Mayo-Free Side Salads — Weekend Cookout

by in Recipes, June 22nd, 2013

Roasted-Pepper Pasta SaladThis summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and this weekend’s spread will be rounded out with sun-safe side dishes free of mayonnaise.

When temperatures spike and it becomes hot and humid outside, you may be tempted to turn your alfresco soiree into an indoor, air-conditioned bash for fear of unknowingly eating heat-spoiled dishes. But while you should always be sure to keep all food — whether it’s served outdoors or not — at appropriate warm and cold temperatures, you can decrease your risk of foodborne illness at outdoor cookouts by cutting one key ingredient from your side dish spread: mayonnaise. Mayo is made largely of egg yolks, and as they tend to spoil quickly, they’re especially prone to bacterial growth if left in the heat for hours at a time. Instead of trying to time your salad servings or shuttling the dishes between inside and outside, make mayonnaise-free recipes. Thanks to citrus-based dressings and simple vinaigrettes, these made-over sides are every bit as flavorful and satisfying as their creamy counterparts.

Ready to eat in just 30 quick minutes, Food Network Magazine‘s Roasted-Pepper Pasta Salad (pictured above) is a go-to potluck dish or simple side with which to entertain. This easy dish boasts crunchy almonds, sweet sauteed bell peppers and bite-size mozzarella balls mixed with short pasta and a lemon-olive oil topping. Finish the salad with a sprinkle of fragrant basil to add freshness and a burst of color.

While most potato salads are traditionally tossed in a mayonnaise-based mixture, Rachael’s Grilled Potato Salad, however, boasts the flavor of a red wine vinaigrette instead. She coats Yukon golds in rosemary and seasoning, then grills them and serves them with arugula. “When you grill potatoes they will be slightly drier than when you use other methods of cooking,” Rachael says. “By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.”

Grilled Summer SquashLooking for a vegetable-based side dish? Try Food Network Magazine‘s Grilled Summer Squash (pictured right). Here, sliced onion and squash are grilled, then tossed with lemon juice and olive oil, plus a duo of herbs and ricotta salata cheese, for a fuss-free 15-minute side.

Appetizer: Grilled Corn Salsa
Main Dish: Grilled Link Hot Dogs with Homemade Pickle Relish
Side Dish: Roasted-Pepper Pasta Salad (pictured top)
Dessert: Classic Lemon Bars 
Cocktail: Campari Spritzer 

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Comments (44)

  1. Lynn-first timer says:

    You know, I have never written a blog, but I am making an exception for Paula Deen. I don't know anyone who has never said a word or made a comment that they have not regretted later on. We all make mistakes. I typically watch Foodnetwork most of the day, every day, but that has ended. I will not stand by a network that treats it's employees in such a manner. I also plan to boycott all the sponsors products, especially those who come out with their own negative comments. I doubt that most of the people with an opinion do not even have all the facts, but have voiced a negative opinion anyway. They were too quick to jump on this nasty bandwagon. Too bad an individual must be "perfect" to be on foodnetwork. Good luck, Paula, I'm with you.

  2. N P in Arizona says:

    I cannot believe that you let Paula Deen go and did not even give her a fair trial. Do you know how many people have probably said that word including many of your other chefs. Really I cannot believe this I hope she get another GIG somewhere else and succeeds because she is not an evil person nor are her sons. What this country needs to do is concentrate on all of the corrupt government that is going on and not worry about a nice southern lady of 66 You and Walmart and Target and Smithfield QVC any other chefs that are not on her side should all be ashamed of yourselves. I get your magazine and watch your shows but I really don't know anymore about you all. My goodness you would have thought she murdered someone.

  3. Bye Bye Food Network says:

    shame on you food network paula was the best chef on your show and is a REAL person I say let's look at the lives of food network executives to see if they are without fault (discrimination , adultery, treatment of women)

  4. Michelle says:

    I can't believe that food network and so many others are turning their backs on Paula Deen. What is wrong with everyone? the lady didn't commit a murder. She told the truth about something she said years ago and now the media and her business partners that have made a crap load of money off of her are treating her like she has done the worst thing in the world. What about all the good things she has done?? Does her positive contributions mean nothing? She is being treated so unfairly. There are far more serious situations that need addressing in this world and to focus on what someone said several years ago and discredit her contributions and label her as a racist is over kill and quite simply put mean and unnecessary. To all that are throwing stones at Paula look at yourself in the mirror and ask yourself if you have ever said or done anything you wish you could take back. Were you the exact same person several years ago that you are today???? Get a life people!!!!!

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