Spectacular Picnic Salad Recipes

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YUMMY SUMMER PICNIC SALAD

Yummy summer picnic salad. Chill before serving.

Provided by Susie

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 4h30m

Yield 4

Number Of Ingredients 12



Yummy Summer Picnic Salad image

Steps:

  • Bring a large pot of lightly salted water to a rolling boil; cook the macaroni at a boil until cooked through yet firm to the bite, about 8 minutes. Drain. Rinse with cold water to cool the macaroni to the touch; drain again.
  • Stir the mayonnaise, Italian-style salad dressing, and mustard together in a large bowl. Add the cool macaroni, cucumber, tomato, bell pepper, green onion, salt, pepper, tuna, and egg; stir to evenly combine. Chill at least 4 hours before serving.

Nutrition Facts : Calories 521.4 calories, Carbohydrate 51.3 g, Cholesterol 78.8 mg, Fat 23.3 g, Fiber 4 g, Protein 26.8 g, SaturatedFat 3.8 g, Sodium 1110.9 mg, Sugar 6.5 g

1 (8 ounce) package elbow macaroni
⅓ cup mayonnaise
⅓ cup Italian-style salad dressing
1 tablespoon prepared yellow mustard
2 cups cucumber, peeled and thinly sliced
2 cups diced tomato
½ cup diced green bell pepper
¼ cup chopped green onion
1 teaspoon salt
⅛ teaspoon ground black pepper
2 (5 ounce) cans tuna, drained
1 hard-boiled egg, chopped

ITALIAN PICNIC SALAD

This is a great recipe to take to a potluck! A different type of salad, using spaghetti noodles! This recipe originated in Clarksdale, Mississippi and came from a cookbook titled "Family Secrets....the Best of the Delta". It has lots of ingredients, but there is nothing hard about the recipe. Try it!

Provided by breezermom

Categories     Salad Dressings

Time 25m

Yield 10 serving(s)

Number Of Ingredients 20



Italian Picnic Salad image

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.

Nutrition Facts : Calories 488.7, Fat 36.5, SaturatedFat 10.5, Cholesterol 49.8, Sodium 614, Carbohydrate 22.1, Fiber 2.5, Sugar 1.6, Protein 18.9

1 (14 ounce) can quartered artichoke hearts, drained
1 large green pepper, chopped
1 cup cheddar cheese, coarsely shredded (4 oz)
1 cup monterey jack cheese, coarsely shredded (4 oz)
1/3 lb cooked ham, thinly sliced and cut into strips
1/3 lb salami, thinly sliced and cut into strips
1/3 cup parmesan cheese, grated
1/4 cup onion, grated
salt
pepper
hot sauce
8 ounces thin spaghetti, uncooked
1 cup vegetable oil
1/3 cup white vinegar
1 garlic clove, crushed
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper

SPECTACULAR OVERNIGHT SLAW

To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. -Ruth Lovett, Bay City, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 12



Spectacular Overnight Slaw image

Steps:

  • Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving.

Nutrition Facts : Calories 120 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 267mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

1 medium head cabbage, shredded
1 medium red onion, thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sliced pimiento-stuffed olives
1/2 cup white wine vinegar
1/2 cup canola oil
1/2 cup sugar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

PICNIC SALAD

A colorful pasta salad, it works great for picnics and BBQ's. Easy to throw together in a moments notice. It's one of those salads that taste even better days after being made.

Provided by Evans Mommy

Categories     Southwestern U.S.

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10



Picnic Salad image

Steps:

  • In salad bowl, combine pasta, onions, tomato, chilies, corn, cilantro, lime juice, salsa, and olives.
  • Stir to blend.
  • Add enough mayo to coat ingredients.
  • Refrigerate a couple of hours before serving.

Nutrition Facts : Calories 172.6, Fat 1.2, SaturatedFat 0.2, Sodium 183.9, Carbohydrate 38.5, Fiber 7.1, Sugar 4.7, Protein 5

4 cups cooked pasta, drained and rinsed in cold water (I like the multi-color variety for visual effect)
1 cup chopped green onion
2 cups diced tomatoes
1 (4 ounce) can chopped green chilies, drained
1 cup sweet corn (frozen or canned)
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2/3 cup picante sauce or 2/3 cup salsa
mayonnaise
1/2 cup sliced black olives (optional)

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