Our most popular BBQ side dishes and salads from the Cabot Kitchens
There is so much to love about summer – longer days packed with outdoor fun, family gatherings around the barbecue, and of course, lots of tasty, wholesome fruits and veggies from the garden.Fresh ingredients and a little @cabotcheese guidance will turn your #summer salads from dull to delicious Click To Tweet
Whether you grow your own or shop at a market – farmers’ or super – garden fresh ingredients are what can take your summer salad from dull to delicious in the time it takes to toss them together.
Cabot is featuring the most popular salads from our website to help you put together a super BBQ salad or a garden-fresh salad for a light main course – perfect for those hot summer nights.
This colorful and crunchy Broccoli Salad with Cabot Cheddar and Bacon is a tasty way to help your family and friends “eat the rainbow.” The dressing gets a little extra tang with the addition of Cabot Greek Yogurt and the bacon bits add just the right burst of bacony flavor.
In Italy they call it “panzanella,” but here at Cabot we call this Summer Bread Salad scrumptious. It has the taste of the Italian countryside with its tomatoes and basil, as well as olives, bell peppers and cucumbers. The dressing – with lots of garlic and lemon zest – flavors the bread and veggies perfectly. And the addition of Sharp Cabot Cheddar completes this hearty yet refreshing dish.
The next offering is our Mediterranean Chicken-Chickpea Salad, which turns a simple salad into a complete, and completely delectable meal. This is a perfect use for leftover chicken or you can use a rotisserie chicken from the store if you’re in a hurry. Add garbanzo beans, some garden veggies like tomatoes and peppers and a trio of herbs – parsly, mint, and oregano – for a meal with great Mediterranean taste that’s packed with protein and low in fat.
Here’s one of the most popular recipes from the popular Cabot Creamery Cookbook. It’s a totally-out-of-this-world take on a classic. Our New England Potato Salad with Cabot Horseradish Cheddar is perfect for your next picnic, barbecue, or family gathering. It takes potato salad to a whole new level with the addition of Greek yogurt to the traditional mayonnaise dressing as well as our popular horseradish flavored cheddar.
Is a pasta salad more your style this summer? Why not skip the typical macaroni salad and try this delightful dish, our Rotini and Jalapeno Light Salad with Lemon Vinaigrette. Like the name says, it’s light…but with a kick, which comes from the addition of Cabot Jalapeno Light Cheddar. It’s loaded with south-of-the-border flavor, and as an added bonus, has less fat. There are so many great tastes in this salad you’ll want to make it again and again.
This next salad is simple yet sophisticated and looks like a work of art. Try this Arugula Salad with Cheddar Frico for maximum impact at your next gathering. The sharp, lacy bits of crispy Cabot Cheddar contrast in both taste and color with the spicy arugula and radishes. Dressed with an effortless Dijon and honey vinaigrette, this salad is summer perfection on a plate.
What could be tastier or more inviting on a hot summer night than this uncomplicated, colorful Green Bean, Cherry Tomato and Cheddar Salad? Abundant beans and tomatoes mean that these ingredients will be readily available and at the height of freshness. You’ll taste the bounty of a summer garden in every bite!
We wrap up our summer salad favorites with ingredients from the grill and garden, which go together to create this superstar dish. Our Grilled Chicken and Bread Salad combines marinated grilled chicken breasts with hearty farm bread, tomatoes, olives, red onions, and fresh basil as well as Cabot Cheddar for a swoon-worthy summer meal.
For even more delicious summer dishes – salads and sides with fresh, wholesome ingredients from the garden – check out this blog post, a round up of recipes from the talented food bloggers of the Cabot Cheese Board that will make summer meals a breeze.
If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,200 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!
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Candace Karu reports on all there is to discover and love about food and farming as well as communicating Cabot’s mission to support community, volunteerism, and sustainability. Whether online, on air, or in person, her job is to amplify the passion and commitment of the 1200 farm families who own Cabot. When Candace is not representing Cabot, she lives, cooks, and works out in Cape Elizabeth, Maine.