5 Delicious Picnic Salad Recipes

5 Delicious Picnic Salad Recipes

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The next time you’re going to a picnic or potluck, bring one of these 5 simple-yet-delicious salads.

1. Italian Pasta Salad Recipe

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Skip the traditional macaroni or potato salad and make one of our delicious picnic salads instead. These five salad recipes are super simple to prepare, travel well and will hit the spot for every member of your family. Plus, they’re meat-free, which means you’ll be doing the planet a solid just by enjoying them. Studies have shown that if each person in the U.S. gave up meat and dairy products on one or more days of the week, it would save the environment from thousands of tons of carbon emissions. Doing our part by eating a delicious salad? Sign us up!

 

Serves: 5 to 10
Prep time: 10 minutes
Chill time: 4 hours
Difficulty: Easy

Ingredients
1 12-ounce package bowtie pasta 
1 10-ounce package baby spinach leaves 
1 tomato, diced 
1 cup Italian salad dressing 
Juice of one lemon 
Salt and pepper to taste
2 ounces crumbled feta cheese (optional)
1 can black olives, drained (optional)

Instructions
1. Prepare pasta according to directions on package. Drain
2. Transfer pasta to mixing bowl and add baby spinach leaves, diced tomato and feta cheese (optional). Add the olives, if desired
3. In a separate bowl, mix together salad dressing and lemon juice, adding salt and pepper to taste, for the vinaigrette. Pour your vinaigrette over pasta and toss. Refrigerate for 4 hours. Serve chilled

2. Fiesta Corn and Black Bean Salad

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Serves: 4
Prep time: 10 minutes
Difficulty: Easy

Salad
1 can (15 ounces) black beans, rinsed and drained 
1 can (15 ounces) corn, drained 
1 can (15 ounces) diced tomatoes with green chillies, drained 
1 red bell pepper, seeded, diced 
1/2 small red onion, diced 
1/4 cup cilantro, finely chopped 

Dressing
1/2 cup canola oil 
1 teaspoon chilli powder 
Juice of 1 lime 
Salt and pepper, to taste 

Instructions
1. Combine all salad ingredients in a medium-size bowl
2. In a separate small mixing bowl, combine all dressing ingredients with a whisk
3. Pour dressing over salad mixture, gently tossing with a large spoon. Season with additional salt and pepper to taste, and then place in the refrigerator until ready to serve

3. Crunchy Asian Noodle Salad

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Serves: 4
Prep time: 10 minutes
Cook time: 5 minutes
Difficulty: Easy

Ingredients

Salad
1 large bag coleslaw mix
2 packages of ramen noodles, crushed
1/3 cup sliced almonds
1/2 cup snap peas
1 avocado, peeled, pitted and diced
1/2 cup green onions, sliced
Sesame seeds (optional)

Dressing
1/2 cup canola oil
1/3 cup honey
1/2 cup rice wine vinegar
2 teaspoons soy sauce
1/2 tablespoon sesame oil

Instructions

Combine all ingredients in a large serving bowl

Tip: Even simple recipes can make a big mess if you don’t clean as you go. Fill your sink with hot water and a few drops of Dawn Ultra Dish Soap. As you finish using bowls, measuring cups and mixing spoons, put them in the soapy water. Then give the dishes a quick scrub — you’ll be done before you know it!

4. Easy Panzanella Salad

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Serves: 6 to 8
Prep time: 15 to 20 minutes
Difficulty: Easy

Ingredients
1 loaf crusty bread, cut into 1-inch croutons
4 pounds medium tomatoes (any variety) cut into wedges
1 medium cucumber, deseeded and cut into 1-inch squares
1 yellow bell pepper, chopped
1/2 red onion, minced 
1 small bunch basil, torn 
1/2 cup olive oil 
1/4 cup red wine vinegar 
1 clove garlic, smashed
1 clove garlic, minced 
Salt and ground black pepper

Instructions
1. Heat oven to 300 F. Place croutons on a baking sheet and cook until crisp (about 15 minutes)
2. Smash a clove of garlic and remove the skin. Rub the inside of the serving bowl with garlic. Add olive oil and vinegar and whisk to combine
3. Combine remaining ingredients in the bowl. Toss and season with salt and pepper

 

 

5. Chickpea Veggie Salad

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Ingredients

For the salad:
1 (15 ounces) can of chickpeas, rinsed and drained
1/3 cup pitted Kalamata olives
1 of each red, yellow and green bell pepper, chopped
1 small red onion, chopped
15 grape tomatoes, halved
1 sliced cucumber, quartered
4 ounces feta cheese, crumbled or cut into 1/2-inch cubes (optional)

For the dressing:
2 teaspoons olive oil
2 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano
Freshly ground salt and pepper, to taste

Instructions
1. Combine all salad ingredients in a large bowl
2. In a small bowl, whisk olive oil, lemon juice, garlic and oregano. Pour onto salad and toss to combine. Add salt and pepper to taste

This can be served as a side or main dish. Serve immediately or refrigerate. Enjoy within two to three days for the best taste.

The Quicker Picnic Picker Upper

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Bounty Paper Towels aren’t just for indoor cleaning! Pack a roll in your basket for easy picnic cleanup.

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