The 4th of July is a much loved holiday among Americans and I can’t imagine what’s not to love? Family, friends, barbecues, picnics, and the beach, the list goes on and on.
This year however, most families will probably not be having the larger celebrations that they may have had in previous years but people can still have smaller gatherings of family in their backyards. That is our plan for this year. I’ll send out a message to our kids and see if anyone wants to drop by, and even if they have other plans it can be just the two of us, our dogs and Cousin Brucie’s July 4th radio program. We will be sitting around the backyard fire pit enjoying great music and yummy food. It will still be fun.
As for the menu I think I will keep it simple this year.
Hamburgers and or Hot dogs on the grill with all the fixings
I’ll make either a homemade potato or pasta salad of some kind
Maybe some chips for snacking, our favorite wine and perhaps a fruit salad, dessert or both.
So here is a small parade of salad recipes I have made for get-together’s in years past, maybe you might like to try a few.
Orzo Pasta Salad
This easy salad is light and delicious
8 ounces orzo pasta
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 cup minced red onion
1/2 cup grape tomatoes
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper Cook orzo according to package directions. Drain and transfer to a large bowl. Stir in olive oil, vinegar, red onion, tomatoes and basil and toss to combine. Season, to taste, with salt and black pepper.
Italian Style Bread Salad
You can get creative with this salad so feel free to add or substitute your favorites, it works well with what ever you have on hand
3 cup fresh Italian or French bread cut into cubes
6 Tbsp. extra virgin olive oil
2 Tbsp. chopped fresh oregano or basil
2 tsp. minced garlic
1 tsp. salt
3/4 tsp. freshly ground pepper
Pinch of red pepper flakes
1 lb. plum tomatoes, diced
1/2 lb. fresh mozzarella cheese, diced
1/4 lb. lb. fresh mushrooms, sliced and/or roasted red or yellow peppers sliced in strips
2 oz. thinly sliced Italian salami, or Genoa in strips or prosciutto
2 green onions, sliced or very thinly sliced red onion
1 bunch baby salad greens or favorite lettuce torn
Spread bread cubes on cookie sheet and let stand 2 hours. Whisk oil,
oregano, garlic, salt, pepper and pepper flakes together in large
bowl. Add remaining ingredients except greens; toss. Let stand 15
minutes. Add baby salad green, toss well and serve at once.
Makes 6 servings.
Instant Pot Potato with Egg Salad
PREP TIME – 10 minutes,
COOKING TIME – 4 minutes
ADDITIONAL TIME NEEDED FOR COOLING – 2 hours
This Instant Pot Potato Salad Recipe is so easy, you’ll want to make it all the time!
Cook hard-boiled eggs and potatoes together in the IP for quick, perfectly cooked eggs and potatoes every time.
This is our favorite Instant Pot potato salad recipe!
6 medium Yukon Gold potatoes, peeled and large cubes
1 1/2 cups water
4 large eggs
1/4 cup finely chopped onion
1 cup mayonnaise
1/2 TO 1 cup chopped celery (as you prefer)
2 tablespoons finely chopped fresh parsley
1 tablespoon dill pickle juice
1 tablespoon yellow mustard
Salt and pepper to taste
Put the steamer basket in the pressure cooker pot. Add the water, cubed potatoes, and eggs on top. Lock lid in place, select High Pressure, 4 minutes cook time, and press start.
When the cook time ends, turn off pressure cooker and do a quick pressure release. When the pressure valve drops, carefully remove the lid.
Remove the steamer basket from the Instant Pot. Put the eggs into ice-cold water to cool. Allow the potatoes to cool completely.
In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add the cooled potatoes (you can now slice smaller if you prefer) and gently mix the mayonnaise mixture into the potatoes.
Peel and dice the cooled eggs and stir into potato salad. (If needed, add more mayonnaise to achieve desired consistency.) Add salt and pepper to taste.
Chill at least one hour before serving.
Lastly an American favorite, Macaroni Salad. This recipe can be easily doubled for a large gathering.
1 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup chopped green onions
Combine dressing ingredients.
Stir into remaining ingredients.
Cover and chill.
Stay at Home and remember to wear a mask when going out in public