Picnicking in state parks can be a ton of fun with games, activities and food. But what is a picnic without a delicious salad? Not sure what type of salad to make? Check out some of these salads for your summer picnic.
Courtesy of delish.com
This coleslaw goes best on a taco or you can munch on it as a snack. This recipe serves 8 and the total time to make it is 20 minutes.
- 6 cups of thinly sliced green cabbage (1/2 head)
- ½ cup peeled and grated carrots (2-3 medium)
- 1/3 cups of chopped cilantro
- ¼ cups of rice vinegar
- 2 tablespoons of extra-virgin olive oil
- ¼ teaspoon of salt
1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
2. Whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.
Tomato, Onion and Cucumber Salad
Courtesy of eatingwell.com
This is the simplest salad to make, especially if you are in a hurry heading to your state park for a good picnic spot. This recipe serves 6 and total time to make is 50 minutes.
- 3 tablespoons of rice vinegar
- 1 tablespoon canola oil
- 1 teaspoon of honey
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 medium cucumbers
- 4 medium tomatoes (cut into ½ wedges)
- 1 sweet onion (halved and thinly sliced)
- 2 tablespoons of freshly chopped herbs (parsley, chives)
- Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
- Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for 30 minutes.
- Just before serving, add herbs and toss again.
Courtesy of recipe.com
This recipe is Midwestern. It has layers of lettuce, peas, bell peppers and tomatoes with a tangy dressing. The best thing about this salad is that it stays fresh until it is time for your picnic. This recipe serves 10 and total time to make is 30 minutes.
- 8 cups of shredded romaine lettuce
- 1 cup frozen peas, thawed
- 1 medium yellow bell pepper, diced
- 1 cup halved grape tomatoes
- 1 cup sliced celery
- ½ cup sliced scallions
- ¾ cup nonfat plain yogurt
- ¾ cup low-fat mayonnaise
- 2 teaspoons of cider vinegar
- 1 teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ cup shredded reduced-fat cheddar cheese
- ½ cup thinly sliced fresh basil
- 3 strip cooked bacon, crumbled
1. Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.
2. Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad. Sprinkle with cheese, basil and bacon.
Roasted Corn, Black Bean, and Mango Salad
Courtesy of myrecipes.com
If you are having a picnic in the park and plan on firing up the grill, here is a refreshing topping for grilled food such as chicken, pork or even salmon for that extra kick! This recipe serves 8 and it takes 45 minutes to make.
- 1 tablespoon vegetable oil
- 2 clove of garlic, minced
- 3 cups corn kernals
- 2 cups mango, peeled and diced
- 2 cans black beans, rinsed
- ½ cup chopped red onion
- 1 cup diced red bell pepper
- 1/3 tablespoons lime juice
- 1 small can chipotle pepper in adobo sauce, drained and chopped
- 3 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens.
Download your state’s Pocket Ranger® app to find a state park near you with a picnic area and a playground so your whole family can enjoy the day. Happy summer picnicking!