Layered Picnic Salad Recipes

Steps:

• Place the rice in a medium bowl. In a small bowl, whisk together the olives, cilantro, oil, vinegar, and salt, and pepper to make a light vinaigrette. Drizzle the dressing over the rice and toss to coat completely.
• In a large saute pan, heat the olive oil, then add the onions and cook over medium heat until very tender and beginning to brown, about 10 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne, and lemon zest and cook until fragrant, about 1 minute. Add the chickpeas and stir to coat. Turn the heat up to high and deglaze the pan with the wine. Remove the pan from the heat, season with salt, and pepper, to taste and set aside.
• Place the eggplant cubes in a colander and salt liberally. Let rest for 20 to 30 minutes and then blot with paper towels. In a large saute pan, heat the olive oil over medium-high heat and cook the onions until tender. Add the blotted eggplant. The eggplant will absorb the oil, but only add more if the eggplant is very dry. Cook for 5 minutes on medium heat, turning occasionally. Add the garlic, and lower the heat, adding a little more oil, if necessary. Season the mixture with salt, and pepper, to taste and cook until the eggplant is tender, about 3 or 4 more minutes. Add the tomatoes and cook for a minute to soften just a little and force the juices to release. Turn off the heat. Season with salt, and pepper, and set aside.
• Layer the ingredients decoratively in 4 jam jars starting first with the rice, followed by chick peas, eggplant, chicken, and topped with another layer of rice. Cover and refrigerate for 2 hours or overnight to prepare for picnic.

Steps:

• Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.

Steps:

• In a 5 to 6 quart clear glass bowl, layer lettuce, broccoli slaw mix, carrots, bell pepper, beans, cheese and tomatoes.
• In small bowl, mix mayo, dressing and Italian seasoning. Spread over top of salad.
• Sprinkle with parsley. Serve immediately, or cover and refrigerate up to 8 hours.
• If desired toss before serving.

Steps:

• Cut loaves in half horizontally and hollow out tops and bottoms, leaving 1/2" of bread in shells. Discard removed bread.
• Combine oil and garlic; brush inside bread shells.
• Sprinkle with 1 teaspoon Italian seasoning.
• Layer bottom of each loaf with a fourth of the roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers.
• Season with salt, pepper and remaining 1 teaspoon of Italian seasoning and drizzle with remaining oil mixture if desired.
• Replace bread tops; wrap tightly in plastic wrap.
• Refrigerate for at least 1 hour before slicing. Enjoy!

Steps:

• Cook pasta according to package directions, drain.
• Return to cooking pan and toss with 2 tablespoons vinaigrette dressing.
• Transfer half of pasta to a clear glass bowl.
• Layer peas, tomatoes, mushrooms, and proscuitto on pasta.
• Top with remaining pasta.
• Sprinkle with basil and pour remaining dressing evenly over salad.
• Sprinkle with Parmesan cheese.
• Serve at once or cover and chill until ready to serve.
• Toss right before serving to evenly coat dressing.

Steps:

• Combine artichoke hearts, green pepper, cheeses, ham, salami, onion, and salt, pepper, and hot sauce to taste. Set mixture aside.
• Break spaghetti into pieces to make it easier to eat in a salad. Cook spaghetti according to package directions; drain well. Add spaghetti to artichoke mixture.
• Mix the dressing: Combine the oil, vinegar, garlic, sugar, 1/2 tsp salt, basil, oregano, and 1/4 tsp pepper in a jar. Cover tightly and shake vigorously.
• Pour the dressing over the spaghetti and artichoke mixture. Toss gently to combine.