Fun Giveaway Below!!
From Daryl aka Avery: There's nothing better to cool the palate on a hot day than a refreshing salad.
Barbecue doesn't always mean using the grill. Being comfortable is important at a barbecue. Don't want to cook? Set out cold foods: cold chicken, fruit salad, and side dishes you pick up at the deli. Set out chips and sliced cheeses. Make rainbow fruit kebabs, or skewer brownies and strawberries and marshmallows for dessert.
For some other great tips, check out Pinterest for ideas. Just type in the word barbecue. Here are a few I found that are truly helpful!
- One woman put condiments and burger toppings in antique mason jars and then she arranged them in an antique Coca Cola crate.
- Another put cupcake holders upside down over glasses to keep out the bugs.
- Another set out a tub of sunscreen and bug spray.
- Set out a stack of books (I didn't see this on Pinterest - I'm making it up) so your guests have something to read if they aren't in the mood to chat.
- Have bubbles for the kids.
no matter what, have fun!
Asparagus and chicken salad with Buttermilk Dressing
Ala Food Network Magazine May 2016
For the Dressing
¼ cup fresh parsley
¼ up fresh tarragon (I substituted basil)
juice of 1 lemon
2 teaspoons Dijon mustard
¼ cup buttermilk
¼ cup mayonnaise (I used Best Foods)
¼ cup extra-virgin olive oil
1 teaspoon each: kosher salt and freshly ground pepper
For the Salad
¼ cup sliced almonds (I did not use; I’m allergic)
8-10 stalks thick asparagus, bottom half peeled and ends trimmed, cut into 2-inch pieces
2 heads Bibb lettuce (I used Boston), chopped
1 large bunch watercress, tough stems trimmed (I used Arugula)
6 radishes, thinly sliced
8 ounces skinless boneless smoked chicken, diced (I cooked chicken thighs and did not smoke)
4 ounces goat cheese, crumbled
½ cup fresh parsley, chopped
Fresh ground pepper
*I added avocado, 1 full, chopped
Make the dressing: pulse the parsley, tarragon (or basil) lemon juice, and mustard in a food processor to make a coarse paste Add the buttermilk, mayonnaise and olive oil; pulse until smooth. Season with salt and pepper. Refrigerate until ready to use.
Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, 4 minutes. Drain and transfer to the ice water; let cool. Drain again and pat dry; transfer to a large salad bowl.
Add the lettuce, watercress (or arugula), radishes, chicken, goat cheese, parsley, and half of the almonds. Drizzle with about half of the dressing. Toss. Sprinkle with the remaining toasted almonds and serve with the remaining dressing.
*I added avocado when adding the chicken and goat cheese.
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