PICNIC ZUCCHINI BEAN SALAD
This is one of my newest recipes (I trade salad recipes with my husband's aunt in Nebraska). I've found that it's a pretty salad and easy to pack up for picnics in hot weather.
Provided by Allrecipes Member
Time 10m
Yield 7
Number Of Ingredients 8
Steps:
- In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 13.5 g, Cholesterol 0 mg, Fat 8.2 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 532.2 mg, Sugar 1.7 g
50 PICNIC SALADS RECIPE - (4.3/5)
Provided by danyell923
Number Of Ingredients 1
Steps:
- 1. Classic Macaroni Salad Cook 1 pound macaroni; drain and rinse. Mix 1/2 cup each sour cream and mayonnaise, 1 tablespoon each yellow mustard, cider vinegar and relish, and 1 teaspoon sugar. Toss with the pasta, 1 1/2 cups each diced ham and thawed frozen peas, and 1/2 chopped red onion. Top with dill. 2. Pimiento Macaroni Salad Cook 1 pound macaroni; drain and rinse. Toss with 4 cups shredded sharp cheddar, 3/4 cup mayonnaise, one 8-ounce jar pimientos (drained and chopped), 4 chopped scallions and 1/2 teaspoon cayenne; season with salt. 3. Grilled Vegetable-Pasta Salad Cook 1 pound fusilli; drain and rinse. Grill 1 pound tomatoes, 2 quartered bell peppers and 1 sliced zucchini over medium-high heat until tender and charred, 15 to 20 minutes. Pulse in a food processor with 1/4 cup olive oil, 1 tablespoon red wine vinegar and 1/4 teaspoon ground cumin until chopped. Toss with the pasta, and salt and pepper. 4. Broccoli-Cheddar Pasta Salad Cook 1 pound rotini, adding 4 cups broccoli to the water during the last 4 minutes; drain and rinse. Toss with 2/3 cup diced smoked cheddar, 1 pound diced tomatoes, 1 minced shallot, the juice of 1/2 lemon, and salt and pepper. 5. Cold Peanut Noodles Cook 1 pound Chinese egg noodles; drain and rinse. Whisk 1/2 cup peanut butter, 3 tablespoons each soy sauce, Sriracha and rice vinegar, and 1 tablespoon each sesame oil and grated peeled ginger. Toss with the noodles, 1 each chopped red bell pepper and cucumber, and 1/2 cup chopped cilantro; season with salt. 6. Soba Noodles with Edamame Cook 12 ounces soba noodles, adding 2 cups frozen shelled edamame to the water; drain and rinse. Puree 2 chopped carrots with 1/4 cup vegetable oil, 3 tablespoons each rice vinegar and chopped peeled ginger, and 2 teaspoons each sugar and minced shallot. Toss with the noodles and edamame; season with salt. 7. Spinach-Pesto Pasta Salad Cook 1 pound farfalline; drain and rinse. Puree 4 cups baby spinach, 2 cups each basil and parsley leaves, 1/2 cup toasted sliced almonds and 3/4 cup olive oil. Toss with the pasta, the juice of 1 lemon and 1 cup grated parmesan; season with salt. 8. Caponata Pasta Salad Cook 1 cup ditalini; drain and rinse. Sauté 1 each diced eggplant, onion and fennel bulb, and 2 chopped garlic cloves in olive oil until tender; season with salt and pepper. Let cool. Toss with the pasta, 1 chopped tomato, 1 cup torn basil, 1 tablespoon white wine vinegar, and salt and pepper. 9. Italian-Deli Pasta Salad Cook 1 pound penne; drain and rinse. Mix 1/3 cup mayonnaise and 3 tablespoons each olive oil and red wine vinegar. Toss with the pasta, one 16-ounce jar giardiniera (drained and chopped), 1 cup each diced provolone and salami, 1/4 cup each chopped parsley and basil, and salt and pepper. 10. Italian-Deli Bean Salad Make Italian-Deli Pasta Salad (No. 9), replacing the pasta with three 15-ounce cans cannellini beans (rinsed). 11. Three-Bean Salad Boil 1 pound each trimmed green and yellow beans until tender, about 7 minutes; drain and rinse. Whisk 6 tablespoons olive oil, 3 tablespoons white wine vinegar and 1 tablespoon each dijon mustard and chopped tarragon. Toss with the beans, one 15-ounce can small red beans (rinsed), 1 sliced shallot, and salt and pepper. 12. Green Bean-Cucumber Salad Boil 1 1/2 pounds trimmed green beans until tender, about 7 minutes; drain and rinse. Toss with 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 pint halved grape tomatoes, 1 sliced small English cucumber, 1 thinly sliced shallot, and salt and pepper. 13. Spicy Black-Eyed Pea Salad Cook 1 pound frozen black-eyed peas in simmering water, about 5 minutes; drain. Toss with 1 diced red bell pepper, 1 cup diced ham, 1/2 cup chopped chives, 1/4 cup each olive oil, cider vinegar and chopped pickled jalapenos (plus 2 tablespoons brine), and salt and pepper. 14. Black Bean-Corn Salad Whisk 1/4 cup olive oil, 2 teaspoons honey and the juice of 3 limes. Toss with two 15-ounce cans black beans (rinsed), 1 cup thawed frozen corn,1 diced bell pepper, 1 bunch chopped scallions, 1/2 cup cilantro, and salt and pepper. Add 1 diced avocado. 15. Southwestern Rice Salad Cook 1 1/2 cups rice with 1 teaspoon each chili powder and cumin in 3 cups simmering water, covered, about 18 minutes; let cool. Toss with one 15-ounce can red beans (rinsed), 1/2 sliced red onion, 1/4 cup chopped cilantro, 1 minced jalapeño, 1/3 cup olive oil, 2 tablespoons lime juice, and salt and pepper. 16. Pecan Rice Salad Cook 2 cups brown rice in 4 cups simmering water, covered, 45 to 50 minutes, adding 1 cup chopped green beans during the last 5 minutes. Let cool. Toss with 1 cup each chopped mixed herbs and salted roasted pecans, 1/3 cup olive oil, the juice of 1 lemon, and salt and pepper. 17. Asparagus-Quinoa Salad Cook 1 1/2 cups quinoa in 3 1/2 cups simmering water, covered, about 15 minutes; let cool. Boil 1 cup frozen lima beans, covered, about 11 minutes, adding 1 bunch sliced asparagus to the water during the last 3 minutes; rinse. Toss with the quinoa, 1/4 cup each chopped mint and olive oil, the juice of 1 lemon, and salt and pepper. 18. Citrus Quinoa Salad Cook 1 1/2 cups quinoa in 3 1/2 cups simmering water, covered, about 15 minutes; let cool. Toss with 1 bunch chopped scallions, 1 sliced fennel bulb, the segments from 1 orange, 1/4 cup each olive oil and orange juice, and salt and pepper. Top with fennel fronds. 19. Tabouli Cook 1 cup bulgur in 2 cups simmering water, covered, about 20 minutes; let cool. Toss with 5 bunches chopped parsley, 2 cups shredded romaine, 3 diced plum tomatoes, 4 finely chopped scallions, 1/2 cup olive oil and 1/4 cup each lemon juice and chopped mint; season with salt. 20. Cauliflower Tabouli Make Tabouli (No. 19), replacing the bulgur with 1 grated head raw cauliflower. Use 2 bunches parsley. 21. Curried Couscous Salad Combine 2 cups each couscous and simmering water, 1/2 cup each golden raisins and diced dried apricots, and 1 teaspoon each curry powder and kosher salt; cover and let sit 10 minutes. Let cool. Toss with 1 cup chopped parsley, 1/2 cup each chopped toasted pistachios and slivered almonds, 1/4 cup each mango chutney and olive oil, and the juice of 2 oranges. 22. Moroccan Couscous Salad Combine 1 1/2 cups couscous, 3/4 teaspoon each ground cumin, coriander, cinnamon and kosher salt, and 1 1/2 cups simmering water; cover and let sit 10 minutes. Let cool. Boil 1 pound sliced carrots, 4 minutes; drain. Toss with the couscous, one 15-ounce can chickpeas (rinsed), 1/4 cup each chopped green olives, cilantro and olive oil, the juice of 1 lemon, and salt and pepper. 23. Mushroom-Barley Salad Cook 2 cups pearl barley in 6 cups simmering water, covered, about 45 minutes; let cool. Toss with 8 ounces each quartered cherry tomatoes and sliced cremini mushrooms, 1/4 cup each chopped parsley and olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Worcestershire sauce, and salt and pepper. 24. Farro-Brussels Sprout Salad Cook 2 cups farro in 8 cups simmering water, stirring occasionally, 40 minutes; drain and let cool. Toss with 4 cups shredded Brussels sprouts, 1 cup chopped toasted walnuts, 1/2 sliced red onion, 1/2 cup olive oil, the zest and juice of 1 lemon, and salt and pepper. 25. Grilled Vegetable-Bulgur Salad Cook 1 cup bulgur in 2 cups simmering water, covered, about 20 minutes; let cool. Toss 1 each sliced zucchini and bell pepper, and 1/2 each sliced eggplant and red onion with olive oil, salt and pepper. Grill over medium heat, flipping, until tender, 8 minutes. Toss with the bulgur, 1/2 cup each chopped parsley and crumbled feta, 1/4 cup each red wine vinegar and olive oil, and salt and pepper. 26. Lentil Salad Cook 2 cups French lentils in 6 cups simmering water, about 25 minutes; let cool. Whisk 1/2 cup olive oil, 1/4 cup lemon juice, 1 grated garlic clove, 1 teaspoon ground cumin and 1/2 teaspoon ground coriander. Toss with the lentils, 1 diced red bell pepper, 1/2 diced red onion, 1/2 cup chopped parsley, and salt and pepper. 27. Mediterranean Chickpea Salad Toss two 15-ounce cans chickpeas (rinsed) with 2 diced tomatoes, 1/2 cup each crumbled feta and chopped kalamata olives, 1/4 cup each chopped parsley and mint, 6 tablespoons olive oil, 3 tablespoons red wine vinegar, and salt and pepper. 28. Spanish Cauliflower Salad Toss 2 heads chopped cauliflower with olive oil, salt and 1 1/2 teaspoons smoked paprika; roast at 425 degrees F, 20 minutes. Let cool. Toss with one 15-ounce can chickpeas (rinsed), 1/2 cup each chopped parsley and piquillo peppers, and 2 tablespoons each sherry vinegar and olive oil; season with salt. 29. Sesame-Broccoli Salad Steam 2 heads chopped broccoli florets until tender, 5 minutes. Toss with 2 tablespoons each soy sauce, sesame oil and sesame seeds, and1 sliced red jalapeño; season with salt. 30. Kale-Plum Salad Whisk 1/3 cup olive oil, 2 tablespoons balsamic vinegar and 1 tablespoon each dijon mustard and honey. Toss with 2 bunches chopped kale, 1 pound sliced plums, 1 cup chopped pecans, 1/2 sliced red onion, 4 ounces crumbled goat cheese, and salt and pepper. 31. Beet Salad Toss 6 chopped cooked large beets with 1/2 cup each chopped pistachios and parsley, and 1/4 cup each sherry vinegar and olive oil; season with salt. Top with crumbled goat cheese. 32. Olive Salad Toss 3 cups chopped mixed olives, 2 shredded romaine hearts, 1 cup chopped giardiniera, 1/3 cup each chopped parsley, celery and roasted red peppers, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, and salt and pepper. 33. Grilled Eggplant Salad Grill 2 large eggplants, turning, 25 minutes. Halve; scoop out the flesh and chop. Mix with 3 tablespoons each lemon juice, olive oil, minced onion and cilantro; season with salt. 34. Panzanella Toss 8 cups toasted cubed crusty bread with 2 1/2 pounds chopped tomatoes, 1/2 sliced red onion, 1 cup torn basil, 2/3 cup olive oil, 1/4 cup each capers and red wine vinegar, and salt and pepper. 35. Caprese Toss 2 pounds assorted chopped tomatoes, 1 pound cubed mozzarella, 1 cup each chopped celery and basil, 1/3 cup olive oil, 2 tablespoons red wine vinegar, and salt and pepper. 36. Herbed Tomato Salad Toss 3 pints halved cherry tomatoes with one 14-ounce can hearts of palm (rinsed and chopped), 1/2 cup each chopped mixed herbs and crumbled goat cheese, 3 tablespoons olive oil, the juice of 1 lemon, and salt and pepper. 37. Garden Tomato Salad Toss 2 pounds chopped tomatoes, 2 each chopped Cubanelle peppers and peeled cucumbers, 1 diced small onion, 1/2 cup finely chopped parsley, 1/4 cup olive oil and 2 tablespoons each lemon juice and red wine vinegar; season with salt. 38. Zucchini-Carrot Salad Shave 4 each carrots and zucchini into ribbons with a vegetable peeler. Toss with 3 tablespoons each chopped chives and olive oil, the juice of 1 lemon, and salt and pepper. 39. Classic Slaw Mix 1/2 cup each sour cream and mayonnaise, 3 tablespoons cider vinegar, 1 teaspoon sugar and 1/2 teaspoon kosher salt. Toss with 1/2 head shredded cabbage and 1 cup each shredded carrots and chopped scallions. 40. Apple Slaw Mix 1/4 cup mayonnaise, 3 tablespoons cider vinegar and 2 tablespoons chopped chives. Toss with 10 thinly sliced celery stalks, 2 thinly sliced green apples, and salt and pepper. 41. Cucumber Slaw Toss 10 thinly sliced Persian cucumbers and 1 thinly sliced red onion with salt in a colander; drain 1 hour. Rinse and pat dry. Toss with 1/4 cup each mayonnaise, sour cream and chopped dill, 2 tablespoons white wine vinegar, 2 teaspoons sugar, and salt and pepper. 42. Cajun Shrimp and Corn Salad Cook 1 pound chopped shrimp, one 10-ounce bag frozen corn and 1 teaspoon Cajun seasoning in olive oil. Let cool. Toss with 1 cup each chopped celery, red bell pepper and scallions, 3 tablespoons each cider vinegar and olive oil, and salt and pepper. 43. Grilled Sweet Potato Salad Boil 2 1/2 pounds sweet potatoes, 25 minutes. Drain and let cool, then peel and thickly slice. Toss with olive oil and salt; grill over medium-high heat, flipping, until tender, 5 minutes. Let cool. Mix 1/4 cup each mayonnaise and buttermilk, 1 tablespoon chipotle hot sauce and the juice of 1 lime. Toss with the potatoes, 1/2 cup chopped cilantro, and salt and pepper. 44. Creamy Potato Salad Boil 2 1/2 pounds quartered new potatoes, about 20 minutes; drain and toss with 1 tablespoon cider vinegar and 1/2 teaspoon kosher salt. Let cool. Mix 1/2 cup each mayonnaise and sour cream, 2 tablespoons cider vinegar and 1 teaspoon sugar. Toss with the potatoes, 3 chopped hard-cooked eggs, 1 cup chopped celery, 1/4 cup each chopped chives and dill, and salt and pepper. 45. BLT Potato Salad Make Creamy Potato Salad (No. 44), omitting the eggs, celery and herbs. Toss with 1 head chopped romaine, 6 crumbled cooked bacon slices, 1 cup diced tomatoes, and salt and pepper. 46. Buffalo Potato Salad Toss 2 1/2 pounds quartered new potatoes with olive oil and salt. Roast at 400 degrees F, about 35 minutes. Let cool. Mix 1/3 cup each mayonnaise, sour cream, Buffalo hot sauce and crumbled blue cheese. Toss with the potatoes and 1 cup each diced carrots and celery; season with salt. 47. Pesto Potato Salad Boil 2 1/2 pounds cubed Yukon gold potatoes, about 15 minutes, adding 8 ounces chopped green beans to the water during the last 3 minutes; drain. Puree 3 cups basil, 1/2 cup each grated parmesan and olive oil, 1/3 cup toasted pine nuts, 1 garlic clove and the juice of 1 lemon. Toss with the potatoes, beans, 1 pint halved cherry tomatoes, and salt and pepper. 48. French Potato Salad Boil 2 1/2 pounds quartered new potatoes, about 20 minutes; drain. Mix 1/3 cup olive oil, 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1 teaspoon sugar, and salt and pepper. Toss with the potatoes and 2 sliced shallots. Let cool. Toss with 1 cup chopped mixed herbs. 49. German Potato Salad Boil 2 1/2 pounds quartered new potatoes, about 20 minutes; drain. Mix 1/3 cup olive oil, 3 tablespoons each grainy mustard and white wine vinegar, and 1 tablespoon sugar. Toss with the potatoes, 2 cups sauerkraut, 3 chopped scallions, 1 teaspoon caraway seeds, and salt and pepper. 50. Chorizo Potato Salad Boil 2 1/2 pounds thickly sliced new potatoes, about 10 minutes; drain. Brown 3 sliced dried chorizo sausages, 10 to 12 minutes. Mix 1/2 cup each mayonnaise and chopped parsley with 3 tablespoons sherry vinegar. Toss with the potatoes, sausage and 1 cup chopped celery; season with salt, pepper and smoked paprika. Read more at: http://www.foodnetwork.com/recipes/articles/50-picnic-salads.page-5.html?oc=linkback
PICNIC CORN-ZUCCHINI SALAD
Cook more than you think you'll need for one evening and serve this salad the next day at a picnic! Adapted from Delicious Living magazine.
Provided by Sharon123
Categories Corn
Time 15m
Yield 6-8
Number Of Ingredients 9
Steps:
- To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper.
- Pour into a lidded container.
- In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley.
- Cover and chill several hours or overnight.
- When ready to serve, add the dressing and toss well to coat. Enjoy!
Nutrition Facts : Calories 265.5, Fat 13.8, SaturatedFat 1.9, Sodium 45, Carbohydrate 37, Fiber 5.7, Sugar 6.5, Protein 5.7
PICNIC ZUCCHINI BEAN SALAD
This is one of my newest recipes (I trade salad recipes with my husband's aunt in Nebraska). I've found that it's a pretty salad and easy to pack up for picnics in hot weather.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine all ingredients. Cover and refrigerate at least 4 hours, stirring occasionally.
Nutrition Facts :
FIVE BEAN PICNIC SALAD
Provided by Pat Neely
Categories Salad Side Fourth of July Picnic Quick & Easy Graduation Lunch Green Bean Chickpea Spring Summer Healthy Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add a generous sprinkling of salt and the fresh beans, and cook until the beans are just tender, about 8 minutes. Drain the beans in a colander, and shock in ice water to stop the cooking process. Drain again and set aside.
- Place the fresh and canned beans, scallions, bell pepper, parsley, marjoram, and Champagne Vinaigrette in a large bowl, and toss to combine. Season the salad to taste with salt, pepper, and hot sauce.
PICNIC GREEN BEAN SALAD
Make and share this Picnic Green Bean Salad recipe from Food.com.
Provided by princess buttercup
Categories Vegetable
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and chill for at least 2 hours.
- (best chilled overnight).
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