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Any kind o salad that will travel well.


Posted by mom333284, 3rd July 2020


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  • I always bring or make just a plain salad with lettuce / baby spinach. tomato, cucumber, capsicum, a bit of red onion and feta, no dressing and than a more special one with for example roast beetroot, roast pumpkin and roast garlic on spinach leaves


  • A Mediterranean salad with tomatoes, cucumbers, olives, fetta, olive oil and herbs will keep and tastes delicious.


  • Ottelenghi does a great spiced pumpkin, lime and chilli salad with a yoghurt and tahini dressing. I find that travels well and is delish


  • Caeser salad is always a winner. Dress it when you arrive


  • What about a nice fresh salad with some pearl barley, cucumbers, pomegranate and fetta?


  • Most pasta salads; potato salad; or a caesar salad.


  • I love throwing together lettuce and spinach leaves with sliced carrot, onion, chopped walnuts and crumbled feta. Add some dressing at the last minute!


  • Asian crunchy cabbage salad! delish and easy to make and everyone seems to love it.


  • Mix greens with feta cheese and pine nuts! Yums


  • We’ve been enjoying a nice coleslaw lately with cabbage, carrot, red capsicum, celery, apple and mayonnaise.


  • I would do a garden salad or coleslaw as they are easy to travel with and you can put dressing later once your at the destination.


  • Try some creamy potato salad. Always crowd pleaser at BBQs.


  • Keep it simple and fresh to balance with oily meats. I find adding chopped mint and parsley elevates any plain salad that has tomatoes, cucumbers, etc. may not even need much dressing besides maybe a squeeze of lemon juice and salt and pepper.


  • I like the sound of your egg and celery salad I might try that for tomorrow’s dinner party I am going to. Thanks for sharing the recipe.


  • My family favourite is a classic egg and celery salad. Hard boil a dozen eggs, let cool, then peel and slice into quarters. Mix together 1c mayo and 3/4c sour cream, salt/pepper/paprika to taste, and some chopped parsley and chives if you like fresh herbs. Thinly slice 2-3 celery ribs, and 1/2 a cucumber.
    Mix together the eggs, celery and dressing. Serve in a bowl lined with lettuce leaves, and place cucumber slices around the edge of the bowl. Sprinkle the top with some leftover chopped herbs, and serve.
    I’ve never been to a bbq that has had leftovers of this salad


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