Memorial Day Salad Recipes

 These Memorial Day salad recipes are quick and easy and will leave your guests wanting more. Prepare these Memorial Day salad recipes the night before your get-together so that the flavors are well blended when you are ready to serve your guests. The two Memorial Day salad recipes can be paired nicely with grilled steak or chicken and make approximately six servings.  

To make bacon and tomato pasta salad, you will need:

• Large mixing bowl
• Large serving bowl
• Measuring cups and spoons
• Kitchen Utensils
• Seven ounces of elbow macaroni, cooked and drained
• One cup of mayonnaise
• One-third of a cup of chili sauce
• One-fourth of a cup of lemon juice from concentrate
• Two teaspoons of sugar
• One-fourth of a cup of green onion, sliced
• Eight slices of bacon, cooked and crumbled
• One large tomato, chopped and seeded

To make couscous vegetable salad, you will need:

• Large mixing bowl
• Large serving bowl
• Two cups of couscous, cooked
• One cup of yellow summer squash, sliced
• One-half of a cup of zucchini
• One red bell pepper, chopped
• One-third of a cup of red onion, diced
• Fifteen ounce can of garbanzo beans, rinsed
• One-half of a teaspoon of salt
• One teaspoon of curry
• One-fourth cup of mayonnaise
• Three-fourths of a cup of plain yogurt

Bacon and Tomato Pasta Salad:

1. Mix mayonnaise, chili sauce, lemon juice and sugar together in a large bowl. Use a mixing bowl to combine all the ingredients for Memorial Day salad. Once the Memorial Day salad is complete transfer to the serving dish.
2. Combine the macaroni, tomatoes and green onion with the mayonnaise mixture. Mix the ingredients until the macaroni is well coated with the mayonnaise mixture.
3. Cover the ingredients and chill. It is best to chill the pasta salad overnight so that flavors blend completely.
4. Add the crumbled bacon before serving. Mix the crumbled bacon into the pasta salad.

Couscous Vegetable Salad:

1. Combine the following ingredients in a large mixing bowl. Add the couscous, yellow summer squash, zucchini, red bell pepper, red onion and garbanzo beans. Blend well.
2. Mix in a separate bowl yogurt, mayonnaise, salt and curry powder. Make sure the ingredients are completely blended.
3. Combine the mayonnaise mixture with the couscous and vegetables. Cover the Memorial Day salad and chill for a least one hour to allow flavors to blend.

Tips and Warnings:

• Do not allow Memorial Day salads to remain unrefrigerated for too long if the dressing is mayonnaise based.
• Preparing Memorial Day salads the evening before the celebration will allow flavors to blend completely. Prepare at least one to two hours before serving for the flavors to combine if you are unable to make the salads the night before.