Summery Kitchen Sink Salad With Creamy BBQ Dressing
I have a love/hate relationship with summer. On one hand, I love the long days this time of the year. There’s something about being out until 10:00 and still seeing a sliver of light in the sky.
On the other hand, I hate having to slather my arms, legs, face, and other exposed skin with sunscreen anytime I go outside – just to avoid getting sunburned. Tending to extreme paleness can be exhausting this time of the year.
How am I spending the longest days of the year?
On Tuesday I met up for dinner with my cousin and her adorable 8-year-old daughter who does a mean British accent. Last night I went to the opera with a friend. And tonight I went to the Found Footage Festival. The founders of this festival have been collecting quirky and all-out weird VHS tapes throughout the years, shopping mostly at garage sales and thrift shops. A clip from this video, “Rent-a-Friend”, was one of the gems shown tonight:
They also play videos like this one, a video dating montage circa 1988:
Based on what I saw tonight (And I saw a lot. These videos just scratch the surface!), I can confidently say that things were a lot weirder in the days of VHS.
The Perfect Cheap Summer Salad
Now about this salad. In an effort to clean out my fridge – and to make a tasty lunch – I came up with this mismatch of a salad.
It’s completely customizable, so feel free to add or substitute any fresh vegetables you have on hand. It’s also the perfect summer salad.
Simple, light, cheap, and healthy. A salad that you don’t need to plan for. It just kind of happens.
Love kitchen sink salads? Check out this fully loaded pea salad.
- 15-ounce can garbanzo beans, drained and rinsed
- 1 cup fire-roasted sweet corn
- 1/2 cup shredded purple cabbage
- 10 grape tomatoes, halved
- 1/2 cup Feta cheese
- 3 green onions, chopped
- 1/4 cup mayonnaise
- 1/4 cup barbecue sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon sugar
- Assemble salad ingredients in a serving bowl.
- In a separate smaller bowl, whisk together the dressing ingredients. Pour desired amount of dressing over salad. You may have extra. Serve chilled.