Simple Salads to Spice Up Your Summer Picnic

by Michele Cheplic | More from this Blogger

10 Jul 2009 04:35 AM

Say goodbye to big Tupperware containers filled with green salads that sit untouched at summer picnics and hello to these hearty versions that pack a punch with bold flavors and unique textures:

SPICY SOUTHWESTERN PASTA SALAD WITH CHICKEN

Ingredients:

1/2 cup fresh lime juice

1/2 cup cilantro

1 teaspoon ground cumin

1/4 teaspoon salt

1 garlic clove

Dash hot sauce

2/3 cups canola oil

2 boneless chicken breasts, grilled and diced

1 cup red pepper, chopped

1/4 cups red onion, diced

1/2 cup celery, diced

1/2 cup black olives, sliced

2 green onions, chopped

2 fresh jalapenos, chopped and seeded

1 can (10 ounces) black beans, drained and rinsed

1 cup corn

1 box rainbow rotini pasta, cooked al dente

1 1/2 cups shredded Mexican blend cheese

Fresh cilantro

Directions:

In a blender, combine the first 6 ingredients, and then slowly drizzle in oil. Blend until smooth.

In a large bowl combine all of the other ingredients and toss with dressing.

Refrigerate for a few hours.

Garnish with cheese and fresh cilantro right before serving.

FRESH FRUIT SALAD

Ingredients for Dressing:

1/4 cup honey

1/4 cup limeade (frozen concentrate)

2 teaspoons poppy seeds

Directions:

Combine ingredients in a bowl and mix well.

Ingredients for Salad:

1 pound fresh strawberries, hulled and sliced

1 pound fresh blueberries

1 pound fresh peaches, pitted and sliced

1 pound green or red grapes, washed

1 pound cantaloupe, cut into bite-sized pieces

Directions:

Place fruit in a large bowl and top with dressing.

Coat evenly and refrigerate until ready to serve.

EASY POTATO SALAD

Ingredients:

1 container of deli potato salad (roughly 2-3 pounds worth)

1/2 cup cucumbers, sliced

1/2 cup red onion, diced

1/2 cup carrots, shredded

1/2 cup hard boiled eggs, diced

1/2 cup celery, diced

2 teaspoons dill

2 teaspoons chives

2 teaspoons tarragon

Directions:

Mix cucumbers, onion, carrots, eggs and celery.

Add dill, chives and tarragon.

Garnish with dried herbs and paprika.

Refrigerate until ready to serve.

Related Articles:

Fresh Berry Recipes

Simple Summer Sandwiches

Spicy Summer Salads

Grill-tastic Summer Recipes

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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