My mom's cucumbers and sour cream. I just wing it, don't have the recipe here right now. It's 3-4 cukes, I try to find the smaller, fresher ones if I can. If it is the big ones, then only 2. I usually stripe peel them, slice them thin, and I usually check to see if they have a lot of seeds and if the do, I halve them first and cut out the seeds. The dressing is a cup of sour cream (I use lowfat, but full fat will work) and the juice of one lemon. Salt and pepper to taste, then slice up a bunch of chives or scallions. Mix well. Marinate about an hour or more. Greeks use yogurt, and add fresh mint or dill and garlic to this and call it tsatsiki. I've also had the marinated in a vinegar and oil dressing if you think there's too much creamy going on. If that's the case, use red onion slices instead of the scallions. I'd use sherry vinegar or white balsamic or even rice wine vinegar for that.

I adore cuke salad, and think English cukes work well. My dressing is simply sour cream, white vinegar and sugar.

A suggestion, add some boiled eggs to the Costco potato salad. Everyone will think it is homemade. More importantly, it makes it taste even better! You can tell on yourself, or not

A simple green salad. I know I always feel better when I can add a salad to my plate filled with carbs!

This just popped up on my Facebook feed today. Since I don't have a "spiralizer" I would just slice the cukes and onion. I make this kind of salad a lot in the summer. I should try the English cucumbers. I am just too cheap. In fact, I usually only buy cucumbers when in season or have them for special occasions.

GREEK CUCUMBER NOODLE SALAD
DIRECTIONS
To make the dressing, whisk together all ingredients; set aside.
Spiralize the cucumbers with the fettuccine blade on the Veggie Spiralizer
Snip cucumber noodles occasionally to shorten the strands. Place the cucumber noodles into the large colander of the
Salad & Berry Spinner . Place the colander into the outer bowl,
then blot any excess moisture with a paper towel. Allow excess water to
drain prior to assembling salad.
Using the ribbon blade, spiralize
the red onion; cut the spirals in half. Rinse the red onion under water
to remove the bite. Drain and set aside. Slice the tomatoes in half.
Combine the cucumber, onion, tomatoes, artichoke hearts, olives, and
cheese. Toss to combine. Drizzle with half of the salad dressing and
serve the remaining dressing on the side.
COOK’S TIPS
Draining the cucumber prior to assembling salad helps keep it from getting too watery.
If you’re not serving the salad right away, keep the ingredients separate and assemble just
before serving.
To make an Italian version of this recipe:
Add 1 oz (30 g) finely grated Parmesan cheese to
dressing. Substitute 3 oz (90 g) salami, cubed, for Kalamata olives and 4 oz (125 g) Ciliegine
fresh mozzarella balls (cherry size), cut in half, for feta.

DRESSING
2tbsp (30 mL) fresh lemon juice
2tbsp (30 mL) red wine vinegar
½tsp (2 mL) dried oregano
1∕8tsp (0.5 mL) each salt and black pepper
1 garlic clove, pressed
2 tbsp (30 mL) olive oil

SALAD
2 English cucumbers, cut into halves
or thirds
1 small red onion (or ½ medium onion), peeled and ends trimmed
1 pint (2 cups/500 mL) cherry tomatoes
1 jar (7.5 oz /212 g) marinated artichoke hearts, drained
¼ cup (50 mL) Kalamata olives, pitted
4 oz (125 g) crumbled feta cheese

You have slaw, potato salad and corn....enough with the white stuff...I would make a mixed salad ( onions, colored peppers, zucchini cukes, broccoli, tomatoes) in a balsamic vinaigrette.

Grilled vegetables (peppers, onions, squash, asparagus, eggplant) with a balsamic vinegar glaze.

Thanks to all. I'd definitely do grilled veggies for a smaller dinner, that's one of my favorite things. But with 6 to 8 sides of ribs, there won't be room on the barbie! OK, I'm leaning to a tomato/cuke/onion salad in vinegar. Or the Greek salad. Or the sour cream salad. Never collard greens (sorry!)

While the results aren't the same, you can also just use a cheap julienne peeler to make zoodles, squoodles, and coodles. I got mine on amazon for about $6 and it also does wide flat strips.

I agree that 'greens' would be great with that menu, but in the northeast they'd be made with escarole. :) Also agree that various cuke/tomato/onion salads or even a green salad would be good. Or perhaps a big bowl of mixed fruit?

I'll fix some fruit for the dessert, since this crowd will bring all manner of baked goods. And I should have some ice cream on hand, too. Thanks for the reminder.

In my experience (I grew up in Memphis) greens would never be served with such a menu.

For my memorial day party I make a pasta salad with ranch dressing instead of mayo I add bacon, chicken, carrot slivers, peas and black olives. It is always a hit. Very simple to make. I use shell pasta, shredded rotis chicken, a bag of frozen peas, shred a carrot, sometimes I make homemade ranch dressing, sometimes I cheat and use bottled. Everything is added to your taste.

We always enjoy old-school carrot & raisin salad for barbecue/picnic style meals. I make it w/ a lime, mayo & plain yoghurt dressing & add some grated apple too.

A fresh fruit platter is always welcome too: watermelon/melon, pineapple, strawberries & grapes.

I love carrot raisin salad! Wish I was not the only one for miles who would eat it or I would make it much more often.

Sushi I make a marinated "chopped salad" a lot in the summer, any kind of vegetables that will marinate well and look good at the store and are a reasonable price. A great make-ahead, and you can serve it over lettuce at dinner time. Any variety of vinagrette will work for it and you can even use something like store bought "zesty Italian" dressing in a pinch and in a hurry. I keep some on hand in the pantry for just that type of thing, or a quickie pasta salad.

The only things I'm thinking of that are different from what has been said are more work, not less. So, if you're taking votes on what has been suggested so far, mine is for the green leafy salad. The triple washed baby greens are pretty, well liked, and dead easy. Add some chopped, colorful things like bell peppers and tomatoes, and tasty crunchy things like scallions and almond slivers (slivers also out of a bag). Toss with a light vinaigrette.

Or get one of the those sexy salads from the local deli or grocery or farm market! Life is too short, ya know, stimulate the economy! Party like it is 1972!

It's really fast and easy to make that mixed veggie salad. I do it for church luncheons all the time...for 100, pound of carrots cut into buttone, 2 heads broccoli, 2 large sweet onions 2 peppers of different colors, about 5 Roma tomatoes with the seeds removed, two large cucumbers and a couple of zucchini. I do a quick dunk in boiling water of the broccoli and the carrots....dress with a quick vinaigrette...1 T dijon mustard, 1 T honey a clove of garlic crushed 3 Tablespoons of cider vinegar and `1/2 cup good olive oil....
Then you can add a can of olives and/or a jar of artichoke hearts or some raw mushrooms, cauliflower...whatever.
I can toss a batch of that salad together for a dozen in about 20 minutes....with a food processor!.....and it's so pretty!

I like pink mountain's Greek cuke salad idea. Cool and refreshing.

Or a good, colorful salad with lettuce, bell peppers, greens, baby corn, red onion slivers, water chestnut, grape tomatoes, artichoke hearts, and a homemade vinaigrette.

Very curious - what's Memphis style Cole slaw?

Memphis style coleslaw dressing is mayo (not reduced fat!), sugar, cider vinegar, a bit of Dijon mustard, S&P and celery seeds.