Fresh Side Salads For Your Next Barbeque

Crispy Caesar Potato Salad

Ingredients

• 1 lb tater tots
• 6 slices bacon
• ½ cup sour cream
• ⅛ cup mayonnaise
• ¼ cup grated parmesan
• 1 tsp dijon mustard
• ¾ tsp worcestershire sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• Juice of ¼ lemon
• Kosher salt
• Black pepper
• 2 heads gem lettuce, chopped
• ¼ cups parmesan shavings
• 3 tbsp thinly sliced chives

Directions

1. Preheat the oven to 400 degrees Fahrenheit and line 2 baking sheets with parchment paper.
2. Place the tater tots on the parchment paper, and bake for 10 minutes. Then using a glass, or potato masher, press each tater tot so that it is flat. Bake for an additional 30 minutes or until crispy. Cool to crispen.
3. Arrange the bacon on the second baking sheet. Bake for 10-12 minutes or until crispy. Then drain the bacon on a paper towel. Once cool, roughly chop.
4. To a large bowl, add the sour cream, mayonnaise, grated parmesan, dijon mustard, worcestershire sauce, garlic powder, onion powder, lemon juice, and salt and pepper. Mix well.
5. Arrange the gem lettuce on the bottom of a large serving plate. Add the tater tots, and half the chopped bacon to the dressing, and mix well to combine.
6. Spoon the dressed tater tots over the lettuce. Garnish with the parmesan shavings, remaining bacon, and chives.

Sesame Peanut Crunch Salad

Ingredients

• 2 tbsp lime juice
• 2 tbsp rice wine vinegar
• 2 tbsp smooth peanut butter
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sriracha
• 1 tbsp finely grated ginger
• 2 tsp sesame oil
• Kosher salt to taste
• 3 cups finely sliced napa cabbage
• 3 cups chopped romaine lettuce
• 1 red pepper, seeded and julienned
• 1 medium carrot, peeled and coarsely grated
• 1 cup julienned snow peas
• 3 thinly sliced green onions
• ¼ cup chopped fresh coriander
• ¼ cup thinly sliced mint leaves
• ½ cup roasted peanuts, chopped
• ½ cup crispy fried onions

Directions

1. To a small blender/food processor, add the lime juice, rice wine vinegar, peanut butter, soy sauce, honey, ginger, sriracha, sesame oil, and kosher salt to taste. Blend until smooth.
2. To a large bowl add the napa cabbage, romaine lettuce, julienned red pepper, grated carrot, and sliced snow peas. Pour the dressing over the top and toss to mix.
3. Sprinkle over the coriander, mint leaves, peanuts, and crispy fried onions. Gently fold.
4. Place on a serving platter and garnish with more roasted peanuts and crispy fried onions.

Chipotle Tex-Mex Salad

Ingredients for the Dressing

• 1 tbsp chipotle in adobo
• 2 cloves garlic, finely grated
• Juice of 3 limes
• ½ cup olive oil
• 1 tbsp honey
• 1 tsp cumin
• 1 tsp dried oregano
• Kosher salt
• Black pepper

Ingredients for the Salad

• 2 hearts of romain finely chopped
• 2 cups fresh corn kernels
• 1 15 oz can of black beans, drained and rinsed
• 1 cup cherry tomatoes, quartered
• 1 red onion, finely diced
• 1 avocado, cut into small cubes
• 1 cup shredded TexMex cheese
• 4 green onions, thinly sliced
• ½ cup pickled jalapenos
• ¼ cup chopped cilantro
• 4 cups tortilla chips, for serving

Directions

1. To a small food processor add the chipotle, garlic, lime juice, olive oil, honey, cumin, oregano, and salt and pepper to taste. Blend until smooth.
2. To a large bowl, add the chopped romain, corn, black beans, cherry tomatoes, red onions, avocado TexMex cheese, green onions, pickled jalapenos, and cilantro. Add the dressing, and toss to combine.
3. Transfer the salad to a serving platter, and serve with the tortilla chips for scooping.