Salads
"We tailgate at North Carolina State University in Raleigh, ...and we
love the Wolfpack... win or lose...I've got a chicken salad recipe that I make for games when the weather
is hotter. I made it up and I didn't come up with measurements so I'll
estimate. It serves approximately 4 people."
Chicken Salad
- Grill or cook 4 chicken breasts, shred/cut and mix with...
- 1 small red pepper (prefer to roast or grill red pepper first, but can
be uncooked) - diced
- 1/4 cup purple onion (finely diced)
- 1 small can of crushed pineapple (drained well)
- 1 small granny smith apple (diced)
- 1/4 cup of pecan pieces
- mix in mayo to your liking
Serve with Swiss cheese on your favorite bread.
Cucumber in Sour Cream Salad
Here is a great warm weather salad for those who appreciate gourmet foods.
Ingredients:
4 large cucumbers peeled and thinly sliced
16 oz container sour cream
Kosher Salt
Rice vinegar
Preparation:
Place the cucumber slices in a large bowl that is wide enough to hold a dinner plate for the pressing stage. These slices should be salted to keep in their crispness and to remove the water. Cover the slices, in the bowl, with a dinner plate weighted to press the cucumbers to remove the liquid overnight. Occasionally drain off the liquid.
On game day remove the weighted plate and drain the liquid again. Add 3/4 to all of the sour cream to your desired consistence. Add 1/2 tsp. of the rice vinegar to remove some of the creaminess. Mix all this together gently. Place into a Rubbermaid resealable container and pack chilled into your food cooler.
Pasta Salad
Here is my favorite pasta salad. I like it because it has a bite, but still has the ability to not overpower the main courses like bratwurst. You can use about any ingredients you like, but try this chip dip mixer, you'll love it.
Ingredients:
One package of ranch flavor party dip (chip dip not salad dressing)
One cup of sour cream
One cup of milk
One pound of rotini or rotelli or your favorite pasta
Three cups assorted veggies (I like green peppers, radishes, onions, celery, red peppers etc.)
One cup of large, pitted olives
1/4 cup crisp chopped bacon pieces
Preparation:
Prepare the party dip per directions with a wire whisk. Let the mixture thicken in the refrigerator. Cook the pasta, al dente (probably eight to ten minutes) and then drain it in a colander. Using a large plastic resealable container, add the pasta and chopped veggies and bacon. Chill the mixture in the sealed container in the fridge. On game day, mix in the party dip, and put the container into your cooler/ice chest. It's ready to go and by tailgate time it will be great with any sandwich or chicken.
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