Great Ideas for Your Memorial Day BBQ

Colorado’s Best
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Memorial Day barbecues always involve potato salad or coleslaw.  If you’re looking for some new, easy ideas, our King Soopers registered dietitian Jeannie Schwendtner has some dishes everyone will enjoy.


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Barley and White Bean Salad

Makes: about 12, ½ cup servings

1 cup barley (uncooked)

½ large red onion, chopped

½ yellow bell pepper, diced

½ avocado, diced

1 (3oz) package Julienne Cut Sundried Tomatoes (not packed in oil)

1 cup Italian Parsley, chopped

1 (15oz) can cannellini beans, rinsed and drained


¼ cup extra virgin olive oill

Juice from 1 lemon

Salt and pepper to taste

Prepare barley according to instructions on package and let cool.  Combine barely, onion, sundried tomatoes, parsley, and beans in large bowl.  In a small bowl, combine olive oil and lemon juice. Pour dressing over salad and toss to evenly coat. Add salt and pepper to taste. Refrigerate at least 2 hours before servings. Garnish with a lemon slice and parsley.

*This recipe can be made the day before.

Nutrition Facts

Calories: 160

Total Fat: 6 g

Saturated Fat: 1 g

Cholesterol: 0mg

Sodium: 230 mg

Total Carbohydrate: 25 g

Dietary Fiber: 6 g

Protein: 5 g

Broccoli Slaw with Orange-Ginger Dressing

Makes 8, ¾ cup servings

1 package broccoli slaw

1 ½ cups snow peas, ends trimmed and cut in half

1 red bell pepper, thinly sliced

2 green onions, thinly sliced

1 can mandarin oranges packed in juice, drained

¼ cup sliced almonds


¼ cup orange juice

1 tsp. orange zest

½ Tbsp. low sodium soy sauce

1 Tbsp. rice vinegar

1/8 tsp. crushed red pepper

1 tsp. fresh ginger, grated

1 clove garlic, minced

1 tsp. sesame oil

In a large bowl, combine all of the salad ingredients except for the almonds. In a small bowl, whisk together the dressing ingredients. Pour dressing over the salad and mix well. Refrigerate for at least 2 hours. Top with sliced almonds before serving.

*This recipe can be made the day before.

Nutrition Facts

Calories: 54

Total Fat: 2.5 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 82 mg

Total Carbohydrate: 8 g

Dietary Fiber: 2.5 g

Protein: 2 g

Berry Salad with Balsamic Drizzle

Makes 8, ¾ cup servings


1 cup balsamic vinegar

1 lb strawberries, hulled and quartered

1 pint blueberries

1 ½ oz goat cheese, crumbled

1/3 cup chopped walnuts

Place balsamic vinegar in a small saucepan and heat to boiling. Reduce heat to a simmer and cook until the vinegar has thickened and reduced by half, about 15-20 minutes. Remove from heat and set aside. It will continue to thicken as it cools.

Combine the strawberries, blueberries, goat cheese and walnuts in a large bowl. Drizzle with balsamic reduction before serving.

Nutrition Facts

Calories: 115

Total Fat: 5 g

Saturated Fat: 1.5 g

Cholesterol: 4 mg

Sodium: 41 mg

Total Carbohydrate: 16 g

Dietary Fiber: 3 g

Protein: 2.5 g





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