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Homemade Coleslaw, Potato Salad, Macaroni Salad & Skillet Baked Beans

Everyone's Favorite Sides for a Great BBQ
May 25, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Homemade coleslaw, potato salad, macaroni salad and skillet baked beans recipe for Memorial Day BBQ party Skillet baked beans and homemade coleslaw recipe

It isn’t a true barbecue without all of the traditional sides, everyone knows that.  And this year I kicked it up a notch with my take on homemade coleslaw, potato salad, macaroni salad and last but not least, skillet baked beans. And you know the funny thing about all of these side salads (besides the beans of course)?  They all use the same main ingredients: Veganiese/mayo, mustard and sugar.  Easy breezy.

We kicked off our barbecue week on Monday with the best ever grilled veggie burgers and peppercorn crusted beef burgers (which are to-die-for, if I do say so myself…well okay, I’m taking the Mr.’s word for it on the beef burgers). And yesterday, we shared a few of our top must-haves for anyone hosting the barbecue this Memorial Day weekend.  But today may be my favorite of all simply because I could live off of sides alone, and a barbecue always has THE BEST sides. 

The thing about all of these side salads is it’s really all about how you like it, and you can adjust the recipes accordingly to make them creamier/spicier/soupier/etc. truly making each one your own. For example I like my coleslaw like KFC‘s…(#noshame) nice and dressing loaded and my potato salad more on the mustardy side. 

And lastly, the only side that doesn’t include copious amounts of mayo…my skillet baked beans.  They’re just as divine as they sound.  There’s something about the sweet BBQ flavor alongside the tangy side salads that’s just second to none.  This year, I chose the the cast-iron skillet over the Big Green Egg rather than the oven, and being a vegetarian, I actually smoked the bacon and put it on the side for guests to add if they prefer.  I also changed up my recipe a bit this year by adding green peppers and onions, which I hadn’t done before.  But after reading and taste testing a few different recipes, I decided it was a great addition to an already winning recipe. 

Stay tuned as we round out our barbecue week here on the blog, just in time for all of your Memorial Day party dreams!  Truly, MKR

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Photography, Rustic White for Waiting on Martha

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Steakhouse Salad with Blistered Cherry Tomatoes, Grilled Corn & Blue Cheese

A Fresh, Hearty Salad with Steakhouse Appeal
July 31, 2017
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Steakhouse Salad on Waiting on Martha
Steakhouse salad recipe | Waiting on Martha
Steakhouse salad recipe on Waiting on Martha

I’ve admitted here before that I’m not a huge salad eater.  Salads can feel a bit plain, boring, and they can leave me having major menu regret when I’m not ordering the burger and fries instead.  BUT give me a salad like today’s Steakhouse Salad that’s just as hearty as a full entree, with plenty of fresh and vibrant toppings, and I’ve got the best of both worlds. 

The trick to a great entree salad like this one is in the variety of fresh flavors and textures; the toppings need to really carry the dish.  Nobody, including me, enjoys a plain bed of greens with a few measly toppings!  So whenever I think up a nice marriage of toppings for my salad, I like to consider ones that don’t need much dressing; ones that can stand alone for simpler, healthier bites that celebrate the season’s best flavors. 

That, of course, rings true for cherry tomatoes and fresh corn this time of year.  I just love the way they both taste after they’ve blistered and charred when grilled or roasted.  I usually roast my tomatoes with salt, pepper and olive oil in my toaster oven.  So easy.

The sliced flank steak is also another topping that doesn’t need much to taste divine.  As your protein, steak alway brings a certain rich quality to a salad, which I always prefer over chicken. And of course, it offers plenty of protein to sustain you.  The secret to great strips of flank steak is in the cutting; cut with the grain so that you don’t disrupt the flavor.

To top it all off, I like to add crumbles of blue cheese.  The punchy, tangy taste of blue cheese rounds out the flavors of the entire salad.  And somehow it satisfies my salt craving, even if there are shoestring fries at the table, too!  Tell me, does this Steakhouse Salad look like a winner in your house?!  Truly, MKR

P.S. Looking for more creative salad options?  Check them out in our Recipe Index here. 

P.S.S. Or are you looking for another drool-worthy steak recipe? This skillet seared ribeye with caramelized onions is one to write home about.  SO good. xo

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Steakhouse Salad
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For the steak
  1. 1 lb. flank steak
  2. salt, pepper and olive oil
For the salad
  1. Roasted tomatoes (cherry tomatoes, left whole, with salt, pepper and olive oil)
  2. Grilled corn (charred in the sautee pan or over the grill)
  3. arugula
  4. blue cheese
Instructions
  1. Cook the steak to preferred doneness; be sure to let it rest 2-5 minutes after cooking. It continues to cook after taken off the heat.
  2. After cooling, slice the steak with the grain. Set aside.
  3. Roast tomatoes whole in toaster oven with salt, pepper and olive oil for a few minutes until they start to blister.
  4. Grill corn for a few minutes until desired level of charred.
  5. Compile salad over a bed of arugula; steak, tomatoes, corn and blue cheese.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Smoked Turkey, Pomegranate, Brussels & Bacon Salad

An Anything But Boring Salad To Add To Your Everyday Menu
February 12, 2018
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Smoked Turkey, Pomegranate, Brussels & Bacon Salad, Waiting ON MarthaSmoked Turkey, Pomegranate, Brussels & Bacon Salad, Waiting ON Martha Smoked Turkey, Pomegranate, Brussels & Bacon Salad, Waiting ON Martha

I first made this salad with all of my Thanksgiving Day leftovers. Craving something healthy, but not wanting to waste food, this anything-but-boring, smoked turkey salad was the perfect solution.  But even since the big day, I can’t stop making it.  And the beautiful thing about this turkey salad is it’s more than easy to recreate.

What really makes this salad work, is the combination of flavors.  The smokey taste of the turkey, combined with fresh tart pomegranate seeds, crisp brussel sprout shreds, and everyone’s favorite meat bacon, meld in perfect harmony creating a mouth watering bite after bite.  And no, your turkey does not have to be smoked, a well seasoned turkey breast will do the trick.

And bonus, there’s plenty of healthy stars in this smoked turkey salad.  Some of them obvious like pomegranate seeds, and others not so obvious, like shaved brussel sprouts which are sneakily mixed in which is perfect for the pickiest eaters. 

I’ve become obsessed with subbing in shaved brussel sprouts whenever possible.  You can of course shred your own with your standard cheese grater, but plenty of places like Trader Joe’s and Whole Foods have them washed, bagged and already shredded for you.  Try them in your coleslaw and salad recipes next time.

Hearty enough to be a meal all on it’s own, but with flavors that still make it equally light and refreshing I guarantee this smoked turkey salad will quickly become one of your households go-to meals.  Truly, MKR

P.S. Something to note, depending on the size of your turkey breast, or if you choose to roast an entire turkey, I suggest using the left over turkey by making a great turkey noodle soup, or turkey chili.  Or you can always make round two of this salad!

 


 

Smoked Turkey, Pomegranate, Brussels & Bacon Salad
Serves 4
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Ingredients
  1. 4-6 pieces of bacon, cooked and crumbled or torn
  2. 1 turkey breast cooked and shredded (or approximately 3-4 cups shredded turkey meat)
  3. 1 cup pomegranate seeds
  4. 2 cups shaved brussel sprouts
  5. 1 small head of lettuce, cut/chopped or 1 large bag of salad greens
  6. Croutons
  7. Shaved Parmesan Cheese
  8. salad dressing of choice (I typically use an Italian or Caeser dressing)
Instructions
  1. In a large bowl mix the brussel sprout shreds and lettuce until well mixed.
  2. On a large platter, layer the lettuce/brussel mix followed by turkey, bacon, pomegranates, croutons, and parmesan cheese.
  3. Serve with dressing of choice and enjoy
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Photography, Rustic White

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