Make the most of summer’s incredible weather by hosting a family picnic. The dishes don’t have to be fancy; instead look for recipes that are portable, flavorful and can be doubled to feed multiple guests.
The following are some of my family’s favorite picnic recipes. They get high marks for looking and tasting great. What’s more, they can be made ahead of time so you don’t have to slave away in the kitchen on the day of your outing.
ITALIAN ANTIPASTO SANDWICH
Ingredients for Sandwich:
2 cups spring mix lettuce
1/4 cup red onion, finely sliced
1/4 cup fresh basil leaves
1/4 pound salami, thinly sliced
1/4 pound turkey breast, thinly sliced
1/4 pound proscuitto, thinly sliced
4 roasted red peppers, chopped
1 cup marinated artichoke hearts, chopped
1/2 cup pickled peppercini peppers, sliced
1/2 cup sliced olives
Ingredients for Dressing:
1/4 cup red wine vinegar
2 cloves garlic
1 teaspoon oregano
2/3 cup olive oil
Salt and pepper freshly ground pepper
Directions:
For the Dressing: In a blender, add the red wine vinegar, oregano and garlic and pulse until smooth. Drizzle in the olive oil until dressing thickens, then season with salt and pepper.
For the Sandwich: Hollow out a little of the bread and lightly drizzle with some dressing. Next, layer the fillings: Place half of the meat, cheese, peppers, olives, artichoke hearts and basil on the bread. Drizzle with a little of the dressing and repeat.
Wrap the sandwich tightly in plastic wrap or aluminum foil and place on a baking sheet or a roasting pan. Top with another baking sheet and a few cans.
Store in the refrigerator for a few hours or overnight.
EASY TACO SALAD
Ingredients:
1 1/2 pounds lean ground beef
1 package taco seasoning
1 head of iceberg lettuce
1 1/2 cups whole kernel corn
1 (16 ounce) can drained, pinto beans
3 sliced green onions
1 (16-ounce) container sour cream
1 cup mayonnaise
1 tablespoon fresh lime juice
2 teaspoons cayenne pepper sauce
3 cups Mexican blend shredded cheese
1 medium tomato, chopped
1 can sliced black olives
Tortilla chips
Salsa
Directions:
Prepare meat and taco seasoning according to package instructions. Refrigerate.
In a 9-by-13-inch glass dish, layer large pieces of lettuce, corn, beans, green onions, and cooled taco meat mixture.
Combine sour cream, mayonnaise, lime juice and hot sauce. Carefully spread over salad.
Sprinkle salad with cheese.
Cover and refrigerate until serving time. Garnish with tomatoes and olives before serving.
Serve with tortilla chips and salsa.
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Easy and Affordable Picnic Recipes