I love summer up until July Fourth. After July Fourth, I am so over summer, it’s not even funny. July fifth ends summer for me and starts a fifth season of the year I call Survive Hell. Because that’s what it feels like here in July and August. And most of September. Sometimes into October.
But for the moment, I’m still excited about the upcoming patriotic holiday and this simple salad recipe, even though part of my crew is leaving for Missouri in just a few hours. (Why, yes, my heart does feel like it is being ripped out of my chest just knowing this little guy won’t be here for fireworks.)
This recipe is a cinch to make, as well as cheap and colorful for your holiday barbecue table.
And if anyone needs me on July Fourth, I’ll be here watching my hubby write his name in the air with sparklers and gathering up my sackcloth and ashes for my July fifth lamenting of the passing of summer.
Here are my notes:
-I think what gives this salad great flavor is grating the onion. Grate it into a bowl so you can use a measuring spoon to scoop out the juice and little bits of onion. I used about 2 tablespoons, but I really wished I would have upped it to three.
-Make sure your macaroni is completely cool so it won’t melt the cheese.
-Stir the cheese in last, small amounts at a time, so it won’t clump together.