanzo beans, rinsed and drained
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1 15 ounce can small white beans, rinsed and drained
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1 10 ounce package frozen lima beans, thawed
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2 medium carrots, thinly bias-sliced (1 cup)
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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
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1 box Betty Crocker® Suddenly Salad® Caesar pasta salad mix
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1/2 cup Italian dressing
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4 cups torn romaine lettuce
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1 cup cubed salami
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1 cup cherry tomatoes, halved
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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.
