Seriously, what picnic would be complete with out a salad (to go along with all those hot dogs, burgers and ribs)? None, that's now many. But the problem is that salad—by its very nature—has the tendency to become soggy, fast. Or does it? Sure, if you decide to make a (previously dressed) salad for that upcoming picnic that's made using romaine, baby greens, baby arugula, baby spinach (or any green that has the word baby before it), you're just looking for trouble. But, if you play it smart, and instead choose fresh ingredients and veggies that can hold up well to both time, and a little dressing, than well, you're golden. Here we're sharing 6 picnic salads that we promise will not go soggy. Our one final no-sog tip? Never (ever) dress any picnic salad until you have arrived at your picnic destination and are ready to eat.
1. Cucumber, Radish & Dill Slaw
Coleslaw has gotten a bad rap. Too often thought of as slimy, soggy or drenched in fatty mayo-based dressings, most people steer clear of this traditional dish. But, we think coleslaw is making a comeback, and this bright and fresh cucumber, radish and dill slaw is going to prove it. The best thing about this recipe is that it can easily be doubled, tripled of even quadrupled, depending on how many guests you're expecting. So it can feed as many people (expected and unexpected) that end up showing up.
2. Farm Fresh Salad
Alright guys, the warm weather is finally here, and that means our yearning has gone from warming and rustic slow cooker meals to the freshest of salads, seemingly overnight. So, we've come up with what we're officially calling 'the ultimate spring salad'. Loaded with fresh and vibrant spring vegetables (think cherry tomatoes, cucumber, fresh peas, carrots and peppers) and drizzled with a lemony vinaigrette, this salad is pure health. We've even tossed in some cooked quinoa and chickpeas for a healthy dose of omega 3's and protein and crumbled in some goat cheese (as really, a little indulgence is still in order right?). Dig in guys, this one's set to become your go-to spring salad.
3. Heirloom Tomato Caprese Salad
4. Lemony Whole Wheat Pasta Shells with Peppers, Corn & Peas
If you're looking to lighten things up a little, this pasta salad is the recipe for you. We've used whole grain pasta shells along with garden fresh peas, corn niblets and peppers and tossed it all in a light lemony vinagirette. Bring a large pot of water to a boil and add 2 cups of whole grain pasta shells. While pasta is boiling, heat 1 tsp olive oil in a large skillet. Add 1 cup peas, 1 cup corn niblets and 1 chopped pepper. Season with salt and pepper and stir in the zest of 1 lemon. Cook, stirring often, for about 5 to 7 minutes, until veggies are softened and starting to caramelize. Remove from oven to cool. Drain pasta and run under cool water to stop the cooking. Pour into a large serving bowl. Add reserved veggies and toss to combine. Stir in 1 cup of crumbled creamy goat cheese. In a small bowl, whisk together the juice of 2 lemons, 1/4 cup olive oil and 1/2 tsp sea salt. Drizzle over salad and toss well. Serve immediately or place in fridge until ready to eat.
5. Rustic Panzanella Salad
When it comes to salad's, we like ours bright, fresh, vibrant and bursting with flavour. And, they don't always have to be chock-full of lettuce (which we think can be highly over-rated.) Thankfully we have come up with a recipe for a rustic panzanella salad that is satisfying all of our salad desires. Crusty toasted bread (that soaks up all the lemony vinaigrette,) fresh juicy cherry tomatoes, crunchy cucumbers and pepper, silky buffalo mozzarella and fragrant basil leaves, all come together beautifully in this fast and fresh salad. Our tip? Let it sit in the fridge for 30 minutes before serving to let all the flavours mingle. Perfect served with some grilled fish or chicken.