Memorial day is only weeks away and if you’re one who enjoys celebrating this
special day, then you may want to make one or all of the side dishes listed below.

All of the recipes can go with hot dogs or hamburgers.

1) Rainbow Pasta Salad-
Take a break from your usual potato salad and make this tangy-flavored salad.
To make:
In a large bowl, toss 1lb. of cooked pasta (elbow or fusilli), 2 seeded and diced
bell peppers, 2 cups of blanched broccoli florets, 1/2 cup of sliced black olives
and 1/3 cup of Italian dressing.

2) Smoky-Creamy Potato Salad-
For the potato salad lovers out there, this is a smoky-creamy twist on the
All-American Classic. Serve it with burgers or hot dogs.
To make:
In a pot over high heat, boil 2 lbs. of potatoes (with the skins) in salted water,
for 30 mins. Drain; chop. In a bowl, toss potatoes with 3/4 cup of Greek yogurt,
2 Tbs. of chopped chipotle peppers in adobe, 1 diced red onion and 1 red diced
pepper.

3) Charred Peppers-
Do you like spicy-sweet heat? Grill some mild shishito peppers right along with
the hot dogs.
To make:
In a bowl, toss 1 lb. shishito peppers, 1 Tbs. of vegetable oil, 2 Tbs. of lime juice,
1/2 tsp. of chili powder and 1 Tbs. of chopped cilantro. Thread onto skewers.
Grill 5 mins. turning halfway.

4) Corn & Tomato Salad-
If you live in a part of the country where you can get fresh corn and tomatoes,
buy them and then make this unconventional salad and serve with hot dogs.
To make:
In a bowl, combine 1 can of corn (15 oz. rinsed and drained), 2 diced avocados,
1 pint of cherry tomatoes, 1/4 cup of olive oil and 3 Tbs. of red wine vinegar;
toss well to coat. Season with salt, pepper and other spices and herbs.

5) Pickled Vegetables-
Do you enjoy pickles on your burgers and dogs? Put aside the cucumbers and
use some other vegetables to make this pickled dish. Another plus of this dish:
It’ll help you digest the rich cheese and pesto dishes.
To make:
In a pan over high heat, boil 2 cups of white vinegar, 2 cups of water and 1 Tbs. of
sugar.Add 2 cups of cauliflower, 1 cup of chopped broccoli, 3 chopped carrots
and 2 sliced bell peppers; cook for 5 mins and let cool for 20 to 30 mins.
Transfer to a jar and chill for 30 mins or up to 2 weeks in the refrigerator.

6) Tomato Panzanella-
This hearty and refreshing Tuscan salad enhances the fragrant flavors of
the burger’s pesto.
To make:
On a baking sheet, toss 1 cubed loaf of Italian bread with 1/4 cup of olive
oil; bake at 400* F for 10 mins. In a bowl, toss bread with 1lb. of diced tomatoes,
1/2 cup of basil leaves (fresh), 1/2 cup of olive oil and 1/4 cup of red wine
vinegar.

Sources:
* A Taste of Home-Magazine
* How to Grill Everything by Mark Bittman
* BBQ Magazine

Make sure to pass this article and the recipes on to family and friends
before Memorial day. Share it over at Facebook, Instagram, LinkedIn,
Pinterest, Reddit, Snapchat and Twitter.

Thank-You!