Best Spectacular Picnic Salad Recipes

SPECTACULAR PICNIC SALAD

Spectacular Picnic Salad image

No mayonnaise in this, so it's safe to take to a picnic. It's hot where I live and we have to be careful sometimes! Chilling time is not included in the prep time.

Provided by Lynette !

Time 30m

Number Of Ingredients 14

Ingredients

4 c tricolored rotini, uncooked
15 1/2 oz can unsweetened pineapple chunks, undrained
2 c broccoli flowerets
1 c frozen tiny english peas, thawed
1 c celery, chopped
1/2 c sweet red pepper, chopped
1/4 c green onions, chopped
1/2 c white wine vinegar
2 Tbsp dijon mustard
2 Tbsp lemon juice
1 Tbsp olive oil
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 c fresh parsley, chopped

Steps:

1. Cook the rotini according to package directions; drain. Rinse with cold water; drain well, and set aside.
2. Drain the pineapple chunks, reserving 2 tablespoons of the pineapple juice. Set the pineapple juice aside. Combine the reserved rotini, pineapple chunks, broccoli, and the next 4 ingredients in a large bowl; toss gently.
3. Combine the reserved pineapple juice, vinegar, and the next 5 ingredients in a small bowl, stirring with a wire whisk until blended. Pour dressing over the rotini mixture, and toss gently. Cover and chill thoroughly. Sprinkle the salad with chopped parsley just before serving.

PRETTY PICNIC SALAD

Pretty Picnic Salad image

A homemade vinaigrette seasoned with thyme and garlic oats this colorful salad that you'll make again and again. I like to garnish it with paprika. It's ideal for warm-weather picnics and patio parties.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

5 medium red potatoes (about 1-3/4 pounds)
1/2 pound fresh green beans, cut into 2-inch pieces
1 medium sweet red pepper, cut into strips
1 cup frozen corn, thawed
1 celery rib, thinly sliced
1 medium carrot, shredded
3 green onions, thinly sliced
1-1/2 cups cubed part-skim mozzarella cheese
VINAIGRETTE:
2/3 cup olive oil
2 garlic cloves, minced
1/4 cup white wine vinegar
2 tablespoons minced fresh thyme
1 to 1-1/2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

Cut potatoes into 1/2-in. slices; cut each slice into four pieces. Place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, place beans in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain potatoes and beans., In a large bowl, combine the red pepper, corn, celery, carrot, onions and cheese. Add potatoes and beans. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Serve at room temperature or chilled.

Nutrition Facts : Calories 221 calories, Fat 15g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 260mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

FAMILY PICNIC SALAD

Family Picnic Salad image

The bountiful potluck at our annual family reunion includes favorites such as this salad. You can substitute Italian dressing or another type to give this dish a twist.-Barb Hausey, Independence, Missouri

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
2 cans (7 ounces each) white or shoepeg corn, drained
1 large zucchini, chopped
1 medium cucumber, chopped
1 large tomato, chopped
1 large green pepper, chopped
1 medium red onion, chopped
6 green onions, chopped
1 can (3.8 ounces) sliced ripe olives, drained
1 cup Catalina salad dressing
1-1/2 cups shredded cheddar cheese
1-1/2 cups corn chips