A picnic is a relaxing way to spend time enjoying the great outdoors. The fresh air is intoxicating, the sun warms the soul and somehow the food just tastes better! Everyone has their own favourites when it comes to picnic fare, but a picnic just wouldn’t be the same without a yummy salad on the menu!
Whether it’s a romantic escape for two, a large family gathering for twenty or something in between, food is the primary player at a picnic. Barbecued burgers, hot dogs, sausages and fried chicken are all popular food items to bring, as well as salty snacks, sliced fruit, pitchers of beverages and, of course, salads!
You have countless options when it comes to preparing a picnic salad, but it’s important to remember that a salad based on leafy greens and dressing may wilt and become runny after a short while. Salads with chunky vegetables, pasta, rice, meats or fruits tend to stand up better in transport and at an outside buffet. Consider opting for a Greek salad, coleslaw, pasta salad, chicken salad, potato salad or a marinated veggie salad for your next picnic, and remember to keep your salads cool by using a cooler or ice bags to prevent them from spoiling.
Marinated vegetable salad
- 2 cans button mushrooms, drained
- 3 cups small broccoli florets
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1 medium zucchini, sliced
- 1 medium red onion, diced
- 1 red or yellow pepper, diced
- 1 bottle of Italian salad dressing
- In a large bowl, mix all the ingredients to thoroughly coat the vegetables with the dressing.
- Add the mixture to an airtight container, a large mixing bowl with a seal or to a large food-safe, airtight bag.
- Marinate in the fridge for a minimum of 12 hours, stirring often.
Classic potato-bacon salad
- 2 pounds of red-skinned baby potatoes, scrubbed and kept whole
- 4 eggs
- 1 pound bacon
- 1/2 cup chopped green onions
- 1 celery stalk, finely chopped
- 2 cups mayonnaise
- Kosher salt and fresh-cracked pepper to taste
- Bring a large pot of water to a boil. Add 1-1/2 teaspoons of salt and the potatoes.
- Cook until the potatoes are fork-tender, approximately 8–10 minutes. Drain.
- Meanwhile, add the eggs to a large saucepan. Cover them with water and a 1/2 teaspoon of salt.
- Bring to a boil, then cover the pan and remove it from the heat. Let it stand for approximately 12 minutes. Remove the eggs from the water and let them cool.
- Peel and chop the hard-boiled eggs into pieces.
- Cut the bacon into small pieces. Cook the bacon in a large skillet over medium heat until evenly browned and thoroughly cooked.
- Drain on paper towels.
- Mix the mayonnaise, onions, celery and bacon together in a large bowl.
- Gently add in the eggs.
- Carefully press on each potato with a fork to lightly smash them, just enough to open the skin.
- Stir the potatoes into the mayonnaise mixture, and season with salt and pepper.
- Refrigerate until ready to serve.