Help! Salad ideas???

So, it's the work BBQ at my boss's house this Friday night. I am still pretty new here, and it will be the first time I've done anything social with him, and I offered to make two salads to bring over (our actual work function for the whole group is in two weeks - this is just for our rooms).

I'm going to make a deluxe yummy potato salad, but I need some ideas for the second one! I'd like to make something spicy Middle-Eastern-ish because that always goes well at a barbeque. I am vegetarian and won't put any meat into the salads, but will use eggs if need be.

Can anyone help with some recipe ideas??? I need to look in my Cooking with Cattitude but I'm at work and it's at home

since you are a vegetarian..
what about a spinach salad with just veggies and croutons and a yummy dressing?

When I went to a BBQ over the summer, one of the women made a black bean salad that tasted great with EVERYTHING! Mmm, drooling just thinking about it...

Originally Posted by Miagi's_Mommy

since you are a vegetarian..
what about a spinach salad with just veggies and croutons and a yummy dressing?

Click to expand...

I know - such a great idea but one of the nurses is making one!! I have to come up with something better!

How about Oriental Cole Slaw? This always goes over big at parties and goes pretty well at BBQ's:

1 large head cabbage
1 bunch green onions (w/tops) chopped
½ c white vinegar
1 cup salad oil
½ cup sugar
2 tsp. soy sauce
½ cup butter
1 pkg. Raman noodles
1 small pkg. slivered almonds
½ cup sesame seeds


Chop up cabbage and green onions. Refrigerate over night.

Combine vinegar, salad oil, sugar and soy sauce in a blender until very smooth (blending will keep the oil from separating later). Refrigerate over night.

Melt butter in skillet. Break up Raman noodles (throw away the spices). Slightly brown noodles, almonds and sesame seeds. Add the sesame seeds towards the end as they can brown very quickly. Drain on paper towels for 2 hours. Mix all ingredients just before serving.

Or for a sweet salad, Taffy Apple Salad (I'm hitting my family cookbook for you):

4 cups apples (chopped small and un-peeled) – use granny green
½ cup pineapple juice
½ cup sugar
1 tbsp. flour
2 tbsp. vinegar
1 egg (well beaten)
1 8 oz carton Cool Whip
1 cup salted peanuts (chopped and dry roasted)


Combine flour, sugar, juice, vinegar and egg. Heat mixture over low
heat until thick (like pudding). Stir frequently. Cool mixture. Mix
Cool Whip and pudding mixture and fold in apples and nuts. Top with
nuts and chill. (Best chilled overnight for best results).

And last veggie one: Pretzel Jello Salad (sounds weird but tastes good)

2 cups crushed pretzels
1 ½ sticks melted butter
6 oz strawberry jello
24 oz frozen strawberries
2 cups pineapple juice
16 oz cream cheese
1 cup sugar
2 envelopes Dream Whip


Put pretzels in 9x12 dish and add butter. Bake for 10 minutes at 400 degrees. Boil pineapple juice and add jello and stir until dissolved. Add frozen strawberries and refrigerate 2 to 3 hours. In a separate bowl beat cream cheese, sugar and dry Dream Whip. After the pretzels have cooled spread cream cheese mixture on pretzels then on top of that spread the thickened jello. Refrigerate 5 – 6 hours. Enjoy!

Spaghetti Salad, I have heard it's good don't think I have ever tried it though

okay how about a fruit and walnut salad? with some yummy fruit or caramel dip?

and what about macaroni salad? or coleslaw?

ETA : this sounds really good!

Feta Cheese and Rice Salad

This savory and rich vegetarian main dish salad recipe is perfect for entertaining or a family dinner.


INGREDIENTS:
1-1/2 cups vegetable broth
3/4 cup brown rice
1/4 lb. sugar snap peas
6 oz. jar marinated artichoke hearts
2 cups grape tomatoes
1 cup cubed Havarti cheese
1/3 cup crumbled feta cheese
2 Tbsp. lemon juice
1/2 tsp. dried thyme leaves
1/8 tsp. pepper


PREPARATION:

Cook rice in broth in a heavy saucepan over medium heat until rice is almost tender, 40-45 minutes. Remove from heat and stir in sugar snap peas. Cover and let stand until peas are crisp tender (about 10 more minutes).

Cover and refrigerate 2 hours or until cold.
Drain artichoke hearts, reserving marinade. Combine rice mixture, artichoke hearts, tomatoes and cheeses in large bowl and mix lightly. In small bowl, combine reserved artichoke marinade with lemon juice, thyme, and pepper. Pour over salad and toss gently to mix. Chill for 1-2 hours before serving. Serves 8