It’s Fourth of July in the Carolinas and communities are coming together. From small towns along the Outer Banks to the Appalachian Mountains, the heat is set in by mid-morning, and we start wondering if the skies will be clear in the evening. This Holiday weekend will be one full of traditions, community, and firework displays.
A Cool Summer Salad Menu with Protein and Fiber
Barbecues of burgers, wings, ribs, and smoked pork are some of our favorite Fourth of July party foods. Cold salads are easy to prep in advance and store in a bag in your refrigerator. Mix up your salad spread with a choice of green salads, protein salads, fruit, pastas, vegetables, grains, and more. There are so many choices for a cool salad spread. If possible, give the cold items in your party buffet a table of their own. This allows people to move between hot and cold foods for ease of serving. Keep salads cool in hot temperatures with a pan of ice under the food pan and label foods with highly allergic ingredients for sensitive guests for a safe food experience over the holiday.
All the best from the sunny shores of South Carolina, happy Independence Day weekend!
- Southern Apple Salad with lemon and honey dressing. Toasted pecans crumbled on top are optional.
- Italian Caprese Salad of creamy sliced mozzarella cheese with beefsteak or heirloom tomatoes, basil, balsamic vinaigrette. Layer cheese with the freshest tomatoes for presentation
- Southern Bean Salad with dark kidney beans, chickpeas, cannellinis and green beans. Drain and rinse each can of beans and combine in a bowl with chopped onions, a can of drained mexi-corn, and about 4 ounces of Italian vinaigrette salad dressing. Season with salt, pepper, fresh chives, parsley, and additional red wine vinegar to tastes.
- Creamy Chicken Salad comes together quickly with a few key ingredients. Try chopped poached chicken breasts with a combination of ranch dressing and mayonnaise. Add red wine vinegar, black pepper, red onions, parsley, and sweet pickle relish to tastes. Refrigerate immediately and serve cold. Chicken salad keeps for three days in the back of the frig.
- Spinach Salad with soft boiled eggs, red onion, mushrooms, and optional walnut, pecans, or sunflower seeds. Offer a choice of Southern Peach Poppyseed Dressing or creamy Clemson Blue Cheese Dressing.
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