20 Summer Potluck Dishes – The Delish Recipe

Summer is here, and it’s the perfect time to fire up the grill, gather friends, and share some delicious dishes! Whether you’re planning a backyard BBQ or a garden party, these 20 summer potluck dishes are sure to impress. From refreshing salads to satisfying dips, we’ve got you covered with a variety of mouth-watering recipes.

Summer Garden Salad with Grilled Chicken

This refreshing summer salad features grilled chicken, mixed greens, juicy cherry tomatoes, crunchy cucumber and red bell pepper, crumbled feta cheese, and a zesty balsamic vinaigrette, all perfectly combined in a healthy and flavorful dish.

Ingredients

For the grilled chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
For the summer garden salad:
8 cups mixed greens (arugula, spinach, lettuce)
2 cups cherry tomatoes, halved
1 cup sliced cucumber
1 cup sliced red bell pepper
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
For the balsamic vinaigrette:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
Salt and pepper to taste

Instructions

Preheat your grill to medium-high heat.

In a small bowl, whisk together olive oil, Dijon mustard, honey, salt, and black pepper.

Brush the mixture evenly onto both sides of the chicken breasts.

Grill the chicken for 6-8 minutes per side, or until cooked through.

Let the chicken rest for a few minutes before slicing it thinly.

In a large bowl, combine the mixed greens, cherry tomatoes, sliced cucumber, sliced red bell pepper, crumbled feta cheese, chopped parsley, and chopped dill.

In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and honey until well combined.

Season with salt and pepper to taste.

To assemble the salads, divide the summer garden salad mixture among four plates.

Top each plate with sliced grilled chicken and drizzle with the balsamic vinaigrette.

Serve immediately and toss to coat.

Cold Peach Soup

This refreshing Cold Peach Soup is a sweet and creamy blend of ripe peaches, Greek yogurt, and spices, perfect for hot summer days and outdoor gatherings.

Ingredients

2 ripe peaches, diced
1/2 cup plain Greek yogurt
1/4 cup heavy cream
1 tablespoon honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
Salt to taste
Fresh mint leaves for garnish
Ice cubes (optional)

Instructions

Start by combining the diced peaches, Greek yogurt, heavy cream, honey, lemon juice, and ground cinnamon in a blender or food processor.

Blend the mixture until smooth and creamy.

Add salt to taste and adjust the sweetness or spice level if needed.

Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Just before serving, give the mixture a good stir and taste again to adjust the seasoning if needed.

Pour the soup into bowls and garnish with fresh mint leaves.

If desired, add a few ice cubes to the soup to chill it further.

Serve immediately and share with your friends and family!

Strawberry Spinach Salad with Feta and Pecans

This refreshing summer salad combines the sweetness of fresh strawberries with the tanginess of feta cheese, crunch of pecans, and peppery flavor of baby spinach, all tied together with a zesty balsamic vinaigrette.

Ingredients

Fresh strawberries, hulled and sliced, 2 cups
Fresh baby spinach leaves, 4 cups
Crumbly feta cheese, 1/2 cup
Chopped pecans, 1/2 cup
Red onion, thinly sliced, 1/2 cup
Olive oil, 2 tablespoons
Balsamic vinegar, 2 tablespoons
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Start by washing and drying the fresh baby spinach leaves, then place them in a large bowl.

Add the sliced strawberries on top of the spinach leaves, making sure to spread them out evenly.

Sprinkle the crumbly feta cheese over the strawberries, followed by the chopped pecans and thinly sliced red onion.

In a small bowl, whisk together the olive oil and balsamic vinegar until well combined.

Drizzle the dressing over the salad, making sure everything is coated.

Season with salt and freshly ground black pepper to taste, then toss the salad gently to combine.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Just before serving, give the salad a good toss and divide it among four plates.

Grilled Pineapple and Prosciutto Skewers

Sweet and savory Grilled Pineapple and Prosciutto Skewers are infused with a rich brown sugar and balsamic glaze, perfectly balanced by the crispy, smoky flavor of prosciutto and fresh pineapple.

Ingredients

1 ripe pineapple, cut into 1-inch chunks
8 slices of prosciutto, cut in half
1/4 cup brown sugar
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
10-12 bamboo skewers, soaked in water for at least 30 minutes

Instructions

Preheat your grill to medium-high heat. In a small bowl, mix together the brown sugar, balsamic vinegar, olive oil, salt, and black pepper to make the glaze.

Set it aside for now.

Thread a chunk of pineapple, a half-slice of prosciutto, and another chunk of pineapple onto each bamboo skewer. Repeat this pattern until you’ve used up all the ingredients, leaving a little space between each set.

Brush the glaze all over the pineapple and prosciutto on each skewer, making sure to get both sides.

Place the skewers on the grill and cook for 3-4 minutes per side, or until the prosciutto is crispy and the pineapple has those beautiful grill marks. Remove the skewers from the heat and let them cool for a few minutes before serving.

You’ll get 2-3 skewers per serving, so divide them up among your 4 guests and dig in!

Summer Quinoa Salad with Corn and Black Beans

This vibrant summer quinoa salad is packed with roasted bell peppers, onions, corn, black beans, and fresh cilantro, all tied together with a zesty lime dressing and a hint of cumin.

Ingredients

1 cup quinoa, rinsed and drained
2 cups water or vegetable broth
2 tablespoons olive oil
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 small red onion, diced
2 cloves garlic, minced
1 cup corn kernels
1 cup cooked black beans, drained and rinsed
1/2 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
Salt and pepper, to taste
Optional: 1 diced avocado, 1 cup diced cherry tomatoes, 1/4 cup crumbled feta cheese (adds extra calories)

Instructions

Rinse the quinoa in a fine mesh strainer and drain well.

In a medium saucepan, bring the quinoa and water or broth to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the water is absorbed and the quinoa is tender.

While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat.

Add the diced red and yellow bell peppers and cook for about 5 minutes or until tender.

Add the diced red onion and minced garlic and cook for another minute, stirring constantly.

Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the bell peppers and onion.

Stir to combine.

Add the corn kernels, black beans, chopped cilantro, lime juice, and ground cumin to the skillet.

Season with salt and pepper to taste.

Stir everything together until well combined.

If using, stir in the diced avocado, cherry tomatoes, and crumbled feta cheese.

Divide the quinoa salad among four plates and serve immediately, or cover and refrigerate for up to 2 hours before serving.

Note: You can customize the salad to your taste by adding or omitting the optional ingredients.

Tomato and Mozzarella Salad with Burrata Cheese

This refreshing summer salad features sliced tomatoes, creamy mozzarella cheese, and bursts of rich burrata, all tied together with a tangy balsamic vinaigrette and fresh basil.

Ingredients

2 large, ripe tomatoes, sliced into 1/4-inch thick rounds
8 ounces fresh mozzarella cheese, sliced
1 ball of burrata cheese
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh basil leaves
Salt and pepper, to taste
4-6 fresh basil leaves, for garnish

Instructions

Arrange the tomato slices on a large platter or individual plates, leaving a little space between each slice to create a visually appealing pattern.

Place a slice of mozzarella cheese on top of each tomato slice, making sure to cover the entire surface.

Cut the burrata cheese into small pieces and place them on top of the mozzarella slices, allowing the creamy center to spill out slightly.

In a small bowl, whisk together the olive oil and balsamic vinegar until well combined.

Drizzle the dressing over the salad, making sure each component is coated with a thin layer.

Sprinkle the chopped fresh basil leaves over the salad and season with salt and pepper to taste.

Garnish each plate or the platter with an additional fresh basil leaf, if desired.

Serve immediately and allow each guest to assemble their own perfect bite.

Cucumber and Avocado Soup

This refreshing Cucumber and Avocado Soup is a light and creamy blend of cucumbers, avocado, and Greek yogurt, perfect for hot summer days with its cool and tangy flavors.

Ingredients

2 large cucumbers, peeled and chopped
1 ripe avocado, diced
1/2 cup plain Greek yogurt
1/2 cup chicken or vegetable broth
1 tablespoon freshly squeezed lime juice
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh dill
1/4 cup chopped fresh chives (optional)

Instructions

In a blender, combine the chopped cucumbers, diced avocado, Greek yogurt, chicken or vegetable broth, lime juice, honey, salt, and black pepper.

Blend the mixture on high speed until smooth and creamy.

Taste and adjust the seasoning if needed.

Stir in the chopped fresh dill and chives if using.

Cover and refrigerate the soup for at least 30 minutes to allow the flavors to meld together.

Serve the soup chilled, garnished with additional dill or chives if desired.

Divide the soup among four bowls and serve immediately.

Watermelon and Feta Salad with Mint and Balsamic Glaze

This refreshing summer salad combines sweet diced watermelon, salty crumbled feta cheese, and fragrant fresh mint leaves, all tied together with a tangy balsamic glaze dressing.

Ingredients

4 cups diced seedless watermelon, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh mint leaves, 1/4 cup balsamic glaze, 2 tablespoons olive oil, 1 tablespoon freshly squeezed lime juice, Salt and pepper to taste

Instructions

Start by combining the diced watermelon and crumbled feta cheese in a large bowl. Make sure they are evenly distributed and not clumped together.

Next, sprinkle the chopped fresh mint leaves over the top of the watermelon and feta mixture.

You can use your fingers to gently toss the ingredients together to ensure the mint is evenly distributed. In a small bowl, whisk together the balsamic glaze, olive oil, and freshly squeezed lime juice.

Season with salt and pepper to taste.

Pour the dressing mixture over the watermelon mixture and gently toss again to combine. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Once chilled, give the salad a good stir and serve immediately.

You can garnish with additional fresh mint leaves if desired. Serve chilled and divide among 4 plates or bowls.

Summer Fruit Salad with Honey and Lime

This refreshing summer fruit salad combines fresh strawberries, blueberries, grapes, and pineapple with a sweet and tangy honey-lime dressing and a hint of mint for a delightful and healthy dessert or snack.

Ingredients

1 cup fresh strawberries hulled and sliced
1 cup fresh blueberries
1 cup fresh grapes halved
1 cup fresh pineapple chunks
2 tablespoons honey
2 tablespoons fresh lime juice
1/4 teaspoon salt
4 sprigs of fresh mint leaves chopped (optional)

Instructions

Start by combining the sliced strawberries, blueberries, grapes, and pineapple chunks in a large bowl.

In a small bowl, whisk together the honey, lime juice, and salt until well mixed.

Pour the honey-lime dressing over the fruit and toss to coat.

Taste and adjust the sweetness or tartness to your liking.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Just before serving, stir in the chopped fresh mint leaves, if using.

Divide the salad among four serving bowls or cups and serve chilled.

Grilled Chicken Caesar Salad Wraps

These Grilled Chicken Caesar Salad Wraps combine the flavors of a classic Caesar salad with grilled chicken, wrapped in a large flour tortilla with a tangy and creamy dressing.

Ingredients

1 pound boneless, skinless chicken breasts, cut into thin strips
4 large flour tortillas
2 heads romaine lettuce, leaves separated and washed
1 cup homemade or store-bought Caesar dressing
1 cup shaved Parmesan cheese
1 cup cherry tomatoes, halved
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon lemon zest
Salt and pepper, to taste

Instructions

Preheat your grill to medium-high heat and season the chicken strips with salt, pepper, and minced garlic.

Grill the chicken for 5-7 minutes per side, or until cooked through.

Let it rest for a few minutes before slicing into thin strips.

Meanwhile, in a large bowl, combine the romaine lettuce leaves, shaved Parmesan cheese, halved cherry tomatoes, and chopped red onion.

In a small bowl, whisk together the Caesar dressing, olive oil, and lemon zest.

To assemble the wraps, lay a large flour tortilla flat and arrange a quarter of the lettuce mixture down the center of each tortilla.

Top with sliced grilled chicken, a sprinkle of parsley, and a drizzle of the Caesar dressing mixture.

Repeat the layering process with the remaining ingredients to make three more wraps.

Serve immediately and slice in half if desired.

Caprese Skewers with Fresh Mozzarella and Basil

These colorful Caprese skewers featuring fresh mozzarella, basil, and tomato, infused with a tangy olive oil and balsamic vinegar dressing, make for a simple yet elegant appetizer perfect for any occasion.

Ingredients

1 pound fresh mozzarella balls, sliced into 1/4-inch thick rounds
12-16 fresh basil leaves
1 large ripe tomato, cut into 1-inch pieces
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt, to taste
1 cup bamboo skewers, soaked in water for 30 minutes

Instructions

Thread a mozzarella round, a basil leaf, and a tomato piece onto each bamboo skewer, leaving a small space between each piece.

You should be able to fit about 3-4 pieces on each skewer.

In a small bowl, whisk together the olive oil, balsamic vinegar, and a pinch of salt.

Drizzle the oil and vinegar mixture over the skewers, gently tossing to coat.

Season with additional salt to taste, if needed.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled, ideally within 2 hours of assembly.

Spicy Corn and Black Bean Dip with Tortilla Chips

This spicy and flavorful dip combines corn, black beans, and a kick of jalapeño with creamy mayonnaise and sour cream, served with crunchy tortilla chips for a delicious and addictive snack.

Ingredients

16 ounces frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
1/2 red bell pepper, diced
1 small red onion, diced
1 jalapeño pepper, seeded and finely chopped
1 garlic clove, minced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1 bag tortilla chips (your choice of flavor and brand)

Instructions

Preheat your oven to 350°F (180°C).

Line a baking sheet with parchment paper.

In a large bowl, combine the thawed corn kernels, black beans, diced red bell pepper, red onion, chopped jalapeño pepper, and minced garlic.

In a small bowl, whisk together the olive oil, cumin, smoked paprika, salt, and black pepper.

Pour this mixture over the corn and black bean mixture, and toss to coat.

In a separate bowl, mix together the mayonnaise, sour cream, and shredded cheddar cheese until smooth.

Add this creamy mixture to the corn and black bean mixture, and stir until well combined.

Stir in the chopped fresh cilantro.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Just before serving, scoop the dip into a serving bowl and surround with tortilla chips.

Serve chilled and get ready for a flavorful fiesta!

Herbed Cream Cheese and Cucumber Tea Sandwiches

These dainty tea sandwiches feature a tangy cream cheese and herb mixture, crisp cucumber slices, and soft butter on thinly sliced white bread, perfect for a refreshing and elegant snack or party appetizer.

Ingredients

Softened cream cheese, 8 ounces
Fresh dill, 1/4 cup chopped
Fresh chives, 1 tablespoon chopped
Salt, to taste
Cucumbers, 2 medium, thinly sliced
White bread, 1 loaf, thinly sliced
Butter, softened, for spreading
Fresh mint leaves, for garnish

Instructions

In a medium-sized bowl, mix together the softened cream cheese, chopped fresh dill, and chopped fresh chives until well combined.

Add a pinch of salt to taste.

Next, lay out the thinly sliced white bread on a clean, flat surface.

Spread a small amount of the softened butter onto each slice of bread, making sure to cover the entire surface.

Now, spread a layer of the cream cheese mixture onto each slice of bread, leaving about a 1/4 inch border around the edges.

Add a few slices of the thinly sliced cucumbers on top of the cream cheese mixture, making sure not to overfill.

Top with another slice of bread, pressing gently to adhere.

Cut off the crust from the sandwiches, then cut each sandwich into quarters or into desired shapes using a cookie cutter.

Garnish each sandwich with a fresh mint leaf and serve immediately.

Summer Gazpacho with Croutons and Feta

This refreshing summer gazpacho is a chilled soup bursting with fresh flavors from tomatoes, bell peppers, cucumbers, and herbs, topped with crispy croutons and tangy feta cheese.

Ingredients

2 cups diced fresh tomatoes (such as heirloom or cherry tomatoes)
1 cup diced red bell pepper
1 cup diced cucumber
1/2 cup diced red onion
1/4 cup diced fresh parsley
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 cup water
4 slices of bread (such as baguette or ciabatta), cut into 1/2-inch cubes
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley, for garnish

Instructions

Start by preheating your oven to 400°F. Toss the bread cubes with 1 tablespoon of olive oil, and spread them out on a baking sheet.

Bake for 10-12 minutes, or until the croutons are crispy and golden brown.

Set them aside to cool. In a blender or food processor, combine the diced tomatoes, red bell pepper, cucumber, red onion, garlic, smoked paprika, salt, and black pepper.

Blend until smooth.

Heat the remaining 1 tablespoon of olive oil in a large bowl. Add the blended mixture and stir to combine.

Add the red wine vinegar and water, and stir until well combined.

Taste and adjust the seasoning as needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Just before serving, stir in the crumbled feta cheese.

Ladle the gazpacho into bowls and top each serving with a spoonful of croutons and a sprinkle of chopped fresh parsley. Serve chilled and enjoy!

Classic Potato Salad with Diced Vegetables

This classic potato salad recipe is a flavorful and refreshing side dish made with tender potatoes, crunchy diced vegetables, and a tangy mayonnaise-based dressing, topped with chopped fresh herbs and hard-boiled eggs.

Ingredients

2 large potatoes, peeled and diced
1/2 cup diced red onion
1/2 cup diced celery
1/2 cup diced red bell pepper
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
Salt and pepper to taste
2 tablespoons chopped fresh dill
4 hard-boiled eggs, diced

Instructions

Place the diced potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.

Drain the potatoes and let them cool to room temperature.

In a large bowl, combine the cooled potatoes, red onion, celery, and red bell pepper. In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper.

Pour the dressing over the potato mixture and stir until everything is well coated.

Stir in the chopped parsley, dill, and diced hard-boiled eggs. Taste and adjust the seasoning if needed.

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Serve the salad chilled, garnished with additional parsley or dill if desired. Divide the salad among four plates and serve.

Watermelon and Tomato Salad with Feta and Mint

This refreshing summer salad combines sweet diced watermelon and ripe tomatoes with tangy feta cheese and fresh mint leaves, all tied together with a zesty lemon vinaigrette.

Ingredients

2 cups diced watermelon (about 1 small to medium-sized watermelon), 1 large ripe tomato, diced, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh mint leaves, 2 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper to taste.

Instructions

Cut the watermelon into small chunks, about 2 cups worth, and place them in a large bowl. Dice the large ripe tomato and add it to the bowl with the watermelon.

Crumble the feta cheese and sprinkle it over the top of the watermelon and tomato mixture.

Chop the fresh mint leaves and add them to the bowl as well. In a small bowl, whisk together the olive oil and lemon juice.

Drizzle this dressing over the salad and toss to coat.

Season with salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled, dividing the salad among 4 plates.

Summer Berry Parfait with Whipped Cream and Granola

This refreshing summer parfait layers vanilla yogurt, fresh mixed berries, and crunchy granola, topped with a dollop of whipped cream, perfect for a light and satisfying dessert or snack.

Ingredients

1 1/2 cups heavy cream, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, 2 cups fresh mixed berries (such as blueberries, strawberries, raspberries), 1 cup granola, 1 cup vanilla yogurt, 1/4 teaspoon kosher salt

Instructions

Start by whipping the heavy cream in a large mixing bowl until it begins to thicken. Slowly add the granulated sugar and vanilla extract, continuing to whip until stiff peaks form.

In a separate bowl, mix together the vanilla yogurt and kosher salt until well combined.

Spoon a layer of yogurt mixture into the bottom of four glasses or parfait dishes. Top with a layer of fresh mixed berries, leaving a small border around the edges.

Next, sprinkle a layer of granola over the berries.

You can use as much or as little as you like, depending on your personal preference. Repeat the layers, starting with the yogurt, then the berries, and finally the granola, until all of the ingredients have been used up.

Top each parfait with a dollop of whipped cream and a few extra berries, if desired.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and dig in!

Summer Squash and Corn Salad with Lemon Vinaigrette

This refreshing summer salad combines diced summer squash, corn kernels, red bell pepper, and red onion, tossed in a zesty lemon vinaigrette and garnished with fresh parsley, perfect for a light and healthy seasonal side dish.

Ingredients

1 cup summer squash (such as zucchini, yellow crookneck, or pattypan), diced
2 cups corn kernels (from about 2 ears of corn)
1/2 cup red bell pepper, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper, to taste
1/4 teaspoon paprika

Instructions

Cut the summer squash into small, bite-sized pieces and place them in a large bowl.

Add the corn kernels, red bell pepper, and red onion to the bowl and toss gently to combine.

Sprinkle the chopped parsley over the top of the mixture and set aside.

In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, pepper, and paprika until well combined.

Pour the vinaigrette over the squash mixture and toss to coat.

Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Serve cold, dividing the salad among four plates or bowls.

Creamy Coleslaw with Shredded Carrots and Raisins

This refreshing coleslaw recipe combines the crunch of shredded cabbage and carrots with the sweetness of golden raisins and the tang of a creamy dressing, perfect for a summer side dish or topping for your favorite barbecue.

Ingredients

1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
2 tablespoons golden raisins

Instructions

Combine the shredded cabbage and carrots in a large bowl. In a separate bowl, whisk together the mayonnaise, cider vinegar, Dijon mustard, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until the slaw is evenly coated.

Stir in the chopped parsley and golden raisins. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Give it a good stir before serving chilled.

Fresh Fruit Kabobs with Yogurt Dip

This colorful and refreshing fruit kabob recipe features a mix of fresh berries, pineapple, and kiwi, served with a sweet and tangy yogurt dip for a healthy and delightful snack or dessert.