This is always well received!

Grape Salad
1 1/2 lb each red and green seedless grapes, washed and patted completely dry
Mix 8 oz each sour cream(room temp), cream cheese until well blended. ** fat free for both works
Stir in 1/2 cup sugar/ or splenda and 1 tsp vanilla.
Fold in grapes until completely covered.
Spread into a large glass container.
Slightly brown 4 oz chopped pecans or walnuts, when cool stir into 3/4 cup brown sugar.
Sprinkle mixture completely over top of grapes and give it a gentle pat.
Cover overnight, with seran wrap and ENJOY!

Baked beans?

I make a meaty baked bean dish that is great. It has a pound of hamburger crumbled into it. I will look up the recipe if you want it.

Pasta salad? Fruit salads like Glenda posted--You could go to the Food Network website and they have some great ideas.

Beans.....pinto, baked or what ever kind you prefer.
I prefer pinquito beans with bacon since they are grown only in our area.

Here is a link that might be useful: Pinquito beans- Santa Maria style

I make a pasta salad with a balsamic dressing that would work well with grilled steaks. There's really no recipe; I take a pound package of cheese tortellini and cook it. While it's cooking, I slice garlic marinated mushrooms in half, dice some smoked gouda and smoked turkey (about 1/4 pound of each). Mix with the cooked, rinsed/drained pasta and a bottle of Annie's Tuscany Italian dressing. For your event, you could skip the turkey and change the cheese to a provolone.

what about that cantalope salad Glenda has posted about; I've never tried it and I don't have the recipe handy, but it sounds good and she could probably repost it. Sounds fresh & cool.

I've made the grape salad and it is very good! Paula Deen's Frito Corn salad is also very good and something different. Be sure to add the whole bag of Frito's right before serving. This is not very good leftover, but is wonderful while the chips are still crispy.

Here is a link that might be useful: Paula Deen Corn Salad

Thank you all for sharing. I appreciate it very much. Glenda, is the grape salad served as a side or as a dessert? I only ask because of the apparent sweetness of it. It does sound good and is a great possibility.

I'm not much of a fan of baked beans myself, but I do have a friend who likes them, and I'm sure he'd like your recipe, Sheilajoyce. If you do have time to look it up and post it, I'd appreciate it. Probably not for the cookout tomorrow but for another time.

I love the sound of that tortellini recipe, and will definitely use it at some point. Not for the cookout because potatoes and potato salad are being brought. This is a small group of people getting together, so I think starches are covered. And the Frito corn salad, yes that does sound wonderful.

Why not do a platter of grilled veggies? They can be eaten cold or a room temperature.
A platter of mozzarella, tomato and fresh basil. Bring olive oil, vinegar or balsamic to drizzle .
I do an Asian Napa cabbage salad. It's sweet. I will post the recipe if you are interested.
I also like a friends pear salad, but you need really ripe pears. It uses goat cheese and a raspberry dressing.
Green beans either simply tossed with almonds or sesame seeds and a soy dressing.
People do like a few "heathy" type choices mixed in with all the high calorie salad and desserts. I always like to bring a fruit salad too, and everyone does appreciate having a bit of fruit and a smaller piece of the dessert.
Again, if you want any of my ideas, I will check back later this morning. Right now it's 7:30AM here.

Hi ellendi. Yes, I would love to Napa cabbage recipe, please. And also the pear recipe, although I know I probably won't Be able to get ripe pears now.

Glad I checked back as I am about head out.
The Pear Salad, not really a recipe.
Greens, dried cranberries, ripe avoqado, ripe pears, goat cheese and pignoli nuts. Use a really good quality raspberry vinaigrette(Not the time to be economical here!). Pour dressing on right before you serve,
Asian Napa Cabbage Salad:
Please note: the dressing should be made a day ahead and refrigerated.
Dressing: 2T soy sauce, 1/2 c sugar, 1/3c white vinegar, 1/2 c vegetable oil.
Combine in a small sauce pan and boil for one minute. Cool and store overnight.
Topping: 2 pkg ramen noodles (discard seasoning) broken into small pieces.
2 oz sesame seeds
6-8 oz almonds
Brown these three ingredients in butter and cool.
Salad: Napa (not bok choy!) Cabbage, scallions. Dice up the Napa and the scallions and chill.
Bring the dressing separate and pour over just before serving. You might not need all of it, depending on how large your cabbage is. Too much and it will be soggy.
So, when I make this salad I do the dressing the night before, wash and cut up the Napa. If i wash and cut the scallions I usually leave them in a separate container. The next day all you have to do is brown the noodles and the sesame. Mix the salad and the scallions in one bowl. Then I take along the topping and the dressing and assemble right before serving. This is always a hit and for those who are new to this recipe they always ask for a copy.
Let me know how it turns out for you!

This vegetable dish can be served cold as well as hot. Add some chopped red onion to cooked green beans and drizzle with balsamic vinegar. Allow to marinate for a while and serve. Low calorie,, easy and very tasty.

One of my favorites....

Marinated Green Bean and Pea Salad

2 15 1/2 oz. cans French style green beans
1 17 oz. can LeSueur peas (no substitutions)
1 16 oz. can sliced carrots
1 large onion, diced
1 C celery, chopped
1/2 C. ripe olives, sliced (optional)
1/2 C. mayonnaise (or more)

Marinade:

3/4 C salad oil
1/2 C white vinegar
2 T. sugar
2 tsp. salt
1 tsp. pepper

Drain canned vegetables well. Place in large mixing bowl. Add onions, celery, olives . Pour marinade over vegetables. Chill overnight. Drain well in colander for several hours. stir occasionally. Must be prepared at least one day ahead.

Note: I like this best with homemade mayo. If you don't want to make mayo, I would add a little lemon juice to the store bought kind.

Grape salad is serve as a salad, not a dessert.

Tomato pie was a hit when I took it for a pool side party.

Tomato Pie
3 cups chopped tomatoes, put in colander, salted to pull the juices and squeeze with paper towel.
9 inch pie shell, slightly browned, bottom pricked and egg wash.
1/2 onion thinly slicked (much better if you caramelize)
2 cups Italian cheese grated or cheddar will work
3/4 cup mayonnaise
1/3 cup chopped fresh basil
1/4 tsp garlic powder
1/8 tsp Italian seasoning
Place onions, then tomatoes, then top with basil in pie shell.
Mix together mayo, cheeses, garlic and italian seasoning.
Spread over pie
Bake 350 25-45 minutes. Let cool completely, serve at room temp or slightly heated. ***I served it at room temperature.

This was on Facebook this week, and I'm planning to make it for next monthly potluck!

Citrus Broccoli Salad

1/2 cup mayonnaise or salad dressing
1/4 cup orange juice
1 teaspoon sugar
... 1/2 teaspoon salt
Dash of pepper
3 cups coarsely chopped broccoli florets (about 8 oz)
1 cup orange, peeled, cut into bite-size chunks
3/4 sweetened dried cranberries
1/3 cup roasted salted sunflower nuts
2 tablespoons sliced red onion

In large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper. Add remaining ingredients; toss until well coated. Store covered in refrigerator.

I buy a can each of corn and black beans. drain them, really rinse the beans. Mix loosely in a bowl (don't mash) Add any italian or vinegarette dressing you like.

This post was edited by jannie on Sat, Jun 1, 13 at 14:46

Now a beet and goat cheese salad sounds yummy, but I don't have a recipe.

Hi Suzieque,
I know you didn't want coleslaw type recipes, but this Asian coleslaw using napa cabbage is wonderful, and everyone loves it.

Asian Coleslaw

1 Napa cabbage
1 bunch green onions (I just finely slice a cooking onion)
Slice the cabbage and onions and refrigerate.

2 pkg Oriental flavour raman noodles, crushed finely (throw out the seasoning package)
1/4 lb butter or margarine
3-4 oz sliced or slivered almonds
1/2 cup sesame seeds.

Combine noodles, butter, almonds and sesame seeds in a skillet and stir constantly until browned.

In a saucepan combine
1/4 cup vinegar
3/4 cup vegetable oil
2 tbsp soy sauce
1/2 cup sugar.

Heat until slightly thickened, approximately 15 minutes.

There is enough dressing and nut mixture for a couple of salads, and the dressing keeps in the frig for a couple of weeks.

Another one that me and Mom have both made for years is a marinated carrot salad.

Marinated Carrot Salad

1 1/2 lb carrots, halved and cut into chunks (about 6 large)
1 green pepper, diced
2 small onions, finely chopped
1 can tomato soup
1/4 cup oil
1/4 cup vinegar
1/2 cup sugar
1/4 tsp dry mustard
1 tsp worcestershire sauce

Cook carrots until just tender, drain and cool.

Combine remaining ingredients and mix with carrots; chill at least 8 hours.

Here is a salad that I have been making for many years. It is different and we love it with grilled meats.

Excellent Three Bean and More Salad

I have made this salad since early in my marriage (I was married in 1960). This is as much relish as salad! For the beans, you can use whatever types appeal to you. I use only green beans, because I do not like wax beans and, even though I do like lima beans, I do not like them in this salad (and none of my family likes lima beans).

1/2 cup sugar
1/2 cup oil
1/2 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 small onion -- chopped medium fine
1 11 oz-can Mandarin oranges -- drained
1 small green pepper -- chopped medium fine
1 15.5 oz-can cut wax beans -- drained
1 15.5 oz-can cut green beans -- drained
1 16 oz-can green lima beans -- drained

Beat together sugar, oil, vinegar, salt, and pepper; add the remaining ingredients and toss well. Chill for 8-12 hours, stirring several times to allow flavors to blend.
Keeps well stored in refrigerator.

This post was edited by walnutcreek on Sat, Jun 1, 13 at 13:47

Oh my! What wonderful responses! Thank you, all! I will take a second look tonight and decide what will be going with me tomorrow. But summer is just starting and I will use all of these suggestions at some point.

Jasdip, about the Asian Slaw...are you mixing everything together before serving. Is there a chilling time to blend flavors, soften the noodles? There seems to be many versions of Aisian Cabbage Slaw out there. A recipe I make doesn't toast the noodles or cook the dressing and all is combined several hours before serving.

Gazania, I mix the dressing just before serving. The almonds and noodles and sesame seeds give it a bit of a crunch, but the noodles are crushed, so it's not big pieces of noodles that you would be eating.

Everywhere I've taken it, people love it.

I've seen some recipes where they use the seasoning packet. Yuck, I would never use that.

I'm making both this and the marinated carrot salad to a barbecue on the 15th.

This post was edited by jasdip on Sun, Jun 2, 13 at 17:43

I won a first place with this one that I think might be a Barefoot Contessa recipe. Serves 6-8 & should be served at room temperature.

Orzo with Roasted Vegetables.
1 small eggplant, peeled & 3/4" diced
1 red bell pepper & 1 yellow bell pepper, 1" diced
1 red onion, peeled & 1" diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 tsp kosher salt
1/2 tsp pepper
1/2 lb orzo
Dressing:
1/3 cup freshly squeezed lemon juice
1/3 cup olive oil
1 tsp kosher salt
1/2 tsp pepper
4 green onions, minced (white & green part)
1/4 cup pine nuts, toasted (or roasted w/vegetables for
last 20 minutes)
3/4 lb feta cheese, 1/2" diced, not crumbled
15 fresh basil leaves, cut in julienne

Preheat oven to 425F (220C). Toss the eggplant,
peppers, onion & garlic with the olive oil, salt &
pepper on a large sheet pan. Roast for 40 minutes until
browned, turning once with a spatula
Meanwhile, cook the orzo in boiling salted water for 9
minutes, until tender. Drain & transfer to a large
serving bowl. Add the roasted vegetables to the pasta,
scraping all the liquid & seasonings from the roasting
pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil,
salt & pepper & pour on the pasta & vegetables. Let
cool to room temperature, then add the green onions,
pine nuts, feta & basil. Check the seasonings & serve
at room temperature.~~

My daughter did grilled romaine lettuce for us last weekend. Just split smallish heads in half lengthwise, then tossed them on the grill for a few minutes. She said they can be grilled very lightly, like she did, or longer if you wish (clear up to the point of almost charred). These were just warmed and slightly browned on the edges. Then she sprinkled them with fresh shredded Parmesan cheese (which immediately melted) and served with a variety of dressing. I know it's another lettuce salad, but oh so different, and more like a grilled veggie than a salad! We loved it!

My friend makes a yummy black bean salsa. Black beans, corn, tomato, avocado, red wine vinegar, lime juice and cilantro. Can be made the day ahead (minus the avocado). I can get the recipe if you want-very easy and delish. We usually eat with corn chips or on top of grilled chicken.

Costco also sells something similar named Cowboy Caviar. Theirs has the above ingredients plus black eyed peas, celery and peppers. The container is not huge, like most of their products.

Ginger, I make Ina's orzo recipe regularly. It's awesome!
Another one is her Pananella Salad. I've made it, but my croutons get soggy :(

Panzanella (Barefoot Contessa)

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Here is a link that might be useful: Panzanella

terasava, I would love to have your black bean salsa recipe, if you wouldn't mind posting it!

Jasdip, that recipe sounds really good & all of her recipes I've made have been very good. She really knows how to write a recipe.

This months Real Simple Magazine has a spread about side dishes. So many of them looked good so I tore out the article to keep in my recipe binder.

ginger, could your recipe be made w/summer squash in place of the eggplant?

jomuir, I think you could use just about any veggie. I'm allergic to bell peppers and I'll be making this with roasted mushrooms, zucchini, green beans and adding some fresh grape tomatoes to the cooled salad. Go for it!

I have wanted to try this for a long time. It looks so refreshing for a hot summer day. Melon Fruit Salad with Orange or Pineapple Glaze.

Here is a link that might be useful: Melon Fruit Salad

This post was edited by marilyn_c on Tue, Jun 4, 13 at 12:54

The previous post reminded me of our favourite fruit salad recipe that I often make. I've been making it for over 20 years.

Melon balls of watermelon, cantaloupe and honeydew.
1/3 cup orange juice
zest of 1/2 an orange
zest of 1/2 lemon
touch of freshly ground pepper (this brings out the melon flavour)

You can swap out any vegetables you like. I'm jealous as yellow squash is really hard to find here for some reason.

My favourite sides for a steak dinner are mushrooms (grilled, sauteed, cooked with wine and shallots, marinated, any kind!) and asparagus. Asparagus is also versatile in that you can steam it, roast it, grill it, marinate it. You can serve it hot, cold, room temp.

Broccoli salad is also really good. Blanched broccoli florettes, crumbled bacon, shredded or small cubed cheddar, minced red onion, sunflower seeds, and sometimes raisins (ACK!) or dried cranberries dressed in 'salad dressing" (think miracle whip). I have also used grated parmesan instead of cheddar and left out the sunflower seeds and dried fruit, using ceasar dressing instead.

Dances.