Picnic Vegetable Salad Recipes

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Posted by mendoza | Posted in Vegetarian Food Ideas | Posted on 03-03-2010

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Cold vegetable salads are always a hit when served with any kind of hot picnic foods. Crunchy vegetable bits and chunks tossed in rich cream or tangy vinaigrette are delicious and healthy. Vegetable salads are also perfect as food garnishing to almost all types of picnic food dishes.

Make your food presentation look appetizing and mouth-watering with colorful vegetable salads. It’s simple and easy. For example, arrange broiled or grilled pork chops over a bed of thinly-sliced cucumber and tomato salad. Serve a bowl of rich and creamy green bean salad as savory and tasty dip for crispy fried chicken. Roasted vegetable salad is a perfect partner for roasted beef or barbecued seafood.

Picnic vegetable salad recipes are so quick to prepare. Most ingredients are often available in the kitchen: just a bit of ground pepper and fine salt, a dash of sugar, some vinegar, a pinch of different herbs and spices, and a large dollop of mayonnaise, yogurt or cream—and voila!—you can concoct a tasteful salad dressing for any picnic vegetable recipes anytime. The secret to delectable salads is in the vegetable ingredients. Choose and buy only the freshest and the crispiest veggies in the supermarket.

Picnic Green Bean Salad

Green beans are delicious to look at and savory to taste. When cooked the right way, green beans have the satisfying crunch that stimulates the appetite. This picnic vegetable salad is easy to prepare and a perfect side dish to grilled fish or roasted meat. To add color, mix in some beet chunks or carrot cubes. Toss to combine together, put inside plastic container with cover and refrigerate to chill overnight. To remain cold for your picnic lunch, pack the salad in the ice-packed cooler with the drinks. Sprinkle some chopped parsley and crumbled goat cheese on top just before serving.

Ingredients:

2 cups green beans, cut to 1-inch length (washed, parboiled and drained well)
1 cup beet cubes, boiled
1 medium pimiento, cut into thin strips (optional)
1 medium green bell pepper, cut into thin strips
1 stalk celery, finely cut
½ goat cheese, semi-crumbled
1 stalk parsley, chopped (optional)

Ingredients for Vinaigrette Dressing:

½ cup vinegar
2 Tbsp olive oil or salad oil
3 Tbsp brown sugar
½ salt, fine

How to: To parboil the green beans, boil water in a pot. Add the green beans in boiling water and let boil for 5 to 7 minutes. Remove vegetables from hot water and let cool in a basin of ice-cold water. This method ensures that no residue of heat will be left behind to continue the cooking of the vegetables. Combine other vegetable ingredients and set aside. Mix the dressing until sugar was dissolved completely. Set aside for about 1 hour to let the flavors blend well. Pour over the veggie salad and chill.

Picnic Grilled Asparagus

Want to whip up a salad with a new enticing flavor? Grill the asparagus instead of frying, boiling or steaming those green shoots. Grilled asparagus salad has a lot more crunch to make your side dish delectable. It is easy to prepare a bed of sliced tomatoes, shredded lettuce, and avocado cubes for the asparagus tops. Sprinkled with grated cheese and seeds, this delicious asparagus salad is a perfect setting for grilled salmon or fried fish fillet.

Ingredients:

1 cup shredded lettuce, washed and drained well
1 medium ripe tomatoes, sliced
1 medium red bellpepper, grilled and sliced
½ cup avocado chunks
10 pieces asparagus shoots, grilled
1 Tbsp grated cheese (Parmesan or any choice)
1 tsp toasted seeds (sunflower, pumpkin, or sesame)
A pinch of salt and ground white pepper, to taste
2 Tbsp salad dressing or 1 Tbsp olive oil as dressing

How to: Arrange lettuce leaves on a plate. Add tomatoes, avocado and bellpepper. Put grilled asparagus on top. Sprinkle seeds, cheese, and seasonings. Top with a dollop of salad dressing or drizzle olive oil all over the salad. To serve, arrange a piece of grilled fish or fried fish fillet on top of the salad.

Refreshing Picnic Green Pea Salad

After hiking and playing games, everybody is sure to have a big appetite for any goodies packed inside the picnic baskets. Picnic foods must be healthy and fulfilling. Add protein and carbo to your bowls of green pea salads. Kids will love boiled eggs and steamed ham in creamy potato and pea salad. Be generous with grated cheese and salad dressing to keep them asking for more veggies. For a fresh taste, add some shreds of mint leaves as picnic food garnish.

Ingredients:

2 cups boiled potatoes, cubed
2 cups hard-boiled eggs, halved
1 cup boiled green peas, drained
½ cup sliced ham, steamed
½ grated cheese
1 cup salad dressing (of your choice)
5 pieces mint leaves, shredded

How to: Combine all ingredients thoroughly, except mint leaves. Chill. To serve, garnish with mint leaves and arrange beside a slab of roasted pork chop or steak.

Picnic outings are outdoor activities that everybody enjoy, especially when surrounded with family and friends. Bring along delicious but easy to prepare picnic vegetable salads and various picnic foods to bring more fun to those bonding moments.

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Comments (5)

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hey, this is awesome! i always want to eat vegetable salad! <3

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